Turning Chickens and Breaking Dishes

My guest today is self taught in the culinary world. Cookbook author, he is a storyteller and has given over 800 live appearances from local tv networks to markers markets demos.

Later in the year: "Jonathan's Kitchen:, debuts on amazon prime.

https://jonathanbardzik.com/

My guest today has been passion about cheese since 2000. Since then he travels the world to meet with cheesemakers and learn more about this art. In 2014, he set up The Cheese Tasting Company to bring cheese to people. His cookbook "A Cheesemonger's History of The British Isles" was released last October (2019), which was shortlisted for the 'Andre Simon Food and Drink" Awards.

https://www.cheesetastingco.uk/

My guest today loves everything related with wine. She has covered food, beverage, travel and culture for Bloomberg, BBC, Bon Appetit, Travel + Leisure, and others. A graduate of the International Culinary Center, she has worked as a recipe developer, an editor at Google and Tasting Table. She joined Wine Enthusiast Magazine in 2019 where she is the Associate Manager Editor for Digital Media.

https://www.winemag.com/

Growing up my guest was a graffiti artist, from there he played bass guitar in a band and as a side job he started making cakes in his apartment. In 2002 he opened his on business "Charm City Cakes" in Baltimore, Maryland, and yeas later he also opened "Charm City Cakes West" in Los Angeles, California. His work has been featured on "Food Network Challenge", "Iron Chef America", "Man vs Food", "Duff Till Dawn", "Cake Master Series", and many more. Author of three cookbooks,  including "Super Baking For Kids" that is coming out on September 29th.

My guest today is a food scientist and director of the technical services for the company "California Olive Ranch:, a company created over 20 years ago. Their harvesting practices allow the to harvest the olives at the exact right moment to create the best quality extra virgin olive oil.

https://californiaoliveranch.com/

My guest today lives with this ambition "Go everywhere, eat everything". He's written publications for The Guardian, The Times, The Daily Mail, among others. He has written three cookbooks: "Eat My Globe", "Eating For Britain" and his latest " Fed,White and Blue: Finding America With My Fork".

He  has appeared on Food Network and Cooking Channel shows such as: "Guy's Grocery Games", "Iron Chef America",  "The Next Iron Chef". and also he appeared as an expert commentator on National Geographic major series "Eat: The Story of Food".

He is also the creator and host of the food history podcast "Eat My Globe" Things You Didn't Know, You Didn't Know About Food

https://www.simonmajumdar.com/

My guest today is passionate about bringing more ethically produced food to the market. A lifelong vegan, he created "Mac and Yease", he is also the founder of the food blog ieatgrass.com. He also wrote the cookbook "The Lusty Vegan.  After 20 years of cooking he decided to expand his creative outlets into music, improv and acting. The first movie he appeared in was in 2005, and 13 years later he won best actor at the English Riviera Film Festival.

My guest today is a director, producer, a food and lifestyle photographer, internationally recognized workshop instructor and a columnist for the New York Times. In 2019 he launched his book called "That Photo Makes Me Hungry: Photographing Food For Fun and Profit".

https://www.andrewscrivani.com/

My guest today has his doctored in Food Anthropology and Communication Science, and he is a firm believer we have to change the way we purchase and consume water. Creator and publisher of www.finewaters.com, a website that's the voice for water connoisseurs and their lifestyle. He is also the author of the book: "Fine Water: A Connoisseur Guide To The World's Most Distinctive Bottled Waters.

http://www.finewaters.com/

My guest today enlightens her readers about the good things Washington D.C., has to offer. For the last 10 years she has been the food editor for the Washingtonian. The magazine was founded in 1965, and it's read each month by more than 400,00O.