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Dorothy Cann Hamilton is the Founder & CEO of the International Culinary Center (founded as The French Culinary Institute in 1984). A respected leader in the education and culinary worlds, Ms. Hamilton is past Chairman of the James Beard Foundation, was the IACP’s Entrepreneur of the Year in 2013 an...

Thanks for listening to and supporting Chef's Story over the years. As many of you know, on September 16, 2016 we lost our dear friend and host of Chef's Story, Dorothy Cann Hamilton. She, among many things, was one of the most respected culinary leaders in the world. Dorothy founded the French Culinary Institute in Manhattan in 1984, which later became the International Culinary Center. Ask anybody she knew or worked with – Dorothy was a beacon of light. Her uncontrollable smile, her infectious laugh, and her love of life is how we remember her at Heritage Radio Network. As we end the year, we want to reflect on Dorothy's work with us, and share some of her on-air personality with you. Thanks for listening, and Happy New Year.

Episode 128: Tribute to Dorothy Cann Hamilton

This week on ﻿Chef's Story﻿, host Dorothy Cann Hamilton sits down with Chef Michael Coury, executive chef of OTG Management, a hospitality group that operates more than 200 restaurants and retail concepts in 10 airports across North America. While its competitors often focus on attracting licensed and franchised restaurant brands, OTG maintains full control over almost all of its restaurant concepts, which allows its menus to quickly react to changes in consumer needs.

As Concept Chef, Michael sets the culinary direction for the company. He has assembled some of the region’s hottest chefs to lend their talents to OTG’s restaurants. Coury is a graduate of The French Culinary Institute in New York City and attended the California Sushi Academy, working side by side with Master Sushi Chef Toshi Sugiura. Before joining OTG, he taught at Toscana Saporita in Tuscany and worked with celebrity chefs Mario Batali, Todd English, Charlie Trotter, Jacque Torres, and Alfred Portale.Through his creativity, passion, and unique understanding of food, he has earned two stars from The New York Times, published recipes in La Cucina Italiano and has been featured in Italian Cooking and Living magazine.

Episode 127: Michael Coury

This week on Chef's Story, Dorothy Hamilton sits down with Chef Ignacio Mattos. The episode was recorded in front of a live studio audience at the International Culinary Center.

Born in Uruguay and mentored by South American grilling master Francis Mallman as well as Slow Food legend Alice Waters at Chez Panisse, Ignacio has earned critical acclaim for his signature style of bold seasonal food. Bon Appetit named him a 2012 tastemaker. The same year, his work at Isa in Williamsburg yielded a James Beard Award nomination for Best New Restaurant of the Year. He was also the chef at New York’s beloved Il Buco.

Episode 126: Ignacio Mattos

This week on Chef's Story, ICC president Erik Murnighan interviews Chef Douglas Keane.

Douglas Keane's interest in cooking developed as a young boy helping his mother in their Michigan kitchen. His desire to get a date in high-school, however, led him to enroll in a culinary class, where he scored the date, but also realized he wanted to cook. Close family friend and renowned hotelier, Stan Bromley, further influenced his desire, encouraging him to enroll at Cornell University's School of Hotel Administration, where his fascination for the culinary arts took over. After graduating with a degree that would allow him to work in any hotel of his choosing, he decided to follow his heart to the kitchen.

Currently, Douglas operates the Healdsburg Bar & Grill, and earned the title of Top Chef Master in the show's season 5 finale.

Episode 125: Douglas Keane

This week on Chef’s Story, host Dorothy Cann Hamilton sits down with Ed Hardy, a graduate of the French Culinary Institute and one of Washington D.C.'s top ten chefs to watch in 2016, according to UpOut.

Ed tells us all about his upbringing in Richmond, Virginia and the path that lead him to food truck success in the nation's capital.

Episode 124: Ed Hardy

Chef's Story

Stories from local chefs, culinary entrepreneurs, and people making Atlanta the greatest city for eaters. Follow us on Instagram and Twitter: @atlfoodcast // Also, Join us and the rest of the world on Facebook at facebook.com/atlfoodcast.

Welcome to this week’s Atlanta Foodcast! We’ve got another great lineup for you today...as well as a quick announcement. 

On today’s show, you’ll first hear from guest host Quianah Upton of Nourish in Black and Nourish Botanica in conversation with Israel from Mariposas Rebeldes, a queer, Latinx urban ag and food collective, and indigenous healer Myrna De Jesús Rivera in an excellent two-part segment. 

Then, we’re celebrating watermelon season, talking with the Georgia Watermelon Queen Lindsey Westberry, an ambassador for the Georgia Watermelon Association, supporters of our recent Farm to School Summit. Learn more about the Georgia Watermelon Association at georgiawatermelonassociation.org and view watermelon recipes at watermelon.org/recipes/. Connect with them on social media at facebook.com/gawatermelons and follow the Watermelon Queen at instagram.com/gawatermelonqueen/.

And to close us out, we’re checking in with Demetrius Milling (featured on Eater.com!) on the next stages of the Love is Love Cooperative Farm. Learn more about Love is Love, support them or join their CSA at loveislovefarm.com/. Follow their progress at Facebook.com/LoveisLoveFarm and instagram.com/loveislovefarm/. We also spoke about a keystone cooperative in Georgia, the Federation Of Southern Cooperatives/Land Assistance Fund Georgia federation.coop/

And for that announcement...we’re going to end this season and take a summer break! Time to catch our collective breath, enjoy the sunshine and great season of produce, then come back this fall with more great guests in the Georgia food world.

End of Season: Mariposas Rebeldes, Indigenous Healing, Watermelons, and Love is Love!

On today’s episode, we’re continuing the Georgia Organics Annual Awards celebration on May 27with a conversation between Lauren Cox, who heads up our Farm to Restaurant program, and three winning Farmer Champions: Steven Satterfield of Miller Untion, Chris Wilkins of Root Baking Co., and Stevenson Rosslow of Wrecking Bar Brewpub. We hope you join our party to celebrate these chefs on Thursday, May 27, details at georgiaorganics.org/awards. 

