Podcasts about Saveur

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/

Un peu de lecture en cette période de vacances. Laurent Munster de "Mi-orge, mi-houblon" s'est plongé dans la bd intitulée Bierologix (éd. Dunod graphic)... Un livre qui s'adresse aux passionnés de bières, mais pas que ! Tout savoir sur ce breuvage, c'est le pari de cette bd. Pari tenu ? Réponse avec notre chroniqueur. Merci pour votre écoute Tendances Première, c'est également en direct tous les jours de la semaine de 10h à 11h30 sur www.rtbf.be/lapremiere Retrouvez tous les épisodes de Tendances Première sur notre plateforme Auvio.be : https://auvio.rtbf.be/emission/11090 Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement. Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

durée : 00:02:49 - À la découverte du poireau des vignes, une saveur unique dans les champs provençaux - par : Nathalie Mazet

“ 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*

Partagez votre opinion avec la rédactionDirection outre-Quiévrain pour ce nouveau numéro d'« Initiatives Expats », le podcast qui met en avant les expatriés engagés. Et plus précisément à Bruxelles où notre invitée, Patricia Pedelabat, anime l'association « Les Gascons de Belgique ». Une structure dans laquelle saveur et histoire font bon ménage. Sans oublier la convivialité et la solidarité, des mots qui se transforment en actes pendant toute l'année. C'est tout cela que nous vous proposons de découvrir dans ce podcast Lesfrancais.press. Alors, un pour tous et tous pour… d'Artagnan ? La suite sur Lesfrancais.pressSupport the show

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

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 husband, young daughter, and dog.

This podcast features alumna author Sophie Brickman, class of 2002. Sophie is a writer, journalist, and editor whose work has appeared in the “New Yorker,” the “New York Times,” the “Wall Street Journal,” “Saveur,” the “San Francisco Chronicle,” the “Best Food Writing” compilation, and the “Best American Science Writing” compilation, among other publications. She is a contributor to the op/ed section of the “Guardian,” and her first book, “Baby, Unplugged,” explored the intersection between parenting and technology. Her second book, and debut novel, is “Plays Well With Others.”

Khinkali, jiaozi, Xialongbao et autres wonton ou pierogis, le ravioli mystérieux cache dans ses plis de pâte une farce. Son goût ne se révèle qu'une fois dans la bouche, et alors l'esprit s'emballe et les sens cherchent : quel goût, quelles herbes, ciboule, coriandre, sarriette ? Quelles épices pour raconter les paysages, quel geste, quelles mains pour les façonner, dans quels souvenirs se nichent-ils ? Et la surprise du bouillon que l'on n'attendait pas, et l'on éclate de rire, de se laisser surprendre, des raviolis pour transmettre, raconter, partager ! Le journaliste Emmanuel Guillemain d'Echon est allé dans de nombreux pays, en commençant par les montagnes de Touchétie en Géorgie, là où les bergers façonnent les khinkalis – avant de se lancer à la recherche des raviolis du monde, d'est en ouest, du nord au sud. Il fit un long voyage, a-t-on envie de vous dire, des rencontres et des reportages est né le Raviolivre, enquête passionnante, drôle, tendre et sensible sur cette bouchée universelle, de transmission, de lien et de partage.Quête presque aboutie ! En effet, il manque encore – regrette Emmanuel Guillemain d'Echon – un ravioli d'Afrique ou un cousin américain. Si vous en connaissez, n'hésitez pas à lui en faire part, idem si vous souhaitez partager le ravioli de chez vous ! L'adresse est celle du compte Instagram.Avec Emmanuel Guillemain d'Echon, journaliste, khinkalis et raviolis passionnés, auteur du Raviolivre, le tour du monde d'un fou de raviolis. Routes, recettes et tour de main, paru aux éditions Keribus.Pour aller plus loinÉpicerie géorgienne vente en ligne epiceriegeorgienne.frChez Magda, 5 avenue Jean Jaurès, Paris XXeÀ découvrir, les piegogis, des raviolis « monuments » savourés aux quatre coins de la Pologne et dans tous les foyers, ils sont emblématiques de la culture et de la gastronomie polonaise. Chaque saison a son pierogi, on s'en régale, de Cracovie à Varsovie, et même à Paris : souvenirs d'enfance du chef Piotr Korzen, le chef du restaurant Matka (78 rue Quincampoix, Paris IIIe). Mandoo bar, 7 rue d'Edimbourg, Paris VIIIe : mandoo, le nom des raviolis coréens, ici cuits-minute dans des paniers en bambou, délicats, addictifs, aux herbes, au kimchi, à la feuille de shiso. Un restaurant « mono produit » comme il en existe assez couramment en Corée.Dumplings and moreRefugee FoodProgrammation musicale : Gara de Songhoy Blues

 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

Rosie Schaap is the author of Drinking with Men: A Memoir and Becoming a Sommelier. She was a columnist for The New York Times Magazine, and has also contributed to the paper's book review, dining, opinion, sports, and travel sections; This American Life; Food & Wine; Marie Claire; Saveur; Travel + Leisure; and many essay anthologies. She was previously employed as a community organizer and a manager of homeless shelters. A native New Yorker, she lives in Glenarm, Northern Ireland. Learn more at: rosieschaap.net Intro reel, Writing Table Podcast 2024 Outro RecordingFollow the Writing Table:On Twitter/X: @writingtablepcEverywhere else: @writingtablepodcastEmail questions or tell us who you'd like us to invite to the Writing Table: writingtablepodcast@gmail.com.

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.  

Chaque jour aux côtés d'Estelle Denis, Charlotte Méritan, notre spécialiste RMC Conso, vous donne les bonnes astuces pour mieux consommer et faire des économies.

Send us a textIt's always a good time to talk Wisconsin cheese, and returning guest Julie Hartigan has some great recipes and entertaining ideas using the world's most awarded cheese!Julie Hartigan is a trained chef, recipe creator, hosting expert, and culinary travel guide who helps people enjoy the good life with cooking, entertaining, and travel tips! A former engineer whose career changed into the culinary world, attending the Institute of Culinary Education in NYC and later working at Food Network and Saveur magazine; Julie is a regular on your favorite morning and lifestyle shows and has published 1000's of recipes and hosting tips for Food Network, Weight Watchers, Real Simple, Shape Magazine, Pop Sugar, Bed Bath Beyond, and more. A fun-loving person and natural born host; Julie loves sharing easy recipes and entertaining ideas so you can kick back and enjoy your party too.  You can learn more at JulieHartigan.com.

