Podcast appearances and mentions of ted lee

Elevating EMS Education: Insights and Innovations from Industry Leaders Dr. Ted Lee discusses education as part of EMS Week. The discussion features  Dr. Shira Schlesinger, Dr. Navin Ariyaprakai and Dr. Maia Dorsett They highlight the importance of transitioning from traditional, time-based training to a more dynamic and critical-thinking-focused curriculum that fosters professional growth and clinical judgment among EMS providers. The conversation touches on the value of accreditation, the role of preceptor training, and the increasing demand for lifelong learning within the field.

Advocating for EMS: Shaping the Future of Prehospital Care Dr. Ted Lee talks with  Dr. Nick Cozzi, Dr. David Tan and Henry Lewis. They talk about the importance of grassroots advocacy, exploring how every EMS provider serves as an ambassador for the profession. By sharing their stories and building relationships at local and federal levels, they emphasize the need for a unified voice to promote essential changes in legislation and funding. The panelists highlight the evolving landscape of EMS, driven by innovative care strategies and partnerships that enhance patient outcomes.

Dr. Ted Lee speaks with Luke Estes, manager of Prisma Health's Mobile Integrated Health Program, to explore the transformative role of community paramedics in prehospital medicine. Dennis shares his journey from a young aspiring EMT in Missouri to leading a groundbreaking health initiative in South Carolina. The program, which has grown significantly since its inception in 2019, addresses various social determinants of health, aiming to reduce hospital readmissions and enhance patient care access. With a footprint spanning 18 counties—primarily rural—this initiative adapts to meet diverse community needs, breaking down barriers to healthcare through education and resource connection.

Dr. Ted Lee looks at the impact and importance of Save a Life Day for EMS Week. Featuring expert guests Dr. Matt Levy and Corey Richter, the discussion underscores the critical role of community engagement in prehospital emergency medicine.   Both leaders share their extensive backgrounds in EMS and emphasize the necessity of equipping citizens with essential skills to respond effectively in emergencies, such as performing CPR, managing bleeding and advocating for blood donation initiatives.   They highlight that by fostering a proactive culture of preparedness, communities can significantly improve health outcomes and save lives.

In this episode of the JEMS Report, Dr. Ted Lee convenes a panel of pediatric emergency medicine experts to discuss the significance of EMS Week 2025 and the critical EMS for Children program. The panel, featuring Dr. Ann M. Dietrich, Dr. Kathleen Adelgais and Dr. Lindsay Jaeger, highlights the essential role of EMS professionals in providing pre-hospital care for pediatric patients, particularly in emergency situations. With less than 10% of EMS calls involving children, the discussion sheds light on the urgency of enhancing pediatric readiness within EMS agencies. The doctors emphasize the wealth of resources available through the Pediatric Readiness Project, designed to fortify preparation and education for emergency providers. This episode serves as a vital reminder of the commitment to better serve our youngest patients and the importance of collaboration in advancing pediatric emergency care.

Dr. Ted Lee talks with Dr. Douglas Kupas and Dr. Joanne Piccininni on the topic of EMS safety during EMS Week 2025. With decades of experience in EMS, both guests highlight the significance of prioritizing safety within the EMS community, stressing that awareness and proactive measures can prevent injuries and fatalities. They discuss the need for a cultural shift in EMS, focusing on safety practices such as seatbelt usage and risk awareness. The conversation also reflects on the tragic loss of colleagues in the line of duty, reinforcing the essential nature of mentoring and supporting new practitioners.

In this episode of the JEMS Report, Dr. Ted Lee sits down with Shaun Gladney, executive director of the Bryant Gladney Foundation, a nonprofit established in memory of his father, a dedicated paramedic and educator who tragically lost his life in the line of duty. The foundation's mission is to empower future EMS providers through scholarships for paramedic education and innovative educational offerings. Sean shares his father's impressive legacy in the field, emphasizing the importance of ongoing learning and mentorship in pre-hospital medicine. The conversation also unveils the foundation's initiatives, including the upcoming All Star EMS Conference and its growing scholarship program aimed at fostering exceptional talent in emergency medical services.

EMS Editor-in-Chief Dr. Ted Lee talks with Dr. Kristin McCabe-Kline, a board member with the American College of Emergency Physicians and Chief Christopher Way, president of the National Association of EMTs. They explore the vital intersection between emergency medicine and EMS as they kick off EMS Week, discussing its significance beyond mere appreciation gestures like pizza and cake. The conversation emphasizes the transformation of EMS into a critical healthcare provider within communities, particularly amid rising demands and budgetary constraints. They call for stronger advocacy to ensure EMS receives the recognition, funding and support it requires to thrive.  

JEMS Report host Dr. Ted Lee interviews Jeremy Mast, CEO of Tri-County Ambulance Service, to discuss the pivotal role of leadership during challenging situations in EMS. Drawing upon his 30 years of experience in fire and EMS, Mast shares invaluable insights on preparing for unforeseen events, fostering a supportive organizational culture and ensuring crew well-being. He emphasizes the importance of strong leadership visibility during crises to reassure teams and facilitate effective decision-making. Through their conversation, they explore strategies for building robust community connections and the impact of training and mentorship on individual growth within the EMS landscape.

In this episode of the JEMS Report, Dr. Ted Lee and Jonathan Epstein from the American Red Cross discuss critical developments in prehospital resuscitation education, especially surrounding Heart Month. Epstein highlights the Red Cross's longstanding commitment to lifesaving training, evolving from traditional community-focused programs to a comprehensive suite that includes Basic Life Support, Advanced Life Support and the newly launched Neonatal Advanced Life Support. The conversation emphasizes the importance of tailored educational offerings for both public and healthcare professionals, aiming to bridge the gap in emergency medical response across diverse communities. The Red Cross's innovative Mission CPR project looks to improve bystander CPR rates in underserved areas, underscoring that every second counts during cardiac emergencies. For EMS providers and healthcare professionals, this initiative represents a significant step forward in achieving better patient outcomes and preparedness in life-threatening situations.

JEMS Editor-in-Chief Dr. Ted Lee speaks with Dr. Kate Tataris, EMS director for Chicago EMS System and Chicago Paramedic-in-Charge Chris Powers about cardiac arrest and heart programs.

JEMS Editor-in-Chief Dr. Ted Lee speaks with Dr. Christine McGuire-Wolfe, the director of Infection Control for Emergency Responders (ICER) Collaborative and Training Hub. Read more about the program and how you can help by clicking here.

JEMS Editor-in-Chief Dr. Ted Lee speaks with Dr. Michael J. Carr about how telemedicine is saving lives in Georgia. Carr, the executive director of Prehospital & Ambulatory Virtual Emergency Services (PAVES) at Emory University, says patients in rural counties now have access to doctors and specialists even before they reach the hospital.

JEMS Editor-in-Chief Dr. Ted Lee speaks with T. Ryan Mayfield and Andrew Pearson of Hennepin EMS on how the agency is addressing its staffing shortage and empowering its education program. Listen to Part 1 here.

JEMS Editor-in-Chief Dr. Ted Lee speaks with Global Medical Response's Natalie Jobst about training veterans for EMS careers.

JEMS Editor-in-Chief Dr. Ted Lee speaks with Operative IQ President / CEO EJ Aufderheide. Operative IQ is committed to serving first response industries with controlled substance tracking, RFID solutions and Operative IQ Front Line to address the need for faster and better answers for managing operational readiness.

JEMS Editor-in-Chief Dr. Ted Lee speaks with Kerry Degen and Jill McCafferty of Hennepin EMS. Through it's paramedic program, Hennepin has grown its system.

