Podcast appearances and mentions of vallery lomas

In this episode of 92NY Talks, join cookbook author, food stylist, blogger, and Great British Baking Show fan favorite Benjamina Ebuehi as she discusses her new book, I'll Bring Dessert: Simple Sweet Recipes for Every Occasion, with Vallery Lomas. Hear the British baking star talk about the opportunity that allowed her to turn a hobby into her dream job and the luscious recipes in her book. The conversation was streamed live as part of The 92nd Street Y, New York online talks series on May 3, 2024.

Meet Maame Boakye:Dine Diaspora co-founders Maame Boakye and Nina Oduro launched their Black-women owned and operated agency steeped in culinary, community and commerce in Washington DC to connect people and brands to African diaspora food culture. “There is no food system without Black women. This is why we center their contributions in the global food system by honoring and supporting them as well as connecting them to networks and resources they need to thrive. In our 5th year, we are more inspired than ever by past and current honorees. It is their will to navigate an imperfect sector with their gifts that fuels this initiative and makes it necessary” explains Nina Oduro, Co-Founder, Dine Diaspora.Dine Diaspora is also celebrating their 7th anniversary this year and has successfully provided digital marketing, immersive culinary experience design and production, influencer engagement, and food business resource development with emerging and established chefs and culinary creatives including: Restaurateur Alexander Smalls, Chef Kwame Onwauchi, Vallery Lomas, Chef Eric Adjepong, Chef Sicily Johnson, Hawa Hassan, and many others.  Dine Diaspora partnerships include: Facebook, Forbes, WorldRemit, Booz Allen Hamilton, Capital One, and Cabot Cheese.  “Black women are critical to our food system, not only in the US but globally. It has always been important for us to amplify their contributions, celebrate their accomplishments, and support their advancement with access to opportunities and resources. As much as this is a celebratory initiative, acknowledging Black Women in Food is also a call to direct more capital and resources into Black women-led initiatives that are at the front lines of creating a more equitable and sustainable food system for all of us,” says Maame Boakye, Co-Founder, Dine Diaspora.Former Black Women in Food honorees include: Carla Hall,  Restaurateur, Author, and Chef, Paola Velez, Co-founder of Bakers Against Racism, Elle Simone Scott, Founder of SheChef Inc., Executive Editor at America's Test Kitchen, and Host of The Walk-In Podcast and many others.Dine Diaspora will highlight each 2022 honorees each day on their website (https://www.blackwomeninfood.org) and across their social media platforms.---About Us - Women Who Brunch:Women Who Brunch is a community for  women who love connecting, networking, and learning from each other over the most important meal of the week...BRUNCH!Check out our website for updates on events, recipes, brunch spots, product reviews and more or say hi on Instagram!WWB Website: https://womenwhobrunch.comWWB Instagram: https://www.instagram.com/womenwhobrunch

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Vallery starts listing them at 0:43) before starting the episode.One-Bowl Blueberry BuckleMakes one 9-inch buckle1/2 cup (1 stick/113 grams) unsalted butter1 cup (125 grams) self-rising flour (see Author Notes)1 cup (200 grams) granulated sugar1 cup (240 milliliters) whole milk1 teaspoon kosher salt1 cup (150 grams) fresh or frozen blueberriesVanilla ice cream, for servingHeat the oven to 375°F and place a rack in the middle of the oven. Place the butter in a 9x5-inch loaf pan and put it in the hot oven. When the butter has melted, remove the pan from the oven.Meanwhile, whisk together the flour, sugar, milk, and salt in a large bowl (it's okay if the batter is a little lumpy). Pour the batter into the pan with the melted butter and use a spoon to lightly mix it. There should be visible streaks of melted butter that don't get completely mixed; this yields the buttery, caramelized edges.Place the blueberries on top of the batter in an even layer. Bake until the top is golden brown all over, 50 to 60 minutes. (If you remove it too early, the buckle will indeed “buckle” in the middle and fall—which would still be tasty, though sunken!) Wait until it's golden all over the top and set in the center. Place the buckle on a cooling rack for 10 minutes before serving warm with a scoop of ice cream.Have a recipe you'd like to hear us cook? Email it to us at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

A brand-new report just released from the U.S. Bureau of Labor Statistics shows inflation numbers having their highest increase in 40 years. Plus, Winnie Harlow talks taking her talents from the runway to the sun care aisle with her new line Cay Skin. Also, Craig Robinson stops by to talk about his new peacock series “Killing It.”

Brian and Kyle Grace talk with Vallery Lomas all about her new cookbook, Life Is What You Bake It. As a past winner on the Great American Baking Show, Vallery has gone from being a lawyer in New York City to a full-time baker. We dig into her winding journey and take a sneak peek at her lovely new cookbook. A special thank-you to our sponsors for this episode, Red Star and Le Creuset. Check out their products here:Red StarLe CreusetFollow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Vallery on Instagram: @foodieinnewyorkFollow Brian on Instagram: @brianharthoffman

"I just thought about so many Black women who came before me who have been cooking amazing food in this country for centuries and how we don't know their names. But the stories of the women I do know in my family—my great-great aunt, my two grandmothers, my mother—I could tell the stories that I do know about them. So that was just crucial for me and, you know, it was very emotional as I was writing it."This week, we're excited to welcome Vallery Lomas to Salt + Spine, the podcast on stories behind cookbooks.Vallery grew up in Southern Louisiana, learning to cook from her mother and grandmothers—her signature dish as a child was her Grandmother Leona’s Strawberry Delight—but she didn’t always plan to be a baker. Vallery went to USC to study pre-med, and it was only because of a requirement to study foreign languages that she stumbled into learning French and eventually abandoned the pre-med track for French and Psychology. Vallery graduated into the recession of 2008 and finding a job was difficult. The job she landed wasn’t the best fit, so she turned to blogging about baking after seeing "Julie & Julia."The blogging led to more opportunities and stars aligned when she was cast for "The Great American Baking Show," which she won. The season, however, was never aired in response to sexual harassment allegations against one of the hosts—and Valley's victory was essentially swept under the rug. Vallery writes in her book: “My victory, like so many accomplishments of Black women who came before me, had been effectively erased. … I couldn’t help but think I was seen as a cheap victim. If I weren’t a woman—a Black woman—would I have been treated differently?”START COOKING TODAY: Omnivore Books | Bookshop | IndieBound | AmazonBut Vallery didn’t let this stop her. Instead, she pivoted full time into food media and recently published her first cookbook, Life is What You Bake It. In today’s conversation, we discuss making the switch from practicing law to full-time food writer and baker, what it was like to find out that her biggest accomplishment to date would never air on television, and some practical and encouraging advice from one home baker to others.Vallery joined us remotely for this week’s show to #TalkCookbooks, including our signature culinary game. Get full access to Salt + Spine at saltandspine.substack.com/subscribe

This week, we're excited to welcome Vallery Lomas to Salt + Spine, the podcast on stories behind cookbooks.Vallery grew up in Southern Louisiana, learning to cook from her mother and grandmothers—her signature dish as a child was her Grandmother Leona's Strawberry Delight—but she didn't always plan to be a baker. Vallery went to USC to study pre-med, and it was only because of a requirement to study foreign languages that she stumbled into learning French and eventually abandoned the pre-med track for French and Psychology. Vallery graduated into the recession of 2008 and finding a job was difficult. The job she landed wasn't the best fit, so she turned to blogging about baking after seeing "Julie & Julia."The blogging led to more opportunities and stars aligned when she was cast for "The Great American Baking Show," which she won. The season, however, was never aired in response to sexual harassment allegations against one of the hosts—and Valley's victory was essentially swept under the rug. Vallery writes in her book: “My victory, like so many accomplishments of Black women who came before me, had been effectively erased. … I couldn't help but think I was seen as a cheap victim. If I weren't a woman—a Black woman—would I have been treated differently?”But Vallery didn't let this stop her. Instead, she pivoted full time into food media and recently published her first cookbook, “Life is What You Bake It.” In today's conversation, we discuss making the switch from practicing law to full-time food writer and baker, what it was like to find out that her biggest accomplishment to date would never air on television, and some practical and encouraging advice from one home baker to others.Vallery joined us remotely for this week's show to #TalkCookbooks, including our signature culinary game. See acast.com/privacy for privacy and opt-out information.

When life gives you lemons, make lemon curd. Vallery Lomas triumphed and won season 3 of the Great American Baking Show, the US version of the famous Great British Baking show. Following that accomplishment, she released her debut cookbook, “Life Is What You Bake It”, featuring more than 100 of her best and favorite bakes! Vallery joined us hours before she departed on an international food expedition to dish out some of her baking tips and tricks! We learned about her southern influences and inspirations that shape what she bakes. Plus, her experience filming the show and just how taxing it is to be under the microscope of a thousand cameras. And yes, they do actually film under the famed white tent! Vallery also gave us a peek into her cookbook, sharing some of what she chose to incorporate and some of the stories she chose to tell through her recipes. Similar to former guest, The Korean Vegan, Vallery is a Lawyer turned foodie turned author who perfectly highlights her unique position in the world through her baking. We make the final bake with a round of rapid fire, learning her favorite recipe, what cooking show she binges, her favorite restaurant in New York City, and of course, her favorite cocktail! Plus, we share our drink of the week, The Lemon Curd cocktail.

Former lawyer Vallery Lomas turned to baking on a whim, but quickly shot to the top when she became the first Black winner of The Great American Baking Show. But in a strange twist of fate, her season never aired on TV. Vallery chats with Brittany and Eric about her subsequent bounce back and resulting cookbook -- Life Is What You Bake It.

