Podcast appearances and mentions of von diaz

We just had the NFL draft, but since Durham is such a foodie town, we thought it would be fun to have a food-related draft. Three food-loving guests Joy Caracciolo, Linda Nguyen and Von Diaz join host Craig Carter to select their favorites from four categories: breakfast, lunch, dinner, and drinks.Check out our selections and let us know which one of us you think had the best draft.

We are looking at food stories from different cultures this week. First, documentarian and journalist Von Diaz joins us to talk about her latest book, Islas: A Celebration of Tropical Cooking.  She writes about island cuisine from all over the world and talks about her academic field research, the connections she feels when she is on an island, and the unique dishes she cooked and tasted for her book research. She found commonality among the islands in their cooking techniques, from grilling to smoking and marinating, and shares a delicious, iconic island recipe for CHamoru Barbecue Chicken with Juanita's Fina'denne'. Then, best-selling author and  Jewish food authority Joan Nathan joins us to talk about her latest book, a memoir My Life in Recipes, Food, Family and Memories. Joan chronicles her start in food, the people she met along the way, her passion for elevating the home cook and her devotion to the regular ritual of sitting down together for a meal.  Broadcast dates for this episode:April 5, 2024 (originally aired)Your support is a special ingredient in helping to make The Splendid Table. Donate today

We have a special episode for you today featuring two all-star guests. First up is Von Diaz, an Emmy Award-winning radio producer, documentarian, and food historian. Her new narrative cookbook, “Islas: A Celebration of Tropical Cooking,” is a robust and joyous record of the flavors, techniques, and stories that make up the culinary culture of the islands spanning the Indian, Atlantic, and Pacific Oceans. Von joins host Kerry Diamond to talk about the process of writing her new book, stand-out recipes to make, and more. Later in the show, Chef Kristen Kish, the new host of “Top Chef,” chats with Kerry about the beloved competition show. Season 21 kicked off last week, and Kristen, who was the winner of “Top Chef” Season 10, talks about the perspective she brings to the gig and what it's like telling chefs to “pack their knives and go.” Thank you to OpenTable, Johnnie Walker, and to Walmart for supporting our Women's History Month spotlight. Click here to learn more about Cherry Bombe's annual Jubilee conference, taking place Saturday, April 20th, in Manhattan. Hosted by Kerry DiamondProduced by Catherine Baker and Elizabeth VogtEdited by Jenna SadhuEditorial Assistant Londyn CrenshawRecorded at Newsstand Studios at Rockefeller CenterRadio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Von: Instagram, Islas cookbook, websiteMore on Kristen: Instagram, Arlo Grey restaurant, Top ChefMore on Kerry: Instagram

Oral historian and journalist Von Diaz talks to Mark and Kate about the connections that tropical islands share, in general and as related to cooking; the urgency to perfect dishes, build a resilient pantry, and learn to cook sustainably when living on a tropical island; the culture of kindness that seems to emanate from island living; and what got her so interested in telling other people's stories.To get the recipe for Von Diaz's Keshi Yena, head to the Bittman Project: https://bittmanproject.com/recipe/von-diazs-keshi-yena-stuffed-cheese/Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.Questions or comments about the show? Email food@markbittman.com. Hosted on Acast. See acast.com/privacy for more information.