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.

Ines Bellina is a writer, translator, and bon vivant. You can find her writing in Gloria, The Cut, Saveur, Daily Beast, Chicago Magazine, and other publications you’ve probably heard of. She is the co-author of LGNSQ, a bilingual photography book about Logan Square. You can find out more about her work and where the hell she is in the world on her newsletter The Cranky Guide The First Time is a live lit and music series recorded at Martyrs in Chicago's North Center neighborhood. Each reader tells a true first tale, followed by any cover of the storyteller's choosing, performed by our house band, The First Time Three. The First Time is hosted by Jenn Sodini. Production by Andy Vasoyan and Executive Producer Bobby Evers. Podcast produced by Andy Vasoyan. Recorded by Tony Baker.

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

This episode features Sarah Hughes Bray, a wine educator, writer, and brand consultant who is the 6th generation of an Atlanta-based family and was recently named one of Wine Enthusiast's 2024 Future 40 innovators in wine. After a diverse career journey in publishing and the auction world, including stints at SAVEUR magazine and Sotheby's, she found her calling in the wine industry. Sarah is a co-founder of the women-in-wine organization Bâtonnage Forum and runs the Wine Writers' Symposium based in Napa, CA. Fluent in Italian and French, she served as European Director of VinConnect, building out DtC strategies for wineries, and Brand Ambassador for Vini Franchetti's Tenuta di Trinoro in Tuscany and Passopisciaro on Mt. Etna. She has completed her diploma with the Wine and Spirits Education Trust, and she helped build programming and curriculum for The Wine Center at Meadowood in Napa Valley while also serving as a contributor to AFAR, GuildSomm, California Homes, VinePair, and other publications. In her spare time, she leads sales and marketing initiatives for T. Berkley Wines with her husband, winemaker Taylor Berkley Boydstun, a Loire-varietal project based in northern California. You can follow her @sarah.h.bray on Instagram, check out her “Life by the Glass” substack, and visit www.batonnageforum.com or www.winewriterssymposium.org to learn more about her initiatives. Recorded November 1, 2024 --- Support this podcast: https://podcasters.spotify.com/pod/show/acorkintheroad/support

Dans un Stade de France aux trois-quarts vide et protégé par un dispositif de sécurité exceptionnel, l'équipe de France a obtenu son billet pour les quarts de finale de la Ligue des nations après un triste nul face à Israël (0-0), jeudi.

Today we're talking with Jessica Sennett, an award-winning entrepreneur and inventor of Cheese Grotto, a cheese storage line for the home and restaurant. She has been recognized internationally for her innovation within the dairy industry, and received the 2019 Best Equipment Award at the World Dairy Innovations Awards Conference in Portugal. In 2018, her business was selected for Agropur's first dairy innovation cohort in Canada where her product was tested in a dairy lab and proven to keep cheese fresher than professional cheese paper. She has been featured in the New York Times, Wall Street Journal, Wine Spectator, Saveur, and more. We're talking to her today particularly to discuss our new & exclusive cheese box, available now!Buy your own Dinky x Cheese Grotto pairing box! Use DINKYPOD10 at checkout. Join the next Dinky trip: Adventures In Egypt With Erika Of DinkySupport this show. (We haven't launched the Patreon yet, lol) Wanna connect with us on social media? You can find us on Instagram and TikTok at @dinkypod. If you have a question or comment, email us at dinky@dinkypod.comBecome a supporter of this podcast: https://www.spreaker.com/podcast/dinky--5953015/support.

On this week's episode of The Publisher Podcast by Media Voices, we hear from Kat Craddock Editor-in-Chief, CEO and owner of Saveur magazine, a 30-year old publishing brand that returned to print this year after a 4 year hiatus. Kat's announcement that Saveur would be returning to print, is one of the best, most honest explanations I've seen of how print publishing has changed. She explains to readers that the magazine will cost more than it used to, frequency will drop to twice a year and supermarket distribution would be swapped out for sales direct-to-readers through Saveur's own website. This season is sponsored by BlueConic, the customer data operating system that makes your data work harder, so you don't have to. Whether it's capturing valuable audience insights or activating them with precision, the possibilities are endless with BlueConic's all-in-one platform. See how companies like yours are turning understanding into action and driving real business growth.  

Shane Mitchell is the author of the book The Crop Cycle: Stories with Deep Roots, which is a history of food in the American South, often reflecting on her family's three centuries of history on Edisto Island, South Carolina connects with it. While told through stories that center around 11 different crops, the book isn't directly about food, but how we center it as a way to understand cycles of life. All of the stories in the book, except for one, were originally published in The Bitter Southerner, a brilliant magazine and website about the South. It has some of the most beautiful writing anywhere in it and despite having little to do with the south I read it regularly.Shane lives in upstate New York and is the Editor at Large for Saveur, which is now back in print and absolutely deserves your support. She also writes for The New York Times and is the author Far Afield: Rare Food Encounters from Around the World, a book about her travels around the world while profiling the stewards of the world's traditional foodways and it also features beautiful photos and recipes. She is a many times James Beard award winner and one of my favorite writers anywhere, so I was really excited to have this extended conversation with her.Read more at New Worlder.

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.

In today's episode, I'm excited to interview Ryan Alvarez and Adam Merrin, the duo behind the popular blog Husbands That Cook. Since 2015, Ryan and Adam have been cooking together in their cozy kitchen in Eagle Rock, California, and their blog has earned numerous accolades, including being a finalist for Saveur magazine's Best How-To Cooking Blog Award and a nominee for Taste Talks' Best Food Blog Award. Their debut cookbook Husbands That Cook was published in 2019, and now they're back with their latest release, That Takes The Cookie, which hit shelves on November 12, 2024. This beautifully designed book offers 85 brand-new cookie recipes for every craving and occasion—from classic favorites to inventive new twists. Whether you're a fan of sweet, salty, chocolatey, or fruity treats, this book has something for everyone! In this episode, we discuss: The Journey Behind That Takes The Cookie How Husbands That Cook evolved from a blog to a cookbook Inspiration behind their second book, That Takes The Cookie What sets this cookie book apart from others on the market What's Inside the Book 85 brand-new cookie recipes, covering: Sweet and salty combinations Crispy, chewy, and chocolatey options Fruity and nutty variations Creative spins on timeless classics A chapter-by-chapter breakdown of the book, highlighting their favorite recipes The Creative Process How Ryan and Adam test, write, and photograph each recipe The challenges of ensuring consistency in cookie recipes Their approach to making the book both visually appealing and easy to use Tips for Cookie Bakers Baking tips for fall-inspired cookies, perfect for the current season Ideas for customizing and experimenting with your cookie creations Their clever method for making endless vanilla extract at home Things We Mention In This Episode That Takes the Cookie Husbands that Cook Oven Thermometer Digital Kitchen Scale Joy of Cooking The Cookie Book by Rebecca Firth  

