food writer

A strong line-up of chefs and experts join Punam today as we talk all things food and festivities for Christmas.

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If you've ever had a tomato sandwich, then you know this is the best time of the year! In honor of *tomato season* (and host Rachel Belle being on vacation) we are re-airing this episode from 2019.

Iron & Wine sounds like a band but in fact there is just one man behind the music: a soft spoken, North Carolina singer-songwriter named Sam Beam, who unintentionally stumbled into a music career later in life.

A true Southern boy, Sam wants a stack of tomato sandwiches for his last meal. Just ripe summer heirlooms, squishy white bread and mayonnaise. A simple summer snack so sacred in North Carolina, locals get riled up at the mere mention of adding bacon or lettuce. We called upon a couple North Carolina culinary queens to talk about the do's and dont's of the tomato sandwich: veteran food journalist Kathleen Purvis and chef, restaurateur and cookbook author, Vivian Howard. And sticking with the Southern theme, food historian Robert Moss joins the show to tell the true history of the boiled peanut.

Lucky for us, tomatoes are still hanging heavy on the vines, because you'll be hankering for a tomato sandwich by the end of this episode.

Make sure you're subscribed to the podcast and follow host Rachel Belle on Instagram!

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Support the show: http://rachelbelle.substack.com

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Today’s episode covers the topic of first food jobs—we chat with Lucky Peach co-founder Peter Meehan about how he got his start, how aspiring food writers might get theirs, and just how scrappy Amanda was before The New York Times.

This week on Inside Julia’s Kitchen, Todd Schulkin welcomes food and travel writer Sylvie Bigar to discuss her new memoir, Cassoulet Confessions: Food, France, Family, and the Stew That Saved My Soul. They dive into the complex history of this legendary French dish, the actual vessel it’s cooked in, and how researching and writing about cassoulet led Sylvie to write a far more personal story about her Franco-Jewish family in Geneva. Plus, as always, Sylvie shares a Julia Moment.

Photo Courtesy of Thomas Schauer.

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This week on Inside Julia’s Kitchen, Todd Schulkin welcomes Leni Sorensen, the former African American Research Historian at Thomas Jefferson’s Monticello, who now writes and lectures on food history and teaches rural life skills from her farm in Virginia. They discuss African America contributions to American food, how being a farmer informs Leni’s approach to culinary history, and the future of rural life. Plus, as always, Leni shares a Julia Moment.

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What happens if a city doesn't have a chief restaurant critic? Does anyone care and are we worse off for it?

Besha Rodell, the recently appointed Chief Restaurant Critic for The Age and Good Weekend discusses the role of a great food writer and why she prefers to remain anonymous.

This was first broadcast on June 4, 2022. 

James Knight Pacheco, Group Executive Chef of Cove Beach tells Helen how they change menus depending on the season and the importance of a chefs community in the emirate.
An online cake shop by the Waldorf Astoria DIFC is now up and we're meeting the woman behind that. 
Spinneys' Tiffany Eslick shares details of her recent trip to Australia where she visited their beef suppliers
Dan Fahy fills us in with the latest food news
And we're taking you to explore Italy via Eataly.

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This week's "What is a Chef" episode is with Taffy Elrod. She’s a chef, restaurant owner, cooking instructor, recipe developer, and food writer with 20 years of experience in the food industry.

Stay tuned for my full episode with her which will be released soon.

Taffy Elrod
Taffy’s Website
Taffy’s Instagram
Taffy’s Twitter

CHEFS WITHOUT RESTAURANTS

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Founder Chris Spear’s personal chef business Perfect Little Bites

Sponsor- The United States Personal Chef Association
Covid has redefined the world of dining. While the pandemic certainly upended the restaurant experience, the personal chef industry experienced record growth.

The United States Personal Chef Association represents nearly 1,000 chefs around the US and Canada (and even Italy); USPCA provides a strategic backbone that includes liability insurance, training, communications, certification, and more. It’s a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal.
 
  Now, join with our Inflation Fighter Special, and save $75 on Premier, Provisional and Preparatory memberships.  You can join today at www.uspca.org and use the code: Inflationfighter22.  Questions call Angela at 800-995-2138 ext 705 or email aprather@uspca.org. Payment plans are available

Inspired by Lew Bryson’s article, “What Stout Has Become Has Led Me Back To Porter,” Beer Sessions Radio will welcome Lew himself and Todd DiMatteo from Good Word Brewing to talk porter and classic English beer in this week's episode. Lew will be sure to ramble about the thorough story of dark beers, and fulfill Jimmy’s purpose when inviting him, while Todd will add his perspective as a brewer of the classics. 

