18 Burst results for "Caitlin Kelleher"

"caitlin kelleher" Discussed on Proof

Proof

06:02 min | 2 months ago

"caitlin kelleher" Discussed on Proof

"Hey guys bridget here before we start this week's episode of proof. I've got a favorite ask. We've posted a link to a survey in the show description and we want to know what you think. It only takes a few minutes and it really helps us to make the show better now on the. Week of March ninth twenty. Twenty eight bagels was well ahead of their sales projections that week. It felt like spring people were outside. More and good weather is good for business. Adam Hirsch and Priscila Andrade are the owners of Exodus bagels. They're married and they live right up the hill from the cafe with their two kids and while they've been carefully watching the news of the unfolding corona virus crisis at that moment. Their biggest cause for alarm was that they were fresh out of diapers for their baby mirror on Monday march ninth. The World Health Organization held a news conference about the outbreak. Most countries still have sporadic cases. We must all take heart from that. That director general sounded measured. The bottom line is. We're not at the mercy of the bias. In early March the coronavirus pandemic that was unfolding and China and spreading across Europe still felt like international news. It was happening far away and then suddenly. It wasn't Wednesday march eleventh the. Who declares the coronavirus outbreak a global? Pandemic W Joel has been assisting this outbreak around the clock and we're deeply concerned. We have their for the assessment that covid nineteen be cut. Doctor is Oz a pundit mic that same day the NBA suspense the season after Utah. Jazz player Rudy. Gobert has positive the NBA is suspending. The season I say that same day Adam. Hirsh of Exodus bagels process three batches of though for catering orders Friday March thirteenth. President trump declares a national emergency. Good evening and thank you so much for joining us. We're going to begin tonight with breaking news. The president declaring a national emergency to unleash the full power of the federal government. That this effort today I am officially declaring a national emergency. Two very big words exodus put out a communication about their immediate response. It included mitigation efforts hand washing ordering online using cards instead of cash. Sunday March Fifteenth Massachusetts Governor. Charlie Baker announces a statewide shutdown of all bars and restaurants disorder is effective Tuesday march. Seventeen twenty twenty on Monday march sixteenth At Ten am. Priscila sent an email to the extra staff. It said the cafe would be closed effective tomorrow. She said they were working on solutions and would try to find a way for staff to keep some of their hours less than twelve hours later. Reality Sunken further. She sent a second email to the team informing them that exodus would be closed indefinitely. They would need to file for unemployment on Tuesday March Seventeenth. Exodus bagels posted an image to their instagram account. It was a black and white photo of the cafe. Storefront with the roll gate pulled down the caption read to are valued customers and supporters. We thank you for your continued support during this extremely difficult time. We have made the decision to close exodus bagels indefinitely from America's test kitchen. I'm bridget Lancaster and this is proof. Thanks to the season's presenting Sponsor Kohler. They designed innovative sinks and Faucets for people who do their best work in the kitchen hyper listeners. It's bridget and I wanNA tell you about naked Weinstock content. It's a whole new way to buy wine naked. Weinstock com worship delicious affordable wines directly to your home all from independent winemakers worldwide. It's a great way to try new wines with no risk. Because if you don't like a wine they have a completely hassle free money back guarantee and that's even if you drink the whole bottle on their website you can read reviews from other wine drinkers and you can find advice for what winds to pair with your favorite meals. Go to get wines dot com slash proof for fifty dollars off your first order so one of the things that I found really challenging during this crisis is to make sense of all the numbers that were constantly being inundated with. This is our executive producer. Caitlin Kelleher I heard somebody describe it as like a never ending ticker tape of gloomy numbers and that really resonated for me. It's like the magnitude and the scale of the numbers is really hard to hold in your mind. And then when he comes to the restaurant industry specifically the numbers there are huge and they're really bleak. I saw one industry survey that said eight million restaurant. Jobs have disappeared around the country and projected eighty billion in lost revenue just in March and April but the thing is behind the numbers and the headlines. Real people I I met. The owners of eggs is bagels. Adamant PRISCILA THROUGH MY FRIEND. Tammy a big fan of their bagels. And they're just really great people so when. I saw post on instagram announcing that they were closing a reached out to them and I asked if they let me document their experiences restaurant owners through this pandemic and they said yes.

bridget Lancaster Priscila Andrade Adam Hirsch NBA Weinstock China Charlie Baker World Health Organization instagram President trump Massachusetts Hirsh Europe president director general Rudy Joel Tammy Gobert Caitlin Kelleher
Exodus Bagels: A Small Business and COVID-19

Proof

05:44 min | 2 months ago

Exodus Bagels: A Small Business and COVID-19

"The. Week of March ninth twenty. Twenty eight bagels was well ahead of their sales projections that week. It felt like spring people were outside. More and good weather is good for business. Adam Hirsch and Priscila Andrade are the owners of Exodus bagels. They're married and they live right up the hill from the cafe with their two kids and while they've been carefully watching the news of the unfolding corona virus crisis at that moment. Their biggest cause for alarm was that they were fresh out of diapers for their baby mirror on Monday march ninth. The World Health Organization held a news conference about the outbreak. Most countries still have sporadic cases. We must all take heart from that. That director general sounded measured. The bottom line is. We're not at the mercy of the bias. In early March the coronavirus pandemic that was unfolding and China and spreading across Europe still felt like international news. It was happening far away and then suddenly. It wasn't Wednesday march eleventh the. Who declares the coronavirus outbreak a global? Pandemic W Joel has been assisting this outbreak around the clock and we're deeply concerned. We have their for the assessment that covid nineteen be cut. Doctor is Oz a pundit mic that same day the NBA suspense the season after Utah. Jazz player Rudy. Gobert has positive the NBA is suspending. The season I say that same day Adam. Hirsh of Exodus bagels process three batches of though for catering orders Friday March thirteenth. President trump declares a national emergency. Good evening and thank you so much for joining us. We're going to begin tonight with breaking news. The president declaring a national emergency to unleash the full power of the federal government. That this effort today I am officially declaring a national emergency. Two very big words exodus put out a communication about their immediate response. It included mitigation efforts hand washing ordering online using cards instead of cash. Sunday March Fifteenth Massachusetts Governor. Charlie Baker announces a statewide shutdown of all bars and restaurants disorder is effective Tuesday march. Seventeen twenty twenty on Monday march sixteenth At Ten am. Priscila sent an email to the extra staff. It said the cafe would be closed effective tomorrow. She said they were working on solutions and would try to find a way for staff to keep some of their hours less than twelve hours later. Reality Sunken further. She sent a second email to the team informing them that exodus would be closed indefinitely. They would need to file for unemployment on Tuesday March Seventeenth. Exodus bagels posted an image to their instagram account. It was a black and white photo of the cafe. Storefront with the roll gate pulled down the caption read to are valued customers and supporters. We thank you for your continued support during this extremely difficult time. We have made the decision to close exodus bagels indefinitely from America's test kitchen. I'm bridget Lancaster and this is proof. Thanks to the season's presenting Sponsor Kohler. They designed innovative sinks and Faucets for people who do their best work in the kitchen hyper listeners. It's bridget and I wanNA tell you about naked Weinstock content. It's a whole new way to buy wine naked. Weinstock com worship delicious affordable wines directly to your home all from independent winemakers worldwide. It's a great way to try new wines with no risk. Because if you don't like a wine they have a completely hassle free money back guarantee and that's even if you drink the whole bottle on their website you can read reviews from other wine drinkers and you can find advice for what winds to pair with your favorite meals. Go to get wines dot com slash proof for fifty dollars off your first order so one of the things that I found really challenging during this crisis is to make sense of all the numbers that were constantly being inundated with. This is our executive producer. Caitlin Kelleher I heard somebody describe it as like a never ending ticker tape of gloomy numbers and that really resonated for me. It's like the magnitude and the scale of the numbers is really hard to hold in your mind. And then when he comes to the restaurant industry specifically the numbers there are huge and they're really bleak. I saw one industry survey that said eight million restaurant. Jobs have disappeared around the country and projected eighty billion in lost revenue just in March and April but the thing is behind the numbers and the headlines. Real people I I met. The owners of eggs is bagels. Adamant PRISCILA THROUGH MY FRIEND. Tammy a big fan of their bagels. And they're just really great people so when. I saw post on instagram announcing that they were closing a reached out to them and I asked if they let me document their experiences restaurant owners through this pandemic and they said

Priscila Andrade Adam Hirsch Bridget Lancaster NBA Weinstock China Charlie Baker World Health Organization Instagram President Trump Massachusetts OZ Hirsh Europe Director General Rudy Joel Gobert Caitlin Kelleher
"caitlin kelleher" Discussed on Proof

