Podcasts about southern cooking

Moral and Carl take a deep dive into Finding Edna Lewis, a beautifully crafted documentary that uncovers the extraordinary life of Edna Lewis — the Unionville, VA native who became one of the most influential voices in American cooking. More than just a chef, Lewis was a cultural icon who celebrated Southern foodways, Black heritage, and the power of seasonal, farm-to-table cooking long before it was a trend. Listen as the team reflects on how the film honors her legacy and explores the deeper themes of memory, food, land, and identity that rise to the surface. Shoutout to community leader Duron Chavis for continuing the work of preserving Black agricultural and food traditions in Richmond and beyond. Edna Lewis's most beloved books include: The Taste of Country Cooking In Pursuit of Flavor The Edna Lewis Cookbook The Gift of Southern Cooking (with Scott Peacock)

In this episode of the Around Town podcast, Mayor @ColaMayor Daniel Rickenmann sits down with Mary Martha Greene—also known as the “Cheese Biscuit Queen”—to discuss her latest cookbook, Kiss My Aspic. From family traditions and legendary Columbia restaurants to the lost art of writing down recipes, Mary shares the stories behind her beloved Southern dishes. Tune in for a lively conversation about food, history, and why a great meal always brings people together.https://thecheesebiscuitqueen.com/

On this Small Business Saturday episode of the podcast, Whitney Miller, the original MasterChef winner, discussed her passion for cooking, influenced by her Southern upbringing and family. She highlighted her transition from a young pastry chef to a successful cookbook author and cookie entrepreneur. Miller emphasized the importance of using natural, high-quality ingredients in her recipes and cookies, including raw cane sugar, and pure vanilla extract.Miller shared her experiences with Gordon Ramsay, who mentored her on MasterChef, and her clientele, including celebrities like Willie Robertson and Reese Witherspoon. The inspirational chef also opens up about her two successful cookbooks, “Whitney Miller's New Southern Table” and “Modern Hospitality,” and her commitment to healthier, approachable cooking.You can learn more about Whitney Miller by visiting her website: WhitneyMiller.com and you can order her amazing cookies either in-person from her storefront in Franklin, Tennessee or online by visiting: WhitneysCookies.co. Active on social media? Whitney and her Cookie Company can be found on Instagram: @ChefWhitneyMiller or @WhitneysCookies as well as on Facebook: www.Facebook.com/WhitneyMillerHLastly, take time to check out Amanda Head's other video podcast episodes on Rumble or YouTube and subscribe to her channels to be sure you don't miss the new episode.Youtube: https://www.youtube.com/@FurthermorePodRumble: www.rumble.com/c/c-6349263See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Edna Lewis was one of the first Black women to write a successful mainstream cookbook about the South. She talked about seasonality and farm-to-table cooking long before it got trendy, and she tied that approach to the way she grew up in Virginia. So why isn't Edna Lewis better known? And who exactly was this person who changed the way Americans think about the food of the South? We discuss Edna's life and legacy with food writer and podcast host Deb Freeman, who recently made the PBS documentary Finding Edna Lewis.The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Kameel Stanley, Jared O'Connell, and Giulia Leo, with production help this week from Talon Stradley. Publishing by Shantel Holder.Transcript available at www.sporkful.com.Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app.

Author, Educator, TV Show Host Nathalie Dupree authored 15 books on southern cooking and entertaining including "Mastering the Art of Southern Cooking." Recipient of Four James Beard Awards and numerous honors Dupree's work as an educator inspired legions of cooks. Richard Grausman founded Careers in the Culinary Arts (C-CAP) which has provided essential skills-training and career opportunities to over 370,000 students and raised $73 million in scholarships (2024). This show first aired in 2015.The Connected Table is broadcast live Wednesdays at 2PM ET and Music on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com).The Connected Table Podcast is also available on Talk 4 Media (www.talk4media.com), Talk 4 Podcasting (www.talk4podcasting.com), iHeartRadio, Amazon Music, Pandora, Spotify, Audible, and over 100 other podcast outlets.

Executive Chef Brian Morris lives the brand at Hattie B's! "Southern Cooking with Love" is the heart and soul of Hattie B's Hot Chicken restaurants. Brian and I had a laughing fun time on this show as he talked about their comfort food served in a vibrant atmosphere, complete with a dedicated wait staff that ensures you have an unforgettable dining experience from the moment you arrive until your last delicious bite. Join us as we celebrate Southern flavors and the joy of great food! Top Takeaways:⦁ Hugs & High 5's⦁ Simple is Sticky⦁ Exist to Give⦁ Ask Yourself – is it Loving⦁ Get Under Their Feet    To receive Valerie's Voice free monthly Leadership Tips and to learn more about her leadership programs and coaching, visit her website: https://valerieandcompany.com/ Listen and watch Doing it Right the Stories that Make Us- https://bit.ly/2E483Hx Subscribe, rate, and write a review on Apple Podcast- https://apple.co/2SHDDmo Subscribe on Google Podcast- https://bit.ly/2I8i6zn Follow Valerie Sokolosky Online: LinkedIn: https://www.linkedin.com/in/valeriesokoloskyFacebook:https://www.facebook.com/ValerieAndCompany#DoingItRightPodcast, #YouTube #DIROnAir, #SuccessStoriesPod, #valerieandcompany, #doingitrightpodcast, #authenticleadership, #leadershipdevelopment, #valeriesokolosky, #dallastx, #hotchicken #nashvillefood #hattiebs #foodie #southernrecipes #southerncooking

