Podcasts about turnip greens

Today's recipe is Southern Turnip Greens.Here are the links to some of the items I talked about in this episode: #adBeet GreensLarge Non-Stick SkilletSilicone Coated TongsAll New Chicken CookbookThis episode was also published in January, 2023.Here's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo

Aislynn had a revelation that squelched some doubts she was having about her value as a regenerative farmer. Regeneration. Bio-Diversity. Interconnectedness. We catch up on some deep thoughts like 'How does 'the way we do things' become the way we do it?' Also, Joe gets attacked by a chicken. Our stray Muscovy duck gets a partner, and we cook up plenty of (AIP friendly) amazing food: Coconut Milk Curry Soup, Turnip Greens and Pork, and Coconut Yogurt 'Cereal' Bowls. Unanswered Questions: What is 'The Flexner Report?' Random Question of the Week: What do children know more about than adults? Links/Recipes: The Zach Bush Podcast we talked about: https://www.youtube.com/watch?v=03SOJabw1VU Who is Zach Bush?: https://zachbushmd.com/about/ AIP Coconut Milk Curry Soup: https://thehonestspoonful.com/aip-coconut-milk-curry-soup/ AIP Yellow Curry Paste: https://thehonestspoonful.com/aip-thai-yellow-curry-paste/ Turnip Greens and Pork: https://gutsybynature.com/2019/06/04/turnip-greens-and-pork-aip-scd/ Mashed Turnips: https://lowcarbyum.com/mashed-turnips-paleo-low-carb-keto/ Farm events, Long Lunch Club, our Farm-to-Table Dinners: https://www.aislynncampbell.com Follow us on Instagram: https://www.instagram.com/ourdinnertabletalks Like our Facebook Page: https://www.facebook.com/ourdinnertabletalks Please subscribe, follow, and rate us on your favorite podcast platform. Spotify: https://open.spotify.com/show/21dg9Bau0AmOkodVS9JZrX Apple Podcast: https://podcasts.apple.com/us/podcast/dinner-table-talks/id1482175104 Google Podcast: https://podcasts.google.com/feed/aHR0cHM6Ly9hbmNob3IuZm0vcy9lODk3YTBjL3BvZGNhc3QvcnNz?sa=X&ved=0CAMQ4aUDahcKEwigqMiHkdv2AhUAAAAAHQAAAAAQNQ --- Send in a voice message: https://podcasters.spotify.com/pod/show/dinnertabletalks/message Support this podcast: https://podcasters.spotify.com/pod/show/dinnertabletalks/support

Today's recipe is How To Cook Turnip Greens.Here are the links to some of the items I talked about in this episode: #adBeet GreensLarge Non-Stick SkilletSilicone Coated TongsHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!)Have a great day! -Christine xo

A preview of the latest bonus episode. Get access to it and hours and hours of bonus content by signing up at the $5 level.     Friends of the show Kevin and Mo from Turnip Greens Radio (@GreensRadio) join me to talk about small farms and neoliberal food systems.   Subscribe to their podcast on your podcatcher and support the farm on Patreon!   Thanks for supporting the show!

Throughout this past year and in the time going forward, it means everything to know that the Lord is with us, and that his rod and staff comfort us. We are called to share this comfort with one another, to help each other find and go down the right paths, to wipe away one another’s tears.

This week, my pal Kevin from Turnip Greens Radio and Open Source Farms joins me to talk about mutual aid and why it is good and we should do more of it. We also talk about the forthcoming Biden presidency, Obama being in the news again, and much more. Support Turnip Greens Radio on Patreon, follow them on Twitter, and buy some tea from Open Source Farms!  Support Coffee with Comrades on Patreon, follow us on Twitter and Instagram, and visit our website. Coffee with Comrades is a proud affiliate of the Channel Zero Network. Coffee with Comrades is a proud part of the Rev Left Radio Federation. Our logo was designed by Sydney Landis. Support her work, buy some art. Music: - Intro: "I Ain't Got No Home in this World" by Woody Guthrie - Outro: "Black Lungs" by Architects 

