Podcast appearances and mentions of Vivian Howard

Shirlette Ammons is a Durham, NC-based musician, writer, and producer who grew up in rural Eastern North Carolina in an area called Beautancus near the little town of Mount Olive (where they make the pickles). As a musician, Shirlette has released four albums including her latest, called Spectacles which came out in April of 2024. She’s published several books of her poetry, and is currently working on a podcast called “Tending” that explores the stories of Black farmers who were claimants in the class action lawsuit, Pigford vs. Glickman. That suit alleged that the USDA discriminated against Black farmers in its allocation of farm loans and assistance from 1981 to 1996. It was settled in 2011 for $1.25B - the largest Civil Rights settlement in history, at the time. Shirlette also served as a producer on the Emmy and Peabody Award winning PBS series A Chef's Life which starred episode 339 guest Vivian Howard.See omnystudio.com/listener for privacy information.

Vivian Howard is the chef at the center of A Chef's Life, which ran on PBS from 2013 to 2018 - and 2020's Somewhere South. Vivian won a Peabody, Emmy, and James Beard award for A Chef's Life. She also runs three restaurants: Lenoir and Handy & Hot in Charleston, South Carolina, and The Kitchen Bar at Chef & the Farmer in Kinston, NC. Vivian is author of two books, Deep Run Roots: Stories & Recipes from My Corner of the South, which was a New York Times bestseller and was named “Cookbook of the Year” by the International Association of Culinary Professionals - and This Will Make It Taste Good: A New Path to Simple Cooking, released in 2020.See omnystudio.com/listener for privacy information.

Rekindle your love for timeless culinary classics as we leaf through the pages of beloved cookbooks that have seasoned our stovetop stories. From the ever-reliable "Joy of Cooking" to the delightful pie recipes in "Pie Every Day" by Pat Willard, this episode promises a hearty serving of nostalgia paired with practical kitchen wisdom. Discover how these cherished guides have not only been a foundation for cooking techniques but also a connection to a community that shares a passion for dependable and delectable dishes.Embark on a flavorful journey through the diverse landscapes of cultural cookbooks, where each recipe tells a tale as rich as its ingredients. We'll celebrate the way cookbooks like Danielle Walker's "Against All Grain" series artfully accommodate dietary needs without sacrificing the essence of cooking. From the narrative-driven "Deep Run Roots" by Vivian Howard to Melissa Martin's "Mosquito Supper Club," we'll reveal how these collections document culinary heritage. This episode is a tribute to the boundless inspiration found in the pages of both vintage and modern cookbooks—join us at the table for a feast of the senses.Support the show

Stanley cups are all the rage, but did you know they've been around for decades? So what happened to make them go viral? We chat about that and much more, including the internet's love affair with Josh wines, competitive hot pepper eating, and a food-based test of true love, in this edition of the Salad Spinner. This week's rapid-fire roundtable discussion of the latest food news features the TV host, chef, and restaurateur Vivian Howard, and Amanda Mull, a staff writer at The Atlantic. The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, and Jared O'Connell.Transcript available at www.sporkful.com.

If you've ever had a tomato sandwich, then you know this is the best time of the year! In honor of *tomato season* (and host Rachel Belle being on vacation) we are re-airing this episode from 2019. Iron & Wine sounds like a band but in fact there is just one man behind the music: a soft spoken, North Carolina singer-songwriter named Sam Beam, who unintentionally stumbled into a music career later in life. A true Southern boy, Sam wants a stack of tomato sandwiches for his last meal. Just ripe summer heirlooms, squishy white bread and mayonnaise. A simple summer snack so sacred in North Carolina, locals get riled up at the mere mention of adding bacon or lettuce. We called upon a couple North Carolina culinary queens to talk about the do's and dont's of the tomato sandwich: veteran food journalist Kathleen Purvis and chef, restaurateur and cookbook author, Vivian Howard. And sticking with the Southern theme, food historian Robert Moss joins the show to tell the true history of the boiled peanut.Lucky for us, tomatoes are still hanging heavy on the vines, because you'll be hankering for a tomato sandwich by the end of this episode.Make sure you're subscribed to the podcast and follow host Rachel Belle on Instagram!Subscribe to Rachel's newsletter!Support the show: http://rachelbelle.substack.comSee omnystudio.com/listener for privacy information.

Every once in a while, there are these chefs, where it's as if they've been hand picked by some sort of celestial chef “being”, that says, “Hey young chef, I know exactly the type of work you're going to do“, and whether or not you subscribe to divine intervention, one thing we know, when a chef hits at the right time, with the right product and with the right mix of authenticity, storytelling and purpose, that chef can light the world on fire. And today, we we get to hear from one of those chefs in Ashleigh Shanti, who possesses an intrinsic desire to pick up the torch of her ancestors to insure her family's roots, history and recipes are not lost to the sands of time, but rather rediscovered and celebrated. Here's what else was talked about: Growing up in coastal Carolina and working in seafood shacks How nostalgia helped drive her career Working with Vivian Howard and learning about eastern North Carolina How a display at the Shenandoah National Park made her realize that Appalachian blacks were underrepresented How Benne On Eagle really changed her as a chef and as a leader Chef John Fleer's impact on Ashleigh and many other chefs The responsibility that she has for keeping her family's food history preserved  Black foodways are kept orly over the years, which makes them more vulnerable to being lost forever What kind of discoveries she's had while writing her new cookbook Why owning the story of her food is so important to her Her new restaurant, Good Hot Fish, opening soon What a fish camp is and why it's such a major part of who she is A Guyanese word that had a major impact on her  Why chefs are naturally advocates A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful. Welcome to our newest sponsor, Meez, which is one of the most powerful tools you can have as a cook and chef that allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Besides that, it does way more, so check them out and make sure you use the discount code that you'll here in the podcast to upload 25 free recipes to the platform. Check out and follow us on Instagram Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. eli@chefradiopodcast.com

"Where'd Vivian Howard go?" No where, the truth is Vivian is as entrenched and as much of a visionary in the culinary world of the Carolinas as she ever was. With the new venture Viv's Fridge, the Charleston restaurants Lenoir and Handy & Hot plus Weekend at Vivan's, and all the writing Vivian is omnipresent! Oh and if you listen in to the episode you might get the scoop on what's going on with the new iteration of Chef & The Farmer.... BUBBLES & BRISKET TICKETS ARE LIVE!!! On the mic this week: @trujillo.media @weisswine We have our own bitters thanks to Remedy Cocktail Co!  Get the NC F&Bitters HERE! Join our Facebook family: @NCFandBPod Follow us on Instagram: @ncfbpod Find us on YouTube: NC F&B Youtube Support our Sponsors: Help us welcome  SYSCO as our brand new Title Sponsor!! Drink Joe Van Gogh Coffee! The NC F&B Podcast is Produced and Engineered by Max Trujillo of Trujillo Media For booking or questions about the show, contact: max@ncfbpodcast.com or matt@ncfbpodcast.com

The Copenhagen restaurant Noma has consistently topped lists of best restaurants in the world. People fly in from all over the globe to pay $500 per person for the hyperlocal tasting menus dreamed up by chef/owner Rene Redzepi. But a couple months ago, Redzepi announced the restaurant will close next year because it had become unsustainable, “financially and emotionally.” The announcement came as many high end chefs have spoken out about how hard the business has become, and others have shined a light on the industry's use of unpaid interns. So is it possible to run a high end restaurant that turns a profit and treats people fairly? And is there a point in trying – or should these places just disappear? Adam Platt, former restaurant critic for New York Magazine, and Vivian Howard, owner of the restaurant Chef & the Farmer in North Carolina, weigh in on the challenges for fine dining and the labor practices in high-end kitchens. The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Tracey Samuelson, and Jared O'Connell.Transcript available at www.sporkful.com.

Award winning Chef Vivian Howard of Chef & The Famer, Lenoir, A Chef's Life, Hot & Handy and now VIV's FRIG updates us on all her latest ventures.  I have to say her laugh is infectious and had me giggling throughout.  She also has an anti pairing for the sound segment - funny stuff.  

In this special excerpt, listen as food editor Erin Booke chats with writers Sarah Blaskovich, Claire Ballor and Nick Rallo about the best soups at D-FW restaurants, and how we cook them at home. They also discuss why it's so hard to get a restaurant reservation right now, and then chef and TV personality Vivian Howard talks about her Viv's Fridges concept and what a “flavor hero” is.

The Dallas Morning News food team has officially shifted into “soup mode.” Listen as food editor Erin Booke chats with writers Sarah Blaskovich, Claire Ballor and Nick Rallo about the best soups at D-FW restaurants, and how we cook them at home. They also discuss why it's so hard to get a restaurant reservation right now, and then chef and TV personality Vivian Howard talks about her Viv's Fridges concept and what a “flavor hero” is.

Hi there, exciting show for you this week. Melissa Clark, one of the most prolific cookbook writers of the modern era, joins us. Read on!* Do you love Salt + Spine? We'd love if you shared this email with a friend who might want to #TalkCookbooks with us, too:Episode 146: Melissa ClarkThis week, Melissa Clark joins us to #TalkCookbooks!When we launched Salt + Spine, I wrote a short list of our dream guests — the cookbook authors who, at the time, I felt were pushing the industry in new directions or had a wealth of experience to learn from. We've been lucky to sit down with many folks from that list (from Samin Nosrat to Julia Turshen to Vivian Howard…). Today, we're marking one more off that list as Melissa joins us in-studio to discuss her latest cookbook, Dinner in One.Dubbed the “gold standard for Internet recipe writing” by Eater, Melissa Clark has been developing recipes for over a decade at The New York Times, where she started with a short sidebar on home cooking questions before joining as a columnist and reporter. (A recent search on NYT Cooking showed her byline attached to some 1,391 results!)That early NYT series Melissa authored, called “Food Chain,” offered helpful tips and answers to cooking challenges in the era before such information was one keystroke away. Today, her NYT column, “A Good Appetite,” features everything from a reinvented crab dip to her best Instant Pot recipes.And all the while, Melissa's written 45 cookbooks! She's collaborated on books with chefs like Daniel Boulud, David Bouley, and Claudia Fleming. Her 2017 home-cooking tome, Dinner: Changing the Game, features more than 200 recipes for inventive, interesting meals. She's following it up with her latest work, Dinner in One, which features recipes that use just “one” vessel—one sauté pan, one sheet tray, one pot, etc.In this week's show, we're talking with Melissa about growing up with food-loving parents who immersed her in French food and culture at an early age … how she landed at the NYT, even though she turned down their first job offer … and how dining out is critical to her recipe development process. And, of course, we're putting her to the test in our signature culinary game.Bonus Content + Recipes This WeekThis week, paid subscribers will receive two featured recipes from Melissa's Dinner in One: the Roasted Cauliflower and Potatoes with Harissa, Yogurt, and Toasted Almonds and her Ricotta Olive Oil Pound Cake.Salt + Spine is supported by listeners like you. To get full access to our exclusive content and featured recipes, and support our work, consider becoming a paid subscriber.Coming Up…* Attention Bay Area fans: Our fifth-annual Cookie Swap is coming up on Sunday, Dec. 11 featuring oodles of cookies and demos from yours truly, Kristina Cho, and more! The cookie swap is sold out, but you can join the waitlist here!* This week's episode with Melissa Clark is the last “regular” episode of the year—but we've got something really exciting in store for December. Stay tuned for more details! This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

This week, we're getting ready for Thanksgiving with Star of A Chef's Life, Vivian Howard, and the expert on gatherings, Priya Parker.

Vivian Howard of A Chef's Life on PBS talks about what it's like having cameras following you around all the time (oh, and that whole chef thing too). Learn more about your ad choices. Visit podcastchoices.com/adchoices

Chris Smith's first encounter with okra was of the worst kind: slimy fried okra at a greasy-spoon diner.Despite that dismal introduction, Smith developed a fascination with okra, and as he researched the plant and began to experiment with it in his own kitchen, he discovered an amazing range of delicious ways to cook and eat it, along with ingenious and surprising ways to process the plant from tip-to-tail: pods, leaves, flowers, seeds, and stalks. Smith talked okra with chefs, food historians, university researchers, farmers, homesteaders, and gardeners. The summation of his experimentation and research comes together in The Whole Okra: A Seed to Stem Celebration (2019, Chelsea Green), a lighthearted but information-rich collection of okra history, lore, recipes, craft projects, growing advice, and more.The Whole Okra includes classic recipes such as fried okra pods as well as unexpected delights including okra seed pancakes and okra flower vodka. Some of the South's best-known chefs shared okra recipes with Smith: Okra Soup by culinary historian Michael Twitty, Limpin' Susan by chef BJ Dennis, Bhindi Masala by chef Meherwan Irani, and Okra Fries by chef Vivian Howard.Chris joins Walter Edgar for a conversation about all things okra.

