Tämä podcast ei välttämättä julkaise enää uusia jaksoja, ja osa ääniraidoista voi olla rikkinäisiä.
Maybe this podcast has a new rss feed?
TIETOJA TÄSTÄ PODCASTISTA 🔗
This is a regular series called Obsessives, in which CHOW explores the worlds of singularly focused food-industry figures. These are the people with the dirty hands, answering detailed questions about the work they do.
Päivitä taajuus:
every 36 days
Keskimääräinen äänen pituus:
10 minutes
Englanti
19 jaksoa
vuodesta 4. elokuuta 2008
episodic
VIIMEISIN JAKSO 🔗
Jeremiah "Jere" Gettle is saving food from extinction. Hyperbole? Yes. But every time a rare heirloom vegetable cedes its patch of dirt to a generic variety, bred for efficiency rather than flavor, that piece of food becomes extinct. When Gettle was 17, he started Baker Creek Heirloom Seeds in his …
HAE EDELLISIÄ EPISODEJA
Hae kanavan OBSESSIVES on CHOW.com vanhoja jaksoja.
EDELLISET JAKSOT 🔗
John Nese is the proprietor of Galco's Soda Pop Stop in LA. His father ran it as a grocery store, and when the time came for John to take charge, he decided to convert it into the ultimate soda-lover's destination. About 500 pops line the shelves, sourced lovingly by John from around the world. Joh…
Here's the cliche: Alex Hozven craved pickles when she was pregnant with her first son, 12 years ago. And the twist: She started her own pickling business. The Cultured Pickle Shop sells pickles ranging from classic sauerkrauts to unusual kimchees and Kombuchas- way beyond the sour dill. But it's t…
Sean Thackrey is a winemaker, indeed, but he is so much more: an archivist, historian, linguist, photographer, art collector. Thackrey shares his views on the importance of barrels, respect for ancient techniques like letting grapes rest, the word terroir (he hates it), and much more. For wine afic…
Nach Waxman is owner of one of the largest food bookstores in the country, Kitchen Arts & Letters, in Manhattan. From his perch behind the counter, he sees customers-famous chefs, not-famous line cooks, and civilians alike-streaming in to peruse his bountiful, unusual collection. Waxman shows u…
Ann Cooper was a celebrity chef before she wrote a book, Bitter Harvest, that got her thinking about the connection between food and health. She has spent the past five years as head lunch lady for the Berkeley, CA school system, writing another book, Lunch Lessons, along the way. Ann's mission? To…
Author, television host, entrepreneur, and cheese expert Will Studd has fought to allow raw-milk cheese to be sold in Australia (those same laws can have an impact on U.S. restrictions as well). Studd has traveled the world with a film crew trying to record the traditions of artisanal cheesemaking.
Rebecca Federman, librarian, blogger, and menu aficionado, takes CHOW into the bowels of the New York Public Library, sharing stories about the library’s menu collection and its founder, Miss Frank E. Buttolph.
An oven built by hand, tile by tile. Four pizzas on the menu, with no fancy-pants toppings. Anthony Mangieri does one thing at Una Pizza Napoletana, and he does it the very best way he can.
It’s very simple: alcohol, wormwood, and some anise characteristics. But not simple at all: The carefully calibrated mix of aromatics and herbs that goes into the absinthe made by Lance Winters of St. George Spirits took extensive testing to get just right.
Vastuuvapautusilmoitus: Tälle sivulle upotettu podcast ja kuvitus ovat peräisin CHOW.com:ltä, joka on sen omistajan omaisuutta, eikä se ole sidoksissa Listen Notes, Inc:n tukemaan.
PODCAST-HAKUKONEET
Voit käyttää verkkosivustoamme etsiäksesi3,822,726-podcasteja ja195,626,815-jaksoja ihmisten, paikkojen tai aiheiden mukaan.
Tietoon sijoittaminen tuottaa parhaiten, joten kuuntelen podcasteja.
‐ Benjamin "Llamacorn" Franklin
HAE EDELLISIÄ EPISODEJA
Hae kanavan OBSESSIVES on CHOW.com vanhoja jaksoja.
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