CRAFTED

Madness. That's what you call it when a former sponsored skateboarder gets a Ph.D. in fermentation, then starts brewing super-premium beer in Napa Valley. In this conversation, Eli Brown talks with Nile Zacherle, the founder & master brewer of Mad Fritz.RELATED LINKS:Blister Craft CollectiveBecome a BLISTER+ MemberMad Fritz BrewingMad Fritz MembershipWinemaker's Review (Nile's Podcast)TOPICS & TIMES:Origins of Mad Fritz (5:31)Nile's Background (10:08)Hawaiian Beer: Culture & Challenges (16:07)Skateboarding (25:08)Winemaking (27:27)Transition Back to Brewing (35:34)Diving into Mad Fritz (42:00)Jupiter & Camel (44:41)Brewing System (47:13)Barrel Aging (1:03:32)Where to Find the Beer (1:11:09)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister Podcast Hosted on Acast. See acast.com/privacy for more information.

Steve Matthiasson is one of the most respected winemakers in Napa Valley, and together with his wife Jill, they make wines under the label of Matthiasson Wines that buck some of the most fashionable trends in Napa wine. Steve is also a passionate mountain biker and snowboarder, a teacher, and a wine consultant; today, we dive into all of these aspects.RELATED LINKS:Check out the Blister Craft CollectiveBecome a BLISTER+ MemberTOPICS & TIMES:Sherry (1:58)Orange Wine & White Grapes (4:17)Tannins (15:53)Complexity & Punk Rock (22:28)Principles of Matthiasson Wines (29:47)Trademark Wine & Proof of Concept for Wine World (39:55)Alcohol Content in Wine (46:23)Why Matt Got a New Bike (50:36)Small Wine Producer, Large Airline (56:18)Natural Wines (58:54)Being an Outlier in Napa? (1:04:42)Wine Consulting & Sustainability (1:09:31)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister Podcast Hosted on Acast. See acast.com/privacy for more information.

Brandy doesn't get the love that it deserves, especially given that it was America's founding spirit, and no category has a bigger folk hero tied to it (Johnny Appleseed, anyone?). At its core, it's distilled fruit—wine's fiery cousin—born from orchards and alchemy, and few do it better than Clear Creek Distillery.In this episode, we dig into what brandy really is, why it nearly vanished from American drinking culture, and how Clear Creek is helping it make a long-overdue comeback. We also cover pears, patience, and how to make brandy that doesn't just sip smooth, it sings.RELATED LINKS:Check out the Blister Craft CollectiveBecome a BLISTER+ MemberClear Creek DistilleryTOPICS & TIMES:What is Brandy? (3:26)Johnny Appleseed (8:58)History of Clear Creek (9:55)Everett's Background (14:31)The USA & Brandy (17:47)Rise & Fall of Popularity (24:29)Why Distillers Like Brandy (30:25)Provenance of Brandy (34:15)Distillation Process (38:20)Fir Brandy (45:17) Checking the Stills & Types of Pears (54:50)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister Podcast Hosted on Acast. See acast.com/privacy for more information.

Today on CRAFTED, Eli is joined by fellow Blister contributor Zack Henderson to talk all things paella. What started as a casual interest has turned into a full-blown culinary rabbit hole — and we dig into everything from technique to tradition, with some very unconventional twists.We also dive into the mysteries of the socarrat; explore a Pacific Northwest take on the dish; and brainstorm potential flavor combinations (some more plausible than others). Along the way, we talk table beer, saffron, Fernet, and confront Eli's long-running rice curse.RELATED LINKS:Blister Craft CollectiveBecome a BLISTER+ MemberTOPICS & TIMES: Bike Season (1:11)Why Paella? (3:26)What is Paella? (7:40)The Process (10:20)Best Potential Flavor Combinations (16:15)The Fernet and Saffron Diatribe (24:35)Potential Beverage Pairings (34:10)Paella Mixing and Pan Bottom (41:31)Serving (43:13)Paella Rules (46:02)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister Podcast Hosted on Acast. See acast.com/privacy for more information.

Today Jonathan talks about books, book recommendations, the state of independent bookstores, the art of reading, and the craft of writing — and our guest is the perfect person to talk about it all. Arvin Ram is a writer, an avid reader, and the co-owner (along with his wife Danica) of the independent bookstore, Townie Books. Arvin is also the director of the Mountain Words Festival here in Crested Butte, and we also discuss the mix of mountain culture and book culture.RELATED LINKSBlister Craft CollectiveBecome a BLISTER+ MemberTOPICS & TIMES:News: Mountain Words Festival (00:47)We Finally Get Arvin to Blister HQ (2:10)Arvin's Background (3:50)Running an Independent Bookstore Today (7:06)Arvin's Path to Opening a Bookstore (18:40)Coffee, Tea, & Bookstores (26:55)The War for Our Minds (32:55)Fiction vs Nonfiction Sales Today? (40:11)Favorite Authors? (41:44)Arvin's Own Writing (50:52)Mountain Words Festival (58:42)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister Podcast Hosted on Acast. See acast.com/privacy for more information.

CRAFTED co-hosts Simon Stewart and Eli Brown talk with Troy Rarick, the founder of Over the Edge bike shops and the person who first got Simon into tequila, about why tequila might be the quintessential craft spirit; they discuss a fun history of tequila; the different variations of it; and Troy reminisces about filming a Tequila Talk Show. They share some current favorite tequilas; plus advice on how to choose a good bottle; and more.RELATED LINKSCheck out the Blister Craft CollectiveBecome a BLISTER+ MemberOver the EdgeTOPICS & TIMES:Troy & Simon's First Tequila Tasting (2:05)Why Troy Loves Tequila (2:22)Troy's “Tequila Talk” TV Show (4:43)Eli on Mescal vs Tequila (7:51)The Dusty Bottle on the Shelf (11:04)Meeting Juan Carlos (12:23)The Town of Tequila in Jalisco (14:14)The Different Types of Tequilas (21:45)Tequila Tasting Glassware (27:47)A Drop of Water — Or Not (32:09)The Legend of Casta Weber (37:41)Tariffs' Effect on Tequila (46:59)High-End Tequila in Cocktails (1:00:25)How Much Should You Spend on Tequila? (1:03:09)Top Tequila Picks (1:04:15)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister Podcast Hosted on Acast. See acast.com/privacy for more information.

Andrew Jones didn't set out to make wine. Instead, he spent decades planting vines for other people — some of the biggest names in California (e.g., Beckstoffer). But along the way, Andrew started stockpiling stories — and grapes — and what began as a side project turned into Field Recordings, a brand known for bending rules and bottling attitude.The brand has since been featured in Wine Enthusiast, on Vinepair, and in the New York Times, growing into one of the most talked-about labels in