show episodes
 
The Splendid Table has always connected people through the common language of food and eating. Now with award-winning food journalist Francis Lam at the helm, we’re bringing forward even more fresh voices and surprising conversations at the intersection of food, people and culture – covering everything from the global appeal of sesame to the impact of Instagram on everyday eating. It’s a food show where everyone is welcome. Produced by American Public Media.
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The conversations that matter in B2B Tech marketing Generated by Splendid Group If your career depends on how well you know how to do B2B marketing for technology brands, these are conversations you want to be in. We get some of the most interesting people in the field to tell us how (and why) they do what they do. We look at some of the core skills a marketer needs, pull them apart to see how they work (like a curious kid with a toaster) and wonder if they couldn’t be, y’know, “jazzed up” j ...
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This podcast site shares thoughts and perspectives concerning practical notions and methodologies for all -- regardless of level of experience or knowledge -- who are curious, interested or an ongoing student/practitioner of Himalayan (aka Tibetan) Buddhism. These podcasts are products of The Chenrezig Project, a Buddhist study/discussion group located in Boulder County, CO. Mark Winwood, a member of the undergraduate Psychology teaching faculty at Naropa University in Boulder, is the Chenre ...
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show series
 
This week, we dive into the world of apples and agave. First, we talk with apple historian Diane Flynt, author of Wild, Tamed, Lost, Revived: The Surprising Story of Apples in the South, about what makes apples so magical and the connection apples have to people. She also teaches us the history of apples in the South and tips on what makes a good c…
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This week, we talk about cuisines from opposite ends of the world. We start by diving into the first, traditionally-published cookbook about Salvadorian cuisine with Karla T. Vasquez. She collected traditional recipes and techniques while documenting stories from the hands that made the dishes. Karla is the author of The SalviSoul Cookbook: Salvado…
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Robbie Upcroft, Cloud Business Manager at Tech Data ANZ, may have “fallen into IT”, but his passion for using tech to help people reach their full potential runs deep. He’s inspired by how assistive technology has transformed the life of his son Toby, who has Cerebral Palsy. Join your host and Executive Creative Director Barrie Seppings as he quizz…
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This week, we take a deep dive into pizza with the co-author of the voluminous Modernist Pizza, Nathan Myhrvold. We get into the history, culture, and techniques behind great pizza. We hear stories from his worldwide travels and deep dives into pizza cultures and traditions. Plus, we hear about the culinary lab research devoted to making the best p…
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This week, we’ve got delicious cooking ideas to brighten your summer. First, author Jess Damuck talks to us about her vegetable-forward food inspired by the 1970s health-food culture. She talks about revamping 1970’s health-food classics and re-working recipes with a modern eye to make them taste great. She leaves us with her recipe for Lentil Loaf…
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Did you have a life’s mission when you were a kid? Michael Vermeersch, Accessibility Lead for Microsoft in EMEA, sure did. And over the course of our ’20 Questions’ episode of the “Plugged In, Switched On’ podcast from Splendid Group, we discovered that he’s very much still on that same life mission. Join your host and Executive Creative Director B…
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This week, we have stories centered around food, love, and legacy. First, we talk with author Michaele Weissman about meeting her husband's family for the first time, tasting his mother's bread, and later learning its significance and how it represented her husband's life. Her latest book is The Rye Bread Marriage: How I Found Happiness with a Part…
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This week, we take a close look into what makes a national cuisine. Anya von Bremzen talks about her most recent book, National Dish: Around the World in Search of Food, History, and the Meaning of Home. We get into the history, culture, and theories behind the popularization of dishes, from researching the “correct” way to make pot-au-feu in Franc…
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This week we have everything you need for summer. First up, it’s Stacey Mei Yan Fong with her new book, 50 Pies, 50 States. Stacey decided to commemorate all 50 states in the most American way she could imagine-through their pies! Everything from fruity to savory to salty pies, and she left us with her take on the Minnesota state pie, a Corn Dog-Ho…
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Listen on: Apple Podcasts | Stitcher | Google Podcasts | Spotify | Pandora This week, we talk about life and food in Southern France. First, we sit down with Steve Hoffman to talk about his latest memoir, A Season for That, about his journey from Minnesota to the South of France with his entire family to live a romanticized French life. It turned o…
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This week, we're talking about the unique cuisine of Greece. Diane Kochilas, author and star of the public television show, My Greek Table joins us from Athens to talk about Greek regional cooking and explore the history and cuisine of the Greek American community. She also lets us in on her favorite dishes to prepare from her garden. Then, we sit …
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When you get to a senior level in marketing, you pride yourself on being able to make quick decisions. But what if that approach was preventing you from making the right decisions? Lis Walters, Marketing Manager for Commercial and Data Center Solutions, Ingram Micro, asked herself that very question a couple of years ago and it completely changed h…
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This week, we're all about two summer traditions. First, we meet photojournalist and documentarian Kate Medley to talk about her decade-long project documenting gas stations all across the South. She has stories about the amazing cast of characters, their diverse selection of foods, and their impact on their communities across the South. Kate Medle…
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This week, we're exploring the history of women and beermaking. First, Theresa McCulla, curator of The Smithsonian's American Brewing History Initiative, explains why beer is a great lens to examine American history and shares the story of Patsy Young, an early American brewer and fugitive from slavery. Then, Atinuke Akintola Diver talks about her …
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This week, we look at modern food and culture from two popular cuisines. First, we sit down with acclaimed food writer Khushbu Shah to talk about her debut cookbook, which is all about Indian home-cooked dishes. She shares ingenious hacks and delicious Indian-inspired recipes that can come together in a pinch using everyday pantry items, and teache…
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This week, we talk to two award-winning food writers about how to make the most of your vegetables and leftovers this summer. First up, award-winning vegetarian writer Hetty Lui McKinnon joins us to talk about her latest book Tenderheart, A Cookbook About Vegetables and Unbreakable Family Bonds. She talks to us about her father’s influence on her e…
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This week, we spend an hour with one of Francis’ heroes, Chef Martin Yan. He talks about growing up in China, the time he spent working in the legendary wet markets, and how helping his mom in the kitchen gave him a lifelong lesson in seasonal cooking. From his journey to Hong Kong where he famously learned how to bone-out a chicken in 18 seconds, …
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When it comes to seafood, frozen is the new fresh. We talk to seafood industry expert, Jennifer Bushman about how technology has improved the quality of frozen fish and how to make the most of canned seafood from your local grocery store. Her latest project is Sea Pantry, how to keep your pantry stocked up with ingredients from the sea. Then, Senio…
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Just because your workplace is demanding you be authentic at work, doesn’t mean you have to reduce yourself to just one persona. It’s a refreshing take on what it means to be a leader (and be human) in one of the world’s most demanding B2B Tech marketing jobs. Join your host and Executive Creative Director Barrie Seppings, as he fires 20 Questions …
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Call it what you will: enlightenment, realization, awakening, illumination, profound maturity, sageness, bliss . . . noble and empowering . . . brilliant and humble . . . courageous and practical . . . the 'stuff' of poetry. Cultivating the enlightening mind is, for those who venture in its direction with diligence and authenticity, an adventurous …
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This week, we’ve got suggestions to start your summer reading list. First, we sit down with bestselling author and poet Aimee Nezhukumatathil to talk about her upbringing and the nature of her poetry. She writes about her parent’s gardens and their food, and how she carries her childhood experiences with her today. Her latest book is Bite By Bite: …
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