Podcast

Ellen Yin is the founder and co-owner of Philadelphia’s High Street Hospitality Group. She’s behind some of the best restaurants in not just Philly but the entire country, including Fork, High Street on Market, and High Street Provisions. On this episode we speak with Ellen about her journey to hospitality, what’s special about the Philly restaurant scene, and what it was like to win a James Beard Award for America’s top restaurateur. We also talk about the incredible cookbook festival she's organized, Cookbooks and Convos, which runs from late September through late October. It’s so great catching up with Ellen, and we hope you enjoy this conversation. Also on the show, Aliza catches up with Andrew Tarlow, the author of a new book, Diner: Day for Night, which pays tribute to his legendary Brooklyn restaurant.  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 Ellen Yin:Ellen Yin Talks Pineapple Pizza and 25 Years of Fork [Philadelphia Mag]Philly Chef Wins Big at the James Beard Awards [Billy Penn]Cookbooks and Convos [Philadelphia Inquirer]

Multi-instrumentalist, songwriter, and vocalist Grace Potter has been making records since she was nineteen years old. Two under her own name, then four more between 2005 and 2012 with her massively successful band Grace Potter & The Nocturnals. In 2015 she began releasing albums as a solo artist once more, but with a full band mentality. Her third outing following the Nocturnals chapter is called Mother Road - both a callout to what Steinbeck called Route 66, and the road she has taken as a mother. In this in depth interview, Grace sits down with host Carmel Holt to talk about the journey she has taken to arrive at her most fully realized project to date.

“We live in the suburbs of the music industry”

Nate and Demone dissect KRS One's 1993 solo album Return of The Boom Bap

Mitosis: Destruction, Genesis and Porousness in Cell Biology

James Park is a content creator and the author of Chili Crisp, a sharp look at one of America’s favorite ingredients today. On this episode we speak with James about the different types of chili crisp to buy and make at home, as well as some unexpected discoveries he’s made. We also talk about his upbringing in Korea and dig into the exciting things happening in Korean food these days. We hope you enjoy this talk with James, one of our favorite dudes in food. MORE FROM JAMES PARK:Yes, Chile Crisp Deserves a Whole Cookbook [Eater]Does Chili Crisp Go With Everything? This Author Thinks So [Epicurious]Chili Crisp Compound Butter [Material] FOLLOW, FOLLOW, FOLLOW:instagram.com/jamesyworldinstagram.com/mattrodbardinstagram.com/taste

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