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TV & Film

Comedic food talk and even some respectful interviews with big name chefs, celebrities, and regular schnooks. Hosted by shrimp fanatic, uneducated eater, and horrific at home chef Jordan Okun. Coming to your ears straight out of Los Angeles, California.

Food writer Bill Esparza joins Jordan and Max to review their recent voyage across Los Angeles and beyond, exploring (possibly too) many great tacos across the city. There was lots of lamb, plenty of goat, enough prawns to keep Jordan happy, the pig everyone needed, a king in the beef world, all sorts of tortillas, stewed meats, and a surprise guest Jordan did not want to see. Plus, Bill's bite strategy saved Max, apparently mezcal is for sipping, the taco that put Jordan over the edge, and an out of body experience in Hancock Park.   The Stops: Barbacoa Estilo Hidalgo  Gish Bac Mariscos Los Corchos Birrieria Nochistlan Zac Asadero Chikali Tacos La Carreta Los Sabrosos Al Horno Del Mar Ostioneria 

An Epic Taco Crawl

Jordan reviews a recent trip to Las Vegas, where he found the hotel, spa, and peking duck of his desert dreams at the Fontainebleau. Plus, Max sampled a $500k bottle of wine while Jordan doesn't understand a $400 bottle of wine, new dishes at Dunsmoor, the return of Oxalis meal planning is spiraling out of control, and Angler is kinda back with Leopardo, where the fellas give a first look of the pizza, meats, cocktails, and all the Angler feels that are most definitely not at the Beverly Center.

Vegas Jordo & Leopardo

The hottest foodie travel destination is reviewed and debated by Shapiro and Ben Hundreds, who both recently returned from gorging themselves in the capital of Mexico. The fellas talk their eating tales, including favorite bites and misses from Maximo, Contramar, Pujol, Em, and all the tacos they chewed down. Plus, air travel, hotel, and museum tips, the state of Mexico City air conditioning (or lack thereof), Ben and his Coke Lites, Max and his carajillos, all the celebrated bars, a bakery scene not to be ignored, and an extremely serious quiz to see who really knows something about this south of the border cuisine.

Is Mexico City A Necessary Food Trip?

Jordan and Max discuss a massive change occuring in the LA restaurant scene and how it will manifest in future California meals, including the fate of automatic gratuity and that horrific additional tip line, and a possible silver lining for diners. Then, Max reviews two restaurants he recently visited for the first time, Jordan talks some very special deep fried bites, and menu creation for "Can Shapiro Actually Cook 2" incorporating Saint James has commenced. Plus, young Jordan eating horror stories, charging for lettuce wraps, fries vs. loaded fries, Roy Choi tacos, and an upcoming Mexico City episode spoiler alert.

Food News & New Food

Jordan, Max, and Jon talk the most authentic East Coast pizzeria on the West Coast, which is just a zip away, and it's all godly galamad, two types of fried shrimp, a sausage pizza like no other, and the "white people taco night" pie shocks them all. Plus, Jordan begs the fellas for their Ozempy needles after a very chubby day, Max will LEARN to cook more romantically, Travis Lett's MTN is re-opening in Venice, Slab is closing in Pasadena, and Buscemi reviews one of the most exclusive dining destinations in the country. 

Denino's Pizzeria with Jon Buscemi

Air Jordan: A Food Podcast

We tell the compelling stories behind cookbooks you won't get anywhere else. Featuring interviews with leading authors, we explore the art and craft of cookbooks, looking at both new and vintage cookbooks and the inspirations behind them … the compelling people who create them … and their impact on ...

Books

Episode 166: James Park This week, James Park joins us to discuss his first cookbook, Chili Crisp: 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings. James is a seasoned recipe developer and food writer who has been published in outlets including Eater, Food52, BuzzFeed, and Chowhound. After moving from Korea to the American South when he was 13, James began to navigate two cultural identities and continued to turn to food as a medium. And unless you’ve been living under a rock, you know chili crisp has been having a ~moment~ in the United States. While the condiment has become trendy in the US, its roots are deep in Asia and became a more steady consumer product when Lao Gan Ma began producing containers of chile crisp in China’s Guizhou province in the late 1990s. A slew of American brands have emerged with chili crisps and chili crisp-inspired products, with Cathy Erway chronicling the “cult of spicy chile crisp” for TASTE. Just this month, David Chang’s Momofuku brand drove chili crisp headlines after going after (and then backing off) companies using their trademarked term “chili crunch.” So when James went to write his first cookbook and narrowed his focus on chili crisp, it was in sync with the zeitgeist. Though he considers himself an “unofficial chili crisp ambassador,” James didn’t discover the condiment until later in life, which allowed him to see how he could incorporate it into recipes in creative and unexpected ways. “Chili crisp opened the door of connections with other Asian cultures for me,” James writes in Chili Crisp. “The more I tasted chili crisp, the more I appreciated it and was proud to be a part of it. It even became my pickup line when making new friends. Do you know about chili crisp? Do you like chili crisp? What's your favorite way of enjoying it? Do you want to try my chili crisp?” In Chili Crisp, James presents recipes like: * Kimchi Quesadilla with Chili Crisp * Savory Morning Oats with Jammy Eggs and Pork Floss * Chili Crisp Bucatini Carbonara * Beef Short Ribs Ragu * Fiery Spaghetti and Meatballs * Chili Crisp Biscuits with Honey-Butter Glaze * Chili Crisp Ice Cream Two Ways * And more! We’ve got a great chat with James—and of course, we put him to the test in our signature culinary game! Find this episode anywhere you podcast. Chili Crisp: 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings by James Park If you already love chili crisp, this book is for you. If you're new to it, this book is for you. With more than 50 recipes, Chili Crisp is here for you, wherever you are on your spicy life journey. Packed with chili crisp inspiration to take your love of this spicy ingredient to the next level, Chili Crisp provides dozens of no-recipe recipes (like potato chips and chili crisp, a match made in snack heaven) and a handy build-your-own chili crisp formula to inspire you to create your very own version. Soon all your family and friends will be clamoring for a jar.  

