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Best Culinary podcasts we could find (updated August 2020)
Best Culinary podcasts we could find
Updated August 2020
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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.
 
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 ...
 
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show series
 
Unfriended by family is tough. Social media and the election will not make that problem easier. We can do for ourselves with my tip at the end of the episode. Before that, I reveal what I see as part of the problem and the fallout, which, in some cases, is the same thing. Find the MP3 player and the link to the book mentioned on the show notes here…
 
Everyone knows onions. But what else to do with them than in soup or rice? A fritter, maybe? Chutney? And, just which kind of onion to use? This episode covers some basics of a variety of onion choices in the grocery store. Find the recipes mentioned on the show notes page, https://www.culinarylibertarian.com/97 --- Send in a voice message: https:/…
 
Tammie Clegg joins me today to discuss the how-to of Keto and GF baking. Tammie owns and operates a Keto food store in her home town and shares some of her successes and how she got there. Find the show notes link here https://www.culinarylibertarian.com/96 --- Send in a voice message: https://anchor.fm/dannreid/messageSupport this podcast: https:/…
 
I love guacamole. Did you know the avocado can stay on the tree and never ripen? It ripens only after it has been picked. Charley Wolk discusses his many years in the avocado field-avocado field-and shares at least one tip for helping along the under-ripe. Find the show notes with a link to Charley's blog here https://www.culinarylibertarian.com/95…
 
Hunting for reals and not killing beers takes planning and gear and exercise and planning. Gear up means start shopping for the right weapon and ammunition and gear and overnight bag, just in case. Suzanne Sherman discusses some of the maybe less considered aspects of getting and being ready for the hunt. You need to know more than you might expect…
 
We all know how easy it is to make Jell-O. It's easy and fun and tasty. But, it was first sought for a very different purpose. Listen to a quick history then get some tips on making and presenting your wonderful Jell-O mold treat. Find the links to articles here https://www.culinarylibertarian.com/93 --- Send in a voice message: https://anchor.fm/d…
 
Corn is in nearly everything we eat. No kidding. It's in steaks and sodas, fries and bread. The general government supports corn and corn industries to the tune of billions of dollars annually in subsidies to corn farmers. Mostly, this plan is not necessary. Find the articles mentioned and movie discussed on the show notes page, https://www.culinar…
 
The Rule of RumPresented by Cynthia ClampittFood historian Cynthia Clampitt shares the reason rum arose where it did and when it did, as well as how pirates got involved and who really said “yo, ho, ho” (not the pirates), but also explains how rum was involved in uniting the 13 Colonies, why it was one of the issues that led to the American Revolut…
 
Baseball may disappoint, but sweet corn on the cob never does. This episode is about corn on the cob, a bit of history and some great ways to make the most of this summer treat. Find those recipes on the show notes page https://www.culinarylibertarian.com/91 --- Send in a voice message: https://anchor.fm/dannreid/messageSupport this podcast: https:…
 
Summer means salads. And those garden-fresh greens deserve your best, so make it. Homemade dressings are easy to do and delicious, too. This episode covers some basics for both vinaigrettes and creamy dressings as well as some other uses for them. Find the affiliate links and more on the show notes page, https://www.culinarylibertarian.com/90 --- S…
 
Cooking with cannabis has been part of our collective culture in one form or another, since we've been using cannabis as a medicine, going back thousands of years. In more recent times, the proverbial "pot brownie" has been part of our underground culture since the 1960's. Fast forward to the past few years, and the sophistication and offerings for…
 
Make your food sing and your guests rejoice when you make an amazing tasting dinner. Spices are one great ingredient to make excellent food. This episode is an introduction to spices, getting to know what they offer, and one key tip on how to get the most flavor from your spices. Find the show notes here https://www.culinarylibertarian.com/89 --- S…
 
Chicago's Live Poultry Shops, FoodCultura - University of Chicago, Fall, 2019Paige Resnick exploring Chicago’s live poultry shops and the many issues associated with selecting and preparing one’s own chicken.There was a technical error in audio recording affecting its quality. It is posted to maintain the historical record of this event.The collabo…
 
