CulinaryWoman: Recent Episodes
Micheline Maynard
CulinaryWoman is a series of audio essays, looking at all aspects of the way we eat. Join journalist Micki Maynard for thoughts about cooking, restaurants, flavors and chefs. Support this podcast: https://anchor.fm/micheline-maynard/support
In this episode, Micki discusses the bounty at Michigan farmers markets. Micki and Liz talk about Emeril Lagasse who is back on Netflix. And Liz talks about her granddaughters and their approach to food.
Subscribe to the CulinaryWoman Newsletter from Micheline Maynard and to Tip of the Tongue with Liz Williams.
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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 to Kathy about a variety of topics, and then Liz and I chatted about what’s happening with the Gourmet versus gourmet lawsuit, and the closing of some New Orleans restaurants.
You can watch the replay above or find it on YouTube.
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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, which I wrote about previously in CulinaryWoman. I mentioned Roxana Jullapat’s new book, Morning Baker.
We also discussed the new book Get It While It’s Hot, from Louisiana State Press. Liz interviewed the authors on her podcast if you’d like to check it out.
Please let us know if you’re enjoying Dinner Party. And, there’s a suggestion that Liz and I team up for an actual dinner party with you, perhaps in New Orleans around the holidays or Mardi Gras, or in Chicago, which is an easy trip for me.
We’d love to hear if you’d be interested.
See you soon for another episode of Dinner Party.
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
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 discuss this with other subscribers or get access to bonus episodes, visit culinarywoman.substack.com/subscribe
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 thank you SmartWater for the Devil Wears Prada 2 gift box including the cerulean sweater.
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
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 for you — morning, late afternoon or evening.
Here are links to places I mentioned during the video.
Too Good To Go
Goldbelly
O&H Danish Bakery (the maker of Kringle)
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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: Recipes and Stories From Sicilian New Orleans by Liz
The Heart-Shaped Tin: Love, Loss and Kitchen Objects by Bee Wilson
Picky: How American Children Became The Fussiest Eaters In History by Helen Zoe Veit
Morning Baker: Recipes And Rituals For Breakfast And Beyond by Roxana Jullapat
The Art And Craft Of Japanese Cooking: Artisans, Chefs, Recipes by Nancy Singleton Hachisu
Creole Feast: Fifteen Master Chefs Of New Orleans Reveal Their Secrets by Nathaniel Burton and Ruby Lombard
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
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 work, please become a paid subscriber or Buy Me A Coffee in any amount. Thanks for listening!
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
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 rescue, and the heat that is keeping diners inside.
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 get access to bonus episodes, visit culinarywoman.substack.com/subscribe
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 well as other stories.
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
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 the Horton Bay General Store, which opened for business in 1876. Now, the general store has gotten a glow-up. CulinaryWoman’s Micki Maynard talked to the new owners and heard how they are supporting other local businesses.
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
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 get access to bonus episodes, visit culinarywoman.substack.com/subscribe
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 CulinaryWoman Newsletter here, where you’ll find all the links I mention this week, and thanks for listening.
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
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.
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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, Global Market Insights estimates the market for barbecue grills is around $5.3 billion, and will grow at about four percent per year from now through 2032. Electric grills and pizza ovens are fueling that growth (no pun intended).
In this week’s episode, CulinaryWoman editor Micki Maynard looks at these fun and fruitful activities.
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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.
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The boom in the popularity of Korean food.
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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.
This year, I’m following that approach. Instead of asking you in every issue to upgrade to a paid subscription, I’m only going to do so quarterly, during the first month of the quarter. Other than that, supporting me is up to you.
Anyone who becomes a paid subscriber during April will enter a drawing to receive an autographed copy of Satisfaction Guaranteed. I can sign a dedication to you, to a friend or business colleague or I can sign it generically if you want to give it as a gift down the road.
Get full access to CulinaryWoman at culinarywoman.substack.com/subscribe
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!
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I know plenty of pie gets eaten in the summer, but fall seems more like pie season to me.
This is the chocolate ice box pie at the High Hat Cafe. I just ordered a S’mores Thanksgiving pie from Lucy Boone Ice Cream and I’ll be on the look out for another pie to add to it.
