Podcast

Alison Cayne is the founder of Haven's Kitchen, a pioneering culinary school, café, and consumer brand that has been at the center of the New York City food world for nearly a decade. We absolutely loved catching up with Alison about her journey to launching the company and some of the wild events she has hosted over the years. We also talk about her pivot to the world of consumer packaged goods and how she makes it all work in this very competitive world.  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 HAVEN’S KITCHEN:How the Haven’s Kitchen Team DIY’d Their Way to a New Test Kitchen [AD]How Alison Cayne Handles a Cooking School, a Café, a Sauce Business, and Five Kids [BA]In The Sauce [Apple Podcasts]

The U.K. singer, songwriter, multi-instrumentalist, and producer Marika Hackman is back today with her fifth full-length album and first of original material in four years, called Big Sigh - what she both calls the hardest album she has ever made, and her favorite thus far. She joins host Carmel Holt to talk about the genesis of Big Sigh, finally finding the confidence to take production credit, and what her journey of the past eleven years as a career musician has been like.

“I’m not a jammer. It usually drives me crazy.”

The Glamorous Life: Decoding the Elegance of Rhythm Perception in the Human Brain

Banza is the chickpea pasta with the bright orange boxes that have become nothing short of a phenomenon, changing the way we think about gluten-free pasta forever. Matt is a legit fan of the rotini and the penne, as well as the brand’s expansion into pizza, and he invited Banza’s founder, Brian Rudolph, into the studio. They talk about the founding of the company, how Brian landed on the iconic branding, and what makes a great pasta sauce. We hope you enjoy this conversion. 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 BANZA:Olive Oil and Chickpea Pasta Got Cool. You Can Blame This Agency. [TASTE]Banza’s Founder Is Growing a Household Brand by Betting Big on Chickpeas [Forbes]Solving the Pasta Problem [Emory Wheel]

Eunjo Park doesn’t necessarily need kimbap, but kimbap most certainly needs her—or fans of kimbap need her, at least. When Eunjo, a veteran of Per Se and the three-Michelin-starred Gaon in Seoul, was opening the first Momofuku restaurant to explicitly focus on Korean food, Momofuku Kāwi, located on the far west side of New York in Hudson Yards, one of the very first dishes she and her boss, David Chang, wanted to focus on was kimbap. And focus she did, which we talk about on this great episode. We also talk about her amazing career, and how she is thinking deeply about modern Korean cooking. We love Eunjo and hope you enjoy this talk. 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 EUNJO PARK:BLT Kimbap [YouTube]One of Momofuku’s Top Chefs Is Leaving the Restaurant Group [Eater]Pre-order: Koreaworld: A Cookbook [Now Serving]