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    food writing

    Explore " food writing" with insightful episodes like "Ep 27: Cooking and Eating on the Road", "Cucina Povera & the Art of Making Do with Food Writer Giulia Scarpaleggia", "Envisioning What Irish Food Could Be: Victory Nwabu-Ekeoma of Bia! Zine", "Andy Wang & Rachel Grae (Live)" and "Meet Ken Albala" from podcasts like ""Sixty Miles from Anywhere", "A Writer In Italy - travel, books, art and life", "Dyed Green", "Snacky Tunes" and "Inside Julia's Kitchen"" and more!

    Episodes (100)

    Ep 27: Cooking and Eating on the Road

    Ep 27: Cooking and Eating on the Road

    In this episode I tackle the questions about how to keep yourself fed on the road without going broke or becoming morbidly obese.  I also complain about California and also fast food. 

    Here's the link where you can find my dual fuel cookstove and Canyon cooler mentioned in the show. https://wayward.com/shakesomedust

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    Cucina Povera & the Art of Making Do with Food Writer Giulia Scarpaleggia

    Cucina Povera & the Art of Making Do with Food Writer Giulia Scarpaleggia

    “Cucina Povera is not just a unique approach to cooking and ingredients; it’s the highest expression of the Italian arte delle arrangiarsi - the art of making do with what you have got" - Giulia Scarpaleggia, Cucina Povera

    Welcome to Episode #85,

    Today a wonderful conversation with Giulia Scarpaleggia about her recent cookbook Cucina Povera: The Italian Way of Transforming Humble Ingredients into Unforgettable Meals.

    We talk about the book journey of creating Cucina Povera and that lovely panforte story I couldn't resist asking about, and the food writers that have inspired Giulia on her path from Blogger to Author to Podcast Host and Cooking Teacher.

    Visit Giulia and Tommasso at  Jul's Kitchen
    Receive Giulia’s Stories and Recipes - Letters from Tuscany
    Follow on Instagram - https://www.instagram.com/julskitchen/

    Find all Show Notes and details mentioned at:
    michellejohnston.life

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    © 2023  A Writer In Italy - travel, books, art and life
    Music Composed by Richard Johnston © 2023

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    Envisioning What Irish Food Could Be: Victory Nwabu-Ekeoma of Bia! Zine

    Envisioning What Irish Food Could Be: Victory Nwabu-Ekeoma of Bia! Zine

    Victory Nwabu-Ekeoma is the founding editor of Bia! Zine, a magazine that celebrates the voices, food, and stories of immigrant communities in Ireland. Unlike most other food-related publications, Bia! doesn’t concern itself with the hottest new chefs or trends in food and restaurants. Rather, the zine is a place to highlight and share the stories behind food—ones which emphasize how immigrants live their identity, cultural heritage, and celebrate in their new homes through the medium of food. Even the title is multicultural, reflecting the zine’s community-oriented focus: the word bia in Irish means “food”; in Igbo, bia means “come”.

    On this week’s episode, we talk to Victory about how food stories can highlight the immigrant experience beyond the “lunchbox” cliché; the limitations of using food as a way to bring people together; whether defining “Irish food” is a useful practice; and how young people are using food as a way to express pride in themselves and where they come from.

    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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    Andy Wang & Rachel Grae (Live)

    Andy Wang & Rachel Grae (Live)

    Influential food writer and LA scene maker, Andy Wang, sits down with Darin to chat about the local culinary scene, the community building through Industry Only LA, and some of the stories he’s been covering across the nation.  Then singer-songwriter Rachel Grae stops by for a chat and live performance in advance of her national tour. She talks about using writing as therapy, her dad’s best recipes, and what she is most looking forward to being on the road. 

    Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.

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    Meet Ken Albala

    Meet Ken Albala

    This week on Inside Julia’s Kitchen, Todd Schulkin talks to culinary historian Ken Albala about his new book, The Great Gelatin Revival: Savory Aspics, Jiggly Shots & Outrageous Desserts. They discuss the history and future of gelatin; the differences between aspic, gelatin, and Jell-O; and the connection between gelatin and booze. Plus, as always, Ken shares a Julia Moment.

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

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    There at the Beginning

    There at the Beginning

    John and Sally McKenna have been have been documenting the Irish food scene since before it even existed. Setting out in the 90s to explore the world of Irish artisan producers, they began publishing their perennially popular and highly respected McKenna’s Guides back when the Irish food scene consisted of a few cheesemakers spread out in the country, and no notable restaurants to speak of all. 

    The McKennas have stayed on the case as Ireland’s chefs and artisans have gained confidence and become more highly regarded internationally. Throughout a changing culinary landscape, they’ve stayed true to their own values and love of food as something that should bring people together as opposed to a status symbol. 

