Podcasts about young black chef

On this episode, Jordan Hernandez, who organizes the book community Completely Booked and I discuss what diverse books means to her, how to curate a feed that provides diverse options, and so many amazing book recommendations. If you want to join Completely Booked, you can send Jordan a DM on Instagram to get added to the email list!   Follow Completely Booked on Instagram Double Dough  HobokenGirl   Books mentioned in this episode:    What Betsy's reading:  Less by Andrew Sean Greer  The Road to the Salt Sea by Samuel Kọláwọlé   Books Highlighted by Jordan: The Hate U Give by Angie Thomas  Year of Yes: How to Dance it Out, Stand in the Sun and Be Your Own Person by Shonda Rhimes Queenie by Candice Carty-Williams  James by Percival Everett Sisters in Arms by Kaia Alderson Notes From a Young Black Chef by Kwame Onwuachi Caste: The Origins of Our Discontents by Isabel Wilkerson  The Beauty of Your Face by Sahar Mustafah   All books available on my Bookshop.org episode page.   Other books mentioned in this episode: Sky Full of Elephants by Cebo Campbell  Of Mice and Men by John Steinbeck  To Kill a Mockingbird by Harper Lee  In the Country We Love: My Family Divided by Diane Guerrero  Nuclear War: A Scenario by Annie Jacobsen  On the Come Up by Angie Thomas  This Could Be Us by Kennedy Ryan  Before I Let Go by Kennedy Ryan  Can't Get Enough by Kennedy Ryan  Black Buck by Mateo Askaripour This Great Hemisphere by Mateo Askaripour  Isaac's Song by Daniel Black  Don't Cry for Me by Daniel Black  The Covenant of Water by Abraham Verghese  Finding Me by Viola Davis  Speak: Find Your Voice, Trust Your Gut, and Get from Where You Are to Where You Want to Be by Tunde Oyeneyin More Than Enough: Claiming Space for Who You Are (No Matter What They Say) by Elaine Welteroth  You Are a Badass(r): How to Stop Doubting Your Greatness and Start Living an Awesome Life by Jen Sincero  Bridget Jones's Diary by Helen Fielding  Adventures of Huckleberry Finn by Mark Twain The Warmth of Other Suns: The Epic Story of America's Great Migration by Isabel Wilkerson A Manual for Cleaning Women: Selected Stories by Lucia Berlin

Nobody cooks like Kwame. Then again, nobody's story is like his, either. The man behind Tatiana -- and author of the stunning memoir Notes from a Young Black Chef -- opens up to José about his unlikely path to success. Recorded live at the Cayman Cookout.See omnystudio.com/listener for privacy information.

Jeff and Rebecca wrap up their annual holiday recommendation extravaganza. Subscribe to the podcast via RSS, Apple Podcasts, and Spotify. For more industry news, sign up for our Today in Books daily newsletter! It's happening, readers — we're bringing paperbacks! Whether you (or a reader you know and love) hate carrying around bulky hardcovers, you're on a budget, you want a wider range of recommendations, or all of the above, you can now get a paperback subscription from TBR, curated just for you by one of our Bibliologists. The holidays are here, and we've got three different levels for gifting to suit every budget. Get all the details at mytbr.co. This content contains affiliate links. When you buy through these links, we may earn an affiliate commission. Discussed in this episode: TBR! First Edition! The Book Riot Podcast Patreon Greek Lessons by Han Kang Possession by A.S. Byatt On Beauty by Zadie Smith If I Survive You by Jonathan Escoffery How Strange a Season by Megan Mayhew Bergman The Miniature Wife by Manuel Gonzales Music for Wartime by Rebecca Makkai The Vanderbeekers series by Karina Yan Glaser Meet Yasmin! by Saadia Faruqi Rosie Revere, Engineer by Andrea Beaty Forward by Abby Wambach One Life by Megan Rapinoe Uphill by Jemele Hill The Rivals by Johnette Howard The Orchard by Adele Crockett Robertson 2 A.M. at the Cats Pajamas by Marie-Helen Bertino The Buried Giant by Kazuo Ishiguro The Feather Thief by Kirk Wallace Johnson Now Is Not the Time to Panic by Kevin Wilson The Swimmers by Julie Otsuka Chemistry by Weike Wang Mouth to Mouth by Antoine Wilson Post Traumatic by Chantal V. Johnson The Guest by Emma Cline Instead by Maria Coffey The Most Fun We Ever Had by Claire Lombardo The Turner House by Angela Flournoy If We're Being Honest by Cat Shook Pachinko by Min Jin Lee The Thorn Birds by Colleen McCullough The House of the Spirits by Isabel Allende Wake, Siren by Nina MacLaughlin The Bandit Queens by Parini Shroff Babel by R.F. Kuang The Real Work by Adam Gopnik The Country of the Blind by Andrew Leland How Far the Light Reaches by Sabrina Imbler Lab Girl by Hope Jahren Notes from a Young Black Chef by Kwame Onwuachi The Golden Doves by Martha Hall Kelly The Collected Schizophrenias by Esmé Weijun Wang Between Two Kingdoms by Suleika Jaouad Get a Life, Chloe Brown by Talia Hibbert Six of Crows by Leigh Bardugo Tom Lake by Ann Patchett The Pretty One by Keah Brown Parnassus on Wheels by Christopher Morley Learn more about your ad choices. Visit megaphone.fm/adchoices

Smells like a fresh, hot episode of...But Make it Books! Join Niccara and Brandon as they discuss books, their best dishes, sugar as a nostalgic ingredient, why you should cook more, and what you can get out of reading cookbooks. Books Discussed: Notes From a Young Black Chef by Kwame Onuwachi My America by Kwame Onuwachi Salt Fat Acid Heat by Samin Nosrat The Golden Girls Cookbook by Christopher Styler Check out the visual discussion here Follow us on Instagram: @butmakeitbookspod Get any books discussed here: www.charmcitybooks.com Thank you for listening and sharing!

We're back with another episode of …But Make it Books! Join Niccara and Brandon as they discuss what makes a memoir, who can write them, the validity of personal history, and what they are going to have for lunch.   Books Discussed: Notes from a Young Black Chef by Kwame Onuwachi Just as I Am by Cicely Tyson I'm Glad My Mom Died by Jeanette McCurdy Will by Will Smith Crying in H Mart by Michelle Zauner The Meaning of Mariah Carey by Mariah Carey You can find all these books available at Charm City Books! Just follow this link to the collection!    

"When I do anything, I like to break all the bricks. What was here before Lincoln Center was old San Juan Hill, a very affluent or a very popular Afro-Caribbean, Afro Latino area. It just spoke to me. It was like, I'm supposed to be here. I'm supposed to revive the stories of the people and give a voice to the inaudible and that's what the restaurant does. It tells a story of New York, but not the New York that I guess the affluent think of. For me, it's the story of immigrants, it's Puerto Rican it's Dominican, it's Jamaican, it's Nigerian, Senegalese, like all these things for me made New York special."  Kwame Onwuachi As a 40-year veteran of the restaurant industry, it gives me so much pleasure to see the mainstream recognition and opportunities for success afforded to the talented generation of people of color pursuing careers in hospitality. This group of entrepreneurs and chefs is making a name for themselves illuminating the way forward for the next generation. My guest, Kwame Onwuachi, has racked up a pretty impressive list of accolades including one of Food and Wine's Best New Chefs, Esquire Magazine's 2019 Chef of the Year, and The San Francisco Chronicle said that Kwame was the most important chef in America. That's a big title and quite an accolade. He is also the creator of the Family Reunion, an annual multi-day event that takes place in Middleburg, Virginia and celebrates diversity in the hospitality community. In September, 2021, Kwame hosted the esteemed James Beard Awards having previously won the Rising Star Chef of the Year award in 2019. He is also the author of a memoir, Notes from a Young Black Chef, that is being adapted into a feature film. Raised in New York City, Nigeria, and Louisiana, Kwame most recently opened Tatiana restaurant at Lincoln Center in New York City.   Join me, your host, Brad Johnson, and Kwame as we learn more about this young talent on Corner Table Talk.  * * * Instagram: Corner Table Talk  and Post and Beam Hospitality LinkedIn: Brad Johnson E.Mail:  brad@postandbeamhospitality.com For more information on host Brad Johnson or to join our mailing list, please visit: https://postandbeamhospitality.com/ Theme Music: Bryce Vine Corner Table™ is a trademark of Post & Beam Hospitality LLCSee omnystudio.com/listener for privacy information.

On this episode of The Meals That Made Me, Adam fanboys over his guest Kwame Onwuachi, a James Beard award-winning chef and author of the critically acclaimed cookbook “My America,” and memoir “Notes from a Young Black Chef.” Kwame also recently opened his new restaurant, Tatiana, at Lincoln Center in NYC featuring an Afro-Caribbean menu influenced by his NYC roots.Kwame talks with Adam about the culinary anthropology behind his favorite dishes and travels throughout his life. From growing up in the Bronx eating his “creme de la creme” childhood meal of Fisherman's pie, to a roasted squab dish he made for the opening of the African American museum, to the dream meal that he would make Lebron James if given the opportunity, these are the meals that made Kwame Onwuachi.This podcast is produced by First We Feast in collaboration with Complex NetworksHost: Adam RichmanExecutive Producers: Chris Schonberger, Nicola Linge, and Justin BoloisHead of Podcast Production: Jen StewartSupervising Producer: Shiva BayatSenior Producer: Jocelyn AremAssociate Producers: Nina Pollock and Katherine HernandezProduction Managers: Shamara Rochester and Natasha BennettRecording Engineer / Sound Designer: Andrew GuastellaThanks to the team at BuzzfeedFor more First We Feast content, head to First We Feast on IG, Facebook, YouTube, and TikTok Hosted on Acast. See acast.com/privacy for more information.

Kwame Onwuachi is the chef of Kith and Kin in Washington D.C. He is also the author of the recently-published Notes From a Young Black Chef, which is just as much a memoir about growing up as it is about being a chef. Today, Adam Rapoport talks with him about his story. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Get to know one of the most exciting chefs in America—and how he expresses himself and honors his multicultural culinary heritage through cooking. James Beard Award-winner Kwame Onwuachi joins us to talk about the follow-up to his memoir. It's a cookbook: My America: Recipes from a Young Black Chef. Plus, have you been watching PBS's cooking competition The Great American Recipe? We have! We talk with the two home cooks in our region who celebrate their culinary heritage by sharing family recipes on the show. And, chef Michael Symon pops by to surprise one of his biggest fans. Guests: Kwame Onwuachi: James Beard Award-winning chef, recurring judge on Top Chef, executive producer at Food & Wine, and the author of My America: Recipes from a Young Black Chef. Get more information about Kwame's The Family Reunion 2022. Irma Cádiz: (aka CoquitoLadyNYC) Home cook and contestant on PBS's The Great American Recipe Dan Rinaldi: Home cook and contestant on PBS's The Great American Recipe Michael Symon: James Beard Award-winning chef, restaurant owner, regular on the Food Network, and a bestselling cookbook author. Featured Recipes: Kwame Onwuachi's Suya Irma Cadiz's Mofongo con Camarones Dan Rinaldi's Rhode Island–Style Fried Calamari This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash and Katrice Claudio. Our interns are Anya Grondalski and Mira Raju. 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.

Hi there,Apologies for the silence last week! The COVID fairy finally pulled my card, and it knocked me (and my family) down for a number of days. We’re all recovering over here, and I’m excited to share this week’s conversation with you now! I hope you’ll forgive the delay. Read on for more on my recent chat with Kwame Onwuachi—and make sure you’re subscribed to our Substack to access exclusive recipes from Kwame’s My America later this week.–BrianEpisode 132: Kwame OnwuachiIt really does feel like we’re living in Kwame Onwuachi’s America.Industry folks run into him around every turn—he’s fresh off the high-profile hosting gig at Monday’s James Beard Awards, for one—and his voice and influence are becoming undeniably one of the most impactful. After opening five restaurants before turning 30, Kwame has earned accolades from nearly every major media outlet (James Beard Foundation’s Rising Star Chef, Food & Wine Best New Chef, Esquire Chef of the Year, Forbes 30 Under 30, the “most important chef in America” by the San Francisco Chronicle, and so on). Now, Kwame is an executive producer for Food & Wine magazine and is responsible for convening the upcoming 2nd Annual Family Reunion, a multi-day event that celebrates racial and ethnic diversity in hospitality.In Kwame’s first book, 2019’s Notes From A Young Black Chef written with Joshua David Stein, he chronicles his life from growing up in New York City, with extended stints in Louisiana and Nigeria, to the path that led him to his first restaurant, the Shaw Bijou. (And that memoir is now being made into a feature film by A24!)He’s followed it up with a new book—this time a cookbook, titled My America: Recipes from a Young Black Chef, and also co-authored by Stein.Part memoir, part cookbook, My America features recipes from Kwame’s culinary journey—from Suya (Nigerian BBQ) to Egusi Stew, a Nigerian recipe he grew up eating that’s thickened with egusi (melon seed).Recipes This Week:Paid subscribers will get access to two recipes from Kwame’s My America this week: Jamaican Beef Patties and Suya (“the grandfather of American BBQ”):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.We’ve got a great show for you today: Kwame joined us to discuss his culinary career, his books, and of course, to play our signature culinary game. Thanks for joining us to #TalkCookbooks!–Brian, Clea, and the Salt + Spine team Get full access to Salt + Spine at saltandspine.substack.com/subscribe

In his first cookbook, My America: Recipes from a Young Black Chef, Kwame Onwuachi, the acclaimed author of Notes from a Young Black Chef shares over 125 dishes showcasing the true diversity of American food. In conversation with Nina Oduro, a co-founder at Dine Diaspora, an agency that connects people and brands to African food culture. This program was held on May 17, 2022. 

