Podcasts about senior food editor

Barney DesmazeryBarney Desmazery will be hosting the interviews at the Let's Talk Good Food Stage each day at the BBC Good Food Show Summer 2022. Barney Desmazery is the Senior Food Editor across BBC Good Food magazine and online. Barney looks after recipes and interviewing the chefs and producers we feature. Before becoming a food writer Barney worked as a chef in England, France and Australia. On weekends he can be found in his kitchen cooking with his children, aged 12 and 8.Barney Desmazery, Senior Food Editor across BBC Good Food magazine and online, hosts the BBC Good Food Stage at the Shows.

Stephanie March is the Senior Food Editor for MSP Magazine, which is the biggest culture magazine in the state of Minnesota. As you would probably imagine, she knows her stuff. Tim and Steph go way back and, during today's conversation, they use their storied careers as a backdrop to talk about criticism, feedback, and common narratives in the restaurant industry.-Welcome to Niver Niver Land: A podcast that addresses massive change in the restaurant industry (sometimes).The show is hosted by award-winning restaurateur Tim Niver – a local legend of Minnesotas' Twin Cities – known for his involvement with fabled spots like Aquavit, Town Talk Diner, and Strip Club Meat & Fish. These days, he runs Saint Dinette and Mucci's Italian in St. Paul and Minneapolis.Anyways, back to the whole "massive change in the hospitality industry" thing.We see a major problem here: no one is having realistic conversations about what's going on. Many of those who work in the industry are still trying to wrap their heads around what's happening – and so is Tim.Today, he's ready to talk about these things – through his trademark wit and foolishness – so that we can better appreciate and preserve the cultural importance of restaurants.

Claire Saffitz in conversation with Julia Turshen about Julia's new cookbook Simply Julia. Thanks to Harvard Bookstore for hosting this conversation!Claire is a freelance recipe developer, author, and video host. Previously, she was Senior Food Editor at Bon Appétit magazine, where she worked for five years in the test kitchen. She hosted the series Gourmet Makes on the Bon Appétit YouTube channel, where she used her classical pastry knowledge to reverse engineer popular snack foods and candy. Claire was born and raised in St. Louis, Missouri and now lives in New York City. She graduated with honors from Harvard University in 2009, studied classic French cuisine and pastry at École Grégoire Ferrandi in Paris in 2012, and completed her Masters degree in History at McGill University in 2014, where she focused on culinary History in the Early Modern Era. Her first cookbook, Dessert Person, came out in October 2020.Follow-up links:For more about this season's partner, check out BetterThanBouillon.ComTo order a signed copy of Simply Julia  from Oblong Books, head hereFor more about Harvard Bookstore who hosted this conversation, head hereFor over 50 more episodes of Keep Calm and Cook On, head hereFor more about Claire Saffitz, head here 

John talks with Bret Thorn, the Senior Food Editor at Nation's Restaurants News. They talk serial killers, how to treat wait staff, living abroad, and writing about restaurants during a pandemic. Thanks for listening!!!

From Tarte Tatin to Twinkies, Claire Saffitz has elevated the baking game. A pastry chef and recipe developer, Claire seeks to give novice and experienced home bakers and cooks more confidence in the kitchen. Previously the Senior Food Editor at Bon Appétit magazine and video host of the creative series, Gourmet Makes, Claire’s love of food (and dessert) stems from her family and her Jewish upbringing. Dessert Person, Claire’s first cookbook is hot off the press and already a NYT Bestseller. Centered on all things sweet, Claire shares her signature recipes for cakes, cookies, pies, tarts and even savory pastry, accompanied by a recipe matrix to outline the time commitment and difficulty of each recipe. Tune in to this episode of Live to Eat as we chat about problem solving in the kitchen, the best apples for baking, and what you should be making for dessert this Thanksgiving.

Amy Traverso is the Senior Food Editor for Yankee Magazine and co-host of the public television series Weekends with Yankee, which is in pre-production for Season 5. She and Heath share stories about working for a legacy brand with a print and TV component, the challenges facing both the restaurant industry and TV production, what makes New England such a unique and special place, and ways that the definition of New England can become more inclusive. Amy is also the author of The Apple Lover's Cookbook.