What’s up Fellow Workers! The West Virginia IWW’s resident jabber-jaws sit down with Kevin from Florida’s Open Source Farm and the host of Turnip Greens Radio to talk community gardening and food autonomy. We start right out of the gate with a real tater: what are community gardens? We then talk about if our perception of community gardening a bit too rose-colored. The Black Panther Party’s foundation was in survival programs like Free Breakfast. The people can only become revolutionary if they have food on their table. How is ALL of this morphing as we experience COVID, climate catastrophe and all of its fallout? Lastly we talk about Indigeneity and agriculture, the Red Deal, and a conversation Kevin had with an Indigenous comrade you can find here: https://turnipgreensradio.libsyn.com/episode-23-decolonizing-agriculture-with-mae Thanks so much, Kevin for finally getting the chance to sit down and have this talk with us! Check out Open Source Farm and Turnip Greens Radio below: https://www.opensourcefarm.net/ https://turnipgreensradio.libsyn.com/ Support BLM WV: https://secure.actblue.com/donate/blacklivesmatterwv *OFFICIAL POD OF THE WEST VIRGINIA IWW* www.westvirginiaiww.org wviww@protonmail.com

How to make Sea Moss Shake, coconut quinoa, sauteed turnip greens, and stuffed mushrooms. Easy to follow recipes and healthy for the family. If you experienced a busy lifestyle. I got you covered with easy to prepare recipes. Please follow me at Instagram Corner for a healthy diet. Facebook.com/cornerforahealthydiet and twitter.com/CornerDiet. Email me at cornerforahealthydiet@protonmail.com and look for cornerforahealthydiet.com coming soon!!

Ecclesiastes 12:1-2,13; Learning to serve Christ even when we don't feel like it.

The coaches spend the first part of the podcast discussing the disastrous rain at the Marine Corps Marathon today before touching on the wildfires in California (if you are affected, please let us know!) and remind their clients that personal safety is PARAMOUNT and it does not make you a weenie. Period. This leads to an old post of Coach MK's about DNFing and DNSing, two decisions that are terribly difficult to make and don't get enough credit. It's harder to tap out, even when it's the right choice, because we only celebrate participation when it is AGAINST ALL ODDS as well as common sense.  Finally, Coach MK talks about Tillie the Terrible Swede, the OG ultraracer, who paved the way for Maggie Guterl to be ignored this week. Maggie and Camille Herron (to name a few) are redefining human capacity in ways that are meaningful to MK and her daughters in ways the broken two-hour marathon barrier never could.     Runner, Interrupted #weeklywins - self care! I went to the local coffee shop for an hour before work Friday and bought fancy coffee and wrote in my journal. It felt so good to reward myself this way after a tough week. Making it a priority now a few times a month. #weeklywins Rocking my Halloween socks at work and my Coach MK costume Also VOLUNTEERING AT MCM! You rock, they needed it!   ReBuild I am now running a lot of hills (FUCKING hills). Very steep up and downs that turn shorter runs into hill repeats every time. About 15 years ago I had a coach give suggestions about hills but I only remember the going up advice. (Lock cage, increase cadence) I vaguely remember something about sitting back when going down hills? Can you give some tips on physical technique for hills? Thank you! In a nutshell, pretend you are riding a unicycle! So in a recent checkup, my OB/GYN said that dual-leg strength moves that put extra pressure on the abdomen can make pelvic floor issues worse. I don’t remember if his source was a study or a book. He said old school sit-ups, Russian twists, squats and planks were all problematic. That single-leg staggered stance moves were better. My basic response was, “What the hell? You’ve got to be kidding me?!?!” What say the coaches? -Ann from TX That is correct! Most strength programs tend to be all-over body workouts, and a move like a Russian Twist is fantastic and to do it correctly you need to use a lot of muscles. Our strength is functional first.   Maintain Race Shoutouts: Shara Alpern did the MC 10K, and Laura Zale and Denny Krahe did MCM! And Tamara did her WC-50 Ultra Trail Marathon! Can you talk a little bit about tips/tricks, what to look for when choosing a therapist?  Who’s available and affordable? Do they listen? If they listen, do they validate? What kind of therapy do they do? EMDR (Coach MK on reliving trauma and triggers) Finding someone who is respectful of boundaries  I'm eyeing a 50k at the end of February (I live in the desert Southwest). What do you think about me using the marathon ramp plan to train for that? Should I just increase the distance of a few of the long runs (and train on trails, of course) Possible! We will think about extensions that need to be made! Terrain MATTERS - you need some specific skills. Follow up and tell us what race this is! Antelope Canyon? Also, check this out...famous ultramarathon elevation compared to Boston Marathon elevation. LOL!! I have a tightness in my left glute/upper hamstring (I think this is the location, anyway) and so did a run in the pool instead of my regular Sunday workout. (My Sunday is the plan's Friday). My question is this: what is your opinion on doing a pool run instead of on land/treadmill on a fairly regular basis for the Friday run? Love it! As long as we don’t have a race coming up where we care about performance - if we are here for fitness then SHOOT YEAH. I am going to try my first EAT this week. I've never done it before and am wondering what's the best way to figure out average pace for each of the segments? Should I be hitting my lap button after every lap or after the 5 laps at each heart rate level? Do I need to run in lane 1 of the track for it to be accurate? (I'm not very familiar with how the track markings work). And one more question- can I seriously hit 180 bpm?! What if my heart rate doesn't go that high? Isn't it limited by age? (Total newbie to this stuff) Thanks! Links to our EAT content! Please miss, can we have a reminder of the desk series strength circuits. Because we want MORE ( that we can do at the office) and our butts and legs are feeling it on the trails. Thank you as always Karen Sutton ❤️

