Podcasts about sohla

Episode 168: Sohla El-WayllyThis week, Sohla El-Waylly joins us to #TalkCookbooks! I was so thrilled to have Sohla join us in studio for a chat about her career and her debut cookbook, Start Here: Instructions for Becoming a Better Cook. In this episode, we hear from Sohla about her childhood, growing up in the San Fernando Valley and watching her mother prepare elaborate, multi-course Bengladeshi dinners for dozens (sometimes hundreds) at a time. And despite a phase as a picky eater, Sohla realized early on that she enjoyed working with her hands—from building furniture (lots of clocks!) to, eventually, cooking.After culinary school and working in fine dining kitchens, Sohla found herself gravitating towards food media, working first with Serious Eats and then Bon Appetit. While not her initial career objective, Sohla has carved a space in the competitive food media world, celebrated for her on-camera work and creative approach to culinary history.With her cookbook Start Here, Sohla created a playful-but-informative tome (600+ pages!) that emphasizes teaching culinary techniques for both sweet and savory cooking. And she's intentionally done so in a way that many such technique-driven cookbooks before it haven't: by rejecting the notion that European culinary technique are supreme, ensuring the book includes recipes from a wide range of cuisines and diets.

This year we're thankful for you, curious people! It's the holiday season - a time for office parties, family get-togethers, and friendsgivings. To help us figure out how to make the most scrumptious spread and host the best holiday party with unbeatable vibes, we're bringing in chef extraordinaire, Sohla El-Waylly! We're talking turduckens, mac ‘n cheese, hot toddies…are your mouths watering yet? Plus - Sohla's favorite holiday memories! Sohla El Waylly is a culinary innovator and passionate food educator known for her vibrant approach to cooking and her ability to bridge cultural flavors with creativity. With a background in both restaurant kitchens and digital media, Sohla has captivated audiences through her engaging videos and thoughtful recipes, emphasizing the joy and accessibility of diverse cuisines. A former line cook turned culinary star, she champions the idea that food is not just sustenance but a powerful medium for connection and expression. Whether sharing her latest culinary adventures or advocating for inclusivity in the food industry, Sohla inspires home cooks everywhere to embrace their own culinary journeys with enthusiasm and curiosity. You can follow Sohla El-Waylly on Instagram @sohlae and on TikTok @sohlae Follow us on Instagram @CuriousWithJVN to join the conversation. Jonathan is on Instagram @JVN. Transcripts for each episode are available at JonathanVanNess.com. Find books from Getting Curious guests at bookshop.org/shop/curiouswithjvn. Our senior producers are Chris McClure. Our engineer is Nathanael McClure. Production support from Julie Carrillo, Anne Currie, and Chad Hall. Our theme music is “Freak” by QUIÑ; for more, head to TheQuinCat.com. Curious about bringing your brand to life on the show? Email podcastadsales@sonymusic.com. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Thanks to all who tuned into our turkey day chat earlier this week! Here's the recording in case you missed it. Have any questions we didn't cover? Ask them here! Get full access to What To Cook When You Don't Feel Like Cooking at whattocook.substack.com/subscribe

Do you ever find your soups bland, and missing that extra something — like a zippy, flavorful sauce that turns a humble meal into something extra special? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! You'll want to make this hearty bean soup topped with herby green hot sauce that comes together in seconds in your blender, and you'll get inspired to serve dinner in a crispy tortilla bowl – filled with an updated take on the classic taco salad that's full of veggies, and makes for an easy meatless meal. Tune in for a quick dose of home cooking inspiration! ***Links to from this week's show:Sonya's Yemenite white bean soup with zhougHow to make crispy taco salad shells from Natasha's Kitchen, and a roasted cauliflower taco bowl to serve inside it from Budget BytesFor a more classic take, try taco salad by Sohla from NYT Cooking***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Or give us a CALL on our kitchen phone! 323-452-9084Sign up for Sonya's free Substack, or order her debut cookbook Braids for more Food Friends recipes!

With takeout prices on the rise, Josh wants to sharpen his home-cooking chops so he can whip up delicious dinners for himself and his wife. But this empty nester doesn't want to spend all day in the kitchen. On this episode of How To!, co-host Courtney Martin consults award-winning chef, food writer, and New York Times Cooking pro Sohla El-Waylly for advice on meal prep, next-level seasoning, and preparing the best rice and beans. Sohla's new cookbook is Start Here: Instructions for Becoming a Better Cook. If you liked this episode, check out How To ‘Chaos Cook' With Samin Nosrat or How To Cook One Perfect Meal. Do you have a problem that needs solving? Send us a note at howto@slate.com or leave us a voicemail at 646-495-4001 and we might have you on the show. Subscribe for free on Apple, Spotify or wherever you listen. How To's executive producer is Derek John. Joel Meyer is our senior editor/producer. The show is produced by Rosemary Belson, with Kevin Bendis and Sara McCrae. Production for this episode by Sara McCrea. Want more How To!? Subscribe to Slate Plus to unlock exclusive bonus episodes. Plus, you'll access ad-free listening across all your favorite Slate podcasts. Subscribe now on Apple Podcasts by clicking “Try Free” at the top of the How To! show page. Or, visit slate.com/howtoplus to get access wherever you listen. Learn more about your ad choices. Visit megaphone.fm/adchoices

With takeout prices on the rise, Josh wants to sharpen his home-cooking chops so he can whip up delicious dinners for himself and his wife. But this empty nester doesn't want to spend all day in the kitchen. On this episode of How To!, co-host Courtney Martin consults award-winning chef, food writer, and New York Times Cooking pro Sohla El-Waylly for advice on meal prep, next-level seasoning, and preparing the best rice and beans. Sohla's new cookbook is Start Here: Instructions for Becoming a Better Cook. If you liked this episode, check out How To ‘Chaos Cook' With Samin Nosrat or How To Cook One Perfect Meal. Do you have a problem that needs solving? Send us a note at howto@slate.com or leave us a voicemail at 646-495-4001 and we might have you on the show. Subscribe for free on Apple, Spotify or wherever you listen. How To's executive producer is Derek John. Joel Meyer is our senior editor/producer. The show is produced by Rosemary Belson, with Kevin Bendis and Sara McCrae. Production for this episode by Sara McCrea. Want more How To!? Subscribe to Slate Plus to unlock exclusive bonus episodes. Plus, you'll access ad-free listening across all your favorite Slate podcasts. Subscribe now on Apple Podcasts by clicking “Try Free” at the top of the How To! show page. Or, visit slate.com/howtoplus to get access wherever you listen. Learn more about your ad choices. Visit megaphone.fm/adchoices

With takeout prices on the rise, Josh wants to sharpen his home-cooking chops so he can whip up delicious dinners for himself and his wife. But this empty nester doesn't want to spend all day in the kitchen. On this episode of How To!, co-host Courtney Martin consults award-winning chef, food writer, and New York Times Cooking pro Sohla El-Waylly for advice on meal prep, next-level seasoning, and preparing the best rice and beans. Sohla's new cookbook is Start Here: Instructions for Becoming a Better Cook. If you liked this episode, check out How To ‘Chaos Cook' With Samin Nosrat or How To Cook One Perfect Meal. Do you have a problem that needs solving? Send us a note at howto@slate.com or leave us a voicemail at 646-495-4001 and we might have you on the show. Subscribe for free on Apple, Spotify or wherever you listen. How To's executive producer is Derek John. Joel Meyer is our senior editor/producer. The show is produced by Rosemary Belson, with Kevin Bendis and Sara McCrae. Production for this episode by Sara McCrea. Want more How To!? Subscribe to Slate Plus to unlock exclusive bonus episodes. Plus, you'll access ad-free listening across all your favorite Slate podcasts. Subscribe now on Apple Podcasts by clicking “Try Free” at the top of the How To! show page. Or, visit slate.com/howtoplus to get access wherever you listen. Learn more about your ad choices. Visit megaphone.fm/adchoices

With takeout prices on the rise, Josh wants to sharpen his home-cooking chops so he can whip up delicious dinners for himself and his wife. But this empty nester doesn't want to spend all day in the kitchen. On this episode of How To!, co-host Courtney Martin consults award-winning chef, food writer, and New York Times Cooking pro Sohla El-Waylly for advice on meal prep, next-level seasoning, and preparing the best rice and beans. Sohla's new cookbook is Start Here: Instructions for Becoming a Better Cook. If you liked this episode, check out How To ‘Chaos Cook' With Samin Nosrat or How To Cook One Perfect Meal. Do you have a problem that needs solving? Send us a note at howto@slate.com or leave us a voicemail at 646-495-4001 and we might have you on the show. Subscribe for free on Apple, Spotify or wherever you listen. How To's executive producer is Derek John. Joel Meyer is our senior editor/producer. The show is produced by Rosemary Belson, with Kevin Bendis and Sara McCrae. Production for this episode by Sara McCrea. Want more How To!? Subscribe to Slate Plus to unlock exclusive bonus episodes. Plus, you'll access ad-free listening across all your favorite Slate podcasts. Subscribe now on Apple Podcasts by clicking “Try Free” at the top of the How To! show page. Or, visit slate.com/howtoplus to get access wherever you listen. Learn more about your ad choices. Visit megaphone.fm/adchoices

Today on the show we're sharing two singular conversations, one with chef and cooking personality Ham El-Waylly and one with novelist C Pam Zhang. Ham is a staple on the NYT Cooking YouTube channel, with an all-star restaurant résumé from Momofuku's Ando to the new Fort Greene seafood destination Strange Delight. C Pam Zhang is the author of the transportive novels How Much of These Hills Is Gold and Land of Milk and Honey, and she writes about food like no one else.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you.MORE FROM HAM EL-WAYLLY & C PAM ZHANG:Chicken Stroganoff [New York Times Cooking]The World's Smelliest Fruit? Sohla and Ham Try Cooking With Durian [Mystery Menu]See It Slant [The Cut]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This hour Where We Live, we're sharing a conversation with Sohla El-Waylly. Sohla's a culinary creator, writer, YouTube star…and a new mom. Sohla joined the show in between interviews, making Instagram videos and her baby girl's naps to talk about her first cookbook, Start Here: Instructions for Becoming a Better Cook. You'll also meet Marisa Mendez Marthaller. She's a Certified Postpartum Doula. She's worked in the hospitality industry and has a degree in Food Studies. Those interests and passions come together in her business; Marisa is known as The Soup Doula in New York City. We talk with Marisa about her work and the healing power of soup. GUESTS: Sohla El-Waylly: Culinary creator, writer, and YouTube star. Sohla's work has been featured in The New York Times and Bon Appétit and on Food52.com and Serious Eats.com. Her first cookbook is Start Here: Instructions for Becoming a Better Cook (@sohlae) Marisa Mendez Marthaller (above): Certified Postpartum Doula, she's worked in the hospitality industry and has a degree in Food Studies. She's known as the Soup Doula, based in New York City. This show was produced by Robyn Doyon-Aitken, Meg Dalton and Tess Terrible, with help from Stephanie Stender and Meg Fitzgerald. Our Social team includes Francesca Fontanez, Martha Castillo and Janae Spinato. Where We Live is available as a podcast on Apple Podcasts, Spotify, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: http://wnpr.org/donateSee omnystudio.com/listener for privacy information.

Get ready to be inspired by the culinary genius Sohla, the mastermind behind the culture-shifting cookbook "Start Here." This episode promises to uncover the secrets behind transforming your home-cooked meals into restaurant-quality dishes. Journey with us as Sohla, who graced the 2021 Time 100 Next list, shares her invaluable tips and tricks, from mastering browning techniques to understanding the chemistry of baking with butter.Join us as we explore Sohla's fascinating transition from the heat of restaurant kitchens to the spotlight of food media. Learn about her heartwarming beginnings in her mother's kitchen, her unexpected career shift, and her experiences judging cooking competitions with Dan Levy, (Yes, you read that right!). We also delve into the community-focused premise of "The Big Brunch," a show that celebrates individuals making positive impacts through their culinary talents.Sohla opens up about the joys and challenges of parenthood while maintaining a thriving career. Discover how she manages to create a child-friendly environment amidst the chaos of daily life. Plus, enjoy some light-hearted moments and practical advice, including the best way to pick a ripe watermelon. Celebrate the release of "Start Here" and its potential to become a modern kitchen staple, enriching your culinary journey one recipe at a time.Follow Sohla @sohlaeBuy her favorite find from the episode here! Get your own copy of her cookbook This Episode is Sponsored By: Feast & Fettle get $50 off your first week of hand crafted, flavor packed meals delivered straight to your door so you can soak up summer with code GATHER at checkout 

SOHLA EL-WAYLLY is a culinary creator, writer, video producer, and community advocate who has been featured in The New York Times and Bon Appétit and on Food52 and Serious Eats. Her on-camera credits include starring in HBO Max's The Big Brunch and The History Channel's Ancient Recipes with Sohla. She studied at the Culinary Institute of America in Hyde Park before training at various New York City restaurants such as Del Posto, Atera, and Battersby. A TIME100 Next honoree, she lives in the East Village with her husband, two dogs, and cat. Hosted on Acast. See acast.com/privacy for more information.

Violence, death threats, and bagels, oh my! In this final episode of Deep Dish season one, Sohla and Ham explore the origins of bagels, and the tough-as-nails Eastern Europe immigrants who created a thriving bagel business in New York. When the mafia tried to muscle its way into the bagel business, the bagel bakers fought back — but in the process, they failed to see a bigger threat. Sohla tells the story, and she learns the secrets of hand-rolling bagels from an expert at Shelsky's Brooklyn Bagels. Make sure you listen all the way to the end to hear Sohla and Ham's bagel taste test! And check out some behind the scenes photos from this episode on Sohla and Ham's Instagrams.Deep Dish is a production of The Sporkful. The team includes Sohla El-Waylly, Ham El-Waylly, Andres O'Hara, Dan Pashman, Emma Morgenstern, Nora Ritchie, and Jared O'Connell, with additional editing by Josh Richmond and Tomeka Weatherspoon. Original theme music by Casey Holford.Transcript available at www.sporkful.com.

Tacos al pastor are an iconic Mexico City dish — but a relatively new addition to Mexican cuisine. And they only came to be with influences from halfway around the world. Ham and Sohla share the surprising story of al pastor's origins, then Ham visits Taquería Ramírez, one of the most talked about taco spots in Brooklyn, to learn their unique method. Make sure you listen all the way to the end of the episode to hear Ham cook up tacos al pastor with a twist! You can find that recipe on Ham's Instagram.Deep Dish is a production of The Sporkful. The team includes Sohla El-Waylly, Ham El-Waylly, Andres O'Hara, Dan Pashman, Emma Morgenstern, Nora Ritchie, and Jared O'Connell, with additional editing by Josh Richmond and Tomeka Weatherspoon. Original theme music by Casey Holford.Transcript available at www.sporkful.com.

