cooking class

At 90, Elizabeth Chong recalls the familiar abundance of the Queen Victoria Market of the 1930s, how her father popularised the dim sim in Australia and the 37,000 people she has taught to cook.

We began this week's episode with Chef Kiki Aranita, who's delicious creations for Poi Dog put her on the culinary map.  She has since had to close the beloved Poi Dog restaurant, however the name (and sauces) live on!  You've most likely heard of her, considering Chef Aranita has appeared on numerous magazines, television shows, and syndicated news outlets--and currently, on the shelves of businesses throughout the Philadelphia region.  Join us as we speak with Kiki about her heritage, how she grew her business, and transitioned into creating a line of sauces that we're clamoring for!

We then spoke with Farmer Lee Jones, who has literally wrote the book on regenerative farming methods! Not only has Jones written a book on how to grow  nutrient-rich vegetables, his more than 300-acres of farmland has been nurtured to provide ingredients sought-after by the likes of Rachel Ray, Wolfgang Puck, and many more!  His merits do not end there, he and his farm family have garnered James Beard Foundation Awards, a collaboration of Former First Lady Michelle Obama, and now...his delectable vegetables, edible flowers, and other products are available for purchase to ship across the USA.  If you want to learn more about Lee Jones and his farm, there's plenty more to listen to on Food, Farms, & Chefs!

During our last segment, we have an update on what's been happening from Philadelphia's Best of winner, Old City Kitchen's owner Laura Eaton.  As a friend of the show, and very talented individual, Laura offers unique and fun experiences curated to what you are looking for!  If you're looking for a fun way to enjoy date night, hosting a team-building event, or perhaps throwing an intimate party to celebrate any occassion--tune in to hear from Old City Kitchen's Laura Eaton!

At 90, Elizabeth Chong recalls the familiar abundance of the Queen Victoria Market of the 1930s, how her father popularised the dim sim in Australia and the 37,000 people she has taught to cook (R)

About Us: Talk Travel with Heather Tate is one of a series of daily interview shows that air at 11 am on The Shark 102.3 FM Radio Station.  The Shark 102.3 blankets Northeast Mississippi in classic rock & hits and local sports & information.  The interviews are recorded and produced by Sun Bear Studio.  The Shark 102.3 FM Radio Station and Sun Bear Studio are located in Ripley, MS and owned by Chris and Melinda Marsalis.  Chris and Melinda have a passion for community development and love all of the amazing things that are going on in North Mississippi.  Your show host Heather Tate is a lifelong adventurer and travel-planning enthusiast from Northeast MS.  On this podcast Heather will share with you her experiences and travel tips from her personal journey’s and what she has learned as a travel agent for Whimsical Destinations, LLC.

This Week: Heather talks about wonderful trips to take at Christmastime, the best time to take trips that are given as Christmas gifts, and the great options available when giving a travel-themed gift.

Facebook: Heather and Logan Tate Whimsical Destinations

heather@whimsicaldestinations.com

662-401-9327

About Us: Talk Travel with Heather Tate is one of a series of daily interview shows that air at 11 am on The Shark 102.3 FM Radio Station.  The Shark 102.3 blankets Northeast Mississippi in classic rock & hits and local sports & information.  The interviews are recorded and produced by Sun Bear Studio.  The Shark 102.3 FM Radio Station and Sun Bear Studio are located in Ripley, MS and owned by Chris and Melinda Marsalis.  Chris and Melinda have a passion for community development and love all of the amazing things that are going on in North Mississippi.  Your show host Heather Tate is a lifelong adventurer and travel-planning enthusiast from Northeast MS.  On this podcast Heather will share with you her experiences and travel tips from her personal journeys and what she has learned as a travel agent for Whimsical Destinations, LLC.

When you are ready to plan your next trip, let Heather and Logan Tate help!  For more information, follow "Heather and Logan Tate: Whimsical Destinations" on Facebook or go to "whimsicaldestinations.com".  

