Podcast appearances and mentions of shannon martinez

Melbourne-based chef, restaurateur and author Shannon Martinez is helping to smash the stereotype of Italian food.

Become a great vegan cook with Shannon Martinez

New Deli Street Food Past Tommy Helped Out Future Tommy What Makes You Feel Good, What Gets You In The Mood? Time Game - $1900 Big Red Suitcase Roulette Thanks To Flight Centre First Dates Wedding Dance Songs GUEST: Shannon Martinez - Vegan Italian Food GUEST: Jeremy Buckingham - Is There A NSW Serial Killer?Subscribe on LiSTNR: https://play.listnr.com/podcasts/carrie-and-tommySee omnystudio.com/listener for privacy information.

Shannon Martinez may be an unlikely face of plant-based dining, but she's unstoppable. With over 22 years in Melbourne kitchens, she's transforming the way the world sees plant-based food. As the owner of Smith + Daughters and Smith + Deli, two of Australia's most influential plant-based businesses, Shannon's impact is undeniable. Not to mention, she's also the author of three best-selling cookbooks, with her fourth, Vegan Italian Food, now available for pre-order! Join host Renee as she delves into Shannon's fascinating career, her creative process as an author and chef and the highs and lows of being at the forefront of the vegan industry. Experience the passion and determination that fuels her mission to make amazing plant-based food accessible to all.Please find our guest information here:Website: https://www.smithanddaughters.com/Instagram: https://www.instagram.com/shannon_martinez/Please find us here at POH:Website: https://principleofhospitality.com/Instagram: https://www.instagram.com/principle_of_hospitality/

Our love of cheese is so vast, it can be plotted across the planet. From Gorgonzola in Italy to Oaxaca in Mexico, many places are famous for their wedges and wheels. But can you go overboard with a cheese board? And what if you don't eat dairy at all? Lee Tran Lam wheys it all up with cheesemaker Giuseppe Minoia, chef Shannon Martinez and dietitian Dr Evangeline Mantzioris.

Anthony Femia is a cheesemonger. Not just any cheesemonger, but an internationally recognised cheesemonger who regularly sets off on wandering cheesemonger trips around the world and in 2018 was the first Australian cheesemonger to be invited to the caves of Marcel Petite in the Jura mountains in France to select his very own flavour profile of Comté. Luckily for us, Anthony calls Melbourne home and in 2015 he opened Maker and Monger in the Prahran Market, so you can get along there and sample the glorious Comté for yourselves. But that's not all, there is all kind of cheesy goodness going on down there and Anthony very much sees the cheesemonger role as one of educator as much as seller of cheese. He loves it. Having spent over a decade refining his own knowledge, here and overseas, through reading, research and tasting and of course by spending time with master cheesemongers and top cheesemakers, he very happily imparts his fromage largesse. I felt honoured to sit down with Anthony and get a glimpse of that knowledge and we honestly could have talked for hours about seasonality, affinage and what makes a good blue cheese. To celebrate eight years of the ‘chapel of cheese', as Anthony likes to refer to the permanent stand in the Prahran Market, he has been running a Friends of Fromage series over August and this will continue into September with every weekend featuring toasties made by iconic Melbourne chefs. So far tastebuds have been treated by friends of the podcast, Dave Verheul, Shannon Martinez and Tom Sarafian, so I'd be blocking out the next few weekends if I were you and heading down to Prahran Market.

This month, New York Magazine's Grub Street published an article dubbing Burrata "a big fat blob of boring", triggering a heated debate around the world about a cheese that's long been a darling of the dining scene. Anthony Femia is the owner of Prahran Market's Maker and Monger and one of the city's most knowledgable cheese connoisseurs. He joins Around Town to weigh in on the Burrata controversy, divulge his current favourites in the Maker and Monger cabinet and share the details of their upcoming toastie series with Melbourne's top chefs including Dave Verheul and Shannon Martinez.  Featured on today's episode:  Maker and Monger New episodes of Broadsheet Melbourne Around Town drop Monday, Wednesday, Friday each week. Subscribe on the LiSTNR app to make sure you don't miss an episode. And keep up-to-date on everything Broadsheet has to offer at www.Broadsheet.com.au, or at @Broadsheet_melb.  Broadsheet Melbourne Around Town is hosted by Katya Wachtel and produced by Nicola Sitch. Deirdre Fogarty is the Executive Producer.See omnystudio.com/listener for privacy information.

