This Is TASTE

Ben McKean is the founder of Hungryroot, an online grocery retailer that has changed the way millions of Americans cook dinner (and lunch, and breakfast) and taught them to love plant-based cookie dough. On this episode, Ben shares his journey to launching Hungryroot, and we dig into how the modern grocery store is quite broken. We also talk about what it’s like running his company nearly a decade in. Interested? Use promo code TASTE30 for 30% off the first box. MORE FROM BEN MCKEAN: How I Turned My Hobby Into a Career [Medium] Hungryroot Review: Is This Popular Meal Kit Service Worth the Hype? [Real Simple] Hungryroot: Our Honest Review [CNet] Learn more about your ad choices. Visit megaphone.fm/adchoices

Chandra Ram is the associate editorial director at Food & Wine and coauthor of cookbooks like Korean BBQ and The Complete Indian Instant Pot Cookbook. On this episode, Chandra takes us into the test kitchen at Food & Wine, and we hear about some of the cool stories she’s been working on. We also talk about how postwar and post-pandemic times share similarities in the way the events have changed the way we cook forever. It’s really great catching up with Chandra. MORE FROM CHANDRA RAM: It’s Time to Start Pickling at Home [F&W] After 8 Years of Marriage, I’m Teaching My Husband How to Cook [F52] Decoding Carmy’s Cookbook Shelves on ‘The Bear’ [F&W] Learn more about your ad choices. Visit megaphone.fm/adchoices

Susan Spungen is an author, a food stylist, and a real food media legend. She was the founding food editor at Martha Stewart Living, and she has worked in television and film, including teaching Meryl Streep how to flip an omelet. On this episode, we learn about food in 1980s New York, about Susan’s job interview process with Martha, and about her famous sister. We also talk about her wonderful new book, Veg Forward, and why tomatoes will always be our favorite vegetable. Or is it a fruit? MORE FROM SUSAN SPUNGEN: Food Stylist Susan Spungen Releases New Cookbook [Forbes] Tomato, Pickled Melon and Burrata Salad [Bon Appetit] Grilled Cheese with Apples and Apple Butter [NYT] FOLLOW, FOLLOW, FOLLOW: instagram.com/susanspungen instagram.com/mattrodbard instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

Becca Millstein is cofounder and CEO of Fishwife, one of the buzziest brands in not just the emerging tinned seafood market but all of food. We had such a fun time catching up with Becca to talk about her brand’s journey from big idea to big-time retail. We also find out where the tinned fish movement is heading and hear about some of the bumps along the road that the company has had to overcome. Finally, we talk about the company’s now-iconic branding—such great branding! We hope you enjoy this conversation. Also on the show, Matt recaps his recent trip to Seattle, including stops at The Walrus and the Carpenter, Hood Famous, Watson’s Counter, Book Larder, Camber, Hamdi, and Saint Bread. MORE FROM BECCA MILLSTEIN: Wait, Canned Salmon Is Good? [TASTE] Creating America’s First Chic Tinned Fish Company [Eater] Meet Fishwife, the Stylish, Sustainably Sourced Tinned Fish You Want in Your Kitchen [Vogue] FOLLOW, FOLLOW, FOLLOW: instagram.com/bbmillstein instagram.com/mattrodbard instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

Today’s special episode is from our recent conversation with baking cookbook authors Natasha Pickowicz and Claire Saffitz, live at Rizzoli Bookstore in NYC. Natasha is a chef, the founder of the pop-up Never Ending Taste, and the author of More Than Cake. Claire is a recipe developer and the author of the best-selling cookbooks Dessert Person and What’s for Dessert. It’s a fun conversation about developing cult recipes, the cake renaissance, summer baking, and more. Stay tuned for more live events by subscribing to our newsletter, including book release events with Jordan Michelman and Zachary Carlsen (October 24) and Jing Gao (November 2). MORE FROM NATASHA PICKOWICZ AND CLAIRE SAFFITZ : Yes, You Can Make These Stunning Layer Cakes at Home [Bon Appetit] Claire Saffitz Goes Outside Her Comfort Zone to Embrace Ours [TASTE] Claire Saffitz & Natasha Pickowicz Make a Delicious Pineapple Galette [Dessert People] How to Make Delicious Scones at Home [Dessert People] Learn more about your ad choices. Visit megaphone.fm/adchoices

C Pam Zhang is the author of the acclaimed novel How Much of These Hills Is Gold. Her new book, Land of Milk and Honey, is set in a near future where smog has choked out almost all agriculture, and where a chef is lured to cook at a reclusive mountain institute for the global elite with the promise of produce. It’s a gripping book about power and politics and, mostly, a love letter to food, and we’re thrilled to have her on the show to discuss it. Also on the episode, Aliza and Matt preview more fall cookbooks they are really enjoying including new books from Jon Kung, Sohla El-Waylly, two Italian wine experts, James Park, the Pie Hole in Los Angeles, and Alicia Kennedy. Don’t forget to smash that pre-order button. Fall cookbook season is here. MORE FROM C PAM ZHANG: See It Slant [The Cut] The Pen Ten: An Interview with C Pam Zhang [Pen America] Buy: Land of Milk and Honey Learn more about your ad choices. Visit megaphone.fm/adchoices

