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Salt & Spine
49 minutes | 18 hours ago
Hawa Hassan // In Bibi's Kitchen
This week, we're excited to welcome Hawa Hassan to Salt + Spine, the podcast on stories behind cookbooks.Hawa is the founder and CEO of Basbaas Sauce, a selection of condiments that are inspired by Somalia, the country where she was born. Hawa left Somalia with her family in the midst of the country’s civil war: first to a refugee camp and then to the U.S. She built a life in America, including a modeling career, and 15 years later, she reunited with her family for the first time. Through it all was food — the family foods she remembers from her childhood, the 7/11 snacks she’d pick up in Seattle, the dinner parties she’d host in New York City.And now, her first cookbook. Hawa joined us to talk about her first cookbook, In Bibi’s Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean. Co-authored with Salt + Spine friend Julia Turshen, the book introduces us to bibis (grandmother in Swahili) up and down the East African coast — from Somalia to Kenya to Mozambique to Madagascar. You’ll find heartwarming interviews with bibis from these eight countries and learn about the culinary histories of their families and their countries. And of course, recipes: 75 dishes that are both enticing and full of meaning. Hawa writes, “This isn’t just any old book with fun ideas of what to make for dinner (though you should make the recipes—they’re great!). It’s also a collection of stories about war, loss, migration, refuge, and sanctuary. It’s a book about families and their connections to home.”There are few cookbooks by major publishers today that focus on African cuisine — a glaring hole in the industry we discuss in this episode — and it’s powerful and inspiring to see these stories and recipes captured in In Bibi’s Kitchen. Hawa joined us remotely to talk about her life and career, creating this new book, and more. And of course, we’re playing a culinary game with Hawa — and we have featured recipes from In Bibi’s Kitchen for you to try at home. See acast.com/privacy for privacy and opt-out information.
41 minutes | a month ago
Carolyn Federman // New Favorites for New Cooks
Carolyn Federman is the author of New Favorites for New Cooks and the creator of the Charlie Cart Project. See acast.com/privacy for privacy and opt-out information.
53 minutes | a month ago
Kristina Gill // Tasting Rome
Kristina Gill is the co-author of Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City. A native of Nashville, Kristina relocated to Rome in 1999. Kristina joined us remotely from, of course, Rome, to talk about the role food has played in her life, how she approaches her work, and where she turns for inspiration. Plus, of course, we’re playing a game and putting Kristina to the culinary test. See acast.com/privacy for privacy and opt-out information.
40 minutes | a month ago
A New Generation of Food Writers and Chefs on What the Future Holds
In the final installment of our Food Media Awakening Series—and the beginning of our fall 2020 season—we're talking with teenage food professionals about what drew them to food and food writing and what they see for the food media and restaurant industries as their generation enters the workforce. Oakland-based Rahanna Bisseret Martinez shares her perspective on restaurant kitchens, New York City's Food and Finance High School student Michael Stanton discusses their junior class project and telling the stories of trailblazing people of color in food, and cookbook author and activist Haile Thomas talks about what drew her to wellness, a vegan diet, and advocacy. See acast.com/privacy for privacy and opt-out information.
65 minutes | 4 months ago
The Importance of Non-White Led Food Media
In Part 3 of our Food Media Awakening Series, we're talking all about food media: specifically, food media that is not owned or led by white people. With power and editorial control largely in the hands of white people at "mainstream" food media outlets, we're talking with editors, publishers, and writers about the importance of having and investing in Black- and POC-led food media. Food writer and cookbook author Klancy Miller joins to discuss her forthcoming magazine, For The Culture, which tells the stories of Black women in food and wine by Black female writers, photographers, and illustrators. Editors Sheree Williams of Cuisine Noir and Rochelle Oliver of Island & Spice discuss their work and editorial processes. And we hear analysis from Jamila Robinson, food editor for the Philadelphia Inquirer and chair of the James Beard Awards' journalism committee, and food writer Osayi Endolyn. See acast.com/privacy for privacy and opt-out information.