Today's podcast is a gastronomic treat. I'm talking with Chef William Dissen, James Beard Award-winning chef and owner of the restaurant, The Marketplace, located in Asheville, North Carolina. William is the founder of four award winning restaurants and draws inspiration from traveling the world, creating dishes that tell a story, surprising guests with inventive food preservation techniques, and bringing classic dishes with explosive flavors to life. He published a debut cookbook in 2024 titled Thoughtful Cooking - Recipes Rooted in the New South. Food and Wine Magazine recognized it as the best spring cookbook and praised how he takes readers on a culinary journey organized by the four seasons of Appalachia's most sought-after ingredients. William also enjoys the fame of being the first and only chef to beat Gordon Ramsay in a cook off on NatGeo TV's Gordon Ramsay Uncharted Smoky Mountains. Interview Summary Will, you were early to the farm to table local foods concept. Some years ago, when I dined at your restaurant, the Marketplace, I liked the philosophy, not to mention the food, would you please tell us what led you down this road? You know, I'm originally from West Virginia, from the Appalachian Mountains, and my grandparents were, were farmers that lived in very rural parts of the state. I grew up in suburbia in the capital of Charleston, West Virginia, but spent a lot of my weekends on their farm. And they very much lived the Appalachian mentality and culture of farming, of putting things up for the year. You know, they canned and pickled and preserved and fermented and dehydrated, and they foraged and they had honeybees to pollinate their garden. They irrigated with fresh spring water and things that I think now in 2024, hipster DIY trends that people are saying they're doing in bigger cities. But these are things my grandparents were doing to sustain themselves. And I'd say that those ideas and ideals imprinted upon me about not just sustainability and how to treat the earth, but also about how to make food delicious because great food starts fresh. And from this initial exposure to food customs of your youth what led you to being a chef? You know I think in those hot sweaty August days, as they say up in the holler of my grandparents' farm, we'd sit in the front porch and shuck corn and string beans. I really kind of kindled a love affair with food. One of my first jobs I had, I was a newspaper delivery boy and shortly after that I was, you know, trying to hustle to make some more money. And I ended up washing dishes at a local country club. And I think a very similar story for a lot of chefs, one day the garde manger cook or the salad and sandwich cook called out. And the chef said can you make sandwiches and salads? And I thought, sure, I can do that. And haven't really looked back since. You've been a chef at many fine restaurants in major cities. What led you to Asheville, North Carolina in particular? After I left West Virginia, I lived all over the place. I was in New York and California and South Carolina and ended up back here where I'm now in Asheville where I have my restaurant, The Marketplace. And one of the things that really stood out to me was the really beautiful region. National Geographic has voted it time and time again as one of the most biodiverse places on the planet. It's actually a temperate rainforest. There are species of wild edible greens and medicinal greens. There are species of lizards and snakes and things that you only find here in this region. It's not just beautiful. It's also a really thriving ecosystem. Terms like intentional, mindful, and in your case, thoughtful - it's in the title of your book - can be applied to cooking and eating. What does it mean to you? I'd say in general, it's going back to what I mentioned about my grandparents. And really focusing on being present but also planning ahead. I feel like in this day and age, we're so connected to computers and phones and social media that we've kind of got disconnected from our food system. People say, well, you know, technology is driving the world and we need to be logged in to be able to stay relevant. And I don't disagree with that, but I feel as our society is doing that, we are losing touch with nature. And if you go back one generation, two generations and ask anyone, their grandparents, I'm sure grew a garden. Or were farmers, and they probably went through acts of preservation because there weren't Whole Foods in every corner. It wasn't Amazon delivery. They had to plan ahead, and to be in touch with the time of year enables them to sustain themselves and their families. And certainly, we're fortunate now in 2024 to not have to think that way all the time, but I do think there's a lot of value into being a little more thoughtful about the world around us. And I think that's really what I want to try to show people with my book, Thoughtful Cooking, is that connecting yourself to the food system enables us to connect ourselves to the environment. Enables to connect ourselves to our local economy, to our community, and to be reconnected with those that make our food. And I think that's an important thing that a lot of us are missing in this day and age. Please tell us more. What does thoughtful cooking look like in action? I think thoughtful cooking is kind of multifaceted, right? I think it's being aware of what's in season. Here we are in August and in the Carolinas. What's in season this time of year, right? We have tomatoes and peppers and corn and okra, and we have all these different things that are uniquely delicious and in season. But it's a conversation when I talk about local food and talk about sustainability. I ask people, it's a very cliche question: when would you like to eat a tomato? July? August? Or January, February. And people say, 'Oh, well, of course, July or August. That's when the tomatoes are delicious and they're bright in color and they're ripe and they're juicy and sweet.' And I think those are the things that we're not being as thoughtful about nowadays. About where our food comes from and why things are in season. So, I think that's one aspect of it. Another aspect of it is it's just taking the time to be mindful of the world around us. I think we're all moving so fast that I want people to be able to slow down and enjoy cooking. Cooking as a father of two, running many businesses, I joke with my kids it feels like a chopped competition in my kitchen. Some days when I open the fridge and I've got 30 minutes to make dinner for a couple hangry kids. But also taking the time to enjoy cooking. I think there's something to be said about slow food and taking the time to cook in your kitchen, open a bottle of wine, turn the music up. Actually connect with people around you rather than just staring and scrolling on your phone. I think it's a way to really bring people together. And then the other, the other facet of it is, thoughtful cooking is that the way we choose to eat really creates an opportunity to vote with our forks. That there's a lot of advocacy and sustainability you can do just in taking the time to think about where your food comes from. I can so relate to what you're saying. Not too far from where I live in Durham, North Carolina, there's an unbelievably wonderful farmers market. The state farmers market in Raleigh, which I imagine you've been at, been to one time or another. But what a pleasure it is to go there when the strawberries are just coming into season and then the blueberries and then the peaches and then the apples. Not to mention all the vegetables. And we just this weekend had guests and made a corn and tomato salad with all these wonderful things that were there. It just felt that there's something special about making it when you've gone to buy the ingredients from a farmer who grew them. And you're right, everything, every part of the experience is better doing that. How in the restaurant do you try to accomplish getting people closer to the food and more thoughtful about it? At our flagship restaurant, The Marketplace in Asheville, the whole premise is local food sustainability. I really like to show that we can create a sustainable business that can last the test of time. And I think we have, as we're celebrating our 45th year this year in 2024. But for me it's taken the time to meet the makers. The artisans who are making cheeses or types of charcuterie. Dairy farmers, vegetable farmers, livestock farmers, fishermen. And taking the time to talk to them about what they do to be a little more thoughtful and inquisitive about how we're eating. Doesn't necessarily mean that we're all eating healthy food all the time, right? But understanding how they're taking care of it. As you really dive into the food system, there's a lot of things that if you look at what's happening behind the scenes in some of these big, bigger commercial commodity farms - you may not like about people are being treated that are growing the livestock or the vegetables. About how they're treading on the environment in a non-sustainable way. And then also, what's going into the product that's going into your body? Are they putting hormones on or different types of spray or whatnot, you know, to cut the chemicals that could affect your body in the long run. And I know I'm not a crazy health nut, but I want to make sure that, when I'm eating clean, I feel good. And I think a lot of it too I was very fortunate after I did undergraduate studies at West Virginia university, I went on to the culinary Institute of America for culinary degree. And I took a wine course there. It really imprinted on me about viticulture with how they grow grapes. They study this thing called a Brix level, which is the sugar level in a grape. They use this fancy electronic device called a mass spectrometer that measures the sugar content in a grape. And so, the vintners go around their farms, and test the grapes as they are approaching ripeness. They wait to pull them off the vine until the grapes reach that perfect ripeness because the grapes are higher in sugar. They're naturally sweeter. They're going to ferment into more delicious wine, but every fruit and vegetables has a Brix level. So if we're able to really be in touch with, with nature, with the time of year, when vegetables and fruits are ripe, they're naturally going to taste better. The vegetables are going to be bright in color heavy for their size because they're naturally ripe and sweet and they're just going to taste better. I don't know about you, but that doesn't necessarily make me feel like I'm a health nut. But it makes me feel like I'm in search of great flavor. Well, it shows how much you appreciate good food and how important good food can be for the way we feel about ourselves. Obviously for the environment and things. You know, I've often thought it would be a wonderful experience to go to a restaurant and have a meal, but before the meal, be able to interact with the farmer. The farmer comes in and talks about whatever she or he has contributed to that particular meal and how the food was created and what their relationship is to the land and whatever practices they use. You get those things outside of a restaurant. But I've always thought it'd be really interesting in a restaurant to do that kind of thing. Maybe that's something you've already done. We've definitely hosted a number of farm dinners. I actually have one coming up. There's a group out of Santa Cruz, California called Outstanding in the Field. This will be our eighth dinner we've done with them over the years. But we will do a white tablecloth dinner in the middle of a farm field for 200 people and cook over a wood fire. And you know, the hogs and the sheep are grazing the pasture beside it. And the vegetable garden is in other pasture over. And for a lot of people, they've never stepped foot on a farm. And it's a really transcending experience. I think the answer to this is pretty obviously yes. But it seems like today's youth, like I think about students that I teach in college, are so much more interested in the story of their food than people were just a generation or two ago. But I think I, when I grew up, all we cared about was that we had food. And the, you know, the better it tasted, which basically meant how much it was processed and how much sugar and things it had in it. That was really about all we knew. But now people are asking a whole different level of questions about where their food came from. Do you see opportunities for working with children to help maximize that? I do, yes. There's an organization that I've been on the board for a long time locally called the Appalachian Sustainable Agriculture Project. They have a subsidiary called Growing Minds Program. And it works to put healthy local food into schools and to teach children about the opportunity to healthy and eat fresh. I think it's a great thing. I do a lot of food advocacy work as well on Capitol Hill where I go and lobby for different food policy. I've done that at Capitol Hill, you know, and internationally as well. I helped create the Chef's Manifesto for the UN's World Food Policy. And I spoke at a number of conferences around the world about it. But it starts with children, right? If we're able to teach them about eating healthy and eating local, it's going to be something that's ingrained in them forever. And about local food, I feel like a lot of people say, 'Oh, well, shopping at the farmers market, like that's only for the 1%.' And I feel like I find a lot of great deals in the market. But a lot of farmers markets nowadays, because of different food policy and food advocacy, they have things even with SNAP benefits that they'll do two for one. So, you can really get some great deals at the market as well. You mentioned you've done some advocacy activity in Washington arguing for certain policies, what kind of policies have you been involved with? Given that we're in a presidential election year, I always like to tell people I don't really like politics very much, but I really like policy. Because policy is where you can take action and make change. I've done a lot of advocacy work advocating for things like the Magnuson Stevens Act, which provides federal fishery management and sustainability ratings for different species of seafood. I, also worked on the Childhood Nutrition Reauthorization Act, which was to add more funds to school lunches for children. Farm bill. Gosh, I've done so many different things. It's good to get out there. Our politicians get bombarded with different bills and lobbying groups all the time. But I think when they see somebody like myself, I'm a chef, I'm an employer, business owner, real estate owner, it's different than maybe your standard blue suit lobbyists. A lot of times take the time to listen. And many of them come in and eat at our restaurants. So, it's an opportunity to really try to direct change and hopefully when they go to vote for these various bills, they think about the opportunity that they've had to meet with constituents like myself. And hopefully they remember to do the right thing when they place their vote. You also show how many ways there are to interact with the food system. And ways to try to make improvements, and the scope of your activity is really pretty impressive. So, let's loop back to your book. In your book, you talk about, again in the title, you talk about the New South. What is the New South? I think a lot of people think of Southern food as shrimp and grits and gumbo and very heavy, rich country cooking. There's a lot of African American influence from the days of slavery. And recipes, ingredients that were brought over during slavery from West Africa, and traditions that arose in Southern cooking from those times. Like everywhere else in the world, the South is evolving and it's one of the most popular places for people to move to within our country, the United States. And we're starting to see this evolution of Southern food, right? It's not just this kind of typical stick to your ribs, Southern cooking anymore. We're starting to see other cultures come in. There's Indian culture, African American culture, Asian cultures that are coming in and they're taking these traditions of Southern food and local food, but then adding their flavors to it. And to me, it's a really exciting time because I'm biased, I love Southern food. I love shrimp and grits. I love these different dishes that are so wonderful. But I love when somebody comes in and they take a recipe, and they add their own touch to it and they tweak it. Because to me, that's, that's adding to our heritage as Southerners. And so, for me, recipes rooted in the New South is this evolution that we're, we're taking Southern food on. If you wouldn't mind, give us some examples of some of the recipes that are in your book? I have a number of dishes that I think are really exciting. One of my favorites: I have a red wine braised beef short rib. Serving that with a chili cumin sauce and then a blue cheese and green apple coleslaw. So, it's kind of taking this idea of, you know, of beef and coleslaw, but kind of adding in some other flavors from other cultures. You know, like within that there's a lot of kind of Hispanic flavors as well. I loved looking through the recipes in your book. And I don't think there was one that I looked at where I wasn't surprised by some ingredient that I didn't expect. Or putting things together in unique ways. The book strikes me as being highly creative. I can just imagine how much work was involved in putting that book together and how long it took. It must sort of be the culmination of a lifetime of work, so congratulations for doing that. Well, thank you. I think as I mentioned before about the other work I do outside the restaurant. I didn't just want to write a Marketplace restaurant cookbook. I wanted to write a cookbook that talks about, you know, the power of food and the philosophy behind it. But then also have some delicious and creative recipes in there that can be inspiring to folks as well. BIO William Stark Dissen is a renowned chef, author, culinary diplomat, restaurateur, and early pioneer of the farm-to-table movement in Asheville, North Carolina, and surrounding regions. His titles also include Seafood Watch Ambassador to The Monterey Bay Aquarium in California, and Official Ambassador for Le Creuset and Mountain Valley Spring Water. Named Fortune Magazine's “Green Chef of the Year” two years in a row, William's endeavors in sustainable food and dining, coupled with his passion for foraging and fly-fishing, often take him from the kitchen, into the mountain streams and peaks of the Southeastern, United States, Appalachian region, and beyond. William's efforts to uplift the principles of food sustainability in his restaurant and network of vendors and suppliers, has not gone unnoticed. It caught the eye of Celebrity Chef Gordon Ramsay, who featured Asheville on NatGeo TV's, “Gordon Ramsay: Uncharted, Smoky Mountains.” The hour-long episode featured William touring Ramsay through the forest and rivers of Western North Carolina and concluded with the two chefs competing in a peer-reviewed cook-off. William beat Ramsay for the first and only time in the show's three seasons. Through this experience, Gordon Ramsay named William, “The Most Sustainable Chef on the Planet!” A career in the culinary arts led Dissen to become an advocate for food policy on Capitol Hill starting in 2010, where he's lobbied to Congress about the importance of passing legislation, such as The Farm Bill, The Childhood Nutrition Reauthorization Act, and The Magnuson-Stevens Fishery Conservation and Management Act. The Barack Obama administration lauded William as a “White House Champion of Change for Sustainable Seafood” for his work to create healthier oceans. He also serves in the American Chefs Corps in the U.S. State Department, which sees him traveling around the world to promote American food culture and sustainability practices.  