In our second segment, we have a very exciting guest, Stephen Satterfield, chef, writer, and soon-to-be-Netflix host of “High on the Hog” in conversation with Atlanta Foodcast guest host Quianah Upton of Nourish in Black and Nourish Botanica. 

So buckle up, because today’s show is packed with excellent guests and interviewers – Enjoy the show! 

We’ll recognize winners of the Land Steward Award, the Barbara Petit Pollinator Award, and also our new Farmer Champion Award winners! We hope you join us for this celebration of chefs and farmers – To join us and learn more, visit georgiaorganics.org/awards.  

This year’s debut class of Farmer Champion restaurants source from Georgia farmers every week and are being celebrated for having the Top Local and Organic spend out of 20 other participating restaurant partners. They have worked with the Farm to Restaurant program, even through the pandemic, on projects supporting farmers like Food Fight GA and the Mid-Week Pop-Up Market. Our Organic Procurement Coordinator, Lauren Cox, talks with them about how they came to source locally, their legacies in the kitchen, and how to low-key convert folks into becoming local food enthusiasts. 

First up: Farmer Champions Stevenson Rosslow of Wrecking Bar Brewpub and Chris Wilkins of Root Baking Co. 

Now we’ll continue talking to another Farmer Champion Top 3 winner in part two of this segment of the Atlanta Foodcast: Lauren Cox in conversation with Farmer Champion Steven Satterfield of Miller Union. Remember to register to attend Georgia Organics’ Annual Awards celebration and hear more from these Farmer Champion winners, register at georgiaorganics.org/awards. You can find all our Farmer Champion partner restaurants throughout Georgia on our Good Food Guide by going to gfg.georgiaorganics.org. 

Next, guest host Quianah Upton interviews chef and food writer Stephen Satterfield, the founder of Whetstone and creator and host of the forthcoming Netflix documentary series “High on the Hog: How African American Cuisine Transformed America.” This four-part series arrives on Netflix on May 26, inspired by the writing of Dr. Jessica B. Harris, and chronicles Satterfield’s exploration of the historical and cultural roots of staple foods. Today, he and Quianah discuss entrepreneurship, career paths and travel, as well as representation in the wine and food industry and recognizing the fundamental impact of African Americans on the food and identity of America. 

That’s our show for today, don’t forget to join the party as we celebrate farmers and chefs on Thursday, May 27 – secure your spot at georgiaorganics.org/awards. As always, thanks for joining us and don’t forget to support your local farmers and farmers markets! You can visit Georgia Organics’ Good Food Guide to connect with farmers near you.

Meet our Farmer Champion Winners, Plus Quianah Upton & Stephen Satterfield

Welcome to the Atlanta Foodcast: Awards Edition! I’m ME Comms Dir at Georgia Organics. We’re bringing you this special episode to celebrate the Georgia Organics Annual Awards, an ongoing virtual celebration of some truly remarkable farmers, leading up to an online get-together with these farmers on Thursday, May 27.  

To register and learn more about this event and read more about these Annual Awards, visit georgiaorganics.org/awards. We also have two exciting cookbook events with Chef Asha Gomez and CheFarmer Matthew Raiford, in partnership with A Cappella Books, check out the Events on our Facebook page to learn more. 

 We’re thrilled to announce this year’s winners:  

First, the Barbara Petit Pollinator Award, named in honor of Barbara Petit, a remarkable community food advocate who served as Georgia Organics’ past president. This award acknowledges individuals with exceptional success in advancing Georgia Organics' mission of “Good Food for All” by spreading—pollinating—the movement throughout community life. 

The winners of this year’s Barbara Petit Pollinator Award are Brennan and Gwendolyn Washington of Phoenix Gardens, our first guest on today’s show! The Washingtons are successfully farmers and icons of leadership in Georgia and the Southeast; they offer an urban agriculture education-focused property, that has indeed risen from the ashes and thrives in Lawrenceville. They have impacted countless farmers across the Southeast, and we’re excited to recognize their incredible work through this award. 

In 1997, the Land Steward Award was created by Georgia Organics to honor an individual or individuals who have contributed significantly to the organic agriculture movement in the state of Georgia.   

The Land Steward Award recognizes the farmer with significant commitments to the tenets of organic agriculture, including soil fertility, biodiversity, and more.   

The winners of this year’s Land Steward Award are Chris and Jenny Jackson of Jenny Jack Farm. Chris and Jenny embody the meaning of this award through their dedication to sustainable scaling, a cared-for team, community connection, and, of course, fostering a better environment through soil health and organic growing practices. 

In this segment, Brennan and Gwendolyn talk with friend and fellow agriculture consultant-leader James Ford of Square O Consulting (squareoconsulting.com/). They discuss the history and mission of Phoenix Gardens and why mentorship and resource-sharing is so critical to the success of future generations of farmers in Georgia and beyond. They have had a profound impact on sustainable agriculture in our state and countless individuals have benefitted from their passion and wealth of knowledge. 

Next, we feature Land Steward Award winners Chris and Jenny Jackson of Jenny Jack Farm. Katherine Kennedy, Executive Director of Concrete Jungle and former apprentice at Jenny Jack, interviews the Jacksons about their 15-year farming career, lessons learned, and why they continue farming. You’ll even hear cameos from their very special guests Amos and Tulsi as they explain how to grow a farm while raising children and finding balance in their life. 

Thank you for joining this special Annual Awards edition of Georgia Organics’ Atlanta Foodcast. Once again, we hope you join us online for a get-together and celebration of these winners on Thursday, May 27 via Zoom. This event is FREE for Georgia Organics members. Learn more and register at GeorgiaOrganics.org/awards.

Special Episode: Meet Four Award-Winning Farmers!