65 minutes | 4 months ago
Building a More Equitable Cookbook Industry
We're stepping away from our normal one-on-one author interviews this month to hold space for deeper conversations around equity and representation in food media and the cookbook industry. Stay tuned as we talk with cookbook authors, food writers, editors, podcast hosts, and the generation of young cooks and food writers.In the second episode of our Food Media Awakening series, we're taking a closer look at the cookbook industry. What issues around representation exist in cookbook publishing? How have authors and others working in the field navigated these challenges? What needs to change – and what would a more equitable cookbook industry look like?We called up several guests to discuss these topics: cookbook author and photographer Kristina Gill (co-author of Tasting Rome), literary agents Rica Allannic and Sally Ekus, cookbook editor Cristina Garces of Chronicle Books, and food writers Osayi Endolyn and Illyanna Maisonet.Additional Reading and Resources:How Food Media Fails BIPOC, by Leah Bhabha [Grub Street]A (food media) resignation letter, by Osayi Endolyn [Twitter]Between Friends: Your Stories About Race and Friendship, Podcast [NPR Code Switch / Death, Sex & Money]To Change Racial Disparity in Food, Let’s Start With Cookbooks, by Julia Turshen [Eater] See acast.com/privacy for privacy and opt-out information.
44 minutes | 5 months ago
What Happened at Bon Appetit and What Can Food Media Learn?
We're stepping away from our normal one-on-one author interviews this month to hold space for deeper conversations around equity and representation in food media and the cookbook industry. Stay tuned as we talk with cookbook authors, food writers, editors, podcast hosts, and the generation of young cooks and food writers.In today's episode, we're starting by taking a look at the reckoning that's taking place at Bon Appetit and other food media outlets. We're joined by food writer Tammie Teclemariam, Bon Appetit's research director Joey Hernandez, and podcast host Cathy Erway. See acast.com/privacy for privacy and opt-out information.
50 minutes | 5 months ago
Sonoko Sakai // Japanese Home Cooking
Sonoko Sakai is a writer and teacher based in California. Over the course of her career, she’s developed recipes, taught cooking classes, and written articles and cookbooks to promote Japanese food and culture. Her first cookbook—The Poetical Pursuit of Food: Japanese Recipes for American Cooks—was published in 1986, and her most recent, Japanese Home Cooking, features 100 recipes that get to the heart of accessible Japanese cuisine. See acast.com/privacy for privacy and opt-out information.
46 minutes | 6 months ago
Jesse Szewczyk // Tasty Pride
Jesse Szewczyk is a New York-based food writer and stylist with bylines in outlets from Food52, The Kitchn, Tasty, and Jarry. Jesse joined us to talk about his first cookbook, Tasty Pride, a compilation of 75 recipes and stories from the queer food community. June is Pride Month and we were thrilled to welcome Jesse to the show. In addition to bringing together queer voices for this cookbook, Jesse's publishers -- Clarkson potter & Tasty -- also made a $50,000 donation to GLADD on the book's publication. We talk with Jesse about growing up in the Midwest, what it was like to work in restaurant kitchens and food media as a young, gay man, and the process of putting together this cookbook. Jesse dedicates the book to "All the queer cooks who have longed to see themselves represented in mainstream food media." He writes: "We are in every restaurant, test kitchen, hotel, catering company, studio, and publication. This book and the stories within in prove that there is a seat at the table for all of us."In addition to Jesse, we're joined by other contributors to Tasty Pride, including food writers John Birdsall, Aaron Hutcherson, and Eric Kim — and we hear from some of our past conversations with queer authors Lazarus Lynch and Julia Turshen. And of course we're featuring recipes from Tasty Pride -- find Von Diaz's Puerto Rican–Style Pimento Cheese and Ben Mims' Dry-Rub BBQ Chicken on our website.***Salt + Spine is produced by Brian Hogan Stewart and Madeleine Forbes. Our Kitchen Correspondent is Sarah Varney. Our original theme song was created by Brunch for Lunch. Additional music in today's show is "Spend My Life With You" by The Tall Pines (Free Music Archive). Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team and to Celia Sack at Omnivore Books. See acast.com/privacy for privacy and opt-out information.
