Podcasts about your kitchen

It's our 500th episode! Thank you to everyone who has been following along since 2018 and to those who are brand-new to our universe. We had to mark this big episode with one of our absolute favorites in the world of baking, business, and cookbook writing. Christina Tosi is the founder of the singular Milk Bar bakery and the author of many must-own cookbooks. Her latest is her best one yet: Bake Club: 101 Must-Have Moves for Your Kitchen tackles all the baking questions (and perhaps struggles) home bakers might have. We talk about what makes a great weekend baking project and how some recipes are ideal for the time-strapped. Tosi talks about the good-old Momofuku days and how a big life change is making her rethink her own cooking habits. Also, the holiday Reese's ranked! Thank you again for all the wonderful messages over the years! We love hearing from you and bringing you our show a couple times each week.Also on the show, it's the return of Three Things where Aliza and Matt discuss what is exciting in the world of restaurants, cookbooks, and the food world as a whole. On this episode: Aliza's birthday, including trips to Pastis and the Alvin Ailey retrospective at The Whitney, the Baldor x The Sussmans collab is really fun, as is The Shirtosphere. Also, a box grater PSA, Malcolm Livingston II's August Novelties is incredible, JJ Johnson is previewing a cool new restaurant concept, Aquavit's bar room menu is the perfect way to try high-caliber Swedish cooking in NYC.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Christina Tosi, one of the most beloved pastry chefs around, is back on She's My Cherry Pie! Christina is a two-time James Beard Award-winning chef, the founder of Milk Bar in New York City, the host of the Netflix show “Bake Squad,” and the author of several cookbooks, including her latest, “Bake Club: 101 Must-Have Moves for Your Kitchen.” Christina joins host Jessie Sheehan to talk about her new book—which was inspired by the virtual baking club she started during the pandemic—and explains why you should “drink failure for breakfast.” The duo then dive into Christina's Skillet Cookie recipe, which she says is unfussy, super adaptable, and a total crowd-pleaser.Click here for Christina's Skillet Cookie recipe. Thank you to King Arthur Baking Company, Kerrygold, California Prunes, and Ghirardelli for supporting our show. Snag the holiday issue of Cherry Bombe Magazine.Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Christina: Instagram, Milk Bar, website, Bake Club, “Bake Club” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Spices as medicine? Today I chat with Kanchan Koya, a Harvard-trained molecular biologist who traded the lab for the kitchen, and now runs Spice Spice Baby and has a cookbook packed with vibrant spice-filled recipes.We dig into the science behind spices - from fighting inflammation to boosting gut health. Did you know a dash of cinnamon could help blood sugar? Or that chilli might extend your lifespan? It could also be our way to fight against chronic diseases.Kanchan shares easy ways to sprinkle more spices into your meals. We talk about building a "food pharmacy" and making cooking joyful.This conversation got me dreaming of how I can explore more recipes with my spice rack.I hope it inspires you to see spices differently, and maybe you'll start your own delicious health experiments in the kitchen after today.Let me know if you try anything new!Sarah AnnHighlights:Introduction: Spices in Home Health and Medicine (00:00)The Health Benefits of Spices in Your Kitchen (00:39) Spices and Their Role in Reducing Inflammation (05:46) Turmeric: Comparing Culinary Use and Supplements (07:53) Spices for Improving Gut and Metabolic Health (14:07)Personal Insights: Spices in Culture and Wellness (23:20) Practical Tips for Adding Spices to Your Diet (31:30)Choosing Cinnamon: Health Benefits and Varieties (36:44)Understanding Potential Risks of Spice Overuse (40:06)Spices That Can Help Boost Your Immune System (44:38)Exploring Healthy Spice Blends and Their Uses (48:37)Concluding Thoughts on Spices and Wellness (56:05)Kanchan Koya is a Harvard-trained molecular biologist turned author, podcast host, and nutrition coach. With a PhD from Harvard Medical School, she leverages her scientific expertise to champion the health benefits of ancient spices. Kanchan founded Spice Spice Baby, authored a bestselling cookbook, and hosts the Radical Vitality podcast, blending cutting-edge science with ancient wisdom for vibrant living.***If you enjoyed this episode you might also like:Stanford-trained physician: 5 Nutrients That Supercharge Your Cells (And Why It Matters)https://youtu.be/rFz1WTPMdBE?si=g_5XrF71daLbYv9bDr. Chris Van Tulleken: How Ultra-Processed Foods Are Making Us Sickhttps://youtu.be/6SxK9MFmH4c?si=fwjaECx3YA4MkkNW How to FIX Leaky Gut, Improve Health and Stop Cravings | Dr. James Kinrosshttps://youtu.be/YvupSI_S7_Q?si=_PnU0I87Ch-jkjXyDr. Will Bulsiewicz | Could SIBO be causing your IBS?https://youtu.be/m1bLLptcC2Q?si=8xyPDYXjtd39fXeG ***Thank you to my wonderful sponsors!BON CHARGE | Science-backed beauty, wellness and recovery products.Use code LIVEWELL for 15% off.OptimallyMe | Personalised insights for optimal health.Use code LWBW20 for 20% off.Squarespace | A website makes it real.Get a free trial and use code LIVEWELL for 10% off your first website or domain purchase.***Join my inner circle:...

Milk choices are such a hot topic - it can lead to confusion and overwhelm as there are many options to choose from! What is right for one individual may not be beneficial to another - best to be informed and empowered with knowledge so you can make the best choice for your family! On today's episode, Dr. Elana interviews Haley Scheich to review the ins and outs of milk choices! Haley is the co-founder of My SuperHero Foods, a wellness brand that teaches families about the powers of real foods and the importance of what we put in our bodies.   In this episode, Haley and Dr. Elana share their personal journeys with experimenting with dairy-free to then starting to incorporate dairy into their diets.  As moms and health nuts, we are here to help break down the pros and cons, ins and outs to meet you where you are at! Topics Discussed: How big pharma funds most of our food supply The difference between conventional cow milk and raw milk The many benefits of raw milk How to access good quality safe milk The difference between cow milk and goat milk How to choose a healthy nut milk Ways to make homemade nut milk Why staying away from oat milk may be a good idea! Show Notes: Visit Haley's Website - find her children's books here! Follow @mysuperherofoods on Instagram Where to find raw milk: Real Milk Finder Get Raw Milk Click here to learn more about Dr. Elana Roumell's Doctor Mom Membership, a membership designed for moms who want to be their child's number one health advocate! Click here to learn more about Steph Greunke, RD's online nutrition program and community, Postpartum Reset, an intimate private community and online roadmap for any mama (or mama-to-be) who feels stuck, alone, and depleted and wants to learn how to thrive in motherhood Listen to today's episode on our website Haley Scheich is the cofounder of My SuperHero Foods, a wellness brand that teaches families about the powers of real foods and the importance of what we put in our bodies.  She's a working mama of 3 kids and 3 step kids, ages 2 to 18. She's married to Dr. Tarek Pacha, her best friend and co-founder. Haley spent 17 years in the healthcare industry before creating My SuperHero Foods. Her first 9 years were spent at Pfizer. There she learned that so many chronic medicines aren't needed if you change the way you eat. Food can be the real medicine. She later spent another 8 years in bioinformatics, specifically urologist cancers, and genomics.  After being introduced to yoga and healing her own body through nutrition, she discovered a disconnect between the healthcare and nutrition industries and the strength of food as medicine. Shortly after, she dropped out of her Masters in Nutrition program and began a decade-long journey of self-education.  Haley and Tarek co-authored the children's books, My SuperHero Foods and My SuperHero Sleep as well as the breakfast cookbook Sunny Side Up and The Ultimate Guide to Avoiding Seed Oils in Your Kitchen. They also created mysuperherofoods.com, a free robust resource to help raise awareness about the power of whole foods and wellness. You can find her on Instagram @mysupherherofoods, where she continues to educate parents and caregivers on the importance of real food for all kids. This Episode's Sponsors  Enjoy the health benefits of PaleoValley's products such as their supplements, superfood bars and meat sticks.  Receive 15% off your purchase by heading to paleovalley.com/doctormom  Discover for yourself why Needed is trusted by women's health practitioners and mamas alike to support optimal pregnancy outcomes. Try their 4 Part Complete Nutrition plan which includes a Prenatal Multi, Omega-3, Collagen Protein, and Pre/Probiotic. To get started, head to thisisneeded.com, and use code DOCTORMOM20 for 20% off Needed's Complete Plan! Active Skin Repair is a must-have for everyone to keep themselves and their families healthy and clean.  Keep a bottle in the car to spray your face after removing your mask, a bottle in your medicine cabinet to replace your toxic first aid products, and one in your outdoor pack for whatever life throws at you.  Use code DOCTORMOM to receive 20% off your order + free shipping (with $35 minimum purchase). Visit BLDGActive.com to order. INTRODUCE YOURSELF to Steph and Dr. Elana on Instagram. They can't wait to meet you! @stephgreunke @drelanaroumell Please remember that the views and ideas presented on this podcast are for informational purposes only.  All information presented on this podcast is for informational purposes and not intended to serve as a substitute for the consultation, diagnosis, and/or medical treatment of a healthcare provider. Consult with your healthcare provider before starting any diet, supplement regimen, or to determine the appropriateness of the information shared on this podcast, or if you have any questions regarding your treatment plan.

Dr. Julia Britz is a licensed naturopathic doctor who received her training from Bastyr University in San Diego, CA. She specializes in supporting people who are struggling with mental health issues such as OCD, disorders eating and psychiatric medication tapering. Dr. Britz discusses the challenges of achieving health in modern living and the need for a holistic approach. She highlights the importance of investigating underlying medical conditions that may contribute to mental health issues and the role of epigenetic analysis in understanding individual health.She utilizes natural and integrative modalities including targeted amino acid therapy, peptide therapy, micronutrient therapy, bioresonance, botanical medicine and epigenetic analysis. Most recently she was the director of naturopathic medicine at Alternative to a meds Center in Arizona and now practices telemedicine. Dr. Julia Britz, NDMy OCD DiaryInstagram | @drjuliabritzNote: This podcast episode is designed solely for informational and educational purposes, without endorsing or promoting any specific medical treatments. We strongly advise consulting with a qualified healthcare professional before making any medical decisions or taking any actions.*If you are in crisis or believe you have an emergency, please contact your doctor or dial 911. If you are contemplating suicide, call 1-800-273-TALK to speak with a trained and skilled counselor.RADICALLY GENUINE PODCASTDr. Roger McFillin / Radically Genuine WebsiteYouTube @RadicallyGenuineDr. Roger McFillin (@DrMcFillin) / XSubstack | Radically Genuine | Dr. Roger McFillinInstagram @radicallygenuineContact Radically GenuinePLEASE SUPPORT OUR PARTNERS15% Off Pure Spectrum CBD (Code: RadicallyGenuine)—-----------FREE DOWNLOAD! DISTRESS TOLERANCE SKILLS—----------ADDITIONAL RESOURCES5:00 - What is a Naturopathic Doctor?10:30 - 115. How bad does it have to get to wake up? w/ Dr. Ben Rall20:00 - Friends, Lovers, and the Big Terrible Thing: A Memoir: Perry, Matthew25:00 - 113. When the Doctor Becomes the Patient w/ Dr. Kristin Reihman33:00 - What Is Epigenetic Testing? | American Medical Wellness35:00 - What is bioresonance / bioenergetic testing?35:30 - Introduction to Bioenergetic Medicine - Holistic Health Alternatives49:00 - Limbic response to stress linking life trauma and hypothalamus-pituitary-adrenal axis function. - PMC52:00 - A Potential Natural Treatment for Attention-Deficit/Hyperactivity Disorder: Evidence From a National Study - PMC57:00 - Revisionist History Labor of Love with M. Night Shyamalan | Development Hell1:07:00 - Zinc Supplementation in Anorexia Nervosa - ISOM1:08:00 - (PDF) The Role of Zinc in the Treatment of Taste Disorders1:11:30 - Banana Tea: The Sleep Aid That's Hiding in Plain Sight in Your Kitchen

In episode 218, Prep Dish founder Allison Schaaf discusses basic kitchen skills in a month-long series and shares some of the best ways to keep your knives sharp.   One of the number one items on Allison's list of kitchen equipment must-haves is a good quality knife, and she encourages meal preppers to upgrade their kitchen knives.  Some brands Allison has in her kitchen include Wusthof, Shun, Nakano, and Eberhard Schaaf.  Allison notes that the best way to find the right kitchen knife for you is to put it in your hand and see what feels most comfortable.   Once you've got a high-quality kitchen knife, it's important to keep your tools in top shape on a regular basis, preferably sharpening them twice a year.  Allison has used local sharpening services, door-to-door services, and most recently Kife Aid, which sharpens your kitchen knives by mail.   Connect with Allison: PrepDish.com Instagram: https://www.instagram.com/prepdish/   Resources mentioned in this podcast: Get your free trial at prepdish.com/mpm for two weeks of free meal plans! Choosing Quality Kitchen Knives | Ep#160 https://prepdish.com/podcast-show-notes/ep160/ Three Must Have Knives for Your Kitchen https://www.youtube.com/watch?v=icilR3xb164 Knife Aid https://knifeaid.com/

https://lovewithsex.me/?p=21968   "5 Creative Ways to Use Stainless Steel Food Storage Containers in Your Kitchen". This blog post will teach you clearly how to use stainless steel rectangular food storage containers in unique ways to maximize their functionality in your kitchen. From meal prepping to organizing your pantry, these containers are versatile and durable.   #StainlessSteelStorage,#KitchenOrganization, #EcoFriendlyLiving, #MealPrepIdeas, #SustainableKitchen,#ZeroWasteHome, #HealthyEatingHabits, #MealPrepContainers, #KitchenStorageSolutions, #ReusableContainers, #MealPrepGoals,#PlasticFreeKitchen, #MealPrepLife, #EcoFriendlyKitchen, #MealPrepMadeEasy, #StainlessSteelCookwar,e #MealPrepInspiration, #KitchenEssentials,#HealthyMealPrep, #SustainableLiving, --- Send in a voice message: https://podcasters.spotify.com/pod/show/antiaging-beauty-health/message

Katherine Hall Page was born and grew up in New Jersey, graduating from Livingston High School. Her father was the Executive Director of The Kessler Institute for Rehabilitation and her mother was an artist. Page has an older brother and a younger sister. Early on the family developed a love of the Maine coast, spending summer vacations on Deer Isle. She received her BA from Wellesley College, majoring in English and went on to a Masters in Secondary Education from Tufts and a Doctorate in Administration, Public Planning, and Social Policy from Harvard. College had brought her to Massachusetts and she continues to reside there. Before her career as a full-time writer, Ms. Page taught at the high school level for many years. She developed a program for adolescents with special emotional needs, a school within a school model, that dealt with issues of truancy, substance abuse, and family relationships. Those five years in particular were rich ones for her. This interest in individuals and human behavior later informed her writing.Married for forty-eight years to Professor Alan Hein, an experimental psychologist at MIT, the couple have a forty-year-old son. It was during her husband's sabbatical year in France after the birth of their son that Ms. Page wrote her first mystery, The Body in the Belfry, 1991 Agatha Award winner for Best First Mystery Novel. The fifteenth in the series, The Body in the Snowdrift, won the 2006 Agatha Award for Best Mystery Novel. Ms. Page was also awarded the 2001 Agatha for Best Short Story for "The Would-Be Widower" in the Malice Domestic X collection (Avon Books). She was an Edgar nominee for her juvenile mystery, Christie & Company Down East. The Body in the Bonfire was an Agatha nominee in 2003. Page's short story, "The Two Mary's" was an Agatha nominee in 2004. The Body in the Lighthouse (2003) was one of three nominees for The Mary Higgins Clark Award. The Body in the Boudoir was a finalist in the 2013 Maine Literary Awards. Her series cookbook, Have Faith in Your Kitchen, was nominated for an Agatha in the non-fiction category, making her the first author to be nominated or win in all four Agatha categories. Katherine Hall Page received the 2016 Lifetime Achievement Award from Malice Domestic and Crime Master for her work from the Maine Writers and Publishers Alliance. The Body in the Web is out now from William Morrow in hardcover, paperback, large print, E-book, and audio editions. Ms. Page was named a 2024 Grand Master by MWA.Descended from Norwegian-Americans on her mother's side and New Englanders on her father's, Ms. Page grew up listening to all sorts of stories. She remains an unabashed eavesdropper and will even watch your slides or home movies to hear your narration. Her books are the product of all the strands of her life and she plans to keep weaving.Facebook Page https://www.Facebook.com/Katherinehallpage/ Website www.katherine-hall-page.org *****************About SinCSisters in Crime (SinC) was founded in 1986 to promote the ongoing advancement, recognition and professional development of women crime writers. Through advocacy, programming and leadership, SinC empowers and supports all crime writers regardless of genre or place on their career trajectory.www.SistersinCrime.orgInstagram: https://www.instagram.com/sincnational/Bluesky: https://bsky.app/profile/sincnational.bsky.socialThreads: https://www.threads.net/@sincnationalFacebook: https://www.facebook.com/sistersincrimeTikTok:: https://www.tiktok.com/@sincnationalThe SinC Writers' Podcast is produced by Julian Crocamo https://www.juliancrocamo.com/