We've talked to some wonderful people in the food world this past year. This week, we're listening back to some of our favorite conversations from 2021. We got lots of baking tips from Vallery Lomas and we revisit our time at The Beardsley Zoo, where we learned so much from zoo educators about what the animals in their care eat. Plus, we're sharing the inspiring conversation about foraging we had with Connecticut chef Bun Lai. This show was produced by Robyn Doyon-Aitken and Catie Talarski. Guests: Vallery Lomas – Author of Life is What You Bake It(@foodieinnewyork) Chrissy Shore – Zoo educator at Connecticut's Beardsley Zoo, Bridgeport, Conn. Jim Knox – Curator of education at Connecticut's Beardsley Zoo in Bridgeport, Conn. Chef Bun Lai – Chef and pioneer of the sustainable food movement. Host of culinary and educational experiences at Miya's in the Woods in Woodbridge, Conn. Learn more about Bun Lai's journey by watching the documentary, Little Fish, by Edward Columbia. Featured Recipe:Olive Oil-Chocolate Chunk Cookies Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

We're gearing up for the holidays with Von Diaz's Puerto Rican Christmas, great baking with Vallery Lomas, and a little slowdown poetry with Ada Limón

Winner of the "Great American Baking Show" and self-taught baker Vallery Lomas shares her favorite holiday recipes, including some from her new book Life is What You Bake It.  This segment was guest-hosted by Kerry Nolan    Pecan Bundt Cake  Nonstick baking spray with flour 3 cups (375g) all-purpose flour 1 teaspoon baking powder 1 teaspoon kosher salt 1½ cups (3 sticks/339g) unsalted butter, room temperature 1½ cups (300g) packed light or dark brown sugar 4 large eggs 1 teaspoon vanilla extract 2 cups (240g) roughly chopped pecan pieces, toasted ¾ cup (180g) canned crushed pineapple, in its own juice ½ cup golden raisins   1. Preheat the oven to 325°F and place a rack in the middle of the oven. Spray a 12-cup Bundt pan with baking spray. 2. In a large bowl, combine the flour, baking powder, and salt. Whisk to combine. 3. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and brown sugar on medium speed until light and fluffy, about 4 minutes. 4. Add the eggs, one at a time, beating until each is incorporated before adding the next, about 2 minutes total. Add the vanilla. 5. Reduce the speed to low and add the flour mixture. Mix until just combined. Use a rubber spatula to scrape the bottom and sides of the bowl as needed. 6. Stir in the pecans, pineapple, and raisins. Pour into the prepared pan and bake until a cake tester inserted deep into the cake comes out completely clean, 1 hour to 1 hour 15 minutes. 7. Let the cake cool in the pan on a cooling rack for 10 minutes. Invert the pan to release the cake and allow the cake to cool completely before slicing and serving.   STORAGE This cake can be stored, covered, at room temperature for up to 1 week.   This recipe is excerpted from 'Life is What You Bake It' Courtesy of Clarkson Potter Publishers

Vallery Lomas is a former Washington, DC, lawyer, a current New York City food writer and restaurant chronicler, and the author of a wonderful new cookbook, Life Is What You Bake It. Vallery also competed on—and won— season 3 of The Great American Baking Show. In this interview, we talk a little bit about her season of the show, which unfortunately never aired because of many allegations made against one of the judges. We also tackle some of the baking world's biggest questions—we're talking cookie vs. brownie and mint vs. white chocolate.Also on the show, cohosts Anna Hezel and Matt Rodbard talk about one of the greatest culinary achievements in the history of food (at least to one of the hosts): ranch dressing. They discuss what defines ranch, the beauty of ranch on pizza, and how ranch may need a little PR. Well, here is some PR!Additional reading:Vallery Lomas and Ruby Tandoh on New Cookbooks and Old Food Media [TASTE]Leah Chase Expanded Horizons for Black Women in Food [TASTE]Ranch Isn't a Dressing. It's a Lifestyle. [TASTE] Buy the book: Life Is What You Bake It

Did ya'll go through the bread baking frenzy at the beginning of the pandemic like we did? What we found is that we need some serious baking help! In this episode, we chat with one of our FAVORITE BAKERS EVER, Vallery Lomas, about how she made her way from being a full time lawyer, to a food blogger, to the first black winner of The Great American Baking Show, to an author of a beautiful book all about baking! Vallery gives us MANY tips and tricks to make our time in the kitchen painless and fulfilling and her most important advice, “Practice bakes perfect!”  In This Episode We'll Cover: Vallery's journey from lawyer to food blogger to author How Vallery's book writing experience was very cathartic and cleansing FOOD SCIENCE! Having a special moment with Ayesha Curry!  Good premade swaps for when we don't have time & MORE 3 Ways You Can Support This Podcast: Rate Review Support our sponsors using our unique ‘HOOKUP' codes below HOOKUP CODES:  Check out planetoat.com for Oatmilk that is OUT-OF-THIS-WORLD DELICIOUS   For our resources and shownotes, visit foodheavenmadeeasy.com/podcast. ________ Resources: Vallery's Instagram Vallery's Book Vallery's Website  Independent Book Shops with signed copies:  ​​The Strand, Now Serving, Book Larder Produced by Dear Media

My patient this week, Vallery Lomas, has been through a lot! The winner of the first season of The Great American Baking Show -- and the first black winner of the entire Baking Show franchise -- Vallery never had her victory air on TV because the show got cancelled after one of the judges was accused of sexual harassment. Vallery had the last laugh, though; she sold a baking book, Life Is What You Bake It, that's out now in stores and it's winning raves... Publisher's Weekly called it "an inspiring collection" and I've been telling everyone I know to buy it. In today's session, Vallery walks us through the entire Baking Show experience: what it was like cooking in England (metric system!), how it felt getting judged by Paul Hollywood, and what her emotions were like when she found out the show was cancelled. We also cover her childhood in Louisiana, how she transitioned from the law to a career in food (just like me), and how she goes about developing a recipe. See acast.com/privacy for privacy and opt-out information.

Vallery Lomas' first cookbook, Life Is What You Bake It, is a dream realized. We talk with the former-lawyer-turned-baker, and winner of The Great American Baking Show, about how an unrelenting belief in herself spurred a career change, how she refused to let her accomplishments be erased, and how she created a beautiful book filled with recipes influenced by family, travel and an obsession with French pastry. This show was produced by Robyn Doyon-Aitken and Catie Talarski Guest:Vallery Lomas – Author of Life is What You Bake It  Featured Recipe: Olive Oil-Chocolate Chunk Cookies Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

Vallery Lomas shares how she made the career pivot from lawyer to baking superstar. Vallery, also known as the Foodie in New York, reveals her go-to spots in the city and her definition of a “foodie.” She talks about her earliest food memories growing up in Baton Rouge and the first delightful dessert she learned to make. Vallery talks about how the recession and loss of a promised job after law school sparked her move to Paris to explore the culture and pastries. She talks about learning through failure and how the work ethic and communication skills she learned in law school have helped her as a baker. She talks about the recipes that inspired her latest cookbook, the experience of filming her own Food Network series, and what's next for her.    Connect with the podcast: https://www.foodnetwork.com/shows/food-network-obsessed-the-official-podcast-of-food-network    Follow Food Network on Instagram: https://www.instagram.com/foodnetwork    Follow Jaymee on Instagram: https://www.instagram.com/jaymeesire   Follow Vallery Lomas on Instagram: https://www.instagram.com/foodieinnewyork/   Learn More About Vallery Bakes Your Questions: https://www.foodnetwork.com/shows/vallery-bakes-your-questions/episodes   Start Your Free Trial of discovery+: https://www.discoveryplus.com/foodobsessed  See omnystudio.com/listener for privacy information.

From lawyer to baker, today's guest has proven that when you put your mind to something, anything is possible. Vallery Lomas was in the middle of law school when the recession hit and her dream of a job offer before leaving school was no more. Without a job lined up, she ended up traveling to France before moving to New York City where she started a macaron company. She was baking constantly, and loving it, but it wasn't quite paying the bills. When she finally lined up a job in the legal field, and was still working weekends and late hours to run her macaron business, she knew something had to give. But surprisingly, it wasn't her law career… at least not yet. It wasn't till years later that the foodie bug hit Vallery again and she started blogging about her recipes and posting to Instagram. She quickly got noticed by casting agents and was chosen for the first season of The Great American Baking Show, a franchise of The Great British Bake Off. Five weeks of long hours and lots of baking…. something Vallery hoped would mean great things for her path in baking. Unfortunately, before Vallery could be announced the winner, the show was pulled off the air after the premiere. Vallery's heart was broken and she questioned what to do next. Today on Courtney, Beyond the Cake, Vallery shares with us what happened next, and how she decided she'd rather take a risk on something she loved than play it safe with something she didn't. Vallery's first cookbook, Life is What You Bake It, was just published, and you'll also see her over on Food Network's website and app, as the host of Vallery Bakes Your Questions. She's also appeared on CNN, the Today Show, Live with Kelly and Ryan, the History Channel and the Hallmark Channel. Originally from Baton Rouge, Louisiana, Vallery attended college and law school in Los Angeles, practiced law in Washington D.C., and spent a gap year in Paris—where she perfected both her French and pastry skills—before settling in Harlem. She is also a frequent columnist and recipe contributor to the New York Times. FoodInNewYork.com Life is What You Bake Ithttps://www.amazon.com/Life-What-You-Bake-Inspiration/dp/059313768X/ref=asc_df_059313768X/?tag=hyprod-20&linkCode=df0&hvadid=475689871831&hvpos=&hvnetw=g&hvrand=12607484068756956995&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9029671&hvtargid=pla-1176112874575&psc=1Sponsors:Get 10% off your first month by visiting BetterHelp.com/beyondcakeGet $10 off your first purchase by downloading the Poshmark app and entering the invite code beyondthecake

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Vallery starts listing them at 0:43) before starting the episode.Ingredients1/2 cup (1 stick/113 grams) unsalted butter1 cup (125 grams) self-rising flour (see Author Notes)1 cup (200 grams) granulated sugar1 cup (240 milliliters) whole milk1 teaspoon kosher salt1 cup (150 grams) fresh or frozen blueberriesVanilla ice cream, for servingOne-Bowl Blueberry BuckleHeat the oven to 375°F and place a rack in the middle of the oven. Place the butter in a 9x5-inch loaf pan and put it in the hot oven. When the butter has melted, remove the pan from the oven.Meanwhile, whisk together the flour, sugar, milk, and salt in a large bowl (it's okay if the batter is a little lumpy). Pour the batter into the pan with the melted butter and use a spoon to lightly mix it. There should be visible streaks of melted butter that don't get completely mixed; this yields the buttery, caramelized edges.Place the blueberries on top of the batter in an even layer. Bake until the top is golden brown all over, 50 to 60 minutes. (If you remove it too early, the buckle will indeed “buckle” in the middle and fall—which would still be tasty, though sunken!) Wait until it's golden all over the top and set in the center. Place the buckle on a cooling rack for 10 minutes before serving warm with a scoop of ice cream.Have a recipe you'd like to hear us cook? Email it to us at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Vallery starts listing them at 0:43) before starting the episode.Ingredients1/2 cup (1 stick/113 grams) unsalted butter1 cup (125 grams) self-rising flour (see Author Notes)1 cup (200 grams) granulated sugar1 cup (240 milliliters) whole milk1 teaspoon kosher salt1 cup (150 grams) fresh or frozen blueberriesVanilla ice cream, for servingOne-Bowl Blueberry BuckleHeat the oven to 375°F and place a rack in the middle of the oven. Place the butter in a 9x5-inch loaf pan and put it in the hot oven. When the butter has melted, remove the pan from the oven.Meanwhile, whisk together the flour, sugar, milk, and salt in a large bowl (it's okay if the batter is a little lumpy). Pour the batter into the pan with the melted butter and use a spoon to lightly mix it. There should be visible streaks of melted butter that don't get completely mixed; this yields the buttery, caramelized edges.Place the blueberries on top of the batter in an even layer. Bake until the top is golden brown all over, 50 to 60 minutes. (If you remove it too early, the buckle will indeed “buckle” in the middle and fall—which would still be tasty, though sunken!) Wait until it's golden all over the top and set in the center. Place the buckle on a cooling rack for 10 minutes before serving warm with a scoop of ice cream.Have a recipe you'd like to hear us cook? Email it to us at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