Proof

08:13 min | 2 months ago

"caitlin kelleher" Discussed on Proof

"In November. Two thousand seventeen two years after. Steve Cornish had I discovered the vandalize cake the British sugar craft guild and the University of war had finally recreated all the pieces each tier of the cake was carefully created with lots of padding and sent back from the regions to the Biscuit Museum in London. An very sturdy boxes. I mean it was amazing when it all started coming together and I've seen photographs where there was a kind of spot where they will. Man Exchange these Crate boxes varies tears in them. Duty and Dudas to the crates carry may museum on the site of Old Peak Fringe Factory. So we were on lodges in the museum puts out to on meal potisk because this thing is six foot tall and featuring a lavish. I've got no head fights teaching this delicate trellis and somebody passing a piece you and it was. It was different. You may not want to use it this. I will say there were a lot of clenched buttocks going on in a lot of holding breath. Yes but yeah. It was quite tense day. We couldn't believe it when we'd finished we haven't broken any when you sit put together and you see the word that's gone into means absolutely amazed just the scale of the cake. I'd seen it in small pieces and you have an idea of helping Seeing it fully assembled and seeing the amount of detail within each tear it was incredible. These people within the sugar craft guilds a really really talented definitely showed and remember that sugar cauliflower the carry Mehta Workshop. Try One try to net. Was that the very last item to be done before the actual case round. It was my flower. That was very last bit. The wind on there would be an unveiling ceremony at the museum for all to come and see the completed cake the night before Gary invited Steve to come down and take a look really was a Chunky Tokens Museum. Lot soft. He calls into the room. I'm bout with over those an inch. Waist on it was it was Ciocca to sue chug top to see older what they've got into it. Net Bad newstalk into a fantastic story was some to be out on the next day. People Start Assembling in the biscuit museum for the unveiling the cake so crisco he came down with. He's family. We invite people from the field. In fact going WHO's died work to Pique freeze in the twenties and phase in their development department and he came down. We've he's dead. Everyone Judas Judy. Other guild members. Steve Gary Chris car all crowded into the small museum which was now by a seven cabinet hidden under union. Jack flags a local dignitary came to perform the ceremony and Jenny. Being the former deputy left tenants said a few words and she wrote the Union. Jack soften it was first time. Anybody had seen him look as reduced tears when Sawyer was just beautiful as soon as it was. I'm vowed Chris Castle burst into tears because as he said as a boy he used to run into the factory and reception. There runs straight up to look up and it just reminded him of that when he saw it all back together again which was released for Israeli really sway action. The when people worked together as a community to do something really special for absolutely no financial gate it was just done to the shell love of go stay connected bats as time that'll by hanging in saying they're Bam Bam quite amicus said tried to destroy it but now seventy years after the queen got married. A copy of head cake was on display again. Not Everyone who works on this cake would have been avoided but even if you get Simone Akin General the Queen holds a special place in the purchase psyche and rebuilding. The cake isn't really about politics or belief systems. Each person found a reason to pitch in honoring place. A craft tradition the opportunity to then bring sugar gill together then to reproduce it for me was fantastic special. So that wouldn't have happened if the cake had been destroyed. I think the most rewarding part of it that people right across the country came together to work on something and they are all incredibly proud of. It was such a lovely experience that I know that. Since this happened the guild now do tend to work more together and Gary had a message. Amicus started all this. Did she felt my of one. But you did. You really didn't because create. Friendship's offering this lot quiet path. West but tha actually decrease friendships. Berman's E is rapidly changing in the last couple of months. A half. A billion pound redevelopment scheme has gone through to build fifteen hundred homes on the site of the old peak fringe factory but through this cake. The history of the area lives on paper. Say All should never look back. We've looking back. I'm not sure he can move forward. Because if you don't look back and find the mistakes so what happened. In the past there is replicated in the future and have that piece of missing Berms Z. History back again. We can't ask for more thanks to Emma weather all for producing the story. This story was originally reported by Catherine waters for Gastro obscure. Thanks Catherine now. If you like proved you'll love the stories on Gastro Obscure Good Atlas Obscure Dot Com Slash Gastro for more. If you want more information about this story but we've put all of that up on our website for you. That's www dot America's test kitchen dot com slash proof. Go check it out and if you like proof them be sure to subscribe wherever you listen. So you'll get new episodes as soon as they drop. And while you're there why not leave us a rating or write us a review. It really helps other people. Find the show. Proof is hosted and produced by me. Bridget Lancaster our executive producer is Caitlin Kelleher Sarah Joiner are managing producer associate producer. Caroline Record Scoring Sound Design Mixing Matt Poynton of Ultraviolet Audio. Brian Campbell of signal sounds composed our theme music additional music by Kyle sister and Jordan Pearson postproduction supervisor is Mark Bolles our production manager is Diane knocks fact checking by Kyle Williams. Jack Bishop is the url of biscuits and chief creative officer of America's Test Kitchen David Nussbaum is our CEO. Thanks again to our sponsors Kohler oxo Neo creamery and naked wines. Dot Com. Proof is a production of America's test kitchen. He there if you're listening to prove there's a pretty good chance that you may have a bit of a Geeky streak in you so we've got another nerdy show to recommend science. Fiction is a new podcast from science Friday and WNYC studios in each short episode of science fiction host. Joanna mayor digs into the origin of a single word or phrase. She shows just how much science is baked into our everyday speech and conversation. Did you know that the word mean has more to do with evolutionary biology than the internet or that the word cobalt has mischief baked into? Its name you can find science fiction on Stitcher or wherever you get your podcasts..

Steve Gary Chris Jack Bishop Biscuit Museum Old Peak Fringe Factory Union America Catherine waters Steve Cornish London Chunky Tokens Museum Chris Castle University of war dot America Mehta Workshop Judas Judy WNYC studios Joanna mayor Ciocca Sawyer
"caitlin kelleher" Discussed on Proof

Proof

04:48 min | 3 months ago

"caitlin kelleher" Discussed on Proof

"Coming from the Oklahoma State Kickoff Chili Cook off. He died October. Two thousand twelve seven years been half years years at a Chili Cook off and Oklahoma. He's had that he lived in Harrison. Arkansas and he called back it to apprentice head. He was going to say. Get a motel and state okay. You're tired you didn't WANNA TRY DR. If you've ever been in that area of the country a gorgeous area of the country but as part of the ozark Ian Topography. It's lots of hills and curves and stuff and when the light starts to go down as its it's challenging driving and next thing you know. I'm getting a phone call about nine o'clock that night you've got a car. Crash was killed and the unfortunate part about it. Why she did not have a seat belt on so apparently he'd just ran off the road. Flip THE CAR. But at times he died was in a car accident. Yeah very sad very sad. It was almost eight years ago. That Donnie step left us for the Big Chili. Cook off in the sky but the story of his legendary caper lives on when I went to watch Larry Compete at a cook off in Phoenix. This spring I ran into several people who knew all about it including this woman. Suzy bamberger a lawyer from La. It was funny because I happen to be telling one of the new Chili Cooks last night about this incident as she prepared her pot of read a recipe carefully honed over decades. I asked her what she thinks. Don Story tells us about the lengths. Chili cooks go to make a winning pot. There's a theory in the Chili Society. That they're no one cook cooks the. Best Chili that they all. It takes a combination of all of them in. That theory was born out of leftover chilly on the table. Sometimes they put them in big bags and they'd give them to charities or sometimes they'd save them for the next day for people's choice heat him up and found out they were really good. Chili's I you know everybody together was making really good Chili. And but there was always this theory you know. And then his brother goes to And Lo and behold. He proved that theory true and he actually won. And everyone's like Oh my God. He didn't even cook. We were near him. He wasn't a game. He didn't even bring a stove. How do you win without bringing his sto so it was a very funny story but it proves that no cook? Is the Best Cook? Takes all of them? They did prove that the takes takes a village to make the best Botticelli. In retrospect it's a good way to have fun. It's a good way to have family fund and be able to party a lot of people love Chili awful lot of work to get to that point just to be able to cook before you turned the stove on. You've done a lot of work but we shouldn't lose sight of the fact that it's supposed to be kind of a fun experience for everyone. Larry doesn't hold a grudge against his brother because for him even though terling was a big deal. It's still just a Chili Cook off. Sure it's important but in the end. Blood is thicker than chilly. Thanks to my across for reporting the story. If you want more info about the story we've put all of that up on our website for you. That's www dot America's test kitchen dot com slash proof. Go check it out. And if you'd like proof then be sure to subscribe wherever you listen. So you'll get brand new episodes as soon as they drop. And while you're there might not leave us rating or practice a review because it really helps other people find the show. Proof is hosted and produced by me. Bridget Lancaster our executive producer is Caitlin. Kelleher Sir Joyner is our managing producer associate producer. Caroline record scoring sound design and mixing by Matt Poynton of Ultraviolet Audio Frank Kimball of signal sounds composed our theme music additional music by Kyle Forester in Jordan Pearson Post production supervisor. Is Ken Margolis? Our production manager is Diane knocks. Fact checking by Kyle Williams. Jack Bishop is a spicy bullet bread and chief creative officer of America's Test Kitchen David Nussbaum is our CEO. Thanks again to our sponsors colour oxo mucus creamery and naked wines. Dot Com. Proof is the production of America's.

