Tuesday, November 21, 2017

Vote Cake!

It is always fun to catch up with people you knew when they were young and see where they are in life. Emma Donahue is a bright up-and-coming light in Colorado politics, and a delight to talk to.


We throw her catering mom under the bus and discuss voter registration, gingerbread houses and gelato in "Vote Cake!", Episode 13 of Something About Food?


Emma Donahue is the Chair of the Colorado Young Democrats and has been working in local Colorado politics for 10 years.  She is a native of Colorado and grew up in Louisville.  Her hobby is fostering dogs and helping them find their forever homes.

Listen in here:
On Stitcher: http://bit.ly/2xvtsDV
On Google Play Music: http://bit.ly/2yADgNg
On Player.FM: http://bit.ly/2xNWaDk

Tuesday, November 14, 2017

Rockin’ and Cinnamon Rollin’

John Taussig and I make ourselves hungry when we talk food and restaurants, and I bet you’ll feel the same way. He and his wife are a part of my tribe, which means we’ve shared some memorable meals together. The adventures he’s had make for a lively conversation in “Rockin’ and Cinnamon Rollin’”, Episode 12 of Something About Food?


The Grateful Dead, real Mexican food (mole!), Boulder's best restaurants and cuban cigars are all on the menu.



John Taussig is a trial lawyer, guitar player, and painter. His dream was to marry a woman who was the best cook in the world and looked fantastic. He hit it out of the park on both criteria.


Listen to the podcast:
On iTunes: http://apple.co/2vJw6aQ
On Stitcher: http://bit.ly/2xvtsDV
On Google Play Music: http://bit.ly/2yADgNg
On Libsyn: http://bit.ly/2hrCRG2
On Player.FM: http://bit.ly/2xNWaDk

Tuesday, November 7, 2017

Bread and Family Circus

I still dream about the rustic bread that Heather Covington bakes in my hometown of Gilbertsville, NY. Baking at her level of quality takes serious dedication, especially when you have five kids (three of whom are triplets). Oh, and she makes candies as well. And she has chickens.


I am pretty sure she’s a little insane, and that’s what makes it all work. We got to chatting to find out the why’s and where’s of what drew her to this path in “Bread and Family Circus”,  Episode 11 of Something About Food?


Heather Covington is a wife, mother of five, and lifelong food lover.  She owns Heather's Artisan Breads and Craft Candy in Gilbertsville, NY, and happily supplies the central New York region with her delicious creations. Visit her Facebook page here. Follow her on Instagram under the handle @heathermelitacovington.


Listen to the podcast:
On iTunes: http://apple.co/2vJw6aQ
On Stitcher: http://bit.ly/2xvtsDV
On Google Play Music: http://bit.ly/2zlii8I
On Libsyn: http://bit.ly/2yctZuo
On Player.FM: http://bit.ly/2xNWaDk
Overcast.FM: http://bit.ly/2fhtBqs


Bonus Throwback Pic:  You'll have to listen to this episode for the explanation!

Tuesday, October 24, 2017

Dim Sum and Durian, While You Wait!

Our Season 2 Premiere will be in a couple of weeks! Now is a perfect time to check out “The Durian Effect”, Episode 003 of Something About Food?.


Putri and I find out that we both love dim sum but have very opposite ideas about Durian.



This episode will probably make you hungry.

Catch up on all of our Episodes:
On iTunes: http://apple.co/2vJw6aQ
On Stitcher: http://bit.ly/2xvtsDV
On Google Play Music: http://bit.ly/2xu6m3h
On Libsyn: http://bit.ly/2jJgn7t
On Player.FM: http://bit.ly/2xNWaDk
Overcast.FM: http://bit.ly/2fhtBqs

Saturday, October 21, 2017

Food News-Rural Houston Farmers Rebound Slowly

Usually, I would write a small recap of the stories I read for Food News. But I won't here. Because this story is heartbreaking and hopeful. There are layers to it involving immigrants who have lived here for generations and their families, self-sufficiency and the need for help, and farmers, American Farmers, who have made a life for themselves in Texas, a life which is now in jeopardy.


Please go read it here, "Houston's Water Spinach Village is Fighting for It's Life", and let me know what you think.



This is the Water Spinach that the article talks about. It may have even come from the very farms in the story.


Tuesday, October 10, 2017

Let It Rest...Till November

When we decided to do this podcast, I knew right away I wanted to not have to do it every week year in and year out. I built a hiatus into the idea. 10 episodes, hiatus for 6 weeks, and then 10 more episodes. This gives everyone a break and allows us to search out more of our interesting and diverse guests to chat with. We will be back at in the beginning of November with those new episodes.


That also means you can now catch up on any episodes you’ve missed. Here are a few of our favorites:

We’ve got a bit of a gal crush on Chef Kelly Newlon. She and Chef Clarke got to talking about running, food and lots more in Episode #4, “Run to the Table” on Something About Food?


Chef Clarke and Dr. Meenakshi Singh discuss improv, the easiest way to cook idli, the sweetness of Indian desserts and much more here on Episode #8, “From Improv to Idli”, on Something About Food?


Chef Chris and artist Chris Huang find a shared love for Chinatowns, the influence of art in life and sesame balls here in Episode #9, “An Artist’s Palate” on Something About Food?


Catch up on all Episodes:
On iTunes: http://apple.co/2vJw6aQ
On Stitcher: http://bit.ly/2xvtsDV
On Google Play Music: http://bit.ly/2xu6m3h
On Libsyn: http://bit.ly/2jJgn7t
On Player.FM: http://bit.ly/2xNWaDk
Overcast.FM: http://bit.ly/2fhtBqs


Thursday, September 28, 2017

Good Food News-Sioux Chef

An Upcoming Minneapolis restaurant will focus on Indigenous American Cuisine.

Chef Sean Sherman to open an indigenous food restaurant at a new riverfront pavilion.
The food will be free from European ingredients. “We’ve cut out things that weren’t here before [Europeans came to America],” Sherman explains. “So we’re not using any dairy, wheat flour, processed sugar, beef, pork, or chicken, and are just really being creative with proteins and plants and agriculture that was here before.”
Kind of crazy to think how innovative this centuries-old cuisine really is.
Read about it here.