Podcasts about Saveur

Recorded live before an audience at Sunken Harbor Club in Brooklyn.Why This Episode MattersGage & Tollner's revival is more than a preservation story. St. John Frizell and Garrett Richard show how historic restaurants and classic cocktails can be restored, reinterpreted, and made relevant. The ConversationThe live conversation opens with Mark admitting that it took him several meetings to realize writer St. John Frizell and bartender “Sinjin” Frizell were the same person. Francis recalls Garrett recognizing The Restaurant Guys at Tales of the Cocktail, back when being recognized in public was still a notable event.From there, St. John tells the improbable story of finding Gage & Tollner's landmarked interior beneath the remains of a TGI Fridays, an Arby's, and a makeshift mall. He explains how 450 crowdfunding investors helped revive the historic Brooklyn oyster and chophouse and how the restaurant was preparing to open when COVID closed New York.Garrett traces Sunken Harbor Club from a weekly pop-up to one of the country's most distinctive cocktail bars. He explores forgotten tropical formats, historic steakhouse drinks, the challenge of creating serious non-alcoholic cocktails, and the timelessness of the Martini. The conversation also reaches Charles H. Baker Jr., his amazing life and the idea that a great drink can be built as much on story and context as on the recipe itself.Timestamps00:00 Live from Sunken Harbor Club02:00 St. John, Sinjin and a James Bond pronunciation lesson04:00 Garrett's first encounter with The Restaurant Guys05:30 The opening cocktails and Sunken Harbor's menu philosophy08:30 Gage & Tollner prepares to open as COVID closes New York11:00 How the Sunken Harbor Club began as a weekly pop-up14:00 Finding Gage & Tollner behind false walls17:00 Raising $450,000 from 450 crowdfunding investors20:00 Reconstructing forgotten cocktails and the Cross Current25:30 Historic steakhouse drinks meet tropical cocktails30:30 Why serious non-alcoholic cocktails are so difficult42:00 Martinis, Charles H. Baker and cocktails built around storiesBiosSt. John Frizell is a writer, restaurateur and co-owner of Gage & Tollner and Sunken Harbor Club in Brooklyn. His work has appeared in publications including Bon Appétit, Saveur and Punch, and he is also the founder of the acclaimed Red Hook restaurant and bar Fort Defiance and a noted authority on cocktail writer and adventurer Charles H. Baker Jr. Garrett Richard is the Chief Cocktail Officer of Sunken Harbor Club and the co-author, with Ben Schaffer, of Tropical Standard. His career includes acclaimed cocktail programs at Existing Conditions, Slowly Shirley, ZZ's Clam Bar and Exotica, and VinePair named him its 2024 Next Wave Bartender of the Year.InfoSunken Harbor ClubBrooklyn, New YorkGage & TollnerBrooklyn, New YorkTropical StandardBy Garrett Richard and Ben Schaffer Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.com

Elizabeth welcomes Jake Cohen, New York Times bestselling cookbook author, recipe developer, and one of the most joyful voices in food today. Jake's culinary journey began with a love of hospitality that led him from the Culinary Institute of America to restaurant kitchens, food media, and eventually to his bestselling cookbooks Jew-ish, I Could Nosh, and his new book, Dinner Party Animal. In this conversation, Jake and Elizabeth talk about his favorite New York food spots, the lessons he learned working in professional kitchens, and the career pivots that helped him move from restaurants to food media to becoming a celebrated cookbook author. Jake shares how he thinks about ambition, creativity, manifestation, and taking time to recharge after three major book projects. He also opens up about his approach to hosting, why dinner parties do not need to feel stressful, and how food can become the conduit for connection, presence, and joy. Episodes Here  Say Hi To Elizabeth and Purely Elizabeth:  Website | Instagram Jake Cohen: IG | Dinner Party Animal  I Could Nosh | JEW-ISH Mentioned:  Chirping Chicken  ABC Kitchen Hani's Bakery  Salad Freak  Tokin' Chews 

Today's guest is Farideh Sadeghin. Farideh is a chef, recipe developer, video host, and food writer based in New York City. She's been the test kitchen director at Saveur and was executive culinary director at Vice's Munchies. Her first cookbook, “The Hot Dog Cookbook: 50 Recipes for the World's Best Food,” was recently released and is full of classic, international, and original takes on her favorite food. Farideh joins host Jessie Sheehan to talk about growing up in an Iranian-Italian household, how cooking became her path after college, what she learned working in restaurants in New Zealand, and how a chicken liver pâté recipe led her to Saveur. They also dive into “The Hot Dog Cookbook,” and Farideh walks us through her Klobásník recipe—a savory pastry with a yeasted dough traditionally wrapped around sausage. It's similar to a kolache and was adapted by Czech immigrants who settled in Texas. Farideh makes hers with hot dogs, Cheddar, and jalapeño. Click here for Farideh's Klobásník recipe from “The Hot Dog Cookbook.” Reserve your hot dog for The Hot Dog Edit hereLearn more about The Hot Dog Edit Subscribe to our Substack for more baking news and recipes Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more. More on Farideh: Instagram, "The Hot Dog Cookbook" More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Jeremy Umansky shares his inspiring journey of sobriety, culinary innovation, and community impact. Discover how he integrates sobriety into his leadership, creates non-alcoholic beverages, and advocates for intentional hospitality.Jeremy Umansky is a chef/owner of Larder Delicatessen & Bakery in Cleveland, Ohio. Chef Umansky is a multiple time James Beard Foundation nominee. Jeremy has been featured in numerous publications like Bon Appetit and Saveur and was named “The Deli Prophet” by Food & Wine Magazine. Jeremy partnered with Rich Shih to author Koji Alchemy.Jeremy found sobriety in 2002. Find Jeremy on Instagram at @tmgastronaut, @larderdb, and @lardersupplyco.

Sleep issues are a BIG deal—just ask someone who's been up all night involuntarily. More than half of all Americans have difficulty falling or staying asleep. Good sleep is critical for "Keeping the 'Live' in 'Alive'!   I had a 'Random Run In' with Dr. Marie-Pierre St-Onge, PhD, a nutrition scientist and a pioneer in the field of sleep health. I was on an Amtrak to Boston, and I happened to choose the seat next to her. She was working diligently on her computer. I kept sneaking peaks at the bright fun patterned shirt she was wearing that I finally figured out reminded me of my old Peter Max stationery I loved so much as a kid. She was focused so I was quiet. At some point during the 3 ½ hour trip I asked what she was working on. (Couldn't help it - I'm a curious stranger talker) That's how I found out I was sitting next to a very big brain wrapped in a very small feminine body. Dr. Marie-Pierre St-Onge PhD is THE 'go-to' expert on the connection between food and sleep.   Dr. Marie-Pierre St-Onge, PhD, is a nutrition scientist and a pioneer in the field of sleep health.  She is the author of Eat Better, Sleep Better: 75 Recipes and A 28-Day Meal Plan That Unlock the Food-Sleep Connection (A Cookbook). She wrote it in a fun recipe collaboration with Kat Craddock Editor-in Chief, CEO and owner of SAVEUR the legacy food magazine. Developed with ingredients that trigger the body's dietary melatonin and serotonin, these recipes align with a Mediterranean diet and trigger a healthy circadian cycle, so you feel energetic during the day and ready for sleep at night. Dr. Marie-Pierre is also the founding director of the Center of Excellence for Sleep and Circadian Research at Columbia University, and her cutting-edge research combines her unique expertise on sleep, nutrition, and weight management to address overall health related to sleep.    The Big Takeaway for Me From Our Amtrak Conversation Was Learning That Sleep and Food Are Powerfully Connected! The way you eat affects how you sleep The way you sleep affects how you eat It's a loop… and if it's broken? You feel it.   Dr. Marie-Pierre made it simple: Better Diet = Better Sleep = Better Life And not in a "perfect eating" way… in a real-life, doable, smart swaps kind of way.   So What Should We Actually Be Eating To Sleep Better? No gimmicks here. Just smart, science-backed choices: Fiber-rich foods (hello whole grains) Healthy proteins (fish, salmon, nuts, seeds) Foods with tryptophan (the Thanksgiving turkey effect is real-ish ) Balanced meals—not heavy, late-night overloads And here's something people don't always realize Dr Marie mentioned: Alcohol may help you fall asleep… but it messes with your sleep later. And Wait… "Sweets for Sleep"? I'm Listening… Now THIS caught my attention. There are actually desserts designed to SUPPORT sleep—like: Sesame shortbread cookies Chamomile ginger panna cotta They're: Lower in sugar Thoughtfully balanced Built with ingredients that help your body relax So yes… you can have your dessert and your sleep. Just smarter.   Timing Matters More Than You Think One thing I loved learning from Dr. Marie? This isn't about a "magic bedtime snack." It's about your entire day of eating. Because your body needs time to: Digest Absorb Convert nutrients (like tryptophan into sleep-supporting compounds) This is a lifestyle—not a quick fix. But it matters.   And About Those Sleep Trackers… I had to ask. Her answer? Refreshingly sane:  Use them  Learn from them  BUT… don't let them run your life Because how you feel still matters.   My Debservation? We spend so much time chasing energy… …but we ignore the foundation of it—sleep. And if food is part of the solution? That's empowering. Because it means we have more control than we think.   Now back to Dr. Marie-Pierre I have no clue when this sleep expert has time to sleep. Lol She's a very busy woman!   Born and educated in Québec, Canada, Dr. Marie-Pierre St-Onge lives with her family in New Jersey. When I met her on Amtrak, she was working on a presentation that she was supposed to have made in person in Chicago that day. However, airplane delays landed her instead on the Amtrak to Boston where she would do the presentation virtually and still be in the right place for another yet another presentation in Boston.  Dr. Marie-Pierre St-Onge, PhD is the recipient of an Outstanding Investigator Award from the NHLBI (National Heart, Lung, and Blood Institute) at the NIH, and she is a Fulbright Scholar as well as a Fellow of the New York Academy of Medicine.  She has authored close to 170 peer-reviewed publications and received scientific achievement awards from the American Heart Association and American Society for Clinical Nutrition.   Amazing right?   But Even Sleep Experts Get Tired. I noticed after typing for hours in the seat next to me that Dr. Marie-Pierre had started to doze off.   When she woke up I offered her a sample Alert Pop™.   What are the chances?   I was on Amtrak that day heading to Boston to meet a major distributor for a new product called Alert Pop™! I'm a Founding Partner of the company behind this new 'better for you' sugar free caffeinated functional energy lollipop that was invented by my partner Stephen Caldwell to help prevent drowsy driving.    Did you know 1 in 25 drivers admit to falling asleep at the wheel? I figured Dr. Marie could appreciate the purpose of the product and told her I'd love her opinion.  She liked it! Perked her right up. I thought maybe we could somehow collaborate.   Anyway, we exchanged contacts and honestly, I felt she was way too impressive a 'random run in' to keep to myself.  So, I'm sharing her and her knowledge with you all today on my Wellness Wednesday Show.   Listen to the Full Interview If you missed it, here's my conversation with Dr. Marie-Pierre St-Onge PhD on The Debbie Nigro Show. It's packed with insights that could genuinely change how you feel every single day.   And it starts with a simple and powerful premise... What you eat today will determine how you sleep tonight.   And 'Good Sleep' is key to "Keeping the Live in Alive! "    Best! Debbie

Incredible chef, content creator and food photographer extraordinaire joins us for the first Auntie's Bookclub of 2026! Saeng spills the beans on the time Ku soft bullied him so hard she had to draw him a bubble bath and of course gives us all the juicy details of his gorgeous new cook book The Lao Kitchen: Lao Flavors and Stories told through Family Recipes. It also just made the coveted Saveur cookbook list for Spring! Saeng's Links:Pokemon cardsMetamucil sugar freeBowflex stationary cycling bikeColumbia fleece because he can't afford North Face fleeceBirch Juice SunscreenHis website!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Depuis 2023, Miami est une destination annuelle incontournable pour la plus grande organisation mondiale de MMA. A l'occasion de l'UFC 327, deux ceintures sont en jeu. Chez les -93kg, Jiri Prochazka et Carlos Ulberg se disputent le titre laissé vacant par Alex Pereira. En -57kg, Joshua Van fera la première défense depuis son succès surprise contre Alexandre Pantoja. Face à Tatsuro Taira, l'opposition de style promet de faire des étincelles. Dans une carte très fournie, les fans pourront profiter des affiches spectaculaires concoctées par l'UFC avec des noms comme Cub Swanson, Kevin Holland ou Paulo Costa. Dans l'épisode 402 du RMC Fighter Club, Baba et Charles font le preview de l'événement numéroté de ce mois d'avril.

