This Is TASTE

Is there an introduction needed here? Over her groundbreaking career, Ruth Reichl has served as the food editor of the Los Angeles Times, the restaurant critic of the New York Times, and the editor in chief of the legendary magazine Gourmet. She’s written juicy memoirs, mentored a generation of writers and editors, and still writes with regularity, curiosity, and a love for real journalism in her wonderful Substack newsletter, La Briffe. On this episode, Ruth joins us in the studio for a deep and lively conversation that covers everything from the legacy of Wolfgang Puck and Noma to visiting China in 1980 and her memories of the late, great Gourmet magazine. Last, we find out about a new documentary film Ruth worked on for several years. We hope you enjoy our conversation with Ruth Reichl.Also, allow us to introduce our new name (but same great TASTE!). Aliza and Matt get on the mic to talk about what This Is TASTE means, as well as some exciting plans for the future. Thank you to all of our incredible listeners!MORE FROM RUTH REICHL: Who Decides Style? [La Briffe] The Sushi Effect [La Briffe] A Dynamic Doc Profiling the Precarious State of America’s Food System [HR] FOLLOW, FOLLOW, FOLLOW: instagram.com/ruth.reichl instagram.com/mattrodbard instagram.com/taste

Emily Sundberg has a knack for writing stories that get people talking. The freelance writer and mind behind the business newsletter Feed Me has an expert eye for trends in the food space and beyond, like the return of whole milk and the rise of the “shoppy shop”—you know, those cute, curated grocery stores that all seem to carry the same made-for-Instagram products. We’re thrilled to have her on the podcast to forecast the drink of the summer, the current state of founders in the direct-to-consumer space, and much more.Also on the show, Aliza and Matt predict the biggest foods and drinks of the summer. What will be the next Dirty Shirley? MORE FROM EMILY SUNDBERG:  Feed Me [Substack] Wellness Is Dead. Long Live the Martini  [New York Magazine] Welcome to the Shoppy Shop [New York Magazine] FOLLOW, FOLLOW, FOLLOW: instagram.com/emilysundberg instagram.com/alizarae instagram.com/taste

Here’s a bonus episode from our recent conversation with cookbook authors Eric Kim and Ali Slagle, live at Rizzoli Bookstore in NYC. Eric is a New York Times Magazine columnist and the author of the best-selling book Korean American. Ali is a recipe developer, consultant, and author of the best-selling I Dream of Dinner. Stay tuned for future episodes recorded live at Rizzoli. Subscribe to our newsletter for all of those details.MORE FROM ERIC KIM AND ALI SLAGLE: 4 Books Eric Kim Can’t Live (or Cook) Without [Epicurious] The Secret to Mastering Your Cocktail Order [NYT Magazine] 3 Perfect Grilled Cheese Recipes [NYT] This Fuss-Free Cookbook Has Eased My Weeknight Dinner Angst [BA]

Dan Frommer is the founder and editor in chief of the The New Consumer, an influential publication that covers the intersection of technology and consumer brands—and many of these brands live in the food world. We wanted to have Dan on the show to talk about some recent grocery store news and trends including Graza vs. Brightland, and to find out how the celebrated tech journalist started scrutinizing the canned foods aisle. We hope you enjoy this super entertaining talk with Dan. MORE FROM DAN FROMMER: Can Canned Beans Have Their Tinned-Fish Moment? [TNC] Foxtrot has a New CEO. What’s Changing and What Isn’t? [TNC] A New Premium Card for the Erewhon Set [TNC] This Week’s Tiniest Social Media Drama Is About Olive Oil [NYT] FOLLOW, FOLLOW, FOLLOW: instagram.com/fromedome instagram.com/mattrodbard instagram.com/taste

Wylie Dufresne is a legendary force in the New York City chef world. As the owner of wd~50, he pioneered a form of cooking, sometimes called modernist cuisine, and brought it to worldwide attention. And now he’s turned his attention to pizza with the opening of Stretch Pizza on Park Avenue. In this lively conversation, we talk about Wylie’s pandemic pizza project that went to the next level. We also discuss cookbooks and our shared love for the New York City shop Kitchen Arts & Letters. I hope you enjoy hearing from Wylie as much as I did. Also on the show, we had the amazing Korean author Han Kang in the studio to talk about her fiction, including the International Booker Prize–winning novel The Vegetarian, and how food plays a role in her writing. MORE FROM WYLIE DUFRESNE: The Chef Who Invented Fried Mayonnaise Will Open a Manhattan Pizzeria [Grub Street] Wylie Dufresne Finds His Ultimate Challenge [Resy] Wylie Dufresne Says He Is Forced to Close WD-50 [NYT]