Jimmy kicks off the episode by asking Lew his reasons behind an article about porter. Besides being asked by his boss to do so, Lew reveals quite a few interesting memories he had with porters — and his appreciation for how it made Myrtle beach bearable. Todd also shares his take on porter, before publicly apologizing to Lew for sending him the wrong batch of summer ale. We will then move onto a history of English beers in its own lifetime, as well as within the American craft beer movement.

Last but not least, the gang goes deeper into porters and styles, as well as the role of a beer critic in the craft beer industry. Lew shares his thoughts on why people read his writing, before Todd explains why he prefers sending beers to writers for organic marketing. Todd will also share a glimpse into his Little Beer Festival this past April, before the gang come back to the discussion of, "why English beer?" Grab your headphones right now and be a part of our lively discussion on Beer Sessions Radio!

HRN is home to transformative exchanges about food. Our 35+ member-supported food podcasts empower eaters to cultivate a radically better world. This month, we’re asking you to join us. Become a monthly sustaining member at heritageradionetwork.org/donate.

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On today's episode of All in the Industry®, Shari Bayer's guest is Gail Simmons, a trained culinary expert, food writer, cookbook author, and TV personality. Since the show’s inception in 2006, Gail has lent her expertise as a permanent judge on BRAVO’s Emmy and James Beard Award-winning series Top Chef, now in its 19th successful season. She is a co-host of the new daily syndicated series, The Good Dish; and most recently was host of Top Chef Amateurs, as well as Iron Chef Canada. From 2004 to 2019, Gail served as special projects director at FOOD & WINE. She is the author of two books, Talking With My Mouth Full: My Life as a Professional Eater (February 2012), and Bringing It Home: Favorite Recipes from a Life of Adventurous Eating (October 2017). Today's show also features Shari's PR tip to cook with kids; Speed Round; Industry News Discussion of The World's 50 Best Restaurants list, and Shari's Solo Dining experience at Joe Beef in Montreal, Canada (a flashback to 2012!)

Photo Courtesy of Gail Simmons; Photo credit: Shana Trajanoska.

Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. 

HRN is home to transformative exchanges about food. Our 35+ member-supported food podcasts empower eaters to cultivate a radically better world. This month, we’re asking you to join us. Become a monthly sustaining member at heritageradionetwork.org/donate.

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Quante cose di noi, di chi siamo e di chi siamo stati possiamo raccontare attraverso il cibo?

Io e Mariachiara Montera, ne parliamo in questo undicesimo episodio.

Insieme abbiamo chiacchierato di comfort food e di stazioni che ti riportano a casa, di foglie di limone della costiera amalfitana, di briciole che danno vita a progetti intensi, di cibo cinese e di case fatte di burro e di come essere visti può generare scenari inaspettati.

Mariachiara è consulente di comunicazione, content creator, foodwriter, formatrice e host di Lingua, un podcast esclusivo Storytel.

Buon Ascolto.

✨✨✨

Scopri di più su Mariachiara Montera:

Lingua - podcast Storyel

Instagram @maricler

Conserve - La newsletter per chi vuole scoprire tutti i modi in cui, col cibo, si può raccontare una storia.

Estratti - Percorso di mentoring che ti aiuta a realizzare un progetto.

Le Food Masterclass di Mariachiara

Il blog

mariachiaramontera.it

Subscriber-only episode

Food Americana is a new book that explores the history of American cuisine. Author David Page is also the original executive producer of Diners, Drive-ins and Dives, the TV show where Guy Fieri visits small restaurants in communities all over the U.S.
We talk about the beginning of Diners, Drive-ins and Dives, about the way that American cuisine evolved from the menus and recipes of other cultures, and about the changes he's seen in American journalism since his days as a producer with NBC and ABC.

David is co-founder of Page Productions, at https://pageprod.com. His book Food Americana is available on Amazon, at Barnes &Noble, and wherever books are sold.


To subscribe for access to this and other bonus and Premium Content episodes, please visit
https://www.buzzsprout.com/1777452/subscribe

The Brainwave Podcast is produced and presented by WindWord Group Publishing and Media. 
Please visit our website at https://www.windwordgroup.com to sign up for our newsletter and receive regular information about upcoming guests, new releases, and special gifts for regular listeners and readers. 

The Brainwave Podcast is produced and presented by Gail Hulnick and The WindWord Group Publishing & Media.

