Gravy shares stories of the changing American South through the foods we eat. Gravy showcases a South that is constantly evolving, accommodating new immigrants, adopting new traditions, and lovingly maintaining old ones. It uses food as a means to explore all of that, to dig into lesser-known corners of the region, complicate stereotypes, document new dynamics, and give voice to the unsung folk who grow, cook, and serve our daily meals.
…
continue reading
内容由Sweetness and Light and Mark Bittman提供。所有播客内容（包括剧集、图形和播客描述）均由 Sweetness and Light and Mark Bittman 或其播客平台合作伙伴直接上传和提供。如果您认为有人在未经您许可的情况下使用您的受版权保护的作品，您可以按照此处概述的流程进行操作https://zh.player.fm/legal。
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Jody Eddy: Inspired by Food in Divine Places
Manage episode 449972475 series 2928087
内容由Sweetness and Light and Mark Bittman提供。所有播客内容（包括剧集、图形和播客描述）均由 Sweetness and Light and Mark Bittman 或其播客平台合作伙伴直接上传和提供。如果您认为有人在未经您许可的情况下使用您的受版权保护的作品，您可以按照此处概述的流程进行操作https://zh.player.fm/legal。
Writer Jody Eddy joins Mark and Kate to talk about her new book, Elysian Kitchens: Recipes Inspired by the Traditions and Tastes of the World's Sacred Spaces. Jody shares the most notable things she encountered in her research travels, how gaining ancient wisdom and feeling serendipitous along the way changed her, and how sacred spaces reflect our modern world and are as dynamic and fundamental to our society as they ever were.
The Bittman Project is featuring two recipes from Elysian Kitchens:
Honey-Glazed Turkey Tinga: https://bittmanproject.com/recipe/honey-glazed-turkey-tinga/
Beer-and-Honey-Glazed Pork Loin with Roasted Apples:
https://bittmanproject.com/recipe/beer-and-honey-glazed-pork-loin-with-roasted-apples/
Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.
Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.
Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey
Hosted on Acast. See acast.com/privacy for more information.
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Manage episode 449972475 series 2928087
内容由Sweetness and Light and Mark Bittman提供。所有播客内容（包括剧集、图形和播客描述）均由 Sweetness and Light and Mark Bittman 或其播客平台合作伙伴直接上传和提供。如果您认为有人在未经您许可的情况下使用您的受版权保护的作品，您可以按照此处概述的流程进行操作https://zh.player.fm/legal。
Writer Jody Eddy joins Mark and Kate to talk about her new book, Elysian Kitchens: Recipes Inspired by the Traditions and Tastes of the World's Sacred Spaces. Jody shares the most notable things she encountered in her research travels, how gaining ancient wisdom and feeling serendipitous along the way changed her, and how sacred spaces reflect our modern world and are as dynamic and fundamental to our society as they ever were.
The Bittman Project is featuring two recipes from Elysian Kitchens:
Honey-Glazed Turkey Tinga: https://bittmanproject.com/recipe/honey-glazed-turkey-tinga/
Beer-and-Honey-Glazed Pork Loin with Roasted Apples:
https://bittmanproject.com/recipe/beer-and-honey-glazed-pork-loin-with-roasted-apples/
Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.
Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.
Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey
Hosted on Acast. See acast.com/privacy for more information.
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类似 Food with Mark Bittman 的节目
Gravy shares stories of the changing American South through the foods we eat. Gravy showcases a South that is constantly evolving, accommodating new immigrants, adopting new traditions, and lovingly maintaining old ones. It uses food as a means to explore all of that, to dig into lesser-known corners of the region, complicate stereotypes, document new dynamics, and give voice to the unsung folk who grow, cook, and serve our daily meals.
…
continue reading
A last-minute party with no menu inspiration. A kitchen with no space. A toddler who will only eat buttered pasta. Name your dinner emergency—Bon Appétit is here to help. Dinner SOS is the podcast where we answer desperate home cooks' cries for help. In every episode, food director Chris Morocco and a rotating cast of cooking experts tackle a highly specific conundrum and present two solutions. The caller will pick one, cook through it, and let us know if we successfully helped rescue dinner ...
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continue reading
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Lyngso Fitness Academy presents: The Missing Piece, an audio offering about the mission, mindset and mechanics of completely transforming your life.Ever wondered what is holding your back from your best life? Your best self? You know that something is missing.Welcome to the Missing Piece. Hosted by Paul Lyngso, this podcast provides you everything you need to finally achieve the next level of satisfaction in your life. By transforming your life from the inside out, Paul offers actionable ste ...
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The Peabody Award-winning Studio 360 with Kurt Andersen, from PRX, is a smart and surprising guide to what's happening in pop culture and the arts. Each week, Kurt introduces the people who are creating and shaping our culture. Life is busy – so let Studio 360 steer you to the must-see movie this weekend, the next book for your nightstand, or the song that will change your life. Produced in association with Slate.
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continue reading
It didn’t all change in March 2020. Not really. The UK high street has been in the throes of a gradual revolution for decades. From the rise of ecommerce, to the birth of mobile, social commerce, and a growing emphasis on experience, change has been underway for a while. In fact for many, the pandemic has acted as a wake-up call. Digital transformation was no longer a ‘nice to have’ but a matter of survival. Necessity sparked innovation and customers are enjoying more flexibility and conveni ...
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continue reading
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