podcast

Harry Tannenbaum is the cofounder and president of Mill, a tech company aiming to reduce food waste with a “food recycler” that turns kitchen scraps into nutrient-rich grounds. Prior to Mill, he led analytics and e-commerce at Nest and worked on Google’s hardware team. It’s so fascinating having Harry on the show to nerd out on sustainability, food waste, and more. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.  READ MORE ABOUT HARRY TANNENBAUM:I’m a Private Chef, and I Saved 622 Pounds of Food Waste From the Landfill [Saveur]One Year Later Mill Has An Even Better Next-Gen Food Recycler [Forbes]

Steve Hoffman is a Minnesota tax preparer and food writer. And according to Steve, “When he dies, the tax-preparer-food-writer industry will die with him.” He is a French speaker and a shameless Francophile, and his love of France shines through in his terrific memoir, A Season for That: Lost and Found in the Other Southern France. Steve writes with great detail and care about uprooting his family to live in rural France and the many twists and turns—and disappointments and revelations—that came with this big life change. If you ever dream of moving abroad to live a different life, this is the episode for you. A cautionary tale? Perhaps. But Steve is such a delight in telling his story that it may have you considering moving anyway. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you. 

The Four Horsemen is a restaurant in Brooklyn. Have you been there? Have you drank some wine there? Had some of the restaurant’s bread and cultured butter? It’s an amazing place up on Grand Street in Williamsburg, and it has marked ten years in the game with an incredible new cookbook. In this episode, we speak with the restaurant’s longtime chef, Nick Curtola. Nick is one of New York’s most consistent and skilled chefs and a real culinary force. We talk about the restaurant’s legacy and how its humble beginnings have led to greatness, and we dig into his own personal journey in the restaurant business. Also on the show, Aliza and Matt pay tribute to the iconic Williamsburg wine bar and share some favorite memories from dining there over the years. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.  READ MORE ABOUT THE FOUR HORSEMEN:Remembering Justin Chearno, Natural Wine Advocate [F&W]This Is TASTE 48: James Murphy & Nick Curtola [Apple]

Today is Christmas, and chances are that in the next week you will enjoy seafood of some kind—freshly shucked oysters, line-caught halibut, or perhaps some smoked salmon stacked atop a bagel. We love seafood to cook at home or to order at restaurants, but do we recognize the people who bring this incredible product to our fish markets and to Whole Foods? Enter Hannah Heimbuch, an Alaskan salmon fisherman with quite the story to tell. In this conversation, we find out about how she works tirelessly during the summer salmon run, and how wild-caught Alaskan seafood has a long journey to our ovens and grills.  Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.