Podcast appearances and mentions of Tanya Holland

Michele chats with with chef, cookbook author, and TV personality Tanya Holland—best known for her beloved Oakland restaurant, Brown Sugar Kitchen. Tanya reflects on the gourmet supper club her parents hosted, her unexpected role as a U.S. Culinary Diplomat (yes, that's a real job!), and why hospitality—not just food—is her true passion. Plus, she takes us behind the scenes of her world-famous cornmeal waffles! Hosted on Acast. See acast.com/privacy for more information.

Live from Cherry Bombe's first-ever Jubilee Wine Country at the Solage Napa Valley resort this past October: Jen Pelka, founder of Une Femme Wines. Jen talks all about setting goals and taking your dreams to the next level – in her case, outer space!Then, host Kerry Diamond is joined by Tanya Holland on stage at Jubilee Wine Country. Tanya is a chef, restaurateur, author, and culinary ambassador. The duo talks about her love of California, exciting international endeavors, and her amazing career. Thank you to Kerrygold, San Pellegrino, California Grown, California Walnuts, and California Prunes for supporting Jubilee Wine Country. For Jubilee 2025 tickets, click here. Visit cherrybombe.com for subscriptions and show transcripts. More on Jen: Instagram, Une Femme WinesMore on Tanya: Instagram, websiteMore on Kerry: Instagram

Maybe 15 to 20 percent of your members have a neurodiverse condition - anything from dyslexia to color blindness - and, surprise, that means they will face big challenges everytime they log into a mobile banking app because that technology just isn't designed with such conditions in mind.  Enter Mahalo with its Thoughtful Banking mobile app which features a neurodiversity module. Mahalo elaborated on what this means: “Among the platform's new features are left and right-hand use modes, font color options for those with Dyslexia or visual impairments, and the ability to disable animations for individuals affected by Epilepsy.”On the show today to talk about neurodiversity and mobile banking are Denny Howell of Mahalo Banking and Tanya Holland of Park View Federal Credit Union, a $366 million institution in Virginia.It's a provocative discussion and it leaves one wondering: why haven't a lot more credit unions jumped aboard this neurodiversity issue?But understand this: the show is about a bigger issue which is how a credit union and a technology provider can collaborate to help solve a problem that impacts a lot of members and still wind up friends.  Listen up.Like what you are hearing? Find out how you can help sponsor this podcast here. Very affordable sponsorship packages are available. Email rjmcgarvey@gmail.com  And like this podcast on whatever service you use to stream it. That matters.  Find out more about CU2.0 and the digital transformation of credit unions here. It's a journey every credit union needs to take. Pronto

Michelle loves all things French, and dreams of making the perfect Beef Bourguignon at home. But there's a slight issue: her husband has an intolerance to garlic and onions, the bedrocks of French flavor. Chris enlists the help of Chef Tanya Holland to teach Michelle how to develop deep umami flavors without alliums. The Recipes:- Tanya's Chicken Fricassee- Beef and Bacon Stew- Red Wine and Soy-Braised Short Ribs- Tuna Niçoise Salad- Pissaladière- Coq au VinFor more French cooking techniques, Chef Tanya recommends:- La Varenne Pratique- Lulu's Provençal Table

Well, hello there! It's been a minute. The Salt + Spine team has been busy taking some much-needed rest—and, of course, planning for an inspiring year ahead. What's in store? Amazing podcast episodes, naturally, and all the typical goods: exclusive recipes, cookbook giveaways, and behind-the-spine content you won't find anywhere else. But there's more brewing. Big stuff! I can't spill all the beans yet—but stay tuned for a cookbook lover's dream, coming this summer. Woo!I hope your 2024 is off to an excellent start. Can you believe we're already six weeks in? I blinked and it's Valentine's Day. And now, I'm so thrilled to be back with all of you to launch our 14th season (!!!) of Salt + Spine.By the way… It's a new season of Salt + Spine, and if you love what we do, we would be so grateful if you shared the word! Click below to share this episode with a friend who might want to #TalkCookbooks with us, too.Before we get to this episode…

Hi! I'm Olivia Bria, but my friends call me Liv— and you can too! This week on the podcast I interviewed Tanya Holland. We met in San Antonio, Texas back in October and if you don't have it yet, you'll have to snag a copy of her latest cookbook named, California Soul. Tanya Holland has appeared on Top Chef, Food Network's the Melting Pot, Selena + Chef, and was the host of Tanya's Kitchen Table. She was also the owner of the esteemed restaurant Brown Sugar Kitchen in Oakland, California, where the City of Oakland declared June 5, 2012 as Tanya Holland Day for her culinary work in the community. We talked diversity in food television, dove deep into traveling, and about her work in soul food.Make sure to follow the podcast on Instagram or check me out on TikTok. Follow Tanya's cooking adventures on Instagram or her website.Recording by Riverside.fmMusic by Music_Unlimited from Pixabay

How to shock a badass woman chef In our fourth episode, Nancy talks about winning the James Beard Award for Best Pastry Chef in 1991, and how aghast the presenter, French chef and cookbook author Madeleine Kamman, was that an upstart from California had beat out two famous men with French and Swiss training. The predicted winner was the legendary Albert Kumin, the original pastry chef of The Four Seasons who went on to work in Jimmy Carter's White House kitchen and founded the now-closed International Pastry Arts Center in in Elmsford, N.Y.“He is one of the only people I know who can labor relentlessly in the kitchen, covering the work of three, while remaining totally calm, good-humored and friendly,” Jacques Pépin once told Nation's Restaurant News about Kumin, who died in 2016 at the age of 94.Happily the other nominee is still with us. At the time, Jacques Torres was working at Le Cirque where he was famous for, among other things, his miniature edible stove. The youngest person to ever become a Meilleur Ouvrier de France, Torres was Dean of Pastry at The Culinary Institute for 30 years. Today he runs his own chocolate empire. As for Madeleine Kamman … she was a complete badass. She was an outspoken chef, a champion of women and a legendary teacher. Paul Bocuse once called her restaurants “the best in America,” and she was the author of many books, the most notable being “When French Women Cook.” Laurie keeps a copy of “The New Making of a Cook,” the 1997 revision of Kamman's first cookbook, on her shelf of encyclopedic cookbooks between Shirley Corriher's “CookWise” and Marion Cunningham's “The Fannie Farmer Cookbook,” with Julia Child's “The Way to Cook” a respectful few books away since it's likely neither of them would have liked to be beside each other. Kamman had a famous rivalry with Julia Child. She pointed out that Julia was neither French nor a chef, but simply an American cooking teacher. Madeleine, on the other hand, was a trained chef with a successful restaurant who also wrote cookbooks and had a television show. “I am not for comparing people, any more than you can compare Picasso to anyone,” she opined with typical modestly. A few years ago Mayukh Sen wrote this article about her in the New Yorker. What we like best about Madeleine? In 1990, she told the L.A. Times writer Rose Dosti that the next generation of great chefs would be American rather than French, and would consist of a 50-50 ratio of women and men. The 50-50 ratio hasn't quite worked out yet, but Nancy's win the following year at the James Beard Awards showed that the change Madeleine predicted was already underway. That 1991 ceremony, by the way, was the first time the James Beard Awards as we know them were presented. Nancy had to remind Ruth that she had written about the ceremony — and about Kamman's reaction to Nancy's win — in the L.A. Times, not to mention at least one chef's complaint about a young Wolfgang Puck winning Outstanding Chef of the Year. Here's an excerpt:“Like every awards ceremony, this one had its moments of controversy. Madeleine Kamman, who was sitting in the front row, shuddered visibly when Nancy Silverton was awarded the prize for best pastry chef over Albert Kumin, the dean of American pastry. ‘Albert Kumin changed pastry in this country,' Larry Forgione of New York's An American Place, said later. ‘His achievement should have been recognized. And if Chef of the Year was for career achievement,' he went on, ‘why wasn't Andre Soltner (the legendary chef/owner of Lutece) nominated?' The answer seems to be that … the Beard Awards are centered on the food revolution that has swept America. … So it should come as no surprise that Chef of the Year went to America's highest-profile young chef, Wolfgang Puck.”It was actually a call Ruth received from New York Times reporter Julia Moskin that got our conversation started about the James Beard Awards. She asked if Ruth would comment on the organization after chef Timothy Hontzas of Johnny's Restaurant in Homewood, Alabama, was disqualified as a best chef in the South nominee following an allegation that he habitually yelled at his staff and customers. (Hontzas told The Times that the incidents “were not as severe as the accusers described.” He also said that none of the incidents rose to the level of an ethics violation.) The disqualification, an action taken without consulting all of the restaurant awards committee members — who oversee the annual nominee selections on a volunteer basis — led one committee member and a separate judge to resign in protest.Ruth declined the request for comment by Moskin, who teamed with Brett Anderson for an extensive story on the messy process of trying to make the James Beard Awards more equitable and diverse. The article opened with the organization's investigation into an anonymous complaint about Kentucky-raised chef Sam Fore, whose TukTuk pop-up draws on her Sri Lankan family roots. Fore, who was surprised to discover that her social media posts advocating for victims of domestic violence were the subject of the investigation, said the process was “an interrogation.” Ultimately, she was able to remain a nominee in the Best Chef: Southeast category, although the award went to Terry Koval of The Deer and the Dove in Decatur, Georgia.It's not the first time the organization has come under scrutiny. In 2005, the president of the James Beard Foundation, Leonard F. Pickell was convicted of stealing more than fifty thousand dollars from the foundation. He was sentenced to one to three years and served about 9 months. He passed away two years later. At this year's awards ceremony in June, the restaurant awards committee chair Tanya Holland — who is also an acclaimed cookbook author and chef of the late great Brown Sugar Kitchen in Oakland (fantastic cornmeal waffles) — said from the podium that New Orleans legend Leah Chase once gave her some advice that seemed to apply to the stresses the organization is undergoing as it tries to find the best way to ensure the awards are fair and equitable: “‘Be prepared to get a lot of criticism in this industry, and work with it; you will make mistakes. The important thing is where your heart is and how you move on.' The universe knows I've made numerous mistakes.”L.A. Times journalist Stephanie Breijo, reporting on the ceremony, wrote that Holland told the audience “she has become comfortable being uncomfortable, adding that she is motivated to make the industry better. The efforts of the foundation have made a difference in the diversity of the awards' nominees and winners, she said, and should be commended.“We're learning as we go,” Holland said. “It's not always smooth, but that doesn't mean we're not on the right path.”Three Ingredients is a reader-supported publication. To receive posts with bonus material, including recipes, restaurant recommendations and podcast conversations that didn't fit into the main show, consider becoming a paid subscriber.The endangered 20th-century restaurantWe move from the Beard Awards and a discussion about the mental stress and physical toll restaurant work entails, to an exploration of what makes a 21st century restaurant and how in many parts of the country 20th century restaurants such as diners are closing at an alarming rate. Laurie talks about the closing in May of Los Angeles' Nickel Diner, which wasn't technically a 20th century restaurant (it opened in 2008) but had a 20th century soul. Laurie wrote about her last meal at the Nickel, run by Monica May and Kristen Trattner, for the L.A. Times Tasting Notes newsletter. The table was loaded with scrambles, biscuits, homemade pop tarts and of course a maple bacon doughnut, plus marmalade made from blood oranges grown by the artist Ed Ruscha. Here's an excerpt of the story:All around us customers are giving hugs to May and Trattner as well as Nickel Diner's servers, many of whom have worked at the Main Street spot for years and have become familiar faces. The customers also hug each other because it's a kind of reunion for many who are part of the L.A. tribe in love with the diner and the tattooed punk-rock aesthetic that came with the place.“We're a 20th century restaurant,” May tells us by way of explanation of why she and Trattner think it's the right time to close. Would they have stayed open if they had gotten one of their grants renewed to feed their neighbors living in the surrounding SROs or if inflation hadn't raised their operating costs or if the pandemic hadn't happened? Maybe.But they also feel a change in the city. A few blocks away Suehiro Cafe, another 20th century restaurant that has been on Little Tokyo's 1st Street for decades and may be the closest thing we have to a “Midnight Diner,” is being forced to move to a new location on Main Street, not far from the Nickel Diner. What difference will a move make? When I walked by the space Suehiro will inhabit later this summer I saw a now-hiring sign and noticed that one of the new jobs listed is “barista.”Old-school Suehiro doesn't have a barista. Apparently, 21st century Suehiro will have barista-made drinks. If it helps the place stick around for a few more decades, I won't mind, as long as they still serve the okonomi plate with broiled mackerel and cold tofu. Because as Zen monk and teacher Shunryu Suzuki once told writer David Chadwick after he asked the master to summarize Buddhism “in a nutshell,” the answer came down to two words: “Everything changes.” Thank you for reading Three Ingredients. This post is public so feel free to share it.Eating off the cartFinally, we talk about the safety of food carts. In 1995, when Ruth wrote an article for the New York Times about how much she loved street food, she included this interesting detail: “If the idea of eating at food carts frightens you, consider this. Fredric D. Winters, a spokesman for the New York City Health Department, said that of the 1,600 cases of food poisoning reported by doctors in the last three years, only 8 were said to be from food vendors. Only one case actually proved to be food poisoning, and even that case could not definitely be tied to a cart.”You can read the entire article here. And in our bonus “Ingredients” post for paying subscribers, we'll share Ruth's recipe for a homemade version of the classic New York food cart dish, curry chicken and rice. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit threeingredients.substack.com/subscribe

