What's 4 Dinner, Nina?

@chefnoahhester won one of the most brilliant chefs in the country by Best Chefs America. Other awards include: Best Seafood, Best Restaurant and Best Chef while at the helm of Yelps Top 50 Best Outdoor Restaurants @bluedragontavern in Hawaii. Check out his ⁠family's meat shop⁠, Hamm's Meat + Market and more info of his products here on ⁠his website⁠. In this episode we dive into his background and inspiration. Listen to find out what he is having 4 dinner.

Chef Gregory Lutes, owner of San Fransisco's 3rd Cousin restaurant, shares his journey from humble beginnings to the thrilling opportunity of competing against culinary legend Bobby Flay. Tune in as Chef Greg Lutes takes us on a flavorful journey through the famous dish that made his restaurant be featured on The Michelin Guide and find out what he's having 4 dinner.

Dr. Hi'ilei Julia Kawahipuaakahaopulani Hobart, Assistant Professor of Ethnicity, Race, & Migration at Yale University, talk all things food. Dr. Hobart's book "Ice, Indigeneity, and Hawaiian Refreshment" talks about about colonization through the introduction of ice and refrigeration to Hawai'i. Join us to listen to the inspiring meals she has had and what her family is having 4 dinner!

In this episode we have Chef Eva Bleyer, NYU Food Studies & culinary school graduate turned food journalist. Her current position at Good Housekeeping includes testing neat products and Chef Eva gets to cook food in diverse ways. Eva shares her inspiration behind her food and career, and she shares what she is making 4 dinner. (Martha Stewart plug - Chef Eva is AMAZING!)

(Theme of the week = Food + Small Business) Nalani, owner of Baker Cups in Sitka, Alaska, spends her free time exploring the world, one bite at a time. Join us in this conversation about food, flavor, travels, and the most interesting cupcake she has tried. Also, Nalani shares an intimate family food tradition to keep her fathers memory alive. Follow her baking page here!

(Theme of the week = Food + supporting small business) Sam, owner of Gold Cloud Coffee based in Seattle WA, joins us to explore food, nostalgia, and coffee culture. Find out what inspired him to start his company, what food changed his life, and what's 4 dinner!

(Theme of the week: FOOD + FOOD STUDIES ALUMNI) Caroline, NYU Food Studies Alumni, continued her career in the food studies field by studying wine, becoming a sommelier, and obtaining her masters at CIA. Caroline recalls what brought her into the food studies field, how to spend a day in Napa Valley, gives pointers on how to choose wine when dining out and shares what's 4 dinner.

(Theme of the week: FOOD + FOOD STUDIES ALUMNI) A Delectable Journey through food with Arielle, NYU Food Studies Alumni. Savor the Stories, Taste the Knowledge. Arielle shares her food stories from growing up in New York, many cooking hacks, and what's 4 dinner. 🍽️✨ #FoodiePodcast #NYUAlumni #CulinaryConversations

After seeing daily pictures on social media of Stephanie surfing everyday in Ecuador, I knew I had to ask her to be on the podcast. Join us as she gives us an in depth look at life and food in Ecuador. Stephanie even shares what an average food shopping bill for a week is like (spoiler: blew my mind!). Listen in to also find out what she is having 4 dinner!

The theme of the week is *Food & Living Internationally*. On this episode we have Ale, the food stylist behind @Peruvian.Cook on Instagram. She takes us on the journey of how food helped her connect to her homeland of Peru. Upon moving to the United States, Ale found herself needing to learn how to cook and garden to maintain that connection. Join us as we learn about dishes and spices from Peru and what hear what she is having 4 dinner.

(Theme of the week: Food & Vegetarian) Join us this week as we talk with Lauren Mendez, CEO of Washington State School Counselors Association. Lauren takes us on journey of being vegetarian and doing food gatherings. She has an Instagram account where she reviews books, and she says her favorite book of all are cookbooks. Find out what's 4 dinner at Lauren's and more!

(Theme of the week: Food & Vegan) On this episode Madisynn, the mastermind behind @Blaxican.Vegans, takes us on the journey of becoming vegan and what that meant for her and her husbands family. She shares cooking hacks and the secret to mimicking the flavor of meat. Join us to hear about her experience living a vegan life and what she is having 4 dinner!

With over 7 million users, the OLIO app is making strides in reducing our global food waste. Saasha is the co-founder of the app that is making a global impact in communities. We explore what inspired the founders to create the app, talk about food, and find out what Saasha is having 4 dinner. (Theme of the week: Sustainability)

Meet Mr. Dinesh, the mastermind behind the edible cutlery that's turning heads and saving the environment. His Incredible Eats company was featured on the show SharkTank and ALL sharks wanted a bite. His company has spoons and straws you can, you guessed it, EAT! Join us on the podcast as we explore his journey and how you can be a part of making the change with his company 🎧 (Theme: Sustainability)

 With Thanksgiving being this week, I wanted to make sure we included indigenous voices.  The theme of this week is food and Tlingit. Tlingit is a tribe of Alaska Native peoples residing in Southeast Alaska.  Tommy G is Kiks.adi, descendant from the warriors that fought to protect Sitka from the Russians. He is a culture bearer, subsistence expert, and founder of a culture camp called ANITA Herring Camp. ANITA (also the name of his mother) stands for Alaska Native Indigenous Training Academy. Tommy G has trained hundreds of people survival skills, including U.S. military personnel. Join to hear his journey of his camp, what it means to be a provider for his community, his thoughts on Thanksgiving history, and what he is having 4 dinner.

 With Thanksgiving being this week, I wanted to make sure we included indigenous voices. The theme of this week is food and Tlingit. Tlingit is a tribe of Alaska Native peoples residing in Southeast Alaska. In this episode, we have Roby Littlefield who is a Tlingit language teacher at University of Alaska. She is a culture bearer and subsistence harvester. Her and her husband, John Littlefield, founded Dog Point Fish Camp where they taught subsistence as advocacy. One of the many sacred cultural artifacts that they have created is a CD of Tlingit lullabies. Join us as Roby shares sacred cultural stories around food and shares what she is having 4 dinner.

*Theme of the week: FOOD & ACADEMIA* Food historian, author, and Professor of Food Studies at New York University, Dr. Amy Bentley joins us and takes us on a historic culinary journey from World War 2 food culture, to baby food culture, to modern day New York City food life. Dr. Bentley's books include: Inventing Baby Food: Taste, Health, and the Industrialization of the American Diet Eating for Victory: Food Rationing and the Politics of Domesticity A Cultural History of Food in the Modern Era (editor) Food for Thought: Nourishment, Culture, Meaning (co-editor) She is also involved in a wide range of food-related academic projects. Listen in to find her journey with food and what she will have 4 dinner!

*Theme of the week - FOOD & ACADEMIA* In this episode, we sit down with Professor Sara Kohlberg from a women's university in Bangladesh. Our conversation dives deep into the intricate connections between what we eat, the changing climate, and the pursuit of global harmony. Professor Sara provides a unique perspective on how food can be a powerful catalyst for positive change, fostering peace and understanding among communities. Join us on this thought-provoking journey as we explore the transformative potential of sustainable gastronomy in addressing some of the most pressing issues of our time.

Theme - Food & Veterans Chef Tristen Click was a cook in the U.S. Coast Guard. Her time in the service included cooking for "America's Tall Ship", CGC Eagle. Since getting out of the military, she has been an art professor and art director for Amazon. Tune in to hear about her journey with food + art and what she is having 4 dinner.

*Theme = Food & Veterans* You might have seen my next guest on the popular cooking show Chopped (Season 26, Episode 8). Chef Johnny is a Coast Guard veteran cook who owns his own catering company in NYC called Sarco Catering. He’s been a featured chef at the James Beard House and winner of the Don Quijote Award. Listen in to hear what TikTok viral food their family had for dessert, how they spice up their meatloafs, and a hack to avoid crying when cutting onions!