Grainne Trainor, Owner and Sommelier, G's on Liberty, Pittsburgh, PA, is well known for her innovative wine and cocktail programs. Here she adds scratch seasonal food, comfortable décor and her welcoming vibe.  

Two impressive books you should not miss. First up, the The Flavor Thesaurus: More Flavors: Plant-Led Pairings, Recipes, and Ideas for Cooks by Niki Segnit which is the follow-up to the first cookbook The Flavor Thesaurus: A Compendium of Pairings, Recipes and Ideas for the Creative Cook originally released in 2012.  The second interview covers The Vegetarian Reset: 75 Low-Carb, Plant-Forward Recipes from Around the World by Vasudha Viswanath.

Linda Skeens wins so many blue ribbon prizes at county fairs and similar events she wrote s big book about it, The Blue Ribbon Kitchen. OTM would not be surprised if she is featured on the Today Show. Alison Elliott developed vegan sprinkles named Farmer Foodie. designed to add zest to a wide variety of dishes.  The critical ingredient is cashews  – just sprinkle on a favorite dish or add water to create a creamy sauce for a dairy-free parmesan cheese alternative.

This week's episode originally aired in April 10,2016....Three Brilliant Ladies of Food in America, Joyce Goldstein onetime – Chef-Owner of Square One in San Francisco; Karen McNeil, Wine critic, Oenophile and Broadcaster– Author of The Wine Bible; St Helana CA, Claudia Wu, Publicist, Cherry Bomb, NYC

Every summer Food and Drink Purveyors from around the World, gather in NYC at the Javits Convention Center for the Fancy Food Show organized by the Specialty Food Association. OTM is always among the Media trying to keep track of what is new and interesting.  This week we're bringing you two of most interesting winners of awards called SOFI. Chris Fowler introduced us to Moresh, a product line consisting of Olive Oils and Olive based Condiments, grown in the foothills of the mighty Morocco Atlas Mountains, celebrating the great flavors yielded by the fertile soils and benevolent weather.  Joan Smith told of how the Date Farm, Rancho Meladuco, was created on land that wasn't being used for anything else. And Walmart became a major cutomer for Grinders, a visionary use for imperfect dates which won a new product SOFI.

Linda Scaltzo Eades retiring after a career as a school teacher in Miami, decided that a new venture was in order.  And that’s how Calizo Condiments got started with potions such as Taste of Tuscany Herbs, two different mayos Italian and eggless, and Artichokes Marinated with Oranges (Ann loved these, so Peter asked for more!).  Liz King invented a new and exciting snack, tempeh chips,  Called Mamame, these tempeh treats are fermented and cultured, with six veggie ingredients for the discriminating vegan, and two non-vegan.  OTM could not resist until the small bags were empty. Get more info at MaMame Whole Foods.

OTM loves these marvelous Ice Creams, we think you will too.  Guests include Creaters-inventors Claudio LoCascio, Mochidoki, and Snehee Chaplot, Gallivant Ice Cream and The Food Shop.

In the first segment of this week's show, representatives of two iconic food-beverage brands get together with OTM this week, Cabot Creamery and Guinness Stout.  The combination comes in handsome boxes containing various different flavors and textures of America beloved Mac and Cheese. Adam Farmer, Brian Littlefield , and Amber Sheridan joined OTM in conversation about how this collaboration came to be.  OTM Grandchildren Cate and Philip gave the ultimate Taste Test at lunchtime.  Peter recalled that Dermott Guinness of the founding family was one of his classmates at Cambridge on the 1960s, actually next to graduate in alphabetical order.  Enjoy!

Greg Hozinsky of Coast Packing, based in Vernon, California, told OTM a double story, his company specializes in the supply of animal fats like lard and tallow for discriminating chefs throughout the country. He conducts surveys which explore the proposition that in the world of cooking, fat means flavour.  You will be surprised, even amazed at the results of his surveys, and may even change your fat preference to that of the poetic Mrs Sprat.

Unable to find somewhere in the Chicago area to satisfy their passion for the Traditional Foods of Eastern Europe, Rich Berry and his partners, they decided to make their own Pierogis– and Alexandra Foods was born.  The flavors they now offer include Potato and Fried Onion, Meat, Cabbage, Cheese and Dill, and they have expanded to offer Blintzes too. OTM often partakes of great lunchtime snacks, and we think you will quickly become a fan.  

A few hundred miles away in St Louis, Tamara Keefe abandoned her business career to launch Clementines Naughty & Nice Ice Cream, now offered in numerous fascinating flavors.  OTM issues herewith a warning that once you try this delicious treat you will not stop – no wonder they just won a Gold SOFI award.