It’s really fun having Alex Delany back on the show and getting to know the food and drink writer (and rare book collector) a little bit better. You may know Alex from his time working at Bon Appétit as a writer covering home cooking, wine, cocktails, and naturally processed coffee (respect), as well as a series of memorable YouTube videos. But since leaving BA in early 2021, Alex has been busy working as a consultant, podcaster, wine educator, and most recently as the author of a really cool city guide called “Everything Good.” On this episode we talk about the summer of NA beer, the summer of Superiority Burger, love for Richmond, Karma vs. Mast, Andy Warhol’s lost cookbook, love for Beefeater, and what’s next. Cool catching up with Alex again. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM ALEX DELANY: Everything Good: Tribeca Fidi [Google Docs] Everything Good on the Lower East Side [Google Doc] This Is TASTE 131: Alex Delany [TASTE] Andy Warhol’s Wild Raspberries [Biblio] FOLLOW, FOLLOW, FOLLOW: instagram.com/alex_delany instagram.com/mattrodbard instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

Here are two classic conversations from This Is TASTE featuring two literary titans. George Saunders is the author of many works, including the Booker Prize–winning Lincoln in the Bardo. Here we talk about pizza and Italian delis on the South Side of Chicago, as well as lunch in the Texas oil fields. We discuss success in the kitchen and how intuition crashes together with luck, and we speculate on the shape of food in the year 2300. Also on the show is Gary Shteyngart, a New York Times best-selling novelist and food writer who has written memorable books including The Russian Debutante’s Handbook, Super Sad True Love Story, and his most recent work, the rollicking pandemic satire Our Country Friends. In this episode, we talk about some of Gary’s world travels, both as a hired gun and for fun, as well as what he’s eating and drinking in his Upstate New York home. We also remember New York City restaurants from the 1990s and early 2000s, including fond memories of the long-lost Meatpacking District bistro Florent, which plays a role in Gary’s most recent novel. More from George Saunders & Gary Shteyngart: Story Club with George Saunders [Substack] Eat, Memory: The Absolutely No-Anything Diet [New York Times Magazine] I Watched Russian Television for Five Days Straight [The Atlantic] Learn more about your ad choices. Visit megaphone.fm/adchoices

Today we have an amazing conversation with Naama Shefi. Naama is the founder of the Jewish Food Society, a nonprofit organization that works to preserve, celebrate, and revitalize Jewish cuisine to build and promote a meaningful connection to Jewish and Israeli culture. She is also the chair of Asif Culinary Institute of Israel. Also on the show, Aliza and Matt discuss three things they each are interested in right now. These include: Piñas at Connolly’s, Emily Sundberg’s Feed Me newsletter, Abi Balingit’s rose water meringue, Cherry Bombe is doing a WeFunder, Eric Kim tomato furikake sandwich, LA Chef Conference is October 30. More From Naama Shefi: Schmaltzy [Apple] The Legacy of a 1970s Bar Mitzvah Cake [JFS] The New Magazine Taking a Different View on Jewish Food Culture [Vogue] Pre-order: Shabbat Learn more about your ad choices. Visit megaphone.fm/adchoices

Dirt Candy is a vegetarian restaurant on New York’s Lower East Side that has become famous over the past decade for making eggplant tiramisu, kimchi donuts, and tomato fruit leather. But its chef, Amanda Cohen, makes one thing very clear—the restaurant’s mission is not about vegetarianism or health or politics. It’s just about making vegetables taste really good. In this episode, we talk with Amanda about the 15-year run of one of New York’s most important restaurants. We discuss her early experiences working with Moby and her deep understanding of how to run a restaurant in these modern times. Also, cookbooks! Will she write another one? We find out. MORE FROM AMANDA COHEN: Dirt Candy: A Visual Veggie Cookbook With a Memoir Mixed In [NPR] For Chef Amanda Cohen, Everything Is Out in the Open [NRN] This Is TASTE 33: Amanda Cohen [TASTE] FOLLOW, FOLLOW, FOLLOW: instagram.com/dirtcandynyc instagram.com/mattrodbard instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

Ham El-Waylly is a chef, recipe developer, and video creator based in New York City. You may know him from the NYT Cooking channel, where he shares ingenious tips and whips up opulent feasts from niche ingredients alongside his wife, Sohla. But you probably don’t know Ham’s rich history in food, from growing up in Doha, Qatar, with Bolivian-Egyptian parents in the food business to running research and development at Momofuku’s Ando. Today we dig into it all, plus his love of graphic tees and live music, and I hope you’ll enjoy it. And as you heard at the top, it's the return of TASTE Live, an IRL events series with our friends at Rizzoli Bookstore in Manhattan. Our next event is August 17 with authors Natasha Pickowicz and Claire Saffitz. Natasha and Claire will discuss what they are baking this summer, the making of their latest cookbooks, and much more. The event will be recorded live for this very podcast. MORE FROM HAM EL-WAYLLY: Chicken Stroganoff [New York Times Cooking] The World’s Smelliest Fruit? Sohla and Ham Try Cooking With Durian [Mystery Menu] What Happens When a Brown Chef Cooks White Food? [GQ] Learn more about your ad choices. Visit megaphone.fm/adchoices

