Salt & Spine

By Brian Hogan StewartArts Books Food

Salt & Spine episodes

November 20, 2018Portland duo on the natural wines you should be drinking & recipes to pair
SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.
Today's Episode: Dana Frank and Andrea Slonecker
Dana Frank is a sommelier, fierce natural wine advocate and owner of urban winery Bow & Arrow and wine shop Bar Norman in Portland. Andrea Slonecker is a six-time cookbook author (The Picnic, Eggs on Top, Beer Bites and collaborated on titles like Pok Pok and Six Seasons) and a food stylist.
Bonus SALT + SPINE Features:
Recipe: Pomergranate-Roasted Carrots with Lentils, Labneh, and Carrot-Top Zhoug
Recipe: Slow-Braised Lamb Ragu with Rigatoni and Whipped Ricotta
Recipe: Roasted Kabocha Squash with Pepitas & Rosemary
Giveaway: Win your own copy of Wine Food. Enter here.
Subscribe:
Apple Podcasts | Spotify | Stitcher | GooglePlay
SALT + SPINE:
Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.
Find us on Patreon, Instagram, Twitter, and Facebook.
We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Thanks to Stevie Stacionis at Bay Grape and to Justin Wangler, Tracey Shepos Cenami and the team at Jackson Family Winery
Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch.

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

This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe
50 min
November 13, 2018Yotam Ottolenghi on simplicity in the kitchen and how new ingredients take hold
SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.
Today's Episode: Yotam Ottolenghi
Yotam Ottolenghi is a James Beard Award-winning food writer, chef and British restauranteur who grew up in Israel. He's the author of seven books including NOPI, Jerusalem, Ottolenghi and his latest, Ottolenghi Simple, among others.
Read More:
16 Ottolenghi Recipes That Make Our Lives a Little Simpler (& a Lot Tastier). by Brinda Ayer // Food52
Podcast: Simple Pleasures with Yotam Ottolenghi // Ottolenghi
Ottolenghi Is the Title of New Song by Rapper Loyle Carner by Adam Coghlan // Eater
Bonus SALT + SPINE Features:
Recipe: Pappardelle with Rose Harissa, Black Olives, and Capers
Recipe: Plum, Blackberry and Bay Friand Bake
Giveaway: Win your own copy of Simple. Enter here.
Subscribe:
Apple Podcasts | Spotify | Stitcher | GooglePlay
SALT + SPINE:
Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.
Find us on Patreon, Instagram, Twitter, and Facebook.
We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Thanks to Celia Sack at Omnivore Books.
Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch.

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

This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe
36 min
November 06, 2018Julia Turshen on the power of leftovers and community cookbooks
SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.
Today's Episode: Julia Turshen
Julia Turshen is the author of Small Victories, Feed the Resistance, and Now & Again.
Read More:
Our love was a stack of pancakes covered in butter, maple syrup and whipped cream. And then it wasn’t. // Washington Post
To Change Racial Disparity in Food, Let’s Start With Cookbooks by Julia Turshen // Eater
The Resistance is Hungry by Julia Turshen // The New York Times
Building Tools to Create Equity by Julia Turshen // James Beard Foundation
Equity at the Table (EATT)
Bonus SALT + SPINE Features:
Recipe: Applesauce Cake with Cream Cheese and Honey Frosting
Recipe: Celebration Chicken with Sweet Potatoes and Dates
Giveaway: Win your own copy of Now & Again. Enter here.
Subscribe:
Apple Podcasts | Spotify | Stitcher | GooglePlay
SALT + SPINE:
Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.
Find us on Patreon, Instagram, Twitter, and Facebook.
We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Thanks to Celia Sack at Omnivore Books Paula Forbes of Stained Page News and Shakirah Simley of Nourish/Resist.
Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch.

