Chef, author, and host of Travel Channel's "Bizarre Foods," Andrew Zimmern chats with fellow food fanatic and traveler Molly Mogren. They'll discuss what is going on in the food world, give their recommendations for travel and talk about whatever else pops into their heads.
Chef, author, and host of Travel Channel's "Bizarre Foods," Andrew Zimmern chats with fellow food fanatic and traveler Molly Mogren. They'll discuss what is going on in the food world, give their recommendations for travel and talk about whatever else pops into their heads.
Dave Arnold, chef and inventor, answers listener questions on the latest innovative techniques, equipment, and ingredients in the food world. Each week on Cooking Issues, Dave solves your cooking dilemmas with his mile-a-minute stream of knowledge. Got a question on ike-jime, the Japanese fish killing technique? We got you covered. Hydrocolloids, sous-vide, liquid nitrogen? No problem. Have a question about pimping your oven to make great pizza? Give us a call. Occasionally Dave will invite special guest chefs, bartenders, authors and columnists to join the show.
Rank #1: Episode 133: Sandwich Sissy.
Dave Arnold calls in from Florida for this week’s episode of Cooking Issues. Nastassia Lopez holds down the fort in Brooklyn, and is joined by Peter Kim of the Museum of Food and Drink. Hear the crew talk about MOFAD’s Kickstarter project, and how they hope to bring interesting food exhibits across the country through a mobile museum model. Learn how to use the flavors of thai basil in your cooking. Find out about preserving deep fry oil and bacon grease, and learn the process of making spring roll wrappers. Is you homemade yogurt not thick enough? Try combining kappa and iota carrageenan! Find out how aging eggs changes their pH, and so much more on this week’s installment of Cooking Issues! Thanks to our sponsor, ChefSteps. “Thai basil is an extremely fragile herb. It goes black extremely quickly and the enzymes go very fast.” [9:30] “A dry sandwich makes me just as sad as a wrap.” [29:00] — Dave Arnold on Cooking Issues
Rank #2: Episode 212: FIREWORKS AND SALTINES!.
This week on Cooking Issues, Dave Arnold is on time and ready to answer a lot of questions. Topics range from blended peas to mealworm toffee. Tune in and hear the new “Jackie Molecules” ringtone debuted, find out whether or not Nastassia was able to succeed in the Saltines challenge and find out why Dave is fired up about fireworks. This program was brought to you by Heritage Foods USA. “No one should worry that in eating a mealworm it will somehow burrow out their body – it’s not a thing that actually happens.” [20:00] –Dave Arnold on Cooking Issues
Food Non-Fiction tells the incredible true stories behind food. We look forward to taking you on this wild food journey - through history, and around the world. Think of us as food historians, food scientists, and food journalists.
Rank #1: #49 Temple Grandin and The Slaughterhouse Revolution.
This is a very special Food Non-Fiction podcast episode. We had the immense pleasure of interviewing one of Time's 100 Most Influential People in the Heroes category of 2010. Her name is Temple Grandin. She is a professor of animal science at Colorado State University. In North America, over half the cattle are handled in the humane systems designed by Dr. Grandin. Thank You to Our Esteemed Guests: Temple Grandin Christopher Monger Mark Deesing Special Thanks to: David Porter and Rachel Winks of Cabi.org for all your help. Thank You to Looperman Artists for the Music: Memories Acoustic 1 by BradoSanz Ambellient by Danke Primitive Piano by Danke Nasty Patterns 4 by flsouto Funky Guitar by Neems 1 by Neems Whats Goin Down by rasputin1963 Concert Cello - Heaven by kickklee Piano Quality Cajsa by MINOR2GO SynCato by DesignedImpression Credit to Rosalie Winard for the photos of Temple Grandin
Rank #2: #55 The Sriracha Story.
