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Culinary Historians of Chicago studies the history of food and drink in human cultures. Why we procure, prepare and serve the food we do has cultural, sociological, geographical, financial and political influences. We encourage participation from all walks of life: from academics to home cooks, chefs to grill masters, farmers to heirloom gardeners, food scientists to students. Our programs, and those of our sister organization Chicago Foodways Roundtable, are supported by research, fieldwork ...
 
If you’ve ever dreamed about cooking like or becoming a professional chef, you’ve come to the right place. Hosted by Chef Jacob Burton, an executive chef by day, wanna be broadcaster by night, we feature instructional style episodes that unpack professional level cooking techniques in an approachable fashion, and interviews with culinary taste makers, including chefs, cook book authors, wine makers, brewers, coffee roasters, and anyone else who is passionate about the world of food and beverage.
 
The Culinary Citizen, a podcast about food, diplomacy, and culture, features chefs, academics, and activists who use food as a tool of conflict resolution, diplomacy, and cross-cultural connection. Each episode introduces listeners to a difference concept or theme, and welcome guests from all around the world to discuss.
 
Welcome to Mumbai to Maine: A Culinary Adventure! I'm Cherie Scott, creator and founder of Mumbai to Maine – a culinary blog and food podcast. When I left Mumbai 24 years ago, I never imagined that one day Maine would be my home. I knew I had to find a portal to somehow share my passion for Indian cuisine and tie it to my deep love for Maine’s rich and dynamic food scene. I created this podcast to bring you some of Maine’s most captivating, thought-provoking and inspiring food stories. So jo ...
 
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The World Economic Forum, WEF, and Klaus Schwab want to expand what it means to be human. What does that mean and how will it be accomplished remains unknown. What is known is there is a plan to move human-ness to transhuman. As alarming as that sounds, some support this and the rest of the plans wrapped up in the 4th Industrial Revolution. Find ou…
 
Someone's in the Kitchen with Dinah (Shore) with Flo SelfmanHaving been a top singing star, Dinah Shore became a pioneer television personality with “The Dinah Shore Chevy Show,” which showcased her distinctive voice and relaxed Southern charm from 1951 to 1963. In 1970, she returned to television as host of “Dinah’s Place,” an NBC morning show tha…
 
The Dank Home Chef sat down with Carla Boyd, CEO of Hempway Foods. Carla founded Hempway Foods to have a tasty "Superfood" and to help with her food allergies. She wanted wholesome ingredients and to use hemp seeds as the source of proteins. The result was the hand-crafted Hemp Burger. From that humble burger has grown a line of hemp-based products…
 
Kate “Mom” Burton Longtime Bozeman, Montana Front of House Restaurant Manager – Culinary Treasure Podcast Episode 81 In this episode of the Culinary Treasure Podcast our Host Steven Shomler visits with longtime Bozeman, Montana Front of House Restaurant Manager Kate Burton. Adventures in Bozeman To see all of Steven Shomler’s Bozeman, Montana centr…
 
Michael Rectenwald returns, today to discuss Freethought, the history of it and its current incarnation. Michael also discusses the course he's working on for Liberty Classroom on the topic. Find the show notes here, with links to Michael's previous episodes and a link to Michael's other course about the Frankfurt School and Cultural Marxism. culin…
 
The Biology and Evolution of Rust Fungi M. Catherine Aime, PhDIn terms of species numbers the rust fungi (Pucciniales) are an incredibly successful lineage. Together, the more than 7000 described species form the largest known monophyletic group of plant pathogens. All are obligate parasites of vascular plants including agricultural, forest and orn…
 
Guns is a hot topic these days. Politicians, some anyway, seem determined to restrict your ability to obtain one legally and some citizens are fine with that. My guest and I discuss some of the reasons a gun is might be the right choice for protection. Find the show notes and links here culinarylibertarian.com/143 --- Send in a voice message: https…
 
The Taco Truck: How Mexican Street Food Is Transforming the American CityRobert Lemon PhDAuthor, Geographer, Documentary Film MakerIcons of Mexican cultural identity and America’s melting pot ideal, taco trucks have transformed cityscapes from coast to coast. The taco truck radiates Mexican culture within non-Mexican spaces with a presence—sometime…
 