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

This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe
46 min
October 30, 2018The six-pound, illustrated guide to French cuisine by François-Régis Gaudry
SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.
Today's Episode: François-Régis Gaudry
François-Régis Gaudry is the author of Let's Eat France!.
Paula Forbes' recommendations of other books that break the typical cookbook mold:
The DIY Cook by Tim Hayward
Au Pied de Cochon: The Album and Sugar Shack Au Pied de Cochon by Martin Picard
The Adventures of Fat Rice by Abraham Conlon, Adrienne Lo, Hugh Amano
Chasing the Gator: Isaac Toups and the New Cajun Cooking by Isaac Toups
Bonus SALT + SPINE Features:
Giveaway: Win your own copy of Let's Eat France! Enter here.
Subscribe:
Apple Podcasts | Spotify | Stitcher | GooglePlay
SALT + SPINE:
Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.
Find us on Patreon, Instagram, Twitter, and Facebook.
We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Thanks to Celia Sack at Omnivore Books and Paula Forbes of Stained Page News20.
Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch.

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

This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe
32 min
October 23, 2018On Persian cooking and 'accented food' with author Naz Deravian
SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.
Today's Episode: Naz Deravian
Naz Deravian is the author of Bottom of the Pot: Persian Recipes and Stories, her first cookbook.
Writing an Iranian Cookbook in an Age of Anxiety by Naz Deravian // The Atlantic
The New Persian Cookbook That Recovers Memories from Iran by Mayukh Sen // Bon Appetit
I Hid Who I Was for So Long. Until I Became a Cook. by Andy Baraghani // Bon Appetit
Bonus SALT + SPINE Features:
Recipe: Baked Saffron Yogurt Rice with Chicken (Tahcheen-e Morgh)
Recipe: Smooshed Potato and Egg (Yeralma Yumurta)
Giveaway: Win your own copy of Bottom of the Pot! Enter here.
Subscribe:
Apple Podcasts | Spotify | Stitcher | GooglePlay
SALT + SPINE:
Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.
Find us on Patreon, Instagram, Twitter, and Facebook.
We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Thanks to Celia Sack at Omnivore Books and Andy Baraghani of Bon Appetit.
Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch.

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

This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe
47 min
October 16, 2018How Nik Sharma became a food blog star by centering himself
SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.
Today's Episode: Nik Sharma
Nik Sharma is the author of Season: Big Flavors, Beautiful Food, his first cookbook that's full of the food and flavors that have been influential throughout his life.
Nik first began documenting his exploration of food on his blog, A Brown Table, which later became a regular column in the San Francisco Chronicle.
An Indian Food Writer Breaks Free From Tradition by Mayukh Sen // The New York Times
How to Write a Cookbook That Gets People Talking by Daniela Galarza // Eater
Bonus SALT + SPINE Features:
Recipe: Curry Leaf Popcorn Chicken
Giveaway: Win your own copy of Season! Enter here.
Subscribe:
Apple Podcasts | Spotify | Stitcher | GooglePlay
SALT + SPINE:
Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.
Find us on Patreon, Instagram, Twitter, and Facebook.
We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Thanks to Celia Sack at Omnivore Books and Erica Perez of Oaktown Spice Shop.
Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch.

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

This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe
41 min
October 09, 2018Chez Panisse alum Cal Peternell on harnessing pantry staples
SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.
Today's Episode: Cal Peternell
Cal Peternell is the author of three cookbooks: Twelve Recipes, A Recipe for Cooking, and the latest, Almonds, Anchovies, and Pancetta. You might also know him from his two-decade tenure leading the kitchen at Chez Panisse, Alice Water’s famed Berkeley restaurant.
Cooking by Ear, the podcast
The 10 Dishes That Made My Career: Cal Peternell of Chez Panisse, by Susannah Chen // First We Feast
Cal Peternell on Raising His Sons to Cook and What He Really Wants for Father's Day, by Lauren Masur // The Kitchn
Also in today's episode:
How One Restaurateur Is Rebuilding Cookbook Collections Lost in the North Bay Fires, by Sarah Feldberg // Food & Wine
Bonus SALT + SPINE Features:
Recipe: Bagna Cauda Salad with Optional Truffle Upgrade
GIVEAWAY: Win your own copy of Almonds, Anchovies, and Pancetta here.
Subscribe:
Apple Podcasts | Spotify | Stitcher | GooglePlay
SALT + SPINE:
Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.
Find us on Patreon, Instagram, Twitter, and Facebook.
We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Thanks to Celia Sack at Omnivore Books and Viola Buitoni.
Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch.

