Explorez tous les épisodes du podcast The Storied Recipe
| Titre | Date | Durée | |
|---|---|---|---|
| 179 What Happens After Happily Ever After? Alison Kay Returns | 04 Sep 2024 | 01:40:48 | |
Welcome BACK today to Alison Kay, one of the co-hosts of the Ancestral Kitchen Podcast, who’s here so we can announce a collaboration that I’ll get to in just one minute. 🙂 I learned today that before Alison was the leader of a community intentionally choosing to procure and prepare food in ancestral ways, she was a life coach… And nothing has ever made more sense than that discovery. Indeed, in our last episode together, we heard how Alison has gently but resolutely smashed one goal after another in her life, beginning with completely altering her health and body through her relationship with food. We wrapped up our last episode with Alison as she lived her happily ever after as an ex-pat in Italy, cooking spelt sourdough pizza for her husband and child while looking through an enormous picture window at the rolling sunlit hills as far as the eye can see. But we pick up this episode with Alison, back in the UK, living at her mother-in-law’s house. And here is where Alison proves her fitness for her former career as a life coach. She describes for us today how she lovingly, gently, and still ever so resolutely opened her hands to let go of her own dreams, welcome the dreams of others, and found she had all new dreams of her own, even bigger and better than before. We talk today about so many of the big things of life - change, love, dreams, and lovingly and supporting our partners through deep conflicting life philosophies. Finally, Alison will invite you to share your own ancestral food stories through a new portal on her website. As you’ll hear, Alison feels an urgency to gather, curate, and protect the agricultural and culinary wisdom of our foremothers and forefathers. I feel a similar urgency, as I know that, beyond the practical wisdom for our kitchens, every story she collects will contain lessons of love and resilience. So, while Alison curates this repository of practical knowledge, she will also pass along the information of willing participants (and only willing participants, there are strict privacy laws in the UK) to me, so I might explore and share these legacies with you as well. With that in mind, I invite you to visit the link to the Ancestral Kitchen website, listed in the show notes - or just go to Ancestral Eatingpodcast.com and you’ll find your way around - see what she’s looking for, and perhaps submit a little (or a long) snippet for her community. Highlights
www.AncestralKitchenPodcast.com Share YOUR Ancestral Stories with Alison here! The Storied Recipe Needs Your Help!Please leave a 5-star review for the podcast right here! This link will give all review options available on your device. Simply choose any option, click, and leave a review. Thank you! The Storied Recipe Print ShopWhere every print tells a story. High end prints for your kitchen walls: Download and print immediately. The Storied Recipe NewsletterThe Storied Recipe is a community that believes food is a universal love language. Join for episode & recipe updates every Friday mornings. (And occasional free gifts!) More Episodes with Food Professionals More Bread Recipes | |||
| 178 Jamaican Cuisine Goes Global: The Scotch Boyz Journey with Neil Hudson | 22 Aug 2024 | 01:06:23 | |
In this episode, I’m joined by Neil Hudson, Co-founder of Scotch Boyz, a brand that’s brought authentic Jamaican flavors to the mainstream American market - and far beyond, as well. I initially liked this story of 4 childhood friends coming together to build an international business, all while pouring back into the communities that raised them and Jamaican farms that produce their ingredients. I mean, what’s not to love about that story!? But just a little ways into our conversation, I grew to like and respect Neil for his own thoughtful insights into business and working with friends, his obvious interest in others, and his understated sense of humor. We begin by discussing, Curry Goat, a dish not only ubiquitous across Jamaica but also the signature dish made at The Hummingbird, a restaurant owned and operated by Neil’s father. I’m very grateful to Neil and his father for sharing this famous recipe with us, as well as to Neil for the many tips and history lessons he provided about other famous Jamaican dishes, like Jerk and White Rum. As the interview goes on, Neil opens up about their branding strategy, the innovative and thoughtful business strategies they’ve used to create strong partnerships with Jamaican farms and buy-in from employees, and finally he shares the fun and exciting story of the HUGE win that allowed their small business to “escape gravity” and skyrocket into the global brand they are now. Neil Hudson, My guest on The Storied Recipe Podcast All 4 Founders of Scotch Boyz Highlights
Please leave a 5-star review for the podcast right here! This link will give all review options available on your device. Simply choose any option, click, and leave a review. Thank you! The Storied Recipe Print ShopWhere every print tells a story. High end prints for your kitchen walls: Download and print immediately. The Storied Recipe NewsletterThe Storied Recipe is a community that believes food is a universal love language. Join for episode & recipe updates every Friday mornings. (And occasional free gifts!) More Episodes with Guests of Caribbean Heritage More Soups, Stew, and Curries Recipes | |||
| 169 Fermentation as Art, Science, and Life Philosophy with Larry Nguyen | 20 Mar 2024 | 01:33:05 | |
The trick to fermentation, I learned this week, is to manage a busy, chaotic world of microorganisms, all doing what they must do, as primitive living things - in a way that creates something first, safe, and then utterly delicious. Larry Nguyen, who is the Larder Chef at Oregon’s high-end ōkta restaurant, says, “I create environments, little nudges here and there to focus on which reaction I want and to allow those microorganisms to outcompete other food spoilage bacteria.” After speaking with Larry, I see why he’s so good at this job. It seems to me that - it seems to me that this is what he’s been doing in kitchens long before he became one of the nation’s preeminent Larder Chefs. Larry takes us into the busy, chaotic, high-stress, low profit world of restaurants and speaks passionately about the importance of patience and cultivating people above all else. In a place where frustration, ego, or profit margins constantly threaten a positive outcome, Larry works “to create an environment, little nudges here and there” that supports shared success over the long run and enjoyment along the way. The truth is, whenever we’re with people - in our homes, our workplaces, our institutions - we’re in environments that desperately need patient, skillful cultivation of people. Larry, who is humble, quick to laugh, experienced and successful, is the perfect person to share this leadership philosophy with us. Highlights
Visit the ōkta Website: ōktaoregon.com The Storied Recipe Needs Your Help!Please leave a 5-star review for the podcast right here! This link will give all review options available on your device. Simply choose any option, click, and leave a review. Thank you! The Storied Recipe Print ShopWhere every print tells a story. High end prints for your kitchen walls: Download and print immediately. The Storied Recipe NewsletterThe Storied Recipe is a community that believes food is a universal love language. Join for episode & recipe updates every Friday mornings. (And occasional free gifts!) More Episodes with Food Professionals More Southeast Asian Recipes | |||
| 079 A Conversation with Adina Bailey, Take Them A Meal Founder | 07 Apr 2021 | 01:06:14 | |
There’s this verse in the Bible that says, “Do not grow weary in doing good, for in the proper time you will reap a harvest.” And while you may hear a lot of theologians debate what those words mean, exactly, I think maybe we just need to hear this episode from Adina, founder of Take Them A Meal to gain insight. The words of that verse played over and over again in my mind as I listened to Adina in today’s episode. 13 years ago, Adina and her friend Scott started a website - TakeThemAMeal.com - simply to help a mother of 4 in crisis. With no marketing plan, no big dreams, and no desire to do anything but serve other people like their friend, the website has grown to employ a whole team of employees, sustain 1.5 million visits a month, and facilitate hundreds of thousands of meals taken to families in crisis, grief, or transition every week. As Adina shares the details of why they rejected advertising on their site, the years that she and Scott worked on a volunteer basis, choosing to see the site as a service not a business, their highly empathetic hiring process, and their frequent sending of free meals, you’ll remember, as I did, that maybe hustle and profitability aren’t the highest callings out there. And maybe we’ll all learn from Adina, also, to redefine the harvest for which we hope. Highlights
Instagram: @takethemameal Pinterest: @takethemameal | |||
| 078 A Passover Episode With Challah Champ Marissa Wojcik | 31 Mar 2021 | 00:56:00 | |
Welcome, listeners! This is a Holy Week for many religions, and I AM so excited that we are sneaking in this Passover episode just two days before the end of Passover. We welcome Marissa Wojcik today, who burst onto the Jewish baking scene at the beginning of Covid by creating and sharing a brand new Challah recipe every week. A few loaves incorporate expected flavors (like Milk, Honey, & Turmeric) but many are wildly adventurous like Porn Star Martini- flavored Challah, which she made to remember special times in London with her cousins. In today's episode, we discuss the significance of the Sedar meal, Marissa’s two grandmother's - one welcomed at Ellis Island, the other rejected by the U.S. at its borders - plus, another sojourner who was tricked by his brothers, and the way Marissa offended 7 Jewish grandmothers in one fell swoop. We even tackle the question “What does it mean to be Jewish?” (Spoiler alert - It depends!) This is a great one - my family sat in the car when we pulled into the driveway, just to finish listening! Highlights
Website: www.northshoretosouthbay.com | |||
| 077 Arabic Feasts with My Husband, John Hadeed | 24 Mar 2021 | 01:05:28 | |