On this week s show, we take a look at immigration and its impact on the American food landscape. We begin with Rick Bayless, whose award winning Frontera restaurants are bolstered by workers who come from immigrant backgrounds. Rick explains how many of his staff members were brought to the country as children and are now facing an uncertain future. Then, Eddie Hernandez talks about harnessing the similarities between his Mexican culinary roots and Southern ingredients. Eddie has synthesized this cultural blending in his new book, Turnip Greens and Tortillas. Next, we meet Slavica Park of Denver s Comal Heritage Food Incubator. Slavica is blazing a trail for immigrants who dream of opening their own restaurants. Her food incubator is an inspiring space devoted exclusively to women who share these aspirations. And Edward Lee joins us for a conversation about how one s own heritage can inspire new culinary forms. His singular take on Southern foodways is deeply influenced by his Korean roots. Edward is a seven time James Beard Award nominee with a new cookbook called Buttermilk Graffiti. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

On this week s show, we take a look at immigration and its impact on the American food landscape. We begin with Rick Bayless, whose award winning Frontera restaurants are bolstered by workers who come from immigrant backgrounds. Rick explains how many of his staff members were brought to the country as children and are now facing an uncertain future. Then, Eddie Hernandez talks about harnessing the similarities between his Mexican culinary roots and Southern ingredients. Eddie has synthesized this cultural blending in his new book, Turnip Greens and Tortillas. Next, we meet Slavica Park of Denver s Comal Heritage Food Incubator. Slavica is blazing a trail for immigrants who dream of opening their own restaurants. Her food incubator is an inspiring space devoted exclusively to women who share these aspirations. And Edward Lee joins us for a conversation about how one s own heritage can inspire new culinary forms. His singular take on Southern foodways is deeply influenced by his Korean roots. Edward is a seven time James Beard Award nominee with a new cookbook called Buttermilk Graffiti. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

This week, Cathy talks with Eddie Hernandez, Executive Chef and co-owner of Taqueria Del Sol restaurants in the South, on his unique take on Mexican and Southern food. Eddie talks about his experience as an immigrant, working his way up from a dishwasher to line cook and learning English, and how his recipes reflect his open attitude toward learning and incorporating from cultures. He also shares some suggestions for low-cost menus perfect for summer parties. Eat Your Words is powered by Simplecast.