Show Notes: Cookbook Divas Cookbooks Coming Out First Week of September 2021(Disclosure: Some of the links in this post are affiliate links. This means if you click on the link and purchase the item, we will receive an affiliate commission at no extra cost to you)All Day Baking: Savoury, Not Sweet, by Michael James and Pippa James https://amzn.to/3xxe2Nl“Amber& Rye” by Zuza Zak https://amzn.to/3jDfn09 Apple Kitchen, by Madeleine and Florian Ankner https://amzn.to/3xrNf5b Baking for the Holidays by Sarah Kiefferhttps://amzn.to/3lN2iEkBare Minimum Dinners by Jenna Helwig https://amzn.to/3iy3tVUThe Complete Italian Cookbook by Coastal Kitchen https://amzn.to/37HSe7rCook More Waste Less by Christine Tizzard https://amzn.to/2VE25bRDesserts, the Ultimate Cookbook by Cider Mill Press https://amzn.to/2X3WY4ZDinner Then Dessert by Sabrina Snyderhttps://amzn.to/3ApA8DlFlavors of the Sun by Christine Sahadi Whelan https://amzn.to/3fMiEJu Fridge Raid by Megan Davies https://amzn.to/3fKvsA6From the Veg Patch by Kathy Slackhttps://amzn.to/3CuAdHF The Geek's Cookbook by Liguori Lecomte https://amzn.to/3jAXvmM Italian Street Food by Paola Bacchia https://amzn.to/3s4rG9EThe Kitchen Whisperers by Dorothy Kalins https://amzn.to/3iu4nTyLife is What You bake It by Vallery Lomas https://amzn.to/3jH3AhcThe Little Pine Cookbook by Mobyhttps://amzn.to/3s1sCM2That was Malibu Farm Sunrise to Sunset by Helene Hendersonhttps://amzn.to/3AqT6to Pie all the Time by Taylor Harbin https://amzn.to/3CvtT2K Joy of Cooking for One by Signe Johansen https://amzn.to/3fJjDtW3D Munchies by Eli Georgehttps://amzn.to/3CprdUpThe Vegetable Cookbook for Vegans by Larissa Olczak https://amzn.to/3AiDOXi

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Vallery starts listing them at 0:43) before starting the episode.Ingredients1/2 cup (1 stick/113 grams) unsalted butter1 cup (125 grams) self-rising flour (see Author Notes)1 cup (200 grams) granulated sugar1 cup (240 milliliters) whole milk1 teaspoon kosher salt1 cup (150 grams) fresh or frozen blueberriesVanilla ice cream, for servingOne-Bowl Blueberry BuckleHeat the oven to 375°F and place a rack in the middle of the oven. Place the butter in a 9x5-inch loaf pan and put it in the hot oven. When the butter has melted, remove the pan from the oven.Meanwhile, whisk together the flour, sugar, milk, and salt in a large bowl (it's okay if the batter is a little lumpy). Pour the batter into the pan with the melted butter and use a spoon to lightly mix it. There should be visible streaks of melted butter that don't get completely mixed; this yields the buttery, caramelized edges.Place the blueberries on top of the batter in an even layer. Bake until the top is golden brown all over, 50 to 60 minutes. (If you remove it too early, the buckle will indeed “buckle” in the middle and fall—which would still be tasty, though sunken!) Wait until it's golden all over the top and set in the center. Place the buckle on a cooling rack for 10 minutes before serving warm with a scoop of ice cream.Have a recipe you'd like to hear us cook? Email it to us at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

Join us for a conversation with Abena Foli, who is the founder and co-owner of POKS Spices. Abena was born and raised in Ghana, West Africa, where she lived until 2006 when she immigrated to the United States for her college education. Her passion for food comes from her farmer-father who taught her how to blend spices and to understand the culinary heritage of cooking authentic West African meals.Abena's food science background and 10 years of corporate food industry experience exposed her to the white space in the food retail environment for West African flavors and foods. Leveraging her background, she started POKS Spices in 2016, developing Spicy Seasonings based on the West African Holy Trinity of chile, ginger, and onion. The mission of POKS Spices is to introduce the American home cook to West African flavors, and they have been featured on Good Morning Texas, The Dallas Business Journal, and Cuisine Noir Magazine.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join us for a conversation with renowned chef and activist Reem Assil. Reem is a Palestinian-Syrian chef based in Oakland, CA, and owner of the nationally acclaimed Reem's California in Oakland. The restaurant is  Reem's California Mission in San Francisco, inspired by Arab street corner bakeries and the vibrant communities that surround them. Reem has garnered an array of top accolades in the culinary world, including back-to-back James Beard Semifinalist nods for Best Chef: West. She is a graduate of the competitive food business incubator program, La Cocina, business leadership program Centro Community Partners, and Oakland-based business accelerator program ICA: Fund Good Jobs. Before dedicating herself to a culinary career, Reem spent over a decade as a community and labor organizer, building leadership in workers and residents to fight for living wages, affordable housing, and a voice in their jobs and their neighborhoods. Reem sits at the intersection of her three passions: food, community, and social justice. She uses food to invoke the central virtue of her Arab culture ⁠— hospitality ⁠— to build a strong, resilient, and connected community. Photo Courtesy of Lara Aburamadan.If your food media diet is fueled by HRN, sustain the future of food radiol. Become a monthly sustaining donor at heritageradionetwork.org/donate.Why Food? is Powered by Simplecast.

Join us for a conversation with Bobbie Garbutt, live from Grenada! A 4th generation cocoa and spice farmer in Grenada, Bobbie didn't envision her career in agriculture. Kicking off working life as a production assistant for a fashion label in London, her curiosity about food systems led her to jump ship and start her own catering company before the pandemic brought it to a grinding halt.The extended time spent at home allowed her to rediscover the unique significance of her mother's family farm in the Caribbean. Now working in regenerative agricultural initiatives across East Africa and Grenada, she's on a mission to inspire a movement back to the land--through making farming prosperous by rewarding good growing.Celebrate HRN's new look and invest in the future of food radio. Become a monthly sustaining donor at heritageradionetwork.org/donate.Why Food? is Powered by Simplecast.

Join us for a conversation with Margaret Nyamumbo, founder of Kahawa 1893. Margaret is a third generation coffee farmer and grew up on a farm in Kenya before immigrating to the USA. After earning her MBA from Harvard, she went on to work on Wall Street when she rediscovered her passion for coffee. She founded Kahawa 1893 with a mission to close the gender gap in coffee. In Kenya, over 90% of labor in coffee comes from women, but they aren't fairly compensated because they don't own the land. Kahawa 1893 coffee is roasted and distributed from San Francisco and the brand recently launched in Trader Joe's as the first Black & woman-owned coffee brand to launch in the grocery chain.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join us for a conversation with Hetty McKinnon, author of the new cookbook, To Asia with Love. Hetty is is a Chinese-Australian cook and food writer, based in Brooklyn, New York. She is the author of three other bestselling cookbooks: the best-selling Community, Neighbourhood, and the award-winning Family. Hetty is also the editor and publisher of multicultural food journal Peddler, and the host of the magazine’s podcast The House Specials. She is a regular recipe contributor to New York Times Cooking, Bon Appetit, Epicurious, ABC Everyday, and Food & Wine.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join us for a conversation with journalist Larissa Zimberoff, author of the brand new book, Technically Food: Inside Silicon Valley's Mission to Change What We Eat, from Abrams Press. Larissa covers the intersection of food, technology, and business, and her work has appeared in the New York Times, the Wall Street Journal, Bloomberg Businessweek, Wired, and more. Larissa often presents on, moderates, and leads panels on food tech including at Stanford, reThink Food, Culinary Institute of America, and more. She lives in the San Francisco Bay Area.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

The media landscape allows us to know chefs in ways that the confines of restaurants or bakeshops don’t allow. We get to know their lives and personalities, and in subliminal and overt ways come to understand more about our culture in the process. In this episode, we talk with the media personalities charming us and showing the multiplicity of Black identity while teaching us how to bake. Guests on this episode are Vallery Lomas (@foodieinnweyork), Lani Halliday (@misschefsmileypants), and Lasheeda Perry (@lanihalliday, @brutusbakesho).