Comparative Food Choices, FoodCultura - University of Chicago, Fall, 2019Cleo Schoeplein and Liz Rice present their work comparing food choices in South Shore and Albany Park, two very different Chicago neighborhoods.There was a technical error in audio recording affecting its quality. It is posted to maintain the historical record of this event.Th…
 
16,000 years of Global Potato HistoryPresented by Raghavan IyerAuthor, TeacherOur speaker, Raghavan Iyer, is the author of “Smashed, Mashed, Boiled, and Baked–and Fried, Too!: A Celebration of Potatoes in 75 Irresistible Recipes.” And he’s going to have one heck of a spudworthy program for us. Here’s his tater-tot preview: “The fourth largest crop …
 
Día de Muertos - Day of the Dead, FoodCultura, Fall, 2019Eli Bec’s discussion of ofrendas prepared for Día de Muertos (Day of the Dead altars) and her own personal ofrendaThe collaboration included Foodcultura: The Art and Anthropology of Cuisine, a team-taught course offered during the autumn of 2019 at the University of Chicago. The students, ind…
 
Roeser's Bakery, FoodCultura - University of Chicago, Fall, 2019Yoon-Jee Choi’s analysis of cakes from Roeser’s Bakery through the eyes of a Bauhaus historian.The collaboration included Foodcultura: The Art and Anthropology of Cuisine, a team-taught course offered during the autumn of 2019 at the University of Chicago. The students, individually or…
 
Cotton Candy as Art, FoodCultura, Fall, 2019Alana Ferguson’s musings on cotton candy as an art form.The collaboration included Foodcultura: The Art and Anthropology of Cuisine, a team-taught course offered during the autumn of 2019 at the University of Chicago. The students, individually or in groups, proposed projects using approaches of anthropol…
 
Public and Private Dining Experiences, FoodCultura, Fall, 2019Maisie Watson and Daniel Simantob explored the intersection of public and private dining experiences at Sinhá, a Brazilian home-restaurant in Chicago and in their own apartment.The collaboration included Foodcultura: The Art and Anthropology of Cuisine, a team-taught course offered durin…
 
How will the restaurants and hospitality industry move forward? How are you adjusting to provide the same level of service and hold true to your mission? We are grateful to have our esteemed panel attending to guide us through their new reality of the restaurant world for Bootleg Avocado Presents: Hospitality 2.0. A huge thank you to: Ron Silver, C…
 
Dr. Rima Kittley is my guest today. We cover some new-ish terms in nutrition, phytonutrients, antinutrients, and anthocyanins. Certain foods cause some people gastrointestinal pain but they may not know it is a food issue. Sometimes it can be an allergy, or sometimes a build-up of food toxins. Find Dr. Rima's contact information and her book recomm…
 
As garden time approaches, what to do with the bounty? Eggplants are great plants for the garden and can be cooked in many tasty styles. This episode discusses some of those recipes but also some ways to make sure you deal with the eggplant to get the most flavor. Find some recipe links on the show notes page https://www.culinarylibertarian.com/87 …
 
Our live recording of Bootleg Avocado L.L.C. Presents: Innovation Drive, at the intersection of culinary and cannabis. Our panelists included Mike Hennesy, Director of Innovation, Wana Brands; Yahav Blaicher, Co-founder, CTO, Kaneh-B; Carolina Vazquez Mitchell, Co-founder, Ciencia Labs. Discussing: - 2020 R&D Outlook - White Spaces in Edibles - Dec…
 
Discuss this podcast in the Stella Culinary School Facebook Group: https://www.facebook.com/groups/StellaCulinary/permalink/1437680866415097/ IN THE DISCUSSION SEGMENT ... We talk eggs, omlettes and the "French Omlette Falacy." I also walk you through how to make a classic, American style breakfast omelette (fully loaded of course). Original post b…
 
Pete Kennedy, formerly of the Farm to Consumer Legal Defense Fund joins me to talk about the Wholesome Meat Act of 1967, what it was intended to do and what it did do and how that very thing is impacting us today in 2020. Find the show notes here with links the both the US House and the US Senate webpages as well as some links Pete mentions. https:…
 