La floraison des magnolias est un enchantement, mais leur beauté est malheureusement éphémère. Heureusement, Sylvie Ramel a trouvé la solution pour prolonger le plaisir! Elle nous dévoile un secret pour conserver la saveur délicate du magnolia, défiant ainsi la course du temps.

Sur cet épisode de Le Sick Podcast, Vincent Demuy, Martin Biron, Denis Gauthier et Jack Han se joignent à Tony Marinaro! Learn more about your ad choices. Visit megaphone.fm/adchoices

durée : 00:17:58 - Tartine & Aromat', le bon plan saveur de Nousty Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Over the last several years, I have been thinking about food waste and food loss a lot. It's been a topic that we've seen in many spaces in the US and around the world. And it's interesting to compare how the US handles food waste with other countries. To that end, we will learn more about how Belgium addresses food waste in a conversation with an anthropologist and journalist, Dr. Kelly Alexander from the University of North Carolina at Chapel Hill. Her book, Truffles and Trash: Recirculating Food in a Social Welfare State, explores community driven solutions and policy around food waste. And Belgium's capital city of Brussells. Interview Transcript Let's start with your research in Brussels at a high end truffle restaurant... but you ended up in food banks and social restaurants and community kitchens. Tell us a little bit about the evolution. How did this project evolve to finding yourself in these new places? Yeah, it's a, a strange trajectory. I did not start out to be a food waste researcher. But how it started and how it's going, you know, that meme from 2018? This is like what I love to talk about when I talk to my food study students, because I started out, as a researcher, very interested in the development of haut cuisine. I had worked in a lot of restaurants. I had worked as a journalist for several food magazines. And the question that really animated me was how a truffle, this little spore on a fungus, has become one of the world's most expensive ingredients. And so I was doing ethnographic research in the kitchen of a Michelin starred truffle restaurant. And there is not that many of those, and one of them happens to be in Brussels, Belgium. And I'm in the kitchen there and I'm working on the line. And I usually have to specify to my students like it wasn't a stunt. Like you can't write to a Michelin star restaurant and say, 'Hey, can I come on in and work in your kitchen?' I had a lot of credentials as a journalist and as a chef first. What I did have going for me is that I was in a funded doctoral dissertation program, actually the anthropology program at Duke. So, I had funding to go and do that research in this kitchen. And there's probably no restaurant in the world, no matter how high end, that is not willing to accept some free labor. So, I'm working in that kitchen. I'm working with fantastic chefs. And what happens when you work at a super high-end restaurant is that is aesthetics are valued above all else. The food has to be really, really beautiful. And this restaurant charges extraordinarily. It's called La Truffe Noire. It's still in Brussels now. It's a truffle restaurant. The black truffle. Super high prices for very, very refined food. And in order to do that, a large part of my job was brushing priceless truffles, throwing away an unbelievable amount of very beautiful produce that would otherwise have been exceptionally valued in other contexts. And I come from a background - my grandmother was a Russian Jewish woman. She grew up in Brooklyn. She moved to Atlanta, Georgia after World War II. She taught me to cook, and she never threw anything away. And when I say that to people, I think they're like, oh yeah, I have a grandmother like that. But she really never threw anything away, like can of grease under the sink. The whole thing. Every little butt of a vegetable was saved for stock for later. And I was throwing away so much good food working in La Truffe Noire just making beautiful garnishes and vegetable carvings and things like that, that I started following the food waste around the city. I was wondering where all of this went. And I actually asked the chef in the restaurant, you know, we throw away so much food, would it be possible to give some of it to people who could really use it? And his response really interested me and changed the whole course of my research because he said, I am really willing to do that. However, I pay chefs to cook food and not to give it away. So, if somebody was willing to come here and pick it up, I'd happily give it to him. But I'm not going to pay people to go and do that. And I thought, well, I wonder what else is going on in this city in terms of this. Like where does all this food go? And I discovered I was doing this research at a fortuitous moment in the EU when the EU had just made this compulsory policy aimed at supermarkets. So, all large scale supermarkets across the EU were suddenly required to donate all edible but unsellable food. And the EU didn't give a lot of direction about how they could do that, and also didn't give the supermarkets any money. So, what happened as a result of that? Well, there were lots of local grassroots efforts communicating directly with supermarkets who were like, 'Hey, we're over here. We'll come pick up the food that you don't want to sell that's still good to eat. And we'll use it in our food banks and in our zero food waste popup restaurants.' And all the supermarkets had to do was get the food waste off their books. So, while I was there working in this truffle restaurant, all this other food waste activity was going on. And I discovered that's really what I wanted to be doing. I loved working as a chef, but I wanted to see what the possibilities were for recuperating food around the city. So, I changed. I changed everything I was doing pretty quickly. Oh, this is really fascinating. Thank you for sharing that. I know that the field of anthropology and other fields, you can start off on one project and discover that there's this whole new world that you didn't even realize until you started down the path. This is fascinating and I'm sure your advisor was thrilled to know that you wanted to change topic midstream. But it worked out. It worked out beautifully, it seems. It is true. I couldn't look away from the food waste to the point where I was taking pictures of the garbage can in the restaurant every day. And this big industrial garbage can filled with like priceless wild mushrooms. And a big part of my job is the restaurant made this dish. This is what changed my life. There's like a series of food journalists who talk about the dish that changed my life and what they're talking about is when you eat something super delicious and you have some kind of awakening, this is like the opposite of what happened to me. I am making this dish called Salad Stephanie. It's like a 40-euro salad that has a lobster tail in it and all these beautiful wild mushrooms, and it has eight spinach leaves. So, a big part of my job when I worked at La Truffe Noire was to hold up individual spinach leaves up to the light, and if they had any blemish or like a broken vein in them to throw it away. So, this is beautiful, this is like the best spinach that you could get. The best produce in all of Europe was coming to this restaurant and I was throwing it away. And I started taking photographs just to document all the food I was throwing away. And I couldn't look away. And actually my advisor, Dr. Anne Allison, in cultural anthropology at Duke, was really excited because I had been doing a project on aesthetics and now I was proposing a total change to do this much more political project about where food waste goes. So, she was like, yes, let us follow the food waste. This is so much more interesting. So that was kind of a nice nod that I was thinking in the right anthropological direction about food and value. Thank you. This is such an important uncovering that, you know, research isn't static. It's not linear. It takes deviations and it's in those deviations that you find the real truths. The real exciting things. Let's continue the conversation because I think there's so much more to uncover. In your book, Truffles and Trash, you describe a particular day of field work at a Brussels food pantry. It was a really powerful moment. And I will say, having worked at food pantries in different parts of the US, I recognize this story in a serious way. You mentioned that this moment turned into a tense moment around fish and pork. Can you describe this to our listeners and why did this experience stick with you? What did it teach you about the hidden social politics of food waste and redistribution? Yeah. I often frame, you know, I did this work back and forth to Brussels for about six years and certain moments just absolutely have stayed with me and haunted me in a lot of ways. And one of them was working at this food bank in a former hospital. So, there's a former hospital that had shut down. It was still like a hospital with rooms for sick people in a giant sick bay. And it had been turned into a kind of community residential center where people could rent rooms, they could use the kitchen to prepare their food. That had been the hospital's kitchen. And the bottom floor of it, which had been the whole emergency triage center, was turned into a thrice weekly food bank. So, I'm volunteering at this food bank and there's tons of food coming in from grocery stores. And this is Brussels in the summer. It's pretty hot outside. A lot of people go on vacation. There's a lot of expensive food coming in, including fish and pork, fresh fish and fresh pork. I am assigned to work on this station. The person who usually runs the station, who is my boss, is an older Vietnamese woman who's an immigrant herself to Brussels. And she is kind of giving me the ropes. And she has figured something out where she says, you know, we have to give equal things to equal people, right? And she's telling me this before anybody comes in the food bank. Yes, sure. We will give one to one to each person as the people are coming through the food bank. Brussels has a very high population of Moroccan immigrants, and this is due to historical factors. The Nation of Belgium invited Moroccan immigrants to help them build their subways in the '50s and '60s with the promise of citizenship, including they have an amazing educational system. It's a whole social welfare state, healthcare, everything. So, this is guaranteed to those Moroccan immigrants. What the Belgian government didn't do, and has been pretty clear on admitting, is create any social programming around those assimilation efforts. So, the generations of those people who came to build the subways are now a lot of them living on social assistance. That is who is coming through. A lot of Moroccan people who are Muslim, into this food bank. Muslim people typically have prohibitions against eating pork. So, we have fresh fish and fresh pork. There are women coming through, they're in hijabs, they're obviously presenting as Muslim and they are asking, could I have the fish please? And we were told to give the pork first and then the fish, because the fish is considered more valuable. And I am thinking, in my own head, oh, I'll just be an amazing social innovator here. Yes, of course. If you don't eat pork, please let me give you this fish. It is not occurring to me that other people coming through the line are considering this preferential treatment. So, I am giving fish to these Muslim women. One of them sees me in line and says, my friend is back there. Can you put aside a piece of fish for her? Yes, sure, no problem. I set it aside. A woman who is Flemish is coming through and she's speaking to me in Dutch and I'm handing her pork. Pork is super popular amongst Flemish diners. No problem. And she's pointing down and she had seen me put the fish away and said, can I have that fish? Well that fish is for someone else and she absolutely threw a fit. No, you can't do that. It's not fair. It's not just, you must give me a fish. Long story short, there's a whole tug of war between this package of fish. There's a security person at the food bank, which I had not considered why there would need to be a security person at the food bank who has to come in, break up this fight. It was, it was so humbling. I had not considered these factors. It's really on me. It's like you as a social scientist who's thinking it's not on me to innovate this food bank's pantry. I didn't follow directions. I thought I was doing a good thing. You know, the whole war over this fish. And when you see what it means to someone's culture to eat the foods that are appropriate to your culture, I would fight if someone was like, you can't have that matzo ball soup again. I'm going to take it away from you. There's no telling what I would do to get my hands on it. And I just felt in that moment, like I had done it all wrong. Like I had really misunderstood food waste distribution. But more than that, of course, I'm not the star of this story. If you are at the mercy of what is available and without choice... anthropologists spend a lot of time talking about the good life and what constitutes the good life and studying the good life. I would define the good life as being able to eat the food that you wish when you wish for it. If you don't have that and you are at the mercy of the state to decide what is appropriate for you, then you find yourself in these kinds of conflicts. And you see them, you said you could relate, you see them in food banks playing out all over the world. Yeah. First, Kelly, thank you for sharing that because I know that wasn't a fun story. I mean, I can only imagine the, the, the pain of you watching this scene unfold. I mean, that must have been difficult. Especially when the security guard is called in. Okay, that's tough. And realizing that there were differences in cultures that were clashing. All of that happening at the same time. And one of the things I pick up out of this story is that which is considered food that could be wasted, that could be redistributed, is not acceptable for all people. And like, how do we then make sense of that? Because you're in a culture where something is considered a good product...pork, but it's not considered a good product for other people. And so, you know, our food system, and I always say this about food banking in general, people complain about the foods that show up in food banks, in sort of a traditional sense. But it's just a reflection of the food system of that country, right? It just looks like what we have. And we may think that's not good, but it's, it's what you see in the grocery store often. And for all those reasons, I think there's such a richness to this story. So, thank you for sharing and also the humility it takes for telling that story too. I wanted to not be intrusive like any social scientist. I was there to share my time to do some participant observation research. Suddenly I had ignited this culture war amongst these two women, which is the least population I would want to affect. And you know, the security guard turned to me at the end of it, which is in the book and said, you get what you get. That is the policy. Yeah. If they want to trade when they get outside, you do not decide. You get what you get. That's how we do it. And I saw the wisdom of it in that moment. But at the same time, to your point, you see, sort of, like there have been much bigger tensions in Europe, especially around halal meat. You see it in France all the time, should McDonald's serve halal meat. And there's a certain very conservative contingent of Flemish people who are like, you can't tell us what we can eat. You can't tell us how we have to butcher our meat. And that's what I had seen firsthand happening in a food bank, which you think of as a place of lack where politics don't come, and politics are there. Yes, very much so. And the idea of equitable distribution; it can feel restrictive in some ways, but it serves a purpose. And like I said, I really appreciate you sharing that, and I think it's an important thing for all of us to understand the complexity of those environments. I want to move on and ask about sort of regulatory and legislative realities in Europe. So, Europe, as you mentioned, has this compulsory legislation requiring supermarkets to donate edible but unsellable food. While in the US food redistribution is often framed as charity. How does this policy difference shape what's possible? Yeah. This is the question. So, you know, one of the things I learned, even in that example. I always highlight like my worst, hardest, saddest day of participant observation in six years, which was that one. Which shows a kind of flaw in a food bank model. And sometimes I have students who say, oh, you hate food banks. I don't hate food banks. I think food banks have a lot of flaws. And what they do is continue to reproduce this structure of givers and receivers, right? Like there's, on one hand, one side of the equation are people who are giving food and on the other side who are people who were receiving food. And one thing this policy did this, like compulsory policy of forcing supermarkets... and you can't really force them, you can only levy huge fines with them. Which is... I am a big fan of policy with teeth, not just policy, but policy with teeth. You will have to pay a huge fine as a supermarket if you don't want to do this. And very few supermarkets have had to pay that fine as a result of this. There was massive compliance. But one thing I discovered was really better ways than food bank models, or that I think are better ways. In part because they're more equitable. And one of them is this concept of a social restaurant, which is very European, although you're seeing them spring up in the US more and more. So, a social restaurant, according to this model, is a government institution. It's funded by the government. And it has internship programs that people who are job seekers can apply to. They can learn skills on the job to work in restaurants, to work in the service industry. This is really important in a place like Belgium where there are two official languages, French and Dutch, but most immigrants come with only one, if any. And to be bilingual in a job market makes you far more competitive. So, you can learn this in these restaurants. You have language lessons. And then you also learn how to run a restaurant. The restaurant is entirely powered by this surplus distributed food from supermarkets, which gives you an idea of the scale. In my thinking, I was like, how can a couple of supermarkets possibly be giving an institution so much food that it could run a restaurant? The restaurant where I worked called Bel Mundo had four gigantic rooms of freezers, all of which had been donated, and they were turning away supermarkets. So that's how much food was coming in every day, just to say that. And so my greatest day of field work was called Steak Night. You wouldn't believe that you could find steak that was coming from a supermarket into a zero-food waste restaurant. And by the way, the restaurant sells meals at a lower cost. A lot of the meals were for pensioners. And also sliding scale. So, you know, one day I walked into the kitchen and there were 25 steaks, and they were fresh and they were going to expire in the next couple of days. And we needed to make them. The chefs were so excited. The chef trainees were so excited that diners were so excited about Steak Night. It was easily the happiest day of field work I'd ever had. People were dancing in the kitchen, we're playing music. It felt like we were doing something that was really luxurious and that's what that kind of policy can enable, right? There was a freezer full of unsold Christmas gooses from December that were then served for spring for Easter. That was like amazing. It's just another model. It's another way of doing things, right? That that policy made possible. Yes, and that's a great set of examples of how we can think about new ways of meeting these needs, using the surplus of our food system in creative and innovative spaces. And there's this possibility of training and development. I think there's something valuable there. You report that people in the US who talk with you about food waste, including your students, often ask, why don't we do this here? After everything you've seen, what's one realistic lesson or one small shift that communities in the US could adopt, right here, right now to rethink food waste? This the best question, and it is the number one question I get. Why don't we have this here? And we have seeds of some of it here already. I always point that out. One of the best programs I've ever seen is a program that is associated with the city's abattoir, which is a huge outdoor market that runs only on the weekends. And this grassroots group got together and said, you know, nobody's ever hanging out in this market during the week, we want to revitalize it. And one of the ways that they did it, just to get people to use the space more, was to take all the unsold produce. So instead of having vendors at the end of a market, and I think of my Carborro, NC farmer's market like this, at the end of the market, which is a pretty bougie farmer's market lots of chefs go there and get local produce. But at the end of the market instead of having farmers and produce vendors take home what they couldn't sell, they have an aftermarket. And the aftermarket turns that produce into edible meals. Everybody pays $5. There are people who come and cook the meal. If you cook the meal, you get to work for free, and it's a whole community workforce. It has had a tremendous effect. So, 60% of that market's food waste is now consumed. That's a big shift and it's happening at a local level. So, one thing, I think Michael Pollan's an amazing food journalist, but one of his great conclusions is that people need to grow their own food. And I'm critical of this. I don't think that's appropriate. I don't think that's a sustainable solution for a lot of people. But what I do think is sustainable in a market like that where there's food that doesn't sell, instead of throwing it away or taking it back or letting it rot, we could do something with it on the spot. And that's a little thing that makes a big difference. So, I am a fan of that. Food waste is one of the problems that is actually, in my view, best solved by local efforts because it's there, it's just sitting there. If you can move it around before it spoils you have won. If the ultimate goal is to just not throw away food. Now I do have students, I will say who are brilliant, who say stuff to me like isn't that neoliberalism? Look, yes. The answer's, the answer's yes. The answer's yes. If what your goal is, is to make sure that more edible food is not buried in landfills, which is bad for the environment and is not helping hungry people, it can be really effective. It can be really effective to say we don't actually have to overthrow the whole system while we're looking for better solutions. We can work within it. And that's probably my biggest takeaway is that even within a global industrial food system, there are lots of ways of moving food around from people who choose, who opt, who have the luxury of opting against it to people who would really like to have it. And it actually creates more equity instead of a culture of lack. I love your enthusiasm, and I love your vision of how we can work within the system to make it better for all people. Kelly, thank you so much for this engaging conversation. BIO Dr. Kelly Alexander is an assistant professor and George B. Tindall Fellow of American Studies in the University of North Carolina's College of Arts and Sciences, where she also co-directs the minor in Food Studies. She holds a bachelor's degree in journalism from Northwestern University's Medill School of Journalism and a doctorate in cultural anthropology from Duke University. She is a James Beard Award-winning writer and former editor at Saveur and Food & Wine magazines. Dr. Alexander's work has appeared in The New York Times, Newsweek, and O: The Oprah Magazine. She is also co-author of The New York Times best-selling barbecue cookbook Smokin' with Myron Mixon. Her research has been supported by the Mellon Foundation, the New York Botanical Gardens, Duke University, and the University of North Carolina at Chapel Hill. 

