MUNCHIES: The Podcast

Before she was editor-in-chief of MUNCHIES, Helen Hollyman paid the bills by selling truffles. Today, we're meeting up with her old boss, Ian Purkayastha, one of NYC's most renown truffle dealers. Ian built his reputation on quality products, but he's famous among chefs for another reason.

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Anthony Bourdain takes time out of his insane travel schedule to meet us in New York's legendary Bemelmans Bar for a piano-side holiday chat.  We down enough gin to get heart-to-heart and talk about everything that matters in 2016 and beyond.

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Anh Lê came to Denmark as a child refugee following the Vietnam War. A remarkable cultural exchange ensued. She introduced authentic Vietnamese cuisine to Scandinavia and remains on a mission to spread the wonder of fish sauce within her adopted homeland and beyond.

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Mikkel Borg Bjergsø is the man behind cult brewery Mikkeller. On this third installment from our Copenhagen series, we catch up with Mikkel for a few pints and learn about his start as a brewer, his love-hate relationship with beer nerds, and the plans he's hatched to infiltrate North Korea.

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On this second episode from our Copenhagen series, we're heading to the Danish countryside with the inimitable chef Christian Puglisi to scope out his Farm of Ideas, milk some cows, and learn about the school for gastronomy and sustainable agriculture he has in the works.

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Colin Spoelman is master distiller at Kings County Distillery and an expert on the history of spirits - liquid and spectral.  This Halloween, Colin takes us to Brooklyn's Green-Wood Cemetery to meet some permanent residents and explore the myths and legends of famous distillers buried just a few feet below our own.

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We landed in Copenhagen and headed straight to the notorious Christiania neighborhood to meet Matt Orlando, owner and head chef of Copenhagen's Amass.

At a small cafe along Pusher Street, he briefs us on the history of this anarchist micro-state, lays out his framework of eco-conscious deliciousness, and explains why this age-old city continues to captivate chefs around the globe.

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Today, we dive into one of the most incredible experiences fine dining has to offer: kaiseki cuisine. Combining hyper-local, foraged ingredients with refined Japanese technique, trailblazing Chef Niki Nakayama is redefining the traditional, multi-course Japanese meal at her acclaimed Los Angeles restaurant n/naka.    Helen Hollyman joins Chef Nakayama, her life-partner and sous-chef Carole Iida-Nakayama and renowned forager Pascal Baudar to explore the past, present and future of this mythic culinary tradition.

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I’m speaking to Courtney McBroom, owner and creator of the retro-inspired catering company, Large Marge and Leslie Discher to discuss why they are picking up where Betty Crocker left off.

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Los Angeles is a city that has some of America’s greatest culinary diversity; the place where many use the term “ethnic food” to describe the city's sprawling food landscape. I reached out to Andrew Ti, a comedian and the creator of the blog and podcast, Yo, Is This Racist? to get his impressions on the issues that the culinary world faces when describing, writing, and reinterpreting food from other cultures. 

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