Pamella Tomio is head chef at Ovolo Hotel's Lona Misa, the incredible plant-based restaurant brought about by hospitality legends, Shannon Martinez and Ian Curley. Pamella was such a joy to talk to. She was so generous in what she shared with me about growing up in hospitality in Brazil, coming to Australia and what she loves about working at Lona Misa. Pamella is cooking veggie dishes on the Josper grill and is passionate about flavour and bringing people together over food. If you haven't checked out the South Yarra Ovolo hotel. you are really missing out. It is bright and arty and there for a good time and that alongside Pamella's food and her incredible heart for hospitality make it a place that is good for the soul

It's no big surprise that a kitchen utensil that looks pretty similar to a drum stick would be Nick Reid's favourite. It is, however, pretty interesting that he derives just as much pleasure from ‘reading the history' of the humble wooden spoon, as he does plunging it into an intuitively created curry that happens to be spicier than the deepest depths of hell.Musician Nick Reid hasn't been calling himself an artist for very long, despite being the drummer for the Australian indie-rock outfit Cousin Tony's Brand New Firebird for over 5 years. It wasn't until starting his solo project Kitsch Kitchen and diving deep into it thanks to the pandemic cancelling his band's US South X SouthWest tour in 2020 that he began to really lean in. **Language warning - a few spicy words are thrown around during our conversation**Find Nick's 'Lovers Curry' recipe and more at www.whatartistseat.com.auFollow Nick on Instagram @kitschkitchenmusicLinks to anything else we chatted about:KITSCH KITCHEN BANDCAMP https://kitschkitchen.bandcamp.com/COUSIN TONY'S BRAND NEW FIREBIRD https://cousintonys.bandcamp.com/SHANNON MARTINEZ https://www.instagram.com/shannon_martinez/?hl=enHETTY MCKINNON http://hettymckinnon.com/ARTIST BEC SMITH https://becsmith.net/COMPOSER PETER CORRIGAN https://www.instagram.com/petercorriganmusic/?hl=enFind us @whatartistseat on Instagram and our website www.whatartistseat.com.au Hosted on Acast. See acast.com/privacy for more information.

Shannon Martinez and Amanda Mahoney join us to talk about their paper, Culturally Sensitive Behavior Intervention Materials: A Tutorial for Practicing Behavior Analysts   Show Notes   Remember to join us on Facebook to suggest articles to review and questions for authors. https://www.facebook.com/BApractice Acknowledgments Host and Executive Producer: Cody Morris, Ph.D., BCBA-D, LBA https://salve.edu/users/dr-cody-morris Assistant Producers Elizabeth Narvaez Jesse Perrin Organizational Support ABAI https://www.abainternational.org/welcome.aspx Behavior Analysis in Practice Editor, Stephanie Peterson, Ph.D., BCBA-D, LBA https://www.abainternational.org/journals/bap.aspx Music Cruising Altitude by Jim Carr and his band New Latitude http://www.newlatitudemusic.com Link to Article https://link.springer.com/article/10.1007/s40617-022-00703-x Links from Talk How to be Antiracist Book - https://www.amazon.com/How-Be-Antiracist-Ibram-Kendi/dp/0525509283 References   Catagnus, R., Simpson, M., Grant, H., & Rock, D. (2020). The FACT model: A framework for managing cognitive capacity. corporate membership. https://membership.neuroleadership.com/material/the-fact-model-a-framework-for-managing-cognitive-capacity/   Centers for Disease Control & Prevention [CDC]. (2009). Simply put: A guide for creating easy-to-understand materials (9th ed.). https://www.cdc.gov/healthliteracy/pdf/simply_put.pdf   Hughes E., F., & Tanaka, S. (2013). Multicultural alliance of behavior analysis standards for cultural competence in behavior analysis. International Journal of Behavioral Consultation and Therapy, 8, 17-19. https://doi.org/10.1037/h0100970   Leeman, J., Skelly, A. H., Burns, D., Carlson, J., & Soward, A. (2008). Tailoring a diabetes self-care intervention for use with older, rural african american women. The Diabetes Educator, 34(2), 310–317. https://doi.org/10.1177/0145721708316623   Martinez, S. & Mahoney, A. (2022). Culturally sensitive behavior intervention materials: A tutorial for practicing behavior analysts. Behavior Analysis in Practice, 15, 516–540. https://doi.org/10.1007/s40617-022-00703-x   Resnicow, K., Baranowski, T., Ahluwalia, J. S., & Braithwaite, R. L. (1999). Cultural sensitivity in public health: Defined and demystified. Ethnicity & Disease, 9(1), 10–21.   Singelis, T. M., Garcia, R. I., Barker, J. C., & Davis, R. E. (2018). An experimental test of the two-dimensional theory of cultural sensitivity in health communication. Journal of Health Communication, 23(4), 321–328. https://doi.org/10.1080/10810730.2018.1443526   Tanaka-Matsumi, J., Seiden, D. Y., & Lam, K. N. (1996). The culturally informed functional assessment (CIFA) interview: A strategy for cross-cultural behavioral practice. Cognitive & Behavioral Practice, 3(2), 215–233. https://doi.org/10.1016/S1077-7229(96)80015-0

