Fall 2023 Quarterly Magazine

Credit: Penguin Random House

Credit: Penguin Random House

The Splendid Table From its relatable, engaging discussions about food to its award-winning host, food journalist Francis Lam, “The Splendid Table” connects people from all walks of life through a shared love of eating. Enjoy expert interviews, Q&As with audience members and Lam’s insight in this addictive podcast where food, people and culture intersect.

Black Girls Eating “Black Girls Eating” is a can’t-miss podcast about two brilliant Black women creating their own meals around a dinner table while discussing, educating and advocating for racial justice and well-seasoned food. Candace of “FoodLoveTog” and Tanorria of “Tanorria‘s Table” join together to celebrate Black Culture, Black Girl Magic, Food and the rich foundational history that Black culture has contributed to the culinary world.

Credit: Penguin Random House

Credit: Penguin Random House

Gastropod Do you take your food podcasts with a side of history and science? Then this is the show for you. Co-hosts Cynthia Graber and Nicola Twilley answer all of your burning food questions along with some you never knew you had, like what happened to all of the red M&M’s during the 1980s and what's the deal with lab-grown meat? Here, you’ll listen to expert interviews from the studio and the field alike, including laboratories, archaeological digs and, yes, actual fields all while discovering new ways to understand the world through food.

The Sporkful “The Sporkful” isn’t only a James Beard and Webby awards- winning podcast, but it’s host – Dan Pashman – is also the inventor and mastermind behind the new pasta shape, cascateli, as well as the author of the book, “Eat More Better.” If that’s not reason enough to tune in, anyone who enjoys food and cooking will crave the topics covered in this podcast, ranging from current events and human interest stories to breaking down food to its chemical level and teaching listeners how these components affect taste, texture and more.

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