This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

James Park gets spicy & saucy with his debut, Chili Crisp

Well, hello there! It’s been a minute. The Salt + Spine team has been busy taking some much-needed rest—and, of course, planning for an inspiring year ahead. What’s in store? Amazing podcast episodes, naturally, and all the typical goods: exclusive recipes, cookbook giveaways, and behind-the-spine content you won’t find anywhere else. But there’s more brewing. Big stuff! I can’t spill all the beans yet—but stay tuned for a cookbook lover’s dream, coming this summer. Woo! I hope your 2024 is off to an excellent start. Can you believe we’re already six weeks in? I blinked and it’s Valentine’s Day. And now, I’m so thrilled to be back with all of you to launch our 14th season (!!!) of Salt + Spine. By the way… It’s a new season of Salt + Spine, and if you love what we do, we would be so grateful if you shared the word! Click below to share this episode with a friend who might want to #TalkCookbooks with us, too. Before we get to this episode… 

'The State of California Cuisine' is Native, Black, Arab, and More

Hi there, I hope those of you who celebrated Thanksgiving had a relaxing and delicious moment of gratitude. Or maybe you went hard like I did?  By the way: I’m so thankful for all of you, the Salt + Spine community. After six years, it’s incredible to continue to hear from you all—what you’re cooking, something in our interviews that stood out to you, and getting the chance to meet you at our events and live shows.  

From yuck cakes to vodka sawce, how Dan Pelosi built the Grossy universe

Hi there. First today: We’re remembering beloved photographer Aubrie Pick, who tragically passed away last week after a battle with cancer. Aubrie’s work was stunning and personal, and she was a visionary creative force in the Bay Area. Elana Kadvany writes in the San Francisco Chronicle:  Pick’s images — vibrant and charismatic, like the photographer herself, collaborators said — have left an indelible mark on the national food scene, and particularly in the Bay Area. Pick photographed numerous high-profile cookbooks, from celebrity chef Chrissy Teigen’s “Cravings” and Bay Area chef Tanya Holland’s “California Soul” to Andrea Nguyen’s “Vietnamese Food Any Day.” Her photos were featured on the covers of Bon Appetit and Food & Wine magazines. She captured Chez Panisse owner Alice Waters in her Berkeley backyard, and caught the light falling just so across a set restaurant table.  There is an ongoing GoFundMe to support Aubrie’s husband Erik and 2-year-old daughter Romy here.  

LIVE at Hog Island Oyster Co. with co-founder John Finger and chef John Ash

 

This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

In Their Words: Hetty Lui McKinnon reads from Tenderheart

Salt & Spine

Reach Your Goal Weight and Become the Person You Deserve to Be

In this holiday season, many of us tend to eat more than might be optimal. I posted on my LoseIt page about my upcoming Christmas Dinner and a friend named Gordon responded with “Enjoy….no guilt!”
And I thought, “I never feel guilty about what I choose to eat.” And why should we feel guilty? It is our choice to eat (or not eat.) No one else sets the rules about our dietary choices. We aren’t breaking any laws, other than the laws we impose upon ourselves.
If we choose to eat too many calories (or maybe the “wrong food”, although I disagree with that concept), we are making a choice. And with every choice comes consequences. If we choose to stick to our budget, we enhance weight loss. If we choose to exceed our calorie budget, we will slow our losses (but only temporarily, unless we never get back on track–which is another choice!)
Try to remove the guilt from our already-too-difficult-journey. Make sensible choices. Eat the food you love, but strive to eat the correct portions.
Enjoy life! Don’t put yourself into an emotional prison, with walls and bars constructed of your own guilt.
The choice is yours!
Photos via Pixabay, but TryJimmy (Prison Cell) and Geralt (Guilty)
All photos published on Pixabay can be used for free. You can use them for commercial and non-commercial purposes. You do not need to ask permission from or provide credit to the photographer or Unsplash, although it is appreciated when possible.
_________________________
Music composed and performed by Jason Shaw, courtesy of Audionautix.com
Voiceover courtesy of Matt Young. Matt is a professional voiceover artist. If you have any need of voice-over work, for your podcast, radio spot, or whatever, you can reach Matt by a variety of methods. He is on LinkedIn. On Twitter. And Google+. Follow his Facebook page to learn how to better use social media. Matt was also my guest on MYST 54. Give his story a listen.