Hillary Sterling is a longtime New York City chef who is currently the executive chef at Ci Siamo, one of our favorite restaurants in all the land. We’ve known Hillary for years, and it was really fun to dig into her history to find out about her early food memories growing up deep in Brooklyn and her many cooking jobs in Chicago and NYC. We talk about traveling around Italy for research and her friendly rivalry (more of a friendly meeting of the minds) with chef Missy Robbins. We also find out what she loves most about running one of NYC’s hottest (literally—it’s live fire, baby) restaurants. MORE FROM HILLARY STERLING: Rekindling the Flame at Danny Meyer’s Ci Siamo [NYT] Italian Passion Front and Center at Ci Siamo [Gay City News] How Chef Hillary Sterling Runs Her 120-Seat NYC Restaurant Using Live Fire [Eater] FOLLOW, FOLLOW, FOLLOW: instagram.com/chefhillarysterling instagram.com/mattrodbard instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

Dan Pelosi is the self-proclaimed “Italian American meatball" behind the popular social media account and home entertainment mood board GrossyPelosi. In this episode, we catch up with Dan to talk about his journey from working at a creative agency to running a megapopular online food community. We talk about some of his favorite summer and fall recipes and dig into his debut cookbook, Let’s Eat. We hope you enjoy this fun conversation. MORE FROM GROSSY PELOSI: Grossy’s Guide to Grilling [official] Summer Corn Tomato Pasta [official] Grilled Dumplings with Natasha Pickowicz [YouTube] FOLLOW, FOLLOW, FOLLOW: instagram.com/grossypelosi instagram.com/mattrodbard instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

Chef Eric Adjepong was a finalist on season 16 of Bravo's Top Chef and a contestant on season 17 of Top Chef All-Stars, where he earned consistent acclaim from judges and popularity among viewers. As a first-generation Ghanaian-American born and raised in New York City, Eric sources the flavors and influences in his cooking from many of the West African dishes he grew up eating. He is passionate about introducing diners to West African cuisine and the impact its diaspora has had on South American, Latin American, Caribbean, and American food, all in his elegant, artfully plated style. On this episode we talk about Eric's new children's book, Sankofa: A Culinary Story of Resilience and Belonging. We also talk about is forthcoming cookbook, as well as what it was like to compete on Top Chef. What a great conversation. Also on the show, Aliza and Matt continue to preview the exciting fall cookbook season, including early thoughts on new releases from Klancy Miller, Molly Baz, Nancy Silverton, Erika Council, Cheap Old Houses, Andrew Friedman, and Leah Koenig. MORE FROM ERIC ADJEPONG: ReachTV Orders ‘Cultural Eats’ Starring Chef Eric Adjepong, From Chris Paul’s Production Company [Variety] Sankofa [Official] Learn more about your ad choices. Visit megaphone.fm/adchoices

Lyndsay C. Green is the restaurant critic at the Detroit Free Press, and she is tasked with shining a light on one of America’s most vibrant and also misunderstood food cities. It’s quite the job, and Green, a native of New York City, has embraced the role to its fullest. In this episode, we talk about Detroit’s many diverse neighborhoods and how the city’s food scene was built by immigrants from Mexico, Greece, China, and the Middle East. I ask her about her most recent top ten restaurants list, and we dig into her food writing process and style. It’s really great getting to know Lyndsay, and I hope you enjoy this conversation. Also on the show, Aliza and Matt talk about what’s interesting and exciting, including the Kreung Cambodian pop-up, the recent Borscht Belt Festival, Jamie Oliver's new TV channel, OddFellows Ice Cream, and save us the plums! MORE FROM LYNDSAY GREEN: My Year in Review as Free Press Restaurant Critic: Accidentally Anonymous [Freep] La Cuscatleca Inc. Is Southwest Detroit’s Best Kept Secret [Freep] Detroit’s Street Barbecue Subculture [Freep] FOLLOW, FOLLOW, FOLLOW: instagram.com/ladyluff instagram.com/mattrodbard instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

We recently had the pleasure of sitting down with the founders of not one but two of America’s most exciting independent media brands, each working deeply in and around food. In 2013, former media and beauty executive Kerry Diamond founded Cherry Bombe as a response to the overwhelmingly male-dominated chef and restaurant world. The publication has grown into a serious player, launching podcasts and events that rival some of the major glossies. Kyle Tibbs Jones is a cofounder and director of media at The Bitter Southerner, an iconoclastic magazine and media brand that was founded as a response to the caricatured portrayals of Southern life in mainstream media. The Bitter Southerner has won multiple James Beard Awards and, like Cherry Bombe, is a favorite read for many—including the editors of TASTE. And as you heard at the top, it's the return of TASTE Live, an IRL events series with our friends at Rizzoli Bookstore in Manhattan. Our next event is August 17 with authors Natasha Pickowicz and Claire Saffitz. Natasha and Claire will discuss what they are baking this summer, the making of their latest cookbooks, and much more. The event will be recorded live for this very podcast. Reserve a spot now, first come, first served. More from Cherry Bombe and The Bitter Southerner: Happy Birthday, Cherry Bombe [Forbes] The Cherry Bombe Podcast Network [official] The Global Love of Boiled Peanuts [official] Blood, Sweat, and Tears [official] Learn more about your ad choices. Visit megaphone.fm/adchoices