Devon O'Brien ('13 journalism) talks about her role as Senior Food Editor for EatingWell magazine, what it's like to work with food for a living, and even shares a Cyclone-themed drink recipe.

“I just want people to cook…” We couldn't agree more with our next guest - food writer, recipe developer, food stylist and food magazine junkie, Judy Allen. We spoke with Judy on a very stormy day in July where we lost the Internet right before her interview (we were social distancing via computer), Siri interrupted and Judy's phone rang twice. She declared at one point, “This is the one thing I had to do today!”. Well, Judy, we are certainly glad we worked through the technology and you were able to make time for us because it was a terrific interview. Listeners, you are in for a treat! Not just the funny things that happened but Judy has a wonderful story to tell and stands as a a model of following your dream and making it happen. Judy Lockhart Allen is originally from Oklahoma and quickly developed a love for the beauty of food that led her to a culinary school in NYC, a magazine internship and then employment with Martha Stewart Living. Her family, particularly her father, strongly influenced her career path (Her dad even went to culinary school after retiring from a successful career as a surgeon.) and food was always an important and creative outlet for her. In particular, she loved the magical pictures in the food magazines and knew that was what she wanted to do. Although, she did a stint in a restaurant, cooking was never her aim. She was shooting for food writing and styling and set her sights on a culinary school that could provide her with that background. No better place to do that than New York City. She worked at Martha Stewart Living where she was Senior Food Editor and also freelanced as a recipe developer for Cooking Light and Real Simple. Three magazines with very different editorial approaches to food. She said at Martha Stewart, it was nothing to use 20 ingredients or more in a recipe. And, Martha, as you can imagine, is everything you imagine her to be, she is a “perfectionist”. They had the “best” of everything to work with. That stands in stark contrast to how we view food today especially in the midst of the pandemic. Judy lived through 9-11 while in NYC and likens that experience to what we're going through now. After returning to Tulsa, Judy worked as the Food Editor for Tulsa People for several years, as the Creative Director for Edible Tulsa and is now freelancing for the Tulsa World. And, she is ALWAYS working on a cookbook. It might also interest you to know that she does not like to critique restaurants. As she says, “I'm here to support the restaurant industry in Tulsa.” Something that is more important than ever right now. Before I end up recounting the entire story, let me hit you with some highlights to listen for during the interview and you can hear for yourself. 05:47 - The Martha Stewart story begins 10:00 - What Judy is up to these days 14:40 - Listen for an unexpected guilty food pleasure and her family's love of cereal 20:20 - Judy's Food Story 23:35 - What food means to her now and her bread-baking Dad Judy definitely hit the mark in her career and continues to follow her path as a food writer freelancing at The Tulsa World. Be sure to look for her byline. Click here to read her latest story on how to pick and cook the perfect peach. Follow Judy on Instagram at @tenthousandsnacks to see even more beautiful food pictures. We hope you enjoyed this interview with Judy Allen. I can assure you we did! Our next guest is Roy S. Johnson, my longtime friend from high school. Roy is currently the Director of Content Development and a Columnist with Alabama Media Group. He has worked at Sports Illustrated and was Editor-in-Chief of Men's Fitness magazine. He was most recently one of the featured guests on the Netflix docu-series, The Last Dance that chronicled the rise to fame of Michael Jordan. A great storyteller (not surprisingly), Roy's food story ranks as one of the most unique we heard so you don't want to miss it. And, what about you?

