The Adam Ragusea Podcast

The Adam Ragusea Podcast

By Adam RaguseaArtsFood
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The Adam Ragusea Podcast episodes

  • Adam and Kenji talk about pumpkin spice (E80)

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    Purchase shares in great masterpieces from artists like Pablo Picasso, Banksy, Andy Warhol, and more.

    See important Masterworks disclosures: https://www.masterworks.com/cd

    Thanks to J. Kenji López-Alt for being on the show! https://www.kenjilopezalt.com/

    45 min
  • What Ukraine conversations are really about, w/ Vlad Vexler (E78)

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    Thanks to HelloFresh for sponsoring! Go to https://hellofresh.com/50ragusea and use code 50ragusea for 50% off plus free shipping!

    Thanks to Vlad Vexler for joining me! https://www.youtube.com/@VladVexlerChat https://www.youtube.com/@VladVexler

    1 hr
  • On 'comfy' content (E77)

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    45 min
  • Yes I'm also weirdly into Ancient Rome and it's weird (E76)

    Thanks to Masterworks for sponsoring! Skip the waitlist and invest in blue-chip art for the very first time by signing up for Masterworks: https://www.masterworks.art/ragusea

    Purchase shares in great masterpieces from artists like Pablo Picasso, Banksy, Andy Warhol, and more.

    See important Masterworks disclosures: https://www.masterworks.com/cd


    Thanks to Indeed for sponsoring! Right now get a $75 sponsored job credit: https://indeed.com/ragusea


    "Sister of the Bride" by Lauren Morrill (2023)

    BookShop.org: https://bookshop.org/p/books/sister-of-the-bride-lauren-morrill/20273985

    Amazon Paperback: https://a.co/d/0Hm4Igt

    FREE Kindle Unlimited: https://a.co/d/eLldI0g

    49 min
  • That time the U.S. almost banned franchise restaurants (E75)

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    Thanks to LMNT for sponsoring! Get a free flavor sample pack with any purchase: https://drinklmnt.com/adam

    William L. Killion's 1985 book chapter on the legal history of franchising: https://www.americanbar.org/content/dam/aba-cms-dotorg/products/inv/book/215742/Chapter%201.pdf

    1 hr 9 min

About The Adam Ragusea Podcast

From the publisher's feed

YouTube cook Adam Ragusea offers his weekly views on food and food-adjacent topics, and occasionally talks to someone else.

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