Join us for a conversation with Yao Zhao, founder of 50Hertz Sichuan Pepper. Born and raised in Chongqing, China, he is an economist and clean energy expert, and has worked in China, India, the Middle East, and currently in Washington DC. Yao started the company based on the belief that Sichuan pepper and its tingly numbing sensation will strike a chord with foodies everywhere. When Yao is not making Sichuan pepper oil, you'll find him trekking through the Pantanal in Brazil or along back roads in India, and pursuing his main hobby, scuba diving! Zanzibar, Okinawa, Strait of Hormuz, the Maldives, and Raja Ampat are many of his favorite spots.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join us for a conversation with Peter Reinhart, Chef on Assignment at Johnson & Wales University in Charlotte, NC. In addition to his role as a chef instructor in the Baking & Pastry program, Peter teaches a course on food media, and he is also the founder and executive director of the Johnson & Wales International Symposium on Bread. (www.breadsymposium.com) Peter is the author of 13 books on bread, food & culture, and is on a never-ending search for the perfect pizza. His books have won four James Beard Awards, and The Bread Bakers Apprentice not only won the Book of the Year award from the International Association of Culinary Professions, but also from the James Beard Foundation. The book was also recognized by the International Gourmand Cookbook Award in 2003 as the best baking book in the world.Peter is also the host of the video website, PizzaQuest.com, and will be hosting the new HRN series, Pizza Quest, where he will be interviewing some of the greatest pizza makers in the world, as well as artisans of all types.Subscribe now to get the episodes as they launch! (Apple Podcasts | Stitcher | Spotify | RSS). Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join us for a conversation with Rob Dunn, professor of applied ecology and author of the new book Delicious, about the ways that flavor has influenced human evolution. The book is a fascinating look at how humans have always thought about flavor, and how our search for delicious things to eat has supported our evolution, contributed to our diverse cuisines and cultures, and driven interactions with our natural and built environments.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join us for a conversation with Ann Armbrecht, director of the Sustainable Herbs Program of the American Botanical Council, and author of the new book The Business of Botanicals. She is a writer and anthropologist (PhD, Harvard 1995) whose work explores the relationships between humans and the earth, most recently through her work with plants and plant medicine. She is the co-producer of the documentary Numen: The Nature of Plants, and the author of the award-winning ethnographic memoir Thin Places: A Pilgrimage Home, based on her research in Nepal.Photo Courtesy of Terry Youk.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join us for a conversation with Alex Godin, founder of Lemontree, a non-profit that helps hungry people find free food. He started his career when he was still in high school–dropping out to raise $1M in venture funding for his first startup. Since then he's organized a celebrity telethon with stars like Herbie Hancock and Judd Apatow, an adult summer camp, and the internet's premier destination for hand-painted oil paintings of emojis.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join us for a conversation with Suresh Pillai and Carrie Dashow, the married co-founders of Atina Foods. They adapt traditional Ayurvedic recipes to incorporate global and locally available produce for their unusually delicious, fermented, and preserved condiments that help to balance your health and life. Based in Catskill, New York, Atina Foods' handcrafted condiments add flavor complexity in a simple spoonful to home-cooked plates throughout New York and beyond! Atina Foods Expands upon and evolves recipes from Suresh's traditional upbringing in Kerala, South India, the ancestral home of Ayurvedic health practices. Kerala is a place where one considers food as medicine and eating for health is a widely practiced custom. The vision of Atina Foods is to produce and share holistic food based on traditional knowledge systems using local produce when available, following the sacred wisdom of the ancients; that food is medicine and medicine is food.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join us for a conversation with Sue Bette, owner of Bluebird Barbecue in Burlington, Vermont. Sue is a James Beard Award-nominee and former educator who uses her restaurants to build a connection between food, health, and mental well-being. She is a member of the Leadership group of the Independent Restaurant Coalition, and the recent co-founder of Vermont Independent Restaurants, an emerging coalition to preserve and advance the VT restaurant industry faced with challenges from the COVID-19 pandemic.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join us for a conversation with Andre Springer, Founder of Shaquanda Will Feed You. Andre was born in the Bedford Stuyvesant neighborhood of Brooklyn, NY, and is of Barbadian descent. Andre began performing in the streets and bars of NYC at the age of 20, with much of his art being the creation of his drag alter ego, Shaquanda Coca Mulatta. The body of Andre's work has been in performance, sculpture, and film. While manifesting his creative side he also spent 18 years in the restaurant industry as a waiter, bartender, manager, and maitre d'. Shaquanda’s Hot Pepper Sauce was created at Bushwig in 2014, a drag festival that happens every year in NYC. Shaquanda’s Hot Pepper Sauce can be found in specialty shops across the United States and most recently in whole foods at all the North East region locations. The brand was featured in popular food publications like Bon Appetite, Edible, Serious Eats, Delish, Buzz Feed, NY Times Gift Guide, and was a favorite in season 9 and 13 of the popular hit youtube series “Hot Ones”.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Nicole Januarie is a Director/Producer of Vallery's new series, Vallery Bakes Your Questions, on Food Network. Nicole partners with brands and individuals to assess how to creatively communicate their message through strong and impactful content. After more than a decade of ideating, strategizing, producing, and directing videos for multi-million dollar brands and start-ups, Nicole has learned what truly drives conversations and moves individuals to an emotional connection. It's not mastering the new flavor of the week; it's how well you connect with the beating-hearts of people you're trying to help and inspire, and how effectively you communicate your understanding of their needs back to them.The former Managing Partner and co-founder of 19th & Park Inc., and 2019 Adweek Creative 100 honoree, recently focused her attention on launching her own production company, Januarie 1st Inc. It's a full-service creative development and production company whose work includes commercials, television shows, branded content, and more. She's been featured in WWD, Forbes, ESSENCE, and appeared on the grand jury for the New York Festivals Advertising Awards and Adweek's Experiential Awards.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join us for a conversation with Manal Kahi, co-founder and CEO of Eat Offbeat, a refugee-driven food company that delivers authentic eats & treats made by refugees who now call New York City home. Manal moved to NYC to pursue a career in environmental affairs, but the Hummus she found in grocery stores led her on a different journey. She founded Eat Offbeat to help New Yorkers discover authentic cuisines from around the world all the while creating quality jobs for talented refugees.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join us for a conversation with Deb Perelman, author of the legendary blog Smitten Kitchen. Deb is a self-taught home cook, photographer, and the creator of smittenkitchen.com, as well as the author of the New York Times bestselling cookbooks "The Smitten Kitchen Cookbook" and "Smitten Kitchen Every Day." Deb lives in New York City with her husband and their two children.Photo Courtesy of Christine Han.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join us for a conversation with Heather Marold Thomason, butcher and owner of Primal Supply Meats. Primal Supply is a Philly-based butchery committed to whole animal practices and changing the local food system. Heather went from dance to graphic design to butchery, training in pasture-based livestock farming and whole animal butchery. In 2016, she founded Primal Supply Meats, a modern butchery and grocery.Photo Courtesy of Jillian Guyette.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

On today's episode of All in the Industry®, Shari Bayer's guest is Vallery Lomas, an attorney turned food personality, who transitioned from hobby baker and blogger to full-time foodie after winning Season 3 of ABC's Great American Baking Show. Vallery’s debut cookbook of 100 recipes will be published September 2021 by Clarkson Potter, imprint of Penguin Random House.  She is a regular contributor to Food Network Kitchen and has appeared on CNN, Fox, ABC, & NBC.  Her writing and recipes have appeared in The New York Times, Food & Wine, Food 52, the cover of Better Homes & Gardens, People Magazine, and Taste. She is also a contributor to NYT Cooking, and co-host of Why Food? on Heritage Radio. Network. Today's show also features Shari's PR tip to take a leap of faith; and Michelle Obama's new kids cooking show, Waffles + Mochi, on Netflix; plus, Shari's outdoor Solo Dining experience at Wu's Wonton King, NYC. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Image courtesy of Christian Rodriguez.Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.  