In 1770, naturalists Joseph Banks and Daniel Solander reportedly saw wild soybeans in Botany Bay. The following century, the Japanese government sent soybeans to Australia as a gift. Thanks to Chinese miners in the 1800s, tofu was most probably part of gold rush diets, but it wasn't until just a few decades ago – with the growing vegetarian movement, waves of migration and people asking for soy in their coffee – that the soybean became part of everyday lives. Cult tofu shops, local brewers making soy sauce, artisan tempeh makers and the blockbuster growth of meat substitutes reflect the changing fortunes of the soybean; a versatile ingredient that has also been used in plastics and cars.  This episode features Darwin Su, chef and founder of Ferments Lab; Shannon Martinez, chef and owner of Smith & Daughters and Smith & Deli; Sava Goto, chef and owner of Tofu Shoten; and Topher Boehm, brewer and co-founder at Wildflower Beer.  Image by Alana Dimou.

We're talking supply chains and food costs with Shannon Martinez (Smith & Daughters, Lona Misa). How do you run a profitable restaurant when ingredient prices are skyrocketing and menu changes cost time and money? Is the $15 lettuce going to be the straw that breaks this camel's back? We also discuss toxic behaviour in hospitality - is change afoot?https://www.instagram.com/shannon_martinez/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

Lured by the art of great pastry, Elena Rosa left her career and began the journey of training to be a chef. After visiting Shannon Martinez's groundbreaking vegan restaurant Smith and Daighters, for a meal she was floored by the craft and creativity. She asked for a job and soon enough found herself on the pastry section figuring out how to make vegan pastries without the use of animal products. After lots of trial and error she found ways to not only deliver nostalgic interpretations of classic desserts and sweets, but proved she could make them just as good as the originals. After six years, she about to embark on a new journey.https://www.instagram.com/little.gnocchi/?igshid=YmMyMTA2M2Y=Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

We meet Shannon Martinez - a vegan chef who highlights texture and flavour in her plant-only cooking, and whose garden became a refuge during recent ill-health.

CEO of Melbourne Food and Wine Festival Anthea Loucas Bosha tells us all about what to expect with the Festival in a few weeks time; biodegradable cling wrap inventor Jordy Kay has a chat about Great Australian Wrap; and chef and restauranter Shannon Martinez gives us an update on the new Smith and Daughters location. With presenters Cam Smith and Matt Steadman. Website: https://www.rrr.org.au/explore/podcasts/eat-itCam Smith on Instagram: https://www.instagram.com/camsmith_eat_it/Twitter: @EatItRRRFacebook: https://www.facebook.com/EatItRRR/

We ask vegan specialist Shannon Martinez from Smith & Daughters to talk about three memorable meals as part of Dirty Linen's Summer Series. Narrowing the list down was tricky but she zooms us to London, Sydney and Barcelona for surprising, delightful and thought-provoking bites.https://www.instagram.com/shannon_martinez/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

Ep 95 Shannon Martinez joins the show with Buck D & Sixx How much is enough for school cloths? Covid Lockdowns Is going in RAW the same as not wearing a mask? All about Shannon.... Pick a platform here: www.thebsshow.live Please subscribe to the YouTube --- Send in a voice message: https://anchor.fm/thebsshowpod/message

Jp chats with Shannon Martinez about her journey to creating her vegan restaurant Smith & Daughters in Melbourne, Australia. 

