Here is a lightning-quick, snack-sized episode as we head into the August long weekend.

My former cooking colleague (and sourdough wizard) Greg Sugiyama is going to join me in the studio for Cheftimony on Sourdough.

Today my guest is Steven Judelson who, along with his wife and business partner Natalie, run the amazing Amagansett Sea Salt Co. 

Today’s is a very short snack-sized episode. I look ahead to upcoming episodes (including one or more on the East Coast)

On today’s quick episode, I’m dreaming of a return to New York City.

Mike talks about his food experiences in Portugal and in Canada, differences between the two, and just where to find great Portuguese food in Vancouver.

One of the realities of life in the kitchen is that the output, no matter how creative and delicious, is ephemeral. It doesn’t last

Today I look back on a wonderful meal, cooked at home to celebrate a close friend’s 50th birthday.

My guest today is Jessie Sheehan, a lawyer turned baker… and writer… and recipe developer… and cookbook author… and undeniable TikTok sensation!

In our talk today, Sarah and I dive into restaurant culture, the impact on it of COVID-19, and just what lessons we might learn from the current pandemic.

the many ways to help the restaurant industry and to find local, healthy food during these strange days.

I’m joined by three guests today who each bring a great perspective on the culinary industry.

My guest today is Tania Tomaszewska, a banking lawyer with a great story. In recent years, Tania has traded legal practice for her own wine consultancy.

For today’s show, I reached out to chefs around the world to try to build community and a sense of “in it together” for all of us.

I’m sharing a few resources I’ve noticed lately.

A great talk with the duo behind a wonderful roaming coffee business called Scavenger Coffee.

Since Cheftimony is a podcast about food and the stories it allows us to share with each other, it makes sense that I interview chefs. But… what about those lawyers?

Paul has created a business out of his love for fermentation, and Coastal Cultures currently focuses on water kefir (a delicious fermented beverage) and some amazing sauerkrauts.

Renovation

Today, you’ll hear Joe’s thoughts on what it was like to leave the structure and familiarity of professional football to venture into the wide-open spaces of retirement and travel