Thanksgiving is almost upon us, so it's time to get cooking! First, we ask chef Tanya Holland to share some fun, fresh ideas for the big meal. Tanya is the author of three cookbooks, including most recently the gorgeous ‘California Soul.' You can find the recipes for her stuffed sweet potatoes and brussels sprouts salad at our website! Since one of the best parts of Thanksgiving is the leftovers, we also talk to Tamar Adler about her cookbook ‘The Everlasting Meal Cookbook: Leftovers A to Z.' ]]>

Hi there. First today: We're remembering beloved photographer Aubrie Pick, who tragically passed away last week after a battle with cancer. Aubrie's work was stunning and personal, and she was a visionary creative force in the Bay Area. Elana Kadvany writes in the San Francisco Chronicle: Pick's images — vibrant and charismatic, like the photographer herself, collaborators said — have left an indelible mark on the national food scene, and particularly in the Bay Area. Pick photographed numerous high-profile cookbooks, from celebrity chef Chrissy Teigen's “Cravings” and Bay Area chef Tanya Holland's “California Soul” to Andrea Nguyen's “Vietnamese Food Any Day.” Her photos were featured on the covers of Bon Appetit and Food & Wine magazines. She captured Chez Panisse owner Alice Waters in her Berkeley backyard, and caught the light falling just so across a set restaurant table. There is an ongoing GoFundMe to support Aubrie's husband Erik and 2-year-old daughter Romy here.

On this episode of The Black Wine Guy Experience, my guest is Chef Tanya Holland a renowned culinary expert who has made a name for herself in the food industry. Born and raised in a diverse community, Chef Tanya grew up experiencing a unique blend of cultures and economic classes. Her passion for food began at a young age. After majoring in Russian literature at UVA, she found her way into the world of hospitality. Chef Tanya gained valuable experience working in restaurants and catering companies before establishing her own business. We explore the journey of a woman who defied expectations and charted her course in the culinary world. Along the way, we hear stories of working with renowned chefs, forging her path, and always prioritizing professional development. Join us as we delve into the culinary experiences that shaped her life, her love for trying new things, and how she continues to pursue her passion.Today, she is known for her innovative recipes, which blend traditional African-American cuisine with modern flavors and techniques. Her culinary expertise has earned her numerous accolades, including top honors from industry organizations and media outlets. Chef Tanya also advocates for diversity in the culinary industry and empowers young chefs from underrepresented communities.A massive Thank You to Chef Tanya Holland!Click the link to purchase a signed copy of her latest book California Soul!For more information about Chef Tanya, subscribe to her newsletter here: https://www.tanyaholland.com/Follow Chef Tanya on IGThis episode in-studio wines: 2022 Where's Linus? Sauvignon Blanc____________________________________________________________Until next time, cheers to the mavericks, philosophers, deep thinkers, and wine drinkers! Subscribe and give The Black Wine Guy Experience a five-star review on whichever platform you listen to.For insider info from MJ and exclusive content from the show, sign up at Blackwineguy.comFollow MJ @blackwineguy Hosted on Acast. See acast.com/privacy for more information.

Chef Tanya Holland is with us this week to talk about her journey to becoming Executive Chef and Owner of the internationally renowned and beloved Brown Sugar Kitchen restaurant, in Oakland, California. She is acclaimed for her inventive take on modern soul food, as well as comfort classics. Her newest book, Tanya Holland's California Soul, features recipes influenced by the historical migration of African American families, including Tanya's own, using key ingredients, techniques, and traditions that African Americans brought with them as they left the South for California, creating a beloved version of soul food. In addition to 80 delicious and comforting recipes, there are stories about fifteen contemporary Black Californian food artisans whose work helps define California soul food today.   She is also the author of The Brown Sugar Kitchen Cookbook and New Soul Cooking. Holland competed on the 15th season of Top Chef on Bravo, was the host and soul food expert on Food Network's Melting Pot, she appears on the new HBO Max show Selena + Chef featuring Selena Gomez, and is the host of “Tanya's Kitchen Table” on OWN: Oprah Winfrey Network. She is a member of the Board of Trustees, a frequent contributing writer and chef at the James Beard Foundation, and Brown Sugar Kitchen (Oakland, CA) has received multiple Michelin Bib Gourmand awards. She is an in-demand public speaker and lecturer who frequently leads the conversation on inclusion and equity in the hospitality industry. Holland leads a critically acclaimed podcast “Tanya's Table” produced by MuddHouse Media, interviewing many celebrity guests in Season One such as Questlove, Samin Nosrat, Alice Waters, Danny Meyer, Jesse Tyler Ferguson, Bassem Youssef, and Carla Hall. Season Two of “Tanya's Table” features special guests Ayesha Curry, Danny Glover, Bonnie Raitt, Phil Rosenthal, Lars Ulrich, Lizz Wright, Ericka Huggins, Jonny Moseley, and others. Holland has served as the president of the prestigious Les Dames d'Escoffier San Francisco chapter. The City of Oakland declared June 5th, 2012, as Tanya Holland Day for her "Significant Role in Creating Community and Establishing Oakland as a Culinary Center". Holland holds a Bachelor of Arts in Russian Language and Literature from the University of Virginia, as well as a Grande Diplôme from La Varenne Ecole de Cuisine in Burgundy, France.   TANYA'S LINKS: Website: https://www.tanyaholland.com Tanya Holland's California Soul: https://a.co/d/2eeWLik The Brown Sugar Kitchen Cookbook: https://a.co/d/7obR3TG Newsletter: https://tanyaholland.substack.com/p/welcome-to-tanyas-kitchen-bulletin Podcast: https://podcasts.apple.com/us/podcast/tanyas-table-podcast/id1524657839 Tanya's Kitchen Table on OWN: https://www.oprah.com/app/tanyas-kitchen-table.html LinkedIn: https://www.linkedin.com/in/tanya-holland-a95a283/ Instagram: https://www.instagram.com/mstanyaholland/   Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women.   SHOW LINKS Website: https://womenbeyond.podbean.com Join our Facebook group: https://www.facebook.com/groups/WomenBeyond/ Follow our Facebook page: https://www.facebook.com/WomenBeyond/ Instagram: https://www.instagram.com/womenbeyondacertainage/ Episode archive: https://womenbeyond.podbean.com Email us: WomenBeyond@icloud.com Denise Vivaldo is the host of WBACA. Her info lives here: https://denisevivaldogroup.com/ More of Denise's info is here: https://denisevivaldo.com Cindie Flannigan is the producer WBACA. Her info lives here: https://linktr.ee/cindieflannigan Denise and Cindie's books: https://www.amazon.com/Denise-Vivaldo/e/B001K8QNRA%3Fref=dbs_a_mng_rwt_scns_share

In this encore episode that originally aired in July, 2020. Kellogg's Ready To Eat Cereal General Manager, Doug VanDeVelde and Brown Sugar Kitchen Executive Chef Tanya Holland share their insights on food insecurity and the difficult early days of the pandemic. Both Kellogg's and Chef Holland were driven to help feed people in need. VanDeVelde says that Kellogg's felt an obligation to help feed the nation. We are so grateful for our friends at Kellogg's and the unbelievable support they've shown us the past 10 years. From now through May 9th, Kelloggs is donating $5 to our No Kid Hungry Campaign with each Kellogg's breakfast for all promotion receipts uploaded up to a maximum donation of $250,000. Go to breakfast for all.com for more details.How can big consumer brands help make the world a better place? Brown Sugar Kitchen Executive Chef Tanya Holland and Kellogg Ready to Eat Cereal General Manager Doug VanDeVelde share their insights on food insecurity, giving back to the community and the effects of COVID-19. “When the COVID pandemic first started, there was a certain sense of obligation in our company to help secure the food supply… There was a feeling that we had an obligation to help feed the nation,” recounts VanDeVelde. “I'm making an effort to thank everyone who comes in and supports us because it's a choice they make and a risk they take. Probably 7 times out of 10, they respond, ‘Thank you for what you do for the community,'” says Holland. “As I started to go through my career at Kellogg's, it became more and more clear to me that brands need to have a purpose and need to be able to do good in the world,” says VanDeVelde, who recently helped No Kid Hungry raise $700K. “This country has so much bounty, it's just shameful if we can't do the basics of seeing that children are fed,” says Holland about her work as a No Kid Hungry ambassador. “What a difference it makes in the performance and attendance of the kids.” Listen to these important voices of two people who continue to impact their communities.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Tanya Holland recalls her family's migration and how settling in California influenced her own brand of soul food. Asma Khan runs the only professional Indian kitchen with an all-female staff and her latest cookbook pays tribute to the women behind the food. When Sonal Ved decided to untangle the origins of Indian cuisine, she decided to tackle one specific dish — the samosa. Chef Johnny Lee steps back from Pearl River Deli to reassess the model, despite its accolades and notorieity. Jacques Pépin has been painting chickens almost as long as he has been roasting the poultry. Finally, peas are already at the farmers' market.

Part of a three week series that dives into all things cooking, gardening, and self care in its many forms, Lale sits down with legendary restaurant owner, cookbook author, chef, and community activist Tanya Holland. Her restaurant, Brown Sugar Kitchen, became a focal point of the Oakland community during its almost 15 year tenure, and now, she has a gorgeous new cookbook out: California Soul, which traces the roots of California soul food from the Western Migration to the present day through recipes, storytelling, and profiles of local chefs and makers. Plus, we hear from a Condé Nast Traveler editor who holds Oakland close to her heart. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Edna Lewis is one of the most important and influential American chefs. She celebrated Southern cooking and foodways in her seminal work, 1976's The Taste Of Country Cooking, and helped inspire the farm-to-table movement. At her side for some of this journey was her niece, Nina, who not only got to enjoy her aunt's food, but who typed up the manuscript for her groundbreaking cookbook as a young teen. Today, Nina Williams-Mbengue is a retired child welfare expert and a board member of The Edna Lewis Foundation. She joined chef, TV personality, and California Soul author Tanya Holland to reminisce about her experiences with her aunt and to talk about Edna's life and legacy.Thank you to Yes! Apples for supporting today's show. This interview took place at the 2nd annual Cherry Bombe Cooks & Books festival at Ace Hotel Brooklyn. Our next event is the Cherry Bombe Jubilee conference. Get your ticket here.Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tralala. Subscribe to our newsletter and check out past episodes and transcripts here.More on Nina: Instagram, Listen to Nina on Radio Cherry Bombe from 2021More on Tanya: Instagram, Check out Tanya's new book, California Soul

We're celebrating our first-ever Holiday special this week. To kick things off, we talk about the marathon that is the Feast of the Seven Fishes with Carla Lalli Music, author of That Sounds So Good. She walks us through all of her courses and leaves us with her One recipe: The Lalli Family's Spaghetti and Clams. Then, NYT food writer Eric Kim talks to us about his Nigella Lawson-influenced Christmas dinner spread and his One: Judy's Empanadas. He's the author of Korean American: Food That Tastes Like Home. After, Chef Tanya Holland brings us her Cali-Style soul food from her new book, California Soul, and her One: Mini Hoecakes with Crème Fraîche and Caviar. And lastly, food and culture writer and senior reporter at Eater, Bettina Makalintal, talks about hosting festive gatherings, balancing social media perfection and a recipe that's even better with family and friends, her One: Lumpia.

Today, we hear how nearly three years of pandemic-dating has changed the priorities of some Bay Area singles. We learn about the new dating standards. Then, a beloved San Francisco magazine makes a comeback And, a reading from an Oakland chef's new cookbook.

Chef Tanya Holland's new cookbook – like her family – is rooted in the people and the food of the historical migration from the South to the West. Holland, legendary for her former West Oakland soul food restaurant Brown Sugar Kitchen, weaves recipes with stories of California's Black culinary pioneers and food industry entrepreneurs in her new cookbook, “California Soul: Recipes from a Culinary Journey West”. We talk with her about the stories that food holds and her California Soul. Guests: Tanya Holland, author, "California Soul" and "Brown Sugar Kitchen: New-Style, Down-Home Recipes from Sweet West Oakland;" host, "Tanya's Kitchen Table" on the Opra.