The response to Sohla's episode, where we both shared a few things that our husbands have done to make us feel supported postpartum, and shared several elements of postpartum recovery that we wish we'd had a heads up on, was insane. Countless older moms, brand new moms, soon-to-be-moms, all the moms, wrote me to thank me for sharing the real deal about postpartum.But the #1 thing I heard was “I wish my husband had done that” or “I wish my husband had known to help with that" kinds of comments in regards to Sohla and I sharing how supportive our husbands are as newborn dads. My husband George absolutely crushes the labor and postpartum/newborn phase. I can't even count the number of times that my friends or IG followers have seen him in action and said something along the lines of “how did George know to do that?” or “you're so lucky he did that!”.And it got me thinking: all of our husbands want to make us feel loved, taken care of, and supported. It's not their faults that they have never done this before! Neither have we, after all! We want them to know exactly what we need without us having to tell them, but they are not, in fact, mind readers capable of meeting our every hormone-riddled need before we even know we need it ourselves.So, I polled my Instagram audience to get their feedback on how they felt supported by their partner during labor and postpartum, and 20k+ women responded. This is a HOT TOPIC. I combined that intel with my own personal experience from giving birth to my three sons, and here we go: A Complete Handbook for Being The Best Newborn Dad/Partner Ever. It's a podcast with an accompanying PDF for quick reference. Because our partners deserve to be set up for success! So this handbook is here to help them out.I get into:* Explaining some of the gnarlier elements of childbirth and postpartum so guys know what we go through* Things to avoid saying (I'm so sorry that the hospital couch is uncomfortable, but I promise your wife is more uncomfortable than you are)* Teamwork for nighttime wake-ups* Taking that breastfeeding “death thirst” seriously* Actual scripts for handling your partner's hormonal changes, mood swings and yes, rage* Following her lead on sex after childbirth* And so, so much more.Links: * Download the "Handbook for Being the Best Newborn Dad/Partner Ever" here: https://whattocook.substack.com/p/the-guide-to-being-the-best-newborn* SwaddleMe Velcro swaddles* The Baby Stuff You Actually NeedLike this episode? Learn more at whattocook.substack.com Get full access to What To Cook When You Don't Feel Like Cooking at whattocook.substack.com/subscribe

Today on Deep Dish, Sohla and Ham explore the history of Korea through the story of a rice cake. Tteokbokki (Korean rice cakes) are as popular in Korea as hot dogs are in the U.S. Ji Hye Kim, the chef and owner of Miss Kim in Ann Arbor, Michigan, fell in love with tteokbokki as a kid in South Korea. When she moved to Michigan, her attempt to recreate a taste of home led her to tteokbokki's surprising history as a delicacy of the royal court. Hear how Ji Hye reclaimed this beloved dish, and make sure you listen all the way to the end of the episode to hear Sohla cook up tteokbokki with a twist. You can find that recipe on Sohla's Instagram. Deep Dish is a production of The Sporkful. The team includes Sohla El-Waylly, Ham El-Waylly, Andres O'Hara, Dan Pashman, Emma Morgenstern, Nora Ritchie, and Jared O'Connell, with additional editing by Kameel Stanley and Josh Richmond. Original theme music by Casey Holford.Transcript available at www.sporkful.com.

Introducing Deep Dish, a new podcast from The Sporkful hosted by Sohla and Ham El-Waylly! Sohla and Ham are chefs, recipe developers, YouTube stars — and they're married. In each episode, Sohla and Ham uncover the surprising story behind a dish, then go back to their kitchen to see what they're inspired to cook up. All episodes of Deep Dish will run here in The Sporkful feed.In this first episode, Sohla and Ham dive into the story of Delta tamales. When Detective Charles Sledge answered a call about a fatal car crash on a highway in Mississippi, he had no idea it would set him on a path to becoming the Tamale King, helping to preserve a type of tamale unique to the Mississippi Delta. Listen all the way to the end to hear Ham create a recipe inspired by Delta tamales, which you can find on Instagram. Deep Dish is a production of The Sporkful. The team includes Sohla El-Waylly, Ham El-Waylly, Andres O'Hara, Dan Pashman, Emma Morgenstern, Nora Ritchie, and Jared O'Connell, with additional editing on this episode by Kameel Stanley and Josh Richmond. Original theme music by Casey Holford.Transcript available at www.sporkful.com.

I first discovered in the early days of the pandemic, when Bon Appétit Test Kitchen videos were all the rage. She was by far my favorite contributor to that series, and now that she's promoting her own cookbook and recently became a mom, this was the perfect time to catch up with her.So today, we talk a bit about “Start Here,” the A to Z guide that took Sohla 3 years to write. She also shares her go-to meal when she doesn't feel like cooking – a surprisingly common feeling for a recipe developer. But we actually spend more time talking about the ups and downs of new mom life: balancing work and parenthood, sharing childcare with a partner, and the unpleasant realities of post-birth recovery that both of us felt woefully unprepared for. (Why don't they tell you about this stuff?)We also get into:* What it's been like to bring a baby and a 500-page book into the world almost simultaneously* How she prepared for postpartum mental health challenges * Lies we were told about breastfeeding and postpartum weight loss* The toy her 5-month-old is obsessed with, that Cash was also obsessed with* Family members buying impractical baby clothes (buttons… in the back?)* Discovering free stuff to do with kids in New York* Her forthcoming podcast* Her egg, steamed rice, and greens recipe Links: * Fisher-Price Kick & Play mat* John Legend performing the Kick & Play “purple monkey” song (IYKYK)* GAP vintage soft classic jogger pant* Magnetic Me onesies* Sohla's History Channel TV show, Ancient Recipes* Sohla's New York Times bylines* Her newsletter, Hot Dish* Sohla's book: Start Here: Instructions for Becoming a Better Cook* Her book tour datesSign up for my weekly recipe newsletter here! whattoocook.substack.com Get full access to What To Cook When You Don't Feel Like Cooking at whattocook.substack.com/subscribe

Chef, restaurateur and media personality Sohla El-Waylly joins to talk about her debut cookbook, Start Here: Instructions for Becoming a Better Cook: A Cookbook. We find out how Sohla balances difficulty, time, and ingredients while writing recipes for home chefs. She also shares how having a child has changed the way she thinks about food and feeding people, and shares tips for cooking related resolutions (including one that Traci is committed to).The Stacks Book Club selection for January is Erasure by Percival Everett. We will discuss the book on January 31st with Zach Stafford.You can find everything we discuss on today's show on The Stacks' website:https://thestackspodcast.com/2024/01/10/ep-301-sohla-el-wayllyEpisode TranscriptConnect with Sohla: Instagram | WebsiteConnect with The Stacks: Instagram | Twitter | Shop | Patreon | Goodreads | SubscribeSUPPORT THE STACKSJoin The Stacks Pack on PatreonTo support The Stacks and find out more from this week's sponsors, click here.Purchasing books through Bookshop.org or Amazon earns The Stacks a small commission.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In conversation with Reem Kassis A chef, writer, video producer, and community advocate, Sohla El-Waylly hosts Mystery Menu for The New York Times Cooking YouTube channel and The History Channel's Ancient Recipes with Sohla, and serves as a judge on HBO Max's The Big Brunch. She formerly worked as an assistant food editor at Bon Appétit, where she frequently appeared in the magazine's cooking videos, and she has also been featured on Food52, Serious Eats, and on the popular Babish Culinary Universe YouTube channel. A graduate of the prestigious Culinary Institute of America, El-Waylly trained at various New York City restaurants, including Del Posto, Atera, and Battersby, before opening a restaurant in Brooklyn with her husband. In Start Here, the recipe developer serves up a transformative guide to the fundamentals of good cooking alongside a mix-and-match batch of recipe variations. Reem Kassis is a Palestinian writer and author of the 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. 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 Philadelphia with her husband and three daughters. Because you love Author Events, please make a donation to keep our podcasts free for everyone. THANK YOU! (recorded 12/5/2023)

Sohla El-Waylly — chef, recipe developer, YouTube star — just released her first cookbook, Start Here: Instructions for Becoming a Better Cook. She sees the book as an antidote to the pitfalls of culinary school (which she calls “a scam”), and she wrote it to help home cooks learn in their own kitchens. Sohla tells Dan why she always knew that she wanted to cook for a living, how she fell in love with her husband over a pile of butchered chickens, and why she still makes sprinkles individually, by hand. If you want to win a copy of Sohla's cookbook, sign up for our newsletter by November 19. If you're already subscribed, then you're already entered to win. Open to US/Canada addresses only.The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, Jared O'Connell, and Julia Russo, with production this week by Grace Rubin.Transcript available at www.sporkful.com.

Sohla El-Waylly is a video star, home cook champ, current Cherry Bombe magazine cover girl, and new mom. Sohla chats with host Kerry Diamond about her debut cookbook, “Start Here: Instructions for Becoming a Better Cook,” a 600+ page blockbuster that comes out this week. They also talk about Sohla's experience in culinary school, her love of cookbook collecting, and getting ready for her baby's arrival. Thank you to OpenTable, Ace Hotel, and The Republic of Tea for supporting this episode. Click here for tickets and more information on the Cherry Bombe + OpenTable “Sit With Us” series and here for the Cooks & Books festival. Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Sohla: Instagram, Start Here cookbook, newsletter, Sohla on the cover of Cherry Bombe Magazine

This week, host Charlotte Alter sits down with cookbook author, chef, restaurateur, and social media sensation Sohla El-Waylly to talk about her new cookbook "Start Here: Instructions for Becoming a Better Cook." The pair discuss how El-Waylly skillfully incorporates diverse influences, flavors, and techniques into her culinary practice and her creative process for developing new dishes. They trace Sohla's path from working in her parents' ice cream shop to conquering the New York culinary scene, and share laughs and insights into joys and challenges of being a new mom. Tune in to hear predictions on the future of culinary content creation and a conversation that's sure to leave you hungry for more!   TIME100 Next 2021: Sohla El-Waylly | TIME https://time.com/collection/time100-next-2021/5937716/sohla-el-waylly/   Exclusive: Sohla El-Waylly's First Cookbook Is Coming This Fall | TIME https://time.com/6260881/sohla-el-waylly-cookbook-start-here/   "Start Here: Instructions for Becoming a Better Cook" is available October 31. https://www.hellosohla.comSee omnystudio.com/listener for privacy information.

We're thrilled to welcome Sohla El-Waylly back to the show. Sohla is a prodigious recipe developer, a fixture of food YouTube, and a judge on HBO's cooking competition The Big Brunch. Next week she will release her debut cookbook, Start Here: Instructions for Becoming a Better Cook. It's a terrific book, and we discuss many of the recipes and techniques, and how Sohla photographed the book in her New York City apartment. We also talk about her love of Top Chef, her own reality cooking show turn, and what excites her most—including breakfast at Veselka. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM SOHLA EL-WAYLLY:Pizza Salad [NYT Cooking]Mystery Menu With Sohla and Ham El-Waylly [NYT Cooking]This Is TASTE 189: Sohla El-Waylly [TASTE]

Ham El-Waylly is a chef, recipe developer, and video creator based in New York City. You may know him from the NYT Cooking channel, where he shares ingenious tips and whips up opulent feasts from niche ingredients alongside his wife, Sohla. But you probably don't know Ham's rich history in food, from growing up in Doha, Qatar, with Bolivian-Egyptian parents in the food business to running research and development at Momofuku's Ando. Today we dig into it all, plus his love of graphic tees and live music, and I hope you'll enjoy it. And as you heard at the top, it's the return of TASTE Live, an IRL events series with our friends at Rizzoli Bookstore in Manhattan. Our next event is August 17 with authors Natasha Pickowicz and Claire Saffitz. Natasha and Claire will discuss what they are baking this summer, the making of their latest cookbooks, and much more. The event will be recorded live for this very podcast.MORE FROM HAM EL-WAYLLY:Chicken Stroganoff [New York Times Cooking]The World's Smelliest Fruit? Sohla and Ham Try Cooking With Durian [Mystery Menu]What Happens When a Brown Chef Cooks White Food? [GQ]

We are traveling back in time with chef Sohla El-Waylly, host of “Ancient Recipes with Sohla.” We learn how to make Roman cheesecake, fish head aspic and Mary Todd Lincoln's white almond cake. Plus, Maggie Hennessy breaks down the hottest trends in restaurant names, from animals to ampersands; Lynn Clark makes Korean spicy chilled noodles; and Grant Barrett and Martha Barnette dig into a slice of language pie. (Originally aired July 15, 2022.)Get the recipe for Korean Spicy Chilled Noodles.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify Hosted on Acast. See acast.com/privacy for more information.

I'm excited to share a podcast recommendation with you this week. It's a podcast from America called The One Recipe.From the team that brought you The Splendid Table at APM Studios, The One Recipe is a podcast devoted to that one recipe you keep in your back pocket. The one you send to friends, make for your mom, the one you entirely depend on because you know it's going to work. Host Jesse Sparks, Senior Editor at Eater, talks to some of the biggest names in food, including Sohla and Ham El-Waylly, Khushbu Shah, Eric Kim, Soleil Ho, Kristen Miglore, Pati Jinich, Yotam Ottolenghi, Stephen Satterfield, and… the list goes on. He draws out the sweet, funny and surprising stories behind their chosen recipes. It's charming, fun and sure to give you lots of inspiration. The episode I'm sharing with you today is with the brilliant Claire Saffitz. She sits down with Jesse this week to discuss her career trajectory, explain why we shouldn't fear “water baths” and take us step by step through her 3-in-1 recipe for Choose-Your-Own-Ending Custards: Crème Brûlèe, Crème Caramel, or Pot De Créme. Claire Saffitz is a cookbook author, recipe developer, and video host, she's really fab and definitely on the list of people I'd love to get on Desert Island Dishes.Find The One Recipe wherever you get your podcasts and check out their Instagram @the.one.recipeWe are back on Thursday with another episode of Desert Island Dishes and The Dream Dinner Party will resume next week!Margie x Hosted on Acast. See acast.com/privacy for more information.