2020 Cookbook Year In Review with Becky Krystal Staff Writer for Voraciously at Washington Post FoodPhoto credit- Tom McCorkle for The Washington Post; styling by Marie Ostrosky for The Washington Post. Intro: Welcome to the number one cookbook podcast, Cookery by the book with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking to cookbook authors,Becky Krystal: I'm Becky Krystal, I'm a staff writer for Voraciously at Washington Post Food.Suzy Chase: So Becky it's been a year since we last chatted about cookbooks. And I swear, it feels like it's been 10 years.Becky Krystal: Yes!! I was going to say that, it doesn't feel like normal time.Suzy Chase: It doesn't! How has your year been?Becky Krystal: It's been interesting like everyone else's. Our office closed very early on, actually probably before a lot of other offices so we lost access to our food lab and our kitchen and everything else all of our thousands of cookbooks in mid-March and I've been home ever since cooking in my own kitchen testing in my own kitchen. We've had lots of logistical challenges with regard to photo shoots and I was sending and driving cookies around to everyone for our holiday package and for about six months, I had my three and a half year old home with me. So it's been a year - 21.Suzy Chase: What is one of the hardest things you had to conquer cooking in your own kitchen this year? It'll make us all feel better to hear it.Becky Krystal: I think just figuring out well there's a lot, I guess, but figuring out where to put everything actually has been really challenging because I was testing recipe and I recipes and I also have my own cooking supplies. I have the food I was cooking for my family. You know, sometimes I'd have meat marinating for work and other dishes in various states of preparation and my refrigerator and my freezer were just overflowing and I knew I was going to be doing a lot of baking for cookies so I bought 50 pound bags of flour so I have these massive industrial size buckets of flour, basically still sitting in my dining room. So, uh, space is a pretty big challenge, actually.Suzy Chase: You and the Voraciously team put together your favorite cookbooks of 2020. Can you read us the intro to the article?Becky Krystal: Sure. Like all of you, we’ve been at home for most of 2020, cooking more meals in our own kitchens than we ever expected to. Many of us have turned to familiar ingredients and recipes time and time again, when we just needed to get dinner on the table or couldn’t run out to the store. Thankfully, we’ve also had cookbooks to help us get out of the rut. They introduced us to new dishes, new people and new ways to “go somewhere” without actually leaving our homes. Great cookbooks do a lot of things. They inspire us. They make us think. In 2020, our favorite books were tasty and timely, providing us with satisfying meals and food for thought about underrepresented voices and cuisines, how to make do with what you have, and more. We think you’ll find these 12 cookbooks, each selected by a staffer, just as inspiring this year — and beyond.Suzy Chase: So each cookbook was handpicked by a staff member, which I love. And you can read the whole piece over on Voraciously.com. Could you take us through the process of putting this article together this year? What was the criteria you had to work with and who was included in this?Becky Krystal: Yeah, obviously it was a pretty different year this year. Usually we're in our office and we are getting cookbooks so many in hard copies that, I mean, we're literally tripping over them. So we had to obviously shift that because there's only so much we can pile up in our own houses. So we got as many digital copies as we could. We requested hard copies when we wanted to. And it was just, I mean, we had like a Dropbox file with tons and tons of cookbooks. Basically we asked whoever sent us, can you just send us a digital copy? So all year we were looking at cookbooks, we were cooking out of them. Um, my colleagues Ann Maloney and Joe Yonan, as well as myself, would sometimes feature recipes in our columns over the year and that sort of helped us get a jumpstart on what books we were most interested in. It was just a lot of looking over books. And we had a bunch of meetings where we talked about them and what caught our eye. And we were recommending books to each other and dishes to each other. And then we just sort of looked at our most promising ones and what really spoke to us and what we made dishes out of that we liked and was sort of representative of the diversity of what was out there. And that was kind of how we came around to our list.Suzy Chase: I found it was so hard to cook out of the digital copies this year.Becky Krystal: It's really hard to get as good of a feel for a book in a PDF, which is why when we found one that we thought was especially promising, we would go ahead and ask for a copy. I mean, I still don't really like propping my Kendall or my laptop or my phone up in the kitchen to cook with. So it was really nice when I did have books that I could either cook out of, or I even take my cookbooks down to my printer and scan the recipe and then just have the sheet in front of me. So yeah, it is different both in a tactile sense and just like almost emotional sense to not have tons of books in front of you.Suzy Chase: With the pandemic and some cookbooks being postponed or some canceled all together were you able to spot any cookbook trends this year?Becky Krystal: I think once we start talking about some of these books this'll get into it, but you know, there has been more, I think, of an emphasis and interest on spotlighting cuisines and voices we might not have heard about, or as much about things that have not received the attention they obviously deserve in the publishing industry and even in food media. So we get into all the different African cuisines and In Bibi's Kitchen and obviously even the Russian cuisine and Beyond The North Wind and Korean food in My Korea so I think that's really refreshing. There was still a lot of obviously chef driven books, but like some of those books I just talked about, there's also more, I think of an interest in regular people cooking, right? You know the recipes coming from the Bibi's, the recipes coming from the home cooks in Russia, that's obviously appealing to a lot of home cooks who maybe are intimidated or even put off by these really chefy books. Pie. There was a lot of pie this year, which I think is just wonderful. I love that. So that obviously jumped out to me and bread too, especially sourdough, you know, there were books, I think that were already in the works that just happened to coincide with this uptick of people doing sourdough for the first time myself included. Um, so we had New world Sourdough by Brian Ford. We had Living Bread by Daniel Leader and Lauren Chattman. So I think those are the things that jump out at me in terms of what we could sort of spot this year.Suzy Chase: Okay. So we're going to chat about five of the cookbooks on your list. First off is your personal pick One Tin Bakes by Edd Kimber. What drew you to this cookbook?Becky Krystal: Well, it's baking book and I am a passionate baker. It's definitely my strongest suit. I love the idea that as the title says, everything is made in a 9 by 13 pan, which is not the most glamorous pan it's, you know, the brownies and the blondies and in England, they talk about the tray bakes and stuff, homier things but Edd just had so many different ideas for how to use this one piece of equipment that is inexpensive and really versatile. I mean, I looked through and I wanted to make almost everything in there, which is always a good sign. And I felt like I could, the recipes are really approachable and extremely well-written, which I think is not always the case in cookbooks. And it's not the like sexiest thing to talk about, but a well-written recipe is just absolutely priceless and it's a beautiful book to look at Edd shot all the pictures so it really draws you in. And I just, I think it's lovely. It's not huge, which I also like, because I can feel overwhelmed when I sit down with a book that's like 200 recipes, but there are 70 and you think I could make a lot of these and everything I've made has turned out really great so far.Suzy Chase: Well, baking is not my strong suit. So I loved this cookbook because it seemed super accessible. It wasn't intimidating for me at all.Becky Krystal: Yeah, no, that's, that's definitely true. I mean, they're really, really easy kind of one bowl, couple of ingredient recipes. There are ones that if you feel confident in your skills, you can tackle those. You know, there are a couple of rolled cakes or the layer cakes that sort of stand on their side. So there's a spectrum, but most of it is really approachable even for, I would say beginning bakers really.Suzy Chase: It's funny cause we were talking about the term tin and I said, you know, here in the U.S. we say the word pan and he told me the story about how he actually pitched the title one pan bakes to the publisher. And they were like, um, no, the word pan does not sound nice in the title.Becky Krystal: Yeah. Well, it's also like, it sounds a little more savory almost, you know, there's a lot of talk here people love one pan meals and stuff like that so probably if I heard that, I guess even if you said one pan bakes, but there's something more lyrical about one tin bakes. I agree.Suzy Chase: And I made my very first Dutch Baby out of this cookbook. Did you make the Dutch Baby?Becky Krystal: I did. I actually highlighted it in my regular recipe column a couple of months ago. And it was super popular. I mean, it actually is one of our most popular baking recipes of the year. It's great. I did it with berries. I even tried it with apples. It's so fun and so easy. I thought it was such a delightful recipe.Suzy Chase: I'm going to make that on Christmas morning because it's so easy and it's kind of a showstopper.Becky Krystal: Yeah. You got to get the picture right after it gets out of the oven because it does tend to start to like collapse a little bit. So get your Instagram picture right when you pull it out.Suzy Chase: That's a really good tip now too In Bibi's Kitchen by Hawa Hassan with Julia Turshen. So I think this book is a real gem of 2020, because it fills the void in the cookbook market for African cookbooks. So who chose this cookbook on your staff and why did they choose it?Becky Krystal: Yeah, this was the pick of my colleague Olga Massov who's an assignment editor with us. She is a cookbook author and co-author in her own right so she knows a good cookbook once she sees one. I mean, she just raved about this book. It's an extremely practical book because that's the type of cooking that these women do. It's a lot of pantry ingredients. It's not very long ingredient lists. There aren't a lot of expensive ingredients because often these are people just cooking at home. And even in some parts of the world where these women are from or where they live, they can't access certain ingredients. Even in some places, meat is a rarity. So it's approachable also. I mean, I keep using that word, but it's true. Obviously also with the Black Lives Matter movement, it was incredibly timely to showcase these women who are in Africa or who have immigrated to other places. It was very human, right? Cause each chapter highlighting each of the eight countries has interviews with the women. It's not like, you know, one of these glossy lifestyle books, it teaches you about the cultures. Each intro also includes facts about the countries like their economy and the religion and language geography, stuff like that. It doesn't feel clinical though. It feels like you're just learning something. And it also fights this misunderstanding that African food is all the same. It gets lumped together a lot. And there are obviously differences and each of these countries deserves to be looked at on its own as opposed to, I mean, a massive continent, right? I mean, you would never dream of saying, Oh, European food, but that's what happens with African food.Suzy Chase: Totally. That was my biggest takeaway. Just the diversity of the food on the continent. And it's not a country. Like people think it's a country. It's not.Becky Krystal: I mean, how many more people are in Africa then all the other countries and other places combined I mean, it's unfortunate that it gets lumped together. And I think we all need to do better about making sure we highlight these different cultures and recipesSuzy Chase: Now to My Korea by Hooni Kim.Becky Krystal: Yeah. My Korea was actually the pick of our restaurant critic, Tom Sietsema. It's funny because Tom loves doing stuff like this because he is always, well, I was going to say dining out, he's doing mostly takeout these days. So he loves being able to dive into a book that he can cook at home. And he went shopping at H Mart and got ingredients. And he loved the fact that this is such a great book for people to get a better idea of Korean food. You know, it's not quite the same as Africa, but a lot of us, we think, okay, Korean barbecue, maybe some kimchi, whatever. And there's so much more to this cuisine. And it's just a beautiful book to, you know, Tom, it's a very visceral book. When you look at the photos, there are lots of little things you can start adding to your pantry to add flavors like, you know, the goguchang and the chili flakes and dried anchovies. And a lot of this frankly, is very appealing to me right now in this winter weather, you know, he's got stews and short ribs and dashi. I actually talked to him when I, we ran his bulgogi recipe in conjunction with the story and he said, I wanted to write a book to introduce people to Korean food and I think he succeeded incredibly well.Suzy Chase: I had him on the podcast in late April when we were like the epicenter of the pandemic. And it was a really hard time for him, but he was so smart because he pivoted with his two restaurants to do meal kits and my family and I have gotten his meal kit about almost every week. It has gotten us through this pandemic. It's so good and it's so much food!Becky Krystal: It's also really smart because especially now when so many of us are not doing a lot of grocery shopping, not everything is going to be available when you take your one little trip to the grocery store so if he's helping people get access to these ingredients and dishes, they might not otherwise be able to do in their streamlined kind of shopping then yeah that's a really great idea.Suzy Chase: This is my favorite kind of cookbook because it tells his personal story and then weaves in the recipes.Becky Krystal: Yeah, no, that's really refreshing. I mean, if you want someone to commit to reading and cooking out of your cookbook, I think there has to be some kind of relationship with the reader. I think at least I personally enjoy that voice of the author and learning something about them and why this matters to them. I think it makes you want to invest in it more too.Suzy Chase: We love Hooni.Becky Krystal: Yeah. He's, he's great. I learned a lot from him just inspeaking to him, you know, about his, his recipes.Suzy Chase: Totally, I had him on again in September because I wanted to get an update and he's just so wonderful to chat with.Becky Krystal: Yea he is.Suzy Chase: So next is Beyond The North Wind by Darra Goldstein.Speaker 2: Yeah. This was the pick of Tim Carman who's one of my fellow staff writers. It's such a beautiful book to look at and to read. And like I said, there is a lot that I think people don't know about Russian cuisine and like some of the other books too, the recipes often don't have a ton of ingredients they're usually pretty accessible. You know, not a ton of us around here have access to buckthorn, which is like one of her favorite things to call for but she makes a point of saying like, okay, if you don't have like the horseradish leaves or currant leaves it'll be okay. And one of the things Tim pointed out and something that she sort of alludes to in the book is that, you know, how long, like Rene Redzepi has been teaching everyone about fermenting and foraging and stuff and that sort of caught our attention. People in these places in Russia have been doing stuff like this for a long time, fermenting things and kombucha and all this stuff and I think that's probably not something many people know about and you know, it's just the classic making do with what you have nd that's what these people have been doing for hundreds of years, especially in these places that are very far North.Suzy Chase: My two takeaways from this cookbook, um, were Russians love the taste of sour and they also love honey. I made her honey cake.Becky Krystal: Yeah. Honey cake is also think maybe having a little bit of a moment, you know, there was the Baking At The 20th Century Cafe book, which also had like a really famous honey cake recipe. I mean, I think that's incredibly timely. They've been doing honey using honey for, you know, hundreds of years. And, and I get questions from readers who don't want to use refined sugar and I feel like I should just refer them to a lot of the recipes in here because before they had access to the beet sugar and stuff, they were cooking with honey and it's trendy for some people, but not for these people who it's their tradition.Suzy Chase: This cookbook is almost like a trip to Russia. Her photos are extraordinary.Becky Krystal: Yeah. Actually I was reading it last night and it was called and I was under my blankets and I felt like this feels very appropriate and I could almost see, you know, the Northern lights and the snow. And you know, it's the same with My Korea also and In Bibi's Kitchen, I mean the photography itself also is really important to setting the mood and helping you feel like you're really going somewhereSuzy Chase: The last cookbook we're going to chat about as Modern Comfort Food. I mean, God love Ina for pushing up this publication of the cookbooks so we could all have it mid pandemic.Becky Krystal: So Modern Comfort Food was the pick of Mary Beth Albright, who is our food video guru. And I mean, it's delivers on what it promises, right? It's nothing in the right way. It's nothing that you're like, Oh, I've never heard of that. Right. I mean, she says, she likes to find the things that appeal to us and puts her twist on them. So yeah, tomato soup and grilled cheese. She's got a shrimp and linguine fra diavolo. She uses that same spicy sauce to do the spaghetti squash bake, which I've really been wanting to do since I have one from my farm box, it's friendly and it's not intimidating. And I think for those people who are turned off by extremely novel things or people who are just devotees of Ina, they're not going to be disappointed in this book.Suzy Chase: She's just so real. Like in the cookbook, she wrote about the evolution of a recipe with her Boston Cream Pie that she'd been trying to perfect for years. And I was like, you know, she didn't have to tell us that she's been like struggling to perfect this for years. So I was so thrilled to read that story, how she was chatting with Christina Tosi and she suggested something like a syrupy glaze that you brush on the cake to give it lots of flavor and it also keeps it moist. And so I love that story and how real Ina is.Becky Krystal: Yeah. I mean, we've all been there. Like, there's just this thing that's bugging us and we're trying to master a recipe. And so yeah, I found that very relatable and I found the idea of an orange scented cake and pastry cream in Boston Cream Pie, just, I mean, yeah, 10 out of 10 we'll eat.Suzy Chase: So I had on Trent Pheifer and he has his Instagram and blog called Store Bought Is Fine and he's cooking his way through all of Ina's recipes. Are you familiar with him?Becky Krystal: I am not actually. I think I need to, I know but yeah, it's like he's pulling a Julie & Julia thing, but with Ina which sounds really fun.Suzy Chase: Exactly. Oh my gosh, you have to follow him on Instagram. He's amazing. And he was so much fun to talk with. So what are you looking forward to eating in the new year and what cookbooks are you looking forward to in 2021?Becky Krystal: I am looking forward to eating anything that I don't cook. Um, I've been doing, you know, we've been doing takeout, but, uh, I definitely miss eating what my colleagues make for me. Um, I sometimes will get things that they drop off or if I take home from a photo shoot, but I definitely miss that. And yeah, sitting in a restaurant meal, definitely. Cookbooks. Obviously my list is a little baking heavy because I love baking. Uh, so the things that jump out to me there, Roxanna Jullapat who contributed one of the cookies to our holiday cookie issues has a book called Mother Grains coming out. A lot of whole grains. We previewed a recipe from there, with Linzer cookies that are made with corn flour and we're really excited about that one. The Cookie Bible by Rose Levy Beranbaum, who I know you've talked to I think. I mean, of course that's going to be good. Zoë Bakes Cakes by Zoë François who is someone who I absolutely adore. She's great on Instagram and I swear by her. Artisan Bread In Five Minutes A Day that she's done with Jeffrey Hertzberg, To Asia With Love by Hetty McKinnon, who also contributed a cookie to our package. She's great. I mean, she's one of those people who also seems to be always churning out books and recipes, and they're all interesting I mean, I just, and people are always making her recipes. I'm really excited about that one. Life Is What You Bake It by Vallery Lomas who is also really fun baker and she was a previous winner of The Great American Baking Show. Got a shout out to Dorie Greenspan who I know, and also just absolutely adore Baking With Dorie Sweet Salty & Simple, sort of more on the savory side. Julia Turshen who we talked about with In Bibi's Kitchen and she has a book coming out Simply Julia 110 Easy Recipes For Healthy Comfort Food. And then one of my other favorite people, Patty Jinich has another book coming out, Patty Jinich Treasures Of The Mexican Table Classic Recipes Local Secrets. I think that also has the potential to do a lot of what we've talked about with these other books in terms of introducing people to different ideas and sort of more home cooking. So those are some of the things I'm really jazzed about for 2021.Suzy Chase: For me, in 2021, I'm looking forward to eating a chef cooked meal inside a restaurant, not on the street or take out and I'm eagerly awaiting Water, Wood, and Wild Things, Learning Craft and Cultivation in a Japanese Mountain town by Hannah Kirshner. I can not wait for that. So head on over to Voraciously.com to check out all 12 of their favorite cookbooks of 2020, and thanks so much, Becky for coming on Cookery by the Book podcast.Becky Krystal: Thanks Suzy. Let's do it again next year!Outro: Subscribe over on CookerybytheBook.com and thanks for listening to the number one cookbook podcast, Cookery by the Book.

