Salt & Spine

Note: This episode was recorded remotely.Food writer Alicia Kennedy joins us for a special bonus episode. Following cookbook author Alison Roman's interview with The New Consumer, there's renewed discussion on a number of ongoing issues in the food industry—in particular, disparities in whose voices are heard, who gets access to audiences and platforms. Of course, these challenges and conversations are not new; but the high-profile drama Alison Roman ignited when calling out fellow cookbook author Chrissy Teigen brought the issues to the forefront among a wider, more mainstream audience.Instead of focusing too much on the specifics of what transpired following Roman's interview, Salt + Spine producer Madeleine Forbes dialed up San Juan-based food writer Alicia Kennedy (author of the weekly newsletter From The Desk of Alicia Kennedy host of the podcast Meatless, which is on hiatus) to discuss some of the problems plaguing food media.If you missed the whole drama, Stained Page News editor Paula

*In response to travel restrictions and social distancing due to COVID-19, this week's interview was recorded remotely and not in-studio. Thanks for listening.*NEW YORK—This week, we're excited to welcome Charlotte Druckman to Salt & Spine, the podcast on cookbooks.Charlotte is a food journalist whose work has appeared in nearly every major food outlet — from Food & Wine to Bon Appetit to Cherry Bombe — and national publications like The New York Times, Wall Street Journal, and more. She’s also the co-creator of Food52’s Piglet, the site's much loved (though now defunct) annual cookbook tournament.The compilation she edited last year — Women on Food, featuring 115 voices from the industry in a genre-fluid format — was recently nominated for a James Beard Award.Her latest cookbook — Kitchen Remix: 75 Recipes for Making the Most of Your Ingredients — couldn’t have come at a better time, as people spend more time in the kitchen. T

*In response to travel restrictions and social distancing due to COVID-19, this week's interview was recorded remotely and not in-studio. Thanks for listening.*BROOKLYN, NEW YORK—This week, we're excited to welcome Stacie Billis to Salt & Spine, the podcast on cookbooks.Stacie Billis is a food writer whose award-winning blog, One Hungry Mama, was considered one of the first food blogs focused on parents and feeding your family. Stacie has also been the Founding Food Editor-in-Chief at the Cool Mom Picks network — and today, she shares her life, recipes, and tips as the "family cook" on social media.Stacie is also one of the voices behind the popular podcast, Didn’t I Just Feed You, a show about feeding families that she co-hosts with Meghan Splawn, Associate Food Editor for Kitchn.com. [Salt + Spine host Brian Hogan Stewart has joined the DIJFY podcast twice to talk cookbooks with Stacie and Meghan—be sure to subscribe to their show!]And of course, Stacie is a cookbo

This week, we're excited to welcome food blogger and cookbook author Meike Peters to Salt + Spine, the podcast on cookbooks.Meike is the James Beard-winning author of Eat In My Kitchen and her latest cookbook, 365: A Year Of Everyday Cooking And Baking. And her latest work is exactly that: 365 new recipes to fuel a year of home cooking. Meike has been sharing recipes from her home kitchen in Berlin on her blog, Eat In My Kitchen, and on her Instagram since 2013.In today’s show, we’re talking with Meike about:how she went from a music label to pursuing a food career;the inspiration behind her work and how she approaches recipe testing;and developing a full year of approachable, varied recipes for her latest book.Plus, of course, we’re playing a themed game with Meike – and we're featuring two recipes for her latest cookbook on saltandspine.com. See acast.com/privacy for privacy and opt-out information. Get full access to Salt + Spine at saltandspine.substack.com/subscribe

This week, we're excited to welcome Kate Leahy, Ara Zada, and John Lee to Salt + Spine, the podcast on cookbooks. Kate, Ara, and John are the trio behind Lavash: The Bread that Launched 1,000 Meals, Plus Salads, Stews, and Other Recipes from Armenia.The trio are the team behind the cookbook, Lavash: The Bread That Launched 1,000 Meals, Plus Salads, Stews, and Other Recipes From Armenia.Together, they have worked to tell the story of lavash, the “ubiquitous and doable UNESCO-recognized flatbread of Armenia."As the authors note, the Republic of Armenia is a small country—about the size of Massachusetts, and with half of the population. But the country boasts a diverse landscape: mountainous yet rich in agriculture. With more than 60 recipes, their cookbook showcases not only the lavash bread but also all the dishes you’ll want to eat alongside it.In today’s show, we’re talking with Kate, Ara, and John about:the process of how this cookbook came together;why lavash is so s

