Podcasts about sofab

In this episode I have Ken Stauffer from OceansOgrapher on to help me break down minutes 39&40 of Casino Royale. I speak to Liz Williams from SoFab about the Oyster Truck from Live and Let Die. We have listener mail, recommendation, and a walk around the block to finish. This is show is supported by: My favourite razor brand Wilde & Harte are offering a 20% discount off any RAZOR (including the very popular Royal Armouries collaboration razors) at their ⁠online shop⁠. Use discount code Tailor20. If you want to support the show you can also buy me a Mountain Blue Coffee ⁠here⁠. Bless your hearts.

Sometimes you just gotta crow! Isa Bentz, Creative Director at SoFAB, and I talk about all of the new activities at SoFAB. We are doing a lot in the museum, trying to share with Bloomberg Connects so that you can enjoy the museum even if you can't make it to New Orleans, and share in as many ways as possible like this very podcast! So much is happening, you have got to listen. Isa in the podcast studio Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

I ugens udsendelse kommer vi forbi en lang række Giro 666-ønsker fra vores elskede lyttere. Men desværre bliver det også dagen, hvor vi siger farvel til en af vores allermest trofaste lyttere. Tommy André Sofabölle er ikke iblandt os længere, og derfor skal ugens udsendelse naturligvis dedikeres til ham og hans nærmeste. Hør den rørende afskedssalut fra en af Tommys nærmeste venner. Værter: Anders Bøtter og Jakob Trolle. Udsendelse nr. 588. Sort Søndag er Danmarks vigtigste metal podcast. Hver uge får du 1 times tonser tunge toner, i selskab med værterne Anders Bøtter og Jakob Trolle. Sort Søndags trofaste "Giro 666 lyttere" byder ind med både nye og gamle numre, "Musiknyt" sørger for at holde dig helt opdateret og hver måned gennemgås et klassisk metal album i "Månedens Mesterværk".

Food museums are about food, but how do we see and understand it? That is up to designers who deliver the visual experience in the museum. In food museums it may also sometimes be delivered as aroma and taste, but there is always the visual. We talk about ongoing design at the Southern Food & Beverage Museum. It's on Tip of the Tongue.

The post The NOLADrinks Show with Bryan Dias – The Raiford's and SoFAB's Juke Joint Exhibit – 2022Ep31 appeared first on The NOLADrinks Show with Bryan Dias.

Tip of the Tongue is a podcast on the Nitty Grits Network of the National Food & Beverage Foundation (NatFAB). The podcast host, Liz Williams, is the Founder of NatFAB and the Southern Food & Beverage Museum. In each episode Liz has a far-reaching 30 minute conversation with a food expert, practitioner, chef, home cook, author, farmer, manufacturer, artist, or almost anyonewho can elucidate some aspect of culinary culture. And the intersection of food and drink with culture provides possibilities that reflect the endless ways that food touches every aspect of our lives. We are all joined together by our need to eat. And Tip of the Tongue explores our common humanity whether by examining the past, aesthetics, economics, issues of race and gender, waste, hunger, war, and so much more. And by recording and disseminating these expansive conversations she is creating a document that reflects and embraces the culture of food during our time.

On today's smorgasbord we talk about the Sumo Citrus, cooking with bacon grease, and making an easy sauce with dried chiles. We also hear from our friends at SoFAB with a new segment called "Meat and Three." For show notes on this episode, https://kitchencounterpodcast.com/204 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Instagram: https://www.instagram.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com https://kitchencounterpodcast.com/204 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Instagram: https://www.instagram.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com

Tip of the Tongue is a podcast on the Nitty Grits Network of the National Food & Beverage Foundation (NatFAB). The podcast host, Liz Williams, is the Founder of NatFAB and the Southern Food & Beverage Museum. In each episode Liz has a far-reaching 30 minute conversation with a food expert, practitioner, chef, home cook, author, farmer, manufacturer, artist, or almost anyonewho can elucidate some aspect of culinary culture. And the intersection of food and drink with culture provides possibilities that reflect the endless ways that food touches every aspect of our lives. We are all joined together by our need to eat. And Tip of the Tongue explores our common humanity whether by examining the past, aesthetics, economics, issues of race and gender, waste, hunger, war, and so much more. And by recording and disseminating these expansive conversations she is creating a document that reflects and embraces the culture of food during our time.

I dagens podcast snakker vi om akavede sexscener i film, corona-selvtest og nytårsfortsæt.

