The Well-Seasoned Librarian: Mixing Cookbooks and Conversation

Bio:

Jerry James Stone is an American food blogger, vegetarian chef, activist, and internet personality, known for simple gourmet recipes, advocacy for a sustainable food and wine movement, and as a social media personality. In 2015, a Sierra Club magazine article named him one of nine chefs changing the world

Website Blog: https://jerryjamesstone.com/

Books: https://www.amazon.com/s?i=stripbooks&rh=p_27%3AJerry+James+Stone&s=relevancerank&text=Jerry+James+Stone&ref=dp_byline_sr_book_1

Youtube Channel https://www.youtube.com/c/jerryjamesstonedotcom

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This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org

If you follow my podcast and enjoy it, I’m on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts 🎉☕https://www.buymeacoffee.com/wellseasonedlib

Help us promote this podcast and share this episode with a friend

“Share on social and tag us at @WellLibrarian”

“Follow The Well Seasoned Librarian Podcast on Spotify and get notified when new episodes are released."

Music by Coma-Media from Pixabay

Tina Zaccardi's Website https://tinazaccardi.com/

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This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org

If you follow my podcast and enjoy it, I’m on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts 🎉☕https://www.buymeacoffee.com/wellseasonedlib

Help us promote this podcast and share this episode with a friend

“Share on social and tag us at @WellLibrarian”

“Follow The Well Seasoned Librarian Podcast on Spotify and get notified when new episodes are released."

Music by Coma-Media from Pixabay

Bio:

Marissa Rothkopf Bates writes about food for the New York Times, Newsweek (RIP) and Publishers’ Weekly, among others. For Newsweek she wrote the “Gadget Lust” column, where she reviewed all manner of weird and inventive kitchen technologies. She is currently working on a book about the history of technology and innovation in the American kitchen. Marissa has worked at SPY magazine (a long time ago, when she was very little); Nickelodeon, CondéNast, Hearst and helped launch Oxygen television when it was still a network for women. She enjoys writing about herself in the third person in her spare time. Marissa has a fancy graduate degree in history and earned her professional qualification as a chef from the Institute of Culinary Education, yet still gets nervous when asked to make custard.

Website: https://marissarothkopf.com/

Secret Life of Cookies Podcast: https://marissarothkopf.com/the-secret-life-of-cookies-podcast

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This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org

If you follow my podcast and enjoy it, I’m on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts 🎉☕https://www.buymeacoffee.com/wellseasonedlib

Help us promote this podcast and share this episode with a friend

“Share on social and tag us at @WellLibrarian”

“Follow The Well Seasoned Librarian Podcast on Spotify and get notified when new episodes are released."

Music by Coma-Media from Pixabay

Bio

Victoria Slind-Flor has been a journalist since the early 1970s. In the course of her career she has worked for the Bellevue American (now the Eastside Journal), the West Bank Guide, New Orleans Business, the Los Angeles Daily Journal, The Recorder,  National Law Journal, American Lawyer, Intellectual Property Law and Business, the American Bar Association Journal, Intellectual Asset Management Magazine, Quiltfolk and the electronic business news service Bloomberg News.

She has taught media relations for Cherry Hill Pagan Seminary, and has lectured on Paganism at Mt. Diablo Community College and the Pacific School of Religion of the Graduate Theological Union at the University of California at Berkeley.

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This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org

If you follow my podcast and enjoy it, I’m on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts 🎉☕https://www.buymeacoffee.com/wellseasonedlib

Help us promote this podcast and share this episode with a friend

“Share on social and tag us at @WellLibrarian”

“Follow The Well Seasoned Librarian Podcast on Spotify and get notified when new episodes are released."

Music by Coma-Media from Pixabay

Bio: BRIAN THEIS is a resident of New Orleans and New York. He is a recipe developer, teacher, and home cooking maestro, passionate about twentieth-century culinary history. His New Orleans side of the family encouraged his immersion in Creole cooking, and his worldly travels inspired his affinity for international cooks and their fare. Theis is now a regular guest cooking up his recipes on a number of prestigious big city TV shows. He is an honors graduate with expertise in recipe testing from the International Culinary Center in New York, and can be found on Instagram, Facebook, YouTube, and Pinterest at "The Infinite Feast"!

Website: https://www.theinfinitefeast.com/

Purchase on Amazon https://www.amazon.com/Infinite-Feast-Host-Ones-Love/dp/1455625132

_____________________________________________________

This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org

If you follow my podcast and enjoy it, I’m on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts 🎉☕https://www.buymeacoffee.com/wellseasonedlib

Help us promote this podcast and share this episode with a friend

“Share on social and tag us at @WellLibrarian”

“Follow The Well Seasoned Librarian Podcast on Spotify and get notified when new episodes are released."

Music by Coma-Media from Pixabay

Bio: Douglas Weissman is a graduate of the Master of Fine Arts program in Creative Writing at the University of San Francisco. He is an award-winning travel writer and has published 8 novels spanning Young Adult, New Adult, and Adult genres.  He lives in Los Angeles with his gorgeous wife, fun-loving daughter, anxious dog, and indifferent cat. By the time you read this, he will probably have another cat. His latest novel, Life Between Seconds, was released on Nov. 15th, 2022.

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This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org

If you follow my podcast and enjoy it, I’m on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts 🎉☕https://www.buymeacoffee.com/wellseasonedlib

Help us promote this podcast and share this episode with a friend

“Share on social and tag us at @WellLibrarian”

“Follow The Well Seasoned Librarian Podcast on Spotify and get notified when new episodes are released."

Music by Coma-Media from Pixabay

Jeremy James Lee is a British chef and chef proprietor at Quo Vadis, London. He had previously been head chef at the Blueprint Café for eighteen years.