Maybe the best milkshakes in the game! Cook Out is a staple of North Carolina, and I got to sit with host of the Astonishing Legends podcast, Scott Philbrook and try the burgers, hush puppies, and milkshakes that make them famous The Secret Menu Category: Spooky Restaurants A liminal space with Cheerwine decor What's Going On Over There with the handwashing station on the customer side of the ordering station? There's back of house and front of house, and never the two shall meet What we ate: Onion Rings, Hush Puppies, Cajun Fries, Cook Out Style Burger, Out West Style Burger, Steak Style Burger Scott details a restaurant experience so bad, his whole party left with dire stomach issues in this week's Calibration Station "Fine" Dining is now on video! Head on over to my YouTube to watch this episode! Music by: James McEnelly (@Ramshackle_Music) Theme Song by: Kyle Schieffer (@JazzyJellyfish) Segment Transitions Voiced by: Sandy Rose "Fine" Dining is on Patreon! Get an extra episode every month (I just put out the Septemburger 2024 Semi-Finals & Finals episode and it's available for FREE! Go hear who won this year's tournament), extended Yelp from Strangers segments every other week, merch discounts, download access to our music including the 7 singles from our Olive Garden musical, and more! Patreon Producers: Joyce Van, & Sue Ornelas   Get the 5 Survival Tips for Casual Dining at www.finediningpodcast.com!   Send in your Cook Out stories at finediningpodcast@gmail.com.   Follow the show on TikTok and Instagram @finediningpodcast Follow Astonishing Legends on Instagram @astonishinglegends   Let me know where I should go next by leaving us a review on Apple Podcasts, Spotify, Amazon Music, PodcastAddict, Overcast, or wherever you get your podcasts. I read every one!   Next week on "Fine" Dining: WingStreet History [Part One]! Independent Horror superstar Rachel Bryant goes full Freddy Krueger with me for A Nightmare on WingStreet, part 1 of the "Fine" Dining Halloween and Season 2 Finale Special! Ever work at WingStreet/Pizza Hut? Send your stories to finediningpodcast@gmail.com.

Hello, and welcome to another episode of the podcast. Today, I have an interview with Anne Byrn. Anne is a New York Times bestselling food writer and author. Her books include the ever-popular Cake Mix Doctor, A New Take on Cake, Skillet Love and her newest book Baking in the American South. In this beautiful book Anne shares the stories and recipes from bakers all over the South - past and present, near and far, seen and unseen, all to answer the question, what makes southern baking so special? During our conversation today Anne and I talk all about the land, people, and history of the south, her idea for the book, along with her process for collecting stories and testing recipes.  Anne also shares the complicated role of sugar in Southern baking and the age-old question of how if you don't live in the South, you can bake like a Southerner? Incidentally, if you're not a cook or baker, but love to read cookbooks, this is a book you will want to add to your collection as it is filled with stories, history, memories, and snapshots of southern ingredients, equipment and baked goods all as an ode to Baking in the American South. Things We Mention In This Episode Anne Byrn Baking in the American South Bill Neal's Southern Cooking  

We eat the chicken sandwich that caused chaos upon launch! Popeyes Louisiana Kitchen makes it clear that you're not supposed eat it there. But I powered through with my guest, stand-up comedian Sierra Katow Popeyes goes overboard on the signage in the store, outside the restaurant, and on the door What's Going On Over There with the complete silence inside the establishment? The chicken sandwich: is it really that good? Sierra opens up about a stressful Denny's experience What we ate: Strawberry Lemonade Sweet Tea Biscuits Mashed Potatoes & Gravy Cole Slaw Signature Fried Chicken Honey Lemon Pepper Wings Spicy Chicken Sandwich Apple Pie "Fine" Dining is now on video! Head on over to my YouTube to watch this episode! Music by: James McEnelly (@Ramshackle_Music) Theme Song by: Kyle Schieffer (@JazzyJellyfish) Segment Transitions Voiced by: Sandy Rose "Fine" Dining is on Patreon! Get an extra episode every month (Out later today, my July exclusive episode covers one of my absolute favorite food court spots: Sarku Japan. Joined by my friend Michael Slater, hear me dive into a pool of "Yummy Yummy Sauce!"), extended Yelp from Strangers segments every other week, merch discounts, download access to our music including the 7 singles from our Olive Garden musical, and more! Patreon Producers: Joyce Van, & Sue Ornelas   Get the 5 Survival Tips for Casual Dining at www.finediningpodcast.com!   Send in your Popeyes stories at finediningpodcast@gmail.com.   Follow the show on TikTok and Instagram @finediningpodcast Follow Sierra on Instagram and TikTok @sierrakatow   Let me know where I should go next by leaving us a review on Apple Podcasts, Spotify, Amazon Music, PodcastAddict, Overcast, or wherever you get your podcasts. I read every one!   Next week on "Fine" Dining: Houston's Restaurant History [Part One]! From the That Was Wild! podcast, host Adam Macias joins me for a fancy birthday lunch at one of the nicer chains out there. Hear the history of Houston's and Hillstone. Ever work at Houston's? Send your stories to finediningpodcast@gmail.com.

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Get ready to spice up your culinary knowledge and feast on the wisdom of seasoned chefs as we whisk you away to the bustling heart of downtown Miami. With sizzling discussions led by myself, Carl Fiadini, and the remarkable Chef Jennifer H. Booker, you're in for a savory blend of mentorship tales, industry triumphs, and a dash of Southern charm. We're celebrating a milestone for Walk Talk podcast, hitting a staggering 2.4 million downloads, and there's no better way to mark the occasion than with flavorful stories and a side of Miami's vibrant culture.This episode stirs up a rich conversation about the warm embrace of camaraderie in the culinary world. Hear the heartfelt narrative of Chef Darren C. Thompson, who expresses his gratitude for the guidance under Chef Booker's wing, shedding light on the value of mentorship for chefs of color. We'll toast to the incredible journey from historical cooking techniques to modern kitchen innovations, and you, our dear listener, will savor the insights on how personal heritage seasons a chef's approach to every dish.As we plate up the final course, we navigate the nuanced relationships between mentors and mentees, sprinkling in my own experiences with generational biases in the kitchen. Chef Jennifer Hill Booker rejoins the conversation, sharing her upcoming culinary adventures and her personal recipe for redefining identity in a post-COVID landscape. So, tie on your apron, grab a glass of your favorite pairing, and join us for a heartfelt episode that's as rich and complex as a well-crafted mole. Walk-In Talk Podcast now sweetened by Noble Citrus! Bite into a Juicy Crunch tangerine, 40 years perfected; seedless and oh-so-tasty. Or savor a Starburst Pummelo, the giant citrus with a unique zing. Don't miss Autumn Honey tangerines, big and easy to peel. Noble - generations of citrus expertise, delivering exceptional flavor year-round. Taste the difference with Noble Citrus! Peninsula Foodservice: The Best Beef! Peninsula Foodservice delivers Creekstone Farm beef, with top-quality meats and #1 service for Chefs Here is a word about our partners:Citrus America revolutionizes the retail and hospitality sectors with profitable solutions:- Our juicing machines excel in taste, hygiene, and efficiency.- Experience fresh, natural, and exciting juices as an affordable luxury.- We promote a healthier lifestyle by making it effortless to enjoy fresh, natural ingredients.- Join us in transforming the way people enjoy juices.Elevate your beverage game to new heights! Support the showThank you for listening to the Walk-In Talk Podcast, hosted by Carl Fiadini and Company. Our show not only explores the exciting and chaotic world of the restaurant business and amazing eateries but also advocates for mental health awareness in the food industry. Our podcast offers a behind-the-scenes look at the industry. Don't miss out on upcoming episodes where we'll continue to cook up thought-provoking discussions on important topics, including mental health awareness. Be sure to visit our website for more food industry-related content, including our very own TV show called Restaurant Recipes where we feature Chefs cooking up their dishes and also The Dirty Dash Cocktail Hour; the focus is mixology and amazing drinks! Thank you for tuning in, and we'll catch you next time on the Walk-In Talk Podcast. https://www.TheWalkInTalk.com Also rate and review us on IMDb:https://www.imdb.com/title/tt27766644/reference/

What a WILD Show!!! We talked Firearms, Southern Cooking, BBQ vs Grilling, all kinds of other topics!!! The Drunken Sailor Choir sang Happy Birthday to Monica from TIK Radio and it was AWESOME!!!! Monica called and and we all got to know her a little better. What an AWESOME person, be sure to check out TIK Radio Podcast on Podbean. Have a GREAT Day and join us tomorrow for Wild Card Wednesday!! Later Gators!!!   Get everything you need to start your own successful podcast on Podbean here: https://www.podbean.com/tomspodcastPBFree   Visit our webpage where you can catch up on Current / Past Episodes: www.theoldmanspodcast.com     Contact us at: theoldmanspodcast@gmail.com   Visit and Support Our Partners: Podcast Overlord: https://overlordshop.com/store Glow Flow Denver: https://www.glowflowdenver.com/ Whole-E Shift: https://www.wholeeshift.com/   Roaming the Road (of Life): https://www.shondasinclair.com/   Follow us on: Facebook: The Old Man's Podcast @TheOldManOnPodbean Twitter: The Old Man's Podcast. @TheOldMansPodc1     Intro and closing Music is “Biff” by “The Huntertones” from their CD Titled “ENGINE CO.” Check out this and their other CD's available on their webpage www.huntertones.com , These Cats can play!!!!

