Episode 28: Beard, the Man and His Casseroles
38m
·
Cream of Caroline
·
John Birdsall joins the Cream to talk about his forthcoming biography of James Beard,The Man Who Ate Too Much. We talk about Beard’s take on casseroles, life in the Village, his irrepressible style and pursuit of pleasure, and how both Beard’s gay community and his closeted public persona shaped his life and work.
The episode Episode 28: Beard, the Man and His Casseroles from the podcast Cream of Caroline has a duration of
38:56. It was first published
More episodes from Cream of Caroline
Episode 28: Beard, the Man and His Casseroles
John Birdsall joins the Cream to talk about his forthcoming biography of James Beard,The Man Who Ate Too Much. We talk about Beard’s take on casseroles, life in the Village, his irrepressible style and pursuit of pleasure, and how both Beard’s gay community and his closeted public persona shaped his life and work.
Episode 27: Béchamel, the Whitest Sauce
Writer andbéchamel enthusiastHannah Selingerand I get granular about the creamiest of mother sauces: how to make it, how you can screw it up (and fix it!), what wines to drink with it, and all the ways you can use it to make a simple, delicious dinner. We also talk about nostalgic 90s snack foods, growing up with magazine cuisine, and what and who is important to support in the food world right now.
Episode 26: Queer as Casserole
Jarryeditor and cookbook author Lukas Volger and I discuss queer food culture and representation, James Beard (aka the first daddy of American cooking), casseroles from our 80s childhoods, and his latest book,Start Simple: Eleven Everyday Ingredients for Countless Weeknight Meals.
Episode 25: Restaurants & Relief in Houston
Chef Chris Shepherd joins me to talk about how he changed his business model overnight from dine-in service to stocking HEB grocery stores with take-home meals, including king ranch casserole and wagyu burger helper. Chris is also the co-founder ofSouthern Smoke Foundation, an organization that’s providing direct relief to restaurant workers who have been laid off in the Covid-19 crisis. The need is great. For the last month, I’ve been working withRestaurant Workers’ Community Foundationto raise funds, half of which we’re sending straight to Southern Smoke. This episode is at the intersection of some of the things I care about most: restaurants, the hospitality professionals who make them special, and, of course, casseroles.
Episode 24: Hot Cottage Cheese
Indulge me as I transform commercial curds into a hot and heavy cottage cheese dip, courtesy of a vintage James Beard recipe. Editor Joe Sevier joins the show to give us an education on cottage cheese brands, curd size, and other technical terms in the dairy category. And Leah Hammerman and I talk about cottage cheese’s fairest partner: nacho cheese Doritos. If you don’t know, now you know.