MYST 198: I Feel Guilty

Success is the result of finishing a task. But the ability to finish a task is dependent on whether we work toward our goal consistently, and if we enjoy what we are doing to reach that goal. That applies to weight loss, writing a book or running a marathon. If we don’t enjoy the process, we are unlikely to stick with it long enough to see the results we hope to achieve.
And one way to help ensure “working consistently” is to make good habits. Find a process that works and habituate yourself. For example (and this will sound truly trivial) when I sit down to create a podcast cast episode, I need to make coffee first. The ten minutes it takes helps me get into the right mindset for creation. So I always start a production day by making a pot of coffee.
It’s my habit and because I really like coffee, it works for me. When I start my day by following a routine–a routine that has always helped me find success–it becomes easier to continue finding success.

What happens when the ideas fade and I cannot connect with my muse? I wander out to my birds and just relax for a little while. Usually, that brings me back to a place where I can work.
In that photo of my studio, you can almost see some of the vintage items we collect. I have hundreds (actually, 594 by actual count) of vintage beer glassware. These are the glasses that relate to that “high quality” beer, more popular in the 60s and 70s, “malt liquor”. Again, it is something like this that helps calm down and reorient to creativity. Yes. I know, it’s odd. I’m okay with being “odd”.

Photos are mine, and cannot be used by anyone else.
All photos published on Pixabay can be used for free. You can use them for commercial and non-commercial purposes. You do not need to ask permission from or provide credit to the photographer or Unsplash, although it is appreciated when possible.
_________________________
Music composed and performed by Jason Shaw, courtesy of Audionautix.com
Voiceover courtesy of Matt Young. Matt is a professional voiceover artist. If you have any need of voice-over work, for your podcast, radio spot, or whatever, you can reach Matt by a variety of methods. He is on LinkedIn. On Twitter. And Google+. Follow his Facebook page to learn how to better use social media. Matt was also my guest on MYST 54. Give his story a listen.

MYST 197 How Do You Do It?

We trap ourselves with our beliefs. We let our previous stumbles define our total capabilities. Weight loss is hard, and it never ends. We sometimes find ourselves stepping on the scale and seeing a number that our mind says “Nope! That’s it! We can’t lose more!”
And you don’t lose more.
You have reached your limit, based on your previous limits. You are now a trained flea.
Break that training. We need to redefine our goals and not stop until we get them, even if “not stopping” means we take purposeful pauses.
I don’t know how many pounds you want to lose, but let’s break past your previous training. Let’s stop being trained fleas. Reset your goal for 10 pounds, and the rate of 1 pound a week.  You should reach that goal in 8-12 weeks (unless you are only 10 pounds away from your ideal weight.)
When you hit that 10-pound “interval goal”, set your plan to your maintenance budget, and stay on maintenance for as long as it took you to lose those 10 pounds. Keep active and don’t eat your exercise calories (you probably won’t need to  because your budget will be 500 calories more than you are used to.)
 
After that “rest period” reset your goal for the next 10 pounds at 1 pound a week. Keep doing that until you reach your ultimate goal.
You may need to lose 100 pounds and that is a lot of weight. And deep in the recesses of your mind, you might hear a voice saying, “You can’t lose 100 pounds!” That voice might be right.
But you know that you can lose 10 pounds. That is a simple goal. You’ve probably done it several times. So now you are going to just lose 10 pounds at a time, taking a break between each 10-pound segment. No stress. No worries.
You KNOW you can lose 10 pounds! Even a trained flea can lose 10 pounds!
Photos via Pixabay by DougandPeteGardening (Believe) and 5182824 (Push-ups)
All photos published on Pixabay can be used for free. You can use them for commercial and non-commercial purposes. You do not need to ask permission from or provide credit to the photographer or Unsplash, although it is appreciated when possible.
_________________________
Music composed and performed by Jason Shaw, courtesy of Audionautix.com
Voiceover courtesy of Matt Young. Matt is a professional voiceover artist. If you have any need of voice-over work, for your podcast, radio spot, or whatever, you can reach Matt by a variety of methods. He is on LinkedIn. On Twitter. And Google+. Follow his Facebook page to learn how to better use social media. Matt was also my guest on MYST 54. Give his story a listen.

MYST 196 Trained Fleas


Are you good enough?
How about your weight? Is it “good enough”? Are you quitting?
“Good enough” implies that you are complacent now and that any further progress is not worth the effort. And if that’s the case, then just say “I’m done”. To do anything else is to play word games with yourself. You are better than that!
Now it may be that you have reached a point where success eludes you and you truly are satisfied at your current point. Then just say “I’m done. For now. I may restart later.” Our words define how we think, and our thoughts define who we become.
So. Are you “good enough”?
Photo via Unsplash by HelloImNik
All images from LoseIt are mine, and cannot be used without permission.
All photos published on Unsplash can be used for free. You can use them for commercial and noncommercial purposes. You do not need to ask permission from or provide credit to the photographer or Unsplash, although it is appreciated when possible.
_________________________
Music composed and performed by Jason Shaw, courtesy of Audionautix.com
Voiceover courtesy of Matt Young. Matt is a professional voiceover artist. If you have any need of voice-over work, for your podcast, radio spot, or whatever, you can reach Matt by a variety of methods. He is on LinkedIn. On Twitter. And Google+. Follow his Facebook page to learn how to better use social media. Matt was also my guest on MYST 54. Give his story a listen.

