97 min listen
Episode 154: Julia Turshen (author, Simply Julia); Rebecca Mason (Fluff Bake Bar) on Mask Mandate Lifting in Texas
Episode 154: Julia Turshen (author, Simply Julia); Rebecca Mason (Fluff Bake Bar) on Mask Mandate Lifting in Texas
ratings:
Length:
113 minutes
Released:
Mar 9, 2021
Format:
Podcast episode
Description
Julia Turshen joins Andrew to discuss her new book Simply Julia: 110 Easy Recipes for Healthy Comfort Food, as well as her life and career as a food writer, podcaster, and activist. And in The Line-Up, our weekly news and commentary segment, Rebecca Mason of Houston, Texas' Fluff Bake Bar discusses the governor's lifting of mask mandates and what it means for restaurateurs and foodservice owners.Andrew Talks to Chefs is sponsored in part by meez; please check out this revolutionary new interactive recipe database and tool for professional chefs and cooks.Please consider supporting Andrew Talks to Chefs via our Patreon page–we have just eliminated tiered contributor levels and invite one and all to support us at a minimum of just $2 per month. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.
Released:
Mar 9, 2021
Format:
Podcast episode
Titles in the series (100)
Episode 6: Stephen Harris: Before he became a chef and turned The Sportsman in Seasalter, Kent, into a Michelin-starred destination restaurant, Stephen Harris was a punk rocker, history teacher, and financial advisor. Though he didn't discover the pro kitchen until he was nearly 30, this self-taught talent has taken his ideas of food as an expression of terroir and created what the National Restaurant Awards deemed the best restaurant in the UK in 2016 and 2017. While in New York City to promote his new cookbook (also titled The Sportsman), Stephen joined us to describe his unusual path and tell us all about the evolution of his style, his restaurant, and his book. by Andrew Talks to Chefs