JEMS Editor-in-Chief Dr. Ted Lee talks with Richard Price, founder and president of the PulsePoint Foundation. PulsePoint is a 501(c)(3) public non-profit foundation building applications that help public safety agencies inform and engage their citizens.

JEMS Editor-in-Chief Dr. Ted Lee talks with Dr. John vonRosenberg about the challenges and thrills of being a flight paramedic.

JEMS Editor-in-Chief Dr. Ted Lee speaks with Matt Merino, chief executive officer of Education Management Solutions, about its Training in Motion platform. Find out more about the Training in Motion platform here.

JEMS Editor-in-Chief Dr. Ted Lee talks about the future of EMS and health care with Col. Michael Wissemann. This commentary reflects the opinion of the Col. Wissemann and does not reflect those of the Department of Defense, the Defense Health Agency or Army Medicine. This podcast is sponsored by LogRX. For all your medication and narcotic tracking needs, check out the LogRx App, created by career EMS professionals. Visit https://logrx.com/ to learn more.

Often the first practical thing we're taught in medical school is the importance of taking a thorough patient history. In this BackTable OBGYN Brief, Dr. Mark Hoffman and Dr. Ted Lee bring us back to the basics and emphasize the importance of conducting a quality patient interview to elucidate symptoms of endometriosis. The physicians first explore the limitations and practicalities of patient surveys, and move on to discuss the importance of thorough history taking along with specific symptoms to look for. The conversation also delves into the diagnostic challenges and delay of diagnosis in endometriosis patients. They explain the role of surgical diagnosis in endometriosis, emphasizing the necessity of listening to and believing patients' experiences with chronic pelvic pain. TIMESTAMPS:  00:00 - Introduction 00:14 - Initial Patient Workup: Surveys and History 01:19 - Key Patient History Indicators 04:24 - Endometriosis Symptoms 07:49 - Treatment Approaches and Surgical Considerations 09:32 - Barriers to Diagnosis CHECK OUT THE FULL EPISODE BackTable OBGYN Ep. 30: Ambulatory Workup of Endometriosis Patients https://www.backtable.com/shows/obgyn/podcasts/30/ambulatory-workup-of-endometriosis-patients

JEMS Editor-in-Chief Dr. Ted Lee speaks with Stephanie DeLorenzo about her career in emergency management.

Is your EMS agency ready for pediatric emergencies? The National Prehospital Pediatric Readiness Project (PPRP) can help. JEMS Editor-in-Chief Dr. Ted Lee speaks with Dr. Kathleen Adelgais and Frank St. Denis to learn more about the program. The PPRP is an initiative to ensure all U.S. EMS agencies and fire-rescue services that respond to public 911 medical calls have essential resources in place to provide high-quality emergency care for children. The project is led by the Emergency Medical Services for Children Program in partnership with more than 30 national organizations and stakeholders. Learn more about the assessment here.

In this BackTable OBGYN Brief, Dr. Mark Hoffman and Dr. Ted Lee discuss the clinical approach to diagnosing endometriosis through physical exam and imaging, and the collaborative surgical approach to treating it.  Dr. Lee explains the importance of detailed patient history and various examination techniques, including palpation and rectovaginal exams, to identify potential signs of endometriosis. He emphasizes the specificity of these exams in differentiating endometriosis pain from other causes. The discussion also covers the role of imaging, such as MRI, particularly in advanced cases, and the collaborative approach with colorectal surgeons for bowel-related complications. Dr. Lee shares insights on the use of physical therapy and managing musculoskeletal pain related to endometriosis, highlighting the importance of multi-disciplinary care for optimal patient outcomes. TIMESTAMPS 00:00 - Introduction 00:15 - Initial Patient Assessment for Endometriosis 01:00 - Detailed Physical Exam Techniques 07:00 - Imaging and Further Diagnostic Steps 10:55 - Collaborative Surgical Approach CHECK OUT THE FULL EPISODE BackTable OBGYN Ep. 30: Ambulatory Workup of Endometriosis Patients https://www.backtable.com/shows/obgyn/podcasts/30/ambulatory-workup-of-endometriosis-patients

JEMS Editor-in-Chief Dr. Ted Lee finds out what it's like to work for Sunstar Paramedics in Pinellas County, Florida. Joining him is Malachi White, director of recruiting, and Capt. Shelby Papa, clinical services coordinator.

JEMS Editor-in-Chief Dr. Ted Lee speaks with Melissa Taylor, RN, about mental health issues affecting all emergency responders.

In honor of National CPR and AED Awareness Week, JEMS Editor-in-Chief Dr. Ted Lee speaks to Courtney Schwerin O'Reilly, the executive director of Illinois Heart Rescue. You can reach out to Courtney at courtney.ilhr@gmail.com.

JEMS Editor-in-Chief Dr. Ted Lee speaks with National EMS Memorial Bike Ride Board of Directors member Eric Morrison about the sacrifices EMS providers make for the profession.

JEMS Editor-in-Chief Dr. Ted Lee speaks with Dr. Jeffrey Goodloe about the maturing of EMS Week during its 50th anniversary.

For EMS Week, JEMS Editor-in-Chief Dr. Ted Lee speaks with Dr. Jeff Jarvis about resiliency in EMS.

During EMS Week and Stroke Awareness Month, JEMS Editor-in-Chief Dr. Ted Lee speaks with MedicZero Inc. about the significant delays in stroke care arising from a lack of bystander stroke awareness and recognition.

For EMS Week, JEMS Editor-in-Chief Dr. Ted Lee speaks with Garrett Hedeen, chair of the NAEMT's EMS Workforce Committee, on the importance of safety in EMS.

During EMS Week, JEMS Editor-in-Chief Dr. Ted Lee talks with Rick Ellis, chair of the NAEMT's Education Committee, on changes to EMS education throughout the years.

JEMS Editor-in-Chief Dr. Ted Lee talks with Dr. Mandy Gattis, project and grants manager for the South Carolina EMS Association, about the special plans for the 50th anniversary of EMS Week.

JEMS Editor-in-Chief Dr. Ted Lee speaks with Dr. Molly McCann-Pineo, director of Clinical Research in the Emergency Medicine Service Line at Northwell Health. Dr. McCann-Pineo is also an assistant professor of Emergency Medicine and Occupational Medicine, Epidemiology and Prevention at the Zucker School of Medicine at Hofstra/Northwell.

JEMS Editor-in-Chief Dr. Ted Lee talks with MEDIC Deputy Director Sharon Taulbert about the importance of women in EMS.

JEMS Editor-in-Chief Dr. Ted Lee talks to Joseph Campbell and David A. Greene about the success of Colleton County's blood program in South Carolina. Article: https://www.jems.com/patient-care/whole-blood-colleton-county/

Have you ever been to a wedding and wondered how hundreds of plates of food arrive at the right destinations at the right time? Often without an on-site kitchen. This is high-concept cooking, done without a net. Cookbook authors Matt Lee and Ted Lee spent four years immersed in the catering industry and wrote a book about their experiences and revelations called Hotbox. In this episode, we step behind the scenes with the Lee Brothers as our guides. Sara Brooke Curtis is an award-winning radio producer. Her work has aired on The Splendid Table, KCRW's UnFictional, KCRW's Good Food, CBC's Love Me, and BBC's Short Cuts, among others. She lives in western Massachusetts and loves recording sounds of everyday life and producing sonic worlds for listeners to surrender to and delight in. Special thanks to Steven Satterfield, Virginia Willis, Matt Bolus, Shuai and Corey Wang, Cheetie Kumar, Vishwesh Bhatt, and Eddie Hernandez for their delicious food and interviews. Hotbox: Inside Catering, the Food World's Riskiest Business, published by MacMillan, may be purchased from your favorite local bookstore. Gravy is proud to be a part of the APT Podcast Studios. Learn more about your ad choices. Visit megaphone.fm/adchoices

JEMS Editor-in-Chief Dr. Ted Lee talks with CoAEMSP Executive Director Dr. George Hatch about the importance of EMS accreditation. CoAEMSP is the Committee on Accreditation for the EMS Professions.