SOUL SURVIVOR—Just about every magazine Richard Baker worked for has died. Even one called Life.Also dead: The Washington Post Magazine, Vibe, Premiere, and Parade. Another, Saveur, also died, but has recently been resurrected. And Us Magazine? A mere shadow of its former self.Sadly, Baker's career narrative is not that uncommon. (That's why you're listening to a podcast called Print Is Dead). But Richard Baker is a survivor. He's survived immigrating from Jamaica as a kid. He's survived the sudden and premature loss of three influential and beloved mentors. And he survived a near-fatal medical emergency in the New York subway.Yet, in the face of all that carnage, Richard Baker just keeps going. To this day, he's living the magazine dream—“classic edition”—as a designer at a sturdy newsstand publication (Inc. magazine), in a brick-and-mortar office (7 World Trade Center), working with real people, and making something beautiful with ink and paper.—This episode is made possible by our friends at Mountain Gazette, Commercial Type, and Freeport Press. Print Is Dead (Long Live Print!) is a production of Magazeum LLC ©2021–2024

Join hosts J.D. Barker, Christine Daigle, Kevin Tumlinson, and Jena Brown as they discuss the week's entertainment news, including SPF podcast shutting down, why X is under pressure from regulators, and how Instagram starts letting people create AI versions of themselves. Then, stick around for a chat with Sophie Brickman! Sophie Brickman is a writer, reporter and editor based in New York City. Her work has appeared in The New Yorker, The New York Times, The Wall Street Journal, Saveur, The San Francisco Chronicle, the Best Food Writing compilation, and the Best American Science Writing compilation, among other places. She is currently a columnist at The Guardian. She wrote a monthly column for Elle interviewing influential women—including Nancy Pelosi and Joyce Carol Oates—about their paths to success, served as Executive Editor of a travel publication launched jointly between Hearst and Airbnb, and was the Features Editor at Saveur. As a staff reporter at The San Francisco Chronicle, she won first place in the 2011 Association of Food Journalists' feature writing category, for a piece about Napa's French Laundry restaurant, and third place for best column. In a previous life, after attending the French Culinary Institute, she worked the line at Gramercy Tavern, making risotto and lamb ragù for the lunch crowd. And before that, she graduated with honors from Harvard College, where her studies in social theory and philosophy prepared her for very few practical endeavors. Hence the desire to learn how to chop an onion correctly. Her first book, Baby, Unplugged, about the intersection of parenting and technology, was published by HarperOne in Fall 2021, received a starred review from Publisher's Weekly, and landed her a spot on Good Morning America. Her first novel, Plays Well With Others—a satirical epistolary romp through New York City, following the life of one mother as it begins to unravel in spectacular fashion—will be published by William Morrow in summer 2024. --- Support this podcast: https://podcasters.spotify.com/pod/show/writersink/support

In this episode of AMSEcast, we explore the historical use of alcohol for medical purposes. Camper English, an accomplished writer and educator on cocktails and spirits, joins Alan to discuss how ancient peoples and monks utilized drinks like beer, wine, and spirits to treat illnesses such as digestive issues, bruising, malaria, and scurvy. Camper shares fascinating insights from his book, "Doctors and Distillers: The Remarkable Medicinal History of Beer, Wine, Spirits, and Cocktails," including the origins of carbonated water. Finally, Camper shares his innovative method for making clear ice cubes, enhancing the aesthetic of modern cocktails.     About Camper English Camper English is a celebrated writer and speaker specializing in cocktails and spirits. With over 15 years of experience, he has contributed to more than 50 international publications including Popular Science, Saveur, Details, Whisky Advocate, and Drinks International. Camper is known for his comprehensive exploration of the technical aspects of mixology, from the history of carbonation to the science behind making clear ice cubes. His expertise has earned him the title of International Cognac Writer of the Year by the Bureau National Interprofessionnel du Cognac and Best Cocktail Writer at the Tales of the Cocktail Spirited Awards. Recognized as one of the 100 most influential people in the global drinks industry, Camper continues to shape the craft cocktail movement with his detailed and nerdy approach to drink science.     Show Highlights (00:00) - Introduction to AMSEcast and Camper English (01:43) - The definitive Process of Distillation (02:28) - Alchemy and Distillation (03:56) - The History of Paracelsus (05:45) - The Bizarre Use of Mummies in the Medicine (09:24) - The Role Monks Played in the Development of Distilled Medicine (12:10 ) - The Medicinal Origins of Carbonated Water (16:05) - Louis Pasteur's Research on Fermentation (19:01) - Absinthe's Infamous Reputation and Medical Use (23:56) - Medical Uses of Whisky and Bourbon (27:01) - Patent Medicines (29:07) - How Prohibition Affected The Medical Use of Alcohol (33:30 ) - The Julep's Medical Origins (35:50) - Reflecting On The Medical Benefits of Alcohol Vs. The Risks (37:53) - Directional Freezing For Clear Ice (40:16) - Camper Shares His Future Projects And Interests (42:43) - Closing Thoughts

Follow him Here: @chefholzman Daniel Holzman started cooking at the age of 15 at the elite Le Bernardin in New York City. Four years later, he attended The Culinary Institute of America on a full scholarship from the James Beard Foundation. Since then, he's worked at numerous acclaimed eateries including Palladin, Napa, The Campton Place, Aqua, Jardinière, and Axe. In 2010, Daniel co-created The Meatball Shop, dedicated to serving the best meatballs in the world, in New York City. He is the co-author of the best-selling The Meatball Shop Cookbook, published in 2011, and is the co-author of Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts, released in 2022. Over the course of his culinary career, he has been featured in publications such as The New York Times, Saveur, GQ, People, and Food Network Magazine and has appeared on Selena + Chef, The Tonight Show, and Good Morning America, among others. He now owns and operates Danny Boy's Famous Original Pizza, the New York-style slice joint of his childhood dreams, in Los Angeles.www.dannyboysfamousoriginalpizza.com

