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2 episodes with San Marzano
2 episodes with San Marzano
2 episodes with San Marzano
2 episodes with San Marzano
5 episodes with San Marzano
3 episodes with San Marzano
2 episodes with San Marzano
2 episodes with San Marzano
2 episodes with San Marzano
Chapter 4 — Where Does Food Come From?I Once Spent a Week on a farm, and It Changed Everything I thought I Knew About Cooking.In the summer of 2001, at the insistence of a farmer friend who had grown tired of my asking him questions about produce over the phone, I spent a week working on his farm in the Berkshire hills of western Massachusetts. I was not a young man — I was in my early fifties, with four decades of professional cooking behind me. I had touched more food in my career than most people see in a lifetime. And yet that week humbled me more completely than any culinary experience I had ever had.I woke before dawn each morning to harvest vegetables in the blue-gray light before the heat came. I pulled carrots from the earth and felt how cold they were, how heavy, how alive. I picked tomatoes warmed by the afternoon sun and ate one standing in the field, juice running down my chin, and tasted something that bore almost no resemblance to the tomatoes I had been buying from a distributor for years. I dug potatoes, which are unlike any other vegetable to harvest — each plant yields a hidden cache, a buried treasure, and the act of uncovering them feels vaguely archaeological. By the end of the week, I understood something I had thought I already understood but clearly hadn't: the distance between a seed in the ground and a dish on a table is not just physical. It is transformative. It changes the food. And it changes the cook.The conversation about where food comes from has never been more urgent or more muddled than it is today. Children growing up in cities and suburbs often have no experiential understanding of how food is produced. They know that strawberries come in plastic clamshells and that chicken comes in boneless, skinless portions wrapped in plastic film. The farm, the field, the soil, the season — these things are as abstract to many modern children as medieval history. And yet they are not abstract at all. They are the foundation of everything we eat.The concept of seasonality is, to me, one of the most important and most neglected ideas in food education. We live in an era of global supply chains that deliver strawberries in December and butternut squash in June. While this represents a genuinely remarkable logistical achievement, it has come at a cost. When food is available year-round regardless of season, we lose the ability to taste it at its peak. A tomato grown in a hothouse in January and a tomato grown outdoors in August in New England are not the same food. The August tomato is sweeter, more complex, more nutritious, and more alive. The flavor difference is not subtle. It is dramatic. And nutrition tracks flavor — peak-season produce, harvested at full ripeness, contains more vitamins, minerals, and phytonutrients than produce harvested early and ripened in transit. Seasonality also teaches something more fundamental: patience. In a world of instant gratification, of streaming, same-day delivery, and fast food available at any hour, there is something genuinely countercultural about waiting for asparagus to come back in April, about understanding that the best peaches will only be here for six weeks in August, and then they will be gone. This is not deprivation. It is anticipation. And food anticipated and consumed at its proper moment tastes incomparably better than food demanded and delivered on command.The connection between food and place is equally important. Different soils, different climates, and different microclimates produce different flavors. This is the concept the French call terroir — the particular character that geography imprints on what grows in it. Italian food is inseparable from Italian geography: the rich volcanic soil of Campania that makes San Marzano tomatoes extraordinary, the chalky hillside soils of Tuscany that give the wine its particular mineral character, the brackish coastal air of Liguria that infuses the basil grown there with its unique fragrance.
WATCH THE EPISODE HEREHighlights & “Must-Listen” Moments* 0:00 — Amy's food week: New iPad, spinach artichoke dip, and a Portland, Maine eating trip: Amy's rocking a new-to-her iPad Pro with a suspiciously flattering built-in filter she has no intention of turning off. David (bravely) compliments her on how great she's been looking. Amy's her son Ollie is a high school senior, and Scott made her a video of his first 18 years for Mother's Day that had her in tears in a quarter of a second.* On the food front: a spinach artichoke dip brought to a friend's house for the (heartbreaking) Celtics playoff loss, brownies for a school play rehearsal from a beloved Betty Crocker Cookbook for Kids circa 1980–81 (butter + unsweetened chocolate, double boiler, no shortcuts), and a strawberry ricotta cannoli tart with a press-in shortbread crust that she's calling her summer go-to.* 3:37 — Portland, Maine: Amy's restaurant report: Ladyfish — a six-month residency pop-up from Jordan Rubin (Mr. Tuna) and New York chef Christine Lau — serving strikingly fresh seafood and a vermouth program Amy says will define her summer (”vermouth and soda with a squeeze of lemon”). Leeward: the restaurant where even the salad makes you want to fall out of your chair. Bread & Friends for breakfast. ZuBakery, a James Beard Award winner. The density of great restaurants in Portland remains unmatched.* 8:27 — David's food week: A Swiss chard and leek tart, blueberry crumble, Amatriciana, and vinegar-glossed chicken: David attempted to wake at 7:30 and cook a tart, a crumble, prep a podcast, shower, make reservations to Greece (September!), and book doctor's appointments — all before noon. ADHD-addled but determined. The tart: Swiss chard, leeks, and goat cheese in an herb crust with chopped rosemary and thyme, custard of cream and eggs and nutmeg, pre-baked, gorgeous. Served alongside the blueberry crumble from his website for French friends visiting from Roxbury, Connecticut. He also made Amatriciana again (guanciale, San Marzano tomatoes, red pepper flakes) and, for the first time since its publication, Lucinda Scala Quinn's vinegar-glossed chicken from Mad Hungry — thighs started in a cold skillet, rendered low and slow, finished with a full cup of red wine vinegar, rosemary, and garlic until it becomes a syrupy glaze. Verdict: extraordinary. Next time, a touch of honey.* 9:28 — Introducing Fresh by Lisa Steele: Lisa Steele is a Maine-based backyard farmer, seasonal cook, and author of the Fresh Eggs Daily Cookbook. She raises chickens, ducks, and geese on a rural farm and brings her Scandinavian heritage and New England roots to everything she makes. Her second cookbook, In Season: 125+ Sweet and Savory Recipes Celebrating Simple, Fresh Ingredients, just came out.She also hosted two seasons of Welcome to My Farm on American Public Television/PBS. Yankee Magazine featured the book in its March/April issue — thanks, Amy!* 10:49 — The family chicken legacy: Lisa grew up in central Massachusetts, where her grandparents ran a full commercial two-story, two-wing chicken barn. She was in 4-H and has been around chickens for most of her life. David's husband remains unmoved after 30 years of lobbying — until Lisa offers the decisive argument: “There are many other potential husbands out there.” (Shouted into the kitchen. Received without comment.)* 13:30 — The quality of grocery store eggs, and what backyard eggs actually taste like: Lisa makes the case that the backyard chicken movement pressured commercial egg producers to raise their standards — fresher eggs, brighter yolks, more variety. And yes, you can manipulate yolk color by adding carotenoid-rich foods (leafy greens, paprika, marigold, alfalfa, xanthophyll) to feed. But nothing compares to an egg collected from your coop and baked with that same morning.* 16:50 — Why In Season is not a farm-to-table book (even though it kind of is): Lisa wanted to write another egg cookbook. Her agent said sequels don't sell. Harper Collins bought “farm-to-table” immediately. Lisa hated the phrase, negotiated a full chapter on eggs, and eventually came around — because the seasonal structure actually forced her to write more versatile recipes. She even discovered she likes salads now, provided there are blackberries and feta on them. The words “farm to table” do not appear in the book.* 18:32 — The structure of the book — seasonal within categories: Chapters are organized by type (soups, salads, etc.), but within each chapter, recipes are sorted seasonally. So you're not just looking for soup — you're looking for a soup that belongs to this time of year. One Goodreads reviewer complained that what's in season in Maine isn't what's in season everywhere. Lisa's response: fair point, but she wrote it universally, not for Maine specifically — because if she had, there would be no spring chapter.* 19:44 — Lisa's garden (and its honest current state): In Virginia, Lisa had a huge horse-pasture garden fertilized with manure — cucumbers, squash, pumpkins, everything thriving. In Maine, she took the Master Gardener program and learned that the very long summer days compensate for the short frost-free season (roughly 100 days). She's grown sweet potatoes, watermelon, and corn. Today? A dedicated garlic bed, herb planters on the deck, and whatever tomato plant a friend hands her. She's at peace with this.* 22:14 — Amy's garden confession: Three blocks from the Boston city line, Amy has a small four-by-four raised bed. Last year she gave up on vegetables and grew flowers instead. This year: herbs. Lisa approves — fresh tarragon and dill are genuinely hard to source locally, and herbs are where home growing makes the most impact (looking at you, tomatoes).* 25:15 — Sweet deviled eggs — Black Forest and Piña Colada: The book has a chapter on sweet deviled eggs. The Black Forest deviled eggs came from a failed blueberry cheesecake deviled egg attempt (the yolk turned gray — a dead end). Lisa pivoted to chocolate and landed on something that tastes almost like chocolate pudding in an egg white. The Piña Colada version features coconut on top. If you serve enough margaritas alongside them, no one will even notice the eggs.* 27:05 — The case for steaming eggs (and against boiling them): David and Lisa are both committed steamers. The method: an inch or two of water in a pot, a bamboo steamer/colander/mesh strainer, add eggs once steam is coming through, cover, same timing as boiling (10–12 minutes for hard-cooked), then straight into ice water. Benefits over boiling: eggs peel perfectly every time (even fresh eggs), no cracking from bouncing in boiling water, no gray-green ring around the yolk (steaming is gentler heat), and that hot-to-cold shock does something sciencey that makes the shell release cleanly. No baking soda, no holes poked, no counter-popping required. David calls the pocked, dimpled result of boiled eggs “egg acne.” He has been cured for twelve years.* 33:38 — How to make creamy scrambled eggs: Fresh eggs only — they have enough moisture that you don't need to add milk or water. Whisk really well (air = creaminess). Butter in a pan over low heat. Pour in, move for large curds or stir more for small. The key: take them off before they look done. They should still be wet and glossy. The enemy is overcooking, which leads to dry, weepy eggs with liquid seeping around the edges of the plate.* 35:24 — Poaching eggs in things other than water: Starting with the basic whirlpool technique, Lisa began asking: why are we limiting ourselves to water? The book includes eggs poached in maple syrup (served over buttered toast, it reads like a deconstructed pancake), beer, wine, and butter beer. The Avgolemono poached eggs — borrowing from the classic Greek egg-and-lemon soup — bring citrus brightness without extra salt or seasonings.* 37:31 — Scandinavian heritage in the book: Lisa's grandparents emigrated from Finland to International Falls, Minnesota (cold and snowy, just like home, which they quickly reconsidered) before landing on Cape Cod and then Central Massachusetts. Lisa spent a year in Finland in sixth grade while her father completed his doctorate. The cookbook includes a Finnish Creamed Rice with Cranberry Soup — something between rice pudding and a floating island — with a thick cranberry sauce (standing in for Finland's lingonberries) and whipped cream, re-created from memory of a great-aunt's version because there was no recipe to inherit.* 40:30 — Maple brown sugar pot de crème with bourbon whipped cream and bacon bits: Maine means maple. Lisa tried variations on crème brûlée for years and kept finding that it's too pure a dessert to mess with (she even objects to restaurant versions served with cookies and berries alongside — “it should just be it”). She pivoted to pot de crème, which is more forgiving and invites variations.* The maple-bacon version is spectacular. David makes his own espresso maple bacon — cured five days with maple and espresso powder, then smoked — which he describes as “breakfast in a bite.”* 42:22 — The Burnt Basque Cheesecake: Lisa included it before it went truly viral, when she felt it was still something most people hadn't heard of. The appeal: no crust, much more forgiving than traditional cheesecake, deeply flavorful from the caramelization. (David makes a pomegranate molasses version.) The challenge of cookbook timing: you write a recipe thinking it's a discovery, and by the time the book comes out two years later, it's everywhere — or in some cases, something you created for a TV episode goes viral and you can never quite prove it.* 43:45 — The flight of jammy eggs went viral — and Lisa was doing it first: Lisa featured a row of varied jammy eggs on a wooden board as part of an episode of Welcome to My Farm before it exploded on social media. She was not happy when it happened. “I was cringing inside.” The cookbook timing problem strikes again — you turn in your manuscript over a year before publication, and the world moves fast.* 44:52 — How to actually start keeping backyard chickens: Go to a feed store, get baby chicks, bring them home in a box. For six to eight weeks, keep them in a plastic tote with a heat lamp, food, and water. Once they're big enough and it's warm enough outside: a small coop (doghouse-sized works for five or six chickens), close to the house, predator-proofed. Wait five to six months. Fresh eggs. No new husband required.* 45:13 — Goodbye, Lisa: She's at Fresh Eggs Daily across all social platforms. In Season is out now.Recipes Mentioned* Spinach Artichoke Dip (Amy's, for the Celtics wake)* Betty Crocker Cookbook for Kids Brownies (butter + unsweetened chocolate, double boiler — Amy will post this recipe)* Strawberry Ricotta Cannoli Tart (press-in shortbread crust, ricotta filling, fresh strawberries and raspberries)* Swiss Chard, Leek, and Goat Cheese Tart in an Herb Crust (with rosemary, thyme, and a cream-egg-nutmeg custard)* Blueberry Crumble* Bucatini all'Amatriciana (guanciale, San Marzano tomatoes, red pepper flakes)* Vinegar-Glossed Chicken (from Mad Hungry by Lucinda Scala Quinn)* Black Forest Deviled Eggs (chocolate yolk filling, from In Season)* Piña Colada Deviled Eggs (coconut-topped, from In Season)* Steamed Hard-Cooked Eggs (Lisa's method — bamboo steamer, ice water bath)* Scrambled Eggs (fresh eggs, butter, low heat, pulled early while still glossy)* Maple Syrup Poached Eggs (on buttered toast)* Avgolemono Poached Eggs (from In Season)* Finnish Rice Porridge with Cranberry Sauce and Whipped Cream (from In Season)* Maple Brown Sugar Pot de Crème with Bourbon Whipped Cream and Bacon (from In Season)* Burnt Basque Cheesecake (from In Season)* David's Pomegranate Molasses Basque Cheesecake* David's Espresso Maple Bacon (homemade, five-day cure, smoked)Books and Publications* In Season: 125+ Sweet and Savory Recipes Celebrating Simple, Fresh Ingredients by Lisa Steele — out now* Fresh Eggs Daily Cookbook by Lisa Steele — her first cookbook* Mad Hungry: Feeding Men and Boys by Lucinda Scala Quinn — source of the vinegar-glossed chicken* Pimento Cheese: The Southern Spread by Rebecca Lang — mentioned in passingWhere to Find Us* Amy Traverso* Instagram | Yankee* David Leite* Instagram | Pinterest | Facebook | Youtube* Lisa Steele* Blog | Instagram | YouTube This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit davidleite.substack.com
Tim Conway Jr Show Hour 4 (5.6) Today we say goodbye to media titan Ted Turner, who died at 87. From a tough Savannah upbringing and Brown sailing captain to taking over the family business at 24 after his dad’s suicide, he won the 1977 America’s Cup before launching CNN, creating 24-hour news, owning the Braves, and marrying Jane Fonda. What a ride. In local news, a San Bernardino man was busted in Chino for driving a rigged vehicle stuffed with extra gas and over 80 skimming devices. Could this be the end for LeBron in LA? The Lakers got crushed 108-90 by OKC last night. And yes, tomato fraud is real — two Californians are suing Cento over fake “San Marzano” cans. Plus, big MacArthur Park drug sweep: LAPD and DEA arrested 18 dealers and seized 19 kilos of fentanyl. What does Mayor Karen Bass think of all this? See omnystudio.com/listener for privacy information.