Join your hosts Genay Peavey and Susan Sanders they talk about the books they love (and hate), what the hell DNF is (not the same as DTF), and all their reading habits. Join the book conversation! Sign up here to join the Conscious Contact Book Club. The inaugural selection is Anger by Thich Nhat Hahn, and the discussion will be over Zoom on Oct 27th at 7:00 pm. You can purchase the book at this link or this link. As you read the book in the coming weeks if ideas bubble up you want to share on social media, use the #ccpodcastbookclub so we can find you. Follow the hashtag yourself to not miss any of our commentary in real time as we read the book. Both Genay and Susan track their reading through Goodreads. You can follow Genay here and Susan here. Get your library card! Then download the Libby app and borrow e-books, audiobooks through the app to supplement the physical books you borrow in person. If you like what you hear, you might like what you read. Sign up at this link for Susan's weekly essays to be delivered to your inbox. Find Susan on Instagram at this link or you can click here to message her directly. If you are craving more home building/home steading content, check out Genay's Instagram here and her partner Luke's YouTube channel Acme Acres here. Links to mentions in the episode: Anthony Bourdain first book, Bone in the Throat - purchase here or here Joshua Weissman: An Unapologetic Cookbook - purchase here or here Deep Run Roots by Vivian Howard - purchase here or here Gullah Geechee Home Cooking by Emily Meggett - purchase here or here Ender's Game by Orson Scott Card - purchase here or here If you would like to get Susan's 5-star recommendations sent to you, sign up at this link.

Vivian Howard was the last in-studio guest for the Out and About Podcast in March 2020. She's back (via Zoom) to talk about her new venture, Viv's Fridge, plus what the future holds for her restaurant, Chef and the Farmer. Learn more about your ad choices. Visit megaphone.fm/adchoices

Vivian Howard was the last in-studio guest for the Out and About Podcast in March 2020. She's back (via Zoom) to talk about her new venture, Viv's Fridge, plus what the future holds for her restaurant, Chef and the Farmer. Learn more about your ad choices. Visit megaphone.fm/adchoices

Charcuterie boards are lighting up social media these days, but have you ever considered seafood charcuterie? According to a Johns Hopkins research study, nearly half of the US' seafood supply goes to waste, and there are few people in the food system who know how to counteract that. Enter Eric Montagne, a chef who is part of a growing number of culinary professionals changing that, applying their butchery skills and whole animal respect in a whole new, watery direction. At Locals Seafood in Raleigh and Durham, NC, Eric transforms what previously may have been discarded into delicious retail products, from bottarga made from NC mullet roe, to a tuna bloodline burger that has so far utilized more than 1000 pounds of tuna meat that would have been discarded -- and has been named one of the NC Triangle's epic burgers by Eater Carolinas. He previously worked with Chef Vivian Howard at the Boiler Room Oyster Bar, and was the executive chef at Raleigh's Standard Foods before joining Locals. This all is a full-circle moment for a Miami-born boy who grew up fishing in the Florida Keys and left to attend Johnson and Wales in Denver with beef on the brain.

This week, we chat with Vivian Howard about growing up on a tobacco farm in Deep Run, North Carolina; her latest TV show, “Somewhere South”; and the foods she considers her flavor MVPs. Plus, we explore the future of algae-based food; Dan Pashman puts a modern twist on family cocktail parties; and we make Mashed Avocados with Sesame and Chili. (Originally aired on May 29, 2020.)Get this week's recipe, Mashed Avocados with Sesame and Chili: https://www.177milkstreet.com/recipes/mashed-avocados-with-sesame-and-chiliWe want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsThis week's sponsor: Get unlimited access to EVERY MasterClass, and as a Milk Street Radio listener, you get 15% off an annual membership! Go to masterclass.com/MILK. See acast.com/privacy for privacy and opt-out information.

Vivian Howard is an award-winning cookbook author, TV personality, chef and restaurateur. Her first cookbook Deep Run Roots: Stories & Recipes from My Corner of the South (2016), is a New York Times bestseller and was named “Cookbook of the Year” by the International Association of Culinary Professionals. She created and stars in public television shows, Somewhere South and A Chef's Life for which she has won Peabody, Emmy and James Beard awards. Vivian runs four restaurants: Chef & the Farmer in Kinston, N.C.; Benny's Big Time in Wilmington, N.C.; and, Handy & Hot and Lenoir in Charleston, S.C. In October 2020, Vivian released her second cookbook, This Will Make It Taste Good: A New Path to Simple Cooking. She talks about storytelling through food, her favorite food and beverage on her restaurants' menus right now, and how she gets it all done.HRN On Tour is powered by Simplecast.

"Food plays into the rural experience in a really interesting way. I think my personal experience is unique because I grew up in a very rural place. I felt shame around being from there, then I moved to a city. I've very much considered myself urban, and then I moved back and have made most of my adult life in this rural place. So I really kind of understand the sensibilities of both groups. … When we have pride in ourselves and our place, then we feel as if we want to invest in that more, whether it's emotionally or financially. Being rural really is a win-win for everyone, and food is so important here."This week, we're excited to welcome Vivian Howard to Salt + Spine, the podcast on stories behind cookbooks.Vivian wears many hats: mom, chef, storyteller, television personality—all of which you’ll hear more about it in our conversation. Most recently, Vivian is the author of her second cookbook, This Will Make It Taste Good: A New Path to Simple Cooking.‍Vivian was born in a rural town in North Carolina called Deep Run, which was the inspiration for her first cookbook: Deep Run Roots. She describes the first book as a love letter to a place—different from her latest book, which is focused on simple home cooking and easy tricks and ingredients to brighten up tried and true recipes. As a kid, Vivian says she couldn’t wait to leave Deep Run and dreamt of living in the city. She moved to New York after college to work in restaurants as a server and later a cook. Though Vivian moved to New York to become a writer, she ended up opening a soup delivery business with her now-husband. And even though she was offered investment to open a brick-and-mortar soup shop, Vivian returned to North Carolina to help her sister open a deli. It wasn’t long before Vivian switched gears: the town needed a restaurant with seasonal ingredients, an innovative menu, and one that paid homage to the beauty of Southern cooking. So, Vivian opened her restaurant, Chef and the Farmer. START COOKING TODAY: Omnivore Books | Bookshop | Hardcover Cook | IndieBound | AmazonVivian hosted five seasons of "A Chef’s Life" on PBS and launched a new show, "Somewhere South," in 2020, which dives deep into the culinary culture and tradition of the American South.Today, Vivian runs multiple restaurants: Chef and the Farmer is still running in Kinston, serving food inspired by the culinary traditions of the South; Benny’s Big Time, a pizzeria, in Wilmington that serves up pies, pasta, and risottos; her latest venture in Charleston, called Lenoir, focuses on bringing Southern food into the future, evolving the food of the agricultural, rural south. Vivian joined us remotely for this week’s show to #TalkCookbooks, including our signature culinary game. Plus, Kitchen Correspondent Sarah Varney cooks from Vivian's latest book with a friend across the globe. Get full access to Salt + Spine at saltandspine.substack.com/subscribe

This week, we're excited to welcome Vivian Howard to Salt + Spine, the podcast on stories behind cookbooks.Vivian wears many hats: mom, chef, storyteller, television personality—all of which you'll hear more about it in our conversation. Most recently, Vivian is the author of her second cookbook, This Will Make It Taste Good: A New Path to Simple Cooking.‍Vivian was born in a rural town in North Carolina called Deep Run, which was the inspiration for her first cookbook: Deep Run Roots. She describes the first book as a love letter to a place—different from her latest book, which is focused on simple home cooking and easy tricks and ingredients to brighten up tried and true recipes. As a kid, Vivian says she couldn't wait to leave Deep Run and dreamt of living in the city. She moved to New York after college to work in restaurants as a server and later a cook. Though Vivian moved to New York to become a writer, she ended up opening a soup delivery business with her now-husband. And even though she was offered investment to open a brick-and-mortar soup shop, Vivian returned to North Carolina to help her sister open a deli. It wasn't long before Vivian switched gears: the town needed a restaurant with seasonal ingredients, an innovative menu, and one that paid homage to the beauty of Southern cooking. So, Vivian opened her restaurant, Chef and the Farmer. Vivian is the host of "A Chef's Life" on PBS (now in its 6th season) and launched a new show, "Somewhere South," in 2020, which dives deep into the culinary culture and tradition of the American South.Today, Vivian runs multiple restaurants: Chef and the Farmer is still running in Kinston, serving food inspired by the culinary traditions of the South; Benny's Big Time, a pizzeria, in Wilmington serves up pies, pastas and risottos; her latest venture in Charleston, called Lenoir, focuses on bringing Southern food into the future, evolving the food of the agricultural, rural south. Vivian 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.

Join us as we welcome award-winning cookbook author, TV personality, chef and restaurateur, Vivian Howard. Her first cookbook, DEEP RUN ROOTS, was a New York Times bestseller and was named “Cookbook of the Year” by the International Association of Culinary Professionals. Vivian created and stars in the public television shows Somewhere South and A Chef's Life, for which she has won Peabody, Emmy and James Beard awards. Vivian runs the restaurants Chef & the Farmer in Kinston, NC; Benny's Big Time in Wilmington, NC; and Handy & Hot and Lenoir, both in Charleston, SC. In October 2020, Vivian released her second cookbook, THIS WILL MAKE IT TASTE GOOD. She joins us one week out from Thanksgiving to talk about her blockbuster shows, southern food, her storytelling cookbooks and some cooking tips for the upcoming holidays.

WRITERS' Block: Ron Block & Kristy Woodson Harvey celebreate National Grilling Month with famed chef, entrepeneur and restaurateur Vivian Howard

In this week's episode, Sid Evans, Editor-in-Chief of Southern Living Magazine, talks to chef, restaurateur, author and five-time James Beard Award semi-finalist Vivian Howard about her latest book, her North Carolina roots and the unique experience of both opening and closing a restaurant during the pandemic. Learn more about your ad choices. Visit megaphone.fm/adchoices

NC State graduate Vivian Howard's empire includes 4 restaurants - Chef and the Farmer in Kinston NC, Benny's Big Time in Wilmington NC, Handy & Hot in Charleston SC, and the new Lenoir, also in Charleston SC. She's the author of two acclaimed books, This Will Make It Taste Good and Deep Run Roots. Her TV show, A Chef's Life, was a huge hit and an inside look into her family life. She has risen to become a celebrity chef and entrepreneur, but her passion and roots come from storytelling. Lewis Sheats is the Assistant Vice Provost for Entrepreneurship & Executive Director of the Entrepreneurship Clinic at NC State's Poole College of Management, where budding entrepreneurs have an opportunity to truly live the "think and do" spirit of NC State.The Poole Podcast is hosted by Jenny Hammond, and is a production of Earfluence.