Chili Chili Society Lo Oklahoma Larry Compete America Arkansas ozark Ian Topography production manager Don Story dot America Harrison Suzy bamberger Kyle Williams Jack Bishop Ken Margolis producer Donnie
"caitlin kelleher" Discussed on Proof

Proof

02:58 min | 3 months ago

"caitlin kelleher" Discussed on Proof

"The next chapter <SpeakerChange> will be? <Speech_Music_Female> Do you <Speech_Female> think that <Speech_Female> that lack of knowledge <Speech_Female> that lack <Speech_Female> of connection to <Speech_Music_Female> the history <Speech_Music_Female> will <Speech_Female> affect them survival <Speech_Male> <SpeakerChange> later <Speech_Male> on <Speech_Male> <Speech_Male> to stay? <Speech_Male> And that's the beautiful <Speech_Male> thing about food you <Speech_Male> know. Food is <Speech_Male> uniting. Us <Speech_Male> is bringing us together. <Speech_Music_Male> You <Speech_Music_Male> <Advertisement> know if you go to <Speech_Music_Male> <Advertisement> <Speech_Male> New Orleans <Speech_Male> or you <Speech_Male> know South Carolina North <Speech_Music_Male> Carolina. Ucla <Speech_Music_Male> food <Speech_Male> and exactly <Speech_Music_Male> the same flavors. <Speech_Music_Male> Just <Speech_Music_Male> we some environmental <Speech_Music_Male> changes but <Speech_Male> the same way <Speech_Male> we do it in Lagos <Speech_Male> Dakar <Speech_Male> Accra <Speech_Music_Male> and you see <Speech_Male> it in Brazil <Speech_Music_Male> you see it in Ecuador <Speech_Male> you see it in <Speech_Male> Columbia you sit <Speech_Male> in Mexico. <Speech_Male> It's really amazing. <Speech_Male> How <Speech_Music_Male> food survives <Speech_Music_Male> you know. And it's <Speech_Music_Male> the same thing. <Speech_Male> Those people have been <Speech_Male> cut from <Speech_Male> their sources <Speech_Male> from their roots. But <Speech_Male> the food stayed <Speech_Male> in. That's going to be the same <Speech_Male> with NAM. You know <Speech_Male> is gonNA stay. <Music> <SpeakerChange> <Music> <Advertisement> <Music> <Speech_Female> <Speech_Female> Thanks <Speech_Female> to Cristina de Joseh <Speech_Female> and Victoria. <Speech_Female> Marin for reporting <Speech_Music_Female> the story <Music> <Music> <Speech_Music_Female> <SpeakerChange> <Speech_Music_Female> <Advertisement> if you <Speech_Music_Female> <Advertisement> want more information <Speech_Music_Female> <Advertisement> about this episode <Speech_Music_Female> <Advertisement> well we've put <Speech_Music_Female> some stuff up on our <Speech_Music_Female> <Advertisement> website for you and <Speech_Female> <Advertisement> that's www <Speech_Female> <Advertisement> dot America's <Speech_Music_Female> <Advertisement> test kitchen dot <Speech_Music_Female> <Advertisement> com slash <Speech_Music_Female> <Advertisement> proof. <Speech_Music_Female> <Advertisement> Go check it <SpeakerChange> out <Speech_Music_Female> and <Speech_Female> if you like proof <Speech_Female> then be sure to subscribe <Speech_Female> <Advertisement> wherever you listen. <Speech_Music_Female> So you'll get new <Speech_Music_Female> episodes as <Speech_Music_Female> soon as they drop. <Speech_Music_Female> And while you're there <Speech_Music_Female> <Advertisement> why not leave <Speech_Music_Female> <Advertisement> us a rating or <Speech_Music_Female> <Advertisement> write us a review. <Speech_Music_Female> <Advertisement> It really helps other <Speech_Music_Female> <Advertisement> people. Find the show. <Speech_Female> <Advertisement> Proof <Speech_Female> is hosted and produced <Speech_Female> by me. Bridget <Speech_Female> Lancaster our executive <Speech_Female> producer. <Speech_Female> Caitlin Kelleher <Speech_Female> <Advertisement> Sir. Joyner is <Speech_Music_Female> <Advertisement> our managing producer <Speech_Music_Female> <Advertisement> associate producer. <Speech_Music_Female> <Advertisement> Caroline record <Speech_Music_Female> <Advertisement> scoring sound <Speech_Music_Female> <Advertisement> design and mixing by <Speech_Music_Female> <Advertisement> Matt Poynton of <Speech_Music_Female> <Advertisement> Ultraviolet Audio. <Speech_Music_Female> <Advertisement> Brian Campbell <Speech_Music_Female> <Advertisement> of signal sounds composed <Speech_Music_Female> <Advertisement> our theme music <Speech_Music_Female> <Advertisement> additional music <Speech_Music_Female> <Advertisement> by Kyle Forester <Speech_Music_Female> <Advertisement> and Jordan Pearson <Speech_Music_Female> <Advertisement> Post Production. <Speech_Music_Female> <Advertisement> Supervisor is <Speech_Music_Female> <Advertisement> ten Margolis. Our <Speech_Music_Female> <Advertisement> production manager is <Speech_Music_Female> <Advertisement> Diane knocks. <Speech_Music_Female> <Advertisement> Fact checking by Kyle <Speech_Music_Female> <Advertisement> Williams. <Speech_Music_Female> <Advertisement> Jack Bishop is <Speech_Music_Female> <Advertisement> a freshly fried NAM <Speech_Music_Female> <Advertisement> and chief creative officer <Speech_Music_Female> <Advertisement> of America's Test <Speech_Music_Female> <Advertisement> Kitchen David Nussbaum <Speech_Music_Female> <Advertisement> is our CEO. <Speech_Music_Female> <Advertisement> Thanks <Speech_Music_Female> <Advertisement> again to our sponsors <Speech_Music_Female> <Advertisement> colour oxo Nieto's <Speech_Music_Female> <Advertisement> creamery <Speech_Music_Female> and naked wines. <Speech_Music_Female> Dot Com. <Speech_Music_Female> Proof is a production <Speech_Music_Female> of America's test kitchen. <Music> <Advertisement> <Music> <Advertisement> <Silence> <Advertisement> <Silence> <Advertisement> <SpeakerChange> <Speech_Music_Female> <Advertisement> <Speech_Female> <Advertisement> Hey there if <Speech_Female> <Advertisement> you're listening to prove there's <Speech_Female> <Advertisement> a pretty good chance that <Speech_Music_Female> <Advertisement> you may have a bit <Speech_Music_Female> <Advertisement> of a Geeky streak <Speech_Music_Female> in you <Speech_Music_Female> <Advertisement> so we've got another <Speech_Female> <Advertisement> nerdy show to recommend <Speech_Music_Female> <Advertisement> science. Fiction <Speech_Female> <Advertisement> is a <SpeakerChange> new podcast <Speech_Music_Female> <Advertisement> from science Friday <Speech_Music_Female> <Advertisement> and WNYC <Speech_Music_Female> <Advertisement> studios <Speech_Music_Female> in <Speech_Female> <Advertisement> each short episode of <Speech_Female> <Advertisement> science fiction host. <Speech_Female> <Advertisement> Joanna mayor <Speech_Music_Female> <Advertisement> digs into the <Speech_Female> <Advertisement> origin of a single <Speech_Female> <Advertisement> word or phrase <Speech_Female> <Advertisement> and she <Speech_Music_Female> <Advertisement> shows just how much science <Speech_Music_Female> <Advertisement> is baked into <Speech_Music_Female> <Advertisement> our speech <Speech_Music_Female> <Advertisement> conversation. <Speech_Music_Female> <Advertisement> Did you know that the word <Speech_Music_Female> <Advertisement> mean has more <Speech_Music_Female> <Advertisement> to do with <Speech_Music_Female> <Advertisement> biology <Speech_Music_Female> <Advertisement> than the internet <Speech_Music_Female> <Advertisement> or <Speech_Music_Female> <Advertisement> that? The word cobalt <Speech_Music_Female> <Advertisement> has mischief <Speech_Music_Female> <Advertisement> baked into his name. <Speech_Music_Female> <Advertisement> <Speech_Music_Female> You can find science <Speech_Music_Female> fiction on Stitcher <Speech_Music_Female> or <SpeakerChange> wherever <Speech_Music_Female> you get your podcasts. <Music>

