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A Visit with Amanda Hesser, Co-Founder & CEO, Food52

Amanda Hesser, Food52 co-founder and CEO,

For anyone who aspires to build a brand that embraces the culinary lifestyle from all sides and seasons, look no further than Food52. The brainchild of journalists and authorsAmanda Hesser and Merrill Stubbs, Food52 has amassed a devoted community of culinary enthusiasts who engage and share recipes and appoint their kitchens with carefully curated products. And with the mission of “eating thoughtfully and living joyfully,” visualized in stunning photography and video shots, it’s no surprise that Food52 has hit two million followers on Instagram alone.

We first came to know Hesser when she worked as a reporter and food editor at The New York Times, where her The Essential New York Times Cookbook was a NYT bestseller. One of her “star” moments was playing herself in Nora Ephron’s movie, “Julie and Julia.” She’s also the author of Cooking for Mr. Latte: A Food Lover’s Courtship, with Recipes and The Cook and the Gardener, and several Food52 cookbooks, including her newest (with co-author, Merrill) A New Way to Dinner.

The story behind the creation of Food 52 in 2009 is a case study in a successful digital enterprise that took foresight and calculate risk. The co-founders parlayed a cookbook advance into a successful destination website which has grown substantially to become an experiential experience. Hesser has been named one of the 50 most influential women in food by Gourmet, created the Twitter app Plodt, and served on President Obama’s Commission on White House Fellowships.

Listen to our show with Amanda Hesser here:

 

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David Ransom Drink Eat Melanie Young Nutrition and healthy Eating

Chewing the Fat on Eating Lean with Carolyn O’Neil, RD

This summer David and I have been busy getting our hands dirty making clean food, from fresh vegetable juices to pulp crackers to zesty dinner salads and fresh seafood boils. With a thirst for knowing how to eat healthier without sacrificing delicious decadence, we’ve invited noted nutrition expert, award winning food journalist and television personality Carolyn O’Neil, MS, RD, on The Connected Table LIVE! Wednesday August 5th, 2pmEST to chew the fat on what’s both lean and lusciously good.

Carolyn’s philosophy is “The More You Know, The More You Can Eat!” We’re all about eating good food and enjoying it more! And we bet you agree!

Carolyn O'Neil, MS, RD
Carolyn O’Neil, MS, RD

Carolyn is a registered dietitian and award-winning author and journalist who reported on food and travel at CNN for nearly 20 years. Carolyn is the co-author of The Dish on Eating Healthy and Being Fabulous! (Simon & Schuster, Atria Books) – Winner “Best Health and Nutrition Book” at the World Food Media awards.

SLIM DOWN SOUTH

Her most recent book is Slim Down South: Eating Well in the Land of Biscuits and Bacon (Oxmoor). Yes, you can have your pimiento cheese and other Southern specialties. Carolyn dishes her dining and eating tips and stories her blog and weekly Atlanta Journal Constitution food columns. And she’ll dish with us August 5th.- Melanie Young Follow @mightymelanie

Connect:

http://www.carolynoneil.com/

https://www.facebook.com/carolynoneil

http://oneiloneating.com/

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The Connected Table LIVE Visits with Joanna Pruess and Riccardo illy March 4

During this particularly harsh winter one dish has sustained us….soup. We’ve raided our larder and pantry to create different soups when we can’t leave our icy driveway. Our go-to book has been Joanna Pruess‘ recently published Soup for Two: Small-Batch Recipes for One, Two, or a Few. The recipes are easy enough for Melanie with plenty of vegetarian options and substantial enough for David. Somehow we’ve managed to stretch several of Joanna’s “soup for two” recipes into “soup for two days” by adding more ingredients to a base recipe.

Joanna Pruess
Joanna Pruess

 

Joanna Pruess is an award-winning food and travel writer who has written extensively for The New York Times Magazine, The Washington Post, Saveur, Fine Cooking, Food & Wine, PBS’ online magazine: NextAvenue.org, and the Associated Press.  She is a regular contributor to Specialty Foods Magazine where she develops recipes for gourmet retailers and fine markets across the country, and writes a column about discovering a country’s culture through its cuisine. She also develops recipes for the some of the nation’s top gourmet product manufacturers.