# On Becoming Hawk Hi there - this is Michael Kiser, founder and publisher of Good Beer Hunting. I'm coming to you today with a difficult message—but a simple one.  Good Beer Hunting—after nearly 15 years, and at least 10 of that that I would consider serious years—is going on a platform-wide sabbatical. It'll be indefinite. It might be permanent. We have some ideas for what the future of Good Beer Hunting might look like—and soon I'll be working on that vision with the counsel of my colleagues to see where it takes us. But the earliest vision is so drastically different than what GBH currently is, that the only way to get to the other side is to make a clean break. We've got to clear out the cache. We've got to quiet everything down for a bit and see what it all sounds like on the other side of that silence. We're shutting down our various content streams—the podcast, the website, social—ending a sort of always-on feed of content that's been, for many of us writers, editors, and artists, our life's work. And for most of us, our best work. This thing that started as my personal blog would go on to be published in the annual Best American Food Writing, and win multiple Saveur blog awards before I had the courage to start publishing other voices beyond my own. It began as a way to pursue my curiosity for beer, combining the beauty I saw in it with the strategic implications of a new wave of culture and industry the world over. Good Beer Hunting came from a simple idea and simpler execution of a blog and grew into an international publication covering unique stories from countries all over. With every major shift, from one editor in chief to another, it would morph into something that felt beyond any reasonable ambition. Eventually winning awards from the Society of Professional Journalists, Imbibe Magazine, more than 100 awards from the North American Guild of Beer Writers, and most recently nominated for 6 James Beard Awards and winning 3 of them. If I consider what it would mean for us to achieve something beyond all that, I'd have to believe in a truly insane fantasy. In the many years of running a beer publication that took us to the top echelon of all publications —literally taking podiums next to the New York Times, Washington Post, and The New Yorker—we've had to build and sustain an organization that simply doesn't have a roadmap for survival in 2024's media landscape. And to be clear, it never did.  From day one, I vowed to not try and make GBH profitable, because the media world already showed that to achieve profitability was to welcome a certain kind of death—and often a shameful one. Chasing advertisers and clicks with listicles and promotions—and as a result, never creating anything of real value to anyone but the advertisers. It was a fool's errand, and one we didn't follow. By not hunting down ad revenue and declining offers over the years, Good Beer Hunting was able to remain a personal project in a way, even as our ambitions continually grew and results showed what an impact our stories and contributors made on the world of beer and beyond. Instead of trying to manage our costs with advertising, we've been able to form longstanding partnerships with companies like Guinness, which has helped mitigate at least some of financial losses we took on every year. We also launched an experimental subscriber community called the Fervent Few, which took a meaningful chunk out of the debt and paid its dividends by connecting readers and fans from all over the world during the loneliest parts of the pandemic. But in reality, even these things combined didn't cover the gaps as we continued growing.  The challenge of expanding GBH during its rapid growth phase came from my own pocket, which kept our editorial team independent and in control. But it also guided us to this moment. Paying for writers, designers, and editors was a budget pulled from my own strategic consultancy called Feel Goods Company, which was no small thing. Each year, the costs sometimes crested over $100,000 that weren't covered by underwriting partners like Guinness or subscribers from the Fervent Few. And in the last couple years, costs went far beyond that. For years, I put other important things in my family's life on hold to continue supporting GBH's growth and ambitions.  As a father of three kids—and sometimes the only one working—that decision wasn't made lightly. I exhausted myself making the consulting business uncommonly successful in order to keep both things afloat and growing. And as costly as that was in a financial sense, I've never regretted the decision to do it—and I never took a dime. In fact, there was one year when we more or less broke even, and with the small amount left over we gave the editorial team, including our freelancers, a surprise end-of-year bonus. More like a tip really.  Good Beer Hunting is the longest I've ever done anything, and it's also the best thing I've ever done. And it existed entirely because I wanted it to. But outside of anything I wanted it to become—my own pride and ambitions for GBH don't really compare to the awe I feel when I look at what people like Austin Ray, Claire Bullen, and Bryan Roth helped it become. Our three successive Editors in Chief over those 10 years—each of whom shaped a new generation of Good Beer Hunting into an image that only they could have. Each of whom provided the shoulders for the next to stand on. And the countless writers and artists who were drawn to their leadership and the level of execution in our collective work—who gave us some of their own best work.  I'm thinking of Kyle Kastranec from Ohio, the first writer other than myself, who wrote a feature for GBH, setting a high bar. I'm thinking of Charleston's own Jamaal Lemon who won a James Beard award for GBH alongside other winners and nominees like Stephanie Grant, Teresa McCullough, Chelsea Carrick, and Mark Dredge.  I'm thinking of people like Matthew Curtis, our first editor in the UK who turned the lights on in an entirely new country for us, and Evan Rail who kept turning on lights in dozens of countries since as our first International editor. Emma Jansen, and Ren Laforme who joined our editors team in the last iteration, rounding out some of the most ambitions and wide sweeping storytelling we've ever produced. Kate Bernot, who leveled up our news reporting to create an unmatched source of access to explain to readers why things matter in beer and beverage alcohol, which is now a growing stand-alone business unit in Sightlines. What felt like a fluke at first, has become something I can confidently own. We produced industry-changing, internationally-recognized, and James Beard Award winning material…consistently. I'm also often reminded of the smaller things we've done—like the blogs and short stories we wrote—about the politics and personal traumas of the way we eat, drink, and relate to each other in our families, in our communities, and against the injustices so many people face in an industry that's ancient and profoundly immature at the same time. It's an unlikely place for a beer publication to have a voice —but GBH has always built its scope around the perspectives of the individual souls who occupy space within it rather than narrowing down a profitable and popular slice of the beer conversation and reduced them to it.  Mark Spence unpacked his Midwestern anxieties around family and food, Lily Waite and Holly Regan opened a door to discuss non-binary and transgender issues,  Jerard Fagerberg and Mark LaFaro took big risks to focus us all on the dangers and costs of alcoholism, David Jesudason and many others captured our attention with stories of harassment, racism, labor abuse, and more that so many readers told us were critical and prescient and more importantly, helped. These stories helped people. Over the years, we've had readers cry as they recounted what a story meant to them. We've had others scream and curse at us for the same. Some even went on the record as sources to ensure our reporting had the substance it needed to make an impact. Careers were started and ended because of the stories we wrote. Those stories had the same effect on ourselves. We've had writers put something heartbreaking or inspiring into the world only to have it wake something up in them and want to do more—take even bigger swings —and find a voice within them that carried them far beyond Good Beer Hunting. And ultimately, that's where my heart is today. This week, I was struggling to find the words to describe what I was going to do with Good Beer Hunting—what comes next. I knew what the move was, and why, and I knew it was time—but I didn't have the poetry for it—so I couldn't quite feel it yet. 