They say you can’t control who you fall in love with - and that is true. I remember my dad asking me, “What is going on with you and John Hadeed?” All I could says was, “Dad, he whistles. All the time. And it makes me so so happy.” However, you can choose who you marry. And while falling in love with John caught me by surprise, marrying him was one of the most conscious, considered, prayed-over decisions of my life. Ultimately, I married John because I trusted him - I trusted that his natural humility and utter lack of pretension, his work ethic, and his enthusiasm for all the little moments of life would see us through whatever came our way. Like every couple, it took us some time to integrate our dramatically different communication styles and we’ve been through patches over 18 years where everything seemed to be in short supply - energy, health, sleep, understanding, and even faith. But! I have never regretted the decision to marry John. He has risen to every challenge, personally and professionally. His optimism, grit, and faith have held us together as a family. As we move away from the infant and toddler years and into our middle aged years (a term which John still won’t accept), we’re a stronger team than ever. Everything we build, from our family to his business to this podcast... we are truly in it together. So I wanted you to meet him - and based on the comments over on Instagram, a lot of you wanted to meet him also. In this interview, we tried to answer most of your questions as we chatted about spinach pies and stuffed grape leaves, John’s Arabic heritage, and also adoption, work and fatherhood. Here’s my husband, John Hadeed. P.S. Also, I want to say that i know hearing about a happy marriage can be really tough for many reasons. If you are going through something tough, I just want to let you know that I am here and more than happy to listen - just email me at becky@thestoriedrecipe.com and I’d love to support you just, again, by listening. Listen to John Now Follow The Storied Recipe in Your Favorite Player https://podcasts.apple.com/us/podcast/the-storied-recipe/id1482179289https://open.spotify.com/show/3F7zzjsj1TGUIVQvjGExUo John's Storied Recipe https://thestoriedrecipe.com/fatayer-recipe-arabic-pies/ More Episodes with Guests of Middle Eastern Heritage More Middle Eastern Recipes Lots of Favorite Images of John, Old and NewTry my husbands workout routine using the same dumbbells he uses. | |||
| 076 RE-RELEASE "They Knew I Belonged To Them" with Lydia Cottrell | 18 Mar 2021 | 00:51:03 | |
This is a week of transition for my family, so I'm bringing back one of the most loved, listened to, and commented on episodes ever - "I am Piotr's Granddaughter" with guest Lydia Cottrell
| |||
| 075 Creativity vs. Productivity with Monique Chan (BONUS Episode) | 12 Mar 2021 | 00:22:24 | |
Welcome to a short but packed bonus episode with Michelin-starred pastry chef, Monique Chan. Monique turns the tables and begins interviewing ME about my experiences and struggles with creativity and productivity as a mother, the passion I felt for wedding photography, and even my perceptions of myself. Then Monique goes on to share her own definition of what it means to be an artist and discusses her experiences balancing creativity and productivity both as a chef herself and as a manager of other chefs. Monique graduated first in her class at her Parisian pastry school, then went on to work in renowned bakeries, five star hotels and multiple Michelin starred restaurants including The French Laundry. Her latest achievement was serving as Executive Pastry Chef of Écriture in Hong Kong, which received two Michelin stars in a record-breaking seven months after opening. When I interviewed Monique, the two of us simply could *not* stop conversing and we grudgingly got off the phone almost an hour past our intended stopping time. As my poor editor Justin struggled to cut down the episode, he called me and said this was a conversation that was fascinating to him as an artist, and deserved to be a standalone bonus episode. So - here we are! I hope you enjoy it! And please, if any of these topics get you thinking, let me know your thoughts - drop me an email at becky@thestoriedrecipe.com. I’d love to hear from you!! Follow The Storied Recipe in Your Favorite Player https://podcasts.apple.com/us/podcast/the-storied-recipe/id1482179289https://open.spotify.com/show/3F7zzjsj1TGUIVQvjGExUo Monique's Original Interview https://thestoriedrecipe.com/ep-060-monique-chan-owner-of-chez-momo/ Monique's Storied Recipe: Homemade Croissants! https://thestoriedrecipe.com/how-to-make-puff-pastry-croissants-at-home/You may want to refer to these helpful videos from Monique along the way! They really helped me. How To Contact Monique Chan, Owner of Chez MomoYouTube: The Real Chez Momo Website: www.therealchezmomo.com Instagram: @therealchezmomo More Interviews with Food Professionals | |||
| 074 A Conversation with Michelin Starred Pastry Chef Monique Chan | 10 Mar 2021 | 01:12:18 | |
Ever wonder what it’s like to work inside the finest restaurants in the world? I have! Today, Michelin-starred pastry chef Monique Chan is giving us a firsthand look inside two famous restaurants completely across the globe from one another. At the The French Laundry in California, which was called “The best restaurant in the world, period” by Anthony Bourdain. Monique was tasked with the all-important chocolate station and granted creative freedom to completely redesign their bon-bon menu. From there, Monique moved to Hong Kong, a homecoming of sorts for this daughter of two immigrants to the US from Hong Kong. Monique was part of the “start-up team” launching Ecriture with the immediate goal of achieving 2 Michelin stars - a goal which they achieved. As fascinating as this insider look into the restaurant may be, I promise you’ll be most captivated by Monique’s humility and vulnerability. We explore the spiritual journey that accompanied the journey of her career, as well as her most recent efforts to raise money for racial justice through her personal brand, Chez Momo. And finally - look out for a bonus episode this Friday where we explore to uneasy relationship between creativity and productivity. (Oh, and p.s. Monique shared her croissant recipe with us and wraps up the conversation with some helpful feedback about what I did wrong!) Thank you, every single listener for being here, and welcome Monique! Highlights
YouTube: The Real Chez Momo Website: www.therealchezmomo.com Instagram: @therealchezmomo | |||
| 073 A Sacred Conversation With Diana Silva (Molé Mama) | 03 Mar 2021 | 01:04:58 | |
So grateful to welcome Diana Silva to the podcast today with a set of stories that will challenge and inspire us to live with more love. Diana is a YouTuber, podcaster, and author of the book Molé Mama: A Memoir of Love, Cooking, and Loss. The book begins when Diana’s mother, Rose, was given 3 days to live. It chronicles the 13 months that she outlived that diagnosis - the 2nd time in her life that she survived against the odds. As Diana walks with her mother deep into “the valley of the shadow of death”, she also cooks for her. In this way, Diana sustains her mother, comforts her, and finally learns the delicious Mexican recipes that Rose made for the 15 (yes, 15!) children and hundreds of migrant workers that she welcomed into her home over 50 years. We have much - so very, very much - to learn from both Diana and Rose in this episode, as their lives challenge us to love with greater sacrifice, endurance, and joy. Highlights
YouTube: Molé Mama on YouTube Website: www.molemama.com Instagram: @mole_mama Read Diana's book Molé Mama: A Memoir of Love, Cooking, and Loss Watch Diana's Interview with Me | |||
| 072 Making Bread the French Way with Danielle Ellis, World Bread Awards Judge | 24 Feb 2021 | 01:00:10 | |
Welcome! I’m very honored to introduce you to Danielle Ellis. Danielle is an Ambassador for the Real Bread Campaign and Judge for the World Bread Awards. Today, Danielle shares how a series of influences - a childhood love of French holidays, a summer stint as an au pair, a “mad Scotsman”, and a tough pastry teacher all came together to convince Danielle to leave a decades-long career in marketing and enroll in a French school for baking. Danielle completed the 670 hour course (!!). In addition, Danielle completed many months of work experience, including an internship at a bakery that used NO electrically-powered equipment - nope, not even to mix 50lb batches of dough. Today, as an expert on baking, scaling, marketing, and running a bakery, Danielle teaches classes to both novice and professional bakers. Welcome Danielle! Highlights
Instagram: @breadbakerdani | |||
| 071 Food in the Real Life Coming-of-Age Story of Helen Au | 17 Feb 2021 | 01:03:27 | |
Helen Au is a natural born storyteller. Those who follow her on Instagram constantly share her content, not only for the beautiful imagery, but for the intimate, detailed memories of her childhood that she shares in every post. Sometimes sad, sometimes funny, and always poignant, Helen's words usually feature her parents, first generation immigrants from Vietnam, and the sacrifices they made for their 3 children. I couldn't wait to talk to Helen and hear more about her parents, so imagine my surprise when Helen shared that, at the time of our interview, she was in fact estranged from her parents. And as Helen worked on finding her way back to a healthy relationship with her family, it was food that paved the way. Food, it turns out, was what bonded little Helen to her mother and what enabled Helen to speak of her parents with so much love and respect through their estrangement. In this episode we learn from Helen that food is truly a love language. Food is the thread that tightly binds together generations through the complexities of life, especially the life of young woman searching for her identity as an adult and an Asian-American. Update from Helen Au, July 2021I interviewed Helen again in July 2021 as part of my Summer Retrospective Series. We discussed her big move, how she can fit all her belonging in 2.5 suitcases, and why she chose a minimalist lifestyle. We also talk about why I hired her to consult with me on my Pinterest strategy for the podcast. Finally, and definitely most importantly, we talk about her ongoing relationship with her mother. Highlights
Instagram: @astepfullofyou Website: www.astepfullofyoublog.com | |||
| 070 A Conversation with Dorina Gilmore-Young, Author of Cora Cooks Pancit | 03 Feb 2021 | 01:02:34 | |
A question for you - What did your heritage give you? How does the legacy of your parents - your grandparents keep you afloat through life’s struggles? For today’s guest, the answer was immediate: Dorina’s parents and grandparents taught her the value of hospitality. Over a decade ago, Dorina Gilmore-Young wrote Cora Cooks Pancit - a celebration of heritage, Filipino culture, the dinner table and hospitality. The book, illustrated by Kristi Valiant, won Picture Book of the Year from the Asian American Association and a dozen years later, the book is incredibly now in its 8th printing! Over those 12 years, Dorina ventured into non-profit work and wrote more books, all while practicing hospitality. Then, the unthinkable happened. Dorina was widowed as a young mother to girls, just 2, 6, and 8 years old. The value of hospitality and the family table deepened and became richer as mealtimes were the times where Dorina’s community showed up to comfort her and when she grieved with her young daughters. Dorina has remarried and now works with her husband to raise their young girls, to coach runners, and - yes - she’s written another book with her him. Through these massive life changes, Dorina continues to welcome others to her table where she has learned to embrace not only laughter but also to share tears and difficult stories Highlights
Website: www.dorinagilmore.com Instagram: @dorinagilmore Dorina's Latest Book: Walk Run Soar Buy Cora Cooks Pancit (Winner of The New Book Award from the Asian-American Association in 2010, written by Dorina Gilmore-Young and Illustrated by Kristi Valiant) | |||
| 168: A Wedding Feast to Last a Lifetime With Ruth Newman | 06 Mar 2024 | 01:29:59 | |
