Podcasts about tartine bakery

Today I get to speak with one of my culinary idols, Liz Prueitt. Liz is co-founder of the acclaimed Tartine Bakery in San Francisco, a James Beard Pastry Chef award winner, and the author of the cookbooks Tartine and Tartine All Day (which, as you'll hear, is one of my personal favorites). She also publishes the newsletter Have Your Cake, in which she features delicious gluten-free desserts. Liz shares her journey in becoming an award winning pastry chef all while having a gluten intolerance. She describes how she set aside her health issues for many years as she pursued her career, and how she finally made the decision to cut out gluten entirely. We explore the value of slowing down in terms of  health—of really taking time to learn what our bodies need—and we discuss the challenge in prioritizing ourselves. Liz also shares some of her favorite summer baked goods and offers tips for summer baking. Stay tuned because on Friday I'll be sharing Liz's gluten-free Madeleine recipe, which she describes in the episode. I've made the madeleines several times since Liz and I spoke, and trust me when I tell you that they are not only foolproof, but absolutely delicious. Whether you can eat gluten or not, this is such an expansive episode, reminding us that it's okay to change paths, even when it seems impossible. There's power in committing to our own health, and it can open the door to delicious new discoveries. EPISODE LINKS:* Mind, Body, Spirit, FOOD newsletter: https://mindbodyspiritfood.substack.com/*Find Nicki on Instagram: https://www.instagram.com/nickisizemore/* Liz's newsletter, Have Your Cake: https://haveyourcakelizprueitt.substack.com/*Find Liz on Instagram: https://www.instagram.com/lizprueitt_tartine/* Tartine All Day Cookbook: https://amzn.to/4bXDznq* Podcast Episode with Giulia Scarpaleggia: https://mindbodyspiritfood.substack.com/p/giulia-scarpaleggia* New York Times Plum Torte: https://cooking.nytimes.com/recipes/3783-original-plum-torte* Liz mentions that one of her favorite foods is a fruit galette—me too! These are two of my summer staples: *Gluten-Free Rhubarb Almond Galette: https://mindbodyspiritfood.substack.com/p/rhubarb-almond-galette-gluten-free*Gluten-Free Easy Strawberry Galette: https://fromscratchfast.com/strawberry-galette-recipe/  This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe

Cookbook author and the former Director of Bread for Tartine Bakery, Jennifer Latham, shares the magic of getting in the kitchen with kids to bake bread, whether you're a beginner or advanced bread baker yourself. LINKS Jennifer's book, Baking Bread with Kids: Trusty Recipes for Magical Homemade BreadJennifer on Instagram, @jenniferlathamOur episode Finding Your Bread Guru with Cathy Lloyd BurnsOur episode, How to Get Kids in The Kitchen (Even If You Don't Want to) With Heather StallerOur episode, The Real Reasons We Cook With Our KidsOur episode, Getting Messy in the Kitchen with KidsOur episode, Essential Recipes for Tweens, Teens, and Graduates with Katie MorfordLike this podcast? Check out Your Last Meal with Rachel Belle, a James Beard Award finalist for Best Podcast! Each episode Rachel asks a celebrity (like Greta Gerwig, Jewel, Margaret Cho & Neil deGrasse Tyson) what they would choose to eat for their last meal. Then she digs into the history, science and culture of these dishes with experts from around the world!Our Sponsors:* Check out Armoire and use my code DIJFY for a great deal: http://www.armoire.style* Check out Quince: https://www.quince.com/Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Rahanna Bisseret Martinez was a contestant on Top Chef Junior, and she's cooked at some of the best restaurants in the world, including Dominique Ansel Bakery, Chez Panisse, Broken Spanish, Emeril's and Tartine Bakery. Rahanna is the author of the cookbook, Flavor + Us. And she's still in college! Producers Katrice Claudio and Tagan Engel talk with Rahanna about her book, her busy life and her love of food from all over the world. And, we meet a New Britain family who turned their lawn into a pick-what-you-need garden for their community. GUESTS: Rahanna Bisseret Martinez: Chef and author of Flavor + Us: Cooking for Everyone (@rahanna.bisseret.martinez) Kristianna Smith and Mike Saraceno: Curators and cultivators of a take-what-you-need garden in New Britain, Conn. (@ourgardennb) You can donate books to the garden's book box through Possible Futures. FEATURED RECIPES: Concha SconesDry-Fried Green BeansTie-Dye Berry Paletas LEARN MORE: Listen to Leah Penniman of Soul Fire Farm talk with Khalilah Brown-Dean about how Black Americans are reclaiming their relationship with nature on an episode of Disrupted. This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Katrice Claudio, Stephanie Stender, Meg Fitzgerald, Tagan Engel and Sabrina Herrera. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

Replay: Voices of Mothers in Practice What can architecture firms do to support mothers who are working in practice?Leaders of the profession share diverse perspectives on their identity between practice and motherhood. This discussion aims to explore the experiences of working mothers in diverse career stages who are raising children of different ages.Practice Disrupted is committed to elevating conversations on justice, equity, diversity, and inclusion to teach, empower, and build greater awareness across the industry.Guests:Christina Cho Yoo, AIA, PE, LEED AP BD+C is co-founder of Atelier Cho Thompson. She received a BS & MS in civil & structural engineering and construction management at Stanford University and received a masters in architecture at the Harvard Graduate School of Design. She was a structural engineer at the international engineering company Arup, where she was the Structural Sustainability Champion for the Americas & worked on projects such as the LEED-Double Platinum California Academy of Sciences, Contemporary Jewish Museum, Kaiser hospitals, Schroder Overcrossing, and various other projects. She went onto work at architecture firms internationally including Kao Design Group on Richard Branson's Eco-Island, SHoP Architects on the Google HQ, Neri & Hu in Shanghai, Mass Studies in Seoul, and Bohlin Cywinski Jackson on Apple stores, the Apple iAd office, and the Square HQ. Christina is a licensed architect and engineer in California and has been LEED accredited since 2003.Her work has spanned typologies from single-family to multifamily residences, hospitals, labs, museums, innovative workplaces, hospitality and food service, to retail, exhibits, furniture, and graphics for various organizations. Before architecture school, she staged at Tartine Bakery while taking courses at the California Culinary Academy. She has lectured on Green R&D at Harvard and served as a critic at Parsons, Stanford, Harvard, & the California College of the Arts (CCA). She is an Adjunct Professor at the CCA, having taught advanced urban studio on the Post-Retail City and Integrated Building Systems. She served as Design & Innovation Chair of the Stanford Club of SF and currently is on the Board of Directors at Pacific Primary School.Jennifer T. Matthews, Associate AIA, is a full-time remote Architectural Designer at SS&A Design Collective based in Montgomery, Alabama. With eight years of healthcare design experience, Jennifer has worked on architectural projects for multiple healthcare providers and...