Are the things in your kitchen laid out efficiently? We often place kitchen items randomly – or wherever they fit. This episode begins with a quick little test you can do that could ultimately save you hours in the kitchen. Source: Mary Collette Rogers author of Take Control of Your Kitchen (https://amzn.to/4bGts7q). What does it mean to be mentally healthy? Is it possible to have outstanding mental health or are we all a bit flawed? To get a better understanding about your mental health, I'd like you to listen to Camilla Nord. She leads the Mental Health Neuroscience Lab at the University of Cambridge and she is author of the book The Balanced Brain – The Science of Mental Health (https://amzn.to/3SK1IpA). She offers some great insight into how a mentally healthy brain handles the ups and downs of life. Just because you remember something doesn't mean that is how it happened. While the human memory is amazing and serves us well, it can be amazingly inaccurate. The fact is you forget a lot more than you remember and over time those memories blur, fade and distort. Yet without your memory, you wouldn't be able to function. To bring this all into focus is Charan Ranganath. He is a professor of psychology and neuroscience and director of the Dynamic Memory Lab at the University of California at Davis and author of the book Why We Remember: Unlocking Memory's Power to Hold on to What Matters (https://amzn.to/42Lp8zt) Is it true that having a large and bold signature says something about your personality? Maybe so according to a study of 605 bosses with big signatures. Listen as I explain why working for one of those types of bosses might be challenging. https://www.dailymail.co.uk/sciencetech/article-2275180/Does-boss-sign-flourish CEOs-big-signatures-likely-narcissists-study-reveals.html PLEASE SUPPORT OUR SPONSORS! Indeed is offering SYSK listeners a $75 Sponsored Job Credit to get your jobs more visibility at https://Indeed.com/SOMETHING Go to https://uscellular.com/TryUS and download the USCellular TryUS app to get 30 days of FREE service! Keep you current phone, carrier & number while testing a new network. Try us out and make your switch with confidence! NerdWallet lets you compare top travel credit cards side-by-side to maximize your spending! Compare and find smarter credit cards, savings accounts, and more today at https://NerdWallet.com TurboTax Experts make all your moves count — filing with 100% accuracy and getting your max refund, guaranteed! See guarantee details at https://TurboTax.com/Guarantees Shop at https://Dell.com/deals now, to get great deals on leading-edge technology to match your forward-thinking spirit, with free shipping on everything! Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this video, host Angela Brown and organizing pro Katy Annulli focus on the topic of order in the kitchen and share their top tips for maintaining an organized, functional cooking space. From regular cleaning routines to handy tools for hard-to-reach areas, their advice helps heighten efficiency and prevent chaos. They also discuss an useful app, Itemtopia which assists in tracking all your household items. Their practical tips help optimize kitchen organization and efficiency. Tune in for practical advice on how to effectively maintain your kitchen! Top Picks for Order in Your Kitchen Chapters: 00:00 Introducing Katy Annulli 00:21 Common Misconceptions about Kitchen Cleaning 00:52 Tips for Deep Cleaning Your Kitchen 01:29 Innovative Cleaning Hack for Hard-to-Reach Areas 02:34 Preventing Critters in Your Kitchen 02:55 Organizing Tips for Short People 03:34 Using Technology to Keep Track of Items RESOURCES ----------------- Retractable Gap Dust Cleaner with Extension Pole - https://amzn.to/4bmFZNa Baseboard Cleaner Tool with Handle 5 Reusable Cleaning Pads - https://amzn.to/3SJjs5T Reacher Grabber Tool - https://amzn.to/3SIge2y Seventh Generation All Purpose Cleaning Spray - https://amzn.to/4bklEb0 AIDEA Cleaning Wipes - https://amzn.to/4biqztb (When available, we use affiliate links and as Amazon Associates, we earn a commission on qualifying purchases.) *** RATE THIS PODCAST ***  https://ratethispodcast.com/askahousecleaner  *** TRAINING & CLEANING CERTIFICATION*** https://savvycleaner.com/join *** MOST REQUESTED LIST OF CLEANING STUFF I USE *** https://www.Amazon.com/shop/AngelaBrown  SOCIAL MEDIA --------------- *** CONNECT WITH KATY ON SOCIAL MEDIA *** Facebook: https://www.facebook.com/kmaorganizing/ Instagram: https://www.instagram.com/kmaorganizing/ *** CONNECT WITH ANGELA ON SOCIAL MEDIA ***  YouTube: https://www.youtube.com/@AskAngelaBrown Facebook: https://www.Facebook.com/AskAngelaBrown Twitter: https://Twitter.com/AskAngelaBrown Instagram: https://instagram.com/AskAngelaBrown Pinterest: https://Pinterest.com/AskAngelaBrown Linkedin: https://www.linkedin.com/in/AskAngelaBrown TikTok: https://www.tiktok.com/@askangelabrown Store: https://www.amazon.com/shop/AngelaBrown URL: https://AngelaBrown.com NEED MORE CLEANING HELP? ------------- *** GOT A QUESTION FOR A SHOW? *** Please email it to Angela[at]AskaHouseCleaner.com Voice Mail: Click on the blue button at https://askahousecleaner.com  *** PROFESSIONAL HOUSE CLEANERS PRIVATE FACEBOOK GROUP *** https://www.facebook.com/groups/ProfessionalHouseCleaners/ *** VRBO AIRBNB CLEANING FACEBOOK GROUP *** https://www.facebook.com/groups/VRBO.Airbnb.Cleaning/ *** LOOKING FOR A WAY TO GET MORE CLEANING LEADS *** https://housecleaning360.com SPONSORSHIPS & BRANDS ------------------- Today's #AskaHouseCleaner sponsor is #SavvyCleaner training and certification for house cleaners and maids. (https://savvycleaner.com/join) And your host today is #AngelaBrown - https://g.page/r/CbMI6YFuLU2GEBI/review *** ADVERTISE WITH US ***  We do work with sponsors and brands. If you are interested in working with us and you have a product or service that makes sense for the cleaning industry here's how to work with us -https://savvycleaner.com/brand-deals *** SAVVY CLEANER BRANDS ***  SAVVY CLEANER - House Cleaner Training and Certification – https://savvycleaner.com/join VRBO AIRBNB CLEANING – Cleaning tips and strategies for your short-term rental  https://TurnoverCleaningTips.com  FUNNY CLEANING SHIRTS – Incentive and thank-you gifts for house cleaners and maids. https://FunnyCleaningShirts.com  HOARDING WORLD - Helping you change your relationship with stuff https://HoardingWorld.com REALTY SUCCESS HUB - Helping you sell your home fast https://realtysuccesshub.com CREDITS -------------------------- Show Produced by: Savvy Cleaner: https://savvycleaner.com Show Host: Angela Brown Show Editor: Anna Nikitchuk Show Producer: Anna Nikitchuk

In this video we are discussing organizing storage bins for an efficient kitchen. Host Angela Brown and professional organizer Katy Annulli share their best tips for using storage containers to optimize kitchen organization. They emphasize evaluating your needs before acquiring more containers. The pros also recommend clear bins, label makers, and expiration date tracking to make items visible and avoid forgotten food. Throughout the episode, Katy reiterates that getting organized doesn't require expensive products while Angela provides tips for repurposing jars, bins, and common household items for kitchen storage. It's always important to remember that simple solutions can be extremely effective for maintaining an organized kitchen. Organizing Storage Bins For Your Kitchen Chapters: 00:00 Introducing Katy Annulli 00:23 The Importance of Pre-Planning Kitchen Storage 01:14 Choosing the Right Containers for Your Kitchen 01:38 Labeling and Dating Your Containers 02:11 The Reality of Kitchen Organization vs. Social Media Expectations 03:13 Repurposing and Recycling Containers for Kitchen Storage 04:09 The Misconception of Spending Money on New Bins 05:10 Repurposing Shoe Boxes for Pantry Storage RESOURCES ----------------- Airtight Food Storage Containers with Lids - https://amzn.to/3ujfirR Kitchen Strong 100 Reusable Bowl Covers - https://amzn.to/3SjFR8j Clear Storage Bins Stackable - https://amzn.to/48dzLMR Minimalista: Your Step-by-Step Guide to a Better Home - https://amzn.to/49km67z The Complete Book of Home Organization - https://amzn.to/3UnEJmL (When available, we use affiliate links and as Amazon Associates, we earn a commission on qualifying purchases.) *** RATE THIS PODCAST ***  https://ratethispodcast.com/askahousecleaner  *** TRAINING & CLEANING CERTIFICATION*** https://savvycleaner.com/join *** MOST REQUESTED LIST OF CLEANING STUFF I USE *** https://www.Amazon.com/shop/AngelaBrown  SOCIAL MEDIA --------------- *** CONNECT WITH KATY ON SOCIAL MEDIA *** Facebook: https://www.facebook.com/kmaorganizing/ Instagram: https://www.instagram.com/kmaorganizing/ *** CONNECT WITH ANGELA ON SOCIAL MEDIA ***  YouTube: https://www.youtube.com/@AskAngelaBrown Facebook: https://www.Facebook.com/AskAngelaBrown Twitter: https://Twitter.com/AskAngelaBrown Instagram: https://instagram.com/AskAngelaBrown Pinterest: https://Pinterest.com/AskAngelaBrown Linkedin: https://www.linkedin.com/in/AskAngelaBrown TikTok: https://www.tiktok.com/@askangelabrown Store: https://www.amazon.com/shop/AngelaBrown URL: https://AngelaBrown.com NEED MORE CLEANING HELP? ------------- *** GOT A QUESTION FOR A SHOW? *** Please email it to Angela[at]AskaHouseCleaner.com Voice Mail: Click on the blue button at https://askahousecleaner.com  *** PROFESSIONAL HOUSE CLEANERS PRIVATE FACEBOOK GROUP *** https://www.facebook.com/groups/ProfessionalHouseCleaners/ *** VRBO AIRBNB CLEANING FACEBOOK GROUP *** https://www.facebook.com/groups/VRBO.Airbnb.Cleaning/ *** LOOKING FOR A WAY TO GET MORE CLEANING LEADS *** https://housecleaning360.com SPONSORSHIPS & BRANDS ------------------- Today's #AskaHouseCleaner sponsor is #SavvyCleaner training and certification for house cleaners and maids. (https://savvycleaner.com/join) And your host today is #AngelaBrown - https://g.page/r/CbMI6YFuLU2GEBI/review *** ADVERTISE WITH US ***  We do work with sponsors and brands. If you are interested in working with us and you have a product or service that makes sense for the cleaning industry here's how to work with us -https://savvycleaner.com/brand-deals *** SAVVY CLEANER BRANDS ***  SAVVY CLEANER - House Cleaner Training and Certification – https://savvycleaner.com/join VRBO AIRBNB CLEANING – Cleaning tips and strategies for your short-term rental  https://TurnoverCleaningTips.com  FUNNY CLEANING SHIRTS – Incentive and thank-you gifts for house cleaners and maids. https://FunnyCleaningShirts.com  HOARDING WORLD - Helping you change your relationship with stuff https://HoardingWorld.com REALTY SUCCESS HUB - Helping you sell your home fast https://realtysuccesshub.com CREDITS -------------------------- Show Produced by: Savvy Cleaner: https://savvycleaner.com Show Host: Angela Brown Show Editor: Anna Nikitchuk Show Producer: Anna Nikitchuk

Unwanted kitchen presents can quickly clutter our kitchen spaces and become more of a burden than a gift. In this video, host Angela Brown and professional organizer Katy Annulli tackle the sensitive topic of letting go of kitchen items given as gifts.  They discuss how holding onto unused items, doesn't truly honor the giver. Angela and Katy suggest realistic ways to handle items we don't need - like re-gifting gently used gadgets or donating extras of dishes and appliances. They also touch on evaluating our actual usage of fancy dishes and trendy kitchen tools to prevent clutter. Overall, Angela and Katy provide compassionate strategies to value the intention of the giver while still maintaining an organized, functional kitchen. Handling Unwanted Kitchen Presents Chapters: 00:00 Introducing Katy Annulli 00:23 The Problem with Unused Kitchen Items 01:41 The Emotional Attachment to Gifts 02:19 The Art of Regifting 03:02 Letting Go of Unnecessary Items 03:17 The Issue with Single-Use Appliances RESOURCES ----------------- Organized Living: Solutions and Inspiration for Your Home - https://amzn.to/4bfTCO3 1001 Ideas for Kitchen Organization - https://amzn.to/3ShrW2F Kitchen Organization Tips and Secrets - https://amzn.to/3SIwAZ2 Your Starter Kitchen: The Definitive Beginner's Guide to Stocking, Organizing, and Cooking in Your Kitchen - https://amzn.to/3u42GF6 Airtight Food Storage Containers Set with Lids - 24 PCS - https://amzn.to/48WaLdS (When available, we use affiliate links and as Amazon Associates, we earn a commission on qualifying purchases.) *** RATE THIS PODCAST ***  https://ratethispodcast.com/askahousecleaner  *** TRAINING & CLEANING CERTIFICATION*** https://savvycleaner.com/join *** MOST REQUESTED LIST OF CLEANING STUFF I USE *** https://www.Amazon.com/shop/AngelaBrown  SOCIAL MEDIA --------------- *** CONNECT WITH KATY ON SOCIAL MEDIA *** Facebook: https://www.facebook.com/kmaorganizing/ Instagram: https://www.instagram.com/kmaorganizing/ *** CONNECT WITH ANGELA ON SOCIAL MEDIA ***  YouTube: https://www.youtube.com/@AskAngelaBrown Facebook: https://www.Facebook.com/AskAngelaBrown Twitter: https://Twitter.com/AskAngelaBrown Instagram: https://instagram.com/AskAngelaBrown Pinterest: https://Pinterest.com/AskAngelaBrown Linkedin: https://www.linkedin.com/in/AskAngelaBrown TikTok: https://www.tiktok.com/@askangelabrown Store: https://www.amazon.com/shop/AngelaBrown URL: https://AngelaBrown.com NEED MORE CLEANING HELP? ------------- *** GOT A QUESTION FOR A SHOW? *** Please email it to Angela[at]AskaHouseCleaner.com Voice Mail: Click on the blue button at https://askahousecleaner.com  *** PROFESSIONAL HOUSE CLEANERS PRIVATE FACEBOOK GROUP *** https://www.facebook.com/groups/ProfessionalHouseCleaners/ *** VRBO AIRBNB CLEANING FACEBOOK GROUP *** https://www.facebook.com/groups/VRBO.Airbnb.Cleaning/ *** LOOKING FOR A WAY TO GET MORE CLEANING LEADS *** https://housecleaning360.com SPONSORSHIPS & BRANDS ------------------- Today's #AskaHouseCleaner sponsor is #SavvyCleaner training and certification for house cleaners and maids. (https://savvycleaner.com/join) And your host today is #AngelaBrown - https://g.page/r/CbMI6YFuLU2GEBI/review *** ADVERTISE WITH US ***  We do work with sponsors and brands. If you are interested in working with us and you have a product or service that makes sense for the cleaning industry here's how to work with us -https://savvycleaner.com/brand-deals *** SAVVY CLEANER BRANDS ***  SAVVY CLEANER - House Cleaner Training and Certification – https://savvycleaner.com/join VRBO AIRBNB CLEANING – Cleaning tips and strategies for your short-term rental  https://TurnoverCleaningTips.com  FUNNY CLEANING SHIRTS – Incentive and thank-you gifts for house cleaners and maids. https://FunnyCleaningShirts.com  HOARDING WORLD - Helping you change your relationship with stuff https://HoardingWorld.com REALTY SUCCESS HUB - Helping you sell your home fast https://realtysuccesshub.com CREDITS -------------------------- Show Produced by: Savvy Cleaner: https://savvycleaner.com Show Host: Angela Brown Show Editor: Anna Nikitchuk Show Producer: Anna Nikitchuk