Today I’m welcoming Ruth Newman to the podcast, a “cookier” who specializes in creating intricately decorated sugar cookies for showers, charities, and friends. However, she has never felt the urge to turn her beloved hobby into a career. And that, in fact, is exactly the reason she is my guest today. In 2024, I wanted at least some of the episodes I release to be just easy, meandering conversations with everyday people that I’ve never met before. Without publicists or books, series, or movements to sell, sometimes it's everyday people who restore our faith in the power of food and remind us to nurture and celebrate connections to our closest people, the people who, quite frankly, may cheer for us, but don’t really care what we do or how successful we are. Ruth begins by sharing her recipe for German Rouladen, a complicated beef dish she made for the 200 guests at her only child’s wedding. After discussing the recipe and a day so special it still stand out in Ruth’s memory 25 years later, we wind our way through topics and stories, ending with the people who are supporting Ruth and her husband through his Parkinson’s disease, which has now reached a 4th stage. While I’ve got some powerhouse episodes lined to share with you in the next few weeks - and I’m thrilled, honored, and excited to share those episodes - I know I will not enjoy them any more than this simple discussion with Ruth about the memories and values that truly make a life worth living. Thank you, Ruth! Highlights
Email: ruthnewman@mac.com The Storied Recipe Needs Your Help!Please leave a 5-star review for the podcast right here! This link will give all review options available on your device. Simply choose any option, click, and leave a review. Thank you! The Storied Recipe Print ShopWhere every print tells a story. High end prints for your kitchen walls: Download and print immediately. The Storied Recipe NewsletterThe Storied Recipe is a community that believes food is a universal love language. Join for episode & recipe updates every Friday mornings. (And occasional free gifts!) More Episodes with Multi-Generational North Americans More Western European Recipes | |||
| 069 A Recipe for Fearlessness with Kimberly Espinel of The Little Plantation and Eat Capture Share | 27 Jan 2021 | 00:48:28 | |
Can you imagine the freedom of living fearlessly? It’s my pleasure to introduce you to Kimberly Espinel, a London-based food photographer, educator, and very recently author of the book Creative Food Photography. Kimberly hosts the popular and informative food blogging podcast titled Eat Capture Share. She also hosts the seasonal food photography challenge over on Instagram by the same title, Eat Capture Share. Of all the things I’ve admired about Kimberly since I came across her community, the thing I admire most is her utter fearlessness - well, both her fearlessness and her focus. Today, Kimberly shares how her origin story was fraught with difficulties. Loneliness shaped her into a tenacious, brave, and empathetic woman whose greatest strength is her ability to connect with people of diverse backgrounds - including those who, like her, often found themselves in the place of the “other”. Whatever our own origin story is, if we desire to be more fearless and more focused in our life, Kimberly's story can tell us how. Highlights
Website: www.thelittleplantation.com Instagram: @thelittleplantation Listen to the Eat Capture Share Podcast Join the Eat Capture Share Community (and FREE Food Photography Challenge) How to Order Kimberly's BookOrder Creative Food Photography by Kimberly Espinel | |||
| 068 Food and Theology with Father Leo, The Priest Who Beat Bobby Flay | 20 Jan 2021 | 01:00:25 | |
Welcome back, readers, and thank you for coming by again today! I’m bursting with excitement to introduce to you Father Leo, the priest who beat Bobby Flay! Rather than serving in a parish, Father Leo ministers by cooking – cooking for groups small and large, Catholic and non-Catholic, and even on his own television show. And while this may be unusual, Father Leo contends that when he feeds people, he follows closely in the example of Jesus Christ. As a teen, Father Leo loved his mother’s rustic, delicious Filipino dishes, but he remained apathetic about his faith. Today, Father Leo shares not only his conversion story but also the path to this unusual calling. Whatever your spiritual beliefs, you’ll be encouraged by Father Leo’s wise and practical advice on how to become more grateful and find meaning in the daily (sometimes exhausting) act of cooking. Highlights
Website: www.platinggrace.com Instagram: @fatherleofeeds Podcast: Shoot the Shiitake Watch Father Leo Throwdown With Bobby Flay (and win!) Books Mentioned in this EpisodeEpic Food Fight: A Bite Sized History of Salvation Browse All Books By Father Leo Patalinghug Recipes Related To This Episode:Father Leo shows us how to make an Americanized version of Sinigang, a classic Filipino dish. | |||
| 067 A Wild Idea to Bring the Slow Cooker to Greece with Entrepreneur Eleni Vonissakou | 13 Jan 2021 | 00:55:25 | |
Welcome and Happy New Year to you, my dear readers! It’s wonderful to connect with you again - thank you for being here. I’m looking forward to a 2021 full of stories that feed our curiosity and nourish our empathy. Have you ever tried something new and loved it so much you wanted to tell everyone about it? When Eleni’s mother introduced her to a slow cooker, Eleni didn’t just tell her friends about it, she immediately started a business importing slow cookers to Greece! Not only that, with just 5 recipes on a sheet of paper, she purposed to write a cookbook about Greek cooking in a slow cooker which has now been published and sold around the world. Only from a woman who makes these types of wild ideas come true, would I believe the claim that a delicious, moist, firm cake could be cooked to perfection in a slow cooker. But I’m here to tell you - it can happen, and it did! Eleni shares with us today the recipe and traditions surrounding her version of Vasilopita, an traditional orange cake eaten by Greeks on New Year’s Eve. We’ll also discuss what it was like to be the daughter of a Greek man and English woman, raised in Athens, educated in the UK, and how food bridged the two cultures. Highlights
Website: The Foodie Corner Instagram: @thefoodiecorner Buy The Greek Slow Cooker: Easy, Delicious Recipes From The Heart of the Mediterranean | |||
| 066 RE-RELEASE The 2nd Annual Christmas Pudding Episode | 20 Dec 2020 | 00:47:33 | |
I don’t know about you, but as we come to the end of 2020, it feels a little bit like I’m making a crash landing in the mountains - I’m a little dazed and confused, a little worse for the wear. And I think what we all need is a good laugh. That’s why, for the first time ever, I’m re-releasing an episode. This way, even if you don’t follow me on instagram or receive my newsletter, but if you’ve subscribed to the podcast any time over the last year, this cheerful, nostalgic, heartwarming episode popped right up in your podcast player. You'll hear me laughing with an old, dear friend, one of the funniest people I've ever met, as he shares hilarious family stories about two sisters (his mother and aunt) making their secret steamed Christmas pudding recipe for the entire extended family. And even if you did listen last year - well, I think this one deserves to be an annual Christmas tradition. Listen to The Annual Christmas Pudding Episode Follow The Storied Recipe in Your Favorite Player https://podcasts.apple.com/us/podcast/the-storied-recipe/id1482179289https://open.spotify.com/show/3F7zzjsj1TGUIVQvjGExUo More Holiday Episodes More Holiday Recipes How to Contact Robert and Lisa StewartEmail: stewartjapan@gmail.com | |||
| 065 From Benin to Bakeoff: Hermine's Journey to GBBO Semifinalist | 16 Dec 2020 | 00:56:26 | |
Such a warm welcome today to Hermine, GBBO 2020 Semifinalist (Season 11). From the first episode of this season, I wanted to sit down for a chat with Hermine, to bask in the glow of her cheerful personality and matter-of-fact wisdom, and to hear a little more about her story. As soon as I followed Hermine on Instagram, I saw that she really stood for something and wanted to use her platform to inspire others to be fearless, to not take life too seriously, and above all to be kind to others. And in Episode 3, Bread Week, when Hermine earned a Paul Hollywood handshake for a salmon soda bread, I knew I wanted to taste Hermine’s food! So right away, I reached out to Hermine and last Wednesday, I was lucky enough to sit down for a chat with Hermine as she made baked sourdough and made dinner for her son Steven. I found that Hermine is just as genuine, cheerful, and kind in person as she appeared on the show. If you’re new to the podcast, the concept here is unique - each guest gives me a recipe associated with a cherished memory, which I make, photograph, and share with the Storied Recipe community. Today, we start the conversation with a favorite recipe of Hermine’s from her home country of Benin, named Gbomo Dessi. From there, we move on to discuss so many other topics including why and how she started baking, the serendipitous series of events that led to her application, of course, this salmon soda bread, and which is tougher - Paul or public opinion. Highlights
You can follow Hermine on Instagram at @bakealongwithhermine Recipes Related to This Episode: Gbomo DessiHermine and I discuss two recipe in this episode. First, we talk about a childhood favorite of Hermine's, Gbomo Dessi. This tomato-based stew can be made with any number of proteins from chicken, beef, lamb, goat to smoked fish, prawns, and crabs. Hermine's mother made it with melon seed dumplings in the stew. She reports that in the UK you can find melon seed powder under the name Egussi. Back in Benin, Hermine ate the stew over a variety of dishes, including a cornmeal porridge, similar to polenta. Two other options are rice or pounded yam. The wonderful thing about this dish is, obviously, the variety of ways in which it can be made and the artistic license you can enjoy when making it. In researching this episode, I found many versions and here are a few I used when making my version. From Africa Cuisine - this one calls for the Egussi that Hermine discusses From 196 Flavors - this recipe teaches us how to make dumplings to put in the stew Smoked Salmon and Chive Soda BreadThe second recipe we discussed in this episode is that delicious "sandwich all in one", as Paul Hollywood called Hermine's soda bread filled with smoked salmon, gruyere, and chives. In this episode of The Storied Recipe Podcast, Hermine discusses how she came up with the idea for this bread, and how she tested it on two friends before deciding to go for it during Bread Week. She also describes the chuckles she enjoyed while reading the live Twitter feed during the airing of GBBO, while viewers were mocking the "fishy bread". All the while, she new the outcome - that the bread was so good it earned a handshake from Paul Hollywood! We enjoyed the bread just as much here in my house. The recipe is on the Great British Baking Show website and images of my attempt at the bread are below. Hermine's Smoked Salmon and Chive Soda Bread Recipe on the Great British Baking Show Website | |||
| 064 A Caribbean Canadian with Eartha Lowe | 09 Dec 2020 | 00:50:12 | |
A huge welcome today to Eartha Lowe, the creator and editor of Cooking Green Goodness magazine, the first black-owned Vegan magazine in Canada. Eartha was born and raised in Jamaica and named after her father, one of the originators of the Roots Reggae musical movement in the 1960’s and 70’s. While Eartha’s love of cooking was born in her mother’s kitchen, her journey to Veganism was born from both her father’s Rastafarian religion and one very memorable experience when she was young. Today, Eartha is sharing a delicious corn recipe inspired by a woman nicknamed “Crabby”, whose husband filled the air with “positivity and feel-good Reggae chants” as he walked the summertime streets with ingredients for Crabby’s boiled crab and sweet, buttery, crisp corn on the cob. Highlights