Oakland author Tanya Holland reads from her new book, "California Soul." It's about how California influenced her culinary journey. It came out on October 25, 2022.

On this week's episode of "America: Changed Forever" with CBS News correspondent Jeff Pegues, a look at the final stretch leading to the midterm elections with Larry Sabato, director of the Center for Politics at the University of Virginia. Dahlia Lithwick, senior editor at Slate, discusses the affirmative action case before the Supreme Court, as as well as how Justice Ketanji Brown Jackson is carving out a space for herself amongst the Court. Author Tanya Holland discusses her new book, "Tanya Holland's California Soul: Recipes from a Culinary Journey West".See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.

How fun to have Paula Forbes on the show! Paula is a longtime journalist covering the cookbook publishing industry, among many other topics, and is the founder of Stained Page News. On this episode, we find out what draws Paula to review, critique, and obsess over cookbooks—as well as what she enjoys cooking at home. We also dive into the busy fall season and find out what Paula is most looking forward to. It's a great time catching up with our old friend.Later on the episode, we speak with chef Tanya Holland, author of the new cookbook Tanya Holland's California Soul. It's a beautiful tribute to the Black food traditions of California. We find out some of Holland's own personal history and what drove her to write about this incredible topic.More from Paula and Tanya:Fall Preview 2022: Chef & Restaurant Books [Stained Page News]Fall Preview 2022: Baking and Pastry [Stained Page News]Time to Put Equity on the Plate in Our Restaurant Industry [Newsweek]Buy: Tanya Holland's California Soul

In this episode, GlobalSF spoke with Villa Copenhagen's Nadia Benouddane and Chef Per Voss Kjærgaard along with award winning Bay Area chef and author, Tanya Holland. GlobalSF is thrilled to have partnered with Villa CPH during their Nordic Food Innovation Tour, including a collaboration between Chef Tanya and Per on a Nordic California Soul dinner. Listen as they discuss the challenges of running a profitable business while remaining aligned with the UN SDGS, and as they share advice for others trying to balance sustainable luxury and hospitality.

We live in a fantastic food town, so you've likely seen that many of our local chefs—Bruell, Umansky, Small and Vedaa to name a few—have been nominated for James Beard Awards. A few of them, Michael Symon and Jonathan Sawyer even won the coveted Best Chef-Great Lakes (though neither are still personally working out of the city). What are these awards? Who was James Beard? And what does winning one do for the profile of a chef? In this conversation with Dawn Padmore, VP of Awards, and Tanya Holland, an accomplished chef and the Chef/Chair of the JBF Foundation we heard about the mission of the organization and what it aims to do beyond recognizing chefs for their excellence. You may be surprised that they have many dimensions and work on issues, advocacy and furthering the opportunities for culinary pros in all stages of their careers. This episode is presented with support from Chef Douglas Katz and Ohio Wines.

Tanya Holland is the founder of Brown Sugar Kitchen restaurant and author of Brown Sugar Kitchen and New Soul Cooking cookbooks. She is also the Chef/Chair of The James Beard Foundation Awards. Her Oakland based restaurant received multiple Michelin Bib Gourmand awards. Tanya is an in-demand public speaker who frequently leads the conversation on inclusion and equity in the hospitality industry. She competed on the 15th season of Top Chef on Bravo, was the host/soul food expert on Food Network's Melting Pot and has appeared on The Today Show, The Talk, CBS This Morning, Hallmark Channel's Home & Family, VH1′s Soul Cities, Sara Moulton's Cooking Live, The Wayne Brady Show, TV One's My Momma Throws Down, and PBS' The Great American Chef's Tour. Tanya may be heard on the critically-acclaimed “Tanya's Table” podcast, produced by MuddHouse Media. On it, she's interviewed numerous celebrities including: Alice Waters, Danny Meyer, Jesse Tyler Ferguson, Danny Glover, Bonnie Raitt, Phil Rosenthal and more. Tanya has served as co-president of the prestigious Les Dames d'Escoffier Bay Area chapter, and was honored by the City of Oakland when June 5, 2012, was declared “Tanya Holland Day.” A year later she was awarded the Key to The City. Internationally, she served as a Culinary Diplomat for the US State Department in Kazakhstan and Mexico and has taught classes in France for gastronomic travelers. Tanya received her Bachelor of Arts in Russian Language and Literature from the University of Virginia, and a Grande Diplôme from La Varenne École de Cuisine in Burgundy, France. On this episode of What's Burning, Tanya Holland's chat with Host Mitchell Davis includes conversation around knowledge as power, the importance of searching for a mentor and creating generational wealth through financial access.

Chefs are the heart of our kitchens. They work with passion under the most challenging of conditions, heat, and pressure. They certainly deserve our thanks and our recognition. This episode of the Restaurant Rockstars Podcast is all about the James Beard Foundation and most importantly, the famous awards each year. Our guests are Dawn Padmore and Tanya Holland who lead the awards committee. Listen on as Dawn & Tanya share: - The incredible legacy of James Andrew Beard, famous chef, author lecturer, and television personality - The prestige and history of the JBF Awards - How the deserving candidates are recognized and nominated - New categories of awards and criteria for selection And importantly, what the James Beard Foundation is doing to advance racial and gender equality, as well as sustainability in our industry. Don't miss this episode, then keep ROCKING Your Restaurant! Roger Learn the top 3 ways you are killing your restaurant's profits. https://restaurantrockstars.com/profits Thank you to our sponsors: The Restaurant Rockstars Academy – The Ultimate Start-up & Management Resource - Everything you need to know to crush it in the restaurant business: https://restaurantrockstars.com/pricing/ Davo – Automate Your Sales Tax. Why not Try Davo FREE for 30 days: https://www.davosalestax.com/ Smithfield Culinary – Inspiring head-turning menu creativity. Visit us for culinary trends and chef-created recipes: https://smithfieldculinary.com/

The HBO documentary "Simple As Water" looks at four Syrian families who have been displaced and separated by the civil war. Filmmaker Megan Mylan joins us. And, chef Tanya Holland has closed her trailblazing Brown Sugar Kitchen in Oakland, California. She talks about her next chapter and what soul food dishes give her comfort these days.

Tanya Holland sat down to speak about all things culinary and her restaurant Brown Sugar Kitchen.

No Lucks Given Podcast is a great motivational and inspiring podcast around entrepreneurship hosted by Celebrity Chef Brother Luck. Packed with great conversations around self improvement and life as a business owner. Founded on the principles of Pride, Courage, Perseverance, and Determination. Chef Brother Luck his own knowledge of running multiple small businesses of his own. You can definitely mark this podcast as a good podcast to listen to! Co-hosted by Dana Keith who is another inspiring and motivational entrepreneur. In this episode we discuss leadership tips with special guest Tanya Holland. We talk about tips for leadership within a business. As an owner and also executive chef within your restaurant. Welcome to #NoLucksGiven

This is a phenomenal episode of Tanya's Table, a conversation between two kindred spirits, both alumni of the Boston food-scene. Karen Akunowicz owns the award winning Fox & The Knife in South Boston, she is also a cookbook author and former contestant on Top Chef...sound familiar?

In this special edition of Inside Wine Podcast, you learn about "Julia Jubilee," a week-long virtual conference celebrating the life and legacy of Julia Child. Hosted by Cherry Bombe, the event begins on April 22, 2021 with a kickoff conversation with Stanley Tucci and Ina Garten and ends on April 29 with a panel discussion with Dorie Greenspan, Tanya Holland, Sara Moulton, Alex Prud'homme, and Grace Young. In between there will be a plethora of webinars and online activities featuring, among others, every woman who ever won Top Chef.   Listen to Cherry Bombe founder Kerry Diamond explain why Julia Child remains a relevant force and why you'll want to participate in Julia Jubilee. Spoiler alert: other than the kickoff conversation (which costs a paltry $10), it is free for you to participate in the full lineup of events -- all you need to do is RSVP.   All the details, including a full schedule of activities, can be found at https://cherrybombe.com/julia-jubilee   Visit the Cherry Bombe website: https://cherrybombe.com Instagram: @cherrybombe (https://www.instagram.com/cherrybombe/) Radio Cherry Bombe podcast: https://cherrybombe.com/radio-cherry-bombe/category/Podcast (if you love food and cooking, subscribe to it!)     About Kerry Diamond   Kerry Diamond is the founder of Cherry Bombe, a media company that celebrates women in and around the world of food. She’s also the host of Radio Cherry Bombe, the #1 podcast about women and food in the U.S. Prior to Cherry Bombe, Kerry worked as the luxury beauty news editor at WWD, beauty director of Harper’s Bazaar, and vice president of public relations North America for Lancôme, where she introduced several ground-breaking social media and influencer initiatives.   Kerry later co-owned several eateries in Brooklyn, including the award-winning Smith Canteen coffee shop, which was recognized for its green initiatives. She was also the editor in chief of Yahoo Food.   Kerry serves on the board of NYC & Co., the official destination marketing organization and convention and visitors bureau for the five boroughs of New York City; the alumni board of the State University of New York at Plattsburgh; and the advisory committee of Women.NYC, a city government initiative to create economic opportunity.   Kerry is committed to making her native New York City and the world around her a better place for all by uplifting women, bringing people together through food, and championing sustainability.   Learn more about wine by visiting https://Wine365.com   You can also download the Wine365 app in the app store for exclusive content. Have a question, comment, or idea for an upcoming episode? Email me at joe@insidewinepodcast.com or leave a voicemail at 917-727-9242 If you enjoy this episode please be sure to subscribe (it's free!) on your favorite podcast app and also pass along to a friend, thank you! Unsure how to subscribe? Visit  http://insidewinepodcast.com/how-to-listen/ Remember, wine is food, it comes from a place, enjoy it responsibly.

Join Tanya as she welcomes 2x James Beard winner Edouardo Jordan, hailing from Seattle WA. He has the incredible accomplishment of two-time recognition in the same year by the Beard Foundation- 2018 Best Chef of the Northwest and Best New Restaurant. TONS of fun here with these two incredibly talented voices!

Festus Ezeli  is a Nigerian-American professional basketball player for the Westchester Knicks of the NBA G League. He had previously played five seasons in the National Basketball Association (NBA). He played college basketball for Vanderbilt before being selected with the 30th overall pick in the 2012 NBA draftby the Golden State Warriors. Ezeli won an NBA Championship with the Warriors in 2015. He last appeared in the 2016 NBA Finals, and did not play basketball since his knee surgery in the 2017 season until coming back in 2021.

Lizz Wright was born in the small town of Hahira, Georgia; one of three children and the daughter of a minister and the musical director of their Church. She started singing gospel music and playing piano in church as a child, and also became interested in jazz and blues. Wright joined the Atlanta-based vocal quartet In the Spirit in 2000, which soon achieved critical acclaim, and in 2002 she signed a recording contact with Verve Records, where her musical compositions and vocal style led her to be conpared to that of Norah Jones.Her first album, Salt was released in the Spring of 2003 (and reached number two on the Billboard Top Contemporary Jazz chart in 2004). Her next release was not a follow-up of her debut, but this record maintined the jazz and pop blend, while incorporating folk music to her musical blend.Dreaming Wide Awake in June 2005 (which reached number one on the Top Contemporary Jazz chart in 2005 and 2006). In 2008, Wright released The Orchard to positive reviews.https://www.lizzwright.net 

As Bay Area counties continue to loosen coronavirus restrictions, restaurants are expanding their services. We’ll hear from restaurateurs, including Oakland chef Tanya Holland, about how they’ve fared during the past year, and get their thoughts on welcoming patrons back. How has the pandemic changed the restaurant business, and have there been any silver linings? We want to hear from you: Are you eating out? What have you missed most, and are there any dining changes you want to keep?

Ericka Huggins is a human rights activist, poet, educator, Black Panther leader and former political prisoner. For the past 30 years, she has lectured throughout the United States and internationally. Her extraordinary life experiences have enabled her to speak personally and eloquently on issues relating to the physical and emotional well-being of women, children and youth, whole being education, over incarceration, and the role of the spiritual practice in sustaining activism and promoting change.

Join Tanya as she chats with Maneet Chauhan, owner of Chauhan Ale and Masala House in Nashville, TN. Maneet is an Indian American chef and renowned TV personality, and the two have a lot in common in terms of their innovation around flavor and culture throughout their restaurants.