JEMS Editor-in-Chief Dr. Ted Lee talks to Capt. Rommie Duckworth about about his JEMS article, "Debriefing Tips for EMS Professionals."

JEMS Editor-in-Chief Dr. Ted Lee talks with Upper Pine River Fire Protection District (CO) Chief Bruce Evans about his role in mentoring.

JEMS Editor-In-Chief Dr. Ted Lee speaks with Dr. Sarah Fabiano about her new role as medical director. Dr. Fabiano talks about her history in prehospital care and what she has planned for the future of JEMS.

Rancho Mesa's Account Executive of the Surety Department Andy Roberts is joined by Ted Lee, Contract Bond Underwriter at Liberty Mutual Surety, to discuss what general contractors can do to limit their liability, with regard to their subcontractors. Show Notes: Subscribe to Rancho Mesa's Newsletter. This podcast is designed to provide general information as to the subject matter covered. Neither the publisher nor the presenter by and through this presentation is rendering legal, accounting, or other professional services. If professional advice is required, you need to contact your tax advisor, the presenter, or the publisher for their services under a separate engagement contract. Director: Alyssa Burley Host: Andy Roberts Guest: Ted Lee Producer/Editor: Megan Lockhart Music: "Home" by JHS Pedals, “News Room News” by Spence © Copyright 2023. Rancho Mesa Insurance Services, Inc. All rights reserved.

In this episode, Dr. Mark Hoffman invites Dr. Ted Lee, an OBGYN specializing in MIGS and professor of OBGYN at University of Pittsburgh Medical Center, about the ambulatory workup of endometriosis patients. --- EARN CME Reflect on how this Podcast applies to your day-to-day and earn free AMA PRA Category 1 CMEs: https://earnc.me/bT7a9b --- SHOW NOTES The episode begins with the physicians discussing the difficulties of diagnosing endometriosis, including: the stigma of pelvic pain/not believing women's pain, recognition that pelvic pain is not normal, the discomfort of physicians asking the appropriate questions for pelvic pain, and the hesitancy towards surgery by physicians and patients all play a role. Many patients have been having pain for years that may have been covered up by OCP use or misdiagnosed as IBS or interstitial cystitis. Ted emphasizes the importance of a thorough history in diagnosing endometriosis. Essential information includes age of onset of symptoms, gravidity and parity, prior C-section (abdominal wall endometriosis) and the “3 D's” of dyspareunia, dyschezia, and most importantly dysmenorrhea. A quality physical exam can also elucidate endometriosis. Ted starts by palpating the anterior vaginal wall, then the levator ani muscles and cervix, and finally the rectovaginal exam. Palpation of the uterosacral ligament and posterior cul-de-sac in endometriosis patients causes a visceral reaction, and advanced disease may also have nodules felt. The majority of patients don't require additional imaging since ultrasound is insensitive for stage 1 and 2 endometriosis. Indications for MRI include endometrioma, nodularities felt on exam, and abdominal wall endometriosis. When it comes to surgery, both doctors emphasize the importance of having other surgeons on your team, including colorectal surgery, general surgery, and urology. Ted dives into some surgical tips and techniques from his years of experience. Finally, the physicians end by discussing the future of endometriosis diagnosis. A Japanese study has recently found fusobacterium in the uterine microbiome in endometriosis patients more often than those without. Also, a French study has taken saliva samples and found signature microRNAs for endometriosis. It will be interesting to see how studies like these change the future of endometriosis diagnosis and if it will bring new challenges, such as overtreatment and overdiagnosis. --- RESOURCES Muraoka, A., Suzuki, M., Hamaguchi, T., Watanabe, S., Iijima, K., Murofushi, Y., Shinjo, K., Osuka, S., Hariyama, Y., Ito, M., Ohno, K., Kiyono, T., Kyo, S., Iwase, A., Kikkawa, F., Kajiyama, H., & Kondo, Y. (2023). Fusobacterium infection facilitates the development of endometriosis through the phenotypic transition of endometrial fibroblasts. Science translational medicine, 15(700), eadd1531. https://doi.org/10.1126/scitranslmed.add1531 Bendifallah, S., Suisse, S., Puchar, A., Delbos, L., Poilblanc, M., Descamps, P., Golfier, F., Jornea, L., Bouteiller, D., Touboul, C., Dabi, Y., & Daraï, E. (2022). Salivary MicroRNA Signature for Diagnosis of Endometriosis. Journal of clinical medicine, 11(3), 612. https://doi.org/10.3390/jcm11030612

As seen at CiscoLive, SmarTrak informs Cisco partners on what they need to work on next, make better use of the Cisco data you already get but may find difficult to manage and use. The new reality of the recurring revenue model are the multiple contracts, subscriptions, and other renewals, that must be renewed. Cisco partners might be confronted with a spreadsheet of multiple rows and columns of services to renew, change, or replace, without a sense of where to begin, what to focus on. All of this occurs a t a point of revenue vulnerability. The customer might reduce services, not understand the value of some subscriptions, and possibly defect altogether. SmarTrak helps Cisco Partners and their customers, transforming Cisco data into actionable insights. In this podcast we learn how SmarTrak, a next generation SaaS application, helps partners succeed with the Cisco data they get on client renewal. Helps prevent lost renewals, lost rebates, customer defections. “We take that information and distill it down to, here's the contracts you have, here's the customers you have… and be able to interact with the end customer to say, ‘We need to renew, replace, retire, or do a tech refresh, on these individual items and get contracts renewed',” says Ted Lee, CEO of SmarTrak. “This is a significant time sync and any of these lost renewals, or lost tech refresh opportunities, is real lost revenue.” SmarTrak organizes this critical renewal process, helps protect recurring revenue and helps partners make sure that the right mix of Cisco and Cisco backed services are being delivered as customer needs and Cisco's technologies, advance. Visit https://smartrak.io/  CiscoLive News    

When the Proclamation on the Family says "gender," what does it mean? Ted Lee makes a case that using the academic, rather than colloquial, definition of gender opens the way to fitting transgender people into the Plan of Salvation.

When the Proclamation on the Family says “gender,” what does it mean? Ted Lee makes a case that using the academic, rather than colloquial, definition of gender opens the way to fitting transgender people into the Plan of Salvation.

How do you make Michelin Star-level food, for hundreds of people, in a kitchen you just built in someone's garden, and with no access to cooking gas? That's just a typical scenario facing chefs in the world of high end mass catering. In this episode, we hear from John Downey, the Catering Manager at the Web Summit tech conference, on the pressures of feeding high profile figures, and VIPs who've spent $26,000 on a ticket. We also hear from Matt and Ted Lee, authors of the book Hot Box: Inside catering, the food world's riskiest business. They tell us about the stresses and often extraordinary challenges of providing high end food, at scale, at some of the USA's most fancy weddings and galas. Presenter: Marie Keyworth Producer: Sarah Treanor (Picture: A chef's hand, putting the final touches to some dishes. Credit: Getty Images/BBC)

A conversation with Charles Shirō Inouye, the author of the memoir Zion Earth, Zen Sky, and a Professor of Japanese at Tufts University. The Dialogue book reviewer, Ted Lee, a PhD student at the University of British Columbia's School of… The post Dialogue Book Report #17, Charles Inouye's Zion Earth, Zen Sky appeared first on Dialogue Journal.

