Archive | Kitchen Sync with Kate Manchester

Episode 118 Kitchen Sync with Amanda Oborne of Food Hub

Edible Radio host and publisher of Edible Santa Fe, Kate Manchester, talks to Amanda Oborne of FoodHub.

FoodHub engages the entire food community, including retail grocers, schools, institutional buyers, caterers, restaurants, bakeries, food processors, manufacturers, farmers, ranchers, fishermen, vintners, artisan producers of specialty items, and more.

Thanks to FoodHub, food buyers can walk to their computers, type in the word “raspberry” and quickly access a list of regional raspberry producers. They can sort their search results by specific attributes, check out various raspberry producer profiles, send one a message through FoodHub’s message center, and arrange for delivery — either direct or through a mainline distributor. Never before has that raspberry producer been so highly visible to the region’s food buyers. And never before have food buyers had it so easy.

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Episode 116 Kitchen Sync & Bristol Bay


Future Pebble Mine site or protecting one of the world’s last – and largest wild salmon fisheries?

If built, Pebble would be one of the largest mines in the world. Because of its size, geochemistry and location, Pebble runs a high risk of polluting Bristol Bay, one of the world’s few and most productive wild salmon strongholds that supports a $500 million commercial and sport fishery. For this reason, Trout Unlimited is working with a diverse group of fishermen, guides, lodge owners, Alaska Natives, scientists, chef, restaurant owners, seafood lovers and many others to try to stop the Pebble development and to protect Bristol Bay.

Red Gold Teaser Video

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Episode 114 Kitchen Sync with Tracie McMillan

Edible Radio host and publisher of Edible Santa Fe, Kate Manchester, talks to Tracie McMillan, author of The American Way of Eating: Undercover at Walmart, Applebee’s, Farm Fields and the Dinner Table

What if you can’t afford $9 tomatoes?

That was the question award-winning journalist Tracie McMillan couldn’t escape as she watched the debate about America’s meals unfold, one that urges us to pay food’s true cost—which is to say, pay more. So in 2009 McMillan embarked on a groundbreaking undercover journey to see what it takes to eat well in America. For nearly a year, she worked, ate, and lived alongside the working poor to examine how Americans eat when price matters.

From the fields of California, a Walmart produce aisle outside of Detroit, and the kitchen of a New York City Applebee’s, McMillan takes us into the heart of America’s meals. With startling intimacy she portrays the lives and food of Mexican garlic crews, Midwestern produce managers, and Caribbean line cooks, while also chronicling her own attempts to live and eat on meager wages. Along the way, she asked the questions still facing America a decade after the declaration of an obesity epidemic: Why do we eat the way we do? And how can we change it?

Come see Tracie McMillan in conversation with Barry Estabrook (Tomatoland) and Jonathan Bloom (Wasted Food) at Edible Institute, March 10-11, 2012. Click here for more info: Edible Institute 2012.

Edible Communities presents Edible Institute a weekend of talks, presentations, and local food & wine tastings by some of the local food movement’s most influential thinkers, writers, and producers. March 10-11, 2012, Santa Barbara, CA.… Read the rest

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Episode 110 Kitchen Sync with Bradley Ogden

Edible Radio host and publisher of Edible Santa Fe, Kate Manchester, talks chef Bradley Ogden about his new book: Holiday Dinners with Bradley Ogden – 150 Festive Recipes to bring Family and Friends together.

Bradley Ogden is a renowned and award-winning chef and cofounder of the Lark Creek Restaurant Group. His career began at the Culinary Institute of America in New York where ipon graduating Bradley received the Richard T. Keating Award – given to the student most likely to succeed. And succeed he has – He has been the recipient of many awards including the James Beard Best Chef: California – James Beard Best Restaurant in America – , Golden Plate Award by the American Academy of Achievement and Chef of the Year by the Culinary Institute of America. He lives in Santa Ynez, CA.

Bradley’s new book is a great gift for the foodie in your life – Holiday Dinners with Bradley Ogden – 150 Festive Recipes to bring Family and Friends together.

Chef Ogden provides home cooks with the tools they need to create an impressive meal, one that combines the enthusiasm of the new with the comfort of tradition, and still allows them to spend more time with friends and family and less time prepping in the kitchen. With more than 150 recipes for Thanksgiving, Christmas, and New Year’s, as well as a superb menu for summer celebrations, HOLIDAY DINNERS WITH BRADLEY OGDEN takes the guesswork and stress out of holiday preparation.

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Episode 105: Kitchen Sync with Melissa Clark

Edible Radio host and publisher of Edible Santa Fe, Kate Manchester, talks to Melissa Clark, a food columnist for the New York Times, and author of the recently published Cook This Now.

Melissa Clark started cooking to pay for college, and always had a love for both food and the written word. Lucky her – she is a food columnist for the New York Times, and has written for Bon Appetit, Food & Wine, Every Day with Rachel Ray, and Martha Stewart, amongst others.

Her acclaimed cookbook, In the Kitchen with A Good Appetite, came out in the fall of 2010 with essays and recipes based on her popular New York Times Dining section column, A Good Appetite.

Clark’s most recent book, Cook This Now, a personal collection of seasonally driven, inventive comfort food, came out in October 2011, published by Hyperion. The book came about as a kitchen diary, literally. After years of Melissa’s family and friends asking her to make that amazing whatever-it-was again, and she having totally forgotten what the heck she put in whatever-it-was, Clark finally started keeping a small notebook in the kitchen and jotting down recipes. What started to emerge was a pattern of seasonally-inspired recipes (she’s a fan of her farmers’ market). The book is organzied around the seasons, featuring only those recipes her family adored and wanted to eat again.