Founder, CEO, Mom and Baker, Joanna Strahm takes on all the challenges of a female food entrepreneur and keeps moving forward. She is every inch the baker, beginning with her Mom in the family kitchen, side-by-side. The passion continued, and she chose to formalize her hobby into a profession, receiving a pastry certificate from Tante Marie's in San Francisco. Although she had a fulltime job, she shoehorned in an internship at Tartine Bakery during the morning bake, the sure sign of a hardcore entrepreneur. The experience made her very employable at Batter Bakery, a very busy neighborhood bakery. It was there she learned to incorporate whole grains into baked goods to elevate flavors, a skill that would become the foundation of her own company. Batter Bakery also provided her with a crash course in starting a company from scratch. The Batter people decided to open up a satellite branch with Joanna the chosen implementor. Getting a baking business up and running from the ground up – on someone else's dime – proved invaluable to Joanna in starting her own company. When the satellite branch did not work out, the Batter management encouraged Joanna to go out on her own, and that was the jump off point. She opened Small Baking Company in 2016, baking out of a shared kitchen space in Portland, Oregon. She was inspired by the style and flavors of the PNW and immediately built her recipes around them. First sales were in the ample locations of Farmers Markets in the area, and her success was quick. She still consistently sells out at nearly every market day, leaving sad customers who got in line a little too late! The company has wholesale accounts and their delights are available at select restaurants. They also accept orders online for pickup at the Farmers Markets. However, it's a good idea to order early, the company is still not able to keep up with current demand. The menu includes lots of different whole grain cookies and rotating flavors of scones, cakes, and more. Joanna uses seasonal, locally sourced ingredients whenever possible, including organic whole grains and seasonal fruits. Just this year, Small Baking Company moved to their very own kitchen in their hometown, Oregon City, where they plan to have a drive up window soon. Besides their retail channel, Small Baking Company creates custom orders for your very special occasions such as weddings, graduations, anniversaries and so forth. The website is well crafted and shows off the line well: https://www.smallbaking.co/. IG: @smallbakingco. FB:@smallbakingco. Our hosts: Twitter - @sarahmasoni and @spicymarshall, Instagram - @masoniandmarshall.

Good News: The impending removal of four dams along the Klamath River ensures the return of salmon spawning, Link HERE. The Good Word: A thought-provoking quote from Mother Theresa. Good To Know: Learn a bit about the “Butterball Turkey Hotline”! Good News: More research is showing a link between planting trees (or preserving already-planted trees) […]

Der Laberpodcast. Darin: Toby war der letzte auf der Tanzfläche, Twitter und Mastodon, Toby war mal wieder in Amerika, Land Rover Defender, Sülze und Spam, Cable Car und Fisherman's Wharf, Tartine Bakery, M. H. de Young Memorial Museum, Tarbell: The Blue Veil, Schlagzeilen und Wetter. Toby unterstützen? Hier entlang!

Der Laberpodcast. Darin: Toby war der letzte auf der Tanzfläche, Twitter und Mastodon, Toby war mal wieder in Amerika, Land Rover Defender, Sülze und Spam, Cable Car und Fisherman’s Wharf, Tartine Bakery, M. H. de Young Memorial Museum, Tarbell: The Blue Veil, Schlagzeilen und Wetter. Toby unterstützen? Hier entlang!

If you consider yourself a baking fiend and know how to work a dough hook, Liz Prueitt of Tartine Bakery and Claire Ptak of London's Violet Bakery are two names you need to know. The pair chat with executive editor Christine Muhlke on today's episode about all things baked goods. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Episode 095: Voices of Mothers in Practice What can architecture firms do to support mothers who are working in practice? Leaders of the profession share diverse perspectives on their identity between practice and motherhood. This discussion aims to explore the experiences of working mothers in diverse career stages who are raising children of different ages. Practice Disrupted is committed to elevating conversations on justice, equity, diversity, and inclusion to teach, empower, and build greater awareness across the industry. Guests: Christina Cho Yoo, AIA, PE, LEED AP BD+C is co-founder of Atelier Cho Thompson. She received a BS & MS inhttp://cee.stanford.edu/ ( civil & structural engineering and construction management) athttp://www.stanford.edu/ ( Stanford University) and received a masters in architecture at thehttp://www.gsd.harvard.edu/ ( Harvard Graduate School of Design). She was a structural engineer at the international engineering companyhttp://www.arup.com/ ( Arup), where she was the Structural Sustainability Champion for the Americas & worked on projects such as thehttp://www.holcimfoundation.org/Projects/new-sustainable-california-academy-of-sciences-usa ( LEED-Double Platinum)http://calacademy.org/ ( California Academy of Sciences), Contemporary Jewish Museum, Kaiser hospitals,http://www.arup.com/projects/robert_schroder_overcrossing ( Schroder Overcrossing), and various other projects. She went onto work at architecture firms internationally including Kao Design Group on Richard Branson's Eco-Island,http://shoparc.com/ ( SHoP Architects) on the Google HQ,http://enthepractice.neriandhu.com/ ( Neri & Hu) inhttp://www.archdaily.com/417308/design-republic-design-commune-neri-and-hu-design-and-research-office/ ( Shanghai),http://www.massstudies.com/ ( Mass Studies) in Seoul, andhttp://www.bcj.com/ ( Bohlin Cywinski Jackson) onhttp://www.apple.com/jp/retail/omotesando/ ( Apple stores), the Apple iAd office, and the Square HQ. Christina is a licensed architect and engineer in California and has been LEED accredited since 2003. Her work has spanned typologies from single-family to multifamily residences, hospitals, labs, museums, innovative workplaces, hospitality and food service, to retail, exhibits, furniture, and graphics for various organizations. Before architecture school, she staged at Tartine Bakery while taking courses at the California Culinary Academy. She has lectured on Green R&D at Harvard and served as a critic at Parsons, Stanford, Harvard, & the California College of the Arts (CCA). She is an Adjunct Professor at the CCA, having taught advanced urban studio on the Post-Retail City and Integrated Building Systems. She served as Design & Innovation Chair of the Stanford Club of SF and currently is on the Board of Directors at Pacific Primary School. https://www.linkedin.com/in/jennifer-matthews-4a253528/ (Jennifer T. Matthews, Associate AIA), is a full-time remote Architectural Designer at SS&A Design Collective based in Montgomery, Alabama. With eight years of healthcare design experience, Jennifer has worked on architectural projects for multiple healthcare providers and national government entities across the United States. She was awarded the 2018 Healthcare Design Magazine's Educator Honor Award for creating an annual event that introduces architecture students to healthcare design and careers within. Her recent outreach efforts include professional practice seminars and managing her professional development platform, https://www.creativesxp.com/ (Creative's XP).  In 2013, Jennifer graduated from Tuskegee University with a Bachelor of Architecture. In 2020, she acquired a Master of Arts degree in Business Design and Arts Leadership from The Savannah College of Art and Design (SCAD). Jennifer served as the 2013-2014 National Vice President of the American Institute of Architecture Students (AIAS).