Sandro Roco is the founder of Sanzo, which has been our go-to flavored sparkling water of choice. We wanted to invite Sandro into the studio not only because we are big fans of his cans of lychee- and calamansi-spiked bubbles. We like the way he runs his business, as well as the story of how he bootstrapped this company in one of the most crowded categories in all of grocery: beverages. We also talk about how he was able to get Jeremy Lin to appear on the Sanzo can. It was so cool getting to know Sandro a bit better. I hope you enjoy this episode. MORE FROM SANDRO ROCCO: How to Raise $1.3M in Venture Capital with Sandro Roco [YouTube] From Nuclear Engineer to Cult-Favorite Seltzer Founder [Eater] FOLLOW, FOLLOW, FOLLOW: instagram.com/drinksanzo instagram.com/mattrodbard instagram.com/taste

Andrea Nguyen is back on the podcast to talk about her latest—perhaps even greatest—cookbook: Ever-Green Vietnamese. Andrea is a prolific cookbook author behind favorites like Vietnamese Food Any Day and Into The Vietnamese Kitchen. Her latest book dives deep into Vietnamese food’s rich palate of plants from the land and sea, offering up ingenious recipes for things like homemade vegan fish sauce and a Grand Slam bánh mì breakfast combo. It’s such a fun, craving-inducing conversation, and we hope you’ll enjoy it. Also on the show, we catch up with cookbook author Colu Henry to talk about her latest book, Colu Cooks: Easy Fancy Food, and life in Canada.MORE FROM ANDREA NGUYEN AND COLU HENRY: Viet World Kitchen [Official] 19 Andrea Nguyen Recipes for Bao, Banh Mi, and Beyond [Epicurious] TASTE Podcast 114: Andrea Nguyen [TASTE] The Emilia-Romagna Issue [TASTE] Easy Fancy Snacks to Impress Your Guests [Vogue]

Today on the show, we welcome in James Harris, one half of Throwing Fits, a very funny podcast and online community dedicated to all things menswear. We wanted to invite James in not just to talk about chef fashion but also to find out about where he’s eating and drinking around his hometown of New York City. We also get into Fanelli vs. Lucien, not being able to get into Gem Wine thanks to TikTok, eating fried prawn heads, Japanese food at home vs. in restaurants, and eating the miso black cod at Nobu as a kid. We also get the Throwing Fits line on Dimes Square. This is a great episode with James, a real one-of-one guest.MORE FROM JAMES HARRIS: Throwing Fits for Men’s Fashion [NYT] From Nike to Nautica, Here Are the ’90s Brands that Defined the Decade [Complex] TASTE Podcast 48: James Murphy & Nick Curtola [TASTE] TASTE Podcast 131: Alex Delany [TASTE]

Samantha Irby is a humorist, a TV writer, and the author of an incredible new essay collection, Quietly Hostile. On this episode, we talk about so many things: Chicago pizza, living in Michigan, Bosnian food in Grand Rapids, car wash dudes in Kalamazoo, and what it’s like to write lines for Carrie Bradshaw (as well as give her diarrhea). We have long been huge fans of Sam’s work, and it was a real joy to have her in the studio. I hope you enjoy this conversation.Also on the show, Aliza and Matt talk about three things they are each enjoying, including the great Las Vegas restaurant Lotus of Siam, hot dogs in New Jersey, monster trucks, Your Pasta, rhubarb all day, Confusion Snacks (our favorite new popcorn), the chicken wing of the sea.   MORE FROM SAMANTHA IRBY: The Person Who Wrote It Is Eating Ramen: Samantha Irby on Writing for TV [LitHub] My Taste Is Basic. So What? [Harpers Bazaar] TASTE Podcast 123: Ayo Edebiri [TASTE]

The future of food is fungi—at least if you ask Adam DeMartino and Andrew Carter, the cofounders of Smallhold. The new-school farming company grows delicate maitake, spongy lion’s mane, blue oysters, and more of our favorite mushrooms in patented aquarium-like tanks and mega farms across the country. They’re a favorite of buzzy chefs and major grocery chains alike, so today we’re going deep on this mushroom moment and how they’re forecasting the future of fungi. Also on the show, we catch up with Abby Endler, the host of the great new podcast, Criminal Types. In each episode Abby digs into the real-world cases, research, and obsessions that keep your favorite crime writers up at night. Check out her episode with John Grisham! We also talk about Anthony Bourdain’s underrated crime fiction career.NYC! Come out to a live taping of the show with special guests Eric Kim and Ali Slagle. May 25 at Rizzoli Bookstore in Manhattan. 6pm. Tickets are free.MORE FROM SMALLHOLD: The Mushrooms Will Survive Us [New York Times)] Mushroom Boom Leads Brooklyn Grower to Plant Its Organic Farms in the West [Forbes] How We Grow Happy Mushrooms [Smallhold] Anthony Bourdain’s Literary Legacy in 13 Books [Eater]