Jon, Pierre, and Les explore the relationship of African-descended and Latino cultures in and beyond NYC with cookbook author and scholar Von Diaz. Inspired by their conversation, the guys hit the lab to make some “Mofongones” - a dish made from a combination of plantain cooking techniques enjoyed throughout the Latin America-diaspora.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Street-to-table is the only way to break bread on the block. It's nourishment through the food, the flavor, the vibes—if it ain't fresh, it ain't served up.Join in on a trip down the sidewalks of the Bronx with culinary collective Ghetto Gastro for In The Cut, a gastronomical deep dive into the dishes and cultures that shape the New York foodscape. From “Chopped Stease” and hood Chinese to “Twerk n Jerk” and mofongo, Ghetto Gastro takes us through the origins and legacy of the borough's food culture.From restaurants to bodegas, each episode explores an iconic dish through unfiltered conversations with tastemakers, cultural experts, and neighborhood icons like Questlove and Black Thought, Von Diaz and A$AP Ferg.After choppin' it up on the block with guests, they take their recipes back into the kitchen to lead listeners in a hands-on cooking demo with their signature spin.So grab a plate, take a seat and get your ears ready to feast—with Ghetto Gastro everybody eats.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We're exploring the food of Puerto Rico with chef María Mercedes Grubb joining from San Juan and writer and professor of food studies, Von Diaz. Von's cookbook, Coconuts & Collards, is a beautiful expression of the island. Maria and Von help us understand the context behind a cuisine that endures despite a legacy of colonialism and a very complex food system. Also this hour, listeners share their connections to the food of the island. GUESTS: Chef María Mercedes Grubb: Executive chef at Taberna Medalla and Bar Catedral at the Decanter Hotel in San Juan, Puerto Rico Von Diaz: Writer, documentarian, and professor of Food Studies at the University of North Carolina, Chapel Hill. Von is the author of Coconuts & Collards: Recipes from Puerto Rico to the Deep South. FEATURED RECIPES: Costillas de Cerde con Salsa BBQ de Guayaba (Pork Ribs with Guava BBQ Sauce) Mami's Bizcocho de Ron (Mami's Rum Cake) Rosé Sangria This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash, and Katrice Claudio. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode! Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

Feet in 2 Worlds recently hosted a live conversation about the unique role of immigrant journalists in covering the news. It featured Maritza Felix, Von Diaz, and Catalina Jaramillo. The conversation was recorded at Feet in 2 Worlds' Celebration of Immigrants in Journalism on January 31st, 2022.

The breadfruit tree can live up to 100 years and produce more than 2,000 pounds of fruit each season. It’s been a staple in the tropics for generations and can be made into chips, waffles, and porridge. This episode will dive into how it’s eaten in Puerto Rico and Hawai’i. Plus, a bit about its dark history in the slave trade. We’re talking about Mike McLaughlin from the Trees That Feed Foundation, Mike Opgenorth from the National Tropical Botanical Garden in Hawai’i, Juliane Braun, who wrote a paper about breadfruit’s role as an 18th-century superfood, and Von Diaz, a cookbook author and esteemed food writer. Topics covered in this episode: Min 0:31: Meet Von Diaz Min 1:43: What is breadfruit and why is it important in the tropics? Min 2:56: Meet Mike McLaughlin Min 5:13: Agroforests Min 8:04: Challenges of planting breadfruit trees that last Min 10:47: Meet Mike Opgenorth Min 11:42: Breadfruit across the Pacific Min 15:53: Ways to cook breadfruit Min 17:57: Surprising nutritive qualities Min 20:35: Meet Juliane Braun Min 21:06: Breadfruit’s dark past in the Caribbean Min 24:15: Human adaptability to food Climate Cuisine is part of Whetstone Radio Collective. Learn more about this episode of Climate Cuisine at www.whetstoneradio.com, on IG at @whetstoneradio, Twitter at @whetstone_radio, and YouTube at /WhetstoneRadio. Guests: Mike McLaughlin (@treesthatfeed), Mike Opgenorth (@ntbg), Von Diaz (@cocinacriolla), Juliane Braun

