Podcast appearances and mentions of Rick Bayless

Reid, Scott Ellia and Luis Martinez are rested up and ready to face the Wheel of Issues! The guys discuss the Dallas Mavericks winning the NBA Draft Lottery (NICOOOOOO!!!!), Jalen Brunson and the New York Knicks' magical postseason, Jayson Tatum's franchise-altering injury, the NFL's ridiculous schedule release format, Bill Belichick's headline-making relationship with Jordon Hudson, trade options for Giannis and more! PLUS: Reid's Mystery Top 5, a game of "Who Would Luis Trade Jalen Brunson For?", the best Knicks of all-time, Derek Carr & the Hall of Very Good, Scott solves Israel/Palestine with a weaponized Rick Bayless, Luis fights the Manosphere, and STILL MORE!

Send us a textThe Bums are back in the rail yard with an Episode 0122, ringing in Season 5, as the prologue begins with an NFL regular season re-cap and playoff preview chatter; update on the Chicago Bears are open try-outs (yes, even you can apply, because every other person who can spell football are being considered); the Lion's D puts on a clinic, as the ViQueens have no answers; Black Monday vacancies are discussed (no real surprises); something must be in the water in Dade County Florida — between Jimmy Butler and nut job Tyreak Hill (sic), and also fuck Tyreak; Rick Bayless' stupid brother is in hot, misogynistic-flavored water; College football updates discussed as the Buckeyes roll and UGA shits the bed, and close with a D1.5 shout-out to North Dakota State University's dynasty.The epilogue kicks off with a liver shiver, as the Bums review a creation from Athletic Brewing Co. with “Upside Dawn” (ABV

Send us a text   In this episode, hosts Ronnie and Brian celebrate the holiday season with a light-hearted discussion about their recent culinary adventures, particularly focusing on the intricate process of making mole. They delve into the techniques, ingredients, and significance of balancing flavors in mole, while also exploring the versatility of this traditional sauce in various dishes. The conversation also touches on the art of tortilla making and the joy of cooking together during the holidays. In this episode, Ronnie and Brian explore various culinary topics, including the art of puffing potatoes, the intricacies of fermentation with kimchi and sauerkraut, and share personal cooking fails. They also provide valuable cooking tips, emphasizing the importance of not crowding the pan and using fresh spices for enhanced flavor.Beers we drankBrian - Resident Culture - Island TimeRonnie - Resident Culture - Island TimeRick Bayless' Black MoleHow to make KimchiHow to make CarbonaraSTAY CREAMY

Chicago's Astounding Food Evolution: 1990 'til Now Chef Dean Zanella Founder and instructor, Tutore Italian Cooking School The past 35 years have seen a sea change in Chicago dining. And who better than to take us on a voyage through this period than a master chef who has sailed through this time? Come join us as chef Dean Zanella takes us from the local culinary world of 1990 to the present; where fine dining no longer requires white tablecloths; where non-European cuisine has been elevated; where chefs are the main focus of the restaurant; and where chefs work with local farmers. And he'll dish on the impact of TV's Food Network on our dining experience. Chef Zanella will also give his take on some of Chicago's key chef influencers, like Charlie Trotter, Rick Bayless, and more recently, Erik Williams. “They held their standards high and made people expand their palates,” he says. Bio: Chef Dean Zanella is a founder and instructor at Chicago's Tutore Italian Cooking School. He has worked at some of Chicago's finest restaurants, including Charlie Trotter's and Gordon, in addition to helming such notable eateries as 312 Chicago, and Rhapsody Restaurant at the Chicago Symphony Center. He is a strong supporter of Chicago's Green City Market. Recorded via Zoom on December 16, 2024 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

While there are hundreds of restaurants in Chicago that represent a myriad of Mexican regions, there's only one mole king. In this episode, Chef Gino Bahena talks about his new restaurant Manchamanteles, his introduction to the fine art of mole at age 11 and how he helped open Frontera Grill with Rick Bayless.

Whad'ya Know at Navy Pier (not pictured) on June 15, 1996, featuring bluesman Lonnie Brooks, crime reporter John "Bulldog" Drummond, chef and restaurateur Rick Bayless, and former wife shouting things from the audience, Marge Meyer-

Amy Rubenstein, CEO of Clear Investment Group and Partner at Windy City RE, commands a formidable presence in the real estate investment realm, having overseen transactions exceeding half a billion dollars since 2005. Hailing from Chicago, Amy is an alumna of Brandeis University, graduating Cum Laude. With two decades of experience in real estate, she holds licenses in California and Illinois, strategically leveraging her expertise across diverse markets. Clear Investment Group's expansive portfolio spans distressed multi-family complexes nationwide, showcasing Amy's adeptness in creative structuring and asset revitalization, optimizing financial performance across multi-family, retail, and office sectors. Beyond her business acumen, Amy is a committed philanthropist, notably in the Arts and Education sectors. As the Artistic Director of Windy City Playhouse, an acclaimed non-profit theater company in Chicago, she spearheads immersive theatrical productions, co-creating hits like "Southern Gothic" and "A Recipe for Disaster" alongside celebrity chef Rick Bayless. Amy's multifaceted contributions reflect her unwavering dedication to both business excellence and community enrichment.   In this episode, we talked to Amy about what is a distressed asset, the cautionary measures to take, the origins of these assets, how she sources the opportunities she finds, and much more.   Announcement: You can join the Apartment Investing Mastermind here.   Distressed Assets;   01:54 Amy's background; 04:08 What is a distressed asset; 09:42 An insight on cautionary measures to take with Amy's approach; 19:04 The origins of these properties/assets; 24:15 How Amy sources the asset opportunities; 26:16 Round of insights   Announcement: Download a Sample Deal package here.   Round of Insights   Apparent Failure: Trying to support herself with a career as an actor. Digital Resource: City-Data.com. Most Recommended Book: The Ideal Team Player. Daily Habit: Walking to work every day. #1 Insight for investing in distressed assets: Accepting that the market changes rapidly and one cannot withhold all the information, therefore asking for help and questions is the key to overcoming daily challenges. Best place to grab a bite in Chicago, IL: Bloom & Planta.   Contact Amy: Website: https://www.clearinvestgroup.com/    Thank you for joining us for another great episode! If you're enjoying the show, please LEAVE A RATING OR REVIEW,  and be sure to hit that subscribe button so you do not miss an episode.

