Explore " kevin mitchell" with insightful episodes like "Episode 125 - New Year, Same Chicken", "Jebediah's Long-Awaited Return: Kevin Mitchell Talks New Album 'Oiks'", "Jebediah's Long-Awaited Return: Kevin Mitchell Talks New Album 'Oiks'", "Nature vs. Nurture, Neurogenetics, Personality, Autism, Schizophrenia, Synesthesia, Perception, Agency & Free Will | Kevin Mitchell | #78" and "The Roots of Rice with Dominick Lee, Kevin Mitchell, and Matthew Raiford at Charleston Wine + Food 2022" from podcasts like ""DrunkFriend", "Triple M Homegrown with Matty O", "Triple M Rock", "Mind & Matter" and "Heritage Radio Network On Tour"" and more!
We're back after a holiday break! Alex throws down his top 4 chicken sandwiches and Trav... is here too.
Join Matty O on Triple M Homegrown for a landmark episode featuring Kevin Mitchell from Jebediah. In this exclusive interview, we celebrate a monumental occasion: the release of Jebediah's first album in 12 years, 'Oiks', set to drop on Friday, 12 April 2024. The excitement is palpable as we delve into the details of this highly anticipated album and the release of their new single, 'Rubberman', out now.
Kevin Mitchell takes us on a nostalgic journey, reflecting on Jebediah's evolution since their formation in 1994 in Perth, WA. As the band approaches its 30th anniversary, Kevin opens up about the early days - the naivety, the thrill, and the drive that propelled them from local Perth stages to national acclaim. We explore the unique WA pride and how Jebediah paved the way for local bands, choosing to grow their roots in Australian soil instead of seeking fame overseas.
This episode is more than a trip down memory lane; it's a celebration of Western Australia's burgeoning music scene. With bands like Spacey Jane and Tame Impala also hailing from Perth, we discuss the incredible growth of the music industry on Australia's West Coast over the last three decades.
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Join Matty O on Triple M Homegrown for a landmark episode featuring Kevin Mitchell from Jebediah. In this exclusive interview, we celebrate a monumental occasion: the release of Jebediah's first album in 12 years, 'Oiks', set to drop on Friday, 12 April 2024. The excitement is palpable as we delve into the details of this highly anticipated album and the release of their new single, 'Rubberman', out now.
Kevin Mitchell takes us on a nostalgic journey, reflecting on Jebediah's evolution since their formation in 1994 in Perth, WA. As the band approaches its 30th anniversary, Kevin opens up about the early days - the naivety, the thrill, and the drive that propelled them from local Perth stages to national acclaim. We explore the unique WA pride and how Jebediah paved the way for local bands, choosing to grow their roots in Australian soil instead of seeking fame overseas.
This episode is more than a trip down memory lane; it's a celebration of Western Australia's burgeoning music scene. With bands like Spacey Jane and Tame Impala also hailing from Perth, we discuss the incredible growth of the music industry on Australia's West Coast over the last three decades.
See omnystudio.com/listener for privacy information.
Nick talks to neuroscientist & geneticist Dr. Kevin Mitchell about: 'Nature vs. Nurture,' the genetics of brain development, autism & schizophrenia, human brain and psychological variation, synesthesia, agency & free will, and more.
More neuroscience & genetics content here: https://substack.com/search/neuroscience%20genetics?focusedPublicationId=513528&searching=focused_posts
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The most significant crop in the world, rice is a staple in the diets of more than half of the Earth’s people. Chinese lore claimed it was a gift from the animals after a flood; eons ago, the Japanese paid their taxes with rice; in the American South, rice became the cash crop for plantation owners at the expense of the enslavement of thousands of Africans. At a family-style dinner during the Charleston Wine + Food Festival, chefs came together to create a meal that pays homage to each of their stories and explores how food, specifically rice, can bridge the gap between cultures. Dominick Lee, Kevin Mitchell, and Matthew Raiford discuss the history of Carolina gold, talk about regional dishes, and share family stories.
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For this special episode, we teamed up with Discover South Carolina and Charleston Wine and Food to celebrate the state’s incredible restaurant and agriculture scene. Who better to hear from than the state’s chef ambassadors?
Each year, a group of chefs is tapped to elevate visitor awareness about the state’s restaurants, farms, food producers, and tourism locales. We got to speak to this year’s group on two special episodes of HRN Happy Hour. Both are out now, and we’ll link to them in our show notes! In this week’s Meat and Three, we’re bringing you highlights from those conversations. And in the second half of the show, we have some of our favorite moments from Charleston Wine and Food 2020 - one of the last in-person events HRN attended before the pandemic.
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This episode was produced in partnership with Discover South Carolina and Charleston Wine + Food.
This week on HRN Happy Hour, we’re learning about South Carolina’s culinary scene from the people who know it best: its Chef Ambassadors! Meet Kevin Mitchell and Jamie Daskalis, of Charleston and Myrtle Beach, respectively. They discuss the people, culture, ingredients, and relationships that make South Carolina’s food scene so dynamic. As restaurants and tourism begin to pick back up, they share insights on an industry in recovery and share some timely advice for people looking to plan their next trip to South Carolina’s coast.
Chef Kevin Mitchell is one of those rare culinarians whose professional interests far exceed the confines of the kitchen. He truly is a “chef scholar,” with two degrees from the Culinary Institute of America. Mitchell is the first African American Chef Instructor at the Culinary Institute of Charleston, and his work prioritizes the preservation of Southern ingredients and supporting South Carolina’s community of chefs.
Chef Jamie Daskalis grew up in restaurants – her father owned and operated four restaurants in New York. Today, she is the brainchild behind the wildly popular Johnny D’s Waffles and Bakery. Daskalis is also passionate about serving her community. As the mother of a child with autism, she routinely hosts events to advocate for others and spread awareness of the condition.
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This week I welcome Chef Kevin Mitchell to the show. Appointed South Carolina's State Chef Ambassador, Kevin is also a culinary historian, soon-to-be author, and instructor at the Culinary Institute of Charleston. Join us for a deep dive into Kevin's knowledge of Soul food as a way of life and a religion.
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Like the rest of the education system in the US, culinary schools and work-study programs have been acutely disrupted. Classes aimed at training chefs, bakers, and bartenders are inherently hands-on. Plus, there are a lot of people who get training through work opportunities like international study programs or externships in professional kitchens. On this bonus episode, reported by Macgill Webb, we hear personal accounts of how COVID-19 has impeded culinary education.
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After his second cooking demo at Slow Food Nations (his first was partially rained-out), Chef Kevin Mitchell sat down with Kat Johnson to talk about food of the African Diaspora, the new project on Southern cuisine he’s working on with Dr. David Shields, and why we still need more African-American representation in culinary schools, restaurants, and food media.
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