Elizabeth Poett reads from 'The Ranch Table' about cattle herding and the rhythm of ranch life.

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 weather (hello, San Francisco), but with food. For the eight years I lived in the Bay Area, food was always the signal of change: Early Girl tomatoes in the summer; Dungeness crab and citrus brightening the winter.

This week’s guest brings us a taste of that California seasonality. Elizabeth Poett is a seventh-generation rancher, living and working on her family’s 14,000-acre property outside of Santa Barbara. In her first cookbook, The Ranch Table, she invites us along for a year on the ranch: from Branding Day feast in the spring to summer beach cookouts, fall garden harvest, and winter holiday gatherings.

Episode 172: Elizabeth Poett

Elizabeth joined me last year in San Francisco, at our studio in The Civic Kitchen cooking school, and shared her approach to cooking. Much of her inspiration comes from her family heritage, as with the handwritten recipe cards passed down from her grandfather.

In our conversation, Elizabeth shares:

* How her cookbook The Ranch Table tells the story of a year on her family’s California ranch through seasonal recipes and gatherings.

* Why community and abundance are at the heart of her cooking.

* How recipes serve as heirlooms, connecting generations across time.

Plus, we put Elizabeth to the test in our signature culinary game.

The Ranch Table: Recipes from a Year of Harvests, Celebrations, and Family Dinners on a Historic California Ranch by Elizabeth Poett

From the star of Magnolia Network’s popular show Ranch to Table—a stunningly beautiful cookbook celebrating a year on a ranch on the California coast, featuring simple yet festive recipes, inspiring menus, and fascinating culture and history.

Elizabeth Poett was raised on Rancho San Julian, a 14,000-acre ranch on Santa Barbara’s Central Coast that her family has been working since 1837. Her years are structured around the land’s natural rhythms and annual events: celebrations big and small, harvests, and work days that bring her family and community together—and always end with large meals for everyone to share. Elizabeth feeds her friends and family with seasonal ingredients—including vegetables and meat grown and raised on the ranch and fish from California’s Central Coast—barbecuing tri-tips, turning local cod into tacos, and using heirloom tomatoes and summery eggplant into delicious, family friendly pastas.

Much like Elizabeth’s life, The Ranch Table is also organized around the work and celebrations that take place on the San Julian throughout the year, giving readers and cooks a chance to dive into the ranch’s most important workdays, family traditions big and small, and annual celebrations. Each chapter begins with a description of an event or a special day—the work of a branding, the joys of the annual family reunion, the fun of a fall cider press, the quiet beauty of a winter evening spent at the kitchen table—and invites you to join in on the day with both beautiful photos of the ranch today and archival images of its past. In each chapter, Elizabeth also shares the recipes for the dishes she makes for these occasions.

We 💚 local bookstores. Pick up your copy of The Ranch Table here:

For paid Substack subscribers, we’re sharing two of Elizabeth’s recipes from The Ranch Table: her Butternut Squash Soup with Sage and Cast-Iron Corn Bread. Together, they’re a cozy, seasonal meal that’s ready as we transition into autumn:

Salt + Spine is supported by listeners like you. For this week’s recipes—plus exclusive content and access to hundreds of other featured recipes from your favorite cookbook authors—become a paid subscriber today!

Makenna Held reads from 'Mostly French' about a life-changing purchase and personal discovery.

Mostly French with Makenna Held

Host 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 from a background in consulting to becoming a culinary educator after buying Julia Child's former summer home in France. She discusses her bold pivot into the world of food and explains her cooking philosophy, which focuses on improvisational and seasonal cooking rather than strict reliance on recipes. She also touches on her global culinary influences and the challenges of writing her first cookbook.

00:00 Makenna Held Introduction

03:52 Early Life and Career Beginnings

06:07 The Pull Towards Food and Hospitality

07:58 The Julia Child House Adventure

12:14 Starting a New Life in France

15:45 Balancing History and Innovation

20:16 Courageous Cooking Philosophy

26:49 Global Influences and Cookbook Development

31:41 Salt Collection Obsession

32:27 First Cookbook Journey

33:14 Recipe Development Process

35:44 Balancing Perfection and Practicality

36:42 Personal Stories Behind Recipes

38:41 Cooking for Kids

41:01 Influences and Inspirations

46:37 Culinary Game

52:09 Conclusion

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 inspirational journey from a childhood filled with severe food allergies to becoming a renowned chef and television personality. Growing up in South Carolina and cultivating a deep love for Southern cuisine, Tyler's path led him to culinary school and eventually to New York City's culinary scene. He discusses his passion for live fire cooking, his newest cookbook 'American Grill,' and the importance of sustainable beef production. The episode also features a fun culinary game where Tyler demonstrates his creativity in crafting a dish using randomly drawn ingredients.

00:00 The Ceremony of Cooking

00:24 Introduction to the Live Episode

01:05 Tyler Florence's Early Life and Food Allergies

04:11 Discovering a Passion for Cooking

08:35 Culinary School and Early Career

13:34 Moving to New York and Early TV Appearances

15:56 The Journey to Fame and Success

23:24 Sustainable Beef and Regenerative Agriculture

30:33 Mastering Live Fire: The New Cookbook

31:11 The Comet and Its Tail: A Metaphor for Career Decisions

31:53 Launching a Steak Restaurant: The Comet Moment

32:33 From Comfort Food to Grilling: A Culinary Pivot

33:08 The Art of Grilling: Personal Insights and Techniques

34:27 Celebrating Culinary Achievements and Collaborations

36:44 Alice Waters: A Friendship and Culinary Inspiration

37:16 The Essence of California Cuisine

42:38 Cookbook Inspirations and Southern Cooking Techniques

45:49 Fun with Grilling: A Culinary Game

54:17 Conclusion and Farewell

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 fishmonger in Orbitel, nestled by the southern Tuscan coast. The experience, accentuated by the salty breeze of the lagoon and the familial presence, introduced her to bottarga—a cured fish roe delicacy—that has lingered in her kitchen and heart for fifty years.

Viola fondly recalls stepping into the courtyard, her mother’s gentle guidance leading her to bottarga, an ingredient as much about tradition as it is about taste. She vividly describes their ritual of shaving it over buttered toast with lemon upon returning home, which later graced their spaghetti—a testament to Bottarga’s sea-like essence that mirrors the salt, wind, and shells.