34 min listen
99. High Tea: Kayla Stewart
FromOn The Pass
ratings:
Length:
22 minutes
Released:
May 27, 2024
Format:
Podcast episode
Description
On this episode of the High Tea series, Gabriel Ornelas sits down with Kayla Stewart, Houston-and-NY-based food and travel journalist, cookbook author and Editor of Eater Houston. Kayla’s work has been featured in The New York Times, The Washington Post, Eater, Travel + Leisure, Food & Wine, and others. Her piece, “The Sweetest Harvest,” won the 2023 James Beard Foundation Profile Award, and her story, “Teach a Man to Fish,” will be anthologized in the 2023 edition of Best American Food Writing. She’s currently working on a cookbook with Chef Christopher Williams about Black cuisine in Texas for Ten Speed Press. In this episode, we discuss: ☑️Cultural applications to timeless American classics ☑️Cultural convergence in the dining scene ☑️Food and dining is changing. Tastes are changing ☑️American food has always been impacted by immigrants ☑️Generation of diners who want to know where their food is from ☑️Eater Houston working on coverage with Latino and Asian communities ☑️Cookbook about w/ Chef Christopher Williams ☑️Thoughts on future of storytelling in food Follow Kayla Stewart on Instagram: https://bit.ly/44ZhFOm Learn more about Kayla Stewart: https://bit.ly/4bRAhSK Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b Connect with Gabriel on LinkedIn: https://bit.ly/3Oxa2I3 On The Pass Website: https://bit.ly/3J2PPXP Read Gabriel's Articles: http://bit.ly/3SnOsGG Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com
Released:
May 27, 2024
Format:
Podcast episode
Titles in the series (100)
12. Mike Bagale: Food Is Medicine: Award winning Chef and Inventor of Floating Food, Mike Bagale calls in from Tulum, Mexico where he has been working on an upcoming project and exploring his passion around the concept of Food is Medicine. He gives us some insight from his extensive... by On The Pass