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Rank #150 in Food category

Arts
Food

Evolutionaries

Updated 2 days ago

Rank #150 in Food category

Arts
Food
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HeritageRadioNetwork.org (HRN) presents “Evolutionaries,” a new radio documentary series featuring the stories behind the stories of individuals who defied conventions and shaped our food landscape. Tune in to hear from personalities who made their mark on our collective food culture, sharing experiences in their own words. Eric Ripert recounts club nights at 6AM. Steve Jenkins reminisces about secretly selling illegal cheeses. Harold McGee recalls how the smell of his mother’s curry sauces clung to his clothes during the school day. “Evolutionaries” is your chance to hear these food visionaries unguarded and unchained from the conventional food media format.

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HeritageRadioNetwork.org (HRN) presents “Evolutionaries,” a new radio documentary series featuring the stories behind the stories of individuals who defied conventions and shaped our food landscape. Tune in to hear from personalities who made their mark on our collective food culture, sharing experiences in their own words. Eric Ripert recounts club nights at 6AM. Steve Jenkins reminisces about secretly selling illegal cheeses. Harold McGee recalls how the smell of his mother’s curry sauces clung to his clothes during the school day. “Evolutionaries” is your chance to hear these food visionaries unguarded and unchained from the conventional food media format.

iTunes Ratings

18 Ratings
Average Ratings
12
4
0
0
2

Great Interviews, Terrible Sound

By fastred1 - Jan 15 2016
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The interviews range from good to great and the minimal presence of the host really brings the listener closer to the subject. However, the sound quality is terrible! It can really distract from the otherwise clear and unusually direct connection with an interview subject. Such a shame.

Interesting

By omaskos - Nov 12 2015
Read more
Love it.

iTunes Ratings

18 Ratings
Average Ratings
12
4
0
0
2

Great Interviews, Terrible Sound

By fastred1 - Jan 15 2016
Read more
The interviews range from good to great and the minimal presence of the host really brings the listener closer to the subject. However, the sound quality is terrible! It can really distract from the otherwise clear and unusually direct connection with an interview subject. Such a shame.

Interesting

By omaskos - Nov 12 2015
Read more
Love it.
Cover image of Evolutionaries

Evolutionaries

Latest release on Feb 19, 2019

Read more

HeritageRadioNetwork.org (HRN) presents “Evolutionaries,” a new radio documentary series featuring the stories behind the stories of individuals who defied conventions and shaped our food landscape. Tune in to hear from personalities who made their mark on our collective food culture, sharing experiences in their own words. Eric Ripert recounts club nights at 6AM. Steve Jenkins reminisces about secretly selling illegal cheeses. Harold McGee recalls how the smell of his mother’s curry sauces clung to his clothes during the school day. “Evolutionaries” is your chance to hear these food visionaries unguarded and unchained from the conventional food media format.

Rank #1: Episode 31: Michael Pollan

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Michael Pollan has been celebrated, critiqued and worshiped. He’s a spirit guide for many in the world of food, he’s won numerous awards, and sparked lively debates with his writing. In 2010 he was named one of the worlds 100 most influential people by TIME magazine. He’s the author of six books: Second Nature, A Place of My Own, The Botany of Desire (which also aired as a two hour documentary on PBS), The Omnivore’s Dilemma, In Defense of Food and Cooked. His books are national best sellers that helped guide the national discourse on food and agriculture. The Long Island native is a professor of journalism at the UC Berkley Graduate School of Journalism. Pollan was the Executive Editor of Harpers magazine and is currently a contributing writer to New York magazine and The New York Times magazine. Tune in as he shares his story in his words on Evolutionaries!

Jul 09 2015

21mins

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Rank #2: Episode 18: Kermit Lynch

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Forty years ago Kermit Lynch seemed like an unlikely wine hero. A struggling musician with a fledgling handbag business no one, least of all himself, would have predicted his groundbreaking future as a wine importer and retailer in Berkley California. The American wine-drinking landscape has been forever changed by his work. Kermit is the recipient of two James Beard Awards and was knighted by the French government with their prestigious “Legion d’Honneur”. In 1988, Kermit wrote “Adventures on the Wine Route”, which many consider to be the best wine book on the business. Tune in to Evolutionaries to hear his story, in his words. This program has been sponsored by S. Wallace Edwards and Sons

