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

Joanne Chang. Flour Bakeries, Boston MA, Love; Emilie Holmes, Founder, Good and Proper Tea, London UK,, Good and Proper Tea--from Leaf to Cup; April Strogen, VP Marketing, Capreeo/Jura USA, Electric Capresso Kettle,, 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,, Natural Wine for the People; Martin Murray, Founder and Distiller, Rock Rose Gin, Dunnet Bay Scotland,; 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. FOTE 2019 III: Romy Gill, Romy’s Kitchen, Bristol England,; Arlene Stein, Terrior Symposium,; Eva Milka and Eion Jenkinson, Gaelic Escargot, Garryhill Ireland;; Denis Lovatel, Pizzeria da Ezio, Alano di Piave Italy,; Megan Nolan, Head Chef, Il Vicolo, Galway,; Katie Parla, Rome Italy,, 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, The Whole Fish Cookbook;  Salassie Atadika, Chef and Founder, Midunu, Accra Ghana,; Liam Tomlin, Chefs Warehouse, Capetown, Republic of South Africa,; Ryan King, Milan Italy, Fine Dining Lovers


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

Alex Atala, DOM Restaurant, Sao Paulo, Brazil,; Ben Shewry, Attica, Melbourne Australia,; Mark Best, Veteran Restaurateur, Sydney Australia; Allan Jenkins, Editor, Observer Food Monthly, London UK,; Darina Allen, Founder and Director, Ballymaloe Cookery School near Cork Ireland,

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

JP McMahon, Symposium Director, FOTE 2019, Galway Ireland, October 21-22,; Harry Rosenbloom, Brooklyn Kitchen, O-Med, Slow Fermentation Vinegars,; Beatrice Ughi, Gustiamo, Bronx, Capers from Pantellaria Italy,; Fernando Sophr, Apex-Brasil, Brasilia,, 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,, My Spiced Kitchen: A Middle Eastern Cookbook; Raquel Pelzel, Cookbook Author and TV Personality,, Brooklyn, Umami Bomb: 75 Vegetarian Recipes that Explode with Flavor; Gemma Stafford, Los Angeles,, 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, ; Sid Cook, Carr Valley Cheese, La Valle WI,; Iliana Regan, Restaurants – Elizabeth and Kitsume, Chicago, Milkweed Inn MI,, Burn the Place: A Memoir.    



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


Nibbles and Snacks; Effie’s Homemade; Argentine Alfajores; Frozen Flatbreads; Broccoli Crust Pizza

Irene Costello and Joan MacIsaac, Inventors, Effie’s Homemade Crackers, Hyde Park MA,; Andreas Ozzuna, Wooden Table Baking – Alfajores – Argentine Style Cookies, Oakland CA,; Warren Stoll, Kontos Artisan Bakery, Hand-Stretched Flatbreads,, Paterson NJ; Anthony Spinato, Spinatos Fine Foods, Frozen Pizzas and Pasta Sauces, including Primavera Broccoli Crust, Phoenix AZ,


German Cookware now in USA, Classic Kitchen Design 1940-70, A Fine Restaurant Garden in Pgh

Chris Robason, Managing Director, Fissler USA – Souspreme Multi-Pot, Adamant Fry Pan,, Idar-Oberstein, Germany; Sarah Archer,, Philadelphia, The Midcentury Kitchen: America's Favorite Room, from Workspace to Dreamscape, 1940s-1970s; Chris Frangiadis, Chef-Patron, Spork, Pittsburgh,, Spork Garden & Vegetarian Tasting Menu.

Savory a Bit Sweet; Spice Blends from 1860s; Inspired by Gran; Delhi not Deli; Maple Amok in VT

Eudell Watts IV, Old Arthur’s BBQ Sauces and Rubs, first made in 1860s, Chicago,; Charlie McKenna, Lillie's Q, Southern Rubs, Marinades & Sauces, Restaurants in Chicago. ; Chitra Agrawal, Brooklyn Delhi, Indian Inspired Sauces and Pickles,; Laura Sorkin, Runamok Maple Syrups, Fairfax VT,<

Italian-inspired Plates+Platters, Sicilian Products from Bonolio, Neapolitan Pizzas in USA

Focus on Italy: Stacy Adimando, Executive Editor Saveur, Brooklyn,, Piatti: Plates and Platters for sharing inspired by Italy; Salvatore Russo-Tiesi, GM, Bono USA – Bono Sicilian Products including EVOO,, Fairfield NJ; Edouard Freda, Talia di Napoli, Genuine Neapolitan Pizza available to USA-nationwide,, Naples Italy and NYC.


Love Chickpeas & Hummus? Here’s a whole episode dedicated to this Versatile Bean. Then and now

Dan Alexander, ; Creative Graphic Designer/Philosopher, Paris, Dordogne & Tel Aviv, Hummus; Jesse Wolfe, Founder/CEO, O’Dang Hummus Dips. Marinades & Salad Dressings, Orlando FL

Top Chocolate from a 6 SOFI Winner, from Switzerland via KC-MO. Fine Ice-Cream Recipes from UK

How Sweet It Is: Tom Rogan, Founder & Head Chocolate Maker, Goodnow Farms, Sudbury MA,; Rene Bollier. Andre's Chocolates, Kansas City MO,; Chow Mezger, Jude’s Ice Cream., Jude’s Ice Cream & Desserts: Scoops, Bakes, Shakes and Sauces.