There are more than 1,000 different types of bananas in the world. So why do we only have one type of banana in the grocery store? This episode is an exploration into the rich diversity of bananas and plantains — and why North American grocery stores only sell one type. We talk with biologist Rob Dunn, who wrote a book about this topic, Von Diaz, an esteemed food writer and cookbook author, Meenakshi J., a freelance journalist who wrote an article about sacred bananas, Vidya Balachander, the South Asia editor at Whetstone, and Vanessa Mota, a food blogger behind My Dominican Kitchen, for more. Topics covered in this episode: Min 0:43: Meet Von Diaz Min 1:53: Differences between bananas and plantains Min 4:29: Meet Rob Dunn Min 8:03: Story of the Cavendish banana Min 13:28: Meet Meenakshi J. Min 14:16: Bananas as divine offerings Min 15:40: Meet Vanessa Mota Min 16:55: Dominican mangú Min 18:30: Meet Vidya Balachander Min 20:04: Cooking and eating with banana leaves Min 24:26: Changing the food system Climate Cuisine is part of Whetstone Radio Collective. Learn more about this episode of Climate Cuisine at www.whetstoneradio.com, on IG at @whetstoneradio, Twitter at @whetstone_radio, and YouTube at /WhetstoneRadio. Guests: Rob Dunn, Meenakshi J. (@polkajunction), Von Diaz (@cocinacriolla), Vidya Balachander (@vidya83)

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

What does it mean for food to be authentic? Who owns this or that recipe, ingredient, or flavor? Why do we care? This week Brian Lowery speaks with documentarian, writer, and professor of food studies, Von Diaz. She discusses the fusion of island culinary traditions with Southern-style cooking, and what she's been studying about food and authenticity. Plus, Brian looks back on a conversation with Tunde Wey, a Nigerian artist, writer, and cook who uses food to investigate issues of racism, colonialism, and wealth inequality. For more on Brian Lowery and his work, visit knowwhatyousee.com.

Jennifer is joined by the multi-talented Von Diaz to talk about how her Puerto Rican roots influenced her career and relationship with food as well as writing a cookbook that combines her heritage with growing up in the Deep South.

Journalist and cookbook author Von Diaz joins us to discuss her new “Essential Puerto Rican Recipes” feature in the New York Times. Diaz was born in Río Piedras, Puerto Rico and grew up traveling between Atlanta and the island. In this piece, she has put together a collection of dishes and flavors that evoke her time in Puerto Rico. We will also take calls from listeners. 

We chat with Von Diaz about the flavors of Puerto Rican cooking and the world’s best breakfast sandwich. Plus, Molly Yeh moves to Minnesota and trades Sichuan take-out for hotdish and beet farming; we present a recipe for chocolate-almond spice cookies; and Dr. Aaron Carroll says "no" to a new study on alcohol. (Originally aired November 23, 2018.) Get this week's recipe, Chocolate-Almond Spice Cookies: https://www.177milkstreet.com/recipes/chocolate-almond-spice-cookies This week's sponsor: Go to masterclass.com/MILK for 15% off your Annual MasterClass All-Access Pass.

This episode features the first official Equity at the Table event. It is a recording of a panel conversation moderated by Klancy Miller, an EATT Advisory Board member and author of Cooking Solo. Host Julia Turshen was the author on the panel and was joined by Kara Rota, a cookbook editor, Cindy Uh, a literary agent with Thompson Literary Agency, and Heami Lee, a photographer who shoots cookbooks plus other work. They cover everything from book proposals to writing, shooting, and promoting a book. The goal of this event was to try and create some transparency and to foster community. The publishing industry is really opaque and so much of book publishing, and definitely cookbook publishing, is relationship-based. Familial terms abound— for example, publishing companies are referred to as publishing houses. The agent-author relationship is often discussed like dating— about finding the right match. Authors refer to books as their babies. Relationships between authors, editors, photographers, and even readers often transcend the professional and become personal. Which can be wonderful, but also confusing. How do you navigate when something isn’t going well? How do you get in the door if you don’t know anyone? This episode attempts to answer some of those questions. Here are some additional resources: Join Equity at The Table! Support Equity at the Table! Virginia Willis' tips on a successful book tour (via Dianne Jacob). Cookbook book proposal contents guidelines via The Lisa Ekus Group Publishing a cookbook tips from Andrea Nguyen Writing a cookbook proposal via Heidi Swanson Cookbook writing tips from David Lebovitz To Change Racial Disparity in Food, Let's Start With Cookbooks (by Julia Turshen for Eater) The episode also features: Von Diaz of Coconuts and Collards (and guest on Episode 3 of KCACO!) Suzanne and Michelle Rousseau of* Provisions* (and guests on Episode 8 of KCACO!) Jenn de la Vega of *Showdown: Comfort Food Chili & BBQ * Robyn Shapiro of The Cricket Cookbook Chandra Ram of The Complete Indian Instant Pot Cookbook Genevievo Ko of Better Baking: Wholesome Ingredients, Delicious Desserts