669. Part 2. We continue Women's History Month by concluding our conversation with Marcelle Bienvenu. Whe is an author working on the history of Creole cooking. Marcelle Bienvenu's highly anticipated new release of her timeless classic, Who's Your Mama, Are You Catholic, and Can You Make A Roux? is a treasure trove of over two hundred recipes, revised with a Foreword by Emeril Lagasse and sumptuous color photography capturing the essence of every season. Marcelle is a cookbook author and food writer who has been preparing Cajun and Creole dishes since the 1960s. She has written on Creole/Cajun Cooking for The Times Picayune, Time-Life Books, and has been featured in Garden & Gun, Food & Wine, Saveur, Southern Living, Redbook, The New York Times, Louisiana Life, and Acadiana Profile. Now available: Liberty in Louisiana: A Comedy. The oldest play about Louisiana, author James Workman wrote it as a celebration of the Louisiana Purchase. Now it is back in print for the first time in 222 years. Order your copy today! This week in the Louisiana Anthology. Meghan F. McDonald.'NOLA: An Interactive Street Performing Experience.'     Before embarking on my street performing tour of the U.S., one aspect I said I would investigate on the road was how influencial setting is for creating music.     Admittedly, this question was buried under piles of other questions that surfaced during my earlier stops, D.C., Nashville, Asheville and Atlanta. But that changed once I arrived in New Orleans.     Music and culture ' especially along Royal Street ' ooze from NOLA's pores, pumping through its streets as if the heart of all music can be found somewhere within the veins of the French Quarter. It is New Orleans, after all, that mothered music greats ranging from Louis Armstrong and Fats Domino to Lil Wayne. And that variety is not accidental ' it's part of NOLA's appeal.     On one street you may walk into an impromptu jazz ensemble performance, complete with an upright bass, saxophone player and a singer throwing out some hot scats. Five blocks down, you could stumble upon a high-energy brass group filled with trumpets, trombones and a tuba. Not to mention the multiple solo acts scattered throughout NOLA's streets at all hours of the day and night.     One factor that makes NOLA an ideal street performing city is the layout. The Quarter's tight streets, filled with sheltered sidewalks due to the vast amounts of layered decks, create a rich acoustic experience for buskers. The sound stays contained from having a ceiling of sorts, which then bounces off the parallel building in full circle. This week in Louisiana history. March 13, 1815. Gen. Andrew Jackson declares the end of martial law in New Orleans at the end of War of 1812. This week in New Orleans history. The City Park property was famous as a dueling ground long before it was a park ' more Affaires d'honneur were fought in New Orleans than in any other American city. They resulted from serious affronts, petty insults, or deliberate confrontations for the sole purpose of displaying fencing skills. Weapons of choice included swords, sabers, pistols, rifles, even bare hands. During the 1800s a series of duels were fought between fencing masters ' the most famous, Spaniard Pepe Llula was known as a duelist who met any man with any weapon. Times-Democrat on March 13, 1892, reported, "Between 1834 and 1844 scarcely a day passed without duels being fought at the Oaks'. Dueling had been outlawed two years before under the death penalty (if a death resulted) but it was seldom enforced.  This week in Louisiana. Black Bayou Lake National Wildlife Refuge 480 Richland Place Monroe, LA 71203 Open daily from sunrise to sunset Website: fws.gov/refuge/black-bayou-lake Email: blackbayoulake@fws.gov Phone: (318) 387‑1114 March is one of the best months to visit Black Bayou Lake, with mild temperatures, active wildlife, and early spring blooms along the trails and boardwalks: Boardwalk Trail: A scenic walk over the cypress‑studded lake, ideal for birdwatching and photography. Visitor Center & Nature Exhibits: Located in a restored plantation house with hands‑on displays. Wildlife Viewing: Frequent sightings of herons, egrets, turtles, and alligators in their natural habitat. Postcards from Louisiana. Sporty's Brass Band. Listen on Apple Podcasts. Listen on audible. Listen on Spotify. Listen on TuneIn. Listen on iHeartRadio. The Louisiana Anthology Home Page. Like us on Facebook. 

