The BBQ Central Show - April 7, 2020 - Live Feed
Welcome to April and the 3rd week of Coronavirus 2020! Kicking us off in the normal fashion is the most popular BBQ'er on YouTube(How To BBQ Right) and the pitmaster of Killer Hogs BBQ tea, Malcom Reed. Malcom has been cooking up a storm at home due to being locked in and he's ready to share his recipes with you tonight. I will also ask him about how his BBQ business is being affected and if he has seen a big uptick in subscribers due to more eyes looking for content. Of course I will ask about how to get a YouTube Channel up and running since many are looking to do that with the extra time we find ourselves with.
After that, one of the best food bloggers out there, Mike Lang from Another Pint Please, joins the show again. Mike has been busy, both at work and at the grill, and I will ask him about both. Mike is putting together a new series of videos for Weber Grills that he will tell us about. He is also very busy shooting new food pictures for his social accounts that he will tell us about too. Mike is a great member of the bbq/grilling community and I am excited to catch up with him tonight.
In the second hour, the other first Tuesday of the month regular guest, Sam The Cooking Guy, stops by. A few weeks ago I did a bonus content segment with him and now we can get a follow up on that and Sam is loaded with lock-down recipes for you to try. Just like I will ask Malcom about YouTube, I will also ask Sam about best practices when it comes to putting on a channel. Look, if you have ever listened to an interview with Sam, you know that I have a well planned agenda...that we never cover. However, it is ALWAYS and entertaining segment or two!
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SOIL STORIES with Dr. David Johnson & Hui-Chun Su Johnson
Hosted by the NM Healthy Soil Working Group. Our guests start with a short presentation, followed by conversation with participants.
David Johnson is a molecular biologist conducting research as Research Scientist at the Institute for Sustainable Agricultural Research at New Mexico State University, Las Cruces, NM and an Adjunct Professor at the Center for Regenerative Agriculture and Resilient Systems at California State University, Chico, CA.
David’s research in soil microbial community structure and function, has opened a window for viewing the interdependence between plants and soil microbes. Rebuilding a soil’s microbial community population, structure, diversity and biological functionality will also provide a robust and practical mechanism to begin reducing atmospheric CO 2 within a regenerative agricultural system. David and his wife, Hui-Chun Su Johnson, will also talk about the construction, filling, and management of the Johnson-Su static pile composting bioreactor.
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Culinary School Stories #31 - Kami Smith
GUEST’S NAME: Kami Smith
CULINARY SCHOOL AFFILIATION: Johnson & Wales University, Providence, RI and Charleston, SC
BIO: Prior to joining the world of food manufacturing, Chef Kami Smith began her life of pastry arts with the team at Emeril’s Restaurants and Marriott International Hotels located in heart of New Orleans, Louisiana. While in New Orleans, Kami was able to develop skillsets in breads, chocolate work, pulled and poured sugars, and helped manage the pastry team to support major event such as opening of the D-Day Museum, Super Bowl, Microsoft, Arthur Anderson, ACF National Conference, and so much more.
With a strong sense to return to her roots in East Tennessee, Kami returned home and took the position of Pastry Chef at an adorable Victorian home known locally as The Troutdale Dining Room Restaurant in Bristol, VA. While there in Virginia, Kami was asked to spearhead the new culinary program and community bakery at Virginia Intermont College. She also became the local star of “Cooking with Chef Kami” in East Tennessee.
However, a new opportunity in Atlanta, Georgia came up and Chef Kami left the bakery, the tv show, and her team, and joined Schwan’s Bakery, in Atlanta, GA as their newest Research Pastry Chef, where she and her team designed unique multi-layered cakes, brownies, tarts, pies, and cheesecakes for National Accounts around the country. She later joined Dawn Food Products as their Corporate Pastry Chef training the industry on their high-quality products. Though she still resides in Atlanta, today she is the Directory of Culinary Showcasing for Pecan Deluxe Candy which is located in Dallas, Texas, where she and her amazing team work on multiple candy and nut inclusions, snack blends, drink and milkshake bases, coffee/ smoothie syrups, plus bakery items for the ice cream, yogurt, cereal, and foodservice industry.
Social Media:
Website: Https://pecandeluxe.com
Twitter - @ChefKams
Instagram - @KamiRoseBaking
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ABOUT THE SHOW: Culinary School Stories is a weekly podcast with engaging interviews that shares the stories of people from around the world that have an association with a culinary school in some way. Each episode we bring you the best stories from people around the food service world whose lives have been influenced, impacted, touched and/or enriched, for good or for bad, from their culinary school experience. And this Podcast is dedicated to telling their story!
From current students and alumni, to faculty and administrators, this interview style podcast allows for longer, more in-depth, open discussions about issues, stories and tales surrounding culinary school. We hope you will listen in and learn what each of our guests has to say as we talk to them about their relationship to culinary school, as well as their journey, the people who helped them, and their goals and dreams for the future. Join us as we ask and discover, “What’s your culinary school story?”
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