Herbalist Viola Cares, Your Kitchen is your hospital --- Send in a voice message: https://podcasters.spotify.com/pod/show/verywisealternatives/message Support this podcast: https://podcasters.spotify.com/pod/show/verywisealternatives/support

Technique of the Week: Things in Your Kitchen

Meal Prep expert Allison Schaaf shares 5 simple food waste solutions to help you throw away less food at home. 1. Make a Soup This is an excellent way to use up leftover veggies! If you have leftover cooked veggies, I recommend throwing them in a blender and making a pureed soup. You can of course use leftover proteins or rice or pasta in a soup as well! 2. Freeze for a Smoothie This works well for any fruit and for many vegetables, like zucchini, as well. Try to catch the fruit right before it goes bad and throw it in a freezer for a smoothie. 3. Make Broth You can use scraps like onion and garlic peel, carrot and celery scraps, etc. to make broth. I like to keep the scraps in the freezer so they're ready whenever I want to make broth. 4. Feed to the Animals! If you have animals, you may be able to offer scraps to them! Our goats love banana peels and apple slices. Almost anything the goats won't eat, we give to the chickens. 5. Composting Anything we can't give to the animals, we compost. Bonus - Prep Dish meal plans (or any intentional meal plans) will help you not to buy food you won't use in the first place. We put a lot of time into making our meal plans strategic so you're not buying anything you don't need. ‌ Connect with Allison: PrepDish.com Instagram: https://www.instagram.com/prepdish/ Get your FREE mealplan at PrepDish.com/podcast OR text the word mealprep to 33777 Resources mentioned in this podcast: Get your free trial at prepdish.com/mpm for two weeks of free meal plans! 7 Meal Planning Tips to Avoid Food Waste: https://prepdish.com/meal-planning/avoid-food-waste/ How to Use Leftover Carrots, Celery & Onions: https://prepdish.com/meal-planning/leftover-celery-leftover-onions-leftover-carrots/ How to Reduce Food Waste: https://prepdish.com/meal-planning/reduce-food-waste/ 5 Earth Day Tips for Your Kitchen: https://prepdish.com/meal-planning/earth-day-tips/  

This week Kristina brings you a SOLO episode and shares the 7 Ways to Simplify + Succeed during the year of the Yin Water Rabbit and the "7" Universal Year (according to numerology). The season finale is filled with actionable steps that you can take in order to find more EASE in 2023 and attract MORE money, opportunity and joy by doing LESS. If you feel called work more closely with Kristina -- if you're ready to allow this the year when it *all* finally comes together-- then click HERE to learn more about the 12 Month Manifesting Journey. Do you want to go feng shui the 5 most important areas of your home? Try these! Feng Shui Your Front Door: 9 Tips to Welcome Fresh Opportunities + Abundance Through Your Front Door Feng Shui Your Bathroom: How to Avoid the Energy (and money!) Leaks Feng Shui Your Kitchen: How to Welcome Wealth into Your Kitchen, The Hub of Your Abundance Coming SOON... The Feng Shui Essentials Experience! Get all 5 of the most important areas of your home + 5 new guided manifesting mediations + 2 live calls with Kristina.

Grow What's in Your Kitchen!In this episode, we head to Vermont and get great ideas for what we can grow right now, in early spring, using what's in the kitchen. We talk about kitchen-scrap gardening with Em Shipman, Executive Director at KidsGardening.Em also tells us about Kids Garden Month, with lots of fun activities and prizes for kids. We talk about: Growing small seeds from the kitchen (e.g. citrus) Growing large seeds (e.g. mango, avacado) Growing roots and tubers and rhizomes (e.g. ginger, sweet potato) Things for kids to do in the garden in early spring Kids Garden Month

Dark kitchens are the multi-block commercial units allowing virtual brands and events companies to prepare and deliver food. They've got a mysterious reputation, sometimes also called ghost kitchens, so The Food Chain wanted to see how they have expanded since the start of the Covid-19 pandemic. In this episode, presenter Rick Kelsey speaks to chefs who buy a place in them, and to the owners who build them. Gini and Eccie Newton run Karma Kitchen, one of the fastest growing dark kitchens in Europe. They describe how much it costs to move in, how the model has changed, and respond to the restrictions put in by local governments on the kitchens in Barcelona, France and the Netherlands. Peter Cook is someone who knows the owners of the biggest dark kitchens in the world. He has recently returned from Amsterdam where he ran the Ghost Kitchen conference, and explains how PR around the kitchens is improving as they become more open spaces. And Yousif Kurdi runs Your Kitchen across the Netherlands, including in Amsterdam. He tells Rick how working with the locals is always good for business. (Picture: A woman packing a paper delivery bag. Credit: Getty Images/BBC) Presented and produced by Rick Kelsey

Democrats retained control of the U.S. Senate in the midterm elections, while Republicans won a majority in the House, giving them the ability to block items on President Joe Biden's agenda. Meanwhile, the lame-duck, Democratic-led Congress won't have the votes to pass abortion rights legislation, although they may try to undo some long-standing anti-abortion policies in federal spending bills. Joanne Kenen of the Johns Hopkins Bloomberg School of Public Health and Politico, Victoria Knight of Axios, and Alice Miranda Ollstein of Politico, join KHN's Julie Rovner to discuss these topics and more. Plus, for extra credit, the panelists recommend their favorite health policy stories of the week they think you should read, too: Julie Rovner: The Philadelphia Inquirer's “Spice Containers Are the Most Contaminated Surface in Your Kitchen,” by Sarah Gantz Alice Miranda Ollstein: ProPublica's “We Need to Defend This Law”: Inside an Anti-Abortion Meeting With Tennessee's GOP Lawmakers,” by Kavitha Surana Victoria Knight: The Daily Beast's “COVID-Denying Medical Group Implodes Over Founder's Extravagant Spending,” by Will SommerJoanne Kenen: The Pink Sheet's “Califf's Covid Twitter Communications Reveal Knowledge Gaps Partially of FDA's Own Making,” by Sarah Karlin-Smith Also mentioned in this week's episode: Axios' “Nonprofit Scores With Progressive Health Ballot Measures in Red States,” by Sabrina MorenoCleveland.com's “Some Electronic Messages to Cleveland Clinic Healthcare Providers Could Cost $50,” by Julie Washington KHN's “Sick Profit: Investigating Private Equity's Stealthy Takeover of Health Care Across Cities and Specialties” by Fred Schulte The Milbank Quarterly's “Termites in the House of Health Care,” by John McDonough Click here for a transcript of the episode. Hosted on Acast. See acast.com/privacy for more information.

OUR HOSTS: Corinne Foxx - @corinnefoxxNatalie McMillan - @nataliemcm and @shopnataliemcmillan What we're drinking: San Pellegrino Limonata TOPIC: It's officially holiday party season, so we wanted to break down the different types of parties that you can host, some basic etiquette for both hosting and attending a dinner party, and a step-by-step guide on how to put together a small gathering. We explain how to keep things as stress-free as possible and highlight the key factors to consider when creating a guest list. Plus, we get into how to curate the perfect menu, playlist, and overall dinner party vibe. In this episode, we discuss:Different dinner party themes to help get you inspired When you should consider using place cards vs. letting your guests choose their seats The most important aspect of your menu How to come up with the perfect playlist What to do the day before a party to set yourself up for success How to subtly cue that the party is winding down RESOURCES MENTIONED: Episode 47 - How To Become The Masterchef of Your Kitchen with Chef Megan MitchellEpisode 109 - How To Maintain a Clean Home END OF THE SHOW: Corinne and Natalie introduce Hottie of the Week: Paris Hilton DRINK RATING:San Pellegrino Limonata = 9 / Paris WRAP UP:To wrap up the episode, Corinne and Natalie play 200 Questions. Corinne asks Nat which 10-minute block of her life she would choose to relive over and over again for all of eternity, and Nat asks Corinne what she hopes never changes in her life. We have a newsletter for our Am I community. You can sign up for the newsletter on our website: amidoingthisrightpod.comYou can email us for episode ideas or Solicited Advice: amidoingthisrightpod@gmail.comFollow us on Instagram: @amidoingthisrightpod Don't forget to rate and review the podcast! It really helps us grow!

Holly Fan Spices in Your Kitchen 9-22-22 by

In this episode, I interview David Neuman. David Neuman, known as EVOOGuy, is a certified olive oil taster and author of the new book Extra Virgin Olive Oil: The Truth in Your Kitchen. David has been sharing his knowledge and expertise with thousands of people, both trade and consumers, having been in the Olive Oil business for nearly 20 years – first as an executive, and now as a producer of Semone EVOO and of course as a consumer. Specifically, some of David's past experience includes being President/Partner at Lucini Italia from 2006 - 2015 as well as being CEO/Partner at Gaea North America from 2015-2018. David maintains his olive oil tasting certifications from the National Organization of Olive Oil Tasters (O.N.A.O.O.), the oldest olive oil tasting school in the world, based in Imperia, Italy. And he has also led olive oil educational sessions for more than a decade. David is on a mission to empower consumers because there is so much misinformation about olive oil. Resources: Visit David's website for resources here: https://evooguy.com Get David's book here: https://amzn.to/3qcn80Q Follow David on Instagram @theevooguy or click here: https://www.instagram.com/theevooguy/ Sent David an email at david@evooguy.com Thanks for joining us on the Think Yourself Healthy Podcast! Don't forget to leave a review and make sure you share that you're listening to this episode on the gram and tag myself @heatherbarbierirdn and @thinkyourselfhealthy_ so we can share! *If you take a screenshot that you're listening and tag us, we will send you a 15% off discount for the 8-Week Retrain Your Brain Course! --- Send in a voice message: https://anchor.fm/heatherbarbierirdn/message Support this podcast: https://anchor.fm/heatherbarbierirdn/support

Dea Irby – is an Awesome Warrior! She is a wife, mother, grandmother, entrepreneur, speaker and author. Her warrior journey includes living in 5 Southern states and is now a realtor in North Carolina. She and her husband, of almost 50 years, have sent 8 children into the world to make a difference. Her warrior journey includes owning The Baron York Tea Room in North Georgia where she published "A Dollop and A Pinch: Recipes and Stories from The Baron York." Today, Dea travels all over the world to visit her 8 children and 18 grandchildren. She is a TEDx Speaker (The Magic of the Meal), a published author: “An Ox in Your Kitchen: a Devotional Journal for Young Mothers,” “Like Dew on the Grass: A Devotional Journal for Women Seeking God,” “Molding Global Citizens: a guide for parents,” and she is a contributing author in “9/11 That Beautiful Broken Day” and in three Chicken Soup for the Soul. She is the queen of self-reinvention and has stepped out to new adventures about every decade of her journey. Join our #BeeKonnected Group for access to all resources and future Live Events https://bkvisionwarrior.com/Warrior

Author, organization specialist and certified health coach Stacey Crew talks about her book, "Mind, Body, Kitchen: Transform You & Your Kitchen for a Healthier Lifestyle."

Cannabinoids are not just from cannabis or marijuana. It turns out that you find a lot of cannabinoids in food, which have a ton of medicinal qualities. In this episode of the Dr. Geo Podcast, Dr. Joseph Feuerstein joins the show to talk about the benefits of cannabinoids, how the endocannabinoid system works in your body, and his new book https://www.amazon.com/Cannabinoid-Cookbook-Energize-Endocannabinoid-System/dp/1642506648/ref=tmm_hrd_swatch_0?_encoding=UTF8&qid=1657061428&sr=1-2 (The Cannabinoid Cookbook: Transform Your Health Using Herbs and Spices from Your Kitchen) About Dr. Joseph Feuerstein Dr. Feuerstein is an assistant professor of clinical medicine at Columbia University and Quinnipiac School of Medicine. He serves as the Director of Integrative Medicine at Stamford Hospital in Connecticut, and has seen over 45,000 patients with over 15 years of experience using integrative medicine. Dr. Feuerstein is a multiple award-winning and extensively polished medical researcher in the field of botanicals nutrition and integrative medicine and is a certified medical acupuncturist, clinical hypnosis, and homeopathic physician licensed in the state of Connecticut. He's also the co-author of https://www.amazon.com/Cannabinoid-Cookbook-Energize-Endocannabinoid-System/dp/1642506648/ref=tmm_hrd_swatch_0?_encoding=UTF8&qid=1657061428&sr=1-2 (The Cannabinoid Cookbook: Transform Your Health Using Herbs and Spices from Your Kitchen). -- Thanks for tuning in to this episode of the Dr.Geo Podcast! If you loved what you heard, please leave a review and rating on https://podcasts.apple.com/us/podcast/id1609860250 (Apple Podcasts). You can also listen to this episode and future episodes on many major podcast platforms by clicking https://link.chtbl.com/8Z6hUclo (here). -- For the latest research in men's health and more, visit https://drgeo.com/ (drgeo.com). Follow Dr. Geo on Social Media https://www.facebook.com/drgeoespinosa/ (Facebook) https://www.instagram.com/Real_DrGeo/ (Instagram) https://twitter.com/drgeoespinosa (Twitter)

65. Health Hacks in Your Kitchen and Garden Chef Mary Cuclis draws from her Greek heritage and culinary training in Hong Kong to show how food can support wellness and deliciousness at the same time.  Today's Lexi:  θρέψη — Threpsi (Nutrition )     In this episode:  Mary Cuclis was sown in Texas but grown overseas, where she first began to recognize cuisine as a cultural door. Growing up with her Greek family in London, Moscow, Hong Kong and Houston solidified a lifelong curiosity to open as many of these doors as possible. In her Papou's garden, which they tended together from childhood, she learned to cultivate local ingredients and to seek freshness in every dish. Her culinary career began in Alvin Leung's Bo Innovation, a 3 Michelin star Chinese restaurant in Hong Kong. After returning to Houston, Mary was one of the opening team members of Pondicheri, where she would spend the next 8 years exploring the breadth of Indian spices, acquiring new cooking techniques and planning events of all kinds. In 2020, Mary founded Kriti to begin her adventure as a private chef and caterer for the Houston area. Today on Kefi L!fe Mary shares her background and shares easy health hacks to support wellness and deliciousness.  LEARN: The five flavors of food How to make your own Tahini What's the starting point for cooking creatively for wellness What is the 6-year taste cycle? Is cooking seasonally the key to creating a delicious meal?   HEALTH HACKS that make you feel better.  The following spices heal various symptoms: Turmeric Fennel Cumin Peppercorn Clove Oregano   Today's Ola Kala Moment: Implement Pharma Nutrition for an Ola Kala All is Well life!    Resources: KritiCatering.com Efxaristo (eucharisto)! Thank you, Kefi Life listeners, for helping us reach the top 5% of podcasts worldwide! Kefi Life is now one of the top 5% most popular shows out of 2.7 million podcasts globally, as ranked by Listen Score's estimated popularity score! Credits: Music: Spiro Dussias Graphic Designer: Susan Jackson O'Leary   Please be sure to follow the Kefi L!fe podcast to ensure that you are Ola Kala in mind, body and soul.  Insta: kefilife365   For a natural and uplifting support with your health and wellness connect with Kiki to discover the beauty of essentials oils. My.doterra.com/kefilife   Eat and Enjoy the best Kefi L!fe Extra Virgin Olive Oil when you purchase at kefilife.shop.   This episode made possible in part by: The Law Offices of Liston & Tsantilis —  Ranked #1 https://www.ltlawchicago.com   This podcast is for informational and educational purposes only. None of the information should be construed as medical advice. Users are encouraged to seek professional medical assistance for any significant health-related matters.