Why We Cook: Women on Food, Identity, and ConnectionBy Lindsay Gardner Intro: Welcome to the number one cookbook podcast, cookery by the book with Suzy Chase. She's just a home cook in New York city, sitting at her dining room table talking to cookbook authors and this is my first book, Why We Cook: Women on Food Identity and Connection.Suzy Chase: Why We Cook celebrates those who are dedicated to not only practicing their craft, but also changing the world of food for the better. You spotlight 112 inspiring women who are shaping the contemporary food world as professional chefs, farmers, journalists, authors, and more with essays, interviews, quotes, and recipes. Talk a little bit about the process of choosing each woman and how the book is organized.Lindsay Gardner: The book is an illustrated collection, and as you said, includes recipes, essays, profiles, as well as Q and A's with not only women in the professional culinary realm but also home cooks. It was a goal of mine from the beginning to make the book as inclusive and far reaching as possible in terms of selecting people to participate in it and also reaching out to people to see if they would even be interested in participating in it. I'm not in the culinary world. I am a home cook and an artist and I think saying that I feel like or I felt like an outsider would be maybe a little too strong for how I think about it but, you know, I'm not part of the culinary industry. So when I reached out to a lot of the chefs and food writers that are included in Why We Cook, to be honest, I had no idea if I would hear back from them. So every time I heard back from anyone at all, it was a thrill. And then on top of that, when people started saying, yes, it was like a double thrill.Suzy Chase: So you not only curated this gorgeous book, you illustrated it to such charming and thoughtful images. I would love to hear about that.Lindsay Gardner: Thank you. This has been the most creatively fulfilling project I've ever worked on let me start there. It has been such a joy to get, to make art in this context. It felt really collaborative and because I was involved in not only the writing process and the curating and working with all the contributors so closely, I felt so invested in everything that they were contributing to the book. So working with people over time to figure out what the topic was that they were going to write about. For example I got to know those stories so well, and by the time I actually came to the illustrations, I felt super invested in them and it felt super fulfilling to me because I, I just felt like I was really honoring their stories through illustration. So the book was actually really fun because with so much different kinds of content, it was kind of a puzzle to put it together.Suzy Chase: One of the great things about writing it and illustrating it was that as I was finalizing the manuscript in late 2019 and all of the various pieces from the contributors, I was also sketching all of the illustrations for each piece. And so when it came time to lay out the book, the designer that I worked with at Workman, her name is Sarah Smith. She was amazing and endlessly patient, she took all of my sketches and she took all of the manuscript. And with those pieces laid out the entire book, which as a first time author, I didn't know how that part was going to go. And it was kind of like overwhelming to think about how that would work, but she really laid it out. So that by the time it came time to make all the final paintings, which happened mostly in 2020, I knew exactly where the illustrations were going to go. I knew if they were going to span both pages of a spread or, you know, bleed off the left lower corner, we had worked together to sort of like map all that out already. It just felt so enmeshed with the actual words on the page and as an illustrator, that is so satisfying. Um, it was just such a joy from start to finish.Suzy Chase: I want to chat about Anita Lo and Carla Hall and I think your illustrations really captured their personalities. Like Anita, she's very artistic with her approach to food. And then Carla is like always upbeat and fun. And I think you really captured that in those specific illustrations.Lindsay Gardner: Thank you. You know, selecting imagery to work from for the portraits specifically was a really interesting process. I was in touch with all of the photographers that took the source imagery for those illustrations. But the personality that comes through in imagery is so clear sometimes. And I actually had the chance to interview Carla Hall for the book. And she was, I mean, her personality just emanates right through her voice. And so I felt like this image when I saw it, I, I felt like, well, I've never met her in person, but I've spoken with her and this is exactly how I picture her. Totally. And she is so joyful, so friendly and same with Anita. My interactions with her were all on email, but all of our, like there was personality in those emails. And when I found the image of her that I painted from, I was like, that is what it felt like, quiet and thoughtful. So I mean that relationship, I think that we can develop through imagery is really powerful too.Suzy Chase: To celebrate Women's History Month. I'm thrilled to chat with you about this wonderful book. So you cited a study in 2018 that said from 2003 to 2016 respondents who identified as women spend an average 50 minutes a day cooking. Whereas those who identified as men spent an average drum roll please of 20 minutes per day. Likewise women make up a large portion of the culinary world. Women often face racism, sexism, and harassment, which have been increasingly documented in the me too movement, which leads me to ask you, when did you have the first calling in your heart to put a book like this out into the world?Lindsay Gardner: It really hit me in 2018, early 2018. And of course I had been reading some of the me too stories that had come out at that time or the year before, um, and were still coming out and in the Bay area, that was also something I was reading about, but it also was stemming from a deeply personal place for me, which was really just thinking about my own role and balancing all of the different pieces of my life with my family and my profession and my partner. And I kind of just was thinking to myself, like, how does this all fit together? And why does it matter to me so much? It's something I care. So cooking is something I care so deeply about. And why do I spend so much time here? And why do I think about it so much? What is this all about? And I was also really thinking at that time about the overlaps between the creative processes in my life. So in what I was doing in my studio as an illustrator and painting and what I was doing in the kitchen when I was cooking and how those two things were related, because I felt that I felt deeply that they were. So I just started exploring that. And then as soon as, as soon as I started exploring that more deeply, I came across this research and I thought it was so interesting because of course in my day-to-day life with my, um, women friends in my life, I know these statistics to be true, regardless of the, of the good intentions of their partners. In many cases, the women that I know are the ones that are spending the most time doing the bulk of domestic labor, even if they love to cook, um, even if they don't love to cook. So that's kind of where it started for me. And that just really, when I found these statistics, it just really made me want to dig in. And I wanted to know more because I thought if this is happening in the domestic level, in people's personal lives, there's so much that ties that to women in the culinary industry. And how are those two things related? So it really all started there.Suzy Chase: Speaking of domestic, as a home cook, I was so very interested, your survey of over 350 home cooks on pages 10 and 11, it was comforting and dismaying at the same time to see that 90% of the women surveyed do the majority of cooking in the home. I now know for a fact that I am not alone. Another interesting stat was that 69% of the women invent their own dishes, use recipes and use cookbooks, all three, while 31% of the women were self-taught cooks. Do you see our roles in food preparation within the family evolving?Lindsay Gardner: I love that question. It's something that my husband and I talk about all the time in our own family. And I think that is something that has definitely been impacted by the pandemic and in various ways for various people because of different situations and levels of privilege. Really, we're very fortunate in our family that my husband and I are both available at mealtimes to help with cooking because of what our jobs are and that's not true for everyone, especially right now. I think that it'll be really interesting, you know, I'm not sure if your question was specifically related to the pandemic moment, but I, I also don't know that we can ever really go back after this. Like, I think that our habits as home cooks have shifted this year in a way that I at least hope sticks to a certain amount. I think that obviously I can't speak for everyone here, but I know that my relationship to shopping for ingredients has changed my understanding of the food system as a whole has changed. And the people who are putting their lives at risk to give us the food that is available to us. I feel like I have such a different perspective on shopping, eating, cooking, using the ingredients in my pantry. I don't know if I ever will be the same kind of home cook after this. And I think that has really impacted our relationship, not only to the food that we cook for ourselves, but how food functions in community and the food systems that are at work in our nation. So it's kind of like a web of levels and I think it is ever changing, but I think especially after this year.Suzy Chase: I'd love to chat about a few women you profiled. The first is Leah Penniman of Soul Fire Farm. She says everything from sunshine to plate needs to be infused with fairness and dignity and reverence. I would love to hear about her.Lindsay Gardner: Yes, Leah Penniman is a black Creole, educator farmer and food justice activist. She's also an author, and she founded Soul Fire Farm in upstate New York in 2011. Soul Fire is a black indigenous and people of color centered farm, and all of their work is dedicated to ending racism in the food system. So they run a number of different kinds of programs. They're all focused on food sovereignty and education and bringing groups of people who have been separated from the land over time, back in contact with the land and learning about historical farming traditions and all kinds of different youth programs. I mean, it's really, their work is so comprehensive and Leah co-founded it. So she has been doing this work for yearsSuzy Chase: On page 27, you have a recipe from Abra Berens for Buttermilk and Butter Lettuce Salad. So I had her on my podcast and the beguiling way she talks about peas and kohlrabi is compelling,Lindsay Gardner: Is so amazing. I think she has changed the way that I look at vegetables. Her book Ruffage is so comprehensive and I think gave me a different insight into using all the different parts of vegetables. With enthusiasm. Not because I feel guilty or something, I love the way that she writes. I love the way that she talks about food. It was really fun to work with her on this. And so she is actually the chef at a farm in Southwest Michigan. So she does these well before times she does these great farm dinners. And I know she's looking forward to getting them started up when it's safe to do so again.Suzy Chase: You tackle creative ruts, which I think we're all in right now. Can you share a couple of ways to overcome creative ruts?Lindsay Gardner: Definitely. I loved this question. It's something, if I had more time, I would've liked to take this conversation even deeper with more of the contributors in the book. I thought just as an artist, it was really interesting to hear how professional chefs deal with their own creative rats. And it was so refreshing to hear from them that a lot of the things that they do to overcome their creative ruts are the same things that I do to overcome mineSuzy Chase: Wine. Lots of wine and crying. hahaLindsay Gardner: Yea. Eating out when that's possible, of course, travel, going to museums. I think, you know, one thing that is sort of a thread between everything everyone has said, and something that I can identify with is when I'm in a creative rut, I expand my own horizon and everything that the five chefs included in the book on this question said is really about that. It's getting outside of your own bubble travel, going to a forest, walking museums, eating at someone else's restaurant, or even traveling through a cookbook, which is another thing a couple of people brought up, which I, I also found really refreshing because honestly, before working on this book, I hadn't really ever thought about how chefs also love cookbooks, which sounds so strange, but it just hadn't occurred to me in that way. And so I loved hearing Tanya Holland say that she loves to look at the work of other people and look through cookbooks when she's in a rut.Suzy Chase: One profile that I just adored was of Celia Sack. So she sees cookbooks as an especially important form of storytelling. And I do too. That's why I have this podcast. Can you tell us a little bit about Celia and her depth of cookbook knowledge, which I think is really deep.Lindsay Gardner: It is amazing. I've referred to her a couple of times as a walking library, Celia is such an unassuming person and she knows so so much. She was one of the first people I interviewed for why we cook. And she was so warm and welcoming and just like casually toward me around her personal library. That includes books that span literally centuries. I was just star struck by getting to meet and talk with her. And she just couldn't have been more friendly or relaxed about the whole thing. Of course. So she actually started her career as a rare book specialist and has a whole history in and knowledge base in modern literature. She opened her store Omnivore in San Francisco in 2008. And the experience of walking into Omnivore books is a little bit like walking into a jewel box or the way that I imagine that would feel it is a small shop, one room and every nook and cranny is covered in books about food. And it's super cozy and inviting. And Celia has over the years of having the store. Um, not only has she developed this vast knowledge of historical cookbooks and contemporary cookbooks and everything in between, but she's also developed so many relationships with everyday home cooks like me and some of the world's most famous chefs. And she has these relationships that I think she really is a part of in terms of building people's collections. And to me, she's like the hub of a great wheel between people and food and knowledge and history. It was totally inspiring getting to know her. And I definitely recommend trying to visit omnivore in person if you ever have the chance.Suzy Chase: So when I think about women in food, Dorie, Greenspan is one of the first women that comes to mind. You highlighted her in your kitchen portrait. So first describe the kitchen portraits that you included in this cookbook.Lindsay Gardner: There are 10 kitchen portraits in the book, and I included them because I really wanted to highlight some of the more well-known figures in the book, in their actual kitchen spaces. In my imagination, I thought I would really love to see these people in their kitchens because to me, the kitchen is such an intimate homey space. It's where all the magic happens. And it's where I imagine all of these particular women feel the most connection to what they're doing. So it was really important to me to be able to show them in that environment through illustration. So yeah, there are 10 of those throughout the book. Um, and that's what that little mini series is.Suzy Chase: So Dorie talks about two of her kitchens, the one in New York and the one in Paris. I will read her quote about her New York kitchen and can't help, but wonder how this resonates with so many other home cooks. She wrote "I've lived and worked in our New York apartment for decades. I learned to cook and bake in that kitchen. And I became a writer there too. This is where I would bake with our son and where the two of us would sit on the counters and talk over things that were important then, and still seem important. Now it's as though the kitchen and I are partners, we've been together so long that we know each other's moves." I mean...Lindsay Gardner: It really, it really couldn't say it all more succinctly when Dorie responded to this was in a series of emails going back and forth. And when she wrote that, I think my jaw was like, actually literally on my desk, it just was so touching. And for someone who has achieved so much in her career to bring her relationship to her own kitchen, back to that sentiment, which is really about all of the things that happen in a kitchen, including cooking, but also about all the other things and to sort of personify the kitchen that way. I just, I, yeah, it really, it really hit me. I spent times like Dorie describes in my kitchen growing up with my mom that feel that way to me, I think about my own kids now, and the time that we spend together in our kitchen and all of the things that happen there that are related and unrelated to cooking.Suzy Chase: I have this lamp will in my apartment. I have everything that I grew up with in Kansas, but that's a whole other podcast but it's crazy but I have this little red lamp that was on our kitchen table. And for example, when I would go out really late, my mom would keep that lamp on and I turn that lamp off and I'd, you know, tiptoe through the kitchen. So kitchens have so many memories.Lindsay Gardner: Absolutely. And I'm actually, I'm glad you brought that up because it reminds me of another page in the book about home cooks, identifying their most treasured kitchen objects. I loved this question. I loved asking this question. I loved hearing back from people, what they picked out of their memory banks and it was really, it was honestly one of the hardest sections of the book to edit and narrow it down because I could have chosen hundreds of things that people mentioned. But I think there is this relationship to that quote that you just picked out from Dorie, which is that objects in our memories and in our daily life become imbued with so much meaning over time that like that one ball jar really is that special because it was there when you were, you know, crying at your kitchen table as a teenager. And it was there when you made granola for the first time for your son. I mean, there are ways in which I feel like these objects become sort of like the silent observers in our lives. And I loved getting to illustrate them because I feel like illustration is so personal and lens this air of storytelling. And so it was really like bringing these sort of stories together through objects and illustrations. Um, on this part of, or for this part of the book was really, really exciting.Suzy Chase: Pamela said, "I have my grandma's egg beater, which I love. I also have a fondness for old kitchen gadgets. I love the design and high quality they all seem to have." I love this.Lindsay Gardner: And another one on that page that I adore is Kate from Maine who talked about bookmarking recipes with, um, postcards from loved ones. So that every time she opens a cookbook or flips to a recipe, she finds, you know, a postcard from years ago or a good friend. And she actually matches the person that wrote the postcard with a recipe that feels the most fitting,Suzy Chase: Oh my God, how much time does Kate have on her hands though?Lindsay Gardner: She has a couple of really beautiful quotes in the bookSuzy Chase: In terms of hope for change for women in the future. What did you take away from putting this book together?Lindsay Gardner: I have learned so much in the last three years over the course of making this book and I continue to learn by being in conversation with the women included in it. And honestly, in learning about women everywhere all the time who are doing this work, who aren't in this book, I think that the women included here are at the forefront of the changes that are unfolding in the culinary world, knowing their stories and getting to know them has changed the way that I think about food and cooking in my personal life. It's changed the kind of home cook I am. It's changed how I think about food traditions and it's changed the way that I think about ingredients and my impact on the environment and how I relate to my community mean it is endless. And I think it really, to me, when I sort of look back at the process of making the whole book, um, it really speaks to how there isn't a part of our lives, that food doesn't touch, it's powerful. And it gives me a lot of hope.Suzy Chase: Now to my segment called last night's dinner, where I ask you what you had last night for dinner.Lindsay Gardner: Well, I'm thrilled that you're asking me this question because I had the joy of being Abra Beren's Buttermilk and Butter, lettuce salad last night for dinner, for an event that we were doing together, but it was great because I actually had the chance to finally make that salad and eat it. And it was delicious. And Abra also offered a recipe for a wonderful spatchcock chicken that was baked over sort of a bread and tomato and garlic bread pudding, stuffing kind of situation. And the two things together were just really amazing.Suzy Chase : So where can we find you on the web and social media?Lindsay Gardner: So you can find out more about the book at WhyWeCookBook.com and you can also find me on Instagram @LindsayGardnerArt, and that is Lindsay with an A.Suzy Chase: Well wonderful Lindsay. Thanks so much for coming on Cookery by the Book podcast!Lindsay Gardner: Suzy, it's been so fun chatting with you today.Outro: Subscribe over on CookerybytheBook.com. And thanks for listening to the number one cookbook podcast, Cookery by the Book.