"caitlin kelleher" Discussed on Proof

Proof

02:03 min | 3 months ago

"caitlin kelleher" Discussed on Proof

"As people <Music> <Speech_Music_Female> Thanks to Jesse. <Speech_Music_Female> <Advertisement> Rudolph for <Speech_Music_Female> <Advertisement> reporting this great <Speech_Music_Female> <Advertisement> story <Speech_Music_Female> <Advertisement> <Speech_Female> <Advertisement> like many restaurants <Speech_Female> <Advertisement> being affected by <Speech_Female> <Advertisement> the Kovic nineteen <Speech_Female> <Advertisement> pandemic right now. <Speech_Music_Female> <Advertisement> Black Flamingo <Speech_Music_Female> <Advertisement> is currently <Speech_Music_Female> <Advertisement> closed. <Speech_Music_Female> They have a gofundme <Speech_Music_Female> page. Set <Speech_Music_Female> <Advertisement> Up and if you'd <Speech_Female> <Advertisement> like to support them <Speech_Music_Female> <Advertisement> we'll put that information <Speech_Music_Female> <Advertisement> on. Our website <Speech_Music_Female> <Advertisement> <Speech_Music_Female> <Advertisement> also include additional <Speech_Music_Female> <Advertisement> ways for you to support <Speech_Music_Female> <Advertisement> your local service <Speech_Music_Female> <Advertisement> industry. <Speech_Music_Female> <Advertisement> And we've got information <Speech_Music_Female> <Advertisement> about Jesse <Speech_Music_Female> <Advertisement> Soda. <Speech_Music_Female> <Advertisement> It's called White Label. <Speech_Music_Female> <Speech_Music_Female> That's all up on our website. <Speech_Music_Female> Www <Speech_Female> Dot <Speech_Female> America's test kitchen <Speech_Music_Female> <Advertisement> dot com slash <Speech_Music_Female> proof. <Speech_Music_Female> <Advertisement> We'd love you to <Speech_Music_Female> check it out <Speech_Music_Female> <Advertisement> and if <Speech_Music_Female> <Advertisement> you like proof then <Speech_Music_Female> <Advertisement> be sure to subscribe <Speech_Music_Female> <Advertisement> wherever you listen. <Speech_Music_Female> <Advertisement> So you'll get brand <Speech_Music_Female> <Advertisement> new episodes <Speech_Music_Female> <Advertisement> as soon as they drop. <Speech_Female> <Advertisement> And while <Speech_Female> <Advertisement> you're there why <Speech_Female> <Advertisement> not leave us a rating <Speech_Female> <Advertisement> or write a <Speech_Music_Female> <Advertisement> review because <Speech_Music_Female> it really helps other people <Speech_Music_Female> <Advertisement> find the show. <Speech_Music_Female> <Advertisement> <Speech_Music_Female> Proof is hosted <Speech_Music_Female> and produced by me. <Speech_Music_Female> <Advertisement> Bridget Lancaster <Speech_Music_Female> our executive producer <Speech_Female> is Caitlin Kelleher. <Speech_Music_Female> <Advertisement> Sarah Joiner is <Speech_Music_Female> <Advertisement> our managing producer <Speech_Music_Female> <Advertisement> associate <Speech_Music_Female> <Advertisement> producer. Caroline <Speech_Music_Female> <Advertisement> record scoring <Speech_Music_Female> <Advertisement> sound design and <Speech_Music_Female> <Advertisement> Mixing Bhai Matt Poynton <Speech_Music_Female> <Advertisement> of Ultraviolet Audio. <Speech_Music_Female> <Advertisement> Brian <Speech_Music_Female> <Advertisement> Campbell of signals sounds <Speech_Music_Female> <Advertisement> composed our theme music <Speech_Music_Female> <Advertisement> additional music <Speech_Music_Female> <Advertisement> by Kyle Folder <Speech_Music_Female> <Advertisement> Jordan Pearson. <Speech_Music_Female> <Advertisement> Post <Speech_Music_Female> <Advertisement> production. Supervisor <Speech_Music_Female> <Advertisement> IS HEAD. Margolis <Speech_Music_Female> <Advertisement> our production manager <Speech_Music_Female> <Advertisement> is Diane knocks <Speech_Music_Female> <Advertisement> fact <Speech_Music_Female> <Advertisement> checking additional research <Speech_Music_Female> <Advertisement> by Kyle Williams. <Speech_Music_Female> <Advertisement> Jack <Speech_Music_Female> <Advertisement> Bishop is a five star <Speech_Music_Female> <Advertisement> review and chief creative <Speech_Music_Female> <Advertisement> officer of America's test <Speech_Music_Female> <Advertisement> kitchen David <Speech_Music_Female> <Advertisement> Nussbaum our <Speech_Music_Female> <Advertisement> CEO. <Speech_Music_Female> <Advertisement> Thanks AGAIN TO OUR SPONSORS <Speech_Music_Female> <Advertisement> COLOUR AWESOME. <Speech_Music_Female> <Advertisement> No coast creamery <Speech_Music_Female> <Advertisement> and naked <Speech_Music_Female> <Advertisement> dot. Com <Speech_Music_Female> proof is a production <Speech_Music_Female> of America's test kitchen <Music> <Music>

"caitlin kelleher" Discussed on Circle Round

Circle Round

01:58 min | 4 months ago

"caitlin kelleher" Discussed on Circle Round

"<Music> <Silence> <SpeakerChange> <Speech_Female> if you <Speech_Female> love mystery recipe? <Speech_Female> Be Sure to subscribe <Speech_Female> wherever you get <Speech_Female> your podcasts. <Speech_Female> That way <Speech_Female> you won't miss an episode <Speech_Female> <Speech_Music_Female> until then <Speech_Music_Female> <SpeakerChange> keep <Music> on cooking <Music> mystery <Speech_Female> <Advertisement> recipes hosted <Speech_Music_Female> <Advertisement> by me. Molly burned <Speech_Music_Female> <Advertisement> down. And <Speech_Music_Female> <Advertisement> I'm a chef's hat. <Speech_Music_Female> <Advertisement> Chad <Speech_Music_Female> tonight is a writer <Speech_Music_Female> and producer. <Speech_Female> He's an apron covered <Speech_Music_Female> in flour. <Speech_Music_Female> Our <Speech_Music_Female> <Advertisement> executive producer <Speech_Music_Female> <Advertisement> is Caitlin Kelleher. <Speech_Music_Female> <Advertisement> <SpeakerChange> She's <Speech_Music_Female> <Advertisement> a trustee wooden spoon <Speech_Music_Female> <Advertisement> <Speech_Music_Female> <Advertisement> scoring sound <Speech_Female> <Advertisement> design <SpeakerChange> and Mixing <Speech_Music_Female> <Advertisement> Matt Poynton <Speech_Music_Female> <Advertisement> of Ultraviolet Audio. <Speech_Music_Female> <Advertisement> The cutting <Speech_Music_Female> <Advertisement> board <Speech_Music_Female> <Advertisement> John Roberts composed our <Speech_Music_Female> theme music. <Speech_Music_Female> He's the timer <Speech_Music_Female> <Advertisement> on your microwave. <Speech_Music_Female> <Advertisement> <Speech_Female> <Advertisement> Our Post production <Speech_Music_Female> <Advertisement> supervisor is <Speech_Music_Female> <Advertisement> Hen Margolis <Speech_Music_Female> <Advertisement> a measuring cup. <Speech_Music_Female> <Advertisement> <Speech_Female> <Advertisement> Our production manager <Speech_Music_Female> <Advertisement> is Diane Knox <Speech_Music_Female> <Advertisement> who is also <Speech_Music_Female> <Advertisement> grocery list. <Speech_Female> <Advertisement> <Speech_Female> <Advertisement> Jack Bishop is <Speech_Female> <Advertisement> our chief creative officer <Speech_Music_Female> <Advertisement> at America's <Speech_Music_Female> <Advertisement> test kitchen. <Speech_Music_Female> <Advertisement> He's the oven. <Speech_Music_Female> <Advertisement> David <Speech_Music_Female> <Advertisement> Nussbaum is our. Ceo <Speech_Music_Female> <SpeakerChange> <Speech_Music_Female> <Advertisement> Our favourite cookbook <Music> <Advertisement> <Speech_Music_Female> <Advertisement> <Speech_Music_Female> <Advertisement> special. Thanks to our <Speech_Music_Female> <Advertisement> senior science editor. <Speech_Female> <Advertisement> Paul Adams <Speech_Female> <Advertisement> are deputy <Speech_Female> <Advertisement> editor Kristen <Speech_Female> Genus and editorial <Speech_Female> Assistant <Speech_Music_Female> Katie. O'hara <Speech_Music_Female> this <Speech_Music_Female> episode featured the voices <Speech_Music_Female> of <Speech_Music_Female> Kira O'Sullivan <Speech_Music_Female> <Advertisement> so he baits <Speech_Music_Female> <Advertisement> and Adelina <Speech_Music_Female> <Advertisement> Rodriguez <Speech_Music_Female> <Advertisement> <Speech_Music_Female> <Advertisement> thanks again <Speech_Music_Female> to our sponsor <Speech_Music_Female> <Advertisement> purdue <Speech_Music_Female> <Advertisement> mystery recipe <Speech_Music_Female> <Advertisement> is a production <Speech_Music_Female> of America's <SpeakerChange> test. <Music>