Yes, the turnip greens at Taqueria del Sol are legendary (as are the tacos and margaritas), but there is more to this wildly popular Southern restaurant. We caught up with chef Eddie Hernandez and his business partner, Mike Klank, who together have been cooking up delicious Mexican food in Atlanta for more than three decades, to find out how this unlikely duo met, why they're so successful (hint: it's the food), and to dig into Eddie’s new cookbook, Turnip Greens & Tortillas. Plus, at the end of the episode, we switch gears and get a crash course in Southern style with Sid and Ann Mashburn on their three must-haves for every well-dressed man and woman.

Meet Chef Eddie Hernandez, a native of Mexico who landed in the U.S. while on tour with a rock band. Sneak into the kitchen of his restaurant Taqueria del Sol to learn about his cookbook, Turnip Greens and Tortillas, and how his recipes are an ode to both Mexican and American food, even as he departs from tried-and-true techniques in order to sprinkle in some innovation. All the while, Eddie cooks up a pot of turnip greens and teaches you his time-saving tricks. Get Eddie's Turnip Greens recipe at ForklorePodcast.com. 

Chef Eddie Hernandez and writer Susan Puckett stop by the show to talk about their new cookbook, "Turnip Greens & Tortillas". Thier book is a celebration of southern fare with a Mexican flare. See acast.com/privacy for privacy and opt-out information.

