podcast

Aaron Goldfarb has been a journalist for over a decade, frequently writing on the subjects of cocktails and drinking culture for such publications as the New York Times, Esquire, Playboy, and PUNCH. His latest book, Dusty Booze: In Search of Vintage Spirits, digs into our ongoing obsession with old spirits and the people who chase them. We talk about the real bourbon grails and the fake ones, and if there is any remaining Stitzel-Weller juice to be drunk. It’s fun catching up with Aaron.  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 AARON GOLDFARB:The Craze for ‘Dusty’ Liquor [WSJ]Why Anyone Who Loves Rare Bourbon Should Visit Japan [Matador]

Australian singer-songwriter Grace Cummings joins Carmel Holt this week to talk about her stunner of a third album, Ramona, and her journey thus far. A self-taught guitarist who is also an actor, Grace was encouraged by a fellow musician friend to share her mighty voice on stage, and though at first reluctant, she discovered a love for performing and music that quickly landed her a U.S. record deal, and a newfound musical soulmate in producer Jonathan Wilson, who produced her new album.

“My first album was made for $60, which was the cost of mastering a cassette tape.”

Nate, Dave, and DEM talk to the East Bay Gangster Spice One

MacKenzie Chung Fegan is the new restaurant critic at the San Francisco Chronicle. She’s a former Bon Appétit editor who returned home to the Bay Area to shape food coverage at her hometown paper, and it’s so fun to have her on the show to break down her first few months on the job, the state of modern restaurant criticism, and more.  MORE FROM MACKENZIE CHUNG FEGANYour New Restaurant Critic Won’t Be Anonymous. Here’s Why [SF Chronicle]I Loved My Food at S.F.’s New Waterfront Restaurant — Until Dinner Abruptly Ended [SF Chronicle]Are My Expectations of Restaurant Hospitality Outdated? [SF Chronicle]