For this week’s episode, we’re excited to bring you a rich conversation and Q&A between two paramount leaders in food sovereignty and farming: Leah Penniman and Matthew Raiford. This segment is a replay from our recent Eighth Annual Farm to School Summit. 

Before we get started, a few Georgia Organics’ announcements! Mark your calendars! We’re celebrating farmers, virtually, on Thursday, May 27 for Georgia Organics’ Annual Awards! You can learn more at georgiaorganics.org/awards, this is a FREE member event celebrating all-star farmers in Georgia. And get ready to party for serviceberry season with Serviceberry Fest ATL on June 3! You’ll catch amazing chefs and beverage folks creating serviceberry-based bites and drinks...You’ll even catch ATL Foodcast guest host Quianah Upton with a Nourish Botanica pop-up! Get your tickets and details on Facebook, searching Serviceberry Fest ATL! 

To kick off this week’s episode, we have a quick intro by Georgia Organics’ Farm to School Director Kimberly Della Donna. She provides much-deserved credit to the Georgia Department of Early Care and Learning and the valuable sponsors who brought this 8th annual Summit to life, this time virtually! “The Summit is a celebration of spirit and ‘pandemic positives,’” says Della Donna.  

Leah Penniman is the Co-Director and Farm Manager of Soul Fire Farm in Petersburg, NY and author of Farming While Black. Matthew Raiford, the CheFarmer, is the owner and farmer of Gilliard Farms in Brunswick and the author of Bress 'n' Nyam. 

Their conversation centers around fostering a love of the earth and growing food in the young generation, the definition of food sovereignty, and beyond. They share a passion for preserving ancestral agricultural practices that honor the earth, regenerating the soil, and advocating for food sovereignty in their communities and beyond. Enjoy this thought-provoking and motivating conversation and Q&A. 

To learn more about Georgia Organics’ Farm to School work visit farmtoschool.georgiaorganics.org/. To learn more about about Soul Fire Farm, visit soulfirefarm.org/. To learn more about Gilliard Farms, visit gilliard-farms.com/.

Summit Replay: Leah Penniman & Matthew Raiford

Welcome to another episode of the Atlanta Foodcast by Georgia Organics! 

This week, we’re exploring farming, cooking, and climatology with some great guests. To kick things off: a farmer and chef conversation with Chris Edwards, farm manager of Sparta Gardens in Sparta, Georgia, and Jarrett Stieber, chef and owner of Little Bear in Atlanta’s Summerhill. We then caught up with agricultural climatologist Pam Knox, director of the UGA Weather Network and a UGA Extension Specialist. 

First, we have the incredible farmer-chef duo Chris Edwards and Jarrett Stieber. Chris Edwards is the farm manager at Sparta Gardens, founded lby Robert & Suzy Currey. Chris has spent over 10 years as an organic farmer in Georgia and in Ghana. Chris’ expertise and passion for farming matches perfectly with the talent and sourcing commitments of Chef Jarrett Stieber of the now one-year old Little Bear. Enjoy their conversation! 

Next, we’re speaking with Pam Knox about Georgia’s climate, why organic farming matters, why the new administration is signaling meaningful change. As the director of the UGA Weather Network (weather.uga.edu), Pam and her team communicate the intricate daily weather details that farmers rely on across 86 stations in Georgia. We spoke about her title “Agricultural Climatologist” and why climate must be central to agricultural discussions moving forward. 

To learn more about Sparta Gardens, visit spartagardens.com and follow them at facebook.com/spartagardensga and @spartagardens. 

To learn more about Little Bear, visit littlebearatl.com/ and follow them at @littlebearatl. 

To learn more about Pam Knox’s work, visit site.extension.uga.edu/climate.

A Farmer, A Chef, and A Climatologist: Chris Edwards and Jarrett Stieber, Pam Knox

The Atlanta Foodcast: A Food Podcast

Sharing stories behind breweries, the beer and the people who brew it.

For this episode we took a different approach and sat down with some people behind the scenes and responsible for making Hill Farmstead operate on a daily basis. Without them, it wouldn’t live up to the hype surrounding their great beer.
Be sure to check out the latest follies at Hill Farmstead on their website: https://hillfarmstead.com

Behind The Scenes at Hill Farmstead

In this special edition episode, we were invited to interview Rudi Ghequire, the Brewmaster of Rodenbach, in the Belgian Beer Cafe in NYC. We had a fun conversation and got to discuss the release of their latest beer Fruitage, learn more about the history of the Rodenbach and the brand. We also discussed some of the technical details of Flemish brown ale and sour beer production, along with the history behind these styles.
For more information on Rodenbach:
Web: http://cheers.rodenbach.be/en/rodenbach
Instagram: http://instagram.com/rodenbachUSA
Facebook: http://facebook.com/rodenbachUSA
Thanks to Bolide Communications and Latis Imports for making this episode possible.

History of Rodenbach with Brewmaster Rudi Ghequire

In this special edition episode, we were invited to interview Rudi Ghequire, the Brewmaster of Rodenbach, in the Belgian Beer Cafe in NYC. We had a fun conversation and got to discuss the release of their latest beer Fruitage, learn more about the history of the Rodenbach and the brand. We also discussed some of the technical details of Flemish brown ale and sour beer production, along with the history behind these styles.
For more information on Rodenbach:
Web: http://cheers.rodenbach.be/en/rodenbach
Instagram: http://instagram.com/rodenbachUSA
Facebook: http://facebook.com/rodenbachUSA
To visit the Belgian Beer Cafe in NYC: http://bbcnomad.com
Thanks to Bolide Communications and Latis Imports for making this episode possible.

