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And their memoirs, their new records, and much, much more.

Today’s interview is so great. Dan Barber is the chef and co-owner of Family Meal at Blue Hill in Manhattan and of the legendary Blue Hill at Stone Barns. He’s also the founder of Row 7 Seed Company, a seed company built by chefs, farmers, and breeders that is pushing the boundaries of modern agriculture. We talk about his Row 7 vegetables, including red Badger Flame beets and the semi-viral produce of the season, Sweet Garleek. We also discuss his day-to-day cooking at Stone Barns and how his aversion to tweezers has led to a philosophy that is both fresh and timeless. I so enjoyed catching up with Dan, and I hope you enjoy this conversation. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.  MORE FROM DAN BARBER:Dan Barber Feeds the Farm to His Customers [Restaurant Hospitality]A New Nutrient-Dense Lettuce [Food & Wine]Katz’s Deli Debuts a Vegan Pastrami Sandwich [NY Jewish Week]

Samantha Irby is a humorist, a TV writer, and the author of an incredible new essay collection, Quietly Hostile. In this episode, we talk about so many things: Chicago pizza, living in Michigan, Bosnian food in Grand Rapids, car wash dudes in Kalamazoo, and what it’s like to write lines for Carrie Bradshaw (as well as give her diarrhea).  Clare de Boer is the chef-owner of Stissing House, a restaurant located in New York’s Hudson Valley that we like very, very much. Clare is also the chef-owner of two New York City restaurants, King and Jupiter. In this episode, we speak with Clare about her time cooking at the River Café in London and her journey to the United States to open some of the country’s best restaurants. We also talk about her great Subtack, The Best Bit. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you. 

Japanese writer-director Daisuke Miyazaki, whose new film Plastic opens today, on opting out of school and society, before discovering cinema.

little bit's Hannah Liuzzo (with Diana Walsh) talks Sabrina Carpenter, Collina Strada, ChatGPT, and more.

Ina Garten joins us in the studio for a really fun conversation that dips into her excellent new memoir, Be Ready When the Luck Happens, which is out this week. While the story covers Ina’s whole technicolor life—from a difficult childhood through her time working at the White House, to opening her specialty food store, Barefoot Contessa, to her cookbook and television work—we wanted to focus on Ina as entrepreneur, splitting time between 1970s New York City and the Hamptons. It was a different era, and she even tells a story about being held up at gunpoint. This is a wide-ranging conversation, and I think you will learn a lot about the Ina that came before the Ina we all know. I hope you enjoy it.   Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.   MORE FROM INA GARTEN:Ina Garten, Fig Cake, and One Fun Phone Call [TASTE]Ina Garten and the Age of Abundance [The New Yorker]

"You are like Jimi Hendrix to me.”