Journey through the flavors and tales of the American South with a podcast episode that combines the richness of Southern culture, cuisine, and storytelling. Melissa Booth Hall, Centre, shares her experiences as a former public defender turned stay-at-home mom, her volunteer roles and her current role as Managing Director of the Southern Foodways Alliance (SFA) Melissa helps us explore stereotypes as she highlights the diverse culinary traditions of the South, and through her podcast Gravy, provides a voice to both renowned chefs and everyday cooks.Melissa shares her passion for home cooking while taking us on her journey through Tri Delta and weaving in her insights about our Ritual. Hear as Melissa explains how rituals and promises are fundamental elements in our lives, connecting the Greek system with the world of Southern cuisine, both rich in tradition and a sense of promise for the future. So, join us for a hearty serving of culture, storytelling and, of course, some mouthwatering Southern food tales, spiced with Melissa's unique experiences and insights.

Euclid-born Kenny Gilbert was cooking Thanksgiving dinner for his family at 11 years old. Influenced by his mom and dad, Kenny learned an early appreciation for both southern food and midwest BBQ. Fast forward 40 years, and Chef Kenny Gilbert is on a book tour for his new cookbook, Southern Cooking, Global Flavors where he melds southern favorites with all kinds of world influences from places he has lived and worked. We talk about the meaning of "fusion" cuisine which, for Kenny, goes deeper than what is on the plate. It's about the blending of cultures in marriages and families and how we all make things better when we unite and work together. We also talk about his successful Jacksonville restaurant, Silkies Fried Chicken and Champagne Bar, and why we might see them in other cities soon. In this episode you will hear how Chef Kenny's early years shaped his amazing culinary career and how he got to cook some special meals for "O-Dub." This episode is presented with support from Chef Douglas Katz and The Van Aken District.

 Show NotesSalty: Lessons on Eating, Drinking, and Living from Revolutionary WomenCreative non-fiction and “essays” as a genre“I guess what I was trying to do was come up with ways into the lives of these women who I find interesting. That would also be compelling to someone who had never heard of them.”Dinner partyHannah Arendt and her cocktail partiesA subversive feast among friendsArguing in order to find out what you thinkThinking as a conversation with the selfLove in the specificity of relationshipAmor mundi—love of the world“Loving the world means working on two specific tasks. The first is to doggedly, insist on seeing the world just as it is with its disappointments and horrors and committing to it all the same. The second is to encounter people in the world and embrace their alterity, or difference.”Arendt's “banality of evil”The importance of letter-writing for sharing the self and inhabiting a years-long friendshipEdna Lewis, Freetown, Virginia, and “The Taste of Southern Cooking”Farm-to-table cooking used to be out of economic necessity, not a hip or high fine dining experienceEdna Lewis's Southern identity: "Lewis defines Southern as the experience of an emancipated people and their descendants, a cultural and culinary heritage to be proud of a distinctly American culture. And as she offers definitions, readers are reminded, she's refusing to be defined by anyone but herself.”“What Is Southern?” Gourmet Magazine—reclaiming Southern cooking for Black SouthernersThe Los Padres National Forest Supper ClubBabette's Feast (1987)The menu from Babette's FeastThe place of joy and pleasure in a flourishing spiritual lifeRobert Farrar Capon, The Supper of the LambFood and recognition“Learning how to taste”“Every dinner party is an act of hope.”About Alissa WilkinsonAlissa Wilkinson is a Brooklyn-based critic, journalist, and author. She is a senior correspondent and critic at Vox.com, writing about film, TV, and culture. She is currently writing We Tell Ourselves Stories, a cultural history of American myth-making in Hollywood through the life and work of Joan Didion, which will be published by Liveright.She's contributed essays, features, and criticism to a wide variety of publications, including Rolling Stone, Vulture, Bon Appetit, Eater, RogerEbert.com, Pacific Standard, The Dallas Morning News, The Washington Post, The Atlantic, The Los Angeles Review of Books, Books & Culture, Christianity Today, and others. I'm a member of the New York Film Critics Circle, the National Society of Film Critics, and the Writers Guild of America, East, and was an inaugural writing fellow with the Sundance Institute's Art of Nonfiction initiative. She's served on juries at the Sundance Film Festival, DOC NYC, Sheffield Doc/Fest, the Hamptons International Film Festival, and others, and selection committees for groups including the Gotham Awards and the Sundance Documentary Film Program.In June 2022, her book Salty: Lessons on Eating, Drinking, and Living from Revolutionary Women was published by Broadleaf Books. In 2016, her book How to Survive the Apocalypse: Zombies, Cylons, and Politics at the End of the World was released, co-written with Robert Joustra.I frequently pop up as a commentator and guest host on radio, TV, and podcasts. Some recent appearances include CBS News; PBS Newshour; CNN International Newsroom; BBC America's Talking Movies; NPR's Morning Edition, All Things Considered, On Point, and 1A; HBO's Allen v. Farrow; AMC's James Cameron's Story of Science Fiction; WNYC's The Takeaway; ABC's Religion & Ethics and The Drum; CBC Eyeopener, Vox's Today, Explained and The Gray Area; and many more. For 14 years, until the college ceased offering classes in 2023, she was also an associate professor of English and humanities at The King's College in New York City, and taught courses in criticism, cinema studies, literature, and cultural theory. She earned an M.F.A in creative nonfiction from Seattle Pacific University, an M.A. in humanities and social thought from New York University, and a B.S. in information technology from Rensselaer Polytechnic Institute.You can read my most up-to-date work on my Vox author page, or subscribe to my mostly-weekly newsletter. Production NotesThis podcast featured Alissa WilkinsonEdited and Produced by Evan RosaHosted by Evan RosaProduction Assistance by Liz Vukovic, Macie Bridge, and Kaylen YunA Production of the Yale Center for Faith & Culture at Yale Divinity School https://faith.yale.edu/aboutSupport For the Life of the World podcast by giving to the Yale Center for Faith & Culture: https://faith.yale.edu/give 

Today's recipe is Cheesy Jiffy Corn Casserole.Here are the links to some of the items I talked about in this episode: #adMeasuring CupsMeasuring SpoonsMixing Bowls9" x 13" Casserole DishHomemade Creamed CornAll New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!)Have a great day! -Christine xo

Welcome to the latest episode of our podcast. Today on the podcast I have an interview with Chef Kenny Gilbert. Chef Kenny Gilbert is best known for his appearance on “Top Chef” Season seven, where he displayed a big personality and instantly became one of the most likable cheftestants to date. An award winning-chef and restaurateur, Gilbert's career spans over two decades and has graced him with opportunities to travel around the world and learn the authentic techniques and flavors of global cuisines. He has always had a love of cooking. Growing up in Cleveland, but with roots in the South, his father was an avid BBQ man with his own rubs and sauces while his mother was a fantastic home cook. An entrepreneur, Gilbert launched a product line of spices in 2014, and then added on sauces in 2022.  His restaurant Silkie's Chicken & Champagne Bar in Jacksonville, Florida showcases a global take on the iconic Southern chicken and biscuits.  In addition to Silkie's, Kenny joined Grove Bay Hospitality in the Fall of 2022, where he serves as the VP of Culinary, overseeing all culinary operations. In April of 2023 Kenny released his very first cookbook, Southern Cooking, Global Flavors from Rizzoli. Before we get started, if you're a food or nutrition expert looking to write a cookbook and get paid for it but you're unsure where to start, how to spend your time, or what publishers are looking for, we have a free training session that you'll love. This training covers the three common mistakes cookbook writers make, the four steps to make your work appealing to publishers, and the best publishing path to choose if you don't want to spend your time or money on editing, design, and printing. You can access the on-demand training by registering here. Within just 45 minutes, you'll learn how to use your time wisely and create a cookbook platform, concept, and proposal that publishers will love. Today on the podcast, Kenny and I talk about his journey to become a chef, the influence of his family, his work in his restaurant business, his new book and writing component recipes for plated foods.  Things We Mention In This Episode: How to Get Paid to Write a Cookbook free mini class Chef Kenny Gilbert website Everyone's Table by Gregory Gourdet  

Host Bryan Ford is joined by rapper Jared Pellerin AKA Pell. Pell's first mixtape, Floating While Dreaming, captured the attention of rap critics and fans, and helped make Pell's name synonymous with ambition. Since its release in 2014, he's come out with two follow up albums and gone on tour with artists like Kehlani, JID, Big Freedia, Doja Cat, and more, with millions of listeners tuning into his songs on Spotify. More recently, this New Orleans native brought together artists from his hometown to start the glbl wrmng rap collective, best known for their hit song dedicated to The Big Easy, 504. Bryan cooks up a southern classic for Pell: catfish and mac.  Watch Bryan make his version and Subscribe: Youtube Recipe from today's episode can be found at Shondaland.com Join The Flaky Biscuit Community: Discord  Pell IG: @pellyeah Bryan Ford IG: @artisanbryan Don't forget to check out For The Horticulture on Facebook and Instagram.See omnystudio.com/listener for privacy information.

