Podcasts about zingerman's bakehouse

Travel with us in pursuit of the perfect loaf, from Paris to Ann Arbor, Michigan, to a classroom at the Food & Finance High School in New York City. First, Apollonia Poilâne shares the story of her legendary family business and her first English-language cookbook, Poilâne: The Secrets of the World-Famous Bread Bakery. Later in the show, we have a special interview with Amy Emberling, a managing partner at Zingerman’s Bakehouse and co-author of the bakery’s cookbook. Our interview with Amy was recorded on career day at New York City’s Food & Finance High School. Stay tuned to hear why Chef Catie Randazzo of Ambrose & Eve and Preston’s: A Burger Joint in Columbus, Ohio, thinks Chef Marcia Ginsberg is the bombe!  

Zingerman's Bakehouse co-owner Frank Carollo, BS ’76, celebrates 25 years in business with a gorgeous cookbook rich in history, humor, and of course, those precious how-to's. You can practically smell the bread baking as Frank shares his love of the kitchen. Read full story at Michigan Today Zingerman's Bakehouse More on Zingerman's Zingerman's Website

Lindsay-Jean Hard is the author of Cooking With Scraps. She has long taken action to ensure her actions promote sustainability and encouraged others to do the same. Her cookbook makes it easy to do this with your banana peels, coffee grounds, Swiss chard stems and other things you might otherwise compost or throw away.   I had a lot of fun chatting with Lindsay-Jean and reminiscing about my time in Ann Arbor, the start of my journey with local food, and contemplating what to prepare next with my food scraps!     How to cook with food scraps you normally toss Why feeding ourselves is an act of self-love How to cook unfamiliar foods in your CSA (community supported agriculture)     Links Mentioned: Fearless Self-Love Retreat www.fearlessselflove.com Dr. Claudia Welch https://drclaudiawelch.com/ Workman Publishing https://www.workman.com/ Food 52 https://food52.com/   Lindsay-Jean’s recipes on Food 52 https://food52.com/recipes/search?q=lindsay-jean+hard Buy Cooking with Scraps here https://www.amazon.com/Cooking-Scraps-Scrumptious-Surprising-Recipes/dp/0761193030/ Lab-grown meat 1:https://www.theatlantic.com/science/archive/2018/07/lab-grown-meat/565049/ Lab Grown meat 2:  https://www.wired.com/story/lab-grown-meat/ Samantha’s American Girl Doll Cookbook https://www.amazon.com/Samanthas-Cookbook-Dining-American-Collection/dp/1562471147 Real Time Farms https://blog.realtimefarms.com/ Gabrielle Hamilton’s Prune https://www.amazon.com/Prune-Gabrielle-Hamilton/dp/1743790716   SELMA Café http://selmacafe.org/ What is Dolphin Safe https://food52.com/recipes/76633-potato-peel-focaccia Potato (Peel) Focaccia https://food52.com/recipes/76633-potato-peel-focaccia Zingerman’s Bakehouse https://www.zingermansbakehouse.com/   Show Highlights: 02:00 Easeful Living Practice, Grounding Breath to ease that sense of rushing within 09:24 Interview with Lindsay-Jean Hard begins, origin of her book and all about lab-grown meat 22:17 How Lindsey-Jean eats now and how her plate/bowl looks at mealtime, including what to do with Swiss Chard Stems 25:27 Lindsay-Jean’s introduction to Community Supported Agriculture (CSA) 31:30 Lindsay’s journey from Japan to publishing a book, including her support of start-up company, Real Time Farms 37:10 One person’s trash is another’s treasure--Lindsay-Jean’s history as a sustainability advocate and action-taker 41:31 Lindsay-Jean’s favorite go-to recipe for Fall: Potato (Peel) Focaccia Favorite Quotes: “It really was, and is, a form of self-love and self-care for me, because I do love cooking and making choices that make me feel good, and I like sharing that with others, too. It’s definitely a form of how I express love -- is by cooking for other people that I care about.” -- Lindsay-Jean Hard “I realized the dinner plate didn’t have to look like the one main thing and two different sides, it could be a lot of different things.” -- Lindsay-Jean Hard “I remember when I was little going to subway with my mom and being really concerned if the tuna was dolphin safe or not. So I went home and wrote Subway to make sure.” -- Lindsay-Jean Hard “I made new all new signs for the Ann Arbor office to make sure people recycled all of their plastic and I would  take all of that home and drive it to Grand Rapids periodically for my parents to recycle.” -- Lindsay-Jean Hard “If I’m junking all this stuff and putting back into the earth and expecting the earth to feed me and nourish me, I know there is something not quite lining up.” -- Andrea Catherine Meet Lindsay: Lindsay-Jean Hard received her Master's in Urban Planning from the University of Michigan. Her education and passion for sustainability went on to inform and inspire her work in the garden, home, and community. The seeds of her first cookbook, Cooking with Scraps, were planted in her Food52 column of the same name. Today, she works to share her passion for great food and great communities as a marketer at Zingerman's Bakehouse.  She lives, writes, loves, and creates in Ann Arbor, Michigan.  

A famous guy once said, "Pay no attention to that man behind the curtain!" But he was a grifter. In fact, going behind the scenes—whether it's a factory tour or cooking show—can be a valuable experience for both visitors and guides. In this episode, we crash a middle school field trip to the Method soap factory on Chicago's South Side. We also hear from Basecamp's CEO Jason Fried on his YouTube series on making design decisions and from the managing partners of Zingerman's Bakehouse in Ann Arbor, Michigan on why they don't believe in secrets.

We welcome Amy Emberling and Frank Carollo, master bakers, co-owners of Zingerman's Bakehouse (part of the legendary Zingerman's family of businesses in Ann Arbor, MI, anchored by the world's best deli #dontatme) — and authors of the new bakehouse cookbook! Listen in for #sugarcrispmuffin intel, stories from the bakery's 25 years in business, and more. Recommended Reading with Food Book Fair is powered by Simplecast

This time of year, the fruit is really getting good, especially stone fruits. So we are making the most of late summer's bounty, with a trio of easy desserts that require little more than a knife, a bowl and a baking dish. First, Stephanie Hart, owner of Brown Sugar Bakery on Chicago's South Side joins Rick and Steve to share some of her favorite cobblers.  Then, Ben Shartar, Manager of Bang Bang Pie and Biscuits in Chicago, shares one of their favorite crumbles.  And our intrepid intern, Lynnea Domienik talks with Amy Emberling from Zingerman's Bakehouse in  Ann Arbor, Michigan about the half crumble, half cake treat, the Buckle.