Celebrity chef, author, restaurateur, educator, and television and podcast personality Rick Bayless joins Lisa Dent to talk about celebrating 37 years of Frontera Grill and having Mayor Brandon Johnson dubbing March 21 “Rick Bayless Day”. Follow The Lisa Dent Show on Twitter:Follow @LisaDentSpeaksFollow @SteveBertrand Follow @kpowell720 Follow @maryvandeveldeFollow @LaurenLapka

Dean Richards, entertainment reporter for WGN, joins Bob Sirott to provide the latest news in entertainment. Bob and Dean talk about the first state to establish A.I. laws, Chicago’s Rick Bayless Day, and a ‘Star Wars’ marathon coming to theaters. They also share details about things to do this weekend and Dean’s review of the […]

Mayor Brandon Johnson is recognizing the decades-long career of Rick Bayless and the impact he has had on the city's restaurant scene and on making Chicago a food destination. The prolific chef owns several restaurants and brands, and he also supports small farmers and the arts in Chicagoland. Reset sits down with Bayless to reflect on his career and accomplishments. For a full archive of Reset interviews, head over to wbez.org/reset.

We're starting Season Two with culinary icon, Chef Rick Bayless! From his series, Mexico: One Plate at a Time all the way to the Mayor of Chicago honoring him with his own day to celebrate all of his accomplishments, we cover a lot today! Lisa Allen sits down with Chef Rick Bayless to discuss his cultural journey, his views from an upside place (you have to listen to get this part) and his everlasting desire to see and learn and do more than ever before!

After his successes at Avec, Publican, Nico Osteria and Pacific Standard Time, Chef Erling Wu-Bower has opened Maxwells Trading in the West Loop. In this week's episode, Wu-Bower calls it intimately American — and says fusion is the wrong word for the style of food at his new spot. Learn how he gathered the deep influences of Europe, New Orleans and growing up as a "city kid" in Chicago, as well as how the legendary Rick Bayless became his mentor.Plus, host David Manilow shares his favorite food experience of the year so far.

Today, I'm talking to chef Rico Torres from Mixtli in San Antonio, TX. Born and raised in El Paso, the vast desert landscapes helped inspire his creativity. His proximity to the border of Mexico fed his love for south of the border culinary traditions, made evident through the food he dishes up at Mixtli. You'll hear how he embraces his Mexican cultural roots in the food he creates, and how he cleverly weaves the history of the people and the land into every menu. He shares his early passion for art and explains how that led to a love for culinary creativity. You'll hear about his progression through the world of cooking, his impressive skill set as a self-taught chef, and his thoughts on the future of food. What you'll learn from chef Rico Torres at Mixtli The birthplace of chef Rico Torres creative roots 2:24Smells that bring him back to his childhood 4:13Rico Torres artistic background 4:52How his love of art eventually translated into a love for food 5:44His transition into entrepreneurship 6:56Business lessons chef Rico Torres adopted from his dad 8:06Learning on the job and being resourceful 9:39Tips on buying and prepping BBQ Brisket 11:31Going from catering to pop ups 12:28When he met his business partner 13:19Trading pop ups for permanence 14:32Where the name Mixtli originated 14:47What he did differently when he started his business 16:26A very intimidating first table on opening night 17:25His second shot at impressing Rick Bayless 18:37Approaching food from an individual ingredient perspective 19:10How Rico Torres pairs ingredients together at Mixtli 19:47Undercover learning of tools of the trade 20:50The concept of the menu at Mixtli 21:40Why you can't have a latte at the end of dinner 23:40How he makes his Café de Olla 24:30And example of building a menu out of history 26:09The fake champagne parties of old Mexico 27:02Planning ahead for menu themes 28:14His biggest business struggles 30:37How they collaborate to make decisions 33:08His mission for the restaurant in terms of culinary history 34:38Thoughts on the future of food 37:04Focusing on food as fuel and feeling 38:05Why Mixtli has an open kitchen 39:33Five hotspots in San Antonio 40:58His guilty pleasure 41:43Books that have inspired chef Rico Torres 42:48His kitchen pet peeves 43:20His wildest ingredients 43:38What and who he would cook for if he could 45:48The new business he's looking forward to launching 46:26The connection between food and storytelling 4:38Switching from artist to architect in a kitchen 5:43The connection between food and memories 7:14Why do you have to take care of your team 7:55How management changes your creativity 8:24The importance of consistency 9:10Realizations about training staff 10:48The challenges of translating recipes and techniques from one culinary culture to another 11:22The French contribution to worldly cuisine and going beyond French culinary techniques 13:03A new wave of inspiration 13:57What's missing from the pages of food history 15:16Reaching into the “back pocket” of Mexican cuisine 16:21Shifting the threshold for what “chef” implies 17:31The power of the internet in culinary education 18:35“Fusion” versus evolution 20:14Combining culinary techniques from one culinary culture to another 22:32Surprising challenges faced by professional chefs 23:53Inspiration for their work, including the influence of international cuisine and food destinations 25:43 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary ...

Bill Jacobs (Owner, Piece Pizzeria & Brewery) returns to the show to talk about Piece's Slice To Meet You pizza collaboration benefit for PAWS Chicago. Every time you order one of their celebrity chef featured pizzas, $50 gets donated to PAWS Chicago.    With featured collaborations with Stephanie Izard and Rick Bayless waiting in the wings, Bill and I dug into the collaboration done with the dream team of Hot Doug Sohn and Barry Sorkin (Smoque). Their creation, Hot Smoque'n Creole Pizza, was one of the most beautifully balanced pizzas I've ever had. Absolutely magical. I mean, just look at what it's all about: White pizza with smoked mozzarella cheese, Hot Doug's Andouille sausage, Smoque's smoked chicken thigh, creole seasoning, creole sauce and scallions.   The Hot Doug/Smoque collab is only at Piece for a couple more weeks; don't sleep on it!   Bill and I also talked about Piece's long history, award winning beers and chill vibes. We also talked about Chicago's Rat Hole, because that's what we all are doing right now. Car Con Carne is presented by Alex Ross Art. Visit Alex Ross on YouTube (@TheAlexRossArt) to keep up to date with one of the comics industry's most important and celebrated creators.   ##   Car Con Carne is also sponsored by Easy Automation: easy-automation.net   Transform your living space with cutting-edge home automation. Experience seamless control over audio/video, lighting, climate, security, and more. Embrace the future of smart living – your home, your rules.   Get a quote by visiting easy-automation.net, or give Dan a call at 630.730.3728  

