We visit the 11th annual Food Innovate Summit, where chefs and scientists come together to share their findings and predictions on where the industry is headed. We’ll talk scaling, data analysis and product development, but you don’t need an MBA to understand all of it.
A veal challenge with Aaron Lirette, the Chef from Free Rein in Chicago, as he and Rick attempt to come up with an easy weeknight meal in 15 minutes or less, using just veal, plus five extra ingredients you can find pretty much anywhere.
Coming up on this episode, a trio of organizations and individuals all dedicating their professional lives to improving food education in primary and elementary schools. We’ll talk to the Executive Director of Pilot Light, which works to develop food-centered curriculum; talk to a food ethnographer about the Readers to Eaters program, and then learn more about Kimbal Musk’s “Big Green” program. Enriching young minds with real food and a more rigorous approach to food education.
Steve and Ina talk with chef Hugh Acheson about how a Canadian fell in love with Southern Food, his new podcast and what he is enjoying in NYC these days.
Is breakfast really the most important meal of the day, or is that just a marketing tag line? Coming up on this week’s show, Ina Pinkney, the Breakfast Columnist at The Chicago Tribune, and the former chef/baker and owner of Ina’s in Chicago, sits in for Rick, as we talk breakfast. Not just menu suggestions, but how to succeed in a crowded field and where to go to find some of the best breakfasts in the world.
Coming up on this week’s show, What is Filipino food, and how is it being presented to the American audience? From the heart of Manila to a couple of 1st generation restaurateurs making names for themselves in New York City and Chicago, Rick Bayless and Steve Dolinsky explore the tastes of Philippines.
On this week’s show: a bok choy challenge with Josh Kulp, the chef and owner from Honey Butter Fried Chicken, as he and Rick Bayless attempt to come up with an easy weeknight meal in 15 minutes or less, using just some bok choy, plus five extra ingredients you can find pretty much anywhere.
Hosts Jim DeRogatis and Greg Kot sit down with artist and musician Klaus Voormann. Klaus shares his unique vantage point to rock and roll history: he designed the cover artwork for The Beatles’ album, Revolver, lived with George and Ringo and was a session bassist on many iconic albums in the 1970s including Imagine, All Things Must Pass and Plastic Ono Band. Also in the light of the recent R. Kelly docu-series, the hosts revisit their discussion about the artist vs. the art: whether art can be evaluated separately from the artist’s ethics.
Changing things up a little this week to share the first episode of Steve Dolinsky’s new podcast, Pizza City.
Coming up on this episode, Is there more than tequila, sunshine and waves in Puerto Vallarta? Steve Dolinsky takes us on a culinary tour of the city, visiting some of the favorites on the locals.