Food and Dining
We're dishing up the tastiest podcasts your ears have ever consumed.
Cocktails for Mom, or Anyone Who Could Use a Drink
"What are the characteristics of a good mother's day cocktail simplicity. Definitely you know. You don't want to overwhelm yourself with preparation or having fines. Specific ingredients and honestly. Simplicity is the way to go with the cocktails in general and marketing. But you basically need a balance. So you're going to need. You know obviously alcoholic element or i mean even. If you're doing a macho it's still kind filing the same logic where you're gonna need to balance a base which in alcohol drinks alcohol and then you're going to need citrus generally and maybe a sweet element to balance that out for most tales. I mean you know. There's obviously a lot of different directions. You can go but you know if you can balance your spirit or alcohol in drink with a sweetening agent and something citrus. Maybe you little sharper kinda rounded out. That is the ideal drink. And so whether it's lime juice lemon juice grapefruit wine gin. There's a balance that needs to be had for something to taste good so that's really what i'm after. As far as drinks go in general but for the perfect mothers day cocktail regarding that balance. I would say something that looks pretty to the celebration of your mom just like getting bouquet of flowers. You know you drink with your eyes. I sued one visually. I would say color contrast fresh ingredients. You know it's fruit or herbs and if you've got some nice glassware that's a bonus to you know it's a complete package.
Mike Provance: Wine Business Talk With Colangelo & Partners
"We're going to take a step down in the tier and talk about how to reach the consumer on how the combination of strategic targeted marketing n. Retail data can come together to allow retailers and brands to reach new customers so to kick things off. Tell us a little bit more about three by three. In how abel's wineries n retails to you sales data for marketing decisions. As you mentioned our business focuses on hyper targeting which means we're interested in how to reach consumers locally near the stores where they shop and help them find the right products to do that so we use our data sales data coming from the stores. We have collected through our network to build profiles of the shoppers. In that comes both from flavor profiling point of view of the products that are selling the baskets that are are being bought and the shoppers themselves and understanding believe sows the occasions. The things that motivate their shopping bidders got so can you take those two things together in order to allow wider retailers to more specifically target their marketing strategies to their end consumers. Louis both of those data sets Enable us to build or to triangulate in on. Who are the right. Shoppers for particular bottle of wine or particular spirit Particular particular products that the retailer wants to sell. We use that in couple that with a digital marketing strategy. Let's build the right audience. Target bed audience locally around the retailer and send them to the store so that we're getting foot traffic in the store. Getting traffic to the stores website getting stood traffic to to the brand's website to create that opportunity to shop.
Belgium's Sourdough Library
"Is where i get to introduce you to. Carl met. Who runs the sour dough library in belgium on the baker Confectioner and when i started to work for the company i started as a test baker in the lab. I immediately got interested by this. Though that i never seen before i i read about it and we had some theoretical explanation school about sourdot but to actually never made one so being a baker. You want to know more about what's going on in there and then you start feeding it. Then you see bumbling and it's alive it's like a pet when you big brentwood that it's so different than when you make breath just with yeast and then when you when you start getting into sour dough. Will you see that there is a lot of things that are undiscovered and so that that there is an amazing work that can be done so carl sounds. He was working in a test kitchen. Yeah and it's actually really funny because you know you'd think that like his he'd worked for some like artisanal bakery but like pure does the company that owns the sour dough library is just a huge industrial baking supply company and pretty early on they wanted to sell sour dough making supplies and so they started researching using a sample of sour dough from san francisco. Of course would this one. I have a very special relationship because it was my my very first cy widow. I saw my life. And so i started refreshing it then i i had to bake with it and then we decided to do a study on sour dough. And it's this one. It's a sour dough from ulta meurah in the south of italy and this is a sour dough that has been around for probably more than two thousand years. 'cause he has been described in a book from horatio was a roman poets
Farmer Leah Eddie on Apples and Cherries
"Now let's go to sunnyside where we talk with lia eddie eddie. What kind of food do you guys growth. What are you what you actually produce. We produce apples and Sweet cherries and we have thirteen different varieties of apples. And i believe it's four or five different varieties of cherries. So it's a pretty pretty long seasons and a lot of labor intensive moments in life but it's good it's like a. It's a good feeling to be able to provide fruit and food on the table for families. So what's your. What are the busy times of the year for you guys with those two different crops. An easier answer is when is the slow busy all year round. It's pretty much. I would say of course during harvest but Season typically starts pretty heavy march through end of october beginning of november. Because like right now what we're doing is we are starting our spray season where sprain a lot of dormant oils and You know Pesticides to prevent Attraction and The lane of pests and everything We're also Planting were busy into planning what we did. This year is we had to take out a lot of our older varieties that aren't favourable in the market and also the styles of plantings. Because you know about twenty years ago. We started getting heavy into higher density planting and so a lot of people with the older varieties and the older style. Plantings are just not keeping up with the market and so we took out a lot of the older varieties in the plantings and were. We're currently planting cherries. Where i used to be
Beyond Meat Launches Beyond Burger 3.0
"Of the things. I think it was interesting about beyond three point. the. They adjusted the formula a little bit. I think they actually got rid of mung protein. Which i thought was interesting because they added in two point. Oh what any kind of other things that are that you would note about this royce. No the press release. They came out with their. Here's what i do know the press release says it's meteor and juicier for whatever that means the rep told me that they did get rid of the mung protein. They're still pea protein. Based and then it'll be available in stores. Nationwide starting next week on may third. We kinda thought. Something was up. Because i tried to buy directly from their side. A few weeks ago noticed you couldn't and so. Those notions were kind of confirmed this week. So i'm definitely like i enjoy beyond my son really likes it so i'm curious to see how it reformulated. I'm excited to try it. Yeah pepsi versus coke analogy to certain degree in the post to you wondered if that was like this could potentially be a new coq. Ron do you think this kind of a related sites kind of site. Thought as i think that some people have thought that this may be too much power. Aggregating at the top of these new meat brands. What are you. What are your thoughts about beyond. Do you think that's happening. I actually don't think it's happening. Because i was actually i was actually listened. Kinder tech. some people were talking that they try and keep track they. There's eleven hundred plant based food companies. That's not including the cellular of companies. Were around now. They just they hunt them down. And so what's happening is the whole plan is like going into all these little companies. That are starting up. Each one of them has a different angle for a different regional part of the cuisine or different product that similar. And so we're gonna get a lot of
Dan Austin, MD Lake District Farmers
"Donald stein managing director of district farmers. Thank you so much for joining me on the podcast day. Hugely appreciate you sparing the time to chat. I just asked dan. Because unfortunately despite the fact that i love the late district not face to face but where in the world are you. This morning i am on the only island this morning by the each on fairly ironic because other agents Rarely get song. We do have some nice job today. So it's beautiful. So why is that is that is that is on the coast. Is it or yes. I live in borrowing furnace case. Shipbuilding town a systems etc. Our animals assaults trout lake district so bart alec cetera. I am but i am a barrel boy on bread and only is alive in just a filing furnace. Mazen are well. I'm by the beach as well as that. I was going to be deeply envious imagined you identify sat on the top of the stonewall fouls or you know smoking a pipe looking out over the lakes but you know we're we're coastal brothers. So that's That's better on monday. So william i wanna be up there right. You represent some incredible foams in an genuinely you know. I think i think the lake district must be one of the most beautiful places on the planet let alone in england. I adore it but for those who have not heard of late district farmers. Can you just explain to people about. Yeah do as a business. I i mean basically. We represented founding cooperative. And i don't say the found his shop window for really found producing a brilliant Just create excellent products.