John La Puma M.D. is board-certified in internal medicine, a professionally trained chef and certified California naturalist. Founder of CHEF Clinic ® and ChefMD, he has pioneered culinary medicine in the U.S., and taught the first culinary medicine, cooking and nutrition course in a U.S. medical school, at SUNY-Upstate with Dr. Michael Roizen, of the Cleveland Clinic. Dr. La Puma co-hosted Lifetime TV's national cable television weekly series “Health Corner”, and cooked with Chef Rick Bayless at Topolobampo in Chicago, both for nearly five years. A NY Times best-selling author, for ChefMD's Big Book of Culinary Medicine and The RealAge Diet, the latter with Dr. Roizen, his books have sold over a million copies and have been translated into eight languages, and six PBS specials. Dr. La Puma is currently studying nature therapy in medicine, and producing and hosting the 13 episode mini docu-series “A Green Rx”, which can be seen on his YouTube channel weekly. Dr. La Puma has lectured on food and culinary medicine at Harvard, the University of Chicago, TEDMED , Kaiser Permanente and aboard The World . His present work focuses on using specific prescriptions of nature therapy as A Green Rx to treat nature deficit disorder, acute pain and digital addiction. Other conditions under study are longevity, anxiety, heart disease, post-traumatic stress disorder, diabetes and heart disease. Dr. La Puma farms avocados, rare citrus and medicinal herbs and spices on an urban certified organic demonstration orchard in Santa Barbara, California.

This week, Chef Erling Wu-Bower discusses his storied career in Chicago dining and the highly-anticipated opening of his new restaurant, Maxwells Trading, in the Kinzie Industrial Corridor. Erling reflects on formative experiences at renowned restaurants Publican, avec, Nico Osteria, and Pacific Standard Time, as well as lessons learned from mentors like Rick Bayless and Paul Kahan. With Maxwells Trading, which he's opening this winter alongside business partner Josh Tilden, he aims to cook "intimately personal cuisine" that incorporates his broad culinary influences, from Chinese and Thai to rustic Italian. Plus: after some culinary confusion, Tim conjures an accurate metaphor for sous-vide meat.

You love to eat, but do you know how to taste? What is a bliss point when it comes to food or tasting? What makes our most memorable meals and wines delicious? How can you make sure to bring home the best experiences from a wine trip? In this episode of the Unreserved Wine Talk podcast, I'm chatting with author Mandy Naglich who has just published How to Taste: A Guide to Discovering Flavor and Savoring Life. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Two of you are going to win a personally signed copy of Mandy's new book, How to Taste: A Guide to Discovering Flavor and Savoring Life. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose three people randomly from those who contact me. Good luck!   Highlights What did Mandy learn about hospitality through your first wine-pairing experience at a Michelin-starred restaurant in Belgium? Why did Mandy write about Rick Bayless' blind tasting experience in her book? What made San Diego wine country so memorable for Mandy? How can you make sure to bring home the best experiences from a wine trip? Why did Mandy decide to write How to Taste: A Guide to Discovering Flavor and Savoring Life? What was the most unusual insight Mandy gained while writing her book? Which feedback surprised Mandy the most from readers of her book? How can we judge the acidity of anything from a cup of tea and wine to a square of dark chocolate? Why does salt make foods taste less bitter? How do our tastebuds respond to food temperature? What might surprise you about your mouth's sensitivity to texture? What is a bliss point when it comes to food or tasting? How can you distinguish between pomme fruit and stone fruit? What are the hallmarks of different categories of aromas? Why would you not want to open an expensive bottle of wine while playing loud music?   Key Takeaways I found Mandy's explanation of the difference between eating and tasting fascinating, as well as her discussion about the bliss point and how individual it is. Her tips on how to make the most of your experiences in wine country were helpful. I agree with her that your environment really affects your enjoyment of whatever you're drinking. It's the 360 degrees of flavour and contributes to our most memorable meals. It was interesting how losing your sense of sight can obscure what you're tasting.   Join me on Instagram, Facebook and YouTube Live Join the live-stream video of this conversation on Wed at 7 pm ET on Instagram Live Video, Facebook Live Video or YouTube Live Video. I want to hear from you! What's your opinion of what we're discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn't answer? Want to know when we go live? Add this to your calendar: https://www.addevent.com/calendar/CB262621   About Mandy Naglich Mandy Naglich is one of fewer than 100 Advanced Cicerones in the world, one of the highest certifications in beer expertise. She's also a Certified Cider Professional and has her WSET in spirits. Mandy's writing has been published in Vice, Taste of Home, Vine Pair, and Wine Enthusiast. She started her career in journalism at the Schieffer College of Communication at Texas Christian University.     To learn more, visit https://www.nataliemaclean.com/263.

Competing on a cooking show can be ruthless and cutthroat, but Chef Javauneeka Jacobs handles it with ease. Reset learns about the chef's journey through the kitchen and into success — and her winning dish, Chef J's Cassoulet Mexicano, which is being served at Rick Bayless' Frontera Grill through December.

Greg is an expert in pastured pigs and poultry and on-farm USDA inspected processing plants and testified at House Judiciary in June on Meat Regulatory Reform and Antitrust.  He sheds light on the fragile supply chain in the pork industry, a topic that has gained significant attention during the COVID-19 pandemic. Greg, a prominent figure in the agricultural sector, shares his firsthand experience dealing with the challenges and economic impact of industrialized farming on rural America. As a large-scale pasture poultry producer and member of the national advisory panel for meat and poultry inspection, Greg advocates for independent small businesses in agriculture and delves into the obstacles faced by small meat producers in obtaining USDA inspection and market access. He emphasizes the benefits of supporting local farmers, the importance of regenerative agriculture, and the pressing need for antitrust enforcement in the meat industry. Greg's insight and expertise provide valuable insights into the current state of the food supply chain and its implications for consumers, animal welfare, the environment, and rural communities.  Timestamps: 00:00 Trailer and introduction. 02:22 Greg Gunthorpe: farmer and processing plant owner. 05:21 Concerns about Primex and industrial meat production. 08:42 Limited direct-to-consumer; need larger market. Limited sales, high prices. Opportunity to scale regenerative agriculture. 12:54 Truthful labels needed for fair competition. Regulatory reform necessary for small producers. 16:18 Ranches struggle, beef consumption declines. 18:01 Pork industry pays for misleading advertising. 23:12 Few independent commodity hog farmers remain due to COVID-19. 27:45 Packard Stockyards Act, USDA, concentration issues. 30:26 Lack of independence hinders innovation in industries. 32:37 Capitalism, psychology, oligopolies, monopolies, regional market concentration, opportunities, choices, independence. 37:27 Rise in niche pork producers, direct sales. Busy farm life, labor challenges, value-added products. 41:26 African swine fever threatens global pork supply. 45:22 Poor production, risky ingredients, and food safety. 48:08 Getting market access for USDA-inspected meat is difficult, so look for specific certifications or know your farmer to find quality pork. 53:19 Chef Rick Bayless uses our products at O'Hare Airport and Disney restaurants. Seek out chefs supporting farmers and regeneration. 54:31 Frontera: Successful Mexican restaurant chain with renowned chef. See open positions at Revero: https://jobs.lever.co/Revero/ Join Carnivore Diet for a free 30 day trial: https://carnivore.diet/join/ Carnivore Shirts: https://merch.carnivore.diet Subscribe to our Newsletter: https://carnivore.diet/subscribe/ . ‪#revero #shawnbaker #Carnivorediet #MeatHeals #HealthCreation   #humanfood #AnimalBased #ZeroCarb #DietCoach  #FatAdapted #Carnivore #sugarfree  ‪