Rising Country Music star Hannah Dasher has got “that thing you like” this week. Get ready to be inspired by her “Godfidence”. Hannah opens up about the impact of bringing her faith into her music, why self-awareness is so important, and how she found her way to walking the path she was truly meant to walk. If you don't know Hannah Dasher, get ready to fall in love. Zac sure has! Hannah is one of my favorite musicians and her recipes on TikTok are sold southern gold. You'll also get to hear part of Hannah's catchy new single “That Thing You Like,” and the incredible story about how Aerosmith's Steven Tyler got her into Justin Timberlake's afterparty.  This week: Why I have “That Thing You Like” on repeat What is “Godfidence” The obstacles Hannah overcame to launch her music career  How to live authentically and follow your calling Why self-awareness is critical How Hannah expresses her faith in her song, “Ugly Houses” Why Hannah Dasher and AI are on good terms How Hannah got into Justin Timberlake's afterparty  Hannah Dasher is an incredible country musician, songwriter, and star of the comedic TikTok sensation “Stand by Your Pan.” She's known for her powerful vocals, witty and honest songwriting, and her infectious energy on stage with a voice that can make you laugh, cry, and everything in between. Hannah has been making waves in the country music scene.  This is one of my favorite quotes from this week's episode: "Godfidence" is God given confidence. It's spending time alone with God and being self-aware, knowing who you are, and knowing what you bring to the table. – Hannah Dasher New episodes of The Kim Gravel Show drop every Thursday.   Order my book: Collecting Confidence.   The audiobook is available on Audible, Google Play, Apple Books, and everywhere books are sold.    Take my confidence quiz at http://cc.kimgravel.com/quiz   Check out my channel on QVC+ for full video episodes.   Connect with Me: YouTube Facebook Instagram TikTok Website   Connect with Hannah: TikTok Instagram Facebook Website Sponsor: Thank you to Factor for sponsoring the show! Head to https://www.factormeals.com/kim50 and use code kim50 to get 50% off your first box! Learn more about your ad choices. Visit megaphone.fm/adchoices

Kenny Gilbert is a busy guy. On top of being chef/owner of Silkie's Chicken & Champagne Bar in Jacksonville and vice president of culinary operations for Grove Bay Hospitality Group in Miami, he's author of the new cookbook Southern Cooking, Global Flavors.Between his book tour and overseeing multiple restaurants, the Top Chef alum is always on the go. Dalia caught up with Kenny via Zoom at—where else?—Jacksonville International Airport. While he awaited his flight to Miami, the Cleveland native shared his culinary journey, advice for teaching kids to barbecue (he got his first grill at age 7!) and how his pal Oprah Winfrey inspired him to open Silkie's.Related episodes: 10 Tips for Cooking with Kids Chef Art Smith Talks Politics: “Fried Chicken Takes No Sides” Punk Rock Foodie Derrick Fox Spills Secrets of the “MasterChef” Kitchen Spice Up Your Life with “Saucy Queen” Michele Northrup of the I Like It Hot! Festival

Ready to spice up your cooking game and learn the truth about goat farming? Join us in this flavorful episode as we chat with Walk-In Talk Co Host Chef Jeffrey Schlissel and Vicky Webster from Happy Tales Goat Farm about the incredible flavors of Indian and Southern cooking, as well as the ins and outs of the goat business.We elevate hanger steak using Indian spices like asafoetida, achar, and Arctic Apples brand apples, and explore the different types of pickling and curry in Indian cuisine. But wait, there's more! We also whip up fully loaded mashed potatoes with bacon powder, chives, and caramelized collard greens, captured beautifully by food photographer John Hernandez. Then, we discuss Vicky's Happy Tales Goats farm to debunk the myth that goats eat everything and discover the life-changing magic of paneer. Get ready for a delicious journey into the world of food and farming! Peninsula Foodservice: The Best Beef! Peninsula Foodservice delivers Creekstone Farm beef, with top-quality meats and #1 service for Chefs Support the showThank you for listening to the Walk-In Talk Podcast, hosted by Carl Fiadini and Company. Our show not only explores the exciting and chaotic world of the restaurant business and amazing eateries but also advocates for mental health awareness in the food industry. Recorded on-site at top hotels, restaurants, and farms, our podcast offers a behind-the-scenes look at the industry. Don't miss out on upcoming episodes where we'll continue to cook up thought-provoking discussions on important topics, including mental health awareness. Be sure to visit our website for more food industry-related content, including our very own TV show called Restaurant Recipes were we feature Chefs cooking up their dishes and also The Dirty Dash Cocktail Hour; the focus is mixology and amazing drinks! Thank you for tuning in, and we'll catch you next time on the Walk-In Talk Podcast. www.TheWalkInTalk.com Also rate and review us on IMDb:https://www.imdb.com/title/tt27766644/reference/

Tony and Chef Cindy trace the complex and diverse history of southern cooking. They talk about products, recipes, and wines to match. But first, we need some context around how the elements that comprise this cooking came to be. This is a rebroadcast.See omnystudio.com/listener for privacy information.

Chef Judi Leib, Whisk in the Southern, combined her mom's Southern roots (her family is from Georgia) with her Southern California upbringing for her own delicious spin. On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Judi Leib about southern cooking, how to cook fearlessly, pound cake, and more. Read the highlights and get the recipe at JewishJournal.com. For more from Taste Buds, follow @TheDEBMethod on social media.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Danielle starts listing them at 2:08) before starting the episode.Corn Grits with Wild Mushrooms & Jammy EggsServes 44 to 8 large eggs, depending on how hungry you are2 fresh corn cobs3 tablespoons unsalted butter, divided1/2 small yellow onion, finely chopped1/4 cup diced roasted hatch chiles1 teaspoon coarse sea salt, plus more to taste1 cup medium-ground grits or polenta (not instant)1/4 cup crumbled feta cheese (loosely packed)1 pound wild mushrooms, such as chanterelles, lobster, or oyster, cleaned well and dried1 tablespoon neutral oil2 cloves garlic, minced1/2 teaspoon dried oregano1/4 teaspoon ground cuminJuice of half a lime1 handful chopped cilantro leaves or chives, to garnishSoft Boil the eggs: Bring a pot of water to a rolling boil and carefully ladle in each egg. Set a timer for 6:45 seconds for the perfect, soft-boiled egg. As soon as the timer goes off, transfer the eggs to an ice bath. Once cool enough to handle, carefully peel each egg. Set aside. This step can be made up to two days in advance.Make the grits: Use the larger holes on a box grater and grate the corn. Do this inside of a large bowl to catch all of the liquid juices that come out. Set aside.Heat butter or oil in a medium sized saucepan. Once hot, sauté the yellow onion until soft and lightly golden in color, 3 to 5 minutes.Pour in 3 cups of water and stir the pan to release any browned bits at the bottom. Stir in the diced hatch chiles, grated corn, sea salt, and grits. Bring the liquid to a simmer, then reduce the heat to the lowest and cook until thickened about 15 minutes. Be sure to stir occasionally to keep the grits smooth. In the last few minutes of cooking, stir in the feta cheese and season to taste.Make the mushrooms: Brush the mushrooms clean or wipe with a slightly damp towel. Do not wash under running water unless the mushrooms are gritty. If they are wet, be sure to let them air dry for a couple hours before cooking.Heat a large saute pan over medium-high heat. Add oil and once hot, spread the mushrooms across the pan. Once they're down, leave them down and let them properly brown. After a few minutes, give the pan a hard shake to release them from the bottom of the pan. Add the remaining 2 tablespoons butter, stir to combine, and cook for another 3 minutes.Stir in the garlic, cumin, and oregano and cook for another 1 to 2 minutes. When the garlic is soft and golden, turn off the heat and squeeze half a lime into the pan. Season with salt and pepper to taste.To serve: Spoon the sweet corn grits into a large bowl and top with the browned mushrooms. Top with a soft-boiled egg (or two!), plus a sprinkle of chives or fresh chopped cilantro.

We chat with Chef Kenny Gilbert of Silkie's Chicken & Champagne Bar about soul food, what he strives to bring to the culinary community, creating dishes from scratch, and his new cookbook Southern Cooking, Global Flavors. Check out linktr.ee/chefkennygilbert for more exciting info and news with Chef Kenny Gilbert!

Get ready to savor the flavor of the South! In this episode, award-winning chef Robert Rhymes shares how his Southern roots influence his culinary choices. As the Executive Chef/ Assistant Professor of Culinary Arts for the Kaskaskia College Department of Culinary Arts and owner of Spirals Gourmet Foods, Robert has over 20 years of professional culinary experience and 16 years of culinary educational experience. He has traveled to over 18 foreign nations to study authentic cooking techniques and will be discussing how his travels have influenced his cooking style. Don't miss out on his insights into classic French culinary techniques, nutrition, and kitchen safety! Tune in now for a tasty episode that will leave you hungry for more.