Lior Lev Sercarz is the chef, spice blender, and owner of La Boîte, a world-renowned spice company located in New York City. On this episode, we catch up with Lior about his unique path from Israel to some of the most famous restaurant kitchens in New York. We talk about the culinary school he’s founding in Northern Israel and dive into his incredible new book, A Middle Eastern Pantry. For real, this is one of our favorite books of the year, and together we go over many of the spices and condiments that shape this amazing culinary history. Lior is a true original, and we hope you enjoy our conversation. Also on the show, Aliza and Matt give some very early thoughts on the upcoming fall cookbook season, including exciting new books from Yossy Arefi, Rie McClenny, Yewande Komolafe, Andrew Tarlow, Pierre Thiam, Jing Gao, Dwight Garner, and C Pam Zhang. FOLLOW, FOLLOW, FOLLOW: instagram.com/cheflior instagram.com/mattrodbard instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

Here are two classic conversations. Ayo Adebiri plays Sydney Adamu on the beloved FX show The Bear. She tells us about her real-life work in New York City restaurants, and we get into some behind-the-scenes talk about filming on location in Chicago. Also on the show is a fast and furious talk with cookbook author and food TV personality Molly Yeh. Molly is legitimately one of the funniest writers (and guests) that I’ve encountered in a long time, and we get into all sorts of topics on the show. We discuss what makes a great Hallmark Channel movie, and we theorize about how she will possibly star in one someday. We also talk about Little House on the Prairie (the TV show) and how Molly is living her best life in North Dakota. Check out her incredible book, Home Is Where the Eggs Are. FOLLOW, FOLLOW, FOLLOW: instagram.com/ayoedebiri instagram.com/mollyyeh instagram.com/mattrodbard These episodes originally aired on July 15, 2022 and October 25, 2022. Learn more about your ad choices. Visit megaphone.fm/adchoices

Nicole A. Taylor is a food writer, recipe developer, and master home cook. Her latest book is Watermelon & Red Birds: A Cookbook for Juneteenth and Black Celebrations. Now, we’ve known Nicole for a while, but this conversation was the first time we were able to sit down and talk about food in her native Georgia, her work as a writer and editor in New York City, and the meaning of Juneteenth. We also go behind the scenes at one of America’s most well-known food magazines, where Nicole has been working. What a great interview. Also on the show we have a great conversation with José R. Ralat. José is the current Taco Editor at Texas Monthly and the winner of multiple James Beard Awards for his deeply reported journalism. Check out his book American Tacos, a modern classic. We talk about the state of the taco in America, among many other topics. More From Nicole A. Taylor and José R. Ralat: A Juneteenth of Joy and Resistance [NYT] Hibiscus Snow Cones [Food & Wine] A Major Ingredient Is the Cook w/ Cal Peternell, Matt Rodbard, Nicole A. Taylor [YT] Defining ‘Guisado’ Is Just as Messy as the Dish Itself [Texas Monthly] Learn more about your ad choices. Visit megaphone.fm/adchoices

How cool was it to have Anya von Bremzen in the studio? In this fast-paced episode, we cover Anya’s tremendous journalism career, which has brought her multiple James Beard Awards and a handful of reported books that are considered modern classics. These include the memoir Mastering the Art of Soviet Cooking and her latest, National Dish: Around the World in Search of Food, History, and the Meaning of Home. We talk about what makes (or doesn’t make) a culture’s national dish, and how food writing has undergone great change in the past two decades. Also on the show, Aliza and Matt catch up about the new SPAM® flavor, Cardamaro, a visit to the Albanese gummy bear factory store, goat butter ice cream, a great new book Imagine a City: A Pilot's Journey Across the Urban World, a great new movie Theater Camp, and a really smart sunburn recovery hack. MORE FROM ANYA VON BREMZEN: How Do Certain Foods Become National Dishes? [NYT] The Problem with National Dishes [Saveur] Say Ciao to Roscioli NYC, Direct From Rome [Resy] People Love to Hate the Garlic Press [TASTE] Learn more about your ad choices. Visit megaphone.fm/adchoices