Episode 142: Jorge GaviriaThis week, we're thrilled to welcome Masienda founder Jorge Gaviria to #TalkCookbooks with us.Jorge's first cookbook, Masa: Techniques, Recipes, and Reflections on a Timeless Staple, explores the deep history and significance of masa—the dough made of nixtamalized corn that goes on to become tortillas, tamales, sopes, and many more Mexican and global staples. It all started with a realization while apprenticing at Blue Hill at Stone Barns. Jorge started to dream of opening the “tortilla equivalent of Tartine Bakery, the San Francisco–based high temple of sourdough.” That idea led to sourcing heirloom corn and masa harina (the dried version of masa) from local farmers in Oaxaca and supplying some of New York City's top chefs. Jorge's company, Masienda, was born.Eight years later, Masienda is on a quest to revolutionize how we think about corn—and therefore, masa, masa harina, and other products. Today he's sourcing heirloom corn from a network of 2,000 farmers across six states in Mexico. And yet, he realized something else was missing: a text.And so, he created Masa the book. It's a quite comprehensive tome (nearly 300 pages) on the history of corn and masa and a guide that's as useful for a home cook as it is for a scientist. (Want to nixtamalize your own corn at home? Jorge walks you through it! And offers practical lessons on how to make high-quality masa at home.) Somewhat shockingly, this is the first major cookbook to focus on masa.Of course, there are recipes, too. Masa offers 50 base recipes for tortillas, tamales, pozole, and more to build on, as well as inventive recipes from top chefs across the world. (Get two of them this week by becoming a paid subscriber to Salt + Spine!)Jorge writes that “like sourdough before it, craft masa is on the brink of a global culinary movement.”In today's show, we're talking with Jorge about what led him to focus on masa and launching his company Masienda, about how we're now in a “third wave” of masa, and we're putting him to the test in our signature game.[[EPISODE DETAILS GO HERE. INCLUDE BOOKSHOP LINK.]] ALSO INCLUDE AN IMAGE OF THE BOOK COVER WITH THE CAPTION "GET COOKING: BOOKSHOP OR OMNIVORE BOOKS" with links to both referral URLs.Bonus Content + Recipes This WeekThis week, paid subscribers will receive three recipes from Jorge Gaviria's Masa: Blue Masa Sourdough Bread (from Philippine-born chef turned cottage baker Karlo Evaristo) and Masa Tempura Batter (from chef Alex Stupak of New York City's Empellón). We also have the Table Tortilla Masa.And later this week, producer Clea Wurster kicks off a new series featuring beloved cookbook stores. First up, she's chatting with Matt Sartwell of New York City's Kitchen Arts and Letters.Salt + Spine is supported by listeners like you. To get full access to our exclusive content and featured recipes, and support our work, consider becoming a free or paid subscriber.This Week's New Cookbook ReleasesA big week of new cookbooks hitting the shelves this week! Here's a few:* Diasporican: A Puerto Rican Cookbook by Illyanna Maisonet* The Cookie Bible by Rose Levy Beranbaum and Woody Wolston* Ottolenghi Test Kitchen: Extra Good Things by Yotam Ottolenghi and Noor Murad* Cooking with Mushrooms: A Fungi Lover's Guide to the World's Most Versatile, Flavorful, Health-Boosting Ingredients by Andrea Gentl* Justice of the Pies: Sweet and Savory Pies, Quiches, and Tarts plus Inspirational Stories from Exceptional People by Maya-Camille Broussard* The Siete Table: Nourishing Mexican-American Recipes from Our Kitchen by The Garza Family* Somebody Feed Phil: The People, Stories, and Recipes by Phil Rosenthal* Make Every Dish Delicious: Modern Classics and Essential Tips for Total Kitchen Confidence by Lesley Chesterman* Spice: A Cook's Companion by Mark Diacono* Feed These People: Slam-Dunk Recipes for Your Crew by Jen Hatmaker* Evergreen Kitchen: Weeknight Vegetarian Dinners for Everyone by Bri Beaudoin* Mamacita: Recipes Celebrating Life as a Mexican Immigrant in America by Andrea Pons* Kolkata: Recipes from the Heart of Bengal by Rinku Dutt* Cooking with Nonna: Sunday Dinners with La Famiglia by Rosella Rago OCT 25* The Delmonico Way: Sublime Entertaining and Legendary Recipes from the Restaurant That Made New York by Max Tucci (NOV 1)* 60-Second Cocktails: Amazing Drinks to Make at Home in a Minute by Joe Harrison & Neil Ridley* Bar Menu: 100+ Drinking Food Recipes for Cocktail Hours at Home by André Darlington* The Little Book of Aperitifs: 50 Classic Cocktails and Delightful Drinks by Kate Hawkings* The Complete Book of Pasta Sauces: The Best Italian Pestos, Marinaras, Ragùs, and Other Cooked and Fresh Sauces for Every Type of Pasta Imaginable by Allan Bay Wildcrafted* Vinegars: Making and Using Unique Acetic Acid Ferments for Quick Pickles, Hot Sauces, Soups, Salad Dressings, Pastes, Mustards, and More by Pascal Baudar This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

Empty flour shelves during the pandemic weren't just a passing annoyance for all the quarantined sourdough converts. They were also a sign that our food system and its industrialized supply chains are fragile, which isn't so great in the era of climate change. In this episode, host Caroline Saunders traces the past 150 years of flour history, and the efforts by millers like Kevin Morse and Jennifer Lapidus to bring flour back to its regional roots. Jennifer Lapidus shares a recipe for white wheat cake, available on www.sustainablebaker.com. Connect with The Sustainable Baker Read the latest blog posts and find recipes from the show at www.sustainablebaker.com Follow the show on instagram @sustainablebaker More Resources Amy Halloran's useful list of regional mills across the US, sorted by state Check out Cairnspring Mills, and follow them on Instagram Check out Southern Ground, Carolina Ground founder Jennifer Lapidus's new cookbook, and follow Carolina Ground on Instagram Drop by Bellegarde Bakery if you're in New Orleans, and follow the bakery on Instagram Keep an eye out for The Bread Book, Tartine Bakery founder Chad Robertson's forthcoming cookbook

This episode of On the Fly by tablehopper is with Charles Chen, the creator behind the wildly popular Basuku Cheesecakes. I was beyond thrilled to be able to interview Charles—he’s been a restaurant consultant for some rather high-profile food businesses here in the Bay Area, including Tartine Bakery, Stonemill Matcha, and Maum in Palo Alto, but has managed to maintain a pretty stealth profile—by design. I call him the restaurant ninja, so it was a real pleasure to be able to learn more about his deep restaurant background, his journey, and where it all began. But what's really fascinating, and actually quite incredible, is hearing about this extremely involved and complex experience developing this Japanese-inspired, Basque-style cheesecake and trying to scale the business to meet the ever-growing demand for what has become one of the hottest culinary items of the pandemic. When you hear everything Charles has gone through to even make 16 cheesecakes in his home oven, to all the schlepping and adjustments he’s had to make to bake them in other restaurant kitchens, you’ll quickly understand why they’re so hard to procure; and you’ll have so much appreciation for everything that went into that dreamy, creamy, tangy cheesecake when you finally get your first bite. Be sure to listen through to the very end for details on how to get one. We also have a fun lightning round of other tasty things to go track down as well, including ice cream, pie, and burgers in the Bay Area.I want to thank all of you for listening in—this is our 22nd episode since launching On the Fly by tablehopper in April 2020. None of this would be possible without our producer extraordinaire, Lola Yen, and you. We’re going to take a little season break, and will be coming back soon. Be well.Basuku on Instagram: https://www.instagram.com/basukucheesecakes/ If you’re a Bay Area business or individual and want to be featured in On the Fly, please fill out the form at bit.ly/ontheflyguest.Support the show (http://www.venmo.com/Marcia-Gagliardi)