History of Rodenbach with Brewmaster Rudi Ghequire — Brewery Show Episode

Keeping it Local at Plan Bee Farm Brewery
Located in Poughkeepsie, New York, Plan Bee Farm Brewery is doing what many “Farm Breweries” are not, and that means using the terms defined by the state of New York with their farm brewers license to create beer using ingredients found entirely within the state. While they continue to grow, owners Evan and Emily Watson are aiming to decrease the radius of ingredient sourcing from within 30 miles, to everything grown on their farm.
While they brew only wild / sour ales, or as Even calls them “Barn Beers,” fermented with their own yeast cultured from their honey bee’s, and lovingly set free in their coolship in the barn brewery. They aim to create beer with local fruits, vegetables and other spices foraged from the region to capture the true flavor of the Hudson Valley.
Learn what regional brewing really is at Plan Bee Farm Brewery, and check them out online in the following places:
http://planbeefarmbrewery.com
http://facebook.com/planbeefarmbrewery
http://instagram.com/planbeefarmbrewery

Plan Bee Farm Brewery

Known for Heady Topper and Focal Banger, two of the highest rated IPA's in the world, we find out the how owners John Kimmich and Jen Kimmich got their start. In this episode we visit The Alchemist's brand new brewing facility in Stowe, Vermont and learn their whole story.

The Alchemist

Brewery Show

Hello and welcome to the Keto Happy Hour! We are Emily and Heather and have lost a combined total of 290 lbs. following a Ketogenic diet. We're here to talk about weight loss and Ketogenic living. We hope you join us and enjoy!

Health & Fitness

In this week's episode we discuss social media and in particular, Heather's decision to take a social media vacation. It can be hard to tell when a tool that used to be helpful in our journeys has now become... not so helpful... How much of what we see in our social media feeds is real? We discuss the authentic, the deceptive, the dangers and the very real benefits of a social media community.

Social Media

In this week's episode we play things a bit loose. We sat down to talk with no set topic. We had a great chit chat, a check in on how we're dong and a lot of tequila. Well... Emily, Emily had a lot of tequila. She also forgot to do her pre-recording mic check so she sounds like she’s in a tin can. Enjoy! 

Truths!

In this week's episode we discuss the lies we tell ourselves. Sometimes we all have a little saboteur in our ear that tells us things that aren’t true. Sometimes we chose to ignore the little voices that ARE telling the truth. Join us as we discuss how we separate fact from fiction and how we distinguish disciplined thought patterns from obsessive ones.

Lies!

In this week's episode we discuss tracking. What are the best strategies for monitoring your food intake without going mad. We talk about entering a season of prioritizing weight loss and how we avoid the dangers of over restricting and obsessing.

Tracking

In this week's episode we discuss goal setting. More specifically, how to avoid setting yourself up for failure when you set new goals. 

Episode 13, Goal setting and Seasons.

The Keto Happy Hour Podcast

Table to Farm, featuring Slate's L.V. Anderson and The Sporkful's Dan Pashman, reverse engineers the food chain, exploring the origins of what we buy, cook, and eat.

Laura and Dan learn about the dairy industry when they speak with author Kirk Kardashian, then find out exactly how cheese is made from Elizabeth Chubbuck of Murray's Cheese. Each guest reveals their cheese guilty pleasure (spoiler alert--Elizabeth's is far guiltier) then Laura cooks up two quesos, one a Velveeta-based concoction from her childhood, the other a queso blanco made from scratch.

Slate's Table to Farm #8: Dueling Quesos Edition

Laura and Dan talk to Aaron Bobrow-Strain about the period in history when white bread was considered fancy and whole grain bread was considered unclean, and Aaron explains how that came to be and how perceptions changed. Then your hosts talk to Amy Scherber of Amy's Bread about the importance of flour and what she learned from the bread masters of France. Finally, Laura and Dan cook and eat some focaccia.

Slate's Table to Farm #7: Focaccia Edition

Laura and Dan talk with Bill Niman and Nicolette Hahn Niman, formerly of Niman Ranch, now of BN Ranch. Bill explains why pigs are the most interesting animals in the barnyard, and how a pig farmer can love an animal and still bring it to slaughter, while Nicolette discusses some of the environmental concerns specific to pigs. Then Laura and Dan learn about heritage pork and how the sausage is made when they interview Michael Yezzi of Flying Pigs Farm. Finally, Dan cooks and eats some pork butt.

Slate's Table to Farm #6: Braised Pork Butt Edition

Laura and Dan welcome guests with very different perspectives on proposals to tax or restrict soft drink consumption. Kelly Brownell is a Yale professor, an expert on obesity, and one of the nation's leading proponents of soda taxes. Daniel Engber is a Slate columnist who questions whether taxing soda would be effective or fair. They each offer their views, then Laura and Dan discuss over Coca-Cola cake.

Slate's Table to Farm #5: Coca-Cola Cake Edition

Laura and Dan talk to self-proclaimed "apple nerd" Amy Traverso about the history of apples and how new varieties are created. Then your hosts explore ways to get local apples when they talk to a farmer and the founder of a startup called Farmigo. Finally, they play a game called Apple Variety or New England Town and cook and eat an apple crisp.

Slate's Table to Farm #4: Apple Crisp Edition

Slate's Table to Farm

Chris Reuvers and friends of Garage Logic pour a drink and tackle life’s most important topics – like the 20 best ways to consume bacon, the top 5 breweries in the Twin Cities, and why the Minnesota Twins haven’t won a playoff game in 18 years.

Mike breaks down the Elon Musk story, Rudy Gobert's contract breakdown, and a quick chat with our buddy Bartley from Bent Brewstillery
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Mike breaks down the Elon Musk story, Rudy Gobert's contract breakdown, and a quick chat with our buddy Bartley from Bent Brewstillery

New giveaway for the Frat Pack, we fix it with Frat, and accidentally doing something awesome!!
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New giveaway for the Frat Pack, we fix it with Frat, and accidentally doing something awesome!!

The Boy Scouts are changing their name, we are all now community organizers, and we react to the Tom Brady roast
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The Boy Scouts are changing their name, we are all now community organizers, and we react to the Tom Brady roast

Thoughts on college protests, a great kids project, Fix-it with Frat, and Mike is a sucker!!!
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Thoughts on college protests, a great kids project, Fix-it with Frat, and Mike is a sucker!!!

