Podcast appearances and mentions of russ parsons

From 2008- Russ Parsons, author of "How to Pick a Peach: The Search for Flavor from Farm to Table." (This interview only exists in an off-the-air recording in somewhat poor sound quality- but I think the conversation is compelling and worth hearing.)

Food writer Russ Parsons gives Brendan his recipe for cooking corn for the 4th of July

- Introduction and Welcoming Russ Parsons and Logan Everett (Guest Host) to the show - Youth wrestling and early success - Wrestling at Blair Academy and how Russ became interested in West Point - Choosing West Point as a high level recruit - Battling serious injuries Plebe year - Recapping college career - How Russ was able to post to Italy as a Graduate Assistant - Making the most of his time in Europe - Decision to go into Special Forces - Who Russ wants to hear on the show in the future

When having a holiday meal, it is not the taste that makes it special rather how it feels. New smells, sights and sounds arouse all the senses. The pleasures of discovering local cuisine when travelling were brought to life in this episode by Russ Parsons, the renowned former food editor of the Los Angeles Times.This was one of the most enjoyable interviews I have done in 3 seasons. I have always believed that food and travel are inextricably linked and this episode is for all lovers of food and everything to do with food.After retiring Russ moved to Waterford and he now writes a brilliant monthly food column for the Irish Times. I love his articles because he writes about how wonderful Irish food is from the perspective of an outsider. I chat with Russ about his favourite trips to places like Umbria, Los Angeles, Gascony and Mendocino.If you have haven't already Id ask you to give me a follow on whichever platform you listen to your podcasts and you will be the first to get a new episode every Tuesday for the rest of the year. To find out who is on every Tuesday please follow me onWebsite www.https://www.traveltaleswithfergal.ieInstagram @traveltaleswithfergalFacebook @traveltaleswithfergalTwitter @FergalTravelYouTube @traveltaleswithfergal See acast.com/privacy for privacy and opt-out information.

Merriam-Webster's Word of the Day for June 18, 2021 is: calumny • KAL-um-nee • noun 1 : a misrepresentation intended to harm another's reputation 2 : the act of uttering false charges or misrepresentations maliciously calculated to harm another's reputation Examples: "[Heinrich von Kleist] sets his novella in the 14th century, when duelling was seen as a trial by battle in which the 'Judgment of God' would prevail. A murder, a wronged noblewoman, shame, calumny, castles, a melodramatic ending, Kleist's story pulls together all the key elements of the genre." — Dan Glaister, The Guardian (London), 12 May 2021 "Almost without exception I find the exchanges on this page to be polite and well-reasoned. However, recently there was a series of letters that made my blood boil. How could so many seemingly reasonable people be so wrongheaded? I am speaking, of course, of the exchange of views on Brussels sprouts. I'm sure many of you were equally taken aback. How could such a wonderful food be the object of such vile calumnies?" — Russ Parsons, The Irish Times, 6 Feb.2021 Did you know? Calumny made an appearance in these famous words from William Shakespeare's Hamlet: "If thou dost marry, I'll give thee this plague for thy dowry: be thou chaste as ice, as pure as snow, thou shalt not escape calumny. Get thee to a nunnery, go." The word had been in the English language for a while, though, before Hamlet uttered it. It first entered English in the 15th century and comes from the Middle French word calomnie of the same meaning. Calomnie, in turn, derives from the Latin word calumnia, (meaning "false accusation," "false claim," or "trickery"), which itself traces to the Latin verb calvi, meaning "to deceive."

Ray chats to the former LA Times Food editor and columnist, Russ Parsons who has moved from California to Waterford.

On today's show Ray chats to LA Times Food editor and columnist, Russ Parsons, technical field consultant with Rentokil, Richard Faulkner talks about the influx of summer creepy crawlies, zooming around Ireland continues and today we're in Clonakilty in Cork and Ray is joined in studio by Fiona Looney for a catch up.

