20 Burst results for "Food Editor"
"food editor" Discussed on MyTalk 107.1
"Do you feel like you need to follow a recipe or are you someone who can throw things together and make it happen? Must throw things together kind of person. But by this time, you know, I mean, it's like cooking all the time is it's like the equivalent of, you know, practicing the piano. You don't you? It becomes second nature at some point. And and in my case, it wasn't just that I could call it time for for the paper. But I cook something new. You know, it was like I had to like up my game every time. And so Whereas there times where you say, Oh, someday I'm going to try that. It was like no, actually, on Tuesday night for dinner. I'm trying that and, um So it you know, there was a sort of sense of challenges. Well, and once again, you know, the more you know, it's like, Oh, I'm gonna experiment with this and and it's just fun. What do you like to cook Anything? I hear what you're like. What's your go to do do experiment into different cuisines? Are you thinking like I'm in like I'm going into a Japanese food, You know, kind of Elaine. Or do you just dabble around I would say a devil around, but but I do. Um, I do have a particular interest in Japanese food right now. So funny that is, I just picked that up because that's obviously you know, one of the things that people loved, like, Gosh, that's great. What's your favorite thing to make it home right now? You know, it's it's just something just a simple dish with basically the sort of rights bull concept where you you know you started with rice and you have a protein and bunch of vegetables, and it's if I'm just by myself that that's a nice, simple meal. But Really good. Then you can change out the Turns out the flavorings have a different dish every time So that's awesome. So let me ask you this. What about the taste section? As you go, you know, And you were leaving it behind. What do you think that the future is for food, journalism and print, You know, you know, I love print. So I'm also But how do you see this going forward? And how is it going? How is it going to keep going? Well, at the start of your little definitely keep going. There will be an announcement about the new Fed food editor soon. I think that they're you know, I can't imagine that there will be a time when there isn't. Um, uh, uninterested food and a reflection of that also that in the newspapers, so Um, yes, I think it has a bright future and, uh, I'm looking forward to see what happens. Yeah, I think that as far as food goes, it's so applicable, You know, I mean, just for us in this radio show. We talked about all sorts of things from quick breads to, you know, drinks to politics and everything else because food really does have such a connection through all things, And so I feel like what you guys started and how we've all carried it and run with it. Along with you. I think that the Star Tribune should be completely and utterly lauded for that for the work that you've done. You've set the tone Lee..
"food editor" Discussed on Bloomberg Radio New York
"It's complicated. Well, we know why, but we've got some helpful thoughts from pursuits. Food editor Kate Crater to get you through it. And what do you get when you bring two beers, Blue Nile and Botswana together? We kick off this hour with a story in the current issue of Bloomberg Business Week by Bloomberg Economics editor Peter Coy. He writes about a company's responsibility to multiple stakeholders. You know, like the things he s G. Investors care about. What Peter found out is that there's a backlash against prioritizing anything other than profits. Here's more from Peter, who joined Bloomberg. Quick, Take anger Tim Stenbeck and me. It's certainly true that GSG investing is on the rise. There's a survey by Deloitte found it. Something like 26% of professional manage assets in the U. S had esteem mandates. As of 2018 versus only 11% in 2012. That's a pretty rapid increase. And said, if engendering a backlash, and we're seeing it in the Trump administration, three different agencies of taking shots at SD and different ways on the final months of Trump's Term in office. Now, Biden may try to reverse some of them. Not all but in any case of represents obviously the Trump administration doing this because they're feeling some heat. And that's probably coming mostly from corporate America that is resisting some of the SD mandates. So we in corporate America. Where is the backlash coming from? Because I thought, Yes, she was all the rage right now. Well, that's it. I mean, it's true. It's It's a mixed picture. I think that's a fair point. There are a lot of companies. They're totally on board with the S G. But in some cases, they just don't like being pinned down if they want to have sort of the fragment do it their way anyway. To give you some examples. The most stringent restrictions on the str coming from the Labor Department, which makes a certain amount of sense because the Labor Department is in charge of pensions, and naturally, pensioners are vulnerable to bad investing. And they rely on that money for the retirement. They really don't directly have anything to say over where the money is invested, so the Labor Department bends over backwards to say that Money should be invested on Lee. According to Pecuniary considerations. Money, not es G that es speak abuse on Lee is a To exactly equal investments from a profitability point of view. Yes, you could be the tiebreaker and they expect that to be a rare situation. So it's interesting. There's a lot in your story. Peter, a cynical take on the USDA is that it's a way for CEOs and boards to avoid accountability. If profits come in below expectations that can point to some wind farm as an explanation, like Hey, Did the right thing, but it hurt profits, right? Yeah. So I have a quote in the article from a woman in a barn. Ali Chowdhry. Who's that UCL in London. Kind of on this point. Saying You don't want yes. G to be sort of a get out of jail free card for Cos you know, you just wave your hands and say Oh, you know, we're answered about multiple stakeholders, Not just shareholders. Well, you know, I think about Jamie Diamond right at the business of the Business Roundtable. And of course of J. P. Morgan, like you know, when he made that statement about Listen, companies have to have multiple stakeholders. You think everybody's like, Yeah. Its shareholders, its employees that your community it's a lot of things that we need to think about. But I do wonder, you know, ultimately, if you're a publicly held company, right, ultimately, you still answer to your shareholders. Yeah, well, Carol, this is such a deep dish, and we could talk about it all day long, because there's so many nuances here. But there is that argument. But then the argument of the sea people is look Shareholders could collectively decide that they want some objective. Other than just making money. They collectively want to do something about climate change, for example, and the argument would be fine. If that's what they vote. They choose a board of directors that wants that if they Voting proxies for that kind of thing. Then there is certainly entitled to So it is Milton Friedman right here, right. The social responsibility of business is to increase its profits. That's what I'm saying is like there is it's a very clean storyline, the Milton Friedman one. What I'm getting at is that there's a lot of ambiguity in corporate law. And maybe that's not an entirely bad thing. Maybe we need to learn to live with a certain amount of ambiguity. And I tell the story of going back to barn Alley shot reciting, Uh, 18th century play called Servant of two Masters servant named Truffle. Dino, who somehow manages to buy scrambling, left and right, served two different masters and fairly able to as well. Peter story something to chat about, virtually, perhaps with friends and family over this holiday weekend again, That was Bloomberg Economics editor Peter Coy, who joined Bloomberg Quick, Take anger Tim Stankovic and me Coming up Our world is about multiple stakeholders this year and being more inclusive. That includes building trust between the black and medical communities more with the CEO of the impact network that's coming up..