Turnip Greens & TortillasA Mexican Chef Spices Up The Southern KitchenBy Eddie Hernandez and Susan Puckett Suzy Chase: Welcome to the Cookery by the Book Podcast, with me, Suzy Chase.Eddie: My name is Eddie Hernandez and I just wrote a wonderful book called Turnip Greens & Tortillas. I'm the executive chef and partner for Taqueria del Sol.Suzy Chase: You call yourself a Southern boy who never worries about food correct. What exactly does that mean?Eddie: I don't know where the Southern boy got started. It was something that I said to a customer and I got stuck with the name. What I mean when I say I'm not food correct is because I think people emphasize too many rules on cooking and doesn't allow the home cook to really become what they can be, because you have to cook a certain way or another way, or you have to do things this way or their way. Well, I grew up in a house where there was no rules on cooking. It was he who cooks cook whatever he wanted to cook, and the other ones, they were welcome to it. If they didn't want to eat, well, then they're going to have to cook their own food. What I meant by that is that you should cook any way you like. I want to empower the home cook. Do your thing. Cook whatever you got. It doesn't really need to make sense, it needs to taste good. That's the bottom line.Suzy Chase: That's how it used to be, though, I thought growing up. Somewhere in the past I'd say 30 years that changed. Everything had to be completely correct and perfect.Eddie: You're absolutely right. I've been cooking for 30 years. It's many examples of how people where so dramatically about doing things one way. I had said before, "Listen, eggs are not just for breakfast. A steak is not just for dinner. A steak is for whenever I want to eat a steak and eggs are for whenever I want to eat eggs." There was a very well-known chef here in town, and he came to my restaurant. I knew him really well. I had a steak with a white sauce on the menu, and he went ballistic on me. That was a sin, a no-no. White sauces were just only for fish. I'd say, "Well, you bring me a book that says that I'm not supposed to do that. An etiquette book on cooking, and then I might think about it. But now this is the way I cook." He ordered the steak with the white sauce. After he got through eating, he came to me and he goes, "You know what? I really admire that you really don't care so much about what people think and you cook good food. That steak unbelievable."Suzy Chase: That's great.Eddie: Then he came to work for me. But people live in this world where they have to go by the rules all the time. Cooking should be a time to enjoy. It needs to be good because you think it's good.Suzy Chase: Nearly 30 years ago there was a guy named Mike Klank who hired you for your first waiter job at a Tex-Mex restaurant. Little did he know you were the best thing to happen to that restaurant. Describe how and where it all started with a bag full of turnip greens.Eddie: Well, in 1987, I came to Georgia to visit a friend. I was already living in Waco, Texas, at the time. I just wanted to spend some time away from everything. From the music, my friends, just get away. I came over here to take some time off away from everybody. There was a restaurant that was about to open, and my friend said, "Why don't you get a job? I know you can cook. Stay here." I said, "Man, I don't think I really want to get a job in the kitchen." He bet me a case of beer that I was just afraid to ask for a job because I wasn't going to get hired and I said, "Oh no, I will definitely get hired. I know." So I took him up on the bet and we pull up and we went inside. Of course my hair was all the way to my shoulders, I had the earrings, the bracelet, typical rocking wannabe individual. Mike was there, and I went to talk to him and I said, "Are you hiring?" He goes, "What are you looking for?" I told, "Well, I'd like to be a waiter." He goes, "Okay. When can you start?" I said, "Anytime." He says, "Tomorrow?" So it is. The next day I showed up and I became a waiter. Three days later I don't know why I went and told him, I said, "All these people are not coming back." He says, "Why?" I says, "Because of the food the bad and the service is worse, and I'm one of the waiters." He look at me like ... But in those three days, he and the kitchen staff saw me that I would go to the kitchen and make my own food, because they were so slow. I make my own dishes. I would cook something for me to eat so they already had a sense that I knew what I was doing. Mike said, "Can you cook?" I said, "I can do better than what you're doing right now." And he says, "Okay. Tell me what do we need to do?" So we work up a deal. One of things is that I really like Mike as a person. I thought that he was a straight shooter and that he was going to treat me with respect, somebody that I wanted to work with. He went to the kitchen and fired the chef, I took over the kitchen. I said, "I'll get this thing straight in three days," and he goes, "Okay." I'm glad I said three days, because I would have said four, I'd be looking at 10 more years. Those three days became 30 years so far. I'm still in the kitchen. I didn't want to do it at the beginning but now I love it.Suzy Chase: Wow. It's crazy how moments like that change your whole life.Eddie: I'm telling you. Sometimes it's unreal. I just can't believe that him and I, we've been working for so long.Suzy Chase: As an example of your creativity, tell us the story about the bag of turnip greens.Eddie: There was a man named Bobby Avery and his wife, Jaunita in the very late 80’s like '88, '89. He was a regular customer already by then. He showed up with a bag of turnip greens one day on a plastic bag. He gave them to me and he said, "Eddie, if anybody can make this thing famous, it'll be you." I said, "Thank you," and I took them to the kitchen and they went bad because I really didn't know what to do with them. The next Friday Bobby showed up again with another bag and I felt bad, so I went to Mike and I said, "Mike, what is this?" He says, "A turnip green." I said, "What do you do with it?" He goes, "Well, you cook it and we eat it." I said, "Well, how do they cook it?" He says, "Oh my god. Get in the car." We went out to eat lunch at a couple of restaurants over the next week or so, so I see what people did with them. It made no sense. They were bitter. I went back to the restaurant and I changed everything. I did it differently than the Southern people were doing it at the time. I got a lot of grief because I didn't cook them the way everybody else did and I said, "Well, I don't care. If you don't like them, you don't have to eat it. But this is how I do it." I had refused to make cornbread. I said, "No, because we eat them with tortillas in Mexico." That's a true story. We're talking 1989 and in my dreams did I ever thought that turnips greens and tortillas would be the title of a book. I was not the one that named the book. I never thought that those two little words become a title of a book. I just said, "In Mexico we eat the turnip greens with tortillas. Tortolitos." I said, "So I'm not going to give you cornbread." People used to sneak cornbread into the restaurant. It was funny because I catch him and I go, "What are you doing?" He goes, "But you won't make cornbread," and I said, "It's a Mexican restaurant for God's sake. You eat with tortillas." Eventually I give in and I started making cornbread. Now I make it all the time. As I grew as a cook, and I learned more about the ingredients available in the South and all this and that, now I make blue cornbread. I do popcorn cornbread. I do all kinds of cornbreads now, and I really like it. I learned to assimilate the culture that I was in, which it was the South. I learned to love it. I love the fact that people still says, "Good morning," and, "Hi," and, "God bless you," and, "Have a good day." I grew up in that culture in Mexico where people always say, "Good morning." Even if they didn't like you, they will still good morning to you because that's the way we grew up. Here we are 30 years later, that recipe has never left the restaurant. It's been our menu ever since.Suzy Chase: What's your favorite type of avocado and what do you look for when you're buying avocados?Eddie: Well, we always try to use Hass. We always have. Because I love Mexican avocados, but they're a little bit more buttery. The pulp, it's a little bit thicker, it's less fluid and less oily, so it looks different. The flavor is a milder not as sweet flavor, it has more of an avocado flavor to it. But if I had