Podcast

Eden Grinshpan is a Canadian chef and television host based in Toronto, Ontario. She has hosted Top Chef Canada since 2017, and she is the author of a very cool new book, Tahini Baby. In this episode, we talk about Eden’s career both on and off television. We dig into her New York City restaurant takes — the good, the bad, and the labneh — and how she developed her unique recipe style and vibe.  Also on the show we have a terrific conversation with Gena Hamshaw, author of the new book, A Grain, a Green, a Bean. We talk about her work as a nutritionist, and how her book cracks many codes when it comes to eating a plant-based diet. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you. 

Carlotta Casials and Ana Perrote are best friends and co-founders of the Spanish garage-punk-pop band Hinds, and they join Carmel Holt this week to share their story, which saw them rise to stardom, release three albums, and then suddenly find themselves without a label, or management, and the dissolution of their lineup as their drummer and bass player departed the band. Their latest album Viva Hinds! is the result of their recommitment to each other and to the spirit that originally inspired them to start the band over a decade ago.

On songwriting, creating with your romantic partner, and the proper use of the word "raunchy."

Palo Santo: The Science of Smell-Induced Relaxation

Jeff Bridges joins us to discuss his wild album Slow Magic, 1977-1978.

On today’s episode, we talk about protein, one of the biggest topics in food today. First up is a really fun conversation with our friend Daniel Holzman. Daniel is the chef and owner of Danny Boy’s Pizza in Los Angeles and cofounder of The Meatball Shop in New York City. This is a guy who knows about cooking with beef while balancing his diet for optimal health. We also talk about the pizza game and the creative ways he cooks to maximize his daily protein intake. Also on the show, we have a fascinating talk with sports dietitian Christina Chu. Christina works with professional athletes and actors on building programs to balance their diets and compete at the highest level. We talk about Christina’s favorite sources for protein (beef included) and how she likes to think visually about the plate, balancing carbs, vegetables, and protein.     This special episode was brought to you by Beef. It’s What’s For Dinner. On behalf of the Beef Checkoff. USDA recommends a safe minimum internal temperature of 145ºF for steaks and roasts, and 160ºF for ground beef.