Facebook: Heather and Logan Tate Whimsical Destinations

heather@whimsicaldestinations.com

The Cooking Class with Chef Cheryl has been a big hit at Face To Face Academy! Aundrea sits down with fellow student Vianna to talk with Cheryl Englebretson about her journey of becoming a chef, the importance of learning how to cook healthy meals, how the cooking class came about and more!

(Outro music by Dave Boquist)

Check out more great episodes at f2fpodcastnetwork.com

(Outro music by Dave Boquist)

Check out more great episodes at f2fpodcastnetwork.com

The Do’s and Don’t’s of eating in Italy! In this very special episode of Postcards from Italy, Julie and Dani enjoy a lively dinner discussion with their new friends that includes a hilarious idiom about why old chickens are preferable to young chicks and a strong warning about drinking cappuccini after breakfast.

But things really heat up in our roundtable, where Elisa shares her insider knowledge as a born-and-raised Italian to tell us the top 37 food rules to obey while traveling in Italy. 

The free version of this episode only scratches the surface! To get the most out of Postcards from Italy, subscribe to our premium online course for full episodes, transcripts, roundtable notes and Italian-only audio to test your listening and comprehension skills.

www.PostcardsFromItalyPodcast.com

Cuciniamo! Let’s cook! Julie and Dani join a cooking class in Rome and prepare classic Roman recipes that illustrate the Italian expression “avere l’acquolina in bocca,” to have water in one’s mouth.

In our roundtable, Elisa gives us a long list of Italian verbs to use in the kitchen. We also learn that drinking like a sponge is not considered a positive thing in Italy, so drink responsibly!

To get the most out of Postcards from Italy, subscribe to our premium online course for full episodes, transcripts, roundtable notes and Italian-only audio to test your listening and comprehension skills.

www.PostcardsFromItalyPodcast.com

Julie and Dani shop for recipe ingredients with a local chef in Campo de’Fiori, where they learn that you must never touch another man’s fruit and that good wine makes good blood.

Later, Elisa tells us about the more sinister history of the famous Roman food market piazza Campo de’Fiori, and we learn a fun (and often-used) way to contract the phrase “va bene.”

To get the most out of Postcards from Italy, subscribe to our premium online course for full episodes, transcripts, roundtable notes and Italian-only audio to test your listening and comprehension skills.

www.PostcardsFromItalyPodcast.com

This week I have personal chef and cooking instructor Matt Finarelli. Matt was a guest on our show way back in March 2020. In fact, he might’ve been the last in-person show that we recorded before the Covid shut down. If you’re interested in hearing that episode, it was number 24, and you can find the link here. 

Due to the situation with Covid, Matt didn’t feel comfortable going into people's homes to cook or provide lessons. But, like most people, he needed some form of income. So, Matt turned to online cooking classes. It wasn’t something he had experience with, but he found a way to make it work. Now, he wants to share that knowledge with you. 

Matt talks about how he got started, and what he learned along the way. He’ll tell you what gear he’s using, how he sets up the online classes, and what his price structure looks like. While Matt plans on going back to in-home dinners and lessons, he says that he’ll definitely be continuing to do the online classes, and wanted to provide tactical information to help you set up a similar business. If you’d like to learn how to make money with online cooking classes, this is the episode for you. 

Sponsor
Looking to make better pizza? How about bagels, bread, or English muffins? Then you need a Baking Steel. Don’t just take my word for it. Kenji López-Alt of Serious Eats/The Food Lab said “this is the answer I've been waiting for to produce consistently awesome pizza over and over”.
 
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Matt Finarelli

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Matt's Instagram
Matt’s Website
Matt's Facebook
Two Hands, One Drink on YouTube

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CHEFS WITHOUT RESTAURANTS

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If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. 