    We sat down with John and Sally recently to discuss how much Ireland has changed from when they first began documenting Irish food. We discuss Ireland’s producer-led food culture, how delightful creative people who work in food are, the beauty of world-class chefs opening restaurants in their rural hometowns, as well as how operators and artisans can stay positive and adapt amid today’s challenging environment of “staff shortages,” inflation, and more. 

    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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    The Art of Eating

    The Art of Eating

    “It’s not just the great works of mankind that make a culture.  It is the daily things, like what people eat and how they serve it” - Laurie Colwin, Home Cooking

    Welcome……
    There is something about food that weaves its way in and out of life, that we cannot deny.   When I wrote this some time back I was in the middle of the day to day yet, musing over women and food, and how everything was pulsing around me, the orchard, the sunshine, the books on the shelf, the mentors I would seek to understand through the many resources on my bookshelf….. Julia Child, Elizabeth David, Nigella Lawson, Diana Henry and many more.

    These writers and culinary mentors were singing to me, and somehow I was in the middle of it all, somewhere between the daily and the sublime, reaching for a pear, scrawling down words, moments, memories, menus, and recipes.  This is the art of eating and everything I love about life.

    Please find all Show Notes and details mentioned at:
    michellejohnston.life

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    © 2022 A Writer In Italy - travel, books, art and life

    Music Composed by Richard Johnston © 2022

    Stay Tuned for the next Podcast:  A Table for One - on Solo Travel.....

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    TJ Alexander - Chef's Kiss

    TJ Alexander - Chef's Kiss

    Marissa chats with TJ Alexander about their debut romance - CHEF'S KISS - as well as some suggestions for writing luscious food descriptions, including actually testing out some of the recipes you're trying to describe; the oft-told (but debatable?) advice that if you can do anything other than write, then you should do that; considering your story's built-in tension and need for emotional distance when deciding between a single or dual point of view format; two of our favorite romance tropes - the slow burn and the grumpy x cheerful pairing - and how the two can work together to make for an organic romance; and some excellent advice for writers about to start looking for a literary agent: don't write a query letter, write the jacket copy for your future book. (Your future editor will thank you!)

     

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    Tastemakers: From Michelin Stars to Our Sense of Smell

    Tastemakers: From Michelin Stars to Our Sense of Smell

    We examine the forces and individuals that have shaped food culture, investigate how our tastes change with age, and ponder how taste is evaluated by arbiters like the Michelin Guide and food media. Chef Val Cantu of Californios, the only two-Michelin-star Mexican restaurant in the world, addresses racist stereotypes around Mexican food. We speak with author Mayukh Sen about his recent book, Taste Makers, which tells the stories of seven immigrant women who have influenced American cuisine. A brief look at the history of the Michelin Guide reveals the organization’s involvement in French colonialism, and accusations of cultural bias in the star selection process. Plus, we learn how our physical senses of taste and smell change over time.

    Further Reading:

    If you are interested in dining at Californios, you can make reservations here

    Read more about Mayukh Sen’s book,Taste Makers, here.

    For more information on the history of the Michelin Guide, go here. And for more on the history of Michelin in Vietnam, check this and this out. For the first person account referenced in the story, check out Tran Tu Binh’s memoir.

    To learn more about Gary Beauchamp and his work at the Monell Chemical Senses Center, check out his profile. Dig further into how age impacts taste here and here.

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    4.10 Krish Ashok: Deconstructing The Science Of Indian Food

    4.10 Krish Ashok: Deconstructing The Science Of Indian Food

    Find out how he decodes Indian cooking habits and recipes with food science. 

    Krish shares how he spoke to different people from food scientists to grandmothers for his book, Masala Lab. He busts the most popular myths around food and nutrition. What is the science behind our oldest food recipes? Why are pressure cookers scary? Do we really need to avoid microwaves? Is healthy eating a lie? Tune in to find out!

    Krish Ashok is not a chef but cooks daily. He is not a scientist, but he can explain science with easy-to-understand clarity. He trained to be an electronic engineer but is now a software engineer. He learnt to cook from the women in his family, who can make the perfectly fluffy idli without lecturing people on lactobacilli and pH levels. When he is not cooking, he's usually playing subversive music on the violin or cello. 

    'Books and Beyond with Bound' is the podcast where Tara Khandelwal and Michelle D'costa of Bound talk to some of the best writers in India and find out what makes them tick. Follow us @boundindia on all social media. 


    ‘Books and Beyond with Bound’ is the podcast where Tara Khandelwal and Michelle D’costa uncover how their books reflect the realities of our lives and society today. Find out what drives India’s finest authors: from personal experiences to jugaad research methods, insecurities to publishing journeys. Created by Bound, a storytelling company that helps you grow through stories. Follow us @boundindia on all social media platforms.