Here Are Chicago's 2021 Michelin-Starred Restaurants
"At the Tribune's Josh Knowles story. About the restaurants in Chicago that have one Michelin stars. Three Chicago restaurants were named first time recipients of the Michelin We're gonna visit with which one are we going to talk to? Tomorrow? Their producer airlift will be visiting where? Moody Tongue moody tongue. The brewery. I don't know what would be more fun or challenging, naming, you know, sort of. Ah! Two star Michelin restaurant because they always have a certain kind of name. Yeah. Or a craft brew because those always have bizarre names and cans. Maybe a punk band would be the same like you can almost do. Is this a punk band? A craft brew or a $400 restaurant? Wait a second. I really like that idea for tomorrow when they're off the air, Moody tongue, Moody tongue, I would say would be a It could be any of those that sounds like a rock and roll band. You know, grunge band that sounds like a craft brew. A sounds like a really expensive runs Strong. I'm going to moody tongue. It's very sophisticated power. He's got a little just a moody tongue. All right, So here's the story. Among the winners. Michelin awarded two stars to ever Launch last summer by Chris Duffy occurred a stuffy Two stars also with the moody Tongue brewing. Which however fancy it is, you know, is a excellent brew pub, right? Opened in late 2019 with uniquely ambitious concept for a brewery. 12 beer paired courses. Behind chef Jared Wentworth, who's past work, particularly at Longman and Eagle has been honored by Michelin before, but that's fine. But does that How do you stay sober for that? A 12 beer paired course. I guess you're not getting 18 getting 16 ounces per course. Maybe, but that still does sound like a lot of beer. I'm
How to Snack Smarter
"Is snacking important for all of us sherry. So basically snacking is important and it really depends on your meals so if you're eating something small or something isn't very filling to begin with then. It may not hold you over to your next meal so having that snack is gonna keep you satisfied in the meantime which will prevent you from overeating at your next meal which can lead to excess calorie consumption now however that snack itself should not lead to excess calorie consumption. So you wanna make sure that you're eating something nutrient dense not calorie dense a nutrient dense. Food will nourish us give us lots of nutritional value while low in calories and the calorie dense foods are higher in calories get provide little to look nutrition so meal planning should have also some snack planning and it and should focus on those nutrient dense foods and if something has a long list of ingredients it's probably highly processed and doesn't have much nutrition so focused on foods that are in their natural state and have minimal ingredients. Think an apple versus a slice of apple pie. Well that's no fun actually just gave my son some apples right now every afternoon. It at like three thirty. We have apple slices peanut butter and popcorn. That's like our little go to snack. Kimberly is there anything you would add to that. Why is snacking important. And do you have any general tips for how to make snacking healthier. I think sherri didn't really good job in that. You know that it's important. Add that into your meal plan. I think that's one of the things that people time to get more often is that snacking should be part of the meal plan. You have your meals but if you don't put it in your snack time to run to the nearest thing in your refrigerator or cabinet and that's when you'll snack unhealthy so i think it's really important to put that in part of your meal plan like sherry at mentioned but also in you're thinking of its neck and you think of your meal. Planning it should incorporate in macronutrients or shouldn't just be popcorn by itself. It should have more macronutrients like the high protein or the fiber also some of the carbohydrates in fact the shot a little bit of
The ALDI Food Taste Test
"Did find a lot of other things that we're trying today from our friends at all the and i up today is a park street deli hawaiian style chicken in the fridge section. So park street deli is their in house brand. They do a lot of prepared. Foods are usually really good. So this is a grilled boneless skinless chicken thigh meat situation in teriyaki sauce with pineapple. That sounds perfectly. Hawaiian looks great. It's funny i. I think i don't like change. Tie me. But i think that also could just be because i was raised in like a diet household and told that like he is better than dark meat. Maybe a really do like it yeah. Chicken thighs don't like the sound of it. I don't want. I know that i'm eating chickens by but it is. I like all chicken. Wait this tastes exactly like something. We tried once before. Maybe we did. I think at a school hall. Hawaiian chicken thigh foam another brand. I can't remember the name. This is great outrageous. Whoever told me chicken thigh meat is not good mom. I have a person. I have a chicken bows at nick with your mom. I was gonna say it's the person who wanted all the time. Yeah exactly that's amazing. It's so perfectly sweet. The teriyaki is not i mean. It's very sweet but in a good way and there's chunks of pineapple wow what are the stats like jamie. It's the stats are great five ounces. Did this come cooked or uncooked. Cooked so five ounces. One hundred and eighty calories three grams of fat twenty grams of protein. It says six smart points. That's like wild. I would add that to my rotation immediately that seems impossibly low to me. I'm going to hope for the leave. It how many i mean. How many calories per ounce chicken. I mean it seems about right for chicken breast. I thought five meet was heavier. But skinless and i feel like that's where a lot of the and then what about all the It's pretty saucy in sweet. It's so yummy.