Kwame Onwuachi holds countless, monumental accolades. From being the James Beard Foundation Rising Star Chef of the year to being dubbed “the most important chef in America” by the San Francisco Chronicle, Onwuachi is an expert restaurateur and chef. Moreover he joyously seeks to flaunt the diversity of American food by bringing to life the dishes of his own America. In his forthcoming book My America: Recipes from a Young Black Chef, Kwame brings the nation and world together, both in his stories and on the plate.  More than 125 recipes accompany Onwuachi's personal tales and connections to the dishes, creating an intimate cookbook that celebrates the people and flavors of the African Diaspora. The globe-spanning recipes include sumptuous fares such as Trinidadian callaloo and shrimp étouffé. Considering My America opens with a “Spice Blends” section, we readily forecast many flavorsome, powerhouse meals to come. At Inforum, Kwame Onwuachi will elucidate and familiarize us with the flavors that comprise his America. Alongside these, we'll get first-hand accounts of the stories that brought these dishes to his table. You will leave hungry for more and know just where to find it. NOTES This program is part of The Commonwealth Club's Food Lit series, underwritten by the Bernard Osher Foundation. SPEAKERS Kwame Onwuachi Chef; Author, My America: Recipes from a Young Black Chef In Conversation with Michelle Meow Producer and Host, "The Michelle Meow Show," KBCW/KPIX TV and Podcast; Member, Commonwealth Club Board of Governors In response to the COVID-19 pandemic, we are currently hosting all of our live programming via YouTube live stream. This program was recorded via video conference on May 19th, 2022 by the Commonwealth Club of California. Learn more about your ad choices. Visit megaphone.fm/adchoices

Chef, memoirist, and Top Chef alum Kwame Onwuachi returns to the show to discuss his debut cookbook, My America: Recipes from a Young Black Chef, featuring the cuisine of Onwuachi's family and ancestors.   Suya Origin: Nigeria Yield: 6 to 8 servings   Suya is the grandfather of American BBQ. In Nigeria, the spices draw out and fire up the meats, often cooked over an open flame. Here I do the same. But if you don't have a grill, use a well- oiled cast- iron skillet over high heat in a kitchen with open windows. The open windows are very important, unless you find the blare of a smoke alarm harmonious and enjoy fits of sneezing. I find the sweetness of the char plus the heat of the spice totally irresistible. I did when I first smelled it from beyond the walls of my grandfather's compound in Nigeria, or when we went to market when I could sneak a skewer. (Since my grandfather was an obi, or chief, there were many customs and rules around what he and his family could eat.) When I opened my second restaurant, Kith and Kin, I wanted to suya everything. The reaction from the diners, at least initially, was mixed. Many Nigerians scoffed at the idea that suya could be applied to, for instance, brussels sprouts. They were, on the whole, proud that Nigerian cuisine was being given the attention it so much deserved but arrived at the table with some strong opinions. Judging from the empty bowls that came back to the kitchen, I think I won them over. But it was always a battle. In this recipe, I stick to the traditional proteins— steak, chicken, and shrimp. In Nigeria, suya is served with sliced tomatoes and onions, which help mellow the heat. Here that role is played by a tomato- ginger soubise and a traditional onion cream sauce from France, and I keep the tomatoes and onions in the form of pickles, whose burst of acidity rounds out the flavors.   For the suya and to assemble 1 pound large (16– 20 size) shrimp, peeled and deveined 1 pound boneless ribeye steak, excess fat trimmed, sliced into ¼- inch strips 1 pound boneless, skinless chicken thighs, sliced into ¼- inch strips 4 1/2 tablespoons Suya Spice, divided, plus more to garnish *Note: Kwame makes this from scratch, but you can find it at most grocery stores or online. Kwame's recipe is included in the cookbook. 1 1/2 teaspoons kosher salt, divided ¼ cup roughly chopped fresh parsley Tomato-ginger soubise, to serve Pickled tomatoes and onions, to serve Lime wedges, to serve   For the tomato-ginger soubise 1 Roma tomato, roughly chopped 2 teaspoons extra-virgin olive oil Kosher salt, to taste 2 tablespoons grapeseed oil 3 tablespoons Ginger-Garlic Purée (GGP) *Note: Kwame makes GGP from scratch, but you can find it at most grocery stores or online. Kwame's recipe is included in the cookbook. 1 yellow onion, thinly sliced 1 cup heavy cream 1 cup whole milk   For the pickled tomatoes and onions 1 cup Spice Pickling Liquid (below) 1 medium red onion, large dice 1 medium ripe tomato, large dice   For the suya Place the shrimp, steak, and chicken in three separate bowls. Season each with 11/2 tablespoons of suya spice and 1/2 teaspoon salt, mixing well to combine. Cover with plastic wrap and refrigerate for at least 1 hour. (You can marinate the shrimp for up to 12 hours, and the steak and chicken for up to 48 hours.)   For the tomato-ginger soubise Heat the oven to 400°F. Line a sheet pan with parchment paper. Toss the tomatoes with olive oil and season with salt. Spread evenly over the sheet pan and bake for 15 minutes, until deep red and a little wrinkly.   Meanwhile, heat the grapeseed oil in a medium pot over medium heat. When it shimmers, add the GGP and cook until fragrant, 2 to 3 minutes. Add the onions and cook until translucent and soft, 7 to 10 minutes. Add the roasted tomatoes, along with the cream and milk. Bring to a simmer and cook, stirring often, until reduced to about 1 cup— watch carefully, as cream has a tendency to boil over, so reduce the heat as necessary to keep it from sputtering or burning— about 1 hour. Remove from the heat and let cool slightly, then transfer to a blender and purée until velvety smooth. Season to taste with salt and set aside. You should have 1 cup of soubise.   For the pickled tomatoes and onions Bring the spice pickling liquid to a boil in a small pot. Place the onions and tomatoes in a nonreactive bowl and pour the hot liquid over them, stirring to combine well. Let cool to room temperature, about 1 hour before serving. You should have about 3 cups of pickled tomatoes and onions.   To assemble When ready to cook, prepare a grill for high heat. Let it heat for 10 minutes. Grill the shrimp, steak, and chicken, turning occasionally, until deeply browned and cooked through, about 3 minutes for shrimp and steak and 4 to 5 minutes for the chicken. In a small pot, warm the soubise over low heat. Place the grilled items on a platter, dust with extra suya spice, and sprinkle with parsley. Serve with warm soubise, pickled tomatoes and onions, lime wedges for squeezing, and jollof rice. Note: Cooked suya shrimp will keep in an airtight container in the refrigerator for up to 1 day, chicken and beef suya for up to 4 days. Tomato-ginger soubise will keep in an airtight container in the refrigerator for up to 3 days. Pickled tomatoes and onions will keep in an airtight container in the refrigerator for up to 3 days.   Spice Pickling Liquid Origin: American South Yield: 3 cups   Pickling is an act of food preservation and also, thankfully for us, adds an entire dimension of bright angular flavors. This pickling liquid includes a touch of spice but it largely neutral, allowing the flavors of the pickled vegetables to emerge. I like the balance between the thyme and coriander on the softer herbal side with the habanero and ginger more biting, but play around as you like. Garlic goes well, ditto allspice, cloves, and bay leaf. Here's your chance to go freeform and experiment with what aromatics you use in the pickling liquid and what you pickle. Among my favorite vegetables to pickle are onions, mushrooms, and pig's feet—which aren't a vegetable at all, of course, but are delicious.   1 ¾ cups white wine vinegar ¼ cup granulated white sugar 3 tablespoons + 1 teaspoon kosher salt 12 fresh thyme sprigs 4 teaspoons whole coriander seeds ½ habanero pepper, stemmed, seeded, and roughly chopped 2 thin slices ginger, about 2-3 inches long 2 cups water   Place all the ingredients into a medium pot and bring to a boil over high heat. As soon as it comes to a boil, remove it from the heat. Let cool completely, then strain through a fine-mesh sieve and transfer to a clean jar with a tight-fitting lid. Note: Spice pickling liquid will keep in an airtight container in the refrigerator for up to 6 months.   From My America: Recipes from a Young Black Chef by Kwame Onwuachi with Joshua David Stein. Copyright © 2022 by Kwame Onwuachi. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

The chef and author, Kwame Onwuachi, talks to Mark about his meaningful upbringing in the Bronx and Nigeria, a shifting mindset on "what's next," and what "American" food means to him.For this week's recipe using plantains from Kwame's new book, My America: Recipes from a Young Black Chef, head over to Bittman Project, here.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. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.Questions or comments about the show? Email food@markbittman.com. See acast.com/privacy for privacy and opt-out information.

Chris and Dave call up the pair behind the best-selling 'Notes from a Young Black Chef' to discuss their brand new cookbook 'My America,' and what it reveals about how we'll all be eating in the years to come. Also: Playing to your strengths, giving birth to a word baby, cross-country recipe testing, re-upping on jambalaya at the dog park, Kwame's Harry Potter House, a yin-yang of dolphins, Maggi seasoning, Miami oxtail prices, high-resolution recipes, the guy who created curry goat, what Kwame wants to eat on a book tour, North Korean noodles, and surfing the seafood stock danger zone. Hosts: Dave Chang and Chris Ying Guests: Kwame Onwuachi and Joshua David Stein Producer: Sasha Ashall Adiitional Production: Jordan Bass Learn more about your ad choices. Visit podcastchoices.com/adchoices

Kwame Onwuachi is a 32-year-old cooking sensation. He has just published his first cookbook, "My America: Recipes from a Young Black Chef." And, after a years-long battle for pay equity with the men's squad, American women's soccer has closed a deal with the U.S. Soccer Federation that puts their salaries and bonuses on par. Business Insider's Meredith Cash joins us.

Chef Kwame Onwuachi has his first-ever cookbook coming out on May 17th called My America: Recipes from a Young Black Chef, which was most recently featured in TIME'S Ten Most Anticipated Cook Books for 2022. He has been named one of Food & Wine's Best New Chefs, Esquire Magazine's 2019 Chef of the Year, and is a 30 Under 30 honoree by both Zagat and Forbes. He was featured on the TIME 100 Next 2019 List and has been named the most important Chef in America by the San Francisco Chronicle.Also, Jack and Mike discuss the message the new 'Barbie' movie photo starring Margot Robbie says about American beauty; Jack moderated a panel with Griffin Matthews of HBOMax's The Flight Attendant. Hear what has to say about diversity on screen; Did we get a whiff of what new media will look like in the future?

Raised in the Bronx, Nigeria, and Louisiana, chef Kwame Onwuachi grew up surrounded by cooking. During episode 101, Kwame talks about how that exposure changed the course of his life, and ultimately saved him. Many people know Kwame as one-time contestant on Bravo's Top Chef, season 13 California, and as a current judge on the award-winning cooking competition show that's inspired many copycats, and has made the culinary life mainstream. Kwame documented his riveting journey to food innovator and one-to-watch chef in his memoir paired with recipes, Notes from a Young Black Chef, which we discuss in great detail here. His multi-layered path, peppered with inspiring and difficult moments alike, is set to be turned into a feature film by A24, and Kwame shares the inside scoop on all of it. The James Beard Award-winning chef discusses the duality of his life experiences, the push and pull aspect of his personality, his time as a drug dealer, and the pivotal moment involving Barack Obama and a hangover that shifted his focus to cooking. We talk about being an enigma, needing to get big-time creative as a cook on a ship, his entry into the Culinary Institute of America, some of his jarring experiences of racism, the many things that have contributed to his success, the many nuances that mark his cuisine, and his powerful choice to look at potential experiences as having the best possible outcomes. At one point a wardrobe stylist for Top Chef, Tamara talks to Kwame about exactly why he treasures his unique Top Chef  family and experience. Listen in to hear the amazing story of Kwame Onwuachi, a picture of a modern entrepreneur and visionary---one who opened five restaurants before the age of thirty. You'll hear about his relationship with his creativity, prioritizing his work over his personal life, what fame is like, his longtime love of style and how it's evolved, his My America book of recipes that will allow fans and readers to taste his life story, his intimate vision for his next restaurant venture, and his Obsixed list of current obsessions that include some insider food favorites and a nail polish collection you might have seen him rocking on TC the other day, all that you can discover and shop here:Notes from a Young Black Chef: A MemoirMy America: Recipes from a Young Black Chef: A CookbookORLY Breathable x KWAME nail polish in 'Eggplant' ORLY Breathable x KWAME nail polish in 'Chef's Kiss'ORLY Breathable x KWAME nail polish in 'Sauté' Orion Turtle ChipsGuided meditations from Deepak Chopra

In 2011, Brandon decided to take his life-long love and talent for cooking to the next level by getting his first job in the restaurant industry. The reality of the industry was not as sunny as Brandon expected though. After years of packed, no-weekend work schedules and being on the receiving end of an intense amount of pressure and scrutiny, Brandon chose to exit the food business and enjoy his cooking skills outside of the workplace. In the summer of 2021, Brandon stumbled upon a book that finally could speak to his experience in the restaurant industry, Notes From a Young Black Chef by Kwame Onwuachi. In the book, Kwame takes the reader through the extreme highs and lows of a career in food and all the obstacles that come with being Black in the industry. In this episode, we talk about the overlap between Brandon and Kwame's stories as well as theatre and some of Brandon's funniest memories with food. This is a must-listen for any foodies out there! Brandon's Instagram Real Ballers Read website Real Ballers Read on Instagram --- Support this podcast: https://podcasters.spotify.com/pod/show/realballersread/support

