Best Howie Kahn Podcasts (2025)

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KAMAL MOUZAWAK: LEBANON'S DEFINING MOMENT 27:45

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5y ago27:45

27:45

For almost 20 years, Kamal Mouzawak, a Beirut-based social entrepreneur and hospitality visionary, has been building bridges in Lebanon through food. He founded the country's first farmer's market, Souk el Tayeb, which has also become important for its advocacy of farmers and for the way it provides public food education. His restaurant, Tawlet, fe…

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OMAR TATE: ONE THOUSAND BEAN PIES IN THE MIDDLE OF A WAR 34:01

5y ago34:01

34:01

REPLAY: Honeysuckle's Omar Tate joins us from Philadelphia during an emotional week of protests and racial tension to talk about finding his way as a black chef in America and expressing the experience of blackness through his food. Hear why he interpreted the MOVE bombing on a plate, how he's discovered ultimate autonomy and what $100 bean pies co…

1
LANI HALLIDAY AND JARED HOWARD: BRUTUS MEETS HONEY BUNNY 45:04

5y ago45:04

45:04

Brutus Bakeshop's Lani Halliday and Honey Bunny's Chicken's Jared Howard share how they came to be part of the Black Entrepreneur Series at Maison Yaki in Brooklyn as well their thoughts about allyship, reparations and empathy. Lani's Maison Yaki pop-up kicked off the series with her sensational gluten-free, vegan pastries and savories, including h…

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NATASHA PICKOWICZ: NEVER ENDING TASTE 36:04

5+ y ago36:04

36:04

Cut loose from her job as the executive pastry chef of a celebrated New York restaurant group, Natasha Pickowicz talks about confronting a new reality of occupational independence and a more personal and familial version of creativity. Plus, what a pandemic can do for a relationship with your parents, understanding burnout, separating identity from…

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SARU JAYARAMAN: RAISE THE WAGE! 19:42

5+ y ago19:42

19:42

REPLAY: As President of One Fair Wage, Co-Founder of the Restaurant Opportunities Centers United (ROC United), and Director of the Food Labor Research Center at the University of California, Berkeley, Saru Jayaraman spearheads some of the most important efforts being made to establish restaurants as safer and more equitable places to work. Hear abo…

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ZAK SNYDER: "THERE'S NO SAFETY NET. WE'RE SCREAMING FOR HELP." 27:01

5+ y ago27:01

27:01

REPLAY: Working nearly every job imaginable in New York City's restaurants and bars, from diners to fine dining, Zak Snyder has learned to live on the economic edge. Now facing serious personal health issues on top of the COVID-19 pandemic, Zak is putting his life on the line to serve his community. **THIS EPISODE ORIGINALLY RAN ON MARCH 26TH…

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DEVITA DAVISON: "THIS IS AN ALL HANDS ON DECK APPROACH." 34:27

5+ y ago34:27

34:27

REPLAY: FoodLab Detroit's Executive Director Devita Davison helps small businesses come into existence, leading a dynamic incubator and accelerator program for nearly 200 local members. But what happens when those businesses are all threatened at once? Listen in as Devita gives a dynamic, full-throated and must-hear master class on how to organize,…

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LUCALI AND BEST: PIZZA IN A PANDEMIC 33:26

5+ y ago33:26

33:26

Lucali's Mark Iacono and Best Pizza's Frank Pinello join us from Brooklyn to talk about reliability, innovation, mortality, compassion, fear and running two of New York City's most iconic pizzerias over the course of COVID-19.By FreeTime Media

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BLAKE MacKAY: THE BIG REIMAGINING 47:22

5+ y ago47:22

47:22

Is building a strong and just communications strategy the secret sauce for an ailing industry? Veteran communications expert Blake MacKay joins us to discuss why getting the message right is more important in this moment than ever before and why it goes deeper than common perception. Plus, where the work of undoing systemic racism starts, learning …

1
ILLYANNA MAISONET: THE PUERTO RICAN COOKBOOK WE NEED NOW! 32:27

5+ y ago32:27

32:27

Writer and chef Illyanna Maisonet's blog and accompanying newsletter, Eat Gorda Eat, has been a blessed escape from stay at home life during this pandemic. She writes about the hyper-regionality of Puerto Rican cuisine with depth, sensitivity and authority, so much so that you're transported to places like Humacao or Naranjito, at least for a littl…

