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Recent Episodes
Katie Parla on Rome: 'Enduring, Chaotic, and Always Hungry'
You first heard Katie Parla on our show a couple years ago when we recorded a live episode at Omnivore Books (hi Celia!) in San Francisco to discuss her then-newest cookbook, Food of the Italian…
Cathy Whims on Forty Years of Cheffing, Her First Cookbook, and the Art of Simple Cooking
After more than four decades in professional kitchens—including twenty years as chef-owner of Portland's beloved Nostrana—Cathy Whims has published her first cookbook. The Italian Summer Kitchen…
Peter Som: 'People Aren't Coming for a Michelin Dinner—They're Coming to Hang Out With You!'
Fashion designer Peter Som joins us to talk about his new cookbook Family Style, the Cantonese grandmother who taught him that food is love, and why entertaining should feel effortless. Plus: char…
John Bersani on the art of Tuscan hospitality
Hi there, happy Thursday! Recording this week’s episode with John Bersani reminded me why I started Salt + Spine in the first place: to sit down with a cookbook author and glimpse their world. We’re…
Deuki Hong & Matt Rodbard chart a culinary revolution in Koreaworld
Hi there, happy Thursday!What I’m Reading…* Food photographer extraordinaire Eva Kolenko (who’s shot more than 50 cookbooks) has a new Substack and she’s pulling back the curtain on her work. (Eva…
In Their Words: Elizabeth Poett on Life and Legacy at Rancho San Julian
Elizabeth Poett reads from 'The Ranch Table' about cattle herding and the rhythm of ranch life. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus…
A year of recipes and stories from Elizabeth Poett's California ranch
It’s been over a year since I traded my life in California for one in Italy. And while I’ve easily fallen into daily life here, I still crave the way California marked the seasons—not always with…
In Their Words: Makenna Held on Embracing New Beginnings
Makenna Held reads from 'Mostly French' about a life-changing purchase and personal discovery. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus…
At Julia Child's French home, Makenna Held is leading a recipe-free revolution
Mostly French with Makenna HeldHost Brian Hogan Stewart is joined by his guest, Makenna Held, on the latest episode of Salt + Spine' now part of the Heritage Radio Network. McKenna shares her journey…
Tyler Florence on grilling, fame, and embracing the unknown [Live from Cookbook Fest 2024]
Live from Cookbook Fest with Tyler Florence In this episode of Salt and Spine, host Brian Hogan Stewart interviews acclaimed chef Tyler Florence live from Cookbook Fest in Napa. Tyler shares his…
In Their Words: Viola Buitoni on the Timeless Taste of Bottarga
Enjoy this excerpt as Viola Buitoni reads from Italy by Ingredient. As Viola recounts, one vivid memory stands out from her childhood. It was a late September day when her mother took her to a…
How Viola Buitoni turns simple pantry ingredients into Italian magic
Exploring Italy by Ingredient with Viola ButoniIn this episode of Salt and Spine, host Brian Hogan Stewart welcomes Viola Butoni to discuss her first cookbook, "Italy by Ingredient." Viola delves…
In Their Words: Sohla El-Waylly Reads from 'Start Here'
This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe
Sohla El-Waylly is teaching a new generation how to cook
Episode 168: Sohla El-WayllyThis week, Sohla El-Waylly joins us to #TalkCookbooks! I was so thrilled to have Sohla join us in studio for a chat about her career and her debut cookbook, Start Here:…
Lara Gilmore on building an Italian hospitality powerhouse
This week, Lara Gilmore joins me to discuss Slow Food, Fast Cars, the latest book from her and her husband, chef Mossimo Bottura.The book tells the story—through photography, essays, and of course…
James Park gets spicy & saucy with his debut, Chili Crisp
Episode 166: James ParkThis week, James Park joins us to discuss his first cookbook, Chili Crisp: 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings.James is a seasoned recipe developer…
'The State of California Cuisine' is Native, Black, Arab, and More
Well, hello there! It’s been a minute. The Salt + Spine team has been busy taking some much-needed rest—and, of course, planning for an inspiring year ahead. What’s in store? Amazing podcast…
From yuck cakes to vodka sawce, how Dan Pelosi built the Grossy universe
Hi there, I hope those of you who celebrated Thanksgiving had a relaxing and delicious moment of gratitude. Or maybe you went hard like I did? By the way: I’m so thankful for all of you, the Salt +…
LIVE at Hog Island Oyster Co. with co-founder John Finger and chef John Ash
Hi there. First today: We’re remembering beloved photographer Aubrie Pick, who tragically passed away last week after a battle with cancer. Aubrie’s work was stunning and personal, and she was a…
In Their Words: Hetty Lui McKinnon reads from Tenderheart
This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe
Frequently Asked Questions
Salt & Spine has published 183 episodes since May 2018, covering topics in Arts, Books.
Salt & Spine is currently sporadic with new episodes every 2 weeks. Average episode length is 42m.
Sign up on Grep.FM to access contact details for Salt & Spine, including email and social media links.
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