Podcasts about Rancho Gordo

From chocolate grown in a petri dish to the latest updates on bird flu, this is a sciencey episode along with a few beans, lemons and eggs. Gabriela Glueck puts lab grown chocolate under the microscope. Apoorva Mandavilli reports on the bird flu crisis and what items to avoid when you're shopping. Genevieve Ko offers alternatives for recipes that involve eggs. Steve Sando and Julia Newberry of Rancho Gordo share their ideas for using 50 varieties of beans. Bethany Harris puts the squeeze on farmers market citrus. Find all the recipes and sign up for our weekly newsletter on the Good Food site!

Meteorologists say firefighters may get a respite today and tomorrow from the strong Santa Ana winds fueling the massively destructive wildfires in Los Angeles. There have been 10 confirmed deaths so far and an estimated $135-$150 billion dollars in loss and damages.. We check in with reporters on the scene about how Angeleno's are processing the swaths of destruction, evacuations, heartbreak and uncertainty. Guests: Rachael Myrow, senior editor, Silicon Valley News Desk, KQED Saul Gonzalez, co-host, The California Report, KQED Beans are rich in nutrients, easy to cultivate and transport, and are beloved in cuisines around the world. But on many plates, beans are a side dish, not the main attraction. That may be hard to believe if you're someone who craves a simmering pot of frijoles negros or lives for the sweet and savory taste of Boston baked beans. We talk to Steve Sando, the founder of Rancho Gordo, a Napa company that revitalized the heirloom bean market, and Jessica Battlana, a chef, about how beans can and should be the center of any meal. What's your favorite bean? Guests: Steve Sando, founder and CEO, Rancho Gordo; a company that sells heirloom varieties of beans; author, "The Bean Book: 100 Recipes for Cooking with All Kinds of Beans" Jessica Battilana, co-author, "Rintaro: Japanese Food from an Izakaya in California"; Battilana is also the author of "Repertoire: All The Recipes You Need" and a staff editor at King Arthur Baking Sponsored

Steve Sando of Rancho Gordo returns for more bean talk! Hosted on Acast. See acast.com/privacy for more information.

In this episode of the Beet Podcast, Jacques and Steve Sando dive deep into the world of beans! They explore the rich history of beans in the Americas, their surprising garden benefits, and Steve's personal favorites. Whether you're a bean enthusiast or just looking to expand your culinary horizons, this episode is packed with flavorful insights that will enrich your bean knowledge!Connect with Steve Sando:Steve Sando is a chef and home gardener who loves cultivating heirloom plants with tons of flavor. This affinity led him to discover the flavorful Rio Zape bean. After selling his stock at the local farmer's market, he eventually founded The Rancho Gordo, a premier source for heirloom beans. His mission is to provide high-quality ingredients native to the Americas, for home cooks. Recently, he wrote and released The Bean Book, highlighting the best beans for home cooking.Find more from Steven Sando on Instagram here:https://www.instagram.com/rancho_gordo/  Find more from Steven Sando on Facebook here: https://www.facebook.com/ranchogordo Find more from Steven Sando on YouTube here: https://www.youtube.com/@ranchogordo_sando Find more from The Rancho Gordo here: https://www.ranchogordo.com/pages/about-us Listener Exclusive:As an exclusive for our listeners, use code BEETPODCAST for 10% off your next order (one use per customer) at shop.epicgardening.com! Whether you're looking for seed-starting supplies, high-quality seeds to plant, or a raised bed or planter to start them in, we have supplies to get you growing.Support The Beet:→ Shop: https://growepic.co/shop-beet → Seeds: https://growepic.co/botanicalinterests-beetLearn More:→ All Our Channels: https://growepic.co/youtube-beet→ Blog: https://growepic.co/blog-beet→ Podcast: https://growepic.co/podcasts→ Discord: https://growepic.co/discord→ Instagram: https://growepic.co/insta→ TikTok: https://growepic.co/tiktok→ Pinterest: https://growepic.co/pinterest→ Twitter: https://growepic.co/twitter→ Facebook: https://growepic.co/facebook→ Facebook Group: https://growepic.co/fbgroupDo You Love Epic Gardening products? Join the Epic Affiliate Program! 

In this episode of Chefs Without Restaurants, Chris Spear welcomes Steve Sando, the founder of Rancho Gordo, a company known for its heirloom beans. Steve shares his unconventional journey from a diverse range of careers, to becoming a renowned bean entrepreneur. They discuss the importance of preserving heirloom varieties, the benefits of cooking with beans, and the growing interest in sustainable agriculture.Topics Discussed:Steve's Journey: Steve recounts his eclectic career path, including his time as a web designer, leading up to his discovery and passion for heirloom beans.Heirloom Beans: The unique qualities of heirloom beans, their flavors, and the significance of preserving these varieties.Entrepreneurial Insights: Steve and Chris discuss the challenges and rewards of starting a business later in life, emphasizing that success can come at any age.Cooking Tips: Steve provides practical advice on cooking beans, including soaking methods, using pressure cookers, and the benefits of cooking with clay pots.Health and Nutrition: The nutritional benefits of beans and tips for those who may experience digestive discomfort.Bean Club: An inside look at Rancho Gordo's popular Bean Club, which boasts a waitlist of 30,000 people eager to join.STEVE SANDO & RANCHO GORDORancho Gordo WebsiteRacho Gordo Instagram and ThreadsOrder The Bean BookThe Cooking with Clay Facebook GroupCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).Get the Chefs Without Restaurants NewsletterChefs Without Restaurants Instagram, Threads, TikTok and YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSupport the Show.

Katherine Lewin is the founder of Big Night, an entertaining-focused home goods store with two locations here in New York City. She's also the author of Big Night, the cookbook, which is a truly excellent new back-pocket hosting companion, with recipes, menu ideas, and more. It's so fun to have her on the show to talk about summer cooking, entertaining as an introvert, and more.Also on the show, Aliza and Matt discuss three things they each are interested in right now. These include: The vibes at Greenpoint's Million Goods, Korean drinking food at Bushwick's Orion Bar, The Old Town Bar, a legend in Manhattan, Achilles Heel has a great new chef, Carolina Gellen's debut cookbook Pass the Plate, The Bean Book by Rancho Gordo's Steve Sando. 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 KATHERINE LEWIN:Big Night, the Cult-Favorite Party Store, Now Has Its Own Cookbook [Vogue]I Own a Store Dedicated to Dinner Parties—Here's Hos I Fight Pre-Company Stress [Domino]Welcome to the Shoppy Shop [NY Mag]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Two girls with a lack of spare time for the month still somehow manage to speak on the topic for nearly 90 minutes. We are nothing if not verbose! Tune in for sandwiches, Kate Missington, and more!How did you spend your spare time this month:* MM: so….busy…..being eternally ill. Working! Truly riveting content! Missing my friend Alissa!* AA: Missing my friend Marie! Also working but feeling fulfilled overall! Wow! Celebrating Hen, Cape Cod, Boston, NYC Best/Worst:* Worst:* MM: Your Only Friend* AA: an overdressed Caesar that made me gag @ Macs * Best: * AA: Dame NYC and friends who you trust* MM: I made some good soups! Shoutout to fish stock and to Rancho Gordo beans. Spare Time Rec:* AA: buy tickets to small venues for artists you don't know or don't know well* MM: the daylist feature on SpotifyCulture / 3 Things You Need to Know: * Kate Middletongate aka Kate Missington - link, link, link, link, link* March + April Music - Ariana (brother/bf comparison pic for your reference), Fletcher, Bey, Kacey, Maggie, Taylor, Waxahatchee, GIR, Lizzy, Katie Pruitt * Strands NYTLook Ahead:* MM: THE music month is here!! Aries season, birthday celebrations, visits from friends, preparing to move my family to Miami for 5 weeks, more work! But also…FLOWERING TREES!!!!! The best thing on this earth maybe.* AA: Leaning in to things that make me feel like myself