Soup fpr TwoShe’s written and published 14 cookbooks. In addition to the aforementioned Soup for Two,  some of Joanna’s other books include; Dos Caminos’ Tacos (with Ivy Stark); The Tea Cookbook; The Cast-Iron Cookbook; and Seduced by Bacon: Recipes and Lore about America’s Favorite Indulgence. And then there’s Seduced by Bacon which has captured David’s fancy.

She created and was the first director of the Cookingstudio, a cooking school within Kings Super Market, in New Jersey, where she had more than 15,000 students in five years. Among her classes were special programs for the visually and hearing-impaired, the learning disabled, as well as historical dinners.

Joanna has also lectured about food and cultural anthropology at the Smithsonian Museum in Washington, D.C., onboard the Crystal Cruises, throughout the U.S., and in Istanbul and Izmir, Turkey.  When we were planning our “bucket list” trip to Morocco in 2012, Joanna invited us over to her NYC apartment and shared all her culinary side trips and must-visits from her own excursion.

Connect:

https://twitter.com/joannapruess

https://www.facebook.com/joanna.pruess

 

The other liquids that have helped us maintain both our senses and our sense of humor this winter are hot cups of coffee or espresso and plenty of good wine. Any color or varietal will do depending on the meal we cook, but we are especially partial to a nice Brunello di Montalcino.

Riccardi illy, Chairman, Gruppo illy, S.P.A. Photo credit: biografieonline.it
Riccardo illy, Chairman, Gruppo illy S.p.A.

 

Riccardo illy, Chairman of Gruppo illy S.p.A. will join us live from his home in Trieste to discuss his role at the helm of his family’s company as part of our Families in the Business series.

Ricardo’s grandfather, Francesco illy, founded the business in 1933 starting with coffee and chocolate. Back then illy had a farm in Istria near Trieste.  After World War II this part of Italy became Yugoslavia. The real estate was nationalized, and the farm was lost. Francesco illy decided to focus on coffee.

Under Riccardo’s father, the late Ernesto illy, the company introduced illy tea. After 20 years, production of illy tea was discontinued, and the focus remained coffee. Today, illy coffee is enjoyed in 140 countries around the world in restaurants, at home and in more than 200 espressamente illy coffee bar locations.

The illy  family remains deeply involved in company leadership. Riccardo joined the family firm in 1977 working his way through marketing, sales and upper management positions. He was named Managing Director in 1992, Vice President in 1995 and Chairman of Gruppo illy in 2004, a position he has held since.

Under Riccardo’s direction, illy has expanded back into food as well as wine through acquisitions that include chocolate (Domori) tea (Dammann Frères), fruit preserves and confections (Agrimontana) and wine (Mastrojanni). The latter is an acclaimed Brunello di Montalcino started by the Mastrojanni family in the late 1970s and acquired by the illy family in 2008.

In addition to working within his family business, Riccardo has been active in many other areas of business, community and politics in Italy, as well as serving as a journalist and writing books. He has received numerous honors for his community service.

Connect:

 http://www.illy.com/

https://twitter.com/illyUSA

https://www.facebook.com/illy

https://instagram.com/illy_coffee/

 

THE CONNECTED TABLE BANNER WITH TIMESJoin Melanie Young and David Ransom Wednesdays, 2pm ET/11 am PT on the Connected Table LIVE! Each week this Insatiably Curious Culinary Couple profiles the dynamic people who work front and center and behind the scenes in food, wine, spirits and hospitality, Listen live at www.W4CY.com and on demand any time at iHeart.com (under Shows & Personalities). Have questions about our show or want to us to ask a question to one of our guests? Please email: melanie@www.theconnectedtable.com

Connect with us!

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Listen to Melanie Young interview inspiring women and expects on health, nutrition and wellness Mondays, 9pm ET on sister station W4WN.com

You can also listen to Melanie Mondays, 9pm ET/6pm PT on Fearless Fabulous You!, her inspiring show for and about women, on W4CY’s sister station W4WN- the Women for Women Network, and on demand any time at iHeart.com

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Judith Jones and Karen Page on The Connected Table Live Jan 28

If you have a dog-eared copy of any of these cookbooks on your shelf at home: Julia Child’s Mastering the Art of French Cooking, Marion Cunningham’s Fannie Farmer Cookbook, Marcella Hazan’s Essentials of Italian Cooking or Jacques Pepin’s Art of Cooking, you can thank Judith Jones. If you ever read the published Diary of Anne Frank or a book by author, John Updike, you can thank Judith Jones.

