Podcasts about spice market

Kim and Tamara recently visited Istanbul, Türkiye for the first time to attend the SATW (Society of American Travel Writers) Annual Conference. In this episode, they share their insights and tips for others planning a trip to Istanbul including where to stay, top sights to visit, safety, and other travel tips. Show Highlights: Turkish Airlines has a lot of direct flights from the USA (including Boston and Seattle) Turkish Airlines business class varies depending on what plane you are on and you need to be strategic about choosing your seat It takes about an hour to get from the airport to the city center and there is a lot of traffic in Istanbul. Tamara used Welcome Pickups and Kim used Sun Transfers for private transfers, which were both affordable and possibly cheaper than taxis. It is best to stay in the Sultanahmet neighborhood for first time visitors near the main attraction, Kim also stayed in the Galata Tower area but it is very hilly and hard to access for cabs. Tamara stayed at the Hagia Sofia Mansions Hotel (a Curio Collection by Hilton Hotel) and Kim stayed at the White House boutique hotel. They also stayed at the Conrad Hilton during the convention but wouldn't recommend that area unless you are about to get on or off a cruise. You can ask Google Maps for an accessible route to avoid hills. Kim and Tamara really enjoyed taking a small group tour of the Blue Mosque and Hagia Sofia. You can do it on your own but the guide takes care of getting the tickets and plan it so you don't need to figure out what time the mosques are open for visitors. You need to cover your hair when you enter a mosque and take off your shoes so it is helpful to wear slip off shoes and socks. In the Hagia Sofia, visitors can only go to the second level and look down at the main prayer area. You can also see the gold mosaics and Christian imagery from when it was a church. The Basilica Cistern is also nearby and it is very popular with very long lines. We would recommend that you buy skip the line tickets online in advance. Tamara took a guided tour but it was hard to stay together in the crowd and you need to use a listening device to hear the guide. The Sulimaniye Mosque, near the Spice Market, is also well worth a visit for its gorgeous architecture. It is equal or even better than the Blue Mosque. The Rustem Pasha Mosque is also beautiful, but smaller. The Spice Market, also known at the Egyptian Market, has tons of shops selling tea and spices. Just beware that they sell via the kilo and that is a huge amount so you need to request a much smaller amount unless you want to spend an arm and a leg. The sales guys are very good at upselling and aggressive about engaging you to get you into the shop. They also offer free samples. See Tamara's tips on visiting to Istanbul as a solo female traveler: https://yourtimetofly.com/istanbul-solo-female-travel/ The Grand Bazaar is largely gold jewelry and knock off designer goods with just a few more authentic shops with Turkish linens or carpets. Make sure you try simit in the morning, baklava, Turkish Delight, and Turkish coffee and tea. There are some shops or tours that include someone who "reads" your tea leaves or coffee grounds. Turkish cuisine is very beef and lamb centric. A braised beef and eggplant is a popular dish. Let the restaurant bring different types of mezze, as many of these are delicious and things you might not have tried if you picked yourself. Gozleme is a flatbread topped with cheese or cheese and spinach. Credit cards are widely used but you should bring cash (or get cash from an ATM) for taxis and you will be able to spend less if you pay in cash when you go shopping. Be prepared to tip. Make sure the taxi starts the meter and know ahead of time about how much it should cost. And if you use Uber, don't let them tell you that they don't pay via the app. The tram is an easy way to get around and there is a kiosk to purchase tickets with an English option.

Jack-o-lanterns won't be the only things lighting up porches this evening. It is also Diwali, an annual festival of lights, so you will see diyas, or candles, through some windows as well.  Prapti Bamaniya stopped by The Spice Market in Fredericton to see how people have been preparing. 