668. We begin women's history month by talking to Marcelle Bienvenu about the history of Creole cooking. In a city known worldwide for its food, the women of New Orleans have led the way. Marcelle Bienvenu's highly anticipated new release of her timeless classic, Who's Your Mama, Are You Catholic, and Can You Make A Roux? is a treasure trove of over two hundred recipes, revised with a Foreword by Emeril Lagasse and sumptuous color photography capturing the essence of every season. Marcelle is a cookbook author and food writer who has been preparing Cajun and Creole dishes since the 1960s. She has written on Creole/Cajun Cooking for The Times Picayune, Time-Life Books, and has been featured in Garden & Gun, Food & Wine, Saveur, Southern Living, Redbook, The New York Times, Louisiana Life, and Acadiana Profile. Now available: Liberty in Louisiana: A Comedy. The oldest play about Louisiana, author James Workman wrote it as a celebration of the Louisiana Purchase. Now it is back in print for the first time in 222 years. Order your copy today! This week in the Louisiana Anthology. Grace King. "Pupasse."     EVERY day, every day, it was the same overture in Madame Joubert's room in the Institut St. Denis; the strident:    'Mesdemoiselles; ' vos places! Notre P're qui est dans le ciel ' Qui a fait ce bruit?'     'It's Pupasse, madame! It's Pupasse!' The answer invariably was unanimous.     'But, Madame Joubert, ' I assure you, Madame Joubert, ' I could not help it! They know I could not help it!'     By this time the fresh new fool's cap made from yesterday's 'Bee' would have been pinned on her head.     'Quelle injustice! Quelle injustice!'     This last apostrophe in a high, whining nasal voice, always procured Pupasse's elevation on the tall three-legged stool in the corner. This week in Louisiana history. March 6, 1867. General Philip Sheridan arrives in New Orleans to command the Fifth Military District (Louisiana and Texas) during Reconstruction.  This week in New Orleans history. Norman Treigle, born in New Orleans on March 6, 1927, made his operatic debut in 1947 with the New Orleans Opera Association, as the Duke of Verona in Rom'o et Juliette.  A graduate of Loyola's College of Music, Treigle went on to receive international acclaim.  He died in New Orleans on February 16, 1975.  This week in Louisiana. St. Pius X Catholic Church Lenten Fish Fry 201 E. Bayou Parkway Lafayette, LA 70508 March 6, 2026 from 5:00 PM to 7:00 PM Website: stpiusxchurch.org Email: office@stpiusxchurch.org Phone: (337) 232‑4656 Plates typically range from $10'$15, with combo options available. St. Pius X hosts one of Lafayette's most popular Lenten Fish Fries, offering quick service, generous portions, and a strong community turnout each year: Seafood Plates: Fried fish or shrimp plates with sides, plus a limited number of combo plates. Drive‑Thru Convenience: A fast, well‑organized line ideal for families on busy Friday evenings. Parish Support: Proceeds benefit school programs, youth ministries, and local outreach Postcards from Louisiana. Florida Street Blowhards at LSU. Listen on Apple Podcasts. Listen on audible. Listen on Spotify. Listen on TuneIn. Listen on iHeartRadio. The Louisiana Anthology Home Page. Like us on Facebook. 

Tous les matins, 8h50 sur Chérie FM, Alex et Tiffany l'équipe du Réveil Chérie vont chacun vous donner une info ! Une seule est vraie ! L'autre est complètement fausse !" A vous de trouver qui dit vrai !

durée : 00:16:07 - Les goûts d'ici en Béarn Bigorre - L'association Voyage Alimenterre lutte depuis 2021contre le gaspillage alimentaire en récupérant des invendus pour les transformer en plats savoureux. À travers des ateliers et événements solidaires, elle encourage la cuisine de saison et favorise les échanges communautaires. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

durée : 00:10:04 - Le Point culture - par : Marie Sorbier - Du café aux artichauts en passant par l'amande, les Italiens semblent depuis toujours avoir un goût prononcé pour l'amertume. L'historien Massimo Montanari vient de publier à ce propos "Amaro - Un goût italien" dans lequel il trace les sources littéraires pouvant expliquer cette prédilection. - réalisation : Laurence Malonda - invités : Massimo Montanari Historien italien spécialiste du Moyen Age

This week we're bringing you a powerhouse series of episodes that celebrate some of the most formidable women to ever take the mic on Second Act Stories. These conversations are fueled by bold decisions, hard-won confidence, and the kind of reinvention that only comes after you've lived a little. From breaking the rules to rewriting the script, these women didn't just pivot; they claimed their second acts with clarity, grit, and momentum. Whether you're a longtime listener or tuning in for the first time, these episodes capture the fire at the heart of our show: fearless choices, earned wisdom, and stories that prove it's never too late to bet big on yourself. Nasim Alikhani is the owner and executive chef of Sofreh, an amazing Persian restaurant in Brooklyn, New York. The restaurant opened in 2018 to rave reviews from The New York Times, Food & Wine, Saveur and The Food Network. The restaurant is consistently booked weeks in advance. Sofreh is Nasim's first restaurant and she launched it at the age of 59 after nearly two decades as a stay-at-home mom. But it hasn't been an easy road. It took Nasim and her husband Theodore seven years build the restaurant in a brownstone that they purchased and renovated. ******* If you enjoy Second Act Stories, please leave us a review here. We may read your review on a future episode! Subscribe to the Second Act stories Substack. Check out the Second Act Stories YouTube channel. Follow Second Act Stories on social media: Facebook LinkedIn Instagram Second Act Stories theme music: "Between 1 and 3 am" by Echoes.

Episode Description This is a Vintage Selection from 2005. Chef, author, and Saveur editor Melissa Hamilton joins the Restaurant Guys to talk about community feasts, food culture, and the role shared meals play in bringing people together. The conversation centers on the joy of cooking for one another.The BanterMark and Francis reflect on restaurant culture in the mid-2000s, touching on critics, clever reviews, and the era of the snooty maître d'—setting the stage for a broader discussion about how food and restaurants were experienced at the time.The ConversationThe Guys welcome Melissa Hamilton, chef turned food writer and editor at Saveur. Melissa discusses community feasts, collaborative cooking, and how shared meals shaped restaurant culture and food writing in the early 2000s. The conversation explores food as a social act, the importance of gathering around the table, and how publications like Saveur supported these ideas.The Inside TrackThe Guys share why Melissa's restaurant has long been one of their favorites and how her work bridges the restaurant world and food writing.Guest BioMelissa Hamilton is a chef, author, and food writer who served as an editor at Saveur magazine. With experience in both kitchens and publishing, she brought a thoughtful, community-focused perspective to food storytelling in the early 2000s.Timestamps00:00 – Episode Start 03:30 – Restaurant Reviews in the Mid-2000s 08:40 – Melissa Hamilton Joins the Conversation 12:40 – What's Great about Saveur Magazine15:15 – Community Feasts and Dinner Parties 22:00 – Cohesive Articles and Themes in Saveur35:00 – Wrap Up with an Amusing Ad InfoRuth Reichl episode of The Restaurant Guyshttps://www.restaurantguyspodcast.com/2390435/episodes/17591435-ruth-reichl-critic-in-disguise-vThursday, February 5  Michter's Whiskey Tastinghttp://stageleft.com/event/2-5-26-michters-whiskey-tasting/Wednesday, February 25 Martinelli Wine Dinner https://www.stageleft.com/event/22526-wine-dinner-w-george-martinelli-of-martinelli-winery/Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

Merriam-Webster's Word of the Day for January 6, 2026 is: loll • LAHL • verb Loll most often means “to droop or hang loosely.” It can also mean “to act or move in a relaxed or lazy manner.” // We're counting down the days until the weather will be warm enough again to laze and loll by the pool. See the entry > Examples: “Just across the highway at Año Nuevo State Park, elephant seals loll lazily on the beach.” — Scott Clark, quoted in Saveur, 3 Apr. 2025 Did you know? Despite appearances, loll isn't an exaggerated version of the abbreviation LOL. It isn't even related to laughing. Instead, it is about hanging out, both literally and figuratively. Like another relaxing verb, lull (“to cause to rest or sleep”), it probably originated as an imitation of the soft sounds people make when resting or trying to soothe someone else to sleep. In addition to meaning “to hang loosely,” as in “a dog with its tongue lolling out,” loll shares meaning with a number of l verbs that are all about taking it easy, including loaf, lounge, and laze.

Season 16 Episode 16: Show Notes: Welcome to a landmark edition of The Well Seasoned Librarian. We are deep into the end of another year of culinary conversation, and today, for Season 16, Episode 16, we are stepping back into the elegant patisseries and home kitchens of Paris.Our guest today is a titan of food literature. A James Beard Award winner and recipient of the Gourmand World Cookbook Award, she has spent her career bridging the gap between the professional kitchens of Europe and the home cook. A longtime columnist for The Wall Street Journal, her work is a staple in Best American Food Writing and has appeared in everything from Saveur to The New York Times Magazine.She returns to the program today to share her latest work, Chocolat: Parisian Desserts and Other Delights—a book already being hailed as a 'delicious masterpiece' by the likes of Alain Ducasse and Ruth Reichl.To lead us through this indulgent journey into the heart of French confectionery, please welcome your host, Dean Jones and his guest Alexsandra Krapanzano to talk about her new book Chocolat. Website: https://www.aleksandracrapanzano.com/Instagram: @aleksandracrapanzano Chocolat: https://www.aleksandracrapanzano.com/chocolatGateau: https://www.aleksandracrapanzano.com/gateauCookbook lovers, this one's for you! Get 25% off a subscription to ckbk with code WELLSEASONED — the ultimate digital cookbook library. Access nearly 1,000 full cookbooks from top authors Use on web and mobile app for cooking anytime, anywhere Save favorites, create custom "recipe playlists", search by ingredient and dietary preference Sync with your print cookbook collection via Eat Your BooksPerfect for serious home cooks and cookbook collectors alike.Go to the link https://join.ckbk.com/ckbk?code=WELLSEASONED

Mike Diago loves eating, and writing about, food, but his interest is only partly about the cuisine itself. In articles for Eater, Saveur, Chronogram, The Bittman Project and other publications, Mike has created a niche covering the critical role food and eateries play in stabilizing communities. He has written about the surprising Dominican expat tradition of holding spaghetti feasts on the beach; about a BBQ restaurant in the Bronx that has operated continuously since 1954; about a burger place in Jersey City that has anchored its community and overcome sharp racial divides.   This food-focused journalism is a side hustle, basically. In his day job, Mike is a social worker for the Peekskill school district, and over time he has successfully blended his interest in cooking with his outreach to teens. In our interview, he describes how he has invited students - many of them disengaged young men - to prepare meals together. In the process, many have found friendship and discovered that they actually do love to learn in a group setting.  Also in this interview: Eating in Beacon, Mike's backyard cookouts, growing up with a globetrotting father and more.   