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THE LEE INITIATIVE: LOUISVILLE LOVES YOU 37:43

5+ y ago37:43

37:43

In response to COVID-19, Louisville, Kentucky's LEE Initiative has grown rapidly from a 2-person non-profit to a national force, opening 19 relief kitchens in 19 cities. Co-founders Lindsey Ofcacek and Edward Lee join us to talk about taking care of hospitality workers nationwide and continuing to come up with new programs to support farmers, resta…

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SOLEIL HO: BELIEF IN A BETTER WORLD 34:20

5+ y ago34:20

34:20

San Francisco Chronicle restaurant critic and co-host of the new podcast Extra Spicy, Soleil Ho joins us to discuss what a restaurant critic does during a pandemic and what we now mean by the term "restaurant" anyway.By FreeTime Media

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RETHINK FOOD: PRACTICAL SOLUTIONS, MAJOR GAINS 26:41

5+ y ago26:41

26:41

Disappointed with the work culture in fine dining restaurants, Matt Jozwiak left the world of cooking tasting menus to solve food insecurity in New York City. He co-founded Rethink Food with partner Winston Chiu in 2016. During COVID-19, Rethink's work scaled in remarkable ways, cooking and donating 645,156 meals from March through June while formi…

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LEAH PENNIMAN: STAND UP TO THE BEAST 34:40

5+ y ago34:40

34:40

Soul Fire Farm's Leah Penniman grows food for people targeted by state violence and impacted by poverty and food apartheid. As those factors became more pronounced during the pandemic, Soul Fire Farm ramped up food production while also teaching an increasing number of people in their community how to grow food for themselves. Leah joins us to talk…

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JON GRAY: BLACK POWER KITCHEN 22:47

5+ y ago22:47

22:47

Ghetto Gastro's Jon Gray joins us to discuss radical partnerships, feeding the Bronx, ending systemic racism, fighting respectability politics, using storytelling as a tool to dismantle white supremacy, black joy as an act of rebellion, a six-figure T-shirt fundraiser, Ghetto Gastro's Juneteenth plans and much more.…

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ERIC RIVERA: INFINITE CONTENT 38:56

5+ y ago38:56

38:56

Seattle's Addo restaurant, and its chef-owner Eric Rivera, have moved through this pandemic with maximal creativity, nonstop innovation and awe-inspiring output. Eric joins us to explain how he's using Puerto Rican food, online gaming, time travel, book borrowing, virtual cooking classes and camping, the cuisine of Russia, donated meals, and dozens…

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NO US WITHOUT YOU: $33 FEEDS A FAMILY OF FOUR FOR A WEEK 30:14

5+ y ago30:14

30:14

Othón Nolasco and his partners Damian Diaz and Aaron Melendrez at Va'La Hospitality have spent the pandemic feeding undocumented hospitality workers in Los Angeles. Othón joins us to talk about turning anger at a flawed system into an effort to provide food to 660 families a week through their aptly named, growing organization, No Us Without You!…

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HAWA HASSAN AND FELIPE DONNELLY: LOOKING FOR THE HELPERS 27:11

5+ y ago27:11

27:11

Basbaas founder and In Bibi's Kitchen author, Hawa Hassan and Colonia Verde chef-owner, Felipe Donnelly talk about fellowship, serving their community, using gratitude as a lifeline and summoning the fortitude to show up time and time again.By FreeTime Media

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CHRISTIAN GILL: SIX MONTHS IN STRUGGLEVILLE 29:21

5+ y ago29:21

29:21

His business partner died; COVID-19 closed his restaurant; and now, amidst civil unrest in Cincinnati, Christian Gill continues to fight for the safety and survival of Boomtown Biscuits and Whiskey. Christian joins us to discuss leading while mourning, grasping diplomacy through anger, the failures of police and the importance, for him, of doing hi…

1
OMAR TATE: ONE THOUSAND BEAN PIES IN THE MIDDLE OF A WAR 33:27

5+ y ago33:27

33:27

Honeysuckle's Omar Tate joins us from Philadelphia during an emotional week of protests and racial tension to talk about finding his way as a black chef in America and expressing the experience of blackness through his food. Hear why he interpreted the MOVE bombing on a plate, how he's discovered ultimate autonomy and what $100 bean pies could mean…