"food editor" Discussed on LOVE SOMEONE with Delilah
"Great ideas are born every minutes but really do they actually come to fruition? But this one did welcome back to love someone with Delilah I have such a fun. Story that I want you to feast on Today Pastor Kevin Finch a one time food editor and food critic for a spokane Washington magazine was a trained observer. Over the years of doing his work, the focus of his attention became not only about the food that was set before him but also on those setting the food before him. The chefs, the kitchen and waitstaff the hostess and the bartenders he wanted to know their stories and we want to know his it started with an idea. Kevin, finch wanted to invite all of those folks who are normally busy working sweating. Frustrated. Exhausted serving others, he wanted them to sit down at a big table and enjoy a meal made by some of the world's very best chefs serve to them by those they normally cater to. First things. First, he had to get a custom table accustomed table that seats forty eight was made. Kevin is here with us today to tell us the whole story why he serves who he serves and how.
"food editor" Discussed on WBZ NewsRadio 1030
"He is the food editor at Boston magazine and boy a busy fall for you my friend with the the big issue on Boston's top fifty restaurants absolutely I think so much for having me art our November issue our cover feature is the top US drive in Boston I thought about the surrounding cities like Cambridge at the level of course if this is actually the second year that we have all right the restaurant is a real challenge you know in the past we would you know include fifty restaurants but they were in any particular order is the second year we decided we were going to put ourselves out there and try to give a one through fifty ranking which is a really dot the path would you agree with the restaurant scene the way it is just how did this happen how many team members do you have fanning the restaurant scene it's a team effort so to speak because we have of course our in house staff was always out there you know eating at the restaurant check out the scene what you what hot and only that but what sort of better and if that was but that still trucking along with doing well and conversely when the restaurant that are holding up the standard you want help with you about top of that of course you know we have distributors bart why that they're out to us that that we reach out to the kind of P. pack on how people are perceiving you know the movement to different restaurants this after the company coming to what you're bringing into those spaces all right thanks god will have much more on the top fifty restaurants in a future episode of conoces corner WBZ Boston's newsradio it's three twenty seven today is Rosa Parks day in Montgomery Alabama the day is meant to honor the civil rights activists a statue of Rosa Parks will stand just thirty feet from where she famously sap refusing to give up her bus seat to a white man on December first nineteen fifty five parks's arrest then triggering the Montgomery bus boycott a pivotal point in the civil rights movement speaking at the unveiling Alabama governor K. IV and Montgomery mayor Stephen Reid the city's first African American to hold that post state lawmakers voted to name December first Mrs Rosa L. parks day in two thousand eighteen UT on ABC news.
"food editor" Discussed on WBZ NewsRadio 1030
"Food editor at Boston magazine and boy a busy fall for you my friend with the the big issue on Boston's top fifty restaurants absolutely I think so much for having me our our November issue our cover feature is the top US drive in Boston I thought about the surrounding cities like Cambridge at the level of course if this is actually the second year that we have all right the restaurant is a real challenge you know in the past we would you know include fifty restaurants but they were in any particular order is the second year we decided we were going to put ourselves out there and try to give a one through fifty ranking which is a really daunting task Julie with the restaurants in the way it is just how did this happen how many team members do you have fanning the restaurant scene it's a pretty active effort so to speak because we have of course our in house staff was always out there you know eating at the restaurant checking out the scene what you what hot and only that but what sort of I better and if that was but that still trucking along to do it well and conversely when the restaurant that aren't holding up the standard you want help you spot top of that of course you know we have distributors bart why that that out to us that that we reach out to the kind of P. pack on how people are perceiving you know the movement of the restaurants the steps of the company coming to what you're bringing into those spaces all right thank you Scott will have much more on the top fifty restaurants in a future episode of conoces corner WBZ Boston's newsradio it is seven twenty seven Arizona Cardinals cornerback Josh Shaw has been suspended indefinitely three Lisa twenty twenty season for betting on NFL games Lee claims of the twenty seven year old Shaw bet on NFL games several times this season it says it did not uncover evidence that any game was compromised chose been on Arizona's injured reserve you can appeal the suspension the NFL also announced that shows teammates coaches and other players were not aware of his gambling show made headlines in twenty fourteen while at USC when he said he suffered a high ankle sprain jumping from a second story apartment to save his seven year old nephew struggling in a pool hall later admitted that he made it up and was suspended by the school Chuck secrets and ABC news.