| |||
| 063 A Wanderer Through Life and a Lover of Spice with Nadia Bandukda | 02 Dec 2020 | 00:59:31 | |
I'm thrilled to introduce you today to Nadia, a Muslim-American who blogs over at Journey to Table. Nadia eloquently describes herself as a "wanderer through life and a lover of spice." As she tells us today, the journey to her table, and the food she sets on it, goes back generations. It travels from pre-partition Pakistan to Nairobi, Kenya, through Great Britain, and finally to New York City. But the food traditions that influence Nadia’s table didn’t stagnate there. Rather, as her father, a forward-thinking immigrant entrepreneur focused on improving society one life at a time, took a young and fearless Nadia his meetings in every corner of New York City, her palate and repertoire expanded to include the many nations represented in that vibrant city. I’m so happy that you’re joining us for this fast-paced conversation covering faith, fasting, history, and above all, her incredible parents. You may want to grab a tissue first, because this episode brought out all the emotions in me. Highlights
Website: www.journeytotable.com Instagram: @journeytotable | |||
| 062 ORIGINAL Thanksgiving Episode (28 Vignettes From Listeners) | 18 Nov 2020 | 00:49:09 | |
Welcome and Happy Thanksgiving!!! This is a very special episode of The Storied Recipe podcast! Rather than diving deep into one story, we’re diving deep into one holiday - telling the story of Thanksgiving from the perspective of almost 30 families. I want to personally thank every single contributor for taking their time to make this episode for us. These vignettes, sometimes funny, often poignant, and so very relatable have cheered my Thanksgiving season and helped me slow down and remember, reflect, and above all choose gratitude this season. In fact, my original plan was to cram this episode in, almost as a bonus or extra episode, but the more I listened to your stories, the more I realized I wanted to lengthen this Thanksgiving season. We begin, surprisingly enough, not with an American, but with a Greek-Australian who reminds us that far, far from being a national holiday belonging to one or two countries, Thanksgiving is an ancient tradition. Practicing gratitude is a tenant, teaching, and calling of every religion, it is, in fact, a need of the human heart. Listen to The Thanksgiving Episode Now! Follow The Storied Recipe in Your Favorite Player https://podcasts.apple.com/us/podcast/the-storied-recipe/id1482179289https://open.spotify.com/show/3F7zzjsj1TGUIVQvjGExUo More Episodes for Your Thanksgiving Season! The Gratitude EpisodeAnother crowd-sourced episode from the Storied Recipe Community. Contributors share the things, big and small, for which they are thankful. Another amazing opportunity to pause, reflect, and embrace the Thanksgiving Season! https://thestoriedrecipe.com/thanksgiving-spirit/ A Turkey Fit for a QueenA dream guest - Paul Kelly is entertaining, informative, and down-to-earth. Not only will you learn more about turkeys than you ever wondered - and enjoy every moment of the education - but you'll smile again and again at his heartwarming story of a family pulling together, sacrificing, and creating their own Rags to Riches Story by working together and taking a big risk!!! A favorite all year long! https://thestoriedrecipe.com/ep-076-paul-kelly-turkey-farmer-kelly-bronze-turkeys/ Thanksgiving Recipes Contributors to This EpisodeHelen Shakila Cosette Lauren Anela Alyssa Monique Kindra Lisa Jessica Krissy Kate Helen Erika Kathy Kuhl Nermine Mo Megan Isabelle Brenda Samira Becky Fisher Karen Kimberly Julie Hannah and Grace Lauren Despina All Floral Contributed and Designed By Kelly Shore | |||
| 061 Jollof Rice and Other Traditions with Nigerian-Canadian Ify Ogbue | 11 Nov 2020 | 00:40:51 | |
Welcome today to Ify Ogbue, a nutritionist by profession and food blogger by passion, sharing a classic - well, I think we could even say THE classic Nigerian dish - Jollof Rice. (PS - Please allow me to just wave the white flag here and say I’m not in the middle of any national debates over Jollof recipes! I’m just a woman following a recipe from my good friend and podcast guest, Ify.) Anyhow, Ify and I caught up way back in August to discuss Jollof Rice, of course, and also maintaining relationships and roots in Nigeria as an immigrant to Canada. Ify educated me on the history and meaning of Ankara cloth and addressed my concerns about appropriating it in photos. Finally, we talked about Ify's background as a nutritionist and her unique approach to food blogging based on that perspective. Highlights
Website: www.ifyyani.com | |||
| 060 "I Wanted to Encourage People" Letitia Clark, Author of "Bitter Honey" | 04 Nov 2020 | 01:01:22 | |
One of my first questions for Letitia Clark, author of the stunning book “Bitter Honey” was this: How should I classify your book? It is, of course, a cookbook. Letitia has filled the book to the brim with recipes. After working as a professional chef in many London kitchens, Letitia moved to the remote island off the coast of Italy named Sardinia. These are the unpretentious, “unbossy”, simple recipes Letitia ate as she discovered her true calling, not as a professional chef, but as a home cook and author. Letitia agrees, however, that the book is more than a cookbook. It is equal parts memoir, story, and manifesto about a way of life and eating that are all but foreign to the rest of us. As we continued in our discussion, my aim was simply to ask Letitia questions that I couldn’t answer from reading “Bitter Honey” (which I loved so much that I read cover to cover in one evening.) The result is a meandering but stimulating conversation between topics of home, self-doubt, the necessity of transparency when women seek to empower other women, and the definition of authenticity, both in and out of every kitchen. Highlights
Website: https://www.letitiaclark.co.uk/ Instagram: @letitia_ann_clark | |||
| 167: Trauma, Mental Health, and Spritual Healing with Alda Sigmundsdóttir | 21 Feb 2024 | 01:25:48 | |
Today I’m welcoming Alda Sigmundsdóttir to the podcast. Alda is the author of The Little Books series, including The Little Book of the Icelanders, Little Book of the Icelanders in the Old Days, The Little Book of the Icelanders at Christmas, and at least 6 more works of both non-fiction and fiction, all centered on Alda’s homeland of Iceland. She’s a master at her craft. The book that caught my attention, however, was her memoir, titled Daughter, about her formative years living outside of Iceland, in Canada, at the choice of her narcissistic mother. Her story is beautifully and powerfully told. It offers no easy answers and no pat explanations, but it does offer profound hope to the reader. There are many books out right now that discuss childhood trauma and mental health - and, there are many books written from an entirely different perspective, tackling childhood trauma and spiritual healing. But Alda’s story of being shattered and put back together is the only book I have ever read addressing the intersection of childhood trauma, mental health, and spiritual healing. If you’ve ever felt the truth was out of reach or watched someone you love spiral into darkness, then Daughter was written for you. It was Alda’s vulnerable, sacrificial labor of love so that you may feel seen in your own suffering. I’m so honored to introduce Alda to you and to share our conversation, which has been reverberating in my mind for several weeks now. Highlights
Website: aldasigmunds.com Substack: Letter from Iceland Substack: Things I Don't Talk About at Parties The Storied Recipe Needs Your Help!Please leave a 5-star review for the podcast right here! This link will give all review options available on your device. Simply choose any option, click, and leave a review. Thank you! The Storied Recipe Print ShopWhere every print tells a story. High end prints for your kitchen walls: Download and print immediately. The Storied Recipe NewsletterThe Storied Recipe is a community that believes food is a universal love language. Join for episode & recipe updates every Friday mornings. (And occasional free gifts!) More Episodes with Authors More Guests of Scandinavian or Northern European Heritage My Recent Visit to Iceland https://thestoriedrecipe.com/hafnarfjordur-iceland-2024 | |||
| 059 The Year 2020 According to My Kids | 28 Oct 2020 | 00:55:14 | |
When I launched the podcast just over a year ago, I included in the launch lineup a short bonus episode where I interviewed my kids about their food preferences and our time together in the kitchen. Throughout the year, including this month, I received messages from people that recently found the podcast and out of 50 available episodes, loved the one with my kids the most. It’s well established that 2020 has been an unprecedented, historical year, and through it, our family has adapted - not only because of outside events - but also because 4 children with rapidly changing minds, bodies, and emotions, a mother starting a podcast from scratch, and a exuberant, energetic father together make for a household in a perpetual state of progress. So here’s an update on what’s the same and what’s different with the Hadeed family these days, from the perspective of my kids. One note on this episode - all of the questions came from those who follow along with the storied recipe podcast on IG. Thanks to those listeners and if you’re not following, go ahead and search the handle @thestoriedrecipe.podcast. I’d love to be in touch that way as well! | |||
| 058 "I Wanted Something Different" with Juan Salazar of La Coop Coffee | 21 Oct 2020 | 00:59:22 | |
Several weeks ago, Juan welcomed me into his chic, beautiful coffee shop, La Coop Coffee in Northwest DC. (I was there to take photos for the episode with Andy Anderson, curator of the hugely popular accounts @humansofcoffee and @manmakecoffee on Instagram.) Juan invited me back to the roasting room, and as he taught me how to tell a lightly roasted bean from a dark simply by listening to the beans, he also began telling me the extraordinary story of his life. I asked question after question about his journey - always taking the road less traveled, always taking the difficult and risky path. At 12, when his classmates had completed their education and were beginning to contemplate marriage, Juan begged for the opportunity to leave his father’s coffee farm at 2am every Sunday night to travel over a rushing river and two mountain tops to school. From that first difficult choice, with his parent’s unfailing support, Juan won a coveted spot in a school for agronomists. After that, he returned to his region to affect change - not only as an agronomist but as an entrepreneur. Juan, and the 30 brave farmers who risked everything to try his plan, founded the ONLY coffee cooperative in Guatemala that is financed and led by Guatemalans. Leading with transparency and sacrifice, Juan never took a salary from the cooperative, although he found a way to provide insurance, disaster relief, loan assistance, and grew the profits of the farmers over 40%. Most recently, he came with his American wife to the States, learned English, and followed a new dream: to open a coffee shop selling cups made from the beans grown on his father’s farm. When I got home that evening, I gathered my family, sat them down, and told them they had to hear his story right away - and now, I’m equally excited to share Juan’s story with you. Highlights
