Slowing Down, the Analog Life, the Ceremony Of Setting A Table, Dinners at the Estate, Putting a Fashion Lens on Carrots With Flamingo Estate's Richard Christiansen
Food and beauty. Living the analog life, slowing down, and what it means to be a hospitality brand with Richard Christensen of Flamingo Estate. David Leon and Alice Waters. Social media is making us shallow. Humans need ceremony. The ceremony of setting a table. How to style food, the Flamingo Esta…
Alice Waters: We Are What We Eat
Few people have had a greater influence on the way the world thinks about food than Alice Waters.
A chef, author, activist, and founder of the legendary Berkeley restaurant Chez Panisse, Alice has spent more than five decades advocating for local, seasonal, organically grown food and a closer relat…
Alice Waters: We Are What We Eat
Few people have had a greater influence on the way the world thinks about food than Alice Waters.
A chef, author, activist, and founder of the legendary Berkeley restaurant Chez Panisse, Alice has spent more than five decades advocating for local, seasonal, organically grown food and a closer relat…
America Took a 60 Year Vacation From Flavour. Anson Mills Went Looking for It | Glenn Roberts
Glenn Roberts is the founder of Anson Mills, best known for bringing near extinct Southern grains like Carolina Gold rice back from seed banks and old family plots and into the hands of farmers and chefs. In this episode, he talks about what landrace seed actually means, why the women hand selectin…
19. Waiter, There’s a Physicist in My Soup! (Part 1)
The "molecular gastronomy" movement -- which gets a bump in visibility next month with the publication of the mammoth cookbook "Modernist Cuisine" -- is all about bringing more science into the kitchen. In many ways, it's the opposite of the "slow food" movement. In this episode, you'll hear chieft…
How Corporations Are Ruining Your Health (Food Industry Documentary) | Real Stories
When we walk into a supermarket, we assume that we have the widest possible choice of healthy foods. But in fact, over the course of the 20th century, our food system was co-opted by corporate forces whose interests do not lie in providing the public with fresh, healthy, sustainably-produced food.U…
814: How Pierce Abernathy Went from Instagram to Your Bookshelf
Pierce Abernathy is a recipe developer and content creator based in Brooklyn. You may know him from his popular online videos showcasing his seasonal approach to plant-forward cooking—and now, he’s releasing a debut cookbook: Every Leaf, Every Stem: Craveable, Creative Vegetables All Year Round. To…
673: That Time Alice Waters Went Canoeing With RFK Jr.
This one has been a long time coming! The one and only Alice Waters joins us in the studio for an amazing conversation. We naturally talk about her legacy at Chez Panisse, the pioneering restaurant in Berkeley, California, that opened in 1971 with California farmers front and center. There would be…
EP50: Rick Rosenfield - The Culture That Built California Pizza Kitchen
"If you care about people, if you're going to start a business — do it. But if you're a person that can't delegate, that can't trust people, that has a cynical view, wants to micromanage everything — I'd say don't do it."
There is a version of the business-culture conversation that has become so f…
Heather Sperling: Irrational Faith in People Over Profit
After six years of bad luck for LA restaurants, from COVID to the writers' strike to the fires, Heather Sperling's well-known and successful restaurant, Botanica, ran out of money for the first time in its nine years. Heather had to ask herself whether she had it in her to keep going for five more …
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