On a long drive to rural Michigan to pick up my son from summer camp, I was listening to an episode of my favorite podcast, On Being. And I heard Azita Ardakani and Janine Benyus, two biomimicry specialists who have a way of describing the natural world with a stunning relevance. They said:  “Life is just so full of vitality and so much ON and being alive and then it's not.” “…What is the difference between something that's alive and something that's not? It seems that with the holding on to life —there's also a feeling of once it's gone, the letting go—like a body breaking down—but it doesn't really. I mean, not for long. What happens is a tree falls and eventually becomes a log. Eventually grows a fungus and you think of it as breaking down—it is no longer a tree. But then a mouse comes along and it's the end of the fungus. And that material—thats' where the reincarnation comes in —that fungus becomes mouse.  “And then a hawk comes along and the material—that material of that mouse becomes hawk. There's this circulation—called metabolism. It's catabolism—then it gets anabolized up into a new form. The grief is brief because transformation happens almost right away—it gets transformed.” Now, GBH isn't dying and it's not wasting away. The truth is it's still sort of thriving in its own manner of being. It's a tree taller than I ever imagined. But success can kill an organization—I've seen it a hundred times in the companies I've worked for, companies I've consulted on—big and small. It's all proportionate. How far away from the roots does that beautiful canopy get before it surprises itself with its own extended weight? How much life force does it expend trying to prop itself up at the expense of something new? 

There's never an objectively right time—but there is a good time. A time not informed by reactionary fear and loathing - but by guts, love, and ambition for something new. 

So I've decided it's time to take the tree down.  
If I look back over the past few years I can see that Good Beer Hunting will be that fallen tree for many. It'll be a source of nutrients for many a mouse that becomes hawk. But the truth is, GBH has been the start of a kind of upward anabolism for some time now. Jamaal Lemon recently took a dream editors job at the Institute of Justice. Stephanie Grant has launched her own community project called The Share. Before that, Matthew Curtis started Pellicle Mag in the U.K. Lily Waite opened a brewery. So many GBH writers have gone on to write books, start podcasts, and create platforms of their own, it's astounding. And what I'm describing right now isn't something that started with GBH—indeed, GBH has been a recipient their upward anabolism from the lives they've lived—each bringing their own energy and nutrients here and nourished us with lifetimes full of curiosity, learning, and love for their craft. The risks in starting something like Good Beer Hunting are myriad. Financial risk is everywhere—but I've happily and defiantly borne the brunt of it for many years. There's personal risk—in media, everything you put out into the world has a way of coming back to you in unexpected, and often dangerous ways. And it does. There's opportunity risk—if this thing fails, and if it takes a long time to fail, what opportunities might you have missed out on in the meantime? But to me, the biggest risk of all is it just not mattering. Not being relevant. Missing the mark. Today, I feel satisfied that Good Beer Hunting matters. I have so many people to thank—and so many feelings to share that are best relayed one-on-one. It'll take me many months and years to pass along those sentiments to individuals who took that risk with me and succeeded. I'm not going to the final word on all this.  My experience of GBH is singular—being the sole source of continuity over those 15 years. But so much of what's defined GBH have been the perspectives and voices of those who've invested their talents in it over the years. So before our final sign-off this summer, you'll hear reflections from leaders, contributors, partners and friends of Good Beer Hunting as well. This is part of the grieving and metabolizing process.  There are a few more episodes of the podcast to share still, and a few remaining stories we've been working on that you'll see this month and maybe into August. If you want to stay up to date on future plans, sign up for the newsletter.  
This episode—along with all podcast episodes over these many years—was edited by Jordan Stalling. And it was scored by my friend, soulmate, and composer, Andrew Thioboldeax, who himself has been along for the ride for over a decade.
 Aim true, pour liberal folks—have a great rest of the year. 

Carrie Morey talks all things bread and breaks in our studio's oven. ------------------------------------------------------------------------------------- About Carrie: Carrie Morey founded her handmade biscuit business in 2005 with the goal of making the tender, buttery, made-by-hand biscuits of her mother accessible across the country. Over 15 years later, Callie's Hot Little Biscuit is widely recognized as an iconic Southern brand with national retail exposure, grab-and-go eateries and a food truck in Charleston, as well as a cult-like national following. Carrie is the author of two cookbooks: Callie's Biscuits and Southern Traditions, a cookbook and narrative on entrepreneurship and life in the Lowcountry, and Hot Little Suppers, a guide to cooking with families and friends. She also stars in the culinary docu-series, How She Rolls, about biscuits, business, and balance in her life as an entrepreneur streaming now on PBS, AppleTV, and Prime Video. Touted by Saveur, Food & Wine, Southern Living, The New York Times, Bake from Scratch, and Oprah among others, Carrie and her small team of bakers are keeping the tradition of Southern biscuit making alive. Carrie has appeared live on the NBC Today Show, The Martha Stewart Show, Fox & Friends, The Hallmark Channel, Top Chef About Tom: Tom Papa, a celebrated stand-up comedian with over 20 years in the industry, has made significant strides in film, television, radio, podcasts, and live performances. Notably, he's a regular on "The Joe Rogan Experience" and various late-night TV shows. Papa's literary skills are evident in his books “We're All In This Together” and "You're Doing Great!: And Other Reasons To Stay Alive," a collection of essays, and "Your Dad Stole My Rake: And Other Family Dilemmas," a comedic look at family life. His latest stand-up specials are “Tom Papa: What A Day!” and "Tom Papa: You're Doing Great!" on Netflix. Beyond comedy, Papa's engagements extend to hosting "What A Joke With Papa And Fortune" on SiriusXM and appearing on NPR's "Wait, Wait Don't Tell Me." His love for baking led to hosting the Food Network series "Baked." As an actor, he's worked with notable figures like Rob Zombie and Steven Soderbergh and has appeared in several films and TV shows, including the HBO film "Behind the Candelabra." Additionally, Papa has contributed as a writer to projects like "Bee Movie" and various TV series. Residing in Los Angeles with his family, Papa continues to balance his professional life with personal interests like baking. Get in touch with or go see Tom live on stage! Radio, Podcasts and more: https://linktr.ee/tompapa/ Website - http://tompapa.com/ Instagram - https://www.instagram.com/tompapa Twitter - https://www.twitter.com/tompapa Facebook - https://www.facebook.com/comediantompapa #TomPapa #breakingbreadwithTomPapa