The Tim Conway Jr. Show Hour 2 (5.6) There was a huge drug bust last night and this morning in LA’s MacArthur Park. The LAPD and DEA swooped in and arrested 18 drug traffickers who were stationed at shops around the park. There were also federal operations taking place across LA, with many arrested and 19 kilos of fentanyl seized. That’s enough to wipe out California! What does Mayor Karen Bass think of all this? Remember there was that big fire in DTLA underneath the 10 Freeway when Karen Bass became mayor, and we thought it was going to collapse? Timmy is a big supporter of first responders, however, he does find the closure of freeways to be extremely annoying. A long-abandoned house that burned down in Valley Glen in 2024 is now a hotbed of homeless squatters and rodents. That would NEVER happen in Burbank, and locals are up in arms. Could this be a wrap for LeBron James with the LA Lakers? Last night, the Lakers lost to Oklahoma City Thunder by 18 points. Tomato fraud? Apparently, the San Marzano variant is under protected status, and the cans are being mislabeled to swindle the public. There's a food drive in Oxnard, Ventura County because people are doing it tough and many don’t have enough money to feed their families. This is one of the wealthiest countries in the world, in the most affluent area, yet people are starving. Make it make sense. See omnystudio.com/listener for privacy information.
The prized San Marzano tomato originates from what country?Play. Share. Listen, with actress Danica McKellar. Learn more about your ad choices. Visit podcastchoices.com/adchoices
WATCH THE EPISODE HEREIn this EpisodeHighlights & “Must-Listen” Moments* 0:00 — Another chaotic tech day: An hour of audio problems before the show even begins. The invitation went out to 250,000 people; by the time they got the show running, 16 lovely souls had joined. David was cursing like a sailor off-camera. Business as usual.* 1:56 — Amy's food week: Passover, Easter, cardamom buns, and scrambled eggs: Amy hosted both Passover and Easter in the same week — a double-whammy that was exhausting and wonderful. She made the cardamom buns from Juno Bakery in Copenhagen again (they came out beautifully), and then had a quiet week after that, during which she rediscovered the joy of perfect scrambled eggs: generous olive oil, high heat to start, back of a fork, constant small wrist movements to create tiny curds, then immediately turn the heat down. Creamy, silky, and completely underrated.* 4:30 — Amy's Weekends with Yankee shout-out: Episode two of the new season is out now on public television. Featured recipe: a tomato tartine from Groundswell Café in Tiverton, Rhode Island, right on the Farm Coast where Rhode Island and Massachusetts meet. Available on newengland.com.* 5:31 — David's food week: Homemade Spaghetti Amatriciana and Prime Heritage Pork Chops: David made homemade spaghetti amatriciana from scratch — the first time he's ever run spaghetti through the roller — and the results were restaurant-quality. His version includes guanciale or pancetta, DOP San Marzano tomatoes, a touch of balsamic vinegar (not traditional, but it lifts the whole dish), red pepper flakes, and Pecorino. Then, the main event: prime heritage pork chops from Boardman Bridge Butchers, two inches thick, served simply with salt, pepper, roasted sweet potato, and a salad. What pork tasted like before factory farming. David nearly wept.* 8:42 — ADHD update: David finally has a coach and a PsyD on his team. Progress is being made. The meds remain elusive, but we're getting there.* 9:01 — Introducing Jessica Battilana: Amy introduces their guest — Jessica Battilana, staff editor at King Arthur Baking Company, award-winning writer and recipe developer, co-host of the King Arthur podcast Things Bakers Know, co-author of the #1 New York Times bestselling The King Arthur Big Book of Bread, and author of her own book Repertoire: All the Recipes You Need. She also co-authored Vietnamese Home Cooking with Charles Phan, Tartine Book No. 3 with Chad Robertson, and Baking at 20th Century Cafe with Michelle Polzine — among 16 books total. Amy and Jessica have known each other for two decades, from their Sunset Magazine days in California to Boston Magazine, and ran into each other in line for Bridget Everett at a Boston theater just last week.* 10:40 — The new King Arthur pizza book: Jessica's 16th book, a King Arthur pizza book, just dropped. David has been raving about it on the show. Photographed by Andy Lee; the photography alone is stunning.* 13:35 — Jessica's broken oven (and a sneak peek at her next solo book): Jessica's home oven has been out for six to seven weeks. Making this particularly painful: she's working on her second solo cookbook — tentatively titled This Is What We're Having — due out (hopefully) next spring from Norton. One of the recipes is a banana cake with whipped caramel frosting, which created a bread-bowl-shaped lava situation during testing. The oven is definitely broken.* 16:09 — Q&A: Bread scoring tips from Peter in the audience: Jessica's advice — chill your dough overnight in the banneton, use a fresh double-sided razor blade (not a lame), and score with speed and confidence — hesitation causes dragging. David's tip: hold the lame at a very steep angle to create an ear, and don't be afraid to make two or three passes. Amy's breakthrough: line your banneton with a flour-sack towel dusted with flour before the overnight fridge proof. The cotton wicks away moisture and makes scoring dramatically easier.* 21:00 — About King Arthur Baking Company: America's oldest flour company, over 200 years old, based in Norwich, Vermont. Employee-owned (400 employee-owners), certified B Corp. The campus includes a café, a baking school, and a retail store. They produce roughly 500 original recipes a year, all free on their website. Jessica confirms: it really is as great as it seems.* 23:24 — David's King Arthur confession: The viral NYT chocolate chip cookie article — the one where you rest the dough for 36 hours — was developed using King Arthur cake flour and King Arthur bread flour. The Times doesn't allow brand names, but the secret is out.* 24:03 — Q&A: Best baking advice you've ever gotten? Jessica's answer: practice. Not a flashy answer, but an honest one. You learn something every single time you bake — the second attempt is always better than the first. Kate McDermott bakes a pie every single day and gives it away. Jessica's invented solution to the problem of getting enough repetitions: a silicone bread butt cheek (like the injection-training prop she used during IVF), so bakers could practice scoring without committing a whole loaf. It does not yet exist. Someone should make it. Amy's advice: read the recipe all the way through first. She ignores this about 50% of the time and always regrets it.* 29:18 — Baker vs. cook — is there a divide? Jessica doesn't have a favorite. She bakes bread, makes dessert, and cooks weeknight dinners for her family every night. Her forthcoming book This Is What We're Having is about exactly that — the family dinner, the one meal, take it or leave it.* 31:04 — Jessica's winding career path: La Varenne cooking school in France → Formaggio Kitchen in Cambridge (starting at the register, per her own career advice: “Take the worst job at the best place”) → private chefing → Chez Panisse receptionist in San Francisco (where every shift ended with a staff meal from the previous night's leftovers) → lunch lady at her kids' San Francisco elementary school, cooking for 250 children until the pandemic closed schools in March 2020.* 39:37 — Birthday cakes for every occasion: Jessica's go-to is the chocolate layer cake from Repertoire — creamed butter and sugar, chocolate throughout, ganache mounted with butter — always requested by her older son. For her younger son, who has turned vanilla, she reaches for King Arthur's Classic Birthday Cake: a reverse-creamed yellow cake with an almost-boxed-cake crumb that is genuinely excellent. Also discussed: Chef Zeb's Hot Milk Cake on the KA site (thin, soupy batter that bakes up with a chiffon-like crumb), and the triumphant return of ermine frosting — the original red velvet frosting, made from a cooked flour paste, that KA now offers in both vanilla and chocolate. It's poised for a comeback. Jessica's test kitchen calls it “weasel frosting,” which is not helping its case.* 42:12 — Amy and David's birthday cake confessions: Amy has long relied on Shirley Corriher's ultra-rich yellow cake (so much butter, so many egg yolks — in this economy?), with chocolate frosting for Scott and white frosting for herself. She also loves Rosie's Bakery's All Butter, Fresh Cream, Sugar-Packed Baking Book — particularly the frosting made in a blender with evaporated milk. David is Team Ermine.* 44:48 — A glimpse behind the curtain at KA's test kitchen: Jessica is literally being waved at through her office pod window to come taste baked Alaska for the new general baking book (cakes, cookies, pies) coming out fall 2027. All in a day's work.* 45:27 — Goodbye, Jessica: She's always happy to chat. Things Bakers Know is available as a podcast and a Substack. A visit to the King Arthur campus in Norwich, Vermont is highly recommended.Recipes Mentioned* Scrambled Eggs with Olive Oil (Amy's back-of-the-fork method)* Tomato Tartine (from Groundswell Café, Tiverton, RI; on newengland.com)* Cardamom Buns* Homemade Spaghetti Amatriciana (with guanciale, San Marzano tomatoes, balsamic vinegar)* Prime Heritage Pork Chops (from Boardman Bridge Butchers, New Milford, CT)* Portuguese Orange Olive Oil Cake* Banana Cake with Whipped Caramel Frosting (from Jessica's forthcoming book)* Chocolate Layer Cake with Ganache Butter Frosting (from Repertoire)* King Arthur Classic Birthday Cake (reverse-creamed yellow cake)* Chef Zeb's Hot Milk Cake (on kingarthurbaking.com)* Vanilla Ermine Frosting (on kingarthurbaking.com)* Chocolate Ermine Frosting (on kingarthurbaking.com)* Shirley Corriher's Ultra-Rich Yellow Cake (from BakeWise)* Rosie's Bakery Evaporated Milk Frosting (from The All Butter, Fresh Cream, Sugar-Packed Baking Book)* Baked Alaska (being taste-tested at KA HQ as we speak)Books and Publications* The King Arthur Baking Company Big Book of Bread by Jessica Battilana et al. — the #1 NYT bestseller Amy uses every week* King Arthur Baking Company's Book of Pizza Martin Philip and David Tamarkin with Jessica Battilana — just released* Repertoire: All the Recipes You Need by Jessica Battilana — published 2018* This Is What We're Having by Jessica Battilana — forthcoming from Norton, spring 2027* Vietnamese Home Cooking by Charles Phan (with Jessica Battilana)* Tartine Book No. 3 by Chad Robertson (with Jessica Battilana)* Baking at 20th Century Cafe by Michelle Polzine (with Jessica Battilana)* BakeWise by Shirley Corriher (source of Amy's go-to yellow cake)* Rosie's Bakery All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book by Judy Rosenberg* Rose's Christmas Cookies by Rose Levy Beranbaum (mentioned by Domenica Marchetti last episode — source of the almond crescent recipe)Where to Find Us* Amy Traverso* Instagram | Yankee* David Leite* Instagram | Pinterest | Facebook | Youtube* Jessica Battilana* Blog | Instagram | King Arthur This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit davidleite.substack.com
Jeffs Bagel Run Colonial grand opening with drive thru ribbon cutting Jeffs app Bagel of the Day fresh spreads Valentine cookies Jeffs Jolts Bring bagels and coffee to work and be the hero Find locations by zip at JeffsBagelRun.com Live from Injured on the Go Just Call Moe studio Friday Free Show kickoff Cold Orlando weather freeze warnings and plant prep stress Protecting rare palms watering roots bundling plants before freeze Debate over over preparing vs doing nothing for weather events Renovation noise above studio during show Climate swings global warming talk and extreme temps Studio building may be sold possible move or new office near Maitland I4 Samantha joins chaotic life update and sister in law move out Love Thy Neighbor mention and Colette plug Social media highlight reels posting less and preserving memories for kids Filming concerts vs being present pendulum swing regret not documenting Anxiety about time moving fast kids growing up aging perspective Busy life travel and media saturation speeding time perception Sci fi escapism Star Trek utopia TikTok Live obsession with regular lives Music break Parker Woodland Police on My Back Hotline email and PinballDudes.net sponsor plug rentals and swaps in Florida Sipping with Sammy Brightline VIP upgrade tip and staff chaos rant Debate over employees visibly high at work everything matters vs nothing matters Britney Furlan Tommy Lee Ronnie Radke catfish drama recap Alleged fake Snapchat affair restraining orders denied receipts and internet sleuths Discussion of catfishing legality Manti Teo throwback and identity scams Seduction talk flirting workplace story and media allegations comparison Nike Just Do It origin Gary Gilmore last words and ad rewrite story Debate over slogan brilliance luck timing and marketing power Publix turkey Reuben grudge cooking more at home Homemade lasagna marinara with San Marzano tomatoes and easy ricotta recipe tip Blanchard Bundle sponsor read bundling home auto boat insurance savings Orlando Magic 5K talk running with music vs podcasts Star Search Netflix revival judges Jelly Roll Sarah Michelle Gellar Chrissy Teigen Anthony Anderson Jelly Roll weight loss speculation talent show saturation debate Nostalgia TV Andy Griffith MASH Seinfeld Friends The Office Dungeons and Dragons Baldurs Gate campaign collaborative storytelling vs winning Sam Airbnb nightmare hidden door broken appliances refund fight and safety concerns Reading worst reviews first low rating strategy for Airbnbs and restaurants Voicemail about squatter on property eviction grace period liability debate Childhood woods exploration dumps recycling copper finds and Live PD story Mo Mini Masters plug BDM Appreciation event planning golf talk Show wrap up and tease of upcoming mediocre episode ### Social Media [https://tomanddan.com](https://tomanddan.com) [https://twitter.com/tomanddanlive](https://twitter.com/tomanddanlive) [https://facebook.com/amediocretime](https://facebook.com/amediocretime) [https://instagram.com/tomanddanlive](https://instagram.com/tomanddanlive) Tom & Dan on Real Radio 104.1 Apple Podcasts: [https://podcasts.apple.com/us/podcast/a-corporate-time/id975258990](https://podcasts.apple.com/us/podcast/a-corporate-time/id975258990) Google Podcasts: [https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkLnBvZGJlYW4uY29tL2Fjb3Jwb3JhdGV0aW1lL3BvZGNhc3QueG1s](https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkLnBvZGJlYW4uY29tL2Fjb3Jwb3JhdGV0aW1lL3BvZGNhc3QueG1s) TuneIn: [https://tunein.com/podcasts/Comedy/A-Corporate-Time-p1038501/](https://tunein.com/podcasts/Comedy/A-Corporate-Time-p1038501/) Exclusive Content [https://tomanddan.com/registration](https://tomanddan.com/registration)