A conversation with Charles Shirō Inouye, the author of the memoir Zion Earth, Zen Sky, and a Professor of Japanese at Tufts University. The Dialogue book reviewer, Ted Lee, a PhD student at the University of British Columbia's School of… The post Dialogue Book Report #17, Charles Inouye's Zion Earth, Zen Sky appeared first on Dialogue Journal.

A conversation with Charles Shirō Inouye, the author of the memoir Zion Earth, Zen Sky, and a Professor of Japanese at Tufts University. The Dialogue book reviewer, Ted Lee, a PhD student at the University of British Columbia's School of Information, joins Dialogue book review editor Andrew Hall to discuss Charles' remarkable life, the way he finds insights from Buddhism and Japanese cultureRead More » The post Dialogue Book Report #17, Charles Inouye's Zion Earth, Zen Sky first appeared on The Dialogue Journal.

Glyn Evans is a New Zealand based guitar luthier and pickup winder with more than 25 years of experience. Glyn studied under legendary guitar repairman Ted Lee where he learned the fine art of guitar repair and pickup winding while studying the City of Leeds College of Music in the North of England. In 2020 Glyn decided to stop repairing guitars and pursue pickup building full-time. In today's episode we talk about finding the right pickups for me to make my Stratocaster sound like I want it to sound and how the pickup can be so important for the tone of the guitar overall. Support the show at: https://www.patreon.com/40wattpodcast/​Find all of the podcast links at:https://www.linktr.ee/40wattpodcasthttps://www.40wattpodcast.com/40 Watt Merchandise: https://40-watt-merch.creator-spring.com/Reverb Affiliate link: https://reverb.grsm.io/phillipcarter5480Find Mr. Glyn PIckups on:Website: https://mrglynspickups.com/Instagram: https://www.instagram.com/mrglynspickups/?hl=enYouTube: https://www.youtube.com/c/MrGlynsPickupsSubscribe to the channel and give a like - also find us in audio format wherever you listen to podcasts and leave us a review and share us with your friends.

In our series on Entrepreneurs in the Food Business, Doug the Food Guy introduces us to the Lee Brothers, Matt & Ted. We talk Southern Foodways, pickled artichokes, the business of heirloom Boiled Peanuts and the upcoming Florence Food and Wine Festival hosted by the Lee Brothers. Cheers from Charleston! THom

In celebration of Walter Edgar's Journal at 21, this week's episode is an encore from 2010 featuring John T. Edge, author and Director of the Southern Foodways Alliance, University of Mississippi; and Matt and Ted Lee, award winning cookbook authors. The conversation was a preview of a debate on the topic, "What is Real Southern Cooking?" which aired on SCETV's Take on the South.

ARE YOUR FAMILY OR BUSINESS OR ORGANIZATION MEETINGS BEING TAKEN OVER BY PEOPLE ADDICTION TO LOOKING AT A PHONE? SEEN THE MOVIE TAKEN? YOUR LIFE MIGHT BE TAKEN! OMG! DO YOU COMMUNICATE BY A LIKE BUTTON OR AN EMOJI OR WHEN ASKED A QUESTION ONLY SAY 1 WORD ANSWER LIKE " FINE"???? BLITZR TOASTMASTERS TO THE RESCUE! SEE DEMO AT WWW.THEDESKOFPAUL.COM AND REGISTER FOR A FREE EVENT HERE: TO GIVE A 5 MINUTE TALK ABOUT YOUR BUSINESS MONDAY NIGHT 7:40PM EST https://blitzr.com/group/333/934 EVENT REGISTRATION EVERY MONDAY NIGHT 7:40PM EST YOU CAN SPEAK ABOUT YOUR BIZ FOR 5 MINUTES R U READY??????

We welcome back our guests Ted Lee and Ean Henninger from Episode 3 of the podcast to talk about precarious work and knowledge mobilization. We discuss questions and qualms we have about knowledge mobilization, how precarious work makes knowledge mobilization difficult, the power of union organizing, and how COVID-19 has affected precarity! This episode was recorded live as part of the 2020 Keeping it ReAL conference. Follow Ean (@rhymewithzinger) and Ted (@teioh) on Twitter! Read along with the transcript: https://tinyurl.com/y3e5sxw6 The cover art is done by our friend Andrea Lukic. You can reach us at: Email: organizingideaspod [at] gmail [dot] com Twitter: @OrganizingPod Website: https://organizingideaspod.wordpress.com/ --- Send in a voice message: https://anchor.fm/organizing-ideas/message

Go beyond the pipe and drape, deep into the intense world of catering with Matt and Ted Lee, Michael Twitty, Kwame Onwuachi, and America’s Test Kitchen.

This week on Walter Edgar's Journal , Mat Lee and Ted Lee drop in to talk about their new book, Hotbox: Inside Catering, the Food World’s Riskiest Business (2019, Henry Holt). In Hotbox , the Lee brothers take on the competitive, wild world of high-end catering, exposing the secrets of a food business few home cooks or restaurant chefs ever experience. Known for their modern take on Southern cooking, the Lee brothers steeped themselves in the catering business for four years, learning the culture from the inside-out. It’s a realm where you find eccentric characters, working in extreme conditions, who must produce magical events and instantly adapt when, for instance, the host’s toast runs a half-hour too long, a hail storm erupts, or a rolling rack of hundreds of ice cream desserts goes wheels-up. - Originally broadcast 02/14/20 - All Stations: Fri, May 01, 2020, 12 pm | News Stations: Sun, May 03, 4 pm

For this roundtable, we brought together Matt and Ted Lee (The Lee Brothers) with HRN’s Kat Johnson, Hannah Fordin, and Eli Sussman. Using The Lee Brothers’ most recent book, Hot Box as a jumping off point, the conversation explores the often unseen world of catering and the struggle and artistry of the catering profession.  HRN On Tour is powered by Simplecast.

This week on Walter Edgar's Journal , Mat Lee and Ted Lee drop in to talk about their new book, Hotbox: Inside Catering, the Food World’s Riskiest Business (2019, Henry Holt). In Hotbox , the Lee brothers take on the competitive, wild world of high-end catering, exposing the secrets of a food business few home cooks or restaurant chefs ever experience. Known for their modern take on Southern cooking, the Lee brothers steeped themselves in the catering business for four years, learning the culture from the inside-out. It’s a realm where you find eccentric characters, working in extreme conditions, who must produce magical events and instantly adapt when, for instance, the host’s toast runs a half-hour too long, a hail storm erupts, or a rolling rack of hundreds of ice cream desserts goes wheels-up. All Stations: Fri, Feb 14, 2020, 12 pm | News Stations: Sun, Feb 16, 4 pm