Welcome to Spilled Matthew where you have to go through the funk to get to the feast. We're fizzing up our nostrils and romping through the whiffs in an attempt to identify a polarity and adequately describe the bouquet of a hamburger. Oh Mackerel! Transcript Do You Have A Working Exhaust Fan in Your Kitchen? survey Season to Taste by Molly Birnbaum Molly's Now but Wow! - The Secret Lives of Church Ladies, by Deesha Philyaw See omnystudio.com/listener for privacy information.

Rauchende Pfannen und loderndes Feuer beim Noma Pop Up in Tulum, Schreien, Hetzen, die Luft mit Adrenalin gefüllt wie ein Ballon kurz vor dem Zerbersten, eine Pinzette in der Hand, um Teller bis zur zerbrechlichen Perfektion anzurichten - Vadim Otto Ursus wollte all das und hat es bekommen. Geboren in Berlin, aufgewachsen in Berlin, doch obwohl er die Chance hatte, weiter beim Noma und bei anderen illustren Restaurants zu arbeiten, ist er in seine Stadt zurückgekehrt. Vadims Eltern haben in einem besetzten Haus gewohnt, eines der vielen leerstehenden Häuser in den 90ern, wo man einfach ein Schloss vor die Tür gehangen und es sein Zuhause genannt hat. Keine Heizung und fließend Warmwasser, aber viel Freiheit und alles war möglich. Vadims Mutter ist Künstlerin, sein Vater Bildwissenschaftler, die Mauer war gerade gefallen und da sind sie kurzerhand nach Berlin gezogen. Galerien und Ausstellungen waren an jeder Straßenecke - und der kleine Vadim war mittendrin. Bevor er auch nur die Chance hatte, in der Berliner Partywelt verloren zu gehen, hat seine Mutter ihn in ihre Kunstprojekte involviert und sein Vater hat ihm ein kleines Restaurant auf der Schönhauser Allee vorgestellt. Ein Haufen junger Köche, Pioniere im kulinarisch damals noch wilden Osten, haben etwas in Vadim geweckt. Für ein Kunstprojekt ist das Mutter-Sohn Duo gemeinsam nach Mexico gereist. Zwei Monate lang hat Vadim in einem Food Truck auf einem Markt in Mexico City gekocht und seine Mutter für einen steten Fluss an unterschiedlichsten Menschen gesorgt, die Zutaten, oder auch nur ihre Geschichten, zu dem Truck gebracht und dann am Mittagstisch gemeinsam gesessen haben. Mit lokalen Produkten zu arbeiten, auf Feuer zu kochen, Techniken zu verwenden, die er in Deutschland gelernt hat - so langsam hat sich das Puzzle zusammen gefügt. Trotz oder gerade wegen all der Freiheit und Harmonie, war der junge Koch neugierig, wie die andere Seite aussieht, die der schreienden Köche in dampfenden Küchen, mit fliegenden Töpfen, wo Teller penibel mit Pinzette angerichtet werden. Das führte ihn ins Quintonil, Nr. 27 der World's 50 Best, und dessen Küche auch René Redzepi zu der Zeit besucht hat, kurz bevor sein Pop Up in Tulum begonnen hat. Zufall oder Schicksal, Vadim ist zu seinem Team dazugestoßen und hat im berühmtesten Pop Up der Welt gekocht. Es war mit die intensivste Erfahrung seines Lebens, die ihn an kühne Techniken und wilde Freiheit beim Kochen herangeführt hat, wie er sie so noch nie zuvor erlebt hatte. Nach Stationen im Koks auf den Färöer Inseln, Maaemo in Oslo, Loco in Lissabon, hat Vadim 2019 mit 25 Jahren sein eigenes Restaurant in Prenzlauer Berg eröffnet: das Otto. Die Zutaten sind lokal, die Techniken international, die Atmosphäre ist entspannt und Gemeinschaft - auf beiden Seiten der Küche - ist die Seele seines Restaurants. Verschiedene Teller zum Teilen füllen die Tische, ein ehrliches Feuerwerk, fast bescheiden und nie prätentiös, überzeugen den Gaumen innerhalb von Sekunden, dass das Beste oft ganz in unserer Nähe liegt. Für den Podcast hat Vadim das Rezept für eines seiner Signature Dishes geteilt: Rote Beet mit Schlehensaft, Labneh und Brauner Butter. Der englische Text und alle Rezepte meiner Podcast Gäste sind auf meikepeters.com unter 'Meet in Your Kitchen' zu finden. IINSTAGRAM: https://www.instagram.com/meetinmykitchenpodcast GAST: https://www.instagram.com/otto_berlin REZEPT: https://www.meikepeters.com/meet-in-your-kitchen-berlins-best-beet-at-vadims-otto MUSIK: Martin Stumpf FRÜHSCHOPPEN SPONSOR: Ferrari Trento SOUND MIX: Kraatz Studios MEIKE PETERS: Newsletter: https://www.meikepeters.com/subscribe-2 Blog: https://www.meikepeters.com Instagram: https://www.instagram.com/eatinmykitchen Facebook: https://www.facebook.com/eatinmykitchen Kochbücher: https://www.meikepeters.com/cookbooks

Aaron Zober welcomes olive oil professional David Neuman to The Appropriate Omnivore podcast. David has a career in the natural food industry in numerous areas from supermarkets to cereal to his long and current involvement in olive oil. David sells his olive oil through EVOOGuy.com and authored the upcoming book "Extra Virgin Olive Oil: The Truth in Your Kitchen". Extra virgin olive oil is one of the foods which is most often defective. Aaron asks David all of the question about what makes your olive oil rancid from the production of it to when it gets into your kitchen. Aaron also asks David about the labels we often see. Do they help at all in choosing better olive oil? Are some of them meaningless? Are there labels we need which aren't on the olive oil bottles? David then gets into how to find real extra virgin olive oil, including tasting it for yourself.

Wann immer wir etwas kreieren, benutzen wir unsere Sinne. Ob Kunst oder Handwerk, wir sehen, wir fühlen, wir riechen, und wenn es um Essen geht, benutzen wir noch unseren Geschmack. Kristiane Kegelmann liebt es mit dem ganzen sensorischen Spektrum zu arbeiten, in ihrer Kunst und in dem Essen, das sie kreiert - und ganz besonders dann, wenn sich beide überschneiden. Während ihrer frühen Konditorinnen-Jahre bei der 1786 gegründeten Konditorei Demel in Wien, hat Kristiane oft die Grenzen ihres Handwerks ausgereizt. Obwohl die Budgets für handgefertigte Torten beinah grenzenlos waren, die Freiheit, die Erwartung, wie eine süße Kreation aussehen soll, war limitiert. Oft größer als sie selber, die Kosten im Bereich eines Kleinwagens, doch ihre Kreativität wurde in ein Korsett gedrängt, in das starre Korsett der klassischen Patisserie, über Jahrhunderte klar definiert. Es gab keine Toleranz dafür, als sich ihr ästhetisches Empfinden, und ihre Neugier, von üppigen Sahnehäubchen und Zucker-Rosen entfernt hat. Kristiane mag kubistische Formen, die an die Beton-Architektur der 60er und 70er erinnern, an Brutalismus, Le Corbusier und Gottfried Böhm, oder an die kantigen Formen eines Daniel Liebeskind Bauwerks. Ihr Ansatz ist weit entfernt von süß, niedlich und gefällig. Ihre Ästhetik ist definitiv eine Herausforderung für den sturen Traditionalisten. Nur durch die Künste konnte sie sich befreien und über ihre eigenen Erwartungen an ihr Handwerk hinauswachsen. Die Arbeit mit einem österreichischen Bildhauer, Experimente mit architektonischen Formen und Strukturen, die Verbindung essbaren und nicht-organischen Materials in Kunst und Patisserie, und am Ende der Umzug von Wien nach Berlin, waren notwendige Schritte, um die Künstlerin und Konditorin zu werden, die sie werden wollte. Für den Podcast hat Kristiane das Rezept für einen österreichischen Klassiker mit mir geteilt: Kaiserschmarrn mit Haselnüssen und Apfelmus. Der englische Text und alle Rezepte meiner Podcast Gäste sind auf meikepeters.com unter 'Meet in Your Kitchen' zu finden. IINSTAGRAM: https://www.instagram.com/meetinmykitchenpodcast GAST: https://www.instagram.com/kristianekegelmann https://www.instagram.com/parspralinen REZEPT: https://www.meikepeters.com/meet-in-your-kitchen-kristianes-kaiserschmarrn-pars-and-pralines MUSIK: Martin Stumpf SOUND MIX: Kraatz Studios MEIKE PETERS: Newsletter: https://www.meikepeters.com/subscribe-2 Blog: https://www.meikepeters.com Instagram: https://www.instagram.com/eatinmykitchen Facebook: https://www.facebook.com/eatinmykitchen Kochbücher: https://www.meikepeters.com/cookbooks

Bénédict Bernas musikalische Reise reflektiert die Kapitel seines Lebens. Jedes musikalische Genre ist mit seinen Arbeitsprojekten verwoben, die musikalischen Fragmente wurden zur Melodie seines Lebens. Als Musikproduzent in Frankreich war es der Beat und die politische Message des Raps, die ihn ins Studio getrieben haben. Das und die Tatsache, dass es als Teenager für ihn keinen Ort gab, wo er ausgehen konnte, hat ihn mit 16 dazu bewegt, eigene Events zu organisieren. Er wollte in Bands spielen und so hat er sich bei seinen eigenen Parties und Konzerten einfach selber zum Line Up hinzugefügt - und an die Drum Machine platziert. Es hat ihn sofort gepackt. Die Energie, die bei diesen Events entstanden ist, hat ihn fasziniert. Einen Ort, eine Zeitspanne zu kreieren, in der Menschen einfach nur glücklich sind, sollte zu seiner Berufung und seinem Beruf werden. Geboren in Valence, aufgewachsen in Donzère, einer nicht allzu aufregenden Stadt im Rhonetal zwischen Lyon, Montpellier und Marseille, hat sich Béné daran gewöhnt, immer mobil zu sein, zu netzwerken und Konzerte zu organisieren, wo auch immer die hungrige Party Crowd danach verlangt hat. Sein eigener Appetit ist dabei genauso gewachsen, doch hat er immer mehr die kreativen Grenzen der Provinz zu spüren bekommen. Paris war für ihn keine Option - zu snob und starr, alle Plätze wurden schon vor langer Zeit besetzt. Aber Berlin war das genaue Gegenteil davon. 2003 war alles noch recht wild in der Hauptstadt, besonders in der Party Welt. Als Béné also angekommen ist, hat es nicht allzu lange gedauert, bis er seinen Weg in die Clubs gefunden hat. Er sollte sich bald um Setlisten, Bands und DJs bei Clubs wie Maria und Chez Jacki kümmern. Die Clubs und Bars waren das pulsierende Herz der Stadt, für sie gab es weder Grenzen noch Regeln. Absolute Freiheit - und Unschuld - zumindest für kurze Zeit. Doch auch Berlin musste irgendwann erwachsen werden, wenigstens ein bisschen, aber Veränderung muss ja nicht grundsätzlich schlecht sein. Béné lies die Clubs hinter sich und wurde Manager einer Weinbar, dem Brut, auf der Torstraße. Es war einer der früheren Orte, wo Wein, Käse und Brot endlich mal fantastisch geschmeckt haben. All diese Jahre und Erfahrungen haben an der Formel für Bénés eigene Bar, die er 2017 zusammen mit seiner Frau Martina eröffnet hat, gefeilt und geschliffen. Es ist also keine Überraschung, dass Rhinoçéros eine Bar ist, die alles richtig macht. Französischer Wein und Käse, japanischer Whiskey, die Atmosphäre immer warm und intim. Es fühlt sich ein bisschen wie zuhause an, nur halt besonders. Auch wenn das schon ausreichen würde, so hat Bénés Liebe für Jazz, Schallplatten und Vintage HiFi Systeme die Türen zu einem japanischen Phänomen geöffnet: die Jazz Kissa Tokyos. Das ist eine Bar, in der Menschen Schallplatten anhören während sie Tee, Whiskey oder Wein trinken. Im Rhinoçéros gibt es daher besondere Abende, kuratierte Listening Sessions, bei denen die Gäste vor 1976er Bowers & Wilkins Lautsprechern sitzen, um legendäre Jazz Alben anzuhören. Béné sagt, dass er selber manchmal von der Intimität dieser Nächte ergriffen ist. Für den Podcast hat Béné das Rezept für einen 80er Klassiker mit mir geteilt: Shrimp Cocktail. Der englische Text und alle Rezepte meiner Podcast Gäste sind auf meikepeters.com unter 'Meet in Your Kitchen' zu finden. IINSTAGRAM: https://www.instagram.com/meetinmykitchenpodcast GAST: https://www.instagram.com/rhinoceros.berlin REZEPT: https://www.meikepeters.com/meet-in-your-kitchen-rhinoceros-bar-jazz-and-benes-shrimp-cocktail MUSIK: Martin Stumpf FRÜHSCHOPPEN SPONSOR: Ferrari Trento SOUND MIX: Kraatz Studios MEIKE PETERS: Newsletter: https://www.meikepeters.com/subscribe-2 Blog: https://www.meikepeters.com Instagram: https://www.instagram.com/eatinmykitchen Facebook: https://www.facebook.com/eatinmykitchen Kochbücher: https://www.meikepeters.com/cookbooks