Tanya sits down with music great Lars Ulrich, drummer and co-founder of American Heavy Metal band Metallica. They have a fascinating discussion about music, food and where the two intersect.Lars Ulrich's fate was sealed when his father took him to see his first Deep Purple show. Not too many years after that, Lars co-founded Metallica with James Hetfield, and has been there for every triumph and mishap along the way, as the band has carved out its unique place in rock n roll history.Lars' decades with Metallica have seen him and the band pretty much do it all—you can Google it, from the records to the shows to the All Within My Hands foundation to Blackened whiskey and beyond... and some of the stuff you'll find is actually true!

Elizabeth Falkner comes to Tanya's Table this week to talk about art, culture and the vast variety of roads life can take you as a pastry chef devoted to breaking barriers. A well-known television figure, Elizabeth appeared as a competitor and a judge on many television shows such as Food Network's Iron Chef and Chopped series, as well as several Bravo's Top Chef series.Beyond television, Elizabeth owned and managed 2 very successful San Francisco restaurants Citizen Cake (for 14 years) and Orson for (4 years). She is a well written author, having published 3 books- the first two with Ten Speed Press:  Demolition Desserts: Recipes from Citizen Cake (2007) and Cooking Off the Clock: Recipes from My Downtime (2012). In 2018, she self published Re-Fuse: Digital chefs notebook of ideas and recipes on food waste, responsible cooking.

Tanya and Alicia take up one of the most important discussions of our time, Black Lives Matter, black culture in America, and how the country can come out better and stronger. Alicia brings her depth of incredible expertise, Tanya brings her real life example of entrepreneur, advocate, educator and leader. This is a must listen to episode for all people.

Creator of "Everybody Loves Raymond" and "Somebody Feed Phil," Phil Rosenthal on this episode of Tanya's Table. Philip Rosenthal is an American television writer and producer who is the creator, writer, and executive producer of the sitcom Everybody Loves Raymond. In recent years, he has presented food and travel documentaries I'll Have What Phil's Having on PBS and Somebody Feed Phil on Netflix. 

In this episode of the California Now Podcast, host Soterios Johnson chats with three culinary insiders who represent different aspects of the state’s abundance. He first talks to chef Tanya Holland, owner of Brown Sugar Kitchen in Oakland, and a Top Chef alum. Known for her mouthwatering soul food, Holland has been expanding her culinary horizons via her new OWN TV show, Tanya's Kitchen Table, as well as her podcast, Tanya's Table. The multifaceted East Bay icon also shared details about her new projects with the James Beard Foundation and the Oakland Museum of California. Next, Johnson checks in with chef Claudette Zepeda, who's embarking on her own culinary adventure with her new Encinitas restaurant at the Alila Marea Beach Resort, Vaga. Drawing on her Mexican heritage but also incorporating the many cuisines she enjoyed growing up in Southern California, Zepeda revealed that she is on a mission to capture the essence of San Diego County’s eclectic culture. After that Johnson chats with food tour guide Lauren Herpich, who runs Local Food Adventures out of Oakland. From Jack London Square to the Rockridge neighborhood, she says you can eat your way across a whole world's worth of different cuisines, styles, and culinary experiences.

With 'Dig In Deep', her twentieth album, Rock and Roll Hall of Famer Bonnie Raitt comes out swinging. The follow-up to 2012's triumphant 'Slipstream', the new record illustrates the delicate balance of consistency and risk-taking that has defined Raitt's remarkable career for more than forty-five years.Visit www.bonnieraitt.com

Daniel Glover is an American actor, film director, and political activist. He is widely known for his lead role as Roger Murtaugh in the Lethal Weapon film series. He also had leading roles in the films The Color Purple (1985), To Sleep with Anger (1990), Predator 2 (1990), Angels in the Outfield (1994) and Operation Dumbo Drop (1995). Glover has prominent supporting roles in Silverado (1985), Witness (1985), Saw  (2004), Shooter (2007), 2012 (2009), Death at a Funeral (2010), Beyond the Lights (2014), Dirty Grandpa (2016), Sorry to Bother You (2018), and Jumanji: The Next Level  (2019). He is an active supporter of various political causes.

Ayesha Curry is a Canadian-American actress, cookbook author, and cooking television personality. After guest roles in several television shows and movies, she began hosting her own show, Ayesha's Homemade (a.k.a. Ayesha's Home Kitchen), on Food Network. Despite not having any professional chef training, her culinary career started in 2014, when she prepared her first meal as a YouTube demonstration on her channel Little Lights of Mine. Curry is the author of several videos on her channel Little Lights of Mine and has written one cookbook, The Seasoned Life, published in 2016.

My next guest is Chef Tanya Holland. Acclaimed for her inventive take on modern soul food and comfort classics, Tanya Holland is the Executive Chef/Owner of the internationally renowned and beloved Brown Sugar Kitchen restaurant, located in Oakland, California. The Author of The Brown Sugar Kitchen Cookbook and New Soul Cooking, Holland competed on the 15th season of Top Chef on Bravo, was the host and soul food expert on Food Network's Melting Pot, she appears on the new HBO Max show Selena + Chef featuring Selena Gomez, and is the host of “Tanya's Kitchen Table” on OWN: Oprah Winfrey Network (airs November 14 – December 26, 2020). She is a frequent contributing writer and Chef to the James Beard Foundation, and Brown Sugar Kitchen (Oakland, CA) has received multiple Michelin Bib Gourmand awards. She is an in-demand public speaker and lecturer who frequently leads the conversation on inclusion and equity in the hospitality industry. Please welcome to Money Making Conversations Chef Tanya Holland.https://www.moneymakingconversations.comhttps://www.youtube.com/MoneyMakingConversationshttps://www.facebook.com/MoneyMakingConversations/https://twitter.com/moneymakingconvhttps://www.instagram.com/moneymakingconversations/Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSupport the show: https://www.steveharveyfm.com/See omnystudio.com/listener for privacy information.

My next guest is Chef Tanya Holland. Acclaimed for her inventive take on modern soul food and comfort classics, Tanya Holland is the Executive Chef/Owner of the internationally renowned and beloved Brown Sugar Kitchen restaurant, located in Oakland, California. The Author of The Brown Sugar Kitchen Cookbook and New Soul Cooking, Holland competed on the 15th season of Top Chef on Bravo, was the host and soul food expert on Food Network’s Melting Pot, she appears on the new HBO Max show Selena + Chef featuring Selena Gomez, and is the host of “Tanya’s Kitchen Table” on OWN: Oprah Winfrey Network (airs November 14 – December 26, 2020). She is a frequent contributing writer and Chef to the James Beard Foundation, and Brown Sugar Kitchen (Oakland, CA) has received multiple Michelin Bib Gourmand awards. She is an in-demand public speaker and lecturer who frequently leads the conversation on inclusion and equity in the hospitality industry. Please welcome to Money Making Conversations Chef Tanya Holland.https://www.moneymakingconversations.comhttps://www.youtube.com/MoneyMakingConversationshttps://www.facebook.com/MoneyMakingConversations/https://twitter.com/moneymakingconvhttps://www.instagram.com/moneymakingconversations/ Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