Great stories from the Frat Pack 5000, NFL draft rant, and another fix-it with Frat segment!!
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Great stories from the Frat Pack 5000, NFL draft rant, and another fix-it with Frat segment!!

The Weekly Scramble

Having A Night is a podcast dedicated to reviving the lost art of the dinner party. Sophie von Haselberg and Ariana Venturi are obsessed with both the micro and the macro of the all-important question: how to throw the absolute, supreme, no holds barred, remember-it-forever-unless-you-were-too-drunk...

Leisure

Well, friends, this is sort of a 'series finale' for the Having A Night Podcast. As Ari says in this ep, "we've basically done it". We've had on guests we've loved, guests we've hated (KIDDING!), we've talked about scintillating things and things so boring they could send a stone into a deep snooze. And now, we're hoping to take Having A Night in some more *live*, *theatrical* directions. If you've been listening to us for the last FOUR years, we cannot thank you enough. Knowing there were people on the other end of the microphone -- particularly during the pandemic -- kept us sane and kept us going. And if you suddenly stumbled upon this podcast and have never even heard of us, go back and listen to the whole back catalogue! There are some juicy, good episodes that we think (?) will stand the test of time. And let it be known that we reserve the right to come back and podcast any time we damn well please! Until we talk to you next, we'll be on instagram and hoping to rustle up a Live Chip Hour. So if you have any ideas of theaters or anything you'd like to see live and in the flesh... Let us know! We love you, we cherish you, and we couldn't -- no, we WOULDN'T! -- have done it without you.
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Live Is Where It's At! Series Finale

And we don't mean 'boo' in the Halloween sense. In this episode, we uncover the hollow (literally!) trend that is bucatini. We also delve into another bu--burrata, that is. NYMag issued a scathing expose on the once-famed ball of cream. Is this ill repute deserved or is there a place in the pantheon of cheeses for our milky friend? Of course, it wouldn't be August if we didn't have a section on tomatoes (sandwiches, raw sauces, etc.) and zucchini (this is a must-cook situation. Zoodles left Sophie with a permanent mental scar.) and all the ways you can keep your kitchen cool by not turning on your stove. And don't worry, we didn't forget to go to the Queens Night Market -- it's TONIGHT! We take a virtual tour of the vendors, ie say a bunch of names out loud and squirm in our seats with delight at what we will be eating this evening! So tune in next week to hear how many Tibetan Momos is too many Tibetan Momos.
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Boocatini

This week is all about where to go and what to do in the great city of New York! When people (including people under the age of 21) visit from out of town, what are the major food groups one MUST hit? Pizza is at the top of the list, but must be in the form of the slice joint. Bagels are an essential, but don't you dare go near a place that serves unicorn bagels. The steakhouse, the Oyster Bar, the classic American diner... Lots to cover, including the pretzel of sliced meats, ie pastrami. Has the Empire State Bldg. jumped the shark? Has anyone ever been on The Circle Line? This, and other important questions go unanswered in this great citywide episode. 
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A Hell of a Town!

I can be hard for a couple of millennials to keep up with Gen Z. It's a Hot Girl Summer, at least we know that part. But when it comes to Girl Dinner, are we behind the trend or are we so ahead of the curve that we've been Girl Dining for years and have long since forgotten about it? Hot Girl Walks are a newfangled moniker for 'walking while thinking', and by our use of the word 'newfangled', you can probably tell that thinking while walking is the norm for us. As usual, we get sidetracked by talk of sandwiches and groin enlargement, but please do bear with us! We love you -- happy summer!
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Hot Girl Dinner Walk

The Pils is fresh, the sausages are thick, and the cry of dekuji issues from our lips. Yes, we're back from our *shared* vacation-- sort of tanned, very full, and nearly ready to commit to a week of teetotaling and juice cleansing! We go deep on 'responsible drinking' and shallow on the chicness of ponchos. There's talk of the ultimate roast beef sang (that's sandwich in collegiate language), the ultimate potato (cooked not just in oil but also STOCK), and the ultimate replacement for the arancini (hint: it has very little to do with arancini.) Thanks for tuning in!
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Czech Us Out!

Having A Night

This podcast is where we mow down ‘grass’ ceilings. Host Audra Mulkern leads conversations with farmers, scientists, journalists, technologists, entrepreneurs and advocates. Together, they elevate the invaluable traditional, cultural and experience-driven knowledge that women contribute to agricultu...

Does it take a disaster for a community to find value in local agriculture and food sovereignty? In this episode, Jade Chihara of Maui discusses ‘the politics of home’ regarding indigenous water rights, post-fire disaster relief, and access to food for all. Show NotesLet's Connect!Instagram

On Fallow Ground: Maui's legacy of farming, food and fire with Jade Chihara

At the tender age of 16, Xinlan Tanner’s journey is one of determination, passion, and a love for her flock of sheep. Xinlan's story begins in Kenai, Alaska. Mentored by her mother in STEM and Abby Ala in farming, she is committed to learning, and growing and has become a local success story. Her efforts caught the attention of local food advocates and her farm work was highlighted in the documentary, Nourishing the Kenai, shining a spotlight on her story of determination and success.Show notes

She Cultivates: Young Women  in STEM and Agriculture

In this episode, Audra welcomes Judy Sanchez, an experienced communicator with a deep connection to agriculture. Judy shares her childhood experiences on her family farms, highlighting the magical and educational moments spent helping her grandparents. The conversation explores Judy's path to agricultural communications, her endeavors in advocating for farming, and her efforts to connect farmers with the broader public, all underscored by the vital role farmers play in supplying essential res...

Bridging the Agricultural Divide: Advocacy and Communication

In conversation with Ku'uipo Garrido of Na Mea Kupono Farm and Learning Center on the north shore of O'ahu in Hawai'i. Our discussion centers on the preservation and nurturing of the unique culture, heritage, and legacy of growing Kalo and connecting with the land. Show NotesLet's Connect on Instagram!