How the Frugality of Rural Foodways Reshaped this Nationally Acclaimed Chef Presented by Vivian Howard Chef, Author, PBS Host Vivian Howard moved from New York back to her rural hometown to open a fine-dining restaurant that she hoped would reshape the palates of eastern North Carolina. But an encounter with collard kraut and a trip to “America’s largest pork display” ignited her interest in the traditional foods and culinary techniques unique to the Carolina coastal plain she calls home. So instead of changing the way her friends and neighbors eat, her community transformed Vivian’s culinary point of view and gave her cooking a singular voice. In this discussion Vivian talks about the food of the frugal farmer and how that approach to the kitchen reshaped the way she cooks in her restaurants and at home. “ * * * * Vivian Howard is an award-winning cookbook author, tv personality, chef and restaurateur. Her first cookbook, Deep Run Roots: Stories & Recipes from My Corner of the South (2016), is a New York Times bestseller and was named “Cookbook of the Year” by the International Association of Culinary Professionals. She created and stars in public television shows Somewhere South and A Chef’s Life, for which she has won Peabody, Emmy and James Beard awards. Vivian runs the restaurants Chef & the Farmer in Kinston, NC; Benny’s Big Time in Wilmington, NC; Handy & Hot and Lenoir in Charleston, SC. In October 2020, Vivian released her second cookbook, This Will Make It Taste Good: A New Path to Simple Cooking. Recorded via Zoom on March 24, 2021 www.CulinaryHistorians.org

Vivian Howard is an award-winning cookbook author, TV personality, chef, and restaurateur. Her first cookbook, Deep Run Roots: Stories & Recipes from My Corner of the South (2016), is a New York Times bestseller and was named “Cookbook of the Year” by the International Association of Culinary Professionals. She created and stars in public television shows Somewhere South and A Chef's Life, for which she has won Peabody, Emmy and James Beard awards. Vivian runs the restaurants Chef & the Farmer in Kinston, NC; Benny's Big Time in Wilmington, NC; Handy & Hot and Lenoir (opening December 2020) in Charleston, SC. In October 2020, Vivian released her second cookbook, This Will Make It Taste Good: A New Path to Simple Cooking.

Vivian Howard is an award-winning cookbook author, TV personality, chef, and restaurateur. Her first cookbook, Deep Run Roots: Stories & Recipes from My Corner of the South (2016), is a New York Times bestseller and was named “Cookbook of the Year” by the International Association of Culinary Professionals. She created and stars in public television shows Somewhere South and A Chef’s Life, for which she has won Peabody, Emmy and James Beard awards. Vivian runs the restaurants Chef & the Farmer in Kinston, NC; Benny’s Big Time in Wilmington, NC; Handy & Hot and Lenoir (opening December 2020) in Charleston, SC. In October 2020, Vivian released her second cookbook, This Will Make It Taste Good: A New Path to Simple Cooking. The post Food: The Fantastic and Underutilized Role of Pork | Vivian Howard appeared first on Popular Pig.

Chef Vivian Howard’s success didn’t happen overnight. Her journey has been composed of a lot of small changes that brought about big results.  During her career, Vivian opened four restaurants, wrote two cookbooks, hosted two television shows and in 2013, she became the first woman to win a Peabody Award since Julia Child. The latter is no small accomplishment, and there’s still so much more success in store for our guest. In this episode, Vivian talks about how her experiences at her restaurants motivated her “small-change” philosophy, her unique approach to meal planning, and how condiments are the real heroes of any recipe.

Vivian Howard, star of A Chef's Life, and the scientist-turned-cook, Nik Sharma, talk about applying intuition to their recipes.

Helpful links:For more about Vivian, click here.To order a copy of This Will Make it Taste Good, click here.For more about Julia, click here.To pre-order a signed copy of Simply Julia, click here.For more about OXO, click here. For their turntables, click here.

To close out 2020 Deep South Dining brings back one of our favorite guests from the year, Chef Vivian Howard. Back in April, she joined Malcolm and Carol to talk dumplings and her new show "Somewhere South". Now she returns with a new cookbook, "This Will Make It Taste Good: A New Path to Simple Cooking". Aimed for the kitchen novice, Vivian talks about flavor heroes and her motivation for writing such an accessible cookbook. Also, Malcolm and Carol share about their upcoming holiday festivities and meals. See acast.com/privacy for privacy and opt-out information.

She is a mom, cook, author and tv personality from Deep Run, North Carolina. In this episode we discuss Chef Vivian Howard’s journey growing up on a farm, what she learned in and out of kitchens in NYC, and her move back to Eastern North Carolina (ENC), where she has been shining a national spotlight on the region’s food and culture. Howard shares her ups and downs of her personal and business life and what inspires her to keep going. She is an advocate for ENC, fighting hunger and the culinary industry as a whole. Enjoy this episode as we go Beyond the Plate… with Chef Vivian Howard.  This episode is brought to you by Imperfect Foods. Enter code BEYONDTHEPLATE at sign up for 30% off your first box order. This episode is brought to you by Keurig.  Check out our merch at BeyondthePlateMerch.com. Follow us on TW, FB & IG: @btplatepodcast / #btplatepodcast

Thrilled to welcome this award-winning chef, restauranteur, TV personality and author to talk ALL things Vivian Howard!

Vivian and I discuss the response to her “pickle” episode of Somewhere South in which she visited Kentucky. Also, when I spoke with Vivian in the spring the pandemic lockdowns were just beginning. She and I discuss the impact on her own restaurants, and what changes she believes will be here to stay.Plus, we discuss her new cookbook ‘This Will Make It Taste Good,’ out just in time for holiday gift buying…as well as holiday cooking. This new cookbook is a radical departure from her first cookbook ‘Deep Run Roots.’A special thank you to Luciana Salame and Andrea Weigl. This Will Make It Taste GoodHandy & HotVivian Howard Website | Instagram | FacebookA Chef's Life/Somewhere South Instagram | FacebookPBS Somewhere South Support Eat Kentucky on Patreon for bonuses and previewsFollow Eat Kentucky: Instagram | Facebook | TwitterEmail Alan with questionsIf you're looking to buy or sell a home in the Lexington area, download Alan Cornett's free real estate app.

We’re always thankful for Vivian Howard, the chef, restaurateur, author, and Emmy and Peabody-award winning television host. She just published another great cookbook, This Will Make It Taste Good, a unique series of recipes built around key flavor “heroes,” as she describes them. Vivian also has two new eateries in Charleston: the Handy & Hot coffee shop, now open, and Lenore restaurant, scheduled to open in December. She walks host Kerry Diamond through the particulars of the spaces and the menus. Vivian also shares what her Thanksgiving 2020 menu will include, from a deep-fried turkey to her mom’s pecan pie. Thank you to the folks at Kerrygold for supporting today’s shows. Plus, stick around to hear who Rani Cheema, culinary travel specialist at Cheema’s Travel, thinks is the Bombe. 

Okra is a great southern delicacy, but is also one of the most misunderstood vegetables around. These two views of okra caused author Chris Smith to write the book, The Whole Okra: A Seed to Stem Celebration. After a 2006 trip to the US from his native land of England, Chris was fascinated with this wonder plant that often gets reduced to being fried or stewed, but is capable of so much more. Malcolm and Carol chat with Chris about his okra journey and also get a history lesson about the beloved Fighting Okra of Delta State University (Cleveland, MS) from archivist Emily Jones.Okra Fires (Recipe by Vivian Howard as found in The Whole Okra: A Seed to Stem Celebration by Chris Smith)Ingredients1 pound okra (453g; 20-25 pods), split or quartered lengthwise2 tablespoons extra virgin olive oil2 teaspoons ground coriander1 teaspoon salt10 turns of the pepper mill or 1/4 teaspoon black pepperInstructionsHeat oven to 400 degrees.In a medium bowl, toss the okra with the olive oil, coriander, salt and pepper.Spread the okra onto your largest baking pan, or two pans if necessary. What's important is that the okra have plenty of room to spread out. If they are piled on top of each other, they will steam, not roast.Slide the pan onto the middle rack of the preheated oven. After 10 minutes, toss the okra gently with a spatula and rotate your pans if you are using two. Cook an additional 10 to 15 minutes.When okra is done, it will be brown and crispy in a lot of places but shouldn’t smell burnt. Serve warm or at room temperature as a snack. See acast.com/privacy for privacy and opt-out information.

My guest today is a Chef, author, TV Host and storyteller. Between 2013-2018 she hosted the PBS television series "A Chef's Life". SHE is the author of two cookbooks: "Deep Run Roots: Stories And Recipes From My Corner Of The South" and "This Will Make It Taste Good: A New Path To Simple Cooking". She is the owner of three restaurants: “Chef and The Farmer” , “Handy and Hot”, and "Bennis Big Time”. In 2014, she was the first woman since Julia Child to win a Peabody Award for a cooking program. https://www.vivianhoward.com/ --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/davide-martins/support

It took leaving home for Vivian Howard to appreciate where she'd come from. The chef, restaurateur, TV star, and author of the new cookbook This Will Make It Taste Good is the daughter of an Eastern North Carolina tobacco farmer, and everything she saw on TV told her that she shouldn't be especially proud of that, that southernness was somehow the butt of a joke. She moved away to New York City, started working in restaurants, and came to realize how special the food and culture of her birthplace are. As an evangelist for her region, she's gained a battalion of fans of her books, shows, and restaurants, but politics have made her feel pretty isolated right now. Howard joined Food & Wine for an honest, intimate conversation about business during a pandemic, the power of home cooking, and the pain of political division. Learn more about Vivian Howard https://www.vivianhoward.com/ Buy 'This Will Make It Taste Good' https://www.amazon.com/This-Will-Make-Taste-Good/dp/0316381128/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=fwprintvivianhowardinterview1020-20&linkId=03b0a2d1b350908e8bace351b5d9fc05&language=en_US Buy 'Deep Run Roots' https://www.amazon.com/Deep-Run-Roots-Stories-Recipes/dp/0316381101/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=fwprintvivianhowardinterview1020-20&linkId=8856c84a361504877e8ffe6a8e2cc417&language=en_US Read her business advice https://www.foodandwine.com/fwpro/best-practices-how-vivian-howard-is-launching-new-businesses-during-the-pandemic Food & Wine Pro https://www.foodandwine.com/fwpro Learn more about your ad choices. Visit megaphone.fm/adchoices

Vivian is owner and Chef of: Chef and the Farmer in Deep Run North Carolina. And STAR of PBS's Chef's Life and Somewhere South Author, Chef, Mother and Great American Storyteller: Vivian Howard for a 2 part interview. Enjoy!

Vivian is owner and Chef of: Chef and the Farmer in Deep Run North Carolina. And STAR of PBS's Chef's Life and Somewhere South Author, Chef, Mother and Great American Storyteller: Vivian Howard for a 2 part interview. Enjoy!

Lindsay interviews the brilliant Vivian Howard on today’s episode. They talk about everything from her forthcoming book “This Will Make It Taste Good” to her early years cooking in NYC and of course the brand new concept in Charleston: Handy and Hot. She’s rad and this conversation is fun from the very beginning. You Can … Continue reading Episode 153: Vivian Howard Does It All. →

Lindsay watches a movie she doesn’t understand and makes a brownie sundae. Don’t worry Vivian Howard is on next week. (seriously)

This week, we chat with Vivian Howard about growing up on a tobacco farm in Deep Run, North Carolina; her latest TV show, “Somewhere South”; and the foods she considers her flavor MVPs. Plus, we explore the future of algae-based food; Dan Pashman puts a modern twist on family cocktail parties; and we make Mashed Avocados with Sesame and Chili. Get this week's recipe, Mashed Avocados with Sesame and Chili: https://www.177milkstreet.com/recipes/mashed-avocados-with-sesame-and-chili We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips

Adrian Miller, the Soul Food Scholar, is a Denver, Colorado based James Beard Award winning author and food historian as well as a certified barbecue judge and former White House advisor to President Bill Clinton.In this episode Adrian and I talk about Lexington, Kentucky chef Dolly Johnson, an African-American White House chef for two presidents and who was discovered by a young Theodore Roosevelt. Much about Dolly remains cloaked in mystery, but she was in high demand in the highest halls of power. But she left all of that to return to her home in Kentucky.Adrian writes about her in his book The President’s Kitchen Cabinet. He and I discuss White House chefs as well as the idea of Soul Food, the subject of his James Beard award winning book.Plus, Adrian and I discuss barbecue and his time in Bill Clinton’s White House. Adrian Miller Website | Instagram | Facebook | Twitter'African American Cooks In the White House: Hiding In Plain Sight', by Adrian MillerAdrian Miller on Somewhere South with Vivian Howard video clipSupport Eat Kentucky on Patreon for bonuses and previewsFollow Eat Kentucky: Instagram | Facebook | TwitterEmail Alan with questionsIf you're looking to buy or sell a home in the Lexington area, download Alan Cornett's free real estate app.