In this episode of the Can I Have Another Snack? pod, I'm speaking to Kevin Jarvis about Avoidant Restrictive Food Intake Disorder, or ARFID - a feeding difference that presents differently for different folks but might be characterised by a relatively limited number of preferred foods, sensory processing differences, and fear of eating. It also often intersects with OCD, Autism and other divergent neurotypes. Today we're discussing the things Kevin wished more caregivers knew about ARFID. Feeding differences are so often framed as ‘picky' or ‘fussy' eating and we are handed strategies to ‘fix' the so-called problems. These feeding therapies — rooted in the medical model of health — can often be traumatic and lead to masking. But what if we viewed feeding differences through the lens of acceptance? How might we be able to better support and accomadate feeding differences? Kevin shares some insight based on their own lived experience - I hope it helps parents and carers of kids with ARFID better understand their experiences. Can I Have Another Snack? is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.We touch on some distressing experiences around ED treatment and trauma in this episode, so please look after yourself and skip this episode if you're not feeling up to it.Follow Kevin's work on Instagram here.Join Kevin's ARFID Peer Support Space on Facebook here.Follow Laura on Instagram here.Subscribe to my newsletter here.Here's the transcript in full:Kevin Jarvis: And I got a dietician and within 20 minutes of talking to her, she's like, have you ever heard of ARFID? I was like, no. So we like went on a deep dive about that, what that was. I was like, holy shit, like there's a name for something i've been experiencing my whole fucking life. What?INTROLaura Thomas: Hey, and welcome to the Can I Have Another Snack? podcast, where we talk about food, bodies, and identity, especially through the lens of parenting. I'm Laura Thomas, I'm an anti-diet registered nutritionist, and I also write the Can I Have Another Snack newsletter. Today I'm talking to Kevin Jarvis. Kevin, who uses they/them pronouns, is a mad, disabled, and queer artist from so-called Western Massachusetts, located on the Pocomtuc People's Land.Kevin's art and activism speaks to their lived experience with mental health in an unfiltered way. They exhibit a passionate effort towards making the world a more accessible place for everyone, and their lifelong struggle with things like ARFID, chronic illness, and mental illness fuels this passion. When they're not painting, sculpting, making, or building something, they enjoy being at the Nubble Lighthouse, hanging with their cats, Tucker and Potato, which is potentially the best name I've ever heard for a cat, cooking, and getting lost in the woods. So I asked Kevin to come onto the podcast to speak about Avoidant Restrictive Food Intake Disorder, or ARFID. A lot of you have been asking me for more content around feeding neurodivergent kids, and there's a huge overlap between ARFID and various sensory sensitivities and divergent neurotypes. So I wanted to speak to someone who had some lived experience to talk about the things that they wished more caregivers knew about this feeding difference. We touch on some distressing experiences around eating disorder treatment and trauma so please look after yourself and skip this episode if you're not feeling up to it. Before we get to Kevin, I want to remind you that the Can I Have Another Snack? universe is entirely listener and reader supported. If you get something out of the work we do here, please consider supporting us by becoming a paid subscriber.It's £5 a month or £50 for the year, and as well as getting you loads of cool perks, you help guarantee the sustainability of the newsletter and the podcast. You have a say in the work that we do here, and you help ensure I can keep delivering deeply researched pieces that provide a diet culture-free take on hot nutrition topics like ultra processed foods, the Zoe app and a deep dive on helping kids have a good relationship with sugar. All of those you can find at laurathomas.substack.com and I'll link to them in the show transcript as well so you can find them. And if you're not totally sold yet, then maybe this lovely little review that I got recently will help convince you. So this reader wrote, “I feel so lucky that I found your work around the same time I started feeding my kid real, in inverted commas, food. They mean solid foods! It saved me so much angst and has allowed me to relax and really enjoy seeing him explore eating. Your essay on sugar especially was a game changer. I'm sure it won't always be plain sailing, but I feel much more prepared to ride the waves of his changing appetite and taste as he grows, accepting them as a feature and not a bug. So hopefully he can have a much more relaxed relationship to food than I had for a long time. And I pay my £5 a month because I so value the work you put into your writing and think it's worth paying for. There's loads of free advice out there, but I never really know what I can trust. This is such a safe haven.”So thank you for that really lovely review. And yeah, it's £5 a month or £50 for the year. You can sign up at laurathomas.substack.com or check out the show notes for this episode for all the links. And if you can't stretch to a paid subscription right now, you can email hello@laurathomasphd.co.uk for a comp subscription, no questions asked, and just put the word ‘Snacks' in the subject line. And those comp subscriptions are also made possible by supporting subscribers. So thank you if you are a fully paid up member of the community. Alright team, here's Kevin.MAIN EPISODELaura Thomas: Hey, Kevin, thank you so much for joining us. I was wondering if we could start by saying a little bit about yourself and the work that you do.Kevin Jarvis: Yeah, so I'm Kevin. I'm from Western Massachusetts. I use they/them pronouns. Yeah, I'm just like a disabled queer content creator and chef and peer mentor. I do a lot of work around eating disorders in the trans community and like neurodiversity and eating disorders. More specifically talking a lot about ARFID. And what that is and what it means to be a fidder, which is a term I coined for people with ARFID. People have enjoyed it. So yeah, just like what it's like being a fidder and like how the world, and providers specifically, can do better. Yeah, and i'm also a cat dad which feels important to always add.. Yeah, like I also have a wonderful fiancé but also…cat dad.Laura Thomas: I love that's where you derive your identity. And I also love that you were the person that coined the term fidder, I think, for lots of other kind of neurotypes…there's like a cute little name for them. ARFID didn't have one until you came along, so thank you for that.Let's maybe start by explaining what exactly ARFID is, because I think my audience might have heard me use that term or use the term 'feeding differences', but they may never have had it properly defined. So do you want to start by explaining to us what exactly ARFID is?Kevin Jarvis: Yeah, I would first say to get rid of the DSM definition and don't go by that if you've never heard of it because it's all a lie. But ARFID stands for Avoidant Restrictive Food Intake Disorder, so it's this fear of eating or the concept, like the fear of the concept of eating, due to like textures and tastes and fear of choking.So when I talk about ARFID, I break it into two categories. There's a few different categories, but like the two main ones are like having it from birth and like connecting that to your neurotype. So for me, I'm autistic and I think ARFID has just forever been in my life because of that. Not saying every autistic person has ARFID, but the crossover between the two is really large. And then there's folks that like might have had a fear... like might have choked or swallowed something wrong or gotten really sick from eating and they developed ARFID later in life. So those are like, the first two ways I like to think about it.And then I also think about it as like people that are avoiding certain foods, but still getting nutrition where that avoiding part comes in. And then the restrictive part... people are restricting a lot and not taking in a lot of food for the same fears, fear of choking, fear of all the textures.Yeah, and there's also a large crossover of ARFID and OCD and anxiety and queerness and neurodiversity. Yeah, it's all one big population of things, but I would also add that in the DSM and in treatment centres, but I'll also add that you can't have, quote, can't have body dissatisfaction with ARFID, and that's complete bullshit and it definitely can exist, especially if the crossover between queerness is there and neurodivergence is there. Like it's just unreal to say that you can't have body distress and a lot of people get misdiagnosed for that. So that would be my very short answer of what ARFID is.Laura Thomas: Yeah, there's so much to unpack just in what you said there, but I think that point that you made at the end is that...often if we're looking at it purely through the lens of the DSM, we sometimes label people incorrectly with anorexia nervosa or another eating or feeding disorder because they have the body image component because that's how the DSM kind of pigeonholes people. Basically the DSM says that folks who have ARFID do not have body image disturbances, is the vernacular that they use. So it must be anorexia because... that has a weight and shape concerns component to it, but what you're saying is that you can have ARFID, you can have body image disturbances, and it's not anorexia or another feeding or eating disorder. It's still ARFID. Those two things can coexist together. People get misdiagnosed and then that has like huge implications for the support that they can access and get.Kevin Jarvis: Yeah I was misdiagnosed as anorexic and there were definitely anorexic tendencies and you can have both. But I wouldn't say that was, like, the main issue so I did four or five months of treatment for the wrong thing, and it traumatised me, and scared me into foods and things that still affect me three years later.You can have both, and also you can just have ARFID and hate your body that's also real.Laura Thomas: Look at the culture that we live in, right? It's very difficult to not hate your body in the cultural conditions that we're swimming in. Okay. Yeah. My next question was going to be, can you tell us a bit more about your story and your experiences with ARFID and how you figured that out? It sounds like from what you were saying, it's always been a part of you, but maybe you were told it was something else, I don't know. So I'd love to hear more about that journey and figuring out that this was ARFID.Kevin Jarvis: Yeah, so I always grew up just being called a picky eater, which now I despise that more than anything in the world. And when people are like, picky eating and ARFID, no it's, it's like far more than just your average quote, picky eating. So I was just labelled as the picky eater, and...I don't know. My childhood was pretty great with like food wise stuff, but the older I got and the more I, like, voiced my concerns, it was just…grow up, like you're older now. You should be eating more things, like this was cute when you were a kid, but you're an adult now. So when it came time that everyone in my life was like, hey, I think you need to get some help get some support, I wasn't involved in the eating disorder world. So I didn't know how traumatic treatment centres can be. So I did go to one and yeah, I was misdiagnosed on the first day and the whole time I was there it was very like, okay, let's get Kevin weight restored which..whatever that…whatever...Laura Thomas: Yeah, that's a whole other podcast.Kevin Jarvis: Yes, let's get Kevin to where - quote - they should be and then we'll worry about some other stuff. And I just remember one day distinctively I was told that, like I needed to eat a bowl of Froot Loops and not separate them by colour and it's…okay, who is that harming? Who's being harmed by me enjoying just the silly little game? Like, I can not do it, but also it is calming, and who cares? And it was just like, the whole time I was there, that was it. It was like, oh, let's get Kevin to eat their sandwich put together and not apart. And it's okay, but who's that actually hurting other than now me, and bringing it back? So yeah, I didn't have a great time there and they were randomly ended up telling me it was time for me to leave and then they didn't set me up with a care team afterwards. They just dropped me off. I sent several emails, just never heard back from them again. So I had to figure my own thing out.And I got a dietician and within 20 minutes of talking to her, she's like, have you ever heard of ARFID? I was like, no. So we like went on a deep dive about that, what that was. I was like, holy shit, like there's a name for something i've been experiencing my whole fucking life. What?So that was only three years ago that I learned that there was a word for it and then I got dropped by a couple care people because there's just like... I mean, preaching to the choir, but like as you know, there's just like these golden standards that patients should be meeting in care and I wasn't meeting them because it wasn't like neuro affirming care and it wasn't ARFID affirming care so they were actually just making everything worse and when you don't hit their goals you're like labelled a liability and then you're just dropped.So I was dropped a few times. I was like this is fucking bullshit. So I made my own Instagram page and was like, I'm going to create the space that doesn't exist. And now I run support groups every month over there. I've done a few trainings. I've done some consultations. But it's really mostly about building and fostering communities.  So that's kind of where I am now and how that all came to be.Laura Thomas: Yeah. Okay. Wow. The treatment that you received, it just sounds so horrendous, but I know that, unfortunately, it's not uncommon to receive that type of, and I'm using like air quotes, care, because it's anything but care. It sounds like when you found that dietitian that was able to tell you, actually, I think we're dealing with something else and this is what it is, that seemed to be so affirming. Whereas the rest of your treatment was not affirming and was not offering support and accommodations, which is what anyone with even just a drop of knowledge about ARFID would be pushing for. So yeah, I'm just so angry and upset for you that has been your experience. I wonder if you could maybe say more about the intersection of ARFID and autism, because, when did your autism diagnosis come into play? Or is that something that, you've even had formally diagnosed?Kevin Jarvis: Yeah, so when I was a kid, I think  the vibe that kind of still exists is like diagnoses hinder you. So I wasn't diagnosed. And I still haven't been, because now that I know okay, first thought is like, there's so much to say, but my first thought is first of all, that's bullshit, and it wouldn't have hindered me, it would have made my life significantly easier and now that I'm an adult, I'm like, okay well, It's harder to adopt children if you have an autism diagnosis.There's like certain countries you literally can't even go to if you have a diagnosis. And there's so much stigma that I'm like, I'm glad I don't have a diagnosis. And also, it would be really affirming and nice to have a diagnosis. Laura Thomas: It's so complicated, like that whole, whether it's ADHD or autism or Tourette's or anything that falls within the neurodivergent umbrella, like it's such a complex mix of whether or not to get a diagnosis. Because as you say... for some people, it might open the appropriate doors for support and care but by opening those doors, you might be shutting other avenues of possibility. So like, oh, it's such a head fuck to sit with. Do I/don't I go for a diagnosis?Kevin Jarvis: Yeah, like you're telling me I can't adopt children because I'm autistic? That's wild. So yeah, I don't have a diagnosis, but self diagnosis...Laura Thomas: Oh, it's totally valid.Kevin Jarvis: Yeah.Laura Thomas: I'm conscious that parents might be listening and another sort of thread of this is around medication and that being like a form of support that you might not be able to access. Now, we could debate, the merits of medication as well.And whatever, it's just trying to encourage people to conform to neurotypical capitalist bullshit standards. And at the same time, they can be a really helpful support for folks. So yeah, I just want to give that like side note.Kevin Jarvis: Yeah, and a side note is that A lot of people with ARFID if they are autistic, their muscle tone is pretty bad and like I could easily get OT and speech Therapy right now, which I need if I had that diagnosis. So again, it's just like... it's all bullshit.But yeah, so I would say like some of the main differences with autism and ARFID is like the fear is really different. So there's foods I don't like just because the texture is weird, but it doesn't terrify me to, like, have it around me. So that is like more just the autistic piece. And then the ARFID is just like literally the fear of eating, which is like so scary because you have to do it and like the work it takes to eat and like stuff like that.Laura Thomas: I suppose what I'm hearing you say is that when it comes to food specifically, they manifest slightly differently, but in an overlapping way, it sounds? And I was wondering, if you could speak to maybe any other clues, as it were... maybe growing up in your childhood, like you said that people labelled you as picky, which we've established as a problematic phrase, but I'm wondering for parents of kids... who, they're not sure like, is this just, your garden variety, picky eating from toddlerhood? Or is there something that might warrant some more support and help? If you look back, what were those sort of red flags for you in your childhood?Kevin Jarvis: Yeah, I think with ARFID, it's just I was so afraid to eat things. So like an example would be like, I enjoy my food separated, I think that's a very ARFID-y thing, but it could also be like an autistic thing, separating and sorting things is very calming. But the difference is if you give me a plate of everything touching, it's ruined now and I'm not going to eat it, while an autistic kid might just like divide it how they like it.Everyone's different, but those are like, that would be my first example. And like, eating around people too. You have to look like, is your kid afraid to be around people because the sensory overload? Or are they afraid to be around people because there's food? And now they have to make decisions about what they want to eat, and they have to eat in front of people. And another one is like I've always eaten with my fingers. I enjoy eating with my fingers and it's not because it's just like I enjoy it sensory wise which might be an autistic thing. It's because I need to know what is happening in my food and I need to be in control of what is happening with my food and if I'm eating with a fork there might be something hidden, which I think we're gonna talk about later, about lying to your children.Laura Thomas: Yeah, for sure.Kevin Jarvis: That was my experience, so now, as an adult, I enjoy picking through my food with my fingers. Just, it makes me feel better. So it's the anxiety...is your child doing it because it's calming? And are they self soothing, or are they fucking terrified?Laura Thomas: They're trying to find safety, it sounds like. That pulling food apart to make sure that there's nothing hidden in it…that to me sounds like trying to find clues that the food that you're about to eat is safe. And I think there's a part of that as well that's just a sort of human instinct like... my three year old, who, as far as I know, is neurotypical, he will often want to sit on my lap and eat my food because he's seen me eat it and he's like, well, if it's safe for you to eat, then... I trust you, so it's safe for me to eat.So side note for parents who have, like, toddlers and preschoolers who just constantly want to sit on your lap while they're eating. That might be why. But yeah, it's about that felt safety piece that is, is like just so fundamental when we're feeding ourselves or feeding other people.So you kind of alluded to some of the stuff that we're going to talk about. And basically, I wanted to talk to you about a post that you had written where you cover six things that you wished caregivers understood about kids with ARFID, which I'll link to in the show notes. But I thought it was such a great summary that I wanted to go through it with you today, so we'll go through each of the six points that you make and just break them down.So let's start with number one, which is that your child deserves autonomy no matter what. Can you say more about that?Kevin Jarvis: Yeah, so autonomy is like self government and making your own choices, and being in control of your own life and that's something most adults have, not everybody but it's like in regards to food, like you decide what you're going to eat, and you decide how it's cooked, and you decide when you're eating it, so it's kind of the same idea as that like, your child deserves the same thing. And like children know what they like and they know what they don't like. And it's just super fucked up to be like this is what is happening and this is what we're doing and this is how it's being done and I don't really care.And also this, forced oh, no, you like it. You do like it. You like it and it's like... how do you know that though? Like just because you like something doesn't mean your child's gonna like it so... the idea is like giving your child autonomy and like giving them... obviously not like free rein of the kitchen But like a step would be like…four options put in front of them. There you go. Now they have autonomy and what they're and like where you want to sit like these are the options of where you can sit or like these are the options for dips and like small steps like that and then eventually letting them make, like, help you make their grocery list and like help you grocery shop and have their own input and like... well, we need yogurt. So what kind of yogurt would you like? Yeah stuff like that autonomy and your children deserve it. They're like whole peopleLaura Thomas: Yeah. There's obviously... like you said there, there's a practical aspect of this that like, like young kids, especially little kids cannot go to the store and buy whatever or cook whatever they want, right? So there's like a part of this that, obviously, parents are going to have to be responsible for some of that decision making. But within that, where can you give them a sense of control, a sense of ownership over what they're doing? And that's why I talk so much about responsive feeding, one of the, like, the values of responsive feeding is autonomy. And so... there can be little things I've done a post, maybe probably a few posts that I'll link to in the show notes about this, but, things like family meals, where, if we put out various different options and let them put it on their plate for themselves, give them some control, give them some ownership.But the other piece that I'm thinking about here is also the bodily autonomy piece of respecting and honouring appetite. And if a kid says, I'm full, I'm done, and they've had two bites of, I don't know, rice, we have to also trust that piece and not override their hunger and fullness cues by saying, no, you haven't had enough to eat or you haven't eaten the right things or you need to eat a vegetable or whatever it is.Kevin Jarvis: Yes, it was very much like, growing up like, well, it's dinner, or you're just gonna go to bed hungry, or you can have peanut butter on toast. Oh! So because I don't like the food that you are making, I have to like, fucking starve for the night, and I'm not, again, not saying like, open up the pantries and let children run free, but also, yeah... Set mealtimes for a lot of autistic people, introception and like knowing what your body is wanting doesn't really exist. So for some people, yeah, like a very structured meal time can be very helpful. And then for other kids, like they just need to fucking graze all day and have meals on their own time.And it's okay to, like, leave food out. And that's like the chef part of me coming out. I'm like, how long you can leave food out and like stuff like that. And you can leave food out for a while and let them make their own decisions. Yeah, it's wild that parents are just like, no, you're not full. And it's oh, you're inside my body? You know what I want?Laura Thomas: Yeah. And I think what you're talking about is that a lot of advice in the kid feeding space is geared towards, like Ellyn Satter's division of responsibility, which says you have to have set meal and snack times, which for some kids is super helpful. Like the predictability, routine.And the idea there is that if a kid doesn't eat much at one meal or snack that like another meal or snack is coming up fairly soon so they can afford to kind of like mess up a little bit because there will be something else there. Like, I don't think there's anything inherently wrong with that, providing that there's some flexibility, right?But what I see is it being so rigidly applied and weaponised against people to say you should have eaten more at dinner time. We just had dinner. And kitchen's closed or whatever Instagram tells us to say to our kids.And I think the key thing for me is that