Canned tomatoes are a perfect winter food. As you'll know from our tomato episode, the beautiful fruits in fresh aisle of the supermarket are mostly flavorless outside of the summer season—but the tomatoes that get packed in a can are cheap, readily available, and, most importantly, delicious year-round. This episode, we have the stories of how turtle poop, full English fry-ups, and an Italian romance helped turn the canned tomato into a pantry hero. Plus, are San Marzanos really the best tasting option out there? We've got the juicy tips you need to score the ultimate tomato fix, no matter the season! Learn more about your ad choices. Visit podcastchoices.com/adchoices
Welcome back to The LA Food Podcast. This week, Luca and Karen Palmer dive into one of the most fascinating food stories of the year: the global fight over wagyu. Karen breaks down what Japanese producers are trying to protect, whether A5 wagyu is actually worth the hype, and why the debate mirrors DOP fights in Italy over ingredients like San Marzano tomatoes and Neapolitan pizza standards.We also unpack Esquire's Best New Restaurants in America 2025, where California dominated the list and Los Angeles landed an incredible six spots, including Travis Lett's RVR crowned Restaurant of the Year. Karen explains what stood out, how the 5 C's rubric plays into national lists, and which LA restaurants might have been unlucky snubs.In Chef's Kiss / Big Miss, we break down Michael Nagrant's viral takedown of the James Beard Awards, Greg Dulan winning the LA Times Gold Award, The New York Times critics on what defines a four-star restaurant, DoorDash entering the reservation game, and The Infatuation declaring where you should host your office holiday party.Plus, Part 2 brings a festive return from Luca's wife, who drops the hottest gift guide of the season. From Veso vermouth to butter bells, homemade shortbread to A24's Scrounging cookbook, and at-home wine tasting to Kitchen Lingo classes, this guide has you covered for cocktail lovers, hosts, family, and anyone scrambling for last-minute inspiration.If you love LA dining, restaurant news, and smart food media commentary, this episode is packed.Keywords: LA restaurants, LA dining, wagyu beef, Esquire Best New Restaurants, Travis Lett RVR, James Beard Awards controversy, Greg Dulan, NYT food critics, DoorDash reservations, LA Times Gold Award, holiday gift guide, Los Angeles food podcast.Powered by Acquired Taste Media.–Get 10% off at House of Macadamias using code "LAFOOD" https://www.houseofmacadamias.com/pages/la-foods
FRANK KABATAS and EAST VILLAGE PIZZA'S SUCCESS JOURNEYFrank Kabatas, the owner of East Village Pizza in New York City, shared his journey from being born in Turkey to becoming a successful pizza maker in the United States. He explained that after moving to the US at age 23 in 1997, he initially worked at East Village Pizza before being fired after six months. He then found a job at Ben's Pizzeria, where he learned valuable pizza-making skills. Frank emphasized his pride in owning East Village Pizza and his determination to succeed.Frank shared his journey in the pizza industry, starting with a local pizzeria where he learned the craft and worked long hours while studying English as a second language and briefly computer science. After the pizzeria was sold, he transitioned to Domino's in Long Island, initially as a driver but soon became a manager due to his pizza-making skills. Despite the differences between the local and chain pizzerias, Frank valued the experience gained at Domino's, particularly in marketing, which he applied in his subsequent role making pizza in Manhattan and the West Village.Frank's Pizza Journey and PassionFrank shared his journey of purchasing East Village Pizza in 2003 with his brother, emphasizing the importance of courage and happiness in achieving life goals. He discussed his passion for making pizza, particularly his signature margarita pizza, and highlighted the significance of using high-quality ingredients like San Marzano tomatoes and his own secret recipe for the sauce. Frank also mentioned his other popular menu items, such as double-stack pizza and cheese and garlic knots, and expressed his LOVE for a margarita pizza.https://www.eastvillagepizza.netLEAH BEN and OLD CITY DISTRICT'S HOLIDAY EVENTS and ANNOUNCEMENTSLeah, the Director of Marketing for Old City District, joined Amaris to discuss the upcoming holiday season and events in Old City. They talked about the history and current state of Old City, including recent restaurant accolades and new businesses. Leah explained the evolution of the holiday shopping event into a "sip and stroll," combining shopping with dining and entertainment opportunities. They also discussed the importance of walkable cities and the collaboration between shops and restaurants to attract visitors.Leah discussed the upcoming HOLIDAY SHOPPING SIP & STROLL EVENT with open streets in Old City on December 6th from 12-4pm, featuring carolers, a Snow Queen on stilts, and a brass band, while Amaris highlighted the historic aspects like horse tethering bars and the Betsy Ross house chocolate demonstration. The holiday shopping sip and stroll will feature nearly 40 businesses offering promotions, including Cuba Libre's $4 espresso martini and mango cinnamon butter, while the Elfreth's Alley fundraiser offers decorated home tours and discounts at participating restaurants.https://www.oldcitydistrict.orgRAGINI PARMAR and NATURE'S VINLastly, Amaris spoke with Ragini Parmar, who owns the natural wine bar and marketplace called Nature's VIN in Wayne, Pennsylvania. Ragini shared her background in tech and how she transitioned to opening Nature's VIN, which celebrates women in wine and the broader community. They discussed the differences between natural, organic, and biodynamic wines, as well as the bar's offerings, including tastings, classes, and gift options. Ragini emphasized the bar's focus on sustainability, digital experiences, and supporting women-owned businesses.Ragini also strongly believes in the philosophy of making wine accessible to everyone, for that reason she wanted to make sure to have transparency with the items you will find within her business' marketplace. You can also find more information about the products, the makers, and more by using the tablets provided to you while you shop.https://www.naturesvin.com
Le piccole e medie imprese rappresentano la colonna vertebrale dell'economia italiana e il loro sostegno finanziario è fondamentale per sviluppo e competitività, soprattutto in un contesto segnato da tensioni geopolitiche, dazi e trasformazioni tecnologiche legate alle transizioni digitale ed ecologica, che richiedono investimenti significativi. In questo scenario, Intesa Sanpaolo ha presentato a Milano l'iniziativa «Crescere per competere», finalizzata a supportare le Pmi in operazioni straordinarie tramite strumenti di finanza strutturata, Ipo e M&A. L'innovazione consiste nel rendere disponibili questi strumenti di investment banking anche alle Pmi, attraverso una struttura dedicata nata dalla collaborazione tra la Banca dei Territori e IMI CIB, che oggi conta oltre 70 professionisti distribuiti in tre team territoriali e si rivolge a oltre 6.000 aziende. Durante l'evento presso la Borsa Italiana sono stati presentati casi di successo di Pmi in vari settori, tra cui Bending Spoons, Moltiply Group, Generalfinance, Lynx e Next Geosolutions. Dal 2020 a oggi la divisione Banca dei Territori ha assistito operazioni di finanza straordinaria per oltre 10 miliardi di euro, di cui oltre 2 miliardi nei primi nove mesi del 2025, con più di 35 operazioni tra M&A e Ipo. Stefano Barrese ha sottolineato che le Pmi devono individuare vie di sviluppo innovative e che Intesa Sanpaolo agisce come ponte tra economia reale e finanza, accompagnando gli imprenditori nella progettazione di strategie di crescita sostenibili e di lungo periodo. Interviene proprio Stefano Barrese, responsabile Divisione Banca dei Territori Intesa Sanpaolo.Delegazione italiana in Cina in difesa della proprietà intellettualeL'Unione Europea è leader globale nell'esportazione di tecnologia e know-how, ma le imprese rischiano violazioni se i diritti di proprietà intellettuale non sono tutelati. L'Italia gioca un ruolo di primo piano in settori come alimentare, farmaceutico, tessile e automotive, confermandosi nel 2024 quinta in Europa per domande di brevetto e quarta per deposito marchi. La Cina rappresenta un partner commerciale strategico e la tutela dei DPI è essenziale per proteggere le innovazioni, contrastare la concorrenza sleale e attrarre investimenti. Alessandro Plateroti si trova in Cina per seguire Action for China, programma dedicato a supportare le Pmi italiane nella localizzazione commerciale e produttiva, in collaborazione con istituzioni, associazioni di imprese, banche, fondi e studi legali. L'obiettivo della missione è siglare accordi per tutelare i settori strategici italiani nelle esportazioni verso la Cina, iniziando dall'alimentare con il consorzio di San Marzano, e proseguendo con farmaceutico, tessile e automotive, prevenendo contraffazione e manipolazione delle materie prime. Il commento è di Alessandro Plateroti, Direttore editoriale UCapital.comL'Italia torna ad essere fanalino di coda per crescitaNel 2025 l'Europa ha registrato una crescita migliore del previsto, con un PIL della zona euro stimato all'1,3%, rispetto allo 0,9% di maggio. L'Italia invece ha registrato una crescita più contenuta: la Commissione europea ha rivisto le stime a +0,4% per il 2025 e +0,8% per il 2026 e 2027, mentre il governo prevede rispettivamente +0,5%, +0,7% e +0,9%. Quest'anno l'Italia ha la quarta crescita più bassa dell'area euro e nei prossimi anni risulterà tra i paesi meno dinamici. La debole crescita è dovuta alle esportazioni nette che sottraggono 0,7 punti percentuali, mentre la domanda interna contribuisce con circa 1 punto percentuale, trainata dagli investimenti, e penalizzata dalla fine degli incentivi fiscali nel settore immobiliare. L'incertezza internazionale ha portato le famiglie ad aumentare il risparmio e ridurre i consumi. Sul fronte dei conti pubblici, le previsioni fissano il deficit al 3% del PIL nel 2025, con l'intenzione delle autorità italiane di mantenerlo leggermente inferiore per uscire dalla procedura per disavanzo eccessivo. Il presidente di Confindustria, Emanuele Orsini, ha sottolineato l'importanza di rafforzare la competitività e ha suggerito di posticipare il rientro del debito per aumentare le risorse disponibili per investimenti, ricordando che conti in ordine facilitano la presenza delle imprese italiane sui mercati esteri.Il commento è di Mario Deaglio, professore emerito di Economia Internazionale Università di Torino.
Get ready to fall in love with vegan Italian food. In this delicious episode of Food Heals, Allison sits down with Chef Tara Punzone, founder of LA's award-winning vegan restaurant Pura Vita, and renowned author Gene Stone (Forks Over Knives, How Not to Die) to talk about their brand new cookbook, Vegana Italiana. From mouthwatering pastas and creamy vegan ricotta to tiramisu you'll dream about, this episode explores how simple, clean ingredients and a little love can create unforgettable meals that are as good for you as they are for the planet. You'll discover: The story behind the first vegan Italian organic restaurant in the U.S. and how it survived Covid and thrived How Tara and Gene teamed up to bring her recipes and stories to life in Vegana Italiana The secret to making authentic Italian flavors without dairy or meat (hint: it starts with olive oil and San Marzano tomatoes) Why real Italian food makes you feel good instead of bloated and how ingredients grown in Italy differ from those in the U.S. What "biodynamic wine" actually means (and why you'll never drink the same way again) Tara's top favorite recipes from the book, including her vegan tiramisu, handmade gnocchi, and addictive mozzarella How to stock your "Essential Vegan Italian Pantry" for success The mindset shifts that helped Tara manifest her dream restaurant and now, her dream cookbook Listen now to learn how to cook, eat, and live the Italian vegan way, full of passion, flavor, and love.
Så var det att använda mer hel- och halvfabrikat i matlagningen. Vi testade också torkad pasta och konserverade tomater. Vad ska man köpa? Lyssna på alla avsnitt i Sveriges Radio Play. Jesper Lindkvist har testat hel- och halvfabrikat. Pulversåser, kryddpåsar för att göra paneng-curry och indisk curry, och färdiga kylda rätter. – Och korv stroganoff som färdig pulvermix. Förvånansvärt god!– Kryddpåsar handlar mer om att spara tankekraft än att spara tid, säger Jesper. Det tar ungefär lika lång tid att tillaga. Grönsakerna ska hackas och det ska koka ihop.En favorit är pulvermos. Ett alternativ till snabbmakaronerna i småbarnsfamiljen. Pulvermoset har också fått dryga ut när det inte fanns tillräckligt med vanlig potatis till mos. Andra favoriter är färdigkokt vakuumförpackat ris för att snabbt kunna göra fried rice. Och färdighackade grönsaker. Man kan snabbt lägga till en näve i en rätt. Nån annan gör hackandet och Jesper kan ägna sig åt det han tycker är kul: att krydda.Jesper gillar att laga vidare på helfabrikat. T ex låta en färdigkryddat tomatsås gå ner i köttfärssåsen. Kylda pastasåser och soppor går också bra att bygga vidare på.– Så kan jag tänka mig att laga mat framöver när jag inte har tid.Tomas Tengby har testat 20 sorters torkad pasta och 42 olika konserverade tomater (passerade, krossade och hela).– Den billigaste pastan var inte så dålig som jag trodde, säger Tomas. Men lägger man några kronor extra och köper bronsvalsad torkad pasta så får man mer smak och trevligare konsistens.De billigaste tomaterna bör undvikas. Passerade och hela tomater har jämnare kvalitet än krossade. Och vill man ha riktigt bra kvalitet är hela San Marzano-tomater ett tips. Även hela cocktail-tomater.