On this week's episode of Currently Reading, Meredith and Kaytee are discussing: Bookish Moments: an ASMR playlist + supporting indie bookstores Current Reads: climate fiction, romance, non-fiction, and murder Deep Dive: the books that we want to see on the large or small screen Book Presses: another cinematic pick and a quick option for non-fiction November As per usual, time-stamped show notes are below with references to every book and resource we mentioned in this episode. If you'd like to listen first and not spoil the surprise, don't scroll down!  New: we are now including transcripts of the episode (this link only works on the main site). These are generated by AI, so they may not be perfectly accurate, but we want to increase accessibility for our fans! *Please note that all book titles linked below are Amazon affiliate links. Your cost is the same, but a small portion of your purchase will come back to us to help offset the costs of the show. Thanks for your support!*   . . . . 0:10 Bite Size Intro 2:18 - Your homework: Record a voice memo on your phone. Make sure your voice memo includes: your name, your location, the name of the indie bookstore you are referencing with its location, a book that was hand sold to you (either by the seller or a shelf talker, etc.) with the title and author, and all the reasons why you love the book and the bookstore!  Deadline -- DECEMBER 1 4:57 Bookish Moment of the Week 6:01 - Currently Reading Patreon 8:13 - The Worm bookstore in Sedona  11:52 Current Reads: 12:05 - Fabled Bookshop 12:18 - L.A. Weather by Maria Amparo Escandon (Meredith) 15:10 - The Dutch House by Ann Patchett 16:44 - Instructions for a Heatwave by Maggie O'Farrell 17:18 - Portrait of a Scotsman by Evie Dunmore (Kaytee) 17:37 - Season 3: Episode 33 of Currently Reading 22:02 - Notes from a Young Black Chef by Kwame Onwuachi (Meredith) 25:37 - Fast Pitch by Nic Stone (Kaytee) 26:52 - Clean Getaway by Nic Stone 28:25 - Jar of Hearts by Jennifer Hillier (Meredith) 33:22 - No Bad Deed by Heather Chavez 33:23 - The Whisper Man by Alex North   33:33 - Wordslut: A Feminist Guide to Taking Back the English Language by Amanda Montell (Kaytee) 33:57 - Feminist Book Club Subscription Box 37:41 Deep Dive - Cinematic Books We Want To See On the Screen 39:28 - Into the Drowning Deep by Mira Grant  40:24 - Scythe by Neal Shusterman 40:54 - Lobizona by Romina Garber Russell 40:59 - Black Sun by Rebecca Roanhorse 41:06 - The Extraordinaries by T.J. Klune 41:41 - A Court of Thorns and Roses by Sarah J. Maas 42:43 - A Curse So Dark and Lonely by Brigid Kemmerer 43:34 - The Troop by Nick Cutter 43:40 - Lord of the Flies by William Golding 44:44 - Fantasticland by Mike Bockoven 44:21 - Devolution by Max Brooks 44:54 - Finlay Donovan is Killing It by Elle Cosimano 45:21 - The One by John Marrs 45:27 - The Passengers by John Marrs 45:40 - One Two Three by Laurie Frankel 45:45 - This Is How It Always Is by Laurie Frankel 46:28 - The Last Thing He Told Me by Laura Dave 46:32 - Falling by T.J. Newman 46:40 - Project Hail Mary by Andy Weir 46:49 - Nevermoor by Jessica Townsend 47:06 - Amari and the Night Brothers by B.B. Alston 47:16 - Books We Want to Press Into Your Hands: 47:38 - The Devotion of Suspect X by Keigo Higashino (Meredith) 49:37 - Astrophysics for People in a Hurry by Neil deGrasse Tyson (Kaytee) 50:37 - Starstruck by Neil DeGrasse Tyson Connect With Us: Meredith is @meredith.reads on Instagram Kaytee is @notesonbookmarks on Instagram Mindy is @gratefulforgrace on Instagram Mary is @maryreadsandsips on Instagram currentlyreadingpodcast.com @currentlyreadingpodcast on Instagram currentlyreadingpodcast@gmail.com Support us at patreon.com/currentlyreadingpodcast

Happy Anniversary to us! It's been three years since we launched our podcast. 79 episodes total 2000 listens in the past year 66 countries listening In this anniversary episode, we touch on some of our favourites of the past year, our top ever episodes, as well as everything we're looking forward to. Graphic novel book club? Patreon and Discord? Stick around to see what we have in the works! Show Notes: Our top 3 episodes by number of listeners are: The Rural Diaries by Hilarie Burton Morgan, The Institute by Stephen King, and Eating the Dinosaur by Chuck Klosterman Some of favourite episodes of the past year include: Cookbooks, Interview with Tiffanie DeBartolo, Interview with Kattie Thorndyke Next episode, we're doing another book and movie comparison with Jurassic Park. Stayed tuned for the relaunch of our Patreon, which will include a Discord server so we have a place to chat and discuss our bookclub books, and a bunch of other perks. Check out Hoopla to digitally borrow all the graphic novels and comics you could ever want. Other Books & Media Mentioned James Baldwin The Song of Achilles by Madeline Miller On Earth We're Briefly Gorgeous by Ocean Vuong Notes from a Young Black Chef by Kwame Onwuachi This Will All Be Over Soon by Cecily Strong The Collected Schizophrenias by Esmé Weijun Wang We Have Always Lived in the Castle by Shirley Jackson The Low, Low Woods by Carmen Maria Machado Pegamoose Press Zodiac Dune Don't forget to follow us on Instagram, TikTok, Twitter, and Facebook or email us at hello@anotherbookontheshelf.com. We'd love to hear from you! Sign up for our newsletter and add us to Pinterest!

In Episode 77, Gen and Jette finally cover a topic they've had planned since Another Book on the Shelf was born—cookbooks! Do cookbooks count as books? Do they count as reading? What makes a great cookbook? We discuss these questions and talk about some of favourite cookbooks, as well as cover what is about cookbooks that we love so much. Show Notes: This conversation was a so much fun, so please add to it by letting us know your favourite cookbooks (or nostalgic recipes!). Our minds are working over cookbook ideas of our own, so let us know what novel you think deserves it's own cookbook. What bookish cookbook have you always wanted? Maybe we'll fulfill your dreams at some point in the future! Here's the flow chart for How to Measure Things Like a Canadian Jette's Cookbook Recommendations All the Milkbar cookbooks Better Homes and Gardens - The CookBook Gifts from the Kitchen Gen's Cookbook Recommendations How to Be a Domestic Goddess by Nigella Lawson Sugar by Anna Olson Love & Lemons by Jeanine Donofrio Other Books Mentioned Milkbar Life by Christina Tosi The Jane Austen Cookbook by Deirdre LaFaye and Maggie Black How Baking Works by Paula Figoni The Total Me-Tox by Beth Behrs The Rural Diaries by Hiliarie Burton-Morgan (Listen to the episode:) Notes from a Young Black Chef by Kwame Onwuachi The Alice B. Toklas Cookbook Animal, Vegetable, Miracle by Barbara Kingsolver Next Episode: Wattpad Books New Release—Big Boned by Jo Watson Don't forget to follow us on Instagram, TikTok, Twitter, and Facebook or email us at hello@anotherbookontheshelf.com. We'd love to hear from you! Sign up for our newsletter and add us to Pinterest!

On today's episode of All in the Industry®, Shari Bayer's guest is Joshua David Stein, a Brooklyn-based, prolific writer and the author of many books, cookbooks and children's books, including his latest and first solo cookbook, Cooking for Your Kids: At Home with the World's Greatest Chefs (Phaidon). Joshua is the co-author of Notes from a Young Black Chef with Kwame Onwuachi; The Nom Wah Tea Parlor Cookbook with Wilson Tang; and Il Buco with Donna Lennard; as well as Can I Eat That?; What's Cooking?; The Ball Book; and The Invisible Alphabet, and more! Formerly the editor-at-large at the parenting site Fatherly, he is also the author of To Me He Was Just Dad. Today's show features Shari's PR tip to be prolific; Speed Round; Industry News Discussion about the future of outdoor dining in NYC; and Solo Dining experience at Dame in Soho, NYC. Image courtesy of Joshua David Stein.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

It's officially summer and that means it's time for another hangout episode! Gen and Jette chat about summer plans, what they've been up to lately, and the reading slump that just won't end. As always, we go off on a few tangents as we have a casual chat about books, writing, and everything in between. Show Notes Jette's (virtually) attending the Jackson Hole Writer's Conference. Thanks to Tiffanie DeBartolo who told us about it in Episode 64. Do you have an internal monologue? Apparently some people don't and this is baffling. In our Toronto wanderings, we've recently visited Evergreen Brick Works and Sugar Beach. We recently made a guest appearance on the Books and Bones Podcast. This Winnipeg-based podcast, with hosts Gin and Geleena, covers book to film adaptations. We had such a fun time discussing Jaws with them! The book episode is out now. Keep an eye out for the film episode to follow! Find Books and Bones on Instagram @booksandbonespodcast and Twitter @booksandbonespod For more mind blowing time travel discussions, throw it back to our Chuck Klosterman episode on Eating the Dinosaur. Be sure to check out Sophia Bush's podcast Work In Progress. Check out our latest blog posts discussed in the episode here. Books Mentioned Cemetery Boys by Aiden Thomas A Boring Wife Settles the Score by Marie-Renée Lavoie These Violent Delights by Chloe Gong Jaws by Peter Benchley What White People Can Do Next by Emma Dabiri Sigh, Gone by Phuc Tran Notes from a Young Black Chef by Kwame Onwuachi One Earth We're Briefly Gorgeous by Ocean Vuong We Have Always Been Here by Samra Habib My Sister the Serial Killer by Oyinkan Braithwaite We Keep the Dead Close by Becky Cooper Lost in the Never Woods by Aiden Thomas Recursion by Black Crouch Slave Play by Jeremy O. Harris King and the Dragonflies by Kacen Callender Six of Crows by Leigh Bardugo Mister Impossible by Maggie Stiefvater Don't forget to follow us on Instagram, TikTok, Twitter, and Facebook or email us at hello@anotherbookontheshelf.com. We'd love to hear from you! Sign up for our newsletter and add us to Pinterest!

James Beard Award-winning chef Kwame Onwuachi opens up to Zibby about the events that shaped his life and went into his memoir, Notes from a Young Black Chef. He shares how he manages to maintain his positive mindset every day, why his approach to food, fashion, and nail polish is all the same, and the responsibility he feels to share his unique story with the world.Purchase a copy of the book on Amazon or Bookshop:Amazon: https://amzn.to/2SiIgViBookshop: https://bit.ly/3wEBdWb See acast.com/privacy for privacy and opt-out information.

 Victoria French, really is an avid learner. She holds 2 bachelor degrees in the sciences,  a Medical Laboratory Science certification and a Culinary Apprenticeship certificate. She's attending NYU's Culinary Food Studys program with an emphasis on Policy in the fall.  She's definitely not afraid of learning, but we she has had some challenges. We talk today about the things that hold us back from being our authentic self, whether it's fear or people. Victoria challenges herself and us to "live a whole life"- there are so many skills and things to learn. Don't allow others to pigeonhole you into their idea of wealth." She says of herself- I've discovered "it's okay for me to be different" and I agree." Go to: https://www.mypathhaspurpose.com   for Merchandise Episode Resources: Recommends from Victoria: 1. "I Declare War"  by Levi Lusko. 2. "Notes from a Young Black Chef"  by Kwame Onwuachi 3. "Creativity Ink"  by Ed Catmull 4. How to Save A Planet Podcast - Episode Title- Soil, The dirty climate solution Books on The Little Rock Nine: 1. "A Mighty Long Way: My Journey to Justice at Little Rock Central High School"-                        by Carlotta Walls LaNier 2. "Warriors Don't Cry: A Searing Memoir of the Battle to Integrate Little Rock's Central High School"- by Melba Pattillo Beals 3. "Elizabeth and Hazel-two women of Little Rock" by David Margolick 4.  The Ernest Green Story- made for television documentary.

Trish tells you about her favorite subscription boxes, shares some of her friend's experience with subscriptions, and gives you the lowdown on several other lifestyle box subscriptions including food and crafts. She also discusses Stephen King's On Writing, Kwame Onwuachi's Notes from a Young Black Chef, Umbrella Academy, Wandavision and more!

Kwame Onwuachi, James Beard award-winning chef, author of Notes from a Young Black Chef, joins At Home to share his journey from growing up in the Bronx, his experience in Nigeria and how he turned his life. He shares his recipe for success, the importance of representation in media and then challenges Linda and Drew to cook one of his famous dishes from his beloved restaurant, Kith and Kin! Connect with Kwame: www.instagram.com/chefkwameonwuachiRead Chef Kwame’s Book: Notes from a Young Black Chefhttps://books.apple.com/us/book/notes-from-a-young-black-chef/id1399934615Support Restaurants!Independent Restaurant Coalitionhttps://www.saverestaurants.com/Many restaurants and those who worked in restaurants are still suffering and in need of community support. If you’re able, please donate or even just spread the word about Independent Restaurant CoalitionThe Independent Restaurant Coalition was formed by chefs and independent restaurant owners across the country who have built a grassroots movement to secure vital protections for the nation’s 500,000 independent restaurants and the more than 11 million restaurant workers impacted by the coronavirus pandemic.Text 310-496-8667 with your questions for #AtHomePodcast !If you’ve enjoyed this podcast, please subscribe, rate and share with a friend! Thank you for being a part of the At Home community! Connect with Linda & Drew: instagram.com/athomeinstagram.com/imlindorkinstagram.com/mrdrewscott#AtHomePodcastTheme Song by: Victoria Shawwww.instagram.com/VictoriaShawMusic Chad Carlsonwww.instagram.com/ChadCarlsonMusic Music composed and produced by: Rick Russohttps://www.instagram.com/rickrussomusicSeries Photographer: Dennys Ilicwww.instagram.com/dennydenn Special thanks to all our At Home homies: Brandon Angeleno, Annalee Belle, Hanna Phan, Cortney Ewonus, Wes Friend, Chris Cobain, Nicole Schachter!Sponsored by:ADT: It’s important to have not just a beautiful home -- but a smart and safer home.https://www.adt.com/AtHome

This week the ladies are just shooting the shit - no segments, just vibes. The two do a wellness and accountability check in to see how each is feeling this week and where they each are with their habits and routines after their last three episode reads. Listen in as they discuss their experience joining the Well Read Black Girl Friendship Summit. Plenty of TV talk happens, as the ladies give their thoughts on Bling Empire and One Night in Miami. It wouldn't be right if they didn't take time to discuss books. Hear the book to screen adaptations and new book releases that they are most looking forward to. Books mentioned in this week's episode are linked to our Bookshop.org shop*  Crazy Rich Asians by Kevin KwanChlorine Sky by Mahogany L BrowneThe Secret Lives of Church Ladies by Deesha PhilyawNotes from a Young Black Chef by Kwame OnwuachiBlackout by Dhonielle Clayton, Tiffany D. Jackson, Nic Stone, Angie Thomas, Ashley Woodfolk, Nicola YoonThe Afrominimalist's Guide to Living with Less by Christine PlattSet Boundaries, Find Peace: A Guide to Reclaiming Yourself by Dr Nedra Glover TawwabSupport Long Story Short and Local Bookstores: Libro.FM- get two audiobooks for the price of one when you use the code LSSPODCAST when signing up for your first month of membership. Long Story Short Audience Survey: To make Long Story Short the best podcast it can be, we would love to learn more about you, our loyal listeners. Please help us by taking this brief survey.Follow us online:Instagram: @LongStoryShortPodTwitter: @LSSpodcastFacebook: @LongStoryShortPodEmail: info.longstoryshortpod@gmail.com*Purchasing books through Bookshop.org earns Long Story Short a small commission. 

