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Add Passion and Stir: Big Chefs, Big Ideas is the weekly Share Our Strength podcast about people who are changing the world. Each week, Billy Shore, the founder and chairman of Share Our Strength, has a conversation with a guest from the culinary world and an industry thought leader creating a thought-provoking discussion. As much as food has become a source of pleasure and celebration, it’s amazing how food is central to our health, environment, educational achievement, sustainability, and ...
 
The Reading Downtown Improvement District is focused on creating a vital, productive and commercially active environment in downtown Reading. DID provides cleaning, security and marketing services for a specially designated commercial district in the city, and also sponsors several events and activities throughout the year, including MidDay Café, Reading Holiday Parade, and Reading Fire + Ice Fest. DID continually strives to make downtown Reading a cleaner, safer and more inviting place to l ...
 
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show series
 
Can we shift our historic stigma about people living in poverty? Princeton poverty researcher and author Kathryn Edin joins hosts Billy and Debbie Shore to discuss how changes to certain tax credits in the $1.9 trillion COVID relief American Rescue Plan will give more Americans support to move out of poverty. “We have turned 400 years of history ab…
 
How do we continue to care for each other as the pandemic draws to a close? Congressman Mike Thompson from California’s 5th District and influential Sacramento chef Patrick Mulvaney join host Billy Shore to discuss how the pandemic has affected the food and wine industries. “The [recently-passed] FEED Act is pretty straightforward: It recognizes th…
 
On today's episode of Add Passion and Stir, we'll be talking with former Secretary of Education John B. King about closing achievement gaps in our educational systems. We recorded this episode on Monday March 21st just hours before the tragedy in Boulder, Colorado when a gunman entered a grocery story and killed 10 people. We spoke with Congressman…
 
Can you build a successful and fun brand around serious social justice topics? Ben Cohen and Jerry Greenfield of Ben & Jerry’s Ice Cream join Billy Shore to talk about feeding hungry kids, police reform, and how businesses can make a difference on social issues. “Passing legislation that is going to reduce child poverty in the US by 40% is huge – i…
 
When is philanthropic giving the most meaningful? Bestselling author John Grisham and Share Our Strength Board member Renee Grisham join Billy Shore to discuss their partnership, philanthropy, and how they choose to support issues that are personal to them. “There is plenty of food in this country… but the framework isn’t always there to get the fo…
 
What will it take for Americans to trust each other again? Long-time New York Times columnist Frank Bruni joins the podcast to talk about his days as a restaurant critic, his goals as an op-ed columnist, and the current state of civic discourse in America. “Based on which [cable news channel] you’ve gone to, you can have an understanding of events …
 
How can we overcome gender and racial discrimination in the culinary industry? Best-selling cookbook author and food writer Julia Turshen talks with Billy Shore about her digital directory that supports women of color, LGBTQ and gender non-conforming people in the food industry. “I was finding so often that I was being invited to be parts of panels…
 
Will women ever be proportionately represented in Congress? Political journalist, novelist and cookbook author Jennifer Steinhauer joins Billy Shore to talk about today’s political climate and her new book The Firsts: The Inside Story of the Women Reshaping Congress. “We still are below 25% of the entire legislative branch. It’s hard for women to m…
 
“How can I help? That was the question I kept asking myself,” says former teen idol and television writer and producer Shaun Cassidy. He joins Billy Shore to talk about COVID-19 and his support for No Kid Hungry and the Santa Ynez community through his new ‘My First Crush’ wine label. “COVID came along and I saw a lot of our friends… farmers, growe…
 
How are so many of our most important issues tied to what we eat? James Beard Award-winning food writer Mark Bittman talks with Billy Shore about the relationship between food and critical issues like climate change, public health and social justice. “You can’t fix any justice issues, environmental issues, nutritional issues without fixing food. Fo…
 
What’s the key to building a purpose-driven career? Author, business school professor, and social change pioneer Bill Novelli returns to the podcast to talk to Billy Shore about doing well by doing good and his new book, Good Business: The Talk, Fight, Win Way to Change the World. “Tomorrow’s leaders are in our classrooms today… They want a purpose…
 