We hear from Russ Parsons, former LA Times food critic who is now living in Waterford; Bernie Power and Emma Martin on Taste Tramore's new Vitamin Sea Festival and Nigel Kelly looks ahead to the weekend sport.

Christopher Kimball in conversation with Russ Parsons at Live Talks Los Angeles discussing his book, "Milk Street, The New Rules: Recipes That Will Change the Way You Cook." The talk took place on November 4, 2019.  For more information on Live Talks Los Angeles, visit www.livetalksla.org

This week, Francis learns how to make stuffed potato pancakes called draniki from Chef David Nayfeld of San Francisco's Che Fico, and talks with Nayfeld about the Jewish roots of Roman food. Russ Parsons talks to author-of-the-moment Nik Sharma about the similarities between his upbringing in India and his husband's upbringing in the American South, and it's not just okra. Melissa Clark talks to champagne expert Peter Liem about why we should be drinking a lot more bubbly. America's Test Kitchen reviews the gift you may want to rethink asking for – the air fryer. Plus, Francis talks with listeners about cooking with lard and scaling up recipes. Broadcast dates for this episode: November 30, 2018 (originally aired) December 13, 2019 (rebroadcast)

For nearly three decades, Long Beach resident Russ Parsons served as food editor at the Los Angeles Times, overseeing and working with tons of critics, researchers, and writers, including the late and great Jonathan Gold. Brian Addison and Steve Lowery, sitting in for Sarah Bennett, sit down with the retired editor to talk about everything from his massive culinary collection housed at the Long Beach Public Library to how food journalism has changed.

Riff Reign is a band formed in 2014 to develop and record songs by bassist Dave Wright. Other band members are now contributing lyrics. Genres include Americana, blues, country, funk, jazz, pop, rock and the band's own indie style. The band has released six full albums plus a blues rock EP and a Christmas single, with more to come. Band members live in Derbyshire, Nottinghamshire and South Yorkshire: James Bennett (keys & hand percussion), Richard Hall (drums), Linda Lawrence (vocals), Russ Parsons (vocals), Chris Pearson (guitars & vocals) and Dave Wright (bass guitar). The band can be contacted at riffreign@hotmail.com. Website: riffreign.co.uk. Twitter: @riffreign. Facebook: https://www.facebook.com/Riff-Reign-320588768145309/. All our music is on YouTube and can be purchased at riffreign.bandcamp.com.

Riff Reign is a band formed in 2014 to develop and record songs by bassist Dave Wright. Other band members are now contributing lyrics. Genres include Americana, blues, country, funk, jazz, pop, rock and the band's own indie style. The band has released six full albums plus a blues rock EP and a Christmas single, with more to come. Band members live in Derbyshire, Nottinghamshire and South Yorkshire: James Bennett (keys & hand percussion), Richard Hall (drums), Linda Lawrence (vocals), Russ Parsons (vocals), Chris Pearson (guitars & vocals) and Dave Wright (bass guitar). The band can be contacted at riffreign@hotmail.com. Website: riffreign.co.uk. Twitter: @riffreign. Facebook: https://www.facebook.com/Riff-Reign-320588768145309/. All our music is on YouTube and can be purchased at riffreign.bandcamp.com.

Riff Reign is a band formed in 2014 to develop and record songs by bassist Dave Wright. Other band members are now contributing lyrics. Genres include Americana, blues, country, funk, jazz, pop, rock and the band's own indie style. The band has released six full albums plus a blues rock EP and a Christmas single, with more to come. Band members live in Derbyshire, Nottinghamshire and South Yorkshire: James Bennett (keys & hand percussion), Richard Hall (drums), Linda Lawrence (vocals), Russ Parsons (vocals), Chris Pearson (guitars & vocals) and Dave Wright (bass guitar). The band can be contacted at riffreign@hotmail.com. Website: riffreign.co.uk. Twitter: @riffreign. Facebook: https://www.facebook.com/Riff-Reign-320588768145309/. All our music is on YouTube and can be purchased at riffreign.bandcamp.com.