Plant-based eating is a great way to reduce our carbon footprint but for those us who are only plant curious or reluctant vegans or awkward flexitarians this change-up requires some adult supervision. So we chatted with Miyoko Schinner a chef, best-selling author, vegan cheese pioneer and plant-based dairy expert to explore ways we can demystify whole food meal prep and lean in to animal-free living without all the emotional baggage. In this episode you'll learn about the science behind dairy-free cheese, the power of community-based food systems, meal making as an act of connection, animal activism and education, and how protein deficiencies in vegan diets is total hogwash. The discussion is raw and honest and you're going to love it. If you're curious about Miyoko you can follow her on Instagram and YouTube; and if you're curious about the shoutouts she gave you can follow the bread crumbs here: Rancho Gordo, Three Trees, and World Centric.Here's a summary of this episode: Miyoko's Vision for the Future of Food: Miyoko advocates for a decentralized, community-based food system, moving away from the current supermarket model which benefits large corporations at the expense of consumers and producers. She suggests a return to local markets and small-scale producers to foster a closer connection between people and their food.Cooking and Food Preparation: She encourages cooking from scratch using whole ingredients, demystifying the process of making common store-bought items like ketchup, and promoting the joy and simplicity of homemade meals.Protein Myths and Vegan Nutrition: Miyoko addresses the common misconception about protein deficiency in vegan diets, emphasizing that a well-planned plant-based diet provides ample protein without the need for animal products.Innovation in Vegan Cheese Making: As a pioneer in vegan cheese, Miyoko discusses her creative process and the evolution of making plant-based cheeses that rival their dairy counterparts in taste and texture.The Importance of Cooking at Home: Miyoko stresses the importance of the kitchen as the heart of the home, advocating for cooking as a communal and enjoyable activity rather than a solitary chore.Children's Education and Activism: Through her animal sanctuary, Rancho Compassion, Miyoko aims to educate children about animal welfare and the importance of a plant-based diet in a gentle, non-preachy manner.B Corp Certification and Ethical Consumption: She discusses the value of B Corp certification as a marker of companies committed to social and environmental responsibility, though she notes the potential for greenwashing.

Beans have been a staple in the human diet for many generations and across almost all cultures, but there is one bean more delicious and decadent than all the rest: the heirloom bean. At least, that's the view of today's guest, Steve Sando, the food author and founder of Rancho Gordo, a seed-saving bean production company that provides professional and home chefs with heirloom beans that would otherwise have been lost to history. To start, Steve describes heirloom beans in detail and how they differ from other commercially sold beans. Then, he explains Rancho Gordo's bean production process, the differences between canned and dry beans, the importance of taste in Rancho Gordo's products, and why many commercial farmers choose not to work with heirloom beans. We also discuss the agricultural term “cultivated for people” before diving into the wondrous versatility of beans and the many ways to cook them, the types of guests that Rancho Gordon welcomes to its kitchen, how a diabetes diagnosis saved Steve's relationship with food and bred his love for beans, and so much more! Enjoy. Key Points From This Episode:Steve describes heirloom beans and how they differ from other commercial beans. Who Rancho Gordo works with and how they grow their beans. How Steve prepares beans for cooking and the difference between canned and dry beans. Why he prioritized taste above all else when launching Rancho Gordo. Reasons that many commercial farmers don't consider farming heirloom beans. How and why Rancho Gordo branched out into selling grains and spices. Steve breaks down the agricultural term “cultivated for people” as opposed to wild.The versatility of beans and how our guest would encourage people to try new foods. Various ways of cooking beans and Steve's favorite item in Rancho Gordo's catalog.  Upcoming projects that he is most excited about.The guests he welcomes to Rando Gordo's kitchen. How Steve's diabetes diagnosis paved the way for a healthier relationship with food. His exercise routine: how and why he developed it. Links Mentioned in Today's Episode:Steve Sando on LinkedInSteve Sando on XSteve Sando on Instagram Steve Sando Books on AmazonRancho Gordo  SaveurBon Appétit Food and Wine  Hollywood Farmers Market On Food and Cooking Julia Newberry on LinkedIn Deborah Madison Books on Amazon Edible CommunitiesPrimaFoodie PrimaFoodie on InstagramPrimaFoodie on FacebookPrimaFoodie on PinterestPrimaFoodie on YouTubePrimaFoodie Email

It's the 125th installment of the Truth About Vintage Amps with Skip Simmons! Want to be a part of our show? Just email us a question or voice memo to podcast@fretboardjournal.com. Some of the topics discussed this week: :51 Skip works on a Jim Kelley Amp, built-in attenuators, the magnetic field caused by a Tweed Bassman speaker  3:30 Skip needs an RCA MI-12155 schematic  3:56 Making stuff for the Bay Area Guitar Show 6:51 Our sponsors: Emerald City Guitars, Amplified Parts, Stringjoy Strings, and Grez Guitars. 8:12 Our 2023 Voltic DTF pedal Dad joke winner: Keith F with "Why did Skip have to marry Mrs. Simmons? From the day he solder, he couldn't resistor." 9:34 A basic servicing check-list of what to do when you get a vintage amp   15:36 An early 1960s Tweed Princeton branded Harvard, tensioning the input jack   22:22 Modar-branded guitar amps; tube lineup of EF86, 6BQ5, EZ81   23:51 Trainwreck amplifiers; the tone difference between a single 8 ohm secondary winding vs four separate 1 ohm coils wired at 8 ohms    25:47 Should I buy this Peavey Triumph 120 combo?; five-pin footswitch replacement    28:15 Dummy load vs speaker when working on amps   30:55 How to replace the battery circuit on a Bogen E66 portable PA, ice cream truck-specific amps, the Fretboard Brewery   35:45 5Y3 rectifiers, demystified    39:00 Rancho Gordo beans, redux    39:46 An inspiring 1966 Champ and a vegan pumpkin pie    45:24 A hi-fi Eico ST-84/Dynaco ST-70 with the balance way off, RIP Earl Yarrow    55:22 Servicing a Carr Mercury; 12AT7 versus 12ZX7 pre-amp tubes    1:01:04 What to do with a 1980s Fender 30 with a weak second channel? a rare Ampeg B-15N Hosted by amp tech Skip Simmons and co-hosted/produced by Jason Verlinde of the Fretboard Journal. Happy holidays, everyone!  Love the show? We have a Patreon where you can support it and get exclusive bonus content and surprises:  https://www.patreon.com/vintageamps