“Of all the unsulfured wines I’ve imported, only one of them was 100% consistent.”
Kermit Lynch on Evolutionaries

Jan 15 2014

21mins

Play

Rank #3: Episode 30: Ruth Reichl

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In a world filled with food writers who take themselves far too seriously, Ruth Reichl continues to be a breath of fresh air. Her creative take on storytelling and restaurant reviews turned food writing upside down. She’s authored a trilogy of best-selling memoirs, a novel and a cookbook. She was the last editor in chief of the now defunct Gourmet magazine. Before that she was the restaurant critic of both The New York Times and the Los Angeles Times, where she was also named food editor. As co-owner of The Swallow Restaurant from 1974 to 1977, she played a part in the culinary revolution that took place in Berkeley, California. In the years that followed, she served as restaurant critic for New West and California magazines. Hear Ruth tell her story in this special “Evolutionaries” radio documentary.

Jun 02 2015

29mins

Play

Rank #4: Episode 3: Eric Ripert

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Meet Eric Ripert – one of the most adored and celebrated chefs working in America today. Eric Ripert is the chef and co-owner of the New York restaurant Le Bernardin, which ranks 18 on the S. Pellegrino World’s 50 Best Restaurants list. The celebrated restaurant holds three stars from the Michelin Guide, a “29” food rating from the 2011 Zagat Guide, the highest of any restaurant in the city, and has upheld a four-star review from The New York Times for over two decades. It has never dropped a star throughout four reviews, and is the only restaurant to maintain four stars for that length of time. We proudly present his life story on Evolutionaries. Hear him recount his upbringing in Andorra, his time spent with Jean-Louis Palladin in Washington DC, and his career defining work at Le Bernadin. Discover how he overcame the oppressive confrontational kitchen culture of France to embrace a more relaxed and loving management style that he implemented in the kitchen at Le Bernadin. This program was sponsored by Whole Foods Market.

May 08 2013

26mins

Play

Rank #5: Episode 7: Wylie Dufresne

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Wylie Dufresne was born in 1970 in Providence, Rhode Island before moving to New York in 1977. In 1992 he completed a B.A. in philosophy at Colby College, Maine. After college, Wylie enrolled at the French Culinary Institute in New York and was then employed at Jo Jo’s from 1994 to 1997. He was then hired to work on the opening of Restaurant Jean Georges, eventually becoming the sous chef. In 1998 Dufresne was hired as chef de cuisine at Vongerichten’s Prime in The Bellagio, Las Vegas. In 1999 he left Prime to become the first chef at 71 Clinton Fresh Food, a 30-seat restaurant on Manhattan’s Lower East Side.

Dufresne opened (named for the chef’s initials and the street address) in April of 2003, on Clinton Street on Manhattan’s Lower East Side. His partners in the venture are Chef Jean-Georges Vongerichten and restaurateur Phil Suarez. He is the winner of the 2013 James Beard Foundation Best Chef NYC award, American Chef and restauranteur who has redefined the culinary landscape with his careful attention to technique and thoughtful imagination. His restaurant pushed American avant garde cuisine to the next level by combining a voracious curiosity with a careful attention to scientifically sound techniques and creative innovation. Wylie has worked in restaurants since the age of 11 and feels drawn to the team mentality and physicality of working in a professional kitchen. He compares the experience to playing professional team sports, which was always a personal aspiration. After spending years working with Jean-Goerges and perfecting classic French techniques, Wylie set out to find his own style and opened to world wide acclaim. The dishes at pushed diners’ perceptions of what food should look and taste like, and challenged cooks to always push for perfection by consistently asking the question, “why”? Wylie has always hoped that diners, cooks, and chefs walk away from saying the experience made them think. After dominating the NYC restaurant scene, his newest restaurant Alder has continued in the tradition of sound technique framed by an insightful and witty creativity. On this episode of Evolutionaries on HeritageRadioNetwork.org, listen as Wylie tells how he went from the world of the classical French masters to one of the most respected and imitated chefs in the world. This program has been sponsored by The International Culinary Center.