The ethical considerations and emotional impact of triage decisions on medical staff; how people in substance abuse recovery are staying sober and connected under lockdown; Chef Vivian Howard on her PBS series, “Somewhere South,” and how she's addressing challenges brought on by coronavirus; and how local theaters in Georgia are innovating during quarantine

Chef Vivian Howard’s new show Somewhere South recently debuted on PBS stations across the country. The show is her follow up to the wildly popular series A Chef’s Life. Chef Howard was the first woman to win a Peabody award for a cooking show since Julia Child, and she was a semi-finalist for the James Beard Award’s Best Chef Southeast five consecutive times.Somewhere South takes Chef Vivian to different Southern locations where she investigates dishes that are universal to all cultures. In the fourth episode of the series, Vivian’s exploration of pickles brings her to Kentucky, where she visits Lexington, Woodford County, and Whitesburg. Along the way Vivian is guided by Chef Sam Fore, who you can hear discuss the visit in episode 9. Sam takes her to visit Woodford Reserve Distillery as well as to see Smithtown Seafood’s Chef Agnes Marrero. Then Lora Smith of the Appalachian Impact Fund takes Vivian to Letcher County where Regina Niece and Carolyn Sturgill show how they make chow-chow at the CANE Kitchen in Whitesburg.In this episode, Vivian Howard and I discuss her new show and her visit to Kentucky. She tells about her first visit to a holler, her unexpected run-in with an Osage orange, as well as her first visit to a Kentucky distillery. We also chat about the group Brown in the South, and Louisville Chef Edward Lee’s appearance on the Dumpling episode of Somewhere South. Also, Vivian and I talk about the situation facing restaurants during the current shutdown, which was just beginning when she and I spoke.A special thank you to Andrea Weigl.Vivian Howard Website | Instagram | FacebookA Chef's Life/Somewhere South Instagram | FacebookCane KitchenTuk Tuk Sri Lankan BitesBrown In the South Support Eat Kentucky on Patreon for bonuses and previewsFollow Eat Kentucky: Instagram | Facebook | TwitterEmail Alan with questionsIf you're looking to buy or sell a home in the Lexington area, download Alan Cornett's free real estate app. 

If you were to see a dumpling, would you recognize it? Or would you know it by another name? This is one of the questions that Chef Vivian Howard sought to answer on her new PBS show "Somewhere South". Today on Deep South Dining she joined us from North Carolina to talk with Carol and Malcolm about the new show and the time she spent in Mississippi exploring the role of the dumpling in the state. Also Malcolm and Carol (both from the comfort of their home) talk about the role food is planning in making a psychically distant community socially united. See acast.com/privacy for privacy and opt-out information.

Vivian Howard of " A Chef's Life" on PBS shares recipes for home cooks on News Radio KKOB

Somewhere South debuts tonight on PBS, the second television show from North Carolina chef Vivian Howard. If you don’t know her, you should; she’s a force in American culinary culture, through her placemaking Kinston, NC restaurant Chef and the Farmer, and it’s growing number of restaurant siblings, to her first series A Chef’s Life, a television show that will not only go down as an Emmy-winner, but one of the best food shows in a generation. This interview was recorded before the current crisis halted the country, so the landscape for her businesses is shifting under her feet like it is for every one of my guests. Still, Vivian’s work aims to teach us how we are more together at the table than we often realize, and that’s something we’re going to need to remember now more than ever.

Chef and TV host Vivian Howard drops by to talk about her new PBS show, "Somewhere South," what she learned from interning at WRAL and mom guilt (the struggle is real y'all!). You can watch Vivian's new show starting March 27 on PBS. During the show we do mention at March 15 screening at Carolina Theatre of Durham. That screening has been canceled! You can also check out Vivian's restaurants (see a list on her website www.VivanHoward.com) including Chef and the Farmer in Kinston! Learn more about your ad choices. Visit megaphone.fm/adchoices

Chef and TV host Vivian Howard drops by to talk about her new PBS show, "Somewhere South," what she learned from interning at WRAL and mom guilt (the struggle is real y'all!). You can watch Vivian's new show starting March 27 on PBS. During the show we do mention at March 15 screening at Carolina Theatre of Durham. That screening has been canceled! You can also check out Vivian's restaurants (see a list on her website www.VivanHoward.com) including Chef and the Farmer in Kinston!

Cooking in the South doesn't necessarily mean being from the South. Vivian takes her experience and credibility from "A Chef's Life "and uses it to shed light on other cultures that have brought their food to the south. Listen into this show and watch "Somewhere South", you might not find it all that dissimilar. Hand-pies, porridge, dumplings and more. ~~~~~~~~~~~~ Follow the show and hosts at & Support our Sponsors: ! Try eHungry for your restaurant's mobile & online ordering.  Free setup, free 60 day trial and only 1.9% per order after!   https://proofalcoholicecream.com Triangle Wine Company Use promo code 'NCFB' at checkout! ~~~~~~~~~~~~ The NC F&B Podcast is Produced and Engineered by Max Trujillo of Trujillo Media For booking or questions about the show, contact: ~~~~~~~~~~~~ Hospitality industry veterans, Max Trujillo and Matthew Weiss, get behind the scenes of North Carolina's burgeoning food and beverage culture. Hear from local chefs, sommelier's, distillers, farmers, brewers and the whole lot of them in the NC F&Bpodcast. Max is a front-of-house veteran/sommelier that moved from Los Angeles to North Carolina in 2013. Since moving to North Carolina, he's run restaurants, designed wine programs and builds craft cocktail menus and now produces multiple podcasts. Matthew is a certified sommelier from New York. His experience ranges from restaurant/bar to importing some of the finest wines in the world. He moved his family to North Carolina four years ago and works as a wine distributor. Eat & Drink Merrily!

The Radio Cherry Bombe Food For Thought tour stopped in Asheville, North Carolina, for a live episode during the city’s inaugural Chow Chow food festival. Chef Ashleigh Shanti of Benne on Eagle, chocolatier Jael Rattigan of French Broad Chocolate, and Dr. Cynthia Greenlee spoke about what’s on their mind when it comes to the food world.They are followed by a panel featuring Chef Katie Button of Katie Button Restaurants in Asheville, Chef Vivian Howard of the award-winning TV program A Chef’s Life, Chef Cheetie Kumar of Garland in Raleigh, and Radio Cherry Bombe host Kerry Diamond.    Thank you to Kerrygold, the makers of beautiful butter and cheese, for supporting our tour.

Laura and Vivian sit down together in the months leading up to the launch of her new show, South by Somewhere, the opening of her two new restaurants in Charleston, South Carolina, and the debut of her new cookbook.    Vivian shares her journey from North Carolina to New York and back home again as she prepares to expand into new markets with the release of her latest projects. 

Vivian Howard is the chef at Chef and the Farmer in the small Eastern North Carolina town of Kinston. She also "co-stars" with her husband Ben Knight on their Peabody Award-winning PBS show “A Chef’s Life.” Originally aired July 1, 2014.

Today we’re replaying a previously aired episode of "SouthBound" with chef and TV host Vivian Howard.

This week it’s Thanksgiving Rules: turkey, cranberry sauce and cake versus pie. We chat with Stella Parks about her pumpkin pie secret and a fresh twist on à la mode; Vivian Howard invites us to her kitchen for North Carolina turkey and sides; Alice Waters, Erin French, Joanne Chang, Gonzalo Guzmán and more chefs, authors and friends recount their Thanksgiving tales of disaster, culinary wisdom and family memories; Dr. Aaron Carroll talks food safety and stuffing; we make a quick Cranberry and Candied Ginger Buckle; and Adam Gopnik explores the magic of leftovers. Get this week's recipe: Cranberry and Candied Ginger Buckle. Check out our 2019 Thanksgiving roundup. We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how. This week's sponsors: Go to kingarthurflour.com/milkstreet to get 25% off several products. Use promo code MILKSTREET at checkout. Go to masterclass.com/MILK for $30 off your first year of the All-Access Pass. Go to fergusonshowrooms.com to browse the Inspiration Gallery and request an appointment.

Iron & Wine sounds like a band but, in fact, there is just one man behind the music: a soft spoken, North Carolina singer songwriter named Sam Beam. Sam is the ideal conversation partner: he laughs generously and speaks with a warm southern drawl. He also happens to have excellent taste in food and drink. A true southern boy, Sam wants a stack of tomato sandwiches for his last meal. Just ripe, summer heirlooms, squishy white bread and mayonnaise. A simple summer snack so sacred in North Carolina, locals get good and riled up at the mere mention of adding bacon or lettuce to the mix. We called upon a couple North Carolina culinary queens to talk about the do's and don'ts of the tomato sandwich: veteran food journalist Kathleen Purvis and chef, restaurateur and cookbook author, Vivian Howard. And sticking with the southern theme, food historian Robert Moss joins the show to tell the true history of the boiled peanut. Lucky for us, tomatoes are still hanging heavy on the vines, because you'll be hankering for a tomato sandwich by the end of this episode. Iron & Wine has a new album out, the latest collaboration with the band Calexico. Buy the album and check out their current tour here. Make sure you're subscribed to the podcast and follow host Rachel Belle on Instagram!

Take 20 minutes for yourself today...you've earned it! Meet LoLo and MaeMae. In this inaugural episode you'll learn the backstory: Who We Are How the MisAdventure Began The How and Why behind drawing topics out of a hat And what's in it for you!  You'll also learn about: the best tomato pie recipe of all times from Logan's longtime friend, Chef Vivian Howard's cookbook how staying in your pajamas is a way to solidify friendship LoLo is a Carolina Girl, MaeMae hails from Amish Country in Pennsylvania, and it took forcing themselves to clean their houses and the Frankenstorm blizzard of 2011 to bring them together. It's a story too random to be anything but providential and ridiculous enough to set the stage for everything else that has happened since. Every friend you've ever had was a stranger once and this is the story of us. A Few links and things you might like from the show: We do have an email address now! SO make sure you send us your topic ideas and thoughts to LoLoandMaeMae@gmail.com.  Also make sure you're following us on all the socials and subscribe to the Podcast so you never miss an episode!: @LoganLWolfram on Facebook and Instagram, @SarahMaeWrites on Instagram, and @SarahMae on Facebook Sarah's book that started it all: Having a Martha Home the Mary Way:31 Days to Clean Allume - The conference that brought us together (that's presently on an extended break.) You can still listen to old speaker sessions though! Vivian Howard's Tomato Pie Recipe If your man would like to join ours sometime for an event, check out Mantime!    

Travel Channel host Andrew Zimmern has visited more than 170 countries in search of bizarre foods and fascinating people. We chat with him about coconut grubs, barbecued lizards and the happiest man on earth. Plus, we travel to Nablus and discover what may be the world’s best tahini; Dan Pashman ponders the etiquette of salt; and we make our new favorite dessert, Vivian Howard’s Sweet Fresh Corn Pudding. For this week's recipe, Sweet Fresh Corn Pudding, visit: https://www.177milkstreet.com/recipes/sweet-fresh-corn-pudding-souffle Milk Street Radio Listener Survey: Visit http://177milkstreet.com/radiosurvey to fill out our listener survey and enter for a chance to win a $100 gift card at the Milk Street online store. This week's sponsors: Learn about Red Boat and find recipes at https://redboatfishsauce.com. Enter code MILK during checkout for free shipping. Go to https://masterclass.com/MILK for $30 off your first year of the All-Access Pass.

Kinston is about as typical Eastern North Carolina as you can get.  They have lots of barbeque, a minor league baseball team that’s pretty good, they support what’s left of the tobacco industry, and they keep up the CSS Neuse, one of the last Confederate ironclad ships, although Donald Trump is considering restoring it to attack Canada.  Kinston never had a really great restaurant, but that changed when chef Vivian Howard and artist Ben Knight came to town in 2006 from New York and opened Chef & the Farmer and later the Boiler Room and Benny’s Big Time. Then there was their PBS TV series A Chef's Life, which won two Daytime Emmys and a Peabody award.  They are also Modernist homeowners!  We first came across this talented couple when their Modernist house in Deep Run NC won a George Matsumoto Prize for North Carolina residential Modernist design. Host George Smart and guest co-host, NCModernist's Rebekah Laney, chat with Ben in the studio and Vivian from her car!