New York City has endless cuisine options, but possibly the strongest represented category is Italian restaurants. In this episode, we'll cover the 10 best Italian restaurants in NYC, at least according to us.
In this episode, Wil chats with longtime friend and restaurateur Drew Moore of Carrboro, NC. Drew shares updates on his ventures, including Venable Bistro, B-Side Lounge, Auto Strada Pizza & Panini, Auto Strada Gelato & Coffee, and the upcoming House of Gatewood Chop House in Hillsborough. He explains how a 2022 trip to France and Italy inspired Auto Strada, modeled after Italian “auto grills,” offering high-quality paninis, pizza with imported Italian flour, and real ingredients at approachable prices. They discuss the challenges of running restaurants, including supply chain issues (especially in beef), workforce recovery post-COVID, rising tuition and its impact on staffing, and educating consumers on healthier food choices. Drew emphasizes values-driven business practices, maintaining ingredient integrity, and making dining experiences approachable while elevating quality, all while balancing the very real, unglamorous daily demands of restaurant ownership.Takeaways: Inspiration from Italy: Auto Strada was inspired by Italian highway “auto grills,” which offer fresh, high-quality paninis, coffee, and gelato, something Drew wanted to bring to North Carolina. Ingredient Integrity: Auto Strada uses imported Italian double-zero flour (non-GMO and glyphosate-free), San Marzano tomatoes, and high-quality Wisconsin cheeses, making their pizza more digestible and flavorful. Educating Consumers: Many customers already recognize the health benefits of authentic ingredients, and Drew uses menu descriptions and conversations to further educate them. Economic Realities: While higher-quality ingredients cost more, Drew notes that dough remains inexpensive compared to cheese and proteins, making pricing manageable for customers. Beef Supply Challenges: The beef market is at its lowest production since the 1940s, making sourcing for the chop house complex; Drew is exploring local farms and co-ops for ethical, high-quality beef. Workforce Recovery: Post-COVID staffing remains challenging, though 2024 has shown improvement. University towns have a unique labor cycle, but graduate school enrollment spikes have slowed industry recovery. Consumer Shifts: Customers are increasingly health-conscious, moving away from processed fast food toward real, nutrient-dense options—a shift that supports Drew's model. Rising Tuition & Labor Market: Drew and Wil discuss the high cost of higher education, diminishing ROI for some degrees, and how AI may replace entry-level jobs, influencing the restaurant labor pool. The Unseen Side of Ownership: Drew highlights the unglamorous reality of restaurant ownership, fixing toilets, handling equipment breakdowns, and responding to emergencies are all part of the job.
Na nova entrevista da Revista ADEGA, falamos com Francesco Cavallo, o presidente da Vinícola San Marzano.
As per tradition, together with our friends at Dvine Cellars in London, we're presenting a selection of six wines showcasing the same terroir that the 2025 Giro d'Italia will visit in May. And, as we've done in other years, we've asked Greg Andrews and Luciana Girotto of Dvine to talk us through the selection ahead of the race. If you're not into wine, this is NOT the podcast for you! We have our full XL race preview coming on Tuesday, so hold tight for that. If, however, you do want to hear what Luciana, Greg and Daniel have to say, stay tuned and head to https://dvinecellars.com/products/the-cycling-podcast-giro-ditalia-2025 to make an order. The wines in the case are listed below. Unfortunately, Dvine's cases are still only available to UK listeners but in many instances you will be able to find similar wines, from the same regions, wherever you are. Please also enjoy in moderation! The wines (in Giro route order): Salice Salentino Il Pumo 2021, San Marzano, Puglia Vigneti Tardis, Martedì Paestum Rosso, Campania Lambrusco del Fondatore 2023, Cleto Chiarli, Emilia-Romagna Incrocio Manzoni Costa degli Angeli 2022/23, Casa Paolin, Veneto Selida Gewürztraminer 2023, Tramin, Alto-Adige Coste delle Sesia 2022/23, Orbello, Tenute Sella, Piedmont Follow us on social media: Twitter @cycling_podcast Instagram @thecyclingpodcast Friends of the Podcast Sign up as a Friend of the Podcast at thecyclingpodcast.com to listen to new special episodes every month plus a back catalogue of more than 300 exclusive episodes. The Cannibal & Badger Friends of the Podcast can join the discussion at our new virtual pub, The Cannibal & Badger. A friendly forum to talk about cycling and the podcast. Log in to your Friends of the Podcast account to join in. The 11.01 Cappuccino Our regular email newsletter is now on Substack. Subscribe here for frothy, full-fat updates to enjoy any time (as long as it's after 11am). The Cycling Podcast is on Strava
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Spring is creeping in, and with it, the start of another exciting growing season. March is a month of new beginnings—seed trays filling up, beds being prepared, and the first real sense that warmer days are on the way. In this week's podcast, Richard covers: The Seed of the Month – Tomatoes What can be done on the allotment in March Chef Scott's recipe: Roast Pork Chops with Rhubarb A review of A Jam Maker's Garden Let's get stuck in. Seed of the Month: Tomatoes Few crops are as rewarding as homegrown tomatoes. This month, Richard is sowing a mix of different varieties to suit a range of growing conditions. One of the first tomatoes sown this year was ‘Minibel' , a dwarf variety ideal for pots and small spaces. One plant has even been growing in Richard's hydroponic system and is thriving. For those looking for reliability outdoors, ‘Crimson Crush' is a top choice. This variety is blight-resistant, making it a great option for UK growers who often battle unpredictable summers. Other Great Tomato Varieties to Consider ‘Sungold' – A cherry tomato with an incredibly sweet flavour. ‘Gardener's Delight' – A classic and reliable variety, perfect for greenhouse or outdoor growing. ‘Marmande' – A large beefsteak variety with a rich flavour, great for slicing. ‘San Marzano' – The famous Italian plum tomato, perfect for sauces. ‘Alicante' – A traditional British tomato, known for its excellent taste. ‘Tigerella' – A striking striped variety with a good balance of sweetness and acidity. How to Sow and Grow Tomatoes When to Sow: January to April (indoors), April-May (outdoors, under protection). Where to Grow: Greenhouse, windowsill, or outdoor containers once the risk of frost has passed. Top Tip: Water consistently—irregular watering can lead to split fruit or blossom end rot. For a full breakdown of tomato growing, including support methods, common problems, and harvesting tips, listen to this week's episode. Support the Podcast If you enjoy the podcast and want to help keep it going, please take a moment to rate and review it on your favourite podcast platform. It really helps. And if you'd like to become a member of the supporters' club, you'll get exclusive content, behind-the-scenes updates, and even some seed giveaways. March on the Allotment March is one of the busiest months on the allotment—the soil is waking up, and so should we. This week, Richard recorded from the plot, getting his hands dirty while discussing the key jobs for the month. March Allotment Tasks Prepare the soil – A light forking over, a good compost top-up, and a check for overwintering weeds. Sow early crops – Broad beans, peas, spinach, beetroot, radish, and early carrots. Plant out onions, shallots, and garlic – A great low-maintenance crop for beginners. Potatoes – Time to get first earlies in the ground. Spring is also a key time for pruning fruit trees and bushes. If you've got raspberries, make sure last year's canes are cut back (if they're autumn-fruiting) or tied in (for summer-fruiting varieties). It's a big month, but there's nothing better than getting stuck in after winter's quiet months. Recipe of the Week: Roast Pork Chops with Rhubarb This week, Chef Scott brings a seasonal favourite—roast pork chops with rhubarb. If you've never paired rhubarb with savoury dishes, this is a great way to try it. Its sharpness cuts through the richness of the pork, creating a beautifully balanced dish. For those growing rhubarb, now is the time for the first harvest. Any flower stalks should be removed to keep the plant productive. Book Review: A Jam Maker's Garden For those who love preserving the harvest, Holly Farrell's A Jam Maker's Garden is an essential read. It's not just a book of recipes—it guides growers through cultivating and harvesting the best fruit for jam-making, ensuring top flavours and yields.
Chef Eugenio Nicita is the owner of San Marzano restaurant in Montreal’s Riviere-Des-Prairies borough. He spoke to Andrew Carter about his neurodiverse son Corrado and what he did to cater to his needs.
Dream of days wandering Italy's Amalfi Coast? In our first episode of 2025, we are taking you there with Australian-Italian author Maria Pasquale.Maria's new book, Mangia: How to eat your way through Italy, explores the food histories and dishes across regional Italy, including Campania, home to the Amalfi Coast, famed for its fragrant lemons and San Marzano tomatoes. So let's go explore some of the villages and beaches, Maria's shares the best places to eat on the Amalfi Coast, her favourite dining experiences, and the best times to visit Italy's playground, maria-pasquale.com We also chat about the top travel trends for 2025 from coolcations to radical sabbaticals exploreworldwide.com.au/travel-trends-2025, and we share some great tips from Etihad's cabin crew about inflight skincare.This episode is sponsored by Explore Worldwide, which offers small group adventures with local tour leaders. We dare you not to be tempted by these incredible tours.Click here for Adventure Travel inspiration from our friends at Explore Worldwide. Don't Just Travel, Explore.Send us Fan MailSupport the showVisit us at https://theworldawaits.au
It's Sip With Nikki's One Year Podcast Anniversary AND the last Episode of 2024! In honor of both, I'm sharing an encore release of our very first episode, with a new intro and teaser for next week!My guest in our first episode was Dan Richer, a fellow Matawan, NJ born chef and owner of Razza in Jersey City, which was named Best Pizza in North America by "50 Best". He's the author of the New York Times Best Seller, “The Joy of Pizza” my go-to book for at-home pizza making! With 5 James Beard Nominations under his belt, Dan has dedicated his professional career to understanding the intricacies of pizza and practicing his craft daily. We have a blast talking about: All the tips to help elevate YOUR at home pizza game (or get started if you haven't yet).How he created his own unique famous pizza style The importance of using local ingredients and the always hot discussion of 00 flour and San Marzano tomatoes and if they really make a difference...An unexpected wine in our Sip Spotlight and our favorite pizza and wine pairingsHow to get out of your own way to pursue your passions like both Dan and ILinks and Resources for you:Find and Follow Dan @danricher and @razzanj on IGFind and Follow Nikki on IG @nikkilamberti or on our Sip with Nikki Facebook PageGet your copy of New York Times Bestseller "The Joy of Pizza" Here Order Dan's Collaboration of the BEST Crushed red peppers here Here's the link with my affiliate parter Wine.com for this episodes Sip Spotlight winePodcast website: www.sipwithnikki.com: Sign up there to be part of our SIP Community and receive resources and updateDid you know I make my own wine here in Sonoma County? My 2021 Sollevato Sangiovese is available to be shipped to most US States. Use the code PODLISTENER for 10% off. It's a delicious, medium bodied, aromatic red wine that is perfect with pizza, pasta and your charcuterie spread!You can sign up HERE to be the first to know when the wines you are hearing about are available in 2025!You NEED some delicious California Olive Oil from our awesome sponsor American Olive Farmer. Use code SipWithNikki for $10 off your order!If you'd like to Support the Podcast, you can buy me a glass of wine and get a shoutout on a future episode.Please leave a RATING or a REVIEW (on your podcast listening platform), or thumbs up and subscribe (on YouTube!)Questions? Comments? Guest requests? nikki@sipwithnikki.com
Welcome to the KSL Greenhouse show! Join hosts Maria Shilaos and Taun Beddes as they talk about all things plants, tackle your toughest gardening questions, and offer tips that can help you maintain a beautiful yard. Listen on Saturdays from 8am to 11am at 102.7 FM, 1160 AM, kslnewsradio.com, or on the KSL NewsRadio app. Follow us on Facebook and Instagram at @kslgreenhouse. Happy planting! #KSLGreenhouse Guest co-host: Dave Mecham 10:05 and 10:20 Feature: How to Control Pocket Gophers What are the benefits of the San Marzano and Roma tomato varieties? Can I get Glacier tomato plants from a nursery as a plant, or do I have to start my own from seed? How much sun do arborvitaes need in the winter? 10:35 How do I store and use the almonds from my almond tree? What kinds of onions are good for northern Utah? What are some good black tomatoes? Will the winter take care of flea beetles? When’s a good time to start thinking about lawn pre-emergent? What tomatoes have the least acid content for those who love tomatoes but have an acid reflex? 10:50 What tomatoes have the least acid content for those who love tomatoes but have an acid reflex? What is homesteading?