Natasha Newton, author of a great book on Keto cooking - "Southern Cooking Keto Style," joins Maria to discuss healthy eating this Spring! Enter, "The Maria Liberati Show," based on her travels, as well as her Gourmand World Award-winning book series, "The Basic Art of Italian Cooking," and "The Basic Art of..." Find out more on https://www.marialiberati.com ----- Intro music: "A Quick Coffee" by Borrtex - available via Creative Commons Attribution-ShareAlike 3.0 https://creativecommons.org/licenses/by-sa/3.0/us/ Outro music: "First Day of Spring" by David Hilowitz - available via Creative Commons Attribution-ShareAlike 3.0 https://creativecommons.org/licenses/by-sa/3.0/us/ --- Send in a voice message: https://anchor.fm/maria-liberati/message

This week on Kliq This, Kev & Sean discuss the STATE of the Kliq THIS Union. But along the way they talk about Lanny Poffo, the CINN Gardens, Pam Anderson's documentary, and a NEVER ENDING Buddy Rich solo. Special thanks to this week's sponsors! Manscaped So get 20% Off and Free Shipping with the code KLIQ at Manscaped.com. That's 20% off with free shipping at manscaped.com, and use code KLIQ. MANSCAPED® Beard Hedger, one stroke, one guard, 20 lengths. Factor Head to FACTOR75.com/NASHS50 and use code NASH60 to get 50% off your first box. Blue Chew Try BlueChew FREE when you use our promo code NASH at checkout--just pay $5 shipping. That's BlueChew.com, promo code NASH to receive your first month FREE LIQUID IV Mindbloom Go to Mindbloom.com/KLIQ, promo code KLIQ for $100 off your first six-session program today. FOLLOW AND SUBSCRIBE TO ALL THINGS KEVIN NASH at https://linktr.ee/kliqthispodcast Stop throwing your money on rent! Get into a house with NO MONEY DOWN and roughly the same monthly payment at SaveWithConrad.com Get early, ad-free access to more than a dozen of your favorite wrestling podcasts, starting at just $9 over on AdFreeShows.com. That's less than 15 cents an episode each month! You can also listen to them directly through Apple Podcasts or your other regular podcast apps! AdFreeShows.com also has thousands of hours worth of bonus content including popular series like Title Chase, Eric Fires Back, Conversations with Conrad, Mike Chioda's Mailbag and many more! Plus, live, interactive virtual chats with your favorite podcasts hosts and wrestling legends. All that and much more! Sign up today at AdFreeShows.com! If your business targets 25-54 year old men, there's no better place to advertise than right here with us on Kliq This. You've heard us do ads for some of the same companies for years...why? Because it works! And with our super targeted audience, there's very little waste. Go to AdvertiseWithNash.com now and find out more about advertising with Kliq This. Get all of your Kliq This merchandise at https://boxofgimmicks.com/collections/kliq-this 00:00 Kliq This #32: State of the Union 00:41 Lanny Poffo 01:47 Get your blood work done 04:58 "Southern" Cooking 06:28 Sean as Putin episode 07:15 6th Graders 08:42 CINN Gardens 10:08 "Bobby Lashley is missing something" 13:07 Training Heavy 15:06 Keeping things taller 16:47 THAT Superstars taping 18:34 KEEP Dear Sexy 18:42 Political Talk 21:35 Tyre Nichols 21:50 BREAK LIQUID IV 24:09 Alec Baldwin 27:35 M Night Shamalyn 29:20 Lanny Poffo TRIBUTE 38:11 Pam Anderson Documentary 43:42 BREAK BLUECHEW 44:50 BUDDY RICH gets STIFF 52:24 DEAR SEXY : WONDERING IN SAN FRANCISCO 55:55 BREAK AdFreeShows 58:15 DEAR SEXY: OVERLY CAUTIOUS' OR 'RIGHT ON'?" 01:01:27 BREAK MANSCAPED 01:04:12 State of the Union 01:14:28 Child Poverty cut in half 01:16:25 TAXES 01:18:28 Barry Bloom 01:22:53 BREAK SaveWithConrad.com 01:23:25 Were you ever put in a "Compromising Position?" 01:28:38 BREAK FACTOR EDIT GRAPHIC 01:31:21 DET Pizza 01:34:59 DET PIZZA 01:39:51 Did Detroit get revitilized? 01:44:49 Visiting Aunt 01:47:42 BREAK MINDBLOOM 01:50:27 Stuttering Kev 01:52:46 Someone who plays with Donald Trump 01:54:13 China Spy Balloon 01:55:27 QUESTION: Inverted Atomic Drop 01:57:49 QUESTION: Pam Grier 01:59:02 QUESTION: LIVE and Kicking Around 01:59:51 William Gardens 02:04:58 Hershey,PA 02:08:12 SHAQ vs Dennis Rodman 02:12:20 is Lebron the GOAT? 02:13:59 March Madness 02:17:32 Payola in College Sports 02:19:12 Recruiting in College Sports today 02:23:22 OUTRO Learn more about your ad choices. Visit megaphone.fm/adchoices

The I Do sisters are here! And you are going to love them!They are now my adopted grandma's and they will happily be yours as well!I came across a newlywed cookbook in a thrift store a couple of months ago and something about it sparked my interest, well since then I've gone on to practically cook almost of the recipes and they are HEAVENLY!Because of that, I was determined to find who put this book together and was absolutely thrilled when I did, but more than that, I was completely ecstatic to then be able to have them agree to come on my podcast and talk to yall about the importance of family, being together, cooking and of course, enjoying what you eat!Be sure to look out for their new cookbook, 'All about Family' coming soon! But in the meantime, be sure to check out their website www.idocook.com and pick yourself up an I Do cookbook, you won't regret it!***Where to Purchase "The I Do Cookbook": www.idocook.com Insta: @munchandminglepodcastE-mail: munchandminglepodcast@gmail.com

The Week in Review at the Abbeville Institute October 31 - November 4, 2022 Topics: Southern Tradition, Southern Religion, Southern Literature, Southern Cooking, Southern Culture, Confederate Symbols, War for Southern Independence Host: Brion McClanahan www.brionmcclanahan.com

Today, we talk with two chefs who are putting their own stamp on Southern food, each refusing to be pigeonholed in the process. Vishwesh Bhatt was born and raised in Gujarat, India. He moved to Oxford, Mississippi, for graduate school and quickly embraced the region in his cooking, and his identity. Tanya Holland has family roots in Virginia and Louisiana, but never lived there herself. Still, she took the Southern food traditions she grew up with to the West Coast to create what she calls California soul.Vishwesh's first cookbook is I Am From Here, and Tanya's new cookbook is California Soul. If you want a chance to win a copy of their cookbooks, subscribe to our newsletter here!  The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Tracey Samuelson, and Jared O'Connell.Transcript available at www.sporkful.com.

Your pantry is your secret weapon. In this season premiere episode of Smidgen, Anne Milneck shares 5 new pantry staples she is loving right now—each item is a gem you should discover and is chock full of meal inspiration. From a rich (adorably packaged) mayo to a protein-packed rice to a roasty toasty Ginger Garlic Toasted Sesame Oil (made just for Red Stick Spice Company!) plus others—you're going to love hearing about each of these items and how they can make your mealtimes even better. Included in the episode: Anne walks you through Spicy Beef Pan Fried Dumplings, featuring Ginger Garlic Toasted Sesame Oil—delicious lil' dumplings everyone can make. Mentioned on the show: - This episode is inspired by this blog post, penned by Anne.  LINKS to all the recipes mentioned on the podcast can be found here. - Is there a cuter mayo than Kewpie mayo? (Spoiler alert: no.) Red Stick Spice Co offers a Sushi Workshop. Check for dates and details here. - If you loved the Spicy Beef Pan Fried Dumplings (and we're sure you will), consider signing up for the Lil' Dumplings class. Learn to make all kinds of pot stickers and other yummy dumplings. Details here. - Did you hear Anne say Red Boat Salt Buttermilk Fried Chicken? Oh yes: get the recipe here. - How do I get the Red Stick Spice Company newsletter with recipes and cooking ideas? Sign up for our newsletter here. - Follow Red Stick Spice Co socials, including Facebook, Instagram, or Twitter. Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts, Pandora, or your browser, or your favorite podcast app.  Smidgen is the award-winning podcast of Red Stick Spice Co.

One of our favorite guests, Nigella Lawson, stops by for a quick chat about her upcoming North American tour in support of her latest book, “Cook, Eat, Repeat.” Her 16-city tour kicks off Nov. 7th in Boston and you can snag tickets here. Nigella and host Kerry Diamond also talk dried herbs (they've gotten much better, swears Nigella), her Chicken in a Pot with Lemon & Orzo, and what books she's reading and loving. In the second half of the show, we have a special talk from our Jubilee 2022 conference in New York City. Cheryl Day, the beloved baker behind “Cheryl Day's Treasure of Southern Baking” and co-owner of Savannah's Back in the Day Bakery, speaks about finding her calling and honoring the legacy of the women in her family. Introducing Cheryl is Executive Pastry Chef Caroline Schiff of Gage & Tollner restaurant in Brooklyn.  If you'd like to join us for Jubilee 2023, you can buy an Early Bird Ticket at cherrybombe.com. Jubilee 2023 is taking place Saturday, April 15th, at Center415 in New York City. Our podcast is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La. Subscribe to our newsletter and check out past episodes and transcripts here!More on Nigella: Instagram, website, tickets for Nigella's North American tourMore on Cheryl: Instagram, Cheryl Day's Treasury of Southern Cooking, Back in the Day Bakery More on Caroline: Instagram, The Sweet Side of Sourdough, Gage and Tollner

August 31st, 2022 -- ATM talks southern cooking, stupid trends, and more! Plus, Amber reveals a special birthday surprise for Tanner. He turns 26 today!

This episode isn't for everyone... to be honest I wouldn't have wanted some stranger preaching to me about how she is eating more healthy at this time last year. BUT I discovered a woman named Rachel Paul who created an amazing program called Best Body and learning to eat more clean/healthy while also unlearning some bad habits I had created through the years has been one of the best lifestyle changes I have ever made. I have shared on IG and received lots of questions about this program so I'm diving in in this (unconventional) episode!