This is the story of the extremely popular and iconic Huy Fong Foods hot sauce - Sriracha. The company, Huy Fong Foods, is an American success story. The founder, David Tran, left Vietnam in 1979 and ended up in the U.S., along with many of his fellow refugees. He had been part of the Chinese minority in Vietnam, and because of his Chinese heritage, he had been pressured to leave after the Vietnam War. David Tran missed the taste of the hot sauces from Vietnam, and also needed to make money, so he started the company, Huy Fong Foods, in 1980 in California. The company was named after the freighter that he took to leave Vietnam. It was named "Huey Fong". Huy Fong Foods has never spent money on advertising, but it continues to grow year after year. They make Sriracha from fresh red Jalapeno peppers, which comes from Underwood Ranches - their sole supplier. The peppers are delivered within hours of harvesting. It's believed that the original Sriracha sauce was created by a woman named Thanom Chakkapak from a coastal town in Thailand called Si Racha. The original sauce is still being produced, and it is called "Sriraja Panich". It is sweeter and runnier than the Huy Fong Foods brand Sriracha that we know so well. Thank You to Our Interviewees: Griffin Hammond Ernesto Hernandez-Lopez Craig Underwood Thank You to Looperman Artists for the Music: relaxed chillout strings by rasputin1963 within reach piano by designedimpression DNB EXPLOSION Piano by frogdude34
A wealth of lively, useful original content on every aspect of food and drink brought to you by the most popular food hot spot on the web, Epicurious. Indulge in your passion for food with videos ranging from cooking technique to Celebrity Chef interviews.
Rank #1: Making Tuscan Beef Stew.
Mazar and her husband prepare their favorite Tuscan beef stew recipe, show us Italian cooking shortcuts, and share tips for making perfect polenta.
Rank #2: Grilling a Steak.
Every week on Spilled Milk, writers/comedians Molly Wizenberg and Matthew Amster-Burton start with a food-related topic, from apples to winter squash, and run with it as far as they can go—and, regrettably, sometimes further.
Rank #1: Episode 111: Fast Food Frozen Treats.
Road trip! Why is our sound quality so lousy this week? It’s because we took the show to our local fast food emporium to enjoy some frozen treats. We talk Frostys, Blizzards, and other fast-food classics. Plus, a sneak preview of Molly’s forthcoming hard-hitting investigative book. spilledmilkpodcast.com
Rank #2: Episode 395: Sourdough.
This week we introduce you to Sylvia and The Sourdough Diaries as we become starter parents and make trillions of new friends. We get really excited about Pliny the Elder as we myth bust and debunk all over the place. Look forward to a dense crumb, mail order starters and a Sleepy Molly. Links:Sourdough Bread - The eGullet Culinary Institute (eGCI) - eGullet ForumsLike the leaves | OrangetteOn self-sufficiency and sourdough | OrangetteArtisan Sourdough Made Simple: A Beginner's Guide to Delicious Handcrafted Bread with Minimal Kneading - Kindle edition by Emilie Raffa. Cookbooks, Food & Wine Kindle eBooks @ Amazon.com.Sourdough Starter Recipe | King Arthur FlourYou deserve a waffle | OrangettePerfect Pan Pizza: Square Pies to Make at Home, from Roman, Sicilian, and Detroit, to Grandma Pies and Focaccia - Kindle edition by Peter Reinhart. Cookbooks, Food & Wine Kindle eBooks @ Amazon.com.
Linda Pelaccio, a culinary historian, takes a weekly journey through the history of food on A Taste of the Past. Tune in for interviews with authors, scholars and culinary chroniclers who discuss food culture from ancient Mesopotamia and Rome to the grazing tables and deli counters of today. Each week Linda explores the lively link between food cultures of the present and past.
Rank #1: Episode 34: Some Spicy History with Michael Krondl.
This week on A Taste of the Past Linda talks salt, pepper, and spice: currency, commodity, and culinary aid. Author and culinary historian Michael Krondl breaks down the roles that specific spices played in their respective empires; the English and Dutch colonies that were built to trade it, Venice as a spice-stuffed world financial hub, and how many peppercorns made a nickel. Plus Krondl reveals that the cinnamon in your cupboard is an impostor. This episode was sponsored by Fairway: like no other market.