TV personality, sports journalist and host of Undisputed on Fox Sports get real and opens up about his awful childhood, alcoholic parents, leaving his brother - the famous chef and restaurant owner Rick Bayless - and his sister when he escaped to college at Vanderbilt, and lots more. Think you know Skip Bayless? You will after this. Here's the REAL Skip Bayless, off camera and unscripted! Watch our first talk here ➤ https://youtu.be/5hf75PIlmO4?si=US_KuK6svQVq89l_ Watch Skip and me talking here ➤ https://youtu.be/Bpa9lJqgeeY  Behind-the-scenes clips and photos of Skip Bayless and me at Fox Studios in Los Angeles ➤ https://www.instagram.com/karamayerrobinson/   Subscribe on YouTube for all my interviews ➤ https://www.youtube.com/channel/UCbR3_S40FqVaWfKhYOTneSQ?sub_confirmation=1 Get a Really Famous mug or merch ➤ really-famous.com/shop  Join my special insider's group + get notified about our LIVE SHOW ➤ http://eepurl.com/dnbUWL Follow me on social media for behind-the-scenes photos and clips ➤  Instagram https://www.instagram.com/karamayerrobinson/  Facebook https://www.facebook.com/karamayerrobinson/  Twitter https://twitter.com/kara1to1  Join our talks in my Facebook Friends and Fans community ➤ https://www.facebook.com/graoups/reallyfamous Shop through my Amazon storefront (hey, thanks!): https://www.amazon.com/shop/reallyfamous Check out my sizzle reel ➤   https://really-famous.com/kmr-reel   Celebrity interview by Kara Mayer Robinson Music: Take a Chance by Kevin MacLeod - Incompetech - Creative Commons

Whether you're seeking pedigree, a plan or a process, Lanny possesses it all. Chef, restaurateur, entrepreneur, visionary and Fort Worth native, Lanny P. Lancarte II is the owner of Righteous Foods, CHOMP Catering, Eat Fajitas and Ground Control Consulting.Lanny has been a familiar face on the food scene since getting his start at Joe T. Garcia's as a child, from which he set his sails toward a solo journey with his first restaurant, Lanny's Alta Cocina Mexicana. His menus at Alta Cocina were a vibrant work of art, changing with the seasons, giving Lanny's diners innovations that were well before their times and resulted in one of the most targeted culinary destinations in North Texas.Lanny graduated from The Culinary Institute of America in Hyde Park, New York, and Texas Christian University in Fort Worth, Texas majoring in Nutrition. During his youth Lanny took advantage of a number of culinary study tours to Mexico, working with and learning from luminaries like Diana Kennedy and Rick Bayless. Eventually returning to the birthplace of his culinary beginnings, Lanny opened his first dining room deep within the patio gardens at his family's landmark Mexican restaurant, Joe T. Garcia's on Fort Worth's historic North Side. (Creating a “pop up restaurant” before pop ups were even in our vocabulary)Lanny took up a healthy and active lifestyle as seriously as his cooking, which led him to open Righteous Foods. His biking and snowboarding travels alone have landed him on the roads of the Costa Brava in Spain, the Atlas Mountains of Morocco, the Smoky Mountains, the Sierra Mountains, all over the Rockies, the Alpanines of Italy, and the Coastal Range of British Columbia. His travels have provided insight to feed his creativity, with exposure and experience while exploring cuisines around the world and bringing the first all natural all day healthful cafe to Fort Worth in 2014 that still flourishes today.By 2020, Lancarte had been working on a ghost kitchen concept for two years to provide an upscale dining experience delivered to your home. It was quickly launched out of Righteous Foods before he moved Eat Fajitas along with El Pollo Tocayo and Pizza Zapasta to a brick and mortar called Fantasma Kitchens. While working day to day in his restaurants, Lanny has peeled back the onion of restaurant operations, creating bespoke - yet scalable and transferable standards, processes, and procedures to create efficient, profitable businesses. Lanny's heritage, his innate talent, his good nature, and his dedication to excellence and creativity continue to command rave reviews. The most desired distinction, however, is simply knowing he's met or exceeded the expectations of his many patrons. Lanny's links: Righteous Foods online http://www.eatrighteously.com Facebook https://www.facebook.com/righteousfoods/ Instagram http://instagram.com/righteousfoods Consulting business here https://www.thatisgroundcontrol.com/ Catering business here https://www.experiencechomp.com/ Will Guidara's Unreasonable Hospitality https://amzn.to/3ESWnFR The Impatient Entrepreneur's links: Facebook https://www.facebook.com/TheImpatientEntrepreneurPod LinkedIn https://www.linkedin.com/company/theimpatiententrepreneurpod/ Instagram https://www.instagram.com/theimpatiententrepreneurpod/ YouTube https://www.youtube.com/@TheImpatientEntrepreneurPod Online www.theimpatiententreprenerpod.com Connect with us https://www.theimpatiententrepreneurpod.com/contact --- Send in a voice message: https://podcasters.spotify.com/pod/show/lauren-cockerell/message

Amy Rubenstein is the CEO at Clear Investment Group and Partner at Windy City RE, both real estate investment firms that have owned and sold over a half billion dollars of properties since 2005. She is originally from Chicago and graduated from Brandeis University, Cum Laude. She has been working in real estate for the past 20 years and holds a real estate licenses in the states of California and Illinois. Clear Investment Group invests in large distressed multi-family complexes throughout the country including Georgia, Louisiana, Florida, Texas, New York and Illinois. Amy's portfolio includes multi-family properties, retail and office. She specializes in creative structuring and stabilization, maximizing the financial performance and the revitalization of acquired assets. She is also a major philanthropist in Arts and Education, specifically in the theater world. Amy serves as Artistic Director at Windy City Playhouse, an award winning non profit professional theater company in Chicago with a specific focus on immersive works. She was the co-creator of the smash hit Southern Gothic and A Recipe for Disaster, a food comedy with celebrity chef Rick Bayless. https://youtu.be/Irsei3XAmME