For all the bad news in our world today, we're happy to report there is some good news on the food front. In this episode, we consider some of the positive things that are happening. In her book, Big Chicken, journalist Maryn McKenna says the chicken industry is largely to blame for our enormous overuse of and exposure to antibiotics. But, as she explains to Francis Lam, she's found real reasons for hope for the future. Forager Pascal Baudar talks with contributor Russ Parsons about the restorative result of recent destructive California wildfires on some of his favorite wildcraft spots. Barton Seaver is an award-winning chef whose work now focuses on sustainability in the fish and seafood industries. He talks with Francis about how certain species of fish come in and out of favor with fisherman and cooks. The increasingly popular beet salad gets an upgrade thanks to Molly Birnbaum from America's Test Kitchen. And restaurant owner Alpana Singh was the youngest woman to pass the Master Sommelier exam when she did so in her mid-20s. She talks with Shauna Sever about the struggles going on in her life that made passing the exam essential to her livelihood. Broadcast dates for this episode: March 2, 2018 (originally aired) March 1, 2019 (rebroadcast)

Splendid Table Selects is our sister podcast that features interviews that focus on intriguing topics. This episode, we look at the science behind wine headaches. If you're a person that doesn't get wine headaches, count yourself lucky. For those that do suffer them, some of us at The Splendid Table feel your pain - literally. Dr. Nadia Berenstein is a researcher who writes about science, technology and culture in the context of food for many publications and on her blog Flavor Added. She talked to our friend Russ Parsons about what causes a wine headache, why it only affects some people, and what some people in the wine industry are doing to decrease the effects.Our presenting sponsor is Bob's Red Mill. They're an employee-owned company that, for decades, has offered organic, gluten-free, stone-ground products. Check out the Bob's Red Mill recipe page for main dishes, desserts, and snacks.Broadcast dates for this episode:September 25, 2018

Welcome to Splendid Table Selects. This is where we pull together some of our favorite interviews -- from the past and present -- to showcase conversations that surprised us, illuminated something new in our world, or have proven to be especially useful in the kitchen. In this Selects, we talk with Michael Cimarusti, a chef considered to be the king of Southern California seafood for the last 20-plus years. He is a chef and seafood market proprietor who thinks deeply about fish; he is also willing to share some unusual observations for the home cook.  Our contributor Russ Parsons and Chef Cimarusti got together in Los Angeles to talk about techniques for cooking different fish, supporting dock-to-dish sustainability, and the key elements to a perfect clam chowder.Thanks to our presenting sponsor Bob's Red Mill for their support of this Splendid Table Selects podcast series.Broadcast dates for this episode:February 6, 2018

Apple breeder David Bedford comes in from the orchard to let Lynne Rossetto Kasper sample the latest apple flavors, and Molly Birnbaum from America's Test Kitchen helps Sally Swift with the science behind a mushroom's durability. Also, David Leite chats with Molly Yeh about her new cookbook and her journey from Juilliard to a rural Minnesota farm, Von Diaz talks with Tunde Wey about his Blackness in America dinners, and Russ Parsons looks at the "artisanal" food and drink boom with Patric Kuh. Broadcast dates for this episode:October 14, 2016 (originally aired)October 13, 2017 (rebroadcast)

Zhug, a Yemenite hot sauce, might be the next Sriracha. J. Kenji Lopez-Alt tells Lynne Rossetto Kasper all about it and the simple tools you need to make it. Anya Fernald swears by those same tools in her kitchen, and she chats with Russ Parsons about them and her rules for hosting a good party. In addition, Molly Birnbaum from America's Test Kitchen goes to college for frozen yogurt, Robin Ha draws a Korean cookbook, and Taste of Home's Mark Hagen has some ideas on what you can do with all that zucchini. Plus, artist Kiko Denzer shows Lynne how to carve a spoon.Broadcast dates for this episode:August 19, 2016 (originally aired)August 18, 2017 (rebroadcast)