My guests today want to make a movie, two actually, about the COVID response and the (un)intended consequences of those mandates and policies. We have a good discussion about some of those issues as well as how show that information. Find the links mentioned, including the movie trailer, on the show notes page, below. culinarylibertarian.com/142 --…
 
This episode is a book chapter review with some commentary from two other sources over a century apart in publication. Is there a case to be made that individuals have more control over their food choices than governments? Find the show notes here and the book link culinarylibertarian.com/141 --- Send in a voice message: https://anchor.fm/dannreid/…
 
The Fungi Involved with Devil's Stovepipes at Mt. Baldy, Indiana Dunes National ParkPeter Avis, PhD from University of MaineIn 2013, a young boy fell in a hole at Mt. Baldy. Fortunately, he survived and the pursuit to understand the formation of these holes (aka Devil's Stovepipes) ensued. This presentation will cover an overview of the research co…
 
Black Smoke: African Americans and the United States of BarbecuePresented by Adrian MillerFood Writer, Attorney, Certified Barbecue JudgeJoin us as James Beard Award-winning author Adrian Miller discusses the history of African American barbecue culture from his book, Black Smoke: African Americans and the United States of Barbecue. Black Smoke des…
 
Charmaine Jones is a Registered Dietitian and owner of Food Jonezi. Her areas of expertise includes personalized nutrition counseling, development & implementation of corporate wellness programs. In addition to managing her own practice, she is an adjunct professor at the University of District of Columbia, where she teaches food science and introd…
 
What's in a Name? Mycology EtymologyAnna HenningMany scientific names for fungi (known as binomial nomenclature) are difficult enough to pronounce, let alone understand. Have you ever wondered what Craterellus means, or why turkey tails are in the genus Trametes? Knoweledge can be challenging to retain if we don't have a framework for understanding…
 
Antony Davies of the Words & Numbers podcast joins me to talk some econ. How is currency created and what was it supposed to be? What is inflation and what's inflating? Is value objective? Find the show notes page here with the links to Ant's and James' book as well as their previous appearance on the podcast culinarylibertarian.com/140 --- Send in…
 
Pizzeria Uno and the Mysterious Origins of Deep-Dish PizzaPeter Regas, PizzaHistoryBook.comWho invented deep-dish pizza? Is there a more controversial question in Chicago food history? There’s little doubt the pizzeria at 29 East Ohio Street in Chicago- originally named “The Pizzeria” later renamed “Pizzeria Uno”- served the original deep-dish pizz…
 
Today I got to talk with Tatiana Wingate a Philadelphia-based Chef, entrepreneur, and owner of Sprinkled Sweetness Custom Cakes. We discuss a bit of her life, career, what she has done during the pandemic, and future plans. Follow her @Sprinkledsweetness on Instagram to see her tasty creations @CulinaryVoices on Instagram, twitter and now Tiktok ht…
 
Longtime Bozeman, Montana Chef Scottie Burton – Culinary Treasure Podcast Episode 80 In this episode of the Culinary Treasure Podcast our Host Steven Shomler visits with longtime Bozeman, Montana Chef Scottie Burton. Adventures in Bozeman To see all of Steven Shomler’s Bozeman, Montana centric content – Culinary Podcasts, Beer Podcasts, as well as …
 
Salt seems always to be in the news. How much is in your food and is that too little or too much? This episode explores on author's suggestion that for most of us, too much salt is not an issue. Too little salt is very much an issue. Find the show notes links here culinarylibertarian.com/139 --- Send in a voice message: https://anchor.fm/dannreid/m…
 
Join Jonathan Reed as we cover some Q basics. Jon recently earned his Q-ing certificate from Myron Mixon and it is, in part, that I'm picking his brain about what we need to know for a great Q summer. Find the show notes and links here culinarylibertarian.com/138 --- Send in a voice message: https://anchor.fm/dannreid/messageSupport this podcast: h…
 
This episode is with Baltimore-based Chef Catina Smith aka Chef Cat founder of Just Call Me Chef and Co-founder of Our Time Kitchen. We discuss her career, what she has been doing during quarantine and the importance of collaboration. Just Call me Chef is a movement recognizing black women chefs without differentiation. Acknowledging our skill & pa…
 