31 minutes | 6 months ago
BONUS: Alison Roman & Where We Go From Here with food writer Alicia Kennedy
Note: This episode was recorded remotely.Food writer Alicia Kennedy joins us for a special bonus episode. Following cookbook author Alison Roman's interview with The New Consumer, there's renewed discussion on a number of ongoing issues in the food industry—in particular, disparities in whose voices are heard, who gets access to audiences and platforms. Of course, these challenges and conversations are not new; but the high-profile drama Alison Roman ignited when calling out fellow cookbook author Chrissy Teigen brought the issues to the forefront among a wider, more mainstream audience.Instead of focusing too much on the specifics of what transpired following Roman's interview, Salt + Spine producer Madeleine Forbes dialed up San Juan-based food writer Alicia Kennedy (author of the weekly newsletter From The Desk of Alicia Kennedy host of the podcast Meatless, which is on hiatus) to discuss some of the problems plaguing food media.If you missed the whole drama, Stained Page News editor Paula Forbes (subscribe to her weekly newsletter here) has a summary:In the interview, Roman criticized two Asian women (Chrissy Teigen and Marie Kondo) for having product lines before mentioning she was launching her own collection. (There were other criticisms, but I’m trying to be brief.) Over a series of tweets, Chrissy Teigen expressed her disappointment in Roman’s words…and also revealed she’s a producer on the show Roman mentioned in the interview. Roman tweeted her first apology. Teigen made her Twitter private. Roman issued a second, longer apology (click through IG above). Teigen made her Twitter public again and responds to the... See acast.com/privacy for privacy and opt-out information.
78 minutes | 7 months ago
Charlotte Druckman // Kitchen Remix
*In response to travel restrictions and social distancing due to COVID-19, this week's interview was recorded remotely and not in-studio. Thanks for listening.*NEW YORK—This week, we're excited to welcome Charlotte Druckman to Salt & Spine, the podcast on cookbooks.Charlotte is a food journalist whose work has appeared in nearly every major food outlet — from Food & Wine to Bon Appetit to Cherry Bombe — and national publications like The New York Times, Wall Street Journal, and more. She’s also the co-creator of Food52’s Piglet, the site's much loved (though now defunct) annual cookbook tournament.The compilation she edited last year — Women on Food, featuring 115 voices from the industry in a genre-fluid format — was recently nominated for a James Beard Award.Her latest cookbook — Kitchen Remix: 75 Recipes for Making the Most of Your Ingredients — couldn’t have come at a better time, as people spend more time in the kitchen. The “remix” concept takes three ingredients — many of them staples — and offers three suggested, and usually quite different, recipes using those items. Take the Zucchini/Pistachio/Mint chapter: starting off with a slow-cooked zucchini with ground pistachios, then you’ll find a raw minty-fresh zucchini salad with marinated feta, and finally an olive oil zucchini bread studded with fresh mint and pistachios.In today's show, we're talking with Charlotte about:the path that took her from an art history student to a preeminent food journalist;about how she came up with the idea for the Food52’s Piglet and then fell into a career as a cookbook author herself;and about her work on gender in the restaurant and food media worlds.Plus, of course, we’re playing a game -- putting Charlotte to the Kitchen Remix test! And Paula Forbes, editor of Stained Page News, joins us to preview food memoirs being published this month. And we feature recipes on SaltAndSpine.com from Kitchen Remix. See acast.com/privacy for privacy and opt-out information.