Saveur Magazine is once again in print and culinarians everywhere are rejoicing. The backstory is a joyful one; Kat Craddock, formerly the head of Saveur's Test Kitchen, bought the beloved magazine and channeled her tremendous passion for the literary publication to bring it back! We're dishing on the next issue, their online treasure trove of recipes and beautiful prose and more. And, I have a Gazpacho Tutorial for you and a new steak marinade that will make your summer absolutely delectable

Today, we're talking shop! That is, how to work with mass-market retailers. For those who are new to the industry, mass retail refers to big-box stores like Target, Costco, and Walmart as well as supermarket chains like Safeway and Kroger. And what most people don't realize is that these types of stores have their own ways of doing business, and even their own terminology (do you know what a cut-in is? Or a reset?). So it's important to get up to speed before trying to pitch your product into this channel.  Over the past few months, several Business of Drinks listeners have reached out, asking me to do an episode on best practices for working with big-box stores. So today, I've got answers!  I talk with Mike Percic, a mass retail veteran who recently concluded a 16-years career working with Target, most recently leading its Adult Beverage business — and he now advises brands on how to work effectively with mass retailers.  We've structured this conversation as a masterclass, going from how to pitch mass retailers and how to land an order, to how to stay on the shelves once you've fulfilled that first order.  Key Takeaways -How big your production capacity should be before pitching to mass retail -Who to pitch and what the pitch process entails -The business metrics most mass retail buyers will want to know before signing your brand -How (and when) to ask the right questions — without annoying your buyer -How (and why) some brands work with sales brokers -Product placement lead times and lifecycle -How to get favorable merchandising, like end caps and display assets -What competitive pricing and favorable margins look like -Logistics and distribution considerations -How mass retail buyers will be analyzing your brand's performance -How to be a proactive partner to avoid getting kicked off the shelf This one is chock-full of useful information to help you land some key accounts. Enjoy! Plus, FREE tickets to Vinexpo America And an exciting announcement about Vinexpo New York, which is just two weeks away. If you don't yet have a ticket but were hoping to attend, you're in luck! Vinexpo has made available 50 free passes to the two day conference exclusively for Business of Drinks listeners — and that includes all of the tastings and masterclasses. When checking out, use the code ERICANYC for your free pass. And please come and join me — I'll be closing out the conference on Tuesday, 6/25, at 4:50 pm with a talk about optimizing your marketing and sales to better connect with Millennial and Gen Z audiences. It's a great way to end the event, with a look ahead at the best ways to move your business forward. Here's more info: https://vinexpo-america.com/newfront/sessions/10318 Stay tuned for our next episode dropping on June 19.  About Erica Duecy, host: Erica Duecy is founder and host of Business of Drinks, and one of the drinks industry's most accomplished digital and content strategists. She has built publishing and marketing programs for Drizly, VinePair, SevenFifty, and other hospitality and drinks tech companies. She also has led digital editorial teams at Architectural Digest and Saveur magazines. Her content, podcast, and video programs have won more than 40 digital and editorial awards. She is a WSET Advanced-certified wine and spirits communicator, and author of the cocktail book Storied Sips (Random House), about the real-life stories behind the world's most famous cocktails.    To learn more about Erica Duecy: https://www.instagram.com/ericaduecy/ https://www.linkedin.com/in/erica-duecy-4a35844/ https://twitter.com/ericaduecy And if you like what you heard, help us spread the word! Follow Business of Drinks, and rate and review our episodes on any platform where you're listening. It helps us find new listeners. Thank you!

Sophie Menin is a journalist, Editor, and Author, living and working in NYC. With a Masters Degree in Cultural Reporting and Criticism from NYU, a professional degree in the Culinary Arts from the Institute of Culinary Education and an advanced WSET certificate, Sophie is an award-winning writer focusing on how wine connects us with our sense and the rhythms of the natural world. She has written for the NY Times, Wine Spectator, Barron's, Saveur and Punch, to name a few. Sophie's new book “A Year in the Vineyard” offers an insider's look into the yearlong cycle of the vine. The book is on sale June 4th.  Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!The Grape Nation is Powered by Simplecast.

Today's episode is a case study on how a 140-year old winery was able to quickly shift its consumer base from Boomers to Millennials. Aly Wente, a 5th generation vintner and Wente's vice president of marketing and customer experience, shares key learnings and insights relevant to all brands looking to engage younger consumers.  For those of you unfamiliar with Wente Vineyards, it was founded in 1883, and is located in Livermore Valley, east of San Francisco. Until recently, the brand had a consumer mix that was common for a long-running premium wine brand — dominated by Boomers, aged 60 and up. But in the past 3 years that customer demographic flipped. Aly led the charge to future proof Wente's business by shifting its marketing strategy to focus on younger audiences, and the effort has paid off in spades. Wente's sales are now dominated by Millennials (aged 28-43) and Generation X (ages 44-59), with Boomers in third place.  If you're looking to understand what works in terms of marketing to Millennials in the drinks space, this one's for you. We cover: How to develop an authentic — and relevant — brand voice Why aspirational lifestyle campaigns are key for younger audiences How Wente shifted from print to digital marketing spend for clearer ROI Paid advertising strategies that actually work The essential marketing software tech stack How to capture and leverage social media trends to drive engagement How to reinvigorate your brand strategy and social media presence Why it's worth investing in original imagery instead of using stock photography Stay tuned for our next episode dropping on June 12.  About Erica Duecy, host: Erica Duecy is host of Business of Drinks, and one of the drinks industry's most accomplished digital and content strategists. She has built publishing and marketing programs for Drizly, VinePair, SevenFifty, and other hospitality and drinks tech companies. She also has led digital editorial teams at Architectural Digest and Saveur magazines. Her content, podcast, and video programs have won more than 40 digital and editorial awards. She is a WSET Advanced-certified wine and spirits communicator, and author of the cocktail book Storied Sips (Random House), about the real-life stories behind the world's most famous cocktails.    To learn more about Erica Duecy: https://www.instagram.com/ericaduecy/ https://www.linkedin.com/in/erica-duecy-4a35844/ https://twitter.com/ericaduecy And if you like what you heard, help us spread the word! Follow Business of Drinks, and rate and review our episodes on any platform where you're listening. It helps us find new listeners. Thank you