Judith Jones
Judith Jones

To say Judith Jones has had an estimable career in publishing is an understatement. As a longtime editor at Alfred A. Knopf her authors included Julia Child, Lidia Bastianich, James Beard, Marion Cunningham, Rosie Daley, Marcella Hazan, Madhur Jaffrey, Edna Lewis, Joan Nathan, Jacques Pépin, Claudia Roden, and Nina Simonds.

Judith is the author The Tenth Muse: My Life in Food and The Pleasures of Cooking for One. She is the coauthor with her late husband, Evan Jones, of The Book of Bread; Knead It, Punch It, Bake It! (for children); and The Book of New England Cookery. She also collaborated with Angus Cameron on The L. L. Bean Game and Fish Cookbook. Recently, she has contributed to Vogue andSaveur. In 2006, she was awarded the James Beard Foundation Lifetime Achievement Award.

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MABON-220x300Judith’s new book is a charming, practical guide to sharing the pleasures of home cooking with your dog, in her case her frisky white Havanese named Mabon. Titled Love Me, Feed Me, Judith’s book dispenses tips that both nurture and nourish the heart and palate with recipes that both humans and canines can share. Judith explains the nutritional benefits of substituting, or supplementing, store-bought food with a diet of fresh, home-prepared ingredients. She offers helpful extras like advice on portion size, what to do with scraps, and the latest research on controversial ingredients such as garlic (newly vindicated), ginger (use sparingly) and eggplant (an acquired taste, but scrape out the seeds). For Judith, food is love and love of good food should always be a pleasure and a joy to prepare whether man, woman or dog.

We have another new book on our shelf filled with slips of paper marking passages and information Melanie has dog-eared. It’s Karen Page‘s Vegetarian Flavor Bible, a detailed guide to the benefits of eating a vegetarian diet with “matchmaking list” of ingredients, flavors, pairings, caloric/nutrition information and a history of vegetarianism.

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Karen Page

When Karen says she is researching a new book, believe us, she means volumes of research and attention to detail presented in a way that is easy to follow and digest. Karen starts The Vegetarian Flavor Bible with this line: “The book started with a problem: I didn’t know what to eat.” You have to ask yourself how a well-regarded food professional with a shelf of critically acclaimed books and access to the greatest chefs in the world had this problem. More, important, how did she face it and how can you learn from it? It’s a problem many people who want to eat healthier face: minimizing excess calories/fats/carbs/sugar and maximizing flavors and the pleasure of eating.

The Vegetarian Flavor Bible has been cited as one of “The Best Cookbooks of 2014″ by leading media including Bloomberg, The Chicago Tribune, Detroit Free Press, Houston Chronicle, KCRW Radio, Miami Herald, The Washington Post, and WBEZ Radio.

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TVFB_FINALCOVER_300dpi_500-227x300Karen is a two-time James Beard Foundation Award- winning author whose previous books with chef-husband Andrew Dornenburg include The Flavor Bible ,which was named one of the 100 best cookbooks of the past 25 years by Cooking Light and one of the 10 best cookbooks in the world of the past century by Forbes, and What To Drink with What you Eat, which won the IACP’s “Cookbook of the Year” Award and the Georges Duboeuf “Wine Book of the Year” Award. Karen is a graduate of Northwestern and Harvard University as well as the plant-based nutrition certificate program at Cornell in conjunction with the T. Colin Campbell Foundation.

www.KarenAndAndrew.com
www.twitter.com/KarenAndAndrew
www.facebook.com/KarenAndAndrew

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Melanie Young and David Ransom, Hosts, The Connected Table LIVE!
Melanie Young and David Ransom, Hosts, The Connected Table LIVE!

 

Join Melanie Young and David Wednesdays on The Connected Table LIVE! on W4CY and iHeart Radio. Each week we bring you dynamic people who work front and center and behind the scenes in food, wine, spirits, hospitality and publishing.