Podcast
Postcards from the Kitchen
Hosted by Elaine Acker · EN
Welcome to Postcards from the Kitchen! Join us as we discover the people, places, and stories behind the food.
10episodes
Episodes
Newest firstAll episodes
German Craftsmanship: Kitchens by eggersmann USA
Oct 24, 202400:18:55Tap to summarizeSummaryIn this episode, Elaine Acker interviews Dana McManus, the director of marketing for Eggersmann USA, about the company’s new cookbook “Heirloom Flavors.” They discuss the complex process of creating the book, which involved coordinating photoshoots across Eggersmann’s 7 showrooms and collecting recipes from the design team. Dana shares insights into the Eggersmann brand and how the company approaches kitchen design to fit their clients’ lifestyles. The conversation also touches on Dana’s personal food preferences and memorable meals.GuestsDana McManus, Director of Marketing, eggersmann USATopics discussedEggersmann brand and historyCreating the “Heirloom Flavors” cookbookEggersmann’s approach to kitchen designDana’s personal food preferencesKey TakeawaysEggersmann is a German luxury brand that offers full home solutions, from kitchens to outdoor living spaces.The “Heirloom Flavors” cookbook was a complex project that involved coordinating photoshoots across multiple showrooms and collecting recipes from the design team.Eggersmann’s design process focuses on understanding how clients live in a space and customizing the kitchen to fit their lifestyle.Dana is a self-described “foodie” who loves Mexican cuisine and has a strong aversion to certain flavors like cilantro and anise.Notable Quotes“It was pretty surreal. Our cookbook was definitely a labor of love for sure.” — Dana McManus“Every storage drawer, every pantry, every cabinet, everything is taken into consideration when we design a kitchen.” — Dana McManusEntities Mentionedeggersmann USASchmalenbach DesignCubic Outdoor LivingVirgil’s BBQ, New YorkFOLLOW AND CONNECTInstagrameggersmann BlogYouTubeLinkedInKeywordskitchen design, luxury brand, cookbook, foodies, family business, german craftsmanship, eggersmann USADo you want to publish a cookbook? Visit The Cookbook Creative and find out how to publish your own cookbook. We can take you from the idea to Amazon in as little as 90 days!
Transcribe →Postcards From the Kitchen Season 2 Trailer
Sep 12, 202400:02:55Tap to summarizeFoodies and travel lovers, get ready! Season 2 of Postcards from the Kitchen is back, and host Elaine Acker is taking listeners on more unforgettable culinary journeys. This season promises an even deeper dive into the rich stories behind beloved dishes, from bustling city bistros to peaceful countryside kitchens across the globe.But that’s not all—Elaine will also take us behind the scenes of one of the nation’s biggest food banks, sharing the heartfelt stories of those working to ensure everyone has a place at the table. Expect more personal recipes, fascinating cultural insights, and the kinds of flavors that bring people together.Whether you’re a curious cook, an adventurous traveler, or someone who just loves a good food story, Season 2 will inspire you to explore new cuisines and appreciate the connections created through food.Subscribe now, and be ready to embark on more delicious adventures with Elaine on Postcards from the Kitchen. Happy cooking, and safe travels!Do you want to publish a cookbook? Visit The Cookbook Creative and find out how to publish your own cookbook. We can take you from the idea to Amazon in as little as 90 days!
