Good Vibes with Melissa Clark and CAP Beauty

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4.6 • 592 Ratings

🗓️ 5 April 2018

⏱️ 51 minutes

🔗️ Recording | iTunes | RSS

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Summary

We always feel good when we talk to Melissa Clark, the cookbook author, New York Times writer, and home cook champion. Melissa chats with us about California chefs, her love for the Instant Pot, and her new Times column about unsung chefs around the country. (She wants you to DM her with some chef suggestions. Ping her @clarkbar.) Our second guest is Kerrilynn Pamer, co-founder of CAP Beauty, the wellness brand and boutique. Her new cookbook, High Vibrational Beauty: Recipes and Rituals for Radical Self Care, is out right now and features a very modern approach to cooking, eating, and stocking your pantry. We talk coconut butter, adaptogens, and her journey to wellness. Thank you to Emmi Cheese, Bob’s Red Mill, and Le Cordon Bleu for supporting our show!

Transcript

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0:00.0	Hey, thanks for listening to Heritage Radio Network.
0:04.0	This is Katie, HRN executive director, and I'm so excited to share with you our coverage from the Charleston Wine and Food Festival.
0:10.6	We are here live today at Charleston Wine and Food.
0:15.0	Join us as we talk all things food.
0:17.5	Come to Charleston, eat some seafood.
0:19.4	Eat all of the seafood. Chicken fried chicken
0:22.0	with chorizo steak and salsa verde mashed potatoes. So quintessentially like southern
0:27.8	fair at its finest. And have important conversations. We're also talking about professional
0:34.3	women in restaurants and how underrepresented they are, people of
0:37.5	color in restaurants and how they're not talked about.
0:40.4	We get real with Food Network's Manit Chohan.
0:42.8	Balance is BS.
0:44.2	I was told that I wasn't going to be bleeped out.
0:48.8	And find out about raising sugar cane with chef Sean Brock.
0:51.7	It's like being Indiana Jones or something.
0:53.7	You never know what you're going to find.
0:55.4	You'll come away inspired by the power of food and the food scene in Charleston.
1:00.1	Here's Dr. Jessica B. Harris.
1:02.0	Food is constantly in flux.
1:03.6	Food is always moving.
1:04.9	Food is the only real lingua franca that we have that allows us to connect with other folks.
1:12.8	So tune in to Heritage Radio Network on tour at heritageradionetwork.org or wherever you get your podcasts.
	...

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