“Asking “why” to make better food, understanding what an egg is made of, why green vegetables turn brown, what’s happening to the chicken, what does cooking an egg actually mean?” [11:25]

“I wanted to create a place where some of the answers can be on hand…we have helped come up with some answers” [12:17]

“Making a personal memory into something commercial is difficult…my grandmother might smell different than your grandma.” [15:29]

“Talk about what your doing, not where you are shopping.” [17:54]

“Whoever dies knowing the most, wins.” [21:33]

Wylie Dufresne on Evolutionaries

Jul 03 2013

22mins

Play

Rank #6: Episode 13: Alain Coumont

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Alain Coumont is a Belgian chef and restaurateur, and founder of Le Pain Quotidien. Coumont is the son and grandson of grocers. His grandmother ran a hotel in front of the train station in Huy, Belgium. As a child in Belgium, Coumont spent countless hours perched on a chair, watching his grandmother make bread. Then, in 1977, after a voyage to the United States, where he was impressed by the success of Michel Guérard, he abandoned his classical studies and enrolled in the Hotel School of Namur in Belgium. After graduating, Coumont worked in a number of highly regarded restaurants including Michel Guérard, Georges Blanc, and Joel Robuchon. However, as a young chef in Brussels, Coumont could not find the right bread for his restaurant. Passionate about quality, he returned to his roots and opened a small bakery where he could knead flour, salt and water into the rustic loaves of his childhood. Today, Le Pain Quotidien has grown into an international chain operating in many countries around the globe. It sells organic bread and cakes in a homey, rustic style, focusing on their communal table and their simple, elegant boulangerie fare. Learn more from the founder of such an impactful chain in this week’s special episode of Evolutionaries! This program has been sponsored by GreatBrewers.com.

“In people’s minds bread was cheap. When bread regulation came, people came to see the “100 dollar” loaf. It helped the business and it was a fair price.” [14:10]

Alain Coumont on Evolutionaries

Sep 25 2013

20mins

Play

Rank #7: Episode 27: Darina Allen

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Darina Allen is Ireland’s best-known chef and culinary ambassador. She’s the founder of Ballymaloe Cookery School, now the countries longest running cooking school and a globally- renowned institution that has hosted and taught some of the world’s greatest chefs (including Marcella Hazan, Alice Waters, and Madhur Jaffrey.) In addition, she hosted a cooking Television program Simply Delicious for nine seasons, which is credited with teaching generations of Irish how to cook and earned her comparisons to Julia Child; she has also written a column for the Irish Examiner since 1998. Allen is a champion of locally grown, organic produce, and is responsible for starting Ireland’s first farmer’s market. Against all odds – Darina was able to follow her food dreams. This was brought to you by Heritage Foods USA.

May 29 2014

23mins

Play

Rank #8: Episode 23: Tom Colicchio

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Chef Tom Colicchio might be most recognized by the public as the head judge on Bravo’s hit reality cooking series “Top Chef.”, but his culinary accomplishments go far beyond food television. Hear his life story on Evolutionaries.

Apr 02 2014

22mins

Play

Rank #9: Episode 6: Marion Nestle

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Marion Nestle revolutionized the way we teach food in this country. Marion is a Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health at New York University, which she chaired from 1988-2003. She is also Professor of Sociology at NYU and Visiting Professor of Nutritional Sciences at Cornell. She earned a Ph.D. in molecular biology and an M.P.H. in public health nutrition from University of California, Berkeley. She is the author of three prize-winning books: Food Politics: How the Food Industry Influences Nutrition and Health; Safe Food: The Politics of Food Safety; andWhat to Eat. She also has written two books about pet food, Pet Food Politics: The Chihuahua in the Coal Mine and Feed Your Pet Right (with Malden Nesheim). Hear her story on an inspiring episode of Evolutionaries and discover how the idea of “food studies” came to be. This program was sponsored by Cain Vineyard & Winery.

Jun 19 2013

24mins

Play

Rank #10: Episode 4: Florence Fabricant

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Meet Florence Fabricant, known to some as “Flo Fab”. Florence Fabricant is a nationally renowned food writer and columnist who contributes regularly and frequently to the New York Times dining section. She is the author of 11 cookbooks, including, most recently, a book written with The Society of Memorial Sloan Kettering Cancer Center (MSKCC). Florence’s other books include The New York Restaurant Cookbook; The Great Potato Book; Venetian Taste; Florence Fabricant’s Pleasures of the Table; New Home Cooking; The New York Times Dessert Cookbook; The New York Times Seafood Cookbook; and Elizabeth’s Berry’s Great Bean Book (with Elizabeth Berry). She is familiar to regular readers of the New York Times, who have come to look forward to her articles on food and the people who make it. She also contributes to the paper’s wine column. Florence can make or break a food business in this city – and the country at large for that matter. On Evolutionaries, find out how she found food writing, how she maintains such high standards and why it’s still hard to turn down a pitch even after all these years. This program was sponsored by Fairway Market.