I was hosted by James recently on his podcast, Blackbird. We had a very nice chat about cooking and baking and doing those the right way. We also discussed why pancakes are muffins. Find the links mentioned on the show notes page here culinarylibertarian.com/137 --- Send in a voice message: https://anchor.fm/dannreid/messageSupport this podcast: ht…
 
Ravinia Music Under the Stars Around the WorldAn Archives Access Project Courtesy of the Illinois Secretary of StatePresented bySteve Gianni, Project Archivist for Ravinia Park CollectionsNancy Webster, Archivist of the Highland Park Archives and Local History Collections at the libraryThis project has been a journey of discovery through the baseme…
 
Dick Cutler & Danielle Cutler Flying Dutchman Winery – Culinary Treasure Podcast Episode 79 In this episode of the Culinary Treasure Podcast our Host Steven Shomler visits with Dick Cutler & Danielle Cutler Flying Dutchman Winery Otter Rock, Oregon on the Oregon Coast. PHOTOS - Go to the Flying Dutchman Winery article on the Culinary Treasure Podca…
 
Linking DNA to the microscopeTimothy James PhDIn the past twenty years the field of mycology has been revolutionized by studies that use DNA detected in the environment to reveal a hidden diversity that exceeds the diversity that has been formally described. In other words, what is present in the pages of journals and cabinets of herbaria is only t…
 
Chris Rossini is the Friday co-host on the Ron Paul Liberty Report. Chris joins me today to discuss how to resist the passports and still find and keep joy. No small task. The stakes are high, but the fight is worthy waging. Find the links to sites Chris mentioned on the show notes page here culinarylibertarian.com/136 --- Send in a voice message: …
 
The Making of James Beard, An American LegendPresented by John Birdsall, Author,The Man Who Ate Too MuchFood of the past that comes to us through recipes and cookbooks can appear to be fixed evidence of what generations before us ate, their tastes and preferences. John Birdsall says that his research for The Man Who Ate Too Much: The Life of James …
 
Shooting Spores: Understand the Physics of the Most Amazing Apparatuses on EarthPresented by Anne Pringle, PhDFungi use spores to move between habitats and spore dispersal is critical to their success. Fungi use an astonishing array of apparatuses and strategies to move their progeny: sacs filled with fluid that explode like water balloons, collaps…
 
Everyone gets angry. When it is anger that gets in the way of learning and growing, that can be an issue. Doug Noll joins me today to discuss how to learn to deescalate that anger and then open communication. Find the links mentioned to Doug's webpage and his book on the show notes page culinarylibertarian.com/135 --- Send in a voice message: https…
 
Founder and CEO of Ardent, a Boston-based biotechnology company, Shanel Lindsay combined her entrepreneurial passion with her experience as a practicing attorney to effect change in the cannabis industry and bring innovative solutions to medical cannabis patients and the broader community. Shanel Lindsay was an author of - and spokeswoman for - the…
 
I'm talking to Isis Daniel AKA the Millennial Somm. We spent the day drinking wine and talking a true somm experience. Today's episode was recorded on location at Screwtop wine bar in Virginia who graciously allowed us to take up a table for the day. If you are in the Virginia area I suggest you stop by. Isis Daniel- @themillenialsomm on Tiktok and…
 
Yes, that is misspelled. That is not an error. The bots are everywhere. Are the passports necessary or just the voluntary act of the compliant to show the overlords who is on board? Michael gets into what may be included on those passports, why they may already be unnecessary, and who is likely behind the world wide push to centralize power. Find t…
 
In this episode of The Stella Culinary School Podcast, picking out knives, and what to consider when purchasing a smoker, BBQ, or grill this summer. And YES, by popular demand, this episode now has time stamps! INTRODUCTION 00:00:00 - My Standard Charming Introduction. A Must Watch! SEGMENT ONE - WHAT KNIVES DO YOU NEED? 00:02:07 - What knives shou…
 