Transcribe →Greenwich Village Food Tour
Aug 28, 202400:21:50Tap to summarizeJoin us on this episode of Postcards from the Kitchen as we sit down with Todd Lefkovic, a seasoned expert in the world of New York City food tours. Broadcasting from the historic Chelsea Hotel, Todd shares his journey from a curious teenager exploring New York’s culinary gems to becoming the go-to guru for immersive food tours in the city. Whether you’re a local or a visitor, Todd’s insights and stories offer a unique perspective on the vibrant food culture of New York, particularly the iconic Greenwich Village.Key Takeaways: • Todd’s Early Days: Learn how Todd’s fascination with New York City’s food scene began as a teenager and how it shaped his future career. • First Culinary Encounters: Todd recounts his first memorable food experiences in Greenwich Village, including his introduction to Turkish street food and New York-style pizza. • Evolution of the Food Tours: Discover how Todd transitioned from informal culinary adventures with friends to creating structured food and culture tours, becoming a pioneer in the field. • Current Tours: Todd shares details about his diverse range of food tours, from Chelsea Market to Chinatown, emphasizing the unique flavors and cultural insights each one offers. • Insider Tips: Todd gives valuable advice on how to choose the best food tours in New York, highlighting the importance of experience, relationships, and attention to detail. • The Importance of Culture: More than just food, Todd’s tours weave in history, architecture, and personal stories, making each tour a holistic experience.Notable Quotes: • “New York City was exciting…and at 15, you figure out how to get there without your parents knowing.” • “Our tours are about more than just great pizza; they’re about the stories behind the food, the people who make it, and the culture that surrounds it.” • “Experience matters—there’s a big difference between a tour company with 25 years under its belt and one that’s been around for two years.”Connect with Todd Lefkovic: • Website: foodsofny.com • Tours Offered: Greenwich Village, Chelsea Market, Chinatown, and more!Listener Challenge:If you’re visiting New York City soon, try one of Todd’s food tours and share your experience with us! We’d love to feature your stories and photos in our next episode.Do you want to publish a cookbook? Visit The Cookbook Creative and find out how to publish your own cookbook. We can take you from the idea to Amazon in as little as 90 days!
Transcribe →Five Days in NYC
Aug 28, 202400:23:28Tap to summarizeIn this episode of Postcards from the Kitchen, host Elaine Acker sits down with Keira Crooms to reminisce about their recent five-day adventure in New York City. They share their experiences, favorite spots, and some unexpected delights as they explore the city’s culinary and cultural gems. From luxurious transportation and cozy hotel stays to unforgettable meals and unique tours, this episode is packed with tips and stories that will inspire your next trip to the Big Apple.Key Takeaways: • Transportation Tip:Start your New York adventure in style with a ride from NYC Platinum Transport. Elaine explains why having a personal driver like Vinny is worth every penny, adding a touch of luxury and convenience to your trip. • Hotel Highlight:Discover the charm of the Arlo Midtown, a stylish urban living hotel. Elaine and Keira rave about its compact yet well-designed rooms, comfortable beds, and the perfect location for exploring the city. • Dining Experience:Dine at the iconic Tavern on the Green in Central Park. Keira and Elaine share their enchanting evening, complete with twinkling lights, excellent service from Plato, and the best ceviche they’ve ever tasted. • Fun in Times Square:A spontaneous photo shoot in the heart of Times Square adds a memorable twist to their trip. Learn about NYC Photographers and how to capture the perfect NYC moment without breaking the bank. • Broadway Insights:The duo shares their mixed feelings about the cabaret at the Kit Kat Club, highlighting the importance of choosing the right seats and avoiding costly drink packages. • Greenwich Village Food Tour:Join Elaine and Keira as they indulge in a walking food tour of Greenwich Village, tasting everything from macaroni and cheese to fish tacos. Listen to their tips on enjoying this delicious and educational experience. • Zabar’s Delight:A stop at Zabar’s, Elaine’s favorite deli and kitchenware haven, leaves Keira in awe of the store’s vast selection and tempting offerings. • Sunset Cruise on the Hudson:Wrap up your NYC trip with a sunset cruise on La Barca Cantina, a floating Mexican fiesta that offers stunning views of the city skyline and the Statue of Liberty.Did you enjoy this episode? Make sure to subscribe, rate, and leave a review on your favorite podcast platformDo you want to publish a cookbook? Visit The Cookbook Creative and find out how to publish your own cookbook. We can take you from the idea to Amazon in as little as 90 days!
Transcribe →Crafting Culinary Experiences with Chef Robbie Rensel
Aug 27, 202400:15:25Tap to summarizeIn this episode of Postcards from the Kitchen, host Elaine Acker sits down with Chef Robbie Rensel, a culinary maestro based in Houston, known for his unique approach to in-home dining and private events. Chef Robbie shares his journey, his passion for creating personalized culinary experiences, and his expertise in using advanced cooking techniques like sous vide. He also delves into his role in helping clients design dream kitchens with high-end appliances and the growing trend towards induction cooking.Key Takeaways: • Personalized Private Events: Discover how Chef Robbie customizes every event, from corporate team-building to intimate five-course dinners, ensuring a unique and memorable experience for each client. • Culinary Techniques: Learn about the sous vide method Chef Robbie uses to perfect dishes like duck and scallops, and how this technique enhances flavor and texture in ways that are hard to replicate in traditional restaurant settings. • Flexibility in Cooking: Chef Robbie discusses his ability to deliver high-quality meals in any setting, whether it’s a luxury kitchen or a simple break room, making his services versatile and accessible. • High-End Appliance Consulting: Explore Chef Robbie’s insights on the latest in kitchen technology, including the shift towards induction cooking, and how he helps clients maximize their investment in high-end appliances. • Creating Lasting Memories: Chef Robbie emphasizes the importance of crafting experiences that connect people through food, whether it’s for team bonding, celebrating milestones, or simply enjoying a great meal with friends. Don’t miss out on future episodes! Subscribe and leave a review on your favorite podcast platform.Do you want to publish a cookbook? Visit The Cookbook Creative and find out how to publish your own cookbook. We can take you from the idea to Amazon in as little as 90 days!
