S2, E2: Cristina Torres: Bendición Dry Bar

Join me as I interview Martin Sorge, the 2023 winner of the Great American Bakeoff. We sat down last fall to discuss midwestern-ness, the art of baking (practice makes perfect!), and Paul Hollywood (is he as hunky in person as he is on TV? Find out!)Martin Sorge is a home baker, recipe developer, and food writer based in Chicago. Judges Paul Hollywood and Prue Leith named Martin the winner of the most recent season of the Great American Baking Show, which is available to stream on The Roku Channel. Martin has loved baking since he set the microwave on fire making a “biscuit” as a wee youngster. Luckily, he’s learned a lot since then. As a self-trained baker, Martin was taught by dozens of blogs, a vast cookbook collection, the local public library, and the people around him. Originally from Indiana, Martin grew up in a loving family, surrounded by cornfields, Amish farms, and a distant relative’s apple orchard. As a Hoosier now based in Chicago, his baking combines Great Lakes roots, multicultural urban home, and goofy, think-outside-the-box attitude. Although he’s a huge nerd about food and baking, he doesn’t take things too seriously.He posts about baking on Instagram @martinsorge, TikTok @martinsorge, Twitter (you guessed it) @martinsorge, on his website martinbakes.com, in his Substack newsletter Great Bakes. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit lezeat.substack.com

Join me as I roll out the first of the “lost episodes” of season 2, with “pastry chef, plant daddy, flower child”, scientist and educator Harry Fiebelman! We sat down last fall to discuss baking, fermentation, sustainable eating & cooking, and the best tool a chef can have (bench scraper, in case you were curious!) (sorry for the spoiler).From Harry’s website: “My name is Harold Fiebelman. I am a Northern California native who loves food, plants, and the world around us. I have spent years playing with food through new creations both in flavor and design. Originally a cake decorator I fell in love with French pastry at a young age and knew my life should be filled with food. Through the years I moved across the country and for a short period across the ocean in France to study under some of the best. I have learned a lot over the years and continue to learn every day. This is where I can share what I discover in my everyday life!​I've also found a love to experiment in many forms. From food and fermenting to plants and composting, I love to better myself and my impact on the world as a whole. I've come to accept the mistakes that will happen with what I do and embrace them in a way of celebration. Follow along in my journal for stories, recipes, and other information I come across in my life. Check out my calendar to see upcoming cooking classes that I have going on. You can even shoot me an email and set up private events or classes in your kitchen.”Instagram: @harry_fiebelmanSnapchat: @cakemanharry Facebook: The Unperfect Chef This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit lezeat.substack.com

What can I say? It was a brutal six months…But we’re back and better than ever! Listen to this update and STAY TUNED for the lost episodes! This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit lezeat.substack.com

Join us as we catch up with Chef Urban (who we interviewed in Season One), formerly of Broadway Youth Center, at their new venture as the Director of Silver Work, a culinary workforce development program at Center on Halsted, Chicago’s LGBTQIA+ center. (For full disclosure: JT joined the Silver Fork’s 38th Cohort after this interview and subsequently got a job at Dom’s Kitchen & Market as head of their Demo Team in Lincoln Park.) This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit lezeat.substack.com

In this episode, I sit down with Vanessa Parrish, the Executive Director of the Queer Food Foundation. The Foundation’s mission is to be a nationwide Resource and platform for LGBTQIA+ Individuals in food. They promote, protect, and fund queer food spaces. In this episode, we discuss their Queer Food Fund project, their workshop series with the James Beard Foundation and talk about Vanessa’s passion for queer farming, sparkling cocktails, and her favorite flavor of ice cream. You can find them at queer food foundation dot org or on social media @queerfoodfoundation. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit lezeat.substack.com

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit lezeat.substack.com

Headshot, courtesy of GAZ Creative AgencyChef Dominique is a classically trained chef turned nationally recognized pitmaster. First garnering culinary experience in some of the most prestigious kitchens in Chicago under the direction of chef icons such as James Beard award-winning owner/chef Tony Mantuano and Executive Chef Sarah Grueneberg (Monteverde) at MICHELIN starred Italian restaurant Spiaggia, as well as with award-winning author and chef Raghavan Lyer at The Art Institute Museum. Leach then branched out with her wife Tanisha in 2016 to create her own catering company, “Cater to You Events & Drop Offs.” Inspired by fond childhood memories of her grandmother, Betty King of Lexington, Mississippi, who filled the house with flavorful aromas of home-cooked meals, Dominique then took those aromas and applied techniques to launch a successful food truck, Lexington Betty Smokehouse. Her expertise and soulful food would lead to her victory on The Food Network’s BBQ BRAWL in 2023 with Bobby Flay as well as earn her a spot on CHOPPED and as a judge/contestant on Food Network Canada FIREMASTERS, recognition as the “Best Barbecue in Chicago” by Good Morning America, and a full brick-and-mortar home for Lexington Betty on the South Side of Chicago following a pilot project to help promote black-owned businesses in the region. Chef Leach and her wife’s hard work and persistence in a male-dominated industry have helped them carve out a name for themselves in the culinary world in Chicago and beyond. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit lezeat.substack.com

Join Honey and JT as we interview Chef Jenny Urban about their new work at Howard Brown Health Center and the Broadway Youth Center, their pandemic work at Inspiration Kitchens, and their long history of feeding the food insecure in Chicago and mixing social justice with yummy food. Bonus: What Ani DiFranco eats for lunch!--- Send in a voice message: https://podcasters.spotify.com/pod/show/lezeat/message This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit lezeat.substack.com

Join Honey and JT as they explore the world of intuitive eating with Nutritionist/Food Coach Whitney Hull-Benson. Learn about f*cking diet culture, how to explore new ways of nourishing our bodies, and a little bit about BURNING DOWN THE PATRIARCHY THROUGH FOOD. (Featuring Special Guests "Our Pets" and the "Disembodied Recording Alert Lady Voice of Zoom"!)--- Send in a voice message: https://podcasters.spotify.com/pod/show/lezeat/message This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit lezeat.substack.com

Jojn Mixologist and Beverage Consultant Meredith Barry as she talks with JT and Honey about creating beverage programs for chefs, her badass distillery test kitchen, and what goes into a perfect negroni.--- Send in a voice message: https://podcasters.spotify.com/pod/show/lezeat/message This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit lezeat.substack.com