“I just want people to cook…” We couldn’t agree more with our next guest - food writer, recipe developer, food stylist and food magazine junkie, Judy Allen. We spoke with Judy on a very stormy day in July where we lost the Internet right before her interview (we were social distancing via computer), Siri interrupted and Judy’s phone rang twice. She declared at one point, “This is the one thing I had to do today!”. Well, Judy, we are certainly glad we worked through the technology and you were able to make time for us because it was a terrific interview. Listeners, you are in for a treat! Not just the funny things that happened but Judy has a wonderful story to tell and stands as a a model of following your dream and making it happen. Judy Lockhart Allen is originally from Oklahoma and quickly developed a love for the beauty of food that led her to a culinary school in NYC, a magazine internship and then employment with Martha Stewart Living. Her family, particularly her father, strongly influenced her career path (Her dad even went to culinary school after retiring from a successful career as a surgeon.) and food was always an important and creative outlet for her. In particular, she loved the magical pictures in the food magazines and knew that was what she wanted to do. Although, she did a stint in a restaurant, cooking was never her aim. She was shooting for food writing and styling and set her sights on a culinary school that could provide her with that background. No better place to do that than New York City. She worked at Martha Stewart Living where she was Senior Food Editor and also freelanced as a recipe developer for Cooking Light and Real Simple. Three magazines with very different editorial approaches to food. She said at Martha Stewart, it was nothing to use 20 ingredients or more in a recipe. And, Martha, as you can imagine, is everything you imagine her to be, she is a “perfectionist”. They had the “best” of everything to work with. That stands in stark contrast to how we view food today especially in the midst of the pandemic. Judy lived through 9-11 while in NYC and likens that experience to what we’re going through now. After returning to Tulsa, Judy worked as the Food Editor for Tulsa People for several years, as the Creative Director for Edible Tulsa and is now freelancing for the Tulsa World. And, she is ALWAYS working on a cookbook. It might also interest you to know that she does not like to critique restaurants. As she says, “I’m here to support the restaurant industry in Tulsa.” Something that is more important than ever right now. Before I end up recounting the entire story, let me hit you with some highlights to listen for during the interview and you can hear for yourself. 05:47 - The Martha Stewart story begins 10:00 - What Judy is up to these days 14:40 - Listen for an unexpected guilty food pleasure and her family’s love of cereal 20:20 - Judy’s Food Story 23:35 - What food means to her now and her bread-baking Dad Judy definitely hit the mark in her career and continues to follow her path as a food writer freelancing at The Tulsa World. Be sure to look for her byline. Click here to read her latest story on how to pick and cook the perfect peach. Follow Judy on Instagram at @tenthousandsnacks to see even more beautiful food pictures. We hope you enjoyed this interview with Judy Allen. I can assure you we did! Our next guest is Roy S. Johnson, my longtime friend from high school. Roy is currently the Director of Content Development and a Columnist with Alabama Media Group. He has worked at Sports Illustrated and was Editor-in-Chief of Men’s Fitness magazine. He was most recently one of the featured guests on the Netflix docu-series, The Last Dance that chronicled the rise to fame of Michael Jordan. A great storyteller (not surprisingly), Roy’s food story ranks as one of the most unique we heard so you don’t want to miss it. And, what about you? Do you have a food story? We'd love to hear it. Share it in the comments below and more likely than not, you'll hear it in one of our episodes.And, in case you haven't heard, the kitchen and our hands-on classes are back up and running. We are wearing masks and now Tulsa has a mask mandate as well as WalMart, Sam’s Club and Target. I mean, you wear a seat belt and a helmet when you ride your bicycle or motorcycle, what's the difference? Other than, when you wear a mask you protect other people. It's the kind thing to do; we hope you think so, too. Pretty sure, the vaccine won't be available for a long time.If you have a minute, please take a look at our Patreon page and consider becoming a member. Just click that little button below that says “Become a Patron”. It’s as easy as that to check it out and see what we’re talking about. We’ve got a lot of fun offerings for members that you won’t get to see, experience or have anywhere else.And, don’t forget, you can find us all over the place now! Wherever your favorite podcast listening place is, we’re probably there, even on Alexa! We’re on Apple Podcasts, iHeartRadio, Spotify, Stitcher, Google Play and, of course, here, but you can take us on the road anytime you like!We love and appreciate you guys. Keep listening, hang in there...we're going to get through this thing!

John talks with Claire Lower, Senior Food Editor at www.lifehacker.com. They talk about useless cooking videos, cooking fatigue, cooking hacks and how to try and treat yourself well during this time of staying inside. Thanks for listening!!

