Crutchfield Cooks: The Podcast: Recent Episodes
Robert A. Crutchfield
Restaurants, grocery stores, cooking, food news and more are fair game in this podcast. Hosted by nationally known food blogger Robert A. Crutchfield.
What's a membership program ? How are they different from a loyalty program ? How can a membership program help build my small independent restaurant ? Court Allum answers these questions and more in this episode.
Yia Vang Host of the hit show Feral on the Outdoor Network, talks about that show, and Hmong Cuisine.
Whatever you call it, what we have always heard does not always match up with the science. This episode I take to my own microphone to explore some examples that may help you become a better cook.
Today Chanel Miller, a mother herself and veteran homeschooler tells about her upcoming book. The goal of the book, which is really more of a kit is to teach children as young as three how to cook. Yes as young as three !
On her Magnolia TV Show, Recipes Lost and Found Chef and Food Anthropologist Casey Corn helps people find/re-create their lost family recipes. She Talks about how she does this, and more fun food stuff in this episode.
C.E.O. Mike McCloud has been part of building the World Food Championships since the beginning! He joins us to talk about how their competition works, and the exciting plans they have for the future.
Did you ever want to taste things like a pro ? You know like a sommelier, or a food contest judge or somebody ? Well have we got a guest for you ! Mandy Naglich, Author of How to Taste: A guide to Discerning Flavor and Savoring Life is here to turn us into the best tasters we have ever been !
Australian Chef John McFadden was the first person from outside the USA to win the World Food Championships. We talk about his early career, his WFC experience and throw in a cooking tip or two along the way !
He's al about farm to table. He's all about Indian Food. As of this summer he's the author of five cookbooks, and was a keynote speaker at last summer's American Culinary Federation National Convention ! We talk food with Keith Sarasin.
In part one of an intermittent series Chef Crutchfield shares insights on some commonly held nutritional ideas that may not be as accurate as you think.
Italian born, and Philadelphia based Maria Liberati joins us for a second time. This time she talks about traditional Tuscan cooking. Maria helps us explore how Tuscan cooking naturally leads to better use of leftovers. Of course fewer leftovers also plays into the food insecurity issue.
Cooking with His Love Author Julio Rubio talks about his book. In it he shares his journey, which saw him cooking in 5 star hotels at 19. Then the substance abuse that too often can be found in kitchens left him sleeping under bushes in the park. Through his faith he found his way back, and now leverages his experience to help others through his example.
Crutchfield Cooks: The podcast Host Robert A. Crutchfield takes the microphone for a second week, to help us better understand the world of cheese.
Onions are a beautifully diverse, flexible ingredient. Most of us have been around them forever. But how much do you really know about them ? In this episode I walk you through the many aspects of the onion.
Devin Morrison is a great guy to turn to when you need a good laugh, But he is also a self trained nutritionist, who shares with us his insights on traveling the path to better eating
Me &U's Brain Duncan explores staffing challenges in the restaurant industry post pandemic, and how his company's technology products were designed to meet those challenges. He goes on to explain how all of this is really about elevating the guest's experience.
Boston based Chef Joe Gatto joins us to discuss his real world experiences hosting and producing his own cooking show.
What we eat can have a major affect on microbes throughout our body, and the way they function to keep us healthy. Film maker Sarah Schenck was recently involved in directing a documentary that tells the whole story. She joins us to talk about the biome, the documentary and other related topics.
Farm wife, mother of 4, and author of 3 books Sara Ayres joins us to talk about teaching food to children and why its important. We also talk about food insecurity, and gardening even in tight environments.
What do you know about date seed coffee ? Not as much as you will after listening to this interview with Trenton Hudson, founder of Korma Date Coffee.
Flour that can be better for you ? Absolutely ! And it tastes great too ! The Good Flour CEO Matthew Clayton fills us in on that and more in this episode ! Good Flour Co. Stock ymbol GFCO.
Pizza, Lasagna, Spaghetti, and Ravioli are what most Americans think of when you say Italian cooking. But there is a whole world more to explore in Italian cuisine. Fortunately for us, we have Gourmond Award winning cook book author Maria Liberati as our guide. In this episode she shares with us some of the basics.
Hydroponics is a whole different way of growing plants, including food crops. No dirt required ! I've known about hydroponics for decades, but never knew much about it. Adam Cohen is here to fix that for all of us !
The U.S. Country Director for Red Chocolate joins us to talk about the company's line of no sugar added premium imported chocolate. But don't be fooled ! Its meant for the masses !
Joe Gatto is a private chef to A-list clients, a chef on national t.v. and radio, and a whole lot more. He shares his food world adventures with us on this episode of Crutchfield Cooks: The Podcast !
Diana Edelman is the founder of Vegans Baby and Vegan Dining Month. She joins us to give us the low down on Vegan Dining Month. She also talks about the challenges to eating a more vegan diet, and how to surmount those challenges.
Devin Morrison of RANDOMpm is known for being funny, but food is also a big part of his life. Join us as we sit down with a foodie worth tge listen.
How do you go from selling t-shirts on tour with some of history's greatest rock bands, to world class chef ? Matthew Gray knows because he's done it. We talk with him about it in this episode.
Have you tried plant based meat before and been disappointed ? Well, wait until we speak with David Jones of Thrilling Foods about their product Bakon.
How does a young boy in South Africa with dreams of becoming a lawyer, become a Chef/Owner in Katy, Texas ? Join Chef Casey Castro and I as we discuss tackling two continents worth of challenges. Then we talk about blending culinary influences from around the world, and the challenges if running a restaurant these last few years.
How many kinds of potatoes are there ? Did you know they grew a potato in space ? How much running does it take to burn the calories in an average potato ? Don't know. Then this episode of our podcast is for you !
Thanksgiving may be over, but the holiday Cooking and baking is not ! In this episode we share tips from a range of sources to help make your cooking this holiday your best ever.
Every great cook has to know their ingredients. In this episode I share some thoughts and facts on one of my favorites, eggs.
Nationally known Food Blogger Robert A. Crutchfield gives us his explanation of the forces behind the historical increase in food prices. He goes on to explain where he thinks food prices will go from here. Then he shares some practical ideas on how we can reduce the strain on our food budgets as we ride out the storm.