Jennifer Zyman is a editor, writer, and product expert. She is the former Testing Editor for Food & Wine. Her work has also appeared in The Atlanta Journal-Constitution, Atlanta Magazine, Bon Appétit, Eater Atlanta, The Kitchn, National Geographic, Serious Eats, Southern Living, Thrillist, and Travel + Leisure.
Jennifer is joined by Fox Bros. Bar-B-Q founders Jonathan and Justin Fox to talk about growing up in Texas and bringing barbecue to Atlanta, what it's like to work with your twin brother as well as how they became the official barbecue of the NFL's Atlanta Falcons.
Jennifer is joined by Erika Council to talk about her burgeoning biscuit empire, why black chefs fail to get their due in Atlanta and the South and how that can change in the future.
Jennifer is joined by author/Jill-of-all-trades Shameeka Ayers to talk about how she went from creating the 'Sugar Coma Festival', to changing her relationship with food after being diagnosed with type II diabetes.
Episode #11 of @thefoodthatbinds with @jenniferzyman is LIVE with Von Diaz @cocinacriolla. We discuss her relationship to Puerto Rican food, her grandmother, her mom, growing up in the South, and her work. We focused on her first cookbook Coconuts & Collards and her upcoming book, which explores island cuisines and how they’re interconnected.
Caterer Arturo Yzaguirre doesn’t just prepare paella for outdoor gatherings—he cooks up a whole party.
Episode #10 of @thefoodthatbinds is up. It’s a tribute to Anthony Bourdain with my dad Sergio Zyman, which includes audio from an interview I did with #bourdain. I’ll never get over his death, but it felt good to reflect on his life and legacy.
LeahLeah Lonsbury founded non-profit Just Bakery in 2017 as a place for resettled refugees in metro Atlanta to receive paid job training with a living wage. The bakery offers displaced people forced to flee their home countries an opportunity to build new skills and earn professional certifications, like ServSafe, to help provide long-term, economic security while reestablishing themselves in America. The foot in the door can be transformative for the bakers-in-training, many of whom have fled violence or conflict in countries like the Central African Republic, Congo, Pakistan, and Syria.
Amor Mia Orino of @kamayan_atl is my latest guest on @thefoodthatbinds. We talk about how she only started cooking in her mid 40's, how her relationship with her mother impacted food throughout her life, the Filipino food movement, #AAPIhate, her food truck outside of @vangogh.experience and her upcoming restaurant across from @prattpullmandistrict. If you can’t tell by my interview, I adore her and her colorful edible mosaics, and know you will too.
Jennifer talks with chef Jason Simpson, who recently accepted a position as Culinary director for @citrinla and its sister restaurants, has a dreamy California aesthetic on a plate that feels both inviting and sharp in its precision. On this Wednesday’s episode of @thefoodthatbinds, @simpaticooks and Jennifer discuss everything from growing up in California as the child of an artist and celebrity, his grandmother, his relationship with food and cooking, mental health, and what healthy kitchen culture should look like.
Jennifer is joined by Julia Kesler Imerman, the holistic mastermind behind @stopthinkchew meal delivery service who is also opening her first Atlanta restaurant soon. They discuss everything from her famous grandmother (who has been called the Julia Child of South Africa) to her wellness-based cooking to what it means to have a healthy relationship with food when so many of us have disordered eating.
Jennifer is joined by chef Ron Hsu to talk about working at the Michelin starred restaurant Le Bernardin in New York, the role family played in his career as a chef as well as his Atlanta ventures Lazy Betty and Juniper Cafe.
Episode #5 of @thefoodthatbinds with @jenniferzyman is LIVE with guest Candy Hom aka @soupbelly_atl. Candy is a self-described stay at home mom, who also happens to be a food blogger with deft hands, a pop-up cook, and social justice advocate. Her opinions are as strong as her culinary chops, which is why I started following her in the first place. I adore her and hope you enjoy the interview!
“Griyo is the identity of any Haitian restaurant,” says Francois Nau. Sometimes spelled griot, the word refers to pork that’s been marinated in fresh herbs and sour orange, boiled until fork-tender, then fried—and it’s the centerpiece at Jojo Fritay, the Kennesaw restaurant Nau runs with his wife, Edith, and daughter Jo. “If you don’t speak Creole, griyo will make you speak it quickly,” he says.
Jennifer is joined by New York Times best-selling cookbook author Julia Turshen to discuss her new book 'Simply Julia as well as a deep dive into her relationship with food and more.
The number-one breakfast I requested my mom to make was like a huevos rancheros without the hot sauce (although hot sauce would eventually make its way on the plate). She would make huge pots of Brazilian-style black beans — super garlicky and rich with olive oil — scoop some on top of two tortillas cooked directly on the gas flame of our stove, and top them with two fried eggs with lacey edges. As you cut into the yolk, it would spill into the black beans, and cutting little slices of tortilla made for one incredible bite.
Jennifer speaks with chef George Banks about the starting the first food hall in the southeast as well as what the future of dining looks like in a post-pandemic world.
Check out my latest recipe on The Kitchn for these Tuscan-inspired pork chops slow-cooked over potatoes, fennel, and onion.
Jennifer is joined by Atlanta food royalty when Christiane Lauterbach joins the podcast to talk about growing up in Paris, her relationship with food over the years and the best in Atlanta restaurants.