WE ARE BACK and bringing all the takes you could ever need on another scorcher of a film. In this episode, Emmi, Toothpick, Theo, and Matt talk about American Sniper, the 2014 combat thriller that totally doesn't glorify the American military industrial complex or murder, not at all. Go support our friend Shannon Martinez and the amazing work she's doing: https://www.patreon.com/shannonfoleymartinez Our theme song "Bitcoin Day" by Anonymous420 is used under CC BY 4.0: https://creativecommons.org/licenses/by/4.0/ --- Support this podcast: https://anchor.fm/terrorism-bad/support

Chef Tony Tan calls in from Trentham and talks about how the storms have impacted his business; and chef Shannon Martinez from Smith and Daughters drops by to talk about her new restaurant. With presenters Cam Smith and Kent Goldsworthy.Website: https://www.rrr.org.au/explore/podcasts/eat-itCam Smith on Instagram: https://www.instagram.com/camsmith_eat_it/Twitter: @EatItRRRFacebook: https://www.facebook.com/EatItRRR/

How's it going for international students? Mexican American Robert Holguin came to Melbourne on a whim and a working holiday visa in 2019. He loved it...until the pandemic set in. After a long, lean lockdown he enrolled in a commercial cookery course and paid for a student visa. Unfortunately, the whole thing feels like a scam. On the up side, he loves his job in the kitchen at Shannon Martinez's Lona Misa.Follow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/

In this episode of the Yarra Libraries Podcast you’ll find our interview with Nina Pasqualini; a climate activist from School Strike for Climate. She chats with Nic, a poet, author and member of the Yarra Libraries team, about the climate emergency. Nina shares how she became involved in climate activism, what it means to be an activist during a global pandemic, and how we can be involved too. Schools Strike for Climate: WE ARE striking to tell our politicians to take our futures seriously and treat climate change for what it is: a crisis. They can show us that they care by taking urgent action to move Australia beyond fossil fuel projects, such as the Adani mega coal mine, and get the job done of moving to 100% renewable energy for all. For more information see https://www.schoolstrike4climate.com/about Yarra Council has committed to an ambitious climate emergency plan. We’re proud to be part of a growing movement - with over 1,400 jurisdictions across 30 countries that have declared a climate emergency – and we know that collective, global effort is needed across all levels of government, businesses and communities to address the climate crisis. We also recognise the interconnectedness of global warming, human health and environmental health. https://www.yarracity.vic.gov.au/news/2020/06/15/yarra-council-commits-to-ambitious-climate-emergency-plan In line with this initiative Yarra Libraries will roll out several climate related events in 2021. In addition to youth climate interviews like this one you’ll find events on sustainable food sources, how to reduce our carbon footprint, the “New Normal” and more. Please see the Yarra Libraries website for more details. Yarra Libraries Recommends Greta Thunberg, “No One Is Too Small to Make a Difference” Tim Flannery, “The Climate Cure: Solving the Climate Emergency in the Era of COVID-19” Michael Mann’s “The New Climate War: The Fight to take back our Planet” Marian Wilkinson, “The Carbon Club: How a network of influential climate sceptics, politicians and business leaders fought to control Australia's climate policy” Dr. Joelle Gergis, “Sunburnt Country: The History and Future of Climate Change in Australia” Bruce Pascoe’s “Dark Emu” Alice Zaslavsky, “In Praise of Veg: A modern kitchen companion” Shannon Martinez’s cookbook “Smith & Daughters: A Cookbook (That Happens to be Vegan)” Al Gore, “An Inconvenient Truth: The Planetary Emergency of Global Warming and What We Can Do About It” Our theme song is Add And by Broke For Free

Shannon Martinez is the owner and operator of the iconic Smith and Daughters in Fitzroy, Melbourne.She is also one of the baddest motherfuckers on Planet Earth. Whilst fighting cancer, Shannon has also been navigating a restaurant through COVID,  writing a cookbook for Chemo patients, co-writing a comic and still finding the time and energy to fill our lives with joy.Strap in for some wisdom and truth, from one of the great originals of our world.ENJOY BEASTS!! NOW FUCKING SUBSCRIBE!!PS...Apologies for the shite audio- FUCK SKYPE...CHECK OUT SHANNON HERE:www.instagram.com/shannon_martinez/?hl=enwww.instagram.com/smithanddaughters/?hl=enwww.instagram.com/smithanddeli/?hl=enVEGAN WITH BITEhttps://www.hardiegrant.com/au/publishing/bookfinder/book/vegan-with-bite-by-shannon-martinez/9781743796245THE ADVENTURES OF CHUCK https://somekindpress.com/collections/comics/products/the-adventures-of-chuck-episode-01SUBSCRIBE TO MARY'S TV HERE:https://www.youtube.com/channel/UCmgS...Supported by MARY'Shttps://www.marys69.com/https://www.instagram.com/marysgetfathttps://www.facebook.com/MarysNewtown/THE LANSDOWNE HOTELhttps://www.instagram.com/thelansdowne/https://thelansdownepub.com.au/https://www.facebook.com/thelansdowne/P&V WINE MERCHANTShttps://pnvmerchants.com/https://www.instagram.com/pnvmerchants/