Lynne Hopper & Eisha Hopper Neah-Kah-Nie Bistro – Culinary Treasure Podcast Episode 78 In this episode of the Culinary Treasure Podcast our Host Steven Shomler visits with Lynne Hopper & Eisha Hopper Neah-Kah-Nie Bistro Manzanita, Oregon on the Oregon Coast. PHOTOS - Go to the Neah-Kah-Nie Bistro article on the Culinary Treasure Podcast website to …
 
Figs is the topic today. A small bit of an impressive canon of information about figs. Then a venture into new diet information that is important to know and understand: prebiotics and the gut microbiome. Find the links to articles and the PDF for the recipe on the show notes page culinarylibertarian.com/133 --- Send in a voice message: https://anc…
 
How the Frugality of Rural Foodways Reshaped this Nationally Acclaimed ChefPresented by Vivian HowardChef, Author, PBS HostVivian Howard moved from New York back to her rural hometown to open a fine-dining restaurant that she hoped would reshape the palates of eastern North Carolina. But an encounter with collard kraut and a trip to “America’s larg…
 
Illuminating Fungi: the Science of Fungal Bioluminescencewith Brian Perry PhD Fungal bioluminescence was first described by Aristotle (384-322 B.C.E.), and continues to fascinate and puzzle scientists today. While over 100 species of fungi are known to produce luminescent mushrooms or mycelium, the chemical and genetic basis of the light-producing …
 
The Dank Home Chef sits down with Raven Faber, founder and CEO of EngErotics. As Raven says on the website, www.engerotics.com: We aim to bring high-quality, well-engineered intimacy devices along with expertly formulated CBD (cannabidiol) infused intimate body care products to market. She has taken her company from being a LLC to C Corp status; cl…
 
Swedish Pancakes for Breakfast?Presented by B. Marcus L. CederströmFolkloristWhy do we eat the things we eat? And how do those things change due to migration?This talk explores what the foods we eat can tell us about immigration, identity, and Nordic-American life in the Upper Midwest, by focusing on coffee, lutefisk, and, of course, Swedish pancak…
 
Nearly all baking is a few steps with twists and turns here or there for a new product. Crêpes and Spätzle are just two tasty treats we can make with a few changes to our procedure. The second part of the episode is a revisit to two previous episodes to continue the discussion on the Dietary Guidelines for Americans and the Great Food Transformatio…
 
Prue Leith chefs share their love for and challenges of the pastry kitchen.In this episode:Nicola Eksteen - Prue Leith I Executive ChefMarcel Marais - Prue Leith I Patisserie Chef The Prue Leith Culinary Institute has a reputation for patisserie excellence. In this episode we talk to two Prue Leith pastry chefs to find out about the sweet side of t…
 
Today's interview is with Elijah Milligan, private chef, consultant and Co-founder of the Greenwood Supper Club. We were able to sit down near Rittenhouse square in the Sunday love Projects Space in the Basement of the church of the Holy trinity. Culinary voices podcast on Instagram and Twitter @culinaryvoices Find Elijah on Instagram at @_thesavag…
 
Steve Dragone Blacksmith Italian – Culinary Treasure Podcast Episode 77 In this episode of the Culinary Treasure Podcast our Host Steven Shomler visits with Steve Dragone Blacksmith Italian Restaurant Bozeman, Montana PHOTOS - Go to the Blacksmith Italian Restaurant article on the Culinary Treasure Podcast website to see photos of the Blacksmith It…
 
The practical use of hydrocolloids are discussed, including Xanthan Gum, Lecithin, Agar Agar, and meat glue (transglutaminase). We talk about how these items can help you solve traditional kitchen problems, while not becoming the focus of a dish. Mentioned In This Episode Greek Salad Homework Assignment - https://youtu.be/3uVnAMEdu5A Food Science V…
 
Jaime and Matt connect with L.A. based chef and activist Sammy Monsour to discuss the importance of effective leadership in the kitchen as well as ways young culinarians can engage the food system in meaningful ways. Later in the episode Sammy and Matt discuss their days at CIA and talk about how one mistake can help someone's cooking 20 years late…
 
Are we the humans of today really so far away from our ancestors in our behavior? It is less a yes or no question but more of a question to ponder how similar we remain even after civilization, so to speak. My guest and I have a nice chat about imitation and desire, sacrifice, and the Divine. Find the links mentioned on the show note page culinaryl…
 
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