May 22 2013

22mins

Play

Rank #11: Episode 8: Paul Saginaw

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Paul Saginaw is the founding partner at Zingerman’s Community of Businesses, a gourmet food business group headquartered in Ann Arbor, Michigan. The original business and current flagship operation is Zingerman’s Delicatessen, which got its start with a small selection of great-tasting specialty foods, a host of traditional Jewish dishes and a relatively short sandwich menu. Today, Zingerman’s Delicatessen is an Ann Arbor institution, the source of great food and great experiences for thousands of visitors every year. The Deli serves up thousands of made-to-order sandwiches with ingredients like premium Black Angus corned beef and pastrami, free-range chicken and turkey, housemade chopped liver and chicken salad. The Deli also stocks an exceptional array of farmhouse cheeses, estate-bottled olive oils, varietal vinegars, smoked fish, salami, coffee, tea and much, much more. Thirty years later, what started as a little deli has grown into Zingerman’s Community of Businesses. In 1997, Monahan sold his share of the company to Saginaw to focus on his original business venture, Monahan’s Seafood Market. As Zingerman’s grew, it expanded its offerings to imported gourmet foods, making its own bread at Zingerman’s Bakehouse and creating dairy products at Zingerman’s Creamery. It opened a second restaurant, Zingerman’s Roadhouse, which focuses on regional American cuisine. The enterprise now owns several brand names, including the aforementioned enterprises in addition to Zingerman’s Mail Order, Zingerman’s Coffee Company, Zingerman’s Training, Inc., and Zingerman’s Catering. Zingerman’s sponsors several mail-order food clubs and occasional culinary study tours. Tune in on this special episode of Evolutionaries to hear Paul’s insight into effectively running a business partnership, and how strategizing his business plan eventually brought him success down the road. This program has been sponsored by Wisconsin Milk Marketing Board.

“We had a vision of this business and this type of organization. We wanted to invite everyone who we were working with to come in, and help run the business.” [11:30]

“Our attempt was that we were going to bring in the finest products. Service was going to differentiate us. People were willing to pay a premium for something that wowed you.” [13:10]

Paul Saginaw on Evolutionaries

Jul 17 2013

23mins

Play

Rank #12: Episode 5: Rick Bayless

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Meet Rick Bayless, an award winning American chef and restauranteur who specializes in traditional Mexican cuisine with modern interpretations. He is perhaps best known for his PBS series Mexico: One Plate at a Time. Bayless was born in Oklahoma City, Oklahoma, into a family of restaurateurs and grocers specializing in the local barbecue. Having begun his culinary training as a youth, he broadened his interests to include regional Mexican cooking as an undergraduate student of Spanish and Latin American culture. After finishing his undergraduate education at the University of Oklahoma, he did doctoral work in Anthropological Linguistics at the University of Michigan and, from 1980 to 1986, lived in Mexico with his wife, Deann, writing his first book Authentic Mexican: Regional Cooking From The Heart of Mexico. On his Evolutionaries profile, listeners come to know Rick for his passion surrounding Mexican culture – particularly the importance of celebration and partying through the context of cuisine. This program was sponsored by Bonnie Plants.

Jun 05 2013

23mins

Play

Rank #13: Episode 12: Jim Lahey

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Jim Lahey studied sculpture before learning the art of bread baking in Italy. When he returned to New York City in 1994, he opened Sullivan St Bakery in Soho with little more than the wild yeast he hand-cultivated in Italy and a desire to bring the craft of small-batch bread baking to America. In October 2000, Lahey built the Sullivan St Bakery headquarters in Hell’s Kitchen, where he has become renowned not just for his bread, but for his Roman-style pizza, rustic Italian pastries and cookies. Lahey and his businesses have been featured in Vogue, Bon Appétit and The New York Times, and he has appeared on the Martha Stewart Show and NBC’s Today show. His innovative no-knead bread recipe that ignited a worldwide home-baking revolution was first published in an article by Mark Bittman in The New York Times in 2006. This article became the basis of Lahey’s first cookbook My Bread: The Revolutionary No-Work, No-Knead Method, and now his just-released, My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home. On this special episode of Evolutionaries, learn how Jim has become one of the most important and well known bread makers today! This program has been sponsored by Cain Vineyard & Winery.

