The Foodstak Legacy Files

Mind, Body, Spirit, FOOD podcast Q - Hello, Nicki. Can you please tell us about yourself and your podcast? A - I'm a food writer and cookbook author on a mission to help people find more presence, ease and joy in the cooking process. In my Mind, Body, Spirit, FOOD newsletter I bridge the gap between mindfulness and cooking, and I share new weekly recipes (all of which just happen to be gluten-free). In my Mind, Body, Spirit, FOOD podcast, I interview acclaimed chefs, food writers, scientists, spiritual thinkers, anthropologists, and other thinkers about the intersections of food, culture, identity, and health. We also dive into recipes, cooking techniques, and tips for finding more joy as cooks and eaters. Q - What inspired you to start your Podcast? A - I started my podcast when I launched my newsletter in 2023, almost on a whim. As a writer and recipe developer who works from home, I was craving human connection and deep conversation. My husband is a musician and had a microphon...

Betty Eatz Podcast Q - Hello, Betty. Can you please tell us about yourself and your podcast? A - I'm a food writer with a  recipe website ,  podcast,  and  weekly newsletter . My favorite thing to cook and write about is California Cuisine, the beautiful mash-up of flavors that is found in Southern California, where I live. My podcast is a little broader in scope and is geared towards helping people learn about and identify good recipes. Q - What inspired you to start your Podcast? A - Since there has been a rise in AI-generated, untested recipes floating around online, people want to know how to spot a good recipe from a not-so-good one. We've all made those "viral" recipes that didn't pan out. I thought it would be helpful to interview recipe developers, food bloggers, and cookbook authors to learn what goes into a recipe worth making and how to identify one. Q - How did you choose your podcast’s niche or theme A - Part of it was selfish on my part. I wanted to ...

Q. Hello Kate. Can you please tell us a little about yourself, where you live and your substack publication? Kate with Chica at Kate’s French Farmhouse in The Camont. A .  I live in a 300-year-old French farmhouse,  Camont, in a quiet rural farming area of Southwest France near Agen, halfway between Bordeaux and Toulouse. I’ve lived here half my life, cooking, teaching cooking, and writing cookbooks. Now, at 72, I really feel settled into this house and garden that I created after years of traveling and adventuring. I write on Substack under the banner of  The Camont Journals. Q. Can you please describe the layout of your kitchen, how much of a role does it play with your family, when writing for your substack publication ‘  The Camont Journals ’ A. Today’s Camont is a rambling layout of three old farm buildings:  the pigeonnier (or dovecot), the piggery, and the barn. When I bought her in 1989, there was no roof over what would become the kitchen and wheelbarro...

Q - Hello Julia. Can you please tell us a little about yourself, where you live and your substack publication? A - I was a Foreign Correspondent for a British national newspaper in Moscow, then Washington DC, then Brussels.  Now I live in London, which has become probably the best food capital in the world. In Moscow, good food was hard to come by. So I launched ‘Capital Gains’, a weekly newsletter on what produce I was finding on street corners driving between interviews and press conferences and how to cook unfamiliar ingredients. The US Embassy distributed it to the foreign community.  They called me one day to say the Kremlin wives had asked to be put on the mailing list.  If  they  didn’t know where to get stuff then finding food was an even bigger challenge than I thought! Landing in DC straight from Russia,  I realised how much easier it is as an ex-pat anywhere to settle in if you can locate familiar foods from back home, particularly if you have fa...

Q - Hello Mecca. Can you please tell us about yourself, where you live and your substack publication? Image by Mecca Bos A -  I’m a longtime Twin Cities based food writer and chef.  I specialize in telling stories about marginalized communities and spotlighting people and projects that mainstream media might have overlooked or ignored.  My Substack covers the work of my nonprofit,  BIPOC Foodways Alliance , an organization dedicated to antiracism work using food as a tool. For paid subscribers, I offer cultural commentary, travel notes from our journeys around the world, dining recs, and little stories from my home and life. Q - Can you please describe the layout of your kitchen, how much of a role it plays with your family, and when writing for your BIPOC Foodways Alliance Newsletter? A - Our kitchen is not the largest in the world but it’s highly functional.  We have a butcher’s block in the middle of the kitchen, and a computerized refrigerator that people ar...

Q. Hello Jessie-Sierra. Can you please tell us a little about yourself, where you live and about your substack publication? A. Hello! My name is Jessie-Sierra Ross  and I am a former professional ballerina turned cookbook author, TV food segment creator on CBS and NBC affiliates, and food & lifestyle blogger at  Straight to the Hips, Baby.   My new cooking and home entertaining book,  Seasons Around the Table ,  will be released next month, and I’m probably best known for my step-by-step recipes and light & bright food photography style. I like to say the artistic and aesthetic skills that I honed in the ballet studio have translated to my passion for recipe development, floral food styling, and flair for the dramatic in tablescape design. The theatre and the dining room are alike in a lot of ways - it’s a sort of production to throw an outstanding dinner party! I’m a native Bostonian,  but now live out in the Western part of Massachusetts. After le...