Ted Lee from the Lee Brothers: "we grew up in Charleston, South Carolina. It's a very particular region of the south. So we didn't know a lot about eastern Kentucky or the panhandle of Florida. And so then this other phase of our lives, with magazines paying us to go to different regions of the south that we didn't know. To write about them was so exciting. We learned so much because remember, we don't have a southern grandmother. We grew up in Charleston, but neither of our parents grew up there. So we had to learn everything about southern food from somebody else's mother or grandmother." What we covered in this episode Ted Lee from The Lee Brothers is a home cook and a writer.Him and his brother moved to Charleston, SC when he was 8 and his brother Matt 10.They developed their orientation towards food during their childhood. It all started with Boiled Peanuts in Charleston, SC and the Lee Bros. Boiled Peanut Catalog.They published their first cook book "Southern Cookbook" in 2006.Ted Lee talks about how to write a successful cookbook?The most existing cookbooks today are personal cookbook.The most critical element for writing a recipe cookbook is to invest in independent recipe testing."You can make money. Usually the book sort of breaks even, but it serves every other aspect of your business."The Lee Bros. developed a cookbook writing workshop in Charleston, SC called "Cookbook Boot Camp".Ted described the 6 seminars of the curriculum: "Finding a Voice", "Defining you Kitchen Vision", "Keeping your Material Fresh", "Creating a Test-Kitchen Practice", "How you are going to Tell your Story", and "Marketing & Publicity".We discuss about Charleston being one of the main food travel destination in the US and the food from the Low Country.Ted Lee introduces their new book called "Hotbox" about catering and tells many stories linked to their experience in the catering industry.Listen to the full podcast to learn more cookbook writing, the low country, and the behind the scenes of the catering business. Link to the podcast episode on Apple Podcast http://bit.ly/Ted_Lee Submitted questions from podcast listeners How do you make pimento cheese?The cheese in a pimento cheese is usually typically an orange-colored sharp cheddar cheese. I use a white cheddar, really aged with some age on it with seems almost crystalline structure which makes it  so delicious. I also used Poblano. The Poblano peppers are roasted and then pickled. And it is just a completely different but familiar flavor. It is like green chili pimento cheese. I use cream cheese and mayonnaise in it, which is sort of controversial. Some people only think it's only mayonnaise, but I like the combination. There are so many different spins you can do on pimento cheese, but that one with the extra sharp cheddar and roasted pickled planters is extraordinary.What is the difference between Low Country, Gullah, and Soul Food?There's a lot in common between the cuisines. You mentioned Gullah Geechee cooking, low country cooking and soul food. I would say they all have their origins in the migration of enslaved Africans to North America. That's the origin of those things. And you can see this in a dish that's sort of a classic low country dish like red rice. You can see the sort of connections to the West African joloff rice. It's a huge influence. I would say that what's important is to get away from defining them or defining them as sort of oppositional. But finding the proximity, and especially finding a chef who can guide you through that, through their personal experience, either through a book or by meeting them.What is the difference between a chef and a caterer?It's so different. Very rarely are you cooking things to order. So if you are doing a gala with six hundred people who get served filet tenderloin or lamb chops, those proteins should be seared in a deep fryer the day before.

Ted Lee, one half of The Lees Bros., grew up as an expat New Yorker in Charleston, South Carolina. He and his brother Matt documented Southern food stories and sold boiled peanuts for the past 25 years. On episode 18 of the Cream, we discuss Ted’s food upbringing, his favorites casseroles and cookbooks, and the future and history of the South’s diverse and expanding cuisine.

Dr. Cara King (@drcaraking) hosts surgical expert Ted Teh Min Lee, MD, Clinical Professor of Gynecology and Reproductive Sciences and Director of Minimally Invasive Gynecologic Surgery at the University of Pittsburgh Medical Center Magee Womens Hospital. Dr. King also interviews women’s health advocacy expert Megan Evans, MD, MPH (@MeganEvansMD). They discuss: Lee’s challenges in moving to the United States from Taiwan at a young age and his career path Cultivating extracurricular activities, such as fly fishing Video’s importance in surgical education Prioritizing learning and learning style Lee’s break into gynecologic surgery with C.Y. Liu, MD The challenges of subspecializing in MIGS in ObGyn Tips for new graduates who are building a surgical practice Case selection and specialized back-up in the OR Taking appropriate risk during surgery * * * Women’s health advocacy with Megan Evans How does a bill become a law? Step 1: A bill is born Anyone may draft a bill; however, only members of Congress can introduce legislation, and, by doing so, become the sponsor(s). The president, a member of the cabinet or the head of a federal agency can also propose legislation, although a member of Congress must introduce it. Step 2: Committee action As soon as a bill is introduced, it is referred to a committee. At this point the bill is examined carefully and its chances for passage are first determined. If the committee does not act on a bill, the bill is effectively “dead.” Step 3: Subcommittee review Often, bills are referred to a subcommittee for study and hearings. Hearings provide the opportunity to put on the record the views of the executive branch, experts, other public officials and supporters, and opponents of the legislation. Step 4: Mark up When the hearings are completed, the subcommittee may meet to “mark up” the bill; that is, make changes and amendments prior to recommending the bill to the full committee. If a subcommittee votes not to report legislation to the full committee, the bill dies. If the committee votes for the bill, it is sent to the floor. Step 5: Committee action to report a bill After receiving a subcommittee's report on a bill the full committee votes on its recommendation to the House or Senate. This procedure is called “ordering a bill reported.” Step 6: Voting After the debate and the approval of any amendments, the bill is passed or defeated by the members voting. Step 7: Referral to other chamber When the House or Senate passes a bill, it is referred to the other chamber, where it usually follows the same route through committee and floor action. This chamber may approve the bill as received, reject it, ignore it, or change it. Step 8: Conference committee action When the actions of the other chamber significantly alter the bill, a conference committee is formed to reconcile the differences between the House and Senate versions. If the conferees are unable to reach agreement, the legislation dies. If agreement is reached, a conference report is prepared describing the committee members’ recommendations for changes. Both the House and Senate must approve the conference report. Step 9: Final action After both the House and Senate have approved a bill in identical form, it is sent to the president. If the president approves of the legislation, he signs it and it becomes law. Or, if the president takes no action for 10 days, while Congress is in session, it automatically becomes law. If the president opposes the bill he can veto it; or if he takes no action after the Congress has adjourned its second session, it is a “pocket veto” and the legislation dies. Step 10: Overriding a veto If the president vetoes a bill, Congress may attempt to “override the veto.” If both the Senate and the House pass the bill by a two-thirds majority, the president’s veto is overruled and the bill becomes a law. ACOG’s advocacy efforts and lessons learned * * * This podcast is developed in collaboration with the Society of Gynecologic Surgeons Email the show: podcasts@mdedge.com Interact with us on Twitter: @MDedgeObGyn @drcaraking @MeganEvansMD For more MDedge Podcasts, go to mdedge.com/podcasts

Dr. Cara King (@drcaraking) hosts surgical expert Ted Teh Min Lee, MD, Clinical Professor of Gynecology and Reproductive Sciences and Director of Minimally Invasive Gynecologic Surgery at the University of Pittsburgh Medical Center Magee Womens Hospital. Dr. King also interviews women’s health advocacy expert Megan Evans, MD, MPH (@MeganEvansMD). They discuss: Lee’s “favorite” surgical failure The benefits of recording surgeries and producing surgical videos Finding endometriosis as a passion The surgical frustrations of treating endometriosis Choosing a fellow: Who edges out their peers? Taking your time to “interrogate tissues” and solve a problem Creativity and flexibility in the OR The importance of “always learning” Evolving tissue extraction techniques when power morcellators removed from the market Lee’s perspectives and plans for being president of AAGL in 2012 * * * Women’s health advocacy with Megan Evans How ObGyns can become involved in advocacy Sign up for ACOG’s government affairs emails Follow Twitter feeds and consider joining Twitter Become involved in your local medical and/or ACOG society Contact your state rep at ACOG ACOG’s Gelhaus and McCain fellowships The wellness benefits of advocacy * * * This podcast is developed in collaboration with the Society of Gynecologic Surgeons Email the show: podcasts@mdedge.com Interact with us on Twitter: @MDedgeObGyn @drcaraking @MeganEvansMD For more MDedge Podcasts, go to mdedge.com/podcasts