Erik Spiekermann‘s greatest gift is that he never stopped thinking like a child. He's still driven by the same stubborn persistence, by a tireless curiosity, and the imperturbable will to find out what lies underneath the surface. The acclaimed designer and typographer, responsible for the corporate looks of brands like Audi, Bosch, and Deutsche Bahn, creator of Meta – the Helvetica of the 90s – and the man who decided that the BVG, Berlin's public transportation system, needs to be yellow, is basically still a child, just in the body of a man. As a teenage boy, Erik was already fascinated by press printing. He got his first printing machine from his father, a mechanic who Erik thinks passed his strong passion for heavy machinery and their mysteries on to him. Whenever he got the chance, he sneaked into a friend's printing firm at night, trying to figure out how all of this works. Setting type and ruining one plate after the other until he internalized the concept – letting any proof of his failed attempts vanish by dawn – but when he finally filled the white pages with his own hands and ideas he was hooked. Post-war Germany wasn't an easy playing field for a pubescent boy and young man, chances had to be made by yourself and Erik created plenty of them. First in Berlin, then he moved to London in the 60s with his young family, always managing to convince the people around him that he has the ideas that they need. It only takes a few seconds to understand how Erik always manages to get people's full attention – and their trust. He is very charming but he is also a road roller. For the podcast recording at my place, he ran up the stairs with his racing bicycle on his shoulder (mind he's born 1947), he wasn't out of breath at all but ready to dive into hours of talking about design, life, and food. Erik used to often bake with his mother, never measuring anything, but sensitively adjusting texture, taste, and smell by feeling. Even then he didn't need anyone to tell him what to do, just a mother who taught him to refine his senses and listen to them. He is still very protective of his ideas and visions, fighting for them if need be, summed up in one of his many popular quotes: “Don't work for assholes. Don't work with assholes.“ After years of designing and teaching, Erik decided to go back to his roots. All his printing equipment burnt in a severe fire in London in the 70s. A painful chapter that he never felt he had closed, a story he still wanted to continue writing, so he founded p98a a few years ago. It's a Berlin based non-profit experimental letterpress workshop stuffed with old equipment dedicated to letters, printing, and papers. Together with a group of designers, he passes his knowledge and skills on to the next generation and enjoys the play of old traditional analogue equipment and new digital techno­logies. You can order books, or posters and postcards with Erik's quotes and wisdoms, and join workshops with the master himself. Erik and his wife, Susanna, shared the recipe for their Lemony Mushroom Risotto with me. You can find all the blog posts about the podcast episodes including my guests' recipes on meikepeters.com under 'Meet in Your Kitchen'. INSTAGRAM: https://www.instagram.com/meetinmykitchenpodcast GUEST: https://spiekermann.com/en https://www.instagram.com/espiekermann https://www.instagram.com/p98a RECIPE: https://www.meikepeters.com/meet-in-your-kitchen-erik-spiekermanns-lemony-mushroom-risotto MUSIC: Martin Stumpf FRÜHSCHOPPEN: Ferrari Trento SOUND MIX: Kraatz Studios https://kraatzstudios.com MEIKE PETERS: Newsletter: https://www.meikepeters.com/subscribe-2 Blog: https://www.meikepeters.com Instagram: https://www.instagram.com/eatinmykitchen Facebook: https://www.facebook.com/eatinmykitchen Cookbooks: https://www.meikepeters.com/cookbooks

Es gibt zwei Beschäftigungen, denen Alfredo Sironi konstant nachgeht: reden und essen, ohne auch nur eine Sekunde still zu stehen. Sei es in seinem Sironi La Pizza, während wir draußen am Tisch sitzen und ein beständiger Fluss an Kindern, Nachbarn, Mitarbeitern und Gästen seine volle Aufmerksamkeit bekommt, oder in seiner Sironi il Pane di Milano Bäckerei in Kreuzbergs Markthalle Neun, wo er flott eine Pfeffermühle vom Stand nebenan gegen ein Stück Pizza und einen kurzen Plausch mit dem Koch eintauscht. Im Vorbeigehen genießt er ein paar Bissen warmer Salsiccia vom Blech und gestattet sich einige Minuten, um zusammen mit mir die Pizza Bianca zu essen, die wir gerade gebacken haben. Aber er wird nicht stillsitzen. Nur ein paar kurze Momente stiller Genuss bevor die nächste Aufgabe Alfredos Aufmerksamkeit verlangt. Alfredo sagt, er sei ein besserer Koch als Esser. Das schiebt er auf seine Kindheit. Wächst man mitten in einem Familienrestaurant auf, ist man immer auf dem Sprung, immer wachsam, Probleme zu bemerken und zu lösen. Er nennt es eine Familienkrankheit. Aufgewachsen ist er auf einem Bauernhof in der Lombardei, zwischen Mailand und Como, nahe des pulsierenden industriellen Zentrums Italiens, doch zur gleichen Zeit ist man dort auch von üppigen grünen Wiesen, Koppeln und Pferden umgeben. Sein Leben war das Restaurant der Eltern, seine Familie und Freunde, und die Stammgäste des Restaurants. Frauen haben dabei immer eine wichtige Rolle gespielt. Obwohl sein Vater das Unternehmen gegründet hat und der leidenschaftlichste Koch in der Familie ist, so war es Alfredos Mutter, die sanft den Motor am Laufen gehalten hat. Dank des wirtschaftlichen Erfolgs der Region haben die Frauen im Norden Italiens schon in den 50er Jahren florierende Unternehmen geleitet. Das Klischee der kochenden Mutter am Herd war nicht Alfredos Realität. Die Familie Sironi kommt aus den Regionen Piemont, Lombardei, Venetien und Emilia-Romagna, das Kochen in der Familie spiegelt das Beste wieder, das diese Regionen zu Tisch bringen. Brot und Pasta sind bei jeder Mahlzeit dabei und immer selbstgemacht. Jeder weiß, wie es zubereitet wird, es liegt in ihrem Blut. Und genau das sollte Alfredos größte Stärke werden. Als er mit 30 nach Berlin gezogen ist, hat er seine Erinnerungen an die Menschen und das Essen Italiens genutzt, um seine eigene Bäckerei zu gründen. Obwohl er in Mailand Geschichte studiert hat, und eine akademische Karriere schon vor Augen hatte, kam doch alles anders. 2010 ist die Berliner Food Szene explodiert und war hungrig nach Neuem. Kohlenhydrate sind Alfredos Leidenschaft, täglich hat er im familiären Restaurant ausgeholfen, für ihn sind gutes Brot, Focaccia und Pizza keine Wissenschaft, sondern Wissen und Erfahrung. Er wusste, dass Berlin nicht annähernd etwas wie die Backwaren hatte, mit denen er aufgewachsen ist, doch war er sich auch der Risiken bewusst. Am Ende ging alles gut, man findet ihn regelmäßig auf den Listen der Besten Brote Berlins und seine Pizzen verursachen wahre Pilgerreisen nach Kreuzberg. Alfredo Sironi kennt seinen Teig, vielleicht ist es doch so einfach. Für den Podcast hat Alfredo das Rezept für seine Pizza Bianca mit Cima di Rapa und Salsiccia mit mir geteilt. Der englische Text und alle Rezepte meiner Podcast Gäste sind auf meikepeters.com unter 'Meet in Your Kitchen' zu finden. IINSTAGRAM: https://www.instagram.com/meetinmykitchenpodcast GAST: https://www.instagram.com/sironibakery https://www.instagram.com/sironi_lapizza REZEPT: https://www.meikepeters.com/meet-in-your-kitchen-alfredo-sironis-pizza-with-cima-di-rapa-and-salsiccia MUSIK: Martin Stumpf FRÜHSCHOPPEN SPONSOR: Ferrari Trento SOUND MIX: Kraatz Studios MEIKE PETERS: Newsletter: https://www.meikepeters.com/subscribe-2 Blog: https://www.meikepeters.com Instagram: https://www.instagram.com/eatinmykitchen Facebook: https://www.facebook.com/eatinmykitchen Kochbücher: https://www.meikepeters.com/cookbooks

Vitalie was born in Reims, she's the great-granddaughter of Champagne Taittinger's founder Pierre Taittinger and now she is the President of the champagne house. Two years ago, she took over from her father, Pierre-Emmanuel. When I first met the young woman a few years ago, I asked myself if it's a gift or a burden to be born into one of the world's most famous champagne families, if it's freedom or pressure. Clovis is Vitalie's brother, he's the company's Managing Director. When it came to the decision who of the two children would follow into their father's footsteps, the father specifically didn't want to be part of the final decision making process. Instead, for a whole year, the entire team, including the two siblings, pondered on what would be best for the company. For them it was neither about ego nor about clever career moves. It was simply about finding a solution that would be best for Champagne Taittinger; that would be best to keep a tradition alive and thriving. This story says so much about a family and about a region and its mystified product. It says so much about what champagne is about. The Champagne region is a tiny cosmos built on history, values, tradition, and trust. It goes beyond family although the families that founded the big houses and cultivated champagne over hundreds of years are at the core of this cosmos. It's important to understand that all the champagne houses on their own can't cover the demand of grapes for their production just by using the produce from their own vineyards. It's just not enough. They depend on a large network of small independent growers in the region. There are contracts yet if the growers don't want to cooperate with a champagne house, the champagne house won't survive. They both depend on each other, which is fruitful and only works when their cooperation is built on trust, respect, and the same values. Land is precious and limited - and a UNESCO world heritage since 2015. It's one of the most expensive in the wine world. € 1 million per acre, only topped by Bordeaux's and Burgundy's top appellations. When Taittinger was sold by the extended family in 2005 - a step Vitalie's father didn't agree with - it only took him a year to have the support from a local bank and the backup from the growers to buy the company back and be assured that he would manage to keep producing outstanding champagne. So when Vitalie joined the company in 2007 quite spontaneously, after studying art and establishing a life independent of Taittinger, she was aware of the responsibility given into her hands but also about the chance she got to keep the story of her family's champagne alive so that one day she could pass it on to the next generation. For this podcast episode, Vitalie shared a recipe with me that's both cozy and sumptuous. Squash Soup with Chestnut Purée and Scallop Carpaccio with Spinach Pesto and Caviar - easy to prepare in advance and perfect for a New Year's Eve dinner! You can find all the blog posts about the podcast episodes including my guests' recipes on meikepeters.com under 'Meet in Your Kitchen'. INSTAGRAM: https://www.instagram.com/meetinmykitchenpodcast GUEST: https://www.taittinger.com RECIPE: https://www.meikepeters.com/meet-in-your-kitchen-champagne-scallops-squash-soup-with-vitalie-taittinger MUSIC: Martin Stumpf SOUND MIX: Kraatz Studios https://kraatzstudios.com MEIKE PETERS: Newsletter: https://www.meikepeters.com/subscribe-2 Blog: https://www.meikepeters.com Instagram: https://www.instagram.com/eatinmykitchen Facebook: https://www.facebook.com/eatinmykitchen Cookbooks: https://www.meikepeters.com/cookbooks

Diese Frau hat etwas sehr beruhigendes, etwas sehr fokussiertes. Stefanie Hering ist das Gegenteil von aufgeregt. Alles scheint möglich, machbar, sogar in Zeiten des Umbruchs vergisst sie nie, dass das Potential, Freude und Schönheit zu kreieren, buchstäblich immer in ihren Händen liegt. Stefanie ist die Gründerin von Hering Berlin, einer traditionellen Berliner Porzellan-Manufaktur, die die Art und Weise verändert hat, wie wir Porzellangeschirr wahrnehmen. Lenny Kravitz, Nicole Kidman, Oprah Winfrey, und die Köche von mehr als 250 Michelin Restaurants, sind ihrem kühnen und kompromisslosem Design verfallen. Tom Aikens, Heinz Winkler, Thomas Keller, Daniel Boulud, sie alle vertrauen den Visionen der Designerin, um ihre kulinarischen Kreationen zu präsentieren, und erlauben ihr, einen Rahmen für ihr Essen zu schaffen, der alles andere als schüchtern ist, aber dennoch nicht von der Arbeit der Köche ablenkt. Der erste Hering Teller, den ich vor einigen Jahren in den Händen hielt, hat mir das Gefühl gegeben, die Designerin sei in die Zukunft gereist ist und mit einem Designansatz in die Gegenwart zurückgekommen, der es wagt, vorherrschende, etablierte Ideen von Porzellan zu hinterfragen. Es war ein Teller ihrer Cielo Kollektion, der Rand mit einem Muster kleiner Löcher perforiert, die von Hand in den unglasierten Biskuitporzellan gebohrt werden. Es braucht 80 Schritte, um diesen Teller herzustellen. Das heißt also, dass dieser Teller 80 Mal zerbrechen oder springen kann, aber auch, dass die Handwerkerin 80 Mal die Chance bekommt, sich der Perfektion bei einem Teller anzunähern, der so zerbrechlich, so zart scheint, aber so robust ist. Als ich Stefanie ängstlich gefragt habe, wie man ihn denn reinigt, meinte sie nur „Stell' ihn einfach in die Spülmaschine“. Sie ist pragmatisch und vergisst nie, dass gutes Design funktionieren und gleichzeitig Spaß und Gelassenheit in die Küche bringen soll. Der Erfolg von Hering kam plötzlich, fast zu plötzlich. Als Bergdorf Goodman für das New Yorker Kaufhaus bei ihr Ware geordert haben, dass MoMA eines der Hering Objekte auf das Cover ihres jährlichen Katalogs gedruckt hat, wurde Stefanie plötzlich berühmt und hat gemerkt, dass sie bald die Grenze ihrer Ofenkapazitäten erreichen würde. Es war an der Zeit, zu expandieren und zu wachsen, was sie mehrmals in ihrer Karriere bewältigt hat, die auch Rückschläge beinhaltet. Aber irgendwie hat es Stefanie immer wieder geschafft, sich mit dem tiefen Vertrauen in sie selbst und ihre Arbeit zu verbinden - ein Talent, mit dem sie schon in jungen Jahren beschenkt war. Stefanie ist ihre schärfste Kritikerin, sie will ihre Kunden mit ihren Kreationen inspirieren und überraschen. Sie möchte sie mit ihren eigenen hohen Erwartungen an ihr Handwerk beeindrucken, aber vor allem hat sie sich selber zu Anfang ihrer Karriere versprochen „Ich werde aufhören, diesen Job zu machen, sobald er mich langweilt und es mir keinen Spaß mehr macht. Das ist jetzt 30 Jahre her und es hat mich keinen einzigen Tag gelangweilt.“ Stefanie hat ein Familien-Rezept mit mir geteilt: ihre Husarenkrapferl. Diese Plätzchen muss (!) sie jedes Jahr zu Weihnachten für ihre Kinder backen, selbst nachdem sie ausgezogen sind. Der englische Text und alle Rezepte meiner Podcast Gäste sind auf meikepeters.com unter 'Meet in Your Kitchen' zu finden. INSTAGRAM: https://www.instagram.com/meetinmykitchenpodcast https://www.instagram.com/eatinmykitchen GAST: https://www.heringberlin.com https://www.instagram.com/hering_berlin REZEPT: https://www.meikepeters.com/meet-in-your-your-kitchen-husarenkrapferl-stefanie-herings-christmas-family-cookies MUSIK: Martin Stumpf FRÜHSCHOPPEN SPONSOR: Ferrari Trento SOUND MIX: Kraatz Studios MEIKE PETERS: Newsletter: https://www.meikepeters.com/subscribe-2 Blog: https://www.meikepeters.com Instagram: https://www.instagram.com/eatinmykitchen Facebook: https://www.facebook.com/eatinmykitchen Kochbücher: https://www.meikepeters.com/cookbooks

