History
Icon-add-to-playlist Icon-download Icon-drawer-up
Share this ... ×
...
By ...
Embed:
Copy
Introducing Good True & Beautiful (Formerly known as Let The Music Play)
Clean
January 12, 2018 01:38 PM PST
itunes pic

The WHY behind our new name.

The Best of 2017
Clean
January 05, 2018 06:32 PM PST
itunes pic

A recap from many of our favorite interviews of 2017!

A Christmas Blessing
Clean
December 22, 2017 02:38 PM PST
itunes pic

Grace and peace...Ashton

Pilgrimage of a Soul with Phileena Heuertz
Clean
December 15, 2017 12:17 PM PST
itunes pic

Phileena Heuertz is an author, speaker, spiritual director, retreat guide and yoga instructor.

She is passionate about spirituality and making the world a better place. With a rare gift for communicating the dynamics of the spiritual journey, Phileena gracefully guides others toward personal growth, bringing harmony to the active and contemplative dimensions of life.

http://phileena.com/

A conversation with John Philip Newell
Clean
December 08, 2017 01:45 PM PST
itunes pic

John Philip Newell, the celebrated author of Listening for the Heartbeat of God: A Celtic Spirituality, is one of the most prominent teachers of spirituality in the Western world.

In 2011 he received the first-ever Contemplative Voices Award from the Shalem Institute in Washington DC in recognition of his work in spirituality and peacemaking. His PhD is from the University of Edinburgh and he has authored over 15 books, including Christ of the Celts, Praying with the Earth, A New Harmony, and his most recent visionary title The Rebirthing of God: Christianity’s Struggle for New Beginnings.

A Conversation with Kyle Steed
Clean
December 01, 2017 01:16 PM PST
itunes pic

Transformation, identity, authenticity, change, perception, process, beauty, and time, these are the great mysteries that an artist seeks to dissect, understand, experience and somehow convey through their craft. When you experience the work of Kyle Steed this is precisely what happens...a universal truth within you is dissected, better understood, experienced, and conveyed. Known for his public mural works, Kyle always finds a way to change the space, the air, and the atmosphere of everywhere his work has a chance to be offered to the world.
www.KyleSteed.com

A Conversation with Yung Pueblo
Clean
November 24, 2017 09:34 AM PST
itunes pic

Meditator, writer, and speaker, Yung Pueblo, brings clarity and insight to the hidden things burried within the human experience.

The Chef Sessions with Hugo Ortega
Clean
November 17, 2017 06:37 PM PST
itunes pic

Hugo Ortega is executive chef/co-owner of four of Houston’s top restaurants – Backstreet Cafe, Hugo’s, Caracol and Xochi, and winner of Best Chef: Southwest at the prestigious 2017 James Beard Foundation Awards. (He was a finalist for the award for six consecutive years, 2012- 2017.) Ortega has been recognized locally, nationally and globally for his inspirational story and his passion for sharing traditional Mexican cooking and culture.

Ortega’s American Dream story started at Backstreet Cafe, a neighborhood bistro started by Tracy Vaught in 1983. He began his career in the restaurant business first as dishwasher and busboy and later as a line cook before graduating from culinary school and later becoming Backstreet’s executive chef. He and Vaught married, and together, they have created an award-winning Houston restaurant family that also includes Hugo’s and Caracol.

Ortega was born in Mexico City, the oldest of a family of eight children. At 15, he began working at one of several Procter & Gamble factories in Mexico to help support his family. In 1984, he immigrated to Houston with no contacts or job leads, but determined to make a life for himself in America. Slowly, step-by-step, Ortega began to set down roots in the bustling oil capitol. He shared an apartment with several friends, and followed up on leads for jobs in nearby restaurants. He was happy to find his first job, as a dishwasher, at a popular bar and nightclub. While the pay was meager, Ortega grabbed at the opportunity to learn the fundamentals of the restaurant business and find contacts to help him improve his English.