In this episode we got to sit down with Ean Henninger and Ted Lee to talk about precarity in the library, archival, and information field. It’s a fascinating conversation, ranging from the challenges of addressing the lack of diversity in LIS to the mental and physical toll of precarious work, to the inevitable question: how do we dismantle capitalism!? Read along with the transcript. Resources > Follow Ean on Twitter: @rhymewithzinger; @LISprecarity > Follow Ted on Twitter: @teioh > Isabell Lorey’s book “The State of Insecurity” > SAA19 Archivist Salary Transparency Open Spreadsheet (updated October 2019) > Ted’s tweet about the postmodern condition and his thread about precarity and capitalism > April Hathcock’s twitter and her article “White Librarianship in Blackface: Diversity Initiatives in LIS" > LIS Precarity’s research page  > Alaniz, D. (2019). Reflections on temporary appointments and innovation/diversity culture in libraries and archives.  > Bacevic, J. (2019). Knowing Neoliberalism. Social Epistemology 33(4), 380-392. > Henninger, E., Brons, A., Riley, C., & Yin, C. (2019). Perceptions and experiences of precarious employment in Canadian libraries: An exploratory study. Partnership: The Canadian Journal of Library and Information Practice and Research, 14(2). Fact checking! > The City of Burnaby’s $1 billion surplus that Allison mentions isn’t a surplus, it’s a reserve fund.  > From Matthew Battles’ Library: An Unquiet History: Dewey developed a serious cough after being caught in a fire and doctors thought he wouldn’t live long, so he became obsessed with efficiency. “In superficial retrospect, the decision [to admit women to the School of Library Economy at Columbia] looks like a pioneer move in women’s rights. But as his biographer Wiegand points out, Dewey actually used the admittance of women to the college to the same end he used their hiring in the library: to define the profession down. Women were already socially subordinate to the men who filled faculty roles; for Dewey, this subordination nicely mirrored the professional subordination of librarians to professors and other experts—a subordination he deemed necessary to the efficient workings of the library.” (144) The cover art is done by our friend Andrea Lukic. You can reach us at: > Email: organizingideaspod [at] gmail [dot] com > Twitter: @OrganizingPod > Website: https://organizingideaspod.wordpress.com --- Send in a voice message: https://anchor.fm/organizing-ideas/message

This week, we visit the unglamorous world of catering, where Matt and Ted Lee immersed themselves for four years. Behind the canapés, flower displays and dessert trains, the two brothers reveal chaos, extreme conditions and crazy makeshift kitchens. Plus, food anthropologist Valerie Gordon resurrects long-lost desserts from legendary restaurants. And we make Nadine Redzepi’s Danish Dream Cake. For this week’s recipe, Danish Dream Cake, visit: https://www.177milkstreet.com/recipes/danish-dream-cake We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips This week's sponsors: Go to https://www.fergusonshowrooms.com/to browse the Inspiration Gallery and request an appointment. Come in during the Fall Sale where a Queen Sleep Number 360 smart bed is now only $1,399. You’ll only find Sleep Number at one of their 600 Sleep Number stores nationwide. Find one near you at http://sleepnumber.com/milk.

Participating in a food and wine festival as a chef is quite demanding. There's high expectations and a sense of urgency as well our normal work routine to manage. The day after Greenville's four day food and wine festival, Euphoria, I invited Chefs Jacques Larson and Jeff Kelly, cheesemaker Christian Hansen of Blue Ridge Creamery, and food writer Ted Lee of the Lee Brothers into the studio to discuss Euphoria.

Friend of TASTE Daniel Holzman joins for a hilarious and truly meaningful conversation about the life of a traveling chef. Holzman, cofounder of the Meatball Shop and veteran of high-end kitchens in Los Angeles, San Francisco, and New York City, is also a TASTE columnist and a gifted photographer. We talk about his journey from working at Le Bernardin in high school, to his time as a young cook with Jean-Louis Palladin, to opening a restaurant with his best friend.Also on the show, journalists Matt and Ted Lee join to talk about their latest book, Hotbox: Inside Catering, the Food World's Riskiest Business. It’s a deep and meaningful look at the world of corporate catering. They talk about what it was like to go undercover.

The fantastic Matt and Ted Lee are here to talk about their new book, Hotbox.Topics: Ball of goo. Bucket of kimchi. Alison Roman. These are things that happened. They’re real big. No further questions. Chef cruise. @Crust Magazine @anannadroid @hooleil @john_birdsall @korshawilson. Summer camp storytelling challenge. Laurie’s mom. Fiddlehead ferns. @restofesto @ruckerfoad (JT). The Summit Y. Roasted vegetables. Matt and Ted Lee. I will find you.Assignment: Call in your worst summer camp experiences to the Carbface Voicemail Hotline (+1.646.397.3357) or email them to carbfacepod@gmail.com.Follow The Lee Bros. on Twitter and Instagram.Buy their new book, Hotbox.Follow CarbfacePod on Instagram and Twitter.Our PO Box:CarbfacePO Box 595New York NY 10185

This episode we host Matt Lee and Ted Lee (https://mattleeandtedlee.com/), brothers and co-authors of Hotbox, which gives readers a peek into the dramatic world of high-end catering. In conversation with Warren Etheredge (https://www.warrenetheredge.com/), they tell stories of galas gone wrong, service secrets and what dish to avoid at a catered event. Enjoy this talk and click here to purchase a copy of Hotbox. (https://www.booklarder.com/books/info/hotbox-inside-catering-the-food-worlds-riskiest-business) Hotbox https://files.fireside.fm/file/fireside-uploads/images/1/199050da-a97f-4b71-bd06-c02fc80ac185/FJ5Vp_tC.jpg Special Guests: The Lee Bros. and Warren Etheredge.

Have you ever been to a wedding and wondered, how do hundreds of plates of food arrive at the right destinations at the right time—often without an on-site kitchen? This is high-concept cooking, done without a net. Cookbook authors Matt Lee and Ted Lee spent four years immersed in the catering industry and wrote a book about their experiences and revelations called Hotbox. In this episode, with the Lee Brothers as her guides, reporter-producer Sara Brooke Curtis steps behind the scenes.

Matt and Ted Lee are the authors of 'Hotbox: Inside Catering, the Food World's Riskiest Business.' Learn more about your ad choices. Visit megaphone.fm/adchoices

Next month, the James Beard Foundation will announce a new batch of restaurant and chef winners in Chicago. With the "Oscars of Food" approaching, we wanted to explore the world of food awards. While the upsides of winning are apparent, there are downsides, too. Chef Steven Satterfield of Miller Union describes some of the unrealistic expectations that diners developed after he won the award for Best Chef Southeast. Matt and Ted Lee sit down with Harry Rosenblum to discuss a category that's oddly missing from the James Beard Foundation's radar: catering. Then, Kat Johnson takes a look at why anonymity for critics, judges, and Michelin inspectors matters (or doesn't) with help from Josh Plunkett, a veteran of several Michelin starred restaurants. Finally, Pauline Munch and Lisa Held explain the complicated legacy of Nobel Prize winner Norman Borlaug, whose work to solve hunger inspired a hip hop homage. This program is supported, in part, by public funds from the New York State Department of Cultural Affairs, in partnership with the City Council. Meat + Three is powered by Simplecast.