Polar explorer and adventurer Ann Bancroft's latest journey took her to the Ganges River in search of fresh water. She tells Lynne Rossetto Kasper all about it. Plus, Sabrina Ghayour chats with Russ Parsons about simplifying Persian and Middle Eastern cooking traditions, Holly De Ruyter shares the history of Wisconsin supper clubs with Shauna Sever, and No. 7 Sub's Tyler Kord stands up for vegetables in sandwiches. In addition, Jekka McVicar gives us the lowdown on celery leaf, and America's Test Kitchen reviews portion scoops (they're for more than just ice cream).Broadcast dates for this episode:August 5, 2016 (originally aired)August 4, 2017 (rebroadcast)

In celebrating the July 4th holiday weekend, A Single Girl's Guide to Food, Drink, & Travel brings you a few bits from interviews of the past.Guests include Jeff Foxworthy, Eric Greenspan, Lisa Vanderpump, Russ Parsons, Curtis Stone, and Jacques Pépin.

Ep. 109 - Matt Mira, Michelle Branch and Andy Milonakis are just a few of the friends that stopped by to podcast with us this week, our very first episode recorded live at an event.  It all went down this past friday night at the opening night party of L.A. Times' The Taste.  In addition to Matt, Michelle and Andy, we also talked to L.A. Chefs Bruce Kalman (Union) and David Lefevre (MB Post), Cofax owner Jason Bernstein, our pal Ray Suen (from Childish Gambino's band), and L.A. Times editor Russ Parsons, who rivaled Jonathan Gold with his stories about Muddy Waters and Buddy Holly's mom.  At the very end our guest co-host Jeff Miller stopped by in between sets, with his band Black Crystal Wolf Kids, to close out the show. 

Today's episode features LA Times Food Editor and Columnist, "The California Cook," Russ Parsons, and one of Sunset Magazine's Senior Travel Editors, Andrea Minarcek.

This week, it's a fashionista in the kitchen. We'll talk with designer Isaac Mizrahi, who has some strong opinions about cookbooks and some "issues" with entertaining.For the Sterns it's the cream of the cremas (and pastries) at Crema in Portland, Oregon. Produce maven Russ Parsons talks how to find the ever-elusive great strawberry, Lettie Teague is back with new trends in house wines, we'll play a new round of Stump the Cook with celebrity stump master Christopher Kimball, and Richard Wiles has a shoppers guide for avoiding pesticides in produce.Broadcast dates for this episode:June 7, 2008 (originally aired)May 16, 2009 (rebroadcast)

This week it's a look at the fat we hear so much about—Omega-3—and why it's gone missing from our diet. Science writer Susan Allport joins us with ideas for replacing this endangered "good" fat. She is the author of Queen of Fats: Why Omega-3s Were Removed from the Western Diet and What We Can Do to Replace Them.The Sterns claim the folks at Skylight Inn Bar-B-Q in Ayden, North Caroline make the world's best and purest whole-hog barbecue. We'll have a report. Russ Parsons of the Los Angeles Times is back talking the glory of spring peas, including the overlooked fresh fava. He shares a recipe for Sugar Snap Pea Soup with Parmesan Cream from his book How to Pick a Peach.It's a look at the battle for Barolo with Food & Wine magazine's Lettie Teague. Experts are turning themselves inside out over the controversy. Lettie tells all. Freelance writer Julie Hauserman has a tale of little nippers and an addiction, and software developer Thunder Parley talks life as the in-house critic for Google's eighteen employee restaurants and cafes.Broadcast dates for this episode:March 22, 2008 (originally aired)March 21, 2009 (rebroadcast)