Make Your Food A Masterpiece Inspired by DaVinci
"Wanted to share some tips on making your food masterpiece food presentation tips that were inspired by da vinci. Leonardo da vinci is well known for using a scientific i to develop his artistic style. He observed that objects three dimensional and used his observations of late and dr to paint vivid and realistic. Portrait's and landscapes is a concept called kado scored. Oh it seems obvious to us now. But it was revolutionary in leonardo's time he also observed how objects details and colors change when they fade away into the distance education ni called sfuzzi motto and use this tool to his advantage to create a sense of great death. Sue motto is also known as leonardo smoke for how he made mountains and other distant landscape features blue and smokey while this is not as conclusive or rather to the culinary arts as other aspects of his style. It's still worth noting. Other notable features of his art are the cross hatching that slants to the left caused by his left handedness. This is also the reason that he wrote backwards to reduce smudging. He used many left handed and tools and adapted tools in his work. So presentation is a huge part of what makes food so delicious by using leonardo davinci's art style. You can make unique and pleasing arrangements of food that our instagram worthy. Pay attention to the way late will change the way your food looks. For example. pancakes look great. When eaten by a window rather than beneath an overhead light the angle of the light makes the sarah shine and brings out the texture of the pancakes in fact using natural light whenever possible. Make meals more enjoyable pay attention. Also to hand dominance there are subtle differences between how right handed and left handed. People eat arranging the plate. Accordingly can make meals more enjoyable for
So Hot Right Now: Why We Love the Chile Pepper
"This might sound like a just so story. But why is the chili pepper hub and said that we spoke to marazul procedure. She's a chef and culinary historian and she wrote an incredibly beautiful book called peppers of the americas which traces chili peppers all the way back to their south american origin so their forebears of today's peppers and tomatoes split off from sister about two feet median years ago in south america myself suspect then millions of years ago peppers looked and smelled like a tasty snack to the animals in the region. Which was the problem. Because the chili peppers precious seeds would get destroyed in most animal guts and chili peppers. Want to have baby chili peppers and tilles developed a defence strategy. It devilish non-poisonous thing In the form of facing which is an alkaloid said it's painful to most animals. They spots they avoided them but burst. Didn't birds have this amazing ability to not feel the heat sensation. Because they don't have the same heat receptors in their mouths or their skin. The way we do joining the chili. Chorus is denise coon. He's the chili pepper researcher at new mexico state university home to the one and only chili pepper institute and so they can eat lots and lots of these tiny little berries and pass it through their digestive system unharmed and grows into a new plant whereas s mammals. We can feel the heat and it passes through desk system and actually our our system destroys the seeds so it can't grow into a new plant. And that's kinda why we think that the chili pepper plant evolved caps and wants to keep mammals from eating them but then look at. What do denise told us. Chili peppers are the only plants in the world that produce kept sason and because chile's are making kept space and to protect their precious needs. They put most of that protection right around those seeds.
Florida State Fair Funnel Cake Queen "Mama Jane" Harris
"The florida state. Fair will look a little different this year due to the pandemic but one thing remains the same. The food will be as over the top as ever as usual serving. Your deep fried favorites will be jane. Harris better known as mama jane. She's worked the best around concessions for more than thirty five years. The cape coral based company is owned by the mcgrath family and they have trailers selling everything from turkey legs to corn on the cob to smoothies. But it's jane who manages the funnel cake trailer who's become a media darling and a fried dough virtuoso j. lives in pensacola and travels to fairs across the us and canada. About eight months out of the year. I spoke to her as she revved up to hit the florida state fair in tampa in our conversation. Jane shares how to recreate fair food at home. She offers an approximate timeline. For when some of your favorite fair foods were likely invented and will brainstorm names for her latest deep fried creation. How did you get into this. Oh goodness you know. I had two young boys. And i needed to make christmas money for my boys. So i started at the fair. And i ended up having six and So i still had to keep working affair of the year to make christmas money but Yeah that's how i started. How long ago was that over thirty five years ago. Wow that's so great. So what are your early memories so it would have been like the early eighties. I guess when you started. What are your memories from that time of the fair. I didn't work in tampa then because i had children. I just worked in pensacola. The fair and i didn't start traveling until about two thousand and five Hurricane ivan hit in two thousand four and destroyed the business. I managed and the best around said. You want a job. I said i need a job. So they put me right to work. And i started traveling then
Kristen Reitzell: Wine Business Talk With Colangelo & Partners
"With. Kristen writes oh by president public relations and communications at jackson family wines about the launch of the company's dedicated multibrand ecommerce website. Your wind store dot com as well as tune to the archana. The wineries eski mr welcome to the show. Thank you throw to be speaking with you today so before we get in today's conversation. Let's daydream a little bit safe to say we're all missing traveling so describe for me your perfect vacation day in italy where are you what are you doing most importantly what are you drinking. Okay so i will start by saying. I feel like any day in italy's probably of vacation day but i for me would probably be somewhere along the mediterranean coastline. I was very lucky to spend a lot of my time. When i was a student in italy and having grown up in san francisco or water's always out my back door. I felt really right at home when i was able to spend some time In those coastal towns. And i i love the rugged. Cliffs is the seaside towns on the water is definitely more beautiful much warmer than it is your northern california which is a plus But that's definitely. I'd probably be and i would definitely having a glass of wine. So what would i be drinking. I love italian wines and drink a lot of wines from all over italy particularly. It tino rollout is always a wonderful treat. And of course chianti classic. Oh but i would say. I've been really enjoying a lot of the winds from aetna recently so i would probably be drinking at aetna. Bianco the beautiful one of my favorite lines. So i'll join you there. All right sounds