Later, Ortega cleaned the floors in office buildings to supplement his income. With an unexpected turn of bad luck, his roommates moved to California and he lost both of his jobs. He had no income and no place to live. A friend asked Hugo if he wanted to wash dishes and Hugo jumped at the chance. The friend took Hugo to Backstreet Cafe, and this is where the turning point of his life happened.
Ortega worked hard, and showed an interest in working in the kitchen. In Mexico, he learned cooking from his mother and grandmother. Ortega was given a position on the line in the Backstreet kitchen, and he continue to advance from there. Impressed by his hard work and dedication, Vaught offered to enroll Ortega in the Culinary Arts program at Houston Community College. He jumped in with both feet.
Ortega graduated from HCC’s Culinary Arts program in November 1992 and assumed the role of chef at Backstreet Café, then executive chef in 1995.

Ortega is passionate about sharing the traditional foods and culture of his native Mexico with diners. In 2002, he opened the critically acclaimed Hugo’s, which brought Authentic Regional Mexican Cuisine to the forefront of dining. In 2013, the Ortega and Vaught opened their third concept, Caracol, a Mexican coastal kitchen highlighting the richness of seafood found along Mexico’s 16 coastal states; and in January 2017 they opened Xochi, which celebrates the flavors of Oaxaca, Mexico, in the new Marriot Marquis Houston Downtown.

The Chef Sessions with Shota Nakajima
Clean
November 10, 2017 10:20 AM PST
itunes pic

Chef Shota began his culinary journey at the age of sixteen, working for a well-acclaimed sushi restaurant in his hometown of Seattle, WA. At the age of eighteen, Nakajima moved to Osaka, Japan to learn about the art of Japanese cuisine. In Japan, Nakajima had the opportunity to work for Michelin Star rated Chef Yasuhiko Sakamoto. As one would expect, this experience changed Chef Shota’s perspective on cooking.

Since returning to Seattle, it has been Nakajima’s dream to convey Chef Sakamoto’s approach to hospitality and Japanese cuisine in the United States.

http://www.adanaseattle.com/

The Chef Sessions with Greg Wade
Clean
November 03, 2017 11:07 AM PDT
itunes pic

America’s in the midst of a bread renaissance – just ask Publican Quality Bread’s Head Baker, Greg Wade. Growing up outside Milwaukee, Greg was raised baking with his mother and grandmother, but it wasn’t until years later that he discovered his passion for whole grains, long fermentation and all the other things he speaks effortlessly about under the humble guise of “nerding out.”

After enrolling in The Illinois Institute of Art's Culinary Program, Greg began to notice a void in the Chicago dining scene – excellent restaurants had the desire to serve quality breads made from hydrated doughs and whole grains, but they were hard-pressed to find the space and expertise necessary to bake in their already-bustling kitchens. From that epiphany, Greg found his first home as a baker at Wicker Park’s Taxim, where he specialized in breads and pastries. As his knowledge continued to grow, Greg joined the opening team at Girl & the Goat in 2010. Wade excelled under Chef Stephanie Izard’s tutelage, and in 2013, he moved to Little Goat to oversee bread baking at Girl & the Goat, Little Goat and Little Goat French Market.

Now at the helm of Publican Quality Bread, Greg works hand in hand with Chefs de Cuisine, farmers and retail owners to develop breads to fit restaurant menus and storefronts within and outside the One Off family. Since joining our team in 2014, Greg has grown Publican Quality Bread from a seedling operation within the kitchen of sister restaurant Publican Quality Meats, to a full-fledged wholesale wing. In 2017, Greg’s passion and skills were recognized with a James Beard finalist nomination for Outstanding Baker, alongside people he’s admired greatly throughout the course of his career.

As Publican Quality Bread’s Head Baker, Greg oversees the bread program for all of One Off Hospitality Group, with a focus on whole grains and fermentation. Apart from his day-to-day leadership, Greg is an active member of the local, regional and national farming communities – every July, you can find him leading a two-day Bread Camp along with Marty and Will Travis at Spence Farm in Fairbury, IL. Online, you can witness his technique and commitment to ethical, quality ingredients in the newly released documentary, Sustainable.

Publican Bread Co. -https://www.publicanqualitybread.com/greg-wade/

Sustainable Documentary on Netflix - https://www.netflix.com/title/80134814

Previous Page  |  Next Page