The Well-Seasoned Librarian: Mixing Cookbooks and Conversation

 Bio

Called by the Chicago Tribune, “An earthy, red-headed yarn-spinning woman,” Crescent Dragonwagon is the much-published author of fifty books in five genres, numerous magazine articles, and two blogs.

She is the developer and leader of the Fearless WritingTM family of on- and off-line workshops and courses, which have helped hundreds of writers write (and in many cases publish) with ease, more authenticity of voice, and less angst.

One of her best-known students was the late Julia Child, who took Fearless when she was over 80, preparatory to beginning her memoir, My Life in France. “I loved (Fearless), ” Julia wrote. “And I recommend it often and enthusiastically, to both established and aspiring writers; indeed, to anyone in search of a rejuvenating new way of looking at and understanding life. ”

Website: https://dragonwagon.com/

Books: https://dragonwagon.com/cookbooks/

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 their work, please visit their 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

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Bio:

Erika Kubick is a Chicago native and the cheesemonger-turned-preacher behind CheeseSexDeath.com, a website devoted to educating, exciting, and empowering cheese sluts everywhere. Through sultry cheese porn and educational church services, Erika converts common cheese lovers into confident connoisseurs and worshippers of Cheesus. Cheese Sex Death: A Bible for the Cheese Obsessed is her début book.

Website: https://www.cheesesexdeath.com/

Book: https://www.cheesesexdeath.com/blog/csd-bible

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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 their work, please visit their 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

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Bio:

John Birdsall grew up near San Francisco and learned to cook at Greens Restaurant in that city. He spent the next seventeen years in professional kitchens there and in Chicago, and did some writing as a side gig, including food stories and restaurant reviews for the San Francisco Sentinel, a pioneering LGBTQ weekly. After leaving the kitchen, he was a restaurant critic and features writer at the Contra Costa Times and East Bay Express, and the editor of SF Weekly’s food blog. In 2014, John won a James Beard Award for food and culture writing for “America, Your Food Is So Gay” in Lucky Peach, and another in 2016 for “Straight-Up Passing” in the queer food journal Jarry. He’s co-author of the book Hawker Fare (with James Syhabout), published under the Anthony Bourdain imprint for Ecco–HarperCollins in 2018. The New Yorker’s Helen Rosner called John’s first solo book, The Man Who Ate Too Much: The Life of James Beard(Norton, 2020), “elegant and unvarnished,…beautifully unconventional.” The book was a finalist for a 2021 Lambda Literary Award, a finalist for the Publishing Triangle’s Randy Shilts Award for Gay Nonfiction, and an Amazon Top 100 Best Book of the Year. John has written for Food & Wine, Bon Appétit, the San Francisco Chronicle, and Los Angeles Times, and taught culinary writing at the San Francisco Cooking School, and is a judge for the 2022 Publishing Triangle Randy Shilts and Judy Grahn Awards for gay and lesbian nonfiction. He’s married to Perry Lucina, an artist and designer, and lives in Tucson.

Website: https://www.john-birdsall.com/

The Man who ate too much. https://www.amazon.com/Man-Who-Ate-Too-Much/dp/0393635716

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 their work, please visit their 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

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Bio:

Christopher Shaffer is Dean of Library Services at Troy University. A former history teacher, he taught in Slovakia in the first months after it became an independent nation in 1993, and also returned there for another teaching stint in 1996. Lessons learned in Slovakia, as well as from travels throughout Eastern Europe influenced his work both as a teacher and a librarian. Shaffer currently resides in Enterprise, Alabama, with his wife Amber and their two dogs—“the Girls”—Dolly and Molly.

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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 their work, please visit their 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”

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Constance Kirker is a retired Assistant Professor in the Department of Integrative Arts at Penn State University Brandywine, with a continuing research focus on art history, international arts education and culinary history. She teaches art history, Western, as well as East Asian, South Asian and African from a comparative perspective. Regularly presenting research at international conferences, Kirker has most recently presented papers in Rome, London, Croatia, and Cambodia.

Co-author, Dr. Mary Newman A toxicologist by profession, transitioned into a food researcher and recipe tester while researching how to become a serious foodie herself.  A transformation from eating habits limited to Kraft Macaroni and Cheese and Campbell’s Soup was urgently required for her very survival while a visiting Fulbright Scholar in Thailand.

Edible Flowers: A Global History was published by Reaktion Books in 2016 and  Cherry in Reaktion’s Botanical series was published in June 2021. Coconut: A Global History will be published in spring 2022. Kirker and Newman are currently working on a book on the cultural history of the mango.

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”

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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 their work, please visit their 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”

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Bio 

"I have been a computer programmer, graphic designer, decorative painter, and composition instructor. In 2010, my husband, Steven, and I opened South Edison, a restaurant in Montauk, NY (now in the capable hands of chef Frank Fuschetto) and in 2013, Bo’s Kitchen & Bar Room in NYC, where I hosted the #YeahYouWrite Author Series with Robin Martin. Steven managed the business end of the restaurants; I did the graphic design, and our children fulfilled various roles before focusing on their respective professions.

Since quarantine shuttered Bo’s and therefore, #YeahYouWrite, I’ve devoted more time than ever to cooking and writing.

Lately, I spend my free time searching for a home for my novel with recipes, The Art of Conversation; completing a collection of strange tales, The Anatomy of a Year; and learning how to play the viola.