Reem Kassis: The Arabesque Table
"Palestinian rights ream cusses released her debut cookbook palestinian table in two thousand seventeen four much critical acclaim now cast is is back with her second book. The arabesque table contemporary recipes from the arab world the released takes a broader look at contemporary cooking across the arab world emphasizing. How much different countries. Sharon have influence on each other. I spoke to causes a bit earlier on. She started by explaining. Why choosing the name for the book too long then writing it. I submitted my second manuscript drafts without a title for the book but in hindsight is actually a blessing more than anything because the name derived as a result of the experience of writing. And what i learned along the way and the reason we chose. The arabesque table is arabesque. As you might already know is an intertwined hatter or design that is recognized and islamic arabic art and what i wanted to convey with. The book was at cuisine. Similar to this artistic pattern that inspired the title is inherently also infinitely intertwined and more beautiful as a result in addition to that though i mean we were trying to get a name that conveyed what the food was and to call it. The arab table would not necessarily have been accurate because there were a lot of dishes inside. That were inspired by other cuisines intersection of those cuisines. So arabesque conveyed both of those things. You know the intersection at the same time. The idea that it is not purely one regional kind of cooking in the book but tell me more about the approach you took when you were working on this book you say that you wanted to celebrate the evolution of middle eastern cuisine. One thing i specified in the book is the whole idea of the term. Middle east doesn't convey accurately the cuisine of our region because middle east is simply a term for a region that was between the british empire's easternmost colony of india and europe and what really ties. The cuisine of region together is it's being arab and it's acculturation under arab and islamic
A highlight from Cosmic Wings with Jana Schmieding
"Welcome to dope boys the podcast about chain restaurants. I'm nick wider along with my co-host host. Alex friend mr mike mitchell i i liked that one a roast. I love it mitch. Some context for this that came from mark. Belco much love and i worked on the birthday boys and i saw mitch being pretty buddy buddy with kowalczyk giving him small nibbles of cheese etc. Pretty crazy stuff moccoli malted. Which is the closest thing to happy eaten in swedish rasmus managerial dot com. What's he did he move over. There is little. I figured you would know worked with a guy. What's he doing in sweden. It's mark mark belco yes I don't know maybe. I don't know maybe move over there but i think he i think maybe he's originally from sweden but he a great guy. I loved working with number. They boise now forever ago. So long ago that You know i. I haven't seen a ton of people from and i haven't seen anyone in the last. Yes so i. I don't know it's it's great. I'm happy i'm happy is listening to the show he could. Do you know he could do something more productive with this time between between working on the birthday boys and listening to this show wasted a lot of this guy's time right right the the slow decay of time is really something when you're just all of a set like you have those thoughts and i think the the big thing is when you hear like there's like that movie came out ten years ago. Jesus christ how is that possible. I am also very distracted. As in a good way khazar. Our guest has a cat. And i just got is on the cat and i can't i can't help it. Oh man it's a. It's a spoiler alert. We'll talk about this cat and a bit but it's good cat why i go upstairs in the bathroom right on the counter added it seemed to be placed purposefully A bottle of google on google gone a bottle of google gone on the bathroom gone. It's called goo gone. Google on it's called goo gone. Yes it's called. What he's on its it removes goo and to me. It seems like my mom's trying to drop some hints. She's putting goo gone on the fucking counter for me to see too much go. Msci michael take care of the go back he's also blasting mama told me not to come by three three dog night. Christ do you know the or your mom produce dugan. Yes mama thomann medicare he's a bottle of goo.
A highlight from Olive Garden 3 with Alison Rosen
"Welcome to go boys the podcast about chain restaurants. I'm nick wider along with my co host on trae three thousand the spoon man mike mitchell. That's a good one. That was a good one and you know what it was from. Johnny is good on twitter. And the dose scored rosen. Johnny is good. Hey andre three thousand outcasts who doesn't love outcasts. Why they're two of the greats. Andre three thousand of course big boy. Okay all right. Bob's big boy. In my it for me write hashtag live roast mitch. We have a fantastic guest. I do wanna get to. But there's something want to talk about beforehand. Because i read this. Actually we play along with us. Because i think this is. This is pretty much how you'll react anyway. We'll i'll read the first part. And then you act like you're gonna fall asleep. And then i'll say the second part and perk up it'll make sense. Okay all right mitch. I read this fascinating long. Read in the new yorker okay the new yorker sounds like a snooze wags entitled the unlikely rise of the french tacos all. Let me read a little bit from this. French tacos are like this is a very popular fast. Food in three did i. Did i do that the way you want me to. That was great. I mean we're gonna leave all this in the explanation percent yes good. So there's this french chain called. Oh tacos that's become more popular than mcdonald's and france right now