Fluent Fiction - Hindi: Diwali Mysteries: The Hidden Legacy of Jaipur's Spice Market Find the full episode transcript, vocabulary words, and more:fluentfiction.org/diwali-mysteries-the-hidden-legacy-of-jaipurs-spice-market Story Transcript:Hi: जयपुर की पुरानी मसाला मंडी में हल्की ठंडक थी।En: There was a slight chill in the old spice market of Jaipur.Hi: दीवाली की आहट थी, बाजार रंग-बिरंगी रोशनी और फूलों की मालाओं से सजे हुए थे।En: The hint of Diwali was in the air, the market adorned with colorful lights and garlands of flowers.Hi: हर जगह लोगों की भीड़ थी।En: Crowds of people were everywhere.Hi: बाजार में हर्षोल्लास का माहौल था।En: The market was filled with an atmosphere of joy and celebration.Hi: यहाँ के मसालों की खुशबू हवा में तैर रही थी।En: The aroma of spices like elaichi, kesar, and laung wafted through the air, as if bearing witness to history.Hi: इलायची, केसर, और लौंग की सुगंध मानो इतिहास की गवाही दे रही थी।En: Rahul was busy at his family's spice shop.Hi: राहुल अपने परिवार की मसाला दुकान पर व्यस्त था।En: During Diwali, lines of customers were forming.Hi: दीवाली के मौके पर ग्राहकों की लाइन लगी हुई थी।En: Rahul constantly thought about expanding his business, but he also had a passion for knowing old things and history.Hi: राहुल हमेशा अपने व्यापार को बढ़ाने की सोचता रहता था, लेकिन उसके मन में पुरानी चीजों और इतिहास को जानने का जुनून भी था।En: One day, a mysterious parcel arrived at his shop.Hi: एक दिन उसकी दुकान पर एक रहस्यमयी पार्सल आया।En: Inside the box was an ancient pendant.Hi: डिब्बे में एक प्राचीन पेंडेंट था।En: The pendant was engraved with some strange symbols.Hi: पेंडेंट पर कुछ अजीबोगरीब प्रतीक अंकित थे।En: Rahul was filled with curiosity.Hi: राहुल का मन जिज्ञासा से भर उठा।En: What connection could this pendant have with his family?Hi: इस पेंडेंट का उसके परिवार से क्या संबंध हो सकता है?En: What could its value be?Hi: इसकी कीमत क्या होगी?En: Meanwhile, his childhood friend Anaya arrived in Jaipur.Hi: इसी बीच उसकी बचपन की दोस्त अनाया जयपुर पहुंची।En: Anaya always loved adventure and was skilled at solving puzzles.Hi: अनाया हमेशा रोमांच पसंद करती थी और पहेलियों को सुलझाने में माहिर थी।En: When she visited Rahul during the Diwali holidays, she saw the pendant.Hi: दीवाली की छुट्टियों में जब वह राहुल से मिलने आई, तो उसने पेंडेंट देखा।En: They both decided to find out more about it.Hi: दोनों ने मिलकर उसे जानने की ठानी।En: However, there was a problem.Hi: लेकिन समस्या यह थी कि दीवाली की बिक्री के कारण दुकान में बहुत भीड़ थी।En: Due to the Diwali sales, the shop was very crowded.Hi: राहुल को ज्यादा समय नहीं मिलता था।En: Rahul didn't have much time.Hi: अंत में उसने तय किया कि वह कुछ समय के लिए दुकान बंद करेगा और इस रहस्य पर ध्यान देगा।En: Finally, he decided that he would close the shop for some time to focus on the mystery.Hi: अनाया के साथ उसने उस पर अंकित प्रतीकों को समझने की कोशिश की।En: Together with Anaya, he tried to understand the symbols engraved on it.Hi: इन प्रतीकों को सुलझाने में कुछ समय लगा।En: It took some time to unravel these symbols.Hi: सभी संकेत उन्हें बाजार की पुरानी इमारत की ओर ले गए।En: All the clues led them to an old building in the market.Hi: वहाँ पर उन्हें एक छिपी हुई चैम्बर मिली।En: There, they found a hidden chamber.Hi: उस कमरे में प्राचीन दस्तावेज थे, जिनमें लिखा था कि पेंडेंट का संबंध एक प्रसिद्ध मसाला व्यापार परिवार से था।En: Inside that room were ancient documents, which stated that the pendant was related to a famous spice trading family.Hi: राहुल और अनाया ने समझा कि पेंडेंट केवल आर्थिक रूप से कीमती नहीं था, बल्कि उसका ऐतिहासिक महत्व भी था।En: Rahul and Anaya realized that the pendant was not only valuable economically but also had historical significance.Hi: राहुल ने सोच लिया कि इस दीवाली, वह अपने दुकान पर एक विशेष प्रदर्शनी लगाएगा, जिसमें इस कहानी को सभी के साथ साझा करेगा।En: Rahul decided that this Diwali, he would set up a special exhibition at his shop to share this story with everyone.Hi: इस अनुभव से राहुल को अपने सांस्कृतिक विरासत और इतिहास का महत्व और अधिक समझ आया।En: Through this experience, Rahul gained a deeper understanding of the importance of his cultural heritage and history.Hi: उसे यह एहसास हुआ कि उसका मसाला व्यापार केवल व्यवसाय नहीं, बल्कि एक बड़ी कहानी का हिस्सा है।En: He realized that his spice business was not just a trade, but a part of a larger story.Hi: दीवाली की रात, राहुल की दुकान खुशी और गर्व से भरी हुई थी।En: On the night of Diwali, Rahul's shop was filled with joy and pride.Hi: उसने सभी को उस पेंडेंट की कहानी सुनाई और दीवाली की रोशनी में सिर्फ चमकते दियों की नहीं, बल्कि इतिहास की भी झलक मिली।En: He narrated the story of the pendant to everyone, and in the light of Diwali, there was a glimpse not only of the glowing lamps but of history as well. Vocabulary Words:slight: हल्कीchill: ठंडकadorned: सजेaroma: खुशबूwafted: तैर रही थीmysterious: रहस्यमयीparcel: पार्सलancient: प्राचीनpendant: पेंडेंटengraved: अंकितcuriosity: जिज्ञासाconnection: संबंधsignificance: महत्वchildhood: बचपनadventure: रोमांचskilled: माहिरsolve: सुलझानेsymbols: प्रतीकcrowded: भीड़unravel: सुलझानेclues: संकेतhidden: छिपीchamber: चैम्बरdocuments: दस्तावेजtrading: व्यापारexhibition: प्रदर्शनीheritage: विरासतcultural: सांस्कृतिकnarrated: सुनाईglimpse: झलक

Step into the vibrant tapestry of Marrakech, where the scents of spices and the bustle of markets beckon you to explore. Weave through narrow alleys adorned with intricate patterns and vibrant colors, immersing yourself in the rich culture of Morocco. Explore its maze of stalls and carefully inspect an array of handcrafted goods, each telling a story of tradition and artistry. The soothing practice of Sitali Pranayama breathing relaxes you as the sun sets over terracotta rooftops, guiding you into a tranquil night's sleep. For more from OpenMind, follow us on Instagram @openmindstudios Learn more about your ad choices. Visit megaphone.fm/adchoices

"A walk through the Spice Market and the surrounding area in Pointe-à-Pitre, Guadeloupe.  It's 11 a.m. on September 7, 2019." Recorded by Azadeh Nilchiani.

Today is JG day, and we are thrilled! Jean-Georges Vongerichten is the man behind his eponymous Midtown restaurant as well as some of the most influential dining in the canon of American gastronomy: Spice Market, JoJo, 66, Vong, Matsugen, the Tin Building. When JG stopped by the studio on Monday,, we didn't have a detailed plan for our talk. We wanted to go back in time, mostly, but also to talk about how the guy stays fresh when operating restaurants in over 16 countries. We discuss the drive to earn back a third Michelin star at the flagship, and where he likes to dine out for inspiration. We also talk about how JG travels, creates signature dishes, and remains one of the strongest voices in food—without doing much press at all. Plus, we talk about Wendy's. What a joy it was having Jean-Georges in the studio, and we hope you enjoy the conversation.Also on the show, Aliza and Matt talk about three things they are feeling right now, including Sri Lankan milk tea from Kola Goodies, Westholme Australian Wagyu, and Potluck gochujang. Plus, Manischewitz debuts a new look, and don't sleep on Raisinets. Lastly, Koreaworld NYC events are coming up! April 23 at Rizzoli Bookstore, with an April 24 launch party at Seoul Salon. In Los Angeles, May 3 at the Butcher, the Baker, the Cappuccino Maker. Check out the full Koreaworld world tour schedule. 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 JEAN-GEORGES VONGERICHTEN: The Fifth Season [NY Mag]Jean-Georges Celebrates 50 years of Culinary Excellence [Today]Can Dried Fruit Get a Facelift? [TASTE]

The worldwide spice trade has a volume of some $130 billion. Demand for ever more exotic spices is rising. Estimates suggest that the spice industry will grow by 37% this year over last year. We visit a spice trader in Hamburg.