Have you ever eaten prune whip pie? How about pickle cheesecake? Well, B. Dylan Hollis absolutely has. The popular TikTok and YouTube creator has racked up millions (and millions) of views by baking his way through vintage cookbooks that fit his “three Ws”: wacky, weird, and wonderful. Now he has a book of his very own. It’s called Baking Yesteryear, and we’re thrilled to have him on the podcast to talk about the appeal behind historic baking and much more. Also on the show, Aliza has returned from a trip to Paris and Portugal and fills Matt in on all the cool things she ate and drank. And as you heard at the top, it's the return of TASTE Live, an IRL events series with our friends at Rizzoli Bookstore in Manhattan. Our next event is August 17 with authors Natasha Pickowicz and Claire Saffitz. Natasha and Claire will discuss what they are baking this summer, the making of their latest cookbooks, and much more. The event will be recorded live for this very podcast. Reserve a spot now, first come, first served. More From B. Dylan Hollis: 70 Years Later, This Is Still the Best Summer Dessert [The Wall Street Journal[ Meet the TikToker Going Viral by Baking His Way Through Great Depression-Era Cookbooks [Eater] Food for the Gods - 1909 Recipe [YouTube] Reserve a spot for TASTE Live at Rizzoli on August 17. Learn more about your ad choices. Visit megaphone.fm/adchoices

Cal Peternell was the head chef of legendary Bay Area restaurant Chez Panisse in Berkeley, California, for over 20 years, where he served celebrity patrons and trained a new generation of chefs. He’s the New York Times best-selling author of Twelve Recipes and A Recipe for Cooking. His most recent book is the revealing and erudite Burnt Toast and Other Disasters. On this episode, we hear some good Chez Panisse stories, and we talk about Cal’s move to the East Coast. We also discuss his cookbook career—and his interpretation of that “figs on a plate” incident from a few years back. Also on the show we have a fascinating conversation with Nasim Alikhani, the chef and cookbook author behind Brooklyn’s mega-popular Iranian restaurant, Sofreh. You should check out her new book. More From Cal Peternell and Nasim Alikhani: Celery, Radishes, and Anchovy Butter [official] A Berkeley Chef Feeds the Homeless [LA Times] Olives With Citrus Zests and Fried Herbs [Washington Post] Nasim Alikhani Is Leaving Her Mark [Eater] Learn more about your ad choices. Visit megaphone.fm/adchoices

Snaxshot, the curatorial and slightly mercurial grocery newsletter and community, has grown into an industry force, read by consumer packaged goods executives and members of food media on a near-religious level. Andrea Hernández is the muscle behind this influential publication, and we were lucky to have her back in the studio to talk about what is interesting to her in the grocery store, or, shall we say, the “millennial bodega.” We also talk about nonalcoholic beers, Threads, our happy birthday Grimace hangover, grocercore, and how “Walmart is the new pantry Kith.” More From Snaxshot: Snack Boys, Snack Daddies, & Snaxshot with Andrea Hernández [YT] Edible Cogitations: Weekly Wrap-Up [Snaxshot] Mars to Buy Healthy Food Maker Kevin’s Natural Foods [Reuters] This Is TASTE 217: Snaxshot [TASTE] FOLLOW, FOLLOW, FOLLOW: instagram.com/thesnaxshot instagram.com/mattrodbard instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

As the cofounder of online restaurant watchdog and chronicler Eater, as well as reservations booker Resy, Ben Leventhal has been at the center of all things dining out for nearly 20 years. On this episode we catch up with Ben about his latest company, Blackbird, a restaurant loyalty program that is rethinking the way hospitality and online culture converge. We talk about the founding of Blackbird and how restaurants are rapidly changing the way they make money through CPG and brand extension. We also discuss the early days of Eater, the future of controversial Los Angeles restaurant Horses, and the biggest story that nobody is covering. It’s great catching up with Ben! Also on the show we catch up with Food & Wine’s super talented Senior Drinks Editor Oset Babür-Winter. We talk about summer drinking, New York City restaurants, and what is exciting her in the world of spirits, wine, and cocktails. More From Ben Leventhal and Oset Babür-Winter: He Started Resy: Now He Wants You to Take Restaurant NFTs Seriously [Eater This Is TASTE 64: Ben Leventhal [TASTE] Why Is Everyone Drinking Chartreuse This Summer? [F&W] We're Calling It Now, the Espresso Tonic Is the Drink of the Summer [F&W] FOLLOW, FOLLOW, FOLLOW: instagram.com/benleventhal instagram.com/baburoset instagram.com/mattrodbard instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

Chitra Agrawal is an author and entrepreneur behind the beloved Brooklyn Delhi, a packaged foods brand that is based partially around achaar, a beloved and staple South Asian condiment. We talk about the founding of the company and our collective love of Indian spices and flavors, as well as a copycat product from one of the country’s most prominent grocery chains. We also discuss her cookbook, Vibrant India, in which Chitra takes readers on a journey to her mother’s hometown of Bangalore and back to Brooklyn, where she adapts her family’s South Indian recipes for home cooks. Also on the show, we catch up with Aadit Patel, founder of an amazing new company called Confusion Snacks. The name of the game now is black truffle masala, chili chaat, and chaat mint popcorn, and it’s one of our favorite new brands to jump into the field. We talk with Aadit about the challenges of launching a food company today, and we also find out how he works closely with his mother to exact the recipe for his wonderful snacks. MORE FROM CHITRA AGRAWAL AND AADIT PATEL: Chitra Agrawal on the Changing Grocery Landscape for Startups [Modern Retail] Can Brooklyn Delhi Take on Trader Joe's? [The Quint] Are You Ready for Hot Snack Summer? [TikTok] FOLLOW, FOLLOW, FOLLOW: instagram.com/brooklyndelhi instagram.com/confusionsnacks instagram.com/mattrodbard instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