"caitlin kelleher" Discussed on Proof

Proof

09:17 min | 8 months ago

"caitlin kelleher" Discussed on Proof

"Getting Pakistan mangoes in your local supermarket. It sounds kind of Nice right but I worried there might be a branding problem before we even get there. There's definitely a huge market for South Asian Culture Food and textiles in America. But it's mostly aimed at India idea even though there's this huge overlap between our cultures in my experience Pakistanis can have this kind of insecurity complex especially when it comes to India. I think morals goes down to a bit of a marketing problem. Even now when I go to visit family people ask me. Isn't it kind of dangerous over there. The feeling of being overlooked took means that Pakistan is are willing to fight for their products and further identity. And we're in a moment. Where is it certain itself more on the international stage But as of today there's basically no mass market Boccassini Brandon America yet. Seven Zane Melik so while reporting the story and speaking you can do all my sources and new question started forming in the back of my mind. What does it say about the Pakistani American community that they're willing to fight all this logistical mystical chaos and bureaucracy for fruit nearly? Everyone says that they don't really make much money off of this trade and they're doing it for the love of the mangoes mangoes at least. That's what I'm Bob Ages. Somebody bought the Pakistani. I know how tasty Pakistan mangoes are but people in the rest of the world generally don't know about the benefits uh-huh to inform them of how delicious and delightful Pakistani mangoes are. Why should other people not become aware of this fruit and enjoyed heavenly taste? This is what we do. We want to promoted an also. Let others find out how wonderful Pakistani mangoes are just like the people. All of Pakistan armor feels this pride almost a duty to share the mangoes. He loves with the world but can that really be it then. UPSHAW for her part isn't buying it. Why would you get into the business of exporting mangoes? which sounds like a logistical nightmare? If you're not making money off of it you don't think it's possible that the passion goes is so high that they're doing it at a loss I think that that's a really compelling story to tell and more power to them for telling that story 'cause they sound have you so emma. What do you think I think it's both it's gotta be generosity and savvy at basically every link in the chain? We have people who do this. Because they're obsessed with food they're obsessed with bacchus on and and they want to share it with everyone they want this business to succeed on the other hand. The importers exporters have gone through extreme lengths to set up the supply chain. They have to have a a lot of business acumen to make this happen and they have to be passionate same with the customers. Everyone has to have a little bit of both. So what do you think the future looks like for the Pakistani mango here here in the US. There's a lot I don't know but it's possible that you could see it in your local market sometime. In the next ten years it could be that continues to be underground but all I know is that it's transforming in front of her is like give it starts being in your local market and it's no longer this special community thing or grow them locally in Florida it's transformed by that it's kind of like immigration like once you become adapted to the local environment. It's not necessarily leap by Cassini anymore. It's not necessarily fully American. It's kind of both and I really don't know what that looked like for the buck. Sunny mango all right right. So I've got a question. Where can I try one of these amazing mangoes? It's kind of the most important question isn't it. It seems the arms dealer and armor above Asia Asia and mangoes. Easy will still in business next year and so I- joke with my wife. It's kind of like that scene from the Godfather he says you know. Every time I try to get out pull back in so you can keep an eye out in June and try to get an order in. I guarantee it's worth it personally. I recommend the Johnson. See you on WHATSAPP. Detectives thanks to reporter Amid ali-akbar for this incredible all story. If you WANNA see some tips on where to by Pakistani mangoes. They're up on our website. That's www dot America's test kitchen dot com slash proof. Go check it out and one more thing. If you like proof be sure to subscribe. So you'll get new episodes as soon as they drop. And while you're there why why not leave us a rating or rights review. It really helps other people. Find the show. Proof is hosted and produced by me bridget. Lancaster Astor our executive producer is Caitlin Kelleher. Sarah Joiner is our producer associate producer caroline record scoring sound design and mixing by Matt Boynton of Ultraviolet Ultraviolet Audio. Brian Campbell of signal sounds composed our theme music additional music Fi Kyle Forester and Jordan Pearson Post production support from Him Margolis. Our production manager is tying knox fact checking by Kaya Williams. Jack Bishop is an electron beam and the chief creative officer of America's test kitchen. David Nussbaum is czar. CEO Thanks again sponsors. Bob's red mill colour chef steps and oxo proof is a production of America's test kitchen. I'm here in the studio with my colleague Molly Birnbaum. And she's the editor in chief of America's test kitchen kids. Hey Molly he bridget. Thanks for having me you bet I bet well. Why don't you tell us a little bit more about America's test kitchen kids? Yeah for sure. So America's Tuscan kids is pretty much exactly what it sounds like all of the great reliable recipes and cooking content of America's test kitchen but re imagine for kids and we launched a new young chefs club subscription box. Kids receive a themed box filled with kid tested recipes hands on activities and experiments in other superfine. Creative stuff sounds great. Can you give me an example of some of the experiments that you might receive and one of those young chef club boxes. I can actually do you. One better brigid rigid. I've actually brought in system with me to the studio today. This is Leyla. Leyla welcome. Thank you you so today. We're GONNA explore science of crispy versus crunchy to super important textures in two of the most popular food textures for snacks. This this is part of a science experiment for our January Young Chefs Club texture box. So we're GONNA start. You guys both have some chips. Classic potato chips and Tortilla chips. Do you think you can tell the difference between crispy and crunchy using just just your ears. Just the sound that you hear when you bite into those chips maybe Anna. We'll find out all right. Let's get into it so I'm going to eat the potato chip I the I think this one is crispy crispy. Why because it's more delicate and more like easier to break great one drive the other one? Yeah okay so this. One is the TORTILLA chip. What is that one sound like to you? I think that the tortilla chips tips were more Thick and I think they were crunchy because they sounded like lower pitch in my mouth. Yeah they sounded like my umbrellas yelling at each other. Yeah the potato chips sounded crispier because it sounded like how more more high pitched in my mouth and it sounded like my Guinea pig. Kind of Blake Squeaking and stuff because it was more high pitched data's totally right one thing that scientists agree on with crispy and crunchy foods is that they sound different when we eat them. Until you are are right the potato chip is crispy whereas has the Tortilla chip is crunchy and in a science experiment. In the box. We can go into that in a bunch of different ways including measuring the force. It takes to break one of these chips but what scientists have found is that people described foods that make higher pitched sounds as crispy and foods that make lower pitched sounds as crunchy vis grade. And thanks. Leyla thank you molly. And if you want to get this experiment and in lots of other great recipes and activities for the young chef in your life while then head over to eighteen k kids dot com slash proof use code K kids ten Act Checkout for ten percent off your first box halo. It's your favorite ship which flavor any Alex Vinegar?.