Transcribe →The Intersection of Disaster Response and Food Security: A Conversation with Derrick Chubbs Part 2
Aug 27, 202400:11:48Tap to summarizeIn this episode of Postcards from the Kitchen, we continue our deep dive into the world of food banks with Derrick Chubbs, President and CEO of the Second Harvest Food Bank of Central Florida. Derrick shares eye-opening insights into the challenges faced by food banks, the critical role they play in addressing hunger as a public health crisis, and the innovative ways they are partnering with healthcare organizations to promote healthier lifestyles.Derrick also highlights how everyone can get involved in their local communities to make a difference—whether through advocating, volunteering, donating, or simply spreading awareness. From the surprising fact that food banks purchase a significant portion of the food they distribute to the importance of the farm bill, this episode is packed with valuable information that will inspire you to take action.Key Points: 1. Hunger as a Public Health Crisis: • Hunger is not just a social issue; it is a significant public health crisis that affects millions across the United States. • Food banks play a vital role in addressing this crisis by providing nutritious meals to those in need. 2. Partnerships with Healthcare: • Innovative partnerships with healthcare organizations and insurance companies are crucial in promoting healthy eating and reducing long-term health issues like diabetes. • Data tracking shows the positive impact of healthy eating on conditions like A1c levels in diabetes patients. 3. Ways to Get Involved: • Advocating: Start by spreading awareness about local hunger challenges within your networks. • Volunteering: Food banks rely heavily on volunteers—32,000 annually for Second Harvest—saving millions of dollars. • Donating: Every dollar counts. Food banks can stretch donations to provide more meals, with $1 translating into four meals. • Connecting: Help those in need find their local food bank through tools like the “Find Food Now” tool. 4. The Reality of Food Banks: • While many assume food banks rely solely on donations, a significant portion of the food is purchased to ensure a balanced diet for recipients. • The cost of food for food banks has doubled, with Second Harvest spending over $10 million annually on food purchases. 5. Feeding America’s Network: • Feeding America assists in logistics, helping food banks across the nation by facilitating large-scale food donations from major companies.Keywords: • Food banks • Public health crisis • Hunger in America • Community involvement • Volunteering • Donations • Second Harvest Food Bank • Feeding America • Healthy eating • Food securityVisit Feeding America or Second Harvest Food Bank of Central Florida to learn more, find your local food bank, and discover how you can get involved in the fight against hunger.Thank you for tuning in! If you enjoyed this episode, please subscribe, rate, and leave a review. Stay tuned for more stories behind the food that brings us together.Do you want to publish a cookbook? Visit The Cookbook Creative and find out how to publish your own cookbook. We can take you from the idea to Amazon in as little as 90 days!