June has been a busy month and it's good to be back in the WineLair, with an amazing camera crew (Hi Ata!) and with an incredible group of guests. But first, where have I been and what have I been doing? -Well, I was at the James Beard Awards in Chicago -I cheered all the winners and the gorgeous Pati Jinich at the Media Awards -Stayed in a fabulous suite at the Waldorf Astoria -Partied with Karaoke king Danny Lee at Perilla (a fundraiser for the Asian American Foundation) -Dinner at the recently opened Asador Bastian -So many cocktails by Singapore's famous Proof & Co -Dinner at Girl & the Goat - cause that's what  we do -Me! On! The! Red! Carpet!at the James Beard Awards talking to tall the stars: Carla Hall, Eric Adjepong, Andrew Zimmern, Rick Bayless, Gail Simmons and so many more … -All the parties after the awards with a very necessary trip to Pernod's for ooey-gooey deep deep dish. In DC I've been eating around as well Chris Morgan's Joon in Tysons A stop in at Central Ssammmmm board at Anju Venezuelan Tastes at Alma Cocina in Baltimore Beach trip! Blue Moon in Rehobeth, Thrasher's on the boardwalk and Fractured Prune for breakfast Five years ago, Bresca and it's sexy Parisian bistro vibe opened up on 14th street here in DC taking the local, national, and international food illiterati by storm. Chef Ryan Ratino is inspired by French cuisine but know that what is delivered on your plate is all him Which is ehy since 2019 Bresca has been recognized with a Michelin star. And, don't think that their cocktail program is anything to side eye about, Beverage Director Will Patton and his team shake, stir, and pour creative concoctions in glassware this glass-obsessed girl just drools over. Hello?! 2023 Tale of the Cocktail Spirited Award nominee. And then they totally up the ante — by creating a 2 star Micihelin concept, Jônt — up the stairs from Bresca — a true culinary experience with an enviable wine program that General Manager Andrew Elder has it finger prints all over I've got three Michelin stars in with me today, with great thoughts on hospitality, tricks of the trade (hint Sunday nights) and 240 Kg of Petrossian - tune in. Guests Social Media Links: Instagram: https://www.instagram.com/brescadc/ https://www.instagram.com/jont_dc/ Will Patton: https://www.instagram.com/ramseydanger/ Andrew Elder: https://www.instagram.com/aelder315/ Facebook: https://www.facebook.com/BrescaDC/?locale=hr_HR Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Produced by Heartcast Media http://www.heartcastmedia.com

Today's episode is all about The Bear. We're joined by culinary producer Courtney Storer to break down the behind-the-scenes of Season 2, which is now airing on Hulu. Courtney is a Los Angeles-based chef who's many credentials include running the kitchen at Jon & Vinny's. Courtney is, in a nutshell, one of the main reasons why The Bear feels like such an accurate representation of restaurant life, and why it's resonated with so many inside and out of the industry. We talk about her experience working with actors to ensure they're moving around the kitchen believably, how she went about creating the gut-wrenching chaos present in the already iconic Feast of the Seven Fishes episode guest starring Jamie Lee Curtis, and how important it was to her to do right by Chicago's legendary culinary scene. Courtney is wise beyond her years and we also get into some heavier topics like mental health in the kitchen, how our personal trauma informs our beliefs about ourselves, and why so many chefs have no problem taking care of others, but have a really tough time taking care of themselves. In Part 2 we're joined by Father Sal. We give our overall takes on Season 2, and discuss things like who gave the best performance, which episode made us cry the most and is Rick Bayless an idiot for saying the show set the industry back 20 years. In Part 3, we let our creative juices flow and pitch our best ideas for how we think The Bear should open Season 3, Episode 1. If you're afraid of spoilers, I recommend listening to Part 1 with Courtney and saving the rest of the pod for after you've seen the show. Helpful links: Courtney's Instagram https://www.instagram.com/courtney__storer/?hl=en The Bear on FX https://www.fxnetworks.com/shows/the-bear Queen Street https://resy.com/cities/la/queen-st?date=2023-07-07&seats=2 Yang's Kitchen https://www.yangskitchenla.com/ --- Send in a voice message: https://podcasters.spotify.com/pod/show/thelafoodpodcast/message Support this podcast: https://podcasters.spotify.com/pod/show/thelafoodpodcast/support

Today we're talking work travel, The Bear (and Rick Bayless' wild take on it), lab-grown meat and people who think that bacon is healthy.As always, find us here:https://www.facebook.com/groups/774902433251568https://www.instagram.com/chefbenrandall/ (instagram)https://podcasts.apple.com/us/podcast/in-the-weeds-with-ben-randall/id869521547intheweedswbr.com@wurstharold (twitter)https://www.redbubble.com/people/enzwell/shop

Food does more than fuel our bodies; it can nourish our souls and give us a glimpse into other cultures. In this episode of ⁠Rotary magazine⁠'s podcast, veteran food reporter Monica Eng and Rotary senior writer Diana Schoberg speak with renowned chef Rick Bayless about his community projects and the ways food can create connections.

Celebrity chef, author, restaurateur, educator, and television and podcast personality Rick Bayless joins Lisa Dent to talk about how he decided to do away with most tipping at his Chicago restaurants in order to pay his workers a better wage. Follow The Lisa Dent Show on Twitter:Follow @LisaDentSpeaksFollow @SteveBertrand Follow @kpowell720 Follow @maryvandeveldeFollow @LaurenLapka

Katy Velazquez, executive chef at Qdoba Mexican Eats, claims that she got her Ph.D in regional Mexican cooking while working with chef Rick Bayless in his celebrated restaurants, on TV shows and throughout his travels in Mexico. Those experiences influence her menu R&D for 735-unit Qdoba, but she balances that authenticity with a good dose of fast-casual fun. Although Velazquez has innovated the menu with on-trend items such as birria tacos and breakfast burritos, there's one item she can never change: the chain's queso. It has a cult following, and every menu item has to go through one important test before it's launched: Does it go well with the queso? Listen as Velazquez talks about her exciting culinary journey, why beverages are now an important focus for menu innovation and where she plans to take Qdoba's menu in the year ahead.