My next guest is Lamman Rucker. He is an Actor, Educator, Activist, and Entrepreneur whose career platform has been used to influence, educate, and ignite communities through artistic and academic innovation. Lamman is starring in a new Christmas Movie on the OWN network, entitled “Cooking Up Christmas.” He plays pro baseball player Donovan Jackson, a single dad of three needing a live-in-chef to get him through the holidays with the kids. Meagan Holder plays the Chef's role; she stars as Chloe, an Atlanta-based chef at a fine dining restaurant who gets fired just weeks before Christmas and reluctantly takes a job. “Cooking Up Christmas” premieres Tuesday, December 15 at 9 p.m. ET/PT on OWN.  Please welcome to Money Making Conversations Lamman Rucker. My next guest is Bershan Shaw.  She breast cancer survivor, an International Motivational Speaker, Career Coach, TV Personality, and Author of the book “The Unstoppable Warrior Woman.” Ms. Shaw highlights the stories of incredible women, like herself battling stage four breast cancer, who have survived unthinkable odds and found the strength to succeed through their struggles. Up next in her career, Ms. Shaw will be taking the mental health space head-on with the launch of her social networking app, URAWARRIOR, out early 2021. The app is designed to provide warriors a healing community resource for motivational tools, self-improvement, personal development, and support. Please welcome to Money Making Conversations, the Author of “The Unstoppable Warrior Woman,” Bershan Shaw. My next guest is Sheilah Belle. Sheilah Belle “The Belle” has worked in broadcast news, journalism, and the press for over 30 years. She is the Editor-in-Chief and Publisher of The Belle Report, now entering its 15th year of publishing, has become one of the top Music Industry go-to platforms for Gospel and Inspirational News. The Belle has interviewed and met with some of the most influential people globally, including Nelson Mandela, President Bill Clinton, President Jimmy Carter, President Barack Obama, Oprah Winfrey, Dick Gregory, Coretta Scott King, Jesse Jackson, and many more. In addition to producing The Belle Report published Monday through Friday, Please welcome to Money Making Conversations Multi-media Journalist, Producer, Gospel Influencer, and Inspirational Speaker Sheilah Belle. My next guest is Chef Tanya Holland. Acclaimed for her inventive take on modern soul food and comfort classics, Tanya Holland is the Executive Chef/Owner of the internationally renowned and beloved Brown Sugar Kitchen restaurant, located in Oakland, California. The Author of The Brown Sugar Kitchen Cookbook and New Soul Cooking, Holland competed on the 15th season of Top Chef on Bravo, was the host and soul food expert on Food Network's Melting Pot, she appears on the new HBO Max show Selena + Chef featuring Selena Gomez, and is the host of “Tanya's Kitchen Table” on OWN: Oprah Winfrey Network (airs November 14 – December 26, 2020). Please welcome to Money Making Conversations Chef Tanya Holland. My next guest is Sacha Stewart. Her passion for fashion started as a little girl when she spent hours on end in the fabric store with her fashion designer mother. While pursuing her college degree, she would sell her designer items on E-Bay to pay her way through college. After college, she began a career as a licensed Respiratory Therapist, and despite job security, pivoted into full-time entrepreneurship. She is currently the CEO of The Vault by Sacha. The Vault by Sacha offers various limited edition, rare and eclectic pieces, including swimwear, tops, bottoms, and accessories to turn heads and make a statement at your next event. Please welcome to Money Making Conversations, Sacha Stewart.https://www.moneymakingconversations.comhttps://www.youtube.com/MoneyMakingConversationshttps://www.facebook.com/MoneyMakingConversations/https://twitter.com/moneymakingconvhttps://www.instagram.com/moneymakingconversations/Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSupport the show: https://www.steveharveyfm.com/See omnystudio.com/listener for privacy information.

My next guest is Lamman Rucker. He is an Actor, Educator, Activist, and Entrepreneur whose career platform has been used to influence, educate, and ignite communities through artistic and academic innovation. Lamman is starring in a new Christmas Movie on the OWN network, entitled “Cooking Up Christmas.” He plays pro baseball player Donovan Jackson, a single dad of three needing a live-in-chef to get him through the holidays with the kids. Meagan Holder plays the Chef’s role; she stars as Chloe, an Atlanta-based chef at a fine dining restaurant who gets fired just weeks before Christmas and reluctantly takes a job. “Cooking Up Christmas” premieres Tuesday, December 15 at 9 p.m. ET/PT on OWN.  Please welcome to Money Making Conversations Lamman Rucker. My next guest is Bershan Shaw.  She breast cancer survivor, an International Motivational Speaker, Career Coach, TV Personality, and Author of the book “The Unstoppable Warrior Woman.” Ms. Shaw highlights the stories of incredible women, like herself battling stage four breast cancer, who have survived unthinkable odds and found the strength to succeed through their struggles. Up next in her career, Ms. Shaw will be taking the mental health space head-on with the launch of her social networking app, URAWARRIOR, out early 2021. The app is designed to provide warriors a healing community resource for motivational tools, self-improvement, personal development, and support. Please welcome to Money Making Conversations, the Author of “The Unstoppable Warrior Woman,” Bershan Shaw. My next guest is Sheilah Belle. Sheilah Belle “The Belle” has worked in broadcast news, journalism, and the press for over 30 years. She is the Editor-in-Chief and Publisher of The Belle Report, now entering its 15th year of publishing, has become one of the top Music Industry go-to platforms for Gospel and Inspirational News. The Belle has interviewed and met with some of the most influential people globally, including Nelson Mandela, President Bill Clinton, President Jimmy Carter, President Barack Obama, Oprah Winfrey, Dick Gregory, Coretta Scott King, Jesse Jackson, and many more. In addition to producing The Belle Report published Monday through Friday, Please welcome to Money Making Conversations Multi-media Journalist, Producer, Gospel Influencer, and Inspirational Speaker Sheilah Belle. My next guest is Chef Tanya Holland. Acclaimed for her inventive take on modern soul food and comfort classics, Tanya Holland is the Executive Chef/Owner of the internationally renowned and beloved Brown Sugar Kitchen restaurant, located in Oakland, California. The Author of The Brown Sugar Kitchen Cookbook and New Soul Cooking, Holland competed on the 15th season of Top Chef on Bravo, was the host and soul food expert on Food Network’s Melting Pot, she appears on the new HBO Max show Selena + Chef featuring Selena Gomez, and is the host of “Tanya’s Kitchen Table” on OWN: Oprah Winfrey Network (airs November 14 – December 26, 2020). Please welcome to Money Making Conversations Chef Tanya Holland. My next guest is Sacha Stewart. Her passion for fashion started as a little girl when she spent hours on end in the fabric store with her fashion designer mother. While pursuing her college degree, she would sell her designer items on E-Bay to pay her way through college. After college, she began a career as a licensed Respiratory Therapist, and despite job security, pivoted into full-time entrepreneurship. She is currently the CEO of The Vault by Sacha. The Vault by Sacha offers various limited edition, rare and eclectic pieces, including swimwear, tops, bottoms, and accessories to turn heads and make a statement at your next event. Please welcome to Money Making Conversations, Sacha Stewart.https://www.moneymakingconversations.comhttps://www.youtube.com/MoneyMakingConversationshttps://www.facebook.com/MoneyMakingConversations/https://twitter.com/moneymakingconvhttps://www.instagram.com/moneymakingconversations/ Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

Chef Tanya Holland of Brown Sugar Kitchen  and Top Chef fame is owning 2020. Through a pandemic causing financial unrest for (not only) her business but the entire hospitality business at large, a call for social justice and police reform, and a political year fraught with ups and downs -  Chef Holland has taken this time to expand her brand footprint to TV, a new Oakland cafe, + more. When we spoke with Tanya in September we weren't sure what the political climate would be or who would win - now, as you listen to this interview, her dreams of becoming part of the new White House could come true. Time will tell but we're pretty sure she'll be a part of history in one way or another.Enjoy our interview with Chef Holland and be sure to catch her on the NYT How to Cook Thanksgiving During a Pandemic  on Tuesday, Nov. 10 and her new show on the OWN network debuting  on Saturday, November 14 at 1:30 pm. We told you she's owning 2020, didn't we?Be well, stay safe, Black Lives Matter, thank you for wearing a mask and VOTING. --Buy us a cup of coffee!Subscribe to our channel on YouTube for behind the scenes footage!Rate and review us wherever you listen to podcasts!Visit our website! www.bitchtalkpodcast.comFollow us on Instagram, Facebook, and Twitter.Listen every other Thursday 9:30 - 10 am on BFF.FMPOWERED BY GO-TO Productions 

Taniya Nayak is one of the nation's foremost interior designers. She became a household name as a design expert member on HGTV and Food Network. Taniya owns a successful, Boston-based interior design firm, Taniya Nayak Design, Inc. where she adds a fresh, clean look to both commercial and residential spaces.

Goapele  is a mononymously-known contemporary R&B singer and songwriter whose sophisticated recordings reflect a wide range of inspirations that includes Nina Simone, Sade, and Portishead. The daughter of a South African political exile, the Oakland native grew up in a socially conscious and politically active family. At an early age, Goapele attended the Berkeley Arts Magnet School, where she led a pre-teen peer support group, and also became involved in organizations that combated racism and sexism. Goapele sang in the Oakland Youth Choir and was in a semi-professional music group called Vocal Motion. Upon high school graduation, she attended the Berklee School of Music in Boston and studied music theory. During her post-secondary education, she also began to refine her songwriting skills.

On this week's episode of The Main Ingredient our hosts David Nayfeld and Manny J speak with industry veteran Tanya Holland. They discuss the systemic challenges facing black chefs in America, being a female in a male driven profession, all the while succeeding at the highest levels of culinary arts and media. Chef Holland has carved out a place for herself and opened the door for many like her to walk through. Tanya Holland is the chef/owner of Brown Sugar Kitchen in Oakland, Ca, a former top chef contestant, and host of her own podcast Tanya's Table.

Kevin Youkilis is a 2X World Series Champion and 3X All Star with the Boston Red Sox and hosting the podcast "The Greek God of Hops." While remaining in baseball in other ways, Kevin is also owner of the Loma Brewing Company in La Gatos California and Loma Coffee Company. https://www.lomabrew.com/loma-cafehttps://www.lomabrew.com/#home-section

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, October 11th at 635pm with an amazing lineup! #SmallBitesRadio was named #14 out of the Top 30 Best Hospitality Shows on the planet for 2020. We are thrilled about the news. We are excited to welcome acclaimed chef/restaurateur/cookbook author Tanya Holland of Brown Sugar Kitchen who has launched a wonderful podcast Tanya's Table in partnership with Muddhouse Media. Season One of Tanya's Table features Holland in riveting conversations with many of today's leading innovators and tastemakers: Questlove, Samin Nosrat, Alice Waters, Danny Meyer, Tyler Florence, Jesse Tyler Ferguson, Bassem Youssef, Carla Hall, Gina Torres, Ledisi, Aisha Tyler, Kevin Youkilis, Goapele, and Taniya Nayak. Tanya Holland is an international icon and the leading African-American woman chef in the modern culinary arena. She's wowed audiences with her incredibly charismatic persona on a plethora of national TV shows (Top Chef, NBC's Today Show, CBS This Morning, The Talk, Food Network) and has been lauded by critics for her distinct California-inspired renditions of soul food classics. A James Beard Foundation Media Awards Judge and U.S. Department of State culinary diplomat, Holland takes listeners on a 45-minute adventure each episode of Tanya's Table by offering both a behind-the-scenes look at her guests' intriguing lives as well as bringing forth vital issues facing the world. Tanya's Table spotlights Holland and her guests discussing food, culture, and diverse foodways as podcast listeners peer through the window to experience their candid, and often hilarious, conversations. While food is the center of attention, Holland explores other lifestyle topics such as travel, social awareness, self-help and work/life balance, challenges and triumphs, discovering off-the-radar gems, sustainability, the role of mentors, and more. Every episode further delves into each guest's individual identity through their sense of taste (with food, design, style, etc.) and discovering foods of their heritage. Also we are happy to talk to Tara Teaspoon Bench the author of “LIVE LIFE DELICIOUSLY: Recipes for Busy Weekdays and Leisurely” from Shadow Mountain Publishing. As a former food editor and stylist for Martha Stewart, Tara knows how to create and showcase gorgeously themed meals for every lifestyle and occasion. In her first cookbook, she shares more than 120 delicious show stopping recipes that are designed to impress. From leisurely weekend brunches spent over burrata cheese with grilled peaches and orange zest chimichurri to easy weeknight rice bowls with carrot-ginger dressing to a mouthwatering Italian crostata baked tart, Tara explains how to put together and master several special go-to dishes from the culinary capitals of the world to add to your repertoire. The book also features a section where she provides a basic recipe which can then be easily transformed into two or three new recipes to make meal planning a breeze during busy weeknight schedules. Live Life Deliciously with Tara Teaspoon shows serious foodies how to present food as an interesting and beautiful culinary experience with dishes that taste as delicious as they look. Tara has spent more than fifteen years in the food publishing industry creating recipes and articles, and food styling for various magazines, books, television and advertising. Most recently she has been the Food and Entertaining Director of Ladies' Home Journal magazine. Prior to the Journal, Tara was a Food Editor at Martha Stewart Living, KiDS Magazine, and Weddings magazines. She has appeared on the Martha Stewart television show, The Today Show and as a judge on The Food Network Thanksgiving Challenge. Then we'll chat with Eve Turow-Paul author of book “Hungry: Avocado Toast, Instagram Influencers, and Our Search for Connection and Meaning” from BenBella Books. In Hungry, Eve Turow-Paul provides a guided tour through the stranger corners of today's global food and lifestyle culture. How are 21st-century innovations and pressures are redefining people's needs and desires? How does “foodie” culture, along with other lifestyle trends, provide an answer to our rising rates of stress, loneliness, anxiety, and depression? From gluten-free and Paleo diets to meal kit subscriptions, and from mukbang broadcast jockeys to craft beer, Hungry deepens our understanding of why we do what we do, and helps us find greater purpose and joy in today's technology-altered world. Eve Turow-Paul is a globally recognized thought leader on youth culture and the food system as well as founder of the Food for Climate League. With her unique blend of investigative reporting and analysis of academic research and lifestyle markets, Turow-Paul identifies the wants and needs that explain today's hottest trends. She is a frequent keynote speaker, a Forbes contributor, and the author. Today, Turow-Paul utilizes her extensive empirical research to advise Fortune 500 companies, startups, and independent entrepreneurs on how to connect with and better serve people in this Digital Age. 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. 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, Pandora, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world. D & L Coffee Services 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 #TopListedHospitalityShow

Gina Torres is an American film and television actress. She is best known for her starring roles as Zoe Washburne in the Fox science fiction series Firefly (2002–2003) and its feature film sequel Serenity (2005), and as Jessica Pearson in the USA Network legal drama series Suits (2011–2018) and its spin-off series Pearson (2019).Torres appeared in the science fiction films The Matrix Reloaded and The Matrix Revolutions, and many others.