In this very special episode of Add Passion and Stir, host Billy Shore discusses the Biden Administration's commitment to ending hunger in America. And, we revisit our conversation with chef and advocate Kwame Onwuachi.Award-winning Washington DC chef Kwame Onwuachi (formerly of Kith/Kin) talks to Billy Shore about the how the crisis of COVID-19 and its economic fallout is exposing the vulnerability of the restaurant industry and the fundamental changes that must occur for independent restaurants to survive. “I would hope we don’t just go back to the same normal, that we create a new normal that really makes sure that we’re taking care of our staff and our community as well as the bottom line,” says Onwauchi. “The power is in the dollar. Where you spend your money is where publications go, what they write about,” he explains. In his memoir Notes from a Young Black Chef and an article in the Washington Post, Onwuachi takes on issues of race and diversity in the culinary world. “I went through a struggle in trying to find a path to the cuisine of my heritage. Investors and owners have constantly pushed me to do what they think is right, instead of what was authentic to me,” he wrote in the Post. “I try to speak my mind and speak truthfully. There are a lot of people who share similar stories and when they hear someone being vocal about it, it lets them know that they’re not alone,” he says.Get inspired by one of the great, young chefs in America who is fighting to bring more diversity, inclusion and economic justice to the restaurant industry and his community.

Welcome to Gift Guide Podcast, the Sequel: Presents Requested. (Can you tell we’re a little slap-happy after recording these eps?) If you haven’t tuned in for part one, here’s the deal: We’ve got lots of ideas from small businesses, many owned by women and BIPOC, (and none from Amazon)—and we have thoughts on organizations to donate to in someone’s honor, too. Are you ready for all the thoughts? Great, let’s get into it. Oh, and if you just can’t get enough, our 2019 installments are here and here.   BROTHERS!   21 year old brother who has a new passion/major every week. Techie, creative, loves pasta. Grossy Pelosi merch: This Too Shall Pasta or Live Laugh Lasagna Designy pasta book: The Silver Spoon or The Geometry of Pasta Memoirs of people who found/made their own way: Notes from a Young Black Chef by Kwame Onwuachi, Just Kids by Patti Smith, and The Autobiography of Gucci Mane   Subscription to Courier magazine   Little brother, loves foreign affairs, about to graduate from college, very classic taste Subscription to Stranger’s Guide, The Atlantic, Monocle, or ProPublica A watch! Todd Snyder x Timex collab or Hodinkee for Swatches. Norse Projects x Hestra gloves J. Press Shaggy Dog cuffed hat   21 y.o. Lil bro who is way cooler than me. Into the outdoors, vintage jackets, anime. Hanafuda Flower Cards by Nintendo Atsuko long-sleeve Parks Project long-sleeve or hoodie Pallares pocket knife Anywhere Brewer by Alvaro Rodriguez   My 30 y.o. lefty anti-capitalist brother who secretly really likes buying things. Something Patagonia WornWear ReCrafted or Todd Snyder x L.L. Bean Patreon subscription for Chapo Trap House Leftie merch: Call Your Girlfriend The Scam is Structural Hat or Bernie Sanders Rage Against the Machine T-shirt Kura Kin sake club from Brooklyn Kura Donation to his local mutual aid organization     KIDS!   The 2-year-old that has everything—9 sets of Aunts/Uncles! A giant, mascot-style costume for an adult to wear—Elmo? Bear?  Kid audio player things: Yoto Player and Tonies Toy storage: Fabelab bear storage bag and Oh Noo toy wheelbarrow The Dough Project Donation to National Diaper Bank Project   Kids! Not little but not teens. Bonus for stuff that isn’t tech-based. PLEASE Cooking thing: Kid in the Kitchen by Melissa Clark or Bella Cucina pastry tart set  Box set of books: Roald Dahl or Puffin in Bloom  Something outdoorsy: Tubbs snowshoes, Hamboard shortboard, or cool roller skates by Chicago Skates, Impala, or Moxi Da Bomb Fizzers Tie-dye kit: Horizon Group unicorn tie dye bundle or Tulip tie-dye party Washi tape sets Twee sidewalk chalk Liewood domino set Mary Matson Double Happiness poster (edition of 50, signed and numbered)     TEENS!   Late teen more responsible than me at 30 and already has the lined Birkenstocks. Olive & June manicure/pedicure system (or just the mani system) Watercolor sets: Beam Paints, LDBA Palette, Case for Making, or anything from Blick Original art from Caroline Kaufman Safomasi quilted bean bag Lorien Stern sloth rug or seal bath mat Lotta Blobs mirror Breda watch Alex Mill tie-dye cotton socks   17-year-old awkward tomboy who has NO opinions on anything she likes Book that might get her thinking about what she likes/where she’s going: In the Company of Women, Roadtrip Nation’s Roadmap book, Start Where You Are journal, or Is Everyone Hanging Out Without Me? by Mindy Kaling Custom Converse or Vans If she has an iPad: Apple Pencil     BOSSES AND EMPLOYEES! Design-minded bosses (one male and one female)  Puzzles: Four Point Puzzles, Whiled, and Piecework  Mug that suits each of their aesthetics: Yowie and Mociun Design-y chocolate: Compartes bars or Vesta bonbons Design-y calendars: 2021 Stendig or Design Letters Astier de Villate notebook The Granite ceramic matchboxes   Male boss you have a crush on. Should seem to cost about $50 (but ok if it costs more) Signed book by his fave author: AbeBooks has a very good search tool, and 1stDibs is good for more coffee-table stuff. Body wash or soap that is just on the cusp of inappropriate—Musgo Real soap on a rope? Set of two glasses (subtle hint to have a drink together?!): Mia Craft beer glasses, Estelle Colored Glass, or vintage French champagne coupes, maybe with a bottle of something to drink, too. 65-year-old male boss who’s super successful, obsessed with Tesla and health and wellness Food innovation: Seemore Meats & Veggies sausages or Oishii strawberries Gossamer CBD in Dusk and/or Dawn Oracle olive oil Donation to Partnership for a Healthier America, Back on my Feet, or Fresh Air Fund  If this person is your dad not your boss: Oura ring or Theragun   18 co-workers. I’m their boss. Omsom sauces Pineapple Collaborative olive oil or pantry set Zazzle or Etsy mugs with superlatives     GRAB BAG!!!   37 weeks pregnant and just want to pick one thing to buy 25 of and call it a day. But what?! Five-year journal: One Line a Day, Hobonichi 5-year Techno, or Unbound Planner Plant: Holiday cactus from The Sill or herb collection from Bloomscape Il Buco Alimentari Sale Fiore or WAJD salt Planting a tree via Nature Conservancy Donations to No Kid Hungry or Heifer International    My dog walker who dresses like a Tim Burton character and is 22. $50 - $100  $$ Kule striped mask Something FUN, useful, and a little grown-up for home: Fredericks and Mae cutting board and Areaware table tiles   My mail carrier Gift card to a coffee shop on your route Thermos: super classic Stanley one or Zojiruchi ones in more colors  Lands’ End ear muffs Zippo 12-hour hand-warmer   I need special little things for neighbors/mail people/building managers! Seasonings: Momofuku seasoned salts, Burlap & Barrel spice set, or Westbourne spice trio with recipes Fancy hand sanitizer: Jao and MCMC Gift cert for a neighborhood spot that does lunch   Last gift idea, promise: a sub to Secret Menu.   Give Nutrafol a go for thicker, healthier hair—the code ATHINGORTWO gets you 20% off. Live that bidet life with Hello Tushy. 10% off and free shipping! YAY.   Produced by Dear Media

Ken and Kelci discuss their favorite books in this episode which include, but are not limited to the entire self-help section at Barnes & Noble along with Star Wars and Harry Potter. Their first year mentorship program, MentorU, hosts a common read program and has included the story on how Snapchat was created and their recent read, Factfulness, shedding a light on assumptions folx have about the world. In addition to their favorite fast food fries, they discuss their current reads, Real American and Notes from a Young Black Chef on this episode of Sincerely, Fresno State.

A lot’s happened this year… After starting his own catering company and going to the Culinary Institute of America, Kwame Onwuachi enters the world of fine dining. Soon, investors want him to open his own restaurant. But when he does, things go wrong – fast. His comeback involves a secret restaurant, the show Black Mirror, and a white guy named Mufasa. (In honor of our 10th anniversary we’re re-releasing three all time favorite stories, as selected by listeners, each with a brand new update. This is Part 2 of our conversation with Kwame Onwuachi, and it includes the update at the end. Part 1 is in your feed right now.)// Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL). Transcript available at www.sporkful.com. See omnystudio.com/listener for privacy information.

In honor of our 10th anniversary we’re re-releasing three all time favorite stories, as selected by listeners, each with a brand new update. This story is in two parts. Part 2 is in your feed now, with a special update… In 2019, Kwame Onwuachi became one of the fastest rising star chefs in America, and his DC restaurant Kith and Kin was widely considered one of the best in the country. But he went through countless twists and turns to get there. His story is so wild that he wrote a memoir, Notes From A Young Black Chef, that's now being made into a movie starring Lakeith Stanfield. Kwame shares the first half of that story live on stage, in conversation with Dan, at the Miracle Theatre in Washington, DC.// Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL). Transcript available at www.sporkful.com. See omnystudio.com/listener for privacy information.

Episode 48 September 4, 2020 On the Needles 2:28 Lambtown classes Textile Traditions of Peru - Abby Franquemont Dyeing with Lichens- Judith MacKenzie   July Hat by Courtney Kelley, cascade 220 in silver grey-- DONE!   The Sharon Show by Casapinka, A Hundred Ravens Iachos in Bad Wolf (pink), Forbidden Fiber Co. Superstition in Wedding Dress, Three Irish Girls Adorn in Deep Blue Sea, Yarntini Sock in Ginger Ice   Te Whēnua by Francoise Danoy (aroha knits), Lady Dye Yarns Superwash fingering in ??   Sockhead Slouch Hat by Kelly McClure, KnitCircus Opulence in badger tracks stripes   Abington Hat by Jennifer Lassonde, Olann Hand Dyed in Ireland Donegal DK in Temptress On the Worktable 15:52 Macrame plant holders Wall hanging Crochet top On the Table 23:51 Food styling class with Pineapple Collaborative & Elle Symone Scott   Salmon salad from DInner: a Love Story   Disney World Recipes You MUST Try -- Dole Whip   Squash sandwiches from Vegetable Kingdom-- made broccoli-dill spread, pickled peppers   Instant pot sweet potato tortilla soup from Pinch of Yum   More beans!-- sheet pan nachos   Eating with the Seasons   https://www.177milkstreet.com/recipes/spanish-green-beans   Julia Child & Jacque Pepin green beans   chopped salad with feta, lime and mint from Smitten Kitchen   NYT Carrot Tart with Ricotta and Feta   The Bob’s Burgers Burger Book by Loren Bouchard and the Writers of Bob’s Burgers On the Nightstand 42:00 Midnight Sun by Stephenie Meyer Darwin Affair by Tim Mason Magic for Liars by Sarah Gailey The Heir Affair by Heather Cocks and Jessica Morgan  Dear Girls by Ali Wong   The Tattoo Artist of Auschwitz by Heather Morris Notes from a Young Black Chef by Kwame Onwuachi I Know Why a Caged Bird Sings by Maya Angelou In Her Studio Spaces and Stories of Creative Women Volume 2 Issue 4 inherstudiomagazine.com Bingo We have a winner!  Listen to the episode to find out if it’s you!

Lisa Birnbach invites James Beard award winning Chef, Kwame Onwuachi, to discuss the future of Eating out, during and after the Covid-19 pandemic. They also discuss what it means to be a black man, and a chef, in America - in these days of national reckoning and the Black Lives Matter movement, his book "Notes from a Young Black Chef" and to top it all off, they talk about the 5 things that make their lives better.

Chef Kwame Onwuachi's restaurant Kith/Kin was one of the hottest reservations in the country. But COVID-19 has closed its doors and turned the James Beard Award-winning Chef into an activist. He joins Liz Bacelar, a journalist and mentor since the start, in a candid chat on how he has been fighting for local restaurants and their employees, on facing racism in the culinary world, and his hit memoir, “Notes From a Young Black Chef,” becoming a Hollywood film.