This week, we're excited to welcome Darra Goldstein to Salt + Spine, the podcast on stories behind cookbooks.In her latest cookbook, Beyond the North Wind: Russia in Recipes and Lore, Darra journeys 200 miles north of the Arctic Circle to the Kola Peninsula, bordering the Barents Sea. It's "one of the literal ends of the earth—next stop, North Pole," Darra writes in the book. She travels here to rid herself of any outside influence and explore the true complexities of Russian cuisine during the country's harsh winters.Previously, Darra wrote Fire and Ice: Classic Nordic Cooking (nominated for a James Beard Award in 2016) and her first cookbook, A Taste of Russia: A Cookbook of Russian Hospitality, first published in 1983. Darra is also the founding editor of Gastronomica: The Journal of Food and Culture.Her journey allowed her to discover what's at the heart of Russian cuisine: whole grains, fermented foods, and unique flavors such as sea buckthorn and fireweed leaves. The

This week, we're thrilled to welcome John Becker & Megan Scott to Salt + Spine, the podcast on cookbooks.While it might seem weird to say a book — not an author — needs perhaps no introduction, that feels like a fitting statement for Joy of Cooking. With 20 million copies in print, it’s the most-published cookbook in the us and often considered the most popular. And for many, the most beloved.And it all dates back to 1931 — nearly 90 years ago — when John Becker’s great-grandmother, Irma Rombauer, self-published 3,000 copies of a cookbook she titled Joy of Cooking, using half her life savings. And after several updates and revisions over the years — some of them more divisive than others — the fourth generation of the Rombauer/Becker family has taken oven the helm.John and Megan spent nearly a decade working on this edition — and while it keeps the spirit of Joy alive with 4,000 favorite recipes “revised and updated” —

This week, we're thrilled to welcome cookbook author and culinary instructor Molly Stevens to Salt + Spine, the podcast on cookbooks.A native New Yorker who spent a short stint learning culinary skills in France, Molly has written several cookbooks and has been named Cooking Teacher of the Year by both Bon Appétit magazine and the International Association of Culinary Professionals.Her first two solo cookbooks — All About Braising and All About Roasting — both won the James Beard Award for Single-Subject Cookbook.Molly's latest cookbook, All About Dinner, is aimed at helping home cooks "invigorate your everyday menus and build your kitchen know-how." The book includes 150 recipes, ranging from chipotle pork tacos to parmesan risotto to a triple-ginger apple crisp.In today's show, we're talking with Molly about:how she still considers herself primarily a home cook;what led her to cookbook writing;and how she approaches recipe development as a culinary teacher.Plus, as always, we're p

This week, we're excited to welcome Fuchsia Dunlop to Salt + Spine, the podcast on stories behind cookbooks.Fuchsia is the author of several award-winning cookbooks focused on Chinese cuisine, especially Sichuan cooking. Her Chinese home-cooking book, Every Grain of Rice: Simple Chinese Home Cooking, won a James Beard Award and her memoir, Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China, won the IACP's Jane Grigson Award.Most recently, Fuchsia published The Food of Sichuan, an "essential update" of her 2003 Sichuanese deep-dive, Land of Plenty. With more than 70 new recipes, plus vivid travel and food photography, The Food of Sichuan builds on Fuchsia's repertoire and research.ALSO on this week's show:We head into the kitchen with author Maria Zizka to cook from Fuchsia's latest book.We feature recipes for Fish-Fragrant Eggplants and Mapo Tofu. See acast.com/privacy for privacy and opt-out information. Get full access to Salt + Spine at saltandspine.substack.com/subscribe

This week, we're excited to welcome Einat Admony to Salt + Spine, the podcast on stories behind cookbooks.Einat is the author of, most recently, Shuk: From Market to Table, the Heart of Israeli Home Cooking, with Janna Gur. Called an "edifying deep dive into Israeli food market culture and cuisine" by Publisher's Weekly, Shuk features more than 140 recipes from stews to salads to shakshukas.A former cook in the Israeli army, Einat is now the chef/owner of several New York City restaurants, including the popular Balaboosta, Kish-Kash, and Taïm. Her first cookbook, Balaboosta, includes recipes she cooks for her family.Recipes from this week's show:Spicy Fish in Cherry Tomato and Harissa SauceGreen Shakshuka with Chard, Kale, Spinach, and Feta See acast.com/privacy for privacy and opt-out information. Get full access to Salt + Spine at saltandspine.substack.com/subscribe