Emmy's Chese from Switzerland
"I hope everybody is doing well. I just got back from a trip to Paris and London where I I spent some time with the teams from Cordon Bleu the world famous culinary schools. I toured both schools and spent a lot of time talking to the alums of Likud on blue or or the blue crew as we like to call them. I met some incredible people who I'll be profiling in our next issue of the magazine so stay tuned. If you want to see what I ate while I was abroad and of course you do. I posted a lot on instagram so check it out at Cherry bomb or at carry bomb. What else is going on. It's the two year anniversary of Air Cookbook doc those two years flu. If you don't have the Cherry bump cookbook go get a copy it features recipes from one hundred of the most bomb tastic members of the bomb squad including Christina Tosi Chrissy Teigen and Michelle belly. You can buy a copy at Cherry bomb dot com or at your favorite indie bookstore support those bookstores ladies you know. I I forgot to mention something about the cookbook. We literally tested all of those recipes in our own apartments so it doesn't matter if you don't have a big fancy kitchen and you will still be able to make everything in the cookbook. Are you ready for today show. I am not sure if you're ready. I interviewed the One and only Carla and lally music. If you don't know Carla let me give you a crash course. She's a cookbook author. Mom the bone apetit food editor end a youtube star. That's it's right. Carla is part of the beloved bone Apetit Youtube team that is teaching a new generation how to be better and smarter in the Kitchen Carla's first cookbook doc where cooking begins came earlier this year and each page is beautiful helpful and delicious. I had a blast talking to Karla over at Bona Petit H. Q. And I hope you enjoy our conversation before we hear from Carla. Let's your word from EMI cheeses from Switzerland. Hey bomb squad. Let's talk about Emmy. Kylie's from Switzerland emmys beautiful variety of cheeses are crafted from the freshest milk from local Swiss farms one of our
Competitors Sink Their Teeth Into The Meatless-Meat Industry
"Do you convince a carnivore data burger that doesn't have any meat? There are a few companies that think they've got the answer burgers that look and taste like ground beef. But they're made entirely out of plant material. These burgers have been around for a few years. But now, they're attracting big time. Investments in new competitors are trying to get into the meatless meet game. I should disclose. At this point. I love hamburgers like actually hamburgers made from cows. And I am slightly suspicious of products that try to simulate this culinary experience NPR's food editor Maria Godot paid a visit to my kitchen recently to try to show me what it is all about. And that meant trying out two of the two biggest brands the beyond burger and the impossible burger two point. Oh. Good food, wasn't it. But these are very different. They will they are different. They have different ingredients. They both have Kucan oil coconut oil like real animal fat is solid at room temperature. So it it turns liquid higher temperature, and it's sort of the coconut oil gives it a nice fatty feel okay? The the impossible on we're making is impossible to point. So it's made of soya protein, and it's got some sunflower oil to and the big thing. It has something called hime. Yeah. He is a compound that sound enough blood. It's actually what makes blood red and carries oxygen, and it's really abundant in animal flesh. But you can also get it from plant some plants have it and so impossible foods figured out how to take the team from slight plans and use yeast to care to manufacture it, and that's the mounts. So what does it do in this burger? Well, he is going to be a bleed. Okay. It's going to give it that like fleshy red taste and give it that slightly metallic flavor that that meat has real meat have. Okay. That's the idea anyway. And so the beyond burger is you're a different color because that uses beach use to achieve interesting, and it does look a little purple doesn't have wicks redder. Yeah. We don't want to overcook them because then you're going to like dry them out. This isn't actual animal meat. So except we may have overcooked one of them. So we opened a few windows and then got back to the burgers Maria. Can you just explain what is driving demand right now because plant based? Meat products have been around for a while in some form. But this is like this is a new level of interest in these. There's like growing concern about the environmental toll of meat production specifically red meat production. And so both of these companies have the reports suggesting that the greenhouse gas emissions that they put out are about eighty seven to ninety percent less from the time. They're made to distributed than it would be with conventional beef, Patty. Wow. Yeah. So that's a big difference. It is a big difference. What's the price point? So these are expensive. They're three dollars a Patty which translates to about twelve dollars a pound. Right. So that's a lot more there. You're going to pay even for grass fed organic beef at the supermarket, right? I imagine there are people who are still developing new kinds of meat substitutes. Right. Yeah. Well, the interesting thing is it's not just meat substitutes. There's actually people who are looking. At the looking at the molecules that make up things like cow's milk and trying to make yogurt like vegan vegetarian yogurt that is the tastier in house that texture out by by breaking down the the by chemical properties of cow's milk. And you know, there's also people who are using plant face seafood. There's actually plenty tuna out there that's being sold next to regular tuna pouches in grocery stores, and plant-based crab crabcakes and fish sticks. And then further out there. Something called Laborem meet lab grown meat. Yeah. Or, you know, they call it cellular agriculture or clean meat. But basically, the ideas, you're taking animal tissue and putting it in a bi-reactor and feeding at a bunch of nutrients to get me. And it's not just read me. I mean, they're looking at poultry and fish to it sounds, very SCI fi. But it's real the technology has been out there for almost six years and people are just now trying to work to get it to a scale where it's affordable when it first debuted. In twenty thirteen burger costs three hundred thirty thousand dollars to make way. What yet? And now they're trying to get that to a scale where you could buy it one day. I mean, it's we're still several years off from. I think finally the burgers were ready, and it was time to dig in. Okay. There we go. They both have about twenty grams of protein per Patty, which is about the same as the four ounce, patios beef the big difference. Yeah. The big difference is they don't have any cholesterol. Ooh, now, this is good. Because now we can see the inside of it. Oh, look at that. Okay. So that's the beyond. And it still has that. Let's say how much pretty meaty. Let's see if it's if we over undercooked it ready to dig deep.
"food editor" Discussed on WNYC 93.9 FM
"Food editor from Bon apetite, and this is a had cocktails in the show cocktail I didn't really hear that episode. It was a good one got really funny towards the end. But this is our first food demonstration. Fantastic. So you're gonna make for us what we are going to. This is a pomegranate parsley to bully. Okay. So you know, what to believe? It's cracked we a lot of herbs it's a Middle Eastern salad. And I took all of those kind of the same ideas, but added pomegranate and tons and tons verbs and fennel as well. So just kind of just a riff on that. Let's do it. So why don't we start? You can make the dressing. So in here there shallots ginger yet right into this bowl, Charlotte's ginger, Khurana, chilly graded. Yep. And you're going to add this lime fresh lime juice, and I'll stream in the olive oil. You cannot why streaming in the olive oil. Well, it doesn't really matter. Actually, it's not a modified. But we'll just add it after a little bit of salt, and I like, kosher salt. Yeah. And I think the most important thing I learned this from a co workers use the salt figure used to using because you have a feel for it. I like diamond kosher. That's why I use at home my pinches my pinch. And yeah. So just whisk that together. And while you're doing that, I'm going to the audience at home. All right. So this is a bulb fennel, and we're going to use some of the leafy. There's a lot of herbs, and that's but I want to use the leafy bit of the frond also. And we'll set those aside. All right now what this question stuff. What do I do with this? Oh, we're using our whole thing. Oh, yeah. Yep. Yep. Knows born during the generous during the great depression. We're doing this is nose to tail of vegetable cookery that we're gonna use the whole thing. That's a big issue for you people who end up with approach totally half of my husband calls, it, the rotter crisper drawer. It's the rotter, and I think that that's what happens when you have a quarter of a bunch of something or you have like two scallions laughter. You have these bits and ends just use the whole thing. The first time because you're more likely to eat the leftovers than you are to find a use for the random scraps smart. So that's good that you're done. Have you ever used a mandolin before? I do you want today to be the first maybe, I don't know. Yeah. Sure. Okay. I'll show you how to do it coach you're gonna we can use this just anchoring here. And you're just keep your just keep your fingers back. And so the blades down there. So just keep your fingers and his pass it back and forth. Okay. Right. And then that fennel it's like a very dangerous greater very. And the the rule with here..