Noël 2025 approche à grand pas, et Tatousenti vous propose un Noël Glacé…. Plus précisément, je suis allée rendre visite à Lionel Chauvin d'Enzo & Lilly dans ses ateliers, Bd Exelmans à Paris Petit-fils de Raymond Berthillon, Lionel aime à dire qu'il est né dans la glace. Cependant, il a voulu être libre dans ses créations et amener la glace sur des terrains de jeu encore vierge…. Quelle se glisse dans les entrées, les verrines…. Et même les apéro…Maître à bord, son imagination est sa seule limite Mais, attention, Lionel n'en oublie pas le respect de l'héritage dont la rigueur et la remise en cause permanente sont ses ingrédients indispensables. Il nous partager ses souvenirs de Noël, ses bûches et sa vision de la glace Soutenir Tatousenti :· Faire un don pour soutenir et encourager Tatousenti à continuer, cliquez ici· Site : www.tatousenti.com· Instagram : https://www.instagram.com/bettinaaykroyd/Production : Bettina Aykroyd Si cet épisode vous a plu, n'hésitez pas à laisser plein d'étoiles et un commentaire sur la plateforme Apple Podcasts et surtout à vous abonner grâce à votre application de podcasts préférée ! Cela m'aide énormément à faire découvrir Tatousenti à de nouveaux auditeurs et de nouvelles auditrices.Plan de l'épisode 0,06 : Intro générale1,27 : pourquoi faire un don à Tatousenti2,28 : Introduction de l'épisode5,14 : début de l'épisodeTatousenti, le podcast qui agite le parfum Tatousenti podcast explore le monde du parfum dans tous ses sens. Le sens de l'innovation, de la créativité et de l'audace. Chaque semaine, Bettina donne la parole à celles et ceux qui créent et imaginent le parfum de demain. On y parle parfum, saveurs, ingrédient, odeur, émotion, développement durable avec les parfumeurs et des chefs d'entreprise, des chocolatiers, des chefs cuisiniers à titre d'exemple.Bettina Aykroyd, franco-britannique et expert odeur, parfum et saveurs. Mon motto : pour bien sentir, il faut se sentir bien.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Aujourd'hui, Emmanuel de Villiers, chef d'entreprise, Joëlle Dago-Serry, coache de vie, et Mourad Boudjellal, éditeur de BD, débattent de l'actualité autour d'Alain Marschall et Olivier Truchot.

Rich History of Lebanese Baking with Maureen Abood Lebanon's culinary repertoire includes a multi-faceted baking tradition that is influenced by the country's history as much as by the diaspora the world over. Maureen Abood's new book, Lebanese Baking, offers a sweeping, deeply personal guide to the baked traditions of Lebanon. With more than 100 recipes and detailed process instruction, this is the first English-language cookbook of its kind. A tribute to Lebanese baking in all its forms, the book provides a tour in chapters, photos, recipes, and stories of the many facets of baking that make up and express the Lebanese culture of hospitality, feasting, community, sharing, and family. Growing up Lebanese American in Michigan, Maureen was immersed in a world of baking that evolved from historical traditions in Lebanon. When she finally traveled to Lebanon, she was exposed to an even broader understanding of the repertoire. The expansive population of Lebanese and Middle Easterners in Michigan also contribute to her ongoing research to capture and share Lebanese cuisine as deeply and broadly as possible. Join us with Maureen as she shares details of Lebanese Baking, its influences and her personal stories. Discover more about Maureen on her website at maureenabood.com, and enjoy shopping with a special discount using code ZAATAR15 at her Lebanese-inspired online shop of ingredients and tools at shop.maureenabood.com. Biography: Lebanese Baking is Maureen's second book on Lebanese cuisine; her first, Rose Water & Orange Blossoms: Fresh and Classic Recipes from My Lebanese Kitchen, was a Michigan Notable Book and an International Association of Culinary Professionals finalist. Her writing and recipes have appeared widely, including in the New York Times, The Washington Post, Saveur, Food52, and NPR. She teaches Lebanese cooking through her website and social media channels, and she lives in Harbor Springs and East Lansing, Michigan. Recorded via Zoom on November 19, 2025 *** CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

Hi there, happy Thursday!What I'm Reading…* Food photographer extraordinaire Eva Kolenko (who's shot more than 50 cookbooks) has a new Substack and she's pulling back the curtain on her work. (Eva joined us in our Behind the Spine series back in 2022.)* Cookbook author Marian Burros died at 92 this week. NYT obit. While she authored a dozen-plus cookbooks in her career, the strongest remembrances are around her iconic plum torte, which she published in the Times in 1983 and has remained one of the paper's most-popular recipes. You can read Pete Wells paying tribute here—or, better yet, bake one yourself. * We're right in the heart of fall cookbook season, and this year's lineup is especially rich—stunning, memorable works that I've been lucky to dive into (nearly 100 new books have already crossed my desk!). For a taste of the top titles, check out new roundups from Eater, Epicurious, and Saveur. I'll be chatting with some of the authors on Salt + Spine and can't wait to share those conversations with you.Episode 173: Deuki Hong & Matt RodbardThis week, chef Deuki Hong and journalist Matt Rodbard join us to #TalkCookbooks! Deuki's latest restaurant SŌHN is an “all-day cafe and multi-use gathering space” in San Francisco. Matt is a writer who also hosts the prolific TASTE podcast (required listening for food lovers).When their first collaborative book, Koreatown, came out in 2016, it captivated food publishing. For many readers, it was the first time Korean American food culture was presented with such energy, personality, and depth. Eight years later, Deuki and Matt returned with a new, wider-lens look.The authors are quick to note that the new book, Koreaworld, isn't a sequel. It's a dispatch from a moment when Korean food and culture are everywhere: K-pop topping the charts, Parasite winning the Oscars, Seoul cafes setting global coffee trends, and a Korean tasting menu taking the top U.S. spot on the World's 50 Best Restaurants list this year. As Deuki and Matt write in the opening to Korea World: “You are about to read the story of a culinary revolution.”In our conversation, Deuki and Matt take us behind the scenes of the ambitious project—from their travels through locations like Jeju and Seoul during the pandemic, to profiling the chefs and artisans who make up what they call “Korea World.”

What's on the Menu? Voices of Change in Food Journalism Food writing is more than recipes—it shapes culture, policy, and the guest experience at every table. In this Eating at a Meeting LIVE episode, I'm sharing clips from two powerhouse conversations recorded at the inaugural Les Dames d'Escoffier M.F.K. Fisher Women in Food & Storytelling Symposium, where Eating at a Meeting served as Media Sponsor. First up: Toni Tipton-Martin and Ruth Reichl pull back the curtain on the evolution of food journalism—from the era when recipes were relegated to “women's pages” to groundbreaking storytelling that made space for new voices. Hear how mentorship, risk-taking, and saying yes to what scares you can transform not only careers, but entire industries. Then Kat Craddock, Editor-in-Chief and CEO of SAVEUR magazine, moderates a powerful discussion with Marion Nestle and Grace Young. Together they reveal how food writing preserves culture, sparks advocacy, and even protects vulnerable communities—from exposing industry influence on public health to fighting for the survival of America's Chinatowns. These women remind us that journalism isn't just about documenting what's on the plate—it's about shaping how we understand food's role in society. For event professionals, planners, and anyone feeding communities, their insights underscore why every menu choice and every story told at the dining table matters.

Laurie Woolever is a writer, editor, public speaker, and former cook. For nearly a decade, she worked as the lieutenant to the late author, TV host and producer Anthony Bourdain.Laurie has written for the New York Times, Vogue, GQ, Food & Wine, Lucky Peach, Saveur, Bloomberg, Dissent, Roads & Kingdoms, and others.In this episode of The Leader Assistant Podcast, Laurie talks about her time working as an assistant to Mario Batali and Anthony Bourdain – prominent figures in the culinary world.Show Notes -> leaderassistant.com/342--In-person meeting planning can be a lot to manage. That's where TROOP Planner comes in. TROOP Planner is built to make life easier for busy assistants like yourself. Whether you're organizing an executive offsite, department meeting, or team retreat, TROOP keeps it simple, fast, and organized.Visit leaderassistant.com/troop to learn more! --Are you ready to level up? Enroll in The Leader Assistant Academy at leaderassistant.com/academy to embrace the Leader Assistant frameworks used by thousands of assistants. --Automate scheduling with YouCanBookMe by Capacity. Sign up for a FREE trial -> leaderassistant.com/calendar.More from The Leader Assistant... Book, Audiobook, and Workbook -> leaderassistantbook.com The Leader Assistant Academy -> leaderassistantbook.com/academy Premium Membership -> leaderassistant.com/membership Events -> leaderassistantlive.com Free Community -> leaderassistant.com/community

Today on the show, we welcome Warren Bobrow. Warren is the "Cocktail Whisperer", a culinary innovator who bridges craft spirits, botanical traditions, and cannabis. His six books are:Apothecary CocktailsWhiskey CocktailsBitters and Shrub Syrup CocktailsCannabis CocktailsThe Craft Cocktail CompendiumWhiskey CocktailsApothecary Cocktails (French version)Bobrow has published six books on mixology and written articles for Saveur magazine, Voda magazine, Forbes Magazine, Whole Foods-Dark Rye, Distiller, Beverage Media, DrinkupNY, and many other periodicals.

Discover Lafayette welcomes Marcelle Bienvenu, cookbook author and food writer who has been preparing Cajun and Creole dishes since the 1960s. A St. Martinville native, she still lives there with her husband, Rock Lasserre. Marcelle has written about Creole and Cajun cooking for The Times-Picayune, Time-Life Books, and has been featured in Garden & Gun, Food & Wine, Saveur, Southern Living, Redbook, The New York Times, Louisiana Life, and Acadiana Profile. She authored Who's Your Mama? Are You Catholic and Can You Make a Roux?, as well as Who's Your Mama? The Sequel, and Cajun Cooking for Beginners. She co-edited Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans, which was nominated for a James Beard Award in 2009. Marcelle worked with Emeril Lagasse for 15 years and coauthored several cookbooks with him, including Louisiana Real & Rustic, Emeril's Creole Christmas, Emeril's TV Dinners, and Every Day's a Party. She also owned and operated the beloved restaurant Chez Marcelle in Broussard, at the former Billeaud Family Plantation site. She has worked at legendary restaurants including Commander's Palace and K-Paul's Louisiana Kitchen in New Orleans, and taught for 11 years at the Chef John Folse Culinary Institute at Nicholls State University. Growing Up in St. Martinville “When I was a youngster, it was idyllic. You could ride your bike anywhere. Nobody cared where you were going. We could go around the block and ask all the ladies, ‘What do you have for supper tonight?' If I liked hers better than mine, I could stay with her. Everybody on our block was related.” Her father's family owned The Teche News, and she grew up folding papers and helping with printing: “Besides the newspaper, Daddy did wedding invitations, football programs. I used to hate it because my hands were always full of ink… Mama would fix the sandwiches at the newspaper office because we never went home on paper day until late. The ink was all over your bread.” She credits her early love of cooking to meals at family camps on Vermilion Bay: "My father was a Boy Scout leader, and we had a camp at Granddad's on Vermilion Bay, at Sycamore Point, and we had one in the Basin. A lot of our meals were cooked on an open fire wood bar. And I thought that was absolutely fabulous. So I would sit at my daddy's elbow with his beer. I was beer holder. I would say, shouldn't you go medium low? You don't have a dial, you'd have to move it. I became infatuated with that. I thought that was just marvelous. “We were laughing the other day about when we were little, nobody said, oh, we're going to have Cajun food. Are we going to New Orleans? Can we have Creole food? We never would. Nobody ever said that." An interesting side note: Marcelle is the aunt of Louisiana Gov. Jeff Landry. His mother and Marcelle's sister, Edna Bienvenu Landry, died in 2019. Our governor also unfortunately recently lost his father, architect and business owner, Al James Landry, on July 30, 2025. The Start of a Culinary Career In 1971, while working at The Times-Picayune, Marcelle met the Time-Life Books crew. “They were thinking of doing a book on Acadian Creole cooking… We were supposed to be only a chapter in the Southern book, but we ended up with a whole book.” Working with the Brennans and legendary chef Paul Prudhomme shaped her approach: “He really brought Cajun cooking up to another level… It was absolutely wonderful to see them marrying those two cuisines to see what they came up with." Before Prudhomme joined Commander's Palace, no one in New Orleans was serving chicken and andouille sausage gumbo. Chez Marcelle Marcelle's uncle offered to finance a restaurant in Broussard, and they transformed the old Billeaud Plantation home: “We did fabulously for almost four years and then the whole business… the oil industry crashed. It happened so fast my CPA called to ask if we had closed.

