Podcast

That's How I Remember It launches its third season.

interview with rapper Marv Won

Rocco DiSpirito is an iconic Italian American New York City chef, television personality, and highly acclaimed author of 14 cookbooks, including three New York Times bestsellers. On this episode we go way back to his star turn on one of the first food reality TV shows on air, and we talk about his time in the kitchen at Union Pacific, his acclaimed New York City restaurant from the early 2000s. We also discuss what excites him about food in New York City and beyond.  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 ROCCO DISPIRITO:Where'd You Go, Chef Rocco DiSpirito? [Food & Wine]How Rocco DiSpirito, Chef, Spends His Sundays [NYT]

Alan Sytsma is a longtime observer of the New York City dining scene who is behind New York magazine’s formidable food coverage. On this episode we dig into Alan’s take on the current NYC restaurant scene and hear about New York mag’s amazing “Who Ate Where” issue, which digs into the cultural history of eating out in New York City. It’s really fun talking restaurants with Alan, 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 ALAN SYTSMA:Who Ate Where [NY Mag]48 Scenes From a Century of New York Dining [NY Mag]

Aaron Goldfarb has been a journalist for over a decade, frequently writing on the subjects of cocktails and drinking culture for such publications as the New York Times, Esquire, Playboy, and PUNCH. His latest book, Dusty Booze: In Search of Vintage Spirits, digs into our ongoing obsession with old spirits and the people who chase them. We talk about the real bourbon grails and the fake ones, and if there is any remaining Stitzel-Weller juice to be drunk. It’s fun catching up with Aaron.  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 AARON GOLDFARB:The Craze for ‘Dusty’ Liquor [WSJ]Why Anyone Who Loves Rare Bourbon Should Visit Japan [Matador]