1
FEW FOR ALL: COMMUNITY OVER COMPETITION 29:10

5+ y ago29:10

29:10

Finding themselves suddenly out of work, Ramzi Budayr, Tyler Curtis and Mallory Cayon combined their considerable hospitality talents and energy to launch Few For All, a meal kit service specializing in fresh pastas, sauces, cookies and cinnamon rolls. Since launching in March, they've also donated more than 5,000 pounds of their pasta to the LA Re…

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YAZZIE THE CHEF: BLESS TO THE EAST 29:09

5+ y ago29:09

29:09

As Navajo Nation's COVID-19 infection rate reached the highest in America, chef Brian Yazzie began a drive to send money, food and other resources back to Dennehotso, Arizona, the community in which he grew up. Hear how Brian plans to help return abundance to his ancestral home through food and farming and how he's feeding Native American elders in…

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DAN GIUSTI: SCHOOL LUNCH. AND BREAKFAST AND DINNER. 39:05

5+ y ago39:05

39:05

Millions of children across America depend on schools for basic nutrition. Brigaid's Dan Giusti discusses how to keep meals coming during a time when schools cannot open. Plus, Dan tackles a growing demand to feed senior citizens and advocates for an important piece of legislation, the Universal School Meals Program Act.…

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NITE YUN: REFLECT, REST AND MAKE FISH JERKY 19:41

5+ y ago19:41

19:41

After two years of perpetual hustle opening and sustaining Nyum Bai, her Oakland, California restaurant, chef-owner Nite Yun didn't realize the extent of her exhaustion. She's used a period of this pandemic to reset and refocus, to develop new rituals and learn treasured recipes from her mother. She joins us to discuss Cambodian rock and roll, maki…

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BEAU CLUGSTON: GOODBYE, EGO! 22:17

5+ y ago22:17

22:17

Iluka's Beau Clugston joins us to discuss working through stress, fear and longing to renovate his Copenhagen restaurant while launching two new concepts during a pandemic.By FreeTime Media

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NINA COMPTON: ONE TABLE PER NIGHT 28:30

5+ y ago28:30

28:30

Long before opening Bywater American Bistro and Compère Lapin in New Orleans, Nina Compton grew up in Saint Lucia, the daughter of the island's Prime Minister. Hear how being raised around politics prepared her for this moment, and her work with the Independent Restaurant Coalition, what it means to cook in a city who understands how to rescue its …

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XAVIER AND ARLENE BARZOLA: A FATHER AND DAUGHTER'S FIGHT TO SAVE THEIR RESTAURANT IN EAST ELMHURST, QUEENS 29:35

5+ y ago29:35

29:35

Julio Barzola arrived in the United States from Ecuador in 1985 and two years later, he opened his first restaurant in Brooklyn, followed by another in Jackson Heights, Queens. His son Xavier arrived in New York from Ecuador in 1991 and began working in the kitchen soon after. For the Barzolas, Ecuadorian restaurants are the family business and 2 y…

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CHRISTOPHER KOSTOW: FROM SHENZHEN TO NAPA 29:42

5+ y ago29:42

29:42

Did operating his new restaurant in China give Christopher Kostow a blueprint for how to handle his Napa restaurants during a pandemic? What tests of character did he face? What will become of wet markets and the 12 Days of Christmas? And what's going on at the Restaurant at Meadowood with CSA boxes, jelly beans and berries? Christopher Kostow join…

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JOSH NILAND: SAINT PETER 2.0 38:48

5+ y ago38:48

38:48

Shutting down for COVID-19 prompted Sydney, Australia's Josh Niland, to get to work reshaping his innovative seafood restaurant Saint Peter for a different kind of future. Construction is already underway. Seating configurations are changing. His nights in the restaurant will be designed for greater intimacy and his successful and inspired new take…

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TENG WEN WEE: A 200-DAY PLAN 32:23

5+ y ago32:23

32:23

Singapore seemed to have COVID-19 in check. The curve was flattening. A resurgence of the virus, however, presents a cautionary lesson for the rest of the world. Teng Wen Wee, managing partner of the Lo & Behold Group, joins us to discuss the emotional ups and downs of running one of his country's premiere restaurant groups throughout this pandemic…