Instagram: @lacoopcoffee Website: www.lacoopcoffee.com | |||
| 057 No Beaches in Berlin with Lenka Salinger | 14 Oct 2020 | 00:58:17 | |
Lenka is not one to shy away from BIG changes. After spending over a decade earning a PhD (with highest honors) in neuroscience, Lenka decided to pursue a career centered around her love of food. But this wasn't the first time Lenka calmly made a big change. After high school, Lenka left her home country of Germany for Barcelona, just to try something new and maybe to enjoy living near beaches for once. 17 years later, she still resides in Spain with her partner and 2 children. As easily as she makes big life decisions, Lenka says she struggles with the little decisions - like the perfect place to eat on a day off. That’s how after a neuroscience conference in Florence, Lenka (a vegetarian at the time) accidentally found herself in a little restaurant that served only intestines. She chose the one dish on the menu that was vegetarian, and today she’s sharing that recipe with us, not only because it is delicious, but also because it’s a sort of intersection point between these three themes in her life: travel, neuroscience, and food. Highlights
Instagram: @lenkas_lens Website: www.lenkaslens.com | |||
| 056 What is Home? with Haniyeh Nikoo | 07 Oct 2020 | 00:53:36 | |
Between when Haniyeh and I chatted in July and today's release date (October 6th), she has moved with her husband and small daughter to Berlin, Germany. When she left Iran a decade ago, she thought she was going abroad for a year. The plan was to earn a Masters in Photography in Strasburg, France, then to return to her homeland. Instead, she fell in love, married, and moved 6 times over the following 10 years - and when she looks at the facts, she knows it is not her destiny to settle anytime soon. All this moving, adjusting, and learning new languages has given Haniyeh a strength and perspective that few of us can claim. Most significantly for me personally, Haniyeh challenges me to reconsider and redefine the word “home”. For Haniyeh, home is a collection of mindfully chosen things, both immaterial and material. And of course, I’m sure you won’t be surprised to hear that food holds a significant role in this curation, including the smoked eggplant dish she discusses from the place of her happiest memories, the North of Iran. Highlights
Instagram: @haniyeh.nikoo Website: www.haniyehnikoo.com | |||
| 055 "Who is This Guy?" with Andy Anderson of @manmakecoffee | 30 Sep 2020 | 01:04:42 | |
All together, the Instagram accounts curated by Andy Anderson boast an audience of well over a quarter-million followers. As a food photographer, I was introduced to his most popular accounts @manmakecoffee and @humansofcoffee via the account @foodfluffer, whose bio quite simply states: “the most beautiful food in the world”. I happen to agree with Andy’s assessment of his curation and have looked to this account time and again for inspiration. The more I looked at the accounts Andy curates (but never shows up on himself, either in person or with his own work), the more I wondered - “Who IS this guy?” Through this remarkably vulnerable interview, Andy Anderson, a South African born resident of Dubai, reveals himself to be highly introspective and so much interesting and inspiring than he gives himself credit for. Andy is a humble and generous introvert who deeply loves his wife and children. He is driven by a passion for bettering the lives of others through coffee. And just like his remarkable mother, Andy has a gift for spreading happiness through beauty and helping us reassess what’s most important. Highlights
On Instagram: Andy Anderson On Twitter: @manmakecoffee On Instagram: Kaldi App: An app to find the best coffee shops in the world. On Instagram: @manmakecoffee On Instagram: @humansofcoffee On Instagram: @foodfluffer | |||
| 054 Personal Episode: 4 Things I Lost, 8 Things I Gained, and How YOU Can Benefit From My Hack | 23 Sep 2020 | 00:39:44 | |
As many of you know, I lost my Facebook and Instagram accounts two months ago, in July 2020. They have not been recovered. You can hear all about that hack in this episode: The ISIS Flag Hack. Shortly after that episode, I started to question the words that I was using to describe the hack: "I lost everything. I had to start over." Considering the community that rallied around me, I certainly had not "lost everything"! I wanted to really question what the numbers on Instagram truly give us. So, I committed to journaling my return to Instagram with a fresh, new account. I told everyone that I would journal in an attempt to answer 2 questions: "What did I lose?" and "What did I GAIN from this hack?" Today, I'm answering that question to the very, very best of my ability. | |||
| 053 "Women Are the Makers" with Karishma | 16 Sep 2020 | 00:44:51 | |
Today, I’m so pleased to introduce you to Karishma, an Indian-born woman who relocated to Australia when she married, 2 years ago. Today, Karishma is teaching us about halva, a Indian sweet served at celebration times, made from whole wheat flour, ghee, and simple sugar water. Although the ingredients are simple, the process is not, but Karishma’s grandmother, who cooked many years for a household of 20 people, perfected this recipe in a way Karishma believes very few have perfected it. Karishma’s grandmother often brought this dish to the temple as an offering, where others would receive it and bring it home as a symbol that “no one who seeks blessing will leave empty-handed.” Now, to Karishma, Halva is an embodiment of nostalgia and the love of her grandmother, and like her grandmother, Karishma now makes the dish in large quantities not only for celebrations, but whenever she or her family crave it. Highlights
Instagram: @food.rumblings | |||
| 052 "You Never Know Until You Try" with Britney Breaks Bread | 26 Aug 2020 | 00:43:15 | |
"You never know until you try.” These are the words Britney’s grandmother used to coax Britney into eating her veggies. And after hearing Britney’s story I wonder - did Nanny know that these words would change her life, that they would become her mantra? I’m not sure. But “Just try” has lead Britney to many of her best experiences - learning piano, then bassoon, finally adding in the cello. Britney’s been to 33 countries, sampled many new cuisines, and most of all learned to live with a curiosity and fearlessness that many of us may envy. Britney’s “why not” attitude led her to begin her blog, titled “Britney Breaks Bread” (also an nod to her grandfather, as we’ll hear) and today, she’s sharing with us a hugely popular dessert from that blog - Apricot Cream Tart with a decadent caramel cookie base. Highlights
Website: www.britneybreaksbread.com Instagram: @britneybreaksbread Pinterest: www.pinterest.com/britneybreaksbread | |||
| 051 Venezuelan Arepas via Holland with Yessica Duques | 19 Aug 2020 | 00:57:46 | |
When Yessica left her home country of Venezuela forever and arrived in Holland (the same country, funny enough, that her mother always dreamed of living), there was one thing she had to do first - find the correct cornflour to make Arepas. As Yessica’s candid speaking style made me laugh out loud over and over, she also taught me about the recent history and struggles in Venezuela and how she has leveraged - one step at a time - a job at her local McDonalds into a graphic design career, a paid education at some of the finest culinary institutions in the world, and finally settled in as a freelance food photographer with her own studio. I’m so honored to introduce you to Yessica Duques! Highlights
Website: www.yessicaduque.com | |||
| 050 Mia Kouppa and The Greatest Love Story | 12 Aug 2020 | 01:00:23 | |
There’s a surprise to every interview, and what I didn’t expect from this one was to be so smitten by the beautiful love story of Helen and Billie's (the sisters who blog at Mia Kouppa) parents. Today we meet a courageous, trailblazing woman who made a path in Canada, then returned to Greece to marry a man who knits, gardens, shops, and loved his wife so much, every day for 10 years, he left his job at a factory to join her at her job, so she could finish more quickly and return home with him. And what did they do when they returned home together? Why, they cooked, of course. Their story may be humble, but just like their food, it will nourish and uplift your soul. Before I knew their parent's story, I was itching to know the Mia Kouppa ladies for a while. There’s a lot to appreciate about sisters Helen and Billie. They are warm, friendly, and funny ( and on that note: I highly recommend the opening paragraph to their post on today’s recipe, for Stewed green peas) and they blog with a mission: They take the delicious, healthy, flavorful simple Greek dishes of their parents generation, which have only ever been measured in relation to “Mia Kouppa” - a coffee cup in a cupboard - and translate them to actual recipes, with measurements the rest of us can use and replicate. Highlights
Website/Blog: www.miakouppa.com Facebook: facebook.com/miakouppa/ Instagram: @miakouppa Twitter: https://twitter.com/miakouppa YouTube: Mia Kouppa on YouTube Pinterest: Pinterest.com/miakouppa/ Related Episodes Related Recipes | |||
| 166 Whale, Puffin, Horse and Icelandic Fish Stew with Chef Stefan of Þrír Frakkar | 07 Feb 2024 | 01:08:50 | |
Welcome to a very special episode of The Storied Recipe, on location in one of Reykjavik’s most famous restaurants, þrír Frakkar. After enjoying a high end meal of Icelandic specialties, including whale sashimi, roast whale, cold smoked puffin, smoked salmon, delicate halibut smothered in lobster sauce, horse tenderloin, and THE iconic dish of Iceland, traditional Plokkfiskur, or fish stew, I interviewed Stefan, the head chef, owner, and business manager of this famous restaurant. Stefan is the son of Iceland’s most famous chef, Ulri. Far from living in his father’s shadow, however, he has made a name for himself, growing his father’s businesses to international renown. In today’s interview, he discusses how Prir Frakkar “dared to be different” by creating an elevated menu from traditional Icelandic dishes, using almost exclusively Icelandic ingredients. We go into his family’s story, of course, and he educates me on the whaling industry, the Icelandic financial crisis in 2008, the resulting boom in tourism, and much more. As another special treat in today’s interview, which also makes this episode very special to me, we’re joined by my dear, dear friend, Gudmunda, who was born and raised in Iceland. After 20 years traveling the world as an Air Force family, Gudmunda, her husband Nathan, and her four children have settled back into Iceland again. As an amazing home cook herself, Gudmunda is steeped in knowledge of Icelandic food and history and brings so much to this conversation herself. I’m just thrilled to share this episode with you - and please - should you travel to Iceland any time in the future (and it should be first on your list of places to go), set up a reservation at Prir Frakkar!!!! Over 1200 people on Trip Advisor agree - you will NOT want to miss it!!! Highlights