Growing Aloha 'Aina: Culture, Heritage, and Legacy

From Two Decades in the Military to First-Generation Farming in Rural Utah. Meet Annette Allan of Wild Red Clover Ranch and Fiber Mill, who now raises alpacas, wool sheep, and operates one of the nation's rare fiber mills. Explore the intriguing history of wool in the Americas and the journey of a beginning farmer with us.Show notesLet's Connect on Instagram

From Flocks to Fabric: Tracing the Threads of Wool in America's History

The Female Farmer Project™ Podcast

Covering everything from the most basic to the most advanced in the world of high end coffee and espresso

CoffeeGeek MP3 Podcast

What do chefs, cooks, and restaurateurs really talk about when you’re not around?





 
 Hosted on Acast. See acast.com/privacy for more information.

Three generations of cooks — a former ego-driven chef turned recruiter, a recent cooking school grad who's fed up with low rates, and a workaholic "lifer" who trains and mentors young cooks — sit down with host Corey Mintz to speak candidly about pervasive issues in the industry, share their personal trajectories and horrifying training experiences, and grapple with how to push back against a culture of machismo and burnout. — Illustration by Andrew Barr.  This episode of Taste Buds is sponsored by Foodora, Canada's #1 food delivery app.    See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

Bow To The Bread

Should aspiring chefs go to culinary school? How do you ask for a raise when you’re earning less than minimum wage? What's 'the mandatory fourteen'? Braden Chong and David Schwartz are young cooks sweating out long, back-breaking days. And they eat a lot. Along with other young cooks in Toronto, they document their high-carb staff meals and late night eats on Budsnacks, a communally shared Instagram account Host Corey Mintz joins Braden and David on a double-breakfast eating spree—jumping from a mountain of chicken feet and turnip cakes at Dim Sum King to more fancified plates cooked up by Schwartz at his new restaurant, Omaw — where they talk about learning how to avoid being exploited by chefs, and then, how to avoid exploiting cooks once you become the chef. Basically: how to grow up and survive in the restaurant industry, while eating your weight in dumplings. Illustration by Deshi Deng. — This episode is sponsored by Foodora, Canada’s #1 food delivery app. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

Squid Tentacles And Chicken Feet

Are over-the-top food trends trumping taste? Should restaurants accommodate their customers, even when it means making their food worse?  Host Corey Mintz joins buds David Ginsberg, Hassel Aviles, and Monte Wan, to talk trends, taste, and the challenge of serving up authentic Thai food, at Wan's restaurant, Khao San Road. — This episode is sponsored by Foodora, Canada's #1 food delivery app.    See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

Let Them Have Their Soggy Fries

Suzanne Barr found out she was pregnant the day she opened her restaurant. Then came the real problem: landlords so unhinged she had to call the cops on them.  Danny McCallum was a radical environmentalist whose roommates were  BLOWN UP (possibly  by the FBI). He’s now the chef of a steakhouse that serves $1200 steaks. Host Corey Mintz sits down to talk about beef and the ethics of cooking it, and both chefs realize that they’d each been vegan for 9 years. Life is full of surprises. So is this episode of Taste Buds. You can catch Suzanne cooking at the Sand and Pearl Oyster Bar in Prince Edward County, and if it’s steak you’re hungry for, Danny’s got you covered at Jacobs & Co. Steakhouse in Toronto. — Illustration by Lily Snowden-Fine. Taste Buds is sponsored by Foodora, Canada’s #1 food delivery app.   See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

Slaughtered With Love And Care

What happens when a restaurant owner sits down with the critic she blames for killing her business? Jen Agg is Canada’s top restaurateur. Chris Nuttall-Smith is Canada’s top critic. And Chris’ 2012 review of her beloved restaurant, Raw Bar (his description of the food as “awful”) has not been forgotten. The two sit down with host Corey Mintz for dinner at The Black Hoof — Jen’s trend-setting and much-imitated restaurant, which is closing after a decade — to argue over whether critics matter anymore. — Jen Agg is the owner of The Black Hoof, Rhum Corner, Cocktail Bar and Grey Gardens, as well as the author of the memoir I Hear She’s A Real Bitch. Chris Nuttall-Smith is the editor-in-chief of the recently launched review website The Taster.  Read Corey’s original  review of The Hoof here. “That review was a big deal,” says Jen. “But at that time, reviews mattered. I don’t know that that’s true anymore.” And Nuttsy’s  review of Raw Bar: “When Chris reviewed Raw Bar, that was like a death knell for the business.” — Taste Buds is sponsored by Foodora, Canada’s #1 food delivery app. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

Critic vs. Restaurateur

Taste Buds

Tap the Craft Podcast is an informational craft beer podcast targeting the everyday beer drinker. The hosts are craft beer enthusiasts whose passion for this hobby comes out in the show. This podcast is focused on talking about the craft beer hobby in layman terms, not elitist speak. Entry into craf...

In Episode 257 we go live again on Facebook, and in this episode we are talking with Alex Snitker of the Florida Brews Travelers newsletter. Learn about his craft beer journey and the insight on why he started Florida Brews Travelers.  Now grab a beer and enjoy the show! 

If you would like to contact the show you can reach the hosts through email at tapthecraft@gmail.com, or interact with us on Facebook at facebook.com/tapthecraft and for all our links visit tapthecraft.com/linktree. We have a voicemail number...you can call 208-536-3359 (208-53ODDLY) to leave feedback or questions and have your voice heard on the show. We invite you to visit our website at tapthecraft.com for more craft beer content. If you enjoy our content and want to Toast Your Hosts, then please visit our Patreon page at patreon.com/tapthecraft  

Visit our sponsor tintackers.com who have the biggest selection of embossed aluminum beer signs with the best prices. Use TAPTHECRAFT at checkout and you will save 10% on your entire order. 