Hong Thaimee is a chef, entrepreneur, and philanthropist who has served as a global ambassador for Thai cuisine and culture for nearly a decade and the owner of Thaimee Love, a thai restaurant in NYC. In this episode, we dive deeper into her story and her journey of making it NYC as a chef. Other topics include: Why Hong moved to NYC from Thailand to pursue her dream: opening up about the struggles and challenges throughout her journey  Her love for Thai culture and serving people and how she incorporates that as a chef How she picks herself back up after burnout and experiencing lows in her business  The power of resilience and belief in "if there's a will there's a way" Being a student of life Story about unfortunate experience in her restaurant: customers and disrespect Advice on cooking during the holidays: keeping it simple and respecting yourself first Feel free to leave a positive review on Apple Podcasts and Spotify if you enjoyed this episode and be sure to share this with a friend! You can also email any questions or feedback to thecityconfessions@gmail.com ABOUT HONG THAIMEE:  Originally from Chiang Mai, Thailand, Hong Thaimee is a chef, entrepreneur, and philanthropist who has served as a global ambassador for Thai cuisine and culture for nearly a decade. After successful careers as both a model and business executive in Bangkok, Hong felt drawn to pursue a more personally meaningful path. Armed with drive, a Master's Degree in business, but little professional kitchen experience, Hong set off for New York City with the goal of sharing her love for Thai food with the world. She used her tenacity to secure cooking jobs at Jean-Georges Vongerichten's acclaimed Spice Market and Perry Street restaurants, where she spent several years mastering classic technique. Hong went on to open Thaimee Box and Thaimee Magic, fast-casual concepts serving her signature style of Thai cooking. In the Fall of 2020, Hong debuted her latest venture, Thaimee Love.  After a successful pop-up restaurant to trial the concept, her permanent new restaurant, Thaimee Love opened in October 2021, in New York's W Houston Street, specializing in “Baan Baan” cuisine, replicating the comforting, home-style Northern Thai dishes. https://www.hongthaimee.com/ https://www.instagram.com/hongthaimee/ --- Support this podcast: https://anchor.fm/thecityconfessions/support

„SO MUSSTE ICH DAS GANZE SELBER IN DIE HAND NEHMEN“. Das ist Anne Lemcke. IMMER. Ein Zitat, das eigentlich alles auf den Punkt bringt, was diese Frau ausmacht: Geile Uschis machen! Reden, träumen, “was wäre wenn”-fragen, das kann doch jede(r). Aber nur eine echte Power-Uschi nimmt die Dinge in die Hand und denkt sich “Einfach machen!”. Anne Lemcke ist ein echtes Paradebeispiel für diese Uschi-Eigenschaften. Sie und ihr Mann Stefan haben sichere Jobs aufgegeben, um in einem eigentlich völlig übersättigten Markt - dem Gewürzmarkt - ein eigenes Unternehmen zu gründen. Eigentlich total Harakiri. Nebenbei übrigens noch zwei kleine Kinder. Aber die beiden haben das sowas von gerockt. Ihr Unternehmen ANKERKRAUT ist mittlerweile unfassbar erfolgreich. Im Sommer 2020 ist eine internationale Investoren-Gruppe bei ihnen mit einer zweistelligen Millionensumme eingestiegen, denn ANKERKRAUT will nun auch den internationalen Spice-Market erobern. Annes Familien-Unternehmen ist nicht nur unglaublich erfolgreich - sondern auch unglaublich sympathisch. Man spürt die positive vibes überall - in der Kommunikation, auf der Website, auf Social Media. Man spürt, sie und ihr Mann lieben einfach, was sie da tun. Es ist eben eine echte Herzensangelegenheit. Und genau darum geht es nun in Annes Vortrag. Denn was brauchen wir WIRKLICH, wenn wir etwas GROSSARTIGES auf die Beine stellen wollen? Brauchen wir Excel-Kenntnisse? Oder vielleicht doch etwas ganz anderes? Mehr: www.geile-uschi.com

On today's episode of All in the Industry®, Shari Bayer's guest is Diana Tandia, Chef & Owner of Berber Street Food, an African café in NYC’s West Village featuring Afro-fusion cuisine. Diana, who is from Mauritania, Africa, learned with her family that quality of food is an essential for living. She moved to NYC in 2001, and began working as a server in high end restaurants, including Daniel, Per Se, and Brasserie Rulhmann, while attending college; and then went on to study at the French Culinary Institute in 2006, where she developed her own unique style and flair. Diana gained more experience in kitchens, including Daniel, Spice Market, Mandarin Oriental, and Gramercy Tavern. Her culinary philosophy and passion reflects the growing trend toward a healthier and down-to-earth lifestyle. Today's show also features Shari's PR tip to believe in yourself; Speed Round; and Solo Dining experience at Dhamaka at the Essex Market in NYC. Plus, for Industry News, Shari chats with special guest, Lee Brian Schrager, Founder & Director of the Food Network & Cooking Channel South Beach Wine & Food Festival Presented by Capital One, taking place May 20-23 in South Beach. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®.  REMINDER: We have new All in the Industry® merch available, including All in the Industry hats & totes, and H.O.S.T. notebooks & pens. Through May 31, 2021, 100% of the proceeds from our hat sales (less shipping/handling) will be donated to the Independent Restaurant Coalition (IRC) to help with their continued efforts to #saverestaurants. Go to allintheindustry.com/merch to get your AITI swag today! #allintheindustry #allindustry #sharibayer #dianatandia #berberstreetfood #leeschrager #sobewff #foodandwinefestival #podcast #foodradio #hrnImage courtesy of Diana Tandia.Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.   

Join Dan, Adam, and Mark this week as they head to the Spice Market. This Wheat Ale gets an Indian-inspired infusion of spice via the addition of Chai Spice. Notes of Cinnamon, Clove, Ginger, Cardamom, and Nutmeg shine through and lend this easy drinking beer a uniquely warming character. We also answer a question from a listener wondering if we experience the same woes of cleaning up messes in the brewery that he experiences in his own homebrewing.