Siblings Matt and Ted Lee grew up in Charleston, SC, and when they left to attend colleges, they so missed the foods of their hometown, that they founded The Lee Bros. Boiled Peanuts Catalogue, a mail-order catalogue for Southern pantry staples. When an editor of a travel magazine asked them to write a story about food and their home state, they embarked on a second career as journalists, and that’s where I got to know them, through their written words in Food & Wine, The New York Times, and of course their cookbooks. At this point, I’ve gotten to know them personally as well, and despite their fame in the writing world, they have revealed themselves to me as the people I’d imagined them to be: gracious, inclusive, eternally curious, and each of them with a distinctly individual wit. They lift up others in the profession in many ways, including an intensive annual cookbook camp, so I’d want no better guides into the private world of high-end catering, which we can all get in their first non-fiction book called Hotbox, just out. I sat down with them to chat the stories behind the making of this book, which entailed them working in catering, and that’s just the beginning.

Matt and Ted Lee have been promoting and writing about southern food for more than a decade. And if you haven't had their boiled peanuts, you're missing out. In their new book, Hotbox! they unpack the history of and current state of catering. Ever wonder how a meal for 1000 people gets served in a place with no kitchen facilities? you might never think about a banquet the same again. Photo Courtesy of E.V. Day Feast Yr Ears is powered by Simplecast.

There are few people who fully embody the food culture of Charleston more than Matt and Ted Lee (The Lee Bros.) and Robert Stehling (Hominy Grill). They talk to Kat Johnson about a recent demo they collaborated on during the Southeastern Wildlife Exposition featuring shad roe, a seasonal low country delicacy. They also share other insights into ‘wild foods’ of South Carolina from sheepshead to rosemary. HRN On Tour is powered by Simplecast.

The following sermon was chosen as a 'staff-pick' on SermonAudio: Title: Funeral Service for Ted Lee Speaker: Rev. Armen Thomassian Broadcaster: Faith Free Presbyterian Church Event: Funeral Service Date: 12/22/2018 Bible: Psalm 116:15 Length: 66 min.

Kat Johnson sits down with Matt and Ted Lee to talk about the origins of their mail-order boiled peanut company, their Cookbook Boot Camp, and their very exciting forthcoming project, Hotbox: Inside Catering, the Food World's Riskiest Business, which involved the brothers embedding themselves inside the world of Manhattan’s fast-paced catering business. About Matt & Ted Lee Siblings Matt and Ted grew up in Charleston, South Carolina. When they left to attend colleges in the Northeast, they missed the foods of their hometown and founded The Lee Bros. Boiled Peanuts Catalogue, a mail-order catalogue for southern pantry staples like stone-ground grits, fig preserves, and, of course, boiled peanuts. When an editor of a travel magazine asked them to write a story about road-tripping their home state in search of great food, they embarked on a second career as food and travel journalists. Heritage Radio Network is powered by Simplecast.

Graham Kerr, aka The Galloping Gourmet, wrote a very modern and revolutionary cookbook in 1969, which was overshadowed by his huge success as one of the early TV cooking personalities. Matt and Ted Lee have resurrected the book and added Kerr's own handwritten commentary. Graham and Matt join Linda to revisit the newly republished book and early stardom of TV food. A Taste of the Past is powered by Simplecast

Whether you're a few hundred miles from home or several time zones away, there are always smells and tastes that can take you straight back to your family's table. When Matt and Ted Lee moved up to New York, they found themselves in a familiar predicament that many regional ex-pats do: feeling homesick for familiar foods. Since nobody was selling authentic foods, the brothers took it upon themselves to represent the cuisine to their new home. Matt shares their experiences, and how they went from a catalog of boiled peanuts to representing Southern cuisine around the nation through writing and recipes. He also talks about their latest adventure - republishing beloved older cookbooks and introduce a new audience to some great old classics. 

On this week s Louisiana Eats , we examine the lives of five different individuals who have taken long, adventurous journeys, both personally and physically, to reach maturity and a clear sense of purpose. We begin with a conversation with Zdenek Kastanek, a self styled "spirits evangelist" for Proof and Company, an elite distribution business that is helping to shape the pre eminent cocktail bars of Singapore. Zdenek explains how his odyssey to become a master of cocktails took him from a small town in the Czech Republic to a transient life working in some of the most glamorous watering holes across the globe. Next, we speak with Louisiana born blogger and writer Kelly Williams Brown, author of Adulting How to Become a Grown up in 468 Easy ish Steps. Kelly discusses her transition into adulthood and offers several pieces of advice on the subject, many of which pertain to the kitchen. Veganism featured broadly in Kristin Lajeunesse s adulting. She honed her grown up identity traveling alone across the U.S. in search of vegan food, and shares with us her experience on the road. Finally, we speak with the Lee Brothers, Matt and Ted Lee, whose passion for Southern food took them from boiled peanut vendors to James Beard Award winning cookbook authors and media personalities. We travel from childhood into adulthood on this week's Louisiana Eats

How to grill steak on charcoal. we grill the steak right on the charcoal, no grill! I learned this from an article by Matt and Ted Lee in the NY Times Food Section. Subscribe and get more cooking, DIY, gardening, and urban homesteading podcasts each week. Would you consider becoming a monthly supporter of GardenFork? For less than a cup of coffee, you can! Learn more on our Patreon page here: http://patreon.com/gardenfork Get Our Email News: http://gardenfork.tv/sign-up-for-our-email-newsletter Support GardenFork while shopping at Amazon, start here: http://gardenfork.tv/amazon

Siblings Matt and Ted grew up in Charleston, South Carolina. When they left to attend colleges in the Northeast, they so missed the foods of their hometown that they founded The Lee Bros. Boiled Peanuts Catalogue, a mail-order catalogue for southern pantry staples like stone-ground grits, fig preserves, and, of course, boiled peanuts. When an editor of a travel magazine asked them to write a story about road-tripping their home state in search of great food, they embarked on a second career as food and travel journalists. They currently are contributing editors at Travel + Leisure and frequently write food stories for Bon Appetit, The New York Times, Fine Cooking and Food & Wine, among other publications. Ted lives with his wife, the artist E.V. Day, in Brooklyn, NY; Matt, his wife Gia, and their two sons live in Charleston, SC. On this week’s episode of Chef’s Story, Matt and Ted speak with host Dorothy Cann Hamilton about starting a boiled peanuts business, bringing Southern food to New York City, and their latest cookbook, The Lee Bros. Charleston Kitchen. With more than 100 recipes and photos, maps of walking and driving tours, and stories to accompany nearly every dish, it explains the simple but sophisticated culinary allure of the South Carolina port city, ranked number one on Condé Nast Traveler’s “Top U.S. Cities” list for the past two years and voted their readers’ favorite city in the world for 2012. Learn more about future business endeavors of the Lee Brothers, and find out how you can bring authentic Charleston cooking into your kitchen today! “Fundamentally, our uncle was a big influence in our lives as a restauranteur.” [11:30] “We want to celebrate Charleston culture, and tradition. In this book, we have a gazpacho recipe inspired by a little French cafe in the 1980s.” [41:15] — Matt and Ted Lee on Chef’s Story