S3 Ep14 Episode Shownotes:“For someone in hospitality, the greatest gift is to serve others.” —Diane MinaBuilding a successful business is no easy feat. It takes a whole lot of passion, perseverance, and strategic vision to make it happen. And when it comes to the hospitality industry, the challenges can be even more intense. But the ones who rise to the occasion? They often uncover some seriously valuable insights that can inspire and guide others on their own entrepreneurial journeys. In this we're diving deep into the keys to sustained success in the culinary world.Diane Mina is a seasoned hospitality pro and the wife of the one and only Chef Michael Mina. With a diverse background spanning hotels, restaurants, and her own entrepreneurial ventures, Diane has a wealth of experience and an infectious enthusiasm that make her a total force to be reckoned with in this industry.Tune in as Diane shares her remarkable story, from her early days in hospitality all the way to the incredible growth and evolution of the Mina Group, the secrets behind their team-driven approach to running a culinary empire, the challenges of navigating the ever-changing restaurant landscape, Diane's signature Bloody Mary mix and future plans, plus much more!Connect with Heather: WebsiteFacebook InstagramLinkedInEpisode Highlights:03:29 Early Career07:30 The Growth of Mina Group26:41 Challenges and Success in the Resto Industry35:05 Diane's Bloody Mary Mix and Personal Projects47:16 Restaurant Concepts 50:45 Challenges and Future PlansConnect with Diane: Restaurateur Diane Mina created a one-of-a-kind, 100% Italian Bloody Mary Mix from her three decades of service working in the hospitality industry. She and her husband, Chef Michael Mina, founders of The Mina Group based out of San Francisco, own and operate over 30 restaurants across the globe. In 2014, Diane made her mark in creating a signature culinary blend specifically for their restaurant collection and within three years, launched her own company, TerraMina LLC, producers of Diane Mina's Garden Grown Blends® featuring, Diane's Bloody Mary and Dirty Diane's Jalapeño Bloody Mary both made with San Marzano tomatoes. Garden fresh taste with rich umami ingredients, Diane Mina's Garden Grown Blends® drink beautifully straight from the bottle or mixed with any chosen spirit.Website LinkedInInstagramSupport the show
The Ultimate Guide to Homemade Pizza: Techniques, Tips, and Toppings In this comprehensive episode of the Okayest Cook podcast, hosts Chris Whonsetler and Andy Heiser, along with their pizza-loving guests Scott and Karlee Latuszek, delve into the art of homemade pizza making. They share personal anecdotes and expert tips on getting the perfect pizza dough texture, the importance of using quality ingredients like San Marzano tomatoes for marinara sauce, and the benefits of sliced mozzarella cheese. The episode covers various pizza styles, such as Neapolitan and Chicago deep dish, and highlights unique toppings, including ‘nduja sausage and creative twists like BLT and Big Mac pizzas. Listeners will also discover techniques for using specialized tools like a baking steel and a Ninja wood fire pizza oven. Additionally, the conversation touches on side culinary adventures, including short rib pasta, chicken enchiladas, and perfecting steaks. Whether you're a novice or a seasoned home cook, this episode offers practical advice and inspiration for creating delicious homemade pizzas. https://chicagopizzaandovengrinder.com/ https://www.miguelspizza.com/ AI Generated ‘Chapters' 00:00 Pizza ASMR and Intro 00:42 Meet the Hosts and Guests 02:10 Weekly Food Highlights 07:49 Pizza Making Adventures 10:08 Dough and Sauce Secrets 23:03 Experimenting with Toppings 30:12 Cheese Choices and Techniques 32:33 Cheese Lovers Unite 32:44 Sauce Strategies 34:46 Pizza Party Memories 35:41 Pizza Styles and Preferences 36:33 Chicago's Best Pizza 37:20 Unique Pizza Experiences 39:56 Creative Pizza Toppings 46:27 Pizza Cutting Techniques 58:06 Pizza Dough Secrets 59:41 Perfecting the Pizza Experience
This is a marvelous soup chunky, thick, rich reduction of tomatoes, lightened with a big splash of heavy cream just at serving. Use local or homegrown tomatoes in the summer and well-drained canned San Marzano tomatoes when really good tomatoes are no longer available. A bowl of this with country-style bread, and you have a treat in store.
From owning acclaimed eateries to forging unexpected alliances in a federal detention center, Frankie “Spice” Morelli has made his mark as a culinary maestro who respects the power of authentic Italian food. Now, in his publishing debut, Morelli creates and compiles delicious recipes, healthful nutrition and decades of experience into MOBB Cookbook & Diet: Savor and Slim the Italian Way (MOBB Publishing; ISBN: 9798989079612; Hardcover). It's a pizza box-sized, full-color coffee table cookbook blending 70-plus recipes, along with nearly 200 original full-color photos and tantalizing mob lore with a vital ingredient: a priority on health. Teaming up with Dr. Sandra “Diet Duchess” Frank, Ed.D., RDN, FAND, who nutritionally vetted the recipes in the book, Morelli guarantees that every dish in this book can be enjoyed as part of a well-balanced, nourishing diet. Whether cooking on-camera, providing b-roll footage for the perfect virtual demo, or just chatting with the host, producer or editor, Frankie can share his five secrets for making the BEST spaghetti and meatballs … this side of The Clink: Undercook your pasta because even when you take it out of boiling water it is still cooking! To prepare the sauce, sauté fresh garlic in oil, deglaze with white wine … and mix in salt and black pepper. To make the sauce, use only San Marzano tomatoes—they are imported from Italy and are naturally sweet without an acidic taste. With a stick or a home blender, puree the tomatoes and combine with the sautéed garlic mixture. Do not add sugar! Simmer it all on “low” for 4 hours. Make the meatballs as big as a softball … the smaller you make the balls, the harder they become when you cook ‘em. Use 80/20 ground beef/ground pork, parmesan cheese, breadcrumbs, parsley, eggs, cream, salt and pepper, and olive oil. Says Frankie, “The better the meatball, the more protection I had in The Joint!” Put the balls into the oven for 30 minutes at 325 degrees … take ‘em out, flip them and cook for the same amount of time … and that's it. Simplicity is the essence of Italian cooking! MOBB Cookbook & Diet includes an array of recipes, like Don Pasquale's Shrimp Scampi, Lucky Luciano's Luscious Lady Fingers and even Lou “The Hebrew Hammer's” favorite Matzo Ball Soup. It's filled with “fun” facts about notorious and alleged mobsters, including “Tommy Guns,” Jimmy “The Beast,” Jeremy “The Jett” and other members of the author's diverse circle of acquaintances from the Sicilian mob, Italian Cosa Nostra and the wide multicultural world of gangsters. Web: www.ourmobb.com About the Author Frankie "Spice" Morelli is a resilient culinary maestro and entrepreneur with an innate understanding of delicious and nourishing, authentic yet innovative Italian food. He owned and operated the award-winning Morelli's Ristorante Italiano in Florence, Colorado, and founded Nona Morelli Pasta, an international pasta and sauce company that supplied prominent retail chains, engaged in private-label partnerships with respected brands like Kraft Foods' Budget Gourmet, and pioneered the introduction of microwave pasta. After divesting the restaurant in 1990 and selling the company in 1992, he applied his business savvy to taking companies public through reverse mergers. For more information, please visit www.ourmobb.com. ► Luxury Women Handbag Discounts: https://www.theofficialathena.... ► Become an Equus Coach®: https://equuscoach.com/?rfsn=7... ► For $5 in ride credit, download the Lyft app using my referral link: https://www.lyft.com/ici/ASH58... ► Review Us: https://itunes.apple.com/us/po... ► Subscribe: http://www.youtube.com/c/AshSa... ► Instagram: https://www.instagram.com/1lov... ► Facebook: https://www.facebook.com/ashsa... ► Twitter: https://twitter.com/1loveAsh ► Blog: http://www.ashsaidit.com/blog #atlanta #ashsaidit #theashsaiditshow #ashblogsit #ashsaidit®Become a supporter of this podcast: https://www.spreaker.com/podcast/the-ash-said-it-show--1213325/support.
The Girly Homesteader Podcast: NOT the Typical Homestead Show (Gardening/Seasonal Living/Chickens)
Here's a list of all the things I am growing this year: COOL WEATHER cilantro: Leisure Splits arugula: Organic Astro beets: Moneta F1, Avalanche, Touchstone Gold, Early Wonder, Merlin broccoli: Hybrid Mini, Monty F1 green cabbage: Golden Acre, Tiara napa cabbage: Bilko F1 pak choi: Li Ren Choi carrots: Napoli F1, Tendersweet, Sugarsnax cauliflower: Denali endive: Clodia parsley: Giant of Italy sage: Common Sage kohlrabi: Early White Vienna mustards: Miz America, Wasabina onions: Calibra Yellow Intermediate, Cabernet F1 Red Intermediate peas: Avalanche, Sugar Snap radishes: Sora turnips: Hakurei, Scarlet Queen WARM WEATHER dill: Bouquet beans: Goldilocks, Celine Organic, Celine basil: Amethyst Improved, Mrs. Burns' Lemon, Sweet Thai, Elidia cucumbers: Salt & Pepper, Marketmore, Supremo savory: Compact Summer Savory marjoram: Organic Sweet Marjoram peppers: Ace F1, Flavorburst F1, Sweet Banana, Jalapeno, Shishito, California Wonder squash: Delicata, Spineless Perfection, Sugar Baby tomatoes: Cherry Red, San Marzano, Paisano Plum Follow me on Instagram Shop the Grow & Flourish Planner
Links to things mentioned: Food wishers https://www.youtube.com/watch?v=9IcEyz5kAww&list=PL4oFkzfPBqYLGyse98PMXL70iEWYBHuN5&index=7Whiskey https://launcestondistillery.com.au/Pickles https://h2qshop.com/collections/pickles/products/killer-hogs-sweet-fire-pickles-hotThe Nicole photo https://www.peter-coulson.com.au/fashion-editorial#&gid=1145466279&pid=43Ingredients3 tbsp olive oil2 anchovy filets4 cloves garlic, minced2 tbsp chopped fresh oregano1/4 tsp red pepper flakes, or to taste1/4 tsp dried oregano1 can (28 oz) whole peeled “San Marzano” tomatoessalt and pepper to taste1/2 tsp sugarYoutube Podcast channel https://www.youtube.com/channel/UCxKRciYLnoJ20Kq-klz70oA YouTube Channel https://www.youtube.com/@PeterCoulsonPhotographer/featured Online tutorials: https://inspire.peter-coulson.com.auWorldwide Photography Workshops:https://workshops.peter-coulson.com.auWebsitehttp://www.peter-coulson.com.auBlog https://blog.peter-coulson.com.au/ Social mediahttps://twitter.com/_petercoulson
CMA'S 2023 New Artist of the Year, Jelly Roll, and his equally impressive wife, Bunnie, come over for a double date with me and LeeAnn. I'm making some sexy homemade pasta with a trio of sauces to sample – one with scallops, one with rabbit, and a vodka sauce that's got Jelly drooling. The obnoxiously thick pasta, however, is a different story | Something's Burning | S3 E14 Follow Jelly Roll: https://www.instagram.com/jellyroll615 Follow Bunnie: https://www.instagram.com/xomgitsbunnie This episode is brought to you by Hello Fresh. Use code BURNINGFREE for FREE breakfast for life at https://www.HelloFresh.com/burningfree This episode is brought to you by Manscaped. Get 20% Off and Free Shipping with the code BURNING at https://www.Manscaped.com This episode is brought to you by Eight Sleep. Get $200 off plus free shipping on the high tech Pod 3 Cover when you use my link https://www.eightsleep.com/burning This episode is brought to you by DraftKings. New customers can bet just $5 to get $200 INSTANTLY IN BONUS BETS. Download the DraftKings Sportsbook app NOW and use code BURNING. https://www.draftkings.com/mobileapps This episode is brought to you by Babbel. Right now get 55% off your Babbel subscription at https://www.Babbel.com/BURNING HOMEMADE PASTA TRIO HOMEMADE PASTA * Semolina Flour * Eggs * EVOO * Fine grain sea salt 1. Make a mound of flour directly on the countertop; form a deep crater in the middle 2. Add eggs, EVOO, and salt right into the crater 3. Using a fork, break up the eggs without breaking the walls of the flour 4. Slowly work more and more flour from the mound into the egg mixture 5. Drizzle cold water around the mixture and keep mixing until a dough has formed (add water and knead as needed until the dough ball is smooth and elastic) 6. Place ball of dough in plastic bag and let rest at room temperature for 30 minutes 7. Add flour to rolling surface and roll out dough ball to super thin. From here, either feed into a pasta cutter or cut by hand. 8. Add to boiling, well-salted water; cook until al dente – time dependent on thickness of your noodles. VODKA SAUCE * Olive Oil * Butter * Minced garlic * Diced shallot * Salt and Black Pepper * Dried oregano leaves * Dried basil * Red chili flakes * Can whole peeled tomatoes (San Marzano) * Dry white wine * Heavy cream * Parmesan cheese 1. Heat oil in pan; add butter and shallots 2. Add garlic, oregano, basil, and red chili flakes 3. Add white wine to deglaze the pan 4. Crush whole tomatoes into the pot, then rest of the juice from the can; reduce heat to low and simmer for 30 min 5. Stir in heavy cream and parmesan SCALLOPS IN LEMON GARLIC SAUCE * Butter * Minced garlic * Sea scallops * Chopped fresh basil * Chopped fresh parsley * Fresh lemon juice * Salt and Pepper 1. Melt butter in skillet; stir in garlic and cook until fragrant. 2. Slice any scallops over ¾” thick in half to ensure even cooking 3. Add scallops, basil, and parsley to skillet; cook and stir gently. 4. Reduce heat to low; add lemon juice, salt and pepper RABBIT RAGU SAUCE * Cooked rabbit meat * Red wine * Chopped tomatoes * Diced onion * Diced carrot * Minced garlic * San Marzano tomatoes in can * Chicken broth * Rosemary sprig * Thyme sprig * Bay leaves * EVOO 1. Marinate chopped rabbit meat in a mixture of rosemark, bay leaves, thyme, and red wine for a couple hours 2. Brown rabbit in skillet or dutch oven; remove once fully cooked. 3. Saute onions, carrots, and garlic 4. Deglaze the pan with the wine marinade; add rabbit meat back in 5. Add tomatoes; bring to a boil, then reduce heat to simmer for an hour (thin out with chicken stock if the sauce seems too thick) Learn more about your ad choices. Visit megaphone.fm/adchoices
#airtable #on2air #builtonair 1/16/2024 - BuiltOnAir Live Podcast Full Show - S17-E02 ___________________________ The BuiltOnAir podcast is a live weekly show highlighting everything happening in the Airtable universe. Check us out at BuiltOnAir.com/join. Join our community, join our Slack channel, and see what's happening. ------------------------ SPONSORED BY On2Air - Airtable Apps and Integrations to run your business operations in Airtable Start a free 14-day trial of On2Air Apps - https://on2air.com?via=podcast ------------------------ ___________________________ IN THIS EPISODE
CMA'S 2023 New Artist of the Year, Jelly Roll, and his equally impressive wife, Bunnie, come over for a double date with me and LeeAnn. I'm making some sexy homemade pasta with a trio of sauces to sample – one with scallops, one with rabbit, and a vodka sauce that's got Jelly drooling. The obnoxiously thick pasta, however, is a different story | Something's Burning | S3 E14 Follow Jelly Roll: https://www.instagram.com/jellyroll615 Follow Bunnie: https://www.instagram.com/xomgitsbunnie This episode is brought to you by Hello Fresh. Use code BURNINGFREE for FREE breakfast for life at https://www.HelloFresh.com/burningfree This episode is brought to you by Manscaped. Get 20% Off and Free Shipping with the code BURNING at https://www.Manscaped.com This episode is brought to you by Eight Sleep. Get $200 off plus free shipping on the high tech Pod 3 Cover when you use my link https://www.eightsleep.com/burning This episode is brought to you by DraftKings. New customers can bet just $5 to get $200 INSTANTLY IN BONUS BETS. Download the DraftKings Sportsbook app NOW and use code BURNING. https://www.draftkings.com/mobileapps This episode is brought to you by Babbel. Right now get 55% off your Babbel subscription at https://www.Babbel.com/BURNING HOMEMADE PASTA TRIO HOMEMADE PASTA * Semolina Flour * Eggs * EVOO * Fine grain sea salt 1. Make a mound of flour directly on the countertop; form a deep crater in the middle 2. Add eggs, EVOO, and salt right into the crater 3. Using a fork, break up the eggs without breaking the walls of the flour 4. Slowly work more and more flour from the mound into the egg mixture 5. Drizzle cold water around the mixture and keep mixing until a dough has formed (add water and knead as needed until the dough ball is smooth and elastic) 6. Place ball of dough in plastic bag and let rest at room temperature for 30 minutes 7. Add flour to rolling surface and roll out dough ball to super thin. From here, either feed into a pasta cutter or cut by hand. 8. Add to boiling, well-salted water; cook until al dente – time dependent on thickness of your noodles. VODKA SAUCE * Olive Oil * Butter * Minced garlic * Diced shallot * Salt and Black Pepper * Dried oregano leaves * Dried basil * Red chili flakes * Can whole peeled tomatoes (San Marzano) * Dry white wine * Heavy cream * Parmesan cheese 1. Heat oil in pan; add butter and shallots 2. Add garlic, oregano, basil, and red chili flakes 3. Add white wine to deglaze the pan 4. Crush whole tomatoes into the pot, then rest of the juice from the can; reduce heat to low and simmer for 30 min 5. Stir in heavy cream and parmesan SCALLOPS IN LEMON GARLIC SAUCE * Butter * Minced garlic * Sea scallops * Chopped fresh basil * Chopped fresh parsley * Fresh lemon juice * Salt and Pepper 1. Melt butter in skillet; stir in garlic and cook until fragrant. 2. Slice any scallops over ¾” thick in half to ensure even cooking 3. Add scallops, basil, and parsley to skillet; cook and stir gently. 4. Reduce heat to low; add lemon juice, salt and pepper RABBIT RAGU SAUCE * Cooked rabbit meat * Red wine * Chopped tomatoes * Diced onion * Diced carrot * Minced garlic * San Marzano tomatoes in can * Chicken broth * Rosemary sprig * Thyme sprig * Bay leaves * EVOO 1. Marinate chopped rabbit meat in a mixture of rosemark, bay leaves, thyme, and red wine for a couple hours 2. Brown rabbit in skillet or dutch oven; remove once fully cooked. 3. Saute onions, carrots, and garlic 4. Deglaze the pan with the wine marinade; add rabbit meat back in 5. Add tomatoes; bring to a boil, then reduce heat to simmer for an hour (thin out with chicken stock if the sauce seems too thick) Learn more about your ad choices. Visit megaphone.fm/adchoices
My guest in our first episode is Dan Richer, a fellow Matawan, NJ born chef and owner of Razza in Jersey City, which was named Best Pizza in North America by "50 Best". He's the author of the New York Times Best Seller, “The Joy of Pizza” my go-to book for at-home pizza making! With 5 James Beard Nominations under his belt, Dan has dedicated his professional career to understanding the intricacies of pizza and practicing his craft daily. And he's just plain funny. He's got all the tips to help elevate YOUR at home pizza game (or get started if you haven't yet).Dan shares his journey to creating his own unique famous pizza style and how he skipped his college graduation to fly to Italy and find clarity in his life. We talk about the importance of using local ingredients and the always hot discussion of 00 flour and San Marzano tomatoes and if they really make a difference...We taste an unexpected wine together in our Sip Spotlight and talk about our favorite pizza and wine pairings and how to get out of your own way to pursue your passions. I had an absolute blast talking with Dan and I think you'll really enjoy hearing his story and how he got to where he is today!You can follow him @danricher and @razzanj on IGGet your copy of New York Times Bestseller "The Joy of Pizza" Here Order Dan's Collaboration of the BEST Crushed red peppers here Check the link with my affiliate parter Wine.com for this episodes Sip Spotlight wine:Get your Coppola Claret Here!You can follow me on IG @nikkilamberti or on our Sip with Nikki Facebook PagePodcast website: www.sipwithnikki.com: Sign up here to be the first to know when a new episode releases!Finally, You can Support the Podcast Here so we can keep doing what we are doing!
