Ladies with Great Stories; Rage Baking, Good Meals Found, Cheese Forever

Kathy Gunst and Katherine Alford, https://www.wbur.org/inside/staff/kathy-gunst/2, https://www.facebook.com/people/Katherine-Alford/1531065, Rage Baking: The Transformative Power of Flour, Fury and Women's Voices; Martha Hall Foose, http://marthafoose.com/, Mississippi Delta, and Amy C. Evans, : https://www.amycevans.com/, Houston TX, A Good Meal is Hard to Find https://www.agoodmealishardtofind.com/; Michele Buster, Forever Cheese/Mitica, https://forevercheese.com/about/, Long Island City, NY

Unusual Spices and Flavors; Power Spicing, Bacon Jam; Purple Tea from the Mountains of Kenya

Spices, Bacon, Purple Tea: Rachel Beller, Nutritionist, Los Angeles, https://www.bellernutrition.comPower Spicing: 60 Simple Recipes for Antioxidant-fueled Meals; Michael Oraschewsky, Chief Executive Boar, TBJ Gourmet, Downingtown PA, https://www.bellernutrition.com, Bacon Jam and Tomato Jam; Martin Kabaki, Founder, Kenyan Purple Tea, NYC, https://www.bellernutrition.com, Kenyan Tea based Beverages.

Shuks and Israeli Home Cooking; Reimagined Kosher recipes; THE Culinary Sharpeners

Einat Admony, Balaboosta, Taim, Kish-Kash, NYC, https://www.chefeinat.comShuk: From Market to Table-The Heart of Israeli Home Cooking; Kenneth Horwitz, Glast Philips and Murray, Dallas TX, www.gm-law.com/ Deep Flavors: A Celebration of Recipes for Foodies in a Kosher Style; Mathew Bernard, CEO, Darex LLC, Ashland OR, https://www.darex.com, Work Sharp Knife Sharpeners

Menus that made History, Charleston SC’s Ultimate Foodie, Revival of a Phila Dinner Club

Alex Johnson and Vincent Franklin, Coauthors, St. Albans, England, Menus That Made History; Natalie Dupree, Charleston SC, http://www.nathalie.com/bio.htm,  Favorite Stories and Recipes; Adam Erace, Philadelphia, https://muckrack.com/adam-eraceDinner at the Club.

Joanne Chang’s New Book; How to prepare and cook with Tea; An Electric Kettle for Perfect T

Joanne Chang. Flour Bakeries, Boston MA, https://flourbakery.com/Pastry Love; Emilie Holmes, Founder, Good and Proper Tea, London UK, https://labs.com/12-questions-emilie-holmes-founder-good-proper-tea/, Good and Proper Tea--from Leaf to Cup; April Strogen, VP Marketing, Capreeo/Jura USA, Electric Capresso Kettle, https://www.shopjura.com/about-us, Montvale NJ, made in Switzerland, Tea Trends.

More on Beverages Galore; Natural Wines, Scotland’s Best Gin, NC Moonshine History

Alice Feiring, Journalist, Wine Author and Podcaster, The Feiring Line, NYC, https://www.alicefeiring.com/, Natural Wine for the People; Martin Murray, Founder and Distiller, Rock Rose Gin, Dunnet Bay Scotland, https://www.dunnetbaydistillers.co.uk/rock-rose-gin/; Daniel Pierce, Professor, Historian and Moonshine Lover, UNC-Ashville/ Tar Heel Lightnin'.

Farewell FOTE 2019, Galway, 3rd Episode; Italian in Galway; Southern Italian Cooking

Thanksgiving To Go at Spork Pit Pittsburgh--whole smoked turkey, foie gras gravey, stuffing, pie et. al. http://sporkpittsburgh.com/. FOTE 2019 III: Romy Gill, Romy’s Kitchen, Bristol England, http://romyskitchen.co.uk/; Arlene Stein, Terrior Symposium, http://www.terroirsymposium.com/; Eva Milka and Eion Jenkinson, Gaelic Escargot, Garryhill Ireland; www.garlicescargot.com; Denis Lovatel, Pizzeria da Ezio, Alano di Piave Italy, https://www.pizzeriadaezio.it/; Megan Nolan, Head Chef, Il Vicolo, Galway, https://www.ilvicolo.ie/; Katie Parla, Rome Italy, https://katieparla.com/, Food of the Italian South

 

Food on the Edge 2019, Galway, Ireland, 2nd of 3 Episodes Covering this Food Symposium

Josh Niland, Chef and Partner, Saint Peter and Fish Butchery, Sydney Australia, https://www.saintpeter.com.au/ The Whole Fish Cookbook;  Salassie Atadika, Chef and Founder, Midunu, Accra Ghana, http://midunu.com/; Liam Tomlin, Chefs Warehouse, Capetown, Republic of South Africa, https://www.chefswarehouse.co.za; Ryan King, Milan Italy, Fine Dining Lovers https://www.finedininglovers.com/.

 

Food on the Edge 2019, Galway, Ireland, 1st of 3 Episodes Covering this Food Symposium

Alex Atala, DOM Restaurant, Sao Paulo, Brazil, http://domrestaurante.com.br/en/about.html; Ben Shewry, Attica, Melbourne Australia, https://www.attica.com.au/; Mark Best, Veteran Restaurateur, Sydney Australia; Allan Jenkins, Editor, Observer Food Monthly, London UK, https://www.theguardian.com/theobserver/foodmonthly; Darina Allen, Founder and Director, Ballymaloe Cookery School near Cork Ireland, http://www.ballymaloe.com/.

International; FOTE 2019; Slow Fermentation Vinegars; Sicilian Capers; Brazilian Exotics

JP McMahon, Symposium Director, FOTE 2019, Galway Ireland, October 21-22, https://foodontheedge.ie/; Harry Rosenbloom, Brooklyn Kitchen, O-Med, Slow Fermentation Vinegars, https://www.omedoil.com/en/13-vinegar; Beatrice Ughi, Gustiamo, Bronx, Capers from Pantellaria Italy, https://www.gustiamo.com/; Fernando Sophr, Apex-Brasil, Brasilia, http://www.apexbrasil.com.br/en/home, Agricultural Products.

 

Three Very Different Cookbooks Describe New Ways to Work with Spices to create Exciting New Tastes

Yaniv Cohen, The Spice Detective, Restaurant Jaffa, Miami FL, http://www.thespicedetective.com, My Spiced Kitchen: A Middle Eastern Cookbook; Raquel Pelzel, Cookbook Author and TV Personality, http://www.raquelpelzel.com, Brooklyn, Umami Bomb: 75 Vegetarian Recipes that Explode with Flavor; Gemma Stafford, Los Angeles, https://www.biggerbolderbaking.com, TV Chef, Bigger Bolder Baking: a Fearless Approach to Baking Anytime, Anywhere

Cheese and More Cheese, from West and Mid-West; The Queen of Mid-West Cuisine-her story

David Gremmels , Rogue Creamery, Central Point OR, www.roguecreamery.com ; Sid Cook, Carr Valley Cheese, La Valle WI, www.carrvalleycheese.com; Iliana Regan, Restaurants – Elizabeth and Kitsume, Chicago, Milkweed Inn MI, https://www.milkweedinn.com/, Burn the Place: A Memoir.    

 

 

Cheese and More Cheese, from West and Mid-West; The Queen of Mid-West Cuisine-her story