Vegan chef and Smith and Daughters creative brain Shannon Martinez discusses her new cookbook 'Vegan With Bite, (Because Taste Matters)'. Shannon's books is written for everyone and aims to make vegan cooking simple and easy. Food writer Dani Valent runs through Premier Daniel Andrews recent announcements for the hospitality industry; and John from the Queen Victoria Market joins us for a market report, and praises eggplants and mangos. With your hosts Cam Smith and Karl Chapman. Website: https://www.rrr.org.au/explore/programs/eat-itTwitter:  @EatItRRRFacebook:  https://www.facebook.com/EatItRRR/Cam Smith on Instagram: https://www.instagram.com/camsmith_eat_it/

Chef Shannon Martinez of Smith and Daughters joins us to discuss her changing taste buds after being diagnosed with breast cancer and writing her new book Cooking with Chemo for You and Your Squad. John from Queen Victoria Market gives us the market report, and says that asparagus is currently wider than the hand, and artichokes and broad beans are thriving. And cocktail connoisseur Sebastian Reaburn tells us all about Negroni Week, why it's been pushed back, and negronis for charity. With your hosts Cam Smith and Matt Steadman. Website: https://www.rrr.org.au/explore/podcasts/eat-itTwitter:  https://twitter.com/eatitrrr?lang=enFacebook:  https://www.facebook.com/EatItRRR/Cam Smith on Instagram: https://instagram.com/camsmith_eat_it?igshid=1h5qzikto2g05

On this episode, we are joined by inspirational teacher, Shannon Martinez.  Shannon has been tasked with the challenge of teaching a class of gifted and talented learners.  A challenge that has shaped her as a teacher and person.  Shannon shares her insights into gifted and talented education and how we can meet the needs of this unique group of learners.

With the world facing a crisis like never before, will our diets come into question too? Shannon Martinez (Smith and Daughters and Smith and Deli) believes the time is nigh to consider a paradigm shift in the way we grow, purchase and consume food.Follow Shannon on Instagram https://www.instagram.com/shannon_martinez/?hl=enhttps://linktr.ee/shannon_martinezhttps://www.instagram.com/smithanddaughters/?hl=enhttps://www.instagram.com/smithanddeli/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (The Producer)https://www.instagram.com/foodwinedine/

Food writer Dani Valent gives her tips for cooking duck; Shannon Martinez of Smith and Daughters chats about how they are fighting the fight with the pandemic, and the success of their deli; Executive Chef of The Atlantic Restaurant Nick Mahlook schools Cam on how to cook the perfect dory fillet and chats all things seafood. With presenters Cam Smith and Josephine Smart. Website: https://www.rrr.org.au/explore/podcasts/eat-itTwitter:  https://twitter.com/eatitrrr?lang=enFacebook:  https://www.facebook.com/EatItRRR/

America’s civic infrastructure—the places, policies, programs, and practices that enable us to connect with one another—is broken. Politics have increasingly stepped in to fill the void left by other community-building activities, leading to divisiveness and fueling political tension. How can Americans improve their relationship with politics—and each other? • Moderator: Greg Lukianoff, CEO, The Foundation for Individual Rights in Education • Speaker 1: DeNora Getachew, NYC Executive Director, Generation Citizen • Speaker 2: Shannon Martinez, Program Director, Free Radicals Project • Speaker 3: Herb E. Smith, Hands Across the Hills • Speaker 4: Earle Fisher, Reverend, Abyssinian Baptist Church