Transcribe →The Intersection of Disaster Response and Food Security: A Conversation with Derrick Chubbs Part 1
Aug 27, 202400:33:08Tap to summarizeIn this episode of “Postcards from the Kitchen,” host Elaine Acker sits down with Derrick Chubbs, CEO of Central Florida’s Second Harvest Food Bank, to discuss the critical role food banks play in disaster response and ongoing community support. With a background in disaster management from the American Red Cross, Derek shares how his experiences prepared him—or, in some ways, didn’t—for the challenges of leading a large-scale food distribution network.Keynotes: 1. Transition from Disaster Response to Food Security: Derrick reflects on how logistical skills from disaster management were both helpful and limited in addressing the complexities of food banking, such as supply chain management and distribution partnerships. 2. Food Banks’ Role in Disasters: Food banks often serve as first responders in disaster scenarios, working closely with organizations like the Red Cross to ensure food security during crises. 3. Operational Challenges: The conversation delves into the operational intricacies of running a food bank, including managing audits, distribution channels, and the diverse needs of over 750 partner agencies. 4. Growing Demand for Food Assistance: Derrick highlights the alarming increase in food insecurity post-pandemic, exacerbated by inflation and rising living costs, leading to a surge in demand for meals—now back to 300,000 meals a day. 5. Health and Food Connectivity: A discussion on how Second Harvest is innovating with medically tailored meals for individuals with specific health conditions, like renal failure, emphasizing the importance of nutrition in healthcare. 6. Community Impact: Derek underscores the multifaceted role of food banks, which extend beyond food distribution to include educational programs, culinary training, and health initiatives that support vulnerable populations, including children and seniors.Keywords: Food Security, Disaster Response, Food Banks, Community Support, Supply Chain Management, Hunger Relief, Health and Nutrition, Medically Tailored Meals, Second Harvest Food Bank, Feeding America.This episode provides a deep dive into the critical and often overlooked role food banks play in not just feeding communities but also supporting overall public health and resilience during times of crisis.Do you want to publish a cookbook? Visit The Cookbook Creative and find out how to publish your own cookbook. We can take you from the idea to Amazon in as little as 90 days!
Transcribe →Exploring Chelsea Market in New York City
Aug 27, 202400:14:16Tap to summarizeIn this episode of Postcards from the Kitchen, host Elaine Acker and her travel buddy, Keira, reminisce about their recent trip to New York City, focusing on their exploration of the iconic Chelsea Market. They dive into the rich history of the market, revealing its origins as a Nabisco factory and the birthplace of the Oreo cookie. The conversation weaves through the market’s evolution from an industrial hub to a vibrant food hall, now home to a mix of historical architecture and modern businesses like the Food Network.Elaine and Keira share their sensory experiences as they navigate the bustling market, from tasting Japanese-Mexican fusion tacos at Tacoma Taco to indulging in an assortment of American cheeses. They discuss the captivating atmosphere of Chelsea Market, including the unexpected art and architecture that surround visitors at every turn. The episode is peppered with practical tips for future visitors, like arriving early to avoid the crowds and wearing comfortable walking shoes to fully enjoy the market’s offerings.The pair’s enthusiasm for the market is infectious as they recount their favorite moments, including their fascination with the Alf Bakery and its mesmerizing baking process, their regret over missing out on a unique Cheeto pizza, and their exploration of specialty stores like an Italian grocery with an extensive balsamic vinegar selection. The episode wraps up with a promise of more New York adventures to come, leaving listeners eager for the next culinary journey.Read the blog hereKeynotes: • Chelsea Market history and transformation • Nabisco factory origins and the creation of the Oreo • Japanese-Mexican fusion cuisine • Architectural and artistic elements of Chelsea Market • Alf Bakery and its behind-the-scenes bakery experience • Specialty food stores and unique offerings • Tips for visiting Chelsea MarketKeywords: Chelsea Market, New York City, food hall, Nabisco, Oreo, Japanese-Mexican fusion, Alf Bakery, specialty food, culinary travel, architecture, art, travel tips.Do you want to publish a cookbook? Visit The Cookbook Creative and find out how to publish your own cookbook. We can take you from the idea to Amazon in as little as 90 days!