D and L Coffee Service Inc. presents the #1 listed “Food Radio show Philadelphia” and #1 listed “Food Radio show South Jersey”, Small Bites with Donato Marino and Derek Timm of Bluejeanfood.com on Wildfire Radio returns this Sunday, January 26th with an AWESOME lineup. Best-selling author and creator of the popular blog Instant Loss, Brittany Williams InstantLoss.com Community is back with new book INSTANT LOSS: Eat Real, Lose Weight: How I Lost 125 Pounds— from Houghton Mifflin Harcourt and it Includes 100+ Recipes. She has appeared on Today Show, has been featured in Good Housekeeping and People. Brittany Williams has taken the weight loss world by storm with her best-selling Instant Loss Cookbook. After reaching a peak weight of 260 pounds and spending a lifetime struggling with obesity, yo-yo dieting, autoimmune diseases, and chronic fatigue, Brittany changed her relationship with food and lost an astonishing 125 pounds in a year through diet alone. She cut processed and takeout foods from her diet and eliminated gluten, most grains, and sugar, all without sacrificing the flavors of the foods she loved, and quickly grew legions of fans as she shared her meal plans on InstantLoss.com. Armed with a collection of 125 all-new delicious recipes for the Instant Pot, air fryer, and more, Brittany's latest book shows how to make this a sustainable lifestyle with kid and family-friendly meals—from Strawberry Shortcake Oatmeal to Cowboy Chili to Easy 2-Minute Pork Chops. Members of her growing community have reported losing 50 and even 100 pounds themselves, and this cookbook will help others achieve similar success with simple, delicious meals, nearly all ready in 30 minutes or less. Then we are thrilled to welcome in studio Tim Lu the co-owner of Glu Hospitality Group who runs the incredibly hip and popular Philadelphia, Pennsylvania destinations Vesper Dayclub, Vesper Center City, and Germantown Garden. Tim will talk about Glu Hospitality Group's upcoming Leda & The Swan a hideaway for couples, close friends, and the adventurous lone wolf where there will be artistic entertainment and menu offerings to guide guests through an ever-evolving story as well chat about AÑEJO coming soon at The Piazza in NoLibs Northern Liberties Neighbors Association - NLNA area. We also have on former international model and now Pastry Chef Clarice Lam who has worked in and led kitchens at The chocolate room, Bouchon Bakery, and Spice Market before launching her own online oven-to-door bakery, The Baking Bean. She will share how she has become so successful in multiple industries, but also will share that her path to success had its obstacles. Looking for something to eat, well as the saying goes we have an APP for that. As on the show will be SMangano Steve Mangano who designed CurEat to be an app where only positive recommendations of independent restaurants could be shared, which is one of the reasons why it has been a hit with so many restaurant owners and chefs. He specifically designed the app's features in such a way as to minimize the toxicity that permeates so many reviews, and to be truer to the way people recommend restaurants to their friends in real life. In fact, many of the top users of the app are independent restaurant owners. Last, but certainly not least, HE'S BACK! We get an update from Glenn Gross of Fat Jack's BBQ to talk about what he has been up to and the recent Grand Opening of his restaurant in Williamstown, New Jersey on the Black Horse Pike next to RUSH Fitness and ALL PRO Baseball and Softball Academy. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized for Blog Eating in SJ, John Howard Fusco for his news of the week and please remember that John's book “A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc” from Arcadia Publishing The History Press is available, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist, appeared on Season 17 of FOX Hell's Kitchen #AllStars, as well named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week, and a joke of the week from legendary joke teller Jackie "The Joke Man" Martling of The Howard Stern Show fame and his autobiography “The Joke Man: Bow to Stern” from Post Hill Press is available for purchase on Amazon.com. Also catch Jackie at The Newtown Theatre The Comedy Shoppe at 8pm on February 1st. You can get tickets at jjcomedy.com and be sure to get them before they sellout. D & L Coffee Services Inc. and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, iHeartRadio, Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, Indie Philly Radio, Player FM, iTunes, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world. D and L Coffee Service Inc. has an expert staff of highly qualified, certified, and experienced office, technical, and sales personnel. D & L Coffee Services are able to provide your business, home, or special event the absolute best from the beans they sell, vendors they work with, Italian delicacies available for delivery, catering on-site for any sized affair, hands-on barista training, equipment available for purchase, and maintenance/repair services for your espresso and coffee machines. You can stop by their warehouse at 7000 HOLSTEIN AVE, SUITE 3, Philadelphia, PA 19153 during business hours or call the office at 215-365-5521 for an appointment, consultation, or any questions. #FoodRadioShowPhiladelphia #FoodRadioShowSouthJersey

After more than 10 years as an international model, Chef Clarice Lam stepped off the runway and into New York City’s best kitchens donning chef’s whites. Using her access to the world’s hotspots as a stepping-stone, she pursued her education at Le Cordon Bleu in Italy and The French Culinary Institute in New York. Her travels through food and fashion capitals like Paris, London, New York City, and Los Angeles inspire her baking to this day. With experience at Thomas Keller’s Bouchon Bakery and Jean-Georges Vongerichten’s Spice Market, she honed the skills to thrive in her second career. In 2012, Clarice launched The Baking Bean, an oven-to-door bakery specializing in all-natural desserts and confections based in Brooklyn, NY.  Focusing on seasonality and using only the highest-quality ingredients from around the world, Chef Lam provides one-of-a-kind pastries and desserts, including Giant S’mores, Samoan Caramel Popcorn, Salted Caramel Rice Krispy Brownies, Strawberry Nutella Cookies, and much more.  With original and pure flavor combinations that The New York Times calls “high-quality and handsome,” The Baking Bean can be found year-round in local pop-up markets and in various NYC restaurants, museums, and stores. In this episode, you’ll discover: How Clarice nurtured her love of pastry while working as an international model The accident that threatened to derail her baking career How she overcame adversity by sheer determination and grit Building a foundation for her second career at Le Cordon Bleu and the French Culinary Institute Honing her skills at top restaurants and bakeries Working as Head Chef at The Chocolate Room in Brooklyn How Clarice made the gradual transition from part-time entrepreneur to a full-time business owner And lots more! This episode is sponsored by: Savencia Cheese USA: Creator of the revolutionary new Smithfield Pourable Cream Cheese. Created for chefs, by chefs, the pourable cream cheese eliminates the need to heat, bring to room temperature or paddle and is made with all-natural ingredients, no additives or fillers and whips beautifully to save you time. It’s time to rethink cream cheese. Find out more at: https://savenciafoodserviceusa.com/foodservice/domestic-foodservice/pourable-cream-cheese.html  

After skipping out on the bill at Pastis, Ed and the Jewish JFK make their way over to Spice Market. Both of them are trouble waiting for a place to happen… And then they meet me.

Jon Gray, the CEO of the Bronx-based food collective Ghetto Gastro, describes himself as a “dishwasher.” It’s a cheeky description, but there is a kind of truth to it. After all, his cohort at the firm includes chefs of very high caliber: Malcolm Livingston II (formerly of René Redzepi’s Noma in Copenhagen and, before that, Wylie Dufresne’s WD-50 in New York), Pierre Serrao (formerly of Cracco in Milan), and Lester Walker (formerly of Jean-Georges Vongerichten’s Spice Market in New York). Though Gray himself does cook, his role at Ghetto Gastro is not necessarily in the kitchen, at least certainly not primarily. The high-flying but still refreshingly down-to-earth smooth-talker is, instead, its marketing mastermind, linking the group up with the worlds of art, architecture, design, and fashion—worlds he’s deeply immersed himself in for more than a decade. Since its founding in 2012, Ghetto Gastro has grown into a cultural force, literally and figuratively cooking up projects that verge on performance art for clients including Apple, Bank of America, Cartier, and Instagram. In this episode of Time Sensitive, the 33-year-old Gray shares the story of how, in the face of a jail sentence at age 20, he turned his life around—and how, after a stint in fashion, he found a calling in combining food with art and design.