The proud son of Filipino immigrants, Dale Talde grew up immersed in his family’s cultural heritage, while also enjoying the life of a typical American kid. Dale is the chef and owner of Goosefeather, a signature restaurant located in Tarrytown, outside New York City. He’s also the host of Tastemade’s “All Up in My Grill,” and he appeared as a three-time cheftestant and judge on Bravo’s Emmy Award–winning culinary show Top Chef. On this episode we talk to Dale about his life in and out of the kitchen, his Chicago upbringing, and what makes a great food TV competitor. MORE FROM DALE TALDE: Dale Talde goes from “Top Chef” to Pot Chef [Sun Times] Talde Grilling Tips [Uproxx] Buy: Asian-American: Proudly Inauthentic Recipes from the Philippines to Brooklyn Learn more about your ad choices. Visit megaphone.fm/adchoices

As the founder of Blue Bottle Coffee, James Freeman has seen the rise of specialty coffee from a very unique vantage point. Freeman joins us in the studio to talk about his company’s influence, as well as where coffee is heading today. We find out about his dream café project in Japan and what excites him most about making coffee at home. We also talk about James’s excellent book, The Blue Bottle Craft of Coffee. This is a seriously interesting talk with one of the great characters in the world of food and drink. MORE FROM JAMES FREEMAN: Blue Bottle Studio Opens in Kyoto [Sprudge] This Is TASTE 144: Jimmy Butler and Ashley Rodriguez [TASTE] This Is TASTE 186: James Hoffmann [TASTE] FOLLOW, FOLLOW, FOLLOW: instagram.com/wjamesfreeman instagram.com/mattrodbard instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

Running one pastry program alone is a feat of organization and carbohydrates—but two? Well, that’s all in a day’s work for Camari Mick. She’s the executive pastry chef at the Musket Room, a Michelin-starred restaurant in Manhattan’s Nolita neighborhood, and she’s also creating breakfast pastries like candied orange almond croissants for the newly opened Raf’s up the block. Camari is a star in New York’s white-hot pastry scene, so Aliza’s thrilled to have her on the show to talk about developing dessert tasting menus, being nominated for a James Beard Award, and how she’s making the industry more equitable. MORE FROM CAMARI MICK: Raf’s Conjures Swirling Abundance from a Wood-Fired Oven [NYT] Where the Musket Room's Camari Mick Goes in NYC [Michelin Guide] Raf’s Pastry Chef Camari Mick Is Perfecting the Classics [Airmail] FOLLOW, FOLLOW, FOLLOW: instagram.com/camari_mick instagram.com/alizarae instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

For Rachel Karten, “link in bio” isn’t just a social media call to action—it’s a career. The former head of social at Bon Appétit and Epicurious is now a social media consultant and the creator of the newsletter Link in Bio, which dispenses insights and interviews on the cutting edge of social media in food and far beyond. Rachel is my go-to person for demystifying things like the TikTok and Instagram algorithms (well, as much as anyone can), so I’m thrilled to have her on the show to talk about the current state of brand social media, why Instagram matters for restaurants, and much more. Also on the show, Matt talks about the first, sold-out, and extremely fun TASTE Travels cookbook trip with author Suzy Karadsheh. They visited Puglia last month and ate a lifetime's worth of orecchiette. Not a bad thing at all. MORE FROM RACHEL KARTEN: Social Media Consultant Rachel Karten on Viral Trends and Social Strategies [Ad Age] Lean In or Log Off [Eater] Brand Social Trend Report [Link In Bio] FOLLOW, FOLLOW, FOLLOW: instagram.com/milkkarten instagram.com/alizarae instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

John deBary is a bartender extraordinaire, a cookbook author, a spokesperson for the bar and restaurant world, and one of our favorite guests on the show. He’s back to talk about his really great new book, Saved by the Bellini: & Other 90s-Inspired Cocktails. In this episode we talk about deadstock sodas, muse on summer drinking, and dive into what he loves so much about the 1990s. Also on the show, Aliza and Matt share some of their discoveries while walking the floor at the Fancy Food Show, the annual grocery trade show at New York’s Javits Center. The mushroom chips flowed early and often. MORE FROM JOHN DEBARY: I’m a Bartender and Yes, I Use Gatorade in Cocktails [BA] Dunkaroos Alexander [Food52] Drag Legend Sherry Vine Calls Burbank the Next Queer Hotspot [Thrillist] Strawberry and Kiwi: Why? [TASTE] FOLLOW, FOLLOW, FOLLOW: instagram.com/jnd3001 instagram.com/mattrodbard instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

