This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes chef, award-winning cookbook author and vegetable guru Deborah Madison. They discuss how she became a pioneer in vegetable-forward cooking; her memoir, An Onion in My Pocket; and what role meat-eating should have in our diets. As always, Deborah shares her...

Can you imagine a future where people don’t eat food produced from live animals? How many generations would it take for dairy-based ice cream to exist only in historical cookbooks as a taste of the past? On Episode 249 of Tech Bites, host Jennifer Leuzzi talks with Matias Muchnick, the...

In this episode, Feedfeed Food Editor Alexa Santos virtually sits down to dinner with Pierce Abernathy, @pierceabernathy on Instagram, and @pierzza on TikTok. Pierce is a recipe developer and content creator making gorgeous recipes that highlight the use of plants. Pierce tells Alexa about his Armenian roots, his culinary evolution...

14 months in and it's finally here. Vaccines, Reopenings, and Targeted Restaurant Relief. After a year of lobbying by the Independent Restaurant Coalition (IRC) the restaurant revitalization fund started taking applications this week! Here to talk today about the grant fund and reopening is Chef Amanda Cohen, Owner of the...

Cathy dials up Meera Sodha, bestselling author (and The Guardian’s vegan columnist) to chat about her latest cookbook. We talk about how her book thoughtfully incorporates the cuisines of many Asian countries, and how Meera collaborated with the home cooks and chefs she met on her culinary journeys. We'll also...

Get his recipe for Dairy-Free Eggplant Parmesan In 2019, HRN partnered with Chef Alon Shaya for a fundraising dinner at Safta (his Denver restaurant) during Slow Food Nations Festival. Our guests included Alice Waters (Founder, Edible Schoolyard), Paul Willis (Founding Hog Farmer, Niman Ranch), Anna Mulé (Executive Director, Slow Food...

Our guest is Elizabeth Andoh, who already joined us 9 times on Episodes 18, 61, 83, 99, 108, 131, 156, 180, 200 and shared her truly deep insight into traditional Japanese food culture. Elizabeth is a food writer and Japanese cooking instructor based in Tokyo and she has lived in...

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...

Cathy chats with Chase Purdy, a reporter for Quartz and POLITICO who has covered the business and technology of food. His new book, Billion Dollar Burger, explores the bright promise of cell-cultured meat and the political regulations it’s up against by following the Silicon Valley startup closest to bringing this...

Nicole Centeno is Founder and CEO of Splendid Spoon, the online meal delivery company that offers ready-to-eat, nourishing, plant-based smoothies, soups and grain bowls. On this episode of ITS, Nicole and Ali talk about how Splendid Spoon leaned into direct to consumer early on, the complexities of supply chain and...