Listen if: You could never imagine life without schnitzel. In this episode, Jess and Stef sit down with Shannon Martinez, the co-founder and head chef behind Melbourne’s top restaurants (that happen to be vegan), Smith & Daughters and Smith & Deli.Shannon’s energy is completely contagious, as the three chat about everything from how Shannon pioneered the modern day vegan movement in Melbourne, what she attributes her success to, and how she’s going to spend her first million.Shannon dishes on what it was like to cook for Billie Eilish, reveals details about her double life as a rock star, plus find out which celebrity doesn’t tip…You can find Shannon on Instagram at @shannon_martinez and her restaurants @smithanddaughters and @smithanddeli.You can find Jess and Stef on Instagram at @howtwolive.Subscribe now, new episodes coming every Monday.To get in touch, email contact@howtwolive.com.CREDITSAudio by: Giddy HeineProduced by: Simone PolanenMusic by: KausyCoordinated by: Bianca Wittner See acast.com/privacy for privacy and opt-out information.

When she was 14 years old, Shannon Martinez was raped at a party by two men who took advantage of the fact that she was intoxicated. Overwhelmed with self-hate and anger, her life spiraled downwards - and she joined a violent right-wing extremist organization, where she would channel her rage and emotions against anyone who was "different". Luckily, after several years in this supremacist organization, she was saved by a family who took her in and helped her to deal with her trauma - and showed her that there is a perspective for her beyond violence. Now a mother of seven children, she is passionate about building empowered families and communities and believes that we all have the power to enact profound and fundamental change in our lives.Shannon Martinez is now developing community resource platforms aimed at inoculating individuals against violence-based lifestyles and ideologies. She has worked in at-risk communities teaching and developing dynamic resiliency skills, for school systems, nonprofits, and community organizations and has participated in programs organizations such as the UN Office of Counter Terrorism, the National Counterterrorism Center, Hedayah, The Center for the Prevention of Radicalization Leading to Violence, UN Women, and the National Academies of Science, Engineering, and Medicine. Her story has been featured globally, including: The TODAY Show, NBC's "Left Field," the Atlanta Journal Constitution, the Associated Press, the Washington Post, Marie Claire magazine, Quartz, Al Jazeera America, and Georgia Public Broadcasting’s “On Second Thought" program. She has been a commentator on such news outlets as HLN, CNN, Canada One and BBC radio. Shannon Martinez has also assisted in training law enforcement officers, building programs for educators, and collaborating with tech companies like Google and Twitter. Watch the video of our conversation, get the show notes and full transcript here: https://www.robkonrad.com/podcast/conversations/017-shannon-martinez See acast.com/privacy for privacy and opt-out information.

Today we spoke to Burch & Purchese's Darren Purchese about his new book "Chefs Eat Breakfast Too", Smith & Daughters chef Shannon Martinez chatted about how to cook a decent quality meal for $4 per head, and we quizzed mushroom guru Cameron Russell about the current state of the mycelium.

This weeks game changing guest is Shannon Martinez, Australian chef, author and TV personality from Melbourne, Australia.

 She is someone who has dedicated over a decade of her life to making vegan food insanely delicious and more importantly, food that everyone is going to rave about and is succeeding in a massive way. Shannon has opened Smith and Daughters, Smith and Deli, released two cook books and Shannon recently featured on one of Australia’s most popular TV shows, My Kitchen rules as the celebrity chef. 

 The first location, Smith & Daughters which offers dinner throughout the week and brunch on weekends was nominated as the best purely vegan restaurant in the world and 3rd best on a list of vegan friendly restaurants. This was a recent vote from over 1.5 million ‘big 7 travel’ readers. In this episode we cover: 

- More on her upbringing in Australia. 

 - Her big decision between music and food as a career.

 - How she became a chef dedicated to vegan food.

 - Why a traditional eduction in cooking is her superpower. 

- Not being a vegan herself. 

- The Smith & Daughters story and more! Hope you enjoy the show. You can find Shannon online at @shannon_martinez on Instagram and at http://www.smithanddaughters.com/ where you can purchase their famous cookbooks, clothing, pins and stickers!

Shannon Martinez is a former Neo-Nazi who develops and implements programs to inoculate people against hate-based ideologies through her organization Free Radicals. She talks with Eric about how anger and a desire for belonging drew her to Neo-Nazism, what led her away from hate, and the importance of listening to people trapped in cycles of hate, among other things.