Sophie Menin is an award-winning cultural journalist and author whose work has appeared in The New York Times, Barron's, Wine Spectator, and Saveur. She earned an MA in Cultural Reporting and Criticism from the Arthur L. Carter Journalism Institute at New York University, and a professional degree in the Culinary Arts from the Institute of Culinary Education. Her wine writing focuses on the myriad ways that wine connects us with our senses and the rhythms of the natural world. She has just co-authored a book, A Year in the Vineyard, with environmental artist Bob Chaplin. It beautifully captures the yearlong cycle of the vine, framed in the context of the ongoing evolution of viticulture as climate change reshapes centuries of tradition. A Year in the Vineyard will be released on June 4.

Ash Rodriguez is a Seattle-based award winning food writer and photographer. She is the author of three cookbooks; Date Night In, Let's Stay In, and Rooted Kitchen - which just came out here in the Spring of ‘24. Ash is also the host and co-creator of the James Beard nominated series, Kitchen Unnecessary; an online series which uncovers the world of wild foods through foraging, fishing and regenerative harvesting. Ash and her work have been featured in Outside Magazine, Food & Wine, Saveur, Epicurious, Edible Seattle and many more. She is a graduate of and guide for Seminary of the Wild Earth through the Center for Wild Spirituality and a certified Nature and Forest Therapy guide through the Association of Nature and Forest Therapy Guides.In today's episode, Mark and Ash dive into living in the awe of the Pacific Northwest, Ash's early years and trajectory to her current work, raising a family and avoiding burnout, spiritual callings, and why food tastes better cooked over a fire. Save What You Love with Mark Titus:⁣Produced: Emilie FirnEdited: Patrick Troll⁣Music: Whiskey Class⁣Instagram: @savewhatyoulovepodcastWebsite: savewhatyoulove.evaswild.comSupport wild salmon at evaswild.com

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.

Another amazing episode folks!!! This week, I introduce you to a dear friend and a woman going places: Kate Nelson. An Alaska Native Tlingit tribal member, Kate Nelson is an award-winning journalist based in Minneapolis who focuses on amplifying important Native American change makers and issues. Her writing has appeared in top publications including ELLE, Esquire, Vanity Fair, Teen Vogue, the BBC, The Guardian, W Magazine, Architectural Digest, Condé Nast Traveler, the Cut, The Daily Beast, Bustle, Saveur, Andscape, Thrillist, Romper, Atmos, Civil Eats, C&I, and more.  In this engaging episode, Kate shares her remarkable journey from a rural Minnesota to becoming a celebrated journalist, shedding light on the detours that led her to embrace a fulfilling career in freelance writing and editorial work. We talk about the evolution of Artful Living magazine under her leadership, the collaborative process that drives its success, and the impactful stories that have defined her career, including interviews with culture-shapers like Padma Lakshmi and explorations into decolonized cuisine with Chef Sean Sherman. Beyond her professional achievements, Kate discusses the profound impact of reconnecting with her Alaska Native heritage, the challenges and joys of rediscovering her identity, and her contributions to the Native American renaissance in media. Learn more about Kate: https://www.kateanelson.com/  

According to Saveur magazine, Border Food is defined as Mexican food with a distinct identity —influenced by the cooking of Chihuahua and Texas, but with a number of little twists. Because Texas is so large and diverse, it's a more nuanced label than the overarching Tex-Mex, and one surprising spot that it is celebrating with abandon is in Greenville, SC. Dayna Lee is the chef and operator of Comal 864, a petite spot with a big heart and a smoking hot flattop. With her clear vision of the food of her childhood and a combination of grit and introspection on her own life path, she's gained some well-deserved attention, from being named of Eater's "18 Essential Greenville Restaurants" to a nomination as a 2023 James Beard semifinalist. Originally from South Texas and specializing in Mexican American cuisine, she began her work in a series of brewery pop-ups, teaching herself to channel homesickness into cooking and making more room for others at the table along the way. Last summer, I had the chance to eat my fill of tacos at Comal on a hot June night, and I've been wanting to sit down with her ever since, so we finally got the chance to record at this year's Charleston Wine + Food Festival. The only thing missing? More tacos.

In episode 516, Jo Keohane teaches us how to style food to make it look as delicious as possible in order to drive more traffic to our blogs. Since graduating from Culinary School in NYC in 2010 Jo Keohane freelanced as a Recipe Developer and Food Stylist in test kitchens of many America's best known publications, like Bon Appetit Magazine, Epicurious and Saveur. She has also worked with a variety of household brands like William Sonoma, Weightwatchers, Staub Cookware, Danone, Kraft and more. She started off life as a BBC journalist and then worked in PR in London. But a love of cooking and a desire to find a fulfilling career which would allow her to spend more time with her 3 kids took her back to school to study cooking. After moving to the USA in she was lucky enough to attend the Institute of Culinary Education in New York City. Now she runs her own food blog - The Family Food Kitchen - helping other busy families to eat well even when time is short! her blog focusses on easy, delicious and do-able recipes - and contains lots of one pot, sheet pan and easy meal ideas. In this episode, you'll learn about what to consider before you start shooting your recipe, including how to layer and pick ingredients, backdrops, props and garnishes. - Food Styling is a Problem Solving Exercise: During recipe development, plan ahead to make sure your ingredients will help you make your dish look appealing. - Don't Hold Back on Good-Quality Ingredients: Better quality ingredients will have more vibrancy and make your photos pop more. - Create Depth and Movement in Food Photography: Use layering to create depth in your photos and take photos of movement (e.g. pouring a sauce). - Balance Perfection and Authenticity: While it's important to make your photos look appealing and create intrigue avoid overly perfect photos - crumbs and spills in small quantities add character. - Proper Ingredient Storage: Store ingredients to maintain freshness and quality. For example improper storage of herbs can lead to wilting and might detract from your photos. - Adjust Cooking Times for Food Photography: There's a difference between cooking to eat food and cooking for photography. Adjust cooking times to ensure that the food looks its best on camera. - Use Props and Tools for Food Styling: Jo discusses the importance of having a set tray with essential tools and props for food styling, such as sharp knives, tweezers, Q-tips, paper towels, toothpicks, spritz bottles, squeeze bottles, spatulas, and brushes to aid in food styling. - Layering Garnishes to Enhance the Dish: Use different garnishing techniques to elevate the appearance of dishes for photography. By layering garnishes strategically, you can add depth and visual interest to the dish. Connect with Jo Keohane Website | Instagram