The Southern Food and Beverage Museum (SoFAB) was founded in 2004 by Liz Williams, who wanted a place where the intersection between culture and food could be studied. Through exhibits, classes, library, entrepreneurships, and podcast, Liz, SoFAB and the National Food & Beverage Foundation are dedicated to the discovery, understanding and celebration of food, drink and its related culture and folklife in America and the world. Liz joins Tracy for this Eating at a Meeting episode to discuss how food and beverage are culture. Links www.southernfood.org https://www.facebook.com/liz.williams.75873708/ Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

Elizabeth Williams is President of the National Food & Beverage Foundation and Founder of the Southern Food & Beverage Museum in New Orleans, which houses food and beverage exhibits from every southern state, the Museum of the American Cocktail and an extensive library of cookbooks, culinary ephemera and more. Born and raised in New Orleans, Williams was always fascinated by the crossroads of food and culture and shares interesting stories about different food traditions. www.southernfood.orgThe Connected Table Live Radio Show is broadcast live at 2pm ET Wednesdays on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com). This podcast is also available on Talk 4 Podcasting (www.talk4podcasting.com).

In dieser Episode geht es darum, was alles möglich ist, obwohl man es nicht sieht. Markus und ich erzählen aus unserem Leben ein paar interessante Tätigkeiten. Bei Fragen oder Anmerkungen eine Mail an info@danielgraumann.de Bei Interesse an der Testung der Global Jazz Academy auf www.global-jazz-academy.com gehen. Da könnt ihr - trotz Sofabüros - eine Musikschule im Fernunterricht nutzen. Viel Spaß und eine gute Zeit!

Då var milepælen på episode sex nådd! For våre kjente lyttere, så er nok denne episoden i det milde laget, men allikevel er det litt temperatur og puls i denne også! Vi gruse på med Rymbilen, blomst & kaktus og Klikk i bollo. Mye fjas! Mye gull! Då er det bare å høre for faen!

Since 2015, Louisiana Eats has called the Southern Food and Beverage Museum home. Now in its eleventh year, SoFAB showcases culinary highlights of 15 Southern states and Washington D.C. It's more than just a museum, though. It’s also an active part of New Orleans' food and beverage world, with a state-of-the-art kitchen where cooking classes are regularly held and budding entrepreneurs try their hand at launching new food businesses.   On this week's show, we introduce you to SoFAB's new President and CEO, Brent Rosen, who took over after founder Liz Williams stepped down earlier this year. He tells us about his favorite exhibits and what plans he has for the institution.   Then, we speak with cocktail expert Chris McMillian of Revel Cafe and Bar. He's one of the founders of the Museum of the American Cocktail, an exhibit located within SoFAB that celebrates the history and evolution of the iconic drink.   Next, we dig into the Monday red beans tradition with Vince Hayward of Camellia Beans. He gives us a tour of Camellia’s exhibit at SoFAB and offers us a unique perspective on his family business.   Finally, we step outside our studio door to meet Ica Crawford. She's the founder of GroNola and recipient of the Paul McIlhenney Grant, giving her a year-long residency in SoFAB's kitchen free of charge. She tells us how she's helping to connect farmers and consumers in New Orleans.   For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Brent Rosen is the new President and CEO of the National Food and Beverage Foundation (NatFAB). Rosen’s diverse background includes legal work, business development, marketing, and fundraising. He will bring these skills to his new role with the foundation, which oversees several entities, including the Southern Food and Beverage Museum (SoFAB). In this podcast, Rosen describes how the museum’s layout and organization encourage visitors to learn about and appreciate the South’s unique food culture and discover food traditions from other parts of the country. SoFAB’s cooking classes are, perhaps, one of New Orleans’ best kept secrets. “We do unbelievable cooking classes every Monday and Thursday,” Rosen says. He also explains how SoFAB has become the “last stop for cooking memorabilia” in the country, and he shares future plans for SoFAB.

Liz Williams is former President and CEO of the Southern Food and Beverage Museum (SoFAB) in New Orleans. Williams was the driving force behind SoFAB; when she transitioned from her president and CEO positions, Williams assumed the title of Founder. From its initial 2004 beginning as a museum dedicated to celebrating the foods and beverages of the South, SoFAB has given rise to three additional entities: The Museum of the American Cocktail (MOTAC), the John & Bonnie Boyd Hospitality & Culinary Library, and the Pacific Food & Beverage Museum. All three exist under the parent company, the National Food and Beverage Foundation. In this podcast, Williams shares insights into how SoFAB gave rise to three diverse organizations and gives a glimpse into the National Food and Beverage Foundation’s exciting future plans.

David sits down with Southern Food and Beverage Museum founder and author Liz Williams to talk the origins of New Orleans cuisine, the politics of roux, and about her book NEW ORLEANS: A FOOD BIOGRAPHY which was recently selected as this year's One Book One New Orleans Selection. More information about One Book can be found here: http://onebookonenola.org/. More info on SoFab can be found here: https://natfab.org/southern-food-and-beverage/ Originally aired on April 12th 2018.