Join us for a conversation with Anjali Bhargava, founder and CEO of Drink Resilience turmeric elixirs. A former portrait photographer, Anjali decided to launch her own turmeric power, sourcing fresh turmeric and dehydrating it with other fresh ingredients, and Resilience was born in 2015.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join us for a conversation with Yorm Ackuaku, the founder of esSense 13. A platform dedicated to raising the profile of African food globally, esSense 13 has hosted events including the African continent's first food hackathon, food business pitch competitions and dining experiences in Accra, New York City, Washington D.C. and London. A former CPA, Yorm graduated from Marquette University and holds an MBA degree from Northwestern University's Kellogg School of Management. In 2018, Yorm launched and is host of 'Item 13: An African Food Podcast', an audio production that celebrates the stories of African food entrepreneurs around the world. After 2 years of self-production, Item 13 is now part of Heritage Radio Network, America’s premier food radio station. She was also recently featured in Food & Wine, for her work in promoting African cuisines on a global stage.  Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join us for a conversation with Zoe Adjonyoh, chef, author and food justice activist from London. Zoe is the founder of Zoe's Ghana Kitchen, the UK's first contemporary West African dining concept (2010) and has a cookbook by the same name published by Mitchel & Beazley (2017). Zoe is also the co-founder and the Creative Director of Black Book (blackbook-global.com) a platform for delivering true representation and diversity across the food industry and lives between New York and London. Zoe drinks a lot of tea and loves really great quality 'junk' food. Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join us for a conversation with Sebastian & Guillermo, the duo behind acclaimed food photography studio SOGA Design Collective. SOGA Design Collective is a multidisciplinary design studio in Brooklyn, New York. The studio was conceived in Miami, Florida in 2008. SOGA makes music for your eyes. Their studio combines purposeful eclecticism and nuanced design to create colorfully charged compositions utilizing all disciplines. A Miamian at heart, Guillermo is a detail-oriented obsessive who seeks to inject color into everything he touches. Originally from Nicaragua, Sebastian was formally trained in architecture before stepping behind the lens. He believes design from scale to rhythm to function, is universal and can be applied to everything he generates (even chaos has order). Their client list includes Baldor Specialty Foods, Jet.com (now Walmart.com), Burlap + Barrel, Ark Foods, Dig Inn, Fellow Barber and Murray’s Cheese among many others. Image Courtesy of SOGA Design CollectiveHeritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast. 

Listen now | On her upbringing, her forthcoming cookbook, and the balancing act that is freelancing in food media. This is a public episode. Get access to private episodes at www.aliciakennedy.news/subscribe

Join Vallery and Ethan for a conversation with John deBary, co-founder and board president of the Restaurant Workers Community Foundation, a nonprofit focused on improving the quality of life of hospitality employees. He got his start in the hospitality industry bartending in 2008 at PDT, the world-famous and James Beard Award-winning New York speakeasy. He joined the acclaimed Momofuku restaurant group a year later, where he was the group’s bar director until 2018. John is now the CEO and founder of Proteau, a non-alcoholic botanical drinks company. He lives in New York City with his husband and cat.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join us for a conversation with Kristen Miglore, Founding Editor of the website Food52. Kristen abandoned a career in economics in 2007 to work in food media, tackling a master's degree in food studies from New York University and a culinary degree from the Institute of Culinary Education along the way. She is the author of the award winning cookbooks Genius Recipes and Genius Desserts.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join us for a conversation with Sylvie Charles and Liselle Pires, founders of Just Date Syrup. Sylvie is a medical doctor who, after experimenting with low-sugar achaars and chutneys, turned the dates into a syrup, and realized she had struck on something powerful and decide to build a company around it. Liselle started her career in tech, and while at Microsoft, realized that she wanted to make a bigger impact on health - to shift how the masses thought about and consumed food every day.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by  Simplecast.

Join us for a conversation with Kim and Vanessa Pham, sisters and co-founders of Omsom, a new brand of Asian pantry staples. As first-generation Vietnamese-Americans and the daughters of refugees, Vanessa and Kim are reclaiming the cultural integrity of Asian cuisines too often diluted on grocery shelves in the ‘ethnic’ aisles and increasingly inaccessible in everyday life. The New York-based Pham sisters have tapped the talents of estimable, iconic chefs to exclusively collaborate on each starters’ formulations and recipes; beginning with a Southeast Asian line of three dishes from Vietnam, Thailand, and The Philippines. Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join cohost Vallery and Ethan for a conversation with Simone Cormier, National Spice Coordinator for Allegro Coffee, a subsidiary of Whole Foods Market. Simone is a chef, writer, avid traveler and Whole Food's resident "spiceommelier"Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join Vallery and Ethan for a conversation with Loren Cardeli, Founder and President of A Growing Culture, an organization that promotes ecological agriculture across the globe. Loren believes the key to fixing our food system lies in giving farmers a prominent seat at the table–a seat that is currently threatened by the industrialization of agriculture. Through his work at AGC, Loren promotes farmer-led research, innovation, and knowledge sharing, helping farmers throughout the world create sustainable, self-driving futures. AGC is now working to expand the impact of this process of documentation and information exchange by creating the Library for Food Sovereignty (LFS)–an online platform for agrarian intellectual exchange that seeks to collectivize innovation and democratize farmer-led research. AGC’s goal is to create a living repository for and by farmers who will use their collective knowledge to reinvent our food systems, facilitating virtual connections to previously unreachable peers across the globe.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

July 31, 2020 - Vallery Lomas

Join co-hosts Vallery and Ethan for a very special conversation with Brooklyn Borough President Eric Adams. Born and raised in Brownsville, Borough President Adams was drawn to a career in public service from an early age and had a 22-year career in the NYPD, rising to the rank of Captain. While in the NYPD, Adams was a leader of his fellow Black police officers and an outspoken critic of police violence. In 2016, while serving his first term as Brooklyn Borough President, Adams was diagnosed with Type 2 Diabetes, having lost vision in one eye and experienced significant nerve damage. Against the advice of his doctors, he decided to use a plant-based diet to treat his diabetes and was able to reverse the diagnosis in just a few months. Since then, Adams has been a vocal advocate of plant-based eating and food-as-medicine, and has implemented healthy eating programs across the borough.In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.Keep Why Food? on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Why Food? is powered by Simplecast.

Join Vallery & Ethan for a conversation with Auzerais Bellamy, pastry chef and founder of Blondery. Auzerais is classically trained pastry chef, the former pastry sous-chef at Thomas Keller's Bouchon Bakery. She trained at Per Se and Daniel in New York and The French Laundry in Napa Valley before launching Blondery, her seasonal blondie collection. Blondery is a nod to her experience in fine-dining and her modest beginnings as a home baker.In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.Keep Why Food? on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Why Food is powered by Simplecast.

Join cohosts Vallery and Ethan for a conversation with Jennifer Crawford. Jennifer has been cooking non-stop their whole life, especially since getting sober in early 2018 and subsequently winning MasterChef Canada in 2019. They're a desk jockey turned food writer, chef, aspiring pro wrestler, and moon mist ice cream enthusiast. In their My Queer Kitchen online show and column with Xtra Magazine, they focus on the intersections of food, feelings, identity and courage.In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.Keep Why Food? on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Why Food? is powered by  Simplecast.

We're joined by winner of The Great American Baking Show, HRN host, and soon-to-be-cookbook author Vallery Lomas joins us to chat about her journey. Vallery talks us through her journey from lawyer to food personality. We discuss her upcoming cookbook and her advice around balancing editorial and sponsored content. The conversation turns to the current state of food media, discussing representation and the barriers that has contributed to a lack of diversity.In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.Keep The Feedfeed on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Want to stay up to date on the latest The Feedfeed episodes? To hear more conversations with Jake Cohen, Julie & Dan Resnick and their guests innovating and disrupting Food Media, subscribe to The Feedfeed (it’s free!) on iTunes or Stitcher. If you like what you hear, please take a moment to rate + review us on Apple’s Podcast Store and follow The Feedfeed on thefeedfeed.com and Instagram @thefeedfeed. Thanks for tuning in!Heritage Radio Network is a listener supported nonprofit podcast network. Support The Feedfeed by becoming a member!The Feedfeed is Powered by Simplecast.