Rank #2: Episode 36: Truffles.
This week on A Taste of the Past Linda delves into the luxurious world of the truffle, and speaks to Vincent Jeanseaume of Sabatino Tartufi. Vincent and Linda take a look at the many varieties of truffle available (or not-so-available), why truffle oil is only a half-accurate moniker, and the many delicious things Vincent and others can do with this versatile fungus. Linda also relates a personal experience involving a hundred dollar stinky Italian truffle. This episode was sponsored by White Oak Pastures.
Dorothy Cann Hamilton is the Founder & CEO of the International Culinary Center (founded as The French Culinary Institute in 1984). A respected leader in the education and culinary worlds, Ms. Hamilton is past Chairman of the James Beard Foundation, was the IACP’s Entrepreneur of the Year in 2013 and in 2015 was awarded the Legion of Honor from the French government and was inducted into the Academy of Distinguished Entrepreneurs by Babson College. She is a mentor for business accelerator Food-X and the creator and host of the PBS television series and weekly radio show, Chef’s Story, and is author of the book Love What You Do.
Rank #1: Episode 68: Thomas Keller.
Renowned for his culinary skills and his impeccable standards, Thomas Keller has established a collection of restaurants that set a new paradigm within the hospitality industry. In 1994, he opened The French Laundry in Yountville, a wine country landmark that has been widely hailed as the finest restaurant in the world. He followed that ten years later with Per Se, which brought the chef’s distinctive style to Manhattan. Today, both restaurants enjoy 3-star Michelin ratings, making Keller the first and only American-born chef to hold multiple three-star ratings from the prestigious dining guide. casual dining restaurants include Bouchon (Beverly Hills, Yountville, Las Vegas), Bar Bouchon (Beverly Hills) Bouchon Bakery (Yountville, Las Vegas, NYC), and Ad Hoc (Yountville). This program has been sponsored by Fairway Market. Image credit to Deborah Jones “Passion is not something I look for in a person…what I look for is desire. Desire is something that is always there, even when the passion subsides.” [12:00] “You don’t let failures define who you are, you let it become a growth period.” [19:30] “As chefs we’re trained to say yes. The minute you walk in the door, ‘no’ is not a word in your vocabulary.” [28:50] Thomas Keller on Chef’s Story
Rank #2: Episode 45: Sean Brock.
Sean Brock is the executive chef of Husk, based in Charleston, South Carolina, with a new location also opening in Nashville, Tennessee. Born and raised in rural Virginia, the experience of growing his own food with his family sparked his interest in becoming a chef. Growing and cooking everything he ate, Brock explains that he really saw food in its true form. Beginning his career as a chef tournant under Chef Robert Carter, Brock quickly rose up the ranks to become an executive sous chef at Lemaire Restaurant in Richmond, VA, then an executive chef at the AAA Five-Diamond Hermitage Hotel in Nashville, TN, an executive chef at McCrady’s Restaurant, and finally his second restaurant with Husk, just down the street from McCrady’s. His appearances include being on the “Next Great Chef” episode of “Food Network Challenge,” (in which he was the winner), and battling it out on “Iron Chef America” in December 2010. Learn from the award winning chef himself about what it really means to be a chef, such as learning to make your own seasonings like vinegar and salt, and utilizing them in your own dishes. Also discover Brock’s latest experience at Cook it Raw in Japan, wherein a group of prestigious chefs explore a different cuisine by creating a unique dish within a new environment. Tune-in to be inspired by the executive chef himself! This program has been sponsored by S. Wallace Edwards & Sons. “I’ve always known I was going to be a chef.” [7:15] “The most important thing is to set an extremely long, untainnable goal. It’s all about the push and the drive to get there.” [17:22] —Sean Brock on Chef’s Story
Serious Eats' podcast Special Sauce enables food lovers everywhere to eavesdrop on an intimate conversation about food and life between host and Serious Eats founder Ed Levine and his well-known/famous friends and acquaintances both in and out of the food culture.