In today's episode I speak with Jamie Schler, an award-winning writer specializing in food and culture. Her stories are inspired by a multi-cultural family and 30 years living between France and Italy immersed in the culture.  We talk about cooking, food, chocolate, and how she does her research for newsletter writing and cookbooks! Jamie writes the IACP award-winning food blog Life's a Feast which was named in the Top 100 Food Blogs by both The Institute for the Psychology of Eating and Inspired Magazine; her work has been published in Fine Cooking, The Washington Post, The Kitchn, France Magazine, The Art of Eating, Modern Farmer, Paste Magazine, Leite's Culinaria, deliberateLIFE, among others. She has written for Huffington Post Food since the page's creation in 2010; and she has been featured on Saveur.com, South Carolina Living, RDV des Arts Culinaires, in Elle Magazine France, Living France, and France magazine. She was a finalist for a Saveur Magazine Best Blog Award in the category Best Writing.

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.

This edition of eponymous food stories involves two noodle dishes, and both of them are classic comfort foods that you can easily find in pre-made frozen versions in most grocery stores. But both of them started out as entrées for fancy people.  Research: Britannica, The Editors of Encyclopaedia. "Stroganov Family". Encyclopedia Britannica, 6 Apr. 2023, https://www.britannica.com/topic/Stroganov-family Britannica, The Editors of Encyclopaedia. "Luisa Tetrazzini". Encyclopedia Britannica, 25 Jun. 2023, https://www.britannica.com/biography/Luisa-Tetrazzini “Chicken Tetrazzini.” Daily News Republican. Oct. 30, 1909. https://www.newspapers.com/image/582035221/?terms=%22chicken%20Tetrazzini%22%20&match=1 Eremeeva, Jennifer. “The Definitive Beef Stroganoff.” The Moscow Times. Nov. 6, 2020. https://www.themoscowtimes.com/2019/02/20/the-definitive-beef-stroganov-a64566 Gattey, Charles Nelson. “Luisa Tetrazzini: the Florentine Nightingale.” Amadeus Press. 1995. Accessed online: https://archive.org/details/luisatetrazzinif0000gatt/page/144/mode/2up Lew, Mike. “Beef Stroganoff Is Named for Who Exactly?” Bon Appetit. Jan. 16, 2014. https://www.bonappetit.com/entertaining-style/trends-news/article/origin-of-beef-stroganoff Goldstein, Darra. “A Taste of Russia.” Russian Information Service. 1999. Hillibish, Jim. “Tetrazzini Leftover Will Leave Them Singing.” The State Journal-Register. Nov. 22, 2022. https://www.sj-r.com/story/news/2012/11/23/tetrazzini-leftover-will-leave-them/45812546007/ Kurlansky, Mark. “Salt: A World History.” Thorndike Press. 2002. “Luisa Tetrazzini, Diva, Dies in ” New York Times. April 29, 1940. https://timesmachine.nytimes.com/timesmachine/1940/04/29/92957232.pdf?pdf_redirect=true&ip=0 McNamee, Gregory Lewis. "beef Stroganoff". Encyclopedia Britannica, 31 Oct. 2022, https://www.britannica.com/topic/beef-Stroganoff Peters, Erica J. “San Francisco: A Food Biography.” Rowman & Littlefield. 2013. Price, Mary and Vincent. “A Treasury of Great Recipes.” Ampersand Press, 1965. Rattray, Diana. “Chicken Tetrazzini Casserole.” The Spruce Eats. Nov. 11, 2021. https://www.thespruceeats.com/chicken-tetrazzini-3053005 Sifton, Sam. “Chicken Tetrazzini, the Casserole Even Snobs Love.” New York Times Magazine. Sept 29, 2016. https://www.nytimes.com/2016/10/02/magazine/chicken-tetrazzini-the-casserole-even-snobs-love.html Snow, Glenna H. “Peasants of Russia Thrive on Monotonous, Though Well Balanced Diet, Says Editor.” The Akron Beacon Journal. May 14, 1934. https://www.newspapers.com/image/228861067/?terms=%22beef%20stroganoff%22%20&match=1 Syutkin, Pavel and Olga. “The History and Mystery of Beef Stroganoff.” Moscow Times. Dec. 3, 2022. https://www.themoscowtimes.com/2022/12/03/the-history-and-mystery-of-beef-stroganoff-a79582 “Tetrazzini Here, Meets With Injunction.” New York Times. Nov. 25, 1910. https://timesmachine.nytimes.com/timesmachine/1910/11/25/102052010.pdf?pdf_redirect=true&ip=0 Tetrazzini, Luisa. “My Life of Song.” Arno Press. 1977. (Reprint edition.) https://archive.org/details/mylifeofsong0000tetr/page/68/mode/2up “To San Franciscans, I Am Luisa,” Declares Mme. Tetrazzini.” The San Francisco Chronicle. March 12, 1913. https://www.newspapers.com/image/457433091/?terms=Luisa%20Tetrazzini&match=2 “Turkey Tetrazzini.” Saveur. https://www.saveur.com/article/Recipes/Turkey-Tetrazzini/ Webster, Jessica. “Chicken Tetrazzini, or how I stopped worrying and learned to love the mess.” The Ann Arbor News. May 12, 2010. https://www.annarbor.com/entertainment/food-drink/giadas-chicken-tetrazzini/ Welch, Douglas. “Squirrel Cage.” The Tribune. May 17, 1967. https://www.newspapers.com/image/321669094/?terms=Luisa%20Tetrazzini&match=1 “Who Are the Indigenous Peoples of Russia?” Cultural Survival. Feb. 20, 2014. https://www.culturalsurvival.org/news/who-are-indigenous-peoples-russia#:~:text=The%20smallest%20of%20these%20Indigenous,live%20beyond%20the%20Arctic%20Circle. See omnystudio.com/listener for privacy information.