Von Diaz, the author of Coconuts and Collards: Recipes and Stories from Puerto Rico to the Deep South, and her mother, Yvonne Webb join Julia for a personal conversation about the experience of creating the book and life after its publication. The takeaway? In Yvonne's words: "you can't change what you don't acknowledge." The conversation centers on the act of writing down history and talking about it and being honest about it, and how doing that can both cement and advance relationships. There are also answers to listeners' questions and a shoutout to FoodLab Detroit (find out more about the organization here). To purchase the copy of Whetsone Magazine that includes the interview between Von and Yvonne that inspired this episode, head here. For more about Von Diaz and her work, check out her site here. For more about Julia Turshen and her work, head here.

We chat with Von Diaz about the flavors of Puerto Rican cooking and the world’s best breakfast sandwich. Also on this week’s show: Molly Yeh moves to Minnesota and trades Sichuan take-out for hotdish and beet farming; a recipe for chocolate-almond spice cookies; and Dr. Aaron Carroll says “no” to a new study on alcohol.

This week, Cathy sits down with Von Diaz, a radio producer and the author of Coconuts & Collards. Guided by generations of female survivors, Von breathes new life into the cuisine of Puerto Rico and the American South in her recipes, and shares their stories in this highly narrative book. Listen to their discussion on why food is the perfect focal point for storytelling, and the importance of diversity in today's food media. Eat Your Words is powered by Simplecast

Von Diaz is a writer, author and radio producer based in New York City, exploring explores Puerto Rican food, culture, and identity through memoir and multimedia. In her cookbook, “Coconuts & Collards” she tells the story of her journey from Puerto Rico to Atlanta, GA and New York City. A Hungry Society is powered by Simplecast

Cilantro could very well be the world’s most polarizing herb. Those who vehemently hate it may have the aversion coded in their genes, while others happily add it to everything from salsas to soups. But maybe there’s a middle ground to be found in the cilantro wars. Perhaps cilantro’s cousin culantro is the herb diplomat to please both parties. Culantro, with its long, narrow, slightly serrated leaves, is popularly used in Latin and Caribbean cuisine. “Culantro has kind of the base flavor of cilantro but it’s much earthier,” journalist and food writer Von Diaz explained. “It’s much more tame. It almost tastes like a hybrid of cilantro and parsley."  She described culantro as the cornerstone herb of Puerto Rican food. “We use it extensively in making what’s called ‘racaito,’ which is a component of sofrito, which I’m sure a lot of people have heard of,” Diaz said. “It’s basically a spice paste blend that’s garlic, onions, culantro, and peppers, which you then turn into a paste. You cook it down and it becomes really the base of whatever dish you’re making.” Von Diaz Culantro, which can be grown in containers, has the added benefit of holding up better than cilantro in longer cooking methods. Diaz recommends adding a few leaves to beans and stewed meats, for instance. “It goes really well with things that you can cook for a while,” she said. Diaz also offered a recipe for culantro pesto, which can be used to season chicken salad. Both recipes are below. Any cilantrophobes out there who can report back on their reaction to culantro? Tell us your take on whether culantro is an acceptable substitute. Culantro Pestoby Von Diaz 1 cup culantro leaves, stems removed (packed) 2 T pine nuts 2 cloves garlic 1/3 cup grated parmesan and/or pecorino romano 2 T olive oil salt and pepper Grind garlic, salt, and pine nuts in a food processor. Add olive oil and culantro, and process until smooth. Add cheese and pulse to incorporate. Chicken Salad with Culantro Pestoby Von Diaz 4 cups poached chicken (2 large breasts) 4-6 cups chicken broth or water 2-4 T mayonnaise Juice from 1 small lime Salt and pepper 6-8 T culantro pesto Put chicken breasts in a saucepan and cover with broth or water. Bring pot to a boil, then remove from the burner. Cover and let sit for 17 minutes. Remove from liquid and let cool, then shred with two forks or by hand. Mix in mayonnaise, lime juice, and culantro pesto. Add salt and pepper to taste.

