John and Sally McKenna have been have been documenting the Irish food scene since before it even existed. Setting out in the 90s to explore the world of Irish artisan producers, they began publishing their perennially popular and highly respected McKenna’s Guides back when the Irish food scene consisted of...

All the good food, great beverages, and inspiring stories making cheese that much better.

This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes journalist Jamila Robinson, the Assistant Managing Editor for food at the Philadelphia Inquirer. They discuss what we can expect from restaurants and the food world in 2022 and her picks for the best food-related content, including podcasts, newsletters and cookbooks...

Mallory O’Meara's new book Girly Drinks details the long, long history of female drinking.

Cathy calls up Dr. Marcia Chatelain, scholar, speaker and Professor at Georgetown University whose latest book, Franchise, examines the intersection of the post-1968 civil rights struggle and the rise of fast food industry. Marcia talks about how the fast food industry targeted Black communities, leading to a troubling success story...

Cookbook author, food writer, and Top Chef judge Gail Simmons joins us to share her journey into food from working for Daniel Boulud and Food Wine Magazine, to serving as a judge on Bravo's Top Chef. Want to stay up to date on the latest The Feedfeed episodes? To...

Rozanne Gold is likely best known for cooking for her series of books that taught us how to cook with 3 ingredients—ideal in the time of COVID19. But what might be even more powerful now, is her current work: acting as an end of life doula and writing poetry. As...

In episode two of At the Table, Sari Kamin speaks with Alicia Kennedy, a food and beverage writer based in Puerto Rico focused on covering issues of labor within the hospitality industry. In light of COVID-19, Alicia is reporting on how restaurant employees have been impacted by the mandated bar...

Alison Spiegel, Digital Editor of Christopher Kimball's Milk Street talks us through her experience in food media spanning Huffington Post, Tasting Table, Food Wine and now Milk Street to discuss what editors look for in pitches and her approach to editing stories. The Feedfeed is powered by Simplecast.

Peter Hertzmann has been writing about and cooking food for 5 decades. His extensive travel and teaching has led to his latest book, 50 Ways to Cook a Carrot, which uses the carrot as the humble center of a book on how to cook, not just how to cook carrots...