We all love The Bear, which means we all love Lionel Boyce. The multitalented writer, actor, and former Odd Future member’s sweet, truly hilarious depiction of Marcus, a middling line cook turned burgeoning pastry chef, stole hearts and laughs in Season One. The show’s new season, streaming now, pushes Lionel to further culinary and comedic heights, and we’re thrilled to have him on the podcast to talk about it. MORE FROM LIONEL BOYCE: Lionel Boyce of “The Bear” on an Inglewood Food Crawl [Los Angeles Times] The Bear’s Lionel Boyce Didn’t Bake Those Doughnuts, but He Did Glaze Them [Vulture] The Bear Is a Gritty Fairy Tale of Cooking and Grief [New Yorker] FOLLOW, FOLLOW, FOLLOW: instagram.com/lionel.boyce instagram.com/mattrodbard instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

Wow, the hamburger god George Motz is our guest on today’s show, and it doesn’t disappoint. George is a writer, a TV host, and the guy with the cool hair and an endless well of knowledge about the hamburger. On this episode we go over some big topics, including the origins of the burger in America, Shake Shack vs. In-N-Out, and the best burger blend to buy for at-home grilling. He also talks about his new NYC restaurant, Hamburger America, and what makes the perfect restaurant burger. We hope you enjoy our talk with George. MORE FROM GEORGE MOTZ: How to Cook the Perfect Burger [The Manual] The Carolina Slaw Burger [Garden and Gun] How George Motz Spends His Sundays [NYT] FOLLOW, FOLLOW, FOLLOW: instagram.com/motzburger instagram.com/mattrodbard instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

Today is Cake Zine day on the show, and Matt is so excited to welcome in his cohost, Aliza Abarbanel, along with Cake Zine coeditor Tanya Bush to the studio. Cake Zine is an independent magazine and a “hedonistic exploration of history, pop culture, literature, and art through sweets.” The latest issue’s theme is Humble Pie, and we speak with Aliza and Tanya about some of the issue’s features that highlight “broad interpretations of humiliation and piping-hot servings of contrition.” This is such a great talk. Also on the show, Aliza has an excellent conversation with Stacey Mei Yan Fong, author of the new book 50 Pies, 50 States. MORE FROM CAKE ZINE AND STACEY MEI YAN FONG: The Zine That Cake Instagram Made [Eater] “Cake Zine” Is the Brilliant New ‘Zine That’s All About…Cake [Bust] Baker Stacey Mei Yan Fong Makes 50 Pies for All 50 States [Eater] Pre-order: Cake Zine Volume 3 Humble Pie FOLLOW, FOLLOW, FOLLOW: instagram.com/cake_zine instagram.com/mattrodbard instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

The Bear. We all love The Bear, the hit restaurant drama from FX that begins its second season on June 22. And we love The Bear for good reason. The show was the talk of TV and one of the most realistic portrayals of restaurant life on TV. Courtney Storer is a Los Angeles–based chef who works as the show’s culinary producer. That means she’s behind its hyperrealistic (now legendary) cooking scenes. On today’s episode, we talk about how Courtney gets the cast ready to cook. We also dive into the important—and tricky—topic of what makes a great chef. MORE FROM COURTNEY STORER: On Balancing Pizza, Produce, and Gender Roles [BA] Making Italian Beef with FX's "The Bear" Culinary Producer Courtney Storer [LAT] What Does a Culinary Producer Do? [Indie Wire] Learn more about your ad choices. Visit megaphone.fm/adchoices

Not all cake is created equal, and Jenneh Kaikai is always raising her game. The baker and owner of Pelah Kitchen, a Brooklyn-based micro bakery offering up cakes crowned with flowers and filled with flavors of the African diaspora, makes some of my favorite sweets in the city. It’s a joy to have her on the podcast to talk about evolving her business from a side project to a main gig, the booming food scene in Accra, Ghana, pop-up solidarity, and more. MORE FROM JENNEH KAIKAI: Issue Nº 18: Beautiful Baked Goods [Cherry Bombe] Inside the World of Fancy Instagram Cakes [Bon Appetit] FOLLOW, FOLLOW, FOLLOW: instagram.com/pelahkitchen instagram.com/alizarae instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

It’s so great having our buddy Nils Bernstein drop by the studio. Nils is a man of many skills, and we talk about his great new book, The Joy of Oysters. Nils is the food editor for Wine Enthusiast magazine, and he has written and developed recipes for places like Bon Appétit, Epicurious, GQ, and the New York Times. But Matt knows Nils best as a former music publicist, working with bands like Interpol, Stephen Malkmus, and Nirvana while holding key positions at Sub Pop and Matador Records. We talk about his musical past, what is was like being in the room when "Smells Like Teen Spirit" was first played live, as well as a deep love of the bivalve. We loved catching up with Nils Bernstein, and we hope you enjoy this conversation. Also on the show, Aliza and Matt talk about three things that are getting them excited right now, including chicken sandwiches at the Fly, Bawi Agua Fresca, a new NA beer, and Nightingale Ice Cream Sandwiches. MORE FROM NILS BERNSTEIN: Shell Shocked: Why It’s More Important Than Ever to Consider the Oyster [Wine Enthusiast] All the Ways to Pair Pinot Grigio with Food, from Cheese to Fish [Wine Enthusiast] A Taco-Filled Eating Tour of California’s Salinas Valley [Wine Enthusiast] Bad Waitress [Dirt] FOLLOW, FOLLOW, FOLLOW: instagram.com/nilsbernstein instagram.com/mattrodbard instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

