Embrace Bitters, Cook without Fear & Tap into Tradition
new podcast episodes
Check out the latest episodes of my podcast One Real Good Thing. These conversations with herbalist Guido Mase, culinary rockstar Sara Moulton, and Top Chef Chris Scott will surely enlighten and entertain you. Enjoy!
If you think bitterness is a negative attribute, this episode will be an eye-opener. Incorporating bitter elements into your food and drink can not only make it taste better, it can make a surprising difference to your well-being.
Here to explain is Guido Masé, a clinical herbalist and a founder of the Vermont Center for Integrative Herbalism, a non-profit herbal medicine clinic and school who also serves as chief formulator at Traditional Medicinals, where he works on research, development, formulation and education for herbal teas and supplements. He is also the co-author of the book DIY Bitters: Reviving the Forgotten Flavor.
If you could use more confidence in the kitchen, Sara Moulton is just the person to help. In this episode she gets us past the habits and mindsets that can trip us up, and offers ways to prevent and fix cooking mistakes. When we cook without fear we enjoy the process more and clear the path for getting better at it.
Sara Moulton is the host of “Sara’s Weeknight Meals,” a public television show, heading into its 12 season. She also co-hosts a weekly segment on “Milk Street Radio,” with Chris Kimball, answering questions from listeners. Sara, a protégé of Julia Child, graduated from the Culinary Institute of America, worked in restaurants in Boston and New York and at Gourmet Magazine for 25 years. Sara also hosted 1500 episodes of several well-loved shows, including, “Cooking Live,” a live call-in show on the Food Network during that channel’s first decade. She is the author of 4 cookbooks, including most recently, “Home Cooking 101.”
Chef Chris Scott’s signature soul food with a twist is inspired by his grandmother’s southern flavors and the German and Dutch cuisine of the Amish community he grew up in. The roots of his food culture, like so many others, is a testament to how much deliciousness can come from the most humble ingredients. With so many of us trying to stretch our own grocery dollar these days, Chef Scott helps us see how tapping into tradition, like that of the Amish soul food he was raised on, can help us find affordable, healthy meal inspiration.
Adored finalist on season 15 of Bravo’s Top Chef, Chris Scott also competed on OWN’s The Great Soul Food Cook Off and will be seen as a judge on Beat Bobby Flay, Bobby Flay’s Triple Thread and more Food Network programming in 2023. Chef Chris has opened several restaurants in New York, including Brooklyn Commune and ButterFunk Biscuit in Harlem. His cookbook, Homage, offers readers Chris Scott’s perspective of food as a vehicle to community.