Rank #1: [Rerun] Ask Special Sauce: Kenji and Stella Troubleshoot Your Thanksgiving (2017).
When I was mulling over what we could do on Special Sauce for Thanksgiving, I immediately thought about stress reduction. Making the big dinner can be stressful for any number of reasons, and while we design all our Thanksgiving offerings with an eye to making the holiday as hassle-free as possible, I decided to continue with that theme in this special edition of Ask Special Sauce. I invited Kenji and Stella on to answer as many questions from our community as we could, since they know a lot about a lot of Thanksgiving-related topics. The two of them delve into a myriad of tips and tricks, from figuring out what to do with leftovers and accommodating your guests' allergies and dietary restrictions, and they discuss the differences between stuffing and dressing. (Kenji even has an ingenious solution for people who would like to cook their stuffing in their bird without overcooking the meat.) We will also provide a full transcript of our conversation on our website, for those of you who'd prefer to read it, and have included highlights and links to the recipes mentioned in this episode below. There are so many people that I have to thank concerning Special Sauce. I'm thankful for everyone who makes the podcast a joy to create. Our producer, Marty Goldensohn, our associate producer, Marissa Chen, everyone here both at CDM Studios and the other Serious Eats' Special Sauce home, the Radio Foundation. And a big thank you especially to our listeners, whether you're new to the podcast or tune in weekly. Without you, there would be no Special Sauce. Happy Thanksgiving, Serious Eaters, from me and all of us here at Serious Eats! ------------------------------- 3:23 Kenji addresses a question about make-ahead savory foods for the holidays. Recipes: Warm Brussels Sprout Salad with Bacon and Hazelnut Vinaigrette, Make-Ahead Roasted Squash and Kale Salad 6:27 Stella’s tips for make-ahead desserts. Recipes: Pumpkin Layer Cake, Pumpkin Pie, Cherry Pie 8:28 Kenji explains how to get the most out of kitchen space when planning your Thanksgiving menu. Recipes: Mashed Potatoes, Mashed Sweet Potatoes 10:25 Debate: Should pies be reheated? 11:57 The team debates the differences between stuffing and dressing. Kenji is going to steal Stella’s dad’s idea for including brown butter in a stuffing recipe this year. Recipes: Slow-Cooker Sage and Sausage Stuffing, View all stuffing recipes 18:51 Is it possible to make gluten-free pies or other desserts that are actually delicious? Recipe: Flaky and Crisp Gluten-Free Pie Crust 22:33 Are expensive turkeys better than ‘typical’ turkeys? Kenji, Stella and Ed discuss heritage vs. organic vs. free-range vs. commercial turkeys. Advice from Kenji: Use a thermometer and don’t overcook. Animal rights issues and farmers. Video: How to Take the Temperature of Your Turkey 27:50 Kenji and Stella offer suggestions of what to do with leftover pumpkin purée. Recipes: The Best Pumpkin Pizza Recipe, Spicy Spring pizza, Sweet Potato Pancakes Made With Leftover Mashed Sweet Potatoes, The Food Lab: How to Make Kickass Quesadillas 30:18 Is sous-vide a useful technique for Thanksgiving? Kenji says yes, it’s great for turkey, leftovers, and heating make-ahead dishes. Recipes: Sous Vide Turkey Breast, Deep-Fried Sous Vide Turkey Porchetta (Turchetta), Gravy
Rank #2: Ask Special Sauce: Kenji and Stella Answer Your Thanksgiving FAQs.