Durant d

Durant d

This episode of On the Fly by tablehopper, our twentieth, is with Vinny Eng, a community organizer and founding member of SF New Deal, and a well-known figure in the hospitality industry for his previous twelve years of service at Bar Tartine, Tartine Bakery, and the Manufactory as a general manager and wine director. Anyone who knows Vinny, or is fortunate to work with him, or call him a friend, will always be struck by how heart-centered his approach to everything is. Vinny sprung to action in looking out for immediate ways to help neighbors in need as soon as the state of emergency was issued, and has been an immeasurable help and force with SF New Deal and the people it serves with dignity, as well as the local restaurants it partners with, providing an important source of consistent revenue, especially when considering the shortcomings of a PPP program that excluded many and has been exhausted, and that further federal aid has stalled.He looks at everything holistically, with awareness of the many touch points and nuances behind who grows our food, and prepares it, and serves it, how the very people who make food and eating possible often go unseen and are unsupported during this difficult time, and how we have access to food—or don’t, and how different communities eat, and what they need.In our conversation, we talk about ways you can help show support—for our community, for our restaurants, and the hospitality industry as a whole, and it’s not just about directing resources to meet the needs of this moment, although that helps too. Foundational to his approach is that if we solve for those closest to harm, we solve this for all of us. I always leave a conversation with Vinny with more insight, and knowledge, and compassion than I had before, and I hope this episode helps bring expansion for you in some ways as well.And there’s a fun moment at the end, when Vinny surprises me with a lightning round of questions about some of our favorite takeout and treats right now. SF New Deal: sfnewdeal.org , @sfnewdealImpact report: sfnewdeal.org/impact-reportLightning round: Ritu Indian Soul Food: ritusf.com, Tilak: tilaksf.com, Eat Salty Sweet: eatsaltysweet.com, Stonemill Matcha: stonemillmatcha.com, Miss Ollie’s Cookshop at Elda’s: eldasf.com/#MENU, Kantine: kantinesf.com, Nopa: nopasf.com.If you’re a Bay Area business or individual and want to be featured in On the Fly, please fill out the form at bit.ly/ontheflyguest.Support the show (http://www.venmo.com/Marcia-Gagliardi)

In Episode 1, I said that conversations about food can turn into conversations about anything. That’s particularly true in this wide-ranging conversation with philosopher Dr. Lisa Heldke. We discuss how looking through the lens of food shows us that everything is always chomping and being chomped on, and that this has some profound implications on our diets, our bodies, and the world around us. We also discuss a lot of other things, including eating food from other cultures, baking, eating at a restaurant where you’re blindfolded, and many more topics besides! Show Notes:Follow us on Twitter at @FoodThoughtPod, and you can drop us a line at ThoughtAboutFood on Gmail. Consider leaving us a review wherever you found us!Lisa Heldke was our guest today. You can find more of her work on her PhilPapers page.Her two books that we mentioned in our talk were Philosophers at Table: On Food and Being Human and Exotic Appetites: Ruminations of a Food Adventurer.I mentioned the book Fortune Cookie Chronicles: Adventures in the World of Chinese Food.Lisa mentioned the book Making Sense of Taste: Food and Philosophy by Carolyn Korsmeyer, which has (among other things) a very interesting conversation on food as art.Lisa also mentioned a couple baking books, Tartine Bread and Bread : A Baker's Book of Techniques and Recipes.Here are the sourdough projects Lisa discussed happening at NC State: the Wild Sourdough Project, and Sourdough Project 2.0.You can take a virtual tour of the sourdough library in Belgium!As we mentioned, there are a lot of good recipes on King Arthur Flour's website.XKCD's (non-serious) theory that sourdough is in a complicated symbiosis with the CoronavirusThe intro and outro music is "Whiskey Before Breakfast" which is both a great traditional song and a good item to add to your weekend to-do list. It was performed and shared by The Dan River Ramblers under a Creative Commons license.In the podcast, we accidentally called Scott Gilbert a philosopher of biology. In actual fact he's a well known biologist (this is what happens when two philosophers get talking to each other!).Here's Lisa's recipe:"My challenge is that too many recipes mean things to me. So, I'll go with what's on my mind right now. I've been baking bread and giving it away (probably about 60 loaves since we went into Stay at Home). My sourdough has never been happier. I've also given away about six wads of my sourdough, to people across the baking spectrum. I'm using a recipe that Tartine Bakery put at the front of its book on bread. I just keep making it over and over, not like a prayer or a meditation or anythying. Like a Lutheran who believes that she is the only thing that stands between her friends and starvation or something. But I guess that's actually the way a Lutheran would meditate. Anyway, the recipe is probably deeply protected, but here's Martha's link to it." 

In the fourth episode of A Better Table, Umeko Motoyoshi interviews Emily Haddad. Haddad is an acupuncture student, barista, and works as a key organizer in the Tartine Union. Tartine Bakery originally opened in 2002 in San Francisco's Mission District. In February of 2020, Tartine was operating five retail storefronts in the Bay Area, three in LA and four in Seoul, Korea. That same month, over 140 employees declared their intention to unionize to management. Earlier this year, Motoyoshi sat down with Emily Haddad and had a conversation about the efforts to unionize. Season One of A Better Table is sponsored by Baratza, Oatly, and Urnex Brands.

With everyone spending most of their time at home during this COVID-19 Pandemic, many are turning to their kitchens to provide comfort and entertainment. There has been a particular rise in people baking their own bread. Maybe it’s because grocery stores were running out of this staple, or maybe it’s because it’s a fun, time intensive but relatively simple baking project. Previous guest Eric Wolfinger knows a thing or two about baking bread, having worked at Tartine Bakery for years, so I thought I’d ask him for some tips about how to make the perfect loaf. From simple no-knead recipes to intricate sourdoughs, Eric has lots of ideas and tricks for making yourself some delicious food while you stay at home.Episodes to listen to:How to be a World-Class Traveling Food Photographer with Eric WolfingerConnect with guest:WebsiteInstagramResources:No Knead Bread by Jim LaheyTartine Bread CookbookTartine Bread recipe (abbreviated version)Tartine Bread recipe (fan rewrite, more detailed)Donabe CookbookSponsors:Danner

Brad de Raad took a cooking class in San Francisco last year and it opened his eyes to new techniques and recipes. He's enjoyed baking different kinds of bread and has especially enjoyed baking pumpkin bread during the fall season. In this episode, Brad and I discuss his newfound interest in cooking and baking, we give an overview of our breakfast at a famous bakery called Tartine, and we dive into Brad's family traditions - including buying Dutch Christmas bread every year from a Dutch bakery in Pasadena, California.