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

This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe
40 min
October 02, 2018Leslie Jonath on feeding your people with big-hearted, big-batch recipes from favorite chefs
SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.
Today's Episode: Leslie Jonath
Leslie Jonath is the author of Feed Your People, a cookbook that's both a rich source of tips and tricks for successfully feeding a crowd and a beautiful documentation of the reasons people gather together to eat.
Four Chefs Share the Importance of Feeding Your People, by Amber Turpin // Civil Eats
Feed Your People, by Leslie Jonath // The Blog
Bonus SALT + SPINE Features:
Recipe: Latkes by Susan Jonath
Recipe: Big Night Timpano by Viola Buitoni
Giveaway: Win your own copy of Feed Your People! Enter here.
Subscribe:
Apple Podcasts | Spotify | Stitcher | GooglePlay
SALT + SPINE:
Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.
Find us on Patreon, Instagram, Twitter, and Facebook.
We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Thanks to Celia Sack at Omnivore Books and Viola Buitoni.
Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch.

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

This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe
30 min
September 25, 2018The bounty of pinxtos and Basque cooking with Marti Buckley
SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.
Today's Episode: Marti Buckley
Marti Buckley is the author of Basque Country: A Culinary Journey Through a Food Lover's Paradise, her first cookbook. The book is part cookbook, part encyclopedia on the culinary history and traditions still alive in Basque Country today.
The History of the Humble Basque Country's Pintxo, by Marti Buckley // The Independent
The Best Cookbooks Coming Out This Fall, by Devra Ferst // Food & Wine
Bonus SALT + SPINE Features:
Recipe: Spanish Omelet (Patata Tortilla)
Recipe: Shrimp Kebab with Pepper Vinaigrette (Ganba Brotxeta)
Giveaway: Win your own copy of Basque Country: A Culinary Journey Through a Food Lover's Paradise! Enter here.
Subscribe:
Apple Podcasts | Spotify | Stitcher | GooglePlay
SALT + SPINE:
Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.
Find us on Patreon, Instagram, Twitter, and Facebook.
We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Thanks to Celia Sack at Omnivore Books and Paula Forbes of Stained Page News.
Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch.

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

This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe
38 min
September 18, 2018Alon Shaya on how cooking saved his life and a new era of mission-led hospitality
SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.
Today's Episode: Alon Shaya
Alon Shaya is the author of Shaya: An Odyssey of Food, My Journey Back to Israel, his first cookbook. Part memoir and part cookbook, the book shows how "food saved his life" and how Alon "embraced his cultural heritage" and created a whole now "Southern-Israeli-Italian cuisine."
Alon Shaya had a very public split with John Besh. Now he’s ready to open his own empire., by Devra Ferst // Mic
A Note from Alon // Pomegranate Hospitality
Alon Shaya Will Open Two New Restaurants This Year, by Hillary Dixler Canavan // Eater
Bonus SALT + SPINE Features:
Recipe: Marinated Soft Cheese with Herbs and Spices
Giveaway: Win your own copy of Shaya: An Odyssey of Food, My Journey Back to Israel! Enter here.
Subscribe:
Apple Podcasts | Spotify | Stitcher | GooglePlay
SALT + SPINE:
Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.
Find us on Patreon, Instagram, Twitter, and Facebook.
We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Thanks to Celia Sack at Omnivore Books and Paula Forbes of Stained Page News.
Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch.

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

This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe
41 min

About Salt & Spine

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We tell the compelling stories behind cookbooks you won't get anywhere else. Featuring interviews with leading authors, we explore the art and craft of cookbooks, looking at both new and vintage…