"food editor" Discussed on WBZ NewsRadio 1030
"So it's prediction time and trends in twenty nineteen. It's not really a prediction. It's already happening the rise in popularity of veggie dining and vegetarian menus and so forth. Tell us about that. Scott. Absolutely. So you may have seen the recently Jay Z and beyond say, we're on social media. Putting out a challenge to their fans could become Egan in twenty nine. You don't have to be vegan though to appreciate what's going on in Boston dining, Becky focused dining, a lot of younger, diners bride or health reasons or thinking about climate change, and the kind of carbon footprints that are associated with the production of different foods. You're really moving more and more towards that dining us using a lot of new restaurants. One of my favorite is called field and bind over in Somerville. Union square. It's not a vegetarian restaurant, but what they do is. They offer a really amazing array of plates that are just as hearty Justice satisfying. I something that might normally contain meat, but it's totally veggie base. And you're seeing a huge rise in that a lot of interesting, and it's also heartening to know that restaurants are offering something more than just traditional Staples. They were offering a much more wide ranging menu. Thank god. As always we appreciate it. Scott, Karen, food editor Boston magazine, all part of connoisseurs corner. WBZ NewsRadio ten thirty. It's three twenty-six. Gaza's? Ruling HAMAs has released its findings into an Israeli intelligence mission. That went bad saying it was trying to install devices to monitor HAMAs communications a spokesman says and undercover force infiltrated Gaza under the cover of fog, planning to install telecom equipment to wiretap HAMAs communications network still images of tools, including drills and machines saws for shown, but the official provided. No further supporting evidence, it's three twenty seven coming up at the bottom of the hour. The latest on the government shutdown where President Trump is challenging Democrats to get back to work to end the impasse as Democrats dig in against granting the president's request for billions of dollars in border wall funding..
"food editor" Discussed on WGN Radio
"The barometer thirty thirty two and rising and twenty nine at the lakefront, I'm David Jennings ended up and radio newsroom. And these are the stories that matter of seven twenty WGN. Because of my. Out go. She said, okay, Norbert, black eyed peas. So welcome back to nocturnal journal talking about black eyed peas with Molly megani on our side kick tonight. Thanks for joining us Maui, Catherine Lamprecht, greater midwest food ways alliance Charlotte, Charlotte, Draper, I'm gonna give me this give it another background thing. Besides what I've been saying. I've avenue magazine. Well, I have a block Yang Chow challenge. Right. It takes up a fair amount of time. So that keeps me busy. Donna battle Pierce. Well, let's go around the table. I wanna talk about like, I said soul, food and southern food. But let's find out what you guys are out doing plug your projects. So Donna, what are you been up to? Well, I am and actually I'm a former assistant food editor at the Tribune Chicago Tribune test kitchen director, and I find what's so beautiful as a journalist is that I combine my cooking. And I test recipes. And when I do that my writing is so much better. I'm currently working on a book about freedom tonight who are and great migration recipes, and these are people that what happened with southern food outside of the south and how they changed and how they and how some things are more Representative of all school traditions because they came here and stayed just the way they were as opposed to evolving in the south give me an example of one of the ones. Yeah. I remember oxtail we had a conference when EDNA Stewart from edna's was alive, and I loved her some much, and what an amazing woman and at her restaurant southern food ways came up, Jonty edge, and we everybody. Agreed. This is more. This is like the historic taste. And it's because she had it from a recipe that had been a family recipe. And in Chicago wasn't as challenged as it was as a chef with change. And as the savannah chef. Evolved and changed and kind of she kept it the old way. Charro? Well, why swear you but on the show before, but you haven't? Yeah. As I mentioned, I have a I have a blog Chow challenge soul. And what I try to do with my blog and some per encourage people to cook with confidence as their cooking, creating or remaking a family recipe. I want people to feel confident as they're moving forward to create new family memories. And one of the things that I did in preparation for today's show was a very quick qualitative survey on what people eight for New Year's day. And most people that responded, do eat greens of some sort primarily collard greens would people do eat a blend of mustard greens, kale, turnip greens. And also had about ten percent of the respondents aid okra as well as eating sauerkraut, which was surprising and. It was at bundle clear that most of my respondents did eat pork again of food. That's associated with richness because port generally is a fatty food what about pickled herring? Pickled herring is considered one of the lucky one a lucky food and that silver color of the haring is equated with silver, and well, the riches money, so again, that's the connection with the pickled herring. But I didn't have that question in my survey. I think I do remember being really young in like third grade fish, and there is a discussion of these types of traditions, and pickled herring was one that was brought up and the sauerkraut cabbage. I think of his Baltimore for some reason. I remember I wonder if those respondents came from Baltimore and from that area. Well, I think some of the connection with the sauerkraut is a polish sausage is could very well be back in days when people were actually mining like I have a cousin who lived in a mining town. And they had they were like shotgun houses in the family next door was polish and he said he could speak polish better than he could speak English up until the time. He went to school. Katherine what what's up with you? Oh, well, I've been working on a Illinois bicentennial project which finished yesterday because it had to villagers today because I needed a copyright for two thousand eighteen the bicentennial of Illinois. Do a two thousand eighteen and it's a collection of recipes and histories that we obtained via a family heirloom recipe. Contest at the state fair for the last ten years, but I was thinking about your comment. Donna about the about the food. One thing that has happened, for instance, the polish I'll just give us an example, but the polish community here in Chicago serves food that is old Taibbi and largely unknown back in the old country. It's kind of like there's this tradition though, that immigrant family, these are that food that meant a lot to us. And we pass it onto our family, and it becomes part of the family tradition. But then you get the outsider who's coming from pole. It. It's like, gee, I haven't seen that in our place