Episode #19 of the Diving for Pearls podcast has officially launched!!! In this episode, I sit down with Courtney Brandt, Dubai-based author, food writer, content creator, speaker and feminist, to discuss how dogged perserverance, cultivating a mindset of grit and finding your tribe can make a marked difference in both your  personal and professional life.  The author of fourteen novels, four of which were published in 2020, and the Founder of A to Za’atar, a platform showcasing culinary and hospitality experiences from the UAE and beyond, Courtney inspires excellence and maintains that sustained, consistent effort toward a goal on a daily basis will enable us to adapt well in the face of change and adversity. Courtney’s commitment to the process of getting better without becoming emotionally attached to the results, has allowed her to parlay opportunities and take advantage of serendipity when it occurred. In addition to being a prolific writer, Courtney is a staunch advocate of equity in education, stressing that education be the backbone for nation building.  Courtney upholds that providing a universal quality education for young girls and women in particular, is fundamental to the economic growth and development of all nations and that everyone should be promoting it to the greatest levels.  

Please subscribe to the Diving for Pearls podcast on Apple, Spotify, Patreon, iHeart and wherever you listen to podcasts and please rate and review. Thank you in advance for your support. Please connect with Courtney @https://atozaatar.substack.com/

Additionally, please connect with Courtney on Instagram @_courtneybrandt_, on Facebook @AtoZa’atar,  Linked in @Courtney Brandt and Twitter @CourtneyBrandt. 

Thank you. 

References and Websites:

A to Za’atar - https://atozaatar.substack.com/

Hello 7 Podcast- https://helloseven.co/podcast-page/

Hamnet by Maggie O’Farrell 

K 9 Friends- https://www.k9friends.com/

Tresind Studio- https://tresindstudio.com/

Boca- https://boca.ae/

Hi Joint- https://www.instagram.com/high.joint/

(“Beautiful Spheres” by Aleksandra Krstic is the theme song for the DFP podcast. Please follow Aleksandra Krstic on Instagram at AleksandraKrstic_official and on FB at Aleksandra Krstic).

This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes cookbook author and New York Times food writer and video host Eric Kim. They discuss making a career in food writing; Eric’s first cookbook, the recently published Korean American: Food That Tastes Like Home; and the future of print food media. Plus, Eric shares his Julia Moment.   

Photo Courtesy of Jenny Huang

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Tacos? For the 1st episode of a new Irish food podcast? Absolutely! We talk to Lily Ramirez Foran, a Mexican cook, storyteller, food writer, and shopkeeper. Originally from Monterrey, she found her way to Ireland via her husband Alan, who she met while studying in Japan. Together they founded Picado, a Mexican market and cooking school in Dublin. Her new book “Tacos” is now available from Blasta Books. 

Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com.

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Food is often used as a symbol of cultural identity. How can we write about food and the culture behind it? This week, Match Volume's contributor Peter Njoroge talked with the senior food writer Tien Nguyen about her new book Red Boat Fish Sauce Cookbook. Red boat Fish Sauce has earned affection from many food titans as a famous fish sauce brand. But what's even more incredible is the story behind the brand's success and founder. Listen in for more on behind-the-scenes stories of the book and the brand.

On this episode we have cookbook author and food writer Cathy Barrow. She has written for the New York Times, Garden and Gun, The Local Palate, Modern Farmer, Saveur, Southern Living, NPR, and National Geographic, among others.

Her first cookbook, Mrs. Wheelbarrow’s Practical Pantry, won the prestigious IACP Award for best single-subject cookbook. She has also written the cookbooks Pie Squared, and When Pies Fly.  Cathy's newest book Bagels, Schmears, and a Nice Piece of Fish: A Whole Brunch of Recipes to Make at Home will be released on March 15, 2022.

On the show, we discuss her cookbook, and how to elevate your bagel-making game. Cathy shares some of her best tips for making great bagels at home. We also talk about her personal connection to many of these recipes.

Sponsor
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Cathy Barrow

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CHEFS WITHOUT RESTAURANTS

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This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes legendary food writer Claudia Roden. They discuss her new book, Claudia Roden’s Mediterranean, why Mediterranean and Middle Eastern food is so popular, and the intersection of travel and cooking. As always, Roden shares her Julia Moment. 

Photo Courtesy of Susan Bell

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This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes the 2021 Julia Child Award recipient Toni Tipton-Martin. The award-winning food journalist, historian, author and soon-to-be PBS host discusses what the Award means to her, recognizing African American culinary contributions and how she will use the $50,000 grant that accompanies the award to inspire the next generation of food writers and chefs. Plus, Toni shares a Julia Moment.  

Photo Courtesy of Pableaux Johnson

Heritage Radio Network is a listener supported nonprofit podcast network. Support Inside Julia's Kitchen by becoming a member!

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