every kid is going to be different as to the level of structure versus flexibility that they need. And even with my own kid, who again, probably is probably neurotypical is like…even that varies, like, from day to day, the amount of structure versus, like, freedom he needs.So yeah, super kind of nuanced conversation, but again, why like the response to feeding model can be really helpful because it encourages us to look at the individual kid right in front of us, rather than follow some rigid rules that some white lady made up in the 80s... we don't need that. Like, parenting has evolved, our understanding of neurodivergence has evolved. We know so much more than we did in the 80s. So we need to update these models that we're using to feed our kids.Okay. Number two is that your child isn't being dramatic or seeking attention. I love this one. Just let me know your thoughts on this.Kevin Jarvis: Yeah. So I think I always relate things back to myself. The panic attacks I would have over like, a meal having tiny pieces of onions in it and just being, like, called dramatic and told to suck it up, which is just like, rude and a lot of sexism and gross things. Your fears and your anxious thoughts are valid and so are your kids'.And like in the post I wrote about like… imagine you just wake up and the thing that literally keeps you alive brings you so much anxiety and like... your child probably hasn't been to therapy yet for it and doesn't have the language to use for it. And they're just so fucking scared. It's just like how can you say that's not like real or that they're seeking attention and like being dramatic. That's just bullshit. They're not seeking attention. They're fucking scared.Laura Thomas: Yeah. for a lot of kids, ARFID is like any other phobia, right? We're effectively like putting a tarantula on their plate and being like, here, eat this. And I think what you're saying is...that their emotions and experiences are valid, and I think the thing that's…the irony in it is that if we are to validate people's experiences, it helps bring felt safety to their body, which is going to make it easier for them to eat.So by invalidating their experiences, we're actually making the situation so much worse and making it so much harder for them to nourish themselves. Yeah, it's such an important point.The third one that you picked out was: lying about food creates a lack of trust and comfort with caregivers. I actually recently did a post about why we need to stop hiding veggies in our kids' food, but I'd love to hear your thoughts on this.Kevin Jarvis: Yeah, so again, bringing it back to myself, that was something that was huge in my life. I remember asking my parents, is there X, Y, and Z? Usually it was like onions and mushrooms because canned food a lot has like little chunks in it. And they would just look at me and say, No. And it's just okay, now I trust you. You're the adult I'm supposed to trust. I can't make my own food. And then you go to eat. And now everything involved with that meal is now on my shit list and I'm terrified of it and anything I see...I mean as an adult I've worked a lot back into my diet, but I still like... now it like creates so much anxiety that like my fiancé who would never a day in their life lie to me I asked them during mealtimes.I'm like, hey, what's in it? Did you put X, Y, and Z and they don't get angry? They're just like, no, bub. There's none of that in there. I'm like 25 years old now and something that happened in my childhood is now causing so much anxiety in my adulthood. And it's just…why do you have to lie? Like, why can't you just be like here's what's in the food or put it on the side and just be like here's what I was gonna put in the food maybe next time we can actually work on putting it in the food. So yeah, just like why are you doing that and now I don't trust adults.Or, like, when I go out to restaurants I usually get the same exact thing because I've had it and I know it's in it and I know that there's not going to be anything weird hidden in it. It's little things like that are going to affect your child literally for their entire life. It's just like what, why lie?  Why can't you just be honest? You wouldn't like, lie to your fiancé or like your loved one and be like, Oh no, there's nothing in there. Your kid is smart! Your kid can find what's in the food. Laura Thomas: They will figure it out, especially because, like, kids with ARFID usually have such, like, sensitive palates, right? When I spoke to Rachel Millner for the podcast - I will link back to her episode - she talks about how she took, like, packets of chips out of their bags and presented it to her kid. And they were able to tell the difference…the same flavour of crisp but just different brands. And they were able to tell you like which one was which and there was one that they clearly liked and one they clearly didn't like and to her, they tasted exactly the same but kid there's a clear difference. And so basically what I'm trying to say is if you're lying to them they will know and it's also again counterproductive to actually helping them feel safe around food and helping them, you know, find ways to nourish their body right because like we have to do that one way or another.By lying to them, you're making it less likely that they will be able to do that in a safe way.Kevin Jarvis: Yeah, there's a word for that also, and you can get little test strips on Amazon to check if you're a super taster. It literally means you just have extra taste....like it scientifically we can tell the difference. Like we shop at BJ's which is like our whole food, wholesale food, whatever storeLaura Thomas: Yeah. Like a Costco kind of situation. Yeah.Kevin Jarvis: We got Ritz Bits, which are... were one of my favorite crackers. We got them in like the large bag with mini bags And then we went to a different...I think we went to Walmart a few weeks later when we ran out of those…same thing, completely different fucking taste. My fiancé was like It tastes the same. I was like, no, you're not going to look me in the eyes and tell me that the cheese tastes the same in this one! And they're like, you're right, sorry, to me it tastes the same. I hear you and I'm validating you.Laura Thomas: There's like a genetic component to that as well, right? The super taster gene.The next thing that you had on your list was that sitting at the table three times a day is overwhelming and a neurotypical standard. Can you unpack that for us a bit?Kevin Jarvis: Yeah. In treatment centres and like in most homes, I feel like sitting at the dinner table and being present and aware, usually with family, is really common, and nobody else can see me right now, but like I'm constantly moving. I'm always in motion. My body is never not moving. So for that aspect, it's just under stimulating to just sit at a table and then the mindfulness part of no, I cannot, and mindfulness is like a whole other thing that people think is supposed to be in eating disorder recovery. It's... no, if I am aware and present and like only focusing on my food, I'm only focusing on my food. And that is so, like, anxiety provoking, like I need to be like watching tv or on my phone and like sitting down and like also now you're comparing, you're like opening up the floor for comparison. It's, oh well my dad and my brother are eating this way and now iIm eating this way and i'm wrong and I'm the weird one and I'm the outcast so just sets like a lot of expectations.Like when I was in treatment I had a puzzle next to me at the meal table and once in a while I would have to get up to move a puzzle piece and put it where it was and that was a eating disorder behaviour because I wasn't like focused on my meal. And another time I left my computer somewhere and I was just pacing around because I was under stimulated and needed to be doing something and they're like, oh no, you're trying to lose weight. You're trying to like, weigh out the calories in your food walking. It's no, I'm autistic and I need to be fucking moving, otherwise I'm going to implode and have a meltdown. These standards are so harmful and also so silly. You're only gonna talk to your family at the dinner table? Like, why can't we all go do an activity or take a walk together or be sitting in the living room? Like, where did this come from? Why are we doing it?Laura Thomas: But there's a lot that we could say about the standard of the family meal and, again, it's complicated because for some families, it is really like this place that they come together at the end of the day, and it's like, there is no pressure around the food and it can be like, whatever this wholesome experience. And for other families, it's a complete fucking nightmare.Like I'm thinking again about my three year old and, even he needs to take body breaks at mealtimes, like he needs to get down, run around, go check out his toys and come back. And he does that a lot while he's eating. So I think that there is something like just inherent for probably most people. It feels good to get up and move around and take a break and come back. You know, we just assert these standards, these, like, really violent standards over how people should show up at the table. And I think so much of it has to do with capitalism as well, in terms of the three meal a day structure, right? I feel like that was born out of…okay, I need to eat something before I go to work. And then I only have this one break in the middle of the day from my work. And then I have to go back and sit at my desk or do whatever labour is. And then I can't eat again until I go home. And so that's like where the three meal a day pattern comes from.Kevin Jarvis: Capitalism!Laura Thomas: Capitalism! It has so much to answer for.So yeah, I think what we're saying is that first of all, sitting at a table is bullshit for a lot of people, and secondly that's that three meal a day structure. For some people, it does work, but not for everyone.Number five is a big one. I think for parents to hear, which is: you haven't done anything wrong and you're not a failure.I think so many parents that I speak to blame themselves for their kids' feeding differences. Because there's so much pressure to feed our kids so -quote unquote- perfectly and there's a lot of healthism and ableism and, I think white supremacy, built into these standards.So yeah can you talk a little bit about how parents don't cause their kids ARFID? But also how there are things that they can do that might exacerbate things and make things worse for their kids?Kevin Jarvis: I mean, I definitely think there's like maybe a 5% chance that you've caused your kid or your kids ARFID, because if you've lied to them a bunch, or say you didn't cut something up small enough, and they choked and now they're afraid. So there's very small instances.But if you've done everything in your power. to treat your kids well, um, and to like love on them, then yeah, you haven't done anything. Some people are just born with it, like you haven't caused their autism, you haven't caused, like, their ARFID, that's just not a real thing. And I think giving yourself compassion is not only important for you, but also for your kid, because if you're just walking around just like very mopey, like everything is wrong, I did it, first of all, now your kid is going to feel guilty back towards you and like themselves. If you're just gonna walk around and just do this whole, woe is me act, which obviously is very comforting. And sometimes you just have to be in that headspace. It's just not giving the best message for your kid and It's more of just okay,this is the reality of the situation. This is what's happening and now what can I do to, like, help in like aid and meet the child where they are and like be there and be supportive. So yeah I think it's important not to blame yourself, a) because you deserve compassion and like kindness towards yourself and like you didn't do anything and like it's just putting a bad vibe in everyone's mouth when you do things like that.You have to take a step back and be like, okay, what is right and wrong, and why does food have moral value, and where is this all rooted in, and it's like a lot of internal work. So yeah, it is easier to just be in like a very woe is me kind of place. But you can also be in a very, okay, this is the reality of the situation, here's what we got to do moving forward, here's how to get rid of and step out of these normative ideas that have been put on.Laura Thomas: I have so much compassion for parents. I think because I'm on that side of the…divide as it were now, because there is just this just wild indecent amount of pressure on parents to feed their kids in a particular way.And there's also something I think about, survival and, like, feeding your child is such a, like primitive, fundamental aspect of being a parent that if we feel like we're not doing that properly, as it were then, you know, it touches on something really deep inside us. The problem is that there's such a disconnect right between what we actually need to thrive versus what diet culture et cetera, et cetera, et cetera, teaches us is like the right way.I walked past a birthday party, like in the playground a couple of weeks ago. There was, like, number three balloons up. So it was like a third birthday party and I just walked past this, this table that was literally just wall to wall with, like, strawberries, blueberries, blackberries, raspberries, like that was the party food.Kevin Jarvis: Yeah?Laura Thomas: And don't get me wrong, I like berries, but I don't only want to eat berries and I don't know any three year old that only wants to eat berries and think that's like a satisfying meal. But that's the standard that a lot of parents are trying to operate to. So if you're a kid, which you know, for all the reasons that we've talked about today, like safety, texture, just deliciousness, like if they're only eating crackers, of course, you think, oh, I fucked up here. I'm a total failure because my kid only wants to eat, like, cheesy crackers. I can understand why it happens. And there's also so much...from the feeding community about, oh, if you give your kid green food, like broccoli and kale, when you're weaning them, then you can, like, train their palates.There's so much that's really problematic about that, but these are the messages that parents are getting. So again, if their kid is…either they're going through the food neophobic developmental stage, or they're neurodivergent, or have ARFID, of course it's going to, like, be a huge disconnect for them.Kevin Jarvis: I don't talk much about children 'cause I feel like well, like parents take everything you say very seriously. And I don't wanna affect a tiny child. But my friend Lauren - her handle's @ARFID.dietician. She's fantastic and she just did a post and she's gonna keep doing this series. The last one she did was five beige foods that give you all the macronutrients. Laura Thomas: I saw that. Yeah.Kevin Jarvis: There are ways to like, eat and your child could still live... yeah, the whole you have to eat fruits and veggies, and you have to do this, and you gotta fill the five things. No, your kid can, like, eat cheese crackers and like chicken nuggets and French fries and like beige things. I always joke about a lot of people that are just eating beige and like, I'm alive!Get your kid what they need without forcing, like, diet culture on them, yeah.Laura Thomas: For sure. And I think that's really where neurodiversity affirming nutritionist or dietitian can really come in and help you like, okay, let's just at minimum, make sure that all your nutritional bases are covered, whether that's through, okay, they will eat this and that preferred food. Okay, perfect. That meets that requirement. And here's how we can fill the gaps with the supplement.And we'll get onto this in a second, probably, but then thinking, as the child feels comfortable and ready and willing in a child led way, we can start to explore new foods. But it has to be led by the child, like it can't be someone…like, particularly a neurotypical person being like you need to eat X, Y, and Z, so I'm going to make you sit at this table and you have to try it. You have to lick it, bite it, sniff it, whatever, stick it in your ear, like whatever it is before we're going to let you get away from the table.Where I guess my head is that there is, is with the treatment aspect of ARFID. And the last thing that you said in your post is that sometimes there isn't a fix or a cure, and that's okay. But so often parents and families are, like, siphoned into feeding therapies and like CBT and all kinds of different therapies. And some of these things have their place. Others don't! So I'm wondering if you could just talk about the concept of like, cure within ARFID.Kevin Jarvis: Yeah, so something I talked about, I don't think it was this post, but another post was like, you simply cannot cure my autism, so you are just not going to be able to cure my ARFID. They're so intertwined, and if we look at ARFID as a neurotype, which Naureen over at RDs for Neurodiversity talks a lot about how ARFID is like a neurotype, and it is a feeding difference. and it's just like, It is what it is, kind of, in a sense. Like you can't always fix things, and if the child wants to, like you said, they can slowly start incorporating more things but like…end of the day sometimes it is just what it is and that's life.And then when you introduce…like, first of all, fuck ABA, no place for it anywhere.Laura Thomas: Just for anyone who doesn't know what that is, just so they look out for it…what is ABA?Kevin Jarvis: Gosh, what does it stand for...Applied Behavioural…?Laura Thomas: Analysis.Kevin Jarvis: Analysis. Yes. The way I describe ABA is like forcing your child to be neurotypical and like suppressing their, stimming and suppressing their autism and making them mask,  in a lot of ways sneaks in, it's just like reward systems are very like, laced with ABA, I say. Okay, if you eat five bites of your preferred or five bites of this new food, then you can get like your preferred food. Or they can eat their preferred food when they want and try new foods when they want to. Another thing with ABA is just like you have to sit at the table and you must eat and that's the rule. If you get up you're in trouble, like you did something wrong like,. Quiet hands is something you hear all the time with ABA like when kids are like flapping their hands or just like rocking back and forth... calm body and calm voice. Or they can like stim and self regulate, that way they can try new foods and they don't end up like being traumatised and like suppressing their shit. I always also relate it to like Tourette's, when you hold back your tics you're just gonna fucking explode later on, so when you like suppress stimming, or you like, you suppress the way you like to eat, and it's just gonna come out in a giant shitstorm later, so why not just meet the kid where they're at, and like you said, child led is the only way to do it, and exposure therapy is kind of bullshit, in a sense, if you're not doing it from a neuroaffirming lens of like, okay, like you said lick it, smell it, put it in your mouth. Be with it. Take it out on a date. None of that makes sense. Explore it how you want and eat it if you want and don't eat it if you... yeah, child led is like the only way to go.Laura Thomas: Yeah. So, there are a lot of therapies that…like SOS, ABA, like some other feeding therapies…that are effectively teaching kids to suppress, their natural instincts to mask and they're based on coercion and bribery and they're really traumatic for kids.And as I think you're saying, Kevin... the more that we try to force kids to assimilate to neurotypical standards, a) the more trauma that we're going to cause and b) the more that we're going to see... let's say that the kid goes to school and kind of is a, like a good little neurotypical kid all day. Then they're going to have meltdowns and be explosive at home.So it's going to, it's going to find a way to come out. Whereas if we were to meet that child with accommodations, with understanding and acceptance... maybe it means that they bring a lunch from home and get to eat it in their own little space away from the main dining hall or whatever.There are different approaches. What that's going to look like for different kids is going to be different. But trying to force them into assimilating to neurotypical standards is never. going to be the solution, because like you said, ARFID is not something that we should be trying to treat or extinguish or exterminate. It's something that we need to find ways to work with and to support kids with.Kevin Jarvis: Yeah, yeah. There's just... sometimes there's just no fix and that's life, baby. I think it's just like, also this, like, standard for eating disorders that like recovery is possible, recovery, recovery. And it's…first of all, now I feel like shit because I'm never going to meet, like, the golden standard to what recovery and like healing is supposed to look like.Can we just reword and re imagine what recovery looks like and what ARFID recovery looks like and recovery in general. But yeah, when you're like, going to treatment, and they're like, oh no, you can get rid of it! You can get rid of ARFID! Now you're just like, showing me that I can get rid of a part of my brain that has always existed, and now you've put the expectation in a child that like, they can recover it, and then when they don't, now all of their self confidence is gone.Laura Thomas: Yeah, it really sets them up to, to fail, doesn't it? Which is like, nobody wants that for their kids.Oh, Kevin, it's been so interesting to talk to you and I'm…like, I know that this will have given so much insight to parents who maybe haven't experienced ARFID or maybe parents who are now figuring out that actually I have ARFID too. That's what's been going on for me.So at the end of every episode, my guest and I share what they have been snacking on. So it could be anything, a show, a podcast, a literal snack, whatever. So I'd love to know, what have you been snacking on lately?Kevin Jarvis: I picked two. The show, me and my fiancé have been watching Tiny House Hunting, which is fantastic because we want to buy a tiny house eventually. And then my snack has been feta cheese with pasta and Greek dressing just mixed togetherLaura Thomas: Oh, that's like basically what I had for my lunch. That's hilarious.Kevin Jarvis: Oh my god, yeah. So it's still considered a pasta salad because everyone's like, that's not pasta salad, there's no veggies in it. Fuck you, it's pasta salad. It's pasta with two other things, it's a salad.Laura Thomas: It's cold. It's a salad.Kevin Jarvis: it's cold.Laura Thomas: That sounds really good. So yeah, my pasta salad had cucumbers in it. Not that I'm like bragging, but it was a recipe from Sohla El-Waylly…I love her. She's just really cool. So just shout out to Sohla. My snack is the TV show Somebody Somewhere. I don't know, have you seen it on HBO? So the premise is that um, this woman goes back to her hometown after not having lived there for a really long time because her sister is really sick and her having to just, like, navigate loss and grief and friendship and queerness and everything, like it's really tender. It's very funny, hilariously funny to the point that,  like, you think you're watching a comedy and then it like totally catches you off guard with, like, feelings and I've cried a lot. So I just finished the second season. I think the third one is coming out. So it's HBO or Sky Go if you're in the UK and I think Tiny House hHunting... is that on Netflix?Kevin Jarvis: Hulu.Laura Thomas: Hulu. Okay. I think I've seen it on Netflix in the UK, at least. Or Hulu, if you're in the States.So thank you so much, Kevin. Can you tell us where people can find out more about you and your work?Kevin Jarvis: Yeah, I'm over @KevinDoesARFID on Instagram and then I recently made a Facebook page for people with ARFID and…Laura Thomas: I thought you were going to say for boomers, but you didn't.Kevin Jarvis: No, I could if that's like a need, because I know a lot of people, like, have been wanting to access my content but haven't been able to. So working on a website, am working on a website, but for now just over on Instagram.Laura Thomas: Cool. I will link to your Instagram and your Facebook in the show notes. And thank you so much for the work you do and for being here.Kevin Jarvis: Thanks.OUTROLaura Thomas: Thanks so much for listening to the Can I Have Another Snack? podcast. You can support the show by subscribing in your podcast player and leaving a rating and review. And if you want to support the show further and get full access to the Can I Have Another Snack? universe, you can become a paid subscriber.It's just £5 a month or £50 for the year. As well as getting tons of cool perks you help make this work sustainable and we couldn't do it without the support of paying subscribers. Head to laurathomas.substack.com to learn more and sign up today.  Can I Have Another Snack? is hosted by me, Laura Thomas. Our sound engineer is Lucy Dearlove. Fiona Bray formats and schedules all of our posts and makes sure that they're out on time every week. Our funky artwork is by Caitlin Preyser, and the music is by Jason Barkhouse. Thanks so much for listening. CYMI this week: How are you flipping gender scripts for your kids?* The Truth About Ultra Processed Foods - Part 1* Fundamentals: Here's What Happens When You Go On A Diet* Sweet Little Lies This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit laurathomas.substack.com/subscribe