in years. So sometimes we're almost when you're isolated like Aetna wasn't a sense from the southern culture, you know. You sometimes you hold onto things that other people have tried it. And now moved on. I wanted to mention to my Skillet. Diaries, Skellig diaries and black America cooks are the two places where and I have a not for profit where I joined seniors with kids and the and the kids we talk about journalism, and how to how to do biographies and do those thing and the senior share their recipes. And there was that's a great idea. Tell me more about that. How can people find out about that? You can do it from uh Skillet. Diaries are or black America websites for Malinche. Yeah. There are those are the website. Dot com and black America, cooks dot com. How long have you been doing stuff with the kids? I've been doing that. I did it with the city about four years ago. And now, I do it in small groups in schools and whatever else it's one of the ways from me, even if you just have even make this recipe once a year to save this recipe and to understand then how how important those memories are very important. All you guys. I mean, the the path that we touched on earlier, but the. Brought in Lewis in heroin mecca referred to. What's the place up in Andersonville there? They're all disciples of them. Big Big, Joe Johns, yet, they used this talk about the migratory pass we touched on that. But that's the central to our conversation elaborate on that. Right. The people from the from the south and a lot of ways that that came up at different times, my family in the fifties came up from and it began though at with the at the turn of the century before then people would leave often awful conditions to come. My parents were both college graduates, and they left because they one of their children not to be a part of segregation. And they decided they were leaving all the stuff they had behind to do that. And so what they did to is. It was hard to find food. And so when my mother wanted to make Gumbo are she had in Columbia, Missouri at the AM with a little frozen shrimp, and she would have she didn't have feeler. So my grandparents. When they come to visit us on the train, come with giant coolers of jersey. Jason crab, and shrimp, and my parents were thrilled. And they would tell us maybe movie would want something else to eat because they wanted to eat all of it. We would all have the big Gumbo. Yeah. Right. I mean, it really does take you to another place. And that's the great migration. A lot of things changed a lot. There were there's a cookbook written in one thousand nine hundred twenty six of thirteen black women in Montana. And there are places. You don't you don't realize that are people, and that was part of the movement that it went on to California eventually a lot of those families moved on. But there were people all over the country that were there and bringing food that they had grown up with that was important to them. Isn't that something? In the time, we have left. I kind of want to set up set the table for the next. Glad you got that for the next discussion. It's something that people talk about. I mean, what's the difference between? Teasing this throughout the segment between soul, food and southern food. I mean, I guess coming from feed and humble park and southern food. Chicken shack stuff is there a big difference between soul food and southern food. The same thing just under a different name. I think that many of the foods that are under the southern food umbrella. Traditionally they I mean, so many African Americans were from the south. So there is that crossover an intertwined ING of the foods. But when you say soul food, you know, I just feel like that has a lot more of the family connection at emotion. Tied in with the food and with the meal because certainly a meal is really of opportunity to sit down and exchange information, and ideas and make connections with your family members are even your ancestors. So that's kind of my interpretation of what soul food is what do you think of all these like celebrity chefs and new restaurants that are coming up that are getting like the Gorman. Types of awards and things that have come from roots foods or southern foods. Well, is that a mentioned I do think it's important that where the food comes from that there's attribution as to the history of the food and certainly when people receive awards and acclamation about the food their menu. If they're not people of color, they should recognize. Well, this originally started with people of color, and we adapted it or we've made a few changes. But I do want to give credit to the beginnings where the food came from. And where it started that would really be the thing to do who's doing that. Well, would you say? Yeah. I think big Jones. Good job here in the city and the food is pretty phenomenal his arrest. Right. Jennifer Booker coming there, and at the end of this month, who's the black shop and Atlanta who's coming there to cook. And talk about do you have a second for one thing about soul food. Carla halls new book and Carla halt, the very beginning kept saying that no she didn't really she was kind of general, and whatever and and her recent transformation with the soul food cook book that she wrote she said something that freedom tonight sent back in the one thousand nine hundred forty eight when she brought her book by us for us was her and Carlos said the same thing, and she said soul food is cooked by black people. That's the difference. It can be anything. It's not a specific dish. It's not necessarily this. But and I al- I always say my presentations, imagine REBA mcentire sings respect now and Aretha Franklin and to me, that's the difference. That's a difference of some. Yeah. I wouldn't I wouldn't see Paula Deen doing. Yeah. Big jones. They do a great job of talking about it in the Louis up there. He's been on the show and they start talking about from southern Indiana. Right. Yeah. When we did when I did the research, my book, go around and talk to people about what what is saw common. Just because I like soul music and one of the common responses, I got was so it was from the heart solos loved. That could come through. And obviously in food, right? True. Very true. What else on the time? We have left which is not much, but any other. What's what seven soul food restaurants? Here. You mentioned big Jones. And what's? Yeah. Right. Well, southern food, right? Yeah. What what what what's the scene like? Where else would you go a new restaurant in part virtue so food, and I have not had an opportunity to eat there yet. But I did spend some time at the restaurant about a week ago. And I found the people very warm and hospitable. So I'm looking forward to dining with virtue next week. During Hyde Park. Yes. It's all vegetable open so vegetarian. Yeah. Yeah. The classic sofa. Places are gone, aren't they? Well, I think the ones that. Traditionally there weren't as many options for eating you like is Zola's and EDNA and I miss army lose. News. And what was the one that was in Brownsville? The so many of the celebrities went to when they came to town. They were on Indiana. I I..