Southern Food and Beverage Museum On this episode of Beyond Bourbon Street, we explore the Southern Food and Beverage Museum. The museum may be small, but it houses a large variety of artifacts and stories, dedicated to the culinary history of the Southern United States. The Southern Food and Beverage Museum is also home to the Museum of the American Cocktail. While the cocktail may not have been invented in New Orleans, we certainly have made it our own. Learn about the Sazerac, the Crusta, the tangled history of absinthe, and more! Join Mark and his guest, Liz Williams, as they discuss food and drink in the heart of the Crescent City. All this and more in today's episode of Beyond Bourbon Street! Resources The Southern Food and Beverage Museum is located at 1504 Oretha Castle Haley Blvd, three blocks off of St. Charles Avenue. The museum is open daily Wednesday-Monday (closed Tuesdays). You can find the Southern Food and Beverage Museum online at Southern Food. Be sure to check out the blog! Additionally, you can find the Southern Food and Beverage Museum on Twitter (@SouthernFood) and on Instagram @EatDrinkSoFab Liz Williams is the co-author of two books. Lift your Spirits, and New Orleans: a Food Biography. Both are available at local New Orleans booksellers, including Octavia Books and Garden District Book Shop. You can also purchase them at the Southern Food and Beverage Museum. Links and show notes for today's episode can be found at Beyond Bourbon St. Subscribe to the Podcast If you enjoy the show, please subscribe to the podcast on iTunes, Stitcher, Google Play Music or wherever you get your podcasts. If you do enjoy listening, please share Beyond Bourbon Street with someone who shares our love of New Orleans. Join Us on Facebook We now have a Facebook group where you can ask questions and share your New Orleans experiences. It is a great place to engage with others who love all things New Orleans. Join us by going to beyondbourbonst.com/facebook Contact Us Got an idea for an episode, have some feedback or just want to say hi? Leave us a message at 504-475-7632 or send an email to mark@beyondbourbonst.com Thanks for listening! Mark

t s hard to believe that it has been a whole year since we moved our Louisiana Eats studio into the Southern Food and Beverage Museum. On this week s show, we celebrate this one year anniversary by meeting our neighbors in the Oretha Castle Haley Boulevard corridor in Central City. Of course, our move wouldn t have been possible if it hadn t been for the museum s intrepid director, Liz Williams. Liz joins us to reflect back on a year of fantastic exhibits and reveal what exciting expansions are on the horizon for SoFAB. Liz then takes us out of the studio and across the street to the John and Bonnie Boyd Hospitality and Culinary Library, which contains over 11,000 volumes of cookbooks, menus, pamphlets and archival documents. The library boasts the title of the South s largest culinary collection. From there, we take a walk down the block to Caf Reconcile, a community pillar with a culinary and life skills training program that has mentored young New Orleanians for 16 years. Chef Joe Smith remembers when they were one of the few businesses on Oretha Castle Haley. We also meet our newest neighbors at the Good Work Network s latest project, Roux Carr . The outdoor food court is home to burgeoning businesses with an emphasis on African American, Latin and Caribbean cooking styles. For our final stop at the Dryades Public Market, we find Chef Dan Esses inside the enormous hall, which is becoming a hub for affordable food options and local purveyors. It s a beautiful day in the neighborhood on this week s Louisiana Eats

It s hard to believe that it has been a whole year since we moved our Louisiana Eats studio into the Southern Food and Beverage Museum. On this week s show, we celebrate this one year anniversary by meeting our neighbors in the Oretha Castle Haley Boulevard corridor in Central City. Of course, our move wouldn t have been possible if it hadn t been for the museum s intrepid director, Liz Williams. Liz joins us to reflect back on a year of fantastic exhibits and reveal what exciting expansions are on the horizon for SoFAB. Liz then takes us out of the studio and across the street to the John and Bonnie Boyd Hospitality and Culinary Library, which contains over 11,000 volumes of cookbooks, menus, pamphlets and archival documents. The library boasts the title of the South s largest culinary collection. From there, we take a walk down the block to Caf Reconcile, a community pillar with a culinary and life skills training program that has mentored young New Orleanians for 16 years. Chef Joe Smith remembers when they were one of the few businesses on Oretha Castle Haley. We also meet our newest neighbors at the Good Work Network s latest project, Roux Carr . The outdoor food court is home to burgeoning businesses with an emphasis on African American, Latin and Caribbean cooking styles. For our final stop at the Dryades Public Market, we find Chef Dan Esses inside the enormous hall, which is becoming a hub for affordable food options and local purveyors. It s a beautiful day in the neighborhood on this week s Louisiana Eats

Big news on this week's Louisiana Eats We move into our new studios, located in the Southern Food and Beverage Museum in New Orleans' Central City. SoFAB, as the museum is affectionately called, is a nonprofit living history organization dedicated to the discovery, understanding and celebration of the food, drink and related culture of the South. At SoFAB, all of the cultures that are part of the South's unique culinary heritage come together, bringing all races and ethnicities to the table to tell the tale from the farmer and the homemaker, to the line cook and the celebrity chef exactly what we strive to do every week on Louisiana Eats SoFAB founder Liz Williams gives a tour of the museum's exhibits, including a newly installed one, dedicated to the 90 year old

It's all about the cocktail with guest Philip Dobard, Vice President SoFAB Institute and the Director of The Museum of the American Cocktail.