With Bowl and Spoon

Carolyn Ristau, Details Reviewed
Carolyn is one of the most self-reflective people I know. She's smart enough to know when somethings not working, and brave enough to look the problem straight in the face until she figures it out. She is a self-proclaimed Zoning Nerd Extraordinaire, with the knowledge and experience to back it up! Carolyn tells us about her journey from picky kid to adventurous eater. We discuss her time at City Planning's zoning counter and the jobs leading up to that, pickiness as a control that children use, how rules don't leave room for emotion, and building a tolerance for spicy food.
#Writer #UPitt #BGC #GunBuyBack #ELDI #zoningisracist  #Author #Peanutbutter #pickykid #Istanbulfood #spiceyfood #Hamburgers #nutritionist #fodmapdiet #driftwoodoven #zoning #cityplanning https://urbantraipsing.com/

https://www.detailsreviewed.com/zoningadventures

https://www.detailsreviewed.com/residential-zoning-by-race1/

Josh Inklovich, The Plant Pedal Project

In our conversation, Josh weaves a tale that takes us from prison in North and South Carolina to his latest adventure of #biking across the country sharing the knowledge about living plants. He talks about his career as a bridge painter, his stint as an urban farmer, his work with emotionally disabled folks in a #greenhouse, and his time in the Amazon #RainForest communing with plants. Every step is a part of his personal food evolution.

Sound alert: This episode was recorded on my front porch, and there was a lot going on. You’ll hear a nail gun, planes, cars, trucks, and children. I promise it’s worth it!  And I learned a lot from this episode.

#urbanfarmer #Fitfarm #prison #polishgrandma #stolencabbage #capitalism #steelwork #hazmatsuit #sewickleyunitedmethodistchurch #apteka #Natilis #pica #vandalism #urbanfarming #urbanfarm #gardendome #singingplants #theplantpedalproject #PassportAcademyPittsburgh

My friend and worm enthusiast, Laura, provides insight on how she, inadvertently, assembled skills to accomplish her dream.  "Just because things don't work out the way you wanted them to, doesn't mean they didn't work out."
From her early advocacy and entrepreneurship endeavors, to her vermicompost business, we discuss vegan- and vegetarian- ism, perfect proteins, the stigma of being "too thin", bowel movements, waste vs. scraps, hoarding, and her lucky day. 

#wormreturn #wormlife #wormpeople #wormfarm #wormfarming #vegan #veganism #vegetarianism #bowelmovements #organicwastemanagement #hoarding #luckyday

I'll be rolling out 100 episodes *, several episodes per week, starting this week!

Subscribe now and look for new episodes to be available on Friday, October 13th, 2023!

* This didn't happen... I came to my senses and only did 30 episodes, but that was a lot in just 3 months. It got me through a rough time, and I learned a lot. I hope you notice! For more info about the rough time, see season 3 episode 18. Thanks!

Brett and Shelly keep talking about their post-pandemic lockdown trip to Belize. From the mainland, they travel to the island of Caye Caulker and spend 8 days on this tiny island where the motto is "Go Slow". 

Caye Caulker -  part of the municipality of Belize City, barrier reef, rum cocktails - with lime, Coconut rice with chicken and plantains, watermelon and soursop juice, rain and sand roads, filled with milky water, bikes, bucket of beer, Charles, conch coconut curry, Fresh, everything was so fresh!, Cuban place with tacos, fry jacks, various influences - West Indian, Cuban, Monique and Maurice, Wish Willey's, iguanas, My birthday dinner, tarpon, seahorses, Gets dark around 630pm, Rent a dog system, deep sea fishing, red snapper - eyes popped out, Barracuda want to eat your face, I ATE FISH!, Reef snorkeling, while our captain goes conch hunting, Iguana Reef sunset, Shelly and the Stingrays, History of the Iguana Reef and the environmental aspect of it, the off the beaten path breakfast, huevos rancheros and watermelon juice,  Front Street and Back Street, The grumpy Frenchman, Coco Plums, the Birthday key lime pie, Namaste Café, Chia pudding, Ice and Bean - coffee, mini doughnuts, rum balls, smoothies and fry jacks, Hammocks and swings, Great escape!

After the first year of pandemic and getting our vaccine, we went to Belize. Here's all about it.

Today we listen to my conversation with my friend, classmate and fellow food fan, Hal B. Klein. Hal is the food writer, editor, and critic for Pittsburgh magazine. Hal has lived in Pittsburgh since 2010 when he moved from California to attended the food studies program at Chatham University, and then found the place he calls home.

It was at Chatham that Hal started his writing adventure. I'm happy every time I see his name pop up, whether it be as MC for the fermentation festival or a friend talking about his latest article, Hal B. Klein makes me smile.

Hal talks about some of his food firsts, the beginning of his writing career, and how the pandemic changed his work. We also get into a little food studies nerdiness.

Check out Hal's list of 2021 Best Restaurants, regular reviews of new restaurant openings, hidden gems, and old faithfuls, not to mention his epic reporting of the great variety of pizza's to be found around the 'Burgh at Pittsburgh Magazine.

Today we listen to my conversation with Christina Howell, Executive Director of Bloomfield Development Corporation, from January 2021. 

We talk about the how the Pandemic effected the Bloomfield Farmers Market opening, growing up in rural West Virginia, and the roots of Christina's food evolution.

Hi!  Welcome to WB&S. Today's interview is with Jen Saffron, Owner and operator of Sprezzatura Café and catering where they specialize in "heritage" Italian cooking in their solar powered kitchen. We talk about stages of soup making, mom's traditional minestrone soup, their original-recipe, best-selling veggie lasagna, Hospitality = authenticity, pandemic, triple-bottom-line business, and Sprezzatura core value of making affordable, healthy, accessible food options for working people. 

Having just opened in November 2019, Sprezzatura had their first holiday season at the café. January was slow, as usual for restaurants, and then March 15, 2020 was the last event at the restaurant. That night they closed and reopened 4 days later as a take out only operation. Hear how Jen and her team adapted and invented to bring comfort to existing customers and community member in need. They spent the pandemic providing community goodwill with food!

Sign up for Sprezzatura newsletter, and find events and menus at   https://sprezzaturapgh.com/

https://sprezzaturapgh.com/contact-us/