“You need to have an understanding of the feel of the materials in order to get the right result. Even if its being done with machinery, you need to have a sense of how things are supposed to feel, i.e. the dough.” [14:10]

“I have noticed, that the bigger the bakery, the harder it is to get consistent results without machinery.” [17:20]

Jim Lahey on Evolutionaries

Sep 11 2013

24mins

Play

Rank #14: Episode 26: Lidia Bastianich

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Lidia Bastianich has two passions – family and food – and she’s managed to create an culinary empire using both. Lidia is the chef/owner of four acclaimed New York City restaurants — Felidia, Becco, Esca and Del Posto, as well as Lidia’s in Pittsburgh and Kansas City. Her cookbooks include Lidia Cooks From the Heart of Italy and Lidia’s Italy – both companion books to her Emmy-nominated television series, Lidia’s Italy, Lidia’s Family Table, Lidia’s Italian- American Kitchen, Lidia’s Italian Table and La Cucina di Lidia. Lidia came to the United States from Istria — when she was 12 years old with her parents and her brother Franco. She had wanted to become a doctor – but fate had other plans for her. This program has been sponsored by Bonnie Plants.

May 15 2014

20mins

Play

Rank #15: Episode 11: Joan Gussow

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Joan Gussow is a professor, author, food policy expert, environmentalist and gardener. Hailed as the matriarch of the eat-locally-think-globally food movement, Joan Gussow is Professor emerita, and former chair of the Nutrition Education Program at Teachers College, Columbia University, where she has been a long-time analyst and critic of the U.S. food system. Joan is the author of numerous books, and she has delivered thousands of lectures, speeches and testimonies. A former art researcher at Time Magazine, Joan is now a celebrated homesteader, and currently lives and grows organic produce on the West Bank of the Hudson River. Her passion for speaking truth to power paved the way for today’s radical farmers, chefs, and those fighting for a just food system. Joan was born in 1928 in Alhambra, CA, and graduated in 1950 from Pomona College in Claremont, CA, majoring in Biology, before she landed a job at Time Magazine as a researcher. Tune-in to this week’s episode of Evolutionaries to hear from such an influential leader in the food movement, and make a difference today.

“I feel very touched that when I first came up with the notion of eating locally, I came to that conclusion on a purely theoretical basis. But it’s accepted now. There’s been a huge change.” [1:07]

“The biggest difference I noticed over the years – that message of Do For Yourself was really really big.” [17:30]

Joan Gussow on Evolutionaries

Aug 28 2013

24mins

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Episode 36: Jamie Oliver

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Jamie Oliver is a chef, restaurateur, cookbook author, and TV host. In the late 90s, he was a young restaurant cook who happened into his own show "The Naked Chef" where he cooked to his credo: "It's got to be simple. It's got to be tasty. It's got to be fun". As his career evolved, Jamie worked tirelessly to improve the nutritional quality of school foods in the UK and beyond, a mission that initially met mixed responses from the press and the public, but delivered extremely impactful success stories and lasting results. He has won several awards including a Primetime Emmy Award for his show Jamie Oliver’s Food Revolution as well as a Ted Prize for his efforts to fight diet-related diseases. He also started the Jamie Oliver Foundation to improve the lives of people all over the world through food education. Jamie currently writes for publications in the UK and around the world, including his own Jamie Magazine. He also has the YouTube channels Jamie Oliver’s Food Tube and Drinks Tube, plus five award-winning apps, and has published eighteen bestselling cookbooks. Tune in to hear Jamie's story in his own words.

Photo courtesy of David Loftus.

Evolutionaries is powered by Simplecast.

Feb 19 2019

44mins

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Episode 35: Frances Moore Lappé

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Frances Moore Lappé is an iconic activist thinker on society and democracy: which she explores through the universal lens of food. Her first book Diet for a Small Planet, published in 1971, has since sold over 3 million copies and helped shift the narrative of hunger. In 2008, it was heralded as one of “75 Books by Women Whose Words Have Changed the World” by the Women’s National Book Association.That same year the James Beard Foundation honored Frances as “Humanitarian of the Year,” and Gourmet Magazine listed her among 25 people whose work has changed the way America eats. Frances is author and co-author to 17 other books, and has co-founded three organizations: Food First, the Center for Living Democracy, and the Small Planet Fund. The latter was launched with her daughter, Anne Lappé, who also co-wrote the book Hope’s Edge: The Next Diet for a Small Planet. Hear Frances tell her story on this special edition of Evolutionaries.