Join cohosts Ethan & Vallery for a conversation with Gaïana Joseph and Allegra Massaro, co-founders of Fuel the People, an organization in NYC and DC guided by the belief that food is the fuel for the revolution. They work to provide nourishment to protestors on the front lines, support local Black and POC-owned restaurants and businesses, and donate to local organizations who work tirelessly to support Black liberation. Allegra is a Philadelphia native currently living in Washington, DC. She’s a Bryn Mawr College alumna with a degree in Urban Planning & Development. A recovering financier, she now works in business ethics and conflicts management at an international law firm and is in the midst of the JD/MBA application process. Her quote to live by is, “Radical simply means ‘grasping things at the root.'" She is passionate about building community and ensuring that in the fight for justice and liberation, we never forget that joy is also a form of resistance. Gaïana Joseph is a New York native with her roots (and heart) in Haïti. She’s a Smith College alumna with a degree in Africana and French Studies. Somehow, that has brought her two very different careers in Business Process at Penguin Random House and now Project Management at a financial tech company.  In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.Keep Why Food? on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Why Food? is powered by Simplecast. 

Join cohosts Vallery and Ethan for a conversation with Rochelle Oliver, founder and editor of IslandAndSpice.com, an online magazine about food, culture and the Caribbean.HRN will be donating 10% of our membership drive proceeds from now until June 15 to the Philando Castile Relief Foundation. Visit heritageradionetwork.org/donate to make your gift.Why Food? is powered by Simplecast.

Join Vallery and Ethan for a conversation with Stephen Satterfield, cofounder of Whetstone Magazine. A self-proclaimed "origin forager, Stephen is a food writer, multimedia producer, podcast host (Point of Origin on iHeartRadio), and a sommelier in recovery.Why Food  is powered by Simplecast.

Join co-hosts Vallery and Ethan for a conversation with Zaid and Haifa Kurdieh, owners of Norwich Meadows Farms. We'll discuss the long road to starting their farm, how they've grown (literally and figuratively) a market for rare and special vegetables, and how they've pivoted since COVID-19 shut down NY's restaurant industry.Why Food?  is powered by Simplecast.

Join Vallery & Ethan for a conversation with Steve Sando, founder of Rancho Gordo. Steve's career has spanned radio, writing and restaurants before he found his way to launching Rancho Gordo. His business has a cult following and changed the way that Americans think about beans.Image courtesy of Steve Sando.Why Food  is powered by Simplecast.

Join co-hosts Vallery and Ethan for a conversation with the baker Bryan Ford (recorded pre-coronavirus, but so relevant today!) Bryan shares his story of leaving accounting to become a baker, incorporating his roots and family background into his breads, and some of the challenges of becoming a professional baker.Why Food? is powered by Simplecast.

Join cohosts Vallery and Ethan for a conversation with Ori Zohar and...Ethan Frisch! Cofounders and Co-CEOs of Burlap & Barrel, the country's first and only comprehensive single origin spice company. Ori's career has taken him from advertising, to founding a Silicon Valley mortgage startup, to Burlap & Barrel, and Ethan's career path has gone from restaurant kitchens to the mountains of Afghanistan. We'll talk about how they launched Burlap & Barrel, their unique sourcing model and the challenges of building a food business in the face of the coronavirus pandemic.Image courtesy of Burlap & BarrelWhy Food?  is powered by Simplecast.  

This episode was pre-recorded. Vallery Lomas sat down with Alex Berkley, Frieda Caplan's granddaughter and Head of Sales for Frieda's Produce. Frieda's Produce is a unicorn of sorts-- a business started by Frieda Caplan when she introduced the "Chinese Gooseberry" (which she later renamed the "kiwifruit") to the United States produce market in 1962. During the beginning of Alex's career, she faced the decision that so many children and grandchildren of small businesses face: "Do I go into the family business, or do I do something else?"Alex grew up around produce--attending trade shows and doing just about everything to help her mom run the business. In this episode, she shares how she used her college experience and internships with other companies in her decision to remain in the food business and carry the torch that her grandmother started nearly 6 decades before.Frieda Caplan, founder of Frieda's Specialty Produce, passed away on January 18, 2020 at age 96.Image courtesy of Alex BerkleyWhy Food? is powered by Simplecast. 

Join cohost Ethan for a conversation with Chef Woldy Reyes, founder of catering company Woldy Kusina. Woldy came to New York City for a career in fashion, starting in the editorial departments of Nylon and Elle and later working for designer Phillip Lim. Join us for a conversation about his career path through fashion to food, and how he expresses identity through his food.The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate  today to become a crucial part of the HRN community.Why Food is powered by Simplecast. 

Join cohosts Vallery and Ethan for a conversation with Chef Hannah Wong of Van Da, a modern Vietnamese restaurant in NYC's East Village. Before beginning her culinary career, Hannah was a Fulbright scholar and editorial assistant at Harvard University Press. After switching gears and returning to school to pursue a culinary degree at Johnson & Wales, she worked at Daniel Boulud’s dB bistro Moderne and Gramercy Tavern before being tapped to help run the kitchen at Battersby. She has also appeared on Food Network’s Chopped and Beat Bobby Flay. Since 2017 she has been the Executive Chef of Real Food Catering. In March, she and owner Yen Ngo opened Van Đa, a modern Vietnamese restaurant in the East Village. It received one star from Pete Wells in the NYT and was recognized as a Bib Gourmand by the Michelin Guide.The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate  today to become a crucial part of the HRN community.Why Food? is powered by Simplecast.  

Join cohost Vallery for a conversation with Janet McCracken and Joseph Hernandez. We discuss how to balance our time and energy as freelancers, while still working on larger projects that are important to us. Over the past 20 years, Janet McCracken has served as an editor, recipe developer, and recipe tester at a variety of publications, including the Los Angeles Times, Bon Appetit, and Rachael Ray Every Day. She believes in the zen of pie-making, that ice cream is the perfect food, and that sharing a meal with family and friends is the finest way to spend any part of the day.  She splits her time between NYC and Connecticut. Joseph Hernandez is an award-winning freelance editor and writer. He previously served as the deputy editor of food and dining at the Chicago Tribune, senior travel editor at Thrillist, and most recently as senior editor at SevenFifty Daily, overseeing coverage of the wine and spirits industries. A proud Chicagoan, he resides in Brooklyn home with his husband and hedgehog.Why Food? is powered by Simplecast.  

Join cohosts Vallery & Ethan for a conversation with Denise Woodard, founder of Partake Foods. Denise had a career with huge corporate food companies but when her young daughter developed serious food allergies, she decided to launch her own allergen-free line of cookies. Tune in to hear Denise's story, and how she wound up with Jay Z as an investor in her company!Why Food? is powered by Simplecast.  

Join co-hosts Vallery and Ethan for a conversation about alternative paths to food media. Our guests this week are Majed Ali: law school graduate, amateur baker and winner of the 2018 Saveur Blog of the Year, and Rachel Gurjar: former marketer and Test Kitchen Manager at thefeedfeed. We'll talk about their career paths, translating recipes across cultures and cuisines, and the role of new media in teaching people to cook.Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Why Food?  is powered by Simplecast.  

Join cohosts Vallery and Ethan for a conversation with Klancy Miller and Rochelle Oliver. Klancy is a pastry chef and cookbook author, and her book is Cooking Solo: The Fun of Cooking For Yourself. Rochelle is a journalist and the editor of IslandandSpice.com, an online magazine covering Carribbean cuisine. They'll share the stories of their careers in (and out) of food media and discuss the state of food writing today!Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Why Food? is powered by Simplecast. 

Join co-host Vallery Lomas for a special conversation with Aaron Hutcherson, a writer, editor, and recipe developer based in New York City. He obtained a master's degree in finance and worked on Wall Street when he decided to take the leap and start an evening and weekends culinary program at the French Culinary Institute. He now works for Robert Parker Wine Advocate and MICHELIN Guide US producing digital content and helping manage social media for both publications, maintains a recipe blog, The Hungry Hutch, Saveur Blog Awards 2019 nominee, and contributes to a variety of other publications on a freelance basis. Previous employers include Tasting Table, Food Network, Food Arts, and more.Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Photo courtesy of Aaron Hutcherson.Why Food? is powered by Simplecast.  

Join co-host Vallery Lomas for a special conversation with former attorneys, Nisha Vora & Jessie Sheehan, as we celebrate our 100th episode! These three women all turned in their pant suits and legal pads to focus full time on food writing, Instagram and publishing cookbooks.Nisha Vora is a cookbook author, food blogger, and food photographer. After graduating from Harvard Law School and working as a lawyer for four years, she launched a career in her dream world of food by creating RainbowPlantLife, a popular vegan Instagram account, blog, and YouTube channel. Nisha is a Californian at heart but has lived in New York City for the last seven years, where she resides with her partner in Park Slope, Brooklyn.Jessie Sheehan is a cookbook author, food writer, recipe developer, and baker. She is the author of The Vintage Baker (one of the Washington Post’s best cookbooks of 2018) and the co-author of Icebox Cakes (both published by ChronicleBooks). She has contributed recipes/and or written for Rachael Ray Everyday, the Washington Post, Better Homes & Garden,Yankee Magazine (October 2020), Epicurious, Food52, FineCooking, TASTE, Chowhound, Yummly, and Spruce, among others. She blogs atjessiesheehanbakes.com and can be found on Instagram at @jessiesheehanbakes. She likes layer cakes with lots of frosting and cookies that are thick and chewy. Oh, and she has a soft spot for chocolate pudding. She lives in RedHook, Brooklyn, with her husband and two boys, not far from her beloved Baked, the bakery where she got her start.Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Photos Courtesy of Jessie Sheehan and Nisha VoraWhy Food? is powered by Simplecast.

Join cohost Vallery for a conversation with Kanchan Koya. Kanchan has a doctorate in Molecular Biology from Harvard Medical School and training from the Institute of Integrative Nutrition. While studying DNA repair as a PhD student, Kanchan’s lab began studying the cancer-fighting powers of curcumin, the active compound in the ancient spice, turmeric. This sparked Kanchan’s interest in the science-backed health benefits of spices, which she had grown up enjoying on a daily basis in India. Upon becoming a mother, she founded Spice Spice Baby, a platform dedicated to shedding light on the healing potential of spices, demystifying them for a global audience, and inspiring their use in food for the whole family. Kanchan’s recipes are original, eclectic, nutritious, and packed with spice. She is part of the Creators Program at Buzzfeed Tasty creating recipes and digital content for a global audience of millions. Kanchan recently launched the Momlightpodcast and platform helping mothers feel their best using cutting-edge science based food and life style changes.Why Food? is powered by Simplecast.  

Join cohost Ethan Frisch for a conversation with Monica Lozano and Daniel Reza. They're partners and the cofounders of La Rifa Chocolateria in Mexico City, working with Mexican cacao farmers to reclaim their country's ancient traditions of eating and drinking pure chocolate. Hear their stories of starting and building the company, building relationships with cacao farmers in southern Mexico and changing the way that modern Mexican citizens engage with their past. Why Food?  is powered by Simplecast.

Michael Pollack is the cofounder of the iconic coffee company Brooklyn Roasting Co. After a career as a host and producer of a children's radio show for the New York City Board of Education, he decided to rasie his kids as a stay at home dad. He started roasting green coffee beans in his kitchen as a hobby (which didn't always go well) and decided to apply for an internship with the brand new Brooklyn Roasting Company. He quickly proved himself and became a cofounder of the company, which he has grown into an internationally-recognized brand in less than 10 years. Join host Ethan for a converstaion about coffee and making radical career changes later in life. Why Food? is powered by Simplecast.

