gourmet

Zooba sells taamiya, not falafel. When Chris Khalifa launched Zooba in 2012, the goal was to elevate Egyptian street food from cheap, delicious, everyday sustenance to a global brand. By 2020, Zooba’s value proposition had already shaped a loyal following at home and abroad with branches in Egypt, a franchise agreement in the GCC, and a New York outpost — opened just before covid-19 hit. 

Chris talks to us about what it takes to change people’s perception on how much street food should cost through the power of a strong brand. We discuss introducing new food to foreign markets, teaching Westerners how to say Taamiya, and how Zooba survives economic crises.

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Making It is grateful for the generous support of:

CIB, Egypt’s number-one private-sector bank and the partner of choice for CEOs and leaders of businesses at all stages of their growth stories

The United States Agency for International Development, which has a 40 year history of inspiring Egyptian success in partnership with the Government and people of Egypt.

You can check out Zooba here: www.zoobaeats.com

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Show Notes

• 1:55 — We recap our conversation in part 1 about why coffee matters.
• 7:07 — Darren and March discuss Bulletproof coffee.
• 8:40 — Darren tells the story of how he first became interested in coffee and espresso.
• 13:22 — Ian explains the art of roasting coffee beans.
• 18:43 — The trade-off between acidity and bitterness.
• 20:58 — The chemistry of coffee roasting and the importance of drying out the beans.
• 26:26 — Ian explains how different coffee roasts are defined and how roasting coffee is a little like popping popcorn.
• 34:40 — The goal of a good coffee roaster and how they balance different flavors in the bean roasting process.
• 37:10 — The 5 stages of roasting coffee and what happens at each stage.
• 37:44— How sugar content is affected by the roasting process and what that means to the final flavor of the drink.
• 39:39 — The chemistry of caramelization and the joys of a good crème brulee.
• 43:01 — March finds some similarities between coffee roasting and aging whiskey.
• 43:59 — March introduces his new puppy, Leonard, to the YouTube audience.
• 47:10 — Acidity versus bitterness and how we taste the different flavors.
• 51:05 — Acidity versus aromatics and a short diversion to reflect on the taste of crayons. 🙂
• 54:00 — Ian previews part 3 where we do a live coffee tasting (also called a cupping).

Mentions

• 📖 Book: World Atlas of Coffee
• 📺 Documentary: Barista
• 📺 Documentary: Baristas
• 📦 Product: Library of coffee aromas

Show Notes

• 8:05 —Ian answers the question why does coffee matter and why you might want to start exploring the world of coffee.
• 11:40 —The 1st, 2nd, and 3rd “waves” of coffee history.
• 12:05 — The connection between coffee and cultural histories across the world.
• 15:25 — The depth of the world of coffee and how it compares to the world of wine.
• 19:19 — March shares how he was first introduced to coffee and how he consumes it today. and
• 26:31 — Darren shares how he discovered espresso in anticipation of a trip to Italy.
• 31:19 — Darren recommends Zimbabwe coffee.
• 32:41 — Ian shares his journey of becoming passionate about coffee and shares how he was first introduced to coffee at the famous Espresso Vivace.
• 36:20 — What is commodity coffee and how does it differ from specialty coffee?
• 41:40 — Ian shares the source of his fascination with the world of coffee.
• 46:45 — What is the difference between the origin of coffee and its variety?
• 55:55 — Ian breaks down some of the best varieties of coffee.
• 1:08:30 — Different ways to process coffee.
• 1:12:46 — How coffee is graded and what does a coffee’s “grade” actually mean.

Mentions

• 📖 Book: World Atlas of Coffee
• 📺 Documentary: Barista
• 📺 Documentary: Baristas
• 📦 Product: Library of coffee aromas

Today's guest is Ruth Reichl, the bestselling author of MY KITCHEN YEAR, DELICIOUS, and her latest memoir SAVE ME THE PLUMS which chronicles her groundbreaking tenure as editor in chief of Gourmet. Complete with recipes, SAVE ME THE PLUMS is a personal journey of a woman coming to terms with being in charge and making a mark, following a passion and holding on to her dreams—even when she ends up in a place she never expected to be.
Now let's join Random House's Taylor Noel in conversation with author Ruth Reichl.