42 minutes | 7 months ago
Stacie Billis // Winner! Winner! Chicken Dinner
*In response to travel restrictions and social distancing due to COVID-19, this week's interview was recorded remotely and not in-studio. Thanks for listening.*BROOKLYN, NEW YORK—This week, we're excited to welcome Stacie Billis to Salt & Spine, the podcast on cookbooks.Stacie Billis is a food writer whose award-winning blog, One Hungry Mama, was considered one of the first food blogs focused on parents and feeding your family. Stacie has also been the Founding Food Editor-in-Chief at the Cool Mom Picks network — and today, she shares her life, recipes, and tips as the "family cook" on social media.Stacie is also one of the voices behind the popular podcast, Didn’t I Just Feed You, a show about feeding families that she co-hosts with Meghan Splawn, Associate Food Editor for Kitchn.com. [Salt + Spine host Brian Hogan Stewart has joined the DIJFY podcast twice to talk cookbooks with Stacie and Meghan—be sure to subscribe to their show!]And of course, Stacie is a cookbook author — her first book, Make It Easy, focused on shortcuts using store-bought ingredients. And her latest, Winner! Winner! Chicken Dinner, is all about how to harness the flavor and versatility of—you guessed it—chicken.In today’s show, we’re talking with Stacie about:how a background in child development led her to career in food writingthe popularity of chicken — now the most consumed protein in the U.S., with the average American now buying 53 pounds, per person, per year — and some tricks for producing flavorful, juicy chicken dishes;and about her foray into podcasting, which cookbook authors she turns to as a home cook, and more.And of course, we’re playing a chicken-themed game with Stacie at the end of the show — don't miss it!* * *Featured Recipes:Chicken Parmesan MeatballsPineapple Chicken Salad with Green Beans and Toasted CoconutGet the Cookbook:Bookshop | IndieBound | Amazon See acast.com/privacy for privacy and opt-out information.
42 minutes | 7 months ago
Meike Peters // 365
This week, we're excited to welcome food blogger and cookbook author Meike Peters to Salt + Spine, the podcast on cookbooks.Meike is the James Beard-winning author of Eat In My Kitchen and her latest cookbook, 365: A Year Of Everyday Cooking And Baking. And her latest work is exactly that: 365 new recipes to fuel a year of home cooking. Meike has been sharing recipes from her home kitchen in Berlin on her blog, Eat In My Kitchen, and on her Instagram since 2013.In today’s show, we’re talking with Meike about:how she went from a music label to pursuing a food career;the inspiration behind her work and how she approaches recipe testing;and developing a full year of approachable, varied recipes for her latest book.Plus, of course, we’re playing a themed game with Meike – and we're featuring two recipes for her latest cookbook on saltandspine.com. See acast.com/privacy for privacy and opt-out information.
67 minutes | 8 months ago
Kate Leahy, Ara Zada, John Lee // Lavash
This week, we're excited to welcome Kate Leahy, Ara Zada, and John Lee to Salt + Spine, the podcast on cookbooks. Kate, Ara, and John are the trio behind Lavash: The Bread that Launched 1,000 Meals, Plus Salads, Stews, and Other Recipes from Armenia.The trio are the team behind the cookbook, Lavash: The Bread That Launched 1,000 Meals, Plus Salads, Stews, and Other Recipes From Armenia.Together, they have worked to tell the story of lavash, the “ubiquitous and doable UNESCO-recognized flatbread of Armenia."As the authors note, the Republic of Armenia is a small country—about the size of Massachusetts, and with half of the population. But the country boasts a diverse landscape: mountainous yet rich in agriculture. With more than 60 recipes, their cookbook showcases not only the lavash bread but also all the dishes you’ll want to eat alongside it.In today’s show, we’re talking with Kate, Ara, and John about:the process of how this cookbook came together;why lavash is so significant in the global history and to Armenian cuisine;and how John and his team ended up in the middle of a tumultuous protest while working on the book.Our guests discuss Armenian cuisine and the importance of lavash, their research trips to Armenia, and how they think about cookbooks. Plus, we’re playing a lavash-themed game at the end of the show.Also, in today’s show:Salt + Spine Kitchen Correspondent Sarah Varney heads into the kitchen to prepare arishta—traditional Armenian flour noodles—with mushrooms. Recipes for Jingalov Hats and Lavash-Wrapped Trout with Tarragon, both available on saltandspine.com.Additional music in today's show is Good Ol Plan B by Mela. See acast.com/privacy for privacy and opt-out information.