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ANNA DUNN: RESTAURANTS TAUGHT ME TO BE HUMAN 26:36

5+ y ago26:36

26:36

Anna Dunn began working at Diner in Williamsburg, Brooklyn 15-years ago, lying about being a morning person and ending up working an early shift. Anna stayed on because of the type of community the restaurant has fostered, playing many roles in the Diner universe including editing its excellent magazine, Diner Journal, and working on an upcoming Di…

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GABRIEL STULMAN: "WHAT'S GONNA SURVIVE?" 41:13

5+ y ago41:13

41:13

As New Yorkers settle in for month 3 without a sit-down restaurant meal in sight, restaurateur Gabriel Stulman is both innovating and looking for relief. Will his landlords run him out of business before he even has a chance to re-open? Will personal bankruptcy be on the table, too? Hear how Gabriel is pursuing protective legislation, running a gro…

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RUTH ROGERS: THE RIVER CAFE WAY 27:33

5+ y ago27:33

27:33

Since opening 33 years ago, London's legendary River Cafe has only closed twice: for six months after a fire and for one day after the death of co-owner Rose Gray. As the restaurant endures this most recent emergency, hear how owner Ruth Rogers and team have designed a new business while sticking to their values, what it means to Shop the River Caf…

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MASHAMA BAILEY AND JOHNO MORISANO: "WE PROMISED SAVANNAH WE WOULD BE HERE." 39:31

5+ y ago39:31

39:31

From packing and distributing Saturday farm boxes to joining in solidarity for #IRunWithMaud, the leadership at The Grey and The Grey Market in Savannah, Georgia, have made a pact to be present and to do the right thing for their community. Mashama Bailey and Johno Morisano join us to discuss their responsibilities to Savannah, to their industry, t…

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MOONLYNN TSAI: HEART OF DINNER, HEART OF CHINATOWN 27:00

5+ y ago27:00

27:00

After seeing a precipitous decline in restaurants' business all throughout Manhattan's Chinatown and witnessing the xenophobic bullying of Asian senior citizens, Kopitiam's Moonlynn Tsai decided to take a stand for her community. Heart of Dinner, an organization Moonlynn co-founded, brings comfort to seniors in Chinatown by lovingly delivering meal…

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ANNA POLONSKY: GIVING MEETS BRANDING 26:52

5+ y ago26:52

26:52

#AskChefsAnything began as an idea to raise money for immigrant workers in New York and soon became a national campaign. Now, on the verge of expanding the auction-based initiative to Philadelphia, Miami, St. Louis, Dallas and Chicago, cofounder Anna Polonsky joins us to discuss strategy and growth as well as the future of her consultancy, Polonsky…

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BOBBY STUCKEY: WAITING FOR WASHINGTON 25:05

5+ y ago25:05

25:05

Master Sommelier and co-founder of Colorado's Frasca Hospitality Group joins Take Away Only to talk about why storytelling matters in government, making up for lost lobbying time and how restaurateurs plan to get congress to act on their behalf. Plus, the challenges of changing expectations, the health and spirit of Friulian wine makers and what a …

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MATTY MATHESON: PANTS UP, SHIRT ON 33:38

5+ y ago33:38

33:38

What happens to the most social among us when social distancing becomes the norm? Matty Matheson joins Take Away Only to discuss separation anxiety, imposter syndrome and his own deep-seeded need for human contact. Plus, details on Matty's now-delayed dream restaurant in Toronto and what he's trying to achieve with his new Meat + Three pop-up in hi…

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IRENE LI: "WHAT CAN A RESTAURANT BE?" 24:57

5+ y ago24:57

24:57

Nobody runs a restaurant quite like Mei Mei's Irene Li. Her finances are open to the public. Her sense of transparency is radical. Addressing social inequality matters as much as the menu. Hear how these values evolve throughout a pandemic, what Mei Mei's function will be in the coming months and which restaurants, beyond her own, Irene is actively…

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MELANIE DUNEA: TREATS HELP 17:45

5+ y ago17:45

17:45

Treats Help brings New York City's best baked goods, from places like Le Bernardin, Mah-Ze-Dar and Ovenly, to its most critical workers. Launched by Melanie Dunea, Anjali Kumar, Judi Wong, Stephanie March and Gail Simmons, the organization supplies much needed cash to local bakeries and restaurants, who in turn make bite-sized delights for hospital…

