From Scratch with Michael Ruhlman

This is At the Table, the Food Allergy Podcast—a show about food, connection, and living with food allergies. Each episode, we pull up a chair to a different table—from date nights to tables abroad—and discuss navigating each moment while still eating safely. Because living with food allergies isn’t just about what you can’t eat; it’s about still having your seat at the table.

This show is brought to you in partnership with Genentech and Novartis.

What is XOLAIR?

XOLAIR® (omalizumab) for subcutaneous use is an injectable prescription medicine used to treat food allergy in people 1 year of age and older to reduce allergic reactions that may occur after accidentally eating one or more foods to which you are allergic. While taking XOLAIR you should continue to avoid all foods to which you are allergic. It is not known if XOLAIR is safe and effective in people with food allergy under 1 year of age.

XOLAIR should not be used for the emergency treatment of any allergic reactions, including anaphylaxis.

What is the most important information I should know about XOLAIR?

Severe allergic reaction. A severe allergic reaction called anaphylaxis can happen when you receive XOLAIR. The reaction can occur after the first dose, or after many doses. It may also occur right after a XOLAIR injection or days later. Anaphylaxis is a life-threatening condition and can lead to death. Go to the nearest emergency room right away if you have any of these symptoms of an allergic reaction:

• wheezing, shortness of breath, cough, chest tightness, or trouble breathing
• low blood pressure, dizziness, fainting, rapid or weak heartbeat, anxiety, or feeling of “impending doom” 
• flushing, itching, hives, or feeling warm
• swelling of the throat or tongue, throat tightness, hoarse voice, or trouble swallowing

Your healthcare provider will monitor you closely for symptoms of an allergic reaction while you are receiving XOLAIR and for a period of time after treatment is initiated. Your healthcare provider should talk to you about getting medical treatment if you have symptoms of an allergic reaction.

Please see the full Prescribing Information for additional safety information, including Boxed Warning, and Medication Guide by visiting bit.ly/XOLPI

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In the final installment of our “From Home” series of mini-episodes, we hear from a chef, a bartender, and a food writer. 

Cory Bahr is a chef and the owner of Parish Restaurant & Bar, Bahr Food Truck, Heritage Catering, and Standard Coffee, all located in Monroe, Louisiana. Follow chef Bahr on Instagram: @CoryBahr 

Tokiwa Sears is a mixologist and a rising star in Atlanta’s food and beverage scene. You can find her as the lead bartender at Bar Margot, located in Atlanta’s Four Seasons Hotel. You can also follow along with “Miss Libation” via her instagram page.

John T. Edge is a writer and the Director of the Southern Foodways Alliance. Edge has won three James Beard Foundation Awards including in 2012 when he won Beard’s M.F.K. Fisher Distinguished Writing Award. Edge is also the host of “Gravy”, a podcast from the Southern Foodways Alliance which shares stories of the changing American South through the foods we eat. 

Season 2 of “From Scratch with Michael Ruhlman” is already under production. Please subscribe for updates on our return later this year! 

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In our final episode of the "Quarantine Report" series, host Michael Ruhlman talks with two of the food industries most forward thinking minds about the future of the restaurant industry.

Chef Dan Barber of Blue Hill at Stone Barns is a leading voice among those aiming to connect agriculture with gastronomy in more holistic ways. Dan explains how his out of work cooks are taking to gardening and tells the story of a surprising revelation he made after receiving a flood of critical instagram comments. Finally, Dan shares what he's excited about for the future of the food industry.

Nick Kokonas is the Co-Owner of The Alinea Group and the Founder and CEO of Tock. His special view from within two businesses helped him make important insights about trends during the global pandemic. Kokonas also shares his predictions for the innovations that will reshape how restaurants operate in the coming months and years.

https://www.instagram.com/chefdanbarber

https://www.instagram.com/nkokonas

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Hawa Hassan is the Founder and CEO of Basbaas Condiments. The word basbaas comes from the Somali term for chili. Her products are inspired by the Somali staples that she would cook with her family. Follow her for beautiful cooking and sauce making content on her twitter or instagram pages.

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Mimi Maumus is the chef-owner of home.made in Athens, Georgia, a restaurant and catering business specializing in bridging the modern and the traditional in Southern cuisine. You can also find home.made on Instagram at @homemadeathens.

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Chef Brad Miller is chef/owner at California’s Inn of the Seventh Ray. This episode he discusses a foolproof way to make the overlooked egg salad sandwich something special, and shares where he’ll go for his first meal out once quarantine is over. For more from Brad, including a video of the sandwich prep technique he discusses, find him on Instagram at @chefbradmiller.

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Matt Bumba is the executive chef and co-owner of Milk Money Brewing, opening later in 2020 in La Grange, Ill. On today’s episode, we check in with Matt from his home outside Chicago, where he shares a simple recipe for satisfying pancakes, made special with a flourish of lemon juice and spices.

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Drew Belline is both the executive chef of No. 246 in Decatur and the VP of Creative at restaurateur Ford Fry’s other Atlanta-area restaurants. In this dispatch from his home in Decatur, Georgia, chef Drew shares thoughts on an easy salsa verde condiment and gives us a tour of his pantry, enviably stocked with local produce and meats he’s been using to create meals for his family while sheltered in place. For more from Drew Belline on social media, find him and his restaurant on Instagram at @drewbelline246 and @no246atlanta.

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Chef Nic Vanderbeeken leads the kitchen at Apéritif, the creative restaurant and bar in the Viceroy Ubud resort. Located on the island of Bali in Indonesia, the restaurant combines traditional Indonesian dishes with modern techniques and influences. Chef Nic shares his take on the Indonesian soup soto betawi, and you can see more of the restaurant’s elegant fare on Instagram at @aperitifbali.

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My guest today is Chuck Bryant, who co-hosts the iHeart podcast Stuff You Should Know as well as his own solo show Movie Crush. We check in with him to learn about a quick lunch he’s been making for himself during the current health crisis. For more of Chuck’s podcasts, head over to Instagram at @SYSKpodcast and @moviecrushpod.

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