Christensen and Howard Bring All-Star Talent to Thrive NC Demo Stage Chefs from across the state bring diverse their talent and stories to the stage Ashley Christensen and Vivian Howard have announced their star-studded chef demo lineup for May 9 and 10 at Thrive NC presented by Blue Cross and Blue Shield of North Carolina (Blue Cross NC) at City Market in Downtown Raleigh. Thrive NC is a two day event to raise awareness of food insecurity in North Carolina and to elevate organizations addressing this statewide crisis.  ~~~~~~~~~~~~ Welcome our newest sponsor, Bestow Baked Goods, currently located in Fuquay-Varina but soon to open in Holly Springs!  Follow them on Instagram @bestowbakedgoods Need legal help in the Food and Beverage industry? Reach out to the Forrest Firm and tell them Max and Matt referred you.   Forrest Firm, Business Attorneys Across North Carolina Need wine & beer? Of course you do, get it at  Use promo code 'NCFB' at checkout!  Hospitality industry veterans, and , get behind the scenes of North Carolina's burgeoning food and beverage culture. Hear from local chefs, sommelier's, distillers, farmers, brewers and the whole lot of them in the NC F&B podcast. Max is a front-of-house vet/sommelier that moved from Los Angeles to North Carolina in 2013. Since moving to North Carolina, he's run restaurants, designed wine programs and builds craft cocktail menus and now produces multiple podcasts.  Matthew is a certified sommelier from New York. His experience ranges from restaurant/bar to importing some of the finest wines in the world. He moved his family to North Carolina two years ago and works as a wine distributor. For questions, comments and booking, contact us at or Eat & Drink Merrily!

Gary White likes food. He really, really likes food. In third grade, he remembers taking Jiffy cornbread to school for show-and-tell. Who does that? When he was in middle school, he could cook dinner for the whole family and he often did. One of his specialties? Lasagna. So by the time he left for college, he could hold his own more than most 18-year-old guys. Over the years, Gary worked in some fantastic restaurants with great chefs, who exposed him to new worlds of food, ingredients and cuisines. What he learned at work, he often tried to duplicate at home. He also went through seasons of eating different diets – everything from vegan to low carb – and that involved lots and lots of cooking. Along with that, cooking shows have always been one of his favorite forms of television. From Gordon Ramsey to Vivian Howard, Gary learned quite a bit from cooking shows. When he had an opportunity to audition for season 8 of MasterChef in 2016, his cooking went to a whole other level. On the day of the first audition, he was completely shocked when he made the first cut. And the second. And the third. And then when they asked him to come back the next day. And it just kept going. With each cut, they just kept calling him back. Before he knew it, he was on his way to Los Angeles.

Chef Vivian Howard returns home to rural NC to cook her roots. Plus a computer designs the ultimate chocolate chip cookie; our tip for transforming stale bread; Pork and Kimchi Stew; and what’s on Adam Gopnik’s weekly menu.

Lisa Held, the host of The Farm Report, is joined by Warren Brothers, a fifth-generation farmer in North Carolina and Luke Owens, the Chef de Cuisine at Chef and the Farmer. About Warren Brothers Over hundreds of years, the Brothers farmers have grown traditional crops like tobacco, corn, cotton, and wheat, and Warren now grows close to 50 varieties of vegetables using organic practices. His most famous customer is Vivian Howard, who buys his produce for her restaurant Chef and the Farmer and featured him on her popular PBS show, A Chef’s Life. Heritage Radio Network On Tour is powered by Simplecast.

We shake things up with a special guest host, none other than Vivian Howard! We are in Kinston at VHQ (Vivian Howard Headquarters) to discuss the ending of the award winning show A Chef’s Life. The finalé was being shot as we conducted the podcast. With Matthew out of town, Max and Vivian sit down with four North Carolina distillers east of I-95 to talk about booze and the history of their businesses. Hear from Jeremy Norris of Broadslab Distillery in Benson, Kevin Graham of Mother Earth Brewery in Kinston, G Patel of Social House Vodka also in Kinston and Scott Smith of Outer Banks Distilling in Manteo. You’re going to want to make sure your glass stays full for this one!

  joins us in the old studio to discuss how he was trying to get out but, his roots kept pulling him back in. Giacomo has infused North Carolina with authentic Italian-American culture by creating . The market has grown into a leading salami brand and additionally Giacomo is one of the founding members of the NC Dept. of Agriculture’s program. Listen in to find out about creating culture, building business and how to cure meats, oh and how to get an     We are heading down to Kinston, NC on a bus to watch the series finale of A Chef's Life with Vivian Howard. Our friends from Social House Vodka, Mother Earth Brewing & Michael's English Muffins are providing food and drinks on the Luxury Bus!  We will also take a tour of Three Stacks Distillery & Mother Earth Brewing before heading to Grainger Stadium to watch the finale of A Chef's Life in the Outfield! Tickets are $85 and include transportation to and from Kinston, complimentary drinks & food on the bus, tour visits of the distillery and brewery, and entrance to Grainger Stadium for the show.  

We’re taking a bit of a diversion from real estate today to talk about a few of my favorite fall weekend getaways here in the Triangle Area: 1. Asheville. This is a fantastic place to see the leaves change colors this fall. Many believe that the weekend of October 27 and 28 is going to be the best dates to do that. I highly recommend staying at Asheville Cottages, a family-owned operation that has a number of private cottages with wonderful amenities and great views of the foliage. There are plenty of galleries and boutiques to see up in Asheville, as well as delicious restaurants. My favorite one is Market Place, a wonderful farm-to-table restaurant, but you might want to make a reservation. 2. Beaufort, NC. For those of you who love boating, you know this is the boating capital of the Carolinas. This quaint little town is perfect to walk around in and the Beaufort Inn has some really nice waterfront rooms. The Cedars Inn is a historic bed-and-breakfast that’s also a great place to stay. There’s plenty of seafood dining options, including La Perla, a delicious Spanish restaurant right at The Cedars Inn. There is also Front Street Grill right on the water. 3. Kinston. If you’re a foodie, you’re probably aware of the fantastic restaurant Chef & the Farmer. You may recognize Vivian Howard from her cooking show on PBS or from her very successful farm-to-table restaurant right here in Kinston. On October 21, the Howards are hosting a celebration and a viewing of the last episode of their successful show. If you need a place to stay in Kinston, try The Mother Earth Motor Lodge for an affordable option. “Kinston is home to a world-class restaurant: Chef & the Farmer.” There you have it—our three best recommendations for fall getaways in North Carolina. If you know of a place that you enjoy going to here in North Carolina, don’t hesitate to reach out and give me a call or send me an email with your recommendations. I hope to hear from you soon.  

Edna Lewis changed the perception of Southern food and remains one of the most influential American chefs ever. A new book, Edna Lewis: At The Table With An American Original, celebrates her life and contributions through essays written by important figures on the Southern food scene, including Chefs Mashama Bailey and Vivian Howard. Three friends of Cherry Bombe gathered at the recent Charleston Wine & Food Festival to discuss Edna Lewis and her impact: Edna Lewis editor Sara B. Franklin; author Klancy Miller; and author and professor Jessica B. Harris. Tune in and find out why this American icon is more relevant than ever. Radio Cherry Bombe is powered by Simplecast

“It was a hobby that turned into an obsession that turned into a business.”  That’s how Jared Plummer, the owner of Two Roosters Ice Cream, describes his start in the ice cream business.  He was experimenting and developing crazy concoctions of ice cream flavors in his apartment and bringing them to dinner parties, and then one day he decided to follow his passion. Over the past four years, Jared has exploded onto the Triangle food scene, initially with a food truck, then a stand at the Durham Bulls Athletic Park, and now a store for almost a year. At the store, Jared has 10 Regular Flavors: Coffee Bourbon Double Fold Vanilla Classic Chocolate Girl Scout Mint Roasted Strawberry and Honey Sola Cinnamon Donut Non-Dairy Chocolate Blackberry Hibiscus Cookies and Cream Butterscotch Haystack  And each month, Jared comes up with new Guest Flavors, like this month Two Roosters has Tea-Inspired Ice Creams, and in the past he’s done Beer Inspired, Cereal Inspired, Coffee Inspired…he even did a Pizza Flavor! On this episode, Jared talks to Megan about his start, the special meaning behind the name Two Roosters, how he grew from just the food truck, to adding the Durham Bulls stand, to adding the store, and what’s next for the business.   They also discussed his crazy opening of the store and why it’s best not to pull all-nighters, some of the guest flavors that may or may not have worked out and which flavors are the fan favorites, and his entry into the wedding market. You can follow Two Roosters at: http://www.tworoosters.com/ https://www.instagram.com/tworoosters/ https://www.facebook.com/TwoRoostersIce/ https://twitter.com/two_roosters   Music for this episode by https://www.bensound.com. The host of the show is Megan Gillikin, owner and lead consultant at A Southern Soiree Wedding and Event Planning.  She's also available for wedding and hospitality business consulting and can be reached at megan@weddingsforreal.com. If you like podcasts about delicious food and the visionaries who come up with incredible dishes, check out the NC F&B Podcast on itunes or wherever you get your podcasts.  Max and Matt are food and beverage veterans who have been podcasting for over a year, and their guests include Ashley Christensen, Vivian Howard and the brewers of Bond Brothers Beer Company. Weddings for Real is edited and produced by Jason Gillikin for Earfluence.

Noreen from the YouTube Channel Noreen's Kitchen joins Eric to discuss using sugar in cornbread, and what went wrong with Eric's Cornbread. Noreen and Eric also talk about their mutual admiration for Vivian Howard and her cookbook, Deep Run Roots, and her PBS show, A Chef's Life. Noreen's YouTube Channel: https://www.youtube.com/user/atticus9799 Noreen on Instagram: https://www.instagram.com/noreenskitchen/ Check out the GardenFork Amazon Shop: http://amazon.com/shop/gardenfork Support GardenFork, become a monthly supporter on Patreon, via PayPal. Get our email newsletter, sign up: http://gardenfork.tv/news Watch us on YouTube: www.youtube.com/gardenfork GardenFork’s Facebook Discussion group: https://www.facebook.com/groups/1692616594342396/ Visit our website, http://gardenfork.tv

Chef Vivian Howard started working in restaurant kitchens because she was interested in food writing. Her first cookbook, 'Deep Run Roots,' is the culmination of that pursuit. This book won the Cookbook of the Year Award and the Julia Child First Book Award. In addition, she is the Peabody Award- Winning Cocreator of the PBS series, 'A Chef’s Life.' In this interview, she tells us about the foods that define her, the recipe that made her feel like a professional, the unusual tools and ingredients that she must have in her kitchen, and about her new restaurant in Wilmington, North Carolina.

The latest episode of the Talkhouse Podcast continues our delicious dive into the world of food, following recent episodes that paired Chef Andrew Carmellini with A$AP Ferg, and Chef Paul Kahan with Sonic Youth and Pavement's Mark Ibold. For today's show, lifelong friends — and now A Chef's Life colleagues — chef Vivian Howard and filmmaker Cynthia Hill sit down to chat about bringing the food and culture of rural North Carolina to the rest of America via their Peabody- and Emmy-winning series, the difficulty of working professionally with one's spouse, and how the hardest critics to please can sometimes be one's own parents. Check it out, and subscribe now on iTunes or Stitcher to stay in the loop about future Talkhouse Podcasts. Today's episode was recorded by John Plymale, and mixed by Mark Yoshizumi. 

Out to the coast we traveled, (that’s right, Wilmington, North Carolina) to find out what’s new with Co- Tar heel of the Year Mrs. Vivian “High Rent/Big Time/The Viver” Howard & her man at arms Mr. Ben aka Benny “Big Time” Knight. Max and Matt vetted Benny’s Big Time Pizzeria and made sure the coast was clear for you to visit. https://www.facebook.com/bennysbigtime/ This Pizzeria is appropriately named; everything about it is truly Big Time! We found out this project was a Ben does and Vivian ask questions later scenario. In the end, sometimes the husbands do know best and this place is proof. Find out about their neopolitanesque pizza, the wood fired ovens and how they came to put their trust in Chef James Diecchio aka “we love Dim.” One final tidbit, a little birdie told me you might see this episode on season 6 of A Chef’s Life. (http://www.pbs.org/food/shows/a-chefs-life/) Director Cynthia Hill and crew had the cameras rolling! Oh and I almost forgot we find out more about Vivian’s rock star reading with her son, tune in!