With Limited-Edition Chips, Pringles Slays Lays
"Business wars daily is brought to you by papal when it comes to growing your business. You need a partner you can trust for today and tomorrow and pay pal processes over ten million payments per day. That's experience you can rely on. Visit pay pal dot com slash growth to set up a free business account today. From wondering, I'm David Brown and this business wars daily on this Tuesday, November twenty thanksgiving in a can it could have been your favorite gift to a relative who hates to cook. Pringles recently released a set of novelty potato chips designed to taste like Turkey, stuffing and pumpkin pie. But if your heart is leaping at the idea of gifting the set say to your favorite snack, food, fishy and auto alas, you're out of luck. Pringles put the fourteen dollar ninety nine gift box of chips online, November sixth and they sold out in forty one minutes the release was intended to be exclusive but a bit less exclusive than last year in two thousand seventeen the company produced a limited run of the tongue in cheek. Or should we say chip in cheek gift sets for food editors and other influencers that set also included ships, like green bean casserole, creamed corn and cranberry sauce for the record, food and wine writer. Mike Pomeranz one of last year's recipients called the green bean ships. Great and the creamed corn not so great Pringles flavors may sound goofy. But the company strategy is clearly working, and it's not alone. Chipmakers have been flirting with thanksgiving census far back his two thousand two when laze so Turkey flavored ships in China. But you know, it's not just took each day that makes ravaged ship fans. Go crazy turns out new and unusual flavors are serious weapons in the arsenals of chipmakers have been lays cappuccino flavored ships, for instance, and Pringles sugar cookie. Chips to the brands know the value of exclusivity the website too key does dot net set up solely to review chips complained mightily when laze put limits on the purchase of this year's regional flavors. Like New England lobster row what by only five bags the sites chief snacks officer complained. Well, here's a consolation prize for all of you who. Missed out on this round of holiday flavors, November twenty seventh is giving Tuesday and Pringles will auction off. What is presumably it's last box of thanksgiving dinner chips for charity to that. We can only say happy, thanks bidding. From wondering this business wars daily. Hey, listen, if you like our show, take a second give us a five star rating, apple podcast, Google podcasts. Stitcher or your favorite listening Appalachia be very thankful. Indeed. I'm David Brown. We'll be back tomorrow. Business wars daily is brought to you by pay pal when Zeke was a kid spending summers on his grandfather's farm. He knew he wanted to be part of bringing wholesome food to people. He started his artisanal Honey company be raw by creating a network of dozens of beekeepers across the country when he got his Honey into high in national stores, he thought he'd made it, but when he saw his margins decreasing due to distributor fees and seasonal production. Made it difficult to meet retail demands decided to take his products primarily online from the get-go. He featured pay pal prominently on his site because he knew he gave his customers confidence that he was a legitimate business with quality products over the past five years. Pay pal helped him convert more clicks into sales and expand his business. He's grown every year and added new items like t candles and beauty products. So when you're ready to grow your online business. Pay pal can help you turn shoppers into buyers. Visit pay pal dot com slash growth to set up a business account. You can sign up for free today. That's pay pal dot com slash growth.
"food editor" Discussed on KTRH
"This is Houston's morning news. The whole doggone world is losing its sense of humor six oh nine here on Houston's morning news. It's spreading from east to west the stories at a Great Britain. There's we know things that having great. Britain's ultimately seem to happen here as well. There's a food editor who sent an internal Email where. Where he was joking about murdering vegans. He didn't really mean it. He was talking about food. Of course, it was a response from a freelance food writer in the UK the pitch was about we'd like to do a feature on plant based cooking. Which is response was a joke about murdering vegans these if I'm not gonna do a thing. Exactly, right. Evidently, post gut shared Instagram after news of his resignation broke. Yup. The ended up asking him to resign from the cooking publication. He worked for stepping down effective immediately. He's also apologized. He wants to reiterate his apology to food and life loving vegan. Who was generally offended by remarks written by him? He said it was an ill-judged joke at a private Email, which is now been widely reported. There are people have some at least sympathy for him. So he was a stupid Email, but should not be a career ender. Maybe you'll land somewhere else. But for now, he's out of work. Just because he joked about vegans. Yup. Sense of humor seems to be getting awfully one-sided. Doesn't it six ten diver, traffic and weather looks good and.
"food editor" Discussed on Popcast
"I'm Sam sympton food editor the New York Times, and my stand group is what Cifti's six tons sifting airs Sieff tonnage, sifters, the sisters. Walk into the New York Times podcast. You are how you journalist put your tweets, private of music news and criticism. I'm your host Junqueira Monica. I wrote what you still need calling. I left my pager Emma home phone at the bottom. I to letters back in autumn. You must not a God him the promptly with the problem at the post office or something. Sometimes I wear the dress to cloudy when dot. But anyway, what's been up man out daughter. My girlfriend's pregnant too. I'm out to be abolished if I have a daughter. Yes. What I'm a call on the name sponsor a read about the uncle running through. I'm sorry. I had a cell phone one. I know what you're probably hear this day, but I'm biggest man. I got the underground sit the kid with scam. I got his name, you just man. I like today with Russia to its bad anyways. The whole men hit me back at the tech over yours. Biggest fan stand a special STAN episode of the podcast. It's hard times. It's dire times on the internet. It's comments. Actions are violent, it's real talk seriously, be safe out there kids, please. I'm here which Okaz Garelli. Hey, Joe, hey, Joe wrote about a recent situation in which Nicki Menaj clapback against a Twitter user who had said something moderately critical of her, and it caused a huge internet firestorm. And that inspired me to think, well, we haven't really talked about stands on the podcast yet. So let's do a podcast about stands. So Joe and I are gonna talk for a couple of minutes about what happened in that situation. Then we're going to be joined by John olden of Bosick. Jay was the managing editor of Boston. Now she's been promoted into a big, big fan of jobs, still overseeing boss, still overseeing Boston to talk about clapback culture and staying armies. And later we're going to be joined by Bobby finger and Lindsey. Weber of who weekly fame to talk about micro San armies and the many, many weird ways in which small celebrity fan groups aggregate on the internet and give people hard time. But I Joe, wouldn't that happen. I immediately looked at it and I said, oh, this is a fascinating story. It's a fascinating story about hip hops relationship with its fans. It's a fascinating story about middle age hip hop. It's a fascinating story about media and how media is changing and how the most viable or vital piece of criticism that might actually reach artists may not be a John Kerry Monica review might not know probably not, but my just be just be a random tweet that somehow gets up voted into their mentions. So Joe, you spoke with wanna Thompson? Yeah, there were a lot of threads in this to this was something that you know is developing on the blogs over the fourth of July week and the days prior. And it was like, you know, I had my eye on it. I reached out to wanna who was the the woman involved in arguing with Nikki Manashe and you know, we talked a lot over over a few days sort of deciding if if I would do a piece, if she was ready to appease, she ended up doing her first. I think only at this point interview about the situation with me which you know I respected her being able to tell her story, and there was a lot at play because you know, we'll get there, but she also ended up. She lost an internship over the way this all played out. So I think it was just a very chaotic time in her life. And you know, frankly, I learned a lot from talking to her now this all she we need. Yeah, let's let's you want to read the tweet. You read the tweet cherry through here. Sure. Are you read this week? We'll decide who if this is gonna be read, so so wanted Thompson. She's a freelance culture writer lives in Toronto. She's twenty six year old woman mother of a daughter. She has a website called wanna 's world which you should check out. She writes on her own there and she was an intern at Karen civil dot com, hip hop blog and just one evening, you know, at the end of June, she, she tweeted, you know how dope it would be if Nikki put out mature content. No silly shit. Just reflecting on past relationships being a boss, hardships..