The Fast Casual Nation Podcast offers exclusive interviews with experts ranging from top chefs and brand makers to executives and restaurants who work in one of the fastest-growing segments of the restaurant industry. In this episode, I talk with Katy Velazquez, Corporate Executive Chef at QDOBA about how the fast-casual Mexican restaurant is able to stay current on trends and be true to its identity. QDOBA with over 730+ restaurants located in the U.S. and Canada is the second largest brand in the Mexican fast-casual industry but is the largest brand in the industry that franchises. QDOBA's menu offers a combination of made-to-order, a la carte, and chef-driven, curated cuisine with freshly-prepared ingredients, with many items made in-house. Velazquez and I talk about getting into the restaurant industry, she says, “I fell in love with food. I started working in restaurants when I was 19 as a host at a brewery and I just fell in love with it. I grew up doing theater, and I think there's really this connection to me between theater and restaurants.” After finishing culinary school, Velazquez worked for James Beard Award-winning chef Rick Bayless. She attributes her time with Bayless to completely changing the trajectory of her career. Valezquez says, “I just fell in love with Mexican food and the culture and the way they feed people.”QDOBA with a history of twenty-seven years prides itself on true flavors for its customers. Velazquez shares that the brand is always looking for flavor differentiators which are things that other restaurants in the market do not offer. She says “we are creating burritos, bowls, and nachos, but we want to have these extra special sauces and toppings that are the things that you're really going to remember.”Hear Velazquez talk about her advice for restaurant executives when it comes to keeping menu items fresh and appealing to customers, plus her top 3 tips for developing a menu check out this episode of Fast Casual Nation or tune in on Apple Podcasts. If you want to get insights from a restauranteur, watch this episode of Chef AF with chef and restaurateur, Ebony Austin of Nouveau Bar and Grill.

Celebrity chef Rick Bayless joins Lisa Dent to talk about how he partnered with PAWS Chicago for their Slice to Meet You campaign in an effort to increase pet adoptions. Follow The Lisa Dent Show on Twitter:Follow @LisaDentSpeaksFollow @SteveBertrand Follow @kpowell720 Follow @maryvandeveldeFollow @LaurenLapka

Lou and Chava got to go on a week-long trip through Tabasco and Chiapas …. visiting cacao and coffee farms … with Dark Matter Coffee and Rick Bayless' Topolobampo crew … and all you get is this stupid travelogue. Find extra photos and related links at agaveroadtrip.comAgave Road Trip is Powered by Simplecast.

Good and Decent is back with a new episode!In this episode, we tell the story of when our video team had the opportunity to visit Mis Moles in Chicago. They witnessed first hand how Eufemia Lopez makes her locally famous mole.  We learn how she left her job cooking for Rick Bayless, a prominent chef in Chicago, for family purposes. Eufemia and her family shared what it meant to open her own restaurant centered on a family recipe that many people now enjoy. The Grotto video team, Josh Long, Kevin DeCloedt, and Jane O'Connor give us a taste of what it was like watching the process of the mole being made and being Eufemia's restaurant.Later, we also hear Ford Wyatt's story, a young man who had an occupational change from the oil industry to renewable energy.SUBSCRIBE to our YouTube Channel for more!Connect with us on social media! Instagram Twitter Facebook Pinterest Visit us at grottonetwork.com/Subscribe to our weekly newsletter.

We've got an exciting one for you this week, folks. You know him from his PBS series Mexico: One Plate at a Time, his seven James Beard Awards, and his winning run on Top Chef Masters -- and you've probably dined at Frontera Grill, Topolobampo, Tortas Frontera, or any of his other widely lauded restaurants. That's right: this week we are talking to Rick Bayless, the magnanimous master of Mexican cuisine, who comes to the Joiners studio to tell us about the changing nature of celebrity chefdom, the spoils of Mexico City, the ephemeral beauty of Oaxacan radish festivals, and so much more. And of course, not even Rick Bayless is safe from the sizzling grill of the gratuity round. 

Sam Ingersoll, Marketing Director, Kalona SuperNaturalOur guest today “works with a group of cows to save the planet…and people's health.” Sam Ingersoll is the Marketing Director for Kalona SuperNatural, an organic dairy brand that sources milk from regenerative, small family farms. A consumer advocate and educator at heart, Sam has morphed his “sociology” degree from Yale University into a focus on “Soil Sociology” and speaks with audiences from farmers to influencers about food and farming that produces nutrient dense food while restoring ecosystems. I grew up dirt poor in the mountains of Washington state and the corn fields of Illinois. Fled that for an Ivy League school and spent 12 years running nonprofit affordable housing, economic, and family services programs and organizations. I was set to appear on The Apprentice but bailed out because we adopted a drug baby. During the next 12 I explored the wild depths of the internet becoming a business consultant to companies (real estate, financial services, CBD) and celebrities. In the stress of life I became a soda and fast food junkie, and now in my old age have reformed my ways and returned to my roots helping farmers and eating regeneratively sourced, organic meat and dairy.Kalona SuperNaturalKalona SuperNatural is an organic dairy brand founded in 2004 by a group of Amish farmers that were struggling to survive in the global technology based economy. Over the last 20 years, the brand has stuck to its roots of sourcing milk from small family farms and minimal processing. From new moms to award winning chefs like Rick Bayless, customers appreciate how Kalona SuperNatural milk is “pasteurized at the lowest temperature allowed by law” and “non-homogenized which allows the cream to rise naturally to the top.”  Its recent rapid growth has been powered by a new movement of consumers who are focused on “what they eat” as the key to their physical and mental health. Kalona SuperNatural now offers 17 minimally-processed dairy products sold in natural food stores across the country.In today's episode you will hear references to; The Savory Institue https://savory.global& Kalona Supernatural Request Form https://kalonasupernatural.com/consumer-store-request/If you've enjoyed these episodes, please leave give this a thumbs up and subscribe to help support the cause of living well with intention! I appreciate you listening!

Rick Bayless has been in the Chicago restaurant game a long time. He talks about his career trajectory and lots more. Learn more about your ad choices. Visit podcastchoices.com/adchoices