It's the 124th installment of the Truth About Vintage Amps with Skip Simmons: Conductive paints, speaker impedance mismatches, pizza hacks and lots of dad jokes! Want to be a part of our show? Just email us a question or voice memo to podcast@fretboardjournal.com. Our sponsors are Emerald City Guitars, Amplified Parts, Stringjoy Strings, and Grez Guitars. Some of the topics discussed this week: :57 Skip works on a Jim Kelley Amp 6:30 Rancho Gordo beans, redux 7:49 Converting a SF Champ to the Princeton schematic and recommended plate voltages; Skip makes a tweed Harvard out of a Champ; pilot light washers from Daniel Petrzelka (Instagram: @dpetrzelka) 13:39 The 1970s Whole Earth Catalogs are now online (link) 15:21 What makes a great A/B box? 17:24 A '55 Tweed Bassman with a replaced output transformer and 7025s; Skip finishes the Tweed Deluxe overhaul 25:41 Impedance mismatches in 1950s Fender amps, using the external speaker output 31:26 Did David Lindley play on the Rockford Files theme song? Toots Thielemans 33:43 Eminence, Kentucky and Colonel Sanders 35:07 Can anything other than tubes be microphonic; the one-wire mod to have the reverb and tremolo on both channels on a Fender 37:12 Fuse-eating rectifier tubes on a Victoria Bandmaster clone; 5U4 vs GZ34 tubes 39:38 Converting a '50s Philco record player console for guitar use; Commander Cody; the Louvin Brothers' 'Satan Is Real' 43:26 Bringing up an old amp on a Variac  48:49 Experiments with conductive paints   52:36 Very loud noise floor in a low-wattage amp   56:21 A tube amp setup to compliment the Fender Tonemaster Pro   1:00:00 Biasing an old record player amp   1:05:22 Homemade pizza hacks, pizza stones, buying dough, Don Pepino, Rainier beer Hosted by amp tech Skip Simmons and co-hosted/produced by Jason Verlinde of the Fretboard Journal.  Love the show? We have a Patreon where you can support it and get exclusive bonus content and surprises:  https://www.patreon.com/vintageamps

Join me for this fun talk with Steve Sando, the owner of Rancho Gordo, the incredible bean company specializing in heirloom beans.  Many of our community members are obsessed with these tasty beans, from long-awaited memberships to The Rancho Gordo Bean Club to falling in love with cooking beans from scratch with their fresh heirloom product. We also talk about how he got started and the only way he cooks his beans (spoiler alert: It is not in an Instant Pot!). Things mentioned in this episode:  Bean recipes from Plant Fueled Life (must be logged in as a trial or paid member to view) Bean Love meal plan Beautiful Bean meal plan Start a free 10-day trial to Plant Fueled Life About Clean Food Dirty Girl helps people eat more plants while celebrating human imperfection. Subscribe to our podcast for plant based eating inspiration and permission to be perfectly imperfect. Share in awkward moments we all have and find strength and beauty in challenging times. Let's expand our capacity to hold our dreams and goals. Please note: Molly doesn't curse all the time, but this podcast is a tad sweary. Sign up for our ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠free 10-day trial to Plant Fueled Life⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Join ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Plant Fueled Life⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ to get instant access to the tools and accountability you need to start changing your life today. Subscribe to Molly's ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Sweary Saturday Love Letters⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Join our thriving private ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook group⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ (you don't have to be plant based or be a member of Plant Fueled Life). Follow us on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ for drool-worthy food pics and bouts of inspiration Check out our ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠blog⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ with loads of free ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠whole food plant based recipes⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and inspiration Plants change lives - see health makeovers and more with our ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Plant Fueled Life members reviews⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

Episode 113 Conversation about crafting, food and books   I'm monica   April 17, 2023   THANK YOU LISTENERS old and new We hope this podcast will continue to be something you put on repeat On the Needles 1:58 ALL KNITTING LINKS GO TO RAVELRY UNLESS OTHERWISE NOTED.  Please visit our Instagram page @craftcookreadrepeat for non-Rav photos and info     Morning Sunshine Cowl by Stephanie Lotven/Tellybean Knits, Nanostitch Lab Microsock in California Poppy bundle (also available in DK)-- DONE!! Gridlines by Susanne Sommer   Lemonade Shop simple sock in Ugh People Vanilla is the New Black by Anneh Fletcher, Vintage stripe sock by Yarntini (may 2009) Knitted knockers, cascade ultra pima in chocolate Dark Academia by Sharon Hartley, Porter Wool Co fingering in Huntress, Serendipidye Coastside in Blossom  Knitty City Wool hat at the Cloisters, flower notebooks   On the Easel 17:52 Ai WeiWei interview via The Tate Modern about “Sunflower Seeds” Still Life with Daffodils Birds of Sayulita On the Table 22:45 Momofuku Noodle Bar!   Winter caprese   Garbanzo salad with cucumber, tomato and arugula from Rancho Gordo with preserved lemon!   Mexican Vanilla Extract On the Nightstand 32:15 We are now a Bookshop.org affiliate!  You can visit our shop to find books we've talked about or click on the links below.  The books are supplied by local independent bookstores and a percentage goes to us at no cost to you!   A is for Alibi by Sue Grafton (audio) B is for Burglar by Sue Grafton (audio) River Woman, River Demon by Jennifer Givan  VenCo by Cherie Dimaline  The Twyford Code by Janice Hallett  Restless Truth by Freya Marske (storygraph challenge) How High We Go in the Dark by Sequoia Nagamatsu  Birnam Wood by Eleanor Catton Edie Richter is not Alone by Rebecca Handler   Strand Books Morgan Library   Women's Prize Long List 2023 VenCo by Cherie Dimaline Thin Air by Ann Cleeves Galatea by Madeline Miller I Have Some Questions for You by Rebecca Makkai

We're back and episode 111 has it all: Deep thoughts, a tornado, fried eggs, and power tubes gone bad. Keep the questions coming to podcast@fretboardjournal.com and enjoy!  Some of the topics discussed this week: 1:59 The TAVA Big Index page (link) 3:26 A pro chef hack, Rancho Gordo beans redux (link to the beans)  4:34 A '64 Princeton Reverb clone with a switch that can convert it to a stock Princeton, redux (thanks Emcee Amps of Montreal); the Tweed Vibrolux tone control 7:44 What's on Skip's bench: A Stromberg-Carlson PA head 9:52 What did today's vintage amps sound like new? Pizza with an egg 19:00 A tornado-damaged 1967 Deluxe Reverb with a loose reverb wire 23:38 A 6G3 with a glowing power tube, when good power tubes go bad 28:41 Why does my hand-wired Vox AC4 hum more than my PCB version of the exact same amp? 32:18 Making a '63 Vibroverb reissue quieter; the Crazy Tube Circuit's White Whale reverb pedal (link) 42:13 Baffler: The usefulness of a 6AT6 preamp tube in old radios 46:16 What Skip's reading: Garrett Hongo's 'The Perfect Sound: A Memoir in Stereo' (Amazon link), a 12-volt powered dynamotor  51:57 A psychologist chimes in; B+ voltage Recorded Feb. 14, 2023. This week's episode is sponsored by Stringjoy Strings, Amplified Parts and Grez Guitars. You can also use the discount code FRET10 to save 10% off your Izotope purchase. Support us on Patreon.com for added content and the occasional surprise and don't forget to get a subscription to the Fretboard Journal (link). Digital subscriptions start at just $30. Want to register for our Fretboard Summit? Here's a link.  Submit your amp questions, recipes, and life hacks to  podcast@fretboardjournal.com and don't forget to share the show with friends on social media.