People actively smuggle Smith & Deli's food onto planes – that's how addictive the dishes are. Interstate regulars even bring their own Tupperware containers and cooler bags, so they can enjoy the food at home. That's the power of what Shannon Martinez, Mo Wyse and El Rosa are doing at the popular Melbourne vegan deli – which is the subject of their new book, Smith & Deli-cious: Food From Our Deli (That Happens to be Vegan). They've reconnected people to dishes they thought they never could eat again, with clever and convincing replicas of meaty and dairy-heavy recipes. Shannon's plant-based take on smoked salmon  made Mo cry, in fact, while El's inspired a hugely emotional response to her vegan pastries, too. We chat about the romantic-comedy-like origins of Mo and Shannon's first meeting, what led to them opening their first vegan business (Smith & Daughters, which also attracts long queues and dedicated fans), Shannon's surprising appearance at a cheese festival ("I was definitely the token weirdo there") and her successful experiments with vegan Roquefort, the legal action that followed her popular vegan tribute to Sizzler and why it's important to make vegan food legitimately stinky. PS You need to try the vegan cacio e pepe at Smith & Daughters, which is truly amazing. And don't forget to pick up their new publication (or the previous Smith & Daughters cookbook, too).

Kevin Krueger spoke with Shannon Martinez. She's the founder of Shame Eaters, an organization dedicated to helping human trafficking victims. She also shared her personal story.

Shannon Martinez is the chef behind the famed Smith & Daughters vegan restaurant in Melbourne, Australia. After soiling a couple Bloody Marys with Ireland's cheapest vodka (Huzzar!), Shannon and host Nathan Thornburgh talk about everything from meat-free pub fare to sharpie skinhead diets and why vegans just want to get drunk and screw like the rest of us.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Shannon Martinez is the chef behind the famed Smith & Daughters vegan restaurant in Melbourne, Australia. After soiling a couple Bloody Marys with Ireland's cheapest vodka (Huzzar!), Shannon and host Nathan Thornburgh talk about everything from meat-free pub fare to sharpie skinhead diets and why vegans just want to get drunk and screw like the rest of us. 

Cheesy, warm, comforting lasagne is one of those dishes that everyone loves. So, exactly how do you make it the perfect meat-free-Monday dish, without upsetting its perfect balance? Vegan pin-up and chef, Shannon Martinez of Smith & Daughters, joins Food Editor Jane de Graaff to share the lushest vegan lasagne recipe you can imagine… and to explain why not being a vegan is what makes her the best kind of vegan chef. Find our standard vegetarian lasagne recipe here:https://kitchen.nine.com.au/2016/05/18/05/25/vegetable-lasagne  Or go for the lush vegan version with Shannon's Smith & DELI-cious recipe here:https://kitchen.nine.com.au/2018/11/19/10/50/shannon-martinezs-smith-and-deli-cious-vegan-lasagne-recipe

As Asian Art in London hits full swing, we look at the art scene in the region. Plus: classical piano meets Pink Floyd, the lost houses of the estancia and vegan chef Shannon Martinez.

In this exciting episode of Dead Times we have special guest Shannon Martinez, the regional coordinator of the Against Violence and Extremism network. We talk about Nazis, skinheads, music venues, life in college towns and the importance of being good at things besides music when in a band.

SHANNON MARTINEZ - From one extreme to another through hiking with kids   Shannon Martinez is not your everyday average Hike it Baby mom. First of all she is a mother of seven with children ranging from 2 years old to 21 years old. Second of all she has never actually formally hiked with a Hike it Baby group, but considers herself an active member because she participates in the Hike it Baby 30 and is involved in the Facebook groups located about an hour from her. Lastly she has a crazy backstory as a former Neo-Nazi skinhead who participated in hate crimes, which has led her to speaking at the UN and forming a nonprofit called Freeradicals.org that helps people come to terms with their extremist past and move on. One of the ways she encourages people to move on from hate is to find community. But she also preaches that parents who find groups like Hike it Baby and engage early on with their children in nature, are less likely to raise children who head down the path toward extremism. Learn more about her story and how a group like Hike it Baby could be the solution for helping our planet heal and move toward raising more resilient children. 