You can follow Denny on Twitter, Instagram and Untappd @lucescrew. You can follow Kris on Twitter @kris_mckenzie82 or Untappd at @mck1345 and on our Facebook page. Find more links at tapthecraft.com/linktree. Discord server at tapthecraft.com/discord 

BEERS MENTIONED ON THE SHOW:

Tampa Bay Brewing Co Space Donkey Hazy Pale Ale

Fremont Brewing Head Full of Dynomite v22 Hazy IPA

Barriehaus Beer Co Beer Co Aldergaan

Boulevard Brewing Co Rye On Rye

Fremont Brewing Cambios Barrel-Aged Cuvee Imp Stout (2024)

LINKS TO ARTICLES DISCUSSED:

You can sign up for the Florida Brews Travelers newsletter at https://www.floridabrewstravelers.com/

Episode 257 - [LIVE] Florida Brews Travelers with Alex Snitker (Copy)

In Episode 256 we go live again on Facebook, and in this episode we are talking with Rachel Benkowski and Shayna Mose of the Beer Babes Family international non-profit, a global inclusive community for all women in beer. We also unbox our May mini-tacker of the month subscription box. Now grab a beer and enjoy the show! 

If you would like to contact the show you can reach the hosts through email at tapthecraft@gmail.com, or interact with us on Facebook at facebook.com/tapthecraft and for all our links visit tapthecraft.com/linktree. We have a voicemail number...you can call 208-536-3359 (208-53ODDLY) to leave feedback or questions and have your voice heard on the show. We invite you to visit our website at tapthecraft.com for more craft beer content. If you enjoy our content and want to Toast Your Hosts, then please visit our Patreon page at patreon.com/tapthecraft  

Visit our sponsor tintackers.com who have the biggest selection of embossed aluminum beer signs with the best prices. Use TAPTHECRAFT at checkout and you will save 10% on your entire order. 

You can follow Denny on Twitter, Instagram and Untappd @lucescrew. You can follow Kris on Twitter @kris_mckenzie82 or Untappd at @mck1345 and on our Facebook page. Find more links at tapthecraft.com/linktree. Discord server at tapthecraft.com/discord 

BEERS MENTIONED ON THE SHOW:

Urban Artifact Nitro Peaches and Cream

Grand Teton Brewing 208 Golden Ale

Deschutes Brewery Black Butte XXXI Imperial Porter (31st Anniversary Ale)

Boneyard Beer Lupulin Advisory 5.0 DIPA

Lumberbeard Brewing Stouted From the Bottom American Stout

LINKS TO ARTICLES DISCUSSED:

Beer Babes Family Non-Profit

Episode 256 - [LIVE] Beer Babes Family Non-Profit

In Episode 255 we go live again on Facebook, and in this episode we are talking about the Idaho State alcohol laws and discover some interesting facts. We also unbox our April mini-tacker of the month subscription box. Now grab a beer and enjoy the show! 

If you would like to contact the show you can reach the hosts through email at tapthecraft@gmail.com, or interact with us on Facebook at facebook.com/tapthecraft and for all our links visit tapthecraft.com/linktree. We have a voicemail number...you can call 208-536-3359 (208-53ODDLY) to leave feedback or questions and have your voice heard on the show. We invite you to visit our website at tapthecraft.com for more craft beer content. If you enjoy our content and want to Toast Your Hosts, then please visit our Patreon page at patreon.com/tapthecraft  

Visit our sponsor tintackers.com who have the biggest selection of embossed aluminum beer signs with the best prices. Use TAPTHECRAFT at checkout and you will save 10% on your entire order. 

You can follow Denny on Twitter, Instagram and Untappd @lucescrew. You can follow Kris on Twitter @kris_mckenzie82 or Untappd at @mck1345 and on our Facebook page. Find more links at tapthecraft.com/linktree. Discord server at tapthecraft.com/discord 

BEERS MENTIONED ON THE SHOW:

Occidental Brewing Co Schwarzbier

pFriem Family Brewers Czech Dark Lager

Tampa Bay Brewing Co Repelling at Midnight

Tactical Brewing Man of Straw Czech Dark Lager

Fremont Brewing Non-Alcoholic IPA 

Deschutes Brewery Fresh Squeezed Non-Alcoholic IPA

Atmos Brewing Kora NA DOuble Hop IPA 

Drekker Brewing Co Slang Du Jour - Cherry Lemon Scone 

Lumberbeard Brewing Gin Barrel Aged: Batch One IPA (2023)

Jim Dandy Brewing Cloverleaf Export Stout 

Gem State Brewing Black Hole Sun American Stout

Sawtooth Brewery 12th Anniversary Saison 

Reuben’s Brews Neon Bot American Light Lager

Monkless Belgian Ales Curtain Closer Belgian Quad

LINKS TO ARTICLES DISCUSSED:

Idaho State Police – Alcohol Beverage Control Frequently Asked Questions

On Second Thought with Mike and Matt podcast

Episode 255 - [LIVE] Idaho State Alcohol Laws

In Episode 254 we go live again on Facebook, and in this episode we are talking with Sean Nordquist, the executive director of the Tampa Bay Brewers Alliance. Learn about his craft beer journey as well as his role in assisting the Tampa Bay regional brewers through TBBA key initiatives. It is a fun episode with a lot of great information and beer talk.  Now grab a beer and enjoy the show! 

If you would like to contact the show you can reach the hosts through email at tapthecraft@gmail.com, or interact with us on Facebook at facebook.com/tapthecraft and for all our links visit tapthecraft.com/linktree. We have a voicemail number...you can call 208-536-3359 (208-53ODDLY) to leave feedback or questions and have your voice heard on the show. We invite you to visit our website at tapthecraft.com for more craft beer content. If you enjoy our content and want to Toast Your Hosts, then please visit our Patreon page at patreon.com/tapthecraft  

Visit our sponsor tintackers.com who have the biggest selection of embossed aluminum beer signs with the best prices. Use TAPTHECRAFT at checkout and you will save 10% on your entire order. 