28 minutes | 8 months ago
Darra Goldstein // Beyond the North Wind
This week, we're excited to welcome Darra Goldstein to Salt + Spine, the podcast on stories behind cookbooks.In her latest cookbook, Beyond the North Wind: Russia in Recipes and Lore, Darra journeys 200 miles north of the Arctic Circle to the Kola Peninsula, bordering the Barents Sea. It's "one of the literal ends of the earth—next stop, North Pole," Darra writes in the book. She travels here to rid herself of any outside influence and explore the true complexities of Russian cuisine during the country's harsh winters.Previously, Darra wrote Fire and Ice: Classic Nordic Cooking (nominated for a James Beard Award in 2016) and her first cookbook, A Taste of Russia: A Cookbook of Russian Hospitality, first published in 1983. Darra is also the founding editor of Gastronomica: The Journal of Food and Culture.Her journey allowed her to discover what's at the heart of Russian cuisine: whole grains, fermented foods, and unique flavors such as sea buckthorn and fireweed leaves. The recipes in Beyond the North Wind offer a refreshing take on old techniques: think Raspberry Kvass, homemade Farmer's Cheese, Russian Handpies, and Buckwheat Croutons.With a cookbook that's both inventive and inviting, Darra captures the landscape of Russian cuisine both past and present through her elevated storytelling and desire to shed the stereotypes of Russian cuisine. By bringing its history, people, and geography to the forefront, she gives us an in-depth understanding of how Russian food came into existence and how it's evolved.In today's show, Salt + Spine producer Madeleine Forbes sits down with Darra in a San Francisco café to discuss:Russian cuisine before and after the Soviet Union;featured recipes from Beyond the North Wind, including infused vodkas and 20-minute pickles;the process of seeking and preparing food during Russia's notoriously intense winters;some of Russia's unique culinary ingredients, like sea buckthorn and fireweed leaves;Russian hospitality and the country's restaurant landscape today;and deconstructing the stereotype that Russian food is bland or boring.PLUS: Recipes for Horseradish Vodka and 20-Minute Pickles. See acast.com/privacy for privacy and opt-out information.
52 minutes | 8 months ago
John Becker & Megan Scott // Joy of Cooking
This week, we're thrilled to welcome John Becker & Megan Scott to Salt + Spine, the podcast on cookbooks.While it might seem weird to say a book — not an author — needs perhaps no introduction, that feels like a fitting statement for Joy of Cooking. With 20 million copies in print, it’s the most-published cookbook in the us and often considered the most popular. And for many, the most beloved.And it all dates back to 1931 — nearly 90 years ago — when John Becker’s great-grandmother, Irma Rombauer, self-published 3,000 copies of a cookbook she titled Joy of Cooking, using half her life savings. And after several updates and revisions over the years — some of them more divisive than others — the fourth generation of the Rombauer/Becker family has taken oven the helm.John and Megan spent nearly a decade working on this edition — and while it keeps the spirit of Joy alive with 4,000 favorite recipes “revised and updated” — it also includes 600 new recipes. It continues to be a door-stopping 1,200 pages. There are numerous new and improved elements in this edition: new American classics like Chicago-style deep dish pizza and buckeyes now complement classics like brownies, roast turkey, and apple pie. Modern recipes — from a kimchi mac and cheese and a roasted cauliflower with green olives and lemon — share the pages with new globally inspired dishes like Thai-style wings, mapo dofu, and lamb shawarma.In today’s show, we’re talking with John and Megan about:how they tested and developed these thousands and thousands of recipes -- all without a dishwasher;how it was Joy of Cooking that brought them together in the first place;and how they’re continuing on the traditions and significance of the Joy of Cooking brand.Plus, we play a Joy of Cooking-themed game with John and Megan.Also, in today’s show:Cookbook critic Paula Forbes of Stained Page News joins us to preview new cookbooks being published in April.Recipes from Joy of Cooking for Black Bean Soup, Banana Bread Cockaigne, and Miso-Glazed Eggplant – all available on www.saltandspine.com. See acast.com/privacy for privacy and opt-out information.