Transcribe →Unleash Your Inner Chef with the GROW 2024 Conference Cookbook
May 2, 202400:06:33Tap to summarizeSummaryIn this solo episode of “Postcards from the Kitchen,” Elaine Acker discusses the power of cookbooks as a marketing tool and shares an example of how she and her team created a mini-cookbook for a networking conference. She also explores the idea of strategic referral partnerships between food brands and shares a free download of the mini cookbook with the audience.Guests• Solo episode with Elaine AckerLinks• Get a free copy of the GROW 2024 Cookbook! No sign-up required! (If the link isn't clickable, just copy and paste this into your browser: https://www.thecookbookcreative.com/hubfs/Sample%20Cookbooks/Grow2024%20Conference%20Cookbook.pdfTopics discussed• The role of cookbooks as a marketing tool• Creating a mini-cookbook for a networking conference• Showcasing colleagues’ favorite recipes and businesses• Ideas for strategic referral partnerships between food brandsKey takeaways• Cookbooks can be a powerful marketing tool for food brands.• Creating a mini-cookbook for a networking conference can be a unique way to showcase colleagues’ talents and create personal connections.• Strategic referral partnerships between food brands can amplify each other’s voices and increase revenues.Notable quotes• “Cookbooks aren’t just a gorgeous way to share your food and culture; they can be a brilliant marketing tool that elevates your business above the competitive chaos.” – Elaine Acker• “Creating a mini-cookbook for a conference felt like making a personal introduction, just by sharing recipes and telling a story or two.” – Elaine Acker• “Strategic referral partnerships between food brands can really amplify each other’s voices and increase revenues, just by sharing strengths.” – Elaine AckerEntities mentioned• Betty Crocker• Celebrity chefs• Catherine Brown• GROW 2024• Sparx360• Good Humans Growth Network• Keira Crooms• Keira's Modern Desk• Megan Giles• Pandora Hodges• Sharpline Sales• Alyssa McGuinn• InfoFluency• Jeremiah Shaw• Grovity Leadership• Mindy Mackey• Carnegie Investment Counsel• Sasha Crabtrey• Remote COO• Lawrence Hackney, CPAKeywordscookbooks, marketing tool, mini-cookbook, networking conference, recipes, strategic referral partnerships, food brandsDo you want to publish a cookbook? Visit The Cookbook Creative and find out how to publish your own cookbook. We can take you from the idea to Amazon in as little as 90 days!
Transcribe →Homesteading With Chelsea Nicole: Little Mountain Ranch
Apr 25, 202400:23:00Tap to summarizeIn this episode, Elaine Acker interviews Chelsea Nicole of Little Mountain Ranch in British Columbia, Canada. They discuss the concept of homesteading and Chelsea’s experiences growing food, stocking the pantry, and cooking from scratch. They also touch on Chelsea’s recently published cookbook and her advice for aspiring cookbook authors. Throughout the conversation, Chelsea emphasizes the importance of self-sufficiency, simplicity in cooking, and the joy of preserving family recipes.Guest· Chelsea Nicole: Owner of Little Mountain Ranch and author of a cookbookLinks· Little Mountain Ranch Website· Little Mountain Ranch YouTube Channel· Postcards from the Kitchen blog article featuring Chelsea NicoleTopics discussed· Definition of homesteading· Growing food and self-sufficiency· Stocking the pantry and food preservation methods· Cooking from scratch and simple recipes· Challenges of living in the north with a short growing season· Chelsea’s recently published cookbook and its reception· Advice for aspiring cookbook authorsKey takeaways· Homesteading is about being self-sufficient and having independence from food systems.· Chelsea grows about 50% of her family’s vegetables, 100% of their meat, 75% of their dairy, and all of their eggs.· She preserves food through canning, root cellaring, freeze drying, and cold storage.· Cooking from scratch is less difficult and less expensive than people think, and it allows for more control over ingredients and flavors.· Chelsea’s cookbook has received positive feedback for its old-fashioned recipes, simplicity, and large font.· Working with professionals like Elaine Acker at The Cookbook Creative can help make the cookbook publishing process smoother and more successful.· Chelsea finds joy in passing down family recipes and seeing them become part of other families’ traditions.Notable quotes· “Homesteading is about being as self-sufficient as you can be, having some independence from food systems, and being able to source what you need for your day-to-day life from your own land as much as possible.” - Chelsea Nicole· “Cooking from food that you can either get at a farmer’s market or you can grow in your own backyard has reinstilled in me… a sense of roots that I didn’t really have before.” - Chelsea Nicole· “Cooking from scratch and eating at home… has moved out of our culture in a lot of ways, and people are coming back to that in droves now, especially with inflation and all of that. Food is very expensive, and it’s a lot less expensive to cook from scratch.” - Chelsea Nicole· “Every recipe has a story. There’s somebody behind it, and they were bringing family and friends together around food and making memories.” - Elaine Acker· “It thrills me that somebody might take one of these recipes and it might become part of their family, and then it would get passed down in their family.” - Chelsea NicoleEntities mentioned· Little Mountain Ranch· The Cookbook CreativeKeywordshomesteading, self-sufficiency, growing food, stocking the pantry, cooking from scratch, food preservation, cookbook, family recipes, simplicity, roots, publishing, adviceDo you want to publish a cookbook? Visit The Cookbook Creative and find out how to publish your own cookbook. We can take you from the idea to Amazon in as little as 90 days!
Transcribe →