The CulinaryWoman Podcast

Liz Williams and I were delighted to welcome our first Dinner Party guest, Kathy Gunst! You may know her as the resident chef for NPR’s Here & Now , or perhaps you own one of her cookbooks . Kathy runs a thriving business teaching food writers how to find their voice. Her classes take place in Maine, California and Italy. A session is coming up this fall in Liguria, on the Italian coast. We talked...

Welcome to this week’s Dinner Party with Micki and Liz! This week, Liz Williams and I offer you three courses of news: The lawsuit by Conde Nast against gourmet, the spunky online publication that bought the trademark for Gourmet Magazine. Liz covered this on her newslette Tip of the Tongue if you’d like to read more. Bakeries, both destination, which I wrote about this week, and whole grain, whic...

This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit culinarywoman.substack.com/subscribe

Asparagus season is underway in Michigan. We are the nation’s leading producer of asparagus, which is grown all over the state, but especially in Western Michigan. In this podcast episode, you’ll hear my tips for storing, cooking and serving asparagus. Please let me know if you need any recipes or ideas. Some great asparagus resources can be found here . This is a public episode. If you'd like to...

Thank you to everyone who tuned into our Substack Live! Here’s the replay of our conversation about restaurants. We were excited to have the biggest audience yet. Liz and I have experimented different air times, and it seems like early evening works for the most people. We appreciate your patience with technical issues. Stay tuned for the next Live when we’ll talk about food and our childhoods. PS...

Liz Williams and I had fun talking about all things grocery shopping — and food shopping in general! Our next Substack Live will be on Thursday May 7 at 8 p.m. ET/7 p.m. CT/5 p.m. PT. We’re planning to talk about what’s happening in the restaurant world. Feel free to send either of us your questions or enter them in the chat while you’re watching. We’d also love to know the time that works best fo...

Thank you to everyone who tuned into our first Substack Live video! Liz Williams and I talked about the archive she’s built for the Southern Food and Beverage Museum — it’s up to 41,000 books! We also mentioned some of our latest favorite cookbooks. Here’s the list: Satisfaction Guaranteed: How Zingerman’s Built A Corner Deli Into A Global Food Community by Micki Nana’s Creole Italian Table: Recip...

CulinaryWoman editor Micki Maynard offers her tips for organizing your kitchen, from the fridge to the cupboards. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit culinarywoman.substack.com/subscribe

Sunday marked the finale of Season 9 of the The Great Canadian Baking Show. Its counterpart, The Great British Bake Off, concluded its 16th season a couple of weeks ago. I’ve been reviewing the episodes each week for paid subscribers to CulinaryWoman. In this podcast episode, I share what I enjoyed and didn’t like about both series. I’d love to get your feedback on the shows. And, if you enjoy my...

In Michigan, the joke is that there are two season: winter and construction. But never-ending construction projects are no joke to restaurants. They have to convince patrons to keep coming amid orange cones and parking hassles. This week, CulinaryWoman’s Micki Maynard looks at the situation and some ways to get around. She also talks about power outages in Houston, where Whataburger came to the re...

Sustainable seafood is described as wild or farmed seafood that is harvested in ways that don't harm the environment or other wildlife. Chef Hajime Sato makes a point to focus on it at his restaurant, Sozai, north of Detroit. He recently won the James Beard Award and is using his platform to bring attention to sustainable seafood. CulinaryWoman editor Micki Maynard talks about Sato and seafood as...

The northwest corner of Michigan’s Lower Peninsula is known as Hemingway country. Ernest Hemingway’s family traveled up from Oak Park, Illinois each summer to their cottage on Walloon Lake. Ernest fished, and camped and caroused in the beautiful north woods. He married his first wife, Hadley Richardson, there. You may know her from Paula McLean’s wonderful novel, The Paris Wife. He was a patron of...

Last week, CulinaryWoman’s Micki Maynard attended a demonstration of wagashi. These are intricate sweets that are shaped to resemble all manner of things, like flower, the ocean, fish and even Mount Fuji. Learn all about wagashi in this episode. Subscribe to the CulinaryWoman Newsletter at culinarywoman.substack.com. This is a public episode. If you'd like to discuss this with other subscribers or...

On April 1, California raised wages for fast food workers to $20, up from $16 an hour. There’s already been an impacting on the industry, and big food brands are feeling it. Meanwhile, it’s Father’s Day and CulinaryWoman’s Micki Maynard offers some data on dining out with dads. Plus, you’ll find out about a new cookbook from British Bake Off judge Dame Prue Leith. You can subscribe to the Culinary...

Judith Jones has always been known as the editor who made Julia Child famous. But she edited many other cookbook writers as well as some luminary lights. In this episode of the CulinaryWoman podcast, a look at a new book about Judith Jones. Subscribe to the CulinaryWoman podcast at culinarywoman.substack.com and think about becoming a premium subscriber. You’ll support the newsletter and the podca...

Memorial Day weekend marks the start to two big outdoor activities: gardening and grilling. The nursery and garden center industry in the U.S. will generate an estimated $43.2 billion in revenue this year, according to a report by IBISWorld. This includes farm stores, garden centers, lawn supply stores and nurseries that do not sell trees. (Tree nurseries fall into a different category.) Meanwhile...

A new generation of international cookbooks is coming from people who were born or raised in the United States. They have been putting a contemporary spin on recipes that may have been cooked by their parents and grandparents, but which they’ve adapted based on local tastes and ingredients. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episod...

The boom in the popularity of Korean food. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit culinarywoman.substack.com/subscribe

Hello, everyone! A few months ago, I attended a seminar with She serves as an advisor/big sister to many of us who are trying to use Substack to serve our readers, and grow our Substack audiences. As part of the seminar, Sarah told us that they are several ways that we can appeal to our readers to sign up for paid subscriptions. The one that resonated most with me was the NPR pledge drive approach...

I’m lucky to live in an area with a very active, ever changing food scene - and now I’ll be bringing you occasional updates on what’s happening. I’ll be focusing on Ann Arbor and elsewhere.. I’m calling it Food News. Take a listen. And if you have tips for me, send me an email at culinarywoman@gmail.com. Thanks for your help! This is a public episode. If you'd like to discuss this with other subsc...