Salt & Spine

HAVE A LISTEN: Counterjam is the third show on Food52's podcast new network. On Counterjam, host Peter Kim explores culture through food and music. Guests include A Tribe Called Quest founding member Jarobi White, Kelis, comedian Margaret Cho, chef and cookbook author Roy Choi, and many more. Subscribe here.

About this episode:

Host Peter J. Kim looks at Korean-American food culture—with chef Roy Choi, comedian Margaret Cho, and his mom (!)—in all its stinky, fermented, fishy beauty.

Referenced in this episode:

• Peter's Instant Ramyun “Carbonara”
• Follow Counterjam on Spotify for more tracks from CLARA, DANakaDAN, Omega60, and so many other wonderful Korean-American artists that we couldn't squeeze into this episode.

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This week, we're excited to welcome Mashama Bailey and John O. Morisano to Salt + Spine, the podcast on stories behind cookbooks.

Mashama is the executive chef and partner of The Grey, which she runs with her business partner, John O. Morisano. The Savannah, Georgia restaurant is set inside a once-segregated, former Greyhound bus station and has been dubbed Restaurant of the Year by Eater and named one of TIME magazine’s "greatest places." The Grey serves up Mashama’s menu, which draws influences from all over and in particular the South, Italy, and Africa. In 2019, the James Beard Foundation awarded Mashama its Best Chef: Southeast award. Together, Mashama and John built The Grey — and now, they’re taking a unique approach with their memoir-cookbook by telling the story together, too.

Their book — titled Black, White, and The Grey: The Story of an Unexpected Friendship and a Beloved Restaurant — chronicles how the pair came together, relocated to Savannah, and opened a celebrated restaurant. But it’s more than the story of The Grey — it’s also a conversation about race, class, gender, and American culture. And interlaced throughout are recipes to accompany the chapters.

Mashama and John joined us remotely in our virtual studio for this week’s show.

BUY THE BOOK: Omnivore Books | Bookshop | IndieBound

This week, we're excited to welcome Mashama Bailey and John O. Morisano to Salt + Spine, the podcast on stories behind cookbooks.

Mashama is the executive chef and partner of The Grey, which she runs with her business partner, John O. Morisano. The Savannah, Georgia restaurant is set inside a once-segregated, former Greyhound bus station and has been dubbed Restaurant of the Year by Eater and named one of TIME magazine’s "greatest places." The Grey serves up Mashama’s menu, which draws influences from all over and in particular the South, Italy, and Africa. In 2019, the James Beard Foundation awarded Mashama its Best Chef: Southeast award. Together, Mashama and John built The Grey — and now, they’re taking a unique approach with their memoir-cookbook by telling the story together, too. 

Their book — titled Black, White, and The Grey: The Story of an Unexpected Friendship and a Beloved Restaurant — chronicles how the pair came together, relocated to Savannah, and opened a celebrated restaurant. But it’s more than the story of The Grey — it’s also a conversation about race, class, gender, and American culture. And interlaced throughout are recipes to accompany the chapters. 

Mashama and John joined us remotely in our virtual studio for this week’s show.

See acast.com/privacy for privacy and opt-out information.

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This week, we're excited to welcome Pilar Hernandez and Eileen Smith to Salt + Spine, the podcast on stories behind cookbooks.

Episode info coming soon.

Angela Garbacz is the founder of the Lincoln, Nebraska pastry shop Goldenrod Pastries, which is focused on “inclusive baking,” the term Angela uses to describe her menu full of baked goods without dairy or gluten. Angela’s distilled her recipes and two decades of professional baking experience into her first cookbook, Perfectly Golden, which offers everything from confetti cookies to her grandmothers’s famous peach coffee cake. And all the recipes are easily adaptable — you can use butter or dairy, if you’d like, or make them gluten- and/or dairy-free.

Named one of Time magazine’s “most innovative women in food and drink," and included on Cherry Bombe magazine's "100 List" of influential women in the industry, Angela has been leading the conversation on dietary-sensitive baking and female empowerment for years. And while Perfectly Golden will bring those stellar baked goods into your kitchen, it’s also a book rooted in family and female empowerment, as Angela shares stories of baking with her grandmother, turns the pen over to her mother, and celebrates the women who run her shop.

Angela joined us remotely from her bakery early in the pandemic to #TalkCookbooks— if you hear some bustling in the background, her team was hard at work adapting to the new normal. And stick around as we’re closing today’s show by playing a baking game with Angela.

