91 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

    • Food
    • 4.4 • 148 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.

    Carolyn Federman // New Favorites for New Cooks

    Carolyn Federman // New Favorites for New Cooks

    Carolyn Federman is the author of New Favorites for New Cooks and the creator of the Charlie Cart Project.
     
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    • 39 min
    Kristina Gill // Tasting Rome

    Kristina Gill // Tasting Rome

    Kristina Gill is the co-author of Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City. A native of Nashville, Kristina relocated to Rome in 1999. Kristina joined us remotely from, of course, Rome, to talk about the role food has played in her life, how she approaches her work, and where she turns for inspiration. Plus, of course, we’re playing a game and putting Kristina to the culinary test.
     
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    • 51 min
    A New Generation of Food Writers and Chefs on What the Future Holds

    A New Generation of Food Writers and Chefs on What the Future Holds

    In the final installment of our Food Media Awakening Series—and the beginning of our fall 2020 season—we're talking with teenage food professionals about what drew them to food and food writing and what they see for the food media and restaurant industries as their generation enters the workforce. Oakland-based Rahanna Bisseret Martinez shares her perspective on restaurant kitchens, New York City's Food and Finance High School student Michael Stanton discusses their junior class project and telling the stories of trailblazing people of color in food, and cookbook author and activist Haile Thomas talks about what drew her to wellness, a vegan diet, and advocacy.
     
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    • 38 min
    The Importance of Non-White Led Food Media

    The Importance of Non-White Led Food Media

    In Part 3 of our Food Media Awakening Series, we're talking all about food media: specifically, food media that is not owned or led by white people. With power and editorial control largely in the hands of white people at "mainstream" food media outlets, we're talking with editors, publishers, and writers about the importance of having and investing in Black- and POC-led food media. Food writer and cookbook author Klancy Miller joins to discuss her forthcoming magazine, For The Culture, which tells the stories of Black women in food and wine by Black female writers, photographers, and illustrators. Editors Sheree Williams of Cuisine Noir and Rochelle Oliver of Island & Spice discuss their work and editorial processes. And we hear analysis from Jamila Robinson, food editor for the Philadelphia Inquirer and chair of the James Beard Awards' journalism committee, and food writer Osayi Endolyn.
     
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    • 1 hr 3 min
    Building a More Equitable Cookbook Industry

    Building a More Equitable Cookbook Industry

    We're stepping away from our normal one-on-one author interviews this month to hold space for deeper conversations around equity and representation in food media and the cookbook industry. Stay tuned as we talk with cookbook authors, food writers, editors, podcast hosts, and the generation of young cooks and food writers.


    In the second episode of our Food Media Awakening series, we're taking a closer look at the cookbook industry. What issues around representation exist in cookbook publishing? How have authors and others working in the field navigated these challenges? What needs to change – and what would a more equitable cookbook industry look like?


    We called up several guests to discuss these topics: cookbook author and photographer Kristina Gill (co-author of Tasting Rome), literary agents Rica Allannic and Sally Ekus, cookbook editor Cristina Garces of Chronicle Books, and food writers Osayi Endolyn and Illyanna Maisonet.


    Additional Reading and Resources:


    - How Food Media Fails BIPOC, by Leah Bhabha [Grub Street]
    - A (food media) resignation letter, by Osayi Endolyn [Twitter]
    - Between Friends: Your Stories About Race and Friendship, Podcast [NPR Code Switch / Death, Sex & Money]
    - To Change Racial Disparity in Food, Let’s Start With Cookbooks, by Julia Turshen [Eater]‍
     
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    • 1 hr 4 min
    What Happened at Bon Appetit and What Can Food Media Learn?

    What Happened at Bon Appetit and What Can Food Media Learn?

    We're stepping away from our normal one-on-one author interviews this month to hold space for deeper conversations around equity and representation in food media and the cookbook industry. Stay tuned as we talk with cookbook authors, food writers, editors, podcast hosts, and the generation of young cooks and food writers.


    In today's episode, we're starting by taking a look at the reckoning that's taking place at Bon Appetit and other food media outlets. We're joined by food writer Tammie Teclemariam, Bon Appetit's research director Joey Hernandez, and podcast host Cathy Erway.
     
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    • 44 min

Customer Reviews

4.4 out of 5
148 Ratings

148 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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