On today’s show I am going to talk about why you should aim for providing only project rates and how to go about setting those rates. A lot of us struggle with pricing, even those of us who have been doing this for a while. But here’s a secret: We’re all just making this up. The best pricing is often project based, and that is a made-up number when it comes down to it. You need to reframe your mindset and get your head around the fact that you are a freelance business owner. You are the boss. You are in charge of your own business. This means, you need to shift your mindset 180 degrees from waiting to hear what someone will pay you, and asking what someone will pay you, to telling someone what your rate is or telling someone what you charge for that project. It’s such a huge mindset shift in so many ways when you finally embrace the fact that you are in charge of your business. If someone cannot afford you, then you move on to the next potential client. When many of us start freelancing, we take what we can get and we allow the client to set the pricing and the parameters. Or, when the client asks what our rate is, we give them an hourly rate, often too low. But when you embrace the fact that you are the owner of your own business, you will start to think about pricing differently. Your overarching goal should be to think of every assignment and gig as a project rate and to propose project rates to every client. But first, let’s talk about hourly pricing and why it is such a problem. First, hourly pricing means you are charging for your time. And that is one thing we all need to stop doing—charging based on our time. Time is finite. There is only so much money you can make each week before you run out of time and energy. You will be unable to grow your business this way. Also, time does not equal the value you bring to a project. You need to base your fees on your value. Third, hourly pricing penalizes you for working fast. And, if you and the client don’t discuss how many hours a project might take, the client could be surprised and frustrated when they see the invoice at the end of the month. Since some listeners are writers, let’s talk about per word rates. Ideally, everything would be project rates, but sometimes you are in an industry that does dictate the style of pricing. For writers, that’s a per word rate. You can try to push back on this and suggest a flat rate for writing an article, but often editors’ hands are tied based on an antiquated system. With per word rates (and really, all projects) I build in systems to work faster while still providing top quality. For writing assignments, that could mean recording interviews. Sometimes I record only to listen to certain parts (I mark timestamps in my notes when the person says something great or that I want to check back on). Sometimes I record and have someone else transcribe the interview. It’s worth the financial investment because it saves me time and energy in the long run. (I also hate transcribing with a fiery passion.) Writers, please know that a per word rate exists often only in journalism. In content marketing, especially for companies, you can often charge a project rate. If you come from the journalism world and are accustomed to per word rates, leave that behind when you are pricing your projects. You might get stuck with a per word rate, but don’t suggest it up front. Start with a project rate. Now that we accept that we should all be charging by the project, how do we actually do that? I was serious when I said these rates are made up. Not one freelancer or consultant has it figured out and has created the perfect project rate every single time. No two projects are the same. No two clients are the same. Here are just a few things that go into creating a project rate: The expertise you bring to that particular job. The value the client will get from your work. The amount of energy you will need to put into the project versus doing an easy project. Whether the client requires regular check-ins or for you to attend phone meetings—charge for those meetings! Whether the client is a new client or a beloved current or former client. Whether the client is a pain in the butt or has a history of scope creep. Whether the client is a major corporation or a small nonprofit you want to help out. The extras that are required—are there more rounds of editing? Are there extras like social media posts that need to be included? The project timeline—is it reasonable or hurried? Is it a rush job? And the list goes on and on! Here is my system for coming up with a project rate. First, I have a secret hourly rate to give me something to start with. Now, I said don’t use an hourly rate, so if you do start with an hourly rate, use this very loosely as just your “base” to get started. Don’t stick to it. Next, ask yourself all those things about what type of project and client this is, including: Are you an expert at this type of work? Are you in high demand? Did you come highly recommended to this client from another client of yours? Do you bring a certain skill set that is difficult to find? Even if you don’t, are you good at what you do? Have you done this before? Are you confident you can produce a quality product? What type of client is this? How much value will they get out of your project? How much energy will this project take—this is not time, this is ENERGY. Do you get the sense that this will be a tiring project, taxing on your brain, that the client is a pain in the butt, that you don’t really want to do the job? Take the time to evaluate to the best of your ability all the parameters around the project, not just the skill set needed to do the project. One of the best ways to do that is to have an initial phone call with the potential client. I know some of us hate the phone, but a phone call can be critical to finding out this information so that you can provide an appropriate project rate or a proposal. You can also learn a lot about someone when you talk on the phone with them—you can gather hints about what the client will be like to work with that you can’t get over email. For the phone conversation, write out a list of questions so you don’t forget. In fact, you can create a template of questions to ask every client. Questions you may want to ask, besides the details of the assignment, are: How would you like to stay updated? Can I just send you emails when I have questions? (This question could tell you a lot if they say something like, “Oh, I’d like you to join us for our weekly check-ins” versus “I trust you. Just let me know if you run into any problems.” Do you have samples of previous projects I could take a look at? Who is my direct contact? Is it one person? Are there multiple people involved? What is the review process like? How flexible is the timeline? A potential client may ask, “What’s your rate?” I often respond with something like, “I’ll be able to put together a proposal for you with a project rate after we’ve talked through the details.” You can also ask, “Do you have a budget in mind?” Sometimes they won’t and that may be OK. But if they say “about $500” and you are talking about a project that might start out at a base rate of $3,000, you don’t need to waste your time talking with them anymore. It can be helpful to educate them, though, even if they don’t change their budget. You are helping boost your industry by letting them know quality work is worth way more than that $500. And maybe they’ll increase their budget! Once I have all these questions answered and I have considered all the parameters, I take my base rate and start to increase it. After you come to a number, ask yourself this very important question: Do I want to do this project for that amount? You do not want to offer a rate that you will end up resenting—resenting the rate, the project, the client, yourself. Also know before you get back to the client what number you will not go below, in case you have to negotiate a bit. You don’t want to get flustered and negotiate a number that is too low for you. If you need to walk away from the project, you can simply email and say, “After further reflection/looking over the details, this is not a good fit for me.” Don’t say you’re sorry. Don’t continue to offer explanation. Don’t over-explain. You are the boss of you. It’s not a good fit. End of story. Biz Bite: Buy the good pens. (or elevate your workspace) The Bookshelf: “Notes from a Young Black Chef” by Kwame Onwuachi   Resources: Episode #39 of Deliberate Freelancer: Raise Your Rates—Without Emotion Episode #18 of Deliberate Freelancer: How to Set Higher Rates Episode #1 of Deliberate Freelancer: Change Your Mindset: You Own a Freelance Business Laura Vanderkam talks about “buying the good pens” on The Productivityist Podcast, episode 322, The New Corner Office with Laura Vanderkam FreeConferenceCall.com Rev.com (transcriptionist service)  

Episode 44 July 10 2020 On the Needles 2:37 Patterns still link to Ravelry so please be careful!   Porthole Cowl by Knitting Expat Designs, Three Irish Girls Yarn: Adorn Sock in Maple Vanilla mini set (2009), Westerly Sea Sock in Ocean Gradient (merino/sea cell- natural seaweed fiber, 2010)-- DONE!!   Criterion Cowl by Casapinka, Lady Dye Yarns (Big Minis): Color A: Mrs. Hudson (lt. pink), Color B: Moriarty (grey), Color C: Irene Adler (hot pink)   Bautista by Celia McAdam Cahill, YakLux by Invictus Yarns 2020 NoCKRs colorway 4 Day KAL! Soundtrack Pullover by Marie Greene, Neighborhood Fiber Co.: studio DK in Ward Circle (blue) and Broadway Market (grey)   On the Easel 12:56 Limn + Latitude is coming back, and I’m headed* to…Japan!  (*not really, just in spirit, art, literature, & cuisine). New website in process. On the Table 20:44 Upcoming: cooking from Vegetable Kingdom by Bryant Terry Boys   Curry biryani from Jamie’s Food Revolution by Jamie Oliver   Beef & broccoli from How to Cook without a Book by Pam Anderson Sausage carbonara from 5 Ingredients by Jamie Oliver Chorizo quesadillas from The Dinner Plan by Brennan & Campion   Wingaersheek lunch for the 4th of July   Strawberry ice cream from How to Cook Everything Toffee Bars, take 1 & take 2. Take 2 is the perfect reproduction; we just mix in choc chips, no nuts. Easy! Pork Gyozas from Just one cookbook.com Falafel fail. (Note to self: LISTEN when everyone tells you to start with dried beans). Pickled red onions on everything. HIGHLY recommend: local salsa! By Joy & Kelly. The most delicious, flavorful slurry of goodness On the Nightstand 42:14 My Antonia by Willa Cather Notes from a Young Black Chef by Kwame Onwuachi, Joshua David Stein The River by Peter Heller The Immortals of Tehran by Ali Araghi Convenience Store Woman by Sayaka Murata A Tale for the Time Being by Ruth Ozeki The Memory Police by Yoko Ogama My Ex-Life by Stephen McCauley Bingo 1:07:16 Starts friday evening may 22, ends Sept 7 Need to post a photo of completed Bingo with #CCRRsummerbingo2020 to instagram or Ravelry   Monica Heirloom: Wingaersheek 4th lunch Farmers market: kohlrabi   Cortney Heirloom recipe with Toffee Bar success! Book Set in a Foreign Place (several) New-to-me Periodical/Magazines: Kokeshi Trends, Tokyo Weekender, Breathe, Stanger’s Guide, Traveler’s Times. New project: Appa on canvas for my kid

How will restaurants survive the economic collapse caused by the COVID-19 pandemic? Award-winning Washington DC chef Kwame Onwuachi (formerly of Kith/Kin) talks to Billy Shore about the how the current crisis is exposing the vulnerability of the restaurant industry and the fundamental changes that must occur for independent restaurants to survive. “I would hope we don’t just go back to the same normal, that we create a new normal that really makes sure that we’re taking care of our staff and our community as well as the bottom line,” says Onwauchi. “The power is in the dollar. Where you spend your money is where publications go, what they write about,” he explains. In his memoir Notes from a Young Black Chef and a recent article in the Washington Post, Onwuachi takes on issues of race and diversity in the culinary world. “I went through a struggle in trying to find a path to the cuisine of my heritage. Investors and owners have constantly pushed me to do what they think is right, instead of what was authentic to me,” he wrote in the Post. “I try to speak my mind and speak truthfully. There are a lot of people who share similar stories and when they hear someone being vocal about it, it lets them know that they’re not alone,” he says.Get inspired by one of the great, young chefs in America who is fighting to bring more diversity, inclusion and economic justice to the restaurant industry and his community.

A lot has happened in the world over the past couple weeks that hasn’t been reflected on the podcast because June episodes were recorded in mid-May. So, I wanted to bring you this special bonus episode to highlight some books by black authors that I’ve loved over the past couple years.  These are stories of the lives of particular black characters and people that have stuck with me (in many cases for years) since I read them.  I’m also looking to highlight more stories by and about black people moving forward on the podcast. This post contains affiliate links, through which I make a small commission when you make a purchase (at no cost to you!). Favorite Books by Black Authors (Fiction) [3:04] 2 Auto-Buy Authors An American Marriage by Tayari Jones (My Review) | Buy from Amazon [4:24] Silver Sparrow by Tayari Jones | Buy from Amazon [6:10] The Mothers by Brit Bennett (My Review) | Buy from Amazon [7:37] The Vanishing Half by Brit Bennett (My Review) | Buy from Amazon [9:36]  An Old-Time Favorite Author (Stephen L. Carter) The Emperor of Ocean Park by Stephen L. Carter | Buy from Amazon [10:01] Palace Council by Stephen L. Carter | Buy from Amazon [11:50] Back Channel by Stephen L. Carter (My Review) | Buy from Amazon [12:49] Under the Radar Gems An Untamed State by Roxane Gay (My Review) | Buy from Amazon [15:28] My Sister, the Serial Killer by Oyinkan Braithwaite | Buy from Amazon [17:23] The Mother by Yvette Edwards (My Review) | Buy from Amazon [19:07] The Woman Next Door by Yewande Omotoso (My Review) | Buy from Amazon [20:14] The Star Side of Bird Hill by Naomi Jackson (My Review) | Buy from Amazon [21:31] Super Buzzy Books You’ve Probably Already Heard Of Such a Fun Age by Kiley Reid (My Review) | Buy from Amazon [23:03] The Hate U Give by Angie Thomas | Buy from Amazon [23:37] The Nickel Boys by Colson Whitehead | Buy from Amazon [24:18] Favorite Books by Black Authors (Nonfiction) [25:09] 2 Memoirs I Loved Notes from a Young Black Chef by Kwame Onwuachi (My Review) | Buy from Amazon [25:39]  The Other Wes Moore by Wes Moore | Buy from Amazon [28:10] Super Buzzy Books You’ve Probably Already Heard Of Becoming by Michelle Obama (My Review) | Buy from Amazon [29:56] Born A Crime by Trevor Noah | Buy from Amazon [31:29] Other Books Mentioned We Wish You Luckby Caroline Zancan (My Review) | Buy from Amazon [8:30] The Underground Railroadby Colson Whitehead | Buy from Amazon [24:30] Yes, Chefby Marcus Samuelsson | Buy from Amazon [27:55] Between the World and Me by Ta-Nehisi Coates | Buy from Amazon [33:19] Stamped by Jason Reynolds and Ibram X. Kendi | Buy from Amazon [33:19] White Fragility by Robin DiAngelo | Buy from Amazon [33:31] The Fire Next Time by James Baldwin | Buy from Amazon [33:31] Deacon King Kong by James McBride | Buy from Amazon [34:05] Clap When You Land by Elizabeth Acevedo | Buy from Amazon [34:17] Other Links Anti-Racist Reading List from Traci at The Stacks Podcast Read Black Stories (Fiction by Black Authors) Reading List from Traci at The Stacks Podcast My Book by Black Authors List Ep. 58: 2020 Summer Reading Guide Special Season 2, Ep: 16 of Currently Reading Podcast (my guest appearance) Novel Pairings Podcast Ep. 34: Sara Hildreth (@fictionmatters) Ep. 40: Byrd Leavell (Literary Agent) Next Episode A full length episode featuring Morgan Hoit (@nycbookgirl), Associate Marketing Manager at Avid Reader Press (airing June 24). Support the Podcast Support on PatreonWhen you support the podcast on Patreon for $5/month, get bonus podcast episodes and other goodies! ShareIf you like the podcast, I’d love for you to share it with your reader friends…in real life and on social media (there’s easy share buttons at the bottom of this post!). Subscribe …wherever you listen to podcasts, so new episodes will appear in your feed as soon as they’re released. Rate and ReviewSearch for “Sarah’s Bookshelves” in Apple Podcasts…or wherever you listen to podcasts!

It’s been 2 weeks since our last episode of re-opening soon and in that short time our country is marching towards a long awaited change. Stay at home orders to curb the COVID-19 pandemic are lifting across the country for better or worse. Time will yield the result of how the pandemic has truly affected restaurants. But even bigger than the pandemic, spurred by police brutality and the death of George Floyd, the US has been reckoning with a long history of systemic racism across all walks of life including the hospitality world. That can be seen in regards to financial access, growth opportunity and media coverage to start. Today we talk about what reopening means in this turbulent climate. Our guest today is Kwame Onwuachi, Executive Chef and Creator of Kith/Kin in Washington DC. which just reopened for service this past Friday. Kwame is a JBF Rising Star and F&W Best New Chef. Kwame is also an author of Notes from a Young Black Chef. Kwame is an active member of the Independent Restaurant Coalition which has been advocating for industry support during the COVID Crisis.HRN will be donating 10% of our membership drive proceeds from now until June 15 to the Philando Castile Relief Foundation. Visit heritageradionetwork.org/donate to make your gift.Opening Soon is powered by Simplecast. 