You loved hearing Dora's journey back to health in Episode 195! Here's a little bonus Dora! You'll hear about her earlier life, which set a foundation she returned to that we can all benefit from considering. And we'll talk a little more about advocating for ourselves and loved ones in the medical care ("sick care"?) system and what the "walking prescription" Dora got from her meant for her. Thank you once again to Dora, for sharing her arduous but inspirational story with us! LET'S TALK THE WALK! ***NEW*** Facebook Group for Our Community! Join here for support, motivation and fun! Wellness While Walking Facebook page Wellness While Walking on Instagram Wellness While Walking on Twitter Wellness While Walking website for show notes and other information wellnesswhilewalking@gmail.com Wellness While Walking on Threads RESOURCES AND SOURCES (some links may be affiliate links) DORA – WALKER, OPTIMIST, NUTURER-COOK Dora's Favorite NYC Farmers' Market Dora's Favorite Shelf Stable Ingredients: Chef's flour – fine Organic flour Pasta flour San Marzano tomatoes Dora's favorite online source for authentic Italian specialty foods HOW TO SHARE WELLNESS WHILE WALKING Tell a friend or family member about Wellness While Walking, maybe while you're walking together or lamenting not feeling 100% Follow up with a quick text with more info, as noted below! (My favorite is pod.link/walking because it works with all the apps!) Screenshot a favorite episode playing on your phone and share to social media or to a friend via text or email! Wellness While Walking on Apple – click the up arrow to share with a friend via text or email, or share to social media Wellness While Walking on Spotify -- click the up arrow to share with a friend via text or email, or share to social media Use this universal link for any podcast app: pod.link/walking – give it to friends or share on social media Tell your pal about the Wellness While Walking website Thanks for listening and now for sharing! : ) DISCLAIMER Neither I nor many of my podcast guests are doctors or healthcare professionals of any kind, and nothing on this podcast or associated content should be considered medical advice. The information provided by Wellness While Walking Podcast and associated material, by Whole Life Workshop and by Bermuda Road Wellness LLC is for informational and entertainment purposes only. It is not intended to be a substitute for professional medical advice, diagnosis or treatment. Always seek the advice of your physician or other qualified health care provider with any questions you may have regarding a medical condition or treatment, and before undertaking a new health care regimen, including walking. Thanks for listening to Wellness While Walking, a walking podcast and a "best podcast for walking"!
We're joined today by Dora, a listener from Queens, NY, who shares with us her health journey, that's harrowing at times and inspirational throughout. You'll hear the doctor it took years to find, and his simple prescription for her recovery, and how things have changed for Dora since her health started to deteriorate. She's a font of wisdom, fun, and positivity, and her love of life is infectious! Join me as I chatted with fellow walker, Dora! LET'S TALK THE WALK! ***NEW*** Facebook Group for Our Community! Join here for support, motivation and fun! Wellness While Walking Facebook page Wellness While Walking on Instagram Wellness While Walking on Twitter Wellness While Walking website for show notes and other information wellnesswhilewalking@gmail.com Wellness While Walking on Threads RESOURCES AND SOURCES (some links may be affiliate links) DORA – WALKER, OPTIMIST, NUTURER-COOK Dora's Favorite NYC Farmers' Market Dora's Favorite Shelf Stable Ingredients: Chef's flour – fine Organic flour Pasta flour San Marzano tomatoes Dora's favorite online source for authentic Italian specialty foods HOW TO SHARE WELLNESS WHILE WALKING Tell a friend or family member about Wellness While Walking, maybe while you're walking together or lamenting not feeling 100% Follow up with a quick text with more info, as noted below! (My favorite is pod.link/walking because it works with all the apps!) Screenshot a favorite episode playing on your phone and share to social media or to a friend via text or email! Wellness While Walking on Apple – click the up arrow to share with a friend via text or email, or share to social media Wellness While Walking on Spotify -- click the up arrow to share with a friend via text or email, or share to social media Use this universal link for any podcast app: pod.link/walking – give it to friends or share on social media Tell your pal about the Wellness While Walking website Thanks for listening and now for sharing! : ) DISCLAIMER Neither I nor many of my podcast guests are doctors or healthcare professionals of any kind, and nothing on this podcast or associated content should be considered medical advice. The information provided by Wellness While Walking Podcast and associated material, by Whole Life Workshop and by Bermuda Road Wellness LLC is for informational and entertainment purposes only. It is not intended to be a substitute for professional medical advice, diagnosis or treatment. Always seek the advice of your physician or other qualified health care provider with any questions you may have regarding a medical condition or treatment, and before undertaking a new health care regimen, including walking. Thanks for listening to Wellness While Walking, a walking podcast and a "best podcast for walking"!
Ah…there are few foods more gratifying, fun, aromatic, flavorful, and nostalgic than pizza. The world loves it, Americans are hooked, and 75,000 pizza entrepreneurs across the country are making a living throwing and spinning dough, topping it with San Marzano tomato sauce, topped with stretched mozzarella, olive oil and a touch of fresh herbs. Every town seems to have their pizzeria where local show-person pizzaiolos are dazzling customers with their ability to master their version of a classic “pie”. What does it take to be at the top of your pizza game, what does it mean to be “all in” with the craft, and what separates the good from the great? Join CAFÉ Talks Podcast for a chat with Master Pizzaiolo Leah Scurto from PIZZALeah in Sonoma, California as she gives us the “real story” about the craft that has become her passion.
This week, the gals toss some dough and dish about a couple of crusty cases. Topics include a well-placed billboard, smuggled San Marzano cans, and the perennial debate about pineapple. Top off your cup of Piazza Grande Spumante Rosato di Modena, eat your crust, and tune in for Pizza Crimes. For a full list of show sponsors, visit
This week the Troika discuss Tecumseh, the Native American Shawnee war chief who valiantly resisted the expansion into Native lands. We also discuss San Marzano tomatoes, Midjourney Tecumseh, the fact that there is a McDonalds on every Route 27 (prove me wrong,) and once again, the zergling rush in Starcraft. Enjoy!
Welcome everyone to another brand new episode of Nikoli's Kitchen! This week it's our first featured recipe of season five, and we're talking about homemade ravioli! That's scratch-made pasta, marinara, AND cheese filling, hand-stamped and cooked to perfection (when they didn't explode). I've still got some things to learn, but I've been workshopping this cheese recipe for the last couple months, and I really wanted to share it with you. Please check out the entire recipe breakdown and ingredient list below! Thank you all so much for listening! Featured Recipe for this Episode Marinara Sauce 90 oz whole San Marzano tomatoes 4.5 oz tomato paste 1 c red wine 1/2 c garlic, finely chopped 3 c fresh basil, roughly chopped 2 T fresh parsley, roughly chopped 2 T fresh oregano, roughly chopped 1 yellow onion, finely diced 1/2 c olive oil Salt, pepper, and sugar to taste Add your olive oil to a large Dutch oven over mid heat. Add your onion and begin cooking, adding some salt. Cook for a few minutes until it becomes translucent. Add garlic and herbs and cook for 30-60 seconds, stirring frequently. Add your tomato paste and stir to combine. Cook for another 60 seconds. Add red wine and stir until everything is well-combined. Cook until it begins to simmer around the edges of the pot. Add your San Marzano tomatoes and stir again. Cover and reduce heat to low and let the sauce slow cook for 2-4 hours. Season your sauce with salt, pepper, and sugar to taste. Use an immersion blender to blend your sauce down into a nice and smooth marinara (if desired). Ricotta Mascarpone Cheese Filling 32 oz ricotta cheese 1 egg 2 T chopped Italian parsley 1/2 c chopped spinach 1 c chopped fresh basil 4 oz. Mascarpone cheese 8 cloves of garlic, minced 1/2 c fresh shredded parmesan cheese 1/2 c fresh shredded pecorino romano 1/4 c cornstarch Salt and pepper Combine all ingredients in a large bowl or in the bowl of a stand mixer. Whip the cheese mixture until light and fluffy. Homemade Pasta 1 c semolina flour 3/4 c all-purpose flour 8 egg yolks 3 T olive oil 3/4 c water Mound your semolina and all-purpose flours on the countertop and create a well in the center. The well should be wide enough and tall enough to hold all of your eggs and liquids. Add the egg yolks, olive oil, and half of the water (reserving the rest if you need it). Using a fork, begin stirring the mixture in the center, pulling in flour as you go to incorporate it. Once you reach a point where this becomes too difficult, remove the fork and begin cutting the remaining flour into your dough with your hands. Continue working the dough to incorporate all of the flour. If it is too dry or flaky, dribble in more of your water a little at a time. Once the dough has formed, knead it by pressing it out with the heel of your hand for 12-15 minutes or until the dough feels silky smooth. Form into a flat disc about 1" thick and wrap the dough in plastic wrap. Tap the edges against the counter to form it into a mostly uniform square. Rest for 30-60 minutes. Lightly flour your countertop. Cut the dough in four equal-sized pieces. Keep the remaining dough wrapped until you are ready to use it. Using a rolling pin, roll the dough out into a long rectangular shape. Turn it over and continue working it as necessary. You want the dough to be relatively thin. Roll out a second sheet and keep it nearby. Add 1 T of cheese filling at 2" intervals along your sheet. Wet around the cheese filling with a little water and layer over your second sheet. Cut out your ravioli with your stamp. Stamp out all of your ravioli, then fold your remaining dough back together and continue filling and stamping until all of your dough is used up. Place a large pot of boiling water on the stove and add salt to taste. Once the water reaches a rolling boil, drop your fresh ravioli in. It will only take a couple of minutes to cook; the ravioli will float to the top when they're ready. Serve topped with your marinara sauce, shredded parmesan, and chopped Italian parsley. Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch! Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser Guest Appearances I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881! I was thrilled to be invited back to Movie Reviews in 20 Qs, where I joined Liz and Billy to talk about the new murder mystery See How They Run! Tune in at https://mritqs.podbean.com/e/ep-216-see-how-they-run-w-nikoli-s-kitchen-and-we-watched-a-thing/! (Note: NSFW). I had the honor of joining Billy on the We Watched a Thing podcast to talk about the latest entry in the View Askewniverse, Clerks III! Check out our discussion at https://podcasts.apple.com/us/podcast/clerks-iii-w-nick-from-nikolis-kitchen/id1315531685?i=1000583178272 (Note: NSFW). Credits Intro "Early Bloomer" by Magnus Ludvigsson. Licensed from Epidemic Sound. Check out his incredible music at https://open.spotify.com/artist/1ZdkboTg5bXbk7siTMxVc7. Outro "Midnight Swing" by Jules Gaia. Licensed from Epidemic Sound. Check out more of his wonderful tunes at https://open.spotify.com/artist/7GXiq6QQjWFEgHjd3TRaCt! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "I'm Still Missing You" by Wendy Marcini. "When the Ending Comes" by Gerard Franklin. "Langholmen" by Gustav Lundgren.
