Communal Table

  • Autor: Vários
  • Narrador: Vários
  • Editora: Podcast
  • Duração: 112:33:15
  • Mais informações



Hello beautiful people! Welcome to Food & Wine Pro's new weekly Communal Table podcast. Launching March 14, 2019.Chefs and restaurant workers take great care of everyone else, but often they need a little help themselves. Each week, Food & Wines senior editor Kat Kinsman talks with hospitality pros about how they manage their business, brain, and body for the long haul.Some of our very special guests include Samin Nosrat, Angie Mar, Seamus Mullen, David Chang, Pete Wells, and more.Subscribe now.


  • Communal Table Presents: Tinfoil Swans from Food & Wine

    07/07/2023 Duração: 01min

    Food & Wine has led the conversation around food, drinks, and hospitality in America and around the world since 1978. Tinfoil Swans continues that legacy with a new series of intimate, informative, surprising, and uplifting interviews with the biggest names in the culinary industry, sharing never-before-heard stories about the successes, struggles, and fork-in-the-road moments that made them who they are today. Each week, you'll hear from icons and innovators like Guy Fieri, David Chang, Mashama Bailey, and Maneet Chauhan, going deep on their formative experiences, the dishes and meals that made them, their joys, doubts and dreams, and what's still on the menu for them. Tune in for a feast that'll feed your brain and soul — and plenty of wisdom and quotable morsels to savor later. For more info visit: Learn more about your ad choices. Visit

  • Nigella Lawson Talks Solitude, Imperfect Housekeeping, Squishy White Bread, and Listening to Your Food

    17/04/2021 Duração: 01h29min

    Like many of us, Nigella Lawson has spent the last 13 months hunkered at home, in an endless cycle of cooking, eating, washing up (reluctantly), and doing it all again just hours later. Unlike the rest of us, she's adapted her practices into a glorious cookbook—called Cook, Eat, Repeat—that celebrates and elevates this cycle into something contemplative and pleasurable. The renowned author and TV star joined Communal Table for an intimate conversation about isolation, grief, keeping house, re-entering society, the nature of gathering, and the pleasures of a long and non-photogenic braise. Nigella Lawson Cook, Eat, Repeat Antara's Mom's Instagram Tadka Dal with Roti Nigella's Chicken in a Pot with Lemon Orzo https://www.foodandwi

  • Preeti Mistry Is Hanging Out with Puppets, Planning a More Inclusive Food Future

    15/04/2021 Duração: 01h54min

    We're living in a golden age of Preeti Mistry and the world is so much more delicious for it. The Juhu Beach Club chef, cookbook author, speaker, and podcaster (among other things) can currently be seen teaching kids and puppets alike about the marvelous universe of herbs and spices on the Netflix show Waffles and Mochi; heard on their new podcast Loading Dock Talks in conversation with food and justice activists; read on their super feisty and smart social media feeds; and channeled via their vibrant and joyful recipes and spice blends. Mistry joined Communal Table from amid the California redwoods to talk about thoughtful representation, who gets to be called a chef, how to monetize talent, and why joy is so essential. Preeti's Site Twitter Instagram Waffles and Mochi More about Preeti's spice blends Food & Wine

  • Sam Fore Talks Feeding Restaurant Workers in Need, Therapy, and Tomato Pie

    02/04/2021 Duração: 01h10min

    When chef Sam Fore sees something she can fix, she jumps in to help. As the restaurant industry was devastated by COVID-19, she joined The LEE Initiative to help make sure that workers were being fed—and help create a system where the whole community could benefit in the long term. That's just who she is as a person, but it wasn't until recently that she offered that kind of care to herself, in the form of starting therapy. In part two of this two-part conversation, Fore talks about the nitty-gritty of building sustainable relationships between restaurants and farms, how stigma gets in the way of mental healthcare (especially in the South Asian community), and what it means to have your food on the cover of a magazine.  Listen to Part One Tuk Tuk Sri Lankan Bites Follow Sam on Instagram The LEE Initiative Sam on Medium