MYST 195 Good Enough

“Wow! You’ve lost a lot of weight. I think you might be getting too skinny!”
“Huh. Sure, I suppose YOU are going to just eat a salad while we all eat real food!”
How do those comments make you feel about yourself, about your progress, about your self-worth? Your friends and family might actually think they are making helpful statements but in reality, they are sabotaging you. And if you don’t challenge them, you have chosen to let them continue their subtle sabotage.
Yes. By staying silent, you are telling them they are right.
Now, I don’t want you to throw your salad in their face and scream “Shut up!” (Although, if you are like me, you’ve thought about it.) Try for a more assertive yet firm response. For the first statement:
“Thanks for noticing my hard work. Weight loss has been a lifelong challenge, and my goal is to become as healthy as I can be.”
For the second statement:
“You are right, I do enjoy salads, but when I pay attention, I can–and do–eat the same food choices that you eat. I just will probably eat less than you because I eat only the number of calories that my body burns each day.”

Be assertive. You know your own body. Most people think they are helping when they “give you good advice” but you know what you need to to.
 
Photo via Pixabay by jamesoladujoy  (Two men talking) and geralt (Woman) All images and videos on Pixabay are released under the Creative Commons CC0. Thus, they may be used freely for almost any purpose – even commercially and in printed format. Attribution is appreciated, but not required.
All images from LoseIt are mine, and cannot be used without permission.
_________________________
Music composed and performed by Jason Shaw, courtesy of Audionautix.com
Voiceover courtesy of Matt Young. Matt is a professional voiceover artist. If you have any need of voice-over work, for your podcast, radio spot, or whatever, you can reach Matt by a variety of methods. He is on LinkedIn. On Twitter. And Google+. Follow his Facebook page to learn how to better use social media. Matt was also my guest on MYST 54. Give his story a listen.

MYST 194 Family Advice

Make Your Someday Today Podcast : Reach Your Goal Weight and Become the Person You Deserve

Wild foods expert and cookbook author Hank Shaw’s audio adventures in foraging, fishing, hunting and cooking. You’ll hears stories from the field, tips and tricks for working with wild foods, interviews with experts in fishing, foraging, cooking and hunting, as well as occasional “RadioLab” style au...

Sports

Health & Fitness

Wilderness

I talk with Claudia Lucero of Urban Cheesecraft in Portland on how to make basic cheeses with little or no special equipment. It's a total geek out session!

Hunt Gather Talk: Basic Cheesemaking

In this episode of Hunt Gather Talk, forager and chef Alan Bergo joins me to geek out on all the ways to preserve wild mushrooms.

Hunt Gather Talk: Mushroom Preservation

This episode about fermentation is with one of the legends of the practice, Sandor Katz. We dive deep into the word of ferments in this talk.

Hunt Gather Talk: Sandor Katz!

A podcast explaining all about pressure canning, with expert Cathy Barrow. We discuss myths, dispel fears and talk about our favorite projects.

Hunt Gather Talk: Pressure Canning

Preserving the harvest how they do in Calabria, with author Rosetta Costantino.

Hunt Gather Talk: Preserving the Italian Way

Hunt Gather Talk with Hank Shaw

This won't be like any other BBQ podcast. We will be talking to pit masters, as well as interviewing chefs, butchers, fitness trainers, and many others.

MMB EP. 300 Chat with Searbq

MMB EP. 299 Chat with Robidoux Inc

Mikey sits down and chats with Jacob Lubbers from Full Boar BBQ.

MMB EP. 298 Chat with Jacob Lubbers from Full Boar BBQ

Mikey Sits down and chats bbq with Barbaric BBQ

MMB EP. 297 Chat with Barbaric BBQ

Mikey Sits down and chats with Grill Master Randy

MMB EP. 296 Chat with Grill Master Randy Of BBQGuys

Man Meat BBQ

We’re going to be talking to famous chefs, celebrities, the food-obsessed, food-averse, and everyone in between, asking them questions about current food culture and the culinary world that no one else is. Hosted on Acast. See acast.com/privacy for more information.

The conclusion of our two-part special with the legend himself, Jacques Pépin. Hosted on Acast. See acast.com/privacy for more information.

#51 Jacques Pépin - Lessons from the One and Only, part two

Jacques Pépin is France's greatest gift to the United States. As we celebrate 50 episodes of the podcast, the culinary legend joins us to reflect on his incredible 70-year career in food. Hosted on Acast. See acast.com/privacy for more information.

#50 Jacques Pépin - Lessons from the One and Only, part one

The MUNCHIES cookbook is finally out and we're back in Los Angeles on a book tour. We've said it before: LA has evolved into one of the greatest food destinations anywhere. And to celebrate that, we're meeting up with two native Angelenos who love this city more than anyone: Bethany Cosentino and Bobb Bruno of Best Coast. Also returning is a very special surprise guest, Lili Hayes. Hosted on Acast. See acast.com/privacy for more information.

#49 Best Coast - California Daze (with Lili Hayes)

Black Lips live shows are the stuff of legend and their music is one of Atlanta's greatest exports. They also know their food. We're talking Southern cuisine, the secrets of eating well on the road, and how to cure your worst hangover before performing on stage. Hosted on Acast. See acast.com/privacy for more information.