One of the DC area's best known and most respected food and wine journalists, Nycci Nellis sits atop a small, dining out/going out media empire. She is: Hailed as Greater Washington, D.C.'s “go-to” source for the latest on what's happening across the restaurant and party and scene Founder and publisher of TheListAreYouOnIt.com, a website with more than 36,000 loyal subscribers that aggregates and always updates the latest in everything happening across the area's food and wine scene and hailed by Washington Post as, "one of the premier resources for all things food and wine in DC and beyond" A featured, weekly presenter on WTOP 103.5 FM, the DC area's top-rated radio station, and co- host of two, weekly radio shows. Foodie and the Beast, a one-hour, live, food and wine variety show airing weekly on the 50,000-watt 1500AM since 2008, features a lively mix of celebrities and others from the area's and the nation's restaurant, vineyard, farming, brewing, mixology, seafood and other scenes related to what we eat, how and why. Show guests across the past decade represent a "Who's who" of locally, nationally and internationally celebrated chefs, mixologists, brewmasters, winemakers, food journalists, authors and other luminaries such as Jean-George Vongerichten; Thomas Keller; Wolfgang Puck; Eric Ripert; Rick Bayless; Michael Mina; Michel Richard; Top Chef-testants Spike Mendelsohn, Bryan and Michael Voltaggio and Marjorie Meek Bradley; cookbook authors and food and wine journalists and authors, such as have included Marcella Hazan; David Hagedorn; Bon Appetit's former editor-in-chief, Barbara Fairchild; the Washington Post's dining critic, Tom Seitsema and Post food writer, cookbook author and James Beard judge, David Hagedorn, among many, many more. Airing globally on FullServiceRadio.org, a live podcast network headquartered in a radio studio in the lobby of DC's ultra-stylish, Line Hotel, is Industry Night with Foodie and the Beast, a weekly, “deep dive” with prominent guests from near and far into a range of subjects impacting the worlds of food, wines, spirits and brews, from sexual harassment in the workplace and start-up entrepreneurship to sustainable seafood, how iconic restaurateurs do their thing, organic farming breakthroughs and ... more. A local, social media leader, with a following topping 50,000 on Twitter, Instagram and Facebook. A frequent guest on local broadcast and cable TV, presenting “What's happening” updates across the dinging out scene and more. And, when top chefs come to town, they come to Nycci to be interviewed. Please click the links below to see her interviews with Wolfgang Puck, Michael Mina, Anthony Bourdain and Eric Ripert. Wolfgang Puck: http://www.youtube.com/watch?v=wg0MbJ... Michael Mina: http://www.youtube.com/watch?v=hUXwYx... Anthony Bourdain and Eric Ripert: http://youtu.be/9_KZ60r5oF0 A respected business and social media consultant to restaurants (e.g., Todd and Ellen Gray's Equinox); dining out-related mobile apps (Blue Cart) and farmers' markets and seafood distributors (Fresh Farm Markets, Congressional Seafood). Additionally, for the past six years, Nycci has served as a consultant to the annual, Wine & Food Festival annually held at National Harbor, Md., where she curates and emcees the two-day event's live chef demos with such local, celebrity chefs as Rock Harper (a Hell's Kitchen alum); Bryan Voltaggio (Volt, Range, Family Meal); Scott Drewno (The Source by Wolfgang Puck); Victor Albisu (Del Campo; Taco Bamba) and Danny Lee (Mandu, Chi-Ko), among many others. Former brand ambassador for companies you know, such as Celebrity Cruises and for Gloria Ferrar Wines (Sonoma, CA). A close colleague and supporter of the Restaurant Association of Metropolitan Washington (RAMW) and a founding committee member and past chair of the Human Rights Campaign's annual, Chefs for Equality event, now the HRC's single-most successful fundraiser in the local, DC marketplace. A frequent emcee and judge for local, food/wine/spirits/brews-related events, from celebrity chef competitions to nonprofits' galas. https://www.thelistareyouonit.com Music Intro: John Tyler produced: www.zinniafilms.com www.nopixafterdark.com Sponsors of NoPixAfterDarkPodcast Zeke's Coffee www.zekescoffee.com Maggies Farm www.maggiesfarm.com FoundStudio Shop www.foundstudioshop.com United Way Central Maryland https://uwcm.org Charm Craft City Mafia www.charmcitycraftmafia.com Siena Leigh https://www.sienaleigh.com Open Works https://www.openworksbmore.org Snug Books Baltimore https://www.snugbooks.com Baltimore Fiscal https://www.baltimorefiscal.com

Normally, Chava and I interview someone for an hour, pull a 90-second quote from that interview, then build an episode by bickering around that quote. But when Chef Rick Bayless agrees to an interview, you just run the whole thing! Although Chema Skandal's outstanding episode cover suggests that Chef was bitten by a radioactive taco, we get into the real origins of how he went from a childhood in a barbecue restaurant in Oklahoma to building the family-run empire that is Frontera! (Hint: it involves charcoal, walnuts, pecans, and gas station mole!)Find extra photos and related links at agaveroadtrip.comPhoto Courtesy of Chema Skandal!Agave Road Trip is Powered by Simplecast.

Acclaimed chef and restaurateur Rick Bayless joins Dane Neal on WGN Radio. Hear as Chef Bayless shares the upcoming “Chicago Dish, A Chefs Roundtable” where he will be joined by fellow culinary stars, Chefs Stephanie Izard and Beverly Kim. Listen as Chef Bayless fills us in on the importance of using your platform as a […]

Celebrity chef, author, restaurateur, educator, and television and podcast personality Rick Bayless joins Lisa Dent on Chicago’s Afternoon News for National Taco Day to discuss the best way to make the perfect taco. Follow Your Favorite Chicago’s Afternoon News Personalities on Twitter:Follow @LisaDentSpeaksFollow @SteveBertrand Follow @kpowell720 Follow @maryvandeveldeFollow @LaurenLapka

What Ewe Always Wanted to Know About Lamb Farming In The U.S. Presented by John and Sukey Jamison, owners, Jamison Farm, Latrobe, Pa. From Scott Warner, president, Culinary Historians of Chicago: As a kid, I was always hesitant when it came to eating lamb chops; too often they were greasy and usually had an unpleasant “lamby” taste. In the last few years however, the lamb chops I've been buying from my local grocery store have been meaty, juicy and non “lamby” tasting. But it wasn't until I met lamb farmers John and Sukey Jamison this past spring (at the International Association of Culinary Professionals Annual Conference in Pittsburgh), that I fully realized my new addiction to lamb chops was because I've now been eating grass-fed rather than corn-fed lamb. I had this lamb epiphany when I chatted with the Jamisons as they were signing copies of their recently published book, “Coyotes in the Pasture and Wolves at the Door.” This book of recipes and reminiscences tells how, in the early 80's, they became entranced with an old stone house in rural Pennsylvania. They wanted to buy it, but the owner, a farmer, wouldn't sell it without the 210 grassy acres it sat on. So they bought the house, acres and all, and became accidental lamb farmers to make use to make use of the land. The Jamison's developed a thriving mail order business, first selling to home cooks, with Sukey providing innovative lamb recipes. Their business greatly expanded when, in the early 90's, Chuck Williams of Williams Sonoma asked the Jamisons to be in their catalog. Word of their quality lamb also spread to our nation's top chefs, who ordered custom cuts. In Chicago alone, culinary icons like Charlie Trotter, Rick Bayless and Grant Achatz counted themselves as customers. And here's what Dan Barber, renowned chef/owner of New York's Blue Hill restaurant, says about the Jamisons: “John and Sukey broke the mold of modern agriculture. When everyone was heading towards mass production and uniformity, they looked to the past — to the great traditions of peasant farming. The flavor of their lamb speaks for itself.” Recorded via Zoom on August 24, 2022 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ W E B S I T E https://www.CulinaryHistorians.org

