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The Food that Binds
54 minutes | Sep 15, 2021
Episode 22 feat. Tal Baum
Jennifer is joined by chef and owner of Oliva Restaurant Group Tal Baum to talk about her food journey which includes growing up in Tel Aviv and working in Florence plus how she balances being a mother of 3 and owning multiple restaurants.
50 minutes | Sep 8, 2021
Episode 21 feat. Asha Gomez
Jennifer is joined by chef and cookbook author Asha Gomez to discuss how her upbringing in India impacted her culinary journey, her time spent working with David Chang as well as how she's able to achieve work/life balance as owner of The Third Space.
29 minutes | Sep 1, 2021
Episode 20 feat. Bill Addison Part 2
In part 2 of her interview with L.A. Times food critic Bill Addison, Jennifer and Bill discuss the evolution of the job of a food critic, as well as why Bill continues a dying tradition of remaining a faceless critic.
34 minutes | Aug 25, 2021
Episode 19 feat. Bill Addison Part 1
In the first of a two-part interview, Jennifer is joined by L.A. Times restaurant critic Bill Addison to talk about his food journey growing up, how travel impacted his relationship with food as well as dining out during the pandemic.
45 minutes | Aug 18, 2021
Episode 18 feat. Lindsay Moser
Jennifer is joined by Lindsay Moser to talk about running her popular YouTube account 'The Hunger Diaries', and why she feels like you can eat whatever you want and still feel healthy.
53 minutes | Aug 11, 2021
Episode 17 feat. Judith Winfrey and Joe Reynolds
Jennifer speaks with the owners of 'Love is Love Farm' Judith Winfrey and Joe Reynolds about how the pair got started and what it means to be land-less farmers.
47 minutes | Aug 4, 2021
Episode 16 featuring Jonathan and Justin Fox
Jennifer is joined by Fox Bros. Bar-B-Q founders Jonathan and Justin Fox to talk about growing up in Texas and bringing barbecue to Atlanta, what it's like to work with your twin brother as well as how they became the official barbecue of the NFL's Atlanta Falcons.
53 minutes | Jul 28, 2021
Episode 15 featuring Erika Council
Jennifer is joined by Erika Council to talk about her burgeoning biscuit empire, why black chefs fail to get their due in Atlanta and the South and how that can change in the future.
39 minutes | Jul 21, 2021
Episode 14 featuring Besha Rodell Part 2
Jennifer continues her conversation with food critic and New York Times columnist Besha Rodell talking about the future of restaurants, how the pandemic will change dining moving forward as well as the difficulties of working as a food critic.
43 minutes | Jul 14, 2021
Episode 13 featuring Besha Rodell Part 1
@Jenniferzyman is joined by food critic and New York Times columnist Besha Rodell for the first of a two-part interview. In part 1, @Besharodell talks about how food played a role in her life growing up in Australia before explaining what goes into her annual piece for Food and Wine Magazine on the 30 best restaurants in the world.
65 minutes | Jul 7, 2021
Episode 12 featuring Shameeka Ayers
Jennifer is joined by author/Jill-of-all-trades Shameeka Ayers to talk about how she went from creating the 'Sugar Coma Festival', to changing her relationship with food after being diagnosed with type II diabetes.
53 minutes | Jun 30, 2021
Episode 11 feat. Von Diaz
Jennifer is joined by the multi-talented Von Diaz to talk about how her Puerto Rican roots influenced her career and relationship with food as well as writing a cookbook that combines her heritage with growing up in the Deep South.
52 minutes | Jun 23, 2021
A tribute to Anthony Bourdain with my dad Sergio Zyman
In a special episode, Jennifer replays an interview she conducted with Anthony Bourdain in 2014 before she is joined by her father Sergio Zyman to discuss what Bourdain meant to them personally and the world at large.
61 minutes | Jun 16, 2021
Episode 9 featuring Amor Mia Orino
Jennifer speaks with chef Amor Mia Orino about her Philippine pop-up/catering company Kamayan, moving into the food business in her mid 40's as well as how her relationship with her mother impacted food throughout her life.
60 minutes | Jun 9, 2021
Episode 8 featuring Jason Simpson
@JenniferZyman talks with chef Jason Simpson, who recently accepted a position as Culinary director for @citrinla and its sister restaurants, has a dreamy California aesthetic on a plate that feels both inviting and sharp in its precision. On this Wednesday’s episode of @thefoodthatbinds, @simpaticooks and Jennifer discuss everything from growing up in California as the child of an artist and celebrity, his grandmother, his relationship with food and cooking, mental health, and what healthy kitchen culture should look like.
57 minutes | Jun 2, 2021
Episode 7 feat. Julia Kesler Imerman
@JenniferZyman is joined by Julia Kesler Imerman, the holistic mastermind behind @stopthinkchew meal delivery service who is also opening her first Atlanta restaurant soon. They discuss everything from her famous grandmother (who has been called the Julia Child of South Africa) to her wellness-based cooking to what it means to have a healthy relationship with food when so many of us have disordered eating.
64 minutes | May 26, 2021
Episode 6 feat. Ron Hsu
Jennifer is joined by chef Ron Hsu to talk about working at the Michelin starred restaurant Le Bernardin in New York, the role family played in his career as a chef as well as his Atlanta ventures Lazy Betty and Juniper Cafe.
53 minutes | May 19, 2021
Episode 5 feat. Candy Hom
Jennifer speaks with Candy Hom aka Soup Belly to talk about her role as full-time stay at home mom/part-time food blogger, her work in social activism as well as some of the hidden gems when it comes to Asian food in Atlanta.
37 minutes | May 12, 2021
Episode 4 feat. Julia Turshen
Jennifer is joined by New York Times best-selling cookbook author Julia Turshen to discuss her new book 'Simply Julia' as well as a deep dive into her relationship with food and more.
51 minutes | May 5, 2021
Episode 3 feat. George Banks
@JenniferZyman speaks with chef George Banks about the starting the first food hall in the southeast as well as what the future of dining looks like in a post-pandemic world.
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