You can follow Denny on Twitter, Instagram and Untappd @lucescrew. You can follow Kris on Twitter @kris_mckenzie82 or Untappd at @mck1345 and on our Facebook page. Find more links at tapthecraft.com/linktree. Discord server at tapthecraft.com/discord 

BEERS MENTIONED ON THE SHOW:

Tampa Bay Brewing Co Cloudy Donkey Hazy Pale Ale

Coppertail Brewing Free Dive IPA

Grand Teton Brewing Moose Creek Hazy IPA

LINKS TO ARTICLES DISCUSSED:

Tampa Bay Brewers Alliance

Beer for the Daddy Blog

Episode 254 - [LIVE] Tampa Bay Brewers Alliance with Sean Nordquist

In Episode 253 we go live again on Facebook, and in this episode we are discussing how artificial intelligence (AI) can play a part in beer brewing and consumer engagement. We also discuss the pros and cons of AI technology in the brewing process. We announce the winner of our special giveaway of the January, February and March Mini-tacker of the month subscription boxes for somebody who left us a voicemail for the podcast. Now grab a beer and enjoy the show! 

If you would like to contact the show you can reach the hosts through email at tapthecraft@gmail.com, or interact with us on Facebook at facebook.com/tapthecraft and for all our links visit tapthecraft.com/linktree. We have a voicemail number...you can call 208-536-3359 (208-53ODDLY) to leave feedback or questions and have your voice heard on the show. We invite you to visit our website at tapthecraft.com for more craft beer content. If you enjoy our content and want to Toast Your Hosts, then please visit our Patreon page at patreon.com/tapthecraft  

Visit our sponsor tintackers.com who have the biggest selection of embossed aluminum beer signs with the best prices. Use TAPTHECRAFT at checkout and you will save 10% on your entire order. 

You can follow Denny on Twitter, Instagram and Untappd @lucescrew. You can follow Kris on Twitter @kris_mckenzie82 or Untappd at @mck1345 and on our Facebook page. Find more links at tapthecraft.com/linktree. Discord server at tapthecraft.com/discord 

BEERS MENTIONED ON THE SHOW:

Cigar City Brewing Chin Music 

pFriem Family Brewers Lager

pFriem Family Brewers Pilsner 

pFriem Family Brewers West Coast Hazy IPA

LINKS TO ARTICLES DISCUSSED:

Can A.I. Make Beer Taste Better? Scientists Test a Model That Recommends New Flavors written by Sarah Kuta and found on the Smithsonian Magazine website 

Can Artificial Intelligence Outbrew Human Brewers? Found on the toolify.ai website

Can artificial intelligence craft a better beer? Written by Christina Campodonico and found on the San Francisco Standard website

Deep Liquid Website - find out more about this AI project

Great deep dive discussion on The Brewing Network The Session | AI Beer & The Future! Podcast from back in August 2023

Episode 253 - [LIVE] Artificial Intelligence and Brewing

Tap the Craft Podcast - Craft Beer Education

Buongiorno Burgermeisters! In a gesture of European hospitality, Jeff and Dillon sit down at Amici Restaurant with their first guest ever, @KingBrgrMister69. Together, the three explore the intricacies of Italian cuisine. Buon appetito, amico!

5 - Amici Restaurant (featuring @KingBrgrMistr69)

Bottoms up, Burgermeisters! After a lengthy hiatus, Jeff and Dillon return with an episode that's one part antics, one part information, and five parts Cheeseburger liquor! But will they be defeated by this strange brew? Listen to find out…

Extreme IHTC: Home Edition #4 - Double-Double 07

Rise and shine, Burgermeisters!  Take Cheeseburgers and pancakes and meld them into one, and what to you get?  Pattycakes.  Dig in with Jeff and Dillon and start your day off right.

Extreme IHTC: Home Edition #3 - Pattycakes

As a salute to the brave men and women serving our country overseas, Jeff and Dillon partake of a Middle Eastern/Mediterranean Cheeseburger.  Veni Vidi Vicheeseburger!

3 - Caspian Mediterranean Cafe

This week at World Cheeseburger HQ, Jeff and Dillon blend cheesy pasta and beefy patties in their most decadent recipe yet. Wolf it down, Burgermeisters!

Food Podcasts / Page 8

Chef's Story

The Atlanta Foodcast: A Food Podcast

Brewery Show

The Keto Happy Hour Podcast

Slate's Table to Farm

The Weekly Scramble

Having A Night

The Female Farmer Project™ Podcast

CoffeeGeek MP3 Podcast

Taste Buds

Tap the Craft Podcast - Craft Beer Education

I'll Have The Cheeseburger

Designated Drinker Show

The BBQ Central Show

Podcast – The Overnightscape

The Steve Schneider Show Podcast: Bartending, Cocktails, Booze and Other BS

How to Eat Weekends, from The Splendid Table

The Feedfeed

Right of the Fork

Desert Island Dishes

Weekly Dish on MyTalk

The Frugal Family Home Podcast

Chewing

The Two Bobs Podcast

Coffee Cafe

Tales From The Crate Podcast

Best of Gainesville Weekly Minipod

A Taste of Italy

OKC OVER EASY

Beer Busters

The ABV Network Channel

COLD BREW CHICK

Chat Chow TV (HD)

Pack Your Mics

THE HISTORY OF FOOD

Cooking with Bruce and Mark

Drinking Alone, With Friends!

Hop Nation USA - A Craft Beer Podcast

Japanese Cuisine

The Strut Zone NWTF All Access

Vernacular

Kevin and Ursula Eat Cheap

Start Cooking

Tea Rage

Life Behind Beer

An Oregon Cottage Podcast: Simple Real Foods, Gardening & DIY

Talking With My Mouth Full

The Jazzy Vegetarian

Filter Stories - Coffee Documentaries

The Moon Under Water