We're thrilled to welcome Sohla El-Waylly to the show for the first time. Sohla is a prodigious recipe developer, a fixture of food YouTube, and a judge on HBO's cooking competition The Big Brunch—plus a friend of Aliza's. This week, Aliza and Sohla unpack Sohla's background before becoming one of the most viral stars in food media today, her thoughts on the ever-controversial brunch, the concept behind her debut cookbook, and much more. MORE FROM SOHLA EL-WAYLLY:Sohla and Ham Turn Hot Pockets Into A 3-Course Meal [The New York Times]Caramelized Onion and Toasted Rice Porridge [Hot Dish with Sohla]The Big Brunch [HBO]

Dan Levy, the star of Schitt's Creek, loves chefs and wanted to do something to support the culinary community during the pandemic. His idea was a kinder, gentler cooking competition centered around the meal that he loves, but that most restaurant folks loathe—brunch. The result debuts Thursday, Nov. 10th, on HBO Max and it's called The Big Brunch. The show features 10 chef-contestants, all trying to do good in the world while making delicious food, and three judges, Dan, chef and video personality Sohla El-Waylly, and hospitality pro Will Guidara. Dan joins host Kerry Diamond to talk about how The Big Brunch came to be, casting the judges and chefs, and why brunch is his favorite meal. In the second half, Sohla stops by to talk about her role on the show, her journey to becoming a chef, and her time owning and running a restaurant. She also discusses the new book she guest-edited, the 2022 edition of The Best American Food Writing series. Thank you to Hedley & Bennett for supporting today's episode. Check out their new chefs' knives at hedleyandbennett.com. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tralala. Check out our brand new issue of Cherry Bombe Magazine featuring Erin French of The Lost Kitchen here!Subscribe to our newsletter and check out past episodes and transcripts here!More on Dan: Instagram, WebsiteMore on Sohla: Instagram, The Best American Food Writing 2022

This week, Chefs Sohla and Ham El-Waylly, answer your cooking questions, and restaurateur Will Guidara joins us with advice on how to be a great host

S2E18: Seafood Tower Asians with Sohla El-WayllyYour Asian Friends cook up a delicious podcast episode this week thanks to special guest Sohla El-Waylly. Sohla tells the Asian Friends how she got fired from the Cheesecake Factory. Mic goes to a fancy lunch. Jenny has an enemy. The Friends talk about Indian Matchmaking and Sohla shares her biodata.LEAVE US A VOICEMAIL and tell us what kind of Asian you were this week - 646-809-7231H A C K C I T Y NEW YORKhttps://www.eventbrite.com/e/hack-city-comedy-with-mic-nguyen-jenny-arimoto-tickets-403236430017?aff=erelexpmltH A C K C I T Y LOS ANGELEShttps://www.eventbrite.com/e/hack-city-comedy-la-w-fumi-abe-tickets-404946755647F O L L O Whttps://www.instagram.com/asiannotasianpodhttps://www.instagram.com/nicepantsbrohttps://www.instagram.com/jennyarimoto/P A T R E O Nhttps://www.patreon.com/asiannotasianpodSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We're spending this week cooking up some incredible fall programming. To tide you over, here's a re-air of our episode with Sohla El-Waylly, all about cooking basics, ancient recipes, and Sohla and Jonathan's shared affinity for a certain Taco Bell classic that was discontinued at the time of this recording and is now BACK!  Sohla El-Waylly is a culinary creator, writer, and community advocate. She's the guest editor of the forthcoming collection The Best American Food Writing 2022, available for pre-order now. She can also be seen starring in The HISTORY® Channel's online series Ancient Recipes with Sohla.  You can keep up with Sohla's work on Instagram @sohlae and at www.hellosohla.com. Join the conversation, and find out what former guests are up to, by following us on Instagram and Twitter @CuriousWithJVN.  Jonathan is on Instagram and Twitter @JVN and @Jonathan.Vanness on Facebook. Transcripts for each episode are available at JonathanVanNess.com. Love listening to Getting Curious? Now, you can also watch Getting Curious—on Netflix! Head to netflix.com/gettingcurious to dive in. Our executive producer is Erica Getto. Our associate producer is Zahra Crim. Our editor is Andrew Carson. Our theme music is “Freak” by QUIÑ; for more, head to TheQuinCat.com. Getting Curious merch is available on PodSwag.com.