Watch the video episode: https://youtu.be/WKLYugiLCOQGet ya taste buds readyyyyy! Learn how to cook with spices and herbs straight from yo grandma's pantry! Private Chef and Event Caterer Ashley Knight-Williams takes us on a Southern and Caribbean taste journey! T.W.O. Branch Media is a multimedia company that focuses on highlighting the gifts of diverse individuals. Producing content that promotes positivity and cultural exchange, we hope to bridge gaps and establish long-overdue connections. Subscribe to T.W.O. Branch Media to experience exclusive interviews with your favorite successful business owners, business advice, and more: https://www.youtube.com/channel/UCmm5Fi6ot5NoKSuyteMGrkAOTHER VIDEOS YOU MAY LIKE: Organic Herbs & Bath Teas to Relax your Body: https://youtu.be/v5vIKQOYOyMNo more Negative Thinking, Your Thoughts have POWER: https://youtu.be/0iHEpmTCsRIConnect with us:Facebook: https://www.facebook.com/twobranchmedia Instagram: @twobranchmediaLinkedIn: https://www.linkedin.com/company/twobranchmedia Instagram: @tayleralexiswTikTok: @tayleralexiswLinkedIn: https://www.linkedin.com/in/tayleralexis/

Tony and Chef Cindy trace the complex and diverse history of southern cooking. They talk about products, recipes, and wines to match. But first, we need some context around how the elements that comprise this cooking came to be. This is a rebroadcast. See omnystudio.com/listener for privacy information.

A simple dredging of melted butter, a beautiful brick red spice blend, and an absolutely scorching hot cast iron skillet are all you need to make tempting blackened fish at home. (You'll also probably need to temporarily disable your home smoke alarm, but we'll get to that shortly.) The question comes up: is the blackening the seasoning or the cooking technique? There's no one better to answer that question than Chef Frank Brigtsen, who with his wife Marna, owns Brigtsen's restaurant in the Riverbend neighborhood in Uptown New Orleans. Chef Brigtsen has personally blackened over 60,000 fish (!) and even enjoys blackening a variety of fish, steaks, and even veggies when he's eating at home. In addition to having his own restaurant in New Orleans, Chef Brigtsen apprenticed at Commander's Palace and was the first night chef at K-Paul's, working with Chef Paul Prudhomme. In this episode, you'll not only hear the story of the very first blackened redfish to be ever cooked at K-Paul's by Paul Prudhomme, you'll learn enough of how to blacken fish to try this style of cooking at home yourself. Mentioned on the show: - In the New Orleans area, be sure to visit Brigsten's in Riverbend. You can find Brigtsen's on Facebook and Chef Frank Brigtsen on Instagram. - What can be blackened? Can I blacken steak, shrimp, or salmon? - What seasonings should I use when I try to blacken fish? - Did Chef Paul Prudhomme inspire the overfishing of redfish in the Gulf of Mexico? - Anne used Red Stick Spice Company Cajun Blackening Spice Blend for her Blackened Gulf Fish recipe. - DON'T FORGET TO REACTIVATE YOUR HOME SMOKE DETECTOR! - How do I get the Red Stick Spice Company newsletter with recipes and cooking ideas? Sign up for our newsletter here. - Oven questions? Listen back to Anne's episode about managing heat and getting to know your oven to help you bake: Smidgen episode, The Right (Kitchen) Tool for the Job. Follow Red Stick Spice Co socials, including Facebook, Instagram, or Twitter. Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts, Pandora, or your browser, or your favorite podcast app.  Smidgen is the award-winning podcast of Red Stick Spice Co.

Baking gluten-free is a bear, even for experienced bakers. A lot of the usual rules don't apply and gluten-free baking has tons of methods and practices that bakers need to know before they can achieve “GF” baking success. We get this episode's question from Connie, who knows her way around an oven; she simply had disaster after disaster trying to bake gluten-free. To help Connie out, Smidgen host (and infamous non-baker) Anne Milneck brings on Kelly Courson of CeliacChicks.com to get into some of the ways bakers can make beautiful and delicious baked goods, and to share some of the factors that go into successful gluten-free baking. If you want to make delectable goodies for your friends or family that forgo gluten, in this episode you'll learn about several key ingredients every GF bakers need to know; you'll have cookbooks and recipes that are kitchen-tested; you'll be connected to mixes that are specially formulated for the home cook. To top off all this valuable information, Anne heads into the Red Stick Spice Company teaching kitchen—with some help from friend of the shop Kayla and bakes a classic birthday cake, complete with rainbow sprinkles. Mentioned on the show: - If you know someone with celiac disease, Kelly's website CeliacChicks.com is a must. Follow Kelly on Instagram. - Kelly recommends you try Cup4Cup products—flours, mixes, recipes. See the Cup4Cup website here. - Some cookbooks to try: Culinary Institute of America Gluten-Free Baking is one Kelly likes; Anne got the birthday cake recipe from Cannelle et Vanille by Aran Goyoaga. - Were you tempted by talk of the almond cake on Smidgen? Here's the recipe on the Red Stick Spice Company website. - How do I get the Red Stick Spice Company newsletter with recipes and cooking ideas? Sign up for our newsletter here. - Oven questions? Listen back to Anne's episode about managing heat and getting to know your oven to help you bake: Smidgen episode, The Right (Kitchen) Tool for the Job. Follow Red Stick Spice Co socials, including Facebook, Instagram, or Twitter. Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts, Pandora, or your browser, or your favorite podcast app.  Smidgen is the award-winning podcast of Red Stick Spice Co.

We're taking on listener questions this season of Smidgen, and on this episode it's all about BRINE. Wet brine? Dry brine? What proteins can be brined? Our question comes from Caroline and to answer, Red Stick Spice Company store owner and Smidgen host Anne Milneck brings on Rhonda and Danny Titus of Road Toad Smokin' BBQ. Rhonda—known as the “Chicken Queen” is an award-winning griller and she shares her champion brining secrets on Smidgen. By the end of this episode, you'll know exactly how to wet brine a variety of proteins (plus get some extra tips for spatchcocking chicken.) You'll know about early salting and dry brining and you're going to want to try them all! Mentioned on the show: - Try your hand at Maple Brined Pork Loin using delicious Garlic Maple Rub - Anne recommends savory Lamb Blend that (surprise!) can be used on lots of proteins besides lamb - How does Rhonda wet brine her award-winning chicken? What goes into her brine? - How long do I wet brine chicken? (Timing is critical! The difference between super moist and spongey is TIME.) - What are some tips for making spatchcock chicken easier? - How do I incorporate spices into my brining? Whare are some spice suggestions? - How do I get the Red Stick Spice Company newsletter with recipes and cooking ideas? Sign up for our newsletter here. - Want to learn more about competitive barbecuing? Rhonda and Danny compete with Barbecue Competitors Alliance (BCABBQ.org)—see upcoming events here: BCA BBQ Upcoming Events - My mouth is watering—can you tell me more about the Zuni Café Chicken? Read the blog post. We hope this episode inspires you to try brining—both wet and dry—as a way to reinvent some of your favorite dishes. Follow Red Stick Spice Co socials, including Facebook, Instagram, or Twitter. Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts, Pandora, or your browser, or your favorite podcast app.  Smidgen is the award-winning podcast of Red Stick Spice Co.

Tony and Chef Cindy trace the complex and diverse history of southern cooking. They talk about products, recipes, and wines to match. But first, we need some context around how the elements that comprise this cooking came to be. See omnystudio.com/listener for privacy information.

Chef Joe Randall, a national treasure and master craftsman with over 55 years of experience, is referred to as the "Dean of Southern Cooking". He and his close friends and colleagues, Edna Lewis, Leah Chase, Patrick Clark, along with the late Hercules, George Washington's enslaved cook, were honored at the Smithsonian Institute of National Museum of African American History and Culture, where his cookbook "A Taste of Heritage: the New African American Cuisine" and his 40-year-old colander are on permanent display. In the late 90s, he adopted his signature uniform trimmed with handwoven Kente cloth from Ghana, as a show of pride in his rich heritage. Chef Joe has been a faculty member of four universities sharing his talent, experience and enthusiasm teaching students the craft and systems of restaurant excellence. Eventually, he created the "Chef Joe Randall Cooking School" where he preached the gospel of authentic southern cuisine to two generations during its 16-year tenure. He has multiple honors, founded the Edna Lewis Foundation to commemorate her contributions, and was a founding board member of Southern Food Alliance. As a student and teacher of hospitality all his life, Chef Joe, and host, Brad Johnson, walk through some of the unique history and Chef's attempts to elevate the visibility of African Americans in the culinary industry. We hear first-hand knowledge of cooking with the legendary Edna Lewis, Leah Chase and Patrick Clark, all trailblazers in the culinary world. Chef Joe also explains the complicated relationship that African Americans have with the hospitality industry, being pigeonholed into cooking "Soul Food", and the impact of not being recognized as contributors to American cuisine over the years. He implores young people seeking a culinary career to go the extra mile in order to know your craft and rise in the industry. Recognizing that opportunities are opening up, we applaud this trailblazing, warm, kind spirit so generous with his wisdom and guidance, fighting for his community and highlighting other's success over a lifetime. * * * Please follow @CornerTableTalk on Instagram and Facebook For more information on host Brad Johnson or to join our mailing list, please visit: https://postandbeamhospitality.com/ For questions or comments, please e.mail: info@postandbeamhospitality.comSee omnystudio.com/listener for privacy information.See omnystudio.com/listener for privacy information.

Matthew Raiford was winning accolades  in the food world, traveling, writing amazing cookbooks,  meeting other foodie folks - but something was drawing him back to Georgia.His family has owned and operated Gilliard Farms in Burnswick, GA for centuries.  For context, this is the same part of the southeast where Ahmaud Arbery was brutally killed while jogging, the crime covered up until the public outcry grew to a zenith.  Food, culture and activism combine in Raiford's talents and efforts.In this interview creator Charu Kumarhia and Raiford talk about their love of history and food.https://www.chefarmermatthew.com/https://www.gilliard-farms.com/www.charukumarhia.com www.charukumarhia.com

Bob and Lu are complaining about old age pains!-Lu's virtual reunion with H.S. friends!-Bob misses Southern cooking! - The Bob and Lu Show Ep 269

Hey Y'all,   Thank you for joining me….It's been a hot minute!   Let's talk summer fun, family shenanigans, concerts, and Face It Y'all….and this episode is brought to you by Nandy's Candy and Mama Hamil's Southern Cooking. 