  • Sam Fore Will Not Stay Silent, and That's a Very Good Thing

    19/03/2021 Duração: 56min

    When it comes to calling out cruddy behavior, chef Sam Fore has never been afraid to speak her mind. Growing up as a first-generation Sri Lankan American in North Carolina, she had a supportive community (and a mom who always warned her about how her mouth would get her in trouble—not that she listened) but outside of it, she began to question why the rules and standards were different for her than for her white peers. Fore's sense of justice and fearlessness has only strengthened over the years, and she joined Communal Table for a lively and frank discussion about growing up brown in the South, why it's important to question your preconceived notions, accidentally becoming a chef, and standing up for vulnerable people. Tuk Tuk Sri Lankan Bites Follow Sam on Instagram The LEE Initiative Sam on Medium Roasted Tomato Curry Pie

  • Pinky Cole Talks About Entrepreneurship, Intentions, and Setting People Up for Success

    12/03/2021 Duração: 01h01min

    Pinky Cole has always known that she would lead an extraordinary life. As a girl growing up in East Baltimore, she wasn't sure what form that would take, but when her friends were outside playing, she was setting goals for herself, like "earn my first million by age 30." Which she did. Next goal—a billion by 40. She's got time. The restaurateur and philanthropist joined Communal Table from her secondary office in Atlanta—a.k.a. her car—to talk about the extraordinary growth of her Slutty Vegan empire, learning from mistakes, taking care of her "inside customers," and how she's empowering generations of color to build wealth and pursue their dreams. Slutty Vegan The Pinky Cole Foundation Pinky Cole on Instagram Slutty Vegan on Instagram An Invitation to Vegan Comfort Food Food & Wine Pro

  • Adrian Lipscombe Talks Black Land Ownership, Texas Tribulations, and Studying Sake

    05/03/2021 Duração: 01h21min

    When city planner and architect Adrian Lipscombe visited a cafe in La Crosse, Wisconsin for a business meeting, little did she know she'd end up moving her family up all the way from Austin, Texas, running the cafe herself, and revitalizing a whole section of the city. And if running a restaurant during a pandemic isn't a full-time-plus job, Lipscombe also developed an initiative—40 Acres and a Mule—to preserve, research and celebrate Black foodways and support Black land ownership, makes hundreds of free meals for families in need, and got certified as a sake expert. Lipscombe took time from her busy schedule to talk about all of that, as well as what's going on in her native Texas (spoiler alert: plenty), what farmers are up against, and how she ended up with 40 avocado plants in her home.  Uptowne Cafe This Juneteenth, Chef Adrian Lipscombe Aims to Preserve Black Foodways The 40 Acres and a Mule Project http

  • Matt Jennings Talks Sobriety, Pivots, Flextaurants, and How Chefs Can Evolve

    26/02/2021 Duração: 01h17min

    The day Matt Jennings woke up on his bathroom floor, he knew something had to change, or else he'd die. Five years later, the chef and cookbook author is sober, happy, healthy, and on a mission to help other people in the industry find their way forward—even if it looks nothing like they'd imagined. Jennings joined Communal Table to talk about the obsessions that drove him, what "chef" means now, his hopes for the future of restaurants, and why grocery stores matter so much. Full Heart Hospitality Red Barn Kitchen Matt on Instagram Healthy Living Market Get Off Your Phone and Go to Your Neighborhood Restaurant Food & Wine Pro Homegrown: Cooking from My New England Roots

  • Vinny Eng Talks Mutual Aid, Empathy, and the Art of Hugging Trees

    20/02/2021 Duração: 01h34min

    The day after Vinny Eng was named as one of Food & Wine's 2019 Somms of the Year, he said his thank yous for the accolade, then promptly announced that he was stepping away from the industry for a while to work on a political campaign. For those who know Vinny, this wasn't a surprise, because the industry veteran has always made it his business to act with intention, infusing every act of hospitality with an eye toward making the world a more equitable place. He joined Communal Table to talk about the COVID relief efforts he's working on for SF New Deal, explain what community organizing and mutual aid actually are, how he sees restaurants' role in a more equitable future, and what's feeding his soul throughout.  SF New Deal Sommelier Vinny Eng’s California Winemaker Roll Call We Should All Be Empathetic to Restaurant Workers, Especially Now Food & Wine Pro htt