America Pakistan Boccassini Brandon America India Zane Melik South Asian Culture dot America Molly Birnbaum US UPSHAW Bob Blake Squeaking Florida bacchus editor in chief Brian Campbell Alex Vinegar Asia
"caitlin kelleher" Discussed on Proof

Proof

07:15 min | 8 months ago

"caitlin kelleher" Discussed on Proof

"You're saying I'm so. What was your verdict? How how does Iberian pastures compared to the original stuff you know it made me reflect on something that's been dogging me the whole time? I've been working on this story. I've I've been so focused on this formula. You know what makes this ham so special and can you break that down to its component parts and rebuild it someplace else you know. Pigs plus acorns plus salt plus time. But I'm realizing that what I was missing. And maybe what my friend. Elliot's was so offended by way way back ahead and was maybe you can't just reduce something like how on ready to just a formula. I mean the breed of pig is important. What they the East is important? How they cure? It is important but it's also about the people who make it and the context in which it's enjoyed my love affair with home on can't be separated from those parties with friends in Barcelona and the romance of being in that Old City with its old old buildings all those old traditions and similarly. I think I liked this new American home on which I enjoyed in new town with the new friends not any more or less than the original just different but just because they can't be separated from its context doesn't mean that we shouldn't try in this case. I'm really grateful that someone is trying even though originally what I wanted was cheaper more accessible home on at my fingertips right here in the US and his project really doesn't tick either of those boxes. It's expensive it's hard to get but it does tell a story and maybe that is what we really want from special food like come on medical. Uh if you WANNA see some photos of the Dainty Iberian pigs and escape artists Turkeys at that white oak pastures we put them up on our website for you. That's www dot America's test kitchen dot com slash proof and. We've also posted a link to the eater Peter Article About Iberian pastures. That my mentioned go check it out. Oh and if you like proof then be sure to subscribe wherever you listen. So you'll get new episodes as as soon as they drop and while you're there why not leave us a rating or write us a preview. It really helps other people. Find the show. Proof is hosted and produced by me. Bridget Lancaster our executive producer is Caitlin Kelleher. Sarah Joiner is our producer associate producer caroline record scoring sound design and mixing by Matt. Boynton goal travailler audio. Brian Campbell of signal sounds composed our theme music additional music by Kyle Forester and Jordan Pearson post production support from Hen Margolis. Our production manager is Diane knocks. Fact checking by Kyle Williams. Jack Bishop is a dry cured Boston. Ham and the chief creative officer of America's Test Kitchen David Nussbaum. He's our CEO. Thanks again sponsors. Bob's red mill color chef steps and oxo proof is a production of America's test kitchen. Thanks to our tapes. Anchors Chris for this episode Debbie daughtry Isabel Cadenas Kenyon and Shirley Way I'm here in the studio uh-huh with my colleague Molly Birnbaum. She's the editor in chief of America's test kitchen kids. Hey Molly he bridget. Thanks for having me you bet. Well why don't you tell us a little bit more about America's tasking kids. Yeah for sure. So America's test kitchen kids is pretty much exactly what it sounds like all of the great reliable recipes and cooking content of America's kitchen but reimagined for kids and we just launched a new young chefs club subscription box. Kids receive a themed owned box filled with kid tested recipes hands on activities and experiments in other superfund creative stuff sounds great. Can you give me UH I dunno an example of some of the experiments that you might receive and one of those young chef club boxes. I can actually do you one better brigid. I've actually Braaten Martin Assistant with me to the studio today. This is Leyla. Leyla welcome. Thank you so today. We're going to explore the science of crispy versus crunchy to super important textures and two of the most popular food textures for snacks. This is part of a science experiment for our January Young Chefs Club texter box. So we're GONNA start. You guys both have some chips. Classic potato chips and Tortilla chips. Do you think you can tell the difference between crispy and crunchy using just your ears. Just the sound that you you hear when you bite into those chips. Maybe we'll find out all right. Let's get into it in some GONNA eat the potato chip. I I I think this one is crispy crispy. Why because it's more delicate and more like easier to break okay? Great one drive the other one. Yeah okay so this. One is the TORTILLA chip. What is that one sound like? I think that the tortilla chips were more Thick and I think they were crunchy because they sounded like lower pitch in my mouth. Yeah they sounded like my brother's yelling at each other uh-huh yeah. The potato chips sounded Chris Beer because it sounded like how more high pitched in my mouth and in it sounded like my Guinea pig kind of like Squeaking and stuff because it is more high pitched. Yeah that's totally right. One thing that scientists agree agreeent with crispy and crunchy foods is that they sound different when we eat them. And so you are a right. The potato chip crispier as the Tortilla chip is crunchy and in a science experiment. In the box go into that in a bunch of different ways including measuring the force it takes to break one of these chips but what scientists have found is that people described foods that make higher pitched sounds as crispy and foods that make lower pitched sounds as crunchy. This was great and thanks. Leyla thank you to molly. And if you WANNA get this experiment and lots of other great recipes and activities evidence for the young chef in your life while then head over to eighty k kids dot com slash proof use code eighty K kids ten at checkout for ten percent off off your first box halo. What's your favorite chip which flavor any kind except and guy?.

America dot America Chris Beer Young Chefs Club Molly Birnbaum US Kyle Williams Elliot Brian Campbell Bob Bridget Lancaster Barcelona editor in chief Boynton Peter Article production manager Boston Braaten Martin Assistant CEO
"caitlin kelleher" Discussed on Proof

Proof

04:31 min | 8 months ago

"caitlin kelleher" Discussed on Proof

"Most likely what happened is Jambalaya developed. Because there's a lot of forces came together to make it happen. African Labor made race widely available and cheap and they were French and Spanish culinary influences in the deep south that that let's face it very clearly could have come together to form some sort of Jambalaya recipe. I hate that. That's the answer to this question that ah the colonizers the slave owners that they are probably contributors to the development of this recipe. That's so essential to African American culture. But that doesn't I mean there's no link to Africa a rice dish simply wouldn't have made it to the heart Louisiana culture without the skill and cultivation of rice by West Africans in the Carolinas China's and it also means that somehow these two dishes Jambalaya and Joel race evolved in separate places on entirely opposite. This is the world in parallel with each other and end up looking almost identical at almost the exact same time which I think is beautiful beautiful in its own way so Kayla after all of this. I'm I'm going to ask you. How do you feel about the outcome? I mean I mean you were really determined to solidify this connection and what we found is a little bit of the opposite it is somewhat disappointing and yet the discovery every is beautiful in itself. These dishes both have such a big cultural influence. And the fact that both of these dishes emerged along similar timelines signifies unifies this parallel identity that exists between Africans and Black Americans even with the diaspora splintering connections even with such a horrific period of history. We've managed to make these incredible dishes that somehow reflect one another and you know join hippolyte did say something to me that I think puts it nicely. Everyone wants to know who started it and I think when I get that question I always want also dig deeper and ask. Why do so you need to know like what are you looking for in the need to sort of understand who started it and I think that part of that is because we want to make these very strong connections to our heritage? We want our strong connections to Africa. In particular and African Americans want to be known as producers of things because so much of our history has been wiped away so much of our history is unknown. The ugly truth is that colonization is inextricable from the way food and culture develops it just does have an impact. What we want is beautiful anecdote of this African resilience through impossibly hard times But I do actually think that that's exactly what this is Kayla Stuart. That story comes to us from feet into world's a project that brings the work of immigrant journalists and journalists of color to public radio PODCASTS and online line media Kayla also reported version of the story for civil eats a nonprofit news organization focused on the American food system. GO TO CIVIL EATS DOT COM to learn more if you WANNA see some pictures from Killa trip to Ghana or learn more information about Gwendolyn mid low halls work and the transatlantic slave trade database. Well we've put that up on our website for you. That's www dot America's test kitchen dot com slash proof. Go check it out. Oh and if you like proof be sure to subscribe wherever you listen. You'll get new episodes as soon as they drop. And while you're there why not leave us a rating or write us a review. It really helps other people. Find the show. Proof is hosted and produced by me. Bridget Lancaster our executive producer is Caitlin Kelleher. Sarah Joiner is our producer associate producer caroline record scoring sound design and mixing by Matt Boynton of Ultraviolet Audio. Brian Campbell of signal sounds composed our theme music additional music by Kyle Forester and Jordan Pearson Post production support from Hen Margolis. Our production manager is Diane knocks fact fact checking and additional research by Kaya Williams. Jack Bishop is the chief creative officer of America's test kitchen Dave Nussbaum is our CTO. Thanks again to our sponsors. There's Bob treadmill colour chef steps and oxo proof is a production of America's.

Kayla Stuart Africa African Labor hippolyte dot America America Louisiana Brian Campbell Ghana China Hen Margolis Kaya Williams Dave Nussbaum Jack Bishop Bridget Lancaster Caitlin Kelleher
"caitlin kelleher" Discussed on Proof