to use a different avocado, I will go to Mexican avocados. You want a firm avocado. You don't want it mushy. If you look at the picture on the book, you'll see that you can see chucks of avocado. That's how we like our guacamole to be. I want to be able to taste the avocado when I take a bit into it. I want to run into a piece of onion or a jalapeno, and that gives me another burst of favor in it. That the jalapenos are roasted. Not roasted, but warm. You put them in a pan with a little oil and you cook them a little bit, it takes the green flavor of the jalapeno away but it retains the heat and the taste. But it doesn't taste green so it doesn't conflict with the flavor of the avocado. We use lemon rather than lime because it doesn't cook the pulp of the avocado. It maintains the flavor of the avocado there's a reason for everything when I cook. I try to think about what the ingredients will do to each other throughout the cooking or throughout this and that. That's why it's different.Suzy Chase: Food is history. Food has a story. What does this cookbook represent to you?Eddie: I wanted a cookbook that people can actually cook better. I like to read a cookbook that has a story. Each dish on any cookbook should have a story on why the dish came alive. We tried to do that in Turnip Greens and Tortillas.Suzy Chase: Over the weekend I made your recipe for Pico de Gallo on page 202, your Salsa Frita on page 204. I could literally eat salsa every day. One thing that struck me was how different these two salsas tasted, but they had almost the same basic ingredients. The only difference was that the diced tomatoes were cooked in oil for the Salsa Frita. Can you talk a little bit about that?Eddie: If you go through the book and you see we got a good selection of salsa. They're basically the same ingredients all the time. It's the time that you manipulate the ingredients that make the salsas different. Even if all the other ingredients are the same ingredients, the fact that the jalapeno is cooked differently will affect the flavor of the salsa. But then you take the tomato. You keep everything else the same but now you're going to fry the tomato or you're going to boil it, or you're going to steam it, you're going to warm it, and that changes the flavor of the salsa. With five ingredients you can actually create 25 different salsas that will not look or taste the same based on what you do to the ingredients. In the book, I hope the people will get that idea, that everybody can make a green salsa, but why is this salsa different than the other one? Well, it's because what we do to the ingredients. For the salsa frita, it's one of the simplest salsas you will ever find, but you cannot argue that it's a really good salsa. Tomatoes, jalapenos, and salt, and a little oil and you get this wonderful salsa that goes so well on top of fried egg or mixed with potatoes and sausage or put on top of a cheese enchilada. You can do amazing things with everything in the book and that's what I want people to be able to go, "Okay, this is a wonderful salsa, I'm making me burritos tomorrow with that," or, "I'm going to make me chicken enchiladas," or, "I'm going to make me a fried egg," or, "I'm going [inaudible 00:14:05]." That's the beauty of cooking, when you learn to use what you have in ways that are different than the one before. Then you start growing as a cook and eventually you become really good at it.Suzy Chase: I also made your recipe for Poblano Corn Chowder with Shrimp on page 121.Eddie: Holy cow.Suzy Chase: That was amazing too-Suzy Chase: It was my whole Sunday and I had such a blast making all of these recipes. They were all incredible. But describe this chowder, how it's basically a modified lobster corn chowder.Eddie: I did a plate-off with a classical French ... I went over there and he was going to tell me how to do the ducks in sauces, and reduction sauces and demi glazes, and really neat stock. In return, I was going to teach him how to implement peppers into his cooking so he can modernize his French cooking ways. I saw a lobster chowder in there and I really like it. Lucky for me or I don't know why, I go, "This could be really good if ... It needs texture." That was the first thing I said, "It needs texture." I added the poblanos, I added the onions, I added the different types of corns to it, then used all heavy cream instead of end up using half-and-half and modernized it on a way that he actually have never seen. I added shrimp to make it affordable rather than the lobster, because not all of us can afford lobster every day. But you can always get some shrimp. That way you can do the soup and I it won't cost an arm and a leg. I just took the chowder idea and make another idea out of what I thought that I can do by using what I had, which is a variety of peppers and vegetables, to recreate the chowder on the way that I envision it.Suzy Chase: This is one of those cook books that you could leave out on the kitchen counter and make something different every night of the week. That's why I love it.Eddie: That's probably the biggest compliment I got so far. I said this to Susan Puckett, I said, "Susan, I want a cookbook for the kitchen. I don't want a cookbook for the coffee table."Suzy Chase: Before we wrap up, can you talk just a little bit about Susan Puckett and what she had to do with this cookbook, and how you know her?Eddie: First of all, she should be lucky that I didn't kill her when we got started. We clashed big time. She's a food editor, she knows all about correct food and politically correct recipe, and I am not. She was going, "Well, you have to do it this way," and I go, "No. I don't have to do it that way." We had a hard time from the get-go, until I said, "Let's do this something. I want you to try making the recipes. I want you to test them." She's quiet, and I said, "That way you can get in my head and you can really see how I think. Because the way you think the way to cook is not the way I see it. Let's get started with a little something simple, and then we'll progress from there on." I got her to start cooking the recipes. When she did one not the way I said so, I caught her and I got so mad at her. I said, "You cannot change food without even knowing what it's supposed to taste like. Make it the way [inaudible 00:18:00] this time, then you can change it. You have the power to do it the way you like it later, but you have to trust me." I said, "Because I trust you. I know you're going to write a good book, but you have to let me write the recipes." She started cooking and eventually she became a fan. But her way through the process, she was already going, "Oh, we need to put that recipe on the menu. Oh, we need to put that other recipe on the menu." Finally one day I said, "Susan we are not writing the bible. Come on. You gotta stop it. This is what we want to put in the book, this is what everything thinks that we should do, and I agree with some of them." Then we started working really good. We got into it, we really want to work hard on it. We worked really hard for the last year, and then we got through and it was a let-down. There's nothing else to do with the book. It was like, "I really want to keep on cooking." We still eat breakfast together. We became really good friends. We're really good foodies, the two of us. We enjoy trying new things and I think she learned a lot about cooking by working with this book. Since I write it, I don't think she needs any help. As a cook, yes, she needs divine intervention. But nevertheless, she can cook out of Turnip Greens and Tortillas.Suzy Chase: Where can we find your restaurants?Eddie: We have four in Atlanta. In the City of Atlanta we have four. We have one in Athens. We have two in Nashville. If you go to taqueriadelsol.com all the locations are listed there with the hours of operations for all the restaurants.Suzy Chase: Where can we find you on social media?Eddie: You can find me on Eddie Hernandez on Facebook or chefeddie1@taqueriadelsol, on Instagram and on Twitter @chef135.Suzy Chase: As your grandmother said, if you want to eat it, then learn how to make it for yourself because I'm not going to be here one day and who's going to cook it for you?Eddie: Exactly.Suzy Chase: With that, I thank you for learning and writing this cookbook and coming on Cookery by the Book Podcast.Eddie: Thank you so much.Suzy Chase: Follow me on Instagram at Cookery by the Book, Twitter is @IAmSuzyChase and download your Kitchen Mix Tapes, music to cook by, on Spotify at Cookery by the Book. As always, subscribe in Apple Podcasts.

