Podcast: Lucinda Scala Quinn

Podcast Icon
Subscribe in iTunes

David has a long chat with Lucinda Scala Quinn, vice-president and editorial director of food and entertaining at Martha Stewart Omnimedia, and, most recently, author of the IACP-nominated Mad Hungry: Feeding Men and Boys. The book is the result of cooking for four men—her husband and three sons, not to mention a house full of brothers while she was growing up. Scala Quinn discusses the male-patterned eating, explains how to keep on top of he-man appetites, describes the power of a well-prepared meal, and tells how to raise kids who love food and who can fend for themselves.

Cheddar Corn Bread
Vinegar-Glossed Chicken



  1. one more thing – one time my teenage son came home and took a peek in the refrigerator and said, “mom, there is nothing to eat!” I replied, “yes there is, there’s a ton of stuff in there.” He replied, “Mom, I want food, not ingredients!!!”

    I used to get mad at my kids too for screwing my cast iron skillet. Pretty funny.

  2. I love this interview – I teach culinary arts and most of my students are teenage boys – I’ve always said the reason most of the boys take my class is because they want to eat. All the time. I am buying this book and using it in my class. Great.

  3. I need to buy this book. I love Ms. Lucinda on the Everyday Food show. My mother, a self-taught holistic nutritionist, would actually buy cheap processed food—4 for $1 frozen burritos, $0.99 enchiladas meals and pizzas—to feed my brother the “extra” food he needed while we were growing up. Is that child abuse? (Peut-être).

    I have been married for 2 years now and I am in the same boat trying to feed my husband. I can barely finish the first item on my plate before he is ready for seconds—even after waiting on me to start the meal. I end up trying to spread his meals with extra starchy foods—pasta, potatoes, rice—which probably isn’t the best way either. Ok, sometimes, I can fill him up with a lot of lettuce—huge salads.

    This book looks like the answer to my problems.

  4. As someone who was raised as an only child, when I eventually got married, my husband and I had three sons, and I have to say I appreciate this. I would have loved having this book when I first got married twenty one years ago. =)

  5. As the mother of a boy age 7, and as a woman who has barely finished lunch when she’s forced to respond to the question (from husband): “What’s the plan for dinner?” this hits home. I did not grow up with men and boys—my dad traveled a lot, and I’m an only child—so “male” eating is new to me. Layer “child” with “male” and I often feel overwhelmed with food concerns, plus dismayed at the way dinnertime (which for me was always filled with intimate conversation) can at times turn into something much more—how do I put it?—functional. Although I dislike stereotype and gender-bias, there is truth in what Lucinda notices about food and the role it plays in a family where you may be the only female.

    I loved this interview. I loved Lucinda’s personal stories and her advice, including time-management strategies. I enjoyed what she had to say about the bigger-picture views about why we enjoy feeding others: it creates connection, comfort, and it can be the way to foster some adventure and self-reliance in our kids. (I thought the story of her son calling repeatedly from college to ask how to prepare a dish—not to talk, but to just connect over food—was great.) Lusty food combined with social and work ethics . . . I wasn’t looking for another book to buy, but I see I’ll have to get this one! Thanks for a great podcast and for turning me on to Lucinda’s book.

  6. David, I really enjoyed this interview. I’ve been watching Lucinda on Everyday Food on PBS for awhile now and love her recipes. I cook for two guys since my daughter got married and moved out so I can relate a little to some of what she is saying. I’m sure I need her cookbook for my collection.

  7. What a great interview! I’ve never heard Lucinda’s show on the radio, but I will now. Thank you, David, for such a great and in-depth interview. And thank you Lucinda for all your tips. Can’t wait to buy the book.

  8. I am so inspired! This sounds like a book everyone needs to read as well as cook their way through. What a wonderful interview—I feel as if I now have two new friends.


    1. Karen, I’ve cooked from the book a lot, and I think it’s great. The recipes work, the info is helpful, and, well, it’s very LC in its approach to food and eating.

  9. Congrats, David on the IACP! Your interview with LSQ was excellent. I’ve been cooking out of her book regularly since it came out – love it. It’s fitting you ended it with the perfect-fried egg – never had until I tried LSQ’s method. Mad genius. – Mary/SF

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

Upload a picture of your dish