Find Melissa at, or follow her on Twitter.

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Episode 102 Kitchen Sync with Woody Tasch

Edible Radio host and publisher of Edible Santa Fe, Kate Manchester, talks to Woody Tasch, founder of Slow Money.

Woody Tasch knows a thing or two about investing – yet when he started talking about the concept of Slow Money, there were a few people out there scratching their heads and looking askance when he first floated the idea. Now – Slow Money is celebrating its 3rd gathering in San Francisco on October 12- 14, there are 11 chapters across the US with, $4 million dollars flowed into the movement at the 2010 gathering, and $5 million has flowed to dozens of enterprises across the country.

“In the 21st century, investing is not only about market sectors and asset allocation,” states Slow Money Founder and former venture capitalist Woody Tasch, “In a world that is speeding up and heating up, losing its soil and its sense of common purpose, investing is also about healing broken relationships. What makes more sense than taking a small amount of money and putting it to work where we live, in things that we understand, starting with food?”

Woody Tasch is Founder and Chairman of Slow Money, a 501(c)3 non-profit formed in 2008 to catalyze the flow of investment capital to small food enterprises and to promote new principles of fiduciary responsibility to support sustainable agriculture and the emergence of a restorative economy. Tasch is Chairman Emeritus of Investors’ Circle, a nonprofit network of investors that has facilitated the flow of $145 million to 220 sustainability minded, early stage companies and venture funds. For most of the 1990’s Woody was Treasurer of the Jessie Smith Noyes Foundation, where he pioneered mission related investing. He is an experienced venture-capital investor and entrepreneur, he has served on numerous for-profit and non-profit boards, and was founding chairman of the Community Development Venture Capital Alliance, which supports venture investing in economically disadvantaged regions. In 2010, Utne Reader named Woody one of “25 Visionaries Who Are Changing Your World.” His new book “Inquiries into the Nature of Slow Money” is published by Chelsea Green.

For more information on Slow Money visit: .

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Episode 101: Kitchen Sync with Kristin Richmond

Edible Radio host and publisher of Edible Santa Fe, Kate Manchester, talks to Revolution Foods CEO and co-founder Kristin Richmond.

Revolution Foods began with what we now know to be a revolutionary concept – all students should have access to healthy, fresh food on a daily basis. A pipe dream for two classmates – Kristin Richmond and Kirsten Tobey – is now a reality and they’re feeding 120,000 students a day in schools and programs in eight states – breakfasts, lunches and even dinners using a triple bottom line business model and fresh foods. Their strict protocol includes paying their workers a living wage, and making sure there’s no rGBST or hormones in the dairy they use, nor hormones or antibiotics in the meats, no fried foods, no HFCS, no artificial flavors, colors or sweeteners, and no trans fats. And – the food is delicious. Their menus are kid friendly, grounded in culture and geography, healthy, and as local as possible.

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Episode 95 Kitchen Sync with Joe Cross

Edible Radio host and publisher of Edible Santa Fe, Kate Manchester, talks to Joe Cross, producer of the film Fat, Sick, and Nearly Dead.

At 310 pounds loaded up on steroids and suffering from a debilitating autoimmune disease, Joe Cross was at the end of his rope and the end of his hope. Fat, Sick, and Nearly Dead is an inspiring film that chronicles Joe’s personal mission to take charge of his life and regain his health by eating nothing but fruits and vegetables for 60 days. This journey transformed Joe’s life, and radically transformed his health.

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Episode 90 Kitchen Sync with John Donohue, The Man with a Pan

Edible Radio host and publisher of Edible Santa Fe, Kate Manchester, talks to John Donohue, author of Man with a Pan.

John Donohue, an editor at The New Yorker, has been passionate about food all his life. He worked at a retail fish market when he was in college and was a short-order cook after graduation. He lives in Brooklyn with his wife and two daughters. He blogs about the cooking he does for his family at

Donohue’s latest venture is The Man with a Pan, a compilation of stories about men cooking for their kids. Donohue, also a cartoonist, has compiled and edited a collection of sometimes funny and often poignant contributions by the likes of Jim Harrison, Mark Bittman, Stephen King, and Mario Batali – just to name a few. The book is a pleasure to read, allowing a thoughtful glimpse into how men feed and nurture those they love, and a refreshing look at contemporary family life. Better still, the stories are accompanied by more than sixty family-tested recipes, tips, and cookbook recommendations, as well as New Yorker cartoons.

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Episode 85 Kitchen Sync with Kim O’Donnel

Edible Radio host and publisher of Edible Santa Fe, Kate Manchester, talks to Kim O’Donnel.

Kim O’Donnel, chef and journalist, is a graduate of the Institute of Culinary Education and The University of Pennsylvania. Formerly of The Washington Post, Kim has also written for Real Simple, Huffington Post,, True/Slant and She’s a regular contributor to Culinate, where she hosts a weekly cooking chat. Kim is the founder of Canning Across America, a collective dedicated to the revival of preserving food. Her latest project is Family Kitchen, a twice-monthly column that appears alternating Wednesdays in USA Today, and her latest book is The Meatlovers Meatless Cookbook.

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