Mission + Market Executive Chef Ian Winslade talks about his culinary inspiration, how he made his way to Atlanta and what's in store for the Mission + Market Spring Menu! Web: www.missionandmarket.com About Chef: Chef Ian Winslade has forged his culinary path at some of the most critically acclaimed restaurants in the country, and has been a mainstay in Atlanta's dining scene for over two decades. Winslade, who came to the United States from Great Britain at age 22, began his career at New York's Le Bernardin, widely recognized as one of the world's finest restaurants. Winslade worked his way from the bakery to the kitchen as a sous chef under Eric Ripert, until he was recruited out west by a former Le Bernardin chef to open Opus, a French seafood concept, in Santa Monica. While Winslade says the first fifteen years of his training and career were almost entirely French, it was during his time in California when he began to immerse himself in multicultural cuisine and experiment with the abundance of fresh regional produce on offer at local farmers markets. “I always try to bring flavor and depth to everything I do,” he says. Winslade made his way to the South in 1994 to work for restaurateur Tom Catherall, as Atlanta was evolving its culinary scene and preparing for the global spotlight of the 1996 Olympics. From there, Winslade worked in the kitchens of some of Atlanta's most recognized institutions, including Bluepointe, Spice Market and Market by Jean-Georges Vongerichten, and most recently Murphy's, the Virginia-Highland bistro where he served as executive chef for six years and Paces & Vine. With Mission + Market, Winslade is excited to bridge the classical training of his early career with the global influences and produce-driven culinary approach he experienced in his time on the west coast. Chef Ian Winslade has forged his culinary path at some of the most critically acclaimed restaurants in the country, and has been a mainstay in Atlanta's dining scene for over two decades. Winslade, who came to the United States from Great Britain at age 22, began his career at New York's Le Bernardin, widely recognized as one of the world's finest restaurants. Winslade worked his way from the bakery to the kitchen as a sous chef under Eric Ripert, until he was recruited out west by a former Le Bernardin chef to open Opus, a French seafood concept, in Santa Monica. While Winslade says the first fifteen years of his training and career were almost entirely French, it was during his time in California when he began to immerse himself in multicultural cuisine and experiment with the abundance of fresh regional produce on offer at local farmers markets. “I always try to bring flavor and depth to everything I do,” he says. Winslade made his way to the South in 1994 to work for restaurateur Tom Catherall, as Atlanta was evolving its culinary scene and preparing for the global spotlight of the 1996 Olympics. From there, Winslade worked in the kitchens of some of Atlanta's most recognized institutions, including Bluepointe, Spice Market and Market by Jean-Georges Vongerichten, and most recently Murphy's, the Virginia-Highland bistro where he served as executive chef for six years and Paces & Vine. With Mission + Market, Winslade is excited to bridge the classical training of his early career with the global influences and produce-driven culinary approach he experienced in his time on the west coast. About the show: ► Website: http://www.ashsaidit.com ► For $50 off Green Chef visit https://www.greenchef.us/ashsaidit Music Courtesy of Bensound.com ► For $5 in ride credit, download the Lyft app using my referral link: https://www.lyft.com/ici/ASH584216 ► Visit http://www.pinnertest.com and use Promo Code: ashsaidit ► Want the ‘coldest' water? https://thecoldestwater.com/?ref=ashleybrown12 ► Become A Podcast Legend: http://ashsaidit.podcastersmastery.zaxaa.com/s/6543767021305 ► Review Us: https://itunes.apple.com/us/podcast/ash-said-it/id1144197789 ► SUBSCRIBE HERE: http://www.youtube.com/c/AshSaidItSuwanee ► Instagram: https://www.instagram.com/1loveash ► Facebook: https://www.facebook.com/ashsaidit ► Twitter: https://twitter.com/1loveAsh ► Google Plus: https://plus.google.com/u/0/+AshSaidItMedia ► Blog: http://www.ashsaidit.com/blog ► Pinterest: https://www.pinterest.com/1LoveAsh/ ► Newsletter: http://ashsaidit.us11.list-manage1.com/subscribe?u=2a2ca3b799467f125b53863c8&id=a6f43cd472 #atlanta #ashsaidit #ashsaidthat #ashblogsit #ashsaidit® Ash Brown is a gifted American producer, blogger, speaker, media personality and event emcee. The blog on AshSaidit.com showcases exclusive event invites, product reviews and so much more. Her motivational podcast "Ash Said It Daily" is available on major media platforms such as iTunes, iHeart Radio & Google Play. This program has over half a million streams worldwide. She uses these mediums to motivate & encourage her audience in the most powerful way. She keeps it real!