Before I moved to Berlin I used to have a little ritual, every time I came here I made it a point to visit Cynthia Barcomi's Deli at Hackescher Markt. I was in love with this place, obsessed with her chocolate cherry muffins, with her tuna sandwich made with the juiciest potato bread, and the world's best New York Cheesecake. Whenever I set on the black and white leather benches in the tall lofty room of her Deli, Cynthia managed to make me feel home and taken care of but at the same time hungry and excited for everything that was new to me in this big city. Cynthia came to Berlin in the nineties, tumbling out of a rather protected childhood in Seattle, Washington State, and a few wild years in New York City, studying philosophy, theatre and drama at Columbia University and becoming a dancer at the same time. Those were the eighties and Cynthia lived the Flashdance-life. Although it can't really get much better than that Cynthia felt pulled to Europe, to Pina Bausch, Paris, Florence, and at one point to Berlin. Always moving, she can't stand still. With two kids, she started looking for a more steady life in the food world (maybe the only thing she ever miscalculated), so she decided to roast her own coffee beans and open her first café in Kreuzberg. Today this wouldn't be such an adventurous career move, but back in 1994, this was a risky endeavor. There were no American-style cafés, people didn't really care much about American cakes, pies, and cookies, there was simply no demand for it. Germans drank their old-fashioned filter coffee in questionable quality, and were happy with it, and enjoyed their German cakes for their 'Kaffee und Kuchen'. So now Cynthia popped up in the city, ready to conquer and change it all - and she succeeded. Three years after starting her first café, she opened her Deli, which is the reason why I moved to the area where I live now. I had to be close to that place. Almost 30 years ago, Cynthia changed they way people eat in the capital. Less competition may make it sound easier compared to today but this also meant that the risk was much higher. She had to pioneer a market that was so unfamiliar with her vision that even the banks told her "Look lady, if this were a really good idea, we'd already have it." Her answer was "What are you talking about. Society lives from new ideas. We wouldn't have washing machines, we wouldn't have cars, we'd be lighting fire, we'd be cavemen. I mean come on. Jesus!" So she just put a plate of her cookies on the guy's desk and at one point she got the loan. Sometimes in life you have to swim against the current, ignoring the anxious voices around you. It worked out in Cynthia's case but it wasn't always a smooth journey. Last year she had to close her Deli to save her business. A decision so painful that it still hurts her to talk about it. A chapter came to an end, after writing a beautiful story that will always be a part of Berlin, but Cynthia wouldn't be the person who she is if she didn't get back on her feet to write another story - to be continued. Cynthia shared the ultimate Christmas or New Year's Eve dessert with me: Pecan Pie with Chocolate and Cranberries. You can find all the blog posts about the podcast episodes including my guests' recipes on meikepeters.com under 'Meet in Your Kitchen'. INSTAGRAM: https://www.instagram.com/meetinmykitchenpodcast GUEST: https://www.instagram.com/cynthiabarcomi RECIPE: https://www.meikepeters.com/meet-in-your-kitchen-cynthia-barcomis-pecan-pie-with-chocolate-and-cranberries MUSIC: Martin Stumpf FRÜHSCHOPPEN: Ferrari Trento SOUND MIX: Kraatz Studios https://kraatzstudios.com MEIKE PETERS: Newsletter: https://www.meikepeters.com/subscribe-2 Blog: https://www.meikepeters.com Instagram: https://www.instagram.com/eatinmykitchen Facebook: https://www.facebook.com/eatinmykitchen Cookbooks: https://www.meikepeters.com/cookbooks

Nach einer 2,5 stündigen Bahnfahrt fand ich mich auf einem einsamen Bahnsteig vor einem alten roten Backsteingebäude mit zerbrochenen Fenstern und einem verblassten Schild über der Tür wieder und musste lachen, da ich an den letzten Satz denken musste, den ich Susann Probst und Yannic Schon von Krautkopf geschrieben hatte: „Falls ihr es nicht schafft, mich rechtzeitig abzuholen, macht euch keine Sorgen. Ich erkunde dann das Dorf“. Es gab kein Dorf. Der erste Meet in My Kitchen Podcast On Tour hat mich mitten ins bilderbuch-schöne Mecklenburg Vorpommern verfrachtet. Goldene Hügel ziehen ihre geschwungenen Linien in die Landschaft und treffen auf einen wolkenverhangenen Himmel. Alte Bäume säumen endlose Alleen, und Dörfer sind selten. Das ist der Ort, den ein junges Paar gewählt hat, um sich ein neues Zuhause zu gestalten, nach 10 Jahren Berlin, nachdem sie einen von Deutschlands erfolgreichsten Food Blogs aufgebaut haben, und ein Kochbuch und eine Rezept-App veröffentlicht haben. Ein altes Nachkriegs-Siedlerhaus von 1948, aus übrig gebliebenen Ziegeln und Balken rustikal zusammengebaut, bestehend aus einem Stall, ein paar Räumen und sehr viel Land, hat Susann und Yannics Liebe zu einer Region entfacht, die nicht in einem größeren Kontrast zum hektischen Berliner Leben stehen könnte. Aber genau das - und das kreative Potential der beiden alten Gebäude und des riesigen Gartens - war der Grund dafür, dass die beiden recht schnell für ein neues Kapitel in ihrem Leben offen waren. Das Krautkopf-Universum ist die inspirierende Symbiose zweier Menschen, die sehr gut aufeinander eingestimmt sind und sich durch Fotografie, Essen, Design, und jetzt auch Gärtnern ausdrücken. Durch den großen Umzug 2020 haben Susann und Yannic eine neue Spielwiese für ihre kreativen Energien gefunden. Dabei behalten sie immer alle kreativen Entscheidungen in ihren Händen, sei es nun ein Blog, ein Buch, ein Sofa fürs Cottage, oder das neue Terrain des Gärtnerns. Sie lesen und lernen, was auch immer sie über Samen und Pflänzlinge, Blumen und Streuobstwiesen, Bienen und Büsche finden können. Das Paar hat so einen Garten geschaffen, der die romantischen Ideen vom Leben auf dem Land mit dem zeitgemäßen Wunsch eines nachhaltigen Lebens mit der Natur vereint. Der große Gemüsegarten bietet all die Zutaten, die ein Koch sich nur wünschen kann. Tomaten, Zucchini, Kürbis, Paprika, Erbsen, Bohnen und Kartoffeln sprießen üppig sobald ihre Zeit gekommen ist. Es ist wirklich alles vor der Küchentür vorhanden, das man zum Kochen braucht - und alles sieht dabei noch so wunderschön und perfekt aus. Das Rezept, das die beiden mit mir geteilt haben, ist aus ihrem neuen Buch 'Erde, Salz und Glut': Gerösteter Grünkohl mit Kartoffeln und Äpfeln. Der englische Text und alle Rezepte meiner Podcast Gäste sind auf meikepeters.com unter 'Meet in Your Kitchen' zu finden. INSTAGRAM: https://www.instagram.com/meetinmykitchenpodcast https://www.instagram.com/eatinmykitchen GAST: https://www.instagram.com/kraut_kopf REZEPT: https://www.meikepeters.com/meet-in-your-kitchen-krautkopfs-roasted-kale-apples-and-potatoes MUSIK: Martin Stumpf SOUND MIX: Kraatz Studios MEIKE PETERS: Newsletter: https://www.meikepeters.com/subscribe-2 Blog: https://www.meikepeters.com Instagram: https://www.instagram.com/eatinmykitchen Facebook: https://www.facebook.com/eatinmykitchen Kochbücher: https://www.meikepeters.com/cookbooks

When a friend took me to Bonanza Coffee on Berlin's buzzing Oderberger Strasse back in 2006, I felt disturbed and suspicious about the whole thing. This had nothing to do with my beloved old-fashioned Italian-style espresso places where I'd usually have a cup of the dark, bitter drink. It took me years to understand this new kind of coffee, to taste, to smell, and appreciate the whole complex flavor and aroma profile; to accept that an old tradition was taken in the hands of a bunch of young people to experiment and to create something different with the good old coffee bean that's been a part of our culinary heritage since at least the 15th century. Young Kiduk Reus, one of the founders of Bonanza, was one of those kids - curious, brave, and fearless, and ready for a new chapter in his life. After studying design at the Willem de Kooning Academy in Rotterdam and at the Rietveld Academy of Arts in Amsterdam, after successfully working in the advertising industry, he felt that Berlin was calling his name in 2004. He packed his bags, the vague idea of starting a speciality coffee shop at the back of his mind. That was the beginning of a time that would later become known as the worldwide Third Wave Coffee Movement. Born in Seoul, South Korea, adopted at the age of 4 by an American mother and a Dutch father, Kiduk grew up in the Netherlands in a town famous for cheese, in Gouda. Food played an important role. He remembers being a picky child knowing exactly what he wanted to eat and what he didn't. His palate was already refined, a skill that would come in handy later in his life. In the following years, Kiduk learned what would become a mantra in his life: I need this, it needs to be better, I improve it. And then, miraculously (or not), other people pick up on it. Understanding that he has to be the motor to bring movement to his ideas, he always had the soul of an entrepreneur. Not waiting for others to come up with something great or to improve something existing, he jumped in first to create what he needed to move on and fulfill his mission. So when he started the first Bonanza coffee shop together with his partner he knew he wanted to roast his own beans as soon as possible to simply reach and keep the quality that he had in mind. Coincidentally, Kiduk noticed that some old cast-iron equipment - stored in an old airplane hangar by a friend of his and that he had access to - was the best possible equipment for roasting coffee beans. So he jumped on the occasion and spontaneously started a business that would in the end finance Bonanza for a long time. He bought the old parts and machines, added new parts to make them work even better, and became the Berlin man to supply roasting machines to all the big names in the speciality coffee roasting business worldwide. Blue Bottle, Seven Seeds, and about another 250 coffee roasters went to Kiduk Reus' workshop and got their vintage equipment, customized by Kiduk himself and his growing team of mechanics. Kiduk says he listens to his mind more than to his feeling. His intuition is definitely absolutely reliable. Many of his decisions seem random at first but then turn into something great. For this podcast episode, Kiduk teaches me how to make the perfect hand-brewed coffee. You can find all the blog posts about the podcast episodes including my guests' recipes on meikepeters.com under 'Meet in Your Kitchen'. INSTAGRAM: https://www.instagram.com/meetinmykitchenpodcast GUEST: https://www.instagram.com/bonanzacoffee RECIPE: https://www.meikepeters.com/meet-in-your-kitchen-kiduk-reus-bonanza-the-perfect-coffee MUSIC: Martin Stumpf FRÜHSCHOPPEN: Ferrari Trento SOUND MIX: Kraatz Studios https://kraatzstudios.com MEIKE PETERS: Newsletter: https://www.meikepeters.com/subscribe-2 Blog: https://www.meikepeters.com Instagram: https://www.instagram.com/eatinmykitchen Facebook: https://www.facebook.com/eatinmykitchen Cookbooks: https://www.meikepeters.com/cookbooks

Daniel Schreiber schreibt Bücher, die einen sensiblen Punkt berühren. Er schreibt über seine eigenen Erfahrungen, doch sind dies Erfahrungen, die wir alle irgendwie teilen. In seinen letzten drei Büchern - 'Nüchtern', 'Zuhause', and 'Allein' - berührt er Ängste, die wir kennen, die wir aber gelernt haben zu umsegeln, er schreibt über sein eigenes Leben, aber erinnert uns an unser eigenes. Jedes Wort, das er wählt, sagt die Wahrheit, sehr direkt, geradeaus, das fühlt man, und dadurch kreiert er, auf eine Art, die schwer zu beschreiben ist, eine zerbrechliche Schönheit. Es ist die Schönheit der Zusammengehörigkeit, dass wir alle da gemeinsam drin stecken und nicht alleine sind, dass wir nicht die Einzigen sind, die kämpfen und dass wir unsere Kämpfe teilen und darüber offen reden können. Es klingt fast zu lieblich, aber trotz des Schmerzes, der in seinen Büchern präsent ist, ist auch so viel Wärme da. Wie im echten Leben. Es ist wie deine Lieblingstasse, sie hat Risse und Sprünge, du hast sie wieder zusammengeklebt, aber wenn du morgens deinen Tee daraus trinkst und die unebene Fläche fühlst, dann denkst du nicht an den Schmerz, als sie gebrochen ist. Jeder Riss macht sie vertrauter, macht sie mehr zu einem Teil von dir, von deiner Geschichte, und wer du bist. Du lernst, diese Risse zu lieben. Daniel schafft es, genau dieses Gefühl zu transportieren. Jeder Bruch in uns macht uns zu der Person, die wir sind. Und was hat Essen damit zu tun? Daniels Augen funkeln, wenn er von dem Garten seiner Mutter in einem kleinen Dorf in Mecklenburg-Vorpommern spricht, wo er aufgewachsen ist. Wenn er davon erzählt, einen Eimer randvoll mit Obst und Gemüse zu füllen und die Ernte dann mit nach Hause in seine Berliner Küche zu nehmen, jedesmal wenn er seine Eltern besucht. Das Kochen seiner Mutter und ihre Rezepte - manche hält sie bis heute unter Verschluss - war der Nährboden für Daniels Liebe zum Kochen. Eine Liebe, die ihm gezeigt hat, dass es sogar in den dunkelsten Zeiten noch ein Licht gibt. Essen und Literatur waren wichtig im Haus seiner Eltern und wurden zu seinen Gefährten auf seiner eigenen Reise. Durch sein Literaturstudium in Berlin und New York kam er mit dem schwirrenden Leben der Großstadt in Kontakt, was ihm geholfen hat, seine Identität als junger Mann zu formen. Sein ursprünglicher Traum einer akademischen Karriere verblasste und stattdessen arbeitete er für Zeitungen und Magazine. Er schrieb eine gefeierte Susan Sontag Biographie, gefolgt von drei Büchern, in denen er seine eigenen Erfahrungen in einen wissenschaftlichen, psychologischen und philosophischen Kontext einwebt. Egal wie turbulent sein Leben manchmal war, Daniel hat immer den Weg zur Küche gesucht und gefunden, und damit auch einen Weg zu sich selbst. Seine Arbeit als Privatkoch für Familien und Events in Manhattan und den Hamptons hat sein Selbstvertrauen als Koch gestärkt und seine Neugier geweckt. Indem er sich durch eine Vielzahl an Kochbüchern gekocht und mit Rezepten experimentiert hat, hat sich Daniel zu einer Person gewandelt, die das beste Rezept für wirklich jedes Gericht kennt. Daniel hat sein heiß geliebtes Rezept für Sauerteigwaffeln mit Pflaumen-Apfel-Marmelade mit mir geteilt. Der englische Text und alle Rezepte meiner Podcast Gäste sind auf meikepeters.com unter 'Meet in Your Kitchen' zu finden. INSTAGRAM: https://www.instagram.com/meetinmykitchenpodcast https://www.instagram.com/eatinmykitchen GAST: https://www.instagram.com/thedanielschreiber REZEPT: https://www.meikepeters.com/meet-in-your-kitchen-daniel-schreibers-sourdough-waffles-with-plum-apple-jam MUSIK: Martin Stumpf SOUND MIX: Kraatz Studios MEIKE PETERS: Newsletter: https://www.meikepeters.com/subscribe-2 Blog: https://www.meikepeters.com Instagram: https://www.instagram.com/eatinmykitchen Facebook: https://www.facebook.com/eatinmykitchen Kochbücher: https://www.meikepeters.com/cookbooks