Vivian Howard brings viewers into her life, and restaurants, every week on A Chef’s Life, the award-winning television series that runs on PBS stations across the country. Vivian and her husband Ben are opening their first restaurant in Wilmington called “Benny’s Big Time Pizzeria”. She is also thinking about a follow-up to Deep Run Roots, the best-selling cookbook published in 2016. This mom, wife, daughter and entrepreneur has a lot on her plate.

As the title says, this is another Food Safety Fanatic that I just loved talking to! Still young in his career, Ben Chapman does so many things in his field such as being a professor, writing on a blog, and of course, co-hosting a podcast with our previous guest, Don Schaffner. Ben’s focus on food safety is on the food service side as a lot of his work deal with how to have chefs and other people in the food service industry work with food safety, that not only includes teaching, but he also gives people the tools, whether gaget-like or not to mitigate the complex world of food microorganisms. Other than that you’ll get a lot of great food safety resources, a great discussion of how food safety is portrayed in the media, and where Ben takes his kids when they grocery shops. Sponsor - FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads.  It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector. You can create a profile, add your resume and search for co-op, internships and full time opportunities just for Food Grads. Employers can find you too, they can recruit you for jobs and projects they need help with to give you the relevant industry experience you need. Join FoodGrads today! Just go to Foodgrads.com Sponsor - Steviva Ingredients Has marketing ever asked you to pull a rabbit out of a hat? I know they have with me. They want clean-label sugar reduction because that’s the trend. And in addition to clean label, we need to follow the ever-changing FDA laws, meet low cost parameters AND create a product that tastes EXCELLENT – with no aftertaste issues. They want us to make magic happen. Who do they think we are - Houdini? Let me tell you who the real magicians are. Steviva Ingredients. Steviva has more than two decades of experience in R&D and clean-label sugar reduction in a variety of applications: beverage, baked goods, fillings, frostings, condiments. Give em a call. They’ll create a solution for you. If they can help me, they can help you. Go check them out at stevivaingredients.com. Housekeeping If you like what you heard, like us on facebook or write a review on itunes. It helps wonders. I am also inviting you to sign up on our email list at myfoodjobrocks.com. I am doing this new thing called the 5 course meal where I send you 5 pieces of hand picked content and deliver it every Friday morning. Like a meal kit… If you have any questions or suggestions on how to improve the podcast, don’t be afraid to email me at podcast@myfoodjobrocks.com Knowledge Bombs How I got my butt kicked my freshman year in college The hidden benefits of podcasting when you’re in conferences How I read Ben’s article before I even knew about it What do you do?: I spend time making people less sick. I give people tools for people to not get sick What do you do if I know a little about the food industry?: Give resources to food production or consumer;s homes to help them find food borne illnesses. 4 reasons why people get sick: Handwashing and poor personal hygiene Cross contamination Temperature – improper cooking Storage temperature These are generally poor decisions. We help track them What’s the best thing you do for your job?: We have the opportunity to make a difference. If it stops people from getting sick, it’s worth it. How did you get to where you are?: In high school, I was super interested in microbiology and diseases. Got a summer job in food safety. Masters degree on keeping salmonella off of tomato’s. PhD thesis:  How much handwashing it takes to get rid of bacteria. Applied to NC State. Been there for 9 years. What do you teach students?: I mentor graduate students, give them the skills to ask food safety questions What type of skillset or personality do you need to be good at your job?: Being inquisitive and critical. Critical of others work and your own work. In science, we have peer review and we have to be critical How did food safety talks start?: I was a graduate school student and I met Don. I got Don to speak at a freshman class and I had to have him stay at my house. Don and Ben signed up for Storycore to talk about Food Safety, and Don kept on inviting Ben to be a panelist and then decided to make a podcast. How do you make your podcast enticing to viewers?: We’ve noticed the least prepared you are, the better your episode might be What makes a Good Podcast: Excellent Story-tellers, they can paint a picture of what’s going on, and harmony between guests. The best podcasts is where we’re sitting on a bar, drinking a beer What kind of Podcasts do you listen to?: Bill Simmons Podcast (BS report). 5x5 podcasts. Back to work - Dan Benjamin. John Roderick - Roderick on the line. Pod Save America. I recommend: Stuff you should know Barfblog: Most memorable article. Michael Jordan Flu game was linked to bad pizza. Barfblog used to be a forum for people to talk about food poisoning. When we launched, nobody did it, so we did it. Since you have kids, where do you shop?: Everywhere. My kid loves to shop and we go pretty much everywhere. Ben knows a lot of people in the grocery industry and can text them to see what’s up. What type of food trends and technology are really interesting you right now?: Chefs are becoming more aware and appreciative of people in Food Safety Why are food safety outbreaks showing up more? Is it just me?: Media now has more space because it’s online now. Foodborne outbreaks makes great stories. More conversations about food safety are good. Chipotle Outbreak analysis: Foodborne outbreaks are scars for life. Chipotle hasn’t done a good job sharing information BBC’s article: 2 years ago. We actually get norovirus outbreaks every day What’s one thing about the food industry you’d like to know more about?: the food industry does a really good job when saying food safety is a priority. However, I’d like to know more about the process for food safety and how people make decisions day in and day out. We don’t do a  good job saying things aren’t perfect. Favorite book?: Vivian Howard, North Carolina Chef Deep Run Roots: My Favorite Recipes from the South. TV show: A chef’s life Favorite Kitchen Items: Thermometer. Cobart PDP 300 Digital Instaread thermometer. Only $20 dollars Any advice for anyone going into the food industry: Don’t do anything unless you’re passionate about i. There are a lot of jobs in the food industry, and it’s growing in food safety Find Ben at: Barfblog, Food Safety Talk,  Twitter: @benjaminchapman, Instagram: @barfblogben Links International Association for Food Protection Collard Greens Norovirus Bluebell Outbreak Chipotle Outbreak Peanut Butter Outbreak Peanut butter Outbreak in Australia

In this episode, David Ellner sits down with Vivian Howard, host of PBS’s award-winning series, A Chef’s Life, and gets to know the down-home Southerner behind the superstar chef. After a childhood spent longing to escape North Carolina, Howard picked up years of invaluable culinary training in New York City before coming back home to her roots in her twenties. Hear all about that journey and more—including the time she unexpectedly found herself with 500 pounds of blueberries on her hands.

Episode 55 - A Chef's Life Premiere Party with Vivian Howard Both Max & Matt ventured to Durham, NC to the 21c Hotel https://www.21cmuseumhotels.com/durham/ to host the After-Party Podcast with members from the Emmy Award Winning PBS Show, A Chef's Life. Season 5 will premiere Oct. 5th but we have the behind-the-scenes conversation with Chef Vivian Howard, Farmer Warren Brothers, ex-Chef de Cuisines John May & Brian Kaderavek, Sous Chef/Food Truck Driver Casey Atwater and batting cleanup, Director/Creator Cynthia Hill. The show is intriguing, entertaining and soulful. And their success is obvious because what makes it special are the lives of the people they follow. A Chef's Life is about a chef, a farmer, a town and a community. Listen with us as we become temporary members of their lives. If you're a fan of the show, this is an absolute must-listen. This episode sponsored by Daughtry Consulting, Food-Seen.com & the Cureat App.

Dessert Work. With Sheri Castle and Ronni Lundy at The Virginia Festival of the Book. Welcome to my latest episode! Were you a bad food enthusiast? Did you miss "Save Room for Dessert! Cookbooks With A Sweet Tooth!" at the Virginia Festival of the Book? No worries, Edacious taped it for you! It might be May, but we're still celebrating. In this exclusive panel moderated by yours truly. Sheri Castle was born in Boone, North Carolina. The Queen of Hustle, Sheri is a professional food writer, culinary instructor, and public speaker known for melding storytelling, humor, and culinary expertise. She wrote her first recipe at 4 years old, mailed it to a TV show, and never looked back. She's written three books, been in countless magazines, and appeared on Vivian Howard's show, A Chef's Life. Her books have been IACP Award finalists, won the SIBA award, and been mentioned in the New York Times and Washington Post. Nigella Lawson (yes THAT Nigella) counts herself a fan and has made recipes from her latest book, Rhubarb, on her website. "We always had rhubarb...I love it raw...I can remember when I was little going up to the garden and snapping off stalks...whereas my grandmother would sprinkle salt on hers...I would take a cup or a handful of Tang...and dip rhubarb in the Tang and eat it that way." ---Sheri Castle "That is a characteristic of Appalachian food and Southern food in general. It's very agrarian, it's very resourceful, and it is knowing how to make the best of what you have. And sometimes what you have is modest and sometimes it's glorious but it's knowing how to do right by ingredients and give them regard and dignity." ---Sheri Castle Ronni Lundy was born in Corbin, Kentucky and has spent much of her life chronicling the people of the hillbilly diaspora as a journalist and cookbook author. Her book Shuck Beans, Stack Cakes and Honest Fried Chicken was recognized by Gourmet magazine as one of six essential books on Southern cooking. In 2009, Lundy received the Southern Foodways Alliance Craig Claiborne Lifetime Achievement Award. She has contributed to Eating Well, Gourmet, Bon Appétit, Esquire, among many others. Her latest book, Victuals: An Appalachian Journey, With Recipes won the IACP 2017 American Cookbook of the Year, as well as two 2017 James Beard Foundation awards for American Cookbook of the Year and Book of the Year. Food historian and heirloom seed saver Bill Best called Victuals, "The 67th Book of the Bible!" Victuals explores the foodways of Appalachia, the most bio-diverse region in the world, including many located right here in Virginia. "Victuals is for me not just a story about food and sustainable foodways but it's also a way to illumine the people of this region in ways that people are often surprised by." ---Ronni Lundy  Both ladies have been past podcast guests and I consider them dear friends. In this talk, we explore rhubarb, its uses in dessert as well as in savory dishes, and Appalachian foodways and its history of preservation, resourcefulness, and sustainability, including desserts that most folks have never heard of like apple stack cake and caramel cake. As well as a host of other things including how social media has impacted recipes for both good and ill. Yes, we got off topic, but so what? All good conversations do. Enjoy these multiple-award-winning authors, and thanks so much to everyone who came out to listen. Cheers! "Because of social media and food tv...most people now assume a recipe to be a visual thing more than it is a written thing. And that can be both good and really burdensome sometimes too." ---Sheri Castle  "I used to get asked do you actually test your recipes and I used to find that an offensive question...although now there are books that are going out where people are not testing recipes which blows my mind!" ---Ronni Lundy SHOW NOTES – Links to resources talked about during the podcast: Sheri Castle was on the podcast before! Give a listen! Ronni Lundy appeared on this podcast a while back. Give a listen! Trampoline - This graphic novel by Robert Gipe is the most creative thing I've read in years. A young girl grows up in Appalachia, unwittingly becoming an environmental spokesperson for her region all the while getting into trouble she can't seem to get out of. Poignant, thoughtful, and hysterically funny. Gipe is a great new voice. I expect great things from him in the future. Click here to listen to an excerpt! In Praise of Ugly Food - Kat Kinsman ode to ugly edibles appears in the 2016 Best of Food Writing anthology. Flora Restaurant - Oaxacan cuisine with a great tequila selection. In Richmond. Thank you so much to Michele Jones and Jason Alley who gave an incredibly generous amount to my recent Big Love Birthday campaign. Their donation helped bring us over the top! Big Love guys! Help Scotty Recover - My best friend has Stage 3B Colorectal cancer. Bills are piling up. He can't work. Can you help? Share! Donate! No amount is too small. Thank you and BIG LOVE to everyone who donated and shared the Big Love Bake Sale and Big Love Birthday! Next up? Tee shirts! Look for them soon. Subscribe to This Podcast. Stay Edacious! - Come on, after this episode? You know you want to. Subscribers get new episodes instantly, while non-subscribers have to wait a few hours or days depending on the iTunes gods. Never miss a chance to be edacious! Subscribe to Edacious News - Never miss a food event in our area! Learn about regional and national food stories so you can stay edacious! This episode is sponsored by Teej.fm and listeners like you who donated their support at Patreon, who wants every creator in the world to achieve a sustainable income. Thank you.    