In this very special episode of Add Passion and Stir, host Billy Shore discusses the Biden Administration's commitment to ending hunger in America. And, we revisit our conversation with chef and advocate Kwame Onwuachi. Award-winning Washington DC chef Kwame Onwuachi (formerly of Kith/Kin) talks to Billy Shore about the how the crisis of COVID-19 a…
 
How has the role of the media changed over the last four years? CNN anchor and chief Washington correspondent Jake Tapper joins Billy Shore to talk about journalism, politics and his work in support of causes like No Kid Hungry and military veterans. “We’re in a war over facts. Right now, two of the biggest stories are about that - people who deny …
 
This week’s episode is taken from the second installment of the Conversations on Food Justice, a collaboration between Share Our Strength and the Aspen Institute’s Food and Society Program. Congresswoman Chellie Pingree (ME-1) moderates the discussion, which features former Obama Administration Secretary of Education (and current Education Trust Pr…
 
Why is it so important to restore Native American autonomy? Pulitzer Prize winning journalist Nicholas Kristof and Johns Hopkins Center for American Indian Health Director Allison Barlow join host Billy Shore to talk about poverty, education, and the struggle for social justice in Native American communities. “The Bureau of Indian Education schools…
 
How can science inspire better cooking? James Beard award-winning food writer J. Kenji López-Alt joins Billy Shore to talk about what drew him to explore the science behind cooking, finding his voice as a writer, and his two New York Times bestselling books. “Some people think cooking with science is the opposite of cooking with soul. I think it’s …
 
How do each of us measure success? Bigger Bolder Baking chef and host Gemma Stafford talks with Billy Shore about her career, what it was like to host an online Bake-A-Thon for No Kid Hungry, and how her views on success have changed during the pandemic. “We’ve been very fortunate with Bigger Bolder Baking and we wanted to give back… It was really …
 
This week’s episode is an excerpt from Conversations on Food Justice, a collaboration between Share Our Strength and the Aspen Institute’s Food and Society Program designed to examine the roots and evolution of the food movement and how it intersects with race and class, as well as health, educational, and environmental inequities. Human rights act…
 
How do you get kids from juvenile detention on track for success? Chef and Café Momentum Executive Director Chad Houser talks with Billy Shore about building a new model for juvenile justice that develops career and life skills to overcome recidivism and reincarceration. “The juvenile justice industry calls them ‘throw-away’ youth. We need to be pu…
 
How do you raise $1M to feed hungry kids? Celebrity trainer, choreographer and Broadway dancer Isaac Calpito joins Debbie and Billy Shore to talk about using his platform to amplify support for No Kid Hungry. Calpito developed a workout called Torch’d on Instagram TV every day when the pandemic hit and encouraged his followers to make donations to …
 
How do we overcome our country’s systemic racism? Bakers Against Racism co-founder and Washington DC executive pastry chef Paola Velez (Maydān, Compass Rose) joins Billy Shore and Share Our Strength Chief Communications and Marketing Officer Pamela Taylor to talk about finding the courage to speak out against racism and other forms of injustice. “W…
 
How do we create an antidote to the politics of division? UnidosUS Deputy Vice President Clarissa Martinez-de-Castro joins Billy Shore to discuss immigration policies, Latino civic engagement and turning out the vote. “If you look at surveys and opinion research for the last ten years, the majority of the American people actually want to see a func…
 
When you wake up in the morning, can you say you’re proud of what you built? James Beard award-winning Minneapolis chef Ann Kim joins Billy Shore to talk about her immigrant experience, approach to food, and observations about her community in the wake of the George Floyd murder. “It is our job to make changes, educate and learn. We can’t make deci…
 
Why is it so important to support black-owned businesses, particularly right now? FieldTrip chef and owner JJ Johnson talks to Billy Shore about being a black business owner and what drives him to succeed. “Don’t say you care about black lives if you can’t walk into a black-owned business and look on the shelves and give it the same amount of money…
 
