Podcast Spotlight: Speaking Broadly
On Speaking Broadly, host Dana Cowin sits down with trailblazing women in food to learn about their stories. These intimate conversations delve into the challenges and successes of featured guests, etching out their journey of getting to where they are.
We’re highlighting a number of episodes from Speaking Broadly that have inspired Team HRN.
By: Vy Duong
Episode 136: For Failure s Sake: Alex Pemoulie: Is failure the best teacher? In this episode of Speaking Broadly, writer and Director of Finance at Sea Creatures Alex Pemoulie traces the arc of her relationship with failure. She shares her first perceived failures including dropping out of a semester abroad in Paris, cutting ties with the good girl within, and staying too long with an abusive boyfriend. Pemoulie then embraces failure with ferocity while working at Momofuku with Dave Chang, who is master of the art of learning from mistakes. If you ve ever doubted the power of takin
Fly By Jing Receives Investment From Prelude Growth Partners
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Fly By Jing Receives Growth Investment From Prelude Growth Partners
prnewswire.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from prnewswire.com Daily Mail and Mail on Sunday newspapers.
Fly By Jing Receives Growth Investment From Prelude Growth Partners
prnewswire.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from prnewswire.com Daily Mail and Mail on Sunday newspapers.
These Hyper-Regional Asian Flavors Are Shaking Up The Condiment Scene Saveur 9 hrs ago © courtesy immi These Hyper-Regional Asian Flavors Are Shaking Up The Condiment Scene
There’s never been a better time to be cooking with Asian ingredients in the United States. After decades of erasure and misrepresentation, American supermarket shelves and digital marketplaces finally look more like the country’s diverse population and palate. This shift is largely thanks to a new wave of first- and second-generation Asian American chefs, food professionals, and entrepreneurs who are not just increasing visibility, but also truly changing the way we talk about Asian food, people, and culture. And our pantries are better for it.