My husband and I have three children, one son-in-law, and two adorable little granddaughters—Carmela and Cora. We live in Oyster Bay, NY (that’s on Long Island! ) with a dog that isn’t really ours."

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 their work, please visit their 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”

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Lisa Steele Bio

With an audience of nearly a million followers that spans the globe, 5th generation chicken keeper and "eggspert" Lisa Steele is well-recognized as the creative force behind Fresh Eggs Daily®, the most popular destination for natural poultry keeping advice on the internet, and one of the most influential players in the backyard chicken keeping community.

Dubbed "Queen of the Coop" by the media, Lisa has been dishing out advice on raising chickens, ducks and geese naturally via her Better Homes and Gardens award-winning blog and social media platform Fresh Eggs Daily for more than a decade.

Carrying on her time-honored family tradition (she grew up across the street from her grandparents chicken farm in Massachusetts), Lisa is also a Maine Master Gardener, avid DIYer and accomplished "coop to kitchen" cook using fresh eggs from her coop and fresh produce and herbs from her gardens on the farm in central Maine she shares with her husband, their corgi, tuxedo cat, and  a mixed flock of nearly two dozen chickens, ducks and geese.

With more than 130,000 copies of her six books in print, making her one of the most popular top-selling poultry authors of all time, Lisa is currently working on her seventh - an egg cookbook titled The Fresh Eggs Daily Cookbook which will be published by the Harper Horizon division of HarperCollins in February 2022. She is a proud member of the International Association of Culinary Professionals.

Fresh Eggs Daily Cookbook https://www.amazon.com/Fresh-Eggs-Daily-Cookbook-Unexpected/dp/078524526X/?_encoding=UTF8&pd_rd_w=4ncrO&pf_rd_p=9da53265-487a-4d6a-98d4-d119016236b9&pf_rd_r=6W0N36TDVGH5DGA6KEKX&pd_rd_r=5dd7b206-d84a-4c0d-ba34-0b5cc66fd44b&pd_rd_wg=cQb4w&ref_=pd_gw_ci_mcx_mr_hp_atf_m

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 their work, please visit their 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

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“Share on social and tag us at @WellLibrarian”

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Laura Cortes Bio "I am a home baker on a learning journey. Baking is one of my biggest passions and I am eager to learn it all!

What a better way to learn from the most fabulous authors and chefs than through their books? I choose a book to bake from for two months at a time and make as many recipes as I can! You can check all the bakes from each of the books I’ve worked on in my Baking Projects.

I am also an avid and self taught food photographer. I plan the photos of my bakes as part of the baking process. I am still learning and each bake is a new opportunity! I am proud to to say all pictures on this site an my social media accounts are my own.

I was honored to be interviewed by Bake from Scratch Magazine for the November/December 2020 issue! Click the button below to read the interview!"

Website: https://www.chubbeekitchen.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 their work, please visit their 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”

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Although Tamearra Dyson started her career as a certified nursing assistant and endoscopy technician at Marin General Hospital, she ultimately decided she wanted to pursue her passion for food. She grew up watching her elders cook, and developed a love for both cooking and having people enjoy what she made. She felt like she had something to offer the world: a vegan cuisine experience that she hoped would change people’s lives around the world. Thus, Ms. Dyson opened Souley Vegan in 2006 and hasn’t looked back. She enhanced her professional knowledge by becoming certified in business.

Ms. Dyson considers her greatest accomplishment to be building her company into a national brand without startup capital. As the restaurant’s owner, founder, and president, she attributes her success to the work ethic instilled by her mother and grandfather. They gave her the drive and endurance to follow through on goals, even if it meant working some 18-hour days. In recognition of her accomplishments, she was honored as Entrepreneur of the Month by Black Enterprise, as one of the Top Ten Soul Food Restaurants in the Country by USA Today, and as the recipient of several local awards. She keeps in touch with her peers through membership in the National Restaurant Association.

Looking to the future, Ms. Dyson hopes to develop Souley Vegan into a successful franchise and to be a successful author. In her free time, she enjoys running and writing poetry. She also supports the charitable missions of PETA, SPCA International, and The Bread Project.

Website:

Souley Vegan:

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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 their work, please visit their 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”

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Bio: Peter Y. Sussman, 80, spent 29 years as an editor at the San Francisco Chronicle, leaving in 1993 to pursue an independent career writing and editing. He has continued to devote much of his time to journalism, as a freelance writer and editor, as a teacher and mentor, and – often through professional organizations – as an expert and advocate on issues related to press freedom and journalism ethics and diversity. He has received many local and national honors for his work, both before and since leaving the Chronicle. His most recent book, Decca: The Letters of Jessica Mitford, was published in October 2006 by Alfred A. Knopf in the United States and a month later by Weidenfeld & Nicolson in Britain. It was subsequently published as a paperback in Britain by Phoenix. Decca was widely acclaimed by critics on three continents.

Sussman’s first book, Committing Journalism: The Prison Writings of Red Hog, co-authored with onetime bank robber Dannie M. Martin, was published in 1993 by W. W. Norton, receiving favorable reviews in a number of magazines and newspapers, including The Washington Post. The paperback edition, published in 1995, also by W. W. Norton, has been in use in journalism, criminal justice and English classes around the country. It was selected by a faculty-student committee as the 1996-‘97 featured book in the campuswide College Book Program of Las Positas College in Livermore, Calif. All academic departments at the college studied issues raised by the book.

http://www.peterysussman.com/

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 their work, please visit their 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"