What will happen to our neighborhoods if independent restaurants do not survive the pandemic? Chicago’s award-winning chef and Mexico: One Plate at a Time host Rick Bayless joins Debbie and Billy Shore to talk about the struggle to survive for independent restaurants. “If we don’t get some assistance, I’m afraid we’re going to see our neighborhoods…
 
How are kids getting enough nutrition with all the constraints on schools during this pandemic? What about the restaurant industry? In this poignant episode taped early after COVID-19 struck the US, with an updated introduction from host Billy Shore, celebrity chef Andrew Zimmern and Executive Director of Student Nutrition Services for the San Fran…
 
What responsibilities do corporations have in the communities where they work? Host Billy Shore welcomes two guests from Sodexo, Inc.: Chief Diversity and Sustainability Officer for the Americas Gerri Mason Hall, and Director of Culinary Delivery Desmond Fannin to discuss diversity, equity and inclusion within their company and society at large as …
 
Why should Americans care about hunger around the world? World Food Program USA President and CEO Barron Segar and food and lifestyle personality Sandra Lee join Debbie and Billy Shore to talk about the importance of combatting hunger around the world. “Food is a basic vaccination against chaos. When you don’t have food, you have increased unrest a…
 
How do we meet the increased need COVID-19 is causing in our country? San Antonio Food Bank President and CEO Eric Cooper and Hotel Emma chef and culinary director John Brand talk to Debbie and Billy Shore about the effects the COVID-19 pandemic has had on their city. Billy Shore asks Cooper about the now iconic image of a massive line of cars outs…
 
What truly gives you meaning and purpose? Eleven Madison Park (NYC) Chef and Owner Daniel Humm joins Billy Shore to discuss how the pandemic is given him new purpose and his advice to other luxury brands. “If we want to continue the way we’ve done things, I believe 5 years from now, 10 years or maybe already next year, it will be irrelevant and emp…
 
How do we fix our broken food system? Food Tank co-founder and president Danielle Nierenberg joins Billy Shore to discuss the connections between food, nutrition, the environment and democracy. “People are thinking about food and agriculture as something more political… this citizen eater who votes not only with her fork, but votes for the kind of …
 
How do we create allies instead of adversaries? In a powerful episode taped right before the COVID-19 pandemic hit, National Immigration Forum Executive Director Ali Noorani, Amparo Fondita executive chef Christian Irabien, and No Kid Hungry Manager of Federal Advocacy Meredith Jorss joined host Billy Shore for an in-depth discussion about immigrat…
 
How can big consumer brands help make the world a better place? Brown Sugar Kitchen Executive Chef Tanya Holland and Kellogg Ready to Eat Cereal General Manager Doug VanDeVelde share their insights on food insecurity, giving back to the community and the effects of COVID-19. “When the COVID pandemic first started, there was a certain sense of oblig…
 
Why haven’t we been able to create the groundswell to end hunger? Bread for the World President and CEO Reverend Eugene Cho joins Billy Shore to discuss the connections between racism, poverty and hunger and how faith can inform social justice work. “Let’s not deny racism and… our complicity in some of these policies and structures,” advises Cho. “…
 
How will restaurants survive the economic collapse caused by the COVID-19 pandemic? Award-winning Washington DC chef Kwame Onwuachi (formerly of Kith/Kin) talks to Billy Shore about the how the current crisis is exposing the vulnerability of the restaurant industry and the fundamental changes that must occur for independent restaurants to survive. …
 
How do we improve access to school meal programs during the COVID-19 pandemic? Congressman Will Hurd (TX 23) talks to Billy Shore about the root causes of childhood hunger, working in Congress and making better use of technology to deliver federal assistance to those who need it. Hurd is well known for his bipartisan work in Washington. “The only w…
 
We must also reject the illusory safety of silence. We must speak out, even though it may seem implicit in who we are. We must say out loud that every form and manifestation of racism is unacceptable. And for those who don't think that that's the business of an anti hunger organization, we must also say out loud, it's the business of all human bein…
 