51 minutes | 8 months ago
Molly Stevens // All About Dinner
This week, we're thrilled to welcome cookbook author and culinary instructor Molly Stevens to Salt + Spine, the podcast on cookbooks.A native New Yorker who spent a short stint learning culinary skills in France, Molly has written several cookbooks and has been named Cooking Teacher of the Year by both Bon Appétit magazine and the International Association of Culinary Professionals.Her first two solo cookbooks — All About Braising and All About Roasting — both won the James Beard Award for Single-Subject Cookbook.Molly's latest cookbook, All About Dinner, is aimed at helping home cooks "invigorate your everyday menus and build your kitchen know-how." The book includes 150 recipes, ranging from chipotle pork tacos to parmesan risotto to a triple-ginger apple crisp.In today's show, we're talking with Molly about:how she still considers herself primarily a home cook;what led her to cookbook writing;and how she approaches recipe development as a culinary teacher.Plus, as always, we're playing a Salt + Spine game with Molly!Also in today's show:Food writer Charlotte Druckman joins us to talk cookbook covers—and why British cookbooks often get a different cover in the United States.Stained Page News editor Paula Forbes joins us to talk about March's new cookbook releases.And recipes for Chard and Onion Tart with Two Cheeses and White Bean Gratin with Tomatoes and Sausage. See acast.com/privacy for privacy and opt-out information.
51 minutes | 8 months ago
Fuchsia Dunlop // The Food of Sichuan
This week, we're excited to welcome Fuchsia Dunlop to Salt + Spine, the podcast on stories behind cookbooks.Fuchsia is the author of several award-winning cookbooks focused on Chinese cuisine, especially Sichuan cooking. Her Chinese home-cooking book, Every Grain of Rice: Simple Chinese Home Cooking, won a James Beard Award and her memoir, Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China, won the IACP's Jane Grigson Award.Most recently, Fuchsia published The Food of Sichuan, an "essential update" of her 2003 Sichuanese deep-dive, Land of Plenty. With more than 70 new recipes, plus vivid travel and food photography, The Food of Sichuan builds on Fuchsia's repertoire and research.ALSO on this week's show:We head into the kitchen with author Maria Zizka to cook from Fuchsia's latest book.We feature recipes for Fish-Fragrant Eggplants and Mapo Tofu. See acast.com/privacy for privacy and opt-out information.
37 minutes | 9 months ago
Einat Admony // Shuk
This week, we're excited to welcome Einat Admony to Salt + Spine, the podcast on stories behind cookbooks.Einat is the author of, most recently, Shuk: From Market to Table, the Heart of Israeli Home Cooking, with Janna Gur. Called an "edifying deep dive into Israeli food market culture and cuisine" by Publisher's Weekly, Shuk features more than 140 recipes from stews to salads to shakshukas.A former cook in the Israeli army, Einat is now the chef/owner of several New York City restaurants, including the popular Balaboosta, Kish-Kash, and Taïm. Her first cookbook, Balaboosta, includes recipes she cooks for her family.Recipes from this week's show:Spicy Fish in Cherry Tomato and Harissa SauceGreen Shakshuka with Chard, Kale, Spinach, and Feta See acast.com/privacy for privacy and opt-out information.
52 minutes | 9 months ago
Toni Tipton-Martin // Jubilee
Toni Tipton-Martin is the author of Jubilee: Recipes from Two Centuries of African American Cooking and the James Beard-winning The Jemima Code: Two Centuries of African American Cookbooks.Also in today's show:> Salt + Spine Kitchen Correspondent Sarah Varney cooks Lowcountry Shrimp & Grits from Jubilee.> We feature recipes for Benne Wafers and Gingerbread with Lemon Sauce from Jubilee.--Additional music is today's show is Soudain by Juniore. Today's show was produced by Brian Hogan Stewart and Madeleine Forbes. We record at The Civic Kitchen. Our original theme song was created by Brunch for Lunch. See acast.com/privacy for privacy and opt-out information.
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