"food editor" Discussed on 77WABC Radio
"Famous foodie formerly editor food editor of the new york daily news restaurant critic a zillion books but forty years ago this food naven wrote a book called cooking in small kitchen and this book has been given a whole new life and here it is fresh again welcome to you arthur schwartz so how come cooking in a small kitchen is like doing all kinds of exciting things well let me say that most people in new york city anyway still have a small kitchen and since i watch a lot of hgtv i do too i'm like around the country they often still have small kitchens but i must say this is my first cookbook i was very young i was already pretty well traveled so the book is very eclectic it really has a food from all over the world still i have to say rather lamely attempting chinese food i still haven't gotten the hang of that i see that i was doing the same thing and in nineteen seventy eight can you imagine now anyway what happened is a mcmillan a division of macmillan called a pick adore has is publishing what they call classic cookbooks and i am among the first three pick a cook stir classics has it's exactly the same as the original book almost i think it really is a photo copy of the book but has a new foreword by lydia bust ianovich well by the way i i know lydia for forty years so we go way back to win lydia had her first restaurants on queens boulevard error member in briar would which is the next to forest hills regional park my sisters i department was in briar would and that was the italian restaurant we used to go to then one day juliana obuchowski remember juliane is very highly regarded cooking teacher and writer so one day juliana said you know there's this place in queens that makes food from the istrian peninsula i said you mean lydia bus which of course by the amish does that sound like a really exactly so anyway so lydia wrote a new forward for me and you know because the book was coming out now it is out i reread it and i'm not embarrassed i thought i was going to be you always get great embarrassed but i've been cooking from it and one recipe brought back such memories well was it still i'm going to tell you it's the linzer toward my favorite thing i know you lovely i love linda ed koch and i was a good per back then i was good personal grandad's actually before then before he became mayor and in fact his may release his mayoralty campaign was hatched in my apartment i and on sundays he would come to my apartment with dan wolf who was the founder and publisher and editor of the village voice and its a day of bound up mary nichols who was the village voice political columnist henry stern course became a parks commissioner in new york and he was also consumer affairs and he was a good one too anyway these people would come to my apartment for the best meyerson was always there so they would come to my apartment to meet and i would make brunch or breakfast whatever the time of the day was mostly was brunch mostly was on sunday around eleven so one day it called the really last minute like saturday afternoon and said we're coming and i said well i thought well what am i going to do easy the hustle up brunch but they all like dessert i wasn't prepared to bake so i went to a place in soho called the oj dining long don actually i don't even remember that l let you really hip so homeplace when soho was soho meaning an artist's community about in the mid seventies mid nineteen seventy five nineteen seventy six so well my seventy nine it was nineteen seventy five really i thought we are still remember going to ivan carps coury in those days but i thought it was.
"food editor" Discussed on BizTalk Radio
"Boyer biz talk radio we now are joined by alison roman who is a contributor at bona petite formerly the senior food editor there and buzzfeed in her work appears regularly in the new york times and she's been featured in q and and lucky peach she's the author of lemons a short stack edition and she's worked professionally in kitchens in new york and san francisco and she now is in brooklyn in allison welcome it is so nice to have you with us so much for having me so what was it like when you told your mother i think i'm going to take a break from college and go work in the kitchen she wasn't that please i'm sure you can imagine she she like any mother was concerned about you know what i make a living was i wasting my education was i going to be happy what was i gonna make myself but you know i really kind of fell in love with cooking and everything that came along with it and i think she's a happy man eventually able to support myself and make a living at it turned into something great and and i have not gone back to school well this new cookbook is unbelievable it's called dining in i le cook able recipes and i it's it's just gorgeous it's a gorgeous book the the recipes in it you have like a real funky kind of there's just this real funky style that you have i can't i don't know how to i don't even know where to put it in what where do i put it either so okay but okay go ahead no i was gonna say it's definitely not not not your grandmother's cookbook right well you know i think it's about striking balance between familiar ingredients and techniques then maybe you know peppering them with one or two new ingredients are techniques to broaden people's horizons and i think you know cooking your favorite recipe that you've made a million times it's great and wonderful but i also think that you know once in a while you try something new but you don't want to take too long or be too expensive or hard to find or or complicated so i think it's about introducing people to new things gently and slowly if you will yeah yeah we've done a great job in this book.
"food editor" Discussed on KTRH
"Com cook was it was one out first judges disarm could from channel thirteen again all an end up cat shark the food editor protect us monthly and greg morocco the now greg man barriers he gets to eat it all the knee while he does and then we are at a royal is a food editor poor often face on info you know we've all been poor can add peak the booty do the judges than anybody from the houston area win uh oh club over there and west you one of jobs uh clark's restaurant spunk randy he is their name the and she she did um you know that's not so much big know why i mean it's just about opening bid out there having a great time so if i go to the round top today cannot get buttermilk by a yeah okay was those it three i noticed it was sold out on the online ordering oh no no no okay come on get up and i told you are as much as i love you did i may have to arm after hold you to task on a couple of things here and there laura you can but mail order it sold out there we'd back up in the muddy been slow on get that off his screening okay well you know my didn't one my last i get it take you to task in this is on behalf of my son randall you introduced this is something last thanksgiving that i did not see on the menu anymore and it was like a pumpkin pecan caramel cheesecake uh what happened we we've you know this is something they'd be good i think we'll i on his by the other day i think we can sell this all your route we just after the holidays in there that we would wouldn't the pumpkin put cianci today and it is for you gotta have a it is obvious since say my son fell in love with that and i showed him that it wasn't on the menu this.