As COVID-19 continues to impact jobs, families and financial futures worldwide, celebrity chef, author and television personality Cat Cora joins Billy Shore to discuss how this pandemic is exposing our humanity and what the lasting impacts might be. “This is a human recalibration. We’re recalibrating the world. We are more authentic than we’ve ever…
 
How will COVID-19 reshape the fight against hunger? Urban Institute senior fellow Elaine Waxman joins Billy Shore to share her data-driven insights on food insecurity in America during the pandemic. “SNAP is our number one line of defense for food insecurity,” she explains. “One of the persistent gaps has been that even though SNAP has been a great…
 
How do you feed 1.5M of people every day? NYC Department of Sanitation commissioner and recently appointed food czar Kathryn Garcia talks to Billy Shore about leading the city’s massive and complicated hunger relief efforts during the COVID-19 pandemic. “It’s really been the sheer scale and magnitude of how many people are in need. Not any one piec…
 
Can the current pandemic strengthen our resolve to eradicate hunger? Feeding America CEO Claire Babineaux-Fontenot talks to Billy Shore about what she is witnessing on the frontlines of the escalating hunger crisis caused by COVID-19 and the opportunities it presents. “There are lots of opportunities in this pandemic to come out of it better than w…
 
What innovations will emerge from the COVID-19 pandemic? On this episode, host Billy Shore reconnects with noted DC chef Erik Bruner-Yang (Maketto, Brothers and Sisters, ABC PONY, Spoken English) on helping the community. “This has been a wake-up call for me. I’ve always been wading in the water of being a public servant and [I’m] finally jumping i…
 
Where do we find optimism during the current crisis? Celebrity baker Duff Goldman (Ace of Cakes, Charm City Cakes) dials in to talk to Billy Shore about his winding path to success, the effects of the coronavirus on his business and employees, and his advice for overcoming the current crisis. “The absolute 100% biggest impact is everybody needs to …
 
How do poverty and racism put people at risk for COVID-19, and how do we protect those most vulnerable? On the latest episode of Add Passion & Stir, Sojourners Founder and President Jim Wallis and Billy Shore discuss how the COVID-19 pandemic is exposing the inequities in our society. “Poverty and racism are preexisting conditions that help you get…
 
Can small farmers survive the COVID-19 pandemic? NYC’s Blue Hill and Blue Hill at Stone Barns chef and co-owner Dan Barber joins Billy Shore to discuss how the farm-to-table movement is especially vulnerable right now. “There’s a network of farmers that we’re connected to, whether you know it or not. That network has been shattered,” laments Barber…
 
How will the COVID-19 crisis transform the restaurant industry? Dirt Candy chef and owner Amanda Cohen and host Billy Shore discuss how restaurants will survive the pandemic. Cohen says she and other chefs are struggling with reopening their restaurants after the crisis has passed. “How are we going to reopen? What am I reopening to? Who is going o…
 
How are food pantries responding to the COVID crisis? West Side Campaign Against Hunger (WSCAH) Executive Director Greg Silverman joins Billy Shore for a conversation about the impact COVID-19 is having on his work feeding New Yorkers on the street instead of in their food pantry. “Sometimes the best innovations happen when you have to make these t…
 
How do we keep feeding food insecure kids and families during a pandemic? Stacey McDaniel, Anti-Hunger Initiatives Specialist and National Spokesperson for the YMCA of the USA, joins Billy Shore to explain the adaptations and collaborations the Y has undertaken to bring meals to more kids and families than ever before. “Nothing is more fundamental …
 
The tragedy and terror of coronavirus struck close to home today upon learning that Chef Floyd Cardoz died of COVID-19 in the New York area yesterday. Floyd was not only a great chef but an amazing champion of Share Our Strength’s No Kid Hungry campaign, and so many other humanitarian causes in the United States and India. All who knew him are deva…
 
How will the restaurant industry survive the coronavirus? Chef Jason Vincent (Giant, Chef Special) joins Billy Shore from his home quarantine in Chicago to talk about the difficult decisions he’s had to make as a restaurant owner in these challenging times. Vincent believes the current crisis is putting a magnifying glass on long-standing problems …
 
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