An episode that almost went off the rails (a missing special guest, talk of tragic balloon heroes, street tacos) but somehow gets back to amp basics. Some of the topics discussed this week: 3:56 Skip's decision to quit being a drawbridge operator, Skip visits Eminence   8:58 Austin Ribbon Mics, the Hot Holder Pro (link); book recommendation: 'How to Read Schematic Diagrams' by Donald Herrington 11:36 The Man in the Flying Lawn Chair, by George Plimpton (New Yorker link)  12:22  Roqsolid amp covers (link); Vengeance 13:52 New to our Patreon: Listener Nick reads the Jack Darr (link) 15:30 The use of ferrite beads, redux; inductors versus capacitors  18:20 A love for logging trucks; the Gretsch Fury, a not-quite-stereo-amplifier 24:00 The amp-related plotline on the fourth episode of Poker Face on Peacock  25:10 Polarized electrolytic caps; using a dual-shaft concentric pot on a '65 Gibson Scout GA-17RVT to avoid drilling a new hole; musician Seth Walker    30:21 Installing a switch to bypass the whole reverb circuit on a clone 1965 Princeton Reverb clone 34:12 Ampeg VT-40 60 cycle hum, even in standby 39:40 Skip's steak street tacos; Tortillaland tortillas; Rancho Gordo beans (link) 46:19 SOLVED: James' 1967 Twin Reverb with diminished volume, could this mistake be a desired mod? 53:38 Whacking a transformer with a hammer 55:40 Could you build an extension cab with a field coil speaker that has its own power supply so you can use it with any amp? 1:01:31 Seeking a budget hi-fi rig for classic country; Mezzetta garlic-stuffed olives; cream cheese-filled eggrolls, Granzella's Restaurant in California 1:08:08 Dutch kale in heavy cream; using a thermal camera to diagnose faulty amp parts, puppies as relationship testers; thermometer guns This week's episode is sponsored by Amplified Parts and Grez Guitars. You can also use the discount code FRET10 to save 10% off your Izotope purchase. Support us on Patreon.com for added content and the occasional surprise and don't forget to get a subscription to the Fretboard Journal (link). Digital subscriptions start at just $30. Want to register for our Fretboard Summit? Here's a link.  There's a giant index page with nearly all the former topics we've discussed in our first 100+ episodes found here.  Submit your amp questions, recipes, and life hacks to  podcast@fretboardjournal.com and don't forget to share the show with friends on social media.

Heirloom bean expert Steve Sando of Rancho Gordo joins Cooking Issues to talk terroir, technique, taste and more. Go deep on beans as Dave and Steve go on a tortilla tangent, address the long standing bean flatulence misconception and answer listener questions. See acast.com/privacy for privacy and opt-out information.

This week, Patricia talks about a couple great backlist titles including a book that will get your creative juices flowing! Follow All the Books! using RSS, Apple Podcasts, Spotify, or Stitcher and never miss a beat book. Sign up for the weekly New Books! newsletter for even more new book news. This content contains affiliate links. When you buy through these links, we may earn an affiliate commission. Books Discussed on the Show: Creative Quest by Amir Questlove Thompson Displacement by Kiku Hughes Books Mentioned on the Show: Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo by Steve Sando and Vanessa Barrington Kindred by Octavia E. Butler Learn more about your ad choices. Visit megaphone.fm/adchoices

Steve Sando is the Founder and CEO of Rancho Gordo - a 20-year-old, mostly direct-to-consumer company specializing in heirloom food.  On this podcast, we talk about how Ecommerce is a “democratic” industry, scaling the email list while deleting people, having Black Friday but without the discounts, and so much more! To learn more, visit: http://honestecommerce.co Resources: Continue the New World traditional culture and try out heirloom beans ranchogordo.com Connect with Steve linkedin.com/in/stevesando Scale your business with electriceye.io Download Mesa at the Shopify App Store apps.shopify.com/mesa Level up your customer support gorgias.grsm.io/honest Visit beprofit.co and use code HONEST15 to get an exclusive 15% off any plan for the lifetime of your plan Get started with a free account at klaviyo.com/honest

This week, Patricia talks about a couple great backlist titles including a fun steampunk graphic novel that's full of surprises! Follow All the Books! using RSS, Apple Podcasts, Spotify, or Stitcher and never miss a beat book. Sign up for the weekly New Books! newsletter for even more new book news. This content contains affiliate links. When you buy through these links, we may earn an affiliate commission. Books Discussed on the Show: With the Fire on High by Elizabeth Acevedo City of Secrets by Victoria Ying Books Mentioned on the Show: Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo by Steve Sando and Vanessa Barrington City of Illusion by Victoria Ying See omnystudio.com/listener for privacy information.

My patient today, Steve Sando, is the man behind everyone's favorite heirloom bean company, Rancho Gordo, which got many of us through the pandemic with their jewel-like bean offerings. In today's session, Steve talks about, well, beans: how to cook them, when to salt them, why they make so many of us so gassy. We also get personal, talking about Steve's childhood in Sausalito, his dad's diving for abalone, feeling like an outsider, his trips to Mexico, being bad with money, starting a business, and raising his own sons around the dinner table. See acast.com/privacy for privacy and opt-out information.

Season 2; Episode 8: Spices, Entrepreneurship and Social Impact with Ethan Frisch & Ori Zohar  Ethan Frisch and Ori Zohar are co-founders and co-owners of Burlap & Barrel. Burlap & Barrel sources unique, beautiful spices for professional chefs and home cooks. As a Public Benefit Corporation, they partner directly with smallholder farmers to source spices that have never been available in the US before and help improve the livelihoods of our partner farmers.  As a Public Benefit Corporation Burlap & Barrel is building new international food supply chains that are equitable, transparent, and traceable. Key Takeaways from this Episode: Building a Sustainable Business · We went from: what if we have to close the business, to we're about to run out of spices.  · We want to build a big business, a business that has impact, that has influence. · Entrepreneurship is always a process of iterating and improving. Nothing is static. · Now that we've grown, most of the things that happen in the business on a day-to-day basis are not my area of expertise. · You can be an entrepreneur even if your area of expertise is in business operations; continue to find the right subject matter expert that you can partner with partner. · We are lucky we get to live a life that we design. We get to decide what we do every morning. We get to make decisions for ourselves that most people in the world never get to make, and really don't have much hope of getting to make. The fact that we get to do this is already such a privilege, such a treat that, if the business had to close tomorrow, we are fine. We are healthy. We are in positions to make decisions about our lives, and the business doesn't define that. The business is an outcome of that, but not definitive Avoiding the Silicon Valley Model · Create a sustainable, long-term business that isn't optimizing for a crazy exit in five years; build a healthy, happy business. · The crazy, venture-backed, gigantic companies and founder as hero creating a new world is too stressful. Use other inspiring, quirky, funny companies for inspiration that have grown organically, have a deep and interesting culture of their own. · We disagreed with the advice we got from a startup accelerator program; and it turns out that what we did instead saved us from the pandemic. · Not relying on venture money forced us to be lean, thoughtful and to create more clever solutions because we couldn't just hire a senior person to come in to fix things. Building a Healthy Partnership · Starting this business was a new phase of a longstanding friendship. Having had one experience together of entrepreneurship meant that we understood how our skillsets and interests were going to complement each other. · Shared values can help partners navigate challenging decisions. · We're constantly checking in to see how we need to adjust our roles as the business grows. · When we disagree, it means we're working on something important. We have arrived at different conclusions with essentially the same information, and why? Tension is not, necessarily a negative thing, and in fact, it's been an overall a source of positive energy and it pushes us in the right directions. Our Toolkit: · Put in the time and energy and explicit focus to create a conflict resolution process including a toolkit and common language. · We ask ourselves how strongly we feel about something – on a scale of 1-10. The person who feels more strongly about something gets to make the decision. · We have a weekly meeting with no agenda. During that meeting we bring pebbles, not boulders. We want to talk about problems as early as possible. If it feels off or weird, we don't just sit and stew on it. These meetings create a safe space for us to bring whatever we're feeling. We can check in and disagree and talk through the things that are sitting the heaviest on our minds. · We practice disagreements about the small things, so that when a big thing comes along, we're ready.  Companies & Resources: · Examples of social impact business: o Rancho Gordo: sells incredible dried heirloom beans o King Arthur Flour · “Let My People Go Surfing” by the founder of Patagonia, Yvon Chouinard · Pete Flint at NFX Burlap & Barrel Articles · New York Times · Food & Wine · Bloomberg · Fast Company · Wall Street Journal To learn more about my work in executive coaching, leadership development and team effectiveness check out my website, connect with me on LinkedIn or email me at winnie@winnifred.org.   Reach out and tell me what was helpful about today's episode or any suggestions you have for my show. Please leave a review and tell someone else about this show; look below for some instructions on how to leave a review on Apple Podcasts. I look forward to sharing another transformative conversation with you next week! ------------------------------------------------------------------------------------------------------------------------------------------------------------ How to leave a rating or review in Apple Podcasts (on an iOS device) 1. Open the Podcasts app. 2. Choose “Search” from the bottom row of icons and enter the name of the show (i.e., “Transformative Leadership Conversations”) into the search field 3. Select the show under Shows (not under Episodes) 4. Scroll down past the first few episodes until you see Ratings & Reviews 5. Click “Write a Review” underneath the displayed reviews from other listeners. You'll then have the option to rate us on a 5-star scale, and write a review if you choose (you can rate without writing, if you'd prefer)