Ladybug is brought in for a simple snatch and grab job, unfortunately, this job isn't as simple or straightforward as it seems, when a train full of assassins show up to have it out traveling across Japan. This week we dive into the delicious world of sake with an incredibly tasty and complex cocktail and some high speed fun action with Brad Pitt and company! Join us for thai chili tinctures, first class tickets, sparkling water, Tangerine and Lemon, building doors in walls, and a chat about Bullet Train! This week's cocktail comes from Rick Bayless! https://www.instagram.com/drinkthemovies/ https://twitter.com/drinkthemovies https://www.facebook.com/drinkthemovies https://www.drinkthemovies.com

Skip responds to Draymond Green's tweet directed at him, and addresses Draymond's claim that he's the "New Media." Plus he dives into his relationship and history with his brother, renowned chef Rick Bayless. Follow the Skip Bayless Show on all platforms: https://twitter.com/skipbaylessshow https://www.facebook.com/SkipBaylessShow/ https://www.instagram.com/skipbaylessshow/ https://www.tiktok.com/@skipbaylessshow https://www.youtube.com/c/skipbaylessshow Listen to & follow more FOX Sports podcasts: http://sprtspod.fox/b7si4wkv Learn more about your ad choices. Visit megaphone.fm/adchoices

Tucker Carlson claimed that tacos are American. Rick Bayless was attacked for appropriating Mexican cuisine. Jamie Oliver hired a team of cultural appropriation specialists to advise him when writing recipes, to make sure he didn’t run afoul of the new culinary orthodoxy.What’s going on in the restaurant world and at our dinner tables? Who exactly owns a cuisine, and why do we get so proprietary when it comes to food? On this week’s Banished, Amna Khalid talks with Constanza Ocampo-Raeder, professor of anthropology at Carleton College, about food, national cuisines and the politics of cultural appropriation.Note from Amna: Banished is taking an indefinite hiatus, but you can always continue to follow my thoughts on Twitter @AmnaUncensored, and my work at amnakhalid.com. Thank you for listening! This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit banished.substack.com/subscribe

Impact Culinary Training is a 12-week, no-cost training program for 16-24 year olds from the city's West Side. The program aims to diversify our city's kitchens while improving an often stressful and difficult workplace. Host - Jon Hansen

What's crappening in this episode: Support us on Patreon! Longest movies, cat technology, Bollywood, Rick Bayless, I Love the 80s, Let Sleeping Dogs Lie If you'd like to play along at home click here.

Electrification isn't just about how we get from point A to point B. In homes and businesses, everything from hot water heaters to kitchen cooking equipment is making the switch from fossil fuels. Hear how as Chuck Nice talks to chef Rick Bayless about the greener, more electric kitchen of the future.

Eric Hoover, Senior Writer for the Chronicle of Higher Education, shares  stories about how his stories have come to be, why empathy is his North Star, and why writing about college admission is like writing about the meaning of life.We discuss some of his stories, including:A University in Texas Promised Full Scholarships to Dozens of Nepalese Students. Months Later, It Revoked the Offer. (April 2018)The Second Chance Club. Inside a Semester of Remedial English (March 2013)The Most Onerous Form in College Admissions (February 2021)Rapid DescentWalkout song:  Fantastic Man by William OnyeaborBest recent read: The Book of Delights by Ross Gay. Eager to read next: H is for Hawk by Helen MacdonaldFavorite thing to make in the kitchen: Marcella Hazan's bolognese sauce or Rick Bayless's enchiladas suizas.What he uses to take and keep notes: A reporter's notebook that fits neatly in his pocket. Memorable bit of advice: "Stop being afraid of what you don't know" (from his first editor and mentor) and "Try always to come down on the side of humanity" (from his dad).Bucket list: "See the aurora borealis while staying in an all-glass igloo. Also, get myself down to Alabama to visit with Mary Ann Willis, college counselor at  Bayside Academy, to come and read to the elementary students in her school.Theme music arranged by Ryan Anselment.

Are you ready to create a vital and bold flavor profile with the produce? Chef Rick Bayless, a Maestro of Mexican Cuisine, provides tips, techniques and recipes from his latest cookbook More Mexican Everyday that will delight your palate.  Chef Bayless is an award winning chef, restaurateur, entrepreneur, cookbook author and philanthropist.  Over the past decade, his Frontera Farmer Foundation has funded over $1.5 million in grants to help small midwestern family farms bring delicious produce to the marketplace.  Chef Bayless is a Renaissance man and chef who savors the authentic flavors of Mexico and shares his expertise and passion with the home cook.

In Episode 002 of irRegular People, I'm joined by John Roman Saint-Jon, a hospitality professional living and working in the city of Chicago. John tells us about growing up on both the South and North sides of the city, about coming out as gay to his mother, and about the evolution of their relationship. We talk about his experience in the hospitality industry both before and during the age of Covid19, and about how much passion matters to John and to the world of food and beverage at large. John is tells the story of the end of his last relationship with a white man. The breakup happened during the pandemic and during the first week of the protests and riots surrounding the death of George Floyd, Brionna Taylor, Ahmaud Arbery, and many other Black citizens who have died at the hands of police. I asked John to come onto the show and tell us the story of the end of his last relationship. One of the things that he told me that kept ringing in my head was, "Loving a Black person doesn't mean fighting for their rights." John found that out - first hand.John Roman Saint-Jon was born on the Southside of the city of Chicago. When he was around the age of seven, his mother moved him to the Northside neighborhood of Rogers Park. John moved from the all-Black environment of Southside housing project Stateway Gardens to an area populated mostly by white and LatinX residents. He was one of the only Black students at a private high school in the Portage Park neighborhood. John has spent his professional life in the hospitality industry in Chicago. He's been a busboy, a server, and a general manager - just to name a few of the positions he's held. He's worked for small, family-run establishments and high-volume behemoths run by large restaurant groups. John has worked with Rick Bayless, at one point traveling to Mexico City with him. John has a love of performance and theatre and hopes to work his way into the world of acting.---------Episode Credits: Produced, edited, engineered, and hosted by Calvin MartyMusic by Calvin Marty

Discussions and lectures by the best and brightest thinkers from Boston University