Big ideas, strong opinions, and a deadpan Instagram: These are a few of our favorite things. Former pastry chef and current Empellon and Mischa boss man Alex Stupak is a complicated—and incredibly sincere—dude, and in this episode, we have a really spirited conversation about what it’s like to open a new restaurant that isn’t part of the Empellon Mexican multiverse. The food at Mischa is Eastern European, and it’s Stupak’s most personal project to date. We get into that, as well as some big ideas for the future. We hope you enjoy our talk with Alex. MORE FROM ALEX STUPAK: Mischa Opens in Midtown East [NYT] Hang on to Your Wallets, NYC — Here Comes the $29 Hot Dog [NY Post] FOLLOW, FOLLOW, FOLLOW: instagram.com/alexstupak instagram.com/mattrodbard instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

We are always so happy to hang out with Jenny Rosenstrach, the talented writer and editor behind a highly enjoyable newsletter and a series of cookbooks. For many followers of the home cooking internet, her blog Dinner: A Love Story has been a steady hand holding the whisk for the past decade. Two years ago, she released the New York Times best seller The Weekday Vegetarians, and she is now working on a follow-up that we discuss on this episode. We also dig into her upcoming move back to New York City after nearly two decades living in the suburbs. What will city cooking be like? Different. We hope you enjoy our talk with Jenny Rosenstrach. Also on the show, Aliza and Matt catch up about Matt’s recent trip to Chicago, and some favorite Chi places for food and drink. These include Lickity Split Frozen Custard, Lula Cafe, Vita & Nick's, and Kasama to name a few. MORE FROM JENNY ROSENSTRACH: Great Grilled Chicken (For Real) [Dinner: A Love Story] The Weekday Approach to Eating Less Meat [TASTE] Angel Hair Has a New Look [TASTE] Print Is Dead. (Long Live Print!) [Apple Podcasts] FOLLOW, FOLLOW, FOLLOW: instagram.com/dinneralovestory instagram.com/mattrodbard instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

Rick Easton is co-owner of Bread and Salt Bakery in Jersey City, New Jersey. He’s also the coauthor of a fascinating new cookbook, Bread and How to Eat It, which he wrote with his partner, the great journalist Melissa McCart. On this episode, we talk about Rick’s love of baking, sandwiches, and not following convention. We also find out how working in Italy informed his unique style that has made Bread and Salt one of the region’s most beloved spots. We hope you enjoy learning more about Rick Easton. Also on the show, Aliza and Matt are joined by producers Pat and Shalea for a sandwich draft. That’s right, it’s an NBA-style snake draft, separating the BLTs from the PB&Js. Where will the Italian hoagie land? Will avocado toast be left waiting to be picked? MORE FROM RICK EASTON: Rick Easton’s Pizza With Peppers [NYT Cooking] Chef Rick Easton Is Chasing After His Dream Sausage [Grub Street] FOLLOW, FOLLOW, FOLLOW: instagram.com/breadandsaltbakery instagram.com/mattrodbard instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

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 Learn more about your ad choices. Visit megaphone.fm/adchoices

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 Learn more about your ad choices. Visit megaphone.fm/adchoices

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] Learn more about your ad choices. Visit megaphone.fm/adchoices

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 Learn more about your ad choices. Visit megaphone.fm/adchoices

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] Learn more about your ad choices. Visit megaphone.fm/adchoices

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 Learn more about your ad choices. Visit megaphone.fm/adchoices

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] Learn more about your ad choices. Visit megaphone.fm/adchoices

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] Learn more about your ad choices. Visit megaphone.fm/adchoices

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] Learn more about your ad choices. Visit megaphone.fm/adchoices

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] Learn more about your ad choices. Visit megaphone.fm/adchoices

It was so much fun having Jamie Loftus in the studio. Jamie is a comedy writer and podcast host behind some of our favorite series, including My Year in Mensa and Aack Cast, a very “Cathy” podcast. On this episode, we tackle all sorts of topics, and talk about Jamie's incredible new book, Raw Dog: The Naked Truth About Hot Dogs. Yes, Jamie spent a solid year traveling around America, diving into the world of tube steaks. We find out about banishing ketchup from the bun and what makes a great mall food court. MORE FROM JAMIE LOFTUS: Fountains of Youth [Eater] #eatinfinitejest: the first tear [YouTube] In Aack Cast, Jamie Loftus Goes to Bat for ‘Cathy’ [Vulture] FOLLOW, FOLLOW, FOLLOW: instagram.com/jamiechristsuperstar instagram.com/mattrodbard instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices