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: foodandwine.com/tinfoilswanspodcast

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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

https://www.nigella.com/

Cook, Eat, Repeat

https://www.amazon.com/Cook-Eat-Repeat-Ingredients-Recipes/dp/0063079542?&linkCode=ll1&tag=fwnigellalawsoncommunaltablepodcastshownoteskkinsman0421-20&linkId=816e0

Antara's Mom's Instagram

https://www.instagram.com/pal_dough_pal/

Tadka Dal with Roti

https://www.foodandwine.com/recipes/tadka-dal-with-roti

Nigella's Chicken in a Pot with Lemon Orzo

https://www.foodandwine.com/recipes/chicken-in-a-pot-with-lemon-orzo

Best Practices: Nigella Lawson

https://www.foodandwine.com/fwpro/best-practices-nigella-lawson

Food & Wine Pro

https://www.foodandwine.com/fwpro

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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

https://www.preetimistry.com/

Twitter

https://twitter.com/chefpmistry

Instagram

https://www.instagram.com/chefpmistry/

Waffles and Mochi

https://www.wafflesandmochi.org/

More about Preeti's spice blends

https://www.foodandwine.com/seasonings/spices/chef-spice-blends

Food & Wine Pro

https://www.foodandwine.com/fwpro 

Listen to these great podcasts:

Loading Dock Talks: https://loading-dock-talks.simplecast.com/

Copper & Heat: https://www.copperandheat.com/

Afros & Knives: https://www.afrosandknives.com/

Home Cooking: https://homecooking.show/

Extra Spicy: https://www.sfchronicle.com/projects/podcasts/extra-spicy/

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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

https://www.foodandwine.com/fwpro/communal-table-podcast-sam-fore

Tuk Tuk Sri Lankan Bites

http://www.tuktuklex.com/

Follow Sam on Instagram

https://www.instagram.com/tuktuklex/

The LEE Initiative

https://www.leeinitiative.org/

Sam on Medium

https://heated.medium.com/no-appetit-tuktuk-a3e708cb7427

Roasted Tomato Curry Pie

https://www.foodandwine.com/recipes/roasted-curry-tomato-pie

This Spicy Mango Pork Noodle Dinner Comes Together in Just One Skillet

https://www.foodandwine.com/fwcooks/spicy-mango-pork-noodles-samantha-fore

These Tempered Curry-Ginger Sweet Potatoes Are Perfect for Fall

https://www.foodandwine.com/cooking-techniques/fw-cooks-samantha-fore-tempered-curry-ginger-sweet-potatoes

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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

http://www.tuktuklex.com/

Follow Sam on Instagram

https://www.instagram.com/tuktuklex/

The LEE Initiative

https://www.leeinitiative.org/

Sam on Medium

https://heated.medium.com/no-appetit-tuktuk-a3e708cb7427

Roasted Tomato Curry Pie

https://www.foodandwine.com/recipes/roasted-curry-tomato-pie

This Spicy Mango Pork Noodle Dinner Comes Together in Just One Skillet

https://www.foodandwine.com/fwcooks/spicy-mango-pork-noodles-samantha-fore

These Tempered Curry-Ginger Sweet Potatoes Are Perfect for Fall

https://www.foodandwine.com/cooking-techniques/fw-cooks-samantha-fore-tempered-curry-ginger-sweet-potatoes

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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

https://sluttyveganatl.com/

The Pinky Cole Foundation

https://pinkygivesback.com/

Pinky Cole on Instagram

https://www.instagram.com/pinky907/

Slutty Vegan on Instagram

https://www.instagram.com/sluttyveganATL/

An Invitation to Vegan Comfort Food

https://www.foodandwine.com/chefs/slutty-vegan-pinky-cole

Food & Wine Pro

https://www.foodandwine.com/fwpro

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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

https://uptownecafe.com/

This Juneteenth, Chef Adrian Lipscombe Aims to Preserve Black Foodways

https://www.foodandwine.com/news/adrian-lipscombe-40-acres-mule-juneteenth

The 40 Acres and a Mule Project

https://www.gofundme.com/f/forty-acres-project

Follow Adrian on Instagram

https://www.instagram.com/adie_eats/

The Food & Wine Pro Guide to Mental Health and Sobriety Resources

https://www.foodandwine.com/fwpro/the-food-wine-pro-guide-to-mental-health-and-sobriety

Texas Restaurants, Bars to Reopen at Full Capacity; Workers Not Yet Eligible for Vaccine

https://www.foodandwine.com/news/texas-restaurants-bars-to-reopen-at-full-capacity

Food & Wine Pro

https://www.foodandwine.com/fwpro

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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

https://fullhearthospitality.com/

Red Barn Kitchen

https://redbarnkitchenvt.com/

Matt on Instagram

https://www.instagram.com/matthewjennings/

Healthy Living Market

https://healthylivingmarket.com/

Get Off Your Phone and Go to Your Neighborhood Restaurant

https://www.foodandwine.com/chefs/communal-table-matthew-jennings

Food & Wine Pro

https://www.foodandwine.com/fwpro

Homegrown: Cooking from My New England Roots

https://www.amazon.com/Homegrown-Cooking-New-England-Roots/dp/1579656749?&linkCode=ll1&tag=fwpodcommunaltablepodcastmattjenningskkinsman0221-20&linkId=32960ae2ed50a3b25fdcfb311ca0e601&ref_=as_li_ss_tl

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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

https://sfnewdeal.org/

Sommelier Vinny Eng’s California Winemaker Roll Call

https://www.foodandwine.com/wine/sommelier-year-2019-vinny-eng

We Should All Be Empathetic to Restaurant Workers, Especially Now

https://www.foodandwine.com/fwpro/empathy-for-restaurant-workers

Food & Wine Pro

https://www.foodandwine.com/fwpro

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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

https://www.foodandwine.com/fwpro

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: https://www.instagram.com/anitalonyc/?hl=en

Trailer: A Writer’s Odyssey https://www.youtube.com/watch?v=8yDeipqy-ys&list=PLDZhLHLye-cUT-frXYxSIuGPcOP6WlMBN

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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

https://www.foodandwine.com/fwpro

Learn more about Claudette

https://chefclaudettezepeda.com/

Follow her on Instagram

https://www.instagram.com/claudetteazepeda/

Mother, Militant, Empath, Hard-Ass

https://www.foodandwine.com/chefs/claudette-zepedas-tijuana

Make Claudette's birria tacos

https://www.foodandwine.com/recipes/birria-tacos

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