106 episodes

We tell the compelling stories behind cookbooks you won't get anywhere else. Featuring interviews with leading authors, we explore the art and craft of cookbooks, looking at both new and vintage cookbooks and the inspirations behind them … the compelling people who create them … and their impact on home cooks and the culinary world.

Salt & Spine Brian Hogan Stewart

    • Arts
    • 4.4 • 159 Ratings

We tell the compelling stories behind cookbooks you won't get anywhere else. Featuring interviews with leading authors, we explore the art and craft of cookbooks, looking at both new and vintage cookbooks and the inspirations behind them … the compelling people who create them … and their impact on home cooks and the culinary world.

    [BONUS] Loading Dock Talks: Zoe Adjonyoh on Ancestral Roots and Queer Intelligence

    [BONUS] Loading Dock Talks: Zoe Adjonyoh on Ancestral Roots and Queer Intelligence

    HAVE A LISTEN: Loading Dock Talks is the new podcast hosted by Salt + Spine friend chef Preeti Mistry, where each week they talk with chefs, cookbook authors, and activists. Subscribe here.


    ABOUT THIS EPISODE:
    Preeti talks with Zoe Adjonyoh - chef, activist, and author - about connecting to her ancestral Ghanaian roots and building community through food, being a queer black woman in the industry, and about some of her favorite West African spices and ingredients.


    For more from Zoe:
    Her website
    Her spices (and other fun things)
    Her cookbook
    Twitter: @ZoeAdjonyoh
    Instagram: @zoeadjonyoh @ghanakitchen
    Black Book: Website  |  Instagram
     
    You can find Preeti:
    Twitter |   Instagram  | Website
     
    Produced by 
    Copper & Heat
     
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    • 54 min
    Marcus Samuelsson + Osayi Endolyn // The Rise

    Marcus Samuelsson + Osayi Endolyn // The Rise

    This week, we're excited to welcome Marcus Samuelsson and Osayi Endolyn to Salt + Spine, the podcast on stories behind cookbooks.


    Chef Marcus Samuelsson has become a household culinary name, building his restaurant empire from Red Rooster in Harlem to now more than a dozen eateries around the globe. He's won multiple James Beard Awards and is a regular on food TV, from winning both "Top Chef Mastersæ and "Chopped All-Stars" to hosting No Passport Required," his show with Vox Media's Eater. And he's written several cookbooks and a New York Times-bestselling memoir, Yes, Chef.


    For his latest book, The Rise, Marcus teamed up with James Beard-winning food writer Osayi Endolyn whose wide reaching-work includes writings in The Washington Post, TIME, and Food & Wine. She's also working on a forthcoming book, focused on systemic racism in American restaurants and dining culture. 


    In The Rise, Marcus and Osayi bring together dozens of Black people from across the food industry—chefs, historians, activists—to help tell the story of Black cooks and the story of American cuisine. In these pages, we hear from folks like authors Michael Twitty, Jessica B. Harris, and Toni Tipton-Martin, chefs like JJ Johnson, Mashama Bailey, and the late Leah Chase—to activists, home cooks, farmers, publishers, and more. It's a celebration of Black cooking, a rising class of new Black chefs and voices, and an effort to reclaim and recognize the contributions and talents of generations of Black cooks. 


    NOTE: Marcus and Osayi joined us separately to talk about The Rise and we've edited the interviews together for a better flow, but note that we're not all in conversation together on today's show.


    Also in this episode: Salt + Spine Kitchen Correspondent Sarah Varney takes The Rise for a ride by making a big pot of crab curry with yams and mustard greens, plus we've got two featured recipes from The Rise for you to make at home.
     
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    • 1 hr 24 min
    Kelly Fields // The Good Book of Southern Baking

    Kelly Fields // The Good Book of Southern Baking

    Episode notes coming soon.
     
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    • 34 min
    Jake Cohen // Jew-ish

    Jake Cohen // Jew-ish

    Episode notes coming soon.
     
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    • 35 min
    [BONUS] Food52's Counterjam: Getting Jjigae with Roy Choi, Margaret Cho & Peter's Mom

    [BONUS] Food52's Counterjam: Getting Jjigae with Roy Choi, Margaret Cho & Peter's Mom

    HAVE A LISTEN: Counterjam is the third show on Food52's podcast new network. On Counterjam, host Peter Kim explores culture through food and music. Guests include A Tribe Called Quest founding member Jarobi White, Kelis, comedian Margaret Cho, chef and cookbook author Roy Choi, and many more. Subscribe here.


    About this episode:


    Host Peter J. Kim looks at Korean-American food culture—with chef Roy Choi, comedian Margaret Cho, and his mom (!)—in all its stinky, fermented, fishy beauty.
    Referenced in this episode:
    - Peter's Instant Ramyun “Carbonara”
    - Follow Counterjam on Spotify for more tracks from CLARA, DANakaDAN, Omega60, and so many other wonderful Korean-American artists that we couldn't squeeze into this episode.
     
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    • 48 min
    Mashama Bailey + John O. Morisano // Black, White, and The Grey

    Mashama Bailey + John O. Morisano // Black, White, and The Grey

    This week, we're excited to welcome Mashama Bailey and John O. Morisano to Salt + Spine, the podcast on stories behind cookbooks.


    Mashama is the executive chef and partner of The Grey, which she runs with her business partner, John O. Morisano. The Savannah, Georgia restaurant is set inside a once-segregated, former Greyhound bus station and has been dubbed Restaurant of the Year by Eater and named one of TIME magazine’s "greatest places." The Grey serves up Mashama’s menu, which draws influences from all over and in particular the South, Italy, and Africa. In 2019, the James Beard Foundation awarded Mashama its Best Chef: Southeast award. Together, Mashama and John built The Grey — and now, they’re taking a unique approach with their memoir-cookbook by telling the story together, too. 


    Their book — titled Black, White, and The Grey: The Story of an Unexpected Friendship and a Beloved Restaurant — chronicles how the pair came together, relocated to Savannah, and opened a celebrated restaurant. But it’s more than the story of The Grey — it’s also a conversation about race, class, gender, and American culture. And interlaced throughout are recipes to accompany the chapters. 


    Mashama and John joined us remotely in our virtual studio for this week’s show.
     
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    • 49 min

Customer Reviews

4.4 out of 5
159 Ratings

159 Ratings

Lindsey Santee ,

This podcast brings me so much joy!

I am always so impressed by how thoughtful and well-researched the interviews are - Salt & Spine is a joy to listen to and I would love to have this podcast as a companion for years and years - please never stop!! :)

SchwiftyNos ,

"Sort of" a good podcast

If we could get Brian to stop saying "sort of" twice in every. single. sentence, this would be a great podcast.

B.Engelhart ,

Racist and sexist at times

I love salt & spine, what I do NOT love are the racist comments or sexist comments about men or causations. It’s disheartening to put snide comments about men or rude comments about causations. Even having podcasts directly about getting rid of or having less Causations on the podcast or in the cooking world. That is extremely racist and sexist! We should praise ALL walks of life, all people, all culture, men AND women, and embrace them. Not put people down. People do not choose their color, there is no place in our world for racism or sexism.

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