In the first segment, OTM talks with Sarah Masoni, one of the Leaders of the Food Innovation Center at Oregon State University.  The Center is focused on the creation of a meaningful marketplaces for American Farmers.  OTM is constantly reminded of the importance Food Crops provide to the national economy.  The new USDA program will create Regional Food business centers, and Sarah is one of the leaders of this effort.

For the second segment, Ann and Peter talk with Jessica and Jeremy Little who have pioneered Rotational Grazing, pasture to pasture every 12 hours for the last 10 years of their Sweet-Grass Dairy located in southern Georgia. Their numerous awards testify to the quality of what they produce, fine quality hand-crafted cheeses. Their herd lives barn-free, grazing year-round thanks to the mild winter, combining to create high quality milk of amazing flavor.

Natalie Keng earned her designation as The Sauce Maven through her leadership as Chief Eating Officer (CEO) at Global Hearth, a business dedicated to Cooking Up a Better world.  OTM found her book Egg Rolls and Sweet Tea, a fascinating medley of dishes from her upbringing in the American South and her Asian heritage.

Founded in 2021 in Philomath, OR by Maureen Nikaido and dedicated to spotlighting cacao farmers from around the world, Moku Choculate handcrafts high-quality, bean-to-bar, single-origin chocolate from raw, direct trade cacao beans. You’ll be enchanted by the elegant packaging, great taste and the stories of the farmers

Jonathan Leal, Milo Whole World, deliciously savory products, made in Ohio. Their products include Barbecue Sauces (Their Cherry flavour is out of this world, and most loved by Peter on Chicken Thighs. Ketchup enhanced with Dill Pickle and Bourbon, and Famous Kream Mustard, are sold under the Brownwood Farms label, a business Milos acquired last year from Michigan and relocated to Ohio.  Milos is a frequent winner of SOFIS and other Awards – when you sample you’ll know why. 

Eric Ersher and his partner have spent the last 10 years perfecting a most humble product line, Soups and Broths. Their Trade Name, Zoup! Their objective, which they have certainly achieved , was to create Soups and Broths of such high quality that were good enough to occupy space on the Menus of their Customers, most of which are Restaurants.  Their Beef and Chicken Broth can be heated just for drinking.  Chicken Pot Pie and Portobello Bisque are examples of truly luxurious soups.

Ed Mitchell and his extended family involvement  with Southern BBQ goes all the way back to the Slavery Era in the small town of Wilson NC.  Read their fascinating story told by Ryan Mitchell and his father Ed in their just published Ed Mitchell's Barbecue: Celebrating the Eastern North Carolina Whole Hog Barbecue of my African American Ancestors. The family will begin a new era when they open their first real restaurant, planned for next year.  In the meantime you’ll be enchanted by the story of the family and their cast of characters.  You can also get their sauces to use at home.  Amy Witzigreuter  has a very different story.  Seeking a way to deal with the dietary needs of her son she created a unique Granola product line at her home in Youngstown OH.  Peter does not have the need for Witzi Raw Granola in his own diet.  He just loves the flavor and the crunch at Breakfast time.  Be sure to try Lemon Raspberry. They make Trail-mixes too!

OTM just loves Seafood, so we could not resist when we heard about the availability  of Krill as a consumer product – we thought Krill was the favorite food of Whales.  So we couldn’t wait to find out the story of Krill as People Food.  We connected with Alfred Nasti, Vice Chairman of Krill Arctic Foods, a business founded to exploit this fascinating and highly nutritious taste treat.  The sample Alfred sent to us was in the small tins reminiscent of the packaging of Seafoods from Spain, Portugal etc.  Don’t be surprised if you fall in love with Krill!  During COVID We had trouble satisfying our Seafood Lust, and we were thrilled to connect with a Boston-based Seafood supplier who was willing to provide OTM with a periodic shipment of top quality and wide variety.  We continue to enjoy Deep Frozen and Superbly Packaged shipments every  few weeks. Such as Octopus, Calamari, Farmed Salmon from Scotland and New Zealand, beautiful Cod, Hake, Halibut from Norway – eat your heart out!!

Kayla Cappiello, Easy Allergy-Free Cooking, navigates lactose intolerance, celiac disease, a nut allergy and more, with Simple and Safe Everyday Recipes for Everyone. Dr. Mike Hernandez, award-winning Casa M Spice, offers an amazing array of powdered spices to go with any given protein--Beef, Hog, Fish (Hooked), Lamb (Good Shepherd), Poultry (Pecking Order).

Lisa Shkolnik and Ann Daw, Brooklyn-Based Crepini; Kat Kavner, Heyday Canning Company, elevated, globally-inspired sauced canned beans.

