Podcast

A decade after self-releasing her third LP, An Unwavering Band of Light, the singer, hit songwriter, and hit podcast host (Buffering: A Rewatch Adventure, The eX-Files), Jenny Owen Youngs recently returned to release her gorgeous new album of "Jennysongs" Avalanche. In this episode, she sits down with host Carmel Holt for a fascinating conversation about her journey thus far, what the highly productive past ten years between albums has taught her, and traces the pivotal moment when everything opened up in her career and songwriting back to when she opened up publicly about her queer identity.

How much do you know about olive oil? After this episode, a lot more. Skyler Mapes, cofounder of EXAU Olive Oil and coauthor of the new book The Olive Oil Enthusiast, joined us from her home in Calabria, Italy, to drop invaluable olive oil knowledge from harvest to bottle, plus Italy travel tips and more. It’s a fun episode, and we hope you’ll enjoy it. Also on the show, Aliza and Matt go over three things they each are enjoying, including: The Neon Croissant, JJ Johnson's great new book The Simple Art of Rice, IG of note @haileecatalano, Dwight Garner's The Upstairs Delicatessen, C Pam Zhang's How Much of These Hills Is Gold, the TikTokers are coming! 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 SKYLER MAPES:Meet the Woman Bringing Calabrian Olive Oil to the U.S. [Conde Nast Traveler]Forbes 30 Under 30, 2021 [Forbes]Demystifying Extra Virgin Olive Oil With Skyler Mapes and Giuseppe Morisani [Italy Magazine]

“We like talking shit, which I guess is like the whole premise of this podcast.”

DEM and Blockhead talk about marriage, double dating, and the future of sex rap

Hip To Be Scared: What Science Can Tell Us About Our Relationship to Recreational Fear

Spencer Charnas and Dr. Sarah Rose Cavanagh

Pat LaFrieda is one of the world’s most celebrated butchers and sells ground beef, strip steaks, and rib eyes to more than a thousand New York City restaurants alone. On this episode we talk about the birth of the boutique burger blend, tracing its lineage back to Minetta Tavern, and dig deep into the meat business. We also discuss Pat’s own personal favorite way to cook a steak, roast a chicken, and dress a hamburger, with a couple of very specific choices. It was really fun getting to know the one and only Pat LaFrieda, and we 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 PAT LAFRIEDA:Pat LaFrieda on Expanding His Meat Empire [CBS Saturday Morning]How Pat LaFrieda Produces $270 million of Meat Per Year [Insider]Budget Grilling Ideas [Rachael Ray]