Gravy shares stories of the changing American South through the foods we eat. Gravy showcases a South that is constantly evolving, accommodating new immigrants, adopting new traditions, and lovingly maintaining old ones. It uses food as a means to explore all of that, to dig into lesser-known corners of the region, complicate stereotypes, document new dynamics, and give voice to the unsung folk who grow, cook, and serve our daily meals.
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What Is Special About Japanese Food Culture? Former Private Chef To The Ambassador To Japan Caroline Kennedy Explains
Manage episode 268305842 series 1401995
Content provided by Heritage Radio Network. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Heritage Radio Network or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
Our guest is Marybeth Boller who is a chef with impressive experience. She worked under some of the greatest chefs in the world like Michel Roux in London and Jean Georges Vongrichten in New York. She also served as a private chef for the US Ambassador Caroline Kennedy from 2013 to 2017 in Tokyo. She continues to live in Japan and pursue her own culinary philosophy there.
In this episode we will discuss challenges she came across while she worked as the chef for the American Ambassador to Japan, why she decided to stay in Japan when the job was completed, what is special about Japanese culture for her and much, much more!
In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.
Keep Japan Eats! on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.
Japan Eats! is powered by Simplecast.
329 episodes
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Manage episode 268305842 series 1401995
Content provided by Heritage Radio Network. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Heritage Radio Network or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
Our guest is Marybeth Boller who is a chef with impressive experience. She worked under some of the greatest chefs in the world like Michel Roux in London and Jean Georges Vongrichten in New York. She also served as a private chef for the US Ambassador Caroline Kennedy from 2013 to 2017 in Tokyo. She continues to live in Japan and pursue her own culinary philosophy there.
In this episode we will discuss challenges she came across while she worked as the chef for the American Ambassador to Japan, why she decided to stay in Japan when the job was completed, what is special about Japanese culture for her and much, much more!
In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.
Keep Japan Eats! on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.
Japan Eats! is powered by Simplecast.
329 episodes
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Similar to Japan Eats!
Gravy shares stories of the changing American South through the foods we eat. Gravy showcases a South that is constantly evolving, accommodating new immigrants, adopting new traditions, and lovingly maintaining old ones. It uses food as a means to explore all of that, to dig into lesser-known corners of the region, complicate stereotypes, document new dynamics, and give voice to the unsung folk who grow, cook, and serve our daily meals.
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Every creative work you’ve ever loved has a hero’s journey behind it. On Spark & Fire, you'll hear creators tell the story of bringing one beloved work to life. Iconic creatives — like Wicked composer Stephen Schwartz, Pixar director Domee Shi, comedian Patton Oswald, musician Wynton Marsalis, and novelist Isabel Allende — share the endless iterations, the inevitable setbacks, and the breakthrough ideas along the epic process of creation. But this isn’t an interview show. It’s a story — told ...
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continue reading
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continue reading
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It didn’t all change in March 2020. Not really. The UK high street has been in the throes of a gradual revolution for decades. From the rise of ecommerce, to the birth of mobile, social commerce, and a growing emphasis on experience, change has been underway for a while. In fact for many, the pandemic has acted as a wake-up call. Digital transformation was no longer a ‘nice to have’ but a matter of survival. Necessity sparked innovation and customers are enjoying more flexibility and conveni ...
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