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NATE NORRIS: ZUNI CAFÉ'S NEW DEAL 31:48

5+ y ago31:48

31:48

As Zuni Café's chef de cuisine, Nate Norris oversees one of the most seminal kitchens in San Francisco, a place that's as much a community anchor as it is a restaurant. But what happens when the needs of the community change rapidly and a restaurant is asked to play a greater role? Nate Norris joins us to discuss what actions Zuni has taken, how th…

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JJ JOHNSON: "I MIGHT HAVE TO SEND YOU OFF AND AWAY" 29:16

5+ y ago29:16

29:16

Being married to a New York City nurse means COVID-19 has impacted every aspect of chef JJ Johnson's life, including the mission of his restaurant, Fieldtrip. Hear about the healthcare workers he's been feeding, the Harlem neighbors he's been meeting and why JJ thinks his business is ready to scale up--and scale now.…

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CHRIS SHEPHERD: CHRIS SHEPHERD WANTS TO RAISE $38 MILLION 38:11

5+ y ago38:11

38:11

Chris Shepherd joins us from Houston to discuss the extraordinary work of his Southern Smoke Foundation, the survival and upcoming evolution of his four restaurants, the restorative power of "page 38 chicken," and finding unexpected relief on a massive scale at his local grocery store.By FreeTime Media

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RENÉ REDZEPI: OPERATION FAMILY MODE 45:59

5+ y ago45:59

45:59

As Danish society slowly begins to reopen, René Redzepi joins us to discuss living with uncertainty, a new direction for Noma, alternative revenue streams, the reality of profit margins, group mental health, newfound reflectiveness and creativity, a new fund for former employees, preparing for future crises and establishing greater security both fo…

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STEPHEN SATTERFIELD: NIMBLENESS AND NECESSITY 25:01

5+ y ago25:01

25:01

As co-founder of Whetstone Magazine, host of the podcast Point of Origin and a longtime restaurant worker himself, Stephen Satterfield tells stories about food and the issues surrounding it with inimitable sensitivity, grace and intelligence. On this episode, Stephen joins us to explore what roles stories must take on during and after this pandemic…

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SOUTH PHILLY BARBACOA: SPIRITUALLY ROOTED POLITICS AND PLATES 18:38

5+ y ago18:38

18:38

Cristina Martinez and her husband, Ben Miller run South Philly Barbacoa, one of our greatest and most soulful restaurants, not only for the inimitable lamb barbacoa and consommé that comes out of its kitchen starting at 5am, but for the restaurant's steadfast and rousing defense of undocumented workers. Martinez's story is epic as an immigrant and …

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MERA KITCHEN COLLECTIVE: IMMIGRANTS HAVE THE POWER 32:56

5+ y ago32:56

32:56

Formed by refugee and immigrant women in Baltimore in 2017, Mera Kitchen Collective has been built for catering, pop-ups and selling meals at the farmers' market. Mera's members are from places like Syria, El Salvador and Burkina Faso; they specialize in dishes such as saffron-infused charcoal-smoked rice, sorel chicken stew and pupusas. With the s…

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KWAME ONWUACHI: "THE RESTAURANT AVENGERS" 20:03

5+ y ago20:03

20:03

Kith/Kin's Kwame Onwuachi talks about joining the Independent Restaurant Coalition, why he identifies with Spider-Man, the glory of unboxing a giant salmon at home, the virtues of service and listening, Eating Clean While Quarantined and managing a sense of anxiety and hopelessness all while fighting to maintain sanity and show his team how much he…

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SARU JAYARAMAN: RAISE THE WAGE! 19:40

5+ y ago19:40

19:40

As President of One Fair Wage, Co-Founder of the Restaurant Opportunities Centers United (ROC United), and Director of the Food Labor Research Center at the University of California, Berkeley, Saru Jayaraman spearheads some of the most important efforts being made to establish restaurants as safer and more equitable places to work. Hear about the m…

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DAVID PRIOR: ROMANCE WITH RIGOR 27:30

5+ y ago27:30

27:30

The travel industry accounts for 10% of the global GDP and represents more than one hundred million jobs. According to industry visionary David Prior, travel also supports culture, from museums to celebrations around the world. On this episode of Take Away Only, David blessedly shares some transporting stories, while discussing what happens when co…