On today's episode of All in the Industry®, Shari Bayer has a special show on the Coronavirus (COVID-19) crisis and its impact on our hospitality industry, with two guest interviews. Shari's first guest is Bruce Bronster, Partner at Bronster LLP, a NY-based boutique law firm with experience in real estate, litigation, tax lien and mortgage foreclosure, hospitality, entertainment and corporate matters. And, Shari's second guest is Executive Chef Kwame Onwuachi of Kith/Kin, a collaborator in the Independent Restaurant Coalition (IRC). Kwame has recieved numerous accolades, including a James Beard Award for Rising Star Chef, Esquire Magazine’s Chef of the Year, one of Food & Wine’s Best New Chefs, and a 30 Under 30 honoree by both Zagat and Forbes. He is also the author of Notes from a Young Black Chef, which is being made into a movie. As an IRC collaborator, Kwame is now campaigning among an esteemed group of chefs and restaurateurs to #SaveRestaurants. Today's show also features Shari's PR tip and first Solo Dining/Takeout experience at Breads Bakery in Lincoln Center, NYC. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Stay safe and well. Images courtesy of Bruce Bronster & Kwame Onwuachi.All in the Industry is powered by Simplecast.  

This month, Karson and Brindolyn shelter in place and discuss books about cuisines they've never tried before. Karson takes us to Japan with "Diary of a Tokyo Teen: A Japanese-American Girl Travel to the Land of Trendy Fashion, High-Tech Toilets and Maid Cafes," and Brindolyn shares the culinary journey of Kwame Onwuachi's memoir "Notes From a Young Black Chef." Make sure you have a snack at the ready because there is a LOT of food talk.For April, we're dusting off a book that's been on our bookshelves for more than a year. Karson is reading "1,001 Nights," a collection or Arabic folk stories. Brindolyn will be diving into "NOS4A2" by Joe Hill. And our gals also have a special surprise in store for you, so tune in to find out how your life is about to get more Lit.Read along and let us know what you think on Twitter at @ThatsLitPodcast, on Instagram at @ThatsLitPodcast and on Facebook or email us at thatslitpodcast@gmail.com. You can find Brindolyn on Twitter at @Brindolyn and on Instagram at @Brindolyn. And you can find Karson on Twitter at @kgaylet.

Our guest this week, Emily McKeehan, left a job in the insurance industry to follow her dream of becoming a high school English teacher because she felt that was what she has been called to do. When she saw a Facebook article about how therapy dogs can help young elementary students with their reading, she had the crazy idea of trying them with her students at Eastern High School, which is in eastern Jefferson county outside Louisville. What she hoped for was to build confidence in her reluctant freshman readers, but what she got was so much more. Emily talks to us about some books that are reliable favorites of her students year after year, what kind of students she feels get the most from working with a reading therapy dog, and what TV show was her bridge to loving the true crime genre. We feel lucky to have had the chance to interview Emily the day before the Kentucky governor called off schools in the state for the corona virus pandemic. Books discussed in this episode: 1- The Absolutely True Diary of a Part-Time Indian by Sherman Alexie 2- The Secret Life of Bees by Sue Monk Kidd 3- The Witch of Blackbird Pond by Elizabeth George Speare 4- The Freedom Writers Diary by Erin Gruwell and the Freedom Writers 5- Let's Explore Diabetes with Owls by David Sedaris 6- The Stranger Beside Me by Ann Rule 7- I'll Be Gone in the Dark by Michelle McNamara 8- In Cold Blood by Truman Capote 9- Notes from a Young Black Chef by Kwame Onwuachi and Joshua David Stein 10- Killers of the Flower Moon by David Grann   You can find us on FB, instagram (@perksofbeingabookloverpod) and on our blog site at www.perksofbeingabooklover.com Perks airs on Forward Radio 106.5 FM and forwardradio.org every Wednesday at 6 pm, Thursdays at 6 am and 12 pm. We have purchased the rights to the theme music used.

Our guest this week, Emily McKeehan, left a job in the insurance industry to follow her dream of becoming a high school English teacher because she felt that was what she has been called to do. When she saw a Facebook article about how therapy dogs can help young elementary students with their reading, she had the crazy idea of trying them with her students at Eastern High School, which is in eastern Jefferson county outside Louisville. What she hoped for was to build confidence in her reluctant freshman readers, but what she got was so much more. Emily talks to us about some books that are reliable favorites of her students year after year, what kind of students she feels get the most from working with a reading therapy dog, and what TV show was her bridge to loving the true crime genre. We feel lucky to have had the chance to interview Emily the day before the Kentucky governor called off schools in the state for the corona virus pandemic. Books discussed in this episode: 1- The Absolutely True Diary of a Part-Time Indian by Sherman Alexie 2- The Secret Life of Bees by Sue Monk Kidd 3- The Witch of Blackbird Pond by Elizabeth George Speare 4- The Freedom Writers Diary by Erin Gruwell and the Freedom Writers 5- Let's Explore Diabetes with Owls by David Sedaris 6- The Stranger Beside Me by Ann Rule 7- I'll Be Gone in the Dark by Michelle McNamara 8- In Cold Blood by Truman Capote 9- Notes from a Young Black Chef by Kwame Onwuachi and Joshua David Stein 10- Killers of the Flower Moon by David Grann You can find us on FB, instagram (@perksofbeingabookloverpod) and on our blog site at www.perksofbeingabooklover.com Perks airs on Forward Radio 106.5 FM and forwardradio.org every Wednesday at 6 pm, Thursdays at 6 am and 12 pm. We have purchased the rights to the theme music used.

This month, Karson and Brindolyn celebrate black authors by reading and discussing "The Water Dancer" by Ta-Nehisi Coates and "Beloved" by Toni Morrison. They talk about how the authors approach the subject of slavery in very different ways. Also, check out these amazing book nooks (thanks, Hannah!).Also, ya girls are going to Podfest!!! Karson and B will be headed to Orlando to learn from some of the best in the (podcasting) business. Thanks, Buzzsprout!For March, you can read along as Karson tackles "Diary of a Tokyo Teen" by Christine Mari Inzer and Brindolyn reads "Notes from a Young Black Chef" by Kwame Onwuachi.Read along and let us know what you think on Twitter at @ThatsLitPodcast, on Instagram at @ThatsLitPodcast and on Facebook or email us at thatslitpodcast@gmail.com. You can find Brindolyn on Twitter at @Brindolyn and on Instagram at @Brindolyn. And you can find Karson on Twitter at @kgaylet.

On this episode we have chef Cat. She is a personal chef in Baltimore, MD, the founder of the organization Just Call Me Chef, and is a board member for The Food Project. In this episode:· The personal chef industry· Collaborations and pop-ups· The Just Call Me Chef Organization· Marketing your business· and so much more Recommended Books: Notes From a Young Black Chef by Kwame OnwuachiFavorite Kitchen Tool: Chef KnifeFavorite Digital Tool: Sous Vide SystemIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.You can follow us on Instagram: ChefsWithoutRestaurants, PerfectLittleBites, FreePZA, Pizza Llama, Chef Cat, Just Call Me Chef, The GrottoFor more info, find us on the web at:ChefsWithoutRestaurants.comChefsWithoutRestaurants.org Facebook PageFacebook Group Twitter YouTube

In this episode of Booklist's Shelf Care: The Podcast, host Susan Maguire sits down with librarian extraordinaire Robin Bradford to discuss the hottest topic in all of Libraryland: are trade paperbacks better than mass market paperbacks? They get into patron behavior, format preferences, and, inevitably, romance novels. Then Audio Editor Heather Booth provides a glimpse at the audio award-winners announced at ALA Midwinter in January, and Susan and Adult Books Editor Donna Seaman break down the winners Carnegie Awards for Excellence in Fiction and Nonfiction. It's a big episode, y'all! The books mentioned this episode are: The Wedding Date by Jasmine Guillory The Kiss Quotient by Helen Hoang A Bollywood Affair by Sonali Dev Longarm series of westerns NetGalley The Lady’s Guide to Celestial Mechanics by Olivia Waite A Cowboy to Remember by Rebekah Weatherspoon Sweet Talkin’ Lover by Tracey Livesay As Good as the First Time by K. M. Jackson (K. M. Jackson’s How to Marry Keanu Reeves in 90 Days comes out in fall 2021. !!!) Suzanne Brockmann’s Navy SEALS Lowdown Dirty by Holly Trent Date Me, Bryson Keller by Kevin van Whye Grumpy Jake by Melissa Blue On Time: A Princely Life in Funk by Morris Day RUSA Listen List; ALSC Notable Children’s Recordings ; YALSA Amazing Audio; Odyssey Award Narrators: Dion Graham Bahni Turpin Tessa Netting Cassandra Morris January LaVoy Own Voices Memoirs Narrated by the Author: Becoming by Michelle Obama, read by the author Shout by Laurie Halse Anderson, read by the author Brave Face by Shaun David Hutchinson, read by the author Notes from a Young Black Chef by Kwame Onwuachi, read by the author Full Cast Productions: Lovely War by Julie Berry, read by Allan Corduner et al Good Talk: A Memoir in Conversations by Mira Jacob, read by a full cast Daisy Jones & the Six by Taylor Jenkins Reid, read by Jennifer Beals et al Hey, Kiddo by Jarrett J. Krosoczka, read by the author et al Etc: We Are Grateful: Ostaliheliga by Traci Sorell, read by Lauren Hummingbird Song for a Whale by Lynne Kelly, read by Abigail Revasch We’re Not from Here by Geoff Rodkey, read by Dani Martineck Queenie by Candice Carty-Williams, read by Shvorne Marks Mango, Abuela, y yo (Mango, Abuela, and Me) by Meg Medina, read by Alisa Amador Andrew Carnegie Medal for Excellence in Fiction & Nonfiction Figuring by Maria Popova Midnight in Chernobyl: The Untold Story of the World’s Greatest Nuclear Disaster by Adam Higginbotham Lost Children Archive by Valeria Luiselli

This week's perfect pairing is all about FOOD!  Tami read Tender at the Bone: Growing Up at the Table by Ruth Reichl, and Amie read Notes from a Young Black Chef by Kwame Onwauchi.  Grab a fork and your favorite comfort food and listen as we discuss these great books and a whole host of food related recipes and things we love to eat.

Kwame Onwuachi learns to cook in the middle of the ocean... In the past year, Kwame Onwuachi has become one of the fastest rising star chefs in America. His DC restaurant, Kith and Kin, is widely considered one of the best in the country. But he went through countless twists and turns to get there. His story is so wild that he wrote a memoir, Notes From A Young Black Chef, that's now being made into a movie starring Lakeith Stanfield. This week Kwame shares the first half of that story live on stage, in conversation with Dan, at the Miracle Theatre in Washington, DC.

We gathered ten favorite Andrew Talks to Chefs moments from 2019 for a fast-moving, pod year-in-review episode to close out the decade. Tom Colicchio recounts the origins of Top Chef; New Orleans's Kelly Fields shares the hidden meaning in her restaurant Willa Jean's chocolate chip cookie; pastry legend Claudia Fleming recounts her migration from dancing to cooking; Inn at Little Washington's Patrick O'Connell shares the methods he and his team employ to make every guest happy; Preeti Mistry discusses her roots as a theater kid; Kwame Onwuachi talks about the mission of his book Notes from a Young Black Chef; LA'S Genevieve Gergis and Andrew unpack their respective struggles with ADD; and we revisit a conversation with the late Anthony Bourdain ... these and other moments jumped out at us as we thought over the last 12 months, and we wanted to share them in one place before turning the page to 2020.Thanks for listening and Happy New Year!EPISODE GUIDE0:00 - 6:20     Intro6:20 - 49:15     Segment 1 (Patrick O'Connell, Kelly Fields, Kwame Onwuachi, Preeti Mistry, Tom Colicchio, Anthony Bourdain)49:15 - 53:40     Show Notes & Updates53:40 - 1:16:10     Segment 2 (Genevieve Gergis, Claudia Fleming, Jeremy Stephens, Christine Muhlke & Michael Laiskonis)1:16:10 - end    Outro***LINKS***Andrew Talks to Chefs OFFICIAL websiteInn at Little WashingtonWilla JeanKith/KinNotes from a Young Black ChefPreeti MistryTop ChefCrafted HospitalityParts UnknownBavelBestiaGalatoire'sS.Pellegrino Young Chef CompetitionNorth Fork Table & InnSignature Dishes that MatterMichael LaisonkisChristine MuhlkePhaidon

This week Alice and Kim talk favorite nonfiction reads of 2019, including the women of Disney, a very lonely whale, and how to stop stress in its tracks. This episode is sponsored by Book Riot’s Read Harder Journal and Libro.fm. Subscribe to For Real using RSS, Apple Podcasts, Spotify, or Stitcher. For more nonfiction recommendations, sign up for our True Story newsletter, edited by Kim Ukura. NONFICTION NEWS Goodreads Choice Awards are out! 2019 FAVORITES Notes from a Young Black Chef by Kwame Onwuachi, Joshua David Stein Parkland by Dave Cullen Good Talk by Mira Jacob The Collected Schizophrenias: Essays by Esmé Weijun Wang Say Nothing: A True Story of Murder and Memory in Northern Ireland by Patrick Radden Keefe Burnout: The Secret to Unlocking the Stress Cycle by Emily Nagoski and Amelia Nagoski The Queens of Animation by Nathalia Holt Maybe You Should Talk to Someone: A Therapist, HER Therapist, and Our Lives Revealed by Lori Gottlieb Unfollow: A Memoir of Loving and Leaving the Westboro Baptist Church by Megan Phelps-Roper Make it Scream, Make it Burn by Leslie Jamison Agrippina: The Most Extraordinary Woman of the Roman World by Emma Southon No Visible Bruises by Rachel Louise Snyder 2019 MISSES Trick Mirror: Reflections on Self-Delusion by Jia Tolentino Know My Name by Chanel Miller Furious Hours: Murder, Fraud, and the Last Trial of Harper Lee by Casey Cep Grace Will Lead Us Home: The Charleston Church Massacre and the Hard, Inspiring Journey to Forgiveness by Jennifer Berry Hawes The Great Pretender: The Undercover Mission That Changed Our Understanding of Madness by Susannah Cahalan Thick: And Other Essays by Tressie McMillan Cottom READING NOW KIM: The Sixth Extinction: An Unnatural History by Elizabeth Kolbert The Six Wives of Henry VIII by Alison Weir ALICE: Know My Name by Chanel Miller! Citizen by Claudia Rankine CONCLUSION You can find us on SOCIAL MEDIA – @itsalicetime and @kimthedork RATE AND REVIEW on Apple Podcasts so people can find us more easily, and subscribe so you can get our new episodes the minute they come out.