    Stone Soup with Rita DeMontis

    Stone Soup with Rita DeMontis
    Award winning lifestyle and food editor, Rita DeMontis shares her predictions of drastic change for the food industry post-pandemic. She thinks we'll see a shrinking fine dining scene and resurgence of Mom & Pop shops; but most importantly, a re-imagining in the middle, where young chefs and waitstaff no longer tolerate the all-to-common abuse in hospitality. And, we hear how Rita got her start writing for The Toronto Sun and stories of the incredible people she's met over 45 years in media.

    Episode 180: Zoe Adjonyoh (author, Zoe's Ghana Kitchen)

    Episode 180: Zoe Adjonyoh (author, Zoe's Ghana Kitchen)

    Zoe Adjonyoh's fascination with Ghanaian cuisine began as an exploration of personal identity (she grew up in the U.K., the child of a Ghanaian father and Irish mother), expanded to a focus of culinary travel, and flowered into a series of London-based businesses--pop-ups, supper clubs, a restaurant, and a book, Zoe's Ghana Kitchen. On this, the publication day of the first US edition of her book, Zoe joins Andrew to discuss her passion for her work, how it fits into the relatively recent effort to codify Ghanaian cuisine, and how she mingles the universal and the personal in her outlook and recipes.

    Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.

    (photo of Zoe by Lateef Okunnu)

    THINGS YOU SHOULD KNOW:

    Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.

    We'd love if you followed us on Instagram

    Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.

    For Andrew's writing, dining, and personal adventures, follow along at his personal feed.

    Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

    Recipe for Documenting Food

    Recipe for Documenting Food
    In this episode, our 2Gs, the Gourmands & Geeks, Sadaf and Archit, get meta about documentation. They discuss their favorite food writers and documenters and dive deep into what makes each of them unique. They also give actionable advice on leveraging one's own individual interests and experiences while documenting food.

    Important links to geek out more:










    You can follow Sadaf Hussain & Archit Puri on their Instagram handle:
    @sadaf_hussain @thehustlingglutton

    You can listen to this show and other awesome shows on the IVM Podcasts app on Android or iOS, or any other podcast app.

    You can check out our website at http://www.ivmpodcasts.com/

    See omnystudio.com/listener for privacy information.

    EP064: Creative Canadian: Dianne Jacob - Author, Editor and Writing Coach

    EP064: Creative Canadian: Dianne Jacob - Author, Editor and Writing Coach

    Well-known author, editor and writing coach, Dianne Jacob, is celebrating the launch of the 4th edition of Will Write For Food, the book that has helped food writers all over the world turn their words into deliciously flourishing careers.  She sits down to talk to Melissa about her creative career from Metro Vancouver journalist to Vancouver restaurant critic to the editor of an international off-roading magazine to sought after writing coach and the author of one of the most well-known books on the craft of food writing.

    This is a great episode for those who want to make a living through their words - whether it's writing about monster trucks or fine French dining. We discuss finding your elusive voice, writing for SEO while keeping your personality, some of the "out of the box" ways you can earn a living with your writing, self-publishing, and how the path of a working writer rarely follows a straight line.

    For a summary of this episode and all the links mentioned, please visit:
    Episode 64: Creative Canadian Dianne Jacob

    For a list of all available episodes, please visit:
    And She Looked Up Creative Hour Podcast

    And She Looked Up was born from belief that creating for a living takes a special kind of person: one part artist and one part businessperson. Some days the artist gets to be in charge, and some days, it’s the businessperson.  And sometimes that can create tension! But tension can be a really good thing - from it comes new ideas, inspiration, and growth. 

    When you run a creative business you need to keep your “inspiration well” full, your mind and body healthy and your business brain sharp. You also need friends and a community that understand what your days are like. 

    That’s why And She Looked Up was created - to create a space for Canadian female artists, creatives and makers to come together and share our ideas and stories while growing our creative businesses! Your host Melissa Hartfiel is a designer, illustrator, writer, and photographer with a penchant for vibrant colour. She’s owns three businesses and has been a se

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    You can connect with the podcast on:

    For a list of all available episodes, please visit:
    And She Looked Up Creative Hour Podcast

    Each week The And She Looked Up Podcast sits down with inspiring Canadian women who create for a living. We talk about their creative journeys and their best business tips, as well as the creative and business mindset issues all creative entrepreneurs struggle with. This podcast is for Canadian artists, makers and creators who want to find a way to make a living doing what they love.

    Your host, Melissa Hartfiel (@finelimedesigns), left a 20 year career in corporate retail and has been happily self-employed as a working creative since 2010. She's a graphic designer, writer and illustrator as well as the co-founder of a multi-six figure a year business in the digital content space. She resides just outside of Vancouver, BC.