I don't know about the rest of you Thanksgiving hosts out there, but my wife and I tend to become increasingly stressed as the holiday approaches each year. On more than one occasion, I've reached out to Kenji and Stella to help relieve my cooking-related anxiety. It was during one such conversation that I came up with the idea of having a call-in Thanksgiving episode of Special Sauce co-hosted by Stella and Kenji. We put out the call for your Thanksgiving-related cooking and baking questions and Serious Eaters from all over the country submitted their most pressing questions. As usual, Kenji and Stella had answers in spades. We fielded inquiries about what foods travel well for a Thanksgiving feast, how to get pumpkin pie filling to set properly, and whether it's better to cook stuffing in or out of the bird. From Lani Houck’s question about whether turkey can receive the reverse sear treatment to Adrianna Lahti’s request for an improved take on her mother’s questionable pie crust, Kenji and Stella offered answers with their customary elan, grace, and humor. Their seemingly inexhaustible knowledge of all things cooking and baking will take out at least some of the stress associated with Thanksgiving, I promise. Happy Thanksgiving, Serious Eaters. --- The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2019/11/special-sauce-kenji-stella-thanksgiving-faqs.html
Every week we talk music with a chef or food with a musician. Hosted by Zach Brooks from Midtown Lunch and produced by Chuck P. More at http://www.foodisthenewrock.com
Rank #1: David Chang Returns.
Ep. 139 - Momofuku Chef and Lucky Peach Editor David Chang returns to the podcast this week to talk food, music, and a little bit of basketball. Recorded at SxSw, we talk to David about his love of Phish and the death of Rock N Roll, plus we go deep about the big Jeremy Fox article in Lucky Peach. Zach also brings up how Dave may or may not have promised him free Momofuku Ssam Bar for life from a SxSw stage two days earlier. ******This week's podcast is sponsored by Musicstyling, the premier provider of customized music content for the luxury hospitality and retail industries. Let Musicstyling help develop your company’s sonic identity. Find out more at www.musicstyling.com.
Rank #2: Grant Achatz.
Ep. 59 - Chicago Chef Grant Achatz (Alinea,NEXT) was in town this past weekend for the L.A. Food & Wine Fest, and we were lucky enough to get to sit down with him to talk about whether or not food is art (spoiler: when Grant Achatz cooks it, it is.) He also tells us about the void in his music taste that coincides with the years he was slaving away at the French Laundry. Grant also tells us about the time Justin Timberlake invaded his dining room at Alinea, and admits that one day he hopes to cook for Axl Rose.
Eat Your Words is the weekly radio dispatch from Cathy Erway, founder of the blog Not Eating Out In New York. Every week, Cathy is joined by authors of books that you just want to eat up -- from colorful cookbooks to food memoirs to exposes on the food industry, it's all meaty topic for discussion. Tune in to learn what's new and happening in the world of food through its literature.
Rank #1: Episode 173: Japanese Soul Cooking.
What is Japanese soul food? Tadashi Ono and Harris Salat join Cathy Erway to explain on this week’s edition of Eat Your Words! Recently, Tadashi and Harris co-authored their third book entitled Japanese Soul Cooking. Tune into this episode to learn how British imports like curry intermingled with traditional Japanese cuisine. How was meat-eating viewed in Japanese culture for many generations? Later, hear Cathy, Tadashi, and Harris talk about the social aspect involved with the preparation of many Japanese dishes. Do Tadashi and Harris have a fourth cookbook in the works? Find out on this week’s edition of Eat Your Words! Thanks to our sponsor, Fairway Market. Music by The California Honeydrops. “Japan doesn’t exist in a duality like Western civilization… Traditional and non-traditional food existed together… Curry didn’t supplant miso soup- they took these foods and made them Japanese.” [10:00] — Harris Salat & Tadashi Ono on Eat Your Words
Rank #2: Episode 371: Where Cooking Begins with Carla Lalli Music.
Cathy is joined in the station with Carla Lalli Music, Food Director of Bon Appetit magazine who recently published her first cookbook: Where Cooking Begins. Carla describes how she came up with the theme of her book—food shopping and how to make it work for your lifestyle—and how she turned that philosophy into a cookbook with more than 70 recipes and half-dozen techniques. Carla challenges the wisdom of shopping for all your ingredients for the week on the weekend and advocates for a more flexible routine, which will probably lead you to more fun in the kitchen. Eat Your Words is powered by Simplecast.
