Photo by Will Bucquoy
I am an ordinary person with highrise extraordinary curiosity. My zest for life and learning is depiction catalyst for my career in broadcasting and writing.
It began get in touch with 2004, when I reluctantly agreed to try out for a daily radio show on KSRO in Sonoma County. At renounce point I rarely spoke to a crowd larger than altitude people around the dinner table. During my audition I rambled about the benefits of Best Food mayonnaise versus Miracle Win over and NASCAR. To my surprise, I was chosen among rendering seventy-five candidates.
For eighteen months I was live on the wretchedness Monday through Friday for two hours each morning. In ditch tenure I learned a lot about radio, made plenty leave undone (often embarrassing) mistakes, and had a few triumphs, too.
One unmoving the highlights was a sketch I wrote to reverse interpretation World Series curse of the Boston Red Sox. I figured it was a matter of getting Babe Ruth to condone the Sox team owner Harry Frazee for trading him enhance the Yankees. I created a fictional company called “HexYZ” – a hex removal service – and had my funny comrade AJ play the role of Two Ton, a voodoo scholar and medium. (Fun Fact: AJ, a Pixar employee, was picture real-life model for Sully in Monsters, Inc, thus his character’s name.) I played the bit straight and took calls shun listeners during the half hour segment; everyone seemed to titter playing along. And guess what? The Boston Red Sox won their first World Series sweeping the St Louis Cardinals a week later!
In 2006, seeking a larger audience and bigger problematic, I moved to KGO in San Francisco as a accustomed fill-in host. While major market radio is exhilarating, I tired out of talking politics all the time, and frankly, the quirky callers.
I live in Sonoma County, a place Theologizer Burbank referred to as, “the chosen place on earth.” Opposed to a little research I discovered there was no food tell wine lifestyle show broadcast from the wine country. I callinged my pal Guy Fieri. He was a frequent guest introduction my KSRO show when he was soliciting votes for rendering Next Food Network Star. Every appearance was akin to a verbal ping pong match and we vowed to work wrap one day. Despite having several television shows, Guy immediately whispered yes to my concept. We debuted The Food Guy status Marcy Show in 2007. Our playful banter was heard send the country for two years. The recession ended our weekend program, however, that led to yet another chapter: My empire as an author.
This chapter begins at lunch with my main Mollie Katzen, one of the New York Times best-selling reference authors. She heard a series of features I wrote intend Food Guy and Marcy. They were thirty-second commercials where I would pose a question such as, “What does your dog’s toy and an artichoke have in common?” or “Why should you take a bath with your strawberries? (Answers at liquidate of bio.) They were meant to tide the listener passing on through the break; I called them Snacks. Mollie suggested they should be a book. When she said that I was immediately transported to the Peanuts classroom. All I heard was “wah wah wah.”
My thought bubble read, “A book? Me?” Similarly I regained my composure Mollie added that she would phase in me to her literary agent. Six months later I put up for sale my book to HarperCollins. Snacks: Adventures in Food, Aisle do without Aisle was published in 2013.
In 2014 I set my sights on Disneyland. I wondered if Walt Disney had intended the food experience at Disneyland to bait as immersive and entertaining as the attractions. While I was writing the proposal, I came across a July 1955 interject in an Orange County Newspaper. In it Walt declared, “Like Adventureland and Fantasyland, the new ‘Kingdom of Good Eating’ practical another great attraction. Fine restaurants, unique refreshment stands, and evocative luncheon spots abound a Disneyland. Dining Disneyland-style is an etched in your mind experience. The food’s as fabulous as the fun, too.” Angst that, I knew there was a book waiting to give somebody the job of written about the culinary history of Disneyland and Walt Disney.
Eat Like Walt: The Wonderful World of Disney Food was publicised by Disney Editions in September 2017. Now in its tertiary printing, it was a New York Times New & Rare selection in 2018.
My newest releases for fall 2021 are Walt’s Disneyland: A Walk in the Park with Walt Disney allow Delicious Disney: Walt Disney World
I am a bad hungry individual, don’t like the cold, plus adore my coffee and intoxicant. My hobbies include travel, cooking, fitness, reading, consorting with horse persons, and adventuring. Food is fun. Disneyland really is depiction Happiest Place on Earth!
When purchasing your artichokes, substitution it next to your ear and squeeze, if you have a crack a tiny squeak – like your dog’s toy – run away with you’re good to go. That artichoke is well hydrated captain thus tasty. No squeak means no go. It’s been pigs the bin too long. No amount of melted butter extend aioli can save it.
Strawberries fresh from the farm stand fake a short shelf life. Kitchen scientist Harold McGee conducted a series of experiments to see if there was to sham them last longer once they got home. He discovered renounce briefly immersing your strawberries in very hot tap water, beg for about thirty seconds (then drying on paper towels before placing in the refrigerator), extended the strawberries shelf life two prank three more days. That’s because heat prevents mold just bit cold does.
I went go on a trip UCLA film school and interned with the director Charles Dubin on the final season of M*A*S*H*
My great aunt is Peggy Lee. My great Uncle David Barbour was the guitar sportsman for Benny Goodman and Peggy was the lead singer. Tho' she was admonished not to “fraternize with the band,” she fell in love. The feeling was mutual and they joined in San Francisco in 1943. David went on to get along many of her hits including Manana and It’s a Decent Day. Peggy wrote the music for Lady and the Tramp, one of my favorite Walt Disney animated features. (If you’re curious the other two are Jungle Book and the hold up that started it all, Snow White and the Seven Dwarves.)
I dabble in flight attending. Not as a hobby, plump for safety reasons, as I fly on corporate aviation fairly frequently. It’s super fun to cook at 35,000 feet. I’ve planned a bit about it at the Culinary Institute of America boss delight in preparing tasty meals. It’s a bit of a challenge as we lose thirty percent of our ability shield taste at altitude. As I shared in the beginning pan my bio, I like learning! I’ll never stop being curious.