Join host Ethan for a conversation with Paul Nasrani, accountant-turned-ice cream maker and founder of Adirondack Creamery. Paul got his start making ice cream in the bathtub of his NYC apartment before quitting his accounting job, moving to Lake George and partnering with a dairy farmer to launch his company. Why Food? is powered by Simplecast.

Join hosts Vallery and Ethan for a conversation with culinary entrepeneur and TV personality Chadwick Boyd. For over 20 years, he's made it his mission to change the world for good through food, which he's done through a cookbook, work with major food brands and regular TV and print media appearances. Don't miss this interview, kicking off our fall season! Why Food? is powered by Simplecast.

Please join hosts Vallery and Ethan for a conversation with Naomi Mobed, founder of Le Bon Magot. Naomi grew up in Pakistan and Iran, and even while pursuing a career in banking, never stopped dreaming about the flavors of her childhood. She swtiched careers to launch Le Bon Magot, a line of sauces, jams and chutneys using fresh produce cooked with the spices of the Middle East and South Asia. Join us for a fascinating conversation about her life traveling the world and her experience of launching and building a highly acclaimed company. Why Food? is powered by Simplecast.

Join cohost Ethan and guest Dan Giusti to hear his fascinating story, going from Head Chef at Noma to the founder of Brigaid, transforming school food. They'll discuss Dan's career path, what it's like to run the kitchen of the best restaurant in the world, and how he decided to change careers to cook school lunches. Why Food? is powered by Simplecast.

Join cohosts Ethan Frisch and Vallery Lomas for a conversation with Anna Francese Gass, author of the recently released cookbook Heirloom Kitchen. After a stint in corporate sales, she traded the boardroom for the test kitchen, and has since worked for Whole Foods, Mad Hungry, and Martha Stewart Living Ominmedia. Currently, she is a regular contributing editor at Food52 and contributing writer for msn.com. In her new book, Heirloom Kitchen, Anna shares the stories and recipes of 45 strong, exceptional women who immigrated to the United States, and whose family recipes helped shaped the landscape of American food. Organized by region, readers will enjoy Magda's meltingly delicious Pork Adobo from the Philippines; soak in the warmth of Shari's Fesenjoon, an Iranian walnut and pomegranate stew; learn to deftly seal pleat-perfect Northern Chinese dumplings with Tina; and yes, sink their teeth into Anna's mother's perfectly seasoned Calabrian Meatballs from Southern Italy. Along with these recipes are stories: recollections of a journey to America, of hardship and happiness, and of many nights by the stove using food as a comfort and a respite in a new land, a culinary tether to their cultural identities.She lives in Connecticut with her husband and three children. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Why Food? is powered by Simplecast.

Join cohosts Vallery and Ethan for a conversation with Flip Biddelman, Partner and General Manager at Gertie, a nostalgic Brooklyn restuarant. Born and raised in NYC, Flip spent his childhood singing the praises of institutions like Grays Papaya and H&H bagels to all of his out of town friends. Flip has worked in several different fields throughout his career including work for two non-profits in South Africa and Brooklyn, teaching, and advertising. Alongside current Gertie partner, Will Edwards, he co-founded Pestle & Mortar, a catering business and market stall at Smorgasburg. Through Will, Flip met Nate Adler and began working as a server and later Assistant General Manager at Huertas. While at Huertas, Flip worked with Nate and Will on conception and buildout of Gertie. He is currently the General Manager and a Partner at Gertie. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Why Food? is powered by Simplecast.

Beth Linksey has had a long career in and out of food. She's worked as a photographer's assistant, an apparel buyer for Sears Roebuck, and a corporate caterer, but is best known for her jam company, Beth's Farm Kitchen, which she ran for 36 years. She was an early member of the Union Square Greenmarket and is a board member of the Fulton Stall Market. Join co-hosts Ethan & Vallery for a conversation with Beth about her decades of work to improve local food and local food systems around New York City. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Why Food? is powered by Simplecast.

"A native of Singapore, Nona Lim is a former competetive fencer representing Singapore in international competitions. After working for over eight years in management and software consulting, she moved to the San Francisco Bay Area and started the first of a series of entrepreneurial food businesses. She launched an online meal delivery business, before it was trendy, as well as a food-based detox program. She launched her Nona Lim brand in 2014, focusing on clean-label fresh Asian products, including bone broths, soups, ramen, and rice noodles." It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Why Food? is powered by Simplecast.

Join Ethan & guest host Vallery Lomas for an interview with Hetal Vasavada. She's is the founder of the blog, Milk & Cardamom and a former MasterChef contestant who went from being a biochemist to feed media consultant. She consults on recipe development and content creation for culinary businesses. Her recipes have been featured in Huffington Post, TASTE and The Times of India. She lives in San Francisco, California. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate. Why Food? is powered by Simplecast.

"Today we welcome two women in food who are big inspirations to us! Vallery Lomas won ABC’s “Great American Baking Show,"" but the season never aired due to unfortunate circumstances far beyond her control. She remains undettered, and has been growing her baking presence online and through TV appearances. She also recently penned a moving tribute to the late Leah Chase. Sarah Weiner is the ED of The Good Food Foundation. She has worked side by side with the sustainable food movement’s founders and visionaries across the globe. She joins us to talk abotu the latest with Good Food, like the upcoming Summit and Mercantile in Brooklyn." It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate HRN Happy Hour is powered by Simplecast.

Vallery Lomas was working as a an attorney for the New York City government and writing a food blog when she was contacted by a casting director for the Great American Baking Show. She auditioned, was accepted and ultimately won the 2017 season, but it never aired. She has since appeared on CNN, the Hallmark Channel, ABC, and Fox, been featured in I have been featured in People Magazine, Buzzfeed, Forbes, Variety, Grubstreet, the Chicago Tribune, Food & Wine, presented at the 2018 James Beard Awards, and has joined the board for the International Association of Culinary Professionals. Join us for a conversation about reality TV, social media and beautiful baked goods! Why Food? is powered by Simplecast.

In 2018, Vallery Lomas was all set for stardom. The avid blogger had taken time off from her job as a lawyer to train and compete on The Great American Baking Show—and she won. But the network only aired one episode of her season, and she was left without that public victory to propel her baking career or her book proposal forward. Still, she took the leap, left her law firm to bake full-time, and the bitter has since taken a turn to the sweet. The proud Louisiana native shared the story of her love affair with pastry, finding the courage to follow her dream, and why it matters that she wears her natural hair in front of the camera. IG: @foodieinnewyork https://www.foodieinnewyork.com/

Vallery Lomas, winner of the 3rd season of The Great American Baking Show, is not only a phenomenal baker, but is also a food writer, blogger, photographer, soon-to-be cookbook author, and former lawyer. She started backing and blogging years ago while she was in law school and while she practiced law, which she did full-time for 8 years. She was cast on the 3rd Season of the Great American Baking Show, an ABC spin-off of the hugely popular Great British Baking Show. Vallery prepared for, competed on, and won her season, but we never actually got to see it on television. The show premiered on December 7th, 2017 and was pulled off the air shortly thereafter following sexual misconduct allegations against ones of the judges. Julia sat down with Vallery in her apartment in Harlem and talked about her preparation for the show, how she navigated this unexpected turn of events, and what her freelance career looks like now. There are also answers to listeners' questions and a shoutout to Sydnie L. Mosely Dances. Some follow-up links: For more about Vallery, head here. For the interview Mayukh Sen did with Vallery for Munchies, head here. The books Julia mentioned: Claudia Fleming's The Last Course, Toni Tipton-Martin's The Jemima Code, Rochelle Udell's How to Eat An Artichoke The bookstores: Omnivore Books and Bonnie Slotnick Cookbooks

Big triumphs are often followed by bigger letdowns. Our series premiere is about hitting a snag. Vallery Lomas won season four of The Great American Baking Show, but her season never aired due to sexual misconduct allegations against one of the show's judges, Johnny Iuzzini. Mikkel Borg Bjergsø was once a champion runner. After opening his brewery, Mikkeller, he found the steady supply of beer had a negative effect on his stamina. The solution to his problem became a world-wide phenomenon. Alison Roman released her acclaimed cookbook, Dining In, in October 2017. When her recipe for Salted Chocolate Chunk Shortbread Cookies went viral, she became their Instagram "stage mom" and had to learn to deal with some unexpected haters. Finally, one of the biggest triumphs for NYC Mayor Bill de Blasio was the installation of universal free lunch for all public school students. While City Hall celebrated, workers in lunch rooms across the city faced the realization that they would soon be understaffed and overworked. Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc. Our theme song is by Breakmaster Cylinder. About the episode art: this week, we found ourselves inspired by not one, but two expert bakers! We decided to write our episode title in flour, and luckily for us, our flagship sponsor, Bob's Red Mill, has plenty of great flours to choose from. Meat + Three is powered by Simplecast

When Vallery Lomas won season 3 of The Great American Baking Show, she was ecstatic. To prevail over the other competitors, she dug deep inside herself and found a strength and talent she didn't know she had. Not only was she proud of herself, but she was also proud to be a role model for other African American women. And then, months later, she learned the season would never air because of sexual misconduct allegations involving one of the judges. On this episode of Speaking Broadly, listen in as Lomas describes how she is moving forward after the pain and disappointment of an invisible victory. Speaking Broadly is powered by Simplecast

Aisha Harris and Monica Castillo, New York Times film writer, discuss Time’s Up, the ambitious initiative for fighting sexual misconduct, driven by hundreds of women in the entertainment industry. Also, the latest winner of, The Great American Baking Show, Vallery Lomas, joins us to talk about her love of baking and the show's sudden cancellation after allegations of sexual harassment surfaced against one of its judges. For links on what we discuss check out our show page. Tell a friend to subscribe! Share this link: megaphone.link/represent Email: represent@slate.com Facebook: Slate Represent Twitter: @SlateRepresent, @craftingmystyle Production by Veralyn Williams Social media: Marissa Martinelli Learn more about your ad choices. Visit megaphone.fm/adchoices

Aisha Harris and Monica Castillo, New York Times film writer, discuss Time’s Up, the ambitious initiative for fighting sexual misconduct, driven by hundreds of women in the entertainment industry. Also, the latest winner of, The Great American Baking Show, Vallery Lomas, joins us to talk about her love of baking and the show's sudden cancellation after allegations of sexual harassment surfaced against one of its judges. For links on what we discuss check out our show page. Tell a friend to subscribe! Share this link: megaphone.link/represent Email: represent@slate.com Facebook: Slate Represent Twitter: @SlateRepresent, @craftingmystyle Production by Veralyn Williams Social media: Marissa Martinelli Learn more about your ad choices. Visit megaphone.fm/adchoices