Mission + Market Executive Chef Ian Winslade talks about his culinary inspiration, how he made his way to Atlanta and what's in store for the Mission + Market Spring Menu! Web: www.missionandmarket.com About Chef: Chef Ian Winslade has forged his culinary path at some of the most critically acclaimed restaurants in the country, and has been a mainstay in Atlanta's dining scene for over two decades. Winslade, who came to the United States from Great Britain at age 22, began his career at New York's Le Bernardin, widely recognized as one of the world's finest restaurants. Winslade worked his way from the bakery to the kitchen as a sous chef under Eric Ripert, until he was recruited out west by a former Le Bernardin chef to open Opus, a French seafood concept, in Santa Monica. While Winslade says the first fifteen years of his training and career were almost entirely French, it was during his time in California when he began to immerse himself in multicultural cuisine and experiment with the abundance of fresh regional produce on offer at local farmers markets. “I always try to bring flavor and depth to everything I do,” he says. Winslade made his way to the South in 1994 to work for restaurateur Tom Catherall, as Atlanta was evolving its culinary scene and preparing for the global spotlight of the 1996 Olympics. From there, Winslade worked in the kitchens of some of Atlanta's most recognized institutions, including Bluepointe, Spice Market and Market by Jean-Georges Vongerichten, and most recently Murphy's, the Virginia-Highland bistro where he served as executive chef for six years and Paces & Vine. With Mission + Market, Winslade is excited to bridge the classical training of his early career with the global influences and produce-driven culinary approach he experienced in his time on the west coast. Chef Ian Winslade has forged his culinary path at some of the most critically acclaimed restaurants in the country, and has been a mainstay in Atlanta's dining scene for over two decades. Winslade, who came to the United States from Great Britain at age 22, began his career at New York's Le Bernardin, widely recognized as one of the world's finest restaurants. Winslade worked his way from the bakery to the kitchen as a sous chef under Eric Ripert, until he was recruited out west by a former Le Bernardin chef to open Opus, a French seafood concept, in Santa Monica. While Winslade says the first fifteen years of his training and career were almost entirely French, it was during his time in California when he began to immerse himself in multicultural cuisine and experiment with the abundance of fresh regional produce on offer at local farmers markets. “I always try to bring flavor and depth to everything I do,” he says. Winslade made his way to the South in 1994 to work for restaurateur Tom Catherall, as Atlanta was evolving its culinary scene and preparing for the global spotlight of the 1996 Olympics. From there, Winslade worked in the kitchens of some of Atlanta's most recognized institutions, including Bluepointe, Spice Market and Market by Jean-Georges Vongerichten, and most recently Murphy's, the Virginia-Highland bistro where he served as executive chef for six years and Paces & Vine. With Mission + Market, Winslade is excited to bridge the classical training of his early career with the global influences and produce-driven culinary approach he experienced in his time on the west coast. About the show: ► Website: http://www.ashsaidit.com ► For $50 off Green Chef visit https://www.greenchef.us/ashsaidit Music Courtesy of Bensound.com ► For $5 in ride credit, download the Lyft app using my referral link: https://www.lyft.com/ici/ASH584216 ► Visit http://www.pinnertest.com and use Promo Code: ashsaidit ► Want the ‘coldest' water? https://thecoldestwater.com/?ref=ashleybrown12 ► Become A Podcast Legend: http://ashsaidit.podcastersmastery.zaxaa.com/s/6543767021305 ► Review Us: https://itunes.apple.com/us/podcast/ash-said-it/id1144197789 ► SUBSCRIBE HERE: http://www.youtube.com/c/AshSaidItSuwanee ► Instagram: https://www.instagram.com/1loveash ► Facebook: https://www.facebook.com/ashsaidit ► Twitter: https://twitter.com/1loveAsh ► Google Plus: https://plus.google.com/u/0/+AshSaidItMedia ► Blog: http://www.ashsaidit.com/blog ► Pinterest: https://www.pinterest.com/1LoveAsh/ ► Newsletter: http://ashsaidit.us11.list-manage1.com/subscribe?u=2a2ca3b799467f125b53863c8&id=a6f43cd472 #atlanta #ashsaidit #ashsaidthat #ashblogsit #ashsaidit® Ash Brown is a gifted American producer, blogger, speaker, media personality and event emcee. The blog on AshSaidit.com showcases exclusive event invites, product reviews and so much more. Her motivational podcast "Ash Said It Daily" is available on major media platforms such as iTunes, iHeart Radio & Google Play. This program has over half a million streams worldwide. She uses these mediums to motivate & encourage her audience in the most powerful way. She keeps it real!

After studying architecture at UC-Berkeley, Pichet Ong eventually made it to New York and worked as a chef with Jean-Georges Vongerichten from 1998 to 2004, cooking at the restaurant 66 (shout out to Sex and the City) and Spice Market, located in the then up-and-coming meatpacking district. Soon Ong established himself as one of the city’s most innovative pastry minds, weaving the flavors of Southeast Asia into classic French desserts. He also low-key popularized the salt-and-caramel flavor pairing that is now ubiquitous. We discuss it all in this lively conversation.Also on the show, Anna talks Austrian food with Markus Glocker, executive chef at Augustine and chef-owner of Bâtard. They talk about intricate Viennese pastries and messy, comforting spaetzle.

A former model and corporate executive, driven to introspection after a natural disaster, resolves to move from her native Thailand to New York City and become a chef. That’s the improbable, and improbably successful, journey of Chef Hong Thaimee, who now presides over a number of Thai restaurants in New York City, with dreams of conquering the world “one pad Thai at a time.” Hong shares her story with Andrew, painting us a verbal picture of her Chiang Mai childhood, first days in New York City, education at Jean-Georges Vongerichten’s Spice Market restaurant, and adventures as an entrepreneur in a strange land. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast

As partner of the unique wine supplier R Squared Selections, Ryan Mills-Knapp knows the ins and out of sourcing especially hard to find bottles of wine. This week, Ryan returns to In The Drink to talk about the fascinating world of rare wines. Ryan’s career began in 2004 when he moved to New York City to pursue his interest in the wine and spirits industry. At his first job as a server at Amuse, he helped the wine director assemble the wine list. The restaurant also hosted American Sommelier Association classes in the space, so he was able to further his knowledge of wine. He moved on to become the beverage director at chef Waldy Malouf’s Beacon Restaurant where he curated the wine selection, and was put in charge of the liquor and beer programs. At Beacon, he began his real wine education, learning about producers, vintages and styles. In 2006, he was hired as beverage manager at Jean-George Vongerichten’s Spice Market and oversaw the cocktail, beer and wine lists, before joining Drew Nieporent’s Myriad Restaurant Group as head sommelier at Corton and Tribeca Grill. Throughout his years in the restaurant industry, he met members of the Craft restaurant family. These relationships led him to join the team at Colicchio & Sons as beverage director in 2012. In the Drink is powered by Simplecast