Writing Work. Rhubarb Love. And Hustle. Welcome to the first in a series of FOUR podcasts celebrating the Virginia Festival of the Book! In the next four days you will hear from the country's best and brightest when it comes to food writing. Today's episode? Food writer Sheri Castle, whose newest creation, Rhubarb, presents this misunderstood vegetable in a way it's never been discussed before. Sheri will be appearing at two events as part of the festival, including a talk I'm moderating, "Save Room! Cookbooks With a Sweet Tooth!" Event details are listed below. Sheri wrote her first original recipe at the tender age of four, mailing it off to a television show. But never once did she consider food as a job. Her goal was similar to that of most writers: get a PhD in English, write stories, become a professor. Instead she headed into the corporate world. But her bosses always had her writing. Then suggesting she bring in her delicious food for potlucks. So when she was offered a severance package she headed to culinary school, intending to become a teacher. Writing was something she left behind. It wasn't until a woman approached her during class with a food column offer that she reconsidered. It didn't pay much, but here she was writing again. The rest is chocolate gravy!  As she says, "In hindsight everything was inevitable, but naivete got me a lot farther than the ambition. If I had known how hard this was going to be, I never would have attempted it...I'm a writer. And my cooking is in support of that." It's a story I've heard many times. Food writers who wear several different hats, doing two to five jobs in order to make a living. Food writers who fall into the profession backwards from other careers. Hustling to succeed. "In hindsight everything was inevitable, but naivete got me a lot farther than the ambition. If I had known how hard this was going to be, I never would have attempted it...I'm a writer. And my cooking is in support of that." Do you need culinary training to be a good food writer? Not necessarily, according to Sheri. Just as a doctor doesn't need to know every disease, a writer doesn't have to be a chef. By the same token, there is a clear difference between a food writer and a food typist, someone with only an interest and a blog. You've got to have a clear, profound STORY, not just an anecdote. Rhubarb, part of the ever-popular Short Stack series, is definitely that, a compendium of recipes and stories. Lots of stories about her connection, and ours, to this tart and tangy item. Each Short Stack volume is a love letter to an ingredient. Rhubarb is no exception and Sheri was thrilled to be asked to write about this misjudged vegetable which isn't just for pies! It has the same flavor profile as citrus, is very high in vitamin C, and works incredibly well in savory dishes. "An anecdote or a memoir helps a writer understand what they think about a topic. Good food writing helps the reader understand what they think about a topic." In Rhubarb she shares all of this, as well as its long history going back to the Victorian era. We discuss how to grow it, tips for storage, the differences between fresh and frozen, its medicinal properties, and her fond memories of dipping fresh-cut stalks into Tang as a snack. Yes, Tang! Did you know you can purchase hothouse rhubarb year-round? That's what Sheri did while doing research for this book. At one point she guesstimates she had 90 pounds of the stuff in her fridge. Lordy be! Nigella Lawson, yes THAT Nigella, counts herself as a fan of this book and talks about it often on her website. It was during Rhubarb's launch party that a Short Stack editor showed Sheri a text. From Nigella. Praising the book. So, there's that. True Rhubarb Love from across the pond! "Stories happen only to those who can tell them." Food writing is a rich style of narrative that informs and entertains. Hemingway, Dickens, and Proust all wrote about food although it wasn't sold as such. As Sheri says, "The vehicle of a food memory was the most effective vehicle to convey a thought." We are both such champions for the genre which covers politics, history, culture, memoir, comedy, fiction, philosophy, health, and many many stories. It's never just cookbooks. How do you make recipes into stories? Sheri knows and talks at great length about her process. Folks seem to be catching on, with many recent award-winning cookbooks adding narrative to their recipes. Backstory which gives the reader context, heft, and authority to the food they are making. Way better than just Googling a recipe for brownies. "Food writing is good writing. The topic just happens to be about food." Sheri also talks about her lengthy process for recipe testing. Often cookbook recipes never turn out at home. Why is that? Sheri explains, and she should know, having tested ones for Bill Smith's Seasoned in the South as well as Vivian Howard's award-winning cookbook, Deep Run Roots among many many others. Sheri has also appeared on Vivian's show, A Chef's Life, talking about her love of casseroles. As I've said, she wears many hats. Her favorite topper? To get up in front of a group of people and tell food stories. Which is why you should definitely get your butt down to ALL of her events. After you listen to this episode of course. Cheers! "I'm interested more in how the field peas got on the plate, rather than what the field peas taste like on the plate." Save Room! Cookbooks with a Sweet Tooth Wed. March 22, 4:00 PM - 5:30 PM Barnes & Noble, Barracks Road Shopping Center, Charlottesville, Virginia Cookbook authors Sheri Castle (Rhubarb) and Ronni Lundy (Sorghum’s Savor) will discuss their work. Cooking Demos Thu. March 23, 12:00 PM - 3:00 PM The Charlottesville Cooking School, Meadowbrook Shopping Center, Charlottesville, Virginia Join Sheri Castle (Rhubarb), Shane Mitchell (Far Afield), and Ronni Lundy (Victuals), as they each give a cooking demonstration of recipes from their cookbooks. SHOW NOTES – Links to resources talked about during the podcast: Rally for Ally - help out one of our own, a chef who recently suffered a debilitating accident. Help Polina Recover - help out one of our own, a baker, who recently suffered a debilitating accident. Help Scotty Recover - my best friend has Stage 3B Colorectal cancer. Bills are piling up. He can't work. Can you help? Will Write for Food - Dianne Jacobs wrote the seminal work on how to be a food writer. My bible. Nigella Lawson - She's a fan of Sheri's book, Rhubarb! And her website is pretty great too. Stir - The best piece of food writing I read last year. It should've won a James Beard award. Subscribe to This Podcast. Stay Edacious! - Come on, after this episode? You know you want to ;) Subscribe to Edacious News - Never miss a food event in our area! Learn about regional and national food stories so you can stay edacious! This episode is sponsored by Teej.fm and listeners like you who donated their support at Patreon, who wants every creator in the world to achieve sustainable income. Thank you.

Kerry Diamond sits down with Katie Button, Vivian Howard and Amy Mills to chat about their new cookbooks, favorite food personalities and the joys of helping to revitalize small, Southern towns with their food.

Teaching Work. Defining Success. What does success mean in today's culinary world? How do you define it for yourself against industry expectations? Meet Chef Todd Grieger of Culinard, The Culinary Institute of Virginia College in Richmond, someone who knows the Charlottesville food scene quite well. Especially since he's worked in most of our restaurants over the past 20 years including Downtown Grille, Blue Light, Maya, C&O, Mas, Glass Haus, and Red Pump Kitchen. When Jeff Dion of Discover the East told me he knew Todd I immediately asked for his contact info. I'd loved his food at Red Pump and missed him when he fell off my radar. It was while at Red Pump that Todd came to some realizations. Namely, when you work your whole life to get to this point and it just doesn't work out, what then? Feeling a bit burned out, he took a teaching position at Culinard. In addition, cooks a few nights at Oakhart Social and chips in to help wife Jaclyn at BBQ Exchange Events & Catering. All the while deciding next steps. Taking time out to reflect and reassess what exactly it means to be a successful chef beyond what the television shows tell you it should be. How is teaching different from working the line? What skills do you have to call on? What special challenges and triumphs are involved and how difficult is it to change hats? How do you teach a student and motivate a line cook who isn't being paid? Many of his students come to class embarking on a second career. How can he tell which students will succeed? The best way is WORK ETHIC. Show up on time. Wash dishes if you see they're dirty. Work clean. Label things. The basics. Talent helps, but you won't succeed without the basics. You have to keep the long view when you start out and be willing to do all the jobs, even the unattractive ones. "I took the job at the school because I wanted to positively affect people coming forward in their careers....by being taught things I felt I didn't do well early in my career...things I had to drill into myself to become quote, unquote, professional." How does he teach his students about flavors and stretching an ingredient to its limits, increasing the skills of their palate while at the same time teaching them about keeping to a kitchen's bottom line? It's important for chefs starting out to know it won't be like television. You will work hard, every day, often within someone else's parameters. Like Todd says, "You have to learn to crawl before you can walk." How do you please your boss, your customer, and yourself each day every day? Not always easy, but when it happens it's golden. Not all graduates will end up owning restaurants, but there are many paths to success including cooking in hospitals, schools, or for corporations like Aramark. That's the reality folks. How has the food scene changed? We go down this rabbit hole, discussing all the factors including customer expectations and how you combine them with your personal vision for your restaurant. Charlottesville chefs are putting out some world class food, but many customers just don't get it. How do you reconcile these disparate facts ensuring your restaurant stays successful? The entire culture of the kitchen has changed as well and culinary schools are a big reason. Why is that? Todd's current obsession? Pizza! He cooked great ones during his tenure at Red Pump. Could his own place be in the future? Eons ago he started at The Brick Oven in Charlottesville. Maybe he'll come full circle and pour his immense talents into wood-fired dough? Lord, let's hope so. Wherever he ends up I'm grateful for this fascinating conversation with a deep-thinking chef whose attention to detail presents itself in his food. I would put him on our Mount Rushmore of chefs without a second thought. It's why I was so excited to hear he was still around, still working the line in his own way. Which to me is the greatest success there is. SHOW NOTES – Links to resources talked about during the podcast: Scotty Nichols Cancer Fund - My best friend has cancer. Can you help? No amount is too small. Thank you. James Beard Award 2017 Semifinalists - Ian Boden, Diane Flynt, and Vivian Howard all made the cut. And all three have been on this very podcast! Congratulations guys! Soup There It Is - A benefit for WTJU, our radio station celebrating 60 years! I'll be a judge. There will be vinyl. For Grace - What does it take to earn three Michelin stars? Blood, sweat, and many many tears. Terrific documentary. Chew the Fat - Back in 2011, Todd and I were on Chef Craig Hartman's podcast, Chew the Fat. Back when podcasting was just a glimmer of an idea for me. Talking with Chef Grieger in 2017 felt like life coming full circle. This episode is sponsored by Teej.fm and listeners like you who donated their support at Patreon, who wants every creator in the world to achieve sustainable income. Thank you.

Salt Work. Welcome to an episode that's a "Must Listen!" if you have an artisanal food product or you have any interest in starting a business. Meet Cass Cannon, owner of Peg's Salt, a delicious seasoning salt with a great story attached. Cass didn't set out to become a salt purveyor, but her journey has brought her here. And she's done her homework. Companies like hers are why I started Edacious in the first place. One of her most important tips is to tell your story right up front both on your website's homepage and as part of every sale. Who is Peg? She's Cass's mother who created her special salt, a secret blend of kosher flake and over 25 herbs and spices, back in the 1960's. Cass grew up outside Dayton, Ohio and her mother Peg was a terrific cook. A cook who found Jane's Crazy Mixed-Up Salt lacking. So she created her own, giving it away to friends and family as gifts. Over time, folks began requesting her special salt blend when they ran out. Luckily, Cass got her mother to write down the recipe. And like Peg, she began making and giving away her special salt. Except this time when folks asked for more Cass decided to take her mom's legacy a bit further. Peg's Salt was born and its special blend has a balance of flavor that's extraordinary. Her own variation, Peg's Pink Salt, is a blend of Himalayan pink salt and the same spice blend. Pink salt brings a softer flavor to dishes, not as sharp and biting as you might get in a white salt. Like that famous hot sauce commercial says I put it on everything! No worries if you're watching your sodium intake because a little goes a long way. I first met Cass during the Tom Tom Founder's Festival, then again at the Business of Food Conference last summer. Where I discovered she's a marketing genius. Her background is in educational public relations both in New York state and here in Albemarle county. Many of the skills she learned in those jobs translate well into selling salt. How did she develop her logo? How does it fit into the story of her business? What are her tips for getting your product into Whole Foods, the so-called "holy grail" for food purveyors? Sadly, it's becoming more difficult with the changing food market, but not impossible. Pro tip: if you don't see your favorite artisanal product there, say something! Be an advocate for your favorite local purveyors! Cass has been in business four years and is spreading her wings, hiring an intern to do some of the more tedious work. Because having your own business isn't all glamorous tasting events and fancy food shows. There are jars to pack, labels to print, books to balance. An important part of having a food business is demo-ing the product to folks who haven't tried it. With most products this is a no-brainer. But how do you demo salt? We talk about that as well as creative ways to get your product into the hands of folks who haven't tried it. One way is by handing out "Pinch Packs" small pill-box-sized samples. I carry mine in my purse. This kind of creative out of the box thinking will ensure Peg's Salt is around for many years to come. Cass is not immune to the lure of our current burgeoning wedding market here in Charlottesville. She's done three weddings so far, passing out Peg's Salt as favors. Salt and weddings are not as odd a pairing as you think. We talk about the Salt Covenant part of some wedding vows and salt's long history in relation to love and commitment. The history of salt as a commodity and the origins of many salt-related phrases. Salt water as a curative. The importance of minerals. Cass ships her salt all over the world and folks often order more than one jar to give as gifts. I popped one into Vivian Howard's gift bag when I talked to her back in October. It really does make the perfect gift. A culinary stocking stuffer. You can find Peg's Salt at many area retailers including The Spice Diva, Whole Foods, Greenwood Grocery, Carter's Mountain, Libbie Market, Ellwood Thompson, Reid's Market, Integral Yoga, and many many others. I hope you'll enjoy this episode as much as I did. Happy Holidays everyone! SHOW NOTES – Links to resources talked about during the podcast: Salt - Mark Kurlansky delves into the history of all things salt. J. Q. Dickinson Salt Works - artisanal salt farmed in West Virginia for seven generations. Small Food Business - a website resource for everyone interested in starting their own culinary endeavor. Michael Gredio - Offers up tips and tricks for anyone in the business of food. Museu Frederic Marès - An 19th century Spanish sculptor who collected literally, everything This episode is sponsored by MarieBette Café and Bakery.

