Podcast

Now that we are officially halfway through 2024, the first wave of "Best Albums of 2024 (so far)" lists are here. So this week, host Carmel Holt brings back one of her favorite episodes of the year so far, in conversation with one of her favorite artists discussing her then-new album that is now newly anointed as one of the best of the year by critics (and was immediately put on our own). The album is Brittany Howard's sophomore solo album, What Now, and Carmel sat down with Brittany back in February when it first was released to talk about what is her most free and fully realized work thus far.

Valeria Socorro Velazquez Lindsten is the owner and head baker of Loba Pastry + Coffee, a beloved Chicago café. Originally from Guadalajara, Mexico, Valeria worked in pastry at several lauded spots across Chicago before creating her very own bakery with delights like green mole croissants and pineapple sourdough muffins. It’s so fun to have her on the show to talk about her pastry perspective, the struggles and successes of opening a small business, and more. Also on the show, Aliza and Matt chop it up about three things they are excited about in food and drink, including: The new Cake Zine issue is dropping, Minhwa Spirits is opening a tasting room in Atlanta, the gelato carts are out in NYC, Peskesi Farm in Crete, Queer Aperitivo pop-ups, Mathimata Mageirikis cooking school in Athens.      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 VALERIA SOCORRO VELAZQUEZ LINDSTEN:What Happens When Crowdfunding Isn’t Enough? [Eater]Customers Help Loba, a Beloved Chicago Bakery [WGN]

On this very special episode, it’s all about beef, and we have a number of experts talking about the subject. First up is George Motz, the chef-owner of Hamburger America, the wildly successful burger counter in New York City. George knows a thing or two about beef, but we didn’t only focus on the hamburger. We talked about all sorts of beef cuts and how George likes to shop for rib eyes and shoulders all summer long. We even got some expert advice for preparing beef before it hits the grill.  Also on the show, we have a really great conversation with Dr. Phil Bass, a meat science professor at the University of Idaho. Dr. Bass has worked as a meat cutter and, later, in higher education, researching and teaching about the science of beef. We speak about innovations happening in the world of beef, as well as some brand-new cuts(!) that you will be finding in the grocery store in future. Finally, Matt and Clayton talk about how they like to cook with beef, including Korean stews, tacos, and slow-braising adventures. It’s a really fun episode that will certainly raise your beef IQ. This special episode is supported by Beef. It’s What’s For Dinner on behalf of the Beef Checkoff. Beef should be cooked to a minimum of 145°F as registered by a meat thermometer. For help determining doneness, visit beefitswhatsfordinner.com.  

Tony “Tonx” Konecny is on the show today and we talk about the coffee company he founded with Sumi Ali. It’s called Yes Plz Coffee, and if you’ve listened to this show, you know how much love we have for what Tony and Sumi have built—the bag is part of our show’s logo too, which tells you something. On this episode we talk about how Yes Plz is bringing exceptional blends and single-origin coffees to subscribers each week. It’s a really smart business model, and we get into how it all works, and how, in the end, it’s the coffee fans who win.  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 TONY KONECNY:The Coffee Issue [TASTE] 20 Best Coffee Subscriptions [Bon Appetit]This Is TASTE 54: YesPlz [TASTE]

Alice Jun is the founder and brewer at Hana Makgeolli, an artisanal Korean rice wine producer based in Brooklyn, New York. She’s dedicated her life to uplifting sool as an artisanal drink here in the US by using only organic rice, nuruk (fermentation starter), and traditional brewing methods to achieve complex flavors, and it’s so fun to have her on the show to go deep on this special, rising beverage category.  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 HANA MAKGEOLLIAmerican Makgeolli [Grub Street]Fruity, Sweet, and a Little Sour, Makgeolli Is Perfect for Springtime Sipping [Food and Wine]Makgeolli Magnate Alice Jun Is Spreading Korean Culture, One Bottle at a Time [Saveur]

Singer and guitarist Teresa Williams joins Carmel Holt to talk about her new album with husband and musical partner, guitarist/songwriter/producer Larry Campbell, All This Time. Teresa shares her journey from growing up in the deep South where "things don't change much", to chasing her dreams of being an actress and singer in New York City, meeting her future husband, Larry Campbell, and after years of being apart while Larry was touring with Bob Dylan, finally getting to join forces in Levon Helm's band. Now with four albums together as Larry Campbell & Teresa Williams, Teresa reflects how music was what brought them together, and has remained the glue that has kept their love alive for nearly four decades.