Lez Eat! Queers & Food, Midwestern style.

<p>Join me as I interview Martin Sorge, the 2023 winner of the Great American Bakeoff. We sat down last fall to discuss midwestern-ness, the art of baking (practice makes perfect!), and Paul Hollywood (is he as hunky in person as he is on TV? Find out!)</p><p>Martin Sorge is a home baker, recipe developer, and food writer based in Chicago. Judges Paul Hollywood and Prue Leith named Martin the winner of the most recent season of <em>the Great American Baking Show</em>, which is available to stream on The Roku Channel. Martin has loved baking since he set the microwave on fire making a “biscuit” as a wee youngster. Luckily, he’s learned a lot since then. As a self-trained baker, Martin was taught by dozens of blogs, a vast cookbook collection, the local public library, and the people around him. Originally from Indiana, Martin grew up in a loving family, surrounded by cornfields, Amish farms, and a distant relative’s apple orchard. As a Hoosier now based in Chicago, his baking combines Great Lakes roots, multicultural urban home, and goofy, think-outside-the-box attitude. Although he’s a huge nerd about food and baking, he doesn’t take things <em>too</em> seriously.</p><p>He posts about baking on Instagram <a target="_blank" href="https://instagram.com/martinsorge">@martinsorge</a>, TikTok <a target="_blank" href="http://tiktok.com/@martinsorge">@martinsorge</a>, Twitter (you guessed it) <a target="_blank" href="http://twitter.com/MartinSorge">@martinsorge</a>, on his website <a target="_blank" href="http://martinbakes.com/">martinbakes.com</a>, in his <a target="_blank" href="https://greatbakes.substack.com/">Substack newsletter Great Bakes</a></p><p>.</p> <br/><br/>This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://lezeat.substack.com?utm_medium=podcast&#38;utm_campaign=CTA_1">lezeat.substack.com</a>

<p>Join me as I roll out the first of the “lost episodes” of season 2, with “pastry chef, plant daddy, flower child”, scientist and educator Harry Fiebelman! We sat down last fall to discuss baking, fermentation, sustainable eating & cooking, and the best tool a chef can have (bench scraper, in case you were curious!) (sorry for the spoiler).</p><p>From Harry’s website: “My name is Harold Fiebelman. I am a Northern California native who loves food, plants, and the world around us. I have spent years playing with food through new creations both in flavor and design. Originally a cake decorator I fell in love with French pastry at a young age and knew my life should be filled with food. Through the years I moved across the country and for a short period across the ocean in France to study under some of the best. I have learned a lot over the years and continue to learn every day. This is where I can share what I discover in my everyday life!</p><p>​I've also found a love to experiment in many forms. From food and fermenting to plants and composting, I love to better myself and my impact on the world as a whole. I've come to accept the mistakes that will happen with what I do and embrace them in a way of celebration. Follow along in my journal for stories, recipes, and other information I come across in my life. Check out my calendar to see upcoming cooking classes that I have going on. You can even <a target="_blank" href="mailto:[email protected]">shoot me an email </a>and set up private events or classes in your kitchen.”</p><p>Instagram: <a target="_blank" href="https://www.instagram.com/harry_fiebelman">@harry_fiebelman</a>Snapchat: <a target="_blank" href="https://www.snapchat.com/add/cakemanharry">@cakemanharry</a> Facebook: <a target="_blank" href="https://www.facebook.com/unperfectchef">The Unperfect Chef</a></p> <br/><br/>This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://lezeat.substack.com?utm_medium=podcast&#38;utm_campaign=CTA_1">lezeat.substack.com</a>

<p>What can I say? It was a brutal six months…But we’re back and better than ever! Listen to this update and STAY TUNED for the lost episodes!</p> <br/><br/>This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://lezeat.substack.com?utm_medium=podcast&#38;utm_campaign=CTA_1">lezeat.substack.com</a>

<p>Join us as we catch up with Chef Urban (who we interviewed in Season One), formerly of Broadway Youth Center, at their new venture as the Director of Silver Work, a culinary workforce development program at Center on Halsted, Chicago’s LGBTQIA+ center. (For full disclosure: JT joined the Silver Fork’s 38th Cohort after this interview and subsequently got a job at Dom’s Kitchen & Market as head of their Demo Team in Lincoln Park.)</p> <br/><br/>This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://lezeat.substack.com?utm_medium=podcast&#38;utm_campaign=CTA_1">lezeat.substack.com</a>

<p>In this episode, I sit down with Vanessa Parrish, the Executive Director of the Queer Food Foundation. The Foundation’s mission is to be a nationwide Resource and platform for LGBTQIA+ Individuals in food. They promote, protect, and fund queer food spaces. In this episode, we discuss their Queer Food Fund project, their workshop series with the James Beard Foundation and talk about Vanessa’s passion for queer farming, sparkling cocktails, and her favorite flavor of ice cream. You can find them at <a target="_blank" href="http://queerfoodfoundation.org">queer food foundation dot org </a>or on social media @queerfoodfoundation.</p> <br/><br/>This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://lezeat.substack.com?utm_medium=podcast&#38;utm_campaign=CTA_1">lezeat.substack.com</a>