"With the voice of a thespian and the culinary skills of a French master chef, Jeremy Lee is by far one of the most well liked chefs in London. His incredible dedication to British produce is apparent in his simple, delicious food, coming out of the kitchen at the beloved Quo Vadis in Soho." (Great British Chefs Website)

Cooking Simply and Well for one and Many. https://www.amazon.com/Cooking-Simply-Well-One-Many-ebook/dp/B07JNBRDNC

Quo Vadis Restaurant Soho London https://www.quovadissoho.co.uk/

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This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org

If you follow my podcast and enjoy it, I’m on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts 🎉☕https://www.buymeacoffee.com/wellseasonedlib

Help us promote this podcast and share this episode with a friend

“Share on social and tag us at @WellLibrarian”

“Follow The Well Seasoned Librarian Podcast on Spotify and get notified when new episodes are released."

Music by Coma-Media from Pixabay

About the Sour Dough Library

The future of Bread lies in its past, a tour in the only sourdough library

Bread! It feeds, it crackles, it breathes. When you bite into it, you dive into a wealth of heritage and a whirlwind of a story written with only a few basic ingredients. Flour, water, fermentation, and time. Over 250 generations of bakers like you have kneaded their hearts and their souls into these breads and made it their own. New recipes, new ingredients, and a string of baking techniques have all strived for one thing: to bake the best possible bread. In the sourdough library we are collecting and preserving this unique heritage from the past.

About the Sour Dough Librarian Karls Bio:

For as long as I can remember, I have always wanted to be a baker-confectioner. After graduating in 1988 from the bakery/confectionery school in Brussels, I worked for six years as a patissier in a bakery in Brussels. In 1994 I started to work for Puratos as a test baker in the lab. That’s when I encountered the very first sourdough in my life and baked my very first sourdough bread. Since then I have worked in different departments as a technical advisor, product, training & communication manager. In 2013 we inaugurated our sourdough library. The first and only of its kind in the world. As the sourdough librarian I am on a quest for sourdough. Preserving biodiversity for the future and sharing insights into this century-old baking tradition is what I like most about what I do today.

The Sourdough Library https://www.puratos.com/commitments/next-generation/product-heritage/sourdough-library

The Sourdough Library https://www.puratos.com/commitments/next-generation/product-heritage/sourdough-library

_____________________________________________________

This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org

If you follow my podcast and enjoy it, I’m on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts 🎉☕https://www.buymeacoffee.com/wellseasonedlib

Help us promote this podcast and share this episode with a friend

“Share on social and tag us at @WellLibrarian”

“Follow The Well Seasoned Librarian Podcast on Spotify and get notified when new episodes are released."

Music by Coma-Media from Pixabay

Bio: Maggie Zhu started her website, Omnivore’s Cookbook, in 2013. Born and raised in Beijing, she moved to Austin, Texas, in 2015. Now she’s a full-time New York–based blogger, writer, recipe developer, and photographer. Having grown up with a mother who always did the cooking, Maggie’s culinary adventure started in 2007, when she moved to Japan and needed to cook to survive. Learning and sharing Chinese food has become a way for her to connect with her roots and the rest of the world. Her mission is to help more people get to know real Chinese food and expose less-known regional cuisines, such as Northern and Xinjiang food, to a broader audience. More importantly, she wants to show you how easy it is to cook with wholesome ingredients to create delicious dishes that are like the ones served in Chinese restaurants.

Omnivores Cookbook https://omnivorescookbook.com/

Omnivores Cookbook on Youtube https://www.youtube.com/@omnivorescookbook

Chinese Homestyle https://www.amazon.com/Chinese-Homestyle-Everyday-Plant-Based-Recipes/dp/163106844X/ref=asc_df_163106844X/?tag=hyprod-20&linkCode=df0&hvadid=564746906338&hvpos=&hvnetw=g&hvrand=6310548255943018233&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9032305&hvtargid=pla-1641782380732&psc=1

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This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org

If you follow my podcast and enjoy it, I’m on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts 🎉☕https://www.buymeacoffee.com/wellseasonedlib

Help us promote this podcast and share this episode with a friend

“Share on social and tag us at @WellLibrarian”

“Follow The Well Seasoned Librarian Podcast on Spotify and get notified when new episodes are released."

Music by Coma-Media from Pixabay

Bio

Yumi Komatsudaira is the president of K-Seaweed, a leading ocean greens provider since 1960’s and an author, recipe developer, food stylist and food photographer for her latest cookbook, “Japanese Superfoods: Learn the Secrets of Healthy Eating and Longevity - the Japanese Way!" by Tuttle Publishing. (This book will be released on January 3, 2023)

She is also a Japanese culinary instructor in New York City public school system, children’s museums and hospitals, and private cooking classes. She grew up outside Tokyo, playing--and snacking--in her family's seaweed factory. Now based in New York, she travels to Japan often promoting sea vegetables and its health benefits. Check out K-Seaweed on Instagram @k_seaweed

K Seaweed https://kseaweed.com/

Japanese Superfoods: Learn the Secrets of Healthy Eating and Longevity - the Japanese Way! https://www.amazon.com/Japanese-Superfoods-Secrets-Healthy-Longevity/dp/480531642X

_____________________________________________________

This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org

If you follow my podcast and enjoy it, I’m on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts 🎉☕https://www.buymeacoffee.com/wellseasonedlib

Help us promote this podcast and share this episode with a friend

“Share on social and tag us at @WellLibrarian”

“Follow The Well Seasoned Librarian Podcast on Spotify and get notified when new episodes are released."

Music by Coma-Media from Pixabay