Podcast

How many fucks do you have left to give today?

Nate, Dave, DEM, and guest Fat Tony talk about Outkast's Aquemini

Today on the show we welcome Ethan Frisch and Ori Zohar, the cofounders of Burlap & Barrel, a very well-regarded spice company that might just play a starring role in your kitchen. We wanted to have these guys in to talk about the early days of their company and how both left successful careers in restaurant cooking and advertising to launch it. We also find out about their meticulous approach to sourcing Guatemalan cardamom and Turkish black Urfa chili, as well as digging into more spices they think we should be cooking with. We hope you enjoy this conversation. Also on the show, Brad Metzger discusses some of the big themes that arose during the latest LA Chef Conference. 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 BURLAP & BARREL:How Burlap & Barrel is Shaking up the Spice Industry [Fast Company]New Spice Company Sells Seasonings From the Source [NYT]The Musakhan Queens of Ramallah [TASTE]

The conclusion of the story of The Roots' major label debut

Abena Anim-Somuah is the James Beard Award–winning host of The Future of Food Is You, a Cherry Bombe podcast network show in which she interviews rising talent in the food space. She’s also behind the Eden Place, a food-focused community series, and always has her eye out for what’s new and next. We had her on the show to talk about the future of food podcasting, spending time in Mexico City, and much more. Also on this show Matt catches up with Margie Nomura. Margie is a UK chef and the host of a great podcast and Instagram, Desert Island Dishes. We talk about what is good right now in London, and what makes a great desert island dish. 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 ABENA ANIM-SOMUAH & MARGIE NOMURAThe Future of Food Is You [Cherry Bombe]Cool Stuff NYC: Abena Anim-Somuah [Cool Stuff NYC]Dinner Tonight [Substack]