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This week, we're excited to welcome Julia Turshen to Salt + Spine, the podcast on stories behind cookbooks.

Julia is returning to Salt + Spine today to talk about her latest cookbook, Simply Julia. Julia is the well-known author of other cookbooks, including two highly praised solo books: Small Victories and Now & Again.

And she’s a prolific writer in the industry, bringing together a range of voices and recipes for 2017’s Feed the Resistance cookbook as well as authoring The Interview, a Food & Wine magazine column that features compelling people in food. And the list goes on: cofounder of Equity at the Table, host of the podcast Keep Calm and Cook On, and so on.

Called one of the 100 “Greatest Home Cooks of All Time” by Epicurious, Julia brings the simplicity and crave-ability she’s known for to the recipes in her latest, Simply Julia. With a focus on healthy comfort food, you’ll find weeknight go-tos like Tex-Mex Turkey Meatballs, soups and stews like a Smoked Trout Chowder, morning starters like Breakfast Nachos, and memorable sweets like a Cornmeal Cobbler that employs whatever frozen fruit is on hand. 

Julia joined us remotely from her home in the Hudson Valley for this week’s episode. Stick around — we’re closing today’s by playing a secret ingredient game with Julia. So let’s head now to our virtual studio where Julia Turshen joined us to #TalkCookbooks.

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🥧 It's Pie Week 2021 🥧

This week, we're excited to welcome Petra Paredez to Salt + Spine, the podcast on stories behind cookbooks, for our Spring 2021 Pie Week!

Petra’s life story is looped around pie from the very beginning. Before she was even born, her parents opened Mom’s Apple Pie Company in Leesburg, Virginia, and Petra and her family’s lives revolved around pie ever since. Be it the right fat-to-flour ratio for dough (hers is different than her dad’s) or the produce grown on the family farm and destined for scrumptious fillings. But as you’ll hear, Petra wasn’t certain that pie would be her career path. She took a detour—but before long, she was opening her own pie shop in New York City: Petee’s Pie Company.

And now in her first cookbook, Pie for Everyone, she’s pulling together the last seven years of professional knowledge from running her now-two locations of Petee's—the name, by the way, is a ode to her childhood nickname—as well as her life-long, family-instilled intuition for what makes great pie. With more than 80 recipes for both sweet and savory, plus short essays on Petra’s life and some of her trusted produce purveyors, Pie for Everyone is a deep dive into the story of pie and how to make it a staple in your home.

Petra joined us remotely for this week’s show. And, of course, we’re playing a pie game at the end of the episode, plus we’ve got featured recipes from Pie for Everyone for you.

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Episode 2 of our Spring 2021 Pie Week 🥧

Called a “pie guru” by Sunset magazine and the “pie-making queen” by Chowhound, Kate’s name has become synonymous with the practice of home-baking pies infused with care and confidence. Thousands of people have joined her workshops, including her 3-day Pie Camp, in Washington State and around the world.

Her first cookbook — Art of the Pie — was nominated for a James Beard award. She followed it up with Home Cooking, breaking from pie just long enough to offer fans delectable recipes for some of her best comfort foods.

And now she’s back with her third cookbook, Pie Camp. With a greater focus on technique, Pie Camp brings many of the most-sought pie lessons to your home. Recipes range from Buttermilk Bourbon Pumpkin to Raspberry-Peach Sunset Chiffon to Double Chocolate Banana…

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🥧 It's Pie Week 2021 🥧

This week, we're excited to welcome Lauren Ko to Salt + Spine, the podcast on stories behind cookbooks, for our Spring 2021 Pie Week!

You might be most likely to know Lauren from her now-famous Instagram handle: @lokokitchen. Lauren’s geometric designs and stunning pie creations have taken the Internet — and really, the world — by storm. And as you’ll hear in this episode, Lauren fell into pie-making and her signature style by chance. Before long, she had more than 400,000 Instagram followers and her work was being featured everywhere from Vogue and O Magazine to baking pies alongside Martha Stewart.

And now Lauren’s sharing her tips and tricks in her first cookbook, titled Pieometry: Modern Tart Art and Pie Design for the Eye and the Palate, with 50 recipes for both sweet and savory creations. Plus, of course, there are step-by-step guides to recreating the famous stunning designs, like her signature Spoke or the Wave. 

Lauren joined us remotely from her Seattle home for this week’s show.

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Find book links, recipes, and transcript from this episode here.

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