Proof

05:14 min | 9 months ago

"caitlin kelleher" Discussed on Proof

"That's illness shuts a journalist and South Africa. If you want to see some pictures of the black soldier fly larvae farm and all the insect infused food while they're up on our website that's www dot America's test kitchen dot com slash proof. Go check it out. Oh and one more thing. If you like proof then be sure to subscribe. So you'll get new episodes as soon as they drop and while you're there why not leave so reading or write us a preview wherever you listen it really helps other people find the show. Proof is hosted and produced by me. Bridget Lancaster caster our executive producer. Is Caitlin Kelleher. Sarah Joiner is our producer associate producer caroline record scoring sound design and mixing by Matt Boynton. Ten of ultraviolet audio Ryan Campbell of signal sounds composed our theme music additional music by Kyle Forester and Jordan Pearson Post production support from Hen Margolis. Goals are production. Manager is Diane knocks fact checking by Kyle Williams. Jack Bishop is a buggy Basil Pesto and chief creative officer of America's test kitchen given us bomb is our CEO. Thanks again to our sponsors. Bob's red mill chef steps color and oxo proof is a production of America's test kitchen. I'm here in the studio with my colleague Molly Birnbaum. She's the editor in chief of America's test. Kitchen kids Hi Molly thanks for having me you bet well. Why don't you tell us a little bit more about America's test kitchen kids? Yeah for sure. So America's test kitchen kids is pretty much exactly what it sounds like all of the great reliable recipes and cooking content of America skin but reimagined for kids and we just launch onto new young chefs club subscription box kids receive a themed box filled with kid tested recipes hands on activities and experiments in other super find find creative stuff sounds great. Can you give me. I don't know an example of some of the experiments that you might receive in one of those young chef. F- club boxes. I can actually do better bridget. I've actually Broughton assistant with me to the studio today. This is layla hang the Hula. Welcome thank you so today. We're going to explore the signs of crispy versus Crunchy to super important textures and two of the most popular food textures for snacks. This is part of a science experiment for our January Young Chefs Club texture box. So we're GONNA start start. You guys both have some chips. Classic potato chips and Tortilla chips. Do you think you can tell the difference difference between crispy and crunchy using just your ears. Just the sound that you hear when you bite into those chips. Maybe I'll find out all right. Let's get into it so I'm GONNA eat the potato chip I I think this one is crispy crispy. Why because it's more delicate? Get and more like easier to break. Okay Great Yeah Okay so this. One is the TORTILLA chip. What does that one sound like? Geo I think that the tortilla chips were more Thick and I think they were crunchy because they sounded like lower pitch. which in my mouth? Yeah they sounded like my brother's yelling at each other. The potato chips sounded crispier her because sounded like more high pitched and my mouth and it sounded like my Guinea pig kind of like Squeaking and stuff Africa's is more high pitched yeah totally right one thing that scientists agree on with crispy and crunchy foods is that they sound different when we eat them. Until you're arrayed. The potato chip crispier as the Tortilla chip is crunchy and in a science experiment in the box. Go into that in a bunch of different ways including measuring the force. It takes to break one of these chips but what scientists have found. Is that people describe foods that make higher pitched Sounds as crispy and foods that make lower pitched sounds as crunchy was great. And thanks. Leyla thank Tamale. And if you want to get this experiment and lots of other great recipes and activities for the young chef in your life while then head over to eighty k kids dot com slash proof. Use Code Eighty K.. Kids ten at checkout for ten percent off your first box halo. It's your favorite ship which flavor any kind except in?.

America dot America Molly Birnbaum South Africa Bridget Lancaster Caitlin Kelleher Ryan Campbell Bob Kyle Williams Sarah Joiner Diane Hen Margolis Kyle Forester Broughton Matt Boynton
"caitlin kelleher" Discussed on Proof

Proof

01:37 min | 1 year ago

"caitlin kelleher" Discussed on Proof

"Hey proof listeners. It's bridget and today's episode. Approve is another bonus episodes so we're going to answer another one of those weird food questions that was submitted to us today. We're answering the question that was submitted by at hawa from instagram instagram. The question is how much kabukicho would it take to get you drunk so we needed an expert bert beverage consumer and i can think of no one who has mastered the skill of consuming beverages more than our executive producer caitlin kelleher bridge. I tried to get drunk on kombucha and i'm here today to tell you about it. Let me start at the beginning all right. I i went to the grocery store to buy khumbu sounds reasonable and now they did not have my favorite flavor of kabukicho. So you're an expert. You drink enough bucci that you have a favorite. I wouldn't call myself self an expert. I'm somewhere between a commute enthusiast and a total amateur okay so they didn't have my favorite flavor of kombucha but they did have a bunch of other so i loaded up my basket and i also purchased a breathalyzer on amazon so armed with my breathalyzer authorizer and my stash of khumbu headed into the office for a day full of meetings to try to get drunk at work yeah so after this interview have to remember to call h._r. Did you set yourself up in any way. I did a preliminary breathalyzer. I.

caitlin kelleher bridge bucci bridget executive producer bert amazon
"caitlin kelleher" Discussed on Proof

Proof

02:46 min | 1 year ago

"caitlin kelleher" Discussed on Proof

"Society? There's a million reasons to kinda shoot it down, or you know, brush it off as a gimmick, or it's weird or you know, it's a new experience like any new spirits. You know, if if we lived in a world without airplanes, and everyone's writing bicycle, you look up in the sky, you see an airplane with people inside flying around, you're going to lose your mind, like that's terrifying. This is like this is that for sugar. It's a it's just a different way. And it's a new thing for anybody. So there's a little bit of the fear of the unknown element. But, you know, working with this ingredient for so long and seeing the potential I've seen all the different ways that you can incorporate miraculous and work with it and actually make products better. So, yeah, I absolute stand behind it. So it's definitely an up hill battle. I mean we're talking about going up against the sugar monster here. But I am hopeful because like everyone else who's come into contact with these little berries and very impressed with the potential. They're just really cool. So the miracle berry lives on at least for now. And I think you're right to be hopeful Sarah because after all history is chock full of David and Goliath stories. That Sarah joiner, one of the producers of our show. Rufus hosted and produced by me. Bridget lancaster. Our executive producer is Caitlin. Kelleher Sarah joiner is our producer. And Caroline Ricker is our associate producer scoring sound design, and mixing, by Matt Winton of ultraviolet audio editing by Caitlin Kelleher Sarah joiner, Jordan Pearson, and Connor olmstead. Brian Campbell of signal. Sounds composed our theme music additional music by Kyle forester post production support from hen Margolis, our production manager is Diane knocks, Jack Bishop is FDA approved and the chief creative officer of America's test kitchen. David Nussbaum is our CEO. Thanks again, to our sponsors Bob, treadmill colour, chef steps, and oxo proof is a production of America's test kitchen. Special thanks to the fruit hunters documentary producers who lent us their interview with Bob, Harvey. If you wanna see some great images, above Harvey's original Maryland products, and the miracle fruit farm in Miami will then go to our website. That's WWW dot America's test kitchen dot com slash proof. Love for you to check it out and one more thing if you like proof then be sure to subscribe, where ever you listen, so you'll get new episodes as soon as they drop. And while you're there, why not leave his rating or write a review because it really helps other people financial.

Caitlin Kelleher Sarah joiner Kelleher Sarah joiner executive producer David Nussbaum WWW dot America Sarah Bob Brian Campbell Rufus America Bridget lancaster Harvey Maryland Caroline Ricker Kyle forester production manager Miami hen Margolis producer Matt Winton
"caitlin kelleher" Discussed on Proof

Proof

02:50 min | 1 year ago

"caitlin kelleher" Discussed on Proof

"Some s pepper and maybe some Florida sell. It would be a grain bowl for sure and it was starve with buckwheat cooked buckwheat instead of using Qinghua or Brown rice. And then add maybe a little bit of roasted chicken, new ski bacon, and eggs and KADO and some kind of either, you know, beautiful grilled Tuscan, toast or some kind of crane. So I have to ask what is the Bridget, Lancaster foodball? I've been thinking about that this entire conversation. And I do have a couple that stick out in my mind from my childhood, and when revolves around my grandfather was great cook. And he would often simmer. Big old pot of Brown beans all day her some ham hawks in there Brown sugar little bit. And take Dale corn bread crumbled into the bottom of the bowl ladle some beans broth over and he put in some stew, collard greens or softened onions, if they were around and drizzle all with buttermilk, and that was the kind of bowl that would feed me right to the phone. That was not my first food bowl. No. Nope. It was right after I got moved to solid food, and my parents introduced me to big old bowl of frosted flakes milk. Frosted flakes milk. So good minds. Probably just a bunch of like anti-anxiety medication and Hari gummy bears after this piece. I really think I need like a good relaxing rest. Caressed harry. That's reporter comedian and food bowl philosopher Harry would. Is hosted and produced by me. Bridget lancaster. Our executive producer is Caitlin. Kelleher. Sarah joiner is our producer scoring sound design and mixing by Matt Winton editing by Caitlin Kelleher, Sarah joiner, Jordan Pearson. Brian Campbell of signal sounds composed. Our theme music additional music, by Kyle forester, post production support from hen Margolis, our production manager is Diane knocks Jack Bishop is a kale field grain bowl and chief creative officer of America's test kitchen. Dave Nussbaum is our CEO. Thanks again, tour sponsors, Bob's red. Mill caller chef steps and discography proof is a production of America's test kitchen. Now, if after all that you still can't get enough of food bowls. Check out our website. That's WWW dot America's test kitchen dot com slash proof. We posted some great bowl recipes for you lovers out there. Oh, one more thing if you like proof while the be sure to subscribe, so you'll get new episodes as soon as they drop and while you're there why not leave rating or right as review apple podcast because that really helps other people find the show.