Halibut with Lobster Sauce The charming bar inside Prir Frakkar Street view of Prir Frakkar + Icelandic beers on bar Stefan's Storied Recipe: Icelandic Plokkfiskur Plokkfiskur: Icelandic Fish Stew with Potatoes Find Chef Stefan and Prir Frakkar Visit the 3 Frakkar Website: 3frakkar.is Read reviews on Trip Advisor The Storied Recipe Needs Your Help!Please leave a 5-star review for the podcast right here! This link will give all review options available on your device. Simply choose any option, click, and leave a review. Thank you! The Storied Recipe Print ShopWhere every print tells a story. High end prints for your kitchen walls: Download and print immediately. The Storied Recipe NewsletterThe Storied Recipe is a community that believes food is a universal love language. Join for episode & recipe updates every Friday mornings. (And occasional free gifts!) More Episodes with Food Professionals More Scandinavian Recipes | |||
| 049 Shakshouka, Struggle, and Success with Jordan Syatt | 05 Aug 2020 | 01:05:11 | |
What can a wildly successful strength and fitness coach, who has helped tens of thousands of people lose fat, bring to a podcast all about a love and reverence for food? A lot of common ground, it turns out. Starting with a story about eating Shakshouka during a hike in the Negev Desert, Jordan Syatt shares about the approach to food, life, and family in the home of his heart, Israel, as well as his home of origin, in Boston. He tells us how the experiences and challenges in both places led him to so much success in his current calling, and so much focus and clarity in what he wants next in his life. Finally, we discuss how American culture forces a conflict between loving food on the one hand and being healthy on the other hand, and Jordan helps us understand how to reconcile and resolve that conflict - how we can love food, keep our bodies healthy, and most importantly, forge bonds while doing both. Highlights
Instagram: @syattfitness YouTube: Jordan Syatt on YouTube Website: https://jordansyatt.com/ Twitter: Jordan Syatt on Twitter | |||
| 048 I'm a Victim of the ISIS Flag Hack on Facebook | 24 Jul 2020 | 00:20:08 | |
One minute I was in my garage, recording a behind-the-scenes video on Instagram stories, and the next minute, IG had kicked me out. I was irritated when I couldn't get back in. But when I went upstairs and saw all my passwords had been changed (bypassing two factor authentication), I was terrified. In this very short podcast episode, I share my story of being hacked, the stories of 3 other victims (and why one is suing Facebook), how you can protect yourself, and my plan as I prepared to re-launch on Instagram. Listen Now (Full Text Below) Follow The Storied Recipe in Your Favorite Player https://podcasts.apple.com/us/podcast/the-storied-recipe/id1482179289https://open.spotify.com/show/3F7zzjsj1TGUIVQvjGExUo Update One Year Later:About 8 weeks after I published this episode, I also published this one: 4 Things I Lost, 8 Things I Gained, and How YOU Can Benefit From My Hack I was also interviewed about Facebook/Instagram security in this episode of the Eat Capture Share Podcast with Kimberly Espinel: #53 What's Happening With Instagram More Personal Posts/Episodes Full Text (Edited)[00:00:00] Well, good morning for me, maybe it's good afternoon or good evening to you. [00:00:16] I am getting closer to either having my Instagram account reinstated or much more likely having to start fresh with a new one. In the meantime, I wanted to let you know a little bit more about this hack that I've experienced, what I've learned so far, and hopefully maybe even a couple things that could help you and me in the future, maybe not be in a situation like this. [00:00:50] Unfortunately, hackers are good. They're motivated. They know what they're doing. And as you'll hear as I talk about this more, I'm not so sure any of us are ever completely safe. But let's see what we can do. [00:01:03] So I'm going to start sharing about this experience, actually, from my brother-in-law's perspective. It was what he saw that gave me the clue into what was happening with me and allowed me to do all the helpful research that I've done over the last week or so. [00:01:19] About 2:45pm last Monday, July 14th, he happened to be on Facebook. He got a notification that my profile picture had changed. So he clicked on it and he saw that my profile picture had been changed to a black flag with white markings on it. [00:01:40] He didn't recognize this image, so he did a reverse Google look up and saw that it was the ISIS flag. So he switched back to Facebook to let me know. And by that time, my account had already been disabled. [00:01:57] From my perspective, I knew nothing of this. I didn't even hear that from him until 24 hours later, from my perspective, I was actually in my garage. I was having a great time. I was getting ready to do a shoot. Marcus, my 13 year old who has been doing my behind the scenes videos, was getting set up. I had just published a different Instagram TV video that morning, all about using light in food photography. I was getting a lot of reactions. I was interacting with those. And just as I got ready to take a selfie with Marcus, my 13 year old, I, I couldn't I couldn't take the selfie because I wasn't on Instagram anymore. It actually reverted me to a different account. And I'll tell you in a minute why that account was not disabled. [00:02:47] When I tried to get back in to my Storied Recipe podcast account, I got a message that said, "Your Facebook and Instagram accounts have been disabled because you violated community standards on Facebook. If you think this was an error, you can appeal the decision." [00:03:08] Interestingly, I tried to take a screenshot of this message just so that I knew already this was a big deal, just so I could have a trail of what happened moving forward. [00:03:21] And I actually wasn't even allowed to take a screenshot of that notification from Facebook. They blocked me from doing that. A little message popped up on the bottom of my screen saying, you cannot screenshot this screen due to security concerns, which is amazing to me that I wasn't allowed to take a record of a decision that had been made about my own account. So I was feeling a little panicky, as you can understand. [00:03:51] I came upstairs to my computer and I immediately noticed two emails in my inbox, both from Facebook. The first one was saying that someone was giving me a code for my Facebook password recovery, and the second one was saying that my Facebook password had been changed. I need to say at this point that, yes, I do have to factor authentication on. In fact, at that point I tried to say, no, no, no, that wasn't me. Change my password back. And in order to change my own password back, I had to get a text on my phone with a PIN number. To this moment, I don't know how the hackers got around that, but they clearly did. Once I changed my password, though, I tried to appeal this decision. [00:04:45] And let me tell you what the appeal process looks like. There's two pieces of information you can submit. One is your name and the other is a photo ID. I was not allowed to submit any documentation showing that I had been hacked. Facebook does not give any timeline about when they will review these appeals. And in fact, they only give a message saying that appeals are delayed because of covid-19. They don't give any guidelines on how they go about their appeal process. So clearly, that message gave me very, very little hope as to what I could look forward to or really even any fairness in this process. All of their messaging to me, the victim of the hack, is YOU violated community standards. There's no messaging that really takes into account that a person could have actually been hacked. [00:05:48] So, again, it wasn't until the next day that I heard from my brother-in-law that he had seen an ISIS flag on my profile. That was a really useful piece of information, because once I had that, I was able to actually start Googling and see if I could find other people who have been through this. [00:06:06] OK, so what do I know now? Well, I know a lot, actually. I know that this has happened to quite a few people. This is nothing unknown to Facebook. I know that most of the people that this particular hack happens to have business accounts because one of the goals of the hack, if not the main goal of the hack, seems to be to somehow get money by gaining control of the Facebook account and buying ads. [00:06:39] How that money gets siphoned to the hackers, I don't know. But that seems to be a common thing that happens across these hacks. And I certainly, after my account was disabled, got a notification from my Facebook app saying that an ad for a company that was was in a different language. I don't actually know what it said. Fortunately, my credit card was shut down, so that did not go through. [00:07:04] But I have found no less than eight articles about this particular hack. And I want to kind of just tell you about three of the stories that I read about. These were helpful to me for two reasons. One, because I realized that there are people out there that are in a much worse situation that I'm in. Two, because they helped me understand that the likelihood of getting my account restored is very, very low. That was good because it helped me put together a plan. And that's what I'm hoping to do, which is: unfortunately start from scratch. [00:07:39] So let me just tell you about a couple of these articles. The first one was by an author named Graham Brown. Martin Graham's article was published on medium.com, and it was titled Dear Facebook, Are You Following the ISIS Flag Hack? And I think I like this article because it reflected the angry tone that I felt. [00:08:01] Graham was a long time user of Facebook. He's an author and he had amassed Facebook groups of over fifty thousand followers. He'd spent over a thousand dollars in Facebook ads. And this is the way that Facebook handled his requests for help. He says, "without a Facebook account, there is no way of messaging you. Since you don't answer your emails, you don't acknowledge my messages on Twitter. Even your senior policy and digital safety staff, who over many years have connected to me on LinkedIn, refused to respond to my inquiries. Creating a new Facebook account would infringe your terms and conditions." [00:08:44] And yes, this is true. This is not an option that's available to me, because if they detect that I've done that, they will shut down my new Facebook account and any related Instagram accounts. Also, just Monday, just two days ago, Graham actually posted a lengthy follow up to this article and he explained that he did get his Facebook account back eventually after writing this article, which has gained traction and also tweeting like crazy at Facebook. I don't have a platform as big as Graham and I actually don't even have a Twitter account. If I were to start one to start tweeting at Facebook, frankly, I think that would be ineffective without any followers. What I have done is reached out to my email list and a couple people on there volunteered to bring my case to people they know who work at Facebook. [00:09:34] I've absolutely asked them to move those plans forward. I've also gone to LinkedIn and just searched for Facebook employees and I've used the rocket reach extension on Chrome to get as many emails of those employees as possible and just tried to email out to them. I will be happy if my account is restored through these tactics. But again, it's very unlikely since I don't have the