Tyler Florence is a chef and television host of several Food Network shows. He is the owner and executive chef of Wayfare Tavern in San Francisco.Florence was a presenter on Globe Trekker, hosted Food 911 and How to Boil Water, co-hosted Worst Cooks in America with Anne Burrell and currently hosts Tyler's Ultimate, The Great Food Truck Race, and Bite Club on the Food Network. 

Aisha Tyler, American actress, comedian, director and talk show host joins Tanya Holland on this episode of Tanya's Table. Aisha is known for playing Andrea Marino in the first season of Ghost Whisperer, Dr. Tara Lewis in Criminal Minds, Mother Nature in the Santa Clause films and voicing Lana Kane in Archer as well as recurring roles on CSI: Crime Scene Investigation, Talk Soup and Friends. She is formerly the co-host of CBS's The Talk, where she won a Daytime Emmy Award for Outstanding Entertainment Talk Show Host and currently hosts Whose Line Is It Anyway?. Aisha recently launched her line of bottled cocktails called Courage+Stone. 

Tanya Holland is known for her inventive take on modern soul food, as well as comfort classics. She’s the executive chef/owner of Brown Sugar Kitchen in Oakland, California, and is also the author of the Brown Sugar Kitchen Cookbook and New Soul Cooking. She was the host and soul food Read more... The post Wine Women – Tanya Holland, Tanya’s Table appeared first on Radio Misfits.

Bassem Youssef- Egyptian comedian, writer, producer, surgeon, doctor, media critic, and television host. The press has compared Youssef with American comedian Jon Stewart, whose satire program The Daily Show inspired Youssef to begin his career. In 2013, he was named as one of the "100 most influential people in the world" by Time magazine. Youssef's current projects are Tickling Giants,  The Democracy Handbook, and Revolution For Dummies.

Ledisi is an American R&B and jazz recording artist, songwriter, and actress. In 1995, Ledisi formed the group Anibade. After unsuccessfully trying to get the group signed to a major label, she formed LeSun Records with Sundra Manning. Anibade and Ledisi released an album entitled "Soulsinger" featuring the song Take Time, which gained substantial airplay from San Francisco area radio stations. A twelve-time Grammy Award nominee, Ledisi has released eight studio albums between 2000 and 2017.

Brian and I were grateful to steal Tanya away from her very busy schedule. She was extremely generous with her time and we were able to go way back in Tanya's journey to becoming a Chef/Restaurateur. We briefly spoke about the Black Lives Matter movement and how it has affected her and how she feels about the attention that the movement is getting. We were jealous to hear about her first few guests on her own podcast and loved getting to know her more than we did. Tanya Holland is the Executive Chef and owner of Brown Sugar Kitchen, where the food reflects a unique interpretation of soul food influenced by Tanya's family history of entertaining, her formal training at La Varenne Ecole de Cuisine and her love of food from around the world. Tanya is also the author of Brown Sugar Kitchen Cookbook and New Soul Cooking and recently launched her own podcast called 'Tanya's Table'. [EP96] BrownSugarKitchen.com Tanya on Instagram Tanya's Podcast, Tanya's Table.fusion-body .fusion-builder-column-16{width:100% !important;margin-top : 0px;margin-bottom : 0px;}.fusion-builder-column-16 > .fusion-column-wrapper {padding-top : 0px !important;padding-right : 0px !important;margin-right : 0px;padding-bottom : 0px !important;padding-left : 0px !important;margin-left : 0px;}@media only screen and (max-width:1024px) {.fusion-body .fusion-builder-column-16{width:100% !important;}.fusion-builder-column-16 > .fusion-column-wrapper {margin-right : 0px;margin-left : 0px;}}@media only screen and (max-width:640px) {.fusion-body .fusion-builder-column-16{width:100% !important;}.fusion-builder-column-16 > .fusion-column-wrapper {margin-right : 0px;margin-left : 0px;}}.fusion-fullwidth.fusion-builder-row-17 { overflow:visible; }.fusion-body .fusion-flex-container.fusion-builder-row-17{ padding-top : 0px;margin-top : 0px;padding-right : 0px;padding-bottom : 0px;margin-bottom : 0px;padding-left : 0px;}

Tanya Holland, a culinary artist and owner of Brown Sugar Kitchen. Brown Sugar Kitchen is a soul food restaurant located in Oakland, California. Website: http://www.brownsugarkitchen.com/ Facebook & Instagram: BrownSugarKitchen, @brownsugarkitchen Free Beats by The Passion Hi FI

Carla Hall is an American chef, television personality and former model.She appeared in the fifth and eighth seasons of Top Chef, Bravo's cooking competition show. She was a cohost on The Chew, a one-hour talk show centered on food from all angles, which premiered on ABC in September 2011.

Jesse Tyler Ferguson is an American actor. He is best known for portraying Mitchell Pritchett on the sitcom Modern Family, which earned him five consecutive Primetime Emmy Award nominations for Outstanding Supporting Actor in a Comedy Series and four Screen Actors Guild Awards for Outstanding Performance by an Ensemble in a Comedy Series.Ferguson made his Broadway debut in The 25th Annual Putnam County Spelling Bee, for which he and his ensemble cast won a Drama Desk Award for Outstanding Cast Ensemble. He has appeared in theatre adaptations of A Winter's Tale, The Producers, A Midsummer Night's Dream, Spamalot and The Merchant of Venice. For his performance in the 2016 Broadway production of Fully Committed, Ferguson was awarded a Drama Desk Award for Outstanding Solo Performance.

Daniel Meyer is a New York City restaurateur and the Chief Executive Officer of the Union Square Hospitality Group (USHG).Danny's Union Square Hospitality Group (USHG) comprises some of New York's most beloved and acclaimed restaurants, including Gramercy Tavern, The Modern, Maialino, and more. Danny and USHG founded Shake Shack, the modern-day “roadside” burger restaurant, which became a public company in 2015. USHG also offers large-scale event services, foodservice solutions for public and private institutions, industry consulting, and educational programming. Under Danny's leadership, USHG is renowned not only for its acclaimed restaurants but also for its distinctive and celebrated culture of Enlightened Hospitality. This guiding principle of prioritizing employees first and foremost has driven and shaped USHG's ongoing evolution from a small group of restaurants into a multi-faceted hospitality organization.

Chef, Restaurateur, Activist & Author, Alice Waters Visits Tanya's Table This Week. Alice Waters is an American chef, restaurateur, activist and author. She is the owner of Chez Panisse, a Berkeley, California restaurant famous for its organic, locally grown ingredients and for pioneering California cuisine.Waters has written Chez Panisse Cooking (with Paul Bertolli), The Art of Simple Food I and II, and 40 Years of Chez Panisse. Her memoir, Coming to my Senses: The Making of a Counterculture Cook was published in September 2017.Waters created the Chez Panisse Foundation in 1996, and the Edible Schoolyard program at the Martin Luther King Middle School in Berkeley, California. She is a national public policy advocate for school lunch reform and universal access to healthy, organic foods. Her influence in the fields of organic foods and nutrition is typified by Michelle Obama's White House organic vegetable garden.

On this week's 51%, a much-admired chef discusses her career, food, identity and heritage. We also hear about an exhibit highlighting notable women. Dr. Sharon Ufberg returns with her 51% segment “Force of Nature.” This time she interviews acclaimed chef, restaurateur, and cookbook author, Tanya Holland. Holland has been celebrated by critics for her distinct […]

On this week’s 51%, a much-admired chef discusses her career, food, identity and heritage. We also hear about an exhibit highlighting notable women. Dr. Sharon Ufberg returns with her 51% segment “Force of Nature.” This time she interviews acclaimed chef, restaurateur, and cookbook author, Tanya Holland. Holland has been celebrated by critics for her distinct […]

Samin Nosrat is an American chef, TV host and food writer and podcaster. She is a regular food columnist for The New York Times Magazine and has a Netflix docu-series based on her cookbook, Salt Fat Acid Heat. Tune in to Samin Nosrat's podcast "Home Cooking" with Hrishikesh Hirway. Visit www.ciaosamin.com Visit Tanya Holland at Brown Sugar Kitchen www.brownsugarkitchen.com

Questlove joins Tanya Holland on the 1st episode of Tanya's Table. Food, music and culture are on the menu for the first episode of Tanya's Table. Questlove, is an American musician and music journalist, author and podcaster. He is the drummer and joint frontman (with Black Thought) for the hip hop band, the Roots. The Roots has been serving as the in-house band for The Tonight Show Starring Jimmy Fallon since February 17, 2014. Questlove is also one of the producers of the cast album of the Broadway musical Hamilton. He is the co-founder of the websites Okayplayer and OkayAfrica. Additionally, he is an adjunct instructor at the Clive Davis Institute of Recorded Music at New York University. Visit www.questlove.com 

How can big consumer brands help make the world a better place? Brown Sugar Kitchen Executive Chef Tanya Holland and Kellogg Ready to Eat Cereal General Manager Doug VanDeVelde share their insights on food insecurity, giving back to the community and the effects of COVID-19. “When the COVID pandemic first started, there was a certain sense of obligation in our company to help secure the food supply… There was a feeling that we had an obligation to help feed the nation,” recounts VanDeVelde. “I’m making an effort to thank everyone who comes in and supports us because it’s a choice they make and a risk they take. Probably 7 times out of 10, they respond, ‘Thank you for what you do for the community,’” says Holland. “As I started to go through my career at Kellogg’s, it became more and more clear to me that brands need to have a purpose and need to be able to do good in the world,” says VanDeVelde, who recently helped No Kid Hungry raise $700K. “This country has so much bounty, it’s just shameful if we can’t do the basics of seeing that children are fed,” says Holland about her work as a No Kid Hungry ambassador. “What a difference it makes in the performance and attendance of the kids.” Listen to these important voices of two people who continue to impact their communities.

At 55, Chef Tanya Holland proudly talks about her FIRST tattoos. The words "grace" and "ease" will live with the Brown Sugar Kitchen chef forever. Holland chats with Chefs Lorraine Moss & Louiie Victa about her positive takeaways from the pandemic and the BLM movement so far. The soul food chef shares her love for Oakland, her career highlights (HINT: Tanya was once a clue on JEOPARDY!), and what it was like to learn from the great Leah Chase & Julia Child. PLUS - get the inside scoop on the chef's upcoming food podcast, Tanya's Table. She's welcoming some amazing guests including Questlove, Alice Waters, Carla Hall, and Samin Nosrat! Find out more at https://2-sharp-chefs--a-microphone.pinecast.co This podcast is powered by Pinecast.

