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Have you ever wondered about where our favourite holiday foods come from? What really is a figgy pudding, or how does a Roman Pope stop the world from enjoying German stollen? Join host and certified baker, Glen Warren, as he dives into the history of the foods which shape our holidays in Season's Eatings: The History of Your Favourite Christmas Foods.
 
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Eden

1
Eden

Phil Rossi

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The tree is beautiful and they call her Eden. Her branches reach for the stars. She is like all other trees on planet Earth save for her enormous size. Still, she has leaves and she has bark. She turns sunlight into life. But this tree does not sprout from the dirt. Eden fills the sky, high in orbit above the blue expanse of Uranus. There she changes humanity's very concept of extraterrestrial life. Dr. Malcolm Green is sent to Eden to audit a science team studying this extraordinary tree fr ...
 
Field to Fork takes you on a deep dive into the local food systems of the Puget Sound region, from modern-day farming operations to independent restaurants, going to the source to find out how food comes to you, direct from the people making it happen. In each episode, we’ll focus on particular foods from the people who produce it and cook with it, to learn more about how it’s grown, how it gets to you, and how to enjoy it! You’ll also learn where to find these tasty ingredients in dishes be ...
 
Hi, I'm Adam Roberts, and I like analyzing people's lunches. As a professional food writer and cookbook author, I'm fascinated by the ways in which what we eat reveal who we are. Join me every Monday, as I ask notable food writers, chefs, actors, authors, and comedians what they had for lunch to see what it reveals about them. Then join me again on Thursday, as I gab with friends about a variety of topics during lunch. DISCLAIMER: I am not a licensed lunch therapist. I do, however, make a ki ...
 
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Hey, guess what? We're headed to New Orleans this Sunday to visit our friend Ryan O'Connell, who's been there for a few months filming the reboot of Queer as Folk (which he both stars in and helped write). Obviously, I've been OBSESSING over where we're going to eat, and constantly texting Ryan about it, so hear us talk about the plan, as well as w…
 
Over the years, this dish has survived being buried, frozen, and drowned. It’s filled with delicious fruits and nuts. It has been around for over 2000 years and some may say it tastes like it. Love it or hate, we’re diving into the history and origins of this dense, rich, doorstop of a dessert: fruitcake. Links: Set your FREE book at Audible: www.a…
 
Whether you you know Drew Droege from his viral Chloe Sevigny parodies, his critically-acclaimed plays Bright Colors and Bold Patterns & Happy Birthday, Doug, or his numerous appearances on shows like Drunk History, Search Party, and Bob's Burgers, chances are you're a fan. In today's session, learn all about Drew's cooking habits (spoiler alert: h…
 
L.A. Times food critic Bill Addison recently published his list of the 101 Best Restaurants in L.A., an annual tradition that started with Pulitzer Prize-winning food writer, Jonathan Gold. So today I invited him on the pod to talk through his process, which restaurants made the cut, which ones didn't, how the pandemic influenced his decisions (how…
 
Tejal Rao is The New York Times' restaurant critic for California, a cooking columnist for The New York Times Magazine, and the author of the Times' weekly vegetarian newsletter, The Veggie. In today's session, Tejal opens up about losing her sense of taste and smell when she had Covid, what it felt like to get it back, how she's adjusted to life i…
 
Bestselling cookbook author and blogger David Lebovitz swings by the pod today to talk about his recent announcement that he's shifting from his food blog to his Substack newsletter. This resonated for me because David and I started our food blogs around the same time (him in 1999, me in 2004) and I've been on a similar journey, fully embracing my …
 
What does a veteran Saturday Night Live writer eat? Find out on this week's Lunch Therapy when Sudi Green joins us for a session. Not only is Sudi an accomplished writer and comedian, but she also happens to be my across-the-street-neighbor! Find out how we met, what she ate when she worked at SNL, whether or not she likes her routines, being from …
 
Lots of us (including myself) are starting the new year with a diet. The question becomes: will we stick to it? Should we stick to it? Are all diets problematic to begin with? What's the point? For today's bonus episode, I invited my friend Dr. Deanie Eichenstein (@drdeanie) to talk about all of these issues and more. We cover everything from the w…
 
The art world visits the food world on Lunch Therapy today with our patient, Simon Haas. Simon comes from a super talented family -- his mother's an opera singer, his father's a stone carver, and his older brother, Lucas, is an actor who you may remember from Mars Attacks and Witness -- and then there's Simon and his twin brother, Nikolai, aka: the…
 
Merry Christmas everyone! This serving of Season's Eatings is my gift to you, the listeners, for the holiday season. I'm exploring the history of some Canadian foods favourites served during the holidays. Plus we have some guests visiting us! We'll hear music from the Swinging Belles and The Once. Both groups come from my home province of Newfoundl…
 
In many of the great Christmas songs there are many references to food. Who can’t remember singing about chestnuts roasting on a open fire, or traveling to enjoy some pumpkin pie? But this time I want to travel back to a time when people gathered in great halls and made merry during the twelve days of Christmas. This dish is still found on Christma…
 
