This Is TASTE

LinYee Yuan, founder of MOLD and Field Meridians, joins to discuss the intersection of design and food systems. She shares innovative strategies for addressing food crises through urban agricultural practices. Personal stories reveal how food shapes identity, reflecting on multicultural influences. Yuan also recounts her Texas barbecue journey to NYC, emphasizing community and collaboration. The importance of nature's impact in urban environments is highlighted, showcasing workshops that foster ecological awareness. Lastly, they explore the joys of food and nature, sparking delightful culinary insights.

Suzanne Cupps, the chef-owner of Lola's, shares her culinary journey blending Asian and Southern flavors, highlighting the significance of seasonal ingredients. Harold Dieterle, winner of Top Chef Season 1, reflects on his extensive career in NYC and the emotional rollercoaster of chef life. They discuss reinventing classic dishes like the BLT and strategies for building loyalty in a competitive restaurant scene. The conversation also touches on nostalgic food memories, the impact of Asian cuisine in modern dining, and their personal culinary passions.

Yotam Ottolenghi, a celebrated London chef and author, shares insights into his culinary journey and the emotional connection we have with comfort food. He discusses the evolution of South Asian cuisine, emphasizing the nostalgia tied to recipes. The conversation covers the changing nature of dinner parties and the importance of simplicity in cooking. Ottolenghi also dives into his culinary inspirations, memorable dining experiences, and the vibrant flavors of cities like Istanbul and Kuala Lumpur, highlighting how culture shapes our dining preferences.

Renée Erickson, a celebrated chef-owner of renowned Seattle restaurants like The Walrus and the Carpenter, discusses her new cookbook, Sunlight and Breadcrumbs. She emphasizes the artistic nature of food and how creativity can transform home cooking into meaningful experiences. Renée shares insights on culinary simplicity, encouraging cooks to embrace authentic, easy-to-make recipes that celebrate quality ingredients. From nostalgic family dishes to the joy of roasting vegetables and enjoying fresh oysters, she advocates for a relaxed, enjoyable approach in the kitchen.

Innis Lawrence, a dynamic restaurateur behind Kingston’s beloved spots like Ollie’s and Eliza, takes listeners on a flavorful journey through the thriving food scene of Kingston, New York. He discusses the influx of chefs drawn to the area and shares must-visit restaurant gems. The conversation highlights the resilience of the community, the charm of local produce, and the significance of culinary creativity post-pandemic. With nostalgia and innovation at the forefront, Kingston emerges as a vibrant destination for food lovers.

Join Harry Tannenbaum, co-founder and president of Mill, as he dives deep into the critical issue of food waste. With a rich background at Nest and Google, Harry unveils Mill's innovative food recycler that turns scraps into nutrient-rich grounds. He highlights the shocking reality that households waste more food than restaurants, costing Americans around $2,000 annually. The discussion also touches on exciting composting innovations and transformative cooking habits, proving that sustainability can taste delicious!

Steve Hoffman, a Minnesota tax preparer and food writer, shares his heartfelt journey of relocating his family to rural France. He vividly recounts the charm and challenges of village life, uncovering the disparity between romantic dreams and harsh realities. His narrative dives into the intricacies of winemaking in Languedoc, the emotional growth through memoir writing, and the balance of family life with creative pursuits. With a touch of humor and authenticity, he inspires listeners to consider their own dreams of living abroad.

In this engaging conversation, Nick Curtola, the longtime chef of The Four Horsemen in Brooklyn, reflects on the restaurant's decade-long journey from humble beginnings to culinary acclaim. He shares personal anecdotes about the emotional challenges faced by the team and the legacy of a key partner they recently lost. They delve into the evolution of wine bars into legitimate dining experiences, the intricacies of crafting remarkable salads, and the restaurant's focus on natural wine and artisanal bread, all while celebrating food memories that have shaped their culinary identities.

Hannah Heimbuch, an Alaskan salmon fisherman, shares her compelling experiences from the summer salmon run and the vital role of fishing families in Kodiak Island. She highlights the cultural significance of sustainable fishing practices and the challenges posed by global markets. Listeners are introduced to labor-intensive methods like set netting, while also exploring delicious ways to enjoy salmon, including unique recipes and the art of smoking fish at home. Overall, it's a celebration of seafood's journey from ocean to table.

Danny Lee, a prominent chef and operator of renowned Korean restaurants like Mandu and Anju in D.C., shares his insights on the evolving landscape of Korean-American cuisine, emphasizing the joy of running a restaurant with his mom. Simon Kim, restaurateur behind NYC's Cote and Coqodaq, reflects on his culinary journey, including stints with iconic chefs. They discuss the cultural significance of Korean food in America, the rise of innovative dining experiences, and the importance of community collaboration in the culinary scene.