Chicago Chef/Restaurateur Rick Bayless and award-winning food journalist Steve Dolinsky have known each other for 20 years, and now they're teaming up to tackle everything from food trends to seafood sustainability. Jump around the globe each episode as they teach you how to make delicious dishes like ramen and Korean fried chicken, with amazing guest chefs to guide you along the way.
Rank #1: Seattle.
Coming up on this episode, a trip to Seattle reveals a lot more than legal weed and oysters. It’s a chance to talk with a couple of writers covering the area, to learn more about the Emerald City, as well as a local chef who has pretty much dominated the Seattle food scene for more than a decade. Plus, the bonus discovery of a fantastic Chicago-style deep dish.
Rank #2: Fermentation.
While everyone is on the pursuit for the freshest foods, others are finding their way with decay. From the fermented cabbage and radishes in Korean restaurants, to the sourdough in your bakery and even the pickles at your local co-op or neighborhood joint. Fermentation is going on everywhere these days, and we love it, so why not try to figure out how it works, and why it makes food taste so good? On this weeks show, Rick and Steve talk fermentation. What it means, how it's achieved and more importantly, how chefs are using this technique to create bold, unique flavors that extend far beyond a jar of kimchi in your fridge.
TV Host and Foodist Alton Brown chats with celebrities about their culinary passions, takes calls from listeners, and basically does whatever he flippin’ wants for 45 minutes.
Rank #1: John Hodgman.
Alton Brown aka Encyclo-smokia Brown and John Hodgman remember their epic barbecue journey, talk facial hair, and hear what happened when John’s Twitterfeed was hacked by a tiny human in his house.
Rank #2: Sid Mashburn.
This week fashion is the main course as Alton Brown talks with Sid Mashburn about what to look for in a suit jacket, style icons, movies and fashion. Alton also takes style questions from fans.
Prince Street is the culture podcast for people who love the world of food. With celebrity interviews and field reports our team of award-winning journalists, actors and writers explore the ever-changing world of what we eat, what we cook, and the surprising ways food is life.
Rank #1: ANXIETY: PHIL ROSENTHAL, KAT KINSMAN, ERIK RAMIREZ, JESSICA KOSLOW.
We’re keeping it real this month on Prince Street with a show about anxiety. We understand—it’s summer, time for ice cream and the beach. But we also know that nerves are not seasonal, especially when it comes to... food. On this episode, Phil Rosenthal, creator of the hit sitcom Everybody Loves Raymond and host of the award-winning I’ll Have What Phil’s Having, reveals one of the secrets of his success, and why he thinks more people should be anxious. Find out why author and food editor Kat Kinsman might disagree, especially when it comes to the dangerous kind of anxiety that increasingly afflicts people in the restaurant industry. Chef Erik Ramirez teaches Eden Grinshpan how to make Peruvian ceviche while swapping tips on how to reduce anxiety. Sierra Tishgart steals a moment with chef Jessica Koslow of LA's Sqirl, who is launching two new projects while publishing her first cookbook at the same time. And Jay McInerney reads from his twelfth book, out this month, his latest novel, Bright Precious Days.
Rank #2: JAMIE OLIVER: THE NAKED CHEF'S REVOLUTION CONTINUES.
Jamie Oliver was making rotolo di spinaci at London's River Cafe when his life changed. A few short years later, his food revolution and activism changed the eating (and possibly the mating) habits of millions. How did his meteoric success happen? What wouldn't he do again? Howie Kahn sat down with one of food's most engaging and innovative people to find out, plus Jamie's predictions for 2019, why his newest book, Five Ingredients, might be his best yet, and much more. Don't miss this one.
