Line Cook Thoughts

Thank you all so much for 150 episodes! On today's show I talk about why patience and letting go are essential in food. We had to face a two year period unlike any seen in the world of food and I wanted to explore why giving up is not a bad thing, but rather a part of the process. I also wanted to address the idea of being ok with where we are in our process and why giving ourselves the permission to be proud of navigating the pandemic so far is essential. 

Check out the blog and get official merchandise at: linecookthoughts.com

Corey Mintz is a freelance food reporter (New York Times, Globe and Mail, Eater, and others), focusing on the intersection between what we eat with business, politics, farming, ethics, land use, labor, education and culture. He has been a cook and a restaurant critic. For his long-running column Fed, he hosted 192 dinner parties, featuring politicians, refugees, criminals, artists, academics, acupuncturists, high-rise window washers, competitive barbecuers, and one monkey. He is the author of two and a half books. He lives in Winnipeg with his wife and daughter.

In the episode we discuss his new book: The Next Supper. We talk about the responsibility chefs have on ensuring cooks are able to leave when needed for better career opportunities. We then discuss how unrealistically expensive it is for most people to stage, immigrant restaurants, gig economy jobs and much more. 

Link to Corey's Book/Website: https://coreymintz.ca/

Twitter: @coreymintz

Instagram: @coreymintz

Line Cook Thoughts Blog/Merchandise: linecookthoughts.com

On this episode I chat with Aurora Blanchard. Aurora hiked 868 miles of the Appalachian Trail from April to July of this year. Prior to this, she studied Culinary Arts at The Culinary Institute of America and graduated in 2017. In 2020, she earned a Bachelor's in English from The University of Missouri-St. Louis. She has worked in restaurants in NYC, Perú and Hawaii. 

In this episode Aurora shares the challenges of eating on the trail. She goes over meal prep, ways she would have planned differently, favorite meals shared and more. We also talk about the overall challenge of the hike and how she is doing post-trail. 

Follow Aurora's Journey on Tik Tok: @feed_aurora

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On this episode I chat with Laurie Boucher. Laurie is an attorney turned Pasta Instructor. Laurie’s passion is  PASTA  and she teaches all forms of pasta making privately and in local businesses in and around Baltimore, Ocean City and other local seaside venues. Laurie teaches some of her unique pasta classes as an adjunct professor at AACC and is also a staff pasta instructor at the Baltimore Chef Shop, The Kitchen Studio Cooking School, and the Pandola Learning Center in Little Italy.

Laurie has an Etsy shop, PastaArt where you can find pasta themed products she has designed and created including uniquely textured pasta boards, keychains, ornaments, and jewelry. Laurie also has available 7 styles of Sardinian brass pasta/pastry cutters.

In the episode we talk about how pasta can be accessible. We go over her favorite hand shapes, how to make a solid pasta dough, sourcing items from Italy and much more!

IG:@baltimorehomecook @Pastagal_ocmd

FB: Laurie Boucher

https://linktr.ee/LaurieBoucher

WCK Fundraiser: https://donate.wck.org/fundraiser/3395142

Line Cook Thoughts Merch/Blog: linecookthoughts.com

On this episode I chat with Laurie Woolever. Laurie Woolever is a writer and editor, and New York Times bestselling author who  spent nearly a decade assisting Anthony Bourdain, with whom she coauthored Appetites: A Cookbook and New York Times #1 bestseller World Travel: An Irreverent Guide.  She has written about food and travel for the New York Times, GQ, Food & Wine, Lucky Peach, Saveur, Dissent, Roads & Kingdoms, and others, and has worked as an editor at Art Culinaire and Wine Spectator. Her most recent book New York Times bestseller Bourdain: The Definitive Oral Biography, was published by Ecco in September 2021. 

In the episode we talk about how she first met Anthony Bourdain and what it was like to write with him. We also talk about imposter syndrome, traveling the world, the work behind her books with Bourdain, the biography and much more. 