Hunter Lewis joined us in the studio for an entertaining conversation about his career working in food media. Hunter has led Food & Wine as editor in chief since 2017, and before that he held editorial roles at Cooking Light, Southern Living, Bon Appétit, and Saveur. That is some résumé, and we talk through his various stops as well as digging into the terrific work currently being done at Food & Wine. We also asked him about the general health of editorial in 2025. It's an interesting time to be doing what we do, and he doesn't hold back.Subscribe to This Is TASTE: Apple Podcasts, Spotify, YouTube See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Welcome to Mysteries to Die For and this Toe Tag.I am TG Wolff and am here with Jack, my piano player and producer. This is normally a podcast where we combine storytelling with original music to put you at the heart of mystery. Today is a bonus episode we call a Toe Tag. It is the first chapter from a fresh release in the mystery, crime, and thriller genre.Today's featured release is Calypso Blue by Brian SilvermanCalypso Blue is an amateur sleuth mystery. New York transplant Len Buonfiglio carved out a business on the island of St. Pierre with a sports bar. Now the Marine veteran is finding a place in the community as the man people come to when they have problems. Maurizio Loffredo has returned to the island, to the wife he abandoned, and he's brought trouble. An art investment deal gone sideways, Len agrees to help Maurizio recover stolen merchandise in hopes of squaring the deal. But hope, as they say, is not a strategy. Bottom line: Calypso Blue is for you if you like amateur sleuths with an island flairThe Calypso Blue was released from Down & Out and is promoted by Partners In Crime Tours and is available from AMAZON LINK and other book retailers.About Brian SilvermanBrian Silverman's writing career has spanned over 30 years. He has written about travel, food, and sports for publications including the New York Times, Saveur, Caribbean Travel and Life, the New Yorker, and others. His short fiction has appeared in numerous publications, including Mystery Tribune, Down and Out Magazine, and Mystery Weekly. His stories appeared in The Best American Mystery Stories in 2018 and 2019, and The Best American Mystery and Suspense Stories 2021. Freedom Drop is his first published novel. He lives in Harlem, New York, with his wife, Heather, and his sons, Louis and Russell. Catch Up With Brian Silverman:www.BrianSilvermanWrites.comWondering what to read after you finish Calypso Blue? Partners in Crime Tours is your ultimate destination for all things mystery, crime, thriller, and cozy! Since 2011, they've been working to fill bookshelves with gripping and heart-pounding reads. Discover new mystery series and connection with other fans with Partners in Crime. Look up Partners in Crime Tours on the web or your favorite social media -https://partnersincrimetours.com.And Authors, whether you're looking to promote your latest thriller, discover a new mystery series, or connect with fellow fans of the genre, PICT has you covered. Check out their promotion options that come with the personal attention of a dedicated coordinator.Join us next week for our next episode in Season 8 Anything but Murder. A frame job is our featured murderless crime in “The Joker is Wild” by Debra H. Goldstein.

Welcome to Mysteries to Die For and this Toe Tag.I am TG Wolff and am here with Jack, my piano player and producer. This is normally a podcast where we combine storytelling with original music to put you at the heart of mystery. Today is a bonus episode we call a Toe Tag. It is the first chapter from a fresh release in the mystery, crime, and thriller genre.Today's featured release is Freedom Drop by Brian SilvermanFreedom Drop is an amateur sleuth mystery. New York transplant Len Buonfiglio carved out a business on the island of St. Pierre with a sports bar. Now the Marine veteran is finding a place in the community as the man people come to when they have problems. With a pot of island stew, Mrs. Johns hires Len to bring her jailed son home. A task that is easier said than done.Bottom line: Freedom Drop is for you if you like amateur sleuths with an island flairThe Freedom Drop was released from Down & Out Books and is promoted by Partners In Crime Tours and is available from AMAZON LINK and other book retailers.About Brian SilvermanBrian Silverman's writing career has spanned over 30 years. He has written about travel, food, and sports for publications including the New York Times, Saveur, Caribbean Travel and Life, the New Yorker, and others. His short fiction has appeared in numerous publications, including Mystery Tribune, Down and Out Magazine, and Mystery Weekly. His stories appeared in The Best American Mystery Stories in 2018 and 2019, and The Best American Mystery and Suspense Stories 2021. Freedom Drop is his first published novel. He lives in Harlem, New York, with his wife, Heather, and his sons, Louis and Russell.www.BrianSilvermanWrites.com

On continue le débrief de la Draft des 32 équipes ! Au programme aujourd'hui, les Detroit Lions.Comme souvent, la franchise du Michigan s'est tourné vers les lignes pour renforcer son effectif, avec les bons profils à disposition ?Le meilleur choix, le plus mauvais, le plus intrigant, tous ces choix vont être analysés par Grégory Richard et Alexandre Lauque au micro.Bonne écoute ! Become a member at https://plus.acast.com/s/touchdown-actu-nfl-podcast. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Betsy Andrews is a James Beard Award–winning journalist who edited at Saveur magazine during some of its most fruitful years. She's been traveling the Central California coast and staying there with family since childhood, and these travels are the topic of the terrific book she coauthored with the chef Scott Clark. Coastal: 130 Recipes from a California Road Trip is a wonderful read, and we talk about how Betsy turned road-tripping into such a colorful book. We also dig into Betsy's journalism career, reviewing restaurants for the New York Times, and her work at Saveur.And, at the top of the show, it's the return of Three Things, where Aliza and Matt talk about what is exciting them in the world of restaurants, cookbooks, and the food world as a whole. On this episode: A very special salad, Primis Imports is selling incredible Greek products, Momofuku Soy & Scallion Noodles leads to many possibilities. Also: Non-alcoholic sparkling cider from Rose Hill Farm, The Last Bimbo of the Apocalypse playing off-Broadway is a riot, and Nice Cans is a new tinned fish of the moment.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. Check out more episodes:This Is TASTE 323: We ❤️ Saveur with Dorothy KalinsThis Is TASTE 324: We ❤️ Saveur with Colman AndrewsThis Is TASTE 325: We ❤️ Saveur with Kat Craddock See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Latest up from Spoken Label (Author / Artist Podcast) features making his debut,Rich Rubin, author the day before it rained.Rubin's debut book 'The Day Before It Rained' is described as an eclectic collection of short stories ranging from quirky portraits to tales of LGBTQ+ relationships; plus eccentric takes on friendship, romance, and everything in between. Whether period pieces or modern day works, from the magical to the mundane, from the heart of Kansas to the Yorkshire moors or the Tunisian desert, the stories span the years, travel the globe, and explore the spectrum of emotions. The author's characters discover love, loss, hope, and fear—in other words, the dubious joy of being human.Rich Rubin has written fiction for decades. He also spent thirty years writing about travel and food (the best job in the world, literally), with over 1000 stories in print in such publications as Travel & Leisure, National Geographic Traveler, Saveur, The Los Angeles Times, Boston Globe, Washington Post, Chicago Tribune, Out and About, and others.More about Rich can be found on his website which is: https://www.richrubinwriter.com/

“ I certainly learned about how media works — our faces and our stories weren't included. That was my bat signal to make that change.”Nicole Ponseca is a pioneering voice in the culinary world and one of the most respected thought leaders in the Hospitality and Filipino community. Nicole has proven herself on the NYC scene with critically acclaimed restaurants, Maharlika and Jeepney. She revolutionized perceptions of Filipino food in the United States, turning bold and authentic flavors into a movement that resonated with diners, critics, and food enthusiasts alike. Her debut cookbook, I Am a Filipino, is a James Beard Award finalist and hailed as a definitive work on Filipino cuisine, celebrated as a cookbook of the year and top lists from The New Yorker, NY Times, LA Times, Saveur, Food and Wine, Chicago Tribune and more. Nicole's unconventional career journey began in advertising, but but found her true calling in food and culture. By night, she spent a decade in every restaurant role imaginable—hostess, server, bartender, manager—learning the ins and outs of the industry to fulfill her mission. Namely, the creation of Maharlika and Jeepney, two groundbreaking establishments that introduced Filipino dishes like Kamayan feasts to the mainstream and became cultural hubs for the Filipino community and a signal that Filipino food was claiming its seat at the culinary table. You'll enjoy this conversation blending storytelling, food, and cultureThis conversation was hosted by FrieMMd of the Pod Lisa Angulo Reid —sharing conversations with Filipino and Asian American changemakers. Lisa also happens to be the Co-Founder & CEO of Dear Flor - the first infused gummy with classic Filipino flavors. Learn more @ DearFlor.com Learn more about your ad choices. Visit megaphone.fm/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

“ I certainly learned about how media works — our faces and our stories weren't included. That was my bat signal to make that change.” Nicole Ponseca is a pioneering voice in the culinary world and one of the most respected thought leaders in the Hospitality and Filipino community. Nicole has proven herself on the NYC scene with critically acclaimed restaurants, Maharlika and Jeepney. She revolutionized perceptions of Filipino food in the United States, turning bold and authentic flavors into a movement that resonated with diners, critics, and food enthusiasts alike. Her debut cookbook, I Am a Filipino, is a James Beard Award finalist and hailed as a definitive work on Filipino cuisine, celebrated as a cookbook of the year and top lists from The New Yorker, NY Times, LA Times, Saveur, Food and Wine, Chicago Tribune and more. Nicole's unconventional career journey began in advertising, but but found her true calling in food and culture. By night, she spent a decade in every restaurant role imaginable—hostess, server, bartender, manager—learning the ins and outs of the industry to fulfill her mission. Namely, the creation of Maharlika and Jeepney, two groundbreaking establishments that introduced Filipino dishes like Kamayan feasts to the mainstream and became cultural hubs for the Filipino community and a signal that Filipino food was claiming its seat at the culinary table. You'll enjoy this conversation blending storytelling, food, and culture This conversation was hosted by FrieMMd of the Pod Lisa Angulo Reid —sharing conversations with Filipino and Asian American changemakers. Lisa also happens to be the Co-Founder & CEO of Dear Flor - the first infused gummy with classic Filipino flavors. Learn more @ DearFlor.com Learn more about your ad choices. Visit megaphone.fm/adchoices

The Author Events Series presents Laurie Woolever | Care and Feeding: A Memoir  REGISTER In Conversation with Reem Kassis In this moving, hilarious, and insightful memoir, Laurie Woolever traces her path from a small-town childhood to working at revered restaurants and food publications, alternately bolstered and overshadowed by two of the most powerful men in the business. But there's more to the story than the two bold-faced names on her resume: Mario Batali and Anthony Bourdain. Behind the scenes, Laurie's life is frequently chaotic, an often pleasurable buffet of bad decisions at which she frequently overstays her welcome. Acerbic and wryly self-deprecating, Laurie attempts to carve her own space as a woman in this world that is by turns toxic and intoxicating. Laurie seeks to try it all--from a seedy Atlantic City strip club to the Park Hyatt Tokyo, from a hippie vegetarian co-op to the legendary El Bulli--while balancing her consuming work with her sometimes ambivalent relationship to marriage and motherhood. As the food world careens toward an overdue reckoning and Laurie's mentors face their own high-profile descents, she is confronted with the questions of where she belongs and how to hold on to the parts of her life's work that she truly values: care and feeding. Laurie Woolever has written about food and travel for the New York Times, GQ, Saveur, and many others. Reem Kassis is a Palestinian writer and author of the best-selling and award-winning cookbooks The Palestinian Table (2017) and The Arabesque Table (2021) and the children's book We Are Palestinian (2023). Her writing regularly appears in The New York Times, The Atlantic, The Wall Street Journal and The Washington Post in addition to various news outlets, magazines and academic journals. She grew up in Jerusalem, then obtained her undergraduate and MBA degrees from UPenn and Wharton and her MSc in social psychology from the London School of Economics. She now lives in the Philadelphia area with her husband and three daughters. The 2024/25 Author Events Series is presented by Comcast. Because you love Author Events, please make a donation when you register for this event to ensure that this series continues to inspire Philadelphians. Books will be available for purchase at the library on event night! All tickets are non-refundable. (recorded 3/18/2025)