What’s your favorite pie? Any pie-making tips? Let me know.
Welcome to all the new subscribers who found CulinaryWoman through the fabulous Dorie Greenspan. Dorie is one of my culinary fairy godmothers and one of the kindest, most generous authors you could hope to meet.
Here’s what you can expect from the newsletter) hint: you get even more with a paid subscription). Click here if you’d like to upgrade and receive the features sI mention on the podcast. Thanks for stopping by.
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He wasn’t a chef, or a restaurant owner, or even wrote much about food. But historian David McCullough helped shape me as a writer.
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This podcast episode is for everyone! Please enjoy.
Here are the ladies I mention in this episode.
Patricia Wells
Dorie Greenspan
Evelyn Hannon
Ina Pinkney
Virginia Willis
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Thank you so much for subscribing. A few things to know about me and CulinaryWoman.
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
Visiting New Orleans in the summer is not for the faint of heart. Micki Maynard has some tips on how to dress and eat to survive the heat.
This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
Support this podcast: https://anchor.fm/micheline-maynard/support
This week, Micki Maynard joins chef, author and media trainer Virginia Willis on her show, Cookbooks With Virginia. She also shares some personal news.
This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
Support this podcast: https://anchor.fm/micheline-maynard/support
Season Two of the CulinaryWoman Podcast kicks off with five things you should know about my upcoming book Satisfaction Guaranteed about Zingerman’s in Ann Arbor.
This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
Support this podcast: https://anchor.fm/micheline-maynard/support
As kitchen stores close across the country, Micki Maynard looks at what they said about our way of life. She also suggests some locally owned places that specialize in kitchen gear, and how to downsize when the time comes.
This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
Support this podcast: https://anchor.fm/micheline-maynard/support
All over the country, restaurants are hibernating. Or, they can only offer carry out. As a difficult year wraps up, Micki Maynard looks at what restaurants mean to us and the role they will play in the future.
This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
Support this podcast: https://anchor.fm/micheline-maynard/support
If you’re learning to cook - or you love to cook - you’ll want to curate a cookbook library. Micki Maynard suggests some vintage books to get you started.
This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
Support this podcast: https://anchor.fm/micheline-maynard/support
It’s Christmas time in the city, and Micki Maynard is thinking about cookies. Hear about her family favorites, and go with her to Zingerman’s Bakehouse, where cookies are in the spotlight.
This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
Support this podcast: https://anchor.fm/micheline-maynard/support
Drive-thru only restaurants were already popping up before the pandemic. But as Micki Maynard explains, the trend is really taking off now that some dining rooms are off limits
This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
Support this podcast: https://anchor.fm/micheline-maynard/support
In this episode, Micki Maynard talks squash with Andrew Gorsuch at the Produce Station in Ann Arbor, Mich., and takes a field trip to Owosso to visit pawpaw grower Bill Nash.
This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
Support this podcast: https://anchor.fm/micheline-maynard/support
The pandemic has completely changed the way we grocery shop. Micki Maynard looks at our new habits, and the role that going to the store plays in our lives.
This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
Support this podcast: https://anchor.fm/micheline-maynard/support
People are reluctant to dine inside restaurants. But there are lots of other things you can do to help them stay open. Micki Maynard walks you through the list.
This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
Support this podcast: https://anchor.fm/micheline-maynard/support
You can pay $4 for a hipster donut. Or, you can drive to western Michigan and visit Sweetwater’s Donut Mill, where they sell 84,000 donuts a week for $1.09 each. Join Micki Maynard as she explores the dollars behind the donuts.
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In 1944-45, people in The Netherlands suffered a terrible famine, before they were eventually rescued by the Allies. As the pandemic goes on, the food world is suffering, too. Micki Maynard looks at the difficult times that lie ahead - and the ingenuity that many food people are showing.
This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
Support this podcast: https://anchor.fm/micheline-maynard/support
The dollars behind the dishes — that’s what the Culinary Woman Newsletter will bring you.
Hear from our editor, Micki Maynard, about what she’s planning — including her search for Culinary Women everywhere.
Be sure to sign up to receive the inaugural issue on June 28!
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