#48 Black Lips - Trash Can Stomachs

We sit down with Chris Grosso, executive producer of MUNCHIES and VICELAND, for a behind-the-scenes look at our hit program Chef's Night Out and how it inspired the new cookbook of the same name. Hosted on Acast. See acast.com/privacy for more information.

#47 Chris Grosso - MUNCHIES Cookbook One-Hour Special: The Secrets of Chef's Night Out

MUNCHIES: The Podcast

Do you feel sophisticated when you drink bourbon? Does biting into a hot dog bring you back to the pool club snack shack? Are muffins just un-frosted cupcakes?! Join your hosts each week as they take you on a journey via their taste buds by discussing food / drink items that have special, emotional ...

Karen Chuplis provides a Holiday Mouth Feel, an interaction between  a head of household and his Butler “Furthermore,” a continuation of our debate on activities at parties, and a final holiday tradition from Grandma of the podcast, Kimmie!

Listener Suggested Holiday Potluck (A Second Helping)

The gang enjoys a listener suggested holiday potluck! There’s ham, there are latkes, Lemon Bars and more! What more? Ty prepares a wicked Holiday Punch that gets us a little loopy immediately. Oh, come all ye faithful and hear why Wedding Punch would completely fail in even a mock courtroom. The discussion starts as a congenial Congressional discussion but dissolves into a contentious argument about a Turkey sandwich in front of a jury of chickens. Makes sense?

Listener Suggested Holiday Potluck

Retta shares her thoughts on growing up eating Liberian food and not eating Liberian food anymore, the joy of restaurants, and which egg preparation she would F, Marry or Kill. Julia confirms her “ideal husband” qualities. Hint: both of her choices can fit in her purse.

Live Episode: Retta’s Mom’s Pork Chops and Mash

Johnny leads us in with a real head scratcher of a toast and picks a side in his in-laws’ holiday dinners. Lutefisk happens to be discussed…...ing.. See what I did there? The gang enjoys Johnny’s wife’s delicious French-Canadian meat pies.

Kellynn Meeks’ Tourtiere (Meat Pies)

Bits and bobs cut from previous episodes all thrown together into one delicious mash! First an Oregonian challenge which Joel turns real foul real quickly. What did Mom make for you that perhaps would’ve gotten you slapped by a real Italian.. A round table discussion of the perfect steak house. Listen to Ty cringe during yet another Christopher Walken impression. A very challenging FMK for Mel with a surprise  visit from Gerald, the PR Rep from Breakfast. A new Texas-themed trivia game called FULLA BEANS

Season 2 Leftovers!

Mouth Feelings

We're here to help you and your friends learn to like more than one kind of beer. There's lots of different beers to like. Some are made right down the street from where you live and others have to travel half way around the world to get to you. Learn why beer tastes like it does, how other styles c...

some of the big stouts like Abyss, XXIII or Serpents and even 15 from Stone all have flavors that will get masked by cold. but even every day Black Butte Porter benefits from warming. in the USofA Guinness is almost always served too cold as most beer bars don't have a choice or way of controlling temperature just for one keg. 

call the Beer School Robot!
424-242-3375

Beer School everywhere:
http://www.facebook.com/beerschool
http://youtube.com/beerschool

the other guys on the show:
http://www.alloverbeer.com/
http://www.norcalbeerguide.com/

Follow JohnFoster and BeerSchool on Twitter.com

Be sure to visit City Beer Store, 21st Amendment, and Toronado in San Francisco, CA
Email us at info@beerschool.com

Good noon! Recorded in San Francisco on 9/11/2011.

Beer School and "The Homework is Beer" are a trademarks of Ayer Media, Inc.
© 2011 Ayer Media, Inc.

Slow Beer

you've heard it before that "all beer tastes the same" when referring to "factory beer". the best think of these beers as the lowest common denominator with regards to taste, smell and expectations. they were designed with a precarious balancing act in mind which makes a beer that tastes like something, has a buzz inducing quality and is cost effective to make while maximizing profits. add in a little advertising to tell people what they want (and expect) and wha-laa fizzy yellow beer that is consumed by zillions of people. 

what we found echos our previous findings:
you can taste the difference between all four of these beers.
they aren't very good when you compare this beers to craft beer.
in the right context any of these beers could be refreshing.
if you do your homework you may come to a similar conclusion.

homework:
get four factory beers and try them side-by-side-by-side-by-side. you don't have to drink the whole beer. be sure to talk about the things that you are tasting: sweet, bitter, crispness, mouth feel and the carbonation. bonus homework is to compare the same beer in bottles and cans because there is a difference sometimes. the cans are better.

beer on the show:
Budweiser, Bud Light, Coors and Coors Light
Dogfish Head Festina Peche

call the Beer School Robot!
424-242-3375

Beer School everywhere:
http://www.facebook.com/beerschool
http://youtube.com/beerschool

Follow JohnFoster and BeerSchool on Twitter.com

Be sure to visit City Beer Store, Toronado and 21st Amendment in San Francisco, CA
Email us at info@beerschool.com

Good noon! Recorded in San Francisco on 8/14/2011.

Beer School and "The Homework is Beer" are a trademarks of Ayer Media, Inc.
© 2011 Ayer Media, Inc.