Toni Tipton-Martin is the author of Jubilee: Recipes from Two Centuries of African American Cooking and the James Beard-winning The Jemima Code: Two Centuries of African American Cookbooks.Also in today's show:> Salt + Spine Kitchen Correspondent Sarah Varney cooks Lowcountry Shrimp & Grits from Jubilee.> We feature recipes for Benne Wafers and Gingerbread with Lemon Sauce from Jubilee.--Additional music is today's show is Soudain by Juniore. Today's show was produced by Brian Hogan Stewart and Madeleine Forbes. We record at The Civic Kitchen. Our original theme song was created by Brunch for Lunch. See acast.com/privacy for privacy and opt-out information. Get full access to Salt + Spine at saltandspine.substack.com/subscribe

This week, we’re excited to welcome some of the stars of the WE ARE LA COCINA cookbook and the—Leticia Landa, Nite Yun, and Nafy Flatley—to Salt + Spine, the podcast on stories on cookbooks.Tune in to hear this live podcast recording in front of an audience at The Civic Kitchen in San Francisco, which was recorded during our annual cookie swap.Leticia Landa is the deputy director of La Cocina, the San Francisco-based kitchen incubator that helps enable food entrepreneurs, particularly immigrant women and women and color. She joined the organization in 2008, as its third staff member, and has helped grow La Cocina into an internationally acclaimed nonprofit. Born to Mexican immigrants, Leticia is a seasoned home cook.Nite Yun is the chef and owner of Nyum Bai, her Cambodian restaurant in Oakland, Calif. that opened with much publicity in 2018. She was named the 2019 “Chef to Watch” by Eater and a Best New Chef by Food & Wine and awarded the Vilcek Prize for Creative Promise in

Hetal Vasavada is the author of Milk & Cardamom: Spectacular Cakes, Custards and More, Inspired by the Flavors of India. She appeared on Season 6 of MasterChef. Plus: James Rich, author of Apple: Recipes from the Orchard.*Full show notes coming soon. See acast.com/privacy for privacy and opt-out information. Get full access to Salt + Spine at saltandspine.substack.com/subscribe

*Show notes coming soon.*Featured recipes from this episode available on www.saltandspine.com. See acast.com/privacy for privacy and opt-out information. Get full access to Salt + Spine at saltandspine.substack.com/subscribe

Leah Koenig is a food writer who has penned six cookbooks, including Little Book of Jewish Sweets (following Little Book of Jewish Appetizers and Little Book of Jewish Feasts). Her most recent book, The Jewish Cookbook, is a 400-recipe tome.*Full show notes coming soon. See acast.com/privacy for privacy and opt-out information. Get full access to Salt + Spine at saltandspine.substack.com/subscribe

Chris Taylor & Paul Arguin are the authors of The New Pie and have won more than 600 pie-baking contests across the country. Also in today's show: Cathy Barrow on her latest, When Pies Fly, and Celia Sack of Omnivore Books.Find recipes from The New Pie and When Pies Fly on www.saltandspine.com. See acast.com/privacy for privacy and opt-out information. Get full access to Salt + Spine at saltandspine.substack.com/subscribe

Daniel Leader is the author of Living Bread: Tradition and Innovation in Artisan Bread Making. In the 1980s, he left Manhattan to open his bakery, Bread Alone, in Hudson Valley and his first book, Bread Alone, won the IACP award for best baking book in 1994.**Featured recipes available on saltandspine.com.Full episode notes coming soon. See acast.com/privacy for privacy and opt-out information. Get full access to Salt + Spine at saltandspine.substack.com/subscribe

Full show notes coming soon.New York Times, "Would You Write a Cookbook for Next to Nothing" by Priya KrishnaMusic in today's episode:"Bad Flower," Bisou"If I Had Money, I Would Have Money," The Basic Income Earth Network See acast.com/privacy for privacy and opt-out information. Get full access to Salt + Spine at saltandspine.substack.com/subscribe

Show notes coming soon. See acast.com/privacy for privacy and opt-out information. Get full access to Salt + Spine at saltandspine.substack.com/subscribe

Show notes coming soon. See acast.com/privacy for privacy and opt-out information. Get full access to Salt + Spine at saltandspine.substack.com/subscribe