"San Francisco is one of the great cultural plateaus of the world — one of the really urbane communities in the United States — one of the truly cosmopolitan places and for many, many years, it always has had a warm welcome for human beings from all over the world."—Duke Ellington In 2002 I began my career in teaching - my first job was teaching 9th grade English in a small town at the bottom of South Lake Tahoe in northern Nevada. And on occasion, maybe two or three, I believe it was two, times I made the four hour drive to San Francisco for long weekends. I found a small boutique hotel near Union Square, walked and drove the hills (becoming more proficient with a clutch than ever before) giving my calves an exquisite workout, enjoyed a delicious brunch at the Empress Hotel with my mentor who showed a bit more of the city to me on a long holiday weekend, as well as drinks at the Top of the Mark, but each of my visits was well before Google Maps and the entire tech sector engulfed Silicon Valley and the city by the Bay, so I wasn't sure really where to go and just visited as far as my feet and my comfort would take me. Fast forward sixteen years, and I finally had the opportunity to return to San Francisco. Since before moving to Bend, it has been on my list of places to visit. After all, it is in many ways the West Coast's New York City. Understandably, each city is uniquely its own, but having visited Los Angeles, Seattle and many times Portland, Oregon, San Francisco isn't quite like any other west coast urban destination. In fact, I have to agree with Cecil Beaton,"San Francisco is perhaps the most European of all American cities". Now, New Orleans certainly is a destination unique infused with French and Spanish cuisine and history, but San Francisco involves more ease and community than any other major urban city I have visited, sports the most delectable food options, offers transportation that is varied and easier than any other American city I have traveled, as well as a temperate climate that is never too extreme in any season. Again this is my opinion, but perhaps Twiggy is right, "I’m just mad for San Francisco. It is like London and Paris stacked on top of each other". But I am getting ahead of myself gushing about San Francisco. I'd like to share with you all that we experienced in a mere 72 hours this past week, offer up some recommendations, and perhaps encourage you to either visit or return to the Paris of the West (an old term used primarily in the late nineteenth early 20th century largely because of the three waves of French immigrants arriving in San Francisco beginning in 1849 with the Gold Rush, in 1852-53 when Louis-Napoleon Bonaparte III offering a national lottery of trips to California to rid the country of his intellectual opponents, and a third wave of many women and children as in San Francisco's early days, the city was comprised of 90% men. In short order, in 1852, six thousand of the city's 36,000 residents were French).  No wonder I love this city so much. :) I've organized today's episode/post into the three fundamental parts for any trip to any country/city to be most successful. Thinking of it as the tripod foundation of traveling with ease: knowing how to get around to wherever you want to go (transportation), knowing you have a comfortable and safe place to sleep at night, and knowing you will be fed to satisfy your appetite. Where to eat, sleep and get about. Once these three decisions are made, reserved and settled, I am able to loosen up on the itinerary and also relax and look forward to my trip. Let's begin the 72-hour visit to San Francisco. The good news is you don't have to make your plans too far in advance to still have a wonderful experience. Case in point, for our trip last week, the trip was decided upon in April. Plane tickets and hotel arrangements were made, and then one month prior to the trip, dinner reservations were made as well. The only piece of the three part puzzle was to tend to the on-the-ground transportation, which I had researched, and will talk about more below. ~Fisherman's Wharf - classic fishermen’s boats docked in the bay.~ When to visit: "The coldest winter I ever spent was a summer in San Francisco." —Mark Twain Depending upon the weather you hope to experience, as one of our Uber drivers who has lived in the city for decades shared with us, don't come in June, July and August and expect traditional summer temperatures. Nope. While there is the rare extremely warm day as there was a couple of weeks ago, the average high in the summer is low 70s - expect the fog to roll in and out throughout the day and if you're by the bay, the wind will rip through in the afternoon. If you are looking for the idyllic weather, our driver, after sharing Twain's quote above, suggested coming in September and October. I quickly took note. The rain will abate in April and not truly return until November. Again, taking the advice of the driver, so readers who live in the Bay Area or who have lived in the area, please do confirm or correct. Also, we traveled during the work week. The opportunity to arrive on a Tuesday and return on a Thursday was perfect for the pace of everyday life. Nothing was too extremely tourist-laden (there was still an abundance), the evenings were very quiet on the street as we had a street-side window, and traffic at the airport and getting about was as would be expected in any work day scenario - rush-hour, etc. Whenever you visit, bring layers. One day we both were kissed by the sunshine more than we expected, but in the evening we needed a jacket. My mother packed her light-weight cashmere scarf, which was perfect. I saw many people with scarves. What did I forget, of all things? A scarf. I won't forget again. It is a city in which to wear a scarf. How to Get Around Once You Arrive BART - from the SFO airport, the Bay Area Rapid Transit is a very affordable and dependable way to reach the city. We took BART into the city with our luggage with great ease. It was helpful that the line basically begins at the airport, so you have a pick of where to sit and can get situated with your luggage before you get into the heart of the city at which time the train became very full (morning rush hour). The cost was $2.50/person versus a $45+ cab or Uber fare. ~waiting for the airport shuttle to take us to the BART airport stop~ Trolley/Cable Car - $2.75/adult; $1.35/senior - There are only three lines that the Trolley/Cable Cars travel, but they are easy to find on a transportation map. We relied primarily on the trolley throughout our trip. You pay in cash or can purchase a pass online. The fare is good for two hours if you buy a single pass. Each of the many cars we rode on were exceptionally clean, and the drivers very helpful. Bus — We happened to ride a bus one evening as it was serving the same line as the trolley car we had arrived on. The transportation map makes it easy to see where to get on and where they stop, and the pass you use for the trolley/cable cars works the same way. Uber/Lyft versus Taxis - We chose to use Ubers the entire time we were in the city when a trolley wouldn't get us where we needed to go and it was too far to walk, but we also wanted to make to our destination quickly (across the Bay Bridge, to the Golden Gate Bridge and to the Richmond neighborhood). I prefer to take Uber/Lyft because I know what my fare will be upfront. Taking six Uber rides during our trip, we were in a car in fewer than 10 minutes, the cars were clean, the drivers friendly if we chose to talk with them, and we arrived swiftly at our destination). Where to Stay While my list won't be long in this section, what I can share with you is where we did stay during our trip and why I highly recommend it. I know it will not fit everyone's budget nor be what everyone