Podcast

Farming: Unraveling the American Relationship Between Agriculture and Labor

How cool was it to have Anya von Bremzen in the studio? In this fast-paced episode, we cover Anya’s tremendous journalism career, which has brought her multiple James Beard Awards and a handful of reported books that are considered modern classics. These include the memoir Mastering the Art of Soviet Cooking and her latest, National Dish: Around the World in Search of Food, History, and the Meaning of Home. We talk about what makes (or doesn’t make) a culture’s national dish, and how food writing has undergone great change in the past two decades.  Also on the show, Aliza and Matt catch up about the new SPAM® flavor, Cardamaro, a visit to the Albanese gummy bear factory store, goat butter ice cream, a great new book Imagine a City: A Pilot's Journey Across the Urban World, a great new movie Theater Camp, and a really smart sunburn recovery hack.   MORE FROM ANYA VON BREMZEN:How Do Certain Foods Become National Dishes? [NYT]The Problem with National Dishes [Saveur]Say Ciao to Roscioli NYC, Direct From Rome [Resy]People Love to Hate the Garlic Press [TASTE]

Have you ever eaten prune whip pie? How about pickle cheesecake? Well, B. Dylan Hollis absolutely has. The popular TikTok and YouTube creator has racked up millions (and millions) of views by baking his way through vintage cookbooks that fit his “three Ws”: wacky, weird, and wonderful. Now he has a book of his very own. It’s called Baking Yesteryear, and we’re thrilled to have him on the podcast to talk about the appeal behind historic baking and much more. Also on the show, Aliza has returned from a trip to Paris and Portugal and fills Matt in on all the cool things she ate and drank. And as you heard at the top, it's the return of TASTE Live, an IRL events series with our friends at Rizzoli Bookstore in Manhattan. Our next event is August 17 with authors Natasha Pickowicz and Claire Saffitz. Natasha and Claire will discuss what they are baking this summer, the making of their latest cookbooks, and much more. The event will be recorded live for this very podcast. Reserve a spot now, first come, first served. More From B. Dylan Hollis:70 Years Later, This Is Still the Best Summer Dessert  [The Wall Street Journal[Meet the TikToker Going Viral by Baking His Way Through Great Depression-Era Cookbooks [Eater]Food for the Gods - 1909 Recipe [YouTube]Reserve a spot for TASTE Live at Rizzoli on August 17.

Cal Peternell was the head chef of legendary Bay Area restaurant Chez Panisse in Berkeley, California, for over 20 years, where he served celebrity patrons and trained a new generation of chefs. He’s the New York Times best-selling author of Twelve Recipes and A Recipe for Cooking. His most recent book is the revealing and erudite Burnt Toast and Other Disasters. On this episode, we hear some good Chez Panisse stories, and we talk about Cal’s move to the East Coast. We also discuss his cookbook career—and his interpretation of that “figs on a plate” incident from a few years back.  Also on the show we have a fascinating conversation with Nasim Alikhani, the chef and cookbook author behind Brooklyn’s mega-popular Iranian restaurant, Sofreh. You should check out her new book. More From Cal Peternell and Nasim Alikhani:Celery, Radishes, and Anchovy Butter [official]A Berkeley Chef Feeds the Homeless [LA Times]Olives With Citrus Zests and Fried Herbs [Washington Post]Nasim Alikhani Is Leaving Her Mark [Eater]

A universally revered SHERO of indie rock, the Canadian singer-songwriter-guitarist-producer Feist joins Carmel Holt for a fascinating conversation about the intersection of her art, motherhood, grief, and recent experimentation with communal, interactive performance. The aptly titled sixth album and show, Multitudes, shows once again just how eternally artful and visionary Feist's work is, and reflective of the nature of time.

Peptides, Banksy, and the indignity of pooping on tour