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Founder Chris Spear’s personal chef business Perfect Little Bites

Liz Thompson was born on Long Island, NY and studied marketing in college, graduate school and worked as a product manager for several large CPG companies in New York.  She then switched gears, dropped it all, and attended  The French Culinary Institute in New York before moving to Los Angeles to pursue a new path. She owned and opened two restaurants, moved on to teach culinary, and then had to pursue a second career change.  Liz lost part of her sight overnight and had to access her skillset in terms of what angle of the food industry she was the most passionate about and could do mostly at home. Today she focuses on recipe development and new product development, helping individuals launch a food company and get their products to market. Additionally, she is working on her first book on “Baking with Herbs“,  Her mantra is: “let your passion define you, not your disability.”

Find Liz at:

(1) Liz Thompson Marketing | Facebook

www.lizthompsonmarketing.com

Instagram: Realdesserts

Please leave a review or send us a Voice note letting us know what you enjoyed at:

Back2Basics reconnecting to the essence of YOU (podpage.com)

Follow us on IG and FB @Back2BasicsPodcast

On this week’s podcast, I speak with Laurie Boucher. Laurie is a self-described attorney turned pasta-preneur, and is the woman behind the Instagram account @BaltimoreHomeCook. We discuss how she got into pasta-making, and her pasta-related activities which include selling pasta boards and hard to find Sardinian pasta cutters, as well as the pasta-shaped jewelry and ornaments that she makes. She also does pasta-making classes. We talk about her culinary school experience, some of her favorite culinary resources, and the new Arcobaleno pasta extruder that she recently picked up.

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Laurie Boucher
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Baltimore Home Cook Instagram

Boula Boards

Textured Luni Boards

Sardinian Brass Cutters

Pasta Jewelry

Arcobaleno Pasta Extruders 

For more pasta talk, check out our podcasts with chefs Hari Cameron and Tony DiGiulian

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CONNECT WITH US

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SUPPORT US ON PATREON

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Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

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Join the private Facebook group

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Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube

If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, , or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

Food and travel go hand in hand. If you really want to delve into the culture and history of a destination, then you have to eat the local cuisine, shop in their local markets and learn about the dishes that have been passed down through the generations.
 
Ting talks about her passion for food and travel, and how her MasterChef appearance spurred her to set up her new food blog Cook Simply.

 From their first foodie memories abroad to Michelin-starred restaurants, spending all day browsing local food markets, weird and wonderful dishes from around the world and quirky food walking tours, the Kidventures hosts discuss all the things which make their mouths water... plus a couple which very definitely didn't! Be warned, you may want to eat before you listen to this one! 

Find out more at kidventures.co.uk or check out the other podcast episodes and subscribe for more family travel inspiration, tips, destination advice and recommendations from some of the UK's top family travel experts, including hosts Cathy and Ting from family travel blogs MummyTravels.com and My-Travelmonkey.com

Bucks County Bytes brings you a taste of travel, cooking, and culture with Goût et Voyage owned and run by Martine Bertin-Peterson right here in Bucks County!

As we all know, travel is so limited during these pandemic days, and Martine has come up with a plan to bring a little France, Italy, and Spain to you by bringing the cooking to you with chefs from the region that she so loves!
What a wonderful woman and to have the love and knowledge of the areas she travels to...Yes, we will be back to these wonderful countries again, and when you and those countries are ready, Martine will be ready to take you there!

Martine has virtual cooking classes being offered while we await travel to France, Italy, and Porto...so make sure to check her website out, and also register for her virtual cooking classes with chefs from abroad! And make sure to register for the Festa Italiana Cookbook Drawing available on her website.

Thank you Martine for a lovely conversation and for making us dream that travel will come back again and we will be ready to book a trip with you!