Michael Benevides, Portugalia Marketplace, Fall River, MA; Andre Darlington, The Unofficial Big Lebowski Cocktail Book, dedicated to the Dude and celebrating the Cult Classic Film’s Silver anniversary. 

Diamantis Pierrakos and his brother expand the production of Greek Native Olives from their family-owned farm in the South Peloponnese region, producing fruit with high phenolic properties, harvested early to yield unique characteristics. Their US Manassas VA-based operations provide storage for the EVOO produced at the Greek groves. Production also includes infused oils and vinegars. Laconiko, the company, has received more international Awards that any other Greek EVOO. 

Susan Gravely discovered the elegant pottery produced in the Amalfi Coast region of Southern Italy more than 40 years ago and decided to start a business. Vietri is an extremely successful USA importer of Italy-created and executed- designs. Susan describes her venture in a beautifully illustrated book, Italy On A Plate, accompanying the narrative with memories, recipes and menus that showcase Italian style, artistic legacy and authentic traditions.

Lizzie Stark,  Egg: A Dozen Ovatures; Heather Mubarak, Stuffed: The Sandwich Cookie Book 

Every calendar quarter OTM Speaks with Ori Zohar, Founder and Partner of Burlap and Barrel, about the latest in single origin Spices. And this weeks episode continues this tradition. Each seasonal shipment includes 4 full-sized jars of spices, including pre-releases of brand-new spices and new harvests of our favorite spices, as well as a delicious collaboration food product, plus recipes and spice stories (and a free-shipping code for your next order)

For this episode, we focus our conversation with Ori about Heirloom Sugars such as Panela Cane Sugar from the Mountains of Colombia and Wood Fired Maple Sugar from the Northeast Kingdom of Vermont.  Ori told us that  the sugar adventure took more than two years, and the results are available through the Spice Club , and they will be sure to  enliven your morning Tea or Coffee.  We can’t wait for what B&B will have next time.

Monica Rogan, Goodnow Farms, much-awarded Goodnow Chocolates and Fine Chocolate Industry Association Board Member, introduces the new FCIA Fine Chocolate Glossary—a work in progress; Alak Vasha, Co-Founder, with husband Kushal Choksi, of Elements Truffles--makers of herb- and spice- infused Chocolates, aligned with the Ancient Science of Ayurveda, as well as Drinking Chocolate--all free of dairy and refined Sugar.

Pam Montgomery, Chukar Cherries, a company named for birds native to the Yakima Valley and other parts of the inland Valleys of Washington State, where this delicious fruit flourishes. An innovative Team specializes in glorious combinations of Cherries, Nuts and Chocolate; Paul Whitney, African Bronze, a business using the local wild honey culture to create profits supporting local communities. The product line includes raw honey with unique therapeutic value as well as honey infused with herbs and spices of exceptional flavor.

Looking for something new in the world of nibblies?  Ann has become an instant Fan of Popadelics, Snacks that are a True Surprise, a Genuine Taste Sensation.  Who would have thought to make them out of Mushrooms?  “Fungal Snacks” made from Mushroom Chips are just the ticket, ask Ann who loves this powerhouse  line of Crunchy Shiitake Chips – try these flavors; Truffle Parm, Twisted Thai and Rad Rosemary.

And the Deep Drinks are Colorful Beverages reminiscent of lemonade styles enjoyed in many of the countries of the Middle East.  You can count on both Startling Colors, as well as Fabulous Thirst Quenching Flavor.  These Drinks definitely live up to their Brand Name Deep Love/Deep Water.  The Founder, DJ Rassech, actively supports many Charitable Causes.  OTM enjoyed his story of how Deep has grown from humble beginnings.  

Jesse Cover discusses Le Gruyere AOP, from Switzerland, often considered “World’s Best Cheese,” prizewinner of numerous international competitions, reflecting more than 10 centuries of artisanal production. Pat Ford presents BeehHive Cheeses, products of a Pioneering Family Team, among the first to rub unique ingredients on the rinds of Creamy Base Cheddars made in the mountains of the State of Utah. Pat Ford presents BeeHive Cheeses, products of a Pioneering Family Team, among the first to rub unique ingredients on the rinds of Creamy Base Cheddars made in the mountains of the State of Utah. Try Barely Buzzed, Queen Bee Porcini, Hatch Chile and Pour Me a Slice infused with Bourbon.  What next?

Skye McAlpine, London and Venice, A Table Full of Love; Recipes to Comfort, Seduce, Celebrate & Everything Else in Between; Christine Flynn, Good Earth Winery and Farm, Niagara Canada, A Generous Meal; Modern Recipes for Dinner.