"food editor" Discussed on KTRH
"Is the for the former editor for the houston chronicle food editor for three thick here's and her quote book i have him right here next to me and my becker books is the texas the beautiful cookbook of is a gorgeous it's a big one it it's a big it's coffee table cookbook and it's beautiful in the rest became right out of that that cookbook bananas is is one of the best and i don't know if there's a way to explain why it's one of the best but it's uh it's just object it's not too sweet it's not they don't use the dark colored flavoured syrup day it is just pure that's the key you know the only to blink you ever had i've i've ever you ever your people say about you f eight art they love arkan's it because it's not too sweet and then that had at strong dr ornella office and it they guy that's the key there the one thing i still have yet to try and it's so funny is that i that i saw this yesterday to as a reminder of personal my y you know evonne laws that she loves the gypsy the junk gypsies she loves going to the junction at ccri whenever we go to round top she has to go to the junction abc's while there is a tie kind named after them you have to tell me this story but i know it better as crack berry pie well the junk gypsies were all in last night this really a character group of family and uh but we we apply scott got blackberries raspberries strawberries glue after each is of that uh you you just for your any proof get it got it basically get i mean they're i i you app pros didn't through and it we that's all we do is combined them all and sugar and and it's called the junk berry but you do something to the top it's so different yeah yeah that's that's a it's it's done topped with a sour cream dressing with a lot of sugar of course and it that it and then so when it cook it's it's solid the copy right right.
"food editor" Discussed on KCRW
"That those kinds of people exist and i should think any less of them okay so what else do you have on the table for those el nyerere's it seems like every year i'm always getting emails from readers about pumpkin cheesecake or you know something they still want pumpkin somewhere um we get requests for pumpkin cake recipes each week recipes pumpkin custard or pudding recipes and then you know if you're just tired of pumpkin and you're just not a pumpkin fan go with apple or you know there's so much weight fruit in season right now apples pears you know what not a cranberries riff on those and make your own cakes or or tarts or ice cream oh yeah i swear he california it and it looks like it's going to be warmer next things or you know next week for thanksgiving so the i actually i'm writing for you all for the la times an eating a tunnel icecream yes and we tested it and it's a wonderful jail air recipes from ruksana jill about rang yeah from friends and family i wish i had been there of the day that you were tasting who still have some in the freezer set up by the touch on so if were a person who just wants to enjoy an we're not gonna get our hand sturdy baking this year where can we go to find some good desserts i have to say that this used to be pretty much a pie wasteland been that is not true anymore no not at all there are so many great chefs and restaurants bakeries right now that are offering pies for thanksgiving jan sir deputy food editor just at a post last week listing while over a dozen chefs that that are baking their own pies uh roxana at friends and family she's got a host of pies that.
"food editor" Discussed on Bon Appetit Foodcast
"Dipping this and man as our dipping at an and catch up because the win of eating the freighter is like the win so if it takes a little bit of catchup to get you there that's great that you're not it it that's way better than hiding something in a brownie you know oh app alert those around has been it's in them m another recipe that's going to be in our october issue that i thought about right away because chris morocco in our kitchen who has two sons who he is constantly complaining about lake not only do they have the food preferences and dislikes they he has one of those kids who lake things aren't allowed to touch on the plate so in drives him insane obviously he's a food editor heat everything so um he came up with this dish this basically a baked pasta with like a really yummy creamy tomato sauce and it has colley flower in with the pasta so it's like there's coach cooked cauliflower i think he's steams it or maybe gets blanched in the pasta water so it's just the tender because there's just roast it from riot can kind of just get dry and chewy so it's very tender cauliflower pasta cheese tomato sauce and it gets baked and again like it's not that the the cauliflower has been pureed and hit in there're pieces of it but they're kind of the same size as the pen a or the rigor tony or whatever you use and they're just you know if they like the flavor of that sauce and they see the pasta on it's a little bit cheesy then you know some cauliflower gets on the four could the same time they're probably they're not gonna really think about it so that that will be in october which comes out middle of september but honestly you could take any kind of baked pasta recipe that you use or lake an ad um you know two cupfuls of of steamed or blanched cauliflower and.
"food editor" Discussed on Here & Now
"On the other hand cooking for themselves involves skill time equipment and of course they need a kitchen okay so let's say they have the kitchen which they have so often what a kitchen means is that there's a microwave oven and a mini fritsch if that's all that your kid has you can still do things you can get an electric kettle and boil water for instance the ultimate college food is rahman does little packets that you see that many people they're saying themselves right now i lived on rahman during college so this recipe comes from emmer rudolph of food editor in san francisco who happens to be my daughter but when she went to college herve sophomore year she lived in a dorm with a kitchen and she started creating recipes because you know she grew up in a pretty food center cows this is her easy upgraded rahman so you open a packet of rahman that regular old stuff you add the boiling water you only at half the pack of the season in 'cause that stuff is also dm then is just gonna ask isn't it just like oh it's grow more saw than you need in a month yes so she add some sir uttered chili sauce and soy sauce handful of fresh spinach and some thinly slice mushrooms and then you throw an egg right on top of the rahman everything happens in one pot did she nucleus are microwave this or you know all you need is boiling water this is just congratulations to your daughter yup my daughter this is a genius kind of thing and then we have another recipe from her for what she calls dorm style peanut noodles where you open a packet of rahman and then you make a sauce with peanut butter and water and so i saw things you have on hand well i what are we have here okay so now let's pretend that you have a burner or may be a real stovetop so this is on let 101.