Gravy shares stories of the changing American South through the foods we eat. Gravy showcases a South that is constantly evolving, accommodating new immigrants, adopting new traditions, and lovingly maintaining old ones. It uses food as a means to explore all of that, to dig into lesser-known corners of the region, complicate stereotypes, document new dynamics, and give voice to the unsung folk who grow, cook, and serve our daily meals.
Rank #1: Booze Legends.
Striking up a conversation with a stranger in a bar is accepted, even expected. And storytelling is a big part of that engagement. But when it comes to origin stories behind cocktails, Wayne Curtis has noticed a shift in focus over the last ten years. Hand in hand with the recent cocktail revival and the increased professionalization of bartending, an obsession with fact over fancy has emerged. “I started hearing a phrase in bars that I don’t think had ever been uttered before inside a bar: ‘What’s your source on that?’” In this episode of Gravy, Wayne Curtis reflects on what’s lost and gained as cocktail and spirits writers—as well as curious consumers—seek out well-supported history over well-spun stories behind the bar.
Rank #2: Comfort Food.
This week, we bring you Gravy's first foray into fiction. It's a story of macaroni and cheese and maternal love, set in the fictional Canard County, Kentucky. Robert Gipe is the author of the novels Trampoline and Weedeater. He teaches and coordinates the Appalachian Program at Southeast Kentucky Community College. This is the last episode of our summer season. After a short hiatus, Gravy will return with new episodes in the fall.
HeritageRadioNetwork.org (HRN) presents “Evolutionaries,” a new radio documentary series featuring the stories behind the stories of individuals who defied conventions and shaped our food landscape. Tune in to hear from personalities who made their mark on our collective food culture, sharing experiences in their own words. Eric Ripert recounts club nights at 6AM. Steve Jenkins reminisces about secretly selling illegal cheeses. Harold McGee recalls how the smell of his mother’s curry sauces clung to his clothes during the school day. “Evolutionaries” is your chance to hear these food visionaries unguarded and unchained from the conventional food media format.
Rank #1: Episode 31: Michael Pollan.
Michael Pollan has been celebrated, critiqued and worshiped. He’s a spirit guide for many in the world of food, he’s won numerous awards, and sparked lively debates with his writing. In 2010 he was named one of the worlds 100 most influential people by TIME magazine. He’s the author of six books: Second Nature, A Place of My Own, The Botany of Desire (which also aired as a two hour documentary on PBS), The Omnivore’s Dilemma, In Defense of Food and Cooked. His books are national best sellers that helped guide the national discourse on food and agriculture. The Long Island native is a professor of journalism at the UC Berkley Graduate School of Journalism. Pollan was the Executive Editor of Harpers magazine and is currently a contributing writer to New York magazine and The New York Times magazine. Tune in as he shares his story in his words on Evolutionaries!
Rank #2: Episode 18: Kermit Lynch.
Forty years ago Kermit Lynch seemed like an unlikely wine hero. A struggling musician with a fledgling handbag business no one, least of all himself, would have predicted his groundbreaking future as a wine importer and retailer in Berkley California. The American wine-drinking landscape has been forever changed by his work. Kermit is the recipient of two James Beard Awards and was knighted by the French government with their prestigious “Legion d’Honneur”. In 1988, Kermit wrote “Adventures on the Wine Route”, which many consider to be the best wine book on the business. Tune in to Evolutionaries to hear his story, in his words. This program has been sponsored by S. Wallace Edwards and Sons “Of all the unsulfured wines I’ve imported, only one of them was 100% consistent.” Kermit Lynch on Evolutionaries
Evan Kleiman's taste of life, culture and the human species.
Rank #1: David Chang, food festivals, and lasagna.
David Chang has made a remarkable pivot into food media over the past couple years, as seen in his latest Netflix show. Plus: food writer Hanna Raskin’s investigation of food festivals.
Rank #2: Thanksgiving hotline with Alison Roman.
Alison Roman and Evan Kleiman team up to answer your burning Thanksgiving questions. Fuchsia Dunlop talks the canon of Sichuan cookery. Plus: an investigation of chamoy from Richard Parks III.