"The chef said he was going to the bank and never came back." Shannon Martinez was working as a bartender at The East Brunswick hotel in Melbourne when she was asked to take over the kitchen. She happened to put a vegan parma on the menu and it blew up – the pub sold close to 300 portions on a Monday night, attracted huge queues and Pink even turned up with her security detail to try the dish. It proved to Shannon there was a massive interest in vegan food and it led to her running Smith & Daughters and Smith & Deli with business partner Mo Wyse in Melbourne: they're eateries famous for their lines as well as their great, sceptic-defying vegan food. So you might be surprised to know she's got a tattoo of jamon on her body and it's not the only meat-related tattoo she has. You might also be amazed to know of her music career – she's actually played to thousands of people on the Vans Warped tour who sang along and wore her band's merch. And because she runs vegan businesses, people might not realise that Shannon is a chef who eats and cooks meat, but that's her advantage – she'll try a Spanish blood sausage at Porteno and think, "how can I make a version of this that everyone can eat?" and it'll end up a bestselling item at Smith and Daughters. "Food is my number one passion. I cook vegan food purely because it was a market, a demographic of people that weren't being looked after. And I thought that was really, really unfair," she says. Shannon also talks about her start in commercial kitchens: "40 chefs, three women, I was 15. It was horrible. That was probably the first time I had to deal with such intense misogyny and harassment and abuse." One of her hazing stories is truly eye-opening. Nowadays, the majority of chefs that work with her are women and have been with her for years and years. "The only people I've had to fire have been men."  We also chat about why she opened a vegan deli, her Smith & Daughters cookbook (which includes everything from her version of chorizo to a dessert that sparks memories of her granddad breaking giant slabs of chocolate with a hammer) and how meat eaters are weirdly grossed out about vegetarians wanting to eat vegan bacon or sausages. ("How is that yuck, it's a plant? But here you are, eating the face of a cow.") Shannon's truly kick-ass to talk to – she's faced dinosaur attitudes in her line of work and not backed down and what she does is ground-breaking (especially with the vegan deli). Look out for her upcoming 'My Australia' lunch at The Unicorn Hotel, Paddington on November 26, where she'll be doing a vegan version of Sizzler – yep, that's right, her interpretation of the pasta bar, the Parmesan toast, jelly cubes and bacon bits. What an awesome way to make her first proper cooking appearance in Sydney!

The guys of TAP talk about Prescription Thugs - A Netflix Documentary, Hitler: The Artist, Charlottesville, VA, 13th: A Netflix Documentary, The Immortal Life of Henrietta Lacks starring Oprah, Lee's Bakery on Buford HWY , the defacing of the Piedmont Park Statue, Stone Mountain , Stacy Adams, and the "So-Good So-Good" Song (Sweet Caroline). What's On TAP?: Gate City Brewing "OTP" #ATLSalute this episode goes to: Shannon Martinez

Athens mom now, skinhead white supremacist then: a fascinating story.

Welcome to a special edition Lobcast - LIVE from the Adelaide Beer & BBQ Festival. We sit down and chew the fat with the hottest chef imports for the weekend. Up first, from Toronto, top dawg at Parts & Labour restaurant, and host of VICE's Dead Set On Life - Matty Matheson. We deep dive into his early days of cooking, sustainability in the Toronto restaurant scene, hardcore music, humility in the wake of his heart attack (at 29 years old), his future cooking frozen seafood on a boat, and some tips on how to improve the Peri-Peri Chicken at Africola. We then follow up with Melbourne's finest. Shannon Martinez - Smith & Daughter's culinary guru and one of Australia's leading vegan chefs, & Mike Patrick - American BBQ maestro, and big cat at Fancy Hank's. Coming in from polar opposite ends of the food spectrum, we talk the rise of both of their respective fields, the importance of quality service, consumption sustainability, Melbs vs Sydney, the rise of Adelaide, personal life lessons, and some home town hot takes (hello Adelaide Smith & Daughters, and a Fancy Hank's fried chicken joint!). *a MASSIVE thank you to Africola Duncan for organising this special edition popup Lobcast. WE LUV U. xxx

On a gorgeous Melbourne winter's day we started the show talking to the Good Food Guide's Roslyn Grundy. There are huge changes happening to the Guide this year, as the Melbourne and Sydney editions are combined to form a national tome that also covers Australia's other cities. It's going to be huge - roughly twice the size of the current guide - and is due out in October.Next up we were joined by the awesome team behind Fitzroy's Smith & Daughters, Shannon Martinez and Mo Wyse. It's not a "big thing" to be Vegan anymore, and we chatted about what to put on a vegetable-based plate during winter.Lastly we were re-joined by a Triple R favourite Justin "Digger" Calverley who has just released his first book called The Urban Farmer. And guess what? It's a crackerjack book, based on his long-running urban farming course from Ceres Environmental Park.