Chefs and YouTube stars Sohla and Ham El-Waylly first met in culinary school, where they geeked out over hydrocolloids and molecular gastronomy. Since then they've gotten married, opened (and closed) a restaurant together, and spent countless hours collaborating in the kitchen, on screen and off. Dan talks with Sohla and Ham about their latest cookie obsessions and dream restaurant desserts. Then, they all try to solve a food dispute between listeners about ideal pancake size.The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Johanna Mayer, Tracey Samuelson, and Jared O'Connell, with editing help this week from Tanaka Muvavarirwa.Transcript available at www.sporkful.com.

Sohla El-Waylly hangs out with Jesse this week to talk about the time her fried chicken made Jesse's dad cry, why getting lost in Europe worked out really well for her, and her One: a Spanish Tortilla that has absolutely nothing to do with tortillas and everything to do with potatoes, olive oil, and tapas. Sohla El-Waylly is a chef, recipe developer, video host and (soon-to-be) cookbook author. You can follow her on Instagram @sohlae. Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

We're back with more How To Cook That with Ann Reardon! Would you make a 200-year-old wedding cake recipe that's over 10 pages long?! Or how about a teeny-tiny wedding cake that's only a couple of inches high?  We wouldn't! But we had fun talking about it in this episode. Today's Menu: Wedding Cake Recipe from 200 Years Ago Mini Wedding Cake for Valentine's Day Back Burner: The Pink Sauce Freya and Lizzie from GBBO 2021 are on TikTok together (@freya_and_lizzie) 2 Chefs Try to Make a Meal Out of Hot Dogs | Mystery Menu with Sohla and Ham _ Find Pod Appétit: Website: podappetitpodcast.com Twitter: @pod_appetit Instagram: @pod_appetit Facebook: podappetitpodcast Email: podappetitpodcast@gmail.com Merch: podappetit.threadless.com _ Logo by: Janelle Wilke Instagram: @janelle.wilke _ Shout-outs: Chef Lenny the Lizard: instagram.com/whosagoodlizard Food Is a Four-Letter Word: foodisafourletterword.com @JayFrosting (Twitter) The Mystery of Life Podcast: mysteryoflifepodcast.co.uk _ Promoted Podcast: Hidden Wings and Bloodlust: hiddenwingsandbloodlust.podbean.com

Today we are traveling back in time with chef Sohla El-Waylly, host of “Ancient Recipes with Sohla.” We learn how to make Roman cheesecake, fish head aspic and Mary Todd Lincoln's white almond cake. Plus, Maggie Hennessy breaks down the hottest trends in restaurant names, from animals to ampersands; Lynn Clark makes Korean spicy chilled noodles; and Grant Barrett and Martha Barnette dig into a slice of language pie.Get the recipe for Korean Spicy Chilled Noodles.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify See acast.com/privacy for privacy and opt-out information.

Bienvenidos! Welcome to our new season featuring select episodes of Sweet Heat with Rick Martinez, a Food52 YouTube series. Rick brings us recipes built on his favorite flavor profiles—sweet and heat—from his kitchen in Mazatlán, Mexico. In this episode, we learn how to make “Mole Sencillo.” Then, it's a Bon Appétit blast from the past when “Sohla and Rick Swap Cookies—and Shows.” Today's Menu: Mole Sencillo Sohla and Rick Swap Cookies—and Shows Back Burner: Borderline Salty Mi Cocina with Rick Martinez Bon Appétit chef Brad Leone defends ‘atrocious' recipe: ‘Sorry for your diarrhea' (New York Post) Happily Ever Aftermath Podcast - “Armageddon (1998) with Meg Mezeske & Ryan Skonnord” _ Find Pod Appétit: Website: podappetitpodcast.com Twitter: @pod_appetit Instagram: @pod_appetit Facebook: podappetitpodcast Email: podappetitpodcast@gmail.com Merch: podappetit.threadless.com _ Logo by: Janelle Wilke Instagram: @janelle.wilke _ Shout-outs: Friends with Alysa: friendswalysa.com Minimalist Baker: minimalistbaker.com Vibrant Visionaries: vibrantvisionaries.com _ Promoted Podcast: Mouse and Weens Podcast: mouseandweens.com

