On today's episode of Ketchup Issues Dave, Nastassia, and The Rest are joined by Arielle Johnson. She talks a bit about her forthcoming book, Flavorama, and answers lots of listener questions about fermentation. Lacto Fermentation! Cold Fermentation! Cacao Fermentation!

Rosh Hashanah is an ancient holiday, and many of the foods eaten for the celebration are nearly the same as they were 3,000 years ago. Shifra Klein, Editor-In-Chief of Fleishigs magazine, a publication dedicated to modern kosher cuisine, joins Linda to talk about the history of the symbolic holiday foods.

Join Julie from the Feedfeed for a conversation with Nadia Hubbi from Sweet Pillar Food and Cosette Posko from Cosette's kitchen - Middle Eastern Bloggers from the #feedfeed community for a conversation that dives into their favorite recipes, ingredients they always have on hand and how they integrate the

Join us for a conversation with Sylvie Charles and Liselle Pires, founders of Just Date Syrup. Sylvie is a medical doctor who, after experimenting with low-sugar achaars and chutneys, turned the dates into a syrup, and realized she had struck on something powerful and decide to build a company around it.

This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes Chase Purdy, author of the book Billion Dollar Burger about cell-cultured meat. Chase brings us up to speed on the race to get you eating lab made meat and the future of high-tech food. As always, Chase shares his Julia Moment.

Houston born Zwann Grays headed north to work for People magazine in NYC and Miami eventually morphing to a career in wine getting her chops at the retail level and at a wine importer in New York.  She followed her love for wine into the restaurant biz and worked at Anfora, Bouley, Terroir, and Estela to name a few.

On today's episode of All in the Industry®, Shari Bayer is joined by Emily Elyse Miller, CEO/Founder of OffLimits, a new cereal and culture brand built around emotionally unstable, counterculture cartoon characters.

Tom Philpott returns to discuss his new book, Perilous Bounty, an examination of American Agriculture in our key food producing states.

We know we should eat well, but what does that really mean? In her new book, Help Yourself, Lindsay Maitland Hunt opens up a way to eat based on how you feel by supporting the microbiota that live inside each of us.

Introducing a New Member to the CTC Squad, Carlos Yescas.

Restauranteurs Alberto Denegri and Farxaan Jeyte joined forces to bring Peruvian and Somali food to the residents of Columbus, Ohio. Listen to them tell the story of how traditional dishes of Peruvian roasted chicken and Somali camel became popular in this Midwestern college town.

This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies https://online.ucpress.edu/gastronomica, whose forthcoming issue is entirely devoted to COVID Dispatches—in it, authors from around the world offer short, intimate portraits of early responses to the food crises of this pandemic, and hosts from the jo

The always nattily dressed Maxwell Britten has long been one of our favorite barmen. We first met him in our halcyon wayback Brooklyn days when we would unwind at Maison Premiere’s bar, slurping oysters accompanied by his expertly made cocktails. Maxwell’s now become an industry activist.