Matt Lee and Ted Lee exhibit a Southern politeness that speaks to their background growing up in genteel Charleston, South Carolina. Ask the brothers about instant grits, though, and they pull no punches. The pair once described the supermarket variety as “cream-wheat bland, a cultural embarrassment” and recently declared that the white stuff is better suited for spackling walls than for consumption.  The Lee brothers, who have a new cookbook, The Lee Bros. Charleston Kitchen, out on Tuesday, have built their careers as food writers thanks in part to grits. When they first moved to the northeast for college years ago, they missed the food of their childhood so much they started The Lee Bros. Boiled Peanuts Catalogue, which specializes in Southern pantry staples. In addition to boil peanuts, one of the first products they offered was stone-ground grits. Now, more than a decade later, stone-ground grits are commonplace in many New York City restaurants, said Ted Lee, who lives in Brooklyn. “What’s been so exciting in the last 15 years is to see mills that had been out of production — you know, stone-driven, water-powered mills — being brought back into production,” he said. “It’s similar, when I think about it, to... the coffee culture that’s grown up so much in the last 15 years with people really appreciating what kind of corn, where it’s milled, how it’s milled.” Ted Lee added that he uses a Mexican-style hand-crank table-clamp mill and grinds grits with the same ease as he would grind fresh coffee. Matt Lee lives in Charleston. He notes that grist mills, like Tuthill House in upstate New York, have found a second life as part of the grits resurgence. At mills like Tuthill, dried corn is subject to an age-old process of being ground between millstones.  “Grits are simply corn,” Matt Lee said. “For the most part, it’s not that variety of corn designed for fresh eating. It’s another one, flintier, a little more like field corn.” Traditionally, the corn is cracked and then the hull and flour are filtered out. The flour is “ideal for your corn bread and less so for your grits,” he added. “[Then] what you’re left with is mostly the protein, sort of rice-like granules ideally the size of a large grain of sand that are softened up in milk or water to be delicious corn-flavored grits.” (Photo: Ted Lee and Matt Lee/The Lee Bros. Charleston Kitchen) As for the cooking liquid, the Lee brothers use a combination of water and whole milk, but preferences can run the spectrum from all water to all dairy. “Usually, if you go to a restaurant, they’re boiling it up with, like, full-on heavy cream,” said Ted Lee. “They’re basically making a cheese out of it. You can add a lot of dairy product.” While instant grits have a near-immortal shelf life, stone-ground grits maintain that oily germ, so they’re best stored in refrigerator or freezer. “Since they’re so powdery and absorptive to be sure to double bag them before you put them in there, or otherwise they’ll acquire whatever flavors are going on in your freezer,” cautioned Matt Lee. As for how that contrasts with coffee storage, which baristas say not to put in the freezer, Matt Lee is a little less circumspect. “I guess grits connoisseurship hasn’t reached that über level just yet,” he said with a laugh. “We’re happy to have fresh grits, we’ll leave it at that.” Below, try a recipe for Shrimp and Grits from The Lee Bros. Charleston Kitchen. Shrimp and Grits from The Lee Bros. Charleston Kitchen  Serves: 4  Time: 1 hour 1¼ pounds headless large (21 to 25 count) shell-on shrimp 1 bay leaf Kosher salt ¾ teaspoon sugar 1 pinch of cayenne 1 pound vine-ripened tomatoes, cored and quartered 1 teaspoon red wine vinegar, plus more to taste 4 ounces slab bacon, cut into large dice 1 lemon, halved 1 tablespoon all-purpose flour 2 garlic cloves, minced Freshly ground black pepper Charleston Hominy (recipe follows) 1. Peel and devein the shrimp, reserving the shrimp in a bowl and the shells in a small saucepan. Add 2 cups of water, the bay leaf, ½ teaspoon kosher salt, ¼ teaspoon of the sugar, and the cayenne to the saucepan with the shells. With a spoon, tamp the shells down beneath the surface of the water, cover, and bring to a simmer over high heat. Uncover, turn the heat to medium low, and let the shrimp stock simmer until reduced by half, about 10 minutes. 2. Meanwhile, with a sharp knife, slice the shrimp in half lengthwise. 3. Put the tomatoes in a blender or food processor and add the vinegar, ½ teaspoon salt, and the remaining ½ teaspoon sugar. Process to a smooth purée, then strain through a fine sieve, pressing the skin and seeds to extract as much juice as possible. Discard the skin and seeds. You should have 1½ cups of tomato purée. 4. Scatter the bacon in a large sauté pan over medium-high heat and cook, stirring occasionally, until the bacon is alluringly browned and has rendered its fat, about 8 minutes. Using a slotted spoon, transfer the bacon to a small paper-towel-lined plate and cook the shrimp in the bacon fat in batches, taking care not to crowd the pan, and stirring occasionally, just until they’ve curled into corkscrews and turned pink, about 2 minutes; reserve on a plate. Squeeze half the lemon over the shrimp and sprinkle with 2 pinches of salt. 5. Strain the shrimp stock into the sauté pan, discarding the solids, and stir with a wooden spoon to pick up the tasty browned bits from the bottom of the pan. When the stock simmers, spoon off 2 tablespoons and then whisk them into the flour with a fork in a small bowl to make a paste. Add the tomato purée and the garlic to the pan, stir to combine, and then whisk the flour paste into the sauce. Cook until the mixture thickly coats the back of a spoon. 6. Cut the heat, and fold the shrimp in just to warm through. Season to taste with salt, black pepper, and red wine vinegar. Cut the remaining lemon half into 4 wedges. Serve the shrimp over hot Charleston Hominy, and garnish with the reserved bacon and the lemon wedges. Charleston HominyMakes: 3 cups Time: 45 minutes Charlestonians of a certain age tend to call cooked grits “hominy.” This causes confusion, because hominy everyplace else means nixtamalized—hulled by soaking in a lye solution corn, which is delicious, but a different food and flavor altogether, more evocative of Chihuahua than Charleston. Whether or not you call cooked grits “hominy,” everyone seems to agree that the uncooked raw material is “grits.” After several decades of post-WWII decline, real stoneground grits (dried corn cracked in a mill and cooked with water to a silky softness) have come back in the South—and well beyond, thanks to the valiant efforts of hard-working millers, along with the crusading flavor-centrism of restaurant chefs in Charleston and beyond, who have encouraged neophytes to experience good grits. What everyone enjoys about corn grits is their mildly earthy grain flavor and their texture, which resembles sticky rice and performs the same task of grounding a plate with a bright, malleable, and still toothsome starch. “Hominy” is employed almost interchangeably with rice, and is near-essential in Charleston with savory breakfasts of fried fish, eggs, and smokehouse bacon, but also appears at lunch and dinner, especially beneath a buttery slab of fish, or with shrimp. Charleston breakfast hominy, like Charleston Rice (page 133), is an exercise in simplicity; the dish isn’t intended to dazzle, but to be honed to a fine polish by years of intensive use—hominy grits, as some call it, is as familiar as water and salt, but rarely taken for granted. 2 cups whole milk 1 cup stone-ground coarse grits 2 tablespoons unsalted butter Kosher salt and freshly ground black pepper 1. Pour the milk and 2 cups of water into a 2-quart saucepan, cover, and turn the heat to medium high. When the liquid simmers, add the grits, butter, and ½ teaspoon salt, and reduce the heat to medium. Stir every couple of minutes until the grits have become fragrant, and are the consistency of thick soup, about 8 minutes. 2. Reduce the heat to low and simmer, stirring often and ever more frequently, for about 20 minutes, by which time the bubbles will emerge infrequently as the grits have stiffened and fall lazily from the end of a spoon. Add ½ teaspoon black pepper and cook for about 10 minutes more, stirring constantly to prevent the thickened grits from scorching on the bottom of the pan (appoint someone to the stirring task if you have to step away—a scorched pot of grits is bitter and a total loss). If your grits thicken too quickly, or if they are too gritty for your taste, add water by the half cup, stirring to incorporate, and continue cooking until tender. 3. When the grits are stiff and stick well to the spoon, turn off the heat and stir. Season with salt and black pepper to taste and serve immediately.