"Freestyle Flavor" is a podcast "Cookumentary" highlighting all things FOOD! The show features interviews that uncover backstories; asks less obvious questions and celebrate the flavors we all love! Join Chef Tarsha in the journey forward in conversation with cooks, farmers, gardeners, educators, ranchers, and regular folks discussing cultural foodways, culinary history, ingredient profiles, food security and recipe fanfare.
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"Freestyle Flavor" is a podcast "Cookumentary" highlighting all things FOOD! The show features interviews that uncover backstories; asks less obvious questions and celebrate the flavors we all love! Join Chef Tarsha in the journey forward in conversation with cooks, farmers, gardeners, educators, ranchers, and regular folks discussing cultural foodways, culinary history, ingredient profiles, food security and recipe fanfare.
Chef Nadine Nelson - Global Local Gourmet [Hamden, CT] S3 E1
Freestyle Flavor with Chef Tarsha Gary
1 hour 17 minutes 49 seconds
2 years ago
Chef Nadine Nelson - Global Local Gourmet [Hamden, CT] S3 E1
Chef Nadine Nelson is known as the "Green Queen of Cuisines!" Heading up her "roving" community supported kitchen project Global Local Gourmet has taken her pots and chops to places far and beyond. Nadine's multicultural lifestyle and roots fuel her inspiration to teach the appreciation of cooking from scratch; gathering the freshness of the season and celebrating the flavors of the world! Interested in any of her online experiential classes? Check out Chef Nadine's website https://globallocalgourmet.com or on social media. Thanks for your support of this podcast! Be sure to subscribe so that you don't miss an episode. To connect with us at the podcast, send your email to: freshandfreestyleflavor@gmail.com
Freestyle Flavor with Chef Tarsha Gary
"Freestyle Flavor" is a podcast "Cookumentary" highlighting all things FOOD! The show features interviews that uncover backstories; asks less obvious questions and celebrate the flavors we all love! Join Chef Tarsha in the journey forward in conversation with cooks, farmers, gardeners, educators, ranchers, and regular folks discussing cultural foodways, culinary history, ingredient profiles, food security and recipe fanfare.
