María Mercedes Grubb's guest appearances

María Mercedes Grubb

EL 86

Alzando la voz

Seasoned

Beto Podcast

Sam Sifton

Von Diaz

Lidia Bastianich

Vallery Lomas

Michelle Tam

Marcus Samuelsson

Julia Turshen

Dorie Greenspan

Missy Robbins

Rocco DiSpirito

Amanda Hesser

Ina Garten

Carla Lalli

Scott Conant

Kwame Onwuachi

OwlTail

We’re exploring the food of Puerto Rico with chef María Mercedes Grubb joining from San Juan and writer and professor of food studies, Von Diaz. Von’s cookbook, Coconuts &amp; Collards, is a beautiful expression of the island. Maria and Von help us understand the context behind a cuisine that endures despite a legacy of colonialism and a very complex food system. Also this hour, listeners share their connections to the food of the island. GUESTS:  Chef María Mercedes Grubb: Executive chef at Taberna Medalla and Bar Catedral at the Decanter Hotel in San Juan, Puerto Rico Von Diaz: Writer, documentarian, and professor of Food Studies at the University of North Carolina, Chapel Hill. Von is the author of Coconuts &amp; Collards: Recipes from Puerto Rico to the Deep South.  FEATURED RECIPES: Costillas de Cerde con Salsa BBQ de Guayaba (Pork Ribs with Guava BBQ Sauce)Mami’s Bizcocho de Ron (Mami’s Rum Cake)Rosé Sangria This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash, and Katrice Claudio.  Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

We’re exploring the food of Puerto Rico with chef María Mercedes Grubb joining from San Juan and writer and professor of food studies, Von Diaz. Von’s cookbook, Coconuts &amp; Collards, is a beautiful expression of the island. Maria and Von help us understand the context behind a cuisine that endures despite a legacy of colonialism and a very complex food system. Also this hour, listeners share their connections to the food of the island. GUESTS: <ul> <li>Chef María Mercedes Grubb: Executive chef at <a href="https://www.instagram.com/tabernamedalla/?hl=en" rel="nofollow" target="_blank">Taberna Medalla</a> and <a href="https://www.facebook.com/barcatedralvsj/" rel="nofollow" target="_blank">Bar Catedral</a> at the Decanter Hotel in San Juan, Puerto Rico</li> <li><a href="https://www.vondiaz.com/" rel="nofollow" target="_blank">Von Diaz</a>: Writer, documentarian, and <a href="https://americanstudies.unc.edu/von-diaz/" rel="nofollow" target="_blank">professor of Food Studies</a> at the University of North Carolina, Chapel Hill. Von is the author of <a href="https://www.indiebound.org/book/9780813056654" rel="nofollow" target="_blank">Coconuts &amp; Collards: Recipes from Puerto Rico to the Deep South</a>.</li> </ul> FEATURED RECIPES: <a href="https://content.ctpublic.org/recipes/costillas-de-cerde-con-salsa-bbq-de-guayaba/" rel="nofollow" target="_blank">Costillas de Cerde con Salsa BBQ de Guayaba (Pork Ribs with Guava BBQ Sauce)</a> <a href="https://content.ctpublic.org/recipes/mamis-bizcocho-de-ron-mamis-rum-cake/" rel="nofollow" target="_blank">Mami’s Bizcocho de Ron (Mami’s Rum Cake)</a> <a href="https://content.ctpublic.org/recipes/rose-sangria/" rel="nofollow" target="_blank">Rosé Sangria</a> This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash, and Katrice Claudio. Join the conversation on <a href="https://www.facebook.com/ctpublic/" rel="nofollow" target="_blank">Facebook</a>, <a href="https://twitter.com/wnpr" rel="nofollow" target="_blank">Twitter</a>, <a href="https://www.instagram.com/ctpublic/" rel="nofollow" target="_blank">Instagram</a>, and email: <a href="mailto:seasoned@ctpublic.org">seasoned@ctpublic.org</a>. Seasoned is available as a podcast on <a href="https://podcasts.apple.com/us/podcast/seasoned/id1526131365" rel="nofollow" target="_blank">Apple Podcasts</a>, <a href="https://open.spotify.com/show/2vvu0dV0ugvCcnyyIAJxiU" rel="nofollow" target="_blank">Spotify</a>, <a href="https://podcasts.google.com/feed/aHR0cHM6Ly9vbW55LmZtL3Nob3dzL3NlYXNvbmVkL3BsYXlsaXN0cy9wb2RjYXN0LnJzcw" rel="nofollow" target="_blank">Google Podcasts</a>, <a href="https://www.stitcher.com/show/seasoned" rel="nofollow" target="_blank">Stitcher</a>, or wherever you get your podcasts. Subscribe and never miss an episode!<a href="https://www.wnpr.org/donate" rel="payment nofollow" target="_blank">Support the show: https://www.wnpr.org/donate</a>See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

Chef María Mercedes Grubb and writer Von Diaz on the food of Puerto Rico

Paxx Caraballo

Aviso de alerta: ¡Este episodio da hambre! Conversamos con Jeniffer Rosa de Discover Puerto Rico y lxs chefs de Cocina al Fondo, Gallo Negro, Junglebird y Mai Pen Rai sobre la industria de la comida local y su experiencia compartida de llevar una cena navideña boricua al James Beard Foundation en Nueva York. 

Aviso de alerta: ¡Este episodio da hambre! Conversamos con Jeniffer Rosa de Discover Puerto Rico y lxs chefs de Cocina al Fondo, Gallo Negro, Junglebird y Mai Pen Rai sobre la industria de la comida local y su experiencia compartida de llevar una cena navideña boricua al James Beard Foundation en Nueva York.

Lxs chefs detrás de una revolución gastronómica - con Jeniffer Rosa, María Mercedes Grubb, Paxx Caraballo Moll, Natalia Vallejo y Kelly Pirro