The following is an excerpt of an ArtScience talk on New England Foodways held in Cambridge, Massachusetts. Leah Mennies, Senior Food Editor at Boston Magazine organized and hosted the event which consisted of a Panel discussion. Panelist included Babson Food Historian Fred Opie, Irene Li, chef/owner of Mei Mei, and Marc Sheehan, chef/owner of Loyal Nine. Both are Cambridge based restaurants. The theme of the talk is the future of New England Foodways--How do we define them now? How should that change? What are the challenges? What does a regional sense of place through cuisine look like? How does the past inform this? How can the storytelling surrounding New England cuisine be stronger/better/more informed? What does that look like here in Boston/Cambridge vs. in the region as a whole? Let's keep the conversation going with panels of experts from different fields and occupations in as many spaces as possible around the region--colleges, public and private libraries and schools, churches, historical societies and museums. And let's record these panel and publish them as a series as the first step in documenting the region's foodways. Please share your ideas and suggestions for advancing the project. Take the time to review the show on You Tube, iTunes, Stitcher, and Soundcloud. If you like what you hear and learn, tell others about it and share and post the link to the show Leah Mennies' Food Writing: https://www.bostonmagazine.com/author/lmennies/ About Fred Opie: http://www.fredopie.com Mei Mei's: https://www.meimeiboston.com/menu Loyal Nine: https://www.loyalninecambridge.com/ Subscribe to the Podcasts: http://www.fredopie.com/podcasts/

This week we have the great honor of welcoming Senior Food Editor for Eater LA, Farley Elliott to the pod. This food expert has a lot of knowledge to drop so you do not want to miss this episode. We take Farley to 40 Love in West Hollywood and tell the story of how it is connected to a previous location, Delilah and see how their tenders compare. We also start discussions for our new fat camp, Big Boy Ranch and give so many LA food recommendations, you may want to have a notebook handy. FARLEY'S WORK: https://la.eater.com/authors/Farley%20Elliott BE A TENDER FRIEND! SUBSCRIBE. SHARE. LIKE. INSTAGRAM: @tenderfriendspod TWITTER: @tenderfriends www.facebook.com/tenderfriends Email: friends.tender@gmail.com Tell us where we should go next and don't forget to leave us a review on iTunes and Spotify!

Who are the new voices pushing for change in the food system? Sheila Dillon hears from Alice Thompson of Social Bite, a charity that distributes over 100,000 hot drinks and meals to Scotland’s most vulnerable people every year from its sandwich shops and every Monday afternoon they invite people experiencing homelessness to their restaurant Vesta for a free sit-down two-course meal. Sheila also meets Ben Adler who was the husband of TV producer Pat Llewellyn who made stars of the Two Fat Ladies and Gordon Ramsay and launched Jamie Oliver's TV career. Pat died of metastatic breast cancer in October 2017 and we hear from Jamie Oliver about his memories of Pat and what made her so good at nurturing new talent. To honour the impact Pat had on the food industry the Food and Farming Awards is launching a Pat Llewellyn New Talent Award. It will see Ben and his co-judge Barney Desmazery, Senior Food Editor at BBC Good Food, on the search for fresh voices in the food system who could be campaigners, innovative cooks and people taking a different approach to a food or drinks business. To understand more about the types of people they might be looking for they met one of the strongest but lesser-known voices in the food system today. At Where The Light Gets In restaurant in Stockport they met founder Sam Buckley who is taking a new approach to every facet of running a restaurant with unflinching principles when it comes to responsibility for his staff and for the environment. We also hear from last year's Food and Farming Awards winner Kimberley Bell and our Future Food Award judges entrepreneur William Kendall and the Oxford Cultural Collective's Don Sloan meet Safia Qureshi who is building an alternative to disposable cups with her business CupClub. Producer: Tom Bonnett

This week on NEXT: We discuss how the government shutdown is affecting individuals in New England, including through a growing backlog of cases at Boston’s immigration court. Plus, we learn about how states around our region use subsidies to lure businesses. On the hundredth anniversary of the “Great Boston Molasses Flood,” we hear about how the event shaped the relationship between business and government. Finally, we explore the best New England food of the past year from Yankee Magazine's Senior Food Editor, Amy Traverso. It's NEXT! (more…)See omnystudio.com/listener for privacy information.