She loves baking, he loves coffee. She grew up in the Soviet Union, he grew up under the hot sun of Israel. She calls herself a lazy perfectionist and dances around with her two little kids while preparing filigree cakes for the bakery. He tells you about the most painful moment in his life and how it became one of the most beautiful moments of his life. Mira Koretsky and Ori Kidron of Cookies & Co are two opposite poles, two planets orbiting and dancing around each other. There's so much energy, so much trust. They are one of the most positive couples I've ever met and together they are riding life's turbulent waves as they come. Cookies & Co is one of Berlin's highly praised cafés / bakeries. The two owners never compromise to please everybody. Instead, they attentively take care that their place keeps its unique soul. A lot comes from Mira's style of baking, which - despite its perfect look and taste - never loses its charm. She's a professional baker with the soul of a home baker. Every cookie, cake, and croissant is unique. This is not a baking factory, it's the opposite. All pastries are made by Mira and her assisting pastry chef, Lior. Maybe it's because Mira grew up in a political system that didn't allow culinary abundance but had a strong baking tradition, her recipes simply work and impress even if she left out the firework. However, let her start her firework and you will see the most colorful sweet feast. Fascinated by Japan's modern baking culture, she tops her Ricotta Lemon Cake with Yuzu Cream. Her Black Forest Cake is refined with miso and the bakery's popular Compost Cookies stay true to their name: take a thick, chewy cookie and add pretzels, chocolate, and potato chips. It sounds funky but it's so good! One of the masterpieces from the bakery is their Croissant with Yuzu Filling and Purple Italian Meringue. It's a diva, you're almost too shy to cut it. It's dramatic but it keeps its promise: it looks like something that will excite you and it definitely does. And then the husband comes in, serving you an espresso that is just right. Ori is the barista in the family, also taking care of the guests while his wife is getting creative in the kitchen. Sometimes Ori has to slow Mira down otherwise the guests would never see their beloved Cookies & Co classics on the menu again. If she could, Mira would change the menu every day. There are many bakeries offering perfect pastries but the ones we stick to, we keep going back to, are the ones that touch us, the ones that have a soul. Mira and Ori do almost everything on their own, keeping the quality level without compromises. Even if their energy is running low, they keep the motor running constantly. They are young parents, their youngest daughter was born with trisomy 21. The situation challenged them but they decided to face it with the same stubborn energy and positivity that they activate every day to deal with all facets of life. They don't look for the easiest way but they always find a beautiful way to enjoy life as it is: an endless circle of ups and downs. And in Mira's and Ori's case it's a dance. For this podcast episode, Mira shared the recipe for her Ricotta Lemon Cake with Yuzu Cream with me. You can find all the blog posts about the podcast episodes including my guests' recipes on meikepeters.com under 'Meet in Your Kitchen'. INSTAGRAM: https://www.instagram.com/meetinmykitchenpodcast GUEST: https://www.instagram.com/cookiesandcoberlin RECIPE: https://www.meikepeters.com/meet-in-your-kitchen-cookies-cos-ricotta-lemon-cake-with-yuzu-cream MUSIC: Martin Stumpf FRÜHSCHOPPEN: Ferrari Trento SOUND MIX: Kraatz Studios https://kraatzstudios.com MEIKE PETERS: Newsletter: https://www.meikepeters.com/subscribe-2 Blog: https://www.meikepeters.com Instagram: https://www.instagram.com/eatinmykitchen Facebook: https://www.facebook.com/eatinmykitchen Cookbooks: https://www.meikepeters.com/cookbooks

Zwei Welten fruchtbar vereint in der Mitte Kreuzbergs: Österreich und Berlin. Sein Heimatland Österreich füttert den Koch Sebastian Frank mit dem Wissen, der Leidenschaft und Inspiration, die er braucht, um einzigartige Gerichte von seltener Ehrlichkeit zu kreieren. Er hat eines der am höchsten gelobten Restaurants der Hauptstadt aufgebaut und wurde mit 2 Michelin Sternen ausgezeichnet, unterhält man sich aber mit ihm, lässt er es so einfach klingen. Und irgendwie ist es das auch. Manche Menschen sind mit einem genialen Geist beschenkt, aber dennoch mit den Füßen auf dem Boden geblieben. Zusammen mit seiner Partnerin Jeannine Kessler ist Sebastian vor 10 Jahren in ihre Heimatstadt gezogen und dank glücklicher Umstände haben sie gemeinsam das Horváth übernommen und zu dem Juwel gemacht, das es heute ist. Lange Zeit war der österreichische Koch überzeugt, er hätte internationale Erfahrungen verpasst, er könne nicht mit anderen Köchen mithalten, die im Ausland gearbeitet haben, ganz besonders mit denen, die in französischen Küchen in die Haute Cuisine eingetaucht sind. Er konnte noch nicht ahnen, dass genau das sein größtes Kapital werden würde. Obwohl Sebastian schon im zarten Alter von 14 in die Kochlehre gegangen ist, musste er bis zu seinen Zwanzigern warten, bis er von all den hochgepriesenen Luxusprodukten erfahren würde, von einer Art zu kochen, die potentiell mit Michelin Sternen und Gault Millau Platzierungen ausgezeichnet werden kann. Er hatte angebissen, brauchte aber noch Zeit, um sich selber in diesem grenzenlosen kulinarischen Kosmos mit all seinen Möglichkeiten zu finden. Und als er dann endlich aufgehört hat, nach außen zu schauen und dafür seinen Blick nach innen zu richten und für das zu öffnen, was er schon in sich hatte, da hat er die lang ersehnte Antwort gefunden. Er sagt, dass er erst mit 30, als er anfing im Horváth zu arbeiten, die Selbstsicherheit gefunden hat, sich zu vertrauen und mit dem zu arbeiten, was er in sich wiederentdeckt hat. Aufgewachsen im Osten Österreichs nahe der ungarischen Grenze, einzig geprägt von der lokalen Küche bis er 20 war, so waren es die Gerüche, die Geschmäcker und das Arbeiten mit den lokalen Produkten, die tiefere Spuren hinterlassen haben, als er erwartet hätte. Irgendwann hat Sebastian festgestellt, dass ihm keiner was vormachen kann, wenn es um die Küche und Produkte seiner Kindheit und Jugend geht. Limitiert zu sein, hat seinen Geist geöffnet, hin zu einem tieferen Wissen und Verständnis von dem Essen, das er sein Leben lang auf seinem Teller hatte. Heute spielt Sebastian geleitet von einem Vertrauen, so unbeirrbar und tief verwurzelt, dass es beeindruckt. Er muss nur sein kulinarisches Archiv in seinem Kopf besuchen, eine nie versiegende Quelle an altem Wissen und neuen Ideen, um sein Küchen-Repertoire neu zu füttern. Das ist keine Arroganz, er ist offen für andere Meinungen und Kritik, aber er selber weiß am besten, wann etwas genau richtig ist, und dann fällt er seine Entscheidung innerhalb von Sekunden. Sebastian hat ein Rezept aus seinem Kochbuch 'KUK - cook' mit mir geteilt: Sellerie, Reif und Jung. Das Rezept hat eine Überraschung parat. Der englische Text und alle Rezepte meiner Podcast Gäste sind auf meikepeters.com unter ‚Meet in Your Kitchen' zu finden. INSTAGRAM: https://www.instagram.com/meetinmykitchenpodcast/ GAST: https://restaurant-horvath.de https://restaurant-horvath.de/news/kochbuch-kuk-cook https://www.instagram.com/restauranthorvathberlin REZEPT: https://www.meikepeters.com/meet-in-your-kitchen-sebastian-franks-horvath-austrian-roots-in-berlin MUSIK: Martin Stumpf FRÜHSCHOPPEN SPONSOR: Ferrari Trento SOUND MIX: Kraatz Studios MEIKE PETERS: Newsletter: https://www.meikepeters.com/subscribe-2/ Blog: https://www.meikepeters.com/ Instagram: https://www.instagram.com/eatinmykitchen/ Facebook: https://www.facebook.com/eatinmykitchen/ Kochbücher: https://www.meikepeters.com/cookbooks

Marta is an adventurer - driven by curiosity and trust. She explored New Zealand in a camper van with her 2-year old daughter and even when the van broke in the middle of nowhere she felt they were safe. She travelled around South America on her own, taking precautions and cutting her hair short as matches and adorning her face with not the cutest glasses to cause anything but attraction. Marta avoids risks but she doesn't miss a chance when she sees it. Australia, South East Asia, Europe, there isn't really a dirt road she hasn't been on yet. When it comes to very spontaneous, very intuitive decisions that always lead to a good ending, no one beats the Grebers: be it on her own or together with her husband, Tomasz, and their daughter, Mia, living in their camper van called Thelma - Marta says she's Louise but hopes for a better ending than in the movie; be it backpacking, or moving to a new country for good. I first heard of Marta when I started my own blog and found endless inspiration in hers, on What Should I Eat for Breakfast Today?. Her photography drew me into her digital wonderland of breakfasts and traveling. Her pictures are full of joy, depth, and color. Marta has a great talent, she can tell a story in a single picture. Once, many years ago, she shared a picture of a dish that was shoot on an old Yves Klein-blue door. The contrast of the blue surface and the spring green food made the dish almost pop out of the screen. Marta is the reason why both of my books have blue covers.  Always drawn to breakfasts - years ago she told me it's the only time of the day that you can really plan - it was in Australia when she felt overwhelmed by the variety and excitement that this meal of the day can bring to your life and table. Banana bread and pancakes, Dutch baby and chunky cookies, Finish pannukakku, shakshuka, Portuguese pastel de nata - her insatiable Wanderlust and appetite became the endless source of inspiration for her food blog, one of the most popular blogs in the last 10 years. Her life wasn't meant to be so adventures from the beginning. Marta grew up in Poland, still experiencing the communist system in her childhood years. She studied law, married early, and for a long time she didn't even question that she would live a settled life in Poland. However, her first long trips to the US, living in Australia together with her husband followed by various adventures in South East Asia, they all changed her. So as she went back to Poland, reflecting about where she sees herself at that point in her life, she decided to take the time to figure exactly that out. She didn't want to be a lawyer but she had no idea what the next steps should be, she couldn't see her future yet as a successful blogger, photographer, and journalist but she grabbed the chance to find that out. For this podcast episode, Marta shared her recipe for flourless Chocolate Peanut Butter Chickpea Cookies with me. You can find all the blog posts about the Meet in My Kitchen podcast episodes including my guests' recipes on meikepeters.com under 'Meet in Your Kitchen'. INSTAGRAM: https://www.instagram.com/meetinmykitchenpodcast/ GUEST: https://www.instagram.com/whatforbreakfast/ RECIPE: https://www.meikepeters.com/meet-in-your-kitchen-marta-grebers-chocolate-chickpea-cookies-for-breakfast MUSIC: Martin Stumpf FRÜHSCHOPPEN SPONSOR: Ferrari Trento SOUND MIX: Kraatz Studios https://kraatzstudios.com/ MEIKE PETERS: Newsletter: https://www.meikepeters.com/subscribe-2/ Blog: https://www.meikepeters.com/ Instagram: https://www.instagram.com/eatinmykitchen/ and https://www.instagram.com/meetinmykitchenpodcast/ Facebook: https://www.facebook.com/eatinmykitchen/ Cookbooks: https://www.meikepeters.com/cookbooks/

Wächst man in den Schweizer Voralpen auf und findet seinen Frieden damit, dass man in einem kleinen Dorf lebt und nur von Natur umgeben ist, dann ist die Schweiz der schönste Orte, an dem man leben kann. Wenn man aber irgendwann mal wissen möchte, was auf der anderen Seite der Berge passiert, dann hat man ein Problem. Dann muss man losziehen. Moritz Estermann mochte sein Leben, eng verwebt in ein sicheres Netz aus Familie, Freunden und Schweizer Essen. Unter der Woche spielte er in den Feldern und Scheunen der Nachbarn, am Wochenende standen Wandertouren mit Eltern und Bruder auf dem Programm. Und wenn er dem Vater 20 Blumennamen nennen konnte, gab es eine Portion Pommes in der Berghütte. Moritz möchte es nicht wie 'Sound of Music' klingen lassen - doch das tut es. Eines Tages fand das Schweizer Märchen jedoch sein Ende. Moritz beschloss, die Berge hinter sich zu lassen, um nach Berlin zu ziehen. Und als er ankam und die Straße der Pariser Kommune entlang lief, gesäumt von sehr vertikalen, sehr schmucklosen Plattenbauten, fühlte er sich zuhause und bereit für ein neues Kapitel. Grill Royal, Kin Dee, Bar Freundschaft, Dottir - Moritz Estermanns Name erscheint hinter vielen Rosinen in Berlins gastronomischen Kuchen, aber der Mann selber blieb lange ein Mysterium für mich. Wie findet sich ein Schweizer Mann in recht jungen Jahren in der Grill Royal Family wieder? Er beaufsichtigt nicht nur manche der Betriebe der ‚Familie‘, er ist auch zusammen mit Stephan Landwehr and Boris Radczun - den Gründungsvätern - Mitinhaber bei einigen gemeinsamen Unterfangen. Wie fängt er ein neues Projekt an, und dann ist auch noch eins nach dem anderen ein Erfolg? Die Antwort passt zu einem Schweizer: Moritz sagt, er versteht Restaurants und er versteht Berlin. Aber da steckt mehr hinter diesem bescheidenen Schweizer Geist. Moritz' Verbindung zu seinem Instinkt ist intakt und er vertraut diesem vollkommen. Instinktiv geht Moritz an die richtigen Orte, trifft die richtigen Menschen, fühlt die Inspiration, die damit einhergeht, und wählt dann die richtigen Projekte aus. Das ist kein Glück, dafür ist seine Erfolgsrate zu gut. Es ist ein sehr klarer Fokus darauf, was Sinn macht. Und dann kommen harte Arbeit und Disziplin dazu, um das Ziel zu erreichen. Was ich an Menschen in der Gastronomie liebe, ist dass sie trotz dieser Disziplin nie die Party verpassen. Was ich darüber hinaus an Moritz liebe, ist dass er Orte schaffen möchte, die seine Gäste, aber auch seine Angestellten glücklich machen. Er ist Teil einer neuen gastronomischen Bewegung, die mit dem alten System bricht. Ja, er will und muss profitabel arbeiten, aber das bedeutet nicht, dass man die Menschen, die für einen arbeiten, ausbeuten muss. Es ist ein neues Gefühl für Verantwortung, und auch ein Bewusstsein dafür, dass egal in welchem Job, jeder kann innerhalb seines alltäglichen Handlungsradius einen Unterschied machen. Moritz hat sein momentanes Lieblingsrezept mit mir geteilt, Pappa al Pomodoro, ein bodenständiger italienischer Klassiker, der einen sofort in die sanften Hügel der Toskana verfrachtet. Der englische Text und alle Rezepte meiner Podcast Gäste sind auf meikepeters.com unter ‚Meet in Your Kitchen' zu finden. INSTAGRAM: https://www.instagram.com/meetinmykitchenpodcast/ GAST: https://www.instagram.com/moritzbernie/ REZEPT: https://www.meikepeters.com/meet-in-your-kitchen-moritz-switzerland-the-grill-royal-family MUSIK: Martin Stumpf FRÜHSCHOPPEN SPONSOR: Ferrari Trento SOUND MIX: Kraatz Studios MEIKE PETERS: Newsletter: https://www.meikepeters.com/subscribe-2/ Blog: https://www.meikepeters.com/ Instagram: https://www.instagram.com/eatinmykitchen/ und https://www.instagram.com/meetinmykitchenpodcast/ Facebook: https://www.facebook.com/eatinmykitchen/ Kochbücher: https://www.meikepeters.com/cookbooks

What happens when you grow up in Germany, move to LA to a Mexican neighborhood at the age of six together with your Korean parents then replace California with NYC and finally end up in Berlin with a Dutch husband? You love schnitzel, traditional German food and traditions like Sunday afternoon Kaffee und Kuchen (coffee and cake); your mother's Korean cooking becomes a safe home inside yourself, a culinary bond to your roots; you develop a weak spot for Mexican ice cream, and adapt to the culinary playfulness that Americans master to perfection so easily. This is the culinary map of Susan Choi, the owner of Berlin's acclaimed Mr. Susan bar. Susan embraces, no she celebrates all the colors and shapes, the flavors and textures, the stories and people that this map keeps bringing into her life. She dove deep into each of these cultures, they became a part of who she is today. She welcomes them with respect, curiosity, and infinite excitement and she finds in them endless inspiration to feed her mantra: Life's a feast! Susan is one of the most positive and energetic people I know. The obstacles in her life were tough, from brutal racism to having to learn to assimilate to a new culture over and over again yet she never let go of staying true to herself. She always knew, even at a very young age, that she either learns to stand her ground or lose the battle and drown. The headwind made her stronger, she's a tough woman but she managed to keep her soft side. And this combination makes her so lovable, so irresistible, and charming. Her New York life was quite glamorous. Working as a consultant, being a regular in the city's spectacular restaurants, she developed an even deeper fascination for food in general but also for the people who create it. She learned about the magic of a place, thriving from the dishes, the guests, the location, the interior, and first and foremost, she learned that you lose everything without keeping quality on a constant high level. When you visit Mr. Susan bar today, you can see that she soaked up every detail during her journey. Susan truly understands what makes or breaks a bar, or a restaurant. Be it her food or her drinks, there's always something unique and thrilling in Susan's compositions. Visually and in taste. Germany's culinary traditions left a deep mark in her memory. The food, the rituals, the smells, and taste, she finds home in them and they paved her move to Berlin. During one of her first nights in the city, she sat on a swing over the Spree river sipping an Aperol Spritz on a warm summer's eve and she knew, this is my home. Catering pop-ups and events quickly opened the door to another new city. Berlin welcomed this vivid woman with open arms, thankful for the excitement she brought to the Berliners' palates.  The recipe Susan shared with me is her playful version of a Korean inspired Mexican drink: Kimchi Michelada! You can find all the blog posts about the Meet in My Kitchen podcast episodes including my guests' recipes on meikepeters.com under 'Meet in Your Kitchen'. INSTAGRAM: https://www.instagram.com/meetinmykitchenpodcast/ GUEST: https://www.mrsusan.com/ RECIPE: https://www.meikepeters.com/meet-in-your-kitchen-mr-susans-kimchi-michelada MUSIC: Martin Stumpf FRÜHSCHOPPEN SPONSOR: Ferrari Trento SOUND MIX: Kraatz Studios https://kraatzstudios.com/ MEIKE PETERS: Newsletter: https://www.meikepeters.com/subscribe-2/ Blog: https://www.meikepeters.com/ Instagram: https://www.instagram.com/eatinmykitchen/ and https://www.instagram.com/meetinmykitchenpodcast/ Facebook: https://www.facebook.com/eatinmykitchen/ Cookbooks: https://www.meikepeters.com/cookbooks/

#3: Kelli Watts - Practical Tips on your Elevator Pitch in Email Form, Growing a Business out of Your Kitchen into Multiple Stores, Supply Chain Issues in the Pandemic, How to Approach Marketing and Manufacturing Locally.Kelli Watts is the Founder and CEO of Savor Patisserie, a macaron company with stores in Dallas, McKinney, and Fort Worth.