and here's a description of what the food actually is. This is something that started at like some independent independent places and became chena fide. French tacos are like tacos like our fingers which is to say they are not tacos at all first of all through some mistranslation or misapprehension of mexican namesake. The french tacos is always plural. Even when there's only one produced with a voice s so it's like griddles. The singular meguro a singular french tacos is french tacos. Interesting technically the french tacos. As a sandwich of flour tortillas slather with condiments piled with meat usually hall meat and other things usually french fries doused in cheese sauce folded into a rectangular packet and then toasted on a grill in short rather successful marriage between panini kebab embryo. doesn't that sound like heaven. that sounds fantastic. I'm not gonna lie. That sounds so good and now look. I'm not a big fan of the french. But that's ounce fan. That sounds great. You seem to have a problem with western europe. General are you what. What is that supposed to mean accusing me of being xenophobic or something. I don't know you don't like the italians like the french. You know what you're right. I don't start on the belgians. I fucking hate the belgians more than they gave us fries. Why zion fucking. I'm feeling it today. I i feel like i. I drank a a cold brew. You know why why is that. I got my second dose. Wow congrats i'm back. St- and i feel like exciting. Is there some red bull in this. This pfizer deal with red bull. I feel
A highlight from So Hot Right Now: Why We Love the Chile Pepper
"Is incredible this is you on. Carolina report upper. It just keeps it keeps giving and giving say. Oh no anyway i would just like. Can you imagine rowe is. Ibm the emergency room. Dear anyway. Kids to carolina reaper. Home do not do not even open the jar. Do not even have a friendship. You the i promise. I was not trying to unleash a chemical bomb on nikki and her husband. Jeff the lid to the carolina reaper. Chili powder apparently came off in the mail. She was coughing throughout our entire next recording session. I'm this close to reporting you to. Hr cynthia except that we don't actually have a jar. Rt woman show but really however mad. I sometimes make you. That was not acceptable behavior in the workplace. Do still feel bad about it. I mean the guy who sold me all the chili's we bought for this episode including the carolina reaper. He told me we have to be so very careful with it. He was in pain for twenty minutes just from pouring it into jars for sale from inhaling the dust i do literally know how he feels sadly. Yes this episode. We are deliberately subjecting ourselves to the chili pepper. Burn and not just any to leap pepper burn but the hottest chili pepper in the world. That's what we do for you dear listeners. We of course are gastropod. The podcast that looks at food through the lens of science and history. I'm cynthia graber. And i'm nicholas willie. Normally i really like chili peppers. I have lots of different dried ones in my spice cabinet and all kinds of unfermented. Hot sauces chile crisps. Also much in my fridge. So i was looking forward to this episode unsurprisingly. I've pretty much the same setup in my kitchen nikki. Does i have hot sauce on the table for nearly every meal including breakfast by started to get a little nervous hearing her cough with made me wonder why do we. Humans love something. That sometimes feels like it's trying to kill us is botanically a berry for heaven's sake. Why is it so hot and spicy rather than just and fruity. How did this rather assertive. Berries spread from its home in south america and conquer. Well almost the entire world to the point where. I can't even imagine indian or chinese or nigerian food without it and why was the us and northern europe so slow to catch on all that plus the rise of the super hawks. Is there a limit or will chilies. Finally actually gillis episode was made possible. Thanks to generous support from the alfred. P sloan foundation for the public understanding of science technology and economics as well as the burroughs wellcome fund for our coverage of biomedical research. We wanted to tell you about another podcast. We know you'll love. It's called twenty thousand hertz. And it's all about the world's most recognizable and recently. They didn't episode about the mcdonalds. I'm lovin it. Jingle that has surprisingly controversial backstory twenty thousand hertz has also produced quite a few other food related episodes but as a show about sound every episode is full of ear. Candy and a ton of fun. Stick around to the end of our show to hear a trailer and then go find twenty thousand hertz in your podcast up and subscribe. This might sound like a just so story. But why is the chili pepper hub and said that we spoke to marazul procedure. She's a chef and culinary historian and she wrote an incredibly beautiful book called peppers of the americas which traces chili peppers all the way back to their south american origin so their forebears of today's peppers and tomatoes split off from sister about two feet median years ago in south america myself suspect then millions of years ago peppers looked and smelled like a tasty snack to the animals in the region. Which was the problem. Because the chili peppers precious seeds would get destroyed in most animal guts and chili peppers. Want to have baby chili peppers and tilles developed a defence strategy. It devilish non-poisonous thing In the form of facing which is an alkaloid said it's painful to most animals. They spots they avoided them but burst. Didn't birds have this amazing ability to not feel the heat sensation. Because they don't have the same heat receptors in their mouths or their skin. The way we do joining the chili. Chorus is denise coon. He's the chili pepper researcher at new mexico state university home to the one and only chili pepper institute and so they can eat lots and lots of these tiny little berries and pass it through their digestive system unharmed and grows into a new plant whereas s mammals. We can feel the heat and it passes through desk system and actually our our system destroys the seeds so it can't grow into a new plant. And that's kinda why we think that the chili pepper plant evolved caps and wants to keep mammals from eating them but then look at. What do denise told us. Chili peppers are the only plants in the world that produce kept sason and because chile's are making kept space and to protect their precious needs.