  • Anita Lo Talks Solo Cooking, Throwing Butter, and Constant Reinvention

    11/02/2021 Duração: 01h35s

    Little did she know at the time she was writing it, but Anita Lo's Solo: A Modern Cookbook for a Party of One became, for many, the ideal guide for this time in history. The 2001 Food & Wine Best New Chef and much-lauded chef, author, and TV personality joined Communal Table from her home on Long Island to talk about the ever-changing role of chefs, cooking for pleasure, coping in a tough kitchen, and the free online cooking classes she's teaching to celebrate the release of the film A Writer’s Odyssey and the Year of the Ox. Food & Wine Pro The free cooking class will be hosted through Anita’s Instagram Live (@anitalonyc) on Thursday, 2/11 at 3 p.m. PT / 6 pm E.T. in collaboration with CMC Pictures (@cmc_pictures) to celebrate the release of A Writer’s Odyssey and the Year of the Ox. Anita on IG: Trailer: A Writer’s Odyssey Learn more about your ad

  • Claudette Zepeda Talks Cutting Through White Noise and Becoming the Leader She Needed to See

    05/02/2021 Duração: 01h16min

    When Claudette Zepeda was at her most stressed-out, as she puts it, "my neck went away." Her shoulders were in a permanent state of hunch and she'd been advised at a new job to bring her "knives and anti-anxiety medication." But she learned along the way to advocate for herself, for people who'd always been marginalized in the world of food, and for the Mexican dishes that generations of her family held dear. The Top Chef alum and executive chef of the Alila Marea Beach Resort joined Food & Wine for a conversation about breaking bad patterns, communing with her ancestors, being completely humbled by her teenagers, and mentoring the next generation of chefs. Food & Wine Pro Learn more about Claudette Follow her on Instagram Mother, Militant, Empath, Hard-Ass Make Claudette's birria tacos Learn

  • Norma Listman and Saqib Keval Talk Mole, Valuing Mexican Food, and What Restaurant Family Means

    29/01/2021 Duração: 01h23min

    It's hard to open a restaurant. It's indescribably stressful to have to open your restaurant four separate times, for reasons (earthquake, local government corruption, pandemic) out of your control. But Norma Listman and Saqib Keval believe in the vision of Masala Y Maiz, their Mexico City restaurant and co-op, so fiercely that they keep on working. They joined Communal Table for a fascinating conversation about recipes as documentation of a culture, the impact of white supremacy on food media, the might of masa, and their blueprint for a restaurant culture that is built for the health of the workers. Food & Wine Pro Editor's Note: Why a Recipe Is More Than a Recipe Mole Verde con Pollo with Corn Tortillas Learn more about your ad choices. Visit

  • The Food & Wine Team Talks Dal and Roti, Sopping, Broiling, and Citrus

    23/01/2021 Duração: 01h15min

    January is a particularly cruel month. The days are short, the holidays past, and hey—we're still living in a freaking pandemic. But we've all got to find joy where we can, and this comes in the form of the recipes and stories we're running this month, celebrating the particular pleasure of sopping up stews and soups with bread, making perfect flank steak (and other things) under the broiler, and getting as much citrus into your life as physically possible. Plus: We're adding something pretty special to the end of the episodes from here on out, so be prepared to get blissed. Food & Wine Pro: Get the Recipes: Citrus Is My Therapist: Remembering Lulu Peyraud, a Quiet Legend in the World of French Food and Wine: Learn more about your ad choices. Visit

  • Carl Sobocinski Talks About Investing in People and Closing His Restaurants to Stop the Spread

    15/01/2021 Duração: 59min

    Restaurateurs live their lives by the numbers, and when Carl Sobocinski saw COVID-19 case rates racking up in Greenville, SC, he knew he had to take action. Even though it wasn't mandated by local or state law, he voluntarily closed down all but one of his restaurants for a period after the holidays in an effort to keep his team and his diners safe. It was a tough decision that carried a price tag, but for him, it was the right thing to do. He joined Communal Table for a discussion about the mechanics and money behind this move, the efforts he's making to give his team members a path to ownership, and what keeps him grounded in tough times. Learn more about Carl Food & Wine Pro Learn more about your ad choices. Visit

  • Kiki Aranita Talks About Closing Her Restaurant, Collective Trauma, and Selling Sauce

    08/01/2021 Duração: 01h32min

    A year ago, Kiki Aranita was in Hong Kong for a cousin's wedding when she heard the first rumblings about a virus that was highly contagious and beginning to spread. There's no way she could have known that just months later, she'd have to shut down her much-loved Philadelphia restaurant Poi Dog because of its impact. It was an agonizing decision, but the multi-talented chef, writer, and artist is finding purpose in the pivot with a line of condiments that are based in her Hawaii heritage, making objects that soothe her soul, and finding new ways to keep the Poi Dog dream alive and thriving. She joined Communal Table for an in-depth conversation about the practical, financial, emotional, and intellectual work it takes to be a chef in an age of unrest. How It Feels to Close Your Restaurant for Good Buy Kiki's Sauces at Gotham Grove Food & Wine Pro https://www.foodandw