This week, in food news, when did following recipes become a personal failure? By culinary historian Laura Shaprio? In this week’s What’s for Dinner? segment, we’ve got Rancho Gordo’s lentil and carrot salad. In How’d You Make That? it’s Marisa’s simple peanut noodles (4 oz noodles, 1 tbsp. peanut butter, 1 tbsp. soy sauce, 1 … Continue reading Episode 355: Lentil and Carrot Salad, Peanut Noodles, and Grocery Lists The post Episode 355: Lentil and Carrot Salad, Peanut Noodles, and Grocery Lists appeared first on Local Mouthful.

Presented by: Rocio Carvajal, gastronomy educator, cook and author Episode 67 Together with corn, tomatoes and chillies, beans are part of the holy quartet of Mexico's gastronomy. Their enduring popularity as a delicious and versatile food synonymous of Mexican cuisine, no wonder they are present in some form in 60% of all traditional dishes. This episode explores the botanical aspects, culinary uses and cultural history of this emblematic crop. Learn more about beans: Beans: A History. by Ken Albala. Buy here: https://amzn.to/2MspckV Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo. Buy here: https://amzn.to/3alqrKR Episode's blogpost: http://www.passthechipotle.com/cultural-staples-beans-ep-67 Review the show! https://tinyurl.com/ybqbm97a —————————————– Newsletter: eepurl.com/cV5AsH Get my books! shorturl.at/kuT34 Twitter: twitter.com/chipotlepodcast + https://twitter.com/rocio_carvajalc Instagram: https://www.instagram.com/rocio.carvajalc/ email: hello@passthechipotle.com web: http//www.passthechipotle.com Youtube: https://tinyurl.com/y9ot9a57 Donate to the show: https://www.buymeacoffee.com/rfxWGIy

Today Zarela and Aarón are thrilled to welcome Steve Sando, the founder of Rancho Gordo. In this episode they delve into the wide world of beans; covering the differences between heirloom and commodity beans (and how each has a role in the market), assessing different methods of preparing beans, exploring the spices that might accompany beans in your kitchen, and much more. Plus, Steve makes a pitch for why you should start your parties with shots of bean broth!For more recipes from  Zarela and Aarón, visit zarela.com and chefaaronsanchez.comHeritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member!Cooking in Mexican from A to Z is Powered by Simplecast.  

If you're enjoying the show please leave us a review. It really helps us out.Please visit our website 10bestest.com for all of our show notes.

Join Vallery & Ethan for a conversation with Steve Sando, founder of Rancho Gordo. Steve's career has spanned radio, writing and restaurants before he found his way to launching Rancho Gordo. His business has a cult following and changed the way that Americans think about beans.Image courtesy of Steve Sando.Why Food  is powered by Simplecast.

We all seem to have questions about how to cook dried beans these days. And who better to answer them than heirloom bean company Rancho Gordo founder Steven Sando, who talks about how to select, soak, and cook these pantry staples.

Get ready to master your pantry, no matter what you've stockpiled. Tamar Adler, author of the book An Everlasting Meal, has tons of tips for home cooking with economy and grace: What to prioritize on your grocery list, how to stretch ingredients across meals and make use of your scraps, and how to keep your sanity while cooking with kids. Plus: The founder of Rancho Gordo talks about how the coronavirus has made everyone desperate for beans, and Tamar offers some tasty recipes that will give you courage to finally cook those dried beans you've been avoiding.