This week it's the one recipe that can make all the difference: stock. Author Michael Ruhlman guides us through the steps to creating that essential elixir that, when well made, can turn a new cook into a good cook, or a good cook into a great one. His recipe for Basic Brown Veal Stock gets us started. Michael's new book is The Elements of Cooking: Translating the Chef's Craft for Every Kitchen.  Jane and Michael Stern chomp down on the "Pastraminator" at the All-Star Sandwich Bar in Cambridge, Massachusetts. One person says yams, another says sweet potatoes, one of them is wrong. Los Angeles Times food and wine journalist Russ Parsons, author of How to Pick a Peach cracks the confusing codes behind yams and sweet potatoes and leaves us his recipe for Sweet Potato Puree with Hazelnut Soufflé Top. Historian Ken Albala talks beans-all 18,000 varieties in all their confounding glory. Ken is the author of Beans: A History. Zak Rosen celebrates 100 years of Faygo pop, the beloved quirky beverage from Motown. Susanna Short, author of Bundt Cake Bliss, talks the come-back gâteau and shares her recipe for Pine Nut and Chili Bundt with Chili Glaze.Broadcast dates for this episode:January 26, 2008 (originally aired)January 31, 2009 (rebroadcast)

This week we talk to journalist Dave Plotnikoff about his hike from the Mexican border to Canada on the Pacific Crest Trail and the food that ended up being the touch point of the trip. He is the author of "Hungry Man" from the July 2007 issue of Saveur Magazine. Jane and Michael Stern are eating planked whitefish and ice cream "Thunderclouds" at Juilleret's in Harbor Springs, MI, and Russ Parsons, author of How to Pick a Peach explains the rules about produce and the refrigerator.Broadcast dates for this episode:July 21, 2007 (originally aired)July 5, 2008 (rebroadcast)

Food historian John T. Edge joins us this week with a dissertation on the little ring of dough that became a patriot, a movie star, and stirred up some good old American ingenuity. The recipe for Zingerman's Roadhouse Donuts is from John's new book, Donuts: An American Passion.It's dynamite food in the midst of New Mexico's chile fields for Jane and Michael Stern. They're eating the incredible chile rellenos at Chope's in La Mesa. Food & Wine magazine's Lettie Teague talks true Chablis, the French gem nobody knows.We'll hear from Dr. David Bedford, one of the creators of the award-winning Honeycrisp apple about what makes this luscious variety so sought after. Keeping to the theme, Lynne shares her recipe for an Apple Citron Turnover that makes the most of these gems called one of the 25 innovations that changed the world.Russ Parsons, columnist for the Los Angeles Times, tells all about the fresh fig. This fruit can make you blush! His article, "Seduction By Fig," appeared in the September 6, 2006 issue of the newspaper. To find it, go to latimes.com and search for "Seduction By Fig." We'll hear from Will Sillin, an artist who brought Julia Child to a cornfield and, as always, the phone lines will be open for your calls.Broadcast dates for this episode:September 23, 2006 (originally aired)September 22, 2007 (rebroadcast)

Can you remember the last time you ate a peach so perfectly sweet, juicy and delicious it knocked your socks off? Probably not. In fact, why does most of our produce have so little flavor? For answers we turn to Russ Parsons, award-winning food and wine journalist for theLos Angeles Times. Russ has been tracking American agriculture for 20 years and explains what it means to farm for flavor. He leaves us a recipe forSugar Snap Peas and Shrimp with Chive Mayonnaisefrom his latest book,How to Pick a Peach: The Search for Flavor from Farm to Table.At last, the Sterns have found a Belgian waffle worthy of Michael's endorsement. Cheers are going up at Beside the Point Café in Akron, Ohio.Master griller John Willoughby, co-author of Let the Flames Begin, wants us to forget marinating and go for last-minute spice pastes. He says they're faster and better. His recipe for EZ-Style Adobo Pork Ribs with Molasses-Chile Barbecue Sauce proves his point.Travel & Leisure magazine's critic Anya Von Bremzen picks the best new restaurants in eight global food capitals. For the full list read her article "From Tokyo to Las Vegas" in the April 2007 issue of the magazine. Anya's latest books are The New Spanish Table and The Greatest Dishes: Around the World in 80 Recipes.Spice hunter Nirmala Narine is back and this time she's talking turmeric. It lends its brilliant yellow color and pungent flavor to Goan Vindaloo Fish Curry from her book Nirmala's Kitchen: Everyday World Cuisine.Broadcast dates for this episode:May 19, 2007