Knitting Segments   Show Ready Knits I finished by #BigBadBergAlong project, On the Spice Market by Melanie Berg.  I mentioned how valuable my Knit Companion App was in making this pattern. I don't knit without it!            I also mentioned a new to me item, Block 'N Roll. Look out for a review in a future episode.  Knits in Rehearsal   Currently working on my 2nd (or 3rd) pair of Los Monos Locos Socks by Jennifer O'Sullivan   Vanilla Socks      Auditioning Knits V Neck Boxy by Joji Locatelli   Knitting News, Notes and Events   PalKal 2016 Updates   Thank you so much to all of the sponsors and participants. I am so happy to have had so much excitement around this KAL!   If you haven't yet, please check out episode 60 where all of the winners were announced. I need to hear from all winners by December 1, 2016, or I will have to redraw for some of the prizes!   In addition, I have opened up a new thread for a giveaway of one Sock Ruler, as the winner had already purchased one and would like for it to go to someone who really wants one! Please enter that thread if you are interested!      Big Bad Berg Along   We have officially reached the end of this fantastic Knit A Long.      I was lucky enough to be joined by some of my favorite podcasters in knitting as many Melanie Berg patterns as we can!  In a Sknit  The Prairie Girls Knit and Spin Down Cellar Studio Podcast Commuter Knitter Knitting Butterflies The Knitmore Girls   We are so fortunate to have worked with some fabulous Indie Dyers for this KAL: Sun Valley Fibers     Lollipop Yarns   One Twisted Tree     Prizes: One lucky participant will win a 30$ gift certificate to Sun Valley Fibers!   One lucky participant will win this 2 color shawl kit from Lollipop Yarns!       Knitter's Journal Giveaway I reviewed The Knitter's Journal  by Jane Klein on Episode 61.  If you would like to win a copy of this for your collection, please check out the Ravelry group and enter to win one! This contest will stay open until December 1, 2016. You must be a member of the group to win, one entry per person.     Knitting Talk Back I talk about some gift knitting for this holiday season! I would love to see your suggestions for quick and easy gift knits!   Here are the patterns I mentioned: Hats Barley by Tin Cat Knits   Star Crossed Slouchy Beret by Natalie Larson   Strib Hab by Kelly Williams   Cowls Botanical Cowl by Megan Goodacre   Elphaba Cowl by Blue Dog Workshop   Cozies Adjustable Coffee Mug Wrap by Danido Crafty   Beer Sweater Cozy by Rebecca Shepler   Zymology Beer Cozy by Lyndsey VanSomeren   House/Home Mason Jar Covers by Jenn Sheelen of the Jenn Sheelen podcast. Fairie's Firelight Heart's Aflame Pixie Petals Dream Whisperer       Other CozyPad: An Ipad Cover by Danna Rachel   CozyFire: A Kindle Fire Cover by Danna Rachel   Owl Kindle Cozy by Hannahmade Patterns     Non-Knitting Segments   What a Crock Crockpot Enchilada Quinoa   Love it or Leave it Love: Reunited and it Feels so GOOOOOOD. I recently spent some time with an old friend.   Leave: I have picked up some unhealthy habits in the last few weeks.   Other News and Notes   Books   I am currently reading Silent in the Sanctuary by Deanna Raybourne.    I finished reading and listening to a couple of things:   A Bone to Pick by Charlaine Harris   Good as Gone by Amy Gentry

Knitting Segments Show Ready Knits Sockhead Hat by Kelly McClure     Knits in Rehearsal Currently working on my 2nd (or 3rd) pair of Los Monos Locos Socks by Jennifer O'Sullivan   Vanilla Socks    On the Spice Market by Melanie Berg for the #bigbadbergalong   Knitting News, Notes and Events Join me as I discuss the highlights of my trip to Rhinebeck and enjoy the photos! Such a wonderful trip and I hope to repeat it again in the future!   The Vendors I mentioned:    Indie Untangled:  Voolenvine Yarns Backyard Fiberworks White Birch Fiber Arts   Rhinebeck: O Wool Into the Whirled Katrinkles Neighborhood Fiber Company I mentioned the pattern I have in mind for my NFC yarn, Harley.   Here are some pics from the weekend!     Next planned Knitting Events: Zombie Knitpocalypse in June 2017   PalKal 2016 Updates   Thank you so much to all of the sponsors and participants. I am so happy to have had so much excitement around this KAL!   If you haven't yet, please check out episode 60 where all of the winners were announced. I need to hear from all winners by December 1, 2016, or I will have to redraw for some of the prizes!   In addition, I have opened up a new thread for a giveaway of one Sock Ruler, as the winner had already purchased one and would like for it to go to someone who really wants one! Please enter that thread if you are interested!      Big Bad Berg Along Join me and some of my very favorite podcasters in knitting as many Melanie Berg patterns as we can!    We will joined by: In a Sknit  The Prairie Girls Knit and Spin Down Cellar Studio Podcast Commuter Knitter Knitting Butterflies The Knitmore Girls   We are working with some fabulous Indie Dyers for this KAL: Sun Valley Fibers There will be Free Shipping in the US for kits and special pricing on the kits that they are making up just for this KAL. You can get the same kit as I am getting or as one of the other podcasters. More information is coming, but look for a special link "Big Bad Berg-Along" on their website. Use the code BigBadBergAlong at checkout.     Lollipop Yarns Joan dyed up some special Duet and Trio kits especially for Ashbury or Quicksilver patterns. She will be offering Free Shipping if you use the code BigBadBergAlong at checkout. She will be having a few more updates as she gets the yarn available, so check out her group on Ravelry and her website for specific details.   One Twisted Tree Danie will be offering a couple of different fall themed kits for the KAL. Check out the website for more information.   Prizes: One lucky participant will win a 30$ gift certificate to Sun Valley Fibers!   One lucky participant will win this 2 color shawl kit from Lollipop Yarns!       Knitter's Journal Giveaway I reviewed The Knitter's Journal  by Jane Klein on Episode 61.  If you would like to win a copy of this for your collection, please check out the Ravelry group and enter to win one! This contest will stay open until December 1, 2016. You must be a member of the group to win, one entry per person.   Non-Knitting Segments   Meatless Monday Quinoa Stuffed Bell Peppers   Love it or Leave it Love: The Out on the Linai Podcast, all about the Golden Girls   Leave: Daylight Savings Time   Other News and Notes In case you missed it: I RAN A MARATHON!!   Listen up for a brief recap of my marathon experience.           Books   On this episode I talked only about books I have finished recently.   Today Will Be Different by Maria Semple   Real Murders by Charlaine Harris   The Nest by Cynthia D'Aprix Sweeney   The Trespasser by Tana French   Commonwealth by Ann Patchett   Other Updates Life has slowed down considerably since my marathon. I am enjoying the time with friends and family, and of course, the extra knitting time!   Hopefully this means the podcast will be back on a more regular schedule!        

