This week on the podcast, we are joined by Caitlin Prettyman aka @Kalefornia_Kravings. Caitlin is the creator & recipe developer behind the very popular recipe blog, Kalefornia Kravings, and is also now a brand new cookbook author! We discussed how she fell in love with developing recipes, what her experience was like writing a cookbook, and much more!

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Rick Martinez is a celebrated cookbook author, New York Times best-seller, beloved cook, and food personality. Rick's Mexican heritage is spotlighted in his cookbooks, TV show hosting gigs, and in his online recipe content. On this episode, we talk about his illustrious career, his future goals, as well as some of his favorite foods!

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Pooja Bavishi is the Founder and CEO of Malai, an artisanal ice cream company with flavors inspired by nostalgic, aromatic spices and South Asian ingredients, based in Brooklyn, New York. Pooja founded Malai when she discovered that the same spices of her childhood – such as ginger, rose petals, saffron, and cardamom - could be used to robustly flavor ice creams in a way that she had never tasted before. On this episode, we chat all things ice cream, as well as Pooja's culinary journey and inspirations!

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Sydney Buck is a talented private chef, and owner of BuckWildKitchen - her brand for popups and other culinary work. On this week's episode, we talk about Sydney's time as a contestant on Hulu’s Secret Chef! Sydney loves to lean into Mexican and Asian cuisines, and also has a passion for sustainable and seasonal cooking.

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James Park (aka Jamesy) is a food writer and chili crisp devotee, constantly exploring his identity through Korean cooking. He has gained a devoted following for his inventive recipes, cheerful video content, and infectious love for all things food. On this week's episode, we talk about his brand new cookbook - called Chili Crisp - and why this ingredient is such an important part of his cooking!

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In honor of Native American Heritage Month we’re re-running this podcast episode featuring Chef Sean Sherman. Follow him on Instagram @siouxchef or @the_sioux_chef. Sean is an Oglala Lakota Sioux chef who was born on a reservation in South Dakota. He is constantly working toward the revitalization and awareness of Indigenous food systems in a modern culinary context through his cookbooks, restaurants, and more. On this episode, Sean talks about his upbringing, the need for more education and awareness of Indigenous foods, and much more.

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Frances Largeman-Roth is a registered dietitian, nutritionist, New York Times bestselling author, and nationally recognized nutrition and wellness expert. On this week's episode, we talk about her new book - Everyday Snack Tray - your go-to guide for creating colorful, flavorful, nutritionally diverse, fun boards and trays for every occasion. Frances is a proponent of a balanced, plant-forward lifestyle and loves helping people make healthy eating fun.

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Lauren and Joe Grimm are the owners of 3 related business in Brooklyn, NY - all using the same process of spontaneous fermentation to make their different products! They have an acclaimed brewery Grimm Artisinal Ales, Physica Wines, and Lala's Brooklyn Apizza. On this week's episode, we talk about how they discovered their passion for fermentation and what the process was to set up their mini fermentation empire!

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Known as the Sauce Maven, Natalie Keng is the creator of an award-winning line of Asian-inspired sauces. She’s also now a brand new cookbook author, with a new book out called Egg Rolls & Sweet Tea. On this week's episode, we talk all about Natalie’s personal food journey growing up in the deep South as a first generation Taiwanese-American.

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Pierre Thiam is a Senegal-born chef, restaurateur, entrepreneur, and cookbook author whose passion in life is teaching people about West African cuisine. On this week's episode, he dives deep into the inspiration behind his newest cookbook, "Simply West African: Easy, Joyful Recipes for Every Kitchen." Pierre says he aims to show his readers that West Africa isn’t a faraway place, but rather all around.

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