type of pull right now that Graham Brown Martin has. [00:10:06] Another victim of a similar hack is Susan McCarthy, who lives in Court County, Ireland, and works for the government there. This is the kind of treatment that Susan received. The counselor said Facebook refused to engage with her over the issue: "They told me my account was deleted and they would not be discussing the matter any further. She said there was no recourse. It was very hard to get in contact with the support center. And then I got a very strongly worded email back saying that the account has been permanently deleted and quote, We will not be discussing this further." Susan goes on to say that because she does work in the government, she was able to get some fairly high members of the government to get in touch with Facebook and basically demand that she get her account back. But again, this is not an option that's available to me. [00:10:54] I read about this account in a in an article by Roisin Burk of Echo Life, i.e.. Again, I read eight different articles about this, but the third one I'm going to share is one that really broke my heart. There's a woman named Bailey Mesero who lives in Colorado Springs here in the U.S. She was a victim of this identical hack. She had 22,000 followers in her Facebook group and Facebook was her sole source of income. Since this has happened to her, she has tried every way of contacting Facebook as possible. She has been rebuffed at every turn and she has actually brought a lawsuit against Facebook based on this. And she says very plainly that her goal is not to seek damages. Her goal is simply to get someone at Facebook to respond to her. The article actually quotes, well, I'll just read this paragraph. Facebook announced in a March 19th update on its website that it was sending content reviewers home and relying, "more on our automated systems to detect and remove violating content and disable accounts. As a result, we expect we expect to make more mistakes and reviews will take longer than normal." Again, this squares with what I read, which was Facebook basically gave itself a pass. [00:12:25] So having read those three articles, all I knew is that this was not going to be possible for me unless through some stroke of luck or from some mercy of God, these basically random emails that I've sent out have some kind of effect. [00:12:43] So, let's transition a little bit. I've bellyached and you guys have listened to me. Thank you for that. I'd like to hopefully supply some kind of content or value for you here and just tell you three things that I have definitely learned so far. The most important thing I've learned also goes back to this article by Graham Brown Barton. He's looked into this quite a bit. He's obviously a very intelligent man who understands the technology well. And he verified something that I had suspected since the morning after this hack, which is that for this to work, it is highly, highly likely that the hackers actually had access to my email as well, which is a personal Gmail account. This is actually scarier to me personally than the fact that they were able to get into my Facebook. I don't know how they got around two-factor-authentication. I don't understand that at all, although I actually personally have a guess about what they exploited. But again, I don't understand the technology well enough. So the number one thing that I have learned: use a password for your email address that you don't use for anything else. [00:14:01] I'm sure you know that hacks happen all the time and that massive amounts of data are exposed through breaches. It's very likely that my email address and this password were linked together and some sort of breach that none of us would ever hear about and that they have some sort of automated system or bot that exploits this and just, you know, bangs, bangs away at Facebook to see what they can get with this combination. And it worked for them. The second thing that I would say, and I am not saying anything new or fresh here, but none of us, absolutely none of us can rely on Facebook and Instagram as the sole or even the primary way that we reach out and connect with people that want to engage with our content or our offerings. [00:14:53] So in my case, I have not done a great job with my email list. I didn't I started the podcast in October. I didn't do anything with it until December. Since then, I haven't been as aggressive as I should have, but I have managed to attract about one hundred seventy email subscribers. And I know that I can count on them next week when I try to restart. And I've been so touched and thankful and encouraged by the way that they have reached out to me with so much compassion and support during this week. [00:15:25] So definitely you want to work on that email list. I'm also fortunate in that obviously I have this podcast stream. A lot of you are listening to this and learning about my situation through it. And I'm really hoping that you will support me next week. Also, when I tried to start fresh over on Instagram, I also have all of my former and future guests that I'll be reaching out to next week also and have kind of formed the community around me. [00:16:01] So the third and final thing that I will say I've learned from this is that Instagram has brought me a community. There is no doubt about that. I do want to get back on Instagram and while I want to build up my podcast stream and I want to build up my email list, and those things are absolutely necessary, there's no denying the community that is found on Instagram, in the food photography and the food community. It's strong, it's sincere, it's genuine, it's supportive. And I have been absolutely overwhelmed this week. Well, this week and last week by the kindness people have shown me, by the way, they've actually sought me out and just said so many encouraging things that are giving me the resilience and the endurance to just keep taking one day after another with this. [00:16:54] Finally, I'd like to tell you about my plan for next week and as humbly as I can, I would just like to say I need the help of each and every person listening to this. So next Monday, I'll be emailing all of my list and asking them to look for an email from me on Wednesday. On Wednesday, I plan to send an email with a link to an image on Instagram sharing that I've been hacked and that I'm asking for help sharing this and bringing people to my new account. [00:18:39] Finally, the one last thing I will say is that if you do happen to find my account on Instagram, because several people have so far, I'm asking you to please not share that yet because my best chance of getting a boost, an initial boost in followers is if this happens in a big way, if it's shared by as many people as possible. A waterfall of support is going to be better for me than a trickle over several days. [00:19:10] So that's my update. If you have any advice, if you have any questions, I would welcome them at Becky at the storied recipe dot com. Again, I want to say thank you so much to you all who listen, who have reached out, encouraged me, downloaded. Actually a week ago when I asked people to download episodes, had my second highest performing day ever of downloads. So that was again just the support that I feel is giving me a lot of endurance and hope and purpose during this time. [00:19:45] Finally, I will just say that the community that Instagram gave me, it cannot take away by shutting down my account. And I hope to see you over there next week, unless, of course, God throws some other plans this week. Thank you and have a great week. My friends. | |||
| 047 Personal Message from Becky: HACKED! | 15 Jul 2020 | 00:04:37 | |
Here's a brief message about why I'm not releasing an episode this week and a setback I'm experiencing. Thanks for your support! Follow-Up EpisodeIt took a few weeks, but eventually, I found out what had happened - I was a victim of the ISIS Flag Hack. You can read more about that (and Meta's response) here: https://thestoriedrecipe.com/the-isis-flag-hack-on-fb-what-ive-learned-my-plan/ | |||
| 046 Granny Octavia with Stefani Renee | 08 Jul 2020 | 00:47:01 | |
Stefani is a Bay Area lawyer focusing on how trauma affects communities - and especially youth - of color. Today, she’s telling us all about her Granny Octavia’s refined and elegant teacakes. Granny Octavia migrated from Louisiana to Richmond, California in the middle of the 20th century. She settled down with her husband, contributed to the war effort (even while the war effort discriminated against other black folks), became a part of a thriving cultural scene, raised kids, and hosted elegant teas and dinner parties. Stefani spent all day, every day with her Granny and Gramps during her early years, and doing those hours she learned how to cook, how to set the most beautiful table, how to try new things, and that even grandparents are layered, nuanced people with sometimes surprising backgrounds. Highlights
Website/Blog: www.savorandsage.com/ Facebook: facebook.com/savorandsage/ Instagram: @savorandsage | |||
| 045 BONUS EPISODE: Leveraging the Power of Food Stories to Start a New Life with Nermine Mansour | 02 Jul 2020 | 00:15:38 | |
Earlier this week, we met Nermine, an Egyptian-born women who at the age of 22 received the distinctive honor of being named a diplomat. After she fell in love and married, Nermine left that post, but not the diplomatic corps, as she now travels the world practicing the “art of forging bonds” in every new country she calls home. TODAY, in this powerful bonus episode, Nermine shares how she leveraged her Arabic, knowledge of Middle Eastern culture, diplomatic skills, and empathy as a woman to embark on an incredible project of empowerment for Syrian refugee women. Together, Nermine and her new friends figured out how to leverage the power of their food stories - not simply as refugees, but as women, excellent cooks, and ambassadors of Syrian culture - to generate income and start new lives. This project brought Nermine a profound appreciation for the power of food stories and reconnected her personally to her Egyptian roots. Enjoy this powerful story. Website/Blog: www.cheznermine.com Facebook: facebook.com/cheznermine/ Instagram: @cheznermine | |||
| 044 The Art of Forging Bonds Through Culinary Diplomacy with Nermine Mansour | 01 Jul 2020 | 00:49:52 | |
Today’s guests’s name is Nermine, but by the time you finish this episode, you may just think of her as Wonder Woman. At the age of 22, Nermine, born, raised, and educated first in Alexandria, Egypt, then in Cairo, achieved the rare honor of being appointed a female Egyptian diplomat. 10 years into her service, she fell in love with an American diplomat. When she chose to marry him, she gave up her post, but not her position in the diplomatic corp. Rather, Nermine now travels the world with her husband and two daughters perfecting and practicing the art of forging bonds, in large part through “culinary diplomacy”. She’s sharing with us her recipe for Pecan Date Molasses bars, which she created “to declare a state of harmony and self-reconciliation that [she] reached as an immigrant and citizen of the world.” ALSO! Friday, Nermine will share with us how she leveraged her Arabic, knowledge of Middle Eastern culture, diplomatic skills, and empathy as a woman to embark on an incredible project of empowerment for Syrian refuge women. This project brought Nermine a profound appreciation for the power of food stories and reconnected her personally to her Egyptian roots. You will absolutely want to hear this, so if you haven’t yet - take a second right now to subscribe. Thank you and here’s my personal heroine, Nermine. Highlights