The Author Events Series presents Laurie Woolever | Care and Feeding: A Memoir  REGISTER In Conversation with Reem Kassis In this moving, hilarious, and insightful memoir, Laurie Woolever traces her path from a small-town childhood to working at revered restaurants and food publications, alternately bolstered and overshadowed by two of the most powerful men in the business. But there's more to the story than the two bold-faced names on her resume: Mario Batali and Anthony Bourdain. Behind the scenes, Laurie's life is frequently chaotic, an often pleasurable buffet of bad decisions at which she frequently overstays her welcome. Acerbic and wryly self-deprecating, Laurie attempts to carve her own space as a woman in this world that is by turns toxic and intoxicating. Laurie seeks to try it all--from a seedy Atlantic City strip club to the Park Hyatt Tokyo, from a hippie vegetarian co-op to the legendary El Bulli--while balancing her consuming work with her sometimes ambivalent relationship to marriage and motherhood. As the food world careens toward an overdue reckoning and Laurie's mentors face their own high-profile descents, she is confronted with the questions of where she belongs and how to hold on to the parts of her life's work that she truly values: care and feeding. Laurie Woolever has written about food and travel for the New York Times, GQ, Saveur, and many others. Reem Kassis is a Palestinian writer and author of the best-selling and award-winning cookbooks The Palestinian Table (2017) and The Arabesque Table (2021) and the children's book We Are Palestinian (2023). Her writing regularly appears in The New York Times, The Atlantic, The Wall Street Journal and The Washington Post in addition to various news outlets, magazines and academic journals. She grew up in Jerusalem, then obtained her undergraduate and MBA degrees from UPenn and Wharton and her MSc in social psychology from the London School of Economics. She now lives in the Philadelphia area with her husband and three daughters. The 2024/25 Author Events Series is presented by Comcast. Because you love Author Events, please make a donation when you register for this event to ensure that this series continues to inspire Philadelphians. Books will be available for purchase at the library on event night! All tickets are non-refundable. (recorded 3/18/2025)

When Mickey Barnes becomes and expendable to escape his problems on Earth, he'll uncover that his life is worth living to uncover the corruption and exploitation of their chosen leaders.This week we take to the sky, back-up our memories to a brick, and mix up the finest tea cocktail that we brought with us from Earth.Join us for bluffing aliens, love, food poisoning, sauce, and a chat about Mickey 17!Cocktail comes from Saveur!⁠⁠Merch Shop⁠⁠⁠⁠⁠⁠⁠⁠Patreon⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠Bluesky⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠https://www.drinkthemovies.com⁠⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠Discord⁠⁠⁠⁠*Please Drink Responsibly*

In this special Valentine's Day episode, host Jason Blitman talks to February's Read with Jenna author, Jessica Soffer (This is a Love Story). From New York City's Central Park to the evocative smell of street food, Jason and Jessica explore the romantic and the realist perspectives on love. They share some personal loves, book and story recommendations, and even a few favorite food-related love stories. This episode is for both the hopeless romantics and steadfast realists. Jessica Soffer is the author of This Is a Love Story and Tomorrow There Will Be Apricots. She grew up in New York City, attended Connecticut College, and earned her MFA at Hunter College. Her work has appeared in Granta, The New York Times, Real Simple, Saveur, The Wall Street Journal, Vogue, and on NPR's Selected Shorts. She teaches creative writing to small groups and in the corporate space and lives in Sag Harbor, New York, with her family.BOOK CLUB!Use code GAYSREADING at checkout to get first book for only $4 + free shipping! Restrictions apply.http://aardvarkbookclub.comWATCH!https://youtube.com/@gaysreading FOLLOW!Instagram: @gaysreading | @jasonblitmanBluesky: @gaysreading | @jasonblitmanCONTACT!hello@gaysreading.com

 This is a vintage selection from 2006The BanterThe Guys talk about Long Island wines and what the future may hold. When is a wine like a snarky adolescent? The ConversationThe Restaurant Guys have Colman Andrews, editor-in-chief of Saveur magazine, to talk about the often unsung region of Campbeltown scotch. Colman goes over the broad strokes then gets into the nitty gritty details of what makes scotch so varied and gives it a sense of place. He also gives his thoughts about the next big beverage on the horizon. Was he correct?The Inside TrackThe Guys and Colman are in agreement about the culture and traditions around food and beverage being an integral part of the enjoyment. Colman wrote, “I like the trappings of imbibing, the company it keeps, the restaurants and cafes and bars and the people who gather in them. I drink, frankly, because I like the glow, the softening of hard edges, the faint anesthesia. I like the way my mind races one zigzag step ahead of logic. I like that flash flood of the unexpected, utter joy that courses quickly through me between this glass and that one.”Mark: Did you really say that? Colman: I must have been drinking when I wrote that.  -Colman Andrews on The Restaurant Guys Podcast 2006BioColman Andrews started off as a restaurant reviewer. He went on to write for lifestyle magazines, guest review for the Los Angeles Times and served as senior editor for New West magazine. In 1994, Andrews became a co-founder of Saveur magazine and later editor-in-chief. During his tenure, Andrews won six James Beard Journalism Awards, and in 2000, Saveur became the first food magazine to win the American Society of Magazine Editors' award for General Excellence. He left Saveur in 2006, becoming the restaurant columnist for Gourmet where Reichl was editor-in-chief.He has written numerous cookbooks captivating the cuisine of specific regions and cultures (Catalan, The Riviera, Ireland, Italy, etc) as well as a book about Ferran Adria.InfoSaveur magazinehttps://www.saveur.com/To get the recipe for Caipirinha, email TheGuys@RestaurantGuysPodcast.comOur Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

Ben Mims is a highly regarded James Beard Award-nominated cookbook author and food writer with a passion for crafting inventive, accessible recipes. Over his career, Mims has established himself as a dynamic presence in the culinary world, contributing to some of the most prestigious food publications and platforms. His expertise as a food columnist, editor, and recipe developer has been showcased in renowned outlets like the Los Angeles Times, Food & Wine, Saveur, Lucky Peach, and BuzzFeed's Tasty. In addition to his editorial work, Mims has penned three celebrated cookbooks, where his signature style of blending comfort food with innovative techniques is on full display. His recipes are noted for their creativity, practical approach, and ability to bring a fresh perspective to classic dishes. His contributions to the food industry have earned him spots in the annual anthology Best Food Writing, further solidifying his role as a key figure in contemporary food media. Known for his versatility and wide-ranging culinary knowledge, Mims has become a go-to expert for both home cooks and food enthusiasts alike, offering recipes and insights that make gourmet cooking approachable and fun. His continued influence in the culinary world reflects his deep commitment to making good food accessible and enjoyable for everyone. In this recipe, we discuss: How Ben fell in love with cooking Paving the way with journalism and culinary school degrees How an internship with Saveur magazine led to a full-time test kitchen job Landing a coveted job as a food columnist for the L.A. Times How he got his first cookbook contract Tips on making yourself marketable as a freelance food writer The challenges of researching and writing his latest cookbook, Crumbs  Some of the interesting tidbits about cookies that can be found in Crumbs  Ben's best kitchen tip on storing spices  Ben's advice on making videos for social media  And much more!   Episode Sponsored by​ Puratos   Need ingredients ASAP? The MyPuratos webshop has your back 24/7 with what you need, when you need it. Order and reorder online instantly––no sales reps, no hassle. Plus, check out consumer insights and add recipe ingredients to your cart with a click. Right now, get 20% off your first order. Visit Puratos.us and click on MyPuratos to sign up and order today.  

In this episode of The Psychedelic Podcast, Paul F. Austin welcomes food and nature writer Eugenia Bone to discuss her new book, "Have a Good Trip: Exploring the Magic Mushroom Experience." Find full show notes and links here: https://thethirdwave.co/podcast/episode-280?ref=278 Drawing from extensive research, personal experimentation, and interviews, Eugenia shares insights into the world of psilocybin mushrooms, from cultivation to ceremonial use. She explores the intersection of citizen science and clinical research, the role of indigenous wisdom, and offers a balanced perspective on the current psychedelic renaissance. Eugenia Bone is food and nature writer whose work has appeared in many anthologies, magazines, and newspapers, including The New York Times, The National Lampoon, Saveur, Gourmet, BBC Science, and The Wall Street Journal, where she is a frequent book reviewer. She is a member of the National Association of Science Writers and former president of the New York Mycological Society. She is faculty at the New York Botanical Garden where she teaches classes on psychedelic mushrooms and mycophagy. She is the author or co-author of nine books on food and biology, and has won or been nominated for a variety of awards, including the Nautilus Award, the Colorado Book Award and the James Beard Award. Eugenia has been featured on many dozens of radio shows and podcasts, lectured widely in diverse venues like The New York Public Library, the Denver Botanical Garden and The telluride Mushroom Festival where she is a regular presenter. She is featured in the documentary directed by Louie Schwartzberg, Fantastic Fungi (2019), and in the Netflix children's show about food, Waffles + Mochi (the mushroom episode) produced by Michele Obama's Higher Ground Productions. Highlights: Introduction to Eugenia's new book and her approach to writing about psychedelics  The process of researching and writing "Have a Good Trip" The "Noccers" of Seattle: Urban mushroom cultivation activists Experience with indigenous ceremonies and curanderas Personal journey with mushroom cultivation The role of citizen science in psychedelic research Insights from microdosing experiences Final wisdom about having a good trip Episode Links: Eugenia's website Eugenia's book, Have a Good Trip Instagram: @EugeniaGBone Eugenia's Substack These show links may contain affiliate links. Third Wave receives a small percentage of the product price if you purchase through the above affiliate links. Episode Sponsor: The Practitioner Certification Program by Third Wave's Psychedelic Coaching Institute.