A movement that was once monolithic has become fragmented, with some activists abandoning the fight for comprehensive immigration reform altogether while others focus instead on local-level relief. In this podcast Fi2W Executive Producer John Rudolph and former editor Von Diaz talk with Thanu Yakupitiyage, the Communications Coordinator for The New York Immigration Coalition (NYIC) who runs a group for undocumented youth in New York. Listen to their conversation about why many undocumented youth are shifting focus, and what it could mean for the movement.

Edition #821 The arc of history and the stumbles along the way   Today we examine the old and new ways of looking at the LGBTQ community. We've come a long ways but we're still falling short of the mark.   Ch. 1: Intro - Theme: A Fond Farewell, Elliott Smith  Ch. 2: Act 1: Pat Robertson: Christians Are Oppressed Because We Can't Stone Gays - @majorityfm - Air Date: 03-27-14 Ch. 3: Song 1: King of sorrow - Sade Ch. 4: Act 2: How A Stone And The Woman Holding It Made A Bigot Back Down - @theyoungturks - Air Date: 01-21-14 Ch. 5: Song 2: Throwing stones - Shout Out Louds Ch. 6: Act 3: Study Shows Homophobia To BW Unhealthy - @gibblertron Throwing Shade - Air Date 3-12-14 Ch. 7: Song 3: Killing yourself - Brian McSweeney Ch. 8: Act 4: The Tipping Point On Public Discussion Of Marriage Equality - @fakedansavage - Air Date 4-8-14 Ch. 9: Song 4: I'm coming out - Diana Ross Ch. 10: Act 5: Can the Damage in Uganda be Undone? - Rachel Maddow - Air Date: 03-18-2014 Ch. 11: Song 5: Raining men - Donna Summers Ch. 12: Act 6: The Ali Forney Story - thefriendsproject - Air Date: 12-1-10 Ch. 13: Song 6: Gone to sleep - Moby Ch. 14: Act 7: Ali Forney Center for LGBTQ Youth via @AliForneyCenter - Best of the Left Activism Ch. 15: Song 7: Activism - Shihan Ch. 16: Act 8: Panti's Noble Call at the Abbey Theatre - Air Date: 02-12-14   Voicemails: Ch. 17: Thoughts on the rolls of sex in societies - Nathan from Vancouver, WA Ch. 18: Biological sex binary is a myth, apology to Matt from MI - Sonya from Minnesota Ch. 19: Thoughts on labels - Chris from Colorado Springs   Leave a message at 202-999-3991   Voicemail Music:  Loud Pipes - Ratatat   Ch. 20: Final comments on Stonewall Uprising at the wave of history   Closing Music: Here We Are - Patrick Park   ACTIVISM: The Ali Forney Center   Sources/further reading: "Seeking Shelter: The Experiences and Unmet Needs of LGBT Homeless Youth” via Center for American Progress "Homeless Youth in Focus” via Von Diaz at Colorlines "Why Homelessness Is A Major LGBT Issue” via Scott Keyes at Think Progress   Written by BOTL social media/activism director Katie Klabusich   Produced by: Jay! Tomlinson   Thanks for listening! Visit us at BestOfTheLeft.com Check out the BotL iOS/Android App in the App Stores! Follow at Twitter.com/BestOfTheLeft Like at Facebook.com/BestOfTheLeft Contact me directly at Jay@BestOfTheLeft.com Review the show on iTunes!