Factory Beer Tastes the Same

IPA day is August 4th 2011. take your dumbass friends to the pub to celebrate this specific beer style. or if they just can't take the big boldness of IPA order them something else tasty.

there are a few things that continuously bug us about IPA.

1) none of it is going to India. so there's no reason to call it this anymore.
2) if you look up the recipe for IPA from the books publish 150 years ago you will find something not that much more then the Pale ale of the time.
3) these beers were aged in barrels of unknown conditions for at least 120 before they were consumed. this is very different from the out of the fermenter and into the serving tank in 14 days repeat that the local breweries have to maintain.
4) lots of people order IPA because it's the simplest thing to order on the beer list. having clever names doesn't help the knob buying beer.
5) or they are ordering the beer because its the highest ABV on the list. they aren't drinking it for the hops, balance or aroma. it might as well be Colt 45.

beer on the show:
Pliney the Elder from Russian River
IPA from Bison Brewing

call the Beer School Robot!
424-242-3375

Beer School everywhere:
http://www.facebook.com/beerschool
http://youtube.com/beerschool

Follow JohnFoster and BeerSchool on Twitter.com

Be sure to visit City Beer Store, 21st Amendment, and Toronado in San Francisco, CA
Email us at info@beerschool.com

Good noon! Recorded in San Francisco on 7/10/2011.

Beer School and "The Homework is Beer" are a trademarks of Ayer Media, Inc.
© 2011 Ayer Media, Inc.

IPA Day

Jesse Friedman and Damian Fagan of Almanac Beer Company stopped by to talk about their beer and what it's about. it's an interesting take on how to launch into the brewing business. which is to start of brewing smaller batches of seasonal beer which you can hear about on the podcast or read on the Almanac website. before the name was Almanac it was going to be called Old Oak Beer Company. but a deep trademark search showed that they might have problems with that name so the two owners decided to rebadge the company prior to having any beer in the market to avoid future confusion. 

barrel aged beers have proven to be popular in market. and while European beers have been made in wood barrels for centuries it hasn't been until the last decade that barrel aging was done in the American market. and this is especially true for beer distributed outside of the brewing area done intentionally instead of just a brewers experiment made as a novelty for the people that visit the brewery.

somebody will point out that some US breweries have had their beer on wood since they started brewing it. yet it's not the flavor of the wood that is the reason. in the case of beer that is "Beechwood Aged" the wood is used to increase the surface area available to the yeast. it also makes a neat marketing differentiation for the product.

the homework was to try beer that is barrel aged. we gave a few examples on the show. and if you aren't sure what is or isn't a beer from a barrel program ask your retailer or beer geek. or you can ask here as well.

http://www.almanacbeer.com/

call the Beer School Robot!
424-242-3375

Beer School everywhere:
http://www.facebook.com/beerschool
http://youtube.com/beerschool

Follow JohnFoster and BeerSchool on Twitter.com

Be sure to visit City Beer Store in San Francisco, CA
Email us at info@beerschool.com

Good noon! Recorded in San Francisco on 10/17/2010.

Beer School and "The Homework is Beer" are a trademarks of Ayer Media, Inc.
© 2010 Ayer Media, Inc.

Almanac (not Old Oak)

Forties are beers that either come in 40 ounce bottles or cost around $40. 

beer on the show:
Pliney the Elder from Russian River
Firestone Walker Parabala
Mikeller Beer Geek Brunch Weasel
the Lost Abbey Serpents Stout

call the Beer School Robot!
424-242-3375

Beer School everywhere:
http://www.facebook.com/beerschool
http://youtube.com/beerschool


Follow JohnFoster and BeerSchool on Twitter.com

Be sure to visit City Beer Store in San Francisco, CA
Email us at info@beerschool.com

Good noon! Recorded in San Francisco on 8/23/2010.

Beer School and "The Homework is Beer" are a trademarks of Ayer Media, Inc.
© 2011 Ayer Media, Inc.

Forties

Beer School

Rouxde (pronounced Rude) Cooking School is a food history and cooking comedy podcast. Food writer and cook John Houser III talks food history, cooking and interviews Chefs and food professionals about what it's like in the industry. It's funny, irreverent and informative.

John talks with Jay Reifel, co-author of the incredible book A History of the World in Ten Dinners. John and Jay talk about the book, which is part history book, part cookbook and all entertaining. From Garum and Laser (the plant) to cookbook poetry and historical chef's technical advancements they cover as much as they can. Tune in and find out about what it took to create the magical creature that is the Cockathrice and what exactly a Cockathrice is. Thanks for listening!!! 

A Conversation with Jay Reifel, Author of A History of the World in Ten Dinners

John and Evan talk about what they've eaten and what they're cooking before going into this week's food news. Mayo Botulism, Kid's Peanut Allergies, RIP Morgan Spulock, Spicy Fries and a 50 count Nugget Bucket. Thanks for listening!!

Food News: Mayo Botulism, Kid's Peanut Allergies, RIP Morgan Spulock, Spicy Fries and a 50 count Nugget Bucket!!!

John and Jeni talk about what they're cooking, where they're eating and get onto the topic of what makes a good cook book and what some of their most-used cookbooks are. Thanks for listening!!!

Catch up and Cook Books!!!