Link to Bourdain: The Definitive Oral Biography: https://www.amazon.com/Bourdain-Definitive-Biography-Laurie-Woolever/dp/006290910X/ref=sr_1_1_sspa?crid=2N8I5FBXDPK2S&dchild=1&keywords=bourdain+the+definitive+oral+biography+by+laurie+woolever&qid=1633987987&s=books&sprefix=bourdain%2Caps%2C172&sr=1-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUExS000VTVUOEpTWk5DJmVuY3J5cHRlZElkPUEwMTU2ODgzMTNKUE5RS0IxWUJYJmVuY3J5cHRlZEFkSWQ9QTAyMjA3OTgxQ1g3OU5BQjBITEVEJndpZGdldE5hbWU9c3BfYXRmJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ==

Check out the Blog at linecookthoughts.com

Link to Donate to the WCK Fundraiser: https://donate.wck.org/fundraiser/3395142 Photo Credit to David Scott Holloway

In this episode I chat with the General Manager of Jerk at Nite, Natasha Powell. Jerk at Nite is a Caribbean Restaurant with multiple locations in the DMV. The founder, Denville Myrie Jr., started selling his jerk chicken out of his dorm room in 2013. Since then they have expanded into operating food trucks and brick and mortar locations in Washington D.C. and Baltimore. They also have plans to expand further. Natasha shares the origin story of the business, the struggles of transitioning from food truck to brick and mortar, the perseverance her and her brother have had to build the business and much more. 

Check out Jerk At Nite: http://www.jerkatnite.com/

Get merchandise and more content at: linecookthoughts.com

Donate to the World Central Kitchen Fundraiser Here: https://donate.wck.org/fundraiser/3395142

On this episode I chat with the Co-owner of La Chingona Taqueira, Jasmine Chacon. The taqueria is located in St. Maarten. We talk about her push to cook on the hot line despite facing opposition due to being a female in the kitchen. We then chat about her Mexican American heritage and the journey to cook and honor the cooking of her father. She shares about opening the taqueira, sourcing food to the island, roadblocks as a restaurant owner and so much more!

You can find her on instagram at either @reina.de.tacos.sxm or @lachingonasxm

Check out the blog and merchandise at: linecookthoughts.com

Donate to the World Central Kitchen Fundraiser at: https://donate.wck.org/fundraiser/3395142

In this solo episode I dive into two separate topics. I share about my thoughts on the relationship we have with mistakes and how maybe we are not set up properly to work with them efficiently. I then talk about the idea of selling out in food, why more people need to go where they "fit" best as decided by the life they want to live and how the opinions of others should not be a deciding factor in your decisions. 

If you want to run for WCK in October DM me on Instagram @linecookthoughts or email at [email protected]

Donation Link: https://donate.wck.org/fundraiser/3395142

Check out our merch and blog at: linecookthoughts.com

On this episode I chat with food critic Hanna Raskin. Hanna Raskin is the editor and publisher of The Food Section, a newsletter covering food and drink in the American South. She previously served as food editor and chief critic for The Post and Courier in Charleston, S.C. Her work has been recognized multiple times by The James Beard Foundation, which in 2017 awarded her its first Local Impact Journalism prize. In the episode we talk about the process of reviewing restaurants, rating restaurants during the pandemic and the need for more food journalism. She also shares how it’s important to review a restaurant not to give bad reviews, but rather honest reviews.

The Food Section Link: https://thefoodsection.substack.com/p/coming-soon

Link to the WCK Fundraiser: https://donate.wck.org/fundraiser/3395142

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Check out the blog: linecookthoughts.com

On this episode I chat with Hanalei Souza (aka @ladylinecook). She is the face behind the memes and silly videos that give a glimpse into kitchen life. She is also the author of the memoir, "Nice Work, Boys!" which is about her time working and leading in male dominated workplaces. In the show we chat about her introduction into cooking, building the Lady Line Cook Brand, self publishing her book and much more. 

Link to purchase "Nice Work, Boys!": https://www.ladylinecook.com/get-the-book.html

Link to the World Central Kitchen Fundraiser: https://donate.wck.org/fundraiser/3395142

Check out the blog: Linecookthoughts.com