Detroit-area author Lynne Golodner's newest novel, Cave of Secrets arrived this August. Lynne made multiple midlife pivots in her life, moving from journalism to a complete commitment to her own writing-focused businesses. She actively chose to chase the things she most wanted — and found them. While dedicated to her own craft – 10 books and counting — she lifts up other writers in other ways, including running her own coaching, publishing and marketing businesses. She speaks with great expertise on balancing life as a writer and entrepreneur, and the culture of women writers supporting each other.  Her other books include Women of Valor, two poetry collections, and six nonfiction books, including Hide and Seek: Jewish Women and Hair Covering and The Flavors of Faith: Holy Breads. She has written thousands of articles and is a marketing entrepreneur, writing coach and host of the ⁠Make Meaning Podcast⁠. After working as a journalist in New York and Washington, D.C., Lynne returned to her native Detroit to pursue a freelance writing career and teach writing. In 2007, she created ⁠Your People⁠, a marketing and public relations company with a focus on storytelling, relationships and higher purpose. Over the years, Your People has worked with the yoga industry, nonprofits and in K-12 and Higher Education, with a specialty in Waldorf/Steiner schools. Today, the company focuses solely on guiding authors in building brands and marketing their writing. Lynne's journalistic and creative nonfiction writing has appeared in Saveur, the Chicago Tribune, Better Homes and Gardens, Midwest Living, the Detroit Free Press, ⁠Porridge Magazine⁠, the ⁠Jewish Literary Journal⁠, ⁠The Good Life Review⁠, ⁠Hadassah Magazine⁠, ⁠The Forward⁠, ⁠Valiant Scribe⁠, ⁠Story Unlikely⁠, ⁠bioStories,⁠ ⁠The Dillydoun Review,⁠ Adelaide Magazine, QuibbleLit and ⁠YourTango⁠, among many more publications. Plus, one of Lynne's creative nonfiction essays was a finalist in the Annie Dillard Creative Nonfiction contest at Bellingham Review. As a Writing Coach and Literary Instructor, Lynne teaches writing around the world, leads writers' retreats and facilitates The Writers Community. She provides 1:1 Writing Coaching and Developmental Editing services as well. Lynne fuses her Marketing expertise with her Writing background in webinars and masterminds focused on arming writers with the tools to market their work and build consistent, compelling author brands. In 2023, Lynne founded ⁠Scotia Road Books⁠, a hybrid publisher for women over 40 to bring strong stories and stronger voices to a market that often overlooks this powerful population. Lynne's novel, Woman of Valor, was the first publication produced by ⁠Scotia Road Books⁠ in September 2023. Lynne chose the name, Scotia Road Books, because of the symbolic path an author takes toward publication. Plus, Scotia – the ancient word for Scotland – represents independence, rebellion, culture and identity, knowing who you are and dedication to being your truest self. While she happens to live on Scotia Road, Lynne built the press in the image of this symbolism and layered meaning. Lynne graduated from the University of Michigan (BA, Communications/English) and Goddard College (MFA, Writing) and earned a Certificate in Entrepreneurship from the Goldman Sachs 10,000 Small Businesses program through Wayne State University in 2018. She is the mother of four young adults and lives in Huntington Woods, Michigan. Lynne is at work on her next novel. Learn more: ⁠lynnegolodner.com⁠ ⁠https://makemeaning.org⁠⁠⁠⁠⁠ ⁠https://yourppl.com⁠⁠ Substack: ⁠Rebel Author Newsletter⁠ https://www.facebook.com/LynneGolo https://www.instagram.com/lynnegolodner/ --- Support this podcast: https://podcasters.spotify.com/pod/show/maria-leonard-olsen/support

Ben Mims is a cookbook author, food writer, and recipe developer based in Los Angeles. He's worked at major media outlets like the Los Angeles Times, Food & Wine, Saveur, and Lucky Peach, and he's the author of the great new baking book Crumbs: Cookies and Sweets from Around the World. Crumbs is something of a cookie encyclopedia, sharing the old-world history and contemporary adaptations of global cookie traditions like Italian Waffle Cookies and Okinawan Brown Sugar Shortbread. In this episode, Ben goes deep on his lengthy research and recipe development process.Also on the show Aliza and Matt talk about a recent trip Philadelphia, a great food town. Mentioned on the episode: Cookbooks and Convos, Palizzi Social Club, Ray's Cafe & Tea House, South Philly Barbacoa, Meeting House, High Street, Zahav, Kalaya.Take our listener survey! We'd love to to hear who we should invite into our studio for an interview and TASTE Check.MORE FROM BEN MIMSCrumbs [official]It's Comfort Cooking Season: Recipes for the Start of Fall [LA Times]This Is TASTE 481: Fall Cookbooks with Nok Suntaranon of Kalaya's Southern Thai Kitchen See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Molly Yeh is a food blogger, Food Network host, restaurant owner, and cookbook author. But before she entered the food space, she spent her early career in a different industry: music. While studying classical percussion at Juilliard, she realized how much she loved trying new restaurants in New York and cooking for her friends. Soon, she launched her food blog, My Name Is Yeh, and after playing music and working on her blog for a few years in Brooklyn, she moved to her husband's family's beet farm in Minnesota. There, she poured herself into cooking and food writing, and her blog took off. In 2015, Saveur named it Food Blog of the Year. Today, her food network show, Girl Meets Farm, is currently in its 13th season; she's been nominated for a James Beard Foundation Media Award for Outstanding Personality/Host; her most recent book, Home Is Where the Eggs Are, is a New York Times bestseller; and so much more. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Eric Kim, staff writer and essayist for The New York Times food section, introduces us to his mother Jean's exceptional Korean cooking, and to the suburban Atlanta kitchen he grew up in. It was there that Eric developed a love for traditional Korean cooking, and it was the same kitchen he would return to as an adult to write his debut cookbook, Korean American: Food That Tastes Like Home. His mother Jean was his chief recipe taster, and his inspiration for the delicious Kimchi Jjigae found in its pages. Eric Kim is a New York Times staff writer and essayist born and raised in Atlanta, Georgia. His debut cookbook, Korean American: Food That Tastes Like Home (Clarkson Potter, 2022), was an instant New York Times Best Seller. A former digital manager for the Food Network and contributing editor for Saveur magazine, he now hosts regular videos on NYT Cooking's YouTube channel and writes a monthly column for The New York Times Magazine. He lives in New York City with his rescue dog, Q. Hosted on Acast. See acast.com/privacy for more information.

Sloppy Joe, Hot Brown, and the Reuben are all well-known sandwiches, and they are all named after people. Though the specific person is argued in two of these cases.  Research: “Bechamel.” Oxford Reference. https://www.oxfordreference.com/display/10.1093/oi/authority.20110803095454669 “Bechamel Sauce.” ChefIn. https://chefin.com.au/dictionary/bechamel-sauce/#:~:text=History%20of%20b%C3%A9chamel%20sauce,(wife%20of%20Henry%20II). Beck, Katherine. “The Controversial Origins Of The Sloppy Joe.” Tasting Table. Jan. 26, 2023. https://www.tastingtable.com/968736/the-controversial-origins-of-the-sloppy-joe/ Blitz, Matt. “The True Story of Ernest Hemingway's Favorite Bar. Food & Wine. June 22, 2017. https://www.foodandwine.com/travel/bars/ernest-hemingway-favorite-bar-true-story Fix, John. “Papa Wrote Here.” The Miami News. May 12, 1962. https://www.newspapers.com/image/302005791/?terms=sloppy%20joe&match=1 “Hot Brown Sandwich History and Recipe.” What's Cooking America. https://whatscookingamerica.net/history/sandwiches/hotbrownsandwich.htm “The Brown Hotel.” Historic Hotels of America. https://www.historichotels.org/us/hotels-resorts/the-brown-hotel/history.php#:~:text=In%20the%20early%201980s%2C%20the,obtained%20the%20building%20in%202006. “J. Graham Brown.” The Courier-Journal. August 8, 1927. https://www.newspapers.com/image/107676260/?terms=%22james%20graham%20brown%22&match=1 Kral, George. “How the Gooey, Cheesy Hot Brown Became a Kentucky Icon.” Eater. Jan. 3, 2019. https://www.eater.com/2019/1/3/18165719/kentucky-hot-brown-history-recipe-brown-hotel-louisville “LOUISVILLE'S CULINARY ICON, THE HOT BROWN.” The Brown Hotel. https://www.brownhotel.com/dining/hot-brown Manoff, Arnold. “Reuben and His Restaurant: The Lore of a Sandwich.” Federal Writers Project. 1938. https://www.loc.gov/item/wpalh001447/ Martinelli, Katherine. “True to Its Design, the Origin of the Reuben Sandwich Is Messy, Too.” Eat This, Not That! January 16, 2019. https://www.eatthis.com/reuben-sandwich-origin/ Matte, Lisa Curran. “The Hotly Contested Origin Of The Reuben Sandwich.” Tasting Table. Nov. 13, 2022. https://www.tastingtable.com/1095929/the-hotly-contested-origin-of-the-reuben-sandwich Monaco, Emily. “The Untold Truth of Sloppy Joes.” Mashed. March 28, 2023. https://www.mashed.com/270915/the-untold-truth-of-sloppy-joes/ “National Sloppy Joe Day.” National Day Calendar. https://www.nationaldaycalendar.com/national-day/national-sloppy-joe-day-march-18 Ngo, Hope. “What Is Béchamel Sauce And What Is It Used For?” Mashed. June 2, 2021. https://www.mashed.com/413609/what-is-bechamel-sauce-and-what-is-it-used-for/ “Pizza Sauce Brings Italian Food to Your Table.” The Sacramento Bee. Dec. 16, 1970. https://www.newspapers.com/image/619758051/?terms=sloppy%20joe&match=1 “Philanthropist J. Graham Brown Dies.” The Courier-Journal. March 31, 1969. https://www.newspapers.com/image/109504942/?terms=%22james%20graham%20brown%22&match=1 Ramsey, Sarah. “The History of the Kentucky Hot Brown Sandwich.” Wide Open Country. July 19, 2019. https://www.wideopencountry.com/the-history-of-the-kentucky-hot-brown-sandwich/ Ramsey, Sarah “Where did the Sloppy Joe come from?” Wide Open Country. May 19, 2020. https://www.wideopencountry.com/sloppy-joe/ Scotti, Ippolita Douglas. “Was bechamelle really French, or an ancient Florentine sauce?” Flapper Press. March 6, 2019. https://www.flapperpress.com/post/was-bechamelle-really-french-or-an-ancient-florentine-sauce Senyei, Kelly. “Inside the Home of the Hot Brown Sandwich.” Epicurious. April 4, 2013. https://www.epicurious.com/expert-advice/hot-brown-sandwich-tips Singer, Phyllis. “Sloppy joes have chapter in food history.” The Courier. June 19, 1992. https://www.newspapers.com/image/359626043/?terms=sloppy%20joe&match=1 “Sloppy Joe's Cocktails Manual.” 1932. Havana, Cuba. Accessed online: https://euvs-vintage-cocktail-books.cld.bz/1932-Sloppy-Joe-s/II “Sloppy Joe History: The Origins of this Iconic Comfort Food.” Blue Apron. https://blog.blueapron.com/a-history-of-the-sloppy-jo/#:~:text=The%20Sloppy%20Joe's%20history%2C%20however,and%20the%20sandwich's%20official%20name. Taliaferro, Georgianna. “Sloppy Joe's: From Behind the Bar.” The Virginian-Pilot. March 12, 1950. https://www.newspapers.com/image/845602519/?terms=sloppy%20joe&match=1 Town Hall Delicatessen. https://townhalldeli.com/ Valdes, Rosa Tania. “Once Havana's most famous bar, Sloppy Joe's reopens after 50 years.” Reuters. April 12, 2013. https://www.reuters.com/article/us-cuba-sloppyjoes-idUSBRE93B18620130412/ “Was the Reuben Sandwich invented in Omaha?” History Nebraska. https://history.nebraska.gov/was-the-reuben-sandwich-invented-in-omaha/ Weil, Elizabeth. “My Grandfather Invented the Reuben Sandwich. Right?” New York Times. June 7, 2013. https://www.nytimes.com/2013/06/09/magazine/my-grandfather-invented-the-reuben-sandwich-right.html Weil, Elizabeth. “Who really invented the Reuben?” Saveur. Sept. 6, 2016. https://www.saveur.com/reuben-sandwich-origin-history/ Wenz, Rod. “Louisville, State to Reap Benefits of Brown Legacy.” The Courier-Journal. April 10, 1969. https://www.newspapers.com/image/109539070/?terms=%22james%20graham%20brown%22&match=1 See omnystudio.com/listener for privacy information.