James Beard Award winning chef and author, Kwame Onwuachi, is no stranger to setbacks, having overcome a difficult adolescence and later opening his first restaurant at 24, only to have it shutter in less than a year. We close out our last episode of the year, with someone who has dominated 2019, running one of the top restaurants in D.C., Kith/Kin, publishing a memoir - Notes from a Young Black Chef - and landing a movie deal on his life story. Chef Kwame tells us how he hustled relentlessly to achieve his dreams and used his failures as fuel for his wins. Powered and distributed by Simplecast

Jeff and Rebecca tackle the first batch of listener recommendation requests for the 2020 holiday season. This episode is sponsored by: Opus X One - Obsidian Detective by Michael Anderle Bibliostyle by Nina Freudenberger Feminist Book Club Box + Podcast The Great Courses Plus She Said So You Want to Talk About Race Unfollow by Megan Phelps-Roper The Heartbeat of Wounded Knee by David Treuer We Are Okay by Nina LaCour Dear Madam President Wolfpack by Abby Wambach Power of Meaning Bored & Brilliant The Adventurer’s Son Sleeping Giants by Sylvain Neuvel The Master Plan by Chris Wilson Leonardo da Vinci by Walter Isaacson The Invention of Nature by Andrea Wulf Frederick Douglass, Prophet of Freedom by David Blight Hourglass by Dani Shapiro How to Be Married Mating in Captivity Marriageology by Belinda Luscombe The Neuroscientist Who Lost Her Mind Hammerhead by Nina Maclaughlin Buttermilk Graffiti by Edward Lee Best American Food Writing 2019 Taste of Country Cooking Notes of a Young Black Chef by Kuame Onuawachi Burn the Place by Iliana Ragan Storied Life of AJ Fikry 84 Charing Cross Road Shadow of the Wind Mr Penumbra’s 24-Hour Bookstore by Robin Sloan Jasmine Guillory Alyssa Cole Helen Hoang Pachinko by Min Jin Lee The Most Fun We Ever Had The Great Believers by Rebecca Makkai Beyond the Bedroom Wall by Larry Woiwode Dept of Speculation by Jenny Offill The Mothers by Brit Bennett Perfect Little World Celeste Ng Daisy Jones & The Six Go Like Hell by AJ Baimie How to Build a Car by Adrian Newey What It Is Like to Go To War by Karl Marlantes

Notes from a Young Black Chef by Kwame Onwuachi is discussed by guest Kathy Ziesel. Andrew discusses A Girl Named Zippy by Haven Kimmel. Theme music from audionautix.com https://www.elliottbaybook.com/book/9781524732622 https://www.elliottbaybook.com/book/9780767915052 --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/whatareyoureading/message

Jenny reached out to the host of her favorite foodie podcast to see if she would be interested in collaborating on a recommendations episode - just in time for the holidays! We cover a range of types of books - cookbooks, essays, memoir - and have a few titles from the backlist to recommend as well. The second season of the Skillet podcast goes live the same day this episode, so I hope you'll give both a listen!Download or listen via this link: Reading Envy 171: Foodie Recommendations with Jen Nathan OrrisSubscribe to the podcast via this link: FeedburnerOr subscribe via Apple Podcasts by clicking: SubscribeOr listen through TuneIn Or listen on Google Play Listen via StitcherListen through Spotify Books discussed: Animal, Vegetable, Miracle: A Year of Food Life by Barbara Kingsolver The Nordic Baking Book by Magnus Nilsson Jubilee: Recipes from Two Centuries of African-American Cooking by Toni Tipton-MartinNotes from a Young Black Chef by Kwame Onwuachi  Nothing Fancy: Unfussy Food for Having People Over by Alison RomanWomen on Food ed. by Charlotte DruckmanSmall Victories: Recipes, Advice + Hundreds of Ideas for Home Cooking Triumphs by Julia TurshenThe Modern Cook's Year by Anna JonesMixtape Potluck Cookbook by Questlove South: Essential Recipes and New Explorations by Sean Brock The Jewish Cookbook by Leah KoenigThe Best American Food Writing 2019 edited by Samin NosratOther mentions:ASAP's Farm Tour (Western North Carolina)Chef's Table - Magnus Nilsson (tv show)Nilsson - Thick Oven-Baked Pancake with Apple on JennyBakesThe Cooking Gene by Michael TwittyTop Chef Season 13Kith and Kin Where I Come From by Aaron SanchezAlison Roman on InstagramFeed the Resistance by Julia TurshenDorie GreenspanBaking with Julia by Dorie Greenspan and Julia ChildBaking: From My Home to Yours by Dorie Greenspan Keep Calm and Cook On podcastJones - Whole-wheat spelt, date, and molasses scones on JennyBakesJones - Cauliflower rice with fried eggs and green chutney on JennyBakes Chef's Table episode with Sean BrockHeritage by Sean BrockBrock - Peanut Butter Chess Pie on JennyBakesBest American Food Writing 2018 edited by Ruth ReichlThe Bitter Southerner Related Episodes (and Posts):Episode 064 - Reading Down the Rabbit Hole with guest Tracy Landrith Episode 143 - Reading the Pain with KalaRecommended Reads in Biography and Memoir: Foodie (July 2017)Stalk us online:Jenny at GoodreadsJenny on TwitterJenny is @readingenvy on Instagram and LitsySkilletpodcast.comJen is @skilletpodcast on InstagramJen is @skilletpod on TwitterSome of these links are Amazon affiliate links, where I do get a minor kickback when people click on them. Since I never beg for donations, I don't feel too bad about it.

Kwame Onwuachi is one of the most acclaimed young chefs in the country. He was recently named Rising Star Chef of the Year at the 2019 James Beard Awards, and he details his story in his memoir “Notes From a Young Black Chef.” He sits down with Sophia to discuss his path into the fine dining world - starting with his childhood in the Bronx, to selling candy bars on the subway. He also talks about his time on “Top Chef” and his latest D.C. restaurant, Kith and Kin. Executive Producers: Sophia Bush & Sim SarnaSupervising Producer: Allison BresnickAssociate Producer: Caitlin LeeEditor: Josh WindischMusic written by Jack Garratt and produced by Mark FosterArtwork by Kimi SelfridgeThis show is brought to you by Cloud10 & Brilliant Anatomy, and powered by Simplecast. This episode is sponsored by ZipRecruiter, Skillshare, and LOLA.

Kaytee is recording with a special guest this week, her little brother! Steven is a prolific reader, working the night shift, and has big book opinions. You’ll hear a “bookish moment of the week” from each of us: vacation reading choices, and an email from a family member. Next, we discuss our current reads for the week. We are each sharing three books we’ve read recently, and they are all over the map! We’’ll move on to a short Slow But Steady update, along with an update from a couple listeners with regard to their choices. For our deep dive this week, we are poking around in Steven’s reading life. We’ll learn about when he developed his love for reading, how he balances reading and school, and if he has any controversial opinions regarding the reading life. Finally, this week, we are Pressing Books Into Your Hands. We’ve got a great series of books for people who want to know all the things, as well as a childhood favorite that isn’t to be overlooked. As per usual, time-stamped show notes are below with references to every book and resource we mentioned in this episode. If you’d like to listen first and not spoil the surprise, don’t scroll down!  . . . . . 1:31 - Vacationland by John Hodgeman 2:58 - Walkable City by Jeff Speck 3:57 - Sue Grafton novels 5:07 - Mind if I Order the Cheeseburger? by Sherry F. Colb 7:29 - The Secret Diary of Hendrik Groen, 83 1/4 Years Old by Hendrik Groen 8:33 - A Man Called Ove by Fredrick Backman 9:16 - On the Bright Side: The New Secret Diary of Hendrik Groen, 85 Years Old by Hendrik Groen 9:46 - Timeline by Michael Crichton 9:54 - Jurassic Park by Michael Crichton 9:59 - Lost World by Michael Crichton 10:07 - Congo by Michael Crichton 11:41 - The Birchbark House by Louise Erdrich 11:53 - Little House on the Prairie by Laura Ingalls Wilder 12:24 - Little House in the Big Woods by Laura Ingalls Wilder 14:29 - Harry Potter by JK Rowling 15:34 - Defining the Wind: The Beaufort Scale and How a 19th Century Admiral Turned Science Into Poetry by Scott Huler 18:00 - The Year of Yes by Shonda Rhimes 21:59 - The Know-It-All by AJ Jacobs 23:03 - North and South by Elizabeth Gaskell 23:49 - Anne of Avonlea by LM Montgomery 23:55 - Anne of Green Gables by LM Montgomery 24:01 - Frankenstein by Mary Shelley 24:49 - On Writing by Stephen King 25:00 - Notes From a Young Black Chef by Kwame Onwauchie 25:08 - Moby Dick by Herman Melville 25:12 - Wuthering Heights by Emily Bronte 25:51 - Martin Chuzzlewit by Charles Dickens 26:54 - The Essential Calvin and Hobbes Treasury by Bill Watterson 27:35 - Animal Farm by George Orwell 27:39 - A Tale of Two Cities by Charles Dickens 30:02 - Constantly Calibrating podcast 38:49 - What If by Randall Munroe 38:50 - Thing Explainer by Randall Munroe 38:58 - How To by Randall Munroe 42:07 - Where the Sidewalk Ends by Shel Silverstein 43:59 - The Giving Tree by Shel Silverstein *Please note that all book titles linked above are Amazon affiliate links. Your cost is the same, but a small portion of your purchase will come back to us to help offset the costs of the show. Thanks for your support!* 

Acclaimed DC chef Kwame Onwuachi is the author of the acclaimed memoir Notes from a Young Black Chef and a former Top Chef contestant. He sits down with HRN’s Hannah Fordin and Mike Hewitt, host of Recruit. Retain. Relax., to talk about the evolution of his career and the ins and outs of running Kath and Kin, his popular Afro-Caribbean restaurant. HRN On Tour is powered by Simplecast.

Hi! Remember when we used to be podcast friends? We sure do! Ann and Halle are back with an update over what’s been happening for the past two (!) years, and some of their favorite reads during that time. And of course, they’ll end with what they’re reading this week.    Books and other media mentioned in this episode: NoveList (check your local library)Parnassus BooksAnn Patchett booksFavorite Books of 2017Favorite Books of 2018ALA RUSA CODES Reading List Ann’s picks: The Witch Elm by Tana French– Dublin Murder Squad series by Tana French Notes from a Young Black Chef by Kwame Onwuachi and Joshua David Stein– Top Chef (TV) Halle’s picks: The Heart’s Invisible Furies by John Boyne– A Prayer for Owen Meany by John Irving– John Irving books City of Girls by Elizabeth Gilbert– The Seven Husbands of Evelyn Hugo by Taylor Jenkins Reid– Rules of Civility by Amor Towles– Lillian Boxfish Takes a Walk by Kathleen Rooney What We’re Reading This Week: Ann: War and Peace by Leo Tolstoy– Episode 17: 2016 Reading Resolutions– Episode 43: 2017 Reading Resolutions– War and Peace (TV)– Andrew Davies films– Anna Karenina by Leo Tolstoy– War and Peace (film) Halle: Fumbled by Alexa Martin– Playbook series by Alexa Martin– Intercepted by Alexa Martin Halle’s Instagram: @halle770Halle’s goodreadsAnn’s Instagram: @fersknerAnn’s Litsy: @fersknerAnn’s goodreads

With health care at the center of the Democrats' bid to unseat President Trump, Christiane Amanpour speaks to Andy Slavitt; Former Acting Administrator for Centers for Medicare & Medicaid Services, and Sarah Kliff; New York Times Investigative Reporter. Then, Professor of Government Minxin Pei unpicks the latest US-China trade talks. Hari Sreenivasan speaks with chef Kwame Onwuachi about his new book "Notes From a Young Black Chef".

The Vatican dismisses the notion of nonbinary gender, Vladimir Putin builds an alliance with China's Xi Jinping, and Kwame Onwuachi discusses "Notes from a Young Black Chef."  Learn more about your ad choices. Visit megaphone.fm/adchoices

When Kwame Onwuachi was 26 he had already experienced more career highs and lows than chefs twice his age. He worked in the top restaurants, competed on the TV series, “Top Chef,” and opened his own restaurant—The Shaw Bijou when he was 25.  The restaurant was one of the most anticipated openings in the country and it closed after 11 weeks. The press roasted the young chef. How did Kwame recover after such a public failure? In his new book, Notes from a Young Black Chef, Kwame talked about how he rebounded from that failure, and delved into his childhood. After the Shaw Bijou closed Kwame opened 3 more restaurants, Michelin rated, Kith and Kin  and two  Philly Wing Fry.. On May 6th he won the Rising Star Chef of the Year award by the James Beard Foundation. His book, Notes from a Young Black Chef  has received lots of praise, and is available wherever books are sold.

This week Kim and guest host Liberty Hardy talk new books and their favorite nonfiction of the year so far. This episode is sponsored by Book Riot and Audible. Subscribe to For Real using RSS, Apple Podcasts, or Stitcher. For more nonfiction recommendations, sign up for our True Story newsletter, edited by Kim Ukura. NEW BOOKS Sorry I’m Late, I Didn’t Want to Come: One Introvert’s Year of Saying Yesby Jessica Pan The Queen: The Forgotten Life Behind an American Myth by Josh Levin From Scratch: A Memoir of Love, Sicily, and Finding Home by Tembi Locke Sisters and Rebels: A Struggle for the Soul of America by Jacquelyn Dowd Hall FAVORITE NONFICTION OF THE YEAR SO FAR Notes from a Young Black Chef by Kwame Onwuachi, Joshua David Stein Furious Hours: Murder, Fraud, and the Last Trial of Harper Lee by Casey Cep Parkland: Birth of a Movement by Dave Cullen Rough Magic: Riding the World’s Loneliest Horse Race by Lara Prior-Palmer Good Talk: A Memoir in Conversations by Mira Jacob The Sakura Obsession: The Incredible Story of the Plant Hunter Who Saved Japan’s Cherry Blossoms by Naoko Abe The Collected Schizophrenias: Essays by Esmé Weijun Wang Say Nothing: A True Story of Murder and Memory in Northern Irelandby Patrick Radden Keefe READING NOW Southern Lady Code: Essays by Helen Ellis The Library of the Unwritten by by A. J. Hackwith (October 1)

Two big winners at last week's James Beard Foundation Awards join Andrew on this week's show: Kwame Onwuachi of Kith and Kin in Washington, DC, and author of the new book Notes from a Young Black Chef, who was named Rising Star Chef; and Kelly Fields of Willa Jean in New Orleans, Louisiana, who was named Outstanding Pastry Chef. Both open up dramatically, both about their own lives and about a societal issues they and the industry grapple with every day. Andrew Talks To Chefs is powered by Simplecast.