John explains the macabre history of the Sin Eaters from ye old jolly England. It weird and creepy and we know you love that kind of thing so you're welcome. Thanks for listening!!

The Sin Eaters!!!

John and Evan bring you all of the food news that fit to eat this week. Thanks for listening!!!

Food News: Sriracha Shortages, Cheese Vending Machines, Stuffed Hot Dogs, Killer Lemonade Update and French Restaurant Ripoffs!!!

The Rouxde Cooking School Podcast

The Wine Enthusiast Podcast takes you on a tantalizing trip into the world of wine, beer and spirits. Drink up engaging, behind-the-scenes stories reported and recorded by Wine Enthusiast’s editors. In each episode, we explore emerging trends, provide educational tidbits, and introduce you to the pa...

In this episode, natural wine importer Jenny Lefcourt shares her response to the USDA's new regulations on organic agricultural products and what it may mean for the wine industry moving forward. With many leaders in the space left in limbo, we can't help but ask:  How have these changes impacted producers small and large? What does this mean for the organic wine scene and the consumer moving forward? And are the new regulations really the issue? Or is there a larger problem at hand when it comes to the prioritization and support of wine as an agricultural product?  Is there a guest you want us to interview? A topic you want us to cover? We want to hear from you! Email us at podcast@wineenthusiast.net. Remember to rate and review us on Apple Podcasts, Spotify, or wherever you listen to podcasts. Go to WineEnthusiast.com for the latest beverage industry coverage and all the tools you need to bring your love of wine to life. And wait, there's more! Get over 70% OFF the original cover price by subscribing to Wine Enthusiast magazine today!          FOLLOW US:       TikTok: @wineenthusiast Instagram: @wineenthusiast Facebook: @WineEnthusiast X: @WineEnthusiast 

Episode 167: Is the Natural Wine Movement at a Crossroads?

With so much tequila being poured—and so much potential profit on the table—the debate around how tequila is made and marketed has never been more pointed. We caught up with spirits reviewer Kara Newman about the ongoing raid and why additives in tequila are so divisive in the first place. Listen as Newman goes deep on additive use in tequila, how branding a product as “additive-free” has the potential to be a powerful marketing tool and why, for some, it’s so concerning.  Is there a guest you want us to interview? A topic you want us to cover? We want to hear from you! Email us at podcast@wineenthusiast.net. Remember to rate and review us on Apple Podcasts, Spotify, or wherever you listen to podcasts. Go to WineEnthusiast.com for the latest beverage industry coverage and all the tools you need to bring your love of wine to life. And wait, there's more! Get over 70% OFF the original cover price by subscribing to Wine Enthusiast magazine today!          FOLLOW US:       TikTok: @wineenthusiast Instagram: @wineenthusiast Facebook: @WineEnthusiast X: @WineEnthusiast 

Episode 166: Additives in Tequila Are Hugely Controversial. But Do They Really Matter?

 Anna-Christina Cabrales, Tasting Director at Wine Enthusiast, delves into the world of sobriety in the wine industry with guest Abe Zarate, known as @sober_somm on Instagram. Together, they examine sobriety and explore the idea of enjoying wine culture while abstaining from alcohol, emphasizing that being “sober” can mean different things for different people.  Is there a guest you want us to interview? A topic you want us to cover? We want to hear from you! Email us at podcast@wineenthusiast.net. Remember to rate and review us on Apple Podcasts, Spotify, or wherever you listen to podcasts. Go to WineEnthusiast.com for the latest beverage industry coverage and all the tools you need to bring your love of wine to life. And wait, there's more! Get over 70% OFF the original cover price by subscribing to Wine Enthusiast magazine today!          FOLLOW US:       TikTok: @wineenthusiast Instagram: @wineenthusiast Facebook: @WineEnthusiast X: @WineEnthusiast 

Episode 165: Can You Enjoy Wine Culture Without Actually Drinking?

What is a private label, exactly? Think Costco’s Kirkland; Trader Joe’s Charles Shaw, or Two-Buck Chuck; or Target’s California Roots. Sometimes these private labels are easy to pick out, while other times they hide in plain sight. In this episode, Alison Crowe, vice president of winemaking for Plata Wine Partners, a leading private-label producer in the heart of California, gives us the inside scoop on everything from grape sourcing to wine production, marketing, branding and the pros and cons of the category.   Explore more from Plata Wine Partners here. Is there a guest you want us to interview? A topic you want us to cover? We want to hear from you! Email us at podcast@wineenthusiast.net. Remember to rate and review us on Apple Podcasts, Spotify, or wherever you listen to podcasts. Go to WineEnthusiast.com for the latest beverage industry coverage and all the tools you need to bring your love of wine to life. And wait, there's more! Get over 70% OFF the original cover price by subscribing to Wine Enthusiast magazine today!          FOLLOW US:       TikTok: @wineenthusiast Instagram: @wineenthusiast Facebook: @WineEnthusiast X: @WineEnthusiast 

Episode 164: What Makes a Private-Label Wine?