Hello, listeners (readers), I'm so thankful and happy you're here today! and I'm very honored to introduce you to Adrian Miller, otherwise known as the Soul Food Scholar. I recently read the second of Adrian's 3 books (so far) The President's Kitchen Cabinet, about the The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas. I loved this book of historical anecdotes which were interesting in their own right and also often served to teach larger truths about the office and the country. But honestly, I was hooked while reading Adrian's bio, which was written with a humor and humility that belied his impressive resume.  Among other accomplishments, Adrian Miller served as a special assistant to President Bill Clinton with his Initiative for One America – the first free-standing office in the White House to address issues of racial, religious and ethnic reconciliation. He is a James Beard Award winner, attorney, and certified barbecue judge who lives in Denver, Colorado and currently leads the Colorado Council of Churches as they work together for justice.  Adrian was kind enough to come on and answer my fumbling questions about many of these topics - from the scholarly definition of Soul Food, to his personal history, and finally his ongoing and, sadly, often frustrating work on the front of racial reconciliation. I am grateful to Adrian for his scholarship, wisdom, and time, I commend his books to you, and I am thrilled to share this interview today. Listen to Adrian Now   Highlights from this episode with Adrian Miller Historical context for church and meals in minority communities "A community cannot come together without food" Why is there a vegetable plate at any soul food restaurant? What's the hottest trend in soul food? Complicated relationship: Southern Cooking, Down Home Cooking, Soul Food What's the definition of Soul Food and is it being redefined? Who can make Soul Food? His childhood ambition and what went from there Working for President Clinton's initiaive on race Is simply listening to each other enough? Food & racial reconciliation A dinner guide for difficult conversations His research process   Ways to Connect with Adrian Miller, Soul Food Scholar Website: https://adrianemiller.com/ Instagram: @soulfoodscholar Adrian's First Book: Soul Food Adrian's Second Book: The President's Kitchen Cabinet Adrian's Latest Book: Black Smoke   Recipe Related to This Episode (From Adrian's Mom!) Lemon Icebox Pie More About The Storied Recipe Podcast The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it. My listeners and I are a community that believes food is a love language unto itself. With every episode, we become better cooks and global citizens, more grateful for the gift of food, and we honor those that loved us through their cooking.   Subscribe to the podcast in Apple Podcasts, Google Podcasts, Spotify, Stitcher, or simply search for The Storied Recipe in your favorite player.   I am also a storytelling photographer celebrating food in extraordinary light You can shop The Storied Recipe Print Shop (where every image tells a story) here.   Please Rate or Review The Podcast Podchaser is donating 25 cents to Meals on Wheels America's Go Further Fund for EVERY podcast and episode review on Podchaser this April. And the best part is they will DOUBLE it every time a podcast replies to the review! Of course, I'd be honored to reply to your review - So!!! You can help me spread the stories on this podcast to more and more people all while sending meals to those in need!!

Welcome back to Environmental Professionals Radio, Connecting the Environmental Professionals Community Through Conversation, with your hosts Laura Thorne and Nic Frederick!On today's episode, we talk with Stacey Gold, an office administrator with Arcadis. Stacey is the office Diversity, Equity & Inclusion Community Local Chair and the ARCADIS North America, DE&I Steering Channel Community Workstream Lead and Committee Member. She is a committee member of the Office Interview DE&I Bar Raiser Optimizer and was also the recipient of the Arcadis Peoples First Award 2020!  Read her full bio below.Help us continue to create great content! If you'd like to sponsor a future episode hit the support podcast button or visit www.environmentalprofessionalsradio.com/sponsor-formShowtimes:1:08 - NAEP Member Shoutouts1:15 - Nic & Laura review podcast feedback so far8:51 - Interview with Stacey starts15:53 - Celebrating Martin Luther King, Jr. 22:38 - Determining and maintaining goals for DEI28:33 - Stacey and cooking!Please be sure to ✔️subscribe, ⭐rate and ✍review.This podcast is produced by the National Association of Environmental Professions (NAEP). Check out all the NAEP has to offer at NAEP.org.Connect with Stacey Gold athttps://www.linkedin.com/in/stacey-gold-a0bb982a/Guest's full bio:Stacey has been with Arcadis for 10 years in Office Administration. She is the Local Office Purchaser (LOP) Coordinator, New Hire Onboarding Coordinator, Notary and Finance Assistant, keeping track of the office yearly budget, as it relates to project billable and office overhead and reviews AP Invoices and prepares Unit Billing Invoices. Stacey supports the office, clients, and is the main contact for vendors. Stacey prepares client proposals, bidding packages and client reporting. She coordinates office meetings and travel plans for staff. She is the Wheels Fleet Vehicle Toll and FedEx Bulk Mapping Coordinator. This year Stacey was placed on a special COVID-19 PPE and PSI requests as a PPE Coordinator. She is the office Diversity, Equity & Inclusion Community Local Chair and the ARCADIS North America, DE&I Steering Channel Community Workstream Lead and Committee Member. She is also a committee member of the Office Interview DE&I Bar Raiser Optimizer. Stacey was the recipient of the Arcadis Peoples First Award 2020. Outside of work, Stacey enjoys vacationing with her family and reading great and best seller novels.  Music CreditsIntro: Givin Me Eyes by Grace MesaOutro: Never Ending Soul Groove by Mattijs MullerSupport the show (https://www.environmentalprofessionalsradio.com/sponsor-form)

Host Andrew Simon and co-host Angely Mercado talk climate under the incoming administration. Then, we hear from James Beard award-winning Chef Edouardo Jordan about sustainable foods and diversity in the culinary industry. And stay tuned for cooking tips for the upcoming Thanksgiving holiday. Further reading / eating:Chef Jordan on Twitter and InstagramHis restaurants:Junebaby (Be sure to check out Junebaby's Encyclopedia)SalareLucindaAngely Mercado on Twitter and InstagramGrist: "Is the lonely astronaut in Bad Bunny's latest music video thinking about lost love or a lost climate?"Grist: "Here's what it will take for Biden and Harris to deliver on environmental justice"Temperature Check is a podcast from Grist, produced in collaboration with Reasonable Volume. Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

For those lucky enough to live near Buttermilk Kitchen, a fabulous brunch is just a moment away. As for the rest of us, there's Welcome to Buttermilk Kitchen by Suzanne Vizethann.  Exploring the world through food is one of the best ways to explore various cultures. No matter where you live - if you ever wanted to try delicious southern cooking, you will most certainly want to add this cookbook to your collection. It is well thought out and easy to use, full of mouth-watering photographs and detailed recipes! We received this cookbook back in February, and life has been absolutely, unpredictably crazy since then. When I initially spoke with Suzanne to record this interview, I had planned to visit her restaurant while my daughter Shawna was competing in a Taekwondo tournament in the area. Unfortunately, I fell incredibly ill - I tested negative for the flu; however, my doctor insisted, due to my symptoms, I had some strain of the flu. It was terrible, and I still haven't fully recovered from the coughing. My husband ended up taking off work to take my daughter to the tournament; therefore, I did not have the opportunity to visit the restaurant. Sad that I missed out on visiting the restaurant and watching my daughter win two gold, one silver, and one bronze medal! Eating at Buttermilk Kitchen is still on my bucket list for "things to do when the craziness ends."  Put visiting Buttermilk Kitchen on your bucket list! Do you have a bucket list for when life returns to normal? If you don't, why not start writing down all the things you want to do once things settle down again, because it will, and you want to be ready! You could even start a Pinterest Board for your Bucket List - - here's mine that I started a long time ago. The day after my husband and daughter returned from the tournament, she came down with a fever. Within hours she too was experiencing the illness that I had been battling. Because of our back-to-back illnesses, we were "in quarantine" for two weeks before everyone else began sheltering at home. Our home test kitchen Due to our extended time indoors, we were able to whip up lots of recipes in this cookbook. Many of the recipes contained in the cookbook contain what I consider everyday kitchen staples for the average home cook: flour, milk, butter, potatoes, and such. There's a section that will teach you how to make any type of egg - scrambled, poached, fried, etc. Poached eggs, hashbrown fritters, bacon My eleven-year-old daughter made these hashbrown fritters, and then I did the frying. They turned out quite lovely; my boys made them disappear within minutes. Suzanne put together an extensive section all about what to stock in your pantry and how to source it locally - just the way she does in her restaurant. So, if you aren't sure what types of foods to stock in your kitchen, she's got your back! With Welcome to Buttermilk Kitchen, we dive what I consider to be the best of southern cooking! If you've always wanted to master a perfect biscuit, pancake, waffle, grits, or sawmill gravy, you'll want to add this cookbook to your collection. This cookbook will have you cranking out delightful meals your friends will rave about for days. Your family will be begging you to make more Cobbler Biscuit French Toast and Johnny Cakes with liquid gold. Welcome to Buttermilk Kitchen joins the trend toward healthier comfort food, balancing traditional dishes that use the very best seasonal ingredients, and creative recipes incorporating new spices and flavor combinations. Many of the dishes work for lunch or dinner, as well as breakfast or brunch. It is a cookbook that home cooks will find they can use every day of the week, any time of the day or night. ~ Goodreads Recipes we want you to try: Coffee Rub Alabama Ranch O.G. Buttermilk Biscuit Caramelized-Banana Oatmeal Vegan Banana BreadGranola Hashbrown Fritters Salty Dog Mimosa Delicious, Budget-Friendly,