This week Alice and Kim talk about spelling bee horror stories, why you should read about ancient scrolls, and nonfiction to read if you love (or even just sort of like) Star Wars. This episode is sponsored by Libro.fm and TBR, Book Riot’s new subscription service offering tailored book recommendations for readers of all stripes. Subscribe to For Real using RSS, Apple Podcasts, or Stitcher. For more nonfiction recommendations, sign up for our True Story newsletter, edited by Kim Ukura. FOLLOW UP Independent Bookstore Day Notes From a Young Black Chef by Kwame Onwuachi New York Times: “A Young Chef, and a Stunning Comeback” Good Talk by Mira Jacob My Favorite Murder podcast NEW BOOKS The Regency Years by Robert Morrison Beeline by Shalini Shankar Breaking the Bee documentary The Da Vinci Legacy by Jean Pierre Isbouts and Christopher Brown Magical Realism for Nonbelievers by Anika Fajardo The Role of the Scroll by Thomas Forrest Kelly Fall and Rise by Mitchell Zuckoff MAY THE FOURTH BE WITH YOU How Star Wars Conquered the Universe by Chris Taylor The Making of Star Wars by J.W. Rinzler The World According to Star Wars by Cass R. Sunstein Wishful Drinking and The Princess Diarist by Carrie Fisher I Am C-3PO by Anthony Daniels and J.J. Abrams (November 4, 2019) Star Wars Meets the Eras of Feminism by Valerie Estelle Frankel READING NOW Without Precedent by Joel Richard Paul The Electric Woman by Tessa Fontaine

Our annual Moms, Dads, and Grads recommendation show! This episode is sponsored by: Libro.fm William Shakespeare's Much Ado About Mean Girls by Ian Doescher Kindle Unlimited TBR Books Recommended in this episode: Trail Like Lightning by Rebecca Roanhorse Buckskin by Erika Wurth The River by Peter Heller A Mercy by Toni Morrison Idaho by Emily Ruskovich Buttermilk by Ed Lee. Notes from a Young Black Chef by Kwame Onwuachi I Hear She’s a Real Bitch by Jen Agg Blood Bones and Butter by Gabrielle Hamilton Yes Chef by Marcus Samuelsson American Spy by lauren wilkinson The Taipei Night Market series by Ed Lin (starts with Ghost Month) How Will You Measure Your Life? By Clayton Christenson So Good They Can't Ignore You by Cal Newport The Power of Meaning by Emily Eshfahani Smith, Daring Greatly by Brene Brown Chemistry by Weiki Wang A DARKER SHADE OF MAGIC series by VE SCHWAB Boy Snow Bird by Helen Oyeyemi Gingerbread by Helen Oyeyemi Mr Fox by Helen Oyeyemi A Study in Scarlet by Sherry Thomas Veronica Speedwell series by Deanna Raybourn The Greatest Cook in the World by Rick Bragg The Cooking Gene by Michael Twitty The Taste of Country Cooking by Edna Lewis, Tender at the Bone by Ruth Reichl, Blueplate Special and How to Cook a Moose by Kate Christensen Aristotle and Dante Discover the Secrets of the Universe by Benjamin Saenz Somewhere Only We Know  by Maureen Goo The Summer of Jordi Perez by Amy Spalding

When we last left chef and memoirist Kwame Onwuachi, he had dived back into his catering business in New York City. Business was decent, but he’d begun to see holes in his game. "The food tasted good, but was it completely hot when it hit the table? I would roast the meat perfectly, but by the time I got to the table it'd be a little overcooked. The sauce that I thought would be really good, when I reduced it down, it was a little bitter. It was like these little things I didn't know what was going wrong, and I needed to get to the bottom of it. I needed to scratch that itch, and education was the next step for me." Onwuachi went to the CIA to hone his craft and then went on to extern and work at fine dining institutions like Per Se and Eleven Madison Park. But he ultimately found his own cooking identity through the now-defunct pop-up dinner company, Dinner Lab. "I cooked a dinner for it. It was a culmination of my life story. It was labeled Candy Bars to Michelin Stars. I cooked everything from the cheesecake [his sister's recipe] that I made to…the Butterfingers I sold on the subway (we did those as mignardise)…It was an anecdotal tale through the food of my life."
 Eventually, Onwuachi opened the high-end restaurant Shaw Bijou in Washington, DC. His inexperienced restaurateur partners told him money was no object; that, in fact, they didn't care about making money. Onwuachi naively believed them. "Yeah, it was like adding gas to a locomotive. I mean, we were adding coal. It was just like, keep going, keep going, we're powering the engine. I was so deep in it, there was so much going on. It was the first time dealing with a lot of press, and I was really, really young. I came from the South Bronx and I'm catapulted into the stratosphere of the dining culture across the country, and I was trying to just do anything to stay afloat really."
 The restaurant failed after less than six months, its demise hastened by a less-than-stellar review in The Washington Post.  "It was soul-crushing to read that," Onwuachi said. "I remember reading it in the back alley, and it was not a good review, but it also pushed me, you know? It pushed me to change some things up, switch some things around, get everybody excited again, and keep going. It wasn't like, ‘Okay, now we need to close.’ I was like, ‘Okay, we're gonna fix this. This is the first bite.’" But they couldn't fix it in time, because, as he put it, "We ran out of capital. That's why businesses close. That's the short answer."
 The last chapter of Onwuachi’s book, Notes From a Young Black Chef, is called "The Lesson." Why? "The lesson that I learned (from Shaw Bijou) is to keep going," he told me. "Just keep going. Not to stop, no matter what obstacles get in your way. If you have your mindset and you have goals in place, stick with those goals, figure out how to adapt, how to pivot, and continue moving."
 Kwame Onwuachi’s tale is as inspirational as it is cautionary. Catch it all in this week’s episode of Special Sauce. --- The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2019/04/special-sauce-kwame-onwuachi-part-2.html

Kwame Onwuachi is the chef of Kith and Kin in Washington D.C. He is also the author of the recently-published Notes From a Young Black Chef, which is just as much a memoir about growing up as it is about being a chef. Today, Adam Rapoport talks with him about his story. Learn more about your ad choices. Visit megaphone.fm/adchoices

Onwauchi is in the running for the 2019 James Beard Rising Star Chef of the Year. He narrates his own memoir that dishes on the restaurant industry as it weaves the tale of a his upbringing, his rise— including a stint on Top Chef—and the rapid fall of his restaurant Shaw Bijou. Now at New York’s Kith and Kin, Onwauchi delivers a compelling sense of emotion and passion with his performance. Published by Random House Audio. Read the full review of NOTES FROM A YOUNG BLACK CHEF at audiofilemagazine.com. For more free audiobook recommendations, sign up for AudioFile Magazine’s newsletter. On today’s episode are host Jo Reed and AudioFile Magazine Publisher Michele Cobb.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Listen on: Apple Podcasts | Stitcher | Google Podcasts | Spotify | Pandora We're spending the hour with one of America's rising chefs, Kwame Onwuachi of Washington DC's Kith/Kin. His new memoir is Notes From a Young Black Chef. Francis Lam and Kwame talk about growing up and exploring food from all over the world, cutting his culinary teeth on an oil spill responder ship, and the layers of joy and frustration he experienced -- and what he learned -- from opening and closing the highly-anticipated The Shaw Bijou. Sally Swift also talks with Dan Souza from America's Test Kitchen to learn about two ‘chef-y' techniques for your kitchen: nitro cold-brew coffee, and cooking with koji.   Broadcast dates for this episode: April 19, 2019

This week's Special Sauce guest, chef-restaurateur (Kith/Kin in Washington, DC) and memoirist (Notes From a Young Black Chef) Kwame Onwuachi, has led an interesting life, to say the least. How interesting? By the time he was 21, the now-29-year-old had already started a catering business and cooked on a ship cleaning up oil spills in the Gulf of Mexico- all after discarding a previous life that included membership in a gang and selling "nutcrackers," or homemade alcoholic punch, on the streets in the Bronx. Early on, Onwuachi discovered the satisfaction he could derive from cooking for other people, by helping his mom with her catering business: "Yes, serving food to actual paying customers...there's a certain high about it. You know, like being in the weeds, you know, prepping, putting stuff together, and then reaching that finish-line moment when you're serving it to the guests, and all is well. They're happy...and you can see the genuine joy that they get when eating the food. I love that moment, and I got addicted to it." The entrepreneurial spirit he inherited from his mother had a way of colliding with some of his more destructive adolescent impulses. He would bounce back and forth between cooking gigs and less savory endeavors, including selling drugs, until he found himself at a crossroads around the time of Obama's first inauguration: "Obama is walking across the stage accepting his presidency. At that moment, for some reason, it clicked for me. Because...I went out and I voted for him, but I was like, 'There's no way we're gonna get a black president. There's no way this is gonna happen. No way.' And when he walked across the stage, I was like, 'What am I doing? This man defied the odds. Fifty-five years ago, we weren't even allowed to eat in restaurants; like, that was [when] the last restaurant was desegregated. Now this man is walking across the stage. That's huge. And I'm sitting here selling drugs?'" After that realization, Onwuachi ended up starting a catering company called Coterie, for which he raised the start-up capital by selling candy in the subway- yes, you read that right. His most popular item: peanut M&Ms (take that, plain-M&M advocates). All of this, of course, was before Onwuachi began his restaurant career-cooking at Per Se and Eleven Madison Park, moving on to a seriously upscale restaurant in DC (which closed within three months), and, this year, being named a Best New Chef by Food & Wine for his current restaurant, Kith/Kin. But his pre-fine dining life was so eventful, we had to save all that for the second part of our interview. Rest assured, there's plenty here to chew on and listen to. --- The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2019/04/special-sauce-kwame-onwuachi-part-1.html

Kwame Onwuachi is learning when to stop and take a deep breath. In the last few weeks alone, he's been named a Food & Wine Best New Chef and a James Beard Rising Star finalist, and published a stunning memoir called Notes from a Young Black Chef. In the midst of all the accolades, he's still at the helm of Kith/Kin, the much-celebrated restaurant that he opened in the wake of the very public and swift closure of his first solo outing. This might seem like a lot all at once, but Onwuachi has been training and hustling since he was a tiny child in his chef-mother's kitchen, and he's ready to step into the spotlight—he might just need a nap first.

This week Alice and Kim talk about the guy who got Capone, a chef who got his start selling candy on the subway, and the first people to stand up to the KKK. This episode is sponsored by libro.fm, First Degree from Nimbus Publishing, and The Five from Houghton Mifflin Harcourt. Subscribe to For Real using RSS, Apple Podcasts, or Stitcher. For more nonfiction recommendations, sign up for our True Story newsletter, edited by Kim Ukura. Follow Up My Own Devices by Dessa Tell Me How it Ends by Valeria Luiselli Kate McKinnon is also going to play Elizabeth Holmes for a Hulu adaptation Kidlit These Days New Books Maybe You Should Talk to Someone by Lori Gottlieb Lotharingia: A Personal History of Europe’s Lost Country by Simon Winder The Beneficiary: Fortune, Misfortune, and the Story of My Father by Janny Scott Freedom’s Detective: The Secret Service, the Ku Klux Klan and the Man Who Masterminded America’s First War on Terror by Charles Lane Notes From a Young Black Chef by Kwame Onwuachi Fifty Things That Aren’t My Fault: Essays from the Grown-Up Years by Cathy Guisewhite Death and Taxes April 15 was Tax Day in the United States. In 1913, the 16th Amendment was ratified, permanently legalizing an income tax. A Fine Mess: A Global Quest for a Simpler, Fairer, and more Efficient Tax System by T.R. Reid Eliot Ness: The Rise and Fall of an American Hero by Douglas Perry Gang Leader for a Day: A Rogue Sociologist Takes to the Streets by Sudhir Venkatesh The Great Tax Wars: Lincoln–Teddy Roosevelt–Wilson How the Income Tax Transformed America by Steven R. Weisman Reading Now KIM: Burnout: The Secret to Unlocking the Stress Cycle by Emily Nagoski PhD (Author), Amelia Nagoski DMA ALICE: The Stranger Beside Me by Ann Rule    You can find us on SOCIAL MEDIA – @itsalicetime and @kimthedork on Twitter RATE AND REVIEW on ITUNES so people can find us more easily, and subscribe so you can get our new episodes the minute they come out.

In conversation with Chef Elijah Milligan A former Top Chef star, the executive chef at Washington D.C.'s popular Kith and Kin, and a Forbes and Zagat's 30 Under 30 honoree, Kwame Onwuachi  is one of America's most acclaimed young culinary personalities. Raised in the Bronx and Nigeria, he started a catering company with money he made selling candy on the subway, eventually training at the Culinary Institute of America and in the kitchens of some of the country's best restaurants. A memoir about food, celebrity, and race, Notes from a Young Black Chef serves up lessons about following your star even when it takes a wrong turn. (recorded 4/10/2019)

S4 E20: In this episode meet Gigi Gorgeous, author of HE SAID, SHE SAID; Shannon Sedgwick Davis, author of TO STOP A WARLORD; and Kwame Onwuachi, author of NOTES FROM A YOUNG BLACK CHEF. More than one of these authors described the audio recording process as therapeutic. Hear their reasons why, which range from overcoming the childhood fear of being picked to read aloud to completing the final step in a long publishing journey. These authors inspire us all to achieve our dreams and fight for what we believe in. Plus, find out which author would cast Snoop Dogg to narrate their audiobook. He Said, She Said by Gigi Gorgeous: https://www.penguinrandomhouseaudio.com/book/566733/he-said-she-said/ To Stop a Warlord by Shannon Sedgwick Davis: https://www.penguinrandomhouseaudio.com/book/234332/to-stop-a-warlord/ Notes from a Young Black Chef by Kwame Onwuachi and Joshua David Stein: https://www.penguinrandomhouseaudio.com/book/553923/notes-from-a-young-black-chef/