You're listening to From the Desk of Alicia Kennedy, a food and culture podcast. I'm Alicia Kennedy, a food writer based in San Juan, Puerto Rico. Every week on Wednesdays, I'll be talking to different people in food and culture about their lives, careers, and how it all fits together and where food comes in. Today, I'm talking to Daniela Galarza, the writer behind The Washington Post's Eat Voraciously newsletter, which goes out Monday through Thursdays offering suggestions for what to cook for dinner. We discussed how she went from pastry kitchens to food media, writing recipes for a broad audience with plenty of substitutions, and walking around Walmarts to see what kind of ingredients are available everywhere.Alicia: Hi, Daniela. Thank you so much for being here. Daniela: Hi, Alicia. Thanks for having me.Alicia: Can you tell me about where you grew up and what you ate?Daniela: I grew up in the suburbs of Chicago, a few different suburbs. And my mom immigrated to the U.S. in her early adulthood, and my dad from Iran. And my dad moved from Puerto Rico to the mainland in—when he was 9 or 10 years old. And they met in Chicago and realized they had—I guess, they both loved to cook. Or they both loved food. And so growing up, I ate a lot of both of those cuisines, and also a lot of things that they kind of made up together. And then, when I started going to school, I started—my brother and I, who’s younger than me, started complaining that we weren't eating enough American food. I loved the Puerto Rican food and the Iranian food that I was eating. It's interesting that I, as a kid, just wanted macaroni and cheese and, from a box. And, I don't know, hot dogs, and—What else? Oh, and baked pastas. I wanted all of this Italian American food, which was so foreign to my parents. And they did their best to try to figure out what we would eat. That manifested in really interesting mas- ups. My dad's take on spaghetti and meatballs was spaghetti, really, really overdone spaghetti in, I think, a canned tomato sauce, and then a fried pork chop on top. And it would get cut up for me. Yeah, there were a lot of translations into American food that I ate.Alicia: Wow. Well, and you've had such a long and varied career in food. So I wanted to start at the beginning. Why food? And how did you start your professional career?Daniela: I don't know how I always knew I wanted to work in the food, in food, somehow doing something with food. I think I always gravitated towards the kitchen. It wasn't always a happy place in my home. I just loved eating. Something I get from my mom that I'm more aware of now is a pretty sensitive sense of taste. And I think that that contributed to my enjoyment of eating different foods and different cuisines, whether I was cooking them myself or eating somebody else's at a restaurant or at their home. And that enjoyment—I remember my parents. My dad was a bus driver for the Chicago Transit Authority. And my mom did many, many different jobs when I was growing up. And it was very clear that both of them worked to work, to pay the bills. And I came away from that experience never wanting to work a 9 to 5 and never wanting to work to just pay my bills. I wanted to figure out how I could work, how I could do something I loved and make a living out of it. And initially that was me wanting to go to culinary school. And I had a lot of notions of like, ‘Oh, I'll open a restaurant.’ Or ‘Oh, I'll be like a TV chef like Julia Child,’ whoever I watched on PBS growing up. And my mom had these very strong feelings about like, ‘Oh, you want to be, want to cook for people?’ And in some cultures that—there's a stigma. There's a class attached to that kind of service industry work. And I remember being so puzzled by that when I would hear that from family members just not understanding it at all.Until I went into working in restaurants and saw how restaurant people are treated, saw how you were treated if you worked in the back of house at a restaurant in general and the assumptions that are made about you. And then, I understood her words a lot more. But I still had a lot of fun doing it.Alicia: [Laughs.] Well, so you started out in kitchens, right?Daniela: Yeah. Oh, I didn't answer the second part of your question. Yeah. I started out working in restaurant kitchens. My first job was working at a local bakery, selling the bread. And then my second job was at Williams-Sonoma as a food demonstrator in the local mall. And when I went to college, I worked in local restaurants to help pay for books and lodging. And that's when I started getting into pastry. I found some local pastry chefs that took me under their wing, and I got really excited about it and was a pastry assistant for a really long time. And then, after I finished college, I studied food history in college and found a number of really great professor-mentors while I was there who encouraged me to stay on the scholarly food path. They thought I would become like them, and I would teach food history or food anthropology. And then, I would write books about my research. Just that whole time, I was just like, ‘No, I'm gonna go become a pastry chef. I'm going to get this degree; I'm going to cross off my list. And then somehow, I'm gonna figure out how I'm going to pay these student loans back by working in restaurant kitchens.’And so after I graduated, I went to the French Culinary Institute in New York City. And I had to work full-time while I was doing that. A way I found a job in New York was I just read. I started reading all of William Grimes’ restaurant reviews and looking for the ones that mentioned pastry chefs. And I cold-called all of those restaurants and just said, ‘I'm moving to your city. I need a job in a restaurant kitchen. This is my experience. Are you hiring?’ And most of these places hung up on me until one of them didn't. And I mean, I don't know if they still do trails, but I did a two-day trail where I worked for free for two days. And they observed my work and hired me. God, I had a job. I could move to New York, and I could go to culinary school. And I finally thought I had found my place—It's like, ‘I graduated college. And I found what I was, what I've always wanted to do. And I did it.’I worked in pastry kitchens in New York, and went to France and studied a little bit more in France. And then got offered a job doing product development in Los Angeles. And I never wanted to leave New York. This was a really good opportunity. And it was also an opportunity for me to finally have health care benefits, which I hadn't had before. As you know, they're very rare in the restaurant. I went into that, and then the recession hit and this company basically went under. And a friend of mine at the time said, ‘Have you thought about writing about food?’ And I was like, ‘Oh my gosh, it had been years since I thought about writing about food.’ I hadn’t thought about writing about food since I was in college. Yeah, they told me about an internship at Eater LA that was open, and I went and applied for it. And that's how I started writing about restaurants and food. That was really long.Alicia: No, I love it. Because it gives me a better sense of—I knew you did all these things. But I didn't know how you know the chronology of everything you've done. And so now, it all comes together.You've stayed really invested and interested in pastry. What keeps you so excited about dessert?Daniela: When I was in pastry school, I didn't have a clear sense of what the North American public thinks of as pastry and how it fits into their daily lives and how essential it is. And then when I went to work in restaurant kitchens, they—that's where my first sense of pastry as a business came out. At the time, I was told by a number of restaurant people that the average restaurant sales for rest—in restaurants in New York City was about 30 percent, which was considered high nationally. So 30 percent of people that walk in the door of a restaurant were ordering dessert. And I just thought, ‘Oh, my God, that's horrible! It's so low.’And it's about, if I'm devoting my whole life to this—but I also knew it from a practical standpoint, where it just so happened that the first restaurant I worked at the dessert sales were 90 percent. And that was because it was mostly a tasting menu. And the restaurant was known for its desserts as this sort of spectacle, and it was something that the chef really promoted. And so, I had this really early skewed introduction to how many desserts people would order at a restaurant. And then progressively in my career I realized, ‘Well, people are, just don't order dessert. They're always on a diet. They’re always making excuses. They’re too full.’ And I was the person at the end of the night. All the line cooks are cleaning up. It's 10, 11 p.m. The kitchen closes, but pastry stays open because people are having their after-dinner drinks. And then, they're gonna order dessert, or you hope they're gonna order dessert. And so, you have all your mise en place. You have all of your beautiful little cakes and the souffle ingredients and all of the things you have ready to go. And then they don't order dessert, and you have to throw it all away. And I was crushed. I was constantly crushed when people didn't order dessert. And then, you're walk home at 1 or 2 in the morning, walk 50 blocks home and would just be bummed out the whole time. And after that experience, few years of experiencing that, it just underlined for me the labor that goes into pastry, I feel is so much, can be so much greater than the labor that goes into savory food. And I want to value that. I find it exciting just because it's—Pastry is so many things, has so many different ingredients and involves so much chemistry. There's so many different components. And I feel it intersects with a lot of different arts, like architecture and the fine arts, and creates emotion for a lot of people in ways that savory doesn't always. And so, I appreciate it from that perspective, too. But I always think about the person at the end of the night that's waiting to see if you're going to order a slice of cake or a custard. I want to order it from them. Make sure they feel appreciated.Alicia: I love that. You mentioned that you got that job at Eater LA after working in kitchens, working in product development. How did you transition? Because studying food history in college, of course, you have this bank of knowledge. And then, you have this wealth of experience of real restaurant labor. And you have this real knowledge, culinary knowledge. And so, how did that all translate when you ended up at Eater?Daniela: It was a rough transition. I hope nobody goes back and reads my archives, I hope. I just want them to disappear forever. I mean, I was a terrible writer initially. But I was fortunate in that some of the people that I worked with—and Eater at the time was very small and scrappy. There was so much competition. There was always this feeling we have a chip on our shoulder ’cause we're just a blog. And so, we've got to really prove ourselves. And I don't know, I really glommed on to that. I don't know, I've also been sort of scrappy in my life and just had to make things work. And I think that I identified with that. I identified with ‘work long hours and do everything and don't get paid any money,’ because that was my entire youth and early adulthood. How to do it. I don't think anyone should have to do that. But that side of things, that's how I started reporting. I remember, we were always trying to be first on everything. I was just really good at talking my way into restaurants and asking if I could talk to people and asking a lot of questions and being curious. And I don't know, all of that, fortunately, came pretty naturally to me, because I didn't study journalism. But the parts of writing that didn't, and sometimes still don't come naturally to me, are just the practice of putting sentences together and building a story. I think I'm always gonna be learning that. I'm still learning that. I still feel like I struggle with it sometimes. But so, it was this progression from Eater LA. And then eventually, LA Weekly called and said, ‘We could pay you!’ Because I was working for free at Eater, and I said, ‘Wow, ok, yes, please pay me.’ And LA Magazine called and said, ‘Yes, we're hiring,’ and they paid a little bit better. And then, Eater came back to me after they got bought by Vox Media and said, ‘Well, we have more money.’ Because I basically said, ‘I'm not going back unless you can pay me a living wage.’ So they did, and I moved. That's when I moved back to New York from L.A., was to do that.I mean, while I was sort of cobbling together this new, going from restaurant industry to journalism, I was working many small part-time jobs. I was working in marketing. I was working in consumer product PR, which was just a very bizarre space and weird time in my life. And I was working as a private chef. And so, I was doing a lot of different things at the same time. Oh, I was also doing farmers’ markets on the weekends; I was selling products for people that made pestos and tapenades and cheeses and things like that. So yeah, I was working many jobs all the time. [Laughs.]Alicia: Right. That's such a hustle, my God. Well, and then you've been at Serious Eats and now at the Washington Post. And it seems you're doing a bit more recipe work right? In the last few years?Daniela: This is the first full-time job I've had where I'm doing recipe development, and I'm so appreciative of it because I feel it ties all of my interests and skill set together. It was something I was looking for, was why I left Eater. Eater at the time didn't publish recipes. And they were really adamant about that. And I had pitched a number of avenues and ways for us to get into that space. They were shut down. And at the same time, I started getting contacted by other editors at other publications. And I was really curious about what it would be like to work for other New York publications. And so, I went freelance for a year and that was frightening. And also, I learned a lot—learned so much more, interestingly, about editing during my time freelance writing for other editors than I did at Eater. And then the Washington Post posted a job for a newsletter writer, and I really didn't think the world needed another newsletter. [Laughter.] I still kind of don't think the world needs another newsletter. It's shocking to me that people subscribe to my newsletter. Joe Yonan, the editor there, sent me an email and said, ‘You really should apply for this.’ And on the last day when the application was due, I remember I went for a walk around the block with my dog. And I thought like, ‘If I wrote a newsletter, what would it be like?’ And I wrote this application email and I got the job after a long interview process. Alicia: Yeah. [Laughs.]Well, how do you balance that now? Because you really are focused on the newsletter, but the newsletter is really intense the way you do it. It's Monday to Thursday. It's recipes. But it's also a ton of variations on those recipes for people who have different needs or different allergies. And then also, you're giving the context for the recipes as well, whether it's from a cookbook or it's from your own understanding. And that seems so much work.How are you kind of balancing all of that now? And how has it been to have to be really kind of relentlessly creative in putting out this newsletter all the time?Daniela: Yeah, that's a good question. It is a lot of work. And I tried to think about it as, manage the—I guess when I feel burned out on the writing part, I go into the kitchen. It's using different parts of my brain. Just a weird way to say it. Sometimes I need to sit down and type my thoughts out. And sometimes I need to go into a kitchen away from a screen and put my hands in something. And that balance is really, I think, really helpful for me and really good for me, because I come up with ideas while I'm cooking. And then vice versa. Some people, I think, still think that I'm developing four recipes a week. No, that would be insane. I'm not doing that. I'm only developing one new recipe a week. And I develop those recipes throughout the month. And then I hand in a batch of recipes at the beginning of the month. And they go through an edit process and a testing process. And then, they get shot. They're styled and shot by a great team, shot by photographer Rey Lopez. And I just love his photos. And I'm so grateful that I get to work with this team of people who really help me remember that I have to keep this thing going. They're all these people who are depending on me to keep this thing going. Otherwise, I so admire people like you that have your own motivation. If I didn't know there were people waiting for my work in order to do their work. I don't think I would do anything. I think I would stay in bed all day. And it's this fear of letting people down that keeps me—Yeah, I do. really enjoy my work. And I'm really grateful I get to do it.Alicia: How do you keep that fresh and provide so many substitutions too? Where did that idea come from? And how do you kind of conceptually think about that? How do you figure out where in the recipe, there's room for variation and play?Daniela: I think that is something that came up organically as I was writing the newsletters. And it was initially inspired or prompted by the fact that the newsletter started kind of in the early days of the pandemic, or less than a year into the pandemic. And so, people were still really concerned about going to the market more than once a week, or more than once a month in some cases. And there was a lot more caution, and there was still an availability issue. The Washington Post also reaches an international audience. And so, when it was springtime for, let's say Washington, D.C., it was not springtime in Perth, Australia. I had information coming at me from many different places, many different sides. I knew initially, from the very beginning of the newsletter, I wanted to offer as many meatless options as I could, because it's just a way I'm trying to eat myself. And so selfishly, I was wanting to challenge myself to think more broadly about the way I eat and how I can, let's say, satisfy my cravings for certain things and maintaining a level of nutrition, but not always default to meat as the center of the plate. So, I started doing that, building off of what I learned. I lived in a vegetarian co-op in college for two or three years. And I learned so much from that crew of people. Shout out to the Triphammer Co-Op. I actually don't think it exists anymore. But it was a great, incredible group of people that were very committed to being vegetarian and vegan, and challenged my thinking as a person who grew up eating meat. That was my first introduction to taking a vegetarian diet, a vegan diet very seriously. And I learned so much from them. I learned all of the building blocks of what I know about vegetarian cuisine from them. And when I started writing this newsletter, I was thinking a lot about that. And I was thinking about how much I wished I could still talk to those people, and then just decided—it just sort of started to flow. Or it was like, ‘Alright, if I made this. If I got this recipe in my inbox, and I thought, ‘Ok, this sounds good, maybe I'll make it. But I'm looking in my pantry. And I don't have, I don't know, let's say all-purpose flour. I'm out of all-purpose flour, or I'm out of onions, or whatever. What would I do?’And I think that most people who cook, who are very confident in the kitchen, and most people I happen to talk to like this the way we're talking? I think we know these things intrinsically. I think we know, ‘Ok, if I don't have lemon juice, I can use white wine vinegar. I can make it. I can make things work with these very obvious substitutions.’ But I also have a lot of friends who don't know how to cook at all. And I think about them in the kitchen. I think about them holding their knife, or I think about like, ‘Oh, if they saw this recipe, they would just assume they couldn't make it because they don't have rice in their pantry right now.’ And I'm just like, ‘Actually, maybe I can outline this in a way that's sort of easy to parse, and hopefully not too obvious for all the people that know how to cook, but also gives people ideas if there have an allergy to something, or they find cilantro doesn't taste good to that. What are the ways I can offer them ideas around that?’ And that has turned into this signature of the newsletter. I get dozens of emails every day from people who are like, ‘Thank you so much for putting that in there.’ I didn't consciously start doing it. It just started to happen. And I'm glad it's resonating with people. Alicia: Yeah, it's so interesting to find—when you are so obsessed with food, and you have kind of done all the trial and error over time. I mean, for me, I've learned how to cook through trial and error. You've learned how to cook in an actual formal setting. But for it to come really naturally, and that you think about these things is so obvious. It is a really delicate balance in recipe writing to speak to the people for whom it isn't a natural thing to substitute—I made a Sohla recipe from Bon Appetit, an eggplant adobo, and it had pork in it. And I was like, ‘Alright, well, I'll just—I'll substitute that with minced mushrooms. And I'll just add more oil, so that there's fat there.’ But other people wouldn't think of that because they'll just be like, ‘Oh, it has pork in it. If I don't want to eat meat, I'm just not going to make this.’And so that's why I think that your newsletter is so important, because it really does show people that thought process. And I think once people start to learn that, what can be substituted or what can be replaced and where there's room for adaptation, then their regular cooking is just going to get better because they're going to start thinking that way, too. Basically you're lending people your brain [laughs], which is a really great—the way you do it is so cool. And I love it because it makes it so clear and so simple. And I do think the Washington Post, maybe, it probably becomes more natural to you guys to be a little more open to meatless food, because Joe is the guy writing the bean cookbook and the plant-based cookbook and everything. [Laughs.] So is it kind of understood at the Post that you guys do these kinds of adaptations, or what is the conversation like if you can give any insight into how you guys talk about eating less meat or or giving those options?Daniela: I mean, definitely think you should talk to Joe about it at some point. There really aren't conversations like that. Joe’s certainly never going to come out and say, ‘We can't publish this recipe because it uses this ingredient. And this ingredient is problematic, because whatever.’ He's just not that kind of person. He's a very open-minded person. And he's also just not naturally a judgmental person. I mean, he's definitely the best boss I've ever had. I'm not just saying that. It's one of two reasons why I'm still at the Washington Post, I can say that. And I so appreciate his openness.It's more than when we talk about recipes, when we talk about what we're going to be making, he's so enthusiastic about his dishes. And it comes across in his writing, of course. And I think that rubs off on all of us in general. I think that approaching something from a place of enthusiasm, rather than limitation is a real—just so encouraging. It feels more encouraging to me.Alicia: So I wanted to ask, you've lived in a few cities. How has that shaped your perspective on food and writing about food? Because yeah, you grew up in Chicago. You moved to New York. You lived in L.A.. Do your parents now, are in Arizona?Daniela: Yeah. They're in Tucson. And I've been living with them in Tucson for the—almost the entirety of the pandemic, or almost two years now. And I will say, the assumptions that I want to say that maybe rural America makes of the coastal cities are entirely correct. And I say yes, just from having lived in those cities and been in those bubbles, and essentially still operating in those bubbles. And then living in Tucson, which is a much smaller city. I mean, it's landlocked, and it's also—It's west coast, but it's Southwest. And it has its own brand of politics. And I think it is a fascinating place to live, if all—if you've only ever lived in very, very large cities, because it really outlines for me the ways in which I'm biased, and the way I can make assumptions about anything. I mean, the way it plays out in the newsletter is when I'm developing recipes, I do actually go to Walmart and look and see what ingredients are available there on a regular basis because Walmart is the biggest supplier of food in the country. And it is still where most people are shopping. And if an ingredient can't be found there, it's—there's a good chance that the person reading the newsletter might not make that recipe. And I want to make sure things are available to people. Big guiding light from the beginning of the newsletter, and when I first—the newsletter concept was not my idea. That was Liz Seymour's idea. She’s a managing editor at the Post, assistant managing editor at the Post. But the way I conceived of executing her idea of this daily news, daily recipe newsletter was that if it was under the brand Voraciously, what does eating voraciously mean? And what it means to me is this really open-minded sense of what you're eating. I didn't want to just make whatever, 30-minute pasta dinners every night, obviously. I eat a variety of foods, and I eat from a variety of cultures, and I want it to represent all of that too. So it's a balance between understanding that not everyone lives in big cities. And I do hear from people who live in really small towns, and I constantly ask them, like, ‘What's it like?’ I want to know more. There's someone that emailed me who lives in a really remote place in Wyoming in a mountain town and can only go to a store once a month. And they just describe it as so peaceful. And honestly, that just sounds amazing. Sounds amazing to me.Alicia: I love that you go to Walmart, because, while obviously I'm like, ‘Walmart sucks, is evil.’ But at the same time, I understand that.The Walmart de Santurce is always packed, and they have a surprising variety that I think maybe if you never go to a Walmart you don't know that they have it. I found Brooklyn Delhi Curry Ketchup. I found Woodstock Farms pickles. They have a non-dairy section. Whenever I have to go for something random like a bike pump or a tube, I go and I look at all the food. And it is really interesting to see that it's actually not at all what people would assume. They also have local foods that they'll sell too. They adapt to what the culture is where they are, which it's not a black-and-white thing where they're forcing Kraft foods upon people or something like that. It's a lot more nuanced than that, which is super interesting. I think someone should write about how Walmart does food buying.Daniela: I agree. And yeah, I want to reiterate, I go and look at what Walmart sells. I don't actually shop at Walmart. Alicia: It’s ok if you do. [Laughs.]Daniela: But it's because I have a wide variety of places I can shop where I live. Tucson is not such a small city that there aren’t dozens and dozens of markets. But I respect the fact that a lot of people shop there, because they do have really great prices. I mean, really, it's a really affordable place to buy food, particularly if you're feeding a large family. If I was feeding a large family, I would definitely go there and buy an extra large bag of chips. Because, man, that's a good deal. Alicia: No, no, no. I mean, the food costs are insane right now. Everyone's doing Reels and TikToks about how much less food they can buy right now. Gas is super expensive. These are the things you have to think about when you are a recipe writer, is really, what are people actually going to have? And what are they going to have access to, and what's going to be affordable. I'm going to do a pantry series for the newsletter too. I'm thinking about that. But also, just by nature of living in a small city on an island have limited options. I don't have maitake mushrooms, as much as I would love to eat a maitake a lot. I can't get them. I can’t always even get organic tofu. I have to get just non-GMO tofu. And these are such little things, but they're things that I really took for granted all the time. And I think a lot of people take for granted all the time, is it—when you're living in New York or something is that you can go to a glorified, one of those glorified, gentrified bodegas and get Miyoko's vegan butter. I have to make a very special trip if I want to do that. There's so many things I have to consider when making decisions that I never used to think about. It makes things way more interesting if you do that, if you think about, like, ‘How can I break something down to its absolute essentials, and still make it really, really good?’ I think that’s where we're, where you get to change people's thinking about what it means to cook at home, and how delicious and how accessible that can be.Daniela: Exactly. I want to go back slightly to something, that point of something we were talking about earlier, which is that this idea of giving people these other options and substitution suggestions opens the door for them to learn about how they want to cook and learn about—I mean, obviously learn about these options. It was also, for me, kind of a rejection of this notion that I think food media has had for a really long time that you must make the recipe exactly as written, or it might work, won't work. I think there was a lot of steering people away from trying things a different way, because then they're gonna come back to the publication and say, ‘This recipe didn't work.’ I think that there is a lot of almost satirical cases of this, where people are writing in and being like, ‘I made this meatloaf, except I didn't use any meat, and it didn't work, you know?’ And it's like, ‘Ok, well, obviously, it wouldn't work.’ But there are ways that you can make substitutions. And I think that it's also giving people permission to trust their instincts a little bit. I guess I don't make any recipe exactly as written, usually. And maybe that's because I'm more confident in the kitchen. But I can also see my friends who aren't as competent in the kitchen looking at a recipe and say, ‘Well, it’s telling me to add a whole tablespoon of salt. Maybe I don't like it that salty. I'm not going to add a whole tablespoon right now.’ I can see them making their own judgment calls. And I want to give them permission to do that. Because I think that's when you feel empowered in the kitchen, you feel more confident. And that's when you open the door to sort of a more exciting cooking life, I think.Alicia: Of course, yeah. And so I wanted to ask you, how do you define abundance?Daniela: You, helpfully, sent these questions in advance. And I've been thinking about this for a while now. And I think just coming at—I mean, I still feel we're in a pandemic. And I have felt very closed off from my friends and family, some other family that I'm not living with. And I felt disconnected from the social environment. And so, I think of abundance as eating with other people. Really sharing a meal with people and relishing the experience of talking to them, whether it's about the food or something else, that makes me think of just a table, a table full of food, but also full of people. I miss people. Alicia: Well, for you is cooking a political act? Daniela: Well, I think yeah, I think any kind of consumption in a capitalist society is political, can be political. But I also think that sometimes when I'm cooking—and this is again, before the pandemic, when I was cooking for people—I was cooking out of love. I was cooking because I wanted to make ‘em happy. So maybe I wasn't always conscious of the decisions I was making in terms of where I was buying my food or what I was buying or what I was cooking, or whetherIt was cooking on gas or electric, whether I was cooking in a stainless steel pot or aluminum. All of these potential decisions were fading into the background. But in general, it is a political act. Alicia: Yeah. Well, thank you so much for coming on today. Daniela: Thanks so much for having me.Alicia: Thanks so much to everyone for listening to this week's edition of From the Desk of Alicia Kennedy. Read more at www.aliciakennedy.news. Or follow me on Instagram, @aliciadkennedy, or on Twitter at @aliciakennedy. This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit www.aliciakennedy.news/subscribe

