What’s Burning Podcast
ALL EPISODES
S2, Ep 9: Preserving culinary traditions of Native American communities, advocating for Indigenous food systems globally, and navigating cultural appropriation in the 21st century.
Chef Sean Sherman, Founder & CEO, The Sioux Chef Founder/Senior Director of Vision & Strategic Partnerships, NĀTIFS . Co-Owner, Owamni by The Sioux Chef
Mar 25
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S2, Ep 8: A modern take on ancient grains, how geography-agriculture-history inform cuisine, and the flavor of biosecurity.
Glenn Roberts, Founder and Lead Sensory Researcher, Anson Mills
Mar 25
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S2, Ep 7: The journey of a female restaurateur in the Emirates, the UAE’s expanding food scene, and the kaleidoscope of flavors found in Afghan cuisine.
Marjon Andesha - Founder & Executive Chef, Nolu’s
Mar 25
S2, Ep 5: Cacao’s long journey from bean to bar, the temperamental nature of chocolate, and why every small business should find a bookkeeper they can trust.
Dahlia & Bryan Graham, Fruition Chocolate Works
Mar 25
S2, Ep 4: What it takes to stand out on Top Chef, the democratization of restaurants, and the importance of being treated with respect in the kitchen.
Gail Simmons, Food Expert, TV Host & Author
Mar 25
S2, Ep 3: An American becomes a ramen sensation in Japan, finding wonderful inspiration from horrible restaurants, and why it’s important to have razor sharp knives.
Ivan Orkin, Famed Japan Expert & Restaurateur
Mar 25
S2, Ep 20: Mark Bittman Author & Food Activist
Mark Bittman has been writing about food since 1980, and has been a leading voice in global food culture and policy for more than a generation.
Mar 25
S2, Ep 2: Israel’s diverse food traditions, preserving Jewish culinary heritage, and why rugelach are just as exciting as croissants.
Naama Shefi, Founder & Executive Director of Jewish Food Society and Asif: Culinary Institute of Israel
Mar 25
S2, Ep 19: Exploring concepts of “taste empathy” and “stomach share,” plus the importance of learning how to taste critically in order to cook.
Barb Stuckey – Author of Taste and Chief Innovation & Marketing Officer at Mattson
Mar 25
S2, Ep 18: Personal storytelling through food, the importance of shaping menus to protect the planet, and how curiosity contributes to a chef’s success.
Dana Cowin – Founder, Speaking Broadly
Mar 25
S2, Ep 17: Israel’s dynamic agritech scene, how the food industry is tackling global challenges, and cutting edge techniques to make what we eat healthier.
Alon Turkaspa - AgriFood Tech Sector Lead at Start-Up Nation Central
Mar 25
S2, Ep 16: Kashrut as a major through-line of Jewish cuisine, navigating the world of cookbook publishing, and why climate change is our most burning issue today.
Leah Koenig – Food Writer and Cookbook Author
Mar 25
S2, Ep 15: The importance of having a vision, the imperfect craft of hiring, and the need to infuse dignity into an organization.
Ari Weinzweig – CEO & Co-Founding Partner, Zingerman's Community of Businesses
Mar 25
S2, Ep 14: The philosophical implications of cooking, deriving meaning through food, and questioning who really owns a recipe.
Andrea Borghini Philosopher of Food. Associate Professor at University of Milan, Italy.
Mar 25
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S2, Ep 13: The intersection of theatre, hospitality and architecture, restaurants as the ultimate public square, and approaching restaurant design with flexibility.
David Rockwell, Founder and President, Rockwell Group
Mar 25
S2, Ep 12: The high mortality rates of restaurants, the importance of experiential dining, and the need to address food insecurity.
Elizabeth Blau CEO, Blau + Associates
Mar 25
S2, Ep 11: Valuing Israeli produce, celebrating seasonality, and the creativity that comes from cooking with limitations.
Asaf “Dok” Doktor, Chef & Co-owner of Tel Aviv Restaurants: Ha'Achim, Dok & Abie
Mar 25
S2, Ep 10: Understanding gastrodiplomacy, exploring social gastronomy and the paradoxical power food has to both create and resolve conflicts.
Johanna Mendelson Forman, PhD, JD
Adjunct Professor, American University’s School of International Service
Founder, Conflict Cuisine
Mar 25
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S2, Ep 1: Fun Dining vs. Fine Dining, the importance of being financially savvy, and why it’s okay to be selfish in learning.
Chintan Pandya, Executive Chef / Partner Unapologetic Foods
Mar 25