In this episode, learn what San Marzano tomatoes are, how to know when you have legit ones from Italy, and why you want to use these tomaotes in the first place. Check out our show notes page on where to buy authetnic San Marzano tomatoes.
Vulvar lichen sclerosus is a chronic condition that causes thin, white patches of skin, usually in the genital area. This condition occurs primarily in girls who haven't started menstruating and in postmenopausal women. Lichen sclerosus is thought to be related to genetics, immune disorders, trauma, or infection. Lichen sclerosus can cause discomfort, itching, and easy bruising or tearing of the skin. Treatment is usually topical corticosteroid ointments or creams used to reduce itching and complications, but as always... we do things that matter and we live differently.Facebook: The Eudaimonia CenterInstagram: theeudaimoniacenterTwitter: eu_daimonismFor more reproductive medicine and women's health information and other valuable resources, make sure to visit our website.Looking for a nutritional advantage? Try LIFE and get 30% off when you visit aminoco.com/LW30.Support the show
On this episode of In the Cut, Ghetto Gastro explores how NY pizza has a flavor and style all its own; join the guys in discussing how the dish has evolved from the Italian pie into something wholly New York. Jon, Pierre, and Les talk about their favorite spots in town, and interview Dominican chef Scarr Pimentel of Scarr's Pizza, who mills his own grains every day for sensational, delicious slices. As an homage to NY, the guys take you into the lab to cook you up a pie with bubbling mozzarella and gorgeous San Marzano tomatoes.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Michaela Quinlan, certified sommelier, and Robert Tas visit 22 Bowen in Newport where they serve steak and fresh, local seafood in a classy nautical-themed dining room with waterfront views. This charming restaurant is defined by its casual elegance, indulgent food, classic drinks and warm, genuine hospitality, and did we mention the wine list? It's a lively, ever-evolving list that includes both the traditional and trending wines. Wines reviewed include: 2020 La Chapiniére, “Touraine”, Loire Valley 2019 La Posta, “Paulucci” Malbec, Mendoza, Argentina 2019 San Marzano, “F Rosso” Negroamaro, Puglia, Italy For more information on today's episode, and the wines you love to love, visit www.corkrules.com.
The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion. In this episode of Chef AF, I chat with Chef Antonio Giordano, the Executive Chef of Eataly Silicon Valley where he heads all back of house operations including two restaurants and leads the team with all culinary initiatives. Giordano was born in Salerno, Italy which is close to the Amalfi Coast. His passion for food and cooking started at home with his mother. Giordano's passion for cooking was strong and after leaving university he began to cook. He was an apprentice at Arquade in Verona and then he moved to Rome to expand his culinary skills and joined Al Presidente as pastry chef before being designated as Opening Chef for the prestigious culinary school, Gustolab International; Food Systems and Sustainability. We talk about Eataly and Chef Giordano says, “Eataly is first of all a marketplace, a restaurant, and a school. Our philosophy is based on three key principles: eat, shop and learn. So basically everything is happening in Eataly. The beauty of being a chef of Eataly, I personally believe that just because I work here and because this is the way it is for an Italian chef, this is probably one of the best places to work because Eataly represents the Italian flagship for food.” Eataly offers customers the ability to taste dishes in their restaurants, next you can find the same ingredients in their marketplace, and then discover how to recreate the recipes at home.Giordano says they make many of their products in house daily like fresh mozzarella. Eataly offers Italian products made by Italian producers, regional farmers, in-house bakers, and pasta makers. You can find extra virgin olive oil, San Marzano tomatoes, and air-dried pasta or dine at Terra, a rooftop restaurant and lounge. To hear Giordano's best advice for aspiring chefs and more on the Eataly experience plus his recipe for Spaghetti Alla Nerano check out this episode of Chef AF “It's All Food” or you can listen at Spotify!
Perfect, pillowy gnocchi in a luxurious pomodoro sauce is never not a perfect dinner so listen along as Odette Williams cooks her way through this beautiful recipe from Simple Pasta. Find more incredible pasta recipes in a copy of Simple Pasta If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.RecipeServes 4Gnocchi with Luxurious Pomodoro1 recipe Potato Gnocchi (see below) or 1½ to 1¾ pounds store-bought potato gnocchi1/2 cup extra-virgin olive oil4 to 6 anchovy fillets, chopped3 garlic cloves, finely chopped2 tablespoons tablespoons oregano leaves1 (28-ounce) can crushed San Marzano tomatoes1/4 teaspoon kosher saltFreshly ground black pepperFinely grated Pecorino Romano or Parmigiano-Reggiano for servingPotato Gnocchi1 1/2 pounds unpeeled russet potatoes1 large egg, beaten1/3 cup finely grated Pecorino Romano1/2 teaspoon kosher salt1/2 teaspoon ground white pepper1 1/2 cups (195 grams) all-purpose flour or tipo 00 flour PomodoroIn a large skillet over medium-low heat, warm the olive oil. Add the anchovies to the skillet and cook them slowly, mashing with a wooden spoon until they melt into the oil. (Don't let the oil get too hot or it will fry the anchovies rather than melt them.)Add the garlic and oregano to the anchovies and sauté for a few minutes. (Get your face in there and take a whiff of that glorious aroma.)Finally, add the tomatoes to the skillet, season with the salt and pepper, and let simmer for 20 minutes. Serve while warm, or let cool and then keep in airtight container in the refrigerator for up to 2 days.To serve: Bring a large pot of lightly salted water to a boil. Add half the gnocchi and cook for 2 to 3 minutes, or according to package instructions if using store-bought. When they float to the surface, it's a good indication they're done. Pop one in your mouth to make sure it's cooked through. Using a slotted spoon, transfer the cooked gnocchi into the warm sauce. Repeat with the remaining gnocchi.Gnocchi In a large wide pot, add the potatoes and enough water to cover them (you'll also cook the gnocchi in this pot). Bring to a boil and cook until a sharp knife poked into a potato meets only a little resistance, 35 to 40 minutes. Turn off the heat. Remove the potatoes from the water and, when cool enough to handle, remove the skins.Using a ricer, box grater, or Microplane, pass or grate the potatoes into a fine consistency, making sure there are no lumps. Spread the potatoes out on a baking sheet to dry out and cool a little.In a large bowl, combine the potatoes, egg, pecorino, salt, and pepper. Gradually add the flour and use your hands to combine everything and bring the dough together.Place the dough on a clean, dry, lightly floured work surface and knead just until the dough comes together in a smooth ball. If the dough feels a little sticky, add a bit more flour. If you won't be rolling out immediately, cover with a piece of plastic wrap.Dust a large baking sheet with flour. Lightly flour a large wooden cutting board or work surface. Take a small piece of dough and roll it into a snake about 3⁄4 inch thick. Using a sharp knife, cut the snake into pieces about a thumb's width. (If you'd like to give your gnocchi a little flair, roll the cut pieces along the tines of a gnocchi paddle or a fork.) Place the gnocchi on the prepared baking sheet. Repeat the process with the remaining dough.If cooking within a couple of hours, leave the baking sheet on the counter. To store, freeze in a single layer of gnocchi on the baking sheet, transfer the frozen pasta to a ziplock bag or airtight container, and freeze for about 1 month. To cook, don't defrost, just boil frozen; otherwise, they will fall apart.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Perfect, pillowy gnocchi in a luxurious pomodoro sauce is never not a perfect dinner so listen along as Odette Williams cooks her way through this beautiful recipe from Simple Pasta. Find more incredible pasta recipes in a copy of Simple Pasta If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.RecipeServes 4Gnocchi with Luxurious Pomodoro1 recipe Potato Gnocchi (see below) or 1½ to 1¾ pounds store-bought potato gnocchi1/2 cup extra-virgin olive oil4 to 6 anchovy fillets, chopped3 garlic cloves, finely chopped2 tablespoons tablespoons oregano leaves1 (28-ounce) can crushed San Marzano tomatoes1/4 teaspoon kosher saltFreshly ground black pepperFinely grated Pecorino Romano or Parmigiano-Reggiano for servingPotato Gnocchi1 1/2 pounds unpeeled russet potatoes1 large egg, beaten1/3 cup finely grated Pecorino Romano1/2 teaspoon kosher salt1/2 teaspoon ground white pepper1 1/2 cups (195 grams) all-purpose flour or tipo 00 flour PomodoroIn a large skillet over medium-low heat, warm the olive oil. Add the anchovies to the skillet and cook them slowly, mashing with a wooden spoon until they melt into the oil. (Don't let the oil get too hot or it will fry the anchovies rather than melt them.)Add the garlic and oregano to the anchovies and sauté for a few minutes. (Get your face in there and take a whiff of that glorious aroma.)Finally, add the tomatoes to the skillet, season with the salt and pepper, and let simmer for 20 minutes. Serve while warm, or let cool and then keep in airtight container in the refrigerator for up to 2 days.To serve: Bring a large pot of lightly salted water to a boil. Add half the gnocchi and cook for 2 to 3 minutes, or according to package instructions if using store-bought. When they float to the surface, it's a good indication they're done. Pop one in your mouth to make sure it's cooked through. Using a slotted spoon, transfer the cooked gnocchi into the warm sauce. Repeat with the remaining gnocchi.Gnocchi In a large wide pot, add the potatoes and enough water to cover them (you'll also cook the gnocchi in this pot). Bring to a boil and cook until a sharp knife poked into a potato meets only a little resistance, 35 to 40 minutes. Turn off the heat. Remove the potatoes from the water and, when cool enough to handle, remove the skins.Using a ricer, box grater, or Microplane, pass or grate the potatoes into a fine consistency, making sure there are no lumps. Spread the potatoes out on a baking sheet to dry out and cool a little.In a large bowl, combine the potatoes, egg, pecorino, salt, and pepper. Gradually add the flour and use your hands to combine everything and bring the dough together.Place the dough on a clean, dry, lightly floured work surface and knead just until the dough comes together in a smooth ball. If the dough feels a little sticky, add a bit more flour. If you won't be rolling out immediately, cover with a piece of plastic wrap.Dust a large baking sheet with flour. Lightly flour a large wooden cutting board or work surface. Take a small piece of dough and roll it into a snake about 3⁄4 inch thick. Using a sharp knife, cut the snake into pieces about a thumb's width. (If you'd like to give your gnocchi a little flair, roll the cut pieces along the tines of a gnocchi paddle or a fork.) Place the gnocchi on the prepared baking sheet. Repeat the process with the remaining dough.If cooking within a couple of hours, leave the baking sheet on the counter. To store, freeze in a single layer of gnocchi on the baking sheet, transfer the frozen pasta to a ziplock bag or airtight container, and freeze for about 1 month. To cook, don't defrost, just boil frozen; otherwise, they will fall apart.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Video: Interview with Dr. Rupert Sheldrake (41:21) Stomach cancer cells halted with whole tomato extracts Sbarro Institute for Molecular Medicine at Temple University October 10, 2022 The Mediterranean diet has become regarded as highly beneficial to overall health, maintaining ideal weight and a reduced risk of cancer plus many other chronic disease conditions. One of the staples of this diet is tomatoes, especially the low-acid varieties that are grown in Italy and its impact on cancer risk is quite interesting. Recent research by the Sbarro Institute for Molecular Medicine at Temple University in Philadelphia, Pa. has confirmed that two tomato cultivars grown in Southern Italy inhibit both malignant features and cellular growth in stomach cancer cells. For the study, whole tomato lipophilic extracts were analyzed for their ability to fight and diminish neoplastic features of stomach cancer cells. Both the Corbarino and San Marzano tomato varieties were found to inhibit the cloning behavior of malignant cancer cells as well as impede their growth. When tomato extracts were used on stomach cancer cells, key processes related to cell development, migration and proliferation were inhibited. The tomato extracts ultimately induced apoptosis, or cancer cell death in cancer cells. The study results were published in the Journal of Cellular Physiology. Significantly, the tomato extracts contributed to the movement of cancer cells away from the primary tumor, which resulted in their death. These anticancer effects weren't related to just one particular compound such as lycopene. Instead, the whole tomato seemed to contribute to its anticancer effects. Previous studies had suggested the carotenoid compound lycopene, which creates the orange-red color of tomatoes, is what fights cancer cells. While lycopene may still be a major factor, the entire tomato seemed to have a highly potent effect against cancer. Amino Acid Arginine Found As Effective As Drugs For Glucose Metabolism And DiabetesUniversity of Copenhagen & University of Cincinnati, October 9, 2022 If you suffer from type 2 diabetes, you may want to consider snacking on nuts to treat the condition. Supplementation with the amino acid arginine, commonly found in almonds and hazelnuts, could help to improve glucose metabolism by as much as 40%, according to new research in mice. The study shows that supplementation with the amino acid significantly improves glucose metabolism in both insulin-sensitive and insulin-resistant metabolisms. In new experiments, researchers from the University of Copenhagen working in collaboration with a research group at the University of Cincinnati, have demonstrated that the amino acid arginine, found in salmon, eggs, and nuts, improves glucose metabolism significantly in both lean (insulin-sensitive) and obese (insulin-resistant) mice. ”In fact, the amino acid is just as effective as several well-established drugs for type 2 diabetics,” says postdoc Christoffer Clemmensen. As improbable as it may seem, the most important molecule in regulating the function of our arteries is nitric oxide (NO), a gas better known to us as an air pollutant. As synthesized in our arteries in tiny quantities, however, NO acts as a powerful mediator of vasodilation, the mechanism by which arteries dilate, when necessary, to lower our blood pressure and increase the flow of blood to tissues that need it. The principal source of our NO is arginine. This occurs via enzyme-catalyzed reactions that occur in endothelial cells, the thin layer of smooth, tightly “tiled” cells that line the inner walls of our arteries. What researchers have found is that L-arginine potentiation of glucose-induced insulin secretion occurs independently of NO. The researchers found that arginine improves glucose metabolism significantly in both lean (insulin-sensitive) and obese (insulin-resistant) mice. “We can also see that arginine increases the body's production of glucagon-like peptide-1 (GLP-1), an intestinal hormone which plays an important role in regulating appetite and glucose metabolism, and which is therefore used in numerous drugs for treating type 2 diabetes,” said