    Knitting Segments Knits in Rehearsal Currently working on my 2nd (or 3rd) pair of Los Monos Locos Socks by Jennifer O'Sullivan   Vanilla Socks    On the Spice Market by Melanie Berg for the #bigbadbergalong   Knitting News, Notes and Events   The PalKal2016 is officially over! I am so proud that we had 663 entries this year. Thanks so much to all of the participants. If you entered, make sure you listen to see if you are a lucky winner! If you are a winner, please email me!    Producing Sponsors    Sock Ruler Fiber to Fabric Magic Bijou Basin Ranch Media Peruana Designs Alana Dakos from Never Not Knitting  Infinite Twist Knitter's Pride Fix a Stitch Eucalan Della Q Ancient Arts Fibre Thanks so much to our Cameo Sponsors who offered prizes!  Ancient Threads Farm Etsy Shop and Website/Podcast  Ann of the Carolina Fiber Girls  Brenda Castiel Designs Daniela Richardson from A Coffee Fueled Life  Janis Ficker of the Carolina Fiber Girls C.C. Almon from the Geeky Girls Knit Podcast Jennifer Lassonde of the Down Cellar Studio Podcast Knitting Daddy Greg of the Unraveling Podcast Mary of the Kino Knits Podcast Kristine Beeson of the Yarnings Podcast Paula of the Knitting Pipeline Podcast Sarah Shoo of Cultivate and Create Podcast Susie White of the Prairie Girls Knit and Spin Podcast Ashley of Twist Fiber Studio and the Twisted Stitcher Podcast Zombody Knits  Julia from the Whole Lotta Craft Podcast Angela from the Revelations of a Delusional Knitter Podcast Steph from the Happy Buffalo Boutique Amy from the Stockinette Zombies Podcast Anne from Wooly Wonka Fiber Claire from New Hampshire Knits Jan Hamby of the Twinset Designs Podcast        These folks are our Featured Performers and really made the PalKal happen by offering great discounts!  Ashley of Twist Fiber Studio and the Twisted Stitcher Podcast Brenda Castiel Designs Daniela Richardson from the Coffee Fueled Life Podcast Knitting Daddy Greg of the Unraveling Podcast Jennifer Lassonde of the Down Cellar Studio Podcast   Mary of the Kino Knits Podcast Lynda from Ancient Threads Farm and Podcast Sarah Shoo of Cultivate and Create Podcast Susie White of the Prairie Girls Knit and Spin Podcast Paula of the Knitting Pipeline Podcast Ann of the Carolina Fiber Girls  Lisa of Zombody Knits  Kristine Beeson of the Yarnings Podcast C.C. Almon from the Geeky Girls Knit Podcast Kristi from the In a Sknit Video Podcast Janis Ficker/ of the Carolina Fiber Girls Twinset Jan from the Twinset Designs Podcast Julia from the Whole Lotta Craft Podcast Angela from Revelations of a Dellusional Knitter Podcast Stephanie from Happy Buffalo Boutique Anne from Wooly Wonka Fiber and podcast  Twinset Ellen from the Twinset Designs Podcast Claire of New Hampshire Knits   Our next Knit Along! The Big Bad BergAlong Join myself and some of my very favorite podcasters in knitting as many Melanie Berg patterns as we can!    We will joined by: In a Sknit  The Prairie Girls Knit and Spin Down Cellar Studio Podcast Commuter Knitter Knitting Butterflies The Knitmore Girls   We are working with some fabulous Indie Dyers for this KAL: Sun Valley Fibers There will be Free Shipping in the US for kits and special pricing on the kits that they are making up just for this KAL. You can get the same kit as I am getting or as one of the other podcasters. More information is coming, but look for a special link "Big Bad Berg-Along" on their website. Use the code BigBadBergAlong at checkout.     Lollipop Yarns Joan is dyeing up some special Duet and Trio kits especially for Ashbury or Quicksilver patterns. She will be offering Free Shipping if you use the code BigBadBergAlong at checkout. She will be having a few more updates as she gets the yarn available, so check out her group on Ravelry and her website for specific details.   One Twisted Tree Danie will be offering a couple of different fall themed kits for the KAL. Check out the website for more information.     Rhinebeck is October 15th and 16th, 2016. Let me know if you plan on attending!   Knitting Talkback: Festival Prep I talk about my preparations for any fiber festival, and if you have any suggestions for festival prep and especially for Rhinebeck, please share them on the episode thread.    I mentioned the booties I am ordering which can be found at the Walking Company, I ended up ordering them from Zappos.    Here are the bags I mentioned: Kavu Bag (not the exact one I have)   Pumpkin Pouch    Non-Knitting Segments   Under Pressure   Pressure Cooker Beef Barbacoa   Love it or Leave it Love: Modcloth   Leave: My hoarse, raspy new school year voice.    Other News and Notes Running Updates I ran my longest distance EVER 2 weeks ago: 22 Miles. My marathon is now just a month away!   Books I finished reading and/or listening to:    Crowned and Dangerous by Rhys Bowen   Still Life by Louise Penny    The Curious Charms of Arthur Pepper  by Phaedra Patrick           Currently Reading:  The Deepest Waters by Dan Walsh    A Man Called Ove by Fredrik Backman

It's been a long time in the making, and after five years at Spice Market doing various sets, I felt it was about time I posted a chilled out 'pre-party' lounge mix that I enjoy playing early on a Saturday evening. This podcast is perfect for Sunday afternoon chill out sessions...with funky basslines, sweet chords and airy pads, these are my 'lounge sounds'

Growing up on the coast of Maine, Ryan Mills-Knapp worked in restaurants during summers in high school and college during the busy tourist season. Through these summer jobs, he became passionate about food and wine, which eventually led him to his current position as beverage director of Colicchio & Sons. In 2004, after spending the summer in Maine working in restaurants, he moved to New York City to pursue his interest in the wine and spirits industry. His first job in Manhattan was as a server at Amuse, an American restaurant in Chelsea, where he helped the wine director assemble the wine list. The restaurant also hosted American Sommelier Association classes in the space, so he was able to further his knowledge of wine. He moved on to become the beverage director at chef Waldy Malouf’s Beacon Restaurant where he curated the wine selection, and was put in charge of the liquor and beer programs. At Beacon, he began his real wine education, learning about producers, vintages and styles. In 2006, he was hired as beverage manager at Jean-George Vongerichten’s Spice Market and oversaw the cocktail, beer and wine lists, before joining Drew Nieporent’s Myriad Restaurant Group as head sommelier at Corton and Tribecca Grill. Throughout his years in the restaurant industry, he met members of the Craft restaurant family. These relationships led him to join the team at Colicchio & Sons as beverage director in 2012. At the restaurant, he aspires to create a diverse and approachable wine list with selections at every price point that will appeal to both aficionados and novice wine drinkers alike. His interest in aged wines is reflected on the list as well. Mills-Knapp has traveled to more than 20 wine regions exploring the diversity of wine growing around the world. Recent trips have included Tokaji in Hungary, Greek Macedonia and Southern Styria in Austria. This program has been sponsored by Heritage Foods USA. “When you’re young and you’re really excited about something, you feel like you need to educate everybody about it.” [11:00] —Ryan Mills-Knapp on In The Drink

This month's travel podcast takes us to London, England. We will visit Spitalfield's Market, Brick Lane, the Sunday Upmarket and the VA Children's Museum, before going to some of London's best restaurants including Jamie Oliver's Fifteen, Gordon Ramsey's Plane Food, Spice Market and Bocca di Luppo and finally enjoy our stay at Starwood's new W Leicester Square.