Website/Blog: www.cheznermine.com Facebook: facebook.com/cheznermine/ Instagram: @cheznermine | |||
| 043 BONUS EPISODE: Moy's Tips for Going Gluten-Free | 26 Jun 2020 | 00:16:11 | |
Welcome to a bonus episode all about making the switch to gluten-free. We met Moy on Wednesday’s episode as she spoke about the traumatic experience leading up to her diagnosis. She was ill, hospitalized, and ignored until tests finally proved her research and instinct correct: Moy has Celiac’s disease. Moy also spoke in Wednesday’s episode about the science behind the conjecture that gluten intolerance is “an American thing”. In addition to all this talk about gluten, we also discussed the history and culture of Trinidad & Tobago, food memories from Moy’s childhood, and the classic Trinidadian street food with Indian roots: Doubles. So, by the time we got to this important conversation about making the switch to gluten, I just couldn’t fit any more into the episode. At the same time, Moy’s information adopting a gluten-free diet was too helpful, too important- to edit down and cram into an already long episode. So here we are today with a short bonus episode about going gluten-free. Thank you, Moy for such riches of amazing conversation!! Listen to Moy (Again!) Follow The Storied Recipe in Your Favorite Player https://podcasts.apple.com/us/podcast/the-storied-recipe/id1482179289https://open.spotify.com/show/3F7zzjsj1TGUIVQvjGExUo Moy's Storied Recipe https://thestoriedrecipe.com/gluten-free-doubles/ Related Episodes Related Recipes How to Contact MoyWebsite: www.MoysGlutenFreeKitchen.com | |||
| 042 The Street Food that Connects All Trinis with Moy | 24 Jun 2020 | 00:56:59 | |
We are all in for a treat today, as we hear from Moy Lovell about Doubles, the street food she says “profoundly connects” everyone in her country, the republic of Trinidad and Tobago, regardless of race, ethnicity, or socio-economic status. Doubles sounds simple enough - just fried bread called “bara” topped with a flavourful Channa (or chickpea) Gravy - but it’s so good that, after making it before this interview, I knew I had to make a QUADRUPLE batch to satisfy my family when the day came to photograph the Doubles. As you may have guessed, the dish has its roots in India, which was the perfect starting point for Moy to teach me about the unique history and diversity of Trinidad and Tobago. Also, the version Moy gave me is gluten-free, as Moy cannot eat any gluten at all, and has used her considerable baking skills to develop recipes for many classic dishes. We discuss her diagnosis at length, but because this episode was already so rich and packed with information, I’m also releasing a bonus episode this Friday with Moy’s best tips for baking gluten-free foods. Highlights
Website: www.MoysGlutenFreeKitchen.com | |||
| 041 Time in The Kitchen: What We Will Remember Always with John and Rebekah Leekley | 16 Jun 2020 | 00:50:58 | |
John and Rebekah are both Emmy-award winning screenwriters. They are parents to 4 children, doting grandparents, and absolutely passionate home cooks. In fact, I think they’re the most passionate home cooks I’ve ever met. John and Rebekah believe feasting together is the path to “creating family”. While Rebekah uses inspiration and solid know-how to use up leftovers in exciting, delicious ways, John takes a meticulously researched approach to his cooking. They combined their gifts, styles, and experiences to self-publish a cookbook titled Our Wild Savory Kitchen. Today, they’re sharing John’s jambalaya recipe, born one magical evening in the Bayou, perfected in long conversations with famed chef Paul Prudhomme, and now enjoyed together by Paul, Rebekah, and their children as a way of celebrating life. Listen to John and Rebekah Leekley Follow The Storied Recipe in Your Favorite Player https://podcasts.apple.com/us/podcast/the-storied-recipe/id1482179289https://open.spotify.com/show/3F7zzjsj1TGUIVQvjGExUo John and Rebekah's Storied Recipe https://thestoriedrecipe.com/dutch-oven-jambalaya-cajun-chef-paul-prudhomme/ Related Episodes Related Recipes How to Connect with John and Rebekah LeekleyWebsite: www.OurWildSavoryKitchen.com Instagram: instagram.com/ourwildsavorykitchen | |||
| 040 A Primer on Persian Culture with Nazli Bashi | 27 May 2020 | 00:40:15 | |
I’m so grateful to welcome Nazli, an Iranian-born Australian today. She shared with me a recipe for Lamb and Lentil Kofte (also spelled Kofta or Kafta) , a combination of ground meat, seasonings, herbs, rice, and lentils molded into a ball gently cooked in a lovely tomato, turmeric, and onion sauce. Some of us may be tempted to refer to this dish as a variation on meatballs… except for the Kafta’s traditionally massive size. In fact, as Nazli shares, in the region of Tabriz, women sometimes even cook entire chickens in their kofta! Nazli also discusses a wartime childhood, the beauty of the landscape in Iran, and the ancient Persian culture that Iranians share with many other nations. A final word about this episode, I would like to note that it is heavily edited. Welcome, Nazli. Highlights
Website: www.parionazi.com Instagram: instagram.com/parionazi Pinterest: pinterest.com/nazpar | |||
| 165 Recipes for Nurturing Joy with Deborah Johnson | 17 Jan 2024 | 01:13:36 | |
Author of On Rising
How’s your New Year going? If you’re already feeling suffocated by the treadmill that is our chaotic days, I offer this book titled On Rising: Recipes and Rituals for Joyful Mornings by today’s guest, Deborah Johnson. Reading Deborah’s book was like unwrapping a series of small, beautifully wrapped, delightful gifts. As I turned each page, I didn’t know if I would be greeted with another intriguing recipe, gorgeous image, personal essay, or invitation to rethink my rituals in a way that would, as Deborah says, “take responsibility for my thought life.” Along with other thought-provoking quotes, Deborah includes this insightful conversation between those great sages, Piglet and Pooh: “When you wake up in the morning, Pooh," said Piglet at last, "What's the first thing you say to yourself?" "What's for breakfast?" said Pooh. "What do you say, Piglet?" "I say, I wonder what's going to happen exciting today?" said Piglet. Pooh nodded thoughtfully. "It's the same thing," he said. Throughout the pages of On Rising, Deborah gently - but ever so practically - invites us to create mornings full of Piglet’s peaceful wonder and excitement. Her invitation is so warm, empathetic, and actionable, you’ll find it difficult to turn down! But also, like Pooh, Deborah recognizes that food can be an essential part of creating Piglet’s mornings full of excitement and wonder. Therefore, she offers us over 50 amazing recipes - many inspired by her Mexican heritage - to nourish ourselves and our loved ones. (And I tagged about 45 to try. 😉 This is a cookbook unlike any other and I’m so thrilled to welcome you to this conversation today with Deborah - which we start by discussing Pooh and Piglet’s conversation 🙂 Highlights
On Rising: Recipes and Rituals for Joyful Mornings The Storied Recipe Needs Your Help!Please leave a 5-star review for the podcast right here! This link will give all review options available on your device. Simply choose any option, click, and leave a review. Thank you! The Storied Recipe Print ShopWhere every print tells a story. High end prints for your kitchen walls: Download and print immediately. The Storied Recipe NewsletterThe Storied Recipe is a community that believes food is a universal love language. Join for episode & recipe updates every Friday mornings. (And occasional free gifts!) Related Episodes Related Recipes | |||
| 039 "I Thought My Mother Was the Strongest Woman in the World" with Cheryl Norris | 20 May 2020 | 00:48:50 | |
When Cheryl, an engineer by profession and also the blogger behind Bakes by Brown Sugar, and contestant on Great American Bakeoff Season 4, contacted me, it was the words she wrote about her mother that made me set up an interview as quickly as possible. Several years after moving to Portland, OR in the 1940’s, Cheryl’s mother was a single parent of 7 kids, a self-employed seamstress, raising Cheryl, the baby of the family, all while also helping raise her grandkids. Cheryl writes, “Despite the poverty, mom always cooked amazing food with the simplest tools. I know her love was expressed in the food that she made and shared.” Thrilled to welcome Cheryl to the podcast and to share her mother’s deceptively simple Kentucky Butter Cake, so good it’s worth burning your fingers to get the first syrup-soaked piece. Highlights
Website: www.bakesbybrownsugar.com Facebook: facebook.com/bakesbybrownsugar Instagram: instagram.com/bakesbybrownsugar Pinterest: pinterest.com/bakesbybrownsugar | |||
| 038 Mornings With Mother, Math, and Chai Masala (with Karthika Gupta) | 13 May 2020 | 00:56:44 | |
Born and raised in the diverse city of Bombay (Mumbai), India, Karthika later moved to the US. At the time Karthika’s beloved mother fell ill several years ago, Karthika was experiencing a personal renaissance as she transitioned from a career in computer science to photography. When Karthika traveled back to India to care for her mother, she entered a period of self-reflection and out of this search for identity was born her enlightening podcast and captivating website, both named “Culturally Ours”. Karthika touches on all of these things in this episode, but especially on memories of her mother, with whom Karthika shared the calm, peaceful morning hours for years and years. During these peaceful hours morning hours, Karthika’s mom cooked, Karthika studied, and they both drank from a bottomless pot of chai masala. Could a memory be any sweeter? Highlights
The Culturally Ours Website: CulturallyOurs.com Culturally Ours on Instagram: @culturallyours Culturally Ours on Apple Podcasts: The Culturally Ours Podcast Karthika’s Photography Website: KarthikaGupta.com Karthika’s Photography on Instagram: @karthikagupta | |||
| 037 "From France, Where the Air is Full of Lilac Scent" with Selina Goeldi | 06 May 2020 | 00:57:40 | |
Selina has this special gift - the ability to transport others to a different time and place. After a career in economics, Selina took this genius and turned it into a life. She bought a very old place on a river in a remote corner of France (not unlike the place in Switzerland where she grew up.) There, she invites those wearied with the pace of the outside world to culinary retreats. Selina teaches her guests to reconnect to not only the food they eat, but also the pleasure of cooking. Selina first discovered this as a child, when she told tall tales that enthralled her family. Later, in college, Selina led her friends into elegant worlds by throwing glamorous elaborate dinner parties where fancy dress was required. All of us who follow Selina on Instagram are captivated by her gift, and we’ve wondered after reading her poetic, storytelling captions - is this a fairy tale or is this real life? I’m here to say, Selina is very much a real person - a real, rooted, well-rounded person - with an extraordinary gift. Highlights
Website: Les Poisson Chats Instagram: @lespoissonchats Selina's Culinary Workshops: L’Art de Bien Manger Recipes Associated With The "From France, Where the Air is Full of Lilac Scent" Episode | |||