Lukas Volger is the author of five -- that's right, FIVE -- cookbooks, including Bowl: Vegetarian Recipes for Ramen, Pho, Bibimbap, Dumplings, and Other One-Dish Meals and Start Simple: Eleven Everyday Ingredients for Countless Weeknight Meals. He's also the co-founder of the influential queer magazine Jarry, which won a James Beard award in 2016 f…
 
This holiday season, some 20 million Americans will tuck into this casserole, a culinary classic consisting of just six ingredients: a can of Campbell’s cream of mushroom soup, milk, soy sauce, black pepper, green beans and crunchy fried onions. The retro recipe, which has been appearing on American tables for more than 60 years, can be traced back…
 
Stand-up comedian, Cobra Kai actor, and podcast host Dan Ahdoot (@standupdan on social media) and I met each other year's ago at a coffee shop in the West Village, and now I'm a professional lunch therapist and he's the host of a brand new Food Network show called Raid the Fridge (premiering December 28th at 10 PM). In today's session we talk all a…
 
Eric Kim is so accomplished at such a young age, I need my own lunch therapist to talk about it. A former senior editor at Food52, he's now a staff writer for The New York Times food section, a monthly columnist for The NYT Magazine, and the author of the upcoming cookbook: Korean American: Food That Tastes Like Home. In today's session, we talk al…
 
It’s a cookie whose recipe may have been lost forever, except for one baker’s family. It’s a cookie that can be hard to pronounce for some, and despite its name, contains no nuts. We’re exploring the history and origin of pfeffernusse. Website: https://www.seasonseatingspodcast.com Facebook: https://www.facebook.com/seasonseatingspodcast Instagram:…
 
The first rule of lunch therapy is "never cook for your patient," but I break that rule today with director Craig Johnson (The Skeleton Twins, Alex Strangelove) for a very good reason: I'm married to him. In today's very special episode, we go deep on his submissiveness about food, his love for all things gooey, why he feels uncomfortable in formal…
 
My best friend Diana recently moved with her husband and kids back to New York from L.A. (I know, I need my own therapist to deal with this!). As a consequence of being back on the east coast and nearer to family, she's now cooking a Thanksgiving dinner for TWENTY people total. All of her siblings will be their with their spouses and kids, plus her…
 
Today's Lunch Therapy patient, Bill Esparza, is the James Beard Award-winning author of LA Mexicano who's considered by many to be America's leading expert on Mexican food. He's also a renowned saxophonist who's traveled the world playing music with Brian Setzer, Bryan Adams, and Colin Hay. In today's session, Bill explains how to spot a good taco …
 
Nervous about Thanksgiving? Lunch Therapy is here to help! NYT cooking guru (and the author of 42 cookbooks... wow) Melissa Clark was kind enough to answer a ton of cooking questions posed to me by my followers on Instagram. What's a foolproof menu for a first time Thanksgiving chef? Do you brine the turkey? Wet or dry? What about spatchcocking? Ho…
 
Its bland base of bread or rice invites embellishment, both traditional and irreverent, and in dressing recipes, sausage, nuts, fruit, mushrooms, and shellfish combine in countless permutations. In contrast to the more predictable turkey, stuffing is the frisky, occasionally outlandish, personality of the holiday table. We’re explore the history an…
 
If you've ever watched a YouTube cooking video, there's a good chance you've encountered Carla Lalli Music, the former Food Director for Bon Appetit, and the author of two NYT bestselling cookbooks: Where Cooking Begins (which won the James Beard Award for Best General Cookbook) and, her latest, That Sounds So Good. In today's session, Carla talks …
 
Chef Jeremy Salamon has been working in restaurants for years -- Locanda Verde, Buvette, Prune, and The Eddy, to name a few -- and next week he's opening his very own restaurant in Brooklyn called Agi's Counter, named after his Hungarian grandmother. So how do you go from restaurant-as-idea to an actual restaurant that people are going to be eating…
 
In this follow-up to Episode 4, we continue our conversation with Mike Carpinito, co-founder and working farmer at Carpinito Brothers in Kent. Our talk gets tasty as we turn our attention to three Carpinito crops in season at the moment: chard, kale and squash. Who better to share tips on how to grow, store, cook, and enjoy these tasty vegetables t…
 
Laurie Woolever spent the past decade working as Anthony Bourdain's assistant. She's now the author of two books, one the NYT bestselling Bourdain: The Definitive Oral Biography and the other, co-written with Bourdain before his passing, World Travel: An Irreverent Guide. In today's session, Laurie opens up about her time working with Tony, explain…
 
In this episode of Field to Fork, we head down to the Green River Valley in Kent, where over 50 years ago two brothers turned a passion for growing pumpkins into a beloved local farm destination that encompasses over 800 acres of farmland. In part one of our interview with Carpinito Brothers co-founder Mike Carpinito, we’ll learn about... The pumpk…
 