would prefer, but if you are looking for the following, you will be very happy with The Argonaut Hotel on Fisherman's Wharf: Located in North Beach along the Fisherman's Wharf - ideally located for easy access to common sites: Fisherman's Wharf, Ghirardelli Square, a primary Trolley Line that will take you throughout the city, Ferry Building (via Trolley ride), Lombard street, and Little Italy. Comfort - the beds are plush, the rooms are large, and you can reserve a room that will look out onto Fisherman's Wharf Located in a historic building The only hotel on Fisherman's Wharf Quiet - granted, we stayed during a weeknight, but I could not tell we were staying in a city. No tall buildings surrounded us, we woke up to seagulls and even seals saying hello along the bay, and the street doesn't have many cars use it as it isn't a through street to anything of importance to locals or even tourists as the parking lots are set off the shore. Impeccable service - we arrived early - 8:30 am, and while we didn't expect our room to be ready, they found one that was, even gave us a free upgrade and situated us before we went out exploring. If the room hadn't been ready, they would have stored our luggage. ~Fisherman's Wharf seen directly out our hotel room window.~ ~wallpaper in the bathroom~   Where to Eat As one Uber driver who has lived in the city for 22 years told us, San Francisco has always had a strong food culture. Boasting 5000 restaurants, whatever type of cuisine you prefer, you will be able to find it. While he couldn't guarantee it would be delicious fare at every destination, he did note that you can find many wonderful places throughout the city and Bay Area. So let me share with you four places I HIGHLY recommend. Tartine - If you are looking for French bakery buttery goodness, visit Tartine Bakery (the original bakery that opened about 15 years ago) and/or Tartine Manufactory (sit down for breakfast and lunch). The two locations are about 10 short blocks away from each other.           Pearl 6101 Restaurant - Having been opened for about a year, this Richmond neighborhood located restaurant opens at 8 am for breakfast and lunch (closing 1t 2pm), and opens for dinner at 5pm, running until 10 pm. They have brunch on Sundays. ~the scrambled egg plate and avocado toast~ Boulettes Larder + Bouli Bar - Located in the Ferry Building on the far right corner next to Sur la Table, this two-part restaurant offers scrumptious seasonal and locally sourced meals. Boulettes Larder is the light and bright restaurant space that is open for lunch and breakfast (dinners are only reserved for special group occasions, as I learned later).  BouliBar (where we dined) is where they serve lunch and dinner, and the pizza as well as other items on the menu will please your palette immensely. My slow baked King Salmon set atop a bed of millet and vegetables dressed in sparkling vinaigrette was mouth-watering delicious. Paired with a glass of rosé - yum. ~the dining room for Boullettes Larder (open to the public for breakfast and lunch; private group dinners in the evening)~ ~Bouli Bar (open for lunch and dinners for the public)~ ~Pistachio Cake with strawberry ice cream~ Chez Panisse - Yep, Alice Waters' famed restaurant in Berkley. A dream of a experience, of which I will share in detail on Wednesday of this week, so do stop by. Reservations are taken only one month in advance on the day you wish you dine, but one month prior. Call on that day, when hours of operation begin. Every night a different menu. Every menu is seasonal and sourced locally. You can keep your menu. I had mine signed by the waiter. That is how awesome and, perhaps in admiration I am, of this restaurant. It exceeded my expectations. Stop by Wednesday to find out exactly why. ~the entrance to Chez Panisse in Berkeley~ ~the menus - guests can keep them~ ~dessert: Savarin cake with fresh summer berries and candied pistachios~ Now it's time to tailor it what you love Each one of us who visits San Francisco will come to the city for different and special reason. As I shared in last Friday's weekly newsletter with subscribers, my visit was all about the food in preparation for The Simply Luxurious Kitchen's upcoming second season. And the city did not disappoint. However, there were a few other places we took the time to see and experience, and I'd like to share them below in case you too might be curious to check them out. Beautiful views of The Golden Gate Bridge - visit Baker's Beach Consignment Clothing, designer options galore at reasonable prices - Goodbyes (two shops) on Sacramento. To see an infinite amount of flowers - The San Francisco Flower Market Luxuriate in the splendid scent of sourdough bread - Boudin at the Wharf (Fisherman's Wharf) The Ferry Building - farmers market Tuesday and Thursday beginning at 10 am (small); Saturday at 10 am (large) All of the shops inside the building are opened each day (this is also where Bouletttes Larder + BouliBar is located Frog's Hollow Bakery is scrumptious as well and located next to Boulettes Larder So many delicious food-inspired businesses inside. Ghirardelli's Square — Of course, you will find the Ghirardelli's Chocolate shops inside this square, but there are also many other shops, boutiques and restaurants. The view of the bay is lovely, and the park in front, as it is situated next to The Argonaut, was some place I enjoyed just sitting and relaxing after a long day of exploring. ~Ghirardelli's Square in the background, park in the foreground~ With the 72 hour trip nearing an end, we decided to hop in an Uber to take us to the airport as we didn't want to lug our luggage onto BART amongst the crowds, although, it wouldn't have been impossible to do, we were just tired. In a swift 30 minute time period, leaving from our hotel, we were at the airport ready to return to Bend. While I knew we had soaked up every minute of our trip seeing and exploring and eating, we also were able to take a nap each day which for me was absolutely necessary. But even with the naps, I slept deeply and quite more at length this past weekend than I have in awhile. What a pleasure this trip was, and I am thankful it is only a 90 minute flight away. Needless to say, with even more recommendations from readers, and places I look forward to visiting again, I look forward to returning. "Leaving San Francisco is like saying goodbye to an old sweetheart.  You want to linger as long as possible." —Walter Kronkite Be sure to stop by the blog later in the week for a detailed post on Chez Panisse.   ~None of this trip was sponsored and all was entirely planned according to my own curiosities and predilections. However, there are some affiliate links.  ~SIMILAR POSTS/EPISODES YOU MIGHT ENJOY: ~Traveling Alone Well, episode #220 ~A Traveler or a Tourist? The Difference ~French Trip Travel Musings (Why Not . . . Make the Effort?), Part Une, episode #215 ~French Trip Travel Musings, Part Deux, episode #216 ~Where to Stay in France While Traveling: A Variety of Luxurious Options Petit Plaisir: ~Late Night ~Written and Co-Produced by Mindy Kaling, starring Emma Thompson and Mindy Kaling, John Lithgow, Reid Scott (VEEP) ~Support women in Hollywood to promote multi-dimensional, diversity in age, ethnicity, life-experience and the varied representation of women that inspires women and young girls to be the hero of their own lives and others, not the playmate in someone else's story. Learn more about the statistics of women in Hollywood. While the numbers are gradually improving, they is progress to be made, and when we go see films that support what we truly applaud and wish to see more of, producers and film executives follow where the money is.   https://youtu.be/XE7OVnets4g   ~All images via TSLL, any image with Shannon in them were taken by my mother (thank you Mom!)