SAVE ME THE PLUMS:
“Poignant and hilarious . . . simply delicious . . . Each serving of magazine folklore is worth savoring. In fact, Reichl’s story is juicier than a Peter Luger porterhouse. Dig in.”—The New York Times Book Review

“In this smart, touching, and dishy memoir . . . Ruth Reichl recalls her years at the helm of Gourmet magazine with clear eyes, a sense of humor, and some very appealing recipes.”—Town & Country

“If you haven’t picked up food writing queen Ruth Reichl’s new book, Save Me the Plums, I highly recommend you fix that problem. . . . Reichl is in top form and ready to dish, with every chapter seeming like a dedicated behind-the-scenes documentary on its own.”—Soleil Ho, San Francisco Chronicle

¿Cómo vivimos las mujeres indígenas el racismo al emprender? 

Claudia Santiz, es una mujer tzotzil, chef y empresaria. Su restaurante Kokono', es una propuesta innovadora que reivindica la comida tradicional de los pueblos indígenas en Chiapas. Ella comenzó en Pujol, catalogado como el mejor restaurante de México, donde enfrentó racismo y discriminación por su condición de mujer indígena. 

En esta entrevista hablamos sin miedo a nombrar al racismo que vivimos las mujeres indígenas en nuestro día a día, en la escuela, en el trabajo, al emprender, al impulsar nuestros negocios. 

Emprender siempre es difícil, pero las historias de las mujeres indígenas tienen un doble o triple grado de dificultad. 

Escucha esta historia inspiradora de una mujer que se ha abierto camino a pesar del racismo en México. 

Sudi Pigott describes herself as a discerningly greedy, ever-curious journalist writing on food, restaurants and travel.

Music © Barney & Izzi Hardy.

In our food-obsessed culture, we likely never think about what's on the menu at an eating disorder clinic. A couple of chefs bring their inventive cuisine and gregarious personalities to Magnolia Creek, a treatment center in rural Alabama. The episode features the song "Pour Traverser" by the Birmingham-based band War Jacket. Originally aired May 2, 2013.

We connect with Paulina Escanes, chef-owner of the critically acclaimed San Juan, Puerto Rico, restaurant Paulina Escanes Gourmandize. Paulina hails from Guadalajara, Mexico, where she was instilled with an early love of good eating having been raised in a family of gourmands. A longtime resident of Puerto Rico, she stepped into the restaurant business first as a baker before eventually opening her eponymous restaurant in 2018, where she serves an eclectic menu influenced by her upbringing, world travels and local ingredients. Singer-songwriter Sarah Jaffe defies any real genre having recorded acoustic-folk, indie pop and hip hop tracks. The native North Texan got her first guitar at age 9, and was writing and performing songs by the time she was in high school. Since then, Sarah’s shared the stage with the likes of St. Vincent, Lou Barlow, Norah Jones and Cyndi Lauper. She joins us in our Brooklyn studio for a live performance of songs from her latest EP, SMUT.

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Gourmet - Sofia Vergara - Starbucks - Trüffel - Kreta - Smoothies - Pharisäer - Exotisches Essen - Kaffee - Reifeprozess - Follower - Pfuscher - Zigarren - Poptrivia- Indien - Nachtschicht - städtischer Dreck UND: Fisch Trauma
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TP Hoerbuecher: http://www.knisterpulver.de/104,0,alben,index,0.html

On today's episode of All in the Industry®, host Shari Bayer's guest is Tanya Steel, a global leader in the food world, who is the Executive Director of IACP, the International Association of Culinary Professionals. Tanya is also the Award Director for the Julia Child Award; an Adjunct Professor at NYU; and the author of the new Food Fight: A Mouthwatering History of Who Ate What & Why Through the Ages. She conceived Canada's Kid Food Nation, as well as the Healthy Lunchtime Challenge & Kids’ “State Dinner” with First Lady Michelle Obama. She’s the former Editorial Director of Clean Plates, Epicurious, Gourmet Live, and Gourmet.com; was an editor at Bon Appetit and Food & Wine, and wrote for The New York Times for four years. She co-wrote the award-winning Real Food for Healthy Kids, and The Epicurious Cookbook, which debuted on The New York Times’ bestselling list. Inducted into the Digital Hall of Fame, she won a James Beard for Journalism, and has won dozens of awards including Webbys, ASMEs, James Beards, and an Emmy. Today's show also features Shari's PR tip on leadership, Speed Round, Industry News discussion, and Solo Dining experience at Nobu Doha in Doha, Qatar. 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®!

It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate

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