Matt Rodbard is the editor in chief of TASTE and author of Koreatown: A Cookbook, a New York Times best-seller, and Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts.
"Slow down and have coffee” are some great words to live by, especially if you love coffee as much as Nigel Price—the owner and creative force behind one of the most exciting coffee operations in America: Drip Coffee Makers.
Today on the show, we have a great time catching up with Tammie Teclemariam. Tammie is a New York–based writer who, for the past year, served as New York magazine’s The Year I Ate New York columnist.
Zosia is an actor, best known for roles on Mad Men, The Flight Attendant, and Girls. She’s also the editor of My First Popsicle: An Anthology of Food and Feelings.
Today on the show, we welcome one of our favorite writers in the game, Jason Diamond. Jason runs the wonderful newsletter The Melt and has written two books, Searching for John Hughes and The Sprawl: Reconsidering the Weird American Suburbs.
Matt is the owner of the legendary New York City bookstore Kitchen Arts & Letters, and he’s one of the biggest supporters of cookbook publishing in the business.
Meet the duo behind some of New York City’s favorite restaurants, including Buvette, I Sodi, and Via Carota—“New York’s Most Perfect Restaurant,” according to the New Yorker.
Ken Forkish is a legend in bread baking and the Ken behind Ken’s Artisan Bakery and Ken’s Artisan Pizza in Portland, Oregon. He’s also a prolific cookbook writer of favorites like Flour Water Salt Yeast.
Fly By Jing is one of the most exciting brands in food, and we were lucky to have the company’s founder, Jing Gao, stop by the studio for a really cool conversation.
Akira is the co-owner of Los Angeles sandwich and pastry counter (and so much more) Konbi and one of the more clairvoyant voices in the restaurant world.
Jason Stewart is a DJ (playing as Them Jeans) and cohost of How Long Gone, a podcast that dips in and out of the food world with surprising and entertaining frequency.
