This Is TASTE

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.

Dan Keeling is the cofounder and editor of Noble Rot magazine, a London restaurateur, and a wine importer. He shares his passion for natural wines and the concept of 'living wines,' reflecting life's unpredictability. The conversation touches on how wine consumption trends have evolved across generations and highlights his book that blends storytelling with wine culture. Additionally, Keeling discusses his creative writing journey from magazine to book, along with personal anecdotes that enhance the appreciation of wine and gastronomy.

Joining the conversation are Chris Hansell, the visionary owner of Chrissy’s Pizza, and Brooks Headley, the innovative chef behind Superiority Burger. They dive into the strong link between food and music, sharing how their punk rock backgrounds influence their culinary creations. Chris narrates his inspiring pizza journey from a pop-up to a hot spot, while Brooks highlights his obsession with fresh, local produce. Expect lively discussions about crafting the ideal pizza sauce and celebrating community through food, all wrapped in a nostalgic vibe.

Kamal Kamal, co-owner of Baba’s Pantry in Kansas City, shares his family's rich Palestinian food traditions and the restaurant’s journey since its pandemic opening. He highlights its recognition as a cultural haven and discusses the nostalgic role of food in their heritage. The conversation also touches on exciting plans for a new bakery and adventures in dining across the U.S., including memorable meals and pop-up culture in NYC. Kamal’s blend of culinary passion and community connection truly shines through!

Dan Gertsacov, CEO of Big Green Egg, shares his journey from leading strategy at McDonald's to revolutionizing home grilling. He discusses the brand’s unique marketing approach and the loyalty it generates among 'Eggheads.' Bryan Ford, a talented cookbook author, talks about his new book, 'Pan y Dulce,' celebrating Latin American baking traditions. They explore culinary travels across 29 countries, the emotional connections food creates, and how outdoor cooking fosters family memories.

Mahira Rivers, a former Michelin inspector and NYC-based food writer, shares her unique views on food culture from her Hong Kong childhood to her current culinary adventures. She discusses the intricate stories behind dining experiences and the importance of diversity in food journalism. Jordan Michelman explores the rising trend of mineral water in America and the influence of high-quality tea, adding a fun twist with thoughts on dining at the Chateau Marmont. Together, they reveal the hidden delights of dessert and challenge traditional perceptions of cuisine.