Halloween's coming up this Sunday and as we all shop for candy to give out (and inevitably eat ourselves), the question arises: which Halloween candy is the best and which is the worst? In today's bonus episode, LA Times cooking columnist Ben Mims joins me to rank our least favorite Halloween candy and our most favorite Halloween candy. Will you ag…
 
Hetty McKinnon is one of the most prolific food writers out there. She's the author of four bestselling cookbooks, including her most recent, TO ASIA, WITH LOVE. She also creates recipes for The New York Times, Bon Appetit, Delicious, Food52... the list goes on and on. In today's session, Hetty and I fly right out of the gate with a conversation ab…
 
In Greece the biggest Christmas preparation is not so much about decorating the house, but preparing the food. Characteristically the biggest part of the house decorations are the huge plates of cookies and desserts that are displayed all around the house. The traditional Christmas cookies and their variations are placed in very prominent places an…
 
In this episode of Field to Fork, we switch things up and move to the other end of the local food economy, where home-grown products serve as inspiration and key ingredients in delicious restaurant dishes found around the Puget Sound. Up in the Edmonds area, local chef Luis Brambila has been making a name for himself with his “Chino Latino” fusion …
 
My patient this week, Vallery Lomas, has been through a lot! The winner of the first season of The Great American Baking Show -- and the first black winner of the entire Baking Show franchise -- Vallery never had her victory air on TV because the show got cancelled after one of the judges was accused of sexual harassment. Vallery had the last laugh…
 
In this episode of Field to Fork, we make our way to the northwest corner of the Pacific Northwest to the Skagit Valley, where the Skagit River flows from its origins in the Canadian Cascades through over 93,000 acres of active farmland. But farming is just one step in creating a local food system -- getting fresh produce to markets and restaurants…
 
For this week's bonus episode, I asked my Instagram followers to ask me questions that I could answer in a Q&A. How do you cook a duck breast? Does buttermilk really tenderize meat? What's the most overrated food trend right now? And what do I think of this season of The Great British Bake-Off? Find out in this week's episode and if you'd like to s…
 
One of my all-time favorite cookbooks has always been The Gift of Southern Cooking, co-written by the iconic and legendary Edna Lewis -- who blazed the trail for black chefs everywhere with her cooking and her writing -- and my patient today, her friend and colleague, James Beard award-winning chef, Scott Peacock. It was such a thrill to get to tal…
 
There are few dishes as universally loved as this dish. And for some, the holidays wouldn’t be the same with a large casserole almost overflowing with a combination of noodles, milk, and cheese. The warm and gooey pasta dish serves as a savory side, a stunning main and is widely enjoyed by even the pickiest of young eaters. While it has established…
 
In this episode of Field to Fork, we aim high for an in-depth exploration of vertical farming, a process currently underway not in a remote corner of farm country but in a very urban area of Seattle known as Sodo. Here among the warehouses and industrial parks of Sodo sits the headquarters of Farmbox Greens, an innovative operation that got its sta…
 
In this very special Thursday episode of Lunch Therapy, my parents -- Heidi and Bradley Roberts -- talk about how they lost sixty pounds each (!!) during the pandemic. Hear all about what they ate, how they exercised, how they stayed the course, how they rewarded themselves on the weekends, and how they got back on the horse when they slipped. I fo…
 
John deBary is the author of DRINK WHAT YOU WANT, a mixology book that demystifies the art of creating cocktails at home, a skillset that John perfected first as a bartender at New York's legendary PDT and then for nine years as bar director for the Momofuku group. In today's session, we talk to John about washing lettuce, serving others. vs himsel…
 
It's apple pie season... but what if you don't know how to make an apple pie? Let me be your apple pie therapist and walk you through it. There are lots of things to think about: butter vs. shortening, food processor vs. fingers, Granny Smith vs. an assortment of apples. In this session, I walk you through the entire process: from keeping your butt…
 
Chelsea Peretti is a comedian, writer, actress (she played Gina Linetti on Brooklyn 99) and she's our patient this week on Lunch Therapy. in today's session, Chelsea talks about her dad's cooking, whether she's an extrovert or introvert, her issues with fish skin, her mom's tart and tangy salad dressing, and why she loves artichokes. We also talk a…
 
A Christmas without this sweet bread is barely a Christmas in Italy: loathed or loved, the Milanese born loaf is something everyone has in the kitchen this time of the year. Light, fragrant and pleasantly rich, lovers of this bread relish its candied fruit aroma and its ultimate simplicity. Making it is a labour of love, time and luck: it is not si…
 
In this very special bonus episode of Lunch Therapy, I dig into one of my favorite topics: dinner parties. I've been throwing dinner parties forever and here I walk you through my most recent, a birthday dinner for three of my closest friends. How did I plan the menu? How did I approach the grocery store? When did I start cooking? How did I deal wi…
 
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