Inspired by Andrea's daughter who said "Mom, can't you just make something chocolate?" this month is going to be chock-full of chocolate delights. A Salted Chocolate Rye Cookie from Tartine Bakery has the hosts very excited about cooking with an alternative and new-to-them flour. Andrea reports on her Black Bottom Oatmeal Pie from the prior week, which resulted in the smoothest and easiest pie crust she's ever made, although the final pie wasn't enough of a "wow" to offset the amount of work it took. You can read the full show notes here.Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, or follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

Although the French are known for croissants, they did not invent this globally appealing culinary pleasure. Come join us as one of Chicago’s most celebrated bakers, Sandra Holl, traces the origins of the croissant and other “laminated” pastries and touches on some of the colorful, although not necessarily true, origin stories But what exactly is laminated pastry, which sounds about as appetizing as a concoction made from layers of formica? “It’s just a fancy name for a family of buttery layered doughs,.” Sandra explains. “While the classic most well known, and celebrated member of this family is the croissant, the family includes puff pastry, Danish and my personal favorite Kouign amann.” Sandra says that laminated pastries are created by rolling butter into dough, then making a series of folds and turns until the dough has numerous alternating layers of dough and butter. When these doughs are baked, the moisture in the butter turns to steam and forces the layers to separate and puff, leaving a light and airy product. Sounds simple, but when made by experts like Sandra, the result can only be described as culinary ecstasy. Warning: Sandra will be bringing tasting samples from her nationally acclaimed Lincoln Park bakery, Floriole. Adult discretion is advised! Biography: Sandra was born and raised in Rockford, Illinois, graduated with a BA in French literature from the University of Colorado, taught English to high school students in France and worked in marketing in San Francisco before discovering her love of food and cooking. After volunteering as a prep cook for a non-profit and staging at a few restaurants she decided to sign up at the California Culinary Academy. She spent her externship and the following years working at world renowned Tartine Bakery in San Francisco. Sandra and her husband, Mathieu, left the Bay area for Chicago and started Floriole in a tent at the Chicago Green City Market. They have grown their business into a flourishing full service cafe and bakery specializing in French inspired pastries rooted in midwestern ingredients. The bakery has been named among the top 10 bakeries in the US, has received a Chicago Tribune Dining Award and is recognized as having some of the best bread in the country. Sandra has contributed to Bon Appetit and Sweet Paul magazines, appeared on Martha Stewart and Unique Sweets. In 2016 she was named Pastry Chef of the Year at the Jean Banchet Awards. Recorded at Weiss Memorial Hospital on July 21, 2018. www.CulinaryHistorians.com

Cindy and Nancy talk to Eric Chow of Tartine Bakery about growing up 2nd generation, marrying a white lady, and his recipe for pork shu mai meatloaf.

On today's episode of THE FOOD SEEN, every successful artist should have a stockpile of go to pieces/performances/processes. Jessica Battilana's Repertoire, is in the kitchen, and is the title of her compendium cookbook. Co-author of cookbooks like Vietnamese Home Food with Charles Phan of Slanted Door, Tartine Book 3 with Chad Robertson, and Home Grown: Cooking from My New England Roots with Matt Jennings of Townsman, Battilana, knows that freedom comes from cooking familiar things frequently, and only then you can adapt. From Fancy Toasts to The Three Greatest Cookies, relax, practice, and perfect your own home repertoire anywhere. The Food Seen is powered by Simplecast

Chef Chris Kronner has been a Bay Area stalwart for more than a decade now. He first came on the scene working with Chad Robertson at his flagship, Tartine Bakery. He then bounced around for while with stints in NYC, Uruguay, Japan, England, Switzerland and Peru, among other locales, before opening KronnerBurger in 2015 in Oakland. Chris’ burgers are a something of a phenomenon, drawing acclaim far and wide. Sadly, in early 2018 a fire closed KronnerBurger, but not to worry Chris has landed on his feet with both a new cookbook, A Burger to Believe In, and a new kitchen gig, linking up with Robertson again to open Henry’s in Berkeley. Prima is the rock project from Brooklyn-based singer-songwriter, Rose Blanshei. Over the years, Prima’s developed a reputation for powerful lyricism and emotional storytelling driven by Rose’s searing voice which evokes the likes of Patti Smith, PJ Harvey and Karen O, complemented by her guitar whose sound she says is inspired by, “Lightning. Dirt. Metals. Debt.” Prima’s debut EP, Performance, was released in summer 2017, and is the result of Rose plumbing the innermost emotional depths of pain, suffering and violence. Rose joins us in studio to talk about the arc of Prima over the years, and also gives us a live studio performance. Check out Prima’s latest single, “Diva.” Snacky Tunes is powered by Simplecast.

Bread Moment My name is John, I have MS, I'm 38 years old and I started this podcast to share what I'm going through. Recap Episode 6 Episode 6: "Overwhelmed" was short but impactful the way short things can often be. Like Mike Tyson said, “Everybody has a plan, until they get hit in the mouth.” Last episode was basically nothing but a long recap, and then I got distracted telling how I made tomato sauce. I gave up and I just stopped the whole thing after like two and a half minutes. It's very hot right now It's hot outside. I fell down yesterday in my garden. My thoughts bubble up through my mind like my mind is full of mud, like a primordial ooze and my thoughts bubble up through it. They come very slow, I'm like, “me hungry.” It's like that. Uhthoff's effect I feel some fatigue from Uhthoff’s effect, which was discovered in the 19th century by a German neurologist who discovered that people with MS feel bad when they're in the sun. I totally agree with this. Too much argument I've been having a lot of arguments with my wife. I'm super short-tempered. I argued with my wife on Friday, Saturday, Sunday, Monday, Tuesday and today, Wednesday, even though I saw her for only 5 minutes this morning I managed to get upset with her. Being a salamander It's so hot I just don't move. We call it being a salamander.I try and sit there and do as little as possible. Josh is baking My friend Josh is talking to me about baking bread and reallystimulating. I used to make a lot of bread. I'm in the hot sauce business, but I thought about making bread and coffee and I still think about it. I love making bread and growing plants. I'm a gardener, you know it's all like making bread, growing your family it's all the same having a garden, pruning a plant. So it is stimulating to hear that Josh has been baking bread. Dinner with Margarita One time I went to dinner with my friend Margarita. She was the bartender at Casanova in the Mission on Valencia Street and across the street is this Mexican spot Puerto Alegre. They really had kinda Tex-Mex, it wasn't high on the list for Mexican places but they served a blended margarita in pitchers and when I was in my twenties, I would just wonder, how many pitchers did I drink? So I went over there with Margarita, I was in town from New York where I was living in Brooklyn at the time, I was visiting town. I looked up Margarita and we headed over to Puerto Allegre, and Margarita is a Mission bartender, she's been a bartender at many bars in the mission for a long time, like 20-something years, and she knew everybody. When we went to Puerto Allegre, she knew the waiter, and he said, "Oh hey Chad Robertson is over there you know those Tartine bread guys?" Actually he said, "You know those Tartine Bakery guys? But I knew them as Tartine Bread guys because they had a book about how to make bread that I would obsessively follow in my Brooklyn apartment. Chicken It was an amazing moment, Chad Robertson sitting across and Margarita there, and I had one of those moments in my life, where I totally chickened out. I didn't get up and say, "Oh my goodness Chad Robertson I have been baking your bread every day but I am quite an amateur and I bet you have so much to say, so interesting, I'm so glad to meet you," - no, I did none of those things, none of that. I stayed in the corner and I was like, "oh cool." Tell your hero It haunts me to this day. So it's good to say in this podcast. One of the things that's what's the matter with me is I regret not meeting Chad Robertson and the other Bakers from Tartine Bakery. It was 2008 at the time and this was very interesting stuff. Nothing happened, because I chickened out. Don't do that, is my advice. If your hero is sitting across from you, and somebody asks if you want to meet them, you should say, "Yes, I want to meet them right now." Tell them how much they mean to you and tell them they're your hero. I wish I had told Chad Robertson that. begin transcript

This week on The Stew we've got a bit of a different episode. Jason went on location at the Food Book Fair in New York last weekend and conducted a series of mini quick style interviews loosely in the theme of a food related Proust style interview, the kind you may have seen in the back of a Vanity Fair Magazine. Jason chats with Julia Sherman, author of Salad for President, Kerry Diamond of Cherry Bombe Magazine, photographer and magical woman Andrea Gentl, former Food & Wine Magazine Editor and frequent Top Chef just Dana Cowin, Creatior of Mouthfeel Magazine Mac Malikowski, Liz Prueitt of the beloved Tartine Bakery, Aussie whole foods cookbook author Amy Chaplin, my friend and whiz kid barista Elliot Foos, and last but not least Ice Cream hunk Nick Morgenstern from Morgenstern's Ice Cream.