Chef John May’s face might be familiar to you, even if his name isn’t just yet. He was a sous chef at The Chef & the Farmer in Kingston for a few years. That’s the restaurant helmed by Chef Vivian Howard and featured on PBS’ popular television series A Chef’s Life, so he’s had plenty of time to get used to cameras in the kitchen. These days, John is executive chef at Piedmont Restaurant in Durham, NC, which is where we met when he delivered a beet dish that bowled me over. In fact, John’s veggie-focused menu was so satisfying, I snuck back in for one more meal before I left Durham after a long weekend of barbecue and fire. And I was richly rewarded by a fish stew with a broth so delectable that I’m still dreaming about it. My bet is you’re going to hear a lot more about this up and coming chef, so get in on the ground floor and get to know him now. And oh, I hope you’re hungry.      

On today's episode of THE FOOD SEEN, Vivian Howard returns to her roots, literally and figuratively. Raised in Deep Run, NC, amongst tobacco plants and hog farms, it was a move to NYC, prompted by a job in advertising, that lead her to the cooking. Kitchen tutelage from the likes of Wylie Dufrense and Jean Georges Vongerichten, she took this newfound knowledge back south to open her progressive eatery, Chef & The Farmer, to a town hit by recession in need of real, good food. Howard focused on developing a menu based in rural abundance surrounding her (e.g. blueberries, peanuts, sweet corn, okra, collards, watermelon, peaches, pecans, sweet potatoes). Devoted to her area of Eastern North Carolina, Howard began filming a documentary of the farmers behind this produce, which became the Peabody and Daytime Emmy award winning "A Chef's Life" on PBS. In her bible of a cookbook Deep Run Roots, hear the stories behind Blueberry BBQ Chicken and Pecan-Chewy Pie!

Vivian Howard’s new cookbook Deep Run Roots weighs as much as a newborn, but if you think you’ll find a fried chicken recipe on one of its nearly 600 pages, you are gravely mistaken. The eastern North Carolina-based chef, restaurant owner, and Peabody Award-winning co-creator and star of A Chef’s Life on PBS, swung by the Eater Upsell studios to chat with Helen and special guest host Amanda Kludt (Eater's editor-in-chief) about homemade ketchup, the price of tea, and Hollywood's eye roll-inducing portrayal of chefs. Learn more about your ad choices. Visit megaphone.fm/adchoices

Real Life Chef Work. "I'm Vivian. And I'm a chef." This is how Chef Vivian Howard starts off every episode of her Peabody award-winning PBS show, A Chef's Life. Being a chef is not glamorous. She wants you to know that. In each episode of the show she presents the real-life triumphs and tragedies behind what it takes to run a successful restaurant. That restaurant being Chef and the Farmer in Kinston, North Carolina which she owns with her husband artist Ben Knight. Owning a restaurant is hard work. A fire breaks out mere months after opening. A customer leaves a scathing review. A beloved sous chef leaves after being part of the kitchen family for years. Ingredients run out. People call in sick. You're cooking for 500 people and the organizers bring you a fryer the size of a saucepan. This is the "glamorous" life of a chef. Not everybody becomes a celebrity. As she says during the interview, "There are more of us than there are of them." Although lately, after four years of an award-winning television program and 11 years of running a restaurant, she is quickly becoming one of them. What happens then? For one thing, a cookbook. Her first book Deep Run Roots is only going to increase her spotlight in my opinion. It's a terrific, ingredient-driven, phonebook-sized tome celebrating the many regional ingredients from her home of Deep Run in Eastern North Carolina. Ingredients like field peas and grease-alls a rediscovered heirloom bean. Or tom thumb a type of sausage made from stuffing a pig appendix. Or turnip run-ups a plant similar to broccoli rabe that "runs up" in the spring after the turnip has been harvested. Foods Eastern North Carolinians eat often out of resourcefulness but not always well known outside the region. Vivian celebrates these foodways with old authentic recipes but also tweaks them with other ingredients to create something entirely new and different. How does she convince locals that "new and different" is just as tasty as the steak and baked potato they crave? That's one of the challenges presented on the show, a theme which relates to the restaurant's origins. Vivian got her start cooking in New York, but when her parents told her they'd help open a restaurant but only if she came back home she couldn't resist. This prevalent theme of "country versus city" makes for compelling viewing and relates so well to the current trend of cityfolk rediscovering old "lost" Southern foodways. No need to create drama in this show of reality, it's built in. When she presented rabbit as a future food solution in a recent episode people took sides. Some agreed, others not so much. You can't argue the fact it's much easier to raise one rabbit producing multiple litters per year resulting in 315 pounds. of edible meat. Compare that with the cost of raising one cow producing only 175 pounds. So why did the rabbit episode cause so much uproar? Watch and decide for yourself. Her show and book present the South not as one homogenous region where only fried chicken and barbecue exist but a diverse collection of smaller areas with their own culinary traditions. I learn something with every episode, every chapter. I read the one about rutabagas twice. Finally! Something to do with the behemoths I get in my CSA share! Vivian is traveling throughout the South promoting Deep Run Roots with a food truck! An overhauled, sometimes ornery Sara Lee truck is bringing Vivian's book and food right to you. Here are tour dates. Get your book signed, then sample some of her delicious food, including mother Scarlett's famous chicken and rice featured on the show. A culinary rock concert complete with posters and tee shirts. Her many fans line up for it all. The day I visited Chapel Hill felt like a foodie version of the Beatles. Vivimaniacs everywhere! Including this one. It's so much better than those hoity-toity dinners where the ticket is hundreds of dollars and seats are limited to 50 people. Much more down to earth and inclusive and something I hope other chefs will consider. I applaud her courage and tenacity to hit the road and congratulate her road crew, an entire village of  "food roadies" making sure this culinary concert hits every venue. And I can't wait for next season to see what road stories she shows us. Her dedication to her region runs deep. Not only has she single-handedly revitalized Kinston with her restaurants (The Boiler Room opened in 2013), but when Hurricane Matthew put thousands in Eastern North Carolina under water for two weeks, including many hog and chicken farmers, she developed a Fish Stew Rescue while on tour! Although national news wasn't covering this tragedy befalling an already depressed economic region, dozens of restaurants participated by serving up this Eastern North Carolina specialty, including Mas and The Whiskey Jar here in Charlottesville. Of course, there is a recipe in Deep Run Roots as well. I find it all so inspiring. Just like she is. Vivian Howard is walking the walk, celebrating her region and handing out seasoning meat to confused Brooklynites like she did on her latest episode. I howled at their confusion. Get on board people! That's gold in your hand. Get excited. Because Eastern North Carolina is the next trending foodway. Chef Howard will be appearing for two events during Fire, Flour, Fork in Richmond next week. Sadly, they're both sold out. But you can get her book right now. Then listen to this episode. I was nervous, giddy, and honored to talk with her in equal measure. And when word got around Charlottesville? Dozens of food folks came forward offering her gifts of gratitude. Thank you SO MUCH to the many folks who brought gifts for Vivian. I honestly can't thank you enough. You should've seen her eyes go big as saucers when I walked in positively LADEN with them. It made me emotional. And so proud to be a part of my own regional food community. Maybe it will convince her to bring Sara Lee to our neck of the woods? I hope so. SHOW NOTES – Links to resources talked about during the podcast: Keevil & Keevil Grocery and Kitchen - Harrison and Jennfer Keevil donated a boat-load of gifts! Including items from: Our Local Commons, Albemarle Baking Company, Blanc Creatives, East Bali Cashews, Manakintowne Hot Sauce, Pollak Vineyards, Thibault-Jaisson champagne, Gearharts Fine Chocolates, Little Things shortbread, MV's Best Virginia Peanuts, La Vache Microcreamery, Leslie Boden Jewelry, and even Jennifer's own pepper jelly. Thanks guys! The Spice Diva - Phyllis Hunter came through with Castle Hill Cider Vinegar, Brava Spanish Seasoning, Wil's Bacon Rub, Harissa Paste, Ferret Industries Chutney, Peg's Salt, Melissa's Junction Rub, and Simon's Sunday Morning Spice. Thank so much Phyllis!

(Bloomberg) -- Taking Stock with Kathleen Hays and Pimm Fox.u0010u0010Guest:u0010Peabody, Emmy, and James Beard award-winning Chef Vivian Howard, host of PBS’ “A Chef’s Life,” on launching a line of rubs and sauces with Williams-Sonoma and her upcoming first cookbook.

"Food with a story tastes better." Hear the story behind award-winning chef Vivian Howard's success, from her Deep Run Roots, to New York, to exploring farm-to-table eats in her restaurants and on her show, A Chef's Life. Follow Vivian's work on vivianhoward.com

Vivian Howard of A Chef's Life on PBS talks about what it's like having cameras following you around all the time (oh, and that whole chef thing too). Learn more about your ad choices. Visit megaphone.fm/adchoices

Atlantic Caviar & Sturgeon is making a name for itself with its specialty products. A new Raleigh restaurant & grocery store is opening with a top chef at its helm. And Chef Vivian Howard talks about her award-winning series A Chef's Life.

This week on Radio Cherry Bombe, Julia Turshen sits down with director Cynthia Hill for an intimate and insightful conversation. She’s the director of PBS’s Peabody Award winning series, A Chef’s Life. A Chef’s Life plunges audiences into the kitchen of a high-end restaurant located in the low country of eastern North Carolina. It follows the trials and travails of Chef Vivian Howard and her husband, Ben Knight, and their farm-to-table restaurant, Chef & the Farmer, exploring both traditional and modern applications of quintessential Southern ingredients. She’s also the director of Private Violence, a feature-length documentary film and audience engagement campaign that explores a simple, but deeply disturbing fact of American life: the most dangerous place for a woman in America is her own home. This program was brought to you by Bird. “I love being able to highlight our culture in the Eastern part of North Carolina.” [11:00] “Now in the media we’re finally starting to have a conversation about domestic violence.” [25:00] “For me it’s about telling stories that are important to women.” [27:00] –Cynthia Hill on Radio Cherry Bombe

Segment A: Flavor Profiles First up, we dish out what's new in our monthly cooking program on HearSay as host Cathy Lewis talks with our favorite foodie Patrick Evans-Hylton and guests to gets the latest on local restaurants and eateries, plus new cookbooks on the shelves. Segment B: WHRO's Strolling Supper & Coastal Virginia Platinum Plates Awards 2014 In this segment, Chef Patrick and Cathy invite you to call in with your questions or comments as we get a taste of what's ahead for WHRO's 5th Annual Strolling Supper, which includes a visit and demonstration by celebrity Chef Vivian Howard of "A Chef's Life" seen on PBS. Plus we'll also highlight the cream of the crop for dining out in Hampton Roads and take a look at this year's restaurant rankings from the Eleventh Annual Platinum Plate Awards by Coastal Virginia Magazine.