Cool BeansThe Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein, with 125 RecipesBy Joe Yonan 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.Joe Yonan: Hi, I am Joe Yonan. I'm the food editor of the Washington Post and my latest cookbook is called Cool Beans.Suzy Chase: For more Cookery by the Book, you can follow me on Instagram. If you enjoy this podcast, please be sure to share it with a friend, I'm always looking for new people to enjoy Cookery by the Book. Now, on with the show. You're the food and dining editor at the Washington Post. You have multiple James Beard awards and an ICP award, and you're the best thing to come out of West Texas since Buddy Holly. So I met you last April when I was at WaPo meeting Bonnie Benwick, and we chatted briefly about this cookbook and I'm so excited to talk with you about it today on my podcast.Joe Yonan: Thank you. Thank you so much for having me.Suzy Chase: So when you started writing the first drafts of this cookbook, could you see the bean trend on the horizon for 2020?Joe Yonan: I mean, I felt something coming together, but I can't say I knew exactly and was incredibly confident that it was going to come true. I certainly have been in love with beans for so long, but I certainly felt that with the growing interest in plant-based cooking and then with the exponential growth of interest in a little appliance called the Instant Pot and then continued interest in Heirloom Beans companies like Rancho Gordo. I did start to sense that the timing might end up being really good.Suzy Chase: I love that beans are starting to play a starring role in American dishes.Joe Yonan: Yes. I mean, I feel like one of the reasons that maybe beans have the reputation or have had the sort of fusty reputation that they have had here has been that, in our own cooking, they've been associated a lot with the past and with maybe with the '60s and '70s and maybe the health food movement. Whereas in other countries, of course, they've been the bedrock of cuisines for centuries.Joe Yonan: And I think we in America sometimes have historically paid more attention to the really high-end cooking from other countries. The classical cooking, the celebration cooking. And beans have for so long been really an everyday ingredient or they've been the source of sustenance for people who were trying to make ends meet, but who knew that they could depend on this incredible shelf-stable source of nutrition and they knew how to cook it in really delicious ways. And I think we've been paying more and more attention to that kind of cooking over the last few years.Suzy Chase: You wrote in the cookbook, "My own bean journey took a turn about a decade ago." What happened then? It sounds so mysterious.Joe Yonan: Right. A little fork in the road. It actually was very gradual. I started realizing that I was... It's like that horrible song from a couple of decades ago, I think I'm turning Japanese. I started realizing that I thought I was turning vegetarian. And it caught me off guard a little bit. I remember I was planning dinner, a dinner party over the weekend and I was trying to decide what to make and I opened up my freezer and fridge and was looking through my pantry, like you do, and I noticed that in my freezer there were all of these pounds and packages of really beautiful, humanely raised meat that I hadn't been cooking at home.Joe Yonan: I had been waiting for the chance to make for other people because I wasn't really cooking meat at home for myself. And that's when I started realizing that I was really moving toward a plant-based diet instinctively and I was feeling better and better as I did. So I just kept moving in that direction. And beans were always part of it. I also write that I'm not sure I would have actually continued along that path if was not for discovering beautiful heirloom beans by Rancho Gordo. Really they changed the way that I thought about beans.Suzy Chase: You touched on this a few minutes ago, but in Cool Beans you teach us home cooks how to cook beans in a slow cooker, on the stove, and in the Instant Pot. Can you talk a little bit about that?Joe Yonan: I'm just puttering around the house. Certainly, I will just put a pot of beans on the stove or even in the oven and cook them really gently. I like to bring them to a boil for 10 or 15 minutes at the outset and then lower the heat as low as it can go and cook them really slowly. And that's beautiful. The house fills up with that beautiful smell of beans cooking and it's wonderful. I'd sometimes even cook them in this clay bean pot that a friend gave me and that's an incredible way to cook them as well.Joe Yonan: But on any given weeknight when I really want a pot of beans pretty quickly and I should say more and more, even on the weekends, I do turn to my trusty Instant Pot. There's nothing easier than the whole set it and forget it thing. You don't have to wait and watch until it comes up to pressure and then adjust the heat, you don't have to set a timer to know when it's done and then turn the heat off or down or whatever you're doing. You just set it. And what happens is, you get these really nicely cooked beans, but I do think that the key with an Instant Pot is to cook them uncovered for maybe another 10 or 15 minutes after you cook them. It concentrates the broth. The Instant Pot, like other pressure cookers too, is so sealed up tight that there's no evaporation of liquid when the beans are cooking.Joe Yonan: So unlike when you have it on the stove top or in the oven where it's cooking slowly, the water just stays in there. And so it can be, the broth can be a little more lackluster than when you cook it on the stove top. As Steve Sando of Rancho Gordo puts it, "It breathes life back into the beans." The instant pot proves that you don't really have to soak beans. There's reasons why you might, which I'm sure we can get into, but you really don't have to and it makes beans a product that you can, an ingredient, a fabulous ingredient that you can make any day of the week.Suzy Chase: Speaking of broth, I always thought that you needed to throw in a ham hock or some chicken broth to make beans flavorful. So you're saying the beans make up the flavorful broth on their own?Joe Yonan: Absolutely. You need salt, of course, like you do with any good cooking. But yeah, the beans, especially I would say, if you haven't soaked the beans, soaking, there's lots of reasons why you might want to soak, but if you soak you definitely lose some of that flavor, especially with a thinner skinned bean like a black bean. Try them side by side. Soak a pound of black beans and cook it next to a pound of black beans that you did not soak and just be prepared to marvel at the difference. One is inky black and full of flavor and one is grayish, pale lavender and not as much flavor.Joe Yonan: Yeah, I really wanted to prove to people in this book that you don't need that ham hock. That I think that when beans are cooked from dried, especially if they're high quality beans, but even really good supermarket beans, I talk a lot about Rancho Gordo and companies like Camellia, but I also really like Goya if you're getting supermarket beans. And if you cook them from dried with salt and with kombu, which I like to use, it's a dried seaweed from Japan and it helps actually soften the beans and maybe a bay leaf, an onion and garlic and you cook them until they're really tender.Joe Yonan: I think that that broth rivals anything that you can get from a chicken. Honestly. I mean I've cooked with chefs who might cook with this fabulously talented Mexican chef, Mexican-American chef, Christian Arabian here in DC. And the first thing that he did after he cooked this incredible pot of black beans, before he did anything else with it, was pour out two cups of the cooking water, the cooking liquid, and we sipped it like a soup. That's how delicious it was. There was nothing else in it.Suzy Chase: So the USDA categorizes beans as a protein and a vegetable.Joe Yonan: Yeah.Suzy Chase: And even the folks living in the blue zones where people live the longest and eat the healthiest eat one cup of beans per person a day. Can you talk a little bit about the nutritional aspect of beans?Joe Yonan: People know the song, right? Good for your heart.Suzy Chase: Why don't you sing it?Joe Yonan: I'm so sorry to inform you that I happen to be coming down with a cold so I won't be able to fulfill your-Suzy Chase: Oh shoot.Joe Yonan: singing request Suzy today, any other day.Suzy Chase: Okay.Joe Yonan: Well, they, so what I find most amazing about beans, I mean certainly the nutritional benefits include antioxidants and fiber really is the big one. But yes, they also improve our gut health. There's some school of thought that the very thing that we find difficult to digest, the oligosaccharides also is feeding our gut biome. So maybe when it comes to flatulence, we should all just give each other a break, open some windows and get used to it. The page in which I talk about this in the book, I headline, let the music play. With the idea being that it's really not that big of a deal unless you find it uncomfortable.Joe Yonan: And I know some people certainly find it actually uncomfortable. And for those people I want, certainly want them to try to do what they can do to reduce it. But beans also, they help stabilize your blood sugar. They might lower your cholesterol. One of the most interesting things that I came across in my research for the book was that there have been studies published that meals based on beans are actually more satisfying than meals based on animal proteins, meaning that people were full longer and reported a higher sense of satiety.Suzy Chase: I find that too, don't you?Joe Yonan: Yeah. Oh yeah, yeah, absolutely.Suzy Chase: And you don't feel as weighed down.Joe Yonan: Right. They're simultaneously satisfying and, and yeah, I mean, to me they're energizing, so I always feel great when I eat them.Suzy Chase: So I can't get into aquafaba.Joe Yonan: Okay, want me to help you?Suzy Chase: Yes please.Joe Yonan: Well, I would say you should try a recipe like the chocolate mousse recipe in Cool Beans. It's really easy and shows off how easy it is to use aquafaba the way you would use egg whites. It's based on Julia child's classic chocolate mousse recipe and I wish I could tell you that I labored and tested and retested and tweaked and all of this to make it work. But the fact is it worked the first time, it's just, aquafaba was "discovered" by a, I believe it was a French vegan pastry chef who was looking for something to substitute for eggs and had canned chickpeas around, as you do and realized that the liquid and the viscosity of the liquid reminded him of egg whites. So he just thought, "Oh, I wonder if they wouldn't whip up like that." And they do. I mean you can whip them and add sugar to them and they turn silky white and glossy and they'll hold stiff peaks.Joe Yonan: Especially if you use a little cream of tartar, which I did in the mousse recipe. It stabilizes them the same way it stabilizes egg whites. I only use it in a couple of places in the book for that recipe, and then I make a margarita. That's sort of a twist on one that Jose Andre serves at a restaurant here in DC that has what he calls salt air on top, which is this layer of salty foam that I'm sure they're putting through a nitrogen canister or CO2 canister or something to get the foam, but I do it with the aquafaba.Suzy Chase: Yesterday I made your recipe for Texas-Style Bowl O’ Red Beans.Joe Yonan: Excellent.Suzy Chase: On page 112. Can you describe this?Joe Yonan: I am a Texan and when you're a Texan, then you find yourself telling people all the time, "That's not real chili, that's not real chili." Because real Texas chili doesn't have beans. It doesn't have tomatoes. It's really just chili con carne ne, right. It's chilis with meat. Well, when you are a Texas cook, who used to be a purist but find yourself not eating meat anymore, you have to give all that up. Don't you, Suzy?Suzy Chase: You aren't really giving anything up.Joe Yonan: No. I guess what I'm mean is you have to give up the purism.Suzy Chase: Yeah.Joe Yonan: That's the only thing you're giving up is the sense that like this is the only way to cook a pot of Texas chili. But then when I was researching the book, I thought, I really love the straightforward nature of that Texas bowl of red they call it. It's just so complex in flavor, but it's so straightforward and you just treat the meat in that recipe so wonderfully that I thought, "Why don't I just all of that same technique and ingredients but use beans?" So that's what I do in this recipe. It's mostly kidney beans, red kidney beans, and a smaller amount of black beans. I like the combo together.Joe Yonan: I don't usually cook different varieties of beans together. But this is one where I thought that it worked and you cook them for so long, either on the stove top or you can certainly do it in the pressure cooker for a much shorter period. And they just get really, really tender packed with flavor. I like to mash a little bit of them in the pot and leave some of the other ones whole. And then you've got this incredible flavor and it's all beans. And you do the same thing you would do with a purist Texas chili and serve it with those simple accompaniments on top.Suzy Chase: So I was nervous about using dry beans and I thought it wouldn't be as creamy as canned, but oh my goodness. After five hours of simmering, I had the best pot of glorious beans. I can't wait to put it on my eggs tomorrow too.Joe Yonan: Great.Suzy Chase: I'm so excited. Yay. Now for my segment called my favorite cookbook. Aside from this cookbook, what is your all time favorite cookbook and why?Joe Yonan: Wow, that is a question. All time favorite?Suzy Chase: All time.Joe Yonan: All time. All time. All time. There's been a lot. I've had a lot of time. Well, I'll tell you, I'm a huge fan of Amy Chaplain's work. She wrote Whole Food Cooking Every Day, and I think her recipes are stellar. And whenever I cook out of a book, I met, I know Amy, she and I are friends and I'm so jealous of, I don't know, her effortlessness in the kitchen. She's Australian and she's got that incredible palette and everything she cooks is incredibly bright, flavored and everything comes together so wonderfully and it feels so, I don't want to say healthy, it feels nourishing, which I think is a different feeling. But God, there's so many others that I feel like I could mention. I mean Madhur Jaffrey's books. I'm a big fan of Anna Jones, the British Vegetarian Cookbook author. Oh God, I'm leaving out a million, million people.Joe Yonan: But I would say off the top of my head, if I had to pick one, even though it came out recently, it would be Whole Food Cooking Every Day.Suzy Chase: Where can we find you on the web and social media?Joe Yonan: I make it so easy for people. So everything about me is just Joe Yonan. So it's www.joeynan.com. It's Twitter handle @joeyonan. It's Instagram, Joe Yonan. It's Facebook Joe Yonan. No fancy names. Just me.Suzy Chase: This has been so much fun. Thanks Joe, for coming on Cookery by the Book podcast.Joe Yonan: Thank you for having me, Suzy. I loved it.Outro: Subscribe over on CookerybytheBook.com and thanks for listening to the number one cookbook podcast, Cookery by the Book.