Love it or hate it, the centerpiece of any Thanksgiving spread is the turkey! On this episode of Cooking Up a Storm, we turn to a rising star of the culinary world, chef and writer Sohla El-Waylly, to offer her tips and tricks for making the crispiest and juiciest bird possible. She'll share her turkey recipe, the aptly-named: Crisp & Juicy Herb Roasted Turkey, along with her recipe for a fresh take on gravy: Honey-Thyme Gravy.  Both are sure to make this year's holiday extra savory. Crisp & Juicy Herb Roasted Turkey Serves 8 to 101/3-1/4 cup kosher salt3 tablespoons granulated sugar2 teaspoons MSG (optional)thyme, sage and rosemary sprigs1 (12- to 14-pound) whole turkey6 tablespoons melted ghee or neutral oil (such as sunflower or canola)In a medium bowl, whisk together the salt, sugar and MSG (if using). Set a wire rack into a sheet tray. Line the rack with enough herb sprigs to cover.Remove the neck and giblets from the turkey cavity and reserve for gravy. Place the turkey, breast-side down, on a cutting board. Using kitchen shears, cut along both sides of the backbone to remove it (reserve the backbone for gravy). Flip over the turkey and press firmly onto the breast until it flattens and you hear the breastbone crack.Using paper towels, pat the turkey and cutting board dry. Evenly sprinkle the salt mixture all over the turkey, taking care to get into the wing and leg joints. You want to be sure to use all of the salt mixture — if some falls off, scoop it up and pat it on.Place the turkey, skin-side up, onto the prepared sheet tray. Chill turkey, uncovered, for at least 24 hours and preferably 48 hours.Remove from refrigerator and let sit at room temperature for 2 to 3 hours. Heat oven to 425 F. Brush or rub turkey evenly with melted ghee or oil.Place the turkey into the oven and pour 1½ cups water into the sheet tray.Roast turkey, rotating occasionally, until the skin is deep golden-brown, an instant-read thermometer inserted into the deepest part of the breast registers at least 150 F and the thighs register at least 165 F, about 90 minutes (if the skin is getting dark too quickly, reduce the heat to 375 F). Allow turkey to rest, uncovered, for at least 20 minutes before carving.Honey-Thyme GravyMakes about 1 quartWith a paper towel, pat giblets dry (if using). Cut giblets into 1/2-inch pieces.In a medium saucepan or Dutch oven, heat ghee or oil over medium heat until shimmering. Add giblets, season lightly with salt and cook undisturbed until browned on one side, about 2 minutes. Toss and cook until opaque, about 1 minute. Remove from heat. Using a slotted spoon, transfer giblets to a plate and refrigerate, leaving the fat behind.Return the pan to medium heat. Add the neck, backbone, carrots and onion, and cook, stirring occasionally, until everything is lightly browned, about 10 minutes. Add the celery, thyme sprigs, peppercorns and broth, and bring to a simmer over high heat. Use a ladle to skim off any foamy scum that floats to the surface. Reduce heat to maintain a gentle simmer and cook, partially covered, until everything is tender, about 45 minutes.Strain through a fine-mesh sieve and discard the solids. You should have at least 1 quart of broth (top off with water if needed). The broth and giblets can be prepared 3 days in advance.In a medium saucepan or Dutch oven, melt butter until foamy. Add flour and cook, stirring constantly, until blonde and smells nutty, about 2 minutes. Whisk in the broth in a slow and steady stream until incorporated. Simmer, whisking occasionally, until thickened and no raw flour taste remains, about 5 minutes (the gravy can be made up to this point up to 3 days in advance).Stir in honey, chopped thyme leaves, ground pepper and cooked giblets. Taste and add more salt, pepper and honey as needed.Recipes by Sohla El-WayllyFor this recipe and more, go to: https://www.today.com/podcasts/cooking-up-a-storm.

We've taken on a cooking challenge of our own! Minus the game-show-style wheel. To wrap up our season on Stump Sohla, we each made a dish inspired by the show. Join in our virtual potluck: an ode to sad birthdays, food illusions, and bodega tasting menus. Today's Menu: Stump Sohla (Sad Birthday, Food Illusions: Movie Snacks, 7-Course Convenience Store Tasting Menu) One-Bowl Vanilla Birthday Cake by Food Play Go Coconut Bacon by Healthier Steps Vegan Lemon Loaf by The Cheeky Chickpea Avocado Ice Cream by N'ice Cream Sunny-Side Up Cupcakes by Fork and Beans Dalgona Coffee by Delish Back Burner: Food Network and Cooking Channel's New Series _ Find Pod Appétit: Website: podappetitpodcast.com Twitter: @pod_appetit Instagram: @pod_appetit Facebook: podappetitpodcast Email: podappetitpodcast@gmail.com Merch: podappetit.threadless.com _ Logo by: Janelle Wilke Instagram: @janelle.wilke _ Shout-outs: Amuse-Bouche Podcast: amusebouche.substack.com _ Promoted Podcast: Lez Represent: lezrepresentpodcast.podbean.com

We've made our way through all of Stump Sohla! Now it's time to talk about what we thought of the series as a whole. In this episode, we share what we liked, what we thought could've been improved, and what our favorite (and least favorite) episodes were. And of course, we simply can't say enough good things about Sohla! Today's Menu: Stump Sohla Back Burner: Cook This Book by Molly Baz _ Find Pod Appétit: Website: podappetitpodcast.com Twitter: @pod_appetit Instagram: @pod_appetit Facebook: podappetitpodcast Email: podappetitpodcast@gmail.com Merch: podappetit.threadless.com _ Logo by: Janelle Wilke Instagram: @janelle.wilke _ Shout-outs: Book of Lies Podcast: bookofliespodcast.com The Edmonton Tourist: edmontontourist.com The Vibrant Kitchen on the Vibrant Visionaries Network's YouTube Channel _ Promoted Podcast: Happily Ever Aftermath: heamcast.libsyn.com

Sohla El-Waylly is a food person! If you use the internet then you, at some point, have been blessed by her food expertise. Sohla joins us to discuss silly things like the weather and “the simulation” to deeper matters like how food and food media have become a spotlight for systemic racism. We also dive into the secret to her unwavering authenticity and how she has been able to stay true to herself through every stage of her career. Check out her Food52 column Off-Script with Sohla and her new season of Ancient Recipes on Youtube. Follow her on Instagram at @sohlae. Also don't forget to like, subscribe and support us on Patreon! 

We’ve reached the last two episodes of Stump Sohla! In “Beat Babish,” Sohla and Andrew go whisk-to-whisk in a Great British Bake Off-style challenge, while “Ice Cream Lasagna” sees Sohla transform an Italian favorite into a savory-sweet dessert. Today’s Menu: Beat Babish aka The Great Babish Bake-Off (feat. Sean Evans & Carla Lalli Music) Ice Cream Lasagna Back Burner: B. Dylan Hollis (TikTok Vintage Recipes) Alan Wagner (Absurd Food Art) _ Find Pod Appétit: Website: podappetitpodcast.com Twitter: @pod_appetit Instagram: @pod_appetit Facebook: podappetitpodcast Email: podappetitpodcast@gmail.com Merch: podappetit.threadless.com _ Logo by: Janelle Wilke Instagram: @janelle.wilke _ Shout-outs: The Best Bagels Are in California (Sorry, New York) (The New York Times) Boichik Bagels: boichikbagels.com The Post Punk Kitchen: theppk.com In Her Shoes Podcast: linktr.ee/Ihspodcast Vibrant Visionaries: vibrantvisionaries.com _ Promoted Podcast: Get Grimm Podcast: getgrimm.podbean.com

This week’s episode of Getting Curious isn’t a snack, it’s a whole meal. Culinary creator, writer, and video host Sohla El-Waylly joins Jonathan to discuss cooking basics, ancient recipes, and their shared affinity for a certain discontinued Taco Bell classic.   Sohla El-Waylly can currently be seen starring in The HISTORY® Channel’s online series Ancient Recipes with Sohla. Sohla is also currently one of the first-ever Resident Experts for Food52 with Off Script with Sohla, her curated monthly online column and video series. She is also a contributor to The New York Times Cooking vertical. You can keep up with Sohla’s work on Instagram @sohlae and at www.hellosohla.com.   Find out what today’s guest and former guests are up to by following us on Instagram and Twitter @CuriousWithJVN.  Transcripts for each episode are available at JonathanVanNess.com. Check out Getting Curious merch at PodSwag.com. Listen to more music from Quiñ by heading over to TheQuinCat.com. Jonathan is on Instagram and Twitter @JVN and @Jonathan.Vanness on Facebook.

Our Stump Sohla season continues! This time, we’re talking about “One-Handed Boozy Brunch” and “Sad Birthday,” from highly suggestive horseradish to toppled-over nine-layer birthday cakes. Today’s Menu: One-Handed Boozy Brunch Sad Birthday Back Burner: I Didn’t Have Eggs: Terrible Recipe Reviews _ Find Pod Appétit: Website: podappetitpodcast.com Twitter: @pod_appetit Instagram: @pod_appetit Facebook: podappetitpodcast Email: podappetitpodcast@gmail.com _ Logo by: Janelle Wilke Instagram: @janelle.wilke _ Shout-outs: Chefs Without Restaurants Podcast: chefswithoutrestaurants.org Drunk on Rom-Coms Podcast: drunkonromcoms.com The Edmonton Tourist: edmontontourist.com It’s My Screen Time Too Podcast: myscreentimetoo.com _ Promoted Podcast: The Homance Chronicles Podcast: linktr.ee/homance

Hey, it’s time for more Stump Sohla! *claps* In this episode, we dive into “Food Illusions: Movie Snacks” and “Astronaut Thanksgiving.” Featuring meatball pranks, 2020 cake meme flashbacks, and turkey in Zero-G. Today’s Menu: Food Illusions: Movie Snacks Astronaut Thanksgiving Back Burner: It’s My Screen Time Too Podcast Club Sohla on NYT Cooking _ Find Pod Appétit: Website: podappetitpodcast.com Twitter: @pod_appetit Instagram: @pod_appetit Facebook: podappetitpodcast Email: podappetitpodcast@gmail.com _ Logo by: Janelle Wilke Instagram: @janelle.wilke _ Promoted Podcast: Mouse and Weens Podcast: mouseandweens.com

Sohla El-Waylly was one of the most vocal critics of her previous employer, Bon Appétit, and eventually resigned after the magazine's racial reckoning.She's now a columnist at Food52 and star of the YouTube series Off-Script with Sohla. She and Sam talk about racism in the food media industry (and everywhere else), The Cheesecake Factory, and certain kinds of mushrooms.

We have a nostalgic time looking back on our experiences of concert going! We share our first live shows, some of our favorites over the years and reminisce over the importance it had in our formative years. Each week, we want to recommend a book, video series, podcast, an online account, or a product that is adding value to our lives.Em: Off-Script with Sohla from Food 52 and Stump Sohla from Babish Culinary UniverseSav: Listening to your favorite albums from high school! Taking time to look back on music that impacted you will give you a nice sense of inner self that you may have felt disconnected from. Give us a follow on Instagram @lifecomesfastpod, contact us there through DM or email: lifecomesatyoufastpod@gmail.com! Be sure to leave us a review and subscribe to The Life Comes At You Fast Podcast on Apple Podcasts, Spotify or wherever you listen!This episode was produced by High Dynamic Entertainment.

This week we have some pure COMEDY GOLD with the genius one-man band YouTuber, MATTCOLBO. He shows off with his amazing script, dialogue, acting composure and damn...he even does music. We also have the Canadian Prank squad NELK that David can't seem to get enough of...but you don't have to follow David's footsteps on this one, this time. FIND US ON YOUTUBE: https://bit.ly/2Zkuour SUB to us on iTunes, YouTube, Soundcloud, or wherever you get your podcasts and EMAIL us at hitpausepodcast@gmail.com --LINK DUMP-- Julia Trotti: Sony A7 series camera Tests - https://youtu.be/WlsmpK3uThQ Matti Haapoja: Filmmaker guide - https://youtu.be/LprJbIOjKvg XpertGamingTech: Bugatti Divo in Forza - https://youtu.be/K9nof302n0U Nelk: Bigfoot Prank - https://youtu.be/IpmHQWfhVsY Nelk: Trolling Trump Supporters - https://youtu.be/w5wEv_Is0Zg Nelk: Wine Tour - https://youtu.be/v1jE3YmJ9qk Matt Colbo: Are The Seashells She's Selling, Even Legal? - https://youtu.be/VmspMXkEhSM Matt Colbo:The Guy who invented Butts - https://youtu.be/OxwUZYTzvrw Babish culinary universe: Sohla - https://youtu.be/-xtuczh5y68 Mystery ore - https://youtu.be/0jrkmjfiaIg Outro Music: "Calm the F**K Down" by Broke for Free (https://tinyurl.com/qjwymm4) From the Free Music Archive CC BY 3.0 (https://tinyurl.com/7wylpew)

Brian listens to some soft bois, Ed's chocolate has snap and shine, and E has pizza woes.