NWP welcomes Chef Eddie Hernandez! Southern fare with a Mexican flair, by the chef/co-owner of the restaurant empire that Bon Appétitcalled a “Top American Restaurant” USA Today called Taqueria del Sol “a runaway success.” Bon Appétit wrote: “Move over, Chipotle!” The fast-casual food of Eddie Hernandez, the James Beard-nominated chef/co-owner of the restaurant, lands on the commonalities of Southern and Mexican food, with dishes like Memphis barbecue pork tacos, chicken pot pie served in a “bowl” of a puffed tortilla, turnip greens in “pot likker” spiked with chiles, or the “Eddie Palmer,” sweet tea with a jab of tequila. Eddie never hesitates to break with purists to make food taste better, adding sugar to creamy grits to balance the jalapeños, or substituting tomatillos in fried green tomatoes for a more delicate texture. Throughout, “Eddie’s Way” sidebars show how to make each dish even more special. http://gardenandgun.com/feature/eddie-hernandez-taqueria-del-sol/   Turnip Greens & Tortillas is available now on Amazon and wherever books are sold!    

"It's Time to Plant Turnip-Greens" FYI - The parables of Jesus were stories drawn from nature or from familiar everyday happenings. Jesus used them to teach spiritual truth about Himself, about you and me, and about the Kingdom of God. The parable above in Luke 8 is often called, "The Parable of the Sower". God chose to put this parable in three books of the Bible. (Matthew 13:1-23; Mark 4:1-20; Luke 8:4-15). In all three Gospel books, Jesus tells us the parable and then He explains the understanding of the parable. Jesus clearly tells us, "The seed is the word of God." - What does that tell you about the Bible? Can you and I take the "SEED" and plant it? Jesus also describes four types of soil or dirt and makes a comparison with the human heart. You and I know enough about agriculture to understand that "dirt matters" when it comes to planting seeds. In the sermon this week we will look together at the planting of the seed of Holy Scripture in the human heart. The Holy Spirit gave us the Scriptures by revelation and both history and personal experience attest to Their life-giving power. Do you know how, when and where to plant turnip-greens? It is time to plant them!