In this episode, I bring back The Stella Culinary Podcast after a long hiatus to answer community questions and respond to discussions going on in the Stella Culinary Facebook Group. Join the discussion by going to: https://facebook.com/groups/stellaculinary. Subscribe to my YouTube Channel here: https://youtube.com/jacobburton Check out my Culinar…
 
John Moody joins me again, this time to talk about the challenges in the farm/food distribution system and how it got that way. This is an especially timely episode, May 2020, as the food challenges will start to really been seen and felt in grocery stores. We do discuss at least one way legislation can help, but we need your part in letting your C…
 
Angela McArdle joins me to discuss the upcoming May 1st protest in Los Angeles of the California Governor Newsome's stay-home orders. Angela points out several less than plain consequences of these orders and how, even if they were rescinded tomorrow, the future may not be what we might expect. Find the show notes and Angela's webpage at the show n…
 
In this episode we talk Covid-19. The virus that is not only threatened our lives, but also our livelihoods, especially in the hospitality industry. Host Adele Stiehler-van der Westhuizen talks to Prue Leith alumna, Food Anthropologist and food writer Anna Trapido about the impact of the virus on the food system. They also discuss the prognosis for…
 
More and more research is being produced which shows the old way of thinking of eating is simply wrong and might be doing more harm than good. This episode is a discussion of the benefits of eggs and saturated fats for health and happiness. Find the resources I mention and a video on the show notes page https://www.culinarylibertarian.com/83 --- Se…
 
With pandemic mania infiltrating our lives, we tend to look for brands that can help us balance our stress and mental health. Enter Unity Wellness Co. - Founder and CEO, Alex Valley, breaks down his start into the CBD beverage space and where he is taking his newborn brand in 2020. Definitely some uncharted territory ahead.…
 
Understanding rot: from present day ecology, to fossil fungi and ancient geologyTrue woody trees evolved approximately 360 million years ago, and since that time wood has become an important part of forests, influencing soil formation, carbon cycling and many aspects of our current economy. Fungi are the only organisms that have evolved the ability…
 
Chef Tom Calicchio was interview recently and it is this interview which I pick at a bit. I have no qualms with Tom's cooking, but his economics leave me wanting. Find the article I mentioned and the support I reference on the show notes page, https://www.culinarylibertarian.com/82 --- This episode is sponsored by · Anchor: The easiest way to make …
 
During World War II, some farmers in Marengo, Illinois negotiated with a large food corporation and federal agencies to make local farm fields into restricted, prison-like spaces. When the Curtiss Candy Company brought Japanese-Americans from the Tule Lake Internment Camp in California to cultivate and pick potatoes in 1943, the Marengo community s…
 
Summer means fresh from the vine tomatoes. I love 'em. It also means fried green tomatoes and stewed tomatoes and so many more ways to love on tomatoes. Click the show notes link for some PDF recipes. https://www.culinarylibertarian.com/81 --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app--- Send in…
 
What does navigating through the current pandemic crisis look like for early stage entrepreneurs? In this episode, we had a chat with Marc Siden, CEO of Cloud Water. We discussed how he is keeping his company true to their mission while also staying afloat. Given the high demand of cannabis infused brands, is the grass greener on the other side?…
 
Being prepared for a long LONG stay home is not a skill most people have. It is a skill everyone can learn and, given how the world is changing rapidly, it might be a good skill to acquire. My guest Suzanne Sherman shares some tips for getting started or adding to your prep needs. Find her blog and Facebook page links on the show notes page https:/…
 
Covid-19 (Coronavirus) has hit education hard in recent weeks. Both students and educators have been charged with using online resources to deliver and execute their culinary curriculum. Jaime and Matt look at what options are available for both teachers and learners during these extraordinary times and discuss some best practices to shifting your …
 
Everyone likes better stuff and better things, right? What about a better President? Of course we want that. But how to know better from not better. There's a simple way to measure and this episode goes over those as well as some other juicy bits. Find the show notes page and book link here https://www.culinarylibertarian.com/79 --- Send in a voice…
 
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