20 years after the release of the award-winning book, Sideaways, author Rex Pickett reflects on its film adaptation and poignant statement against Merlot producers. Like Miles Raymond, the main character in the book and film, Pickett was an unpublished author living in L.A. and a devoted disciple of Pinot (which he spent hours talking about with Richard Sanford). Listen as he shares how the success of Sideways launched an unexpected journey into the wine world and the creation of a beloved cinema classic. And before you ask: No Merlot was consumed in the making of this episode. Shop Pickett's new release, Sideways: New Zealand, and the complete Sideways collection here. Is there a guest you want us to interview? A topic you want us to cover? We want to hear from you! Email us at podcast@wineenthusiast.net. Remember to rate and review us on Apple Podcasts, Spotify, or wherever you listen to podcasts. Go to WineEnthusiast.com for the latest beverage industry coverage and all the tools you need to bring your love of wine to life. And wait, there's more! Get over 70% OFF the original cover price by subscribing to Wine Enthusiast magazine today!       FOLLOW US:       TikTok: @wineenthusiast Instagram: @wineenthusiast Facebook: @WineEnthusiast X: @WineEnthusiast 

Episode 163: Rex Pickett and the Making of Sideways 20 Years Later

Wine Enthusiast Podcast

Join us as Mark Ritz, creator of Ritzfit.com, and co-host Tierney Tighe interview the creators behind your favorite natural brands! No topic is off limits in our quest to dig beneath the label. An in-depth interview is part of the approval process for the Ritzfit.com marketplace, so we don’t hold ba...

In this episode, I peel back the label and explain why Ritzfit is closing the doors. Also, learn about what's coming next... It would mean the world to me if you joined my private slack channel. Here's why you should join:  Provide feedback on branding, logos, and new concepts  Help design a new user-friendly platform Vote on ideas Ask any questions and get quick responses to your natural product questions  Be a part of movement setting a new standard for natural products   Here is the invite link (ONLY LIVE FOR 30 DAYS) Peach & Love, Ritz

200: The Final Episode - The End of Ritzfit

A quick announcement before the very last episode of The No Diet Podcast.

199: The No Diet Podcast is Ending

Sweet Apricity founder, Tonya, Sweet Apricity answers the question “Can I ever eat something fun again?” Tonya began crafting her dairy-free caramels as a graduation gift for her best friend Wendy, who manages debilitating symptoms with the Autoimmune Protocol (AIP). While offering powerful relief for those with autoimmune disease, the AIP also eliminates gluten, grains, chocolate, dairy, eggs, and refined sugars, taking store-bought treats off the table. Tonya knew what most of us who have tried a strict diet understand: sometimes the greatest gift is an indulgence that won’t wreck our progress. Sweet Apricity’s Caramels, Marshmallows, and NEW Caramel Sauce offer a sweet reward for all the work it takes to heal. They are grain-free, dairy-free, and refined sugar-free, made only with simple ingredients allowed on the AIP and Paleo diets. And they’re delicious.  The first time Wendy tried what would become a Sweet Apricity sea salted caramel she named our mantra: that just a little makes AIP worthwhile. What began as a celebratory offering has grown into a cult favorite treat. Still locally crafted by hand in Portland, Oregon, Sweet Apricity remains true to its roots with real ingredients, small batch production, and a growing line of artisan offerings. From the beginning, the mission of Sweet Apricity has been to offer a treat made with ingredients our bodies will love. We know that elimination diets can feel mentally taxing even as they help our bodies heal. That rather than derailing our efforts, the right treat might just help us stay the course. Sweet Apricity will help you find the joy in your healing diet. It’s a burst of sweetness as welcome as the warmth of the winter sun. Follow Sweet Apricity on Instagram @sweetapricitycaramels Sweet Apricity Website Are you a Ritzfit member? Browse the farmers market for natural products now!

197: Joyfully Sweet, AIP, Paleo Caramels and Marshmallows Made with Real Ingredients with Sweet Apricity Creator, Tonya Butts

Should we be taking chill pills as the most essential supplement?

196: Ritzbit 4 - Is Fear Mongering in the Wellness Space Killing You?

I and the Biohacking Chick continue our quest for the impactful meat sources.

Food Podcasts / Page 5

Air Jordan: A Food Podcast

Salt & Spine

Make Your Someday Today Podcast : Reach Your Goal Weight and Become the Person Y...

Hunt Gather Talk with Hank Shaw

Man Meat BBQ

MUNCHIES: The Podcast

Mouth Feelings

Beer School

The Rouxde Cooking School Podcast

Wine Enthusiast Podcast

The No Diet Podcast | Shop Beneath The Label!

The CornerStore

The Southern Fork

The Meal Of Your Life

IN YO MOUTH

Meat + Three

The Slow Melt: A podcast about chocolate

This is My Bourbon Podcast

NC F&B Podcast

Always Hungry with Bobby Flay and Sophie Flay

Perfect Pour Craft Beer Podcast

Add Passion and Stir

Beer of the Day Podcast

A Time and a Plate with Claire Thomas

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Hungry

Farm To Taber

Skillet

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A Couple Cooks | Small Bites

The Foodpreneur

Coffee is ME - Start Your Coffee Business

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What Ales Ya Podcast: Florida Brewer & Beer Tour

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A Cook‘s Chronicles: A Podcast

FoodTruckr School - How to Start, Run and Grow a Successful Food Truck Business

One Nation Under Whisky

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Milk the Funk “The Podcast”

Modernist BreadCrumbs

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Munchcast (Audio)

The Sourdough Podcast

Hungry Squared: Where the brain and belly meet