Episode 007 is not sponsored by James Bond. But we do talk green this week: Turnip greens, green cabbage worms, green building, green communities and green jobs. Our featured guest is Justinn Overton. Justin is the Green Workforce Program Director for the U.S. Green Building Council Alabama chapter. Justinn tells us about the U.S. Green Building Council, what it means to be a "green" building and how the green workforce program is retraining un-and-under-employed workers for jobs in the new economy. Full show notes are available at http://www.benfranklinfollies.com. Visit Shine Springs Farm on Facebook: http://www.facebook.com/ShineSpringsFarm Follow us on Twitter: http://www.twitter.com/ShineSprings or www.twitter.com/RealSheree We're also on Pinterest: http://www.pinterest.com/ShineSpringsFarm

Calorie for calorie, dark green leafy vegetables are perhaps the most concentrated source of nutrition of any food. There are over one thousand species of plants with edible leaves, including Arugula, Beet Greens, Bok Choy, Brussels Sprouts, Collard greens, Cabbage, Chard, Chicory, Dandelion Greens, Endive, Escarole, Iceberg Lettuce, Kale, Kohlrabi, Mustard Greens, Purslane, Romaine, Sorrel, Spinach, Tatsoi, Turnip Greens, Watercress – and so many others. Join me as I talk about seven of these green leafies - their history, their etymology, how to store and wash them, how to cook them, and how to make them delicious so that you'll get them in your body - any which way.

Fri, Jun 13 2008 Mister Ron's Basement #1091 In 1921, The Authors' League of America published of book of 'the Personal Confessions of Well-known American Authors as to their Literary Beginnings' entitled 'My Maiden Effort.' Some of these included authors have been featured at times in the Basement, and we are reading their contributions to the collection this week. Irvin S. Cobb explains how he achieved his first success as a fiction writer due to a bet, and as a bonus, we include his 'recipe' for 'Hog Jowl and Turnip Greens' from 1922. Time: approx eight and a half minutes The Mister Ron's Basement Full Catalog can be found at: http://ronevry.com/Mister_Rons_Full_Catalog.html

  The purpose of this show is to provide you with another festival podcast preview! This show has been created to promote the upcoming . We started off this Big Lick Preview show with I Ain't Playin by , winner of the 2007 blues competition. Who else are we gonna hear to preview our festival? Well, how about , Push Come to Shove, Butter, Jitterbug Swing;  , Mercury Blues, Trouble Man, You Got Work To Do; , Accept My Love, Turnip Greens, It's a Great Day to Whup Somebody's Ass, I'd Rather Be a Hammer Than a Nail; , Love Will, Midnight to Daylight, and Cold Funk. Dave