This is a special minisode! Every baker should have their own sourdough starter--and in this week's episode, Taunya talks you through day by day how to make your very own starter. At the end of the podcast you should have a starter that you can put in the refrigerator and you can use to make bread when your craving strikes. Sourdough starters can last indefinitely with just a tiny bit of care. The sourdough instructions are based upon the very famous Tartine Bakery in San Francisco.  The instructions on how to make your starter and Tartine's famous country bread can be found in this link. But really, all you need to do is listen to the podcast and you'll be on your way!  Intro = 0.00  Day 1 = 7:42  Day 3 = 11:24  Day 4 = 14:26  Day 5 = 16:51  Day 6  & 7 = 19:30 (NOTE: for date 6 feed as normal--do as I write, not as I do)           https://cooking.nytimes.com/recipes/1016277-tartines-country-bread You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! Be sure to join the facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram “the baking podcast”.

Eric’s Wild Idea: To travel around the world, cook with different cultures, and then inspire others through photography. Eric Wolfinger has been called the Annie Leibovitz of food photography. He’s published over a dozen award-winning books, and done even more photo and film commissions with amazing chefs from around the world. While he wasn’t always a photographer, after college Eric, who was also a longtime surfer, wanted to find a way to combine his passions for traveling and cooking. The unexpected answer was photography. While working as an apprentice at the famous Tartine Bakery in San Francisco, Eric traded surf lessons with owner Chad Robertson for bread baking tips, and soon after was commissioned to take the photos for the Tartine Bread cookbook. It was nominated for a James Beard Award in 2011 for Best Cookbook Photography, and since then, he’s become a sought after food photographer. I’ve known Eric for a long time - we went to high school together and grew up surfing. He’s gone on to do some pretty wild things. In fact, today Smug Mug released an amazing film about Eric.  On this show, Eric and I talk about how the film got made, how he ended up shooting the Tartine Bread book, and how you can not only get that killer food shot for your own Instagram, but make a living doing what you love. Listen to this episode if:  You love snapping pictures of your food. You want to travel the world. You can always be found in the kitchen. You devour cookbooks. You want to make a living doing what you love. You’re curious what to cook for dinner tonight. For full show notes, including guest links and books mentioned during the episode, visit: http://wildideasworthliving.com/20

Devin Chapman has an extraordinary resume. He started his career in coffee as the first employee at Coava, then moved to Verve, and then La Colombe. All three of those roasters have been featured by Angels' Cup and we love working with them. Perhaps even more impressive, however, is the fact that Devin began competing after only 6 months on the job at Coava. His list of accomplishments include: - 5th Place, United States Barista Championship Finals, 2015 - Northwest Regional Barista Champion, 2013 - 4th Place, United States Barista Championship Finals, 2012 - Northwest Regional Barista Champion, 2012 - Northwest Regional Brewers Cup Champion, 2012 - United States Barista Championship Semi-finalist, 2011 - Northwest Regional Brewers Cup Champion, 2011 Now Devin is working for Tartine Bakery, known for their exception breads, and launching a coffee roasting operation within Tartine called the Coffee Manufactory. In this interview we chat about all the things Devin has learned as his career has progressed, what coffee competitions like the Barista Championship mean to average coffee consumers, and what makes Tartine and the Coffee Manufactory special. Want to follow along after the podcast's over? Here's where you can find Devin on Instagram @devchap, Twitter @devchap, and the Manufactory on Instagram @coffeemanufactory. Favorite Quotes: I think coming in as the solo employee amongst the owners also meant that as they started to get pulled away to focus on other things, as roasting volumes went up, it opens up opportunities for me to step into more responsibility at an accelerate rate. Based on my personality, that was challenge for me to get as good, as knowledgable, as dialed in as possible, as quickly as I could. The first 6 months at Coava was this very intense incubation period for me to learn as much as I could with almost any resource at my fingertips. One of the most brilliant things about the coffee industry at large is that for those of us that are obsessive learners, there's infinite opportunities to keep growing, to keep learning, keep discovering new things. And that's so exciting. It gets me out of bed in the morning to be quite honest. Competition definitely taps into that, but I would say that's one of the biggest things that I've learned is that there's an immense amount of growth opportunities. And the hard and humble work of thoroughly owning every thing you say and do really stimulates me. The #1 word that I use to describe what it's like to taste Tartine bread is that it is "alive". There's tartness from the fermentation of the dough, this incredibly gooey texture, it's sweet and the way that the taste experience from start to finish, especially if you get it when it's hot. One of the best meal I had last year was a hot loaf of Tartine bread in Dolores park and just like ripping off hunks of it and just eating plain bread. Cause it's crispy and crunchy and soft and chewy. As our customer base is informed and educated, and as they fall in love the same way that a lot of coffee professionals have, the value of coffee in their mind continues to go up and up and up. Maybe 2 years ago people would have been reluctant to spend $12 for 12oz of coffee, and now maybe they're excited to spend $18. All of this is funneling toward having more people think that coffee is more valuable than they think it is today. To me that's what everything connects to. If people look at coffee and see it as more valuable, it means there's willing to give more money and that goes back to farmers. And that improves the quality of life for people around the world that really need it. A lot of coffee professionals truly connect with that. But man, I think about how much we're learning now and how much we'll know in 20 years, while still pushing ourselves to learn and grow. It's going to be an amazing journey.     

If you consider yourself a baking fiend and know how to work a dough hook, Liz Prueitt of Tartine Bakery and Claire Ptak of London's Violet Bakery are two names you need to know. The pair chat with executive editor Christine Muhlke on today's episode about all things baked goods. Learn more about your ad choices. Visit megaphone.fm/adchoices

On today's THE FOOD SEEN, Nick Balla, co-chef of Bar Tartine in San Francisco, used to call everything pickles. Raised in Michigan, land of sour cherries and asparagus, Nick was draw to strong and sour flavors, even eating lemons as a child. But it was his Hungarian heritage and it's distinctly different European cuisine that became a central inspiration in Nick's life. Budapest is set right in the middle of spice trading routes, has been populated by nomads, and it's food gave a new meaning to “fusion”. Raw onions and paprika allured Nick's palate, but then an unanticipated Japanese pantry crept in. This is when Nick began breaking the rules of how he approached cooking, taking a heavy interest in umami and fermentation (e.g. aged cheeses, koji, and bottarga). From working the buffets of Vegas, to opening the innovative Nombe, to breaking bread with Chad Robertson of Tartine Bakery, these were all steps in realizing failure is just part of experimenting. Today's program has been sponsored by Whole Foods Market. “You have to understand the fundamentals, and you have to understand where things came from, and then you can break the rules.” [21:30] Nick Balla on The Food Seen