Martine's Travel links

Goût et Voyage
Goût et Voyage travel page
Goût et Voyage Mediterranean Cooking Club & Registration
Goût et Voyage Italian Cook Book registration by one of the chefs

Instagram
@gout_et_voyage
Twitter
@goutetvoyage
Facebook
Goût et Voyage

Bucks County Bytes
Bucks County Bytes links

Michael Davenport felt it was better to cook three new meals in a day and hate them, than to eat the same dishes again and again. He offers tips to spark the creative process: open a cookbook to a random page and prepare the recipe, try eating fish with fruit sauce, or buy an herb you’ve never tried before. When it comes to cookbooks, Michael’s collection wasn’t limited to his kitchen. He kept cookbooks in the bedroom, on the coffee table and in his study and he makes recommendations of which to add to your own collection. Trial and error is the best way to learn but cooking classes are also a great way for anyone to improve. 

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Communication is key especially in the kitchen, I mean meals are at stake here. Poor kitchen communication can result in under seasoned food (the paper chicken effect), over seasoned food (the this tastes like a heart attack syndrome), or worst of all chicken so clean it is no longer safe to eat. Tune in this episode as we attempt to navigate the treacherous terrain of the modern kitchen.

This week Marge travels to the big city to take a cooking class at the Cannabis Cooking Company.  Not only does she learn some interesting new things that she talks about in this episode but she shares a wonderful, no bake recipe that you can easily make at home. 

Links from this episode:
Cannabis Cooking Company - class listings
Magical Butter Machine - this is an affiliate link you guys, I'll be forever grateful if you use it, but if you don't, well, I'll never know anyway.
No Bake Energy Bites - we added infused coconut oil to this recipe.  Adjust as needed.  Here are a few ideas for variations so you can use what you have on hand:

• cashew or almond butter (infused for a higher THC content)
• hemp hearts or flax seeds
• nuts or seeds (toast for some extra flavour)
• protein powder - either whey or plant based - vanilla/chocolate
• cacao nibs, chocolate chips or cacao powder
• dried fruit like cranberries or raisins
• shredded coconut

Calculating the Dose (from High Times)

• 1 gram of cannabis = 1000 milligrams
• 10% of 1000 milligrams is 100 milligrams
• This means that, assuming we are using “average” marijuana, one gram of cannabis contains 100 milligrams of THC.
• Next, let’s calculate how many milligrams are in a batch of marijuana butter.
• As an example, let’s say I used one ounce (equaling 28 grams) of average quality marijuana to make one cup of butter. That would mean 2800 milligrams of THC went into that one cup of butter.
• Moving on, the amount of THC in a given recipe will depend on the amount of butter used.
• If I used 1/2 cup of that butter to make a batch of 36 cookies, then the entire batch would contain 1400 milligrams. Divide 1400 mg by the number of servings, in this case 36, to determine that each cookie will contain about 38.8 milligrams of THC.

Do you know of any cooking classes near you that you've tried?  Let me know!  Or if you have any other questions, comments or feedback send me some old fashioned email at bitemepodcast@fastmail.com   I'm also @bitemepodcast or @hostmarge on the socials.

As always, listeners of Bite Me are the best!  Stay high friends!

Bite Me listeners in the contiguous 48 receive 15% off their order at lorannoils.com.  Use code BITEME15 at checkout. For listeners outside the 48, email customercare@lorannoils.com for a list of distributors and retailers near you. 

Visit the website for full show notes, free dosing calculator, recipes and more.

Tell the truth — do you know how to make arepas from scratch? Or know the difference between white and yellow corn? The kids at The Dynamite Shop do.

On this week’s bonus episode, we go behind the scenes at this week-long culinary summer camp and after-school program in Brooklyn that’s calling itself “Home Ec 2.0”.

Back in episode 9, "Youth," we talked about a number of organizations, like Seed Life Skills, taking on staid home economics curriculums. With The Dynamite Shop, co-founders Dana Bowen and Sara Kate Gillingham want to provide teens and 'tweens with the basic life skills every adult should have.

According to Bowen and Gillingham, food is one of the easiest ways to connect kids to the larger community around them. That's why The Dynamite Shop invites chefs and passionate home cooks from around the world to broaden the kids’ culinary horizons, not only by teaching them to make delicious dishes, but by engaging them in conversations about food history, food traditions... and the best way to make naturally-dyed rainbow arepas.

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