A highlight from Episode 75, Beirut: Jade George
"The rain is coming down in hamra. Beirut on a wednesday and j j. words. And i are head out to drink. We are going to drink. Let's we're going to drink manhattans and we are going to drink new brownies. Because you drink in lebanon for the same reason. Drink in lima ohio. You can cope in those cups. You get that conviviality that extra five percent burden melting off your shoulders okay. It's maybe a bit of a maintenance high. But you're in beirut. There is an urgency to the drinking. Jade tells me that during the revolution in the fall of twenty nineteen. Everybody's been smoking and drinking more and you know. They can despite the call to prayer ringing from every mosque. Despite hama being the old muslim quarter this is a live and let drink city with the deep bar culture and history of interfaith intoxication. Fast forward all these months later through. Covert and the devastating blast and there's more fatigue and fatalism than ever in beirut but the revolution is still very much needed and also every once in awhile so is a stiff drink so drink like a revolutionary drink like you're spilling out of the stonewall and ready to fight back for good drink like our american founding fathers who were both revolutionaries and drinkers and distillers as well. I will have updates on jade for work during covid after this interview. But for now as deny march out to bar ferdinand and then back to the studio to talk about food and life and publishing in beirut just remember that you can't spell barricade without bar and this is a drinking podcast that is still an forever. One thousand percent behind the lebanese revolution. And everything it stood for. This is nathan thornburgh and from roads and kingdoms. You're listening to the trip drinking with exceptional people around the world. Okay we are on a street called monsoon about streets right behind. This is the old They root lighthouse for black. And white lighthouse. Which is no longer functional. Okay it's pretty across the street to avoid the garbage then Sure i'm still learning the the pedestrian ways in beirut but it seems like courage is An important ingredient plus. Yeah and where we walk into. Now we're walking to further end So this place used to be owned by a different guy than the one that owns it right now. I used to go here When i was in college but then riyadh's would taste bought it from mark And shocking we left the same name And the kind of the same decor as well although they tell you that's lethal when it comes to an and you knew management and the first thing you do is you change the name and you change the core and everything else j. hangouts in college algebra us and very high. I don't think that's the reason we cannot change a monument heritage when we came he he. He's an architect by profession and he came in was dabbling with the whole cooking thing. Do good by james major sweet. I feel like places in beirut because they often the fact that there are places that are staples to the city As part of why also like i. I know what they do Behind the bar in the kitchen. So i really trust general so you tell me the spit. Scott sweet. Solar drive to just started a journey. I like that. Here's a long descent into madness. calcium. Offend as i i don podcasts. Jin chen did on the giving of ferdinand gimblett lebanese rugby. Calling the breakfast so you used to go straight canal you're into cocktail. I feel like my during straight It's just when i feel like when i'm out of order anything addict especially if you feel like somehow the moralists abolitionist will come for this. Life should underground bacon bliss tenable. I mean I hope i'm not wrong. But i would say lightest. I mean lebanon gone through so much and said vars thrive under such condition. And i feel like it's so so much part of our culture to go out and to drain to invite people over to drink. Oh it's really a big part of our culture mean at least for the drinking's part of the club relation. I always said beirut's will put itself on the map for its drinking before it's aided although we have a huge poacher But i think that the drinking culture is is that attractive. I think for for people for people visiting viable pillar society to think about a a nation. That's always you know. Always a hamster wheel. The second gets head out on the surface of the water. It feels like it's johnny again. I mean i think coping mechanism right and we are very social. Mission you love. It doesn't matter what wednesday look wrong. Wednesday seven thirty master onto the afternoon is barely getting started. So tell me where we are now So we're in my house. It is in las paid roots. Which is what in an area called amodio in beirut i recently moved in After i kind of glad to romantic after releasing the cartons sixteenth edition which is titled extinction and it was a three volume set and one of the volumes was covered all these beautiful houses and mansions Around the country mostly in two of the biggest cities in the country. So beirut and tripoli and we talked to these different families own. These houses there they used to be really wealthy but then kind of inherited house and couldn't afford to maintain it and at the same time So calais which is where the carton shop Openness first location was looking for a second location for the coffee. Row street They and they happen to find the ground floor of this house as a location and the second floor was Vacant and i think we got a little over excited and decided to restore the house and move into it It was unrealistic to just move in. Pay that kind of a rent and that kind of fee on restoration so we decided to you know think of how we can afford to stay in it and still take it up And that's how up the idea of hosting
A highlight from #115: Crown Rot!
"Right another part one episode of a multi-party right. No though i don't know probably not but yeah this yeah this episode will be the one we get you know. Sixty seven comments on rate I doubt it. I doubt it. Yeah yeah probably not this is. This is a yelling title. As i mentioned earlier crown rot. I bet you just clipped the hell out of that. Didn't i probably yeah probably did crown. Ross crowd just doesn't doesn't serve the same that sounded like them like pixar character sayings. You know the way you just did that. Craft crown rot. I see some little like like gnome. Type creature running around in the field. That was the voice of the. Oh spore that's called causing your black root rot who that be something. When are finally runs out of ideas may make a film about hop production. Then you know. It's they're done that's just there. They they could. They could just go on film or on camera and just say i got nothing. I got nothing. Imagine what the associated ride will be. Oh are you going to be a hot plant. Getting dragged through wolf harvester at is perfect. I love it they need. They need a new high adventure. Ride okay i'm in now. I'm i'm all right now. I'm all about of harvester. I london and imagine what kind of disney princess. You need for that kind of movie right. Who while las abilities are endless. Yup right so crowd crown rod. Yeah we're crown rhinestone. We haven't been in the dirt for a while we have not now. We've been talking about all these other. Tarik things yes for customer service who dates customer service especially we don't have any sales oops oops maybe know one. One will one begat the other. Yeah right you can have some sales. You can destroy customers. But that's customer service part to get to that another day right. We will talk about camera and again because of the discord and the chats that were going on there thought how well. Let's just talk about this. We have not talked about conrad's specifically and what that looks like in the field what it means and what it means for you control and and what what can i do about
A highlight from A Conversation With Miyoko Schinner