Covering BOTH "That's How the Shore Goes" (Jersey Shore Season 1, episode 9) AND "Snooki Goes to Washington (parts 1&2)" (Family Vacation Season 3, episodes 12&13), the Fanily Reunion gang presents one hell of a finale episode. Featuring Kim Kardashian's law school matriculation, Venus Fly Swatters, Colin's latest bean news, and Becky losing the will to live, we're covering it all. Long story shore? We'll be back in February!!Engage with us!Patreon: www.patreon.com/fanilyreunionIG: @jerseyshorefanilyreuniontwitter: @fanilyreunionemail: jerseyshorefanilyreunion@gmail.com

Join us for an interesting episode on heirloom beans, their origin and distinct flavors. We open up with my co-host Jean-Charles Boisset telling us of his love for local agricultural products and his respect for Rancho Gordo, the top local source not only for the beans, but the seeds to grow them. This episode is made possible by Oakville Grocery, part of Boisset Collection, a portfolio of wineries and lifestyle destinations with strong historical and family roots. First, as usual, we taste a few wines, inspired by the earthy flavors of beans. Todays wines include the 2016 Secret Indulgence Evoluna Chardonnay, a limited-edition clean and modestly rich, mineral-driven white wine. Next up is the 2016 Raymond Vineyards Napa Valley Reserve Merlot, an earthy, fruity and impossibly smooth red wine from St. Helena vineyards. Talking with Steve Sando, we learn how he hatched the idea for growing and seeking out heirloom beans through his travels to Mexico. He encountered many indigenous farmers growing unusual and uniquely flavorful beans in small quantities.Through trial and error, Sando discovered which varieties would adapt to California and then started planting and growing them. He takes great pride in helping out the small farmers in Mexican states like Guerrero by regularly visiting and buying products from them. Rancho Gordo now grows close to a half-million pounds of beans per year and has an online monthly bean club, for fans who want to receive a regular supply. The package might include little-known varieties such as Yellow Indian Woman, Rebosero or Vaquero. It’s a priority of Sando’s to sell all beans within one year of harvest, making them not only fresh but soft enough to cook without soaking overnight. Thanks for listening, and stay tuned for more shows in the coming weeks. Please share across your social media channels and subscribe to get each new episode directly to your podcast feed. You can find Napa Sonoma magazine on newsstands, subscribe here, or read the digital edition online.  

Episode 8: Chickpea Shawarma Flatbread, General Tso's Tofu, and Giant Lima Beans with Stewed Tomatoes and Oregano Pesto Vegetarian food is in the mainstream for a host of reasons. Whether you are trying out a Meatless Monday or want to get more vegetables in your diet, the three recipes we tried this week deliver on flavor in spades. This week we cooked... General Tso’s Tofu: The Almond Eater The Dinner Sisters reach back to their high school vegetarian days with this version of a Chinese American take out. Crispy tofu is stir fried in a tangy orange sauce for dinner that could be part of your regular rotation. Tips: Pressing tofu is as easy as putting it between two plates, placing a can on top and letting it sit for a half hour. But there are many other methods- check out this guide from Urban Vegan for several useful methods: How to Press and Drain Tofu. Try a some steamed broccoli on the side to round out the meal. The sauce was also delicious on chicken- cube and pan sear a couple chicken breasts. Make the sauce and then add chicken and simmer until warmed through. Giant Lima Beans with Stewed Tomatoes and Oregano Pesto: Food and Wine Lima beans are baked with stewed tomatoes and feta cheese only to be topped with toasted breadcrumbs and pesto. Good enough for a dinner party but also goes over with the kids in the family. Check out the tips for cutting down on some of the work if you’re pressed for time. Tips: Consider using a good jarred tomato sauce- something chunky and low sugar if you can find it- and use that instead simmering tomatoes for 45 minutes. Use your pressure cooker/Instant Pot to take lima beans from dry to cooked in a lot less time. Making the pesto is fun but ultimately if you can find a good, fresh pesto at your market...that works just as well. Rancho Gordo is our source for the most delicious beans out there. No ad- we just like them that much. Find them here: Rancho Gordo New World Specialty Foods. Look for the Christmas Limas. We think they are especially pretty. Chickpea Shawarma Flatbread- Vegetarian Adventures The warm spices of shawarma are perfect for hearty chickpeas in a weeknight dinner that comes together easily. Tips: Try roasting your chickpeas in a hot oven- 400 degrees for 20-30 minutes for a crispier, chewier result. Sauteeing the chickpeas for 5 minutes with the spices is also good, but the texture is softer. Both ways are delicious. If you’re ambitious, homemade pita is a fun at-home bread. See the Smorgasbord for a new recipe. From the Smorgäsbȯrd: This week Kate baked Yogurt Pita's from Molly Yeh's Short Stack book, Yogurt. These pint-sized cookbooks explore a singular ingredient with one author. Short Stack editions range from titles like: Butter, Peanuts, Avocado and Brown Sugar. WIth over 30 editions, you're bound to find your favorite ingredient or one you'd like to get to know better. Browse through or buy their books here: Short Stack Editions. Shopping List Here Follow us on Instagram @dinnersisterspodcast or on Pinterest at Dinner Sisters Podcast. Subscribe to our podcast on iTunes, Stitcher , Google Play, and SoundCloud

