Jodi speaks to Cristy Lenz from Food Tours Atlanta, Elise Castillo from Chew Philly Food Tours and Shane Kost from Chicago Food Planet.
Meathead Goldwyn, founder of amazingribs.com and author of Meathead, The Science of Great BBQ & Grilling, published by Houghton Mifflin Harcourt tells us the science of grilling, bbqing, and cooking.
Jodi speaks to Amy Kimoto-Kahn. Amy tells us about her life, her blog, her trip to Japan and her new cookbook.
National pie champion, Francine Bryson, won the hearts of bakers everywhere as a finalist on CBS’s The American Baking Competition. Known for her down-home Southern charm and sass (and for her penchant for pairing chocolate and peanut butter with bacon), Francine shares her sought-after recipes and tips in her two cookbooks,Blue Ribbon Baking from a Redneck Kitchen, and Country Cooking from a Redneck Kitchen.
Ivy Manning is a Portland, Oregon-based food and travel writer and author of 5 cookbooks. Jodi and Ivy Manning, talk about how Ivy began her interest in food and food writing. Ivy also tells us about her cookbooks and her life in Oregon.
Josh Funk, owner of Annie Baileys Irish Pub and Restaurant tells us about their St Patricks Day events. Emy Kane, from Mobile Kitchen Classroom, shares with us this great organization founded by Adrien Grenier.
Jodi speaks with Matt Rodbard, co-author of the new exciting cookbook Koreatown.
Jodi speaks to Robin Asbell, Chef, Instructor, Recipe Developer and Author about going whole grain and her newest book The Whole Grain Promise. Robin gives some great tips and health benefits. They also speak about the trend of gluten free, food allergies, organic vs nonorganic and sweeteners.
Jodi talks to Mike Wilson from Vineyard at Hershey, Jeffrey Robinson from the Deerfield Inn, Terri Mastrobuono shares her Italian experience and Jodi shares a few recipes from an 1800's handwritten recipe book.
Chef Gale Gand is a nationally acclaimed pastry chef, restaurateur, cookbook author, television personality, teacher, entrepreneur, and mother. Chef Gand has been recognized as Outstanding Pastry Chef of the Year by The James Beard Foundation and by Bon Appetite magazine and has been inducted into the Chicago Chefs Hall of Fame.
I sat down with Gale and spoke about her life, her family, her many talents and her cookbook, Gale Gand's Brunch.
Jodi tells us where Brunch came from, speaks to one of Open Tables top 100 Brunch Restaurants in America and finds out what brunch may have looked like over 100 years ago from Dan Silfies, historical interpreter at Landis Valley Museum, Lancaster, Pa, plus much much more.