"Mike wolf and welcome to the show. Today's guest is mucus. Sioner a longtime plant based food entrepreneur. I'd had a chance to meet me oko earlier. This year where i moderated virtual session at a virtual conference and just ruined joy talking to her. And so i thought i'd bring on the podcast and she did not disappoint. We talked about her journey from becoming began in the eighties to her first company. She started in the nineties. We talked about the book she wrote and becoming a chef and finally we talked about migos creamery and the plant species category and butter category. And how she really has helped create that as usual these days we recorded this live on clubhouse so if you want to listen to these make sure you join our club on campus who live and he can listen when we record these all right. That's it for now. Let's get to make conversation with medical center. I'm here with mucus. Jenner mukul. You've been a plant based food entrepreneur. For i think for going on decades. Now we'll get into all that but you you. You're a lot more than that right. You're also a chef and author a true renaissance person. Doing all these different things so you. It's certainly very impressive. But i'm excited to have this conversation with you. Because i think you're one of the most important people in the space. You kind of created the puppies. She's category so. I just wanna get into all that but before we do all that maybe we kind of go back to their early days because you i think transition to becoming a vegan like back in the eighties. That was what was he asking. Why was this was it. Just your diet just was working view. Yeah you know i. I was living in japan at the time. And as well i was i was had been a vegetarian for many years already by then And i started eating fish because it was so hard to eat vegetarian even or vegan in japan meaning. There really weren't many options for vegetarian. Food and dairy. And i think when you're a vegetarian you eat a lot of dairy products And then when you decide to go vegan you have to give up. dairy has become. It became quite a challenge. But when i was eating fish in japan and i'd fish had creep kept back into my life after not eating it for a number of years I thought. Oh my. God what am i doing. I stop eating animals. When i was twelve years old because i didn't want to harm them and now i'm meeting seed lie and so that began to really disturbed me and of course i'd start eating fish out of convenience living in japan But the other issue is that. I think i was allergic to dairy. When i gave dairy about three months later all of a sudden in this constant digestion issue i had had just gone away. I just hadn't put two and two together to realize the impact of lactose and
A highlight from 163 - On Pillsbury Soft Baked Cookies and Hostess Baby Bundts
"I am here at danny sussman lou. Music jack the rest of the world and heather in the chat. And did i forget anyone. Oh hi mr brian pearce. Yes prime peers to. He's not talking apparently is just pouting heather. Hello by the way was universally to heather's mckay sought both of you want of in the first. Hello fights overland bite fight. I'm just extending agreeing to everyone. Hearing this right now should we yes. We will have news and experiences them. We're gonna try a new pillsbury soft baked cookies so not just the dough several kinds and we have baby bug cakes from hostess. Eaten babies having babies sound like a full slate but trust me. There's a will. There's four kinds of soft baked cookies and the chocolate chip ones. We're gonna see how they go up. Chile chips ahoy. Yes so this could vary this either gonna be great or full of like weird chemical aftertaste. I'm i'm kind of thinking the ladder but we'll see open mind. We have five kinds of soft baked. Cookies and a hostess bundt cakes. Like i believe that if we don't end up pickled after this episode from preservatives. Nothing will ever do that way. This baby food baby cakes. Maybe it's michael babies. We're also probably end on a sugar high after. Yeah it's going to be a sugar. High of formaldehyde sent conversa- reforms. I'm just hoping that. Come out of this looking like a nice spaced on what which star had the most plastic surgeries is based in all but reynolds. I'm going to go with burt. Reynolds sylvester stallone. Not far behind running. Yeah your thank you could be. Mickey will not if i get super lucky. Gonna end up looking like wait. Note that danny the thing is if you eat enough cookies you start looking like a stack. That's how it works so love verbal act even cookies. You look like the pillsbury dough boy. I think everybody got the same figure stomachs. So you're not gonna poke in the stomach. No i'll hit you okay. We're gonna move onto news it. I'm gonna go. I just because it's on my phone. Captain crunch treats every they're coming up with typical can treats which is like a breakfast bar supposedly krispy treat wedding captain crunch sort of just problem with with with the captain's treat drizzle over the top
A highlight from NYC Pizza, Movie Theater Snacks, and Alternative Pasta | My Opinion Is Fact
"Thinking you'll tango. We aren't doing a my opinion as facts. What are we talking about. Say gosh well first of all you're in a you're in a different location than you normally. I'm in here. We're filming the hulu show. I'm in new york a not at home. We're cramming a bunch of shit While i'm here so apologies. If i have been able to go visit my friends or spend time there's literally been no time and by the time we finish gonna head back so i haven't had time to go out to dinner. I haven't had time to do anything. I really wouldn't like to do to just be in new york city and walk around again. This has been my home for twenty five years with exception of maybe a one year in tokyo. But i love this place. It is clearly a different city in a covid world. But the one thing that i wanted to eat the most and i guess i'll ask the question i'm not saying what is the best pizza in the world. But what do you think is the most quintessential new york city dining experience right. That really makes you a a new yorker. And i think a lot of people would say it's dirty water hotdog or the saw. I know isaacs lived in new york before. What do you think about. The new york city sliced pizza. As the most quintessential i mean. Clearly i'm not making news here. No no you're not breaking. Yeah you're not. You're not breaking new ground by saying that. I do think the slice of pizza in new york. It really is quintessential. And it's prevalent across the city. You can get a slice of pizza. Virtually anywhere i mean especially in lower manhattan but but really anywhere. So that's what i've done. I i've been here seventy two hours. I've had actually five five. My meals have been pizza. Was actually five and i'm okay with that and it hasn't been anything but a pizza thing and i'm not going to neopolitan places. I love these. There's so much good pizza new york and yes. I'm not starting war. Elliot's got great pizza to everyone's got good pizza these days but nobody can recreate for me. The new york slice pizza. And i know pizza snobs have written or they'll probably say almost all new york city slice pizza buys it from the one or two purveyors using the same cheese the saints tomatoes the same toppings. Guess what the fucking give a shit all the change. Maybe as the name and the awning the size of the pizza the cross whatever but it has been a problem of consumption for me on pizza. While i've been in york. I i'll probably every day. I have to tell myself not to eat at least one slice of pizza. What this is actually surprised. I know that you like exclusive. But like i didn't know actually pizza factored into your day to day. Newark live or is this just like i'm back in new york. I've got the itch. And i never used to do this now. Pizza happens in all phases throughout the day for me past your pizza shop in your neighborhood. It's like do. I want is a salad. No of course i don't want sal i wanna face a sausage and onion and jalapeno pizza course i do you know what i mean like how you're supposed to stop that and i'm so much happier actually healthwise for not having any of this near me because you cannot get good slice of pizza for me