Podcast

Nate, Dave, and Demone talk to rapper/mayoral candidate Akinyele (Originally Released March 3, 2019)

The Magic: What Science Can Tell Us About the Spellbinding Power of Music

Big ideas, strong opinions, and a deadpan Instagram: These are a few of our favorite things. Former pastry chef and current Empellon and Mischa boss man Alex Stupak is a complicated—and incredibly sincere—dude, and in this episode, we have a really spirited conversation about what it’s like to open a new restaurant that isn’t part of the Empellon Mexican multiverse. The food at Mischa is Eastern European, and it’s Stupak’s most personal project to date. We get into that, as well as some big ideas for the future. We hope you enjoy our talk with Alex. MORE FROM ALEX STUPAK:Mischa Opens in Midtown East [NYT]Hang on to Your Wallets, NYC — Here Comes the $29 Hot Dog [NY Post] FOLLOW, FOLLOW, FOLLOW:instagram.com/alexstupakinstagram.com/mattrodbardinstagram.com/taste

We are always so happy to hang out with Jenny Rosenstrach, the talented writer and editor behind a highly enjoyable newsletter and a series of cookbooks. For many followers of the home cooking internet, her blog Dinner: A Love Story has been a steady hand holding the whisk for the past decade. Two years ago, she released the New York Times best seller The Weekday Vegetarians, and she is now working on a follow-up that we discuss on this episode. We also dig into her upcoming move back to New York City after nearly two decades living in the suburbs. What will city cooking be like? Different. We hope you enjoy our talk with Jenny Rosenstrach. Also on the show, Aliza and Matt catch up about Matt’s recent trip to Chicago, and some favorite Chi places for food and drink. These include Lickity Split Frozen Custard, Lula Cafe, Vita & Nick's, and Kasama to name a few.  MORE FROM JENNY ROSENSTRACH:Great Grilled Chicken (For Real) [Dinner: A Love Story]The Weekday Approach to Eating Less Meat [TASTE]Angel Hair Has a New Look [TASTE]Print Is Dead. (Long Live Print!) [Apple Podcasts] FOLLOW, FOLLOW, FOLLOW:instagram.com/dinneralovestoryinstagram.com/mattrodbardinstagram.com/taste

Rick Easton is co-owner of Bread and Salt Bakery in Jersey City, New Jersey. He’s also the coauthor of a fascinating new cookbook, Bread and How to Eat It, which he wrote with his partner, the great journalist Melissa McCart. On this episode, we talk about Rick’s love of baking, sandwiches, and not following convention. We also find out how working in Italy informed his unique style that has made Bread and Salt one of the region’s most beloved spots. We hope you enjoy learning more about Rick Easton. Also on the show, Aliza and Matt are joined by producers Pat and Shalea for a sandwich draft. That’s right, it’s an NBA-style snake draft, separating the BLTs from the PB&Js. Where will the Italian hoagie land? Will avocado toast be left waiting to be picked? MORE FROM RICK EASTON:Rick Easton’s Pizza With Peppers [NYT Cooking]Chef Rick Easton Is Chasing After His Dream Sausage [Grub Street] FOLLOW, FOLLOW, FOLLOW:instagram.com/breadandsaltbakeryinstagram.com/mattrodbardinstagram.com/taste

Romy Madley Croft of The xx has just announced her solo debut album, Mid Air, and Carmel Holt invited Romy for a special SHEROES & QUEEROES Pride Hour, featuring a playlist curated by Romy, a peek at the new album, and in depth conversation about the journey that led her here.

Two legendary women of '90s alt-rock are still burning bright