  • How to Holiday in Limbo

    18/12/2020 Duração: 01h51min

    No one on earth needs to be told that this is a holiday season unlike any other because we're all living it. If you're a listener of this podcast you are painfully aware of the kind of year it's been, and that no one quite knows the way forward. In this year, more than any other, joy, rituals, and traditions matter—especially if we can't be together to celebrate. In this episode, the Food & Wine team and friends joined forces to talk through some of the foods that keep them feeling warm and bright. You'll hear Paola Briseño-González and Khushbu Shah getting deep on tamale making, Josh Miller talking with Melanie Hansche about her beloved Bavarian-Austria spitzbuben and Paige Grandjean on the gloriously geeky art of candymaking, and Sarah Crowder delving into the rites of her family's flaming "Flambo Jambo." Christmas Time Is Tamal Time Brown Butter-Cardamom Spitzbuben

  • Rocco DiSpirito Talks About Why Therapy Is a Lifesaver and How to Snap Back to Feeling Like a Chef

    11/12/2020 Duração: 01h09min

    In 1999, Food & Wine named Rocco DiSpirito as one of its Best New Chefs—a vote of confidence in the future of a brilliant young cook who earned the esteem of his peers as well as a rabid fanbase of diners captivated by the handsome fella who quickly became a staple of the gossip pages. Just a few years later at the height of his fame, DiSpirito walked away from the restaurant world, leaving colleagues and fans scratching their heads and spinning theories. DiSpirito shared his story with Food & Wine last year after returning to the restaurant world, opening up about his physical and emotional struggles, and taking care of his mother in the years before her death. A lot has changed in the months since the article came out, so we got on the phone with DiSpirito for a very frank and open conversation about the importance of mental health care (and how to get it), weathering loss and change, and feeling like a chef again even if circumstances are keeping you out of a restaurant kitchen right now. Learn more about

  • Bryan Washington Talks About Showing Up, Growing Up, and Morning-After Omelets

    03/12/2020 Duração: 01h03min

    Bryan Washington's extraordinary new novel 'Memorial' shares the story of two men in love and at a crossroads in their four-year relationship, when some family dynamics shift and they have to reevaluate who they are in the world, and to one another. There's also a ton of great food on every other page. Washington joined Communal Table on a call from Houston, TX to talk about the care and feeding of loved ones, writing a place for himself in the contemporary fiction landscape (it helps when Barack Obama is already a fan of your work), and what Thanksgiving looks like in communal isolation. Buy "Memorial" Food & Wine Pro Learn more about your ad choices. Visit

  • The Food & Wine Kitchen Team Talks About What's on the Thanksgiving Table in 2020

    12/11/2020 Duração: 01h27min

    The holidays this year will look a lot different. With COVID-19 still raging across the country, celebrations will be smaller, sometimes huddled around a Zoom screen or FaceTime, but there are still things to celebrate. In a special episode of Communal Table, Food & Wine's Senior Food Editor Mary-Frances Heck, Food Editor Josh Miller, Associate Food Editor Kelsey Youngman, and longtime (we're talking since 1982!) Test Kitchen Deity David McCann gather around a virtual table to talk through the stars, sides, and sweets in the November issue, and share their best advice for any crises that may arise. Get all of the recipes in the episode: Read The One Dish Follow David on Instagram Food & Wine Pro

  • Vivian Howard Talks About Southernness, Pride, Pivots, and Politics

    29/10/2020 Duração: 59min

    It took leaving home for Vivian Howard to appreciate where she'd come from. The chef, restaurateur, TV star, and author of the new cookbook This Will Make It Taste Good is the daughter of an Eastern North Carolina tobacco farmer, and everything she saw on TV told her that she shouldn't be especially proud of that, that southernness was somehow the butt of a joke. She moved away to New York City, started working in restaurants, and came to realize how special the food and culture of her birthplace are. As an evangelist for her region, she's gained a battalion of fans of her books, shows, and restaurants, but politics have made her feel pretty isolated right now. Howard joined Food & Wine for an honest, intimate conversation about business during a pandemic, the power of home cooking, and the pain of political division. Learn more about Vivian Howard Buy 'This Will Make It Taste Good'

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