Caitlin Kelleher harry America Sarah joiner WWW dot America Bridget lancaster KADO Florida Brian Campbell apple executive producer Hari Dave Nussbaum Dale Bob Kyle forester Jack Bishop hen Margolis reporter production manager
"caitlin kelleher" Discussed on Proof

Proof

03:15 min | 1 year ago

"caitlin kelleher" Discussed on Proof

"So. The community today is smaller. It's never going to reach the heights at once did in the nineteen fifties and sixties it's never going to have that kind of intensity. But I think in every major market there's room for a Tiki bar. I think they're comically American. And I think they're just as valid as a sports bar. It's something that we invented as a people. There are wonderful example of American imagination and creativity from an era when Americans loved themed, dining teamed, experienced and they loved artifice, whether it was, you know. Snow lodge, the place or Bavarian schnitzel house or a Mexican hoc- Enda themed play whatever it was that people really enjoyed that artifice, and that structure of space that told you a story, and I think there's going to be room for that for a long time to come. There are still some theme dining places out there. But I can't think of anything that's so immersive that it takes you away from where you are and put you into this place that unless you live in Hawaii is completely different from what you can see outside of your window. He can't always afford to go to Maui or to heat, but you can go down the street for a drink. And if that brings a little bit of happiness to your life that I think that's great. So where should we end this Tiki journey? How about back where we started if Berkshire on was kind enough to give us her grandfather's ritual nightime recipe. You have Jamaican rum. And that at that time it was a seventeen year old Brum J Rey nephew from Jamaican. And so orange curious. Oh, not blue curious orange curious, which is a bitter orange or shot, which is almond and fresh lime. The thing that is the line is so important because we dropped the spent lime shell in the top of the drink because you still have the oils from the lime shell and then meant when you slap the meant it kind of as the whole kit and caboodle. Thanks so much to San Francisco based reporter brandy Hal for producing the story. Chances are there's new Tiki bar here you so if you're looking for a place to escape and unwind coca visit. But if not pick up a copy of Martin Cates. Excellent book smugglers cove, exotic cocktails rum and the cult of Tiki. It's recipes for the classic might end other drinks plus tips on setting up your own home Tiki party. Crew is hosted and produced by me. Bridget lancaster. Our executive producer is Caitlin. Kelleher. Sarah joiner is our producer scoring sound design and mixing Matt Poynton editing by Caitlin Kelleher, Sarah, joiner and Jordan Pearson. Frank Campbell of signal sounds composed. Our theme music additional music, by Kayo forester, post production support from hen Margolis, our production manager is Diana Jack, Bishop is the chief creative officer and big Kuna of America's test kitchen.

Caitlin Kelleher Sarah joiner Diana Jack Frank Campbell Hawaii Martin Cates Maui hen Margolis Bridget lancaster San Francisco J Rey Berkshire executive producer chief creative officer brandy Hal Matt Poynton Kayo forester producer production manager Kuna
"caitlin kelleher" Discussed on Brains On!

Brains On!

03:05 min | 2 years ago

"caitlin kelleher" Discussed on Brains On!

"Watered oil dome makes because water molecules have a charge and oil molecules don't but with the help of a molecule called and also fire the to complain ice in whisking back and forth is way better than whisking roundabout an engineering degree can be used for the betterment of snacks and humankind and mixing is important in developing the luton and baked goods like brownies that's it for this episode of brains on brands on is produced by mark sanchez in taunton in molly bloom and we could not have made the series on the science of cooking without our friends at america's test kitchen molly birnbaum caitlin kelleher sasha marks police mcmanus and l simone this week we also have production from moore dee emily alain and jacqueline kim and we had engineering help from veronica rodriguez and sarah brugere and many thanks tony hillary julie williams cutty yet to jovan seth and maxwell jubilant tracy mumford eileen newnan john miller kyle sheely jeff jones critical burt and syndicate now before you go it's time for our moment of hi i'm farrington i'm eleven in i'm fans and i'm nine and we live in norrland washington and we recently heard that bananas radioactive is this true that is true so panetta's are indeed radioactive i'm robert chen fine a radiation oncologist at ucla so we treat cancer patients with high energy radiation beam says tumors out of people radiation is the energy given off by a lot of the atoms in our universe especially the atoms that are unstable in to get to a more stable state bananas are rio active because bananas have a lot of potassium and potassium has a rare version that it's a little bit unstable and to get from an unstable state to a stable state it gives off a little bit of energy and that energy is what we measure in and if someone had a geiger counter which is a meter to measure radiation and was patient enough and close enough to bunch of finance you can actually measure a little bit that way so there are lots of things that are really active for example people are reading out and even being close to somebody speaking next to somebody there's a little bit of reactive just from that and there's a little bit more reactive to hire you go into atmospheres so for people taking airplane rights you can little bit extra radiation just by being that much closer to the sun bananas are still very safety the mount of extra radiation from one banana is about one percent of what you

robert chen norrland washington farrington maxwell jovan seth veronica rodriguez emily alain america ucla mark sanchez panetta jeff jones tracy mumford tony hillary julie williams sarah brugere jacqueline kim mcmanus molly bloom one percent
"caitlin kelleher" Discussed on Brains On!

Brains On!

02:13 min | 2 years ago

"caitlin kelleher" Discussed on Brains On!

"Most ice cream shops have a water cooler in them so you can drink water as you eat ice cream so it's it's common people get really thirsty and the reason is that sweet foods like ice cream behave in a similar way too salty foods so when you eat a big quantity and who does not eat a lot of ice cream and go you start to digest the ice cream in the sugar is rapidly absorbed into your blood making the concentration of sugar in the blood higher than the concentration of sugar and your body's other cells right so neither does not like him balance so the body forces water out of the cells into the blood your body and your brain notices that the water is leaving your cells and that is a cue for thirst so therefore you get really thirsty when you eat really sweet foods like ice cream in this way is it that crazy we all think about salt making us their state but sugar does the same thing that may be related to why you crave a glass of milk with cookies or cake good thing we have these nice glasses of ice water here cheers refrigerators use a substance called refrigerant to help stay cold and chilling gra freezing food hubs it lasts longer because bacteria and other bad stuff can't grow on it plus it's just down the enzymes that cost foods to deteriorate before refrigerators ice harvesters sold ice around the world and it was a big business and there's still nothing better at keeping a fool cool venite that's it for this episode of brains on grains on is produced by mark sanchez santon totten and molly bloom we had engineering help from eric strauss stat veronica rodriguez and sarah brugare and we could not have made the science of cooking series without the help of our friends at america's test kitchen molly birnbaum caitlin kelleher sasha marks katie laird and lisa mcmanus again you can check out the cool stuff they have in the works for kids but heading to america's tuscan dot com slash kids and if you're looking for that recipe for those amazing pellet does head to our website brains on dot org now before we go is time for a moment of.

mark sanchez eric strauss veronica rodriguez sarah brugare america katie laird lisa mcmanus milk
"caitlin kelleher" Discussed on Brains On!

Brains On!

02:35 min | 2 years ago

"caitlin kelleher" Discussed on Brains On!

"That susanna hercules whose l a neuroscientist at vanderbilt university and she says cooking helped our brains become bigger and helped us evolve into humans before cooking it took us a long time to get the nutrients we'd needed to live the limitation is that we are animals so we have to each every single bit of energy that powers or body and if you cook your food before you put it in your mouth the the heat makes it softer the heat starts breaking the food down for you before it even touches your teeth that saves an enormous amount of time and that helps you get so much more energy from the same food that you eat why do we care why worry about having enough new ron's in our brain because you can think of neurons as the lego pieces let's say that put brains together except that these are really cool lego pieces because they do stuff they they're the ones that with every extra neurons that should get to keep in your brain you have extra power to process information to do stuff to understand what's going around you to plan ahead and think of what she wanted to next but you only get to do that if you have enough energy from what you eat so thanks to cocaine we have enough energy to support all the neurons in our brains and more time to do things that don't involve chewing applying keytar food made us human alarm our brains to grow in spend time on things other than shoeing in finding food keating some foods causes the my yard reaction which breaks down proteins and sugars into new compounds that produce different flavors smells and colors marcus heat of food using radiation exciting the water molecules in the food in creating heat and you never know in feeding the squirrels will lead to a breakthrough like the microwave oven that's it for this episode of brains on brands on is produced by mark sanchez santa and molly bloom we could not have made this science of cooking series without the help of our friends at america's test kitchen molly birnbaum caitlin kelleher sasha marks and dan sousa again you can check out the pool stuff they have in the works for kids by heading to america's test kitchen dot com slash kids and we had help this week from cindy kim christina lopez brennan santos joan coil tony hillary.

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