Steve Sando founded Rancho Gordo, a company that grows and distributes heirloom beans. Jill chats with Steve and asks him about his favorite beans and how to cook them. Then Jill joins Self-Nourishment Coach Jeannette Bronee in the kitchen where she makes two savory smoothies to drink on the go. The first is a watermelon gazpacho, which is refreshing in hot weather. The second smoothie is a made with carrot and sweet potato combined with ginger and turmeric, which is anti-inflammatory and supports digestion. Finally, Jill asks internist Dr Frank Spinelli whether the annual physical is a thing of the past.  

Some people like a shot of espresso to get the morning started. How about a quick slug of cactus slime instead? That’s the drink of choice at some juice stands in Mexico. “A lot of people think that the slime is really nutritious,” said Lesley Téllez, a food writer who runs the culinary tourism company Eat Mexico. “I’ve seen some places where… they just sell the slime, you know, on it’s own. You can take it to go, and... have it for a quick morning pick-me-up.” Known as “baba,” or the Spanish word for “drool,” that clear ooze comes from nopales, or prickly pear cactus paddles. That type of cactus is a popular in Mexican cuisine, and tastes slightly acidic, with a raw texture that’s slightly crunchier than green beans. Nopales are available throughout the city in grocery stores and bodegas catering to Mexican communities. Téllez likes to get her nopales and other Mexican staples from Corona’s Farm in Queens. She admits that she prefers to get the ones that have already been cleaned, since getting rid of the cactus spines can be a tricky operation. That’s not to say it can’t be done at home. It just takes a fair degree of caution and patience. First, Téllez wraps her non-dominant hand in dish towels. Then she hangs on to the nopales at the narrow end. “You definitely need to hold onto it, for sure,” Téllez added. “You don’t want to be whacking away at it with a knife while it’s sitting there on the cutting board. That’s a recipe for disaster.” Then with a very sharp knife in her dominant hand, she gingerly begins shaving off the nopales spines. “You want to slice away at the spines as easy as you can without having thorns sort of flying around, so I go very slowly,” Téllez said. Do that until it’s prickle-free — or just buy the nopales that have already been cleaned and save yourself the trouble. (Photo: Lesley Téllez/Courtesy of Lesley Téllez) Once relieved of its spines, there are a number of ways to prepare the cactus. Boil it lightly and put it in taco. “Another really simple way you can cook them is to grill them,” Téllez said. “So you just take a cleaned paddle, and you score it. And you sprinkle it with some salt and pepper and some olive oil, and you grill it in on a really high heat.” If you’re wary of the slimy texture, Téllez has an entertaining, if messy, method of de-oozing the nopales. It involves cutting up the cleaned cactus and rubbing salt into the flesh. “It’s actually really fun to do if you have, like, 10 minutes in your kitchen,” she said. “So you rub the salt into the flesh and what it does is it unleashes all of this slime from the cactus so your hands get really slimy — which is fun, for me.” The result of that salt scrub is a raw vegetable that can be added to salads or as a garnish. “You’re left with this really crunchy, raw, bright green, beautiful vegetable,” Téllez said. For those who enjoy the texture of cooked nopales, check out Téllez’s recipe below for Stuffed Nopales with Black Beans, Cheese, and Roasted Red Pepper. Also, if you’re interested in a drink to serve for Cinco de Mayo on Monday, check out this recipe from Saveur for Prickly Pear Margaritas. Get started now, since you need to find prickly pears (the fruit of the same cactus that produces nopales) and soak them in tequila for two days. Stuffed Nopales with Black Beans, Cheese, and Roasted Red Pepper Recipe By Lesley Téllez, The Mija Chronicles (Photo: Stuffed nopales/Lesley Téllez)  Makes: 4 servings Note: When buying cactus, make sure the paddles are bright green and not brown in spots. Many grocery stores sell them already cleaned, but sometimes upon further inspection, they’ve got a few spines. You’ll want to remove those with a sharp knife — the LA Times has a good tutorial on how to clean nopales. It’s best to use the cactus as soon as you can, and don’t store it in a plastic bag in your refrigerator as that will create moisture and make the paddles go bad. The cactus can be boiled a day ahead of time and stored in an airtight container. If you don’t have bean broth, you can use water or chicken/vegetable broth. Ingredients For the cactus:  Kosher salt Half a red onion, peeled and cut into large chunks 1 garlic clove, peeled and smashed 8 medium cactus paddles For the beans: 2 cups cooked black beans (or a 14 ounce can), with about ¾ cup bean broth 1 teaspoon ground cumin 1/2 teaspoon dried Mexican oregano 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper About 1 tablespoon canola, grapeseed, or peanut oil 1/4 red onion, finely chopped 1 garlic clove, minced 2 teaspoons finely chopped canned chipotle pepper in adobo For the toppings: 1 1/4 cups (about 3 ounces) grated mild white cheese, such as Monterey Jack 1 red, yellow, or orange pepper, roasted, peeled and sliced into thin strips Chopped fresh cilantro, for garnish (optional) Instructions For the cactus: Fill a large bowl halfway with ice water and set aside. Fill a large saucepan about halfway with well salted water and add the onion and garlic. Bring water to a boil over high heat, then add the cactus paddles. (The water should just about cover the cactus.) Cook until the paddles turn a khaki-green color and are slightly soft, about 3 minutes. Remove cactus from boiling water and immediately place in the ice water bath to halt the cooking. While the cactus paddles cool, heat the oven to 425°F (or to broil) and arrange a rack at least 6-inches from the heat source. When cactus is cool, remove from ice water, pat dry, and discard water. For the beans: Stir beans together with cumin, Mexican oregano, salt, and ground black pepper. Heat a medium frying pan over medium heat and add the oil. When oil is shimmering, add the onion and cook, stirring a few times, until translucent, about 3 minutes. Add the garlic and chopped chipotle, stirring until the oil turns a lovely reddish color and you start to smell a chili-garlic aroma. In one quick pour, add the beans and about half of the broth to the pan. Using a bean masher — in Mexico this is called an aplastador (I use a wooden one just like these Rancho Gordo bean mashers) — or the bottom of a cup, mash the beans into a paste. Add more broth if the beans look too dry and take care not to overheat the beans or they’ll dry out too quickly. Once you have your desired consistency, cook the beans for about 5 minutes, stirring often so they don’t stick, until flavors combine. To assemble nopales, line up cactus paddles on a rimmed baking sheet. Add a thin layer of beans to each cactus paddle and sprinkle evenly with cheese. Bake until cheese is golden-brown and bubbly and cactus is knife tender, about 10 to 15 minutes. Add roasted red peppers in a pretty little mound in the middle to garnish, and top with a sprinkle of chopped cilantro.