outside of new york city. It just doesn't happen yes. People serve it but it's not the same at all then venus of it. It's the convenience. it's not just that they're everywhere but they're all the time you can get a slice of pizza on every block. What percentage of what percentage okay. It's actually. I've never grown up or lived in a in a place where sliced pizzas part of the culture. What percentage of slice pizza pizza slices. Don't even say it are eaten. They're standing at the counter or whatever and how much is eaten as you're walking down the street it depends on the time of day. It really does. I think for lunch. It's about eating it there or if it's a really busy pizza shop and i'm not saying whoever's the best 'cause there's a lot and i'm not talking about the sicilian slash detroit style pies which are all the rage here and they're all delicious pizza with exception of ninety nine cents pizza which clearly a lot of people like and i don't even know how they stay in business but they are obviously a lot of money because everywhere the raise the john's the jos jos the european shop with one name in front of you. I've i'm going to be a patron i and It's that that the classic new york city slice dot e just can't recreate and yeah i love the fact that everybody can basically by the same product but almost every pizza shop tastes a little bit different. You know whether it's the crossed whether it's the sweetness on the tomato sauce 'cause he can still like put your signature on things but the one rule is if you start in the morning. Is you never get pizza in the morning for me. The earliest i'll ever get. It is lunch because you're in a rush and it's not like you don't bring it into A lunch meeting you. Don't bring pizza at your desk in new york city. I don't imagine. And i definitely don't bring it into work like a slice of pizza to me slice of pizza. Something that's consumed immediately at lunchtime in the restaurant and more often. If it's a really busy pizzeria it's for me in over the trash can where the key. Yes chili pepper. The i'm eating that as fast as possible over the trash can. If you don't know what i'm talking about you don't know how to live life. Is this the closest thing. We have in america to roman culture absolutely. It's the closest thing and the best thing about new york. City pies is the double cook. Don't like i don't want a fresh pi. No no no. I'm choosing the one that looks like it's been out there for twenty four hours that shit. Reheat that shit. Don't worry i took a health class to get a golden apple certificate right for like real brown-nosing with the new york city health department and i learned that the healthiest thing. You can't eat regardless of where you're at one of the safest things is pizza especially if it's cooked in a you know not like a rinky dink oven but like a big pizza oven because it cooks at such a temperature. That's gonna kill anything. So i love the fact that i can take pizza. That i know is going to be dry. It's almost like a little bit like fried rice. Like really great. Pride rises us dale rice. There's something about reheating older pizza in a pizza oven and getting that crust just so crispy that cut your mouth. Yes you almost have to. I know this is gonna sound terrible. You almost have to like have some kind of like cut or or like now abrasion in your mouth because the crust is jagged when you bite into. It's like it's like eating clinto scores candy bar little bit. You know what i'm talking about. Yes yes you do. You make special requests for dungeness on your pizza. Well done bunk. And ask if i i know. I have my intuition there like if they try to go and take it on. Put it on the white paper plate. I'm like no no no. And then i tell you can take it out like i know. I know how long it needs to be. There's real order to this so at because sometimes if you wanna take usually the ones that are most crusted over an old are the one that have a bunch of toppings on it like chicken. Parm or onions. Like all of those things. Because usually they're more expensive because they more toppings so their on buying it simply. Because i know. It's a little bit older and i get it nice and hot but sometimes you're tempted by. Wow that's sausage pie with onions. Looks really good. I know that just came in and like all
A highlight from Cookbook Author Yasmin Khan on Her Latest Journey
"I think what i try and do. My work is to try and shed a some of the human experience. Hey bomb squad. You're listening to radio cherry bomb the show. That's all about women and food. I'm your host carry diamond today. We have a very special guest back with us. It's yasmin khan. Yasmin has carved out a very specific space for herself. In the world of cookbooks. She's produced a body of work that goes beyond the sharing of recipes. Thanks to her. Intrepid nature and in-person reporting yes. Men's books are culinary and cultural postcards from parts of the world shaped by history politics and strife but also lots of humanity. Her latest book is ripe figs recipes and stories from turkey greece and cyprus. It's a heartfelt. Follow up to her first two books the saffron tales. Ncaa tune yasmine joins me to talk about ripe figs the recipe. She loves from the book and the work that went into producing it. Yazmin is a personal hero of mind and friend. And i'm always honored to talk to her first a little cherry bomb housekeeping. So many of you ask them.
A highlight from How To Treat And Prevent Colon Polyps Using Functional Medicine with Dr. Elizabeth Boham
"Coming up on this episode of the doctors pharmacy. I say that the most important colonoscopy is to get your first one because of that really lays the groundwork if you're you know unfortunately some people do a higher risk of making lots of polyps were making these concerning polyps and you want to know that at a younger age. Hey everyone it's stocked rhyming here now so many of my patients. Ask me how i manage to work. Multiple jobs travel frequently. Well not so much anymore and spend time with my family still focus on my health. I know it can seem hard to be well when you got a lot going on but the trick is to never let yourself get into a food emergency and to stay stocked up with the right things to support your goals. So recently discovered paleo valley beef sticks. I keep these beef sticks at home and at the office. So i know that whenever i'm in a food emergency i have healthy and delicious option to keep me on track. It's no secret that i've high standards when it comes to what i put my body and
A highlight from Or, You Could Do Better.
"You're driving a stake through the heart of a farmer inch by inch being my grobian by micro every time you grind with a wurley blade grinder kitten dies. Every sack of coffee is worth a year of your life. And there's what every i mean. Here's we should tell. Yeah if you got many. It's not even a. It's a great one couple too. But i want to hear what you got. I actually don't even have a couple of one that whiskey or they will. You can drink on my last day of antibiotics. I'm not trying to undo will not love me on the zero to drunk super fast and eleven only eleven four. I'm on my face. I'm gonna pull up somebody so make me look beautiful. They wrote me a thing in. I'm gonna go back down and find it. It's kind of amazing I'm not gonna use them because they'll know who they are for. Sure ray swanson. So we put out our our podcasts. Right these youtube ones and somebody was a little like message thing in. Oh yeah we're in. Dm's gbm's interesting. This one's great. I'm gonna read it because it doesn't give away who this person is or who they work for. And i had just so many so many thoughts and first and foremost i will say that In my younger years. I like and i think maybe all of us in some capacity have been in place not quite where you're at but in a place where we can resonate and i think a lot of people out there can and so we're talking in this episode about like things and helping and whatever but the response is assuming verbatim incentives ready for this. That's what it says incentives