SALT + SPINE is hosted by Brian Hogan Stewart. Today's Episode: Alison Roman This week, we're excited to welcome Alison Roman to SALT + SPINE, the podcast on stories behind cookbooks. Alison is the author of Dining In: Highly Cookable Recipes and a contributor to Bon Appetit magazine and the New York Times. She also wrote Lemons (Short Stack). After working in restaurants and bakeries in San Francisco and New York City, Alison jumped to food media, joining the team at Bon Appetit and eventually serving as the magazine’s Senior Food Editor, where she developed recipes that would define her cooking style. We sat down with Alison at our studio in San Francisco’s The Civic Kitchen to discuss her style of cooking, her advice for home cooks, the uber-viral The Cookie, and what lipsticks to pair with various dishes. Read More: Alison Roman articles in the New York Times "EVERYONE Is Making These Chocolate Chunk Shortbread Cookies," by Alex Beggs // Bon Appetit "How Cookbook Author Alison Roman Finds Balance in Chaos," by Alexandra Sifferlin // Medium Bonus SALT + SPINE Features: Recipe: Slow Salmon with Citrus and Herb Salad Recipe: Decidedly Not-Sweet Granola Subscribe: Apple Podcasts | Spotify | Stitcher | GooglePlay SALT + SPINE: Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore. Find us on Patreon, Instagram, Twitter, and Facebook. We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information.

As someone who keeps close tabs on the restaurant industry, Bret Thorn, Senior Food Editor for Nation’s Restaurant News, has tried fares ranging from fermented Icelandic shark to Japanese shrimp ganglia. In this podcast, he shares his knowledge on foodservice operations and trends. We learn that being a chef is now “sexy,” that restaurants are increasingly sourcing locally, and where to find the best affordable foods when eating out.

Barney Desmazery is the Senior Food Editor across BBC Good Food magazine and online, looking after recipes and working with the chefs we feature. Before becoming a food writer Barney worked as a chef in England, France and Australia. On weekends he can be found in his kitchen cooking with his children, aged ten and six.

Bret Thorn, Senior Food Editor with Nation's Restaurant News and a graduate of the famous Le Cordon Bleu Ecole de Cuisine in Paris, shares his thoughts on how you can use social media to connect with the people you want to connect with. Follow the show on Twitter @LED_Curator Website www.learneducatediscover.com/ Subscribe on iTunes https://geo.itunes.apple.com/us/podcast/just-connect/id1180382202?mt=2 Like us on FaceBook at www.facebook.com/learneducatediscover/ Email us at hello@learneducatediscover. We will reply!!

On today's episode of THE FOOD SEEN, former pastry chef and Momofuku milk maid, Alison Roman, brought her creative talents to the test kitchens of Bon Appétit, nurturing her innate ability for developing stunning beautiful (and delicious) recipes, eventually becoming Senior Food Editor. Following a Short Stack Editions about Lemons (with a lemon coconut tea cake that's a must add to anyone's repertoire), and time working for BuzzFeed Food, Alison is now writing her first, of two, cookbooks; DINING IN, is due out in Fall 2017. Until then, at least we have boozy popsicles to tide us over, via Alison's appearance on Rachael Ray (video). Spicy Grapefruit Margarita Pops anyone?

Barney Desmazery is the Senior Food Editor across BBC Good Food magazine and online, looking after recipes and working with the chefs we feature. Before becoming a food writer Barney worked as a chef in England, France and Australia. On weekends he can be found in his kitchen cooking with his children, aged ten and six.

Restaurant Brokers, Robin and Eric Gagnon will be joined by Senior Food Editor of Nation’s Restaurant News and CEO of Bevintel as they discuss Restaurant Beverage Programs. The panel will discuss the importance of beverage programs and how to achieve a balanced alcohol inventory. The experts will discuss new trends in the beverage industry such as craft beers, flavored vodkas and mixology.