Food People by Bon Appétit

By this point we can pretty much agree that meat consumption is hard on the planet. But does that mean we should all be vegetarian...or vegan? Not everyone thinks it’s that easy, not even BA’s senior cooking editor Sarah Jampel and video host Chrissy Tracey, both lifelong vegetarians. On this episode of the Healthyish podcast, Sarah and Chrissy join Amanda Shapiro (not a lifelong vegetarian) to talk about their plant-based paths, when and why they break the rules, and how to cook to please even your most carnivorous friends... just in time for your July 4th parties.Stuff we talk about in this episode: Andrea Nguyen’s Vegetarian Chicken Soup Recipe: https://www.bonappetit.com/story/vegetarian-chicken-soup Sarah Jampel’s vegetarian column on Healthyish: https://www.bonappetit.com/tag/the-not-depressing-vegetarian Chrissy’s Fried Oyster Mushrooms: https://www.youtube.com/watch?v=8Ec6cBhBKjs Chrissy’s Rum-Soaked Fruit and Coconut Sundae recipe: https://www.bonappetit.com/recipe/rum-soaked-fruit-sundaes Chrissy’s Rum-Soaked Fruit and Coconut Sundae video: https://www.youtube.com/watch?v=IteAkX58izI Listen to this week’s episode above, and get more episodes of Healthyish from Bon Appétit here: Apple Podcasts: https://podcasts.apple.com/us/podcast/bon-app%C3%A9tit-foodcast/id945390489 Google Podcasts: https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vQk5BMTI5NDM3MjYwMA Spotify: https://open.spotify.com/show/5zUWfGDCGpJmxupERQNsVp For a transcript of this episode, please follow this link. Learn about your ad choices: dovetail.prx.org/ad-choices

Today, we’re talking to two Black restaurant owners about their experience this past week as uprisings have erupted across the country in response to the killing of George Floyd and unchecked police brutality. Up first, Adam catches up with chef JJ Johnson of Fieldtrip, a fast-casual rice bowl shop in Harlem. After that, Priya Krishna calls Louis Hunter who owns Trio, a plant-based soul food restaurant in Minneapolis. Learn about your ad choices: dovetail.prx.org/ad-choices

Spring is here, which means so are green garlic, leeks, onions, garlic, and ramps. Andy Baraghani talks us through several recipes he developed where alliums take center stage. Then, associate editor Hilary Cadigan calls up Deborah VanTrece, chef and owner of Twisted Soul in Atlanta. Hilary has been checking in with her regularly for our Restaurant Diaries, and here Deborah shares how she's pivoted her restaurant to take-out only and why she'll continue to do that in spite of the state officially reopening. Get the recipes from this episode here. Learn about your ad choices: dovetail.prx.org/ad-choices

"Best of" lists are everywhere, but with so many, how much value should we actually give them? Brett Martin, reports and writes GQ's Best New Restaurants list, which came out earlier this week. Deputy editor Julia Kramer puts together BonApp's list. Technically, they work towards the same same goal. But each list comes together in a different way, on a different timeline, and with a different result. Adam Rapoport talks to them about their processes and what a “best” list even means. Learn about your ad choices: dovetail.prx.org/ad-choices

Kwame Onwuachi is the chef of Kith and Kin in Washington D.C. He is also the author of the recently-published Notes From a Young Black Chef, which is just as much a memoir about growing up as it is about being a chef. Today, Adam Rapoport talks with him about his story. Learn about your ad choices: dovetail.prx.org/ad-choices

When senior associate food editor Molly Baz set out to develop BA's Best Matzo Ball Soup, she not only solicited input from highly-opinionated BA staffers, but she also reached out to Mitchell Davis, chief strategy officer for the James Beard Foundation and matzo ball soup expert. Adam Rapoport chats with both of them. After that, associate editor Hilary Cadigan reads her essay from our recent Red Sauce America package, The Best Worst Take-Out Counter Employee Suburban Boston Has Ever Seen.Get the recipe from this episode:BA's Best Matzo Ball Soup Learn about your ad choices: dovetail.prx.org/ad-choices

Around here, we really like carrot cake, so much so that we have three (!) different recipes for it. There’s BA’s Best Carrot Cake, Healthyish's Gluten-Free Carrot Cake, and Basically's Carrot Loaf Cake. Adam talks with senior food editors Claire Saffitz, Chris Morocco, and Molly Baz, who each developed one, about what makes their cake unique. After that, he sits down with senior editor Amiel Stanek to chat about the importance of the freezer clean out, how to organize the fridge, what to do about the junk drawer, and more.Get the recipes from this episode:BA's Best Carrot CakeGluten-Free Carrot CakeBasically Carrot Loaf Cake Learn about your ad choices: dovetail.prx.org/ad-choices

Angela Dimayuga, the former executive chef of NYC’s Mission Chinese Food, became the Creative Director of Food and Culture at The Standard where she now oversees the hotels’ restaurants and programming. Adam Rapoport chats with her about what it's been like going from cooking on the line to developing and executing a whole host of other projects. Learn about your ad choices: dovetail.prx.org/ad-choices

Missy Robbins is the chef-owner of two acclaimed Italian restaurants in Brooklyn. In 2016, she opened Lilia—it's still one of the hardest reservations in town. Then, last year, she opened the handmade pasta-focused Misi (well, pasta and super delicious veg sides). Adam Rapoport chats with Missy about how she got where she is, her menus, and her affinity for jumpsuits.Also, we're putting on another live show! It's on Wednesday, April 17th at The Bell House in Brooklyn, NY. You can find more details and purchase tickets here. Learn about your ad choices: dovetail.prx.org/ad-choices

Our very own Carla Lalli Music wrote a cookbook! And it's out in the world now! Carla shares how her book will teach you to be a smarter shopper and a more intuitive cook. Learn about your ad choices: dovetail.prx.org/ad-choices