Apr 07 2016

21mins

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Episode 34: David Kinch

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David Kinch is a chef ahead of our time. Long before the farm-to-table trend, David found inspiration in the seasons, the land, and the ingredients at hand. Coming into his own under the tutelage of great chefs–from New Orleans to New York, France to Japan– and finally settling in California, David’s culinary prowess and vision has earned him multiple James Beard awards. In 2016, Manresa, his first restaurant, received three stars from the Michelin guide. His second restaurant Bywater, also located in the Silicon Valley, opened its doors this year.

Apr 07 2016

20mins

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Episode 33: Peter Kaminsky

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Peter Kaminksy wears many hats – writer, outdoorsman, journalist, cookbook author, television producer, the list goes on and on. He’s worked with the likes of Francis Mallmann and Daniel Boulud on cookbooks. He was a managing editor at National Lampoon. He created both the Kennedy Center Mark Twain Prize and the Library of Congress Greshwin Prize for popular song. Hear his story on this special edition of Evolutionaries.

Jul 23 2015

21mins

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Episode 32: Mimi Sheraton

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Brooklyn-born writer Mimi Sheridan is one of the most acclaimed critics food has ever seen. Before becoming the first female restaurant critic at the New York Times in 1976, she wrote for New York Magazine. Four decades later, she has written for almost every food publication that matters and authored 17 books, the most recent being 1,000 Foods To Eat Before You Die: A Food Lover’s Life List. Mimi’s influence on critical food writing has been unparalleled.

Jul 16 2015

22mins

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Episode 31: Michael Pollan

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Michael Pollan has been celebrated, critiqued and worshiped. He’s a spirit guide for many in the world of food, he’s won numerous awards, and sparked lively debates with his writing. In 2010 he was named one of the worlds 100 most influential people by TIME magazine. He’s the author of six books: Second Nature, A Place of My Own, The Botany of Desire (which also aired as a two hour documentary on PBS), The Omnivore’s Dilemma, In Defense of Food and Cooked. His books are national best sellers that helped guide the national discourse on food and agriculture. The Long Island native is a professor of journalism at the UC Berkley Graduate School of Journalism. Pollan was the Executive Editor of Harpers magazine and is currently a contributing writer to New York magazine and The New York Times magazine. Tune in as he shares his story in his words on Evolutionaries!

Jul 09 2015

21mins

Play

Episode 30: Ruth Reichl

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In a world filled with food writers who take themselves far too seriously, Ruth Reichl continues to be a breath of fresh air. Her creative take on storytelling and restaurant reviews turned food writing upside down. She’s authored a trilogy of best-selling memoirs, a novel and a cookbook. She was the last editor in chief of the now defunct Gourmet magazine. Before that she was the restaurant critic of both The New York Times and the Los Angeles Times, where she was also named food editor. As co-owner of The Swallow Restaurant from 1974 to 1977, she played a part in the culinary revolution that took place in Berkeley, California. In the years that followed, she served as restaurant critic for New West and California magazines. Hear Ruth tell her story in this special “Evolutionaries” radio documentary.

Jun 02 2015

29mins

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Episode 29: Mary Sue Milliken

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Mary Sue Milliken is often credited with helping define Los Angeles’s culinary landscape. Along with her partner Susan Feniger, she opened City Restaurant, Border Grill and Ciudad – all critically acclaimed restaurants in the Los Angeles area. She’s published five cookbooks is seasoned TV personality. Mary Sue was a food star before there were many. She’s never been afraid to take risks and her journey began in St. Claire, Michigan. Join us on Evolutionaries and hear Mary Sue’s story. This program was brought to you by Edwards VA Ham

Sep 22 2014

30mins

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Episode 28: Jason Hinds

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Published July 31st, 2014

Running time: 25 Minutes

Jason Hinds of Neal’s Yard Dairy, Borough Cheese Company and Essex St. Cheese Co. is a pioneer in the artisanal cheese movement. He helped develop Neal’s Yard Dairy into one of the most significant food retailers of our time. He started the Borough Cheese Company, which specifically focuses on selling Comté. He’s also co-founder of Essex St. Cheese Co., a cheese importer and wholesaler that focuses on a limited number of perfectly ripened classic cheeses, specially selected at the source. This is Jason Hinds’ story. This program was sponsored by Edwards VA Ham.