    Diane interviews Alexandra Jones

    Diane interviews Alexandra Jones

    Here Diane will discuss Alexandra's new book "Stuff every cheese lover should know." From the basics of what cheese is to terms every cheese lover should know, how to host a cheese tasting, how to make the ultimate grilled cheese, and much more!

    Image courtesy of Alexandra Jones.

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    37: Getting Started in Food Media & Writing with Marisel Salazar, New York-Based Writer and Host

    37: Getting Started in Food Media & Writing with Marisel Salazar, New York-Based Writer and Host

    Meet Marisel:


    Marisel Salazar is a New York City-based food writer for publications like the Michelin Guide, Zagat, VinePair, StarChefs, Bon Appétit, and more. She is the creator of the Michelin Guide's popular column Eating Off Duty: What celebrated chefs eat outside their kitchens. Salazar is also a member of the Newswomen’s Press Club of New York and the National Association of Hispanic Journalists. She has interviewed figures from Michelin-starred and World's 50 Best chefs and politicians to undocumented restaurant workers.

    She is the host of United States of Spirits on Spirits Network and Driven to Dine on MSG Networks. Her feature on GoDaddy's School of Hustle is one of the most viewed and highest rated episodes. Salazar was recently a guest on Food & Wine's newest show Beat the Receipt. She has been interviewed on ABC10, NY1, and more. She is currently working on her debut documentary about restaurants during the pandemic.

    What You'll Learn in this Episode: 

    • How Marisel got her start in food media and food writing
    • Underrepresented communities within the food industry. including undocumented and immigrants in food and other issues in the restaurant industry.
    • Hispanic cuisine - Favorite dishes to make. Favorite Chefs and Latina/os in Food we should know about.
    • On-camera tips for anyone starting out to gain more confidence on-camera
    • Stories about her interviews with world famous chefs; what they like to eat for brunch. 


    Check Her Out Here:

    Website: http://www.mariselsalazar.com

    Instagram:
    https://www.instagram.com/mariselmsalazar

    Article on Women's History Month with The Spruce Eats - 

    "2021 Women Culinarians You Should Know": https://www.thespruceeats.com/women-you-should-know-5115144


    ---

    About Us: Women Who Brunch


    Women Who Brunch is a community for  women who love connecting, networking, and learning from each other over the most important meal of the week...BRUNCH!

    Check out our website for updates on events, recipes, brunch spots, product reviews and more or say hi on Instagram!

    WWB Website: https://womenwhobrunch.com
    WWB Instagram: https://www.instagram.com/womenwhobrunch

    Support the show

    About Us - Women Who Brunch:

    Women Who Brunch is a food community and event series for women who love connecting, networking, and learning from each other over the most important meal of the week...BRUNCH!

    We're solving the problem of making adult friendships while doing cool stuff in the Hudson Vally, NY.

    Visit our website for updates on events, recipes, brunch spots, product reviews, and more or say hi on Instagram!

    Instagram: https://www.instagram.com/womenwhobrunch
    Website: https://womenwhobrunch.com

    Guest: Loan Le - A Pho Love Story

    Guest: Loan Le - A Pho Love Story

    Marissa chats with Loan Le about her debut YA contemporary romance - A PHO LOVE STORY - as well as developing character arcs for teen protagonists who don't start off with a life plan; writing about food, and all the joy, meaning, and history it can encompass; some great advice from Loan's editorial background, including how rejections are actually a good thing; how trusting in your plan and outline can lead to greater freedom during the writing process; plus some gushing over BTS!

    Books discussed in this episode can be purchased from your local independent bookstore or buy them online from the Happy Writer bookshop.org store (that benefits indie bookstores) at https://bookshop.org/shop/marissameyer

    Find out more and follow The Happy Writer on social media: https://www.marissameyer.com/podcast/

    S2E3: Robyn Eckhardt

    S2E3: Robyn Eckhardt

    Robyn Eckhardt is a widely published food writer whose work work has appeared in The New York Times, The Wall Street Journal, Saveur and other publications. She and her husband, photographer David Hagerman, fell in love with Turkey during a three-week vacation. This obsession led them to return to the country as often as they could until they finally ditched their jobs and headed there to write a book about it, spending 16 months traveling to every corner of the country by car, tasting and researching the cuisine, including exploring areas on the edge of war zones. The result was Instanbul & Beyond: Exploring the Diverse Cuisines of Turkey (Houghton Mifflin Harcourt)

    When many people think of Turkish food, they conjure up images of kebabs. In this fascinating conversation, we discussed the remarkable diversity of the cuisine and how the typography dramatically affect it. She also discussed her time covering street food in Asia for The Wall Street Journal.

    Featured recipe: Tahtakale Market Chicken Wings with thyme-chile salt, a great recipe that you'll make again and again. Get the recipe on the episode page.