We must also reject the illusory safety of silence. We must speak out, even though it may seem implicit in who we are. We must say out loud that every form and manifestation of racism is unacceptable. And for those who don't think that that's the business of an anti hunger organization, we must also say out loud, it's the business of all human beings. Share Our Strength Co-Founder and Chairman Billy Shore As people mobilize across the country to confront racism in all of its manifestations today, we are sharing a curated episode that revolves around our painful legacy of racism in America and how we can overcome it. Guests that include:MacArthur “Genius Grant” recipient Dr. Joe Marshall, Chef Tanya Holland, social justice champion Reverend Jim Wallis, thought leader and businessman Robert Lewis, Jr., Brandeis University’s Ira Jackson, and Grantmakers In Health (GIH) President and CEO Faith Mitchell These leaders speak powerfully and thoughtfully about our shameful past, our difficult present, and a more hopeful and just future. Check out the original episodes by following the links below. “I remember we were angry and my mom was like, ‘You win with love. If you're locked up or arrested, you can't do anything in life.’ … So I made a commitment in my life that I was going to be part of shifting this narrative of folks who are poorer and black and brown communities in a different way.” – Robert Lewis, Jr. (March 6, 2019) http://addpassionandstir.com/flipping-the-script-rewriting-the-story-of-urban-youth/ “I would accompany 37 yellow school buses along with the police commissioner every morning [in 1972] from Bayside up to a Dorchester Heights and South Boston High School, where those black kids would be greeted by an angry mob that was yelling the ‘n’ word at them and throwing bananas and occasionally bricks at the windows. That's how violent and ugly it was.” – Ira Jackson (December 12, 2018) http://addpassionandstir.com/leading-a-city-back-from-despair-the-community-leaders-who-rebuilt-boston/ “It's just, ‘you can't do it, you can't do it, you can't do it.’ And even when you show you can, the real believers are the ones of us who were actually doing it. So we're always fighting that… I always say being black in America is like you start in this hole and you're continually climbing out of this hole.” – Dr. Joe Marshall (October 18, 2016) http://addpassionandstir.com/gang-violence-prevention-and-cure/ “For me, what I notice about racism – what I find most painful - is when people have low expectations of you and they don't expect you to be intelligent or ambitious or resourceful. And that's hard. You know, that judgement is a big hurdle. What can you do about that?” – Chef Tanya Holland (October 18, 2016) http://addpassionandstir.com/gang-violence-prevention-and-cure/ “My questions took me to the city [Detroit] - a white kid going to black churches for the first time and taking jobs alongside young men just like me, but they were black and I was white. I realized that we were all born in Detroit but had been raised in different countries… My worldview, as they say, has been changed by being places I was never supposed to be.” – Reverend Jim Wallis (May 17, 2019) http://addpassionandstir.com/racial-injustice-the-soul-of-america-is-at-stake-part-1/ “There are many Americans who not only don't know about disparities, but in general think that we have the best medical care in the world because that's what we've been told. In fact, among developed countries, we're near the bottom… One of the reasons we're near the bottom is that we have big differences in things like mortality and morbidity once you get past the surface and look at the details of the American population.” – Faith Mitchell (May 16, 2018) http://addpassionandstir.com/bringing-the-love-equity-in-healthcare/

As shelter in place mandates continue, many Americans are doing more home cooking, and sometimes with limited ingredients.  Bay Area star chefs Samin Nosrat and Tanya Holland join us to take listener questions and to share what meals and pantry ingredients are working for them during the quarantine.  And whether you’ve been learning how to cook or trying out adventurous new recipes, we want to hear from you.  What’s cooking at your house during the quarantine?

Chef Tanya Holland is the owner of Brown Sugar Kitchen, a soul food restaurant in Oakland. She has written cookbooks, appeared on Top Chef, and recently became the first black chef to run a restaurant in San Francisco’s foodie epicenter, the Ferry Building. Tanya talks to Tom about breaking into a white-male-dominated industry and preserving food culture amid the rising tide of tech cafeterias.

The third installment in our series of curated episodes revolves around our painful legacy of racism in America and how we can overcome it. Guests that include MacArthur “Genius Grant” recipient Dr. Joe Marshall; Chef Tanya Holland; social justice champion Reverend Jim Wallis; thought leader and businessman Robert Lewis, Jr.; Chief of Staff to former Boston Mayor Kevin White, Ira Jackson; and Grantmakers In Health (GIH) President and CEO Faith Mitchell speak powerfully and thoughtfully about our shameful past, our difficult present, and a more hopeful and just future. Check out the original episodes by following the links below. “I remember we were angry and my mom was like, ‘You win with love. If you're locked up or arrested, you can't do anything in life.’ … So I made a commitment in my life that I was going to be part of shifting this narrative of folks who are poorer and black and brown communities in a different way.” – Robert Lewis, Jr. (March 6, 2019) http://addpassionandstir.com/flipping-the-script-rewriting-the-story-of-urban-youth/ “I would accompany 37 yellow school buses along with the police commissioner every morning [in 1972] from Bayside up to a Dorchester Heights and South Boston High School, where those black kids would be greeted by an angry mob that was yelling the ‘n’ word at them and throwing bananas and occasionally bricks at the windows. That's how violent and ugly it was.” – Ira Jackson (December 12, 2018) http://addpassionandstir.com/leading-a-city-back-from-despair-the-community-leaders-who-rebuilt-boston/ “It's just, ‘you can't do it, you can't do it, you can't do it.’ And even when you show you can, the real believers are the ones of us who were actually doing it. So we're always fighting that… I always say being black in America is like you start in this hole and you're continually climbing out of this hole.” – Dr. Joe Marshall (October 18, 2016) http://addpassionandstir.com/gang-violence-prevention-and-cure/ “For me, what I notice about racism – what I find most painful - is when people have low expectations of you and they don't expect you to be intelligent or ambitious or resourceful. And that's hard. You know, that judgement is a big hurdle. What can you do about that?” – Chef Tanya Holland (October 18, 2016) http://addpassionandstir.com/gang-violence-prevention-and-cure/ “My questions took me to the city [Detroit] - a white kid going to black churches for the first time and taking jobs alongside young men just like me, but they were black and I was white. I realized that we were all born in Detroit but had been raised in different countries… My worldview, as they say, has been changed by being places I was never supposed to be.” – Reverend Jim Wallis (May 17, 2019) http://addpassionandstir.com/racial-injustice-the-soul-of-america-is-at-stake-part-1/ “There are many Americans who not only don't know about disparities, but in general think that we have the best medical care in the world because that's what we've been told. In fact, among developed countries, we're near the bottom… One of the reasons we're near the bottom is that we have big differences in things like mortality and morbidity once you get past the surface and look at the details of the American population.” – Faith Mitchell (May 16, 2018) http://addpassionandstir.com/bringing-the-love-equity-in-healthcare/

On the latest episode of Inside Julia’s Kitchen, host Todd Schulkin speaks with Tanya Holland, the executive chef and owner of the Brown Sugar Kitchen restaurants in northern California. Todd and Tanya discuss how her classic French training informs her soul food and the challenges facing female chefs and chefs of color. Plus, Tanya shares her Julia Moment. Inside Julia's Kitchen is powered by Simplecast.

Chef Tanya Holland of Brown Sugar Kitchen has flown the Oakland coop and hatched a new spot at the San Francisco Ferry Building. Open daily from 7:00 am to 7:00 pm, her Buttermilk Fried Chicken is without the doubt the BEST you will ever devour. She also has a new spot in Downtown Oakland, an Oakland A's pop-up and an airport location on the way. Tanya is a TOP chef, entrepreneur and a trailblazer. | Each week, the KCBS Radio Foodie Chap, Liam Mayclem introduces us to the culinary stars behind the food & wine loved by so many in the Bay Area.

Chef Tanya Holland is owner of Brown Sugar Kitchen restaurants in Oakland and San Francisco, CA, and author of a cookbook by the same name. She has served as an official "Culinary Diplomat" on behalf of the U.S.A. in Kazakhastan and Mexico, and appeared on BRAVO TV's "Top Chef." University professor and vintner Guido Gualandi, owner of Podere Gualandi in Chianti Colli Fiorentini D.O.C.G. near Florence, researched ancient Etruscan wine making traditions to produce his minimal intervention wines. This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

This episode is an excerpt from The View From The Kitchen panel event hosted by the New York Times and Yerba Buena Center for the Arts in the summer of 2018. Kim Severson, a New York Times correspondent that was on the team that broke the #MeToo stories in the food industry, has a conversation with Chef Reem Assil, Chef Dominique Crenn and Chef Tanya Holland about issues facing the food industry. Chef Reem Assil https://www.eater.com/2018/4/27/17263640/reem-assil-dyafa-daniel-patterson-oakland-opening https://munchies.vice.com/en_us/article/mbkqvv/the-tenacity-of-chef-reem-assil Chef Tanya Holland https://www.tanyaholland.com/ https://sf.eater.com/2018/1/26/16938936/tanya-holland-bro-culture-top-chef-season-15 Chef Dominique Crenn https://sf.eater.com/2018/11/29/18118124/atelier-crenn-three-stars-dominique-crenn-san-francisco https://www.eater.com/ad/16090818/dominique-crenn-investment-living-wage Listen to the full discussion at https://www.copperandheat.com/episodes/episode-7-the-view-from-the-kitchen

Not many chefs can boast a degree in Russian language and literature, but that was just one of the many accomplishments Tanya Holland achieved before gravitating to chefdom and gaining acclaim at her beloved Brown Sugar Kitchen in Oakland. While in Brooklyn for Star Chefs, Tanya found an hour to relate her journey from academia to the culinary arts; how her parents’ inclusive worldview helped shaped her own trajectory; her abiding interest in politics and diplomacy; and the ups and downs of running (and relocating) a restaurant. Fun fact: Tanya is also our third guest of the fall who appeared on Top Chef Season 15. 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

The new Netflix documentary “Wild, Wild Country” delves into the strange world of the Rajneeshees, a religious group that moved to Oregon in the 1980s and clashed with local townspeople. The documentary reveals plenty about those tensions, but left us hungry for more detail about everyday life at the Rajneeshee Ranch. Writer Melissa Locker tells us about the group’s cookbook, Zorba the Buddha. Then Maddie talks to chef and restaurant owner Tanya Holland about the challenges of opening a restaurant as a black woman. Bonus: Tanya plays Gross or Tasty—drawing from her time as a judge on Iron Chef.

Samantha Brown, PBS host of  Samantha Brown’s Places to Love talks about the gorgeous views along Highway One and raves about the area’s iconic destinations and also celebrates some of the hidden gems in the region and shares her insights about how to experience them. Outdoor expert and author Ann Marie Brown, offers essential advice on chasing waterfalls in the Golden State, including what to wear and where to go. And finally, acclaimed chef Tanya Holland takes listeners on a tour of her restaurant, Brown Sugar Kitchen, and shares her favorite places to see in the vibrant, diverse city of Oakland.

Two San Francisco Bay-area legends unite to demonstrate how gang violence is an epidemic that can be both prevented and cured. Tanya Holland is the Executive Chef and Owner of Brown Sugar Kitchen in Oakland and Joe Marshall is the MacArthur Genius Grant recipient and founder of Alive and Free.

Chef Tanya Holland, Owner of Brown Sugar Kitchen in Oakland, California talks about her soul food Passover dinner featured in Sunset Magazine's April issue and Debra Schroeder, Creator and Writer of Traveling Well For Less, join us.

Chef Tanya Holland. This week on Sharp & Hot, Emily Peterson chats with Tanya Holland, Executive Chef and Owner of Brown Sugar Kitchen and B-Side BBQ in Oakland, CA. Holland is known for her inventive takes on modern soul food, as well as comfort classics.The author of New Soul Cooking: Updating a Cuisine Rich in Flavor and Tradition (Stewart, Tabori, and Chang), Holland is perhaps best known for her role as a host and expert on Soul Food for the “Melting Pot” series on Food Network. This program was brought to you by Whole Foods Market. “I’ve always liked creating environments and connecting people. I like restaurants as a vehicle for that kind of connection.” 12:00 –Tanya Holland on Sharp & Hot

The secret to raising awesome, godly children is to parent them "by the book." In this session of PVCOC's parenting workshop, Greg & Tanya Holland discuss how to evangelise as a family and how to inspire your kids to be righteous examples to their friends.

On this week's 51%, a much-admired chef discusses her career, food, identity and heritage. We also hear about an exhibit highlighting notable women. Dr. Sharon Ufberg returns with her 51% segment “Force of Nature.” This time she interviews acclaimed chef, restaurateur, and cookbook author, Tanya Holland. Holland has been celebrated by critics for her distinct California-inspired renditions of soul food classics. In 2012 the City of Oakland in California declared June 5th as Tanya Holland Day for her "Significant Role in Creating Community and Establishing Oakland as a Culinary Center." Now, Holland has launched her first podcast, Tanya's Table, featuring conversations with many of today's leading innovators and tastemakers. The Supreme Court's recent decision protecting many LGBTQ employees from discrimination doesn't directly affect the military. Still, opponents of the Trump Administration's ban on transgender service members say they're encouraged by the ruling. Stephanie Colombini reports for the American Homefront Project. In New York, a new exhibit at the Albany Institute of History and Art commemorates the centennial of women's suffrage in the U.S. by highlighting notable women throughout Capital Region history. 51%'s Jesse King has more. The exhibition, Telling Her Story: New Acquisitions at the Albany Institute of History and Art runs through August 23. That's our show for this week. Thanks to Tina Renick for production assistance. Our executive producer is Dr. Alan Chartock. Our theme music is Glow in the Dark by Kevin Bartlett. This show is a national production of Northeast Public Radio. If you'd like to hear this show again, sign up for our podcast, or visit the 51% archives on our web site at wamc.org. And follow us on Twitter @51PercentRadio This week's show is #1620.