WEEKENDS WITH YANKEE offers an "all-access" behind-the-scenes pass to the unique attractions that define the region, and the hidden New England that only locals know.Īt Pickering House Inn in New Hampshire, Amy Traverso enjoys a delicious inn breakfast before heading out to cross-country ski. She highlights recipes, local flavors and the sense of community that make up the regions' food and dining scene. Amy Traverso, a senior food editor at Yankee magazine who has appeared on The Martha Stewart Show and the Food Network's Throwdown with Bobby Flay, joins Richard as co-host. The series is hosted by Richard Wiese, (Born to Explore), an Emmy Award-winning TV personality, author and explorer who has traveled to all seven continents, participated in two expeditions to Antarctica, and cross-country skied to the North Pole. Yankee food editor Amy Traverso is also the author of Th e Apple Lover’s Cookbook. Yankee Magazine has covered the New England scene for decades. With New England among the nation's top tourist destinations, the magazine-style program takes viewers on an insider's exploration of the cities, countryside locales and far-flung places in the quaint and scenic region. No book better captures the essential recipes of classic New England than Yankee’s Lost and Vintage Recipes. People are taking their talents and getting out of the city.WEEKENDS WITH YANKEE is a 13-part travel and lifestyle series named for the long-running publication enjoyed by readers across America for more than 80 years. Making a living as a chef in an expensive city like Boston is not a great lifestyle. “It’s like the good stuff is getting distributed across New England. “Certainly Portland, Maine has established itself on the national level in the past five years,” she said. While Boston’s culinary scene remains at the forefront, Traverso finds tasty and diverse dining experiences in Hartford, Worcester, Providence, Vermont, and along the New Hampshire seacoast. “The more you know about yourself, the better chance you have of getting there,” she said. Traverso wanted the students to find their paths to happiness, one that nourishes and sustains them. “Sometimes, just paying your bills and having a job is a victory in itself,” she said. She said several friends headed to law school after graduation, entering a profession that made them increasingly unhappy and saddled with debt. Obviously, you need lucky breaks, and I had a lucky break when Yankee hired me the first time around as a food editor.” Traverso added, “Any job is going to teach you what your strengths and weaknesses are. In her four seasons as co-host of the public television documentary series Weekends with Yankee, Amy Traverso ’93 has prepared mussels au gratin with French chef Jacques Ppin, made pork and chive dumplings with celebrity chef Joanne Chang, baked a triple-layer cake with cookbook author Dorie Greenspan and rubbed elbows with dozens of other food-world figures. Food has allowed me to keep learning about a wide range of interests,” she said. “I was the liberal arts major who had a hard time choosing a major. Her unconventional journey led to a fulfilling life and career. Her theater training while at Loomis Chaffee helps her on camera. Traverso’s ‘ Weekends With Yankee,’ with co-host, Richard Wiese, is broadcast on Public Broadcasting Service stations around the country. She wrote the ‘The Apple Lover’s Cookbook,’ which was a finalist for the Julia Child Award for first-time authors. Co-host Amy Traverso visits with legendary chef Jacques Ppin at his Connecticut home and helps cook up a couple of his favorite French-New England fusion dishes. With Courtney Dillon, Cory Duda, Michael Murphy, Andrew Pearce. She has written for, Travel, and Leisure and has appeared on the Martha Stewart Show, Gordon Ramsey’s Kitchen Nightmare, and Throwdown with Bobby Flay. New England Celebrities: Directed by Rennik Soholt. Now, Traverso crisscrosses New England for Yankee Magazine, introducing readers and television viewers to the region’s hideaways and culinary epicenters. “Food is a window in which you can learn about culture, politics, history, or the arts.” “With food writing, I can bring all this stuff that I loved from my own culture, family and childhood, and bring it into my grown-up life and make a career,” she said. She grew up in an Italian family where food was the “lingua franca,” or common language. She worked on her writing and culinary skills, taking cooking classes in her free time. Amy Traverso meets with Loomis Chaffee students over dinner.
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