Clemmensen. Supplemental dosages of 6 to 8 grams L-Arginine per day are considered safe. Although available in food, for some applications such as stimulating secretion of growth hormone from the pituitary, it is not released quickly enough as the food is digested. The supplemental doses taken on an empty stomach will arrive at the blood-brain barrier without competition. Then growth hormone secretion will be stimulated which in turn can affect glucose metabolism Increasing green space could narrow lifespan gap between poorest and richest areas University of Glasgow (Scotland), October 19, 2022 Increasing the amount of natural (green and blue) space and private gardens has the potential to narrow the lifespan gap between those living in the most and least deprived areas, suggests research published online in the Journal of Epidemiology of Community Health. Each 10% increase in natural space is linked to a 7% fall in the incidence of early death among the under 65s, the findings indicate. It's not clear if access to natural space might also be associated with differences in lifespan and protection against an earlier than expected death, so the researchers used the measure of “years of life lost,” or YLL for short, to try and find out. Natural space was defined as: woodland; scattered trees; scrub; marsh; heath; open water (inland or tidal); semi natural grassland; general natural areas, such as grass on sports pitches, roadside verges, and farmland; agriculture; hard bare ground, such as rocks, boulders, and cliffs; and soft bare ground, such as sand, soil, and foreshore. Areas with the highest income deprivation had the lowest average percentage cover of natural space and gardens (58.5%, 49–65%). People living in these areas had the highest levels of ill health. The study found that every 10% increase in natural space cover was associated with a 7% fall in the incidence of premature death. Food for thought: Study finds link between depression and unhealthy diets Macquarie University, October 18, 2022 A Macquarie University study of 169 adults aged 17 to 35 found those eating a Western-style diet were more likely to have lower levels of kynurenic acid (KA)—a small molecule important to a number of bodily functions—and report higher levels of depression than those eating diets rich in fresh fruit and vegetables. Neuroscientist Dr. Edwin Lim and neuropsychologist Dr. Heather Francis published a paper on the findings of the study in the journal Frontiers in Nutrition. “Western-style diets high in fat, sugar and processed foods were already known to increase the risk of depression, but this is the first time a biological link involving the kynurenine pathway has been established,” Lim says. “People from the group eating an unhealthy diet had lower levels of KA and more severe symptoms of depression. This indicates that KA may help to protect us against depression.” The human body has a number of ways of producing important molecules and metabolites necessary to keep it functioning. One of these important molecules is tryptophan—an essential amino acid that the body can't make itself, that is found in foods like dairy products, poultry, bananas, oats, nuts and seeds. When tryptophan is broken down, it can produce either serotonin and melatonin—important for our mood and sleep—or it can be processed by the kynurenine pathway, which creates KA and other important metabolites linked to neurodegenerative diseases such as Alzheimer's disease. Lim says this is the first time anyone has been able to show that Western-style diet has an effect on the way that tryptophan is metabolized in otherwise healthy young people. “There is, however, a clear relationship between an increased risk of depression and eating an unhealthy diet that is high in fat, sugar and processed foods, giving us all the incentive to eat more fresh vegetables and fruit,” she says. Study finds Mediterranean diet more effective cure for acid reflux than meds Feinstein Institute for Medical Research & New York Medical College, October 8, 2022 Sticking to a Mediterranean diet is just as effective at controlling reflux as medicines prescribed to millions of people each year, research suggests. Patients who ate primarily fish, vegetables and whole grains – and drank alkaline-heavy water – reported a greater reduction in their symptoms than those on proton pump inhibitors (PPIs), the small study found. Patients who ate fish, vegetables and whole grains reported a greater reduction in symptoms than those on proton pump inhibitors (PPIs), the study found Gastric, or oesophageal, reflux describes the traveling of stomach contents back up into the esophagus — a reversal of the normal flow. This is due to a poorly functioning lower esophageal sphincter, a ring of muscle at the top of the stomach that normally shuts to stop the contents of the stomach leaking out and up the foodpipe. In the study, published in the journal JAMA Otolaryngology – experts compared 85 patients treated with PPIs with 99 who followed a 90 percent plant-based, Mediterranean-style diet, who also drank alkaline water. The diet consisted mostly of fruits, vegetables, grains and nuts and barely any dairy or meat including beef, chicken, fish, eggs and pork. People were also told to avoid known triggers of reflux, including coffee, tea, chocolate, fizzy drinks, greasy and fried food, spicy food, fatty food and alcohol. Patients on the plant-based diet also lost weight and needed fewer medicines for other conditions, including high blood pressure and high cholesterol. ‘The results we found show we are heading in the right direction to treating reflux without medication.' Shorter sleep in later life linked to higher risk of multiple diseases University College London, October 19, 2022 Getting less than five hours of sleep in mid-to-late life could be linked to an increased risk of developing at least two chronic diseases, finds a new study led by UCL researchers. The research, published in PLOS Medicine, analyzed the impact of sleep duration on the health of more than 7,000 men and women at the ages of 50, 60 and 70, from the Whitehall II cohort study. Researchers examined the relationship between how long each participant slept for, mortality and whether they had been diagnosed with two or more chronic diseases(multimorbidity)—such as heart disease, cancer or diabetes—over the course of 25 years. People who reported getting five hours of sleep or less at age 50 were 20% more likely to have been diagnosed with a chronic disease and 40% more likely to be diagnosed with two or more chronic diseases over 25 years, compared to people who slept for up to seven hours. Additionally, sleeping for five hours or less at the age of 50, 60, and 70 was linked to a 30% to 40% increased risk of multimorbidity when compared with those who slept for up to seven hours. Researchers also found that sleep duration of five hours or less at age 50 was associated with 25% increased risk of mortality over the 25 years of follow-up—which can mainly be explained by the fact that short sleep duration increases the risk of chronic disease(s) that in turn increase the risk of death. “Our findings show that short sleep duration is also associated with multimorbidity. As part of the study, researchers also assessed whether sleeping for a long duration, of nine hours or more, affected health outcomes. There was no clear association between long sleep durations at age 50 and multimorbidity in healthy people. Study finds Mediterranean diet more effective cure for acid reflux than meds Feinstein Institute for Medical Research & New York Medical College, October 8, 2017 Sticking to a Mediterranean diet is just as effective at controlling reflux as medicines prescribed to millions of people each year, research suggests. Patients who ate primarily fish, vegetables and whole grains – and drank alkaline-heavy water – reported a greater reduction in their symptoms than those on proton pump inhibitors (PPIs), the small study found. Gastric, or oesophageal, reflux describes the traveling of stomach contents back up into the esophagus — a reversal of the normal flow. This is due to a poorly functioning lower esophageal sphincter, a ring of muscle at the top of the stomach that normally shuts to stop the contents of the stomach leaking out and up the foodpipe. In the study, published in the journal JAMA Otolaryngology, experts compared 85 patients treated with PPIs with 99 who followed a 90 percent plant-based, Mediterranean-style diet, who also drank alkaline water. The diet consisted mostly of fruits, vegetables, grains and nuts and barely any dairy or meat including beef, chicken, fish, eggs and pork. People were also told to avoid known triggers of reflux, including coffee, tea, chocolate, fizzy drinks, greasy and fried food, spicy food, fatty food and alcohol. Patients on the plant-based diet also lost weight and needed fewer medicines for other conditions, including high blood pressure and high cholesterol. ‘The results we found show we are heading in the right direction to treating reflux without medication.'
Wine Road: The Wine, When, and Where of Northern Sonoma County.
Wine Road Podcast Episode 156 Sponsored by Ron Rubin Winery Episode 156 | Mitch Blakeley, Operations Manager, Pedroncelli Winery We chat with Mitch, 4th generation at the winery, about his duties at Pedroncelli where it's truly a family affair as approach their 95th Anniversary! We sip on the 2019 Pedroncelli Mother Clone Zinfandel. Wine of the Day: Pedroncelli 2019 Mother Clone ZinfandelFast Five Recipe: Easy Pasta Sauce from Deb Osborn, Wine Road Event ManagerBook of the Day: VINO: The Essential Guide to Real Italian Wine by Joe Campanale. Podcast Sponsor: Ron Rubin Winery SHOW NOTES 1:00 Mitch began learning the basics of vineyard management working with his father Lance Blakeley in the vineyard. It's a legacy of viticulture. 4:22 Mitch explains the day-to-day duties that he oversees at the winery. 5:46 Wine of the Day: Pedroncelli 2019 Mother Clone Zinfandel the flagship wine at the winery. The Mother Clone Zinfandel has a bit of “extra” going on in terms of nose and palate and pairs great with food. 9:00 What to expect when you visit the Pedroncelli tasting room and there's a good chance you'll meet Mitch when you are there. Appointments needed during the week, but stop by if you are in the area. 12:15 Great story on multi generation families now on the Wine Road blog, Along the Wine Road. Pedroncelli one of the early pioneers in the family wine business. 13:33 Mitch's gives his suggestions for visitors on what not to miss. Mitch was born and raised in the area and he loves the outdoors along with fishing and golf. Lake Sonoma Recreation area is great spot to hang out. 18:22 Big News--Mitch about to become a father for the first time! Congratulations! 22:15 The vineyards around Pedroncelli are a sight to behold. 23:27 Fast Five Recipe – Easy Pasta Sauce from Debbie Osborn, Event Manager at the Wine Road. Ingredients: 20 oz. Can of San Marzano tomatoes, one stick of butter, sweet onion cut in half, salt and pepper to taste. Directions: Throw the tomatoes in a pot. Add the butter and onion and simmer on low for an hour to two hours. Then take the onions out and immersion blend the remaining sauce and salt to taste and that's it! Simple and easy and delicious! Enjoy with All the Wine! 25:46 Book of the Day: VINO: The Essential Guide to Real Italian Wine by Joe Campanale. 28:26 Check out our page on the Wine Road site that lists and links to all the wineries that produce Italian varietals under the heading: The Italians. https://www.wineroad.com/italians/ 30:40 Visit Pedroncelli and be treated like family. Visit the Pedroncelli website or call the winery directly at 707- 857-3531 32:04 ONE MORE THING – If you are in charge of corporate gift buying where you work plan now for the holiday season and use the link on Wine Road.com. Links Pedroncelli Winery Pedroncelli Mother Clone Zinfandel Northwood Golf Course Links at Bodega Harbour Sebastopol Golf Course VINO: The Essential Guide to Real Italian Wine by Joe Campanale Multi-Generation Family Wineries Corporate Gift Giving Ron Rubin Winery Credits: The Wine Road podcast is mixed and mastered at Threshold Studios Sebastopol, CA. http://thresholdstudios.info/
Please welcome Christina Conte, creator of Christina's Cucina, to our #LittleItalyPodcast, talking to us about Pomodoro San Marzano dell'Agro Sarnese-Nocerino DOP tomatoes. In other words, not all tomatoes are created equal, and this is the real deal. Christina has dedicated her work to discussing Italian cuisine, ingredients, preparation, and even desserts, like the rhubarb bread pudding with orange custard currently you featured on her website. OMG! Today, we speak to her about the Pomodoro San Marzano dell'Agro Sarnese-Nocerino DOP tomatoes. In other words, the king of all tomatoes, a staple in any authentic Italian restaurant and kitchen. A little background. The San Marzano dell'Agro Sarnese-Nocerino DOP has been growing for over 300 years in the Provence of Salerno. The tomato was a gift from the Viceroy of Peru to the Bourbon King of Naples back in the 1770's, and it's considered the best of the best because it grows in a Mediterranean rich volcanic soil saturated in potassium and phosphorus. It's to die for. Want to learn more? Join our show with Christina, and you'll soon become an expert on these amazing tomatoes, too. Learn to cook with it, eat it, these tomatoes could very well change your life. Our show is also released on #DeborahKobyltLIVE. Please find our interview on all video and audio platforms. And invite your friends, too
I share my cheat sheets of the best things to buy at Costco and Trader Joe's, along with a few recipes using my favorite items. In this episode of The SavvyCast, I share my favorite things to buy at Costco and Trader Joe's. With Fall knocking at the door, I am gearing up for a big Costco haul. I share all the details in the podcast, but I'll also share my cheat sheets below. The Best Things to Buy at Costco. Below are some of my favorite things to buy at Costco. I share the full list on the podcast, including the final, crown jewel BEST product at Costco that I love more than ANY other. It is on the podcast, with my secret way to prepare it. Maple Syrup Kirkland Extra Virgin Olive Oil Rao's Marinara Kirkland Bacon (I buy precooked) Palmetto Farms Pimento Cheese for this yummy cornbread. Garden Fresh salsa Kirkland parmesan (shredded). President's feta for this black bean corn & feta dip and this whipped feta dip. Flat cut beef brisket Australian leg of lamb The Best Things to Buy at Trader Joe's Here is my current Trader Joe's Cheat Sheet, which I update when new products are unveiled. I also link below to recipes using my fave TJ's products. Note: I share some bonus favorites on my podcast, so give it a listen:-) Fresh flowers. Always beautiful and affordable. Steamed lentils. I use these to make this yummy tomato lentil soup. Mirepoix. I pulse a few times in a food processor. T.J.'s Roasted Red Pepper Soup. This is in the tomato lentil soup linked to above. Blueberry vanilla chevre. Goat cheese covered in blueberries. Asiago with rosemary & olive oil. T.J.'s pita crisp crackers. Shredded Swiss & Gruyere cheese blend. I use it for this yummy Christmas morning quiche. San Marzano grape tomatoes (in produce) Shaved Brussels sprouts T.J.'s almond butter Everything But the Bagel with Sea Salt Seasoning T.J.'s chocolate chunks for baking EVOO spray Egg frittata with Swiss & cauliflower (frozen breakfast foods) Chocolate croissants (frozen breakfast foods) Frozen hashbrown patties and latkes Kringle (almond flavor is great for holiday breakfast) What are your favorite products at Costco? Trader Joe's? If you have any fabulous ones to share, please mention them in the comments below! As always, thanks so much for stopping by. Be blessed, and stay savvy!!!
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