As She Rises brings together local poets and activists from throughout North America to depict the effects of climate change on their home and their people. Each episode carries the listener to a new place through a collection of voices, local recordings and soundscapes. Stories span from the Louisiana Bayou, to the tundras of Alaska to the drying bed of the Colorado River. Centering the voices of native women and women of color, As She Rises personalizes the elusive magnitude of climate cha ...
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Вміст надано CulinaryHistory. Весь вміст подкастів, включаючи епізоди, графіку та описи подкастів, завантажується та надається безпосередньо компанією CulinaryHistory або його партнером по платформі подкастів. Якщо ви вважаєте, що хтось використовує ваш захищений авторським правом твір без вашого дозволу, ви можете виконати процедуру, описану тут https://uk.player.fm/legal.
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Chicago’s Astounding Food Evolution: 1990 ’til Now
Manage episode 455982391 series 2359032
Вміст надано CulinaryHistory. Весь вміст подкастів, включаючи епізоди, графіку та описи подкастів, завантажується та надається безпосередньо компанією CulinaryHistory або його партнером по платформі подкастів. Якщо ви вважаєте, що хтось використовує ваш захищений авторським правом твір без вашого дозволу, ви можете виконати процедуру, описану тут https://uk.player.fm/legal.
Chicago’s Astounding Food Evolution: 1990 ’til Now Chef Dean Zanella Founder and instructor, Tutore Italian Cooking School The past 35 years have seen a sea change in Chicago dining. And who better than to take us on a voyage through this period than a master chef who has sailed through this time? Come join us as chef Dean Zanella takes us from the local culinary world of 1990 to the present; where fine dining no longer requires white tablecloths; where non-European cuisine has been elevated; where chefs are the main focus of the restaurant; and where chefs work with local farmers. And he’ll dish on the impact of TV’s Food Network on our dining experience. Chef Zanella will also give his take on some of Chicago’s key chef influencers, like Charlie Trotter, Rick Bayless, and more recently, Erik Williams. “They held their standards high and made people expand their palates,” he says. Bio: Chef Dean Zanella is a founder and instructor at Chicago’s Tutore Italian Cooking School. He has worked at some of Chicago’s finest restaurants, including Charlie Trotter’s and Gordon, in addition to helming such notable eateries as 312 Chicago, and Rhapsody Restaurant at the Chicago Symphony Center. He is a strong supporter of Chicago’s Green City Market. Recorded via Zoom on December 16, 2024 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org
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173 епізодів
Manage episode 455982391 series 2359032
Вміст надано CulinaryHistory. Весь вміст подкастів, включаючи епізоди, графіку та описи подкастів, завантажується та надається безпосередньо компанією CulinaryHistory або його партнером по платформі подкастів. Якщо ви вважаєте, що хтось використовує ваш захищений авторським правом твір без вашого дозволу, ви можете виконати процедуру, описану тут https://uk.player.fm/legal.
Chicago’s Astounding Food Evolution: 1990 ’til Now Chef Dean Zanella Founder and instructor, Tutore Italian Cooking School The past 35 years have seen a sea change in Chicago dining. And who better than to take us on a voyage through this period than a master chef who has sailed through this time? Come join us as chef Dean Zanella takes us from the local culinary world of 1990 to the present; where fine dining no longer requires white tablecloths; where non-European cuisine has been elevated; where chefs are the main focus of the restaurant; and where chefs work with local farmers. And he’ll dish on the impact of TV’s Food Network on our dining experience. Chef Zanella will also give his take on some of Chicago’s key chef influencers, like Charlie Trotter, Rick Bayless, and more recently, Erik Williams. “They held their standards high and made people expand their palates,” he says. Bio: Chef Dean Zanella is a founder and instructor at Chicago’s Tutore Italian Cooking School. He has worked at some of Chicago’s finest restaurants, including Charlie Trotter’s and Gordon, in addition to helming such notable eateries as 312 Chicago, and Rhapsody Restaurant at the Chicago Symphony Center. He is a strong supporter of Chicago’s Green City Market. Recorded via Zoom on December 16, 2024 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org
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173 епізодів
Усі епізоди
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