Here's Why Andrew Zimmern's Bizarre Foods Was Canceled
Since 2006, Andrew Zimmern has been taking Travel Channel viewers on a journey around the world to find some of the most unique and interesting foods as the host of Bizarre Foods. In his decade-plus time with the show, Zimmern's eaten everything from insect-filled nuggets to stuffed lamb spleen. But in 2018, the show was moved to a less-watched time slot on the Discovery network before ultimately getting cancelled in 2021. While some believe that Zimmern's controversial take on midwestern Chinese food restaurants was to blame for the show's move and ultimate demise, that's not the case. Here's why Andrew Zimmern's Bizarre Foods was canceled.
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Rescued Recipes: Heroic Actions that Saved Family Treasures
In 1944, 12-year-old Steven Fenves and his family were forced from their home in Subotica, Yugoslavia, into a Jewish ghetto. While neighbors turned against them and looted their home, their former cook, Maris, rescued their treasured family artwork and recipes. These cherished items offer a glimpse into one family’s life before it was shattered by the Holocaust. Join Steven, a Holocaust survivor and Museum volunteer, and James Beard Award–winning Chef Alon Shaya for a conversation about family recipes and their connections to childhood memories and Holocaust history.
Speakers
Steven Fenves, Holocaust survivor and Museum volunteer
Chef Alon Shaya, James Beard Award–winner, owner of Saba restaurant in New Orleans and Safta in Denver
Moderator
Dr. Edna Friedberg, Historian, United States Holocaust Memorial Museum
Ziangs: THE BEST Chinese Takeway CURRY SAUCE recipe!!!!
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Yotam Ottolenghi with Samin Nosrat | JCCSF
Beloved chef and powerhouse cookbook author Yotam Ottolenghi returns to the JCCSF to celebrate his newest book Ottolenghi Simple. Each dish can be made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly delicious simple meals. Brunch gets a make-over with Braised Eggs with Leeks and Za’atar; Cauliflower, Pomegranate and Pistachio Salad refreshes the side-dish rotation; Lamb and Feta Meatballs bring ease to the weeknight table; and every sweet tooth is sure to be satisfied by the spectacular Fig and Thyme Clafoutis. This is elemental Ottolenghi for everyone.
Yotam Ottolenghi is the author of the New York Times best-selling cookbooks Plenty, Ottolenghi, Plenty More, NOPI, Sweet and Jerusalem, which was awarded Cookbook of the Year by the International Association of Culinary Professionals and Best International Cookbook by the James Beard Foundation. He lives in London, where he co-owns an eponymous group of restaurants and the fine-dining restaurant NOPI.
Samin Nosrat is a cook, teacher, and author of the James Beard Award-winning New York Times bestseller Salt, Fat, Acid, Heat. She is an “Eat” columnist at the New York Times Magazine and an executive producer and host of the forthcoming Netflix original documentary series based on her book.
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A Girl and Her Greens | April Bloomfield | Chefs at Google
April Bloomfield demonstrates smashed peas and roasted carrots | Food at Google
Zagat Guest Chef April Bloomfield demos how to make a couple of recipes from her new book A Girl and Her Greens - smashed peas on toast and roasted carrots with carrot top pesto.
A native of Birmingham, England, Chef Bloomfield has spent most of her life in the kitchen. In 2004, she moved to NYC following stints in restaurants such as London’s The River Café and Berkeley’s Chez Panisse. There she and restaurateur Ken Friedman opened NYC’s first gastropub, The Spotted Pig followed by The Breslin Bar & Dining Room, both of which went on to earn Michelin stars. She won the 2014 James Beard Award for Best Chef in New York City and was nominated for an Emmy for cohosting the second season of the PBS show Mind of a Chef. Last year she and Ken bought San Francisco’s legendary Tosca Cafe and reopened it to widespread acclaim. Her new book, A Girl and Her Greens, is the follow up to 2012’s A Girl and Her Pig.
Quick, Easy, Delicious!
James Beard Award winner, Michelle Bernstein, gives you recipes you can file under: Quick, Easy and Delicious, including: Sheet Pan Sausage & Peppers, Pasta with White Beans and Kale and Miso Butter Chicken Thighs.