Bei meinem ersten Besuch in Florian Dombergers Berliner Bäckerei Domberger Brot-Werk habe ich fast alles gekauft, das vor mir auf den Holzregalen angepriesen wurde: Laugenbrezeln, Croissants, duftenden Laibe von Roggen- und Gewürzbroten und traditionelle Brötchen. Alles mit Sauerteig und Liebe zubereitet - ich hatte sprichwörtlich angebissen. Und als ich draußen vor der Bäckerei auf einer Bank im morgendlichen Sonnenlicht saß, all die verführerischen Backwaren vor mir ausgebreitet, erinnerte mich jeder Bissen daran, wie Brot einmal in meinen Kindheitstagen geschmeckt hat. Florian und sein Team meistern nicht nur das herzhafte traditionelle deutsche Backen, sondern erfreuen auch genauso erfolgreich Gaumen und Hüften, wenn es um Süßes geht. Sein Butterkuchen und seine Zimtschnecken sind beide die besten, die mir je auf den Teller gekommen sind. Was ist also das Geheimnis hinter dieser Bäckerei? Florian sagt, es sei nur „Mehl, Wasser, Salz, Zeit - und Liebe!“, und ich kann nur zustimmen. Er und seine Bäcker haben wahrhaft verstanden, worum es im Kern bei ihrem Handwerk geht. Das Bäckerhandwerk erfordert viel Faszination - und Liebe - für die Zutaten, für das Mehl, für die Arbeitsschritte, den Wunsch, sich der Perfektion anzunähern und jeden Handgriff jeden Tag zu verbessern. Ein Bäcker braucht das demütige Verständnis dafür, wie wichtig Zeit ist, wie wichtig die langsame und aufmerksame Verarbeitung und Beobachtung des Teiges ist. Sauerteig lässt sich nicht hetzen. Und genau hier liegt der heikle Punkt, an dem kommerzielle Bäckereien das Handwerk verloren und den Geschmack guten Brotes in eine fade Erinnerung verwandelt haben. Kommerzielle Hefe und fertige Brotmischungen haben die arbeitsintensive Simplizität von „Mehl, Wasser, Salz und Zeit“ ersetzt und den Weg für eine Industrialisierung frei gemacht, die nun mal mit einem Lebensmittel, das seinen Geschmack und seine Qualität aus einem langsamen Prozess zieht, im Konflikt steht. Ein Unterfangen, das nur scheitern konnte und die Tradition und Vielfalt bedroht, für die Deutschland einst berühmt war. Vor 20 Jahren konnte ich noch bei fast jeder Bäckerei in jedem Dorf, in jeder Stadt einkehren. Das waren noch individuell geführte Bäckereien, die ihren Familiennamen draußen auf dem Schild stehen hatten, und damit untrennbar verbunden war ihre Verantwortung, und auch ihr Stolz, ihren Kunden nur Qualität anzubieten. Und genau dahin wollte Florian zurück. Er hat seinen Namen auf das Schild gesetzt. Nach einer erfolgreichen internationalen Speditionskarriere, nachdem er das Familienunternehmen verlassen und seinem Vater gebeichtet hat, dass er nicht in seine Fußstapfen treten werde, hat er das Handwerk des Bäckers mit dem Ziel erlernt, seine eigene Bäckerei zu eröffnen. Vor fünf Jahren sind ihm seine Frau Vanessa und die beiden Töchter nach Berlin gefolgt und haben gemeinsam eine von Berlins meist gepriesenen Bäckereien aufgebaut. Eines von Florians beliebtesten Broten - und auch das Rezept, das er mit mir geteilt hat - ist sein Beutebrot. Der englische Text und alle Rezepte meiner Podcast Gäste sind auf meikepeters.com unter ‚Meet in Your Kitchen' zu finden. INSTAGRAM: https://www.instagram.com/meetinmykitchenpodcast/ GAST: https://domberger-brot-werk.com/ REZEPT: https://www.meikepeters.com/meet-in-your-kitchen-domberger-brot-werks-secret-to-german-bread MUSIK: Martin Stumpf FRÜHSCHOPPEN SPONSOR: Ferrari Trento SOUND MIX: Kraatz Studios MEIKE PETERS: Newsletter: https://www.meikepeters.com/subscribe-2/ Blog: https://www.meikepeters.com/ Instagram: https://www.instagram.com/eatinmykitchen/ und https://www.instagram.com/meetinmykitchenpodcast/ Facebook: https://www.facebook.com/eatinmykitchen/ Kochbücher: https://www.meikepeters.com/cookbooks

The first time I met Maria Gerace she came to a Saturday lunch at my apartment, we started at noon and parted at 4 in the morning. Mussels, crêpes, late night pasta, and many bottles of vino – that was the perfect start of a friendship that would always circle around food, wine, and long conversations. When I go to Maria's kitchen she makes cannelloni for me – not a couple but 20 (you can find the recipe on meikepeters.com). In her kitchen, she's my Italian mamma who always takes care that my plate (and glass) is never empty! Maria grew up in a small town in Calabria, close to the sea, right at the tip of Italy's boot and far away from the life she was longing for. She was raised by her grandmother who planted the seed in the young girl's soul that a good life is always connected to good food and to people to share it with. At a young age Maria was already used to patiently peeling pounds of fava beans in the evening in front of the TV; to making passata in the garage once a year with the entire family, each member having at strict role in the procedure – a hierarchy that only slowly alters with age. Food was never just prepared for oneself, but always shared with the whole family. The famous Sunday tomato sauce enriched with polpettine, a weekly ritual, which smell and taste is so deeply woven into her memory, was a frugal feast in her granny's kitchen that no family member dared to miss. The young ones brought their boyfriends and girlfriends, the aunts and uncles sharing laughs and stories, a constant flow of people pulled to the kitchen of a woman who held everything and everybody together like a magnet. Once a year the family would gather and go on a ‘pilgrimage' to slaughter a pig at a small village close by. The blood would be collected immediately to make sanguinaccio, cooked with cocoa, sugar, and spices it was turned into a rich chocolate sauce that the kids loved. Even for the young ones it was normal that every part of an animal was used, that the whole family would always be involved in every food endeavor, and that there were recurring culinary rituals that marked the flow of the year and made it special. Traditions that everyone was longing for. Although her curiosity and hunger for life made her leave the south of Italy to study industrial design in Milan, to travel and experience the world and widen her view, to then settle in Berlin with her husband Jan and work as an eyewear designer, Maria's voice always mellows when she talks about her granny, about Italian food, and the sea. You can find all the blog posts about the Meet in My Kitchen podcast episodes including my guests' recipes on meikepeters.com under 'Meet in Your Kitchen'. INSTAGRAM: https://www.instagram.com/meetinmykitchenpodcast/ GUEST: https://www.instagram.com/maruzzella_bln/ RECIPE: https://www.meikepeters.com/meet-in-your-kitchen-marias-cannelloni-al-ragu MUSIC: Martin Stumpf FRÜHSCHOPPEN SPONSOR: Ferrari Trento SOUND MIX: Kraatz Studios https://kraatzstudios.com/ MEIKE PETERS: Newsletter: https://www.meikepeters.com/subscribe-2/ Blog: https://www.meikepeters.com/ Instagram: https://www.instagram.com/eatinmykitchen/ and https://www.instagram.com/meetinmykitchenpodcast/ Facebook: https://www.facebook.com/eatinmykitchen/ Cookbooks: https://www.meikepeters.com/cookbooks/

Gastronom und Sommelier Billy Wagner und Küchenchef Micha Schäfer kreieren ihre Gerichte mit Begeisterung, Herz und Präzision. Geschickt verwöhnen sie die Geschmacksnerven ihrer Gäste doch geht ein Besuch in ihrem Berliner Restaurant weit über ein aufregendes Geschmacksabenteuer hinaus. Billy und Micha wagen es zu hinterfragen, etablierte Strukturen aufzurütteln, alle Facetten, die einen Restaurantbesuch ausmachen, neu zu gestalten und zu experimentieren. Wenn man an ihrer Tür klingelt und an dem C-förmigen Tresen Platz nimmt, dem ‚Küchentisch‘, der die offene Küche einrahmt, wenn Micha und sein Team ihre ausgefeilten Kompositionen direkt vor einem zubereiten und servieren, und wenn Billy, der Dirigent, sich darum kümmert, dass man diesen Abend niemals vergessen wird, dann ist man Teil einer fast schon orchestralen Erfahrung, die alle Sinne einschließt und für kurze Zeit die Welt draußen außen vorlässt. Das Unerwartete erregt, aber gleichzeitig breitet sich ein Wohlgefühl darüber aus, das man ganz man selbst sein kann. Sollte es bei einem Restaurantbesuch nicht genau darum gehen? Gerade mal 9 Monate nach der Eröffnung mit einem Michelin Stern ausgezeichnet, 16 Punkte im Guide Gault Millau 2021, Platz Nr. 57 in der World's 50 Best Restaurants Liste (Update: Platz 45 seit Oktober 2021), Nobelhart & Schmutzig hat es in der Berliner und in der Internationalen Restaurantszene schnell zu Ruhm gebracht. So gut das Lob sich auch anfühlen mag, das ‚old couple‘ Billy und Micha - so scheinen die beiden im Gespräch - haben die kulinarische Szene mit tiefer greifenden Absichten betreten. Billy kommt aus einer Gastronomenfamilie. Er ist mehrfach ausgezeichneter Sommelier des Jahres, hat unter anderem im 2-Sterne Haus Zur Traube Erfahrungen gesammelt und ein tiefes Verständnis darüber erlangt, was einen wahrhaft befriedigenden Restaurantbesuch ausmacht. Als Micha im zarten Alter von 27 Jahren das 2-Sterne Restaurant Villa Merton in Frankfurt verlassen und 2015 sofort die Verantwortung für die kulinarischen Kreationen in Billys Unterfangen übernommen hat, hatte auch er eine sehr klare Vision von dem Essen, das ihn als Koch inspiriert. Beide Männer hatten ein Menü vor Augen, das die einzelne Zutat geradewegs ins Scheinwerferlicht holt, und damit auch die Bauern, Metzger und Bäcker, die für jede einzelne Zutat verantwortlich sind. Fokussieren, Reduzieren, Unnötiges wegfallen lassen, genau da haben sie ihr Mantra gefunden - und die clevere Antwort auf eine neue Art zu essen und zu genießen. Es geht um puren Geschmack, der aus saisonalen, regionalen und verantwortungsvoll genutzten Ressourcen erwächst und gedeiht. Und am aller wichtigsten: es geht darum, eine gute Zeit zu haben und überholte Konventionen abzustreifen. Nobelhart & Schmutzig ist die verführerische Synergie zweier Männer, zweier gegensätzlicher Pole - einer ruhig, der andere impulsiv - die Billy bescheiden mit den Worten beschreibt: „Micha kümmert sich darum, dass unsere Gäste Freude am Essen haben, und ich kümmere mich darum, dass die Gäste da sind“. Das Rezept von Micha Schäfer (sowie der englische Text) und alle weiteren Rezepte meiner Podcast Gäste sind auf meikepeters.com unter Meet in Your Kitchen zu finden. INSTAGRAM: https://www.instagram.com/meetinmykitchenpodcast/ GAST: https://www.nobelhartundschmutzig.com/ REZEPT: https://www.meikepeters.com/meet-in-your-kitchen-nobelhart-schmutzig MUSIK: Martin Stumpf FRÜHSCHOPPEN: Ferrari Trento SOUND MIX: Kraatz Studios https://kraatzstudios.com/ MEIKE PETERS: Newsletter: https://www.meikepeters.com/subscribe-2/ Blog: https://www.meikepeters.com/ Instagram: https://www.instagram.com/eatinmykitchen/ und https://www.instagram.com/meetinmykitchenpodcast/ Facebook: https://www.facebook.com/eatinmykitchen/ Kochbücher: https://www.meikepeters.com/cookbooks/

Melba Wilson, "born, bred and buttered in Harlem", proudly represents her NYC neighborhood as a successful African-American woman in the restaurant and catering business. She is the owner of one of the most influential soul food restaurants in the city, aptly named Melba's, along with Melba's Catering and Melba's Mussels. As an author, Melba wrote Melba's American Comfort: 100 Recipes from My Heart to Your Kitchen. She is the first woman and person of color to hold the position of President of the Board of the New York Hospitality Alliance and as such, is deeply involved in advocating for a fair and equitable regulatory environment that removes barriers to entrepreneurship and job creation in the hospitality industry. Melba is well recognized for her achievements receiving numerous awards for entrepreneurship, family recipes and her own recipes. She won an episode of Food Network's Throwdown with Bobby Flay featuring her 96-year-old grandmother's recipe for Fried Chicken and Biscuits. Melba is actively involved in giving time, being active on boards, supporting the community and various charitable causes along with a variety of tv appearances. During the pandemic, Melba was featured on a CBS 60 Minutes episode that created a pool of funds allowing Melba to give back to support staff and the community in various ways. In this episode, Melba and host Brad Johnson cover a range of subjects including her strong family connection and pride in her heritage, the role of food in creating an environment of love and story-telling, hospitality as being in the business of making others happy through food, the opportunities to serve throughout the pandemic, her philosophy of faith plus deeds and perseverance equals results, the value of the roller coaster journey through life and her love of Harlem. *** * * * Instagram Corner Table Talk and Post and Beam Hospitality LinkedIn Brad Johnson Medium Corner Table Media E.Mail brad@postandbeamhospitality.com For more information on host Brad Johnson or to join our mailing list, please visit: https://postandbeamhospitality.com/ Corner Table™ is a trademark of Post & Beam Hospitality LLC © Post & Beam Hospitality LLCSee omnystudio.com/listener for privacy information.