For more on Neal’s Yard Dairy visit http://nealsyarddairy.co.uk

Jul 31 2014

22mins

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Episode 27: Darina Allen

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Darina Allen is Ireland’s best-known chef and culinary ambassador. She’s the founder of Ballymaloe Cookery School, now the countries longest running cooking school and a globally- renowned institution that has hosted and taught some of the world’s greatest chefs (including Marcella Hazan, Alice Waters, and Madhur Jaffrey.) In addition, she hosted a cooking Television program Simply Delicious for nine seasons, which is credited with teaching generations of Irish how to cook and earned her comparisons to Julia Child; she has also written a column for the Irish Examiner since 1998. Allen is a champion of locally grown, organic produce, and is responsible for starting Ireland’s first farmer’s market. Against all odds – Darina was able to follow her food dreams. This was brought to you by Heritage Foods USA.

May 29 2014

23mins

Play

Episode 26: Lidia Bastianich

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Lidia Bastianich has two passions – family and food – and she’s managed to create an culinary empire using both. Lidia is the chef/owner of four acclaimed New York City restaurants — Felidia, Becco, Esca and Del Posto, as well as Lidia’s in Pittsburgh and Kansas City. Her cookbooks include Lidia Cooks From the Heart of Italy and Lidia’s Italy – both companion books to her Emmy-nominated television series, Lidia’s Italy, Lidia’s Family Table, Lidia’s Italian- American Kitchen, Lidia’s Italian Table and La Cucina di Lidia. Lidia came to the United States from Istria — when she was 12 years old with her parents and her brother Franco. She had wanted to become a doctor – but fate had other plans for her. This program has been sponsored by Bonnie Plants.

May 15 2014

20mins

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Episode 25: Ariane Daguin

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Ariane Daguin is the owner and co-founder of D’Artagnan – one of America’s largest specialty-meat-and-game distributors. D’Artagnan is one of the worlds most trusted manufacturer of pates, foie gras, all natural organic poultry and game. Ariane’s journey is a true American success story. The gascony born Daguin was born into a culinary family of great fame – but she longed for something different. She moved to New York with dreams of becoming a journalist. Her dreams were re-routed and in what seems like the blink of an eye, Ariane Daguin became one of the most important women that the American food world has ever known. This program was sponsored by Bonnie Plants.

Apr 30 2014

25mins

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Episode 24: Betty Fussell

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Betty Fussell is an American success story – and one of the most celebrated and beloved writers in food. Over the last 50 years her writing has appeared in the New York Times, The New Yorker, Savuer, Vogue, Food & Wine and many more varied publications. Her memoir, Kitchen Wars was performed in Hollywood and New York as a one woman show by actress Dorothy Lyman. She’s written more than 11 books and has taught courses in English Literature, food writing and food history. Betty has seen it all and remains as sharp as the young writers making waves in today’s food world. She grew up in the depression and did everything she could to break free of the traditions ad restrictions in her day that held women back.

“When the food world was French, I was American.” [19:00]

–Betty Fussell on Evolutionaries

Apr 16 2014

22mins

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Episode 23: Tom Colicchio

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Chef Tom Colicchio might be most recognized by the public as the head judge on Bravo’s hit reality cooking series “Top Chef.”, but his culinary accomplishments go far beyond food television. Hear his life story on Evolutionaries.

Apr 02 2014

22mins

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Episode 22: Nathan Myhrvold

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Nathan Myhrvold is the former Chief Technology Officer at Microsoft, and co-founder of Intellectual Ventures. He tells us about his profound interest in cooking, and his difficult introduction into the world of becoming a chef. Nathan discusses the modernization of French cuisine, as well as the differences between modern cuisine and traditional fine dining. Then, he describes the development of his endeavors in writing Modernist Cuisine, and how digital photography proved to be an essential part of creating the ideal reading and learning environment for the reader. Finally, Nathan tells us about a few ‘radical’ ideas for improving wine that would absolutely shock most wine connoisseurs. This program has been sponsored by Hearst Ranch.

“Technologoy has consequences, some of them bad consequences, but so far we’ve been able to figure them out.” [20:00]

–Nathan Myhrvold on Evolutionaries

Mar 12 2014

22mins

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Episode 21: Jessica B. Harris

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There’s perhaps no greater expert on the food and foodways of the African Diaspora than Doctor Jessica B. Harris. Jessica is the author of 12 cookbooks, and in her more than 3 decades as a journalist, she’s written book reviews, theater reviews, travel, feature, and beauty articles too numerous to note. She’s a founding member of the Southern Foodways Alliance, she’s decorated with awards and honors, and holds multiple degrees, including a doctorate in Performance Studies from NYU. Doctor Jessica B. Harris damn near knows it all when it comes to African and Caribbean cuisines and culinary history. She’s a living legend. This program has been sponsored by Tekserve.

“Food has always been important.” [13:30]

“Instead of writing just straight travel, I would write about travel with a food bent.” [14:30]

Jessica B. Harris on Evolutionaries

Feb 26 2014

24mins

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Episode 20: John Besh

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John Besh is a chef with a passion for preserving the rich cuisine of New Orleans. He was profoundly active in providing meals for thousands of people devastated by Hurricane Katrina, and in 2011 he established the John Besh Foundation, which provides scholarships, grants, and loans to those in the New Orleans area with the drive to ignite change in their communities. Today, John owns nine restaurants which celebrate the cuisine of southern Louisiana. This program has been sponsored by The International Culinary Center.

“Now you start to see chefs carry the banner of culture…I now have a responsibility to preserve the good stuff.” [19:30]

John Besh on Evolutionaries

Feb 12 2014

24mins

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Episode 19: Lydia Shire

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Lydia Shire is the enduring culinary talent behind some of Boston’s most celebrated restaurants. She’s universally acclaimed, having won a James Beard award for Best Chef Northeast, and the Women Chefs and Restauranteurs 2011 Golden Whisk Award. She’s known for her use of fat and offal, and her exuberant personality in the kitchen. Lydia grew up in Brookline, Massachusetts, and fell in love with food at a young age. This program has been sponsored by Hearst Ranch.

“If you want something in life badly, you’ll have to set yourself apart.” [3:30]

“At the end of the day, cooking is the fun part of our job, but managing people is difficult at times.” [8:45]

“I don’t suggest that you eat fat at every meal, but there are times when you just need fat.” [18:45]

Lydia Shire on Evolutionaries.

Jan 29 2014

20mins

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Episode 18: Kermit Lynch

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Forty years ago Kermit Lynch seemed like an unlikely wine hero. A struggling musician with a fledgling handbag business no one, least of all himself, would have predicted his groundbreaking future as a wine importer and retailer in Berkley California. The American wine-drinking landscape has been forever changed by his work. Kermit is the recipient of two James Beard Awards and was knighted by the French government with their prestigious “Legion d’Honneur”. In 1988, Kermit wrote “Adventures on the Wine Route”, which many consider to be the best wine book on the business. Tune in to Evolutionaries to hear his story, in his words. This program has been sponsored by S. Wallace Edwards and Sons

“Of all the unsulfured wines I’ve imported, only one of them was 100% consistent.”
Kermit Lynch on Evolutionaries

Jan 15 2014

21mins

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Episode 17: Colman Andrews

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Colman Andrews is a preeminent American food writer that changed the way gastronomy is covered in media today. Along with Dorothy Kalins he founded Savuer Magazine. Working for Ruth Riechel, he was a contributing editor for Gourmet Magazine. In 2010, he launched his own food and drink website, The Daily Meal. He is considered one of the world’s foremost experts on Spanish cuisine, particularly that of the Catalonia region. Colman Andrews has seen trends come and go, collaborated with the biggest names in the industry and remains one of the most important figures in food writing today.

Nov 23 2013

21mins

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iTunes Ratings

18 Ratings
Average Ratings
12
4
0
0
2

Great Interviews, Terrible Sound

By fastred1 - Jan 15 2016
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The interviews range from good to great and the minimal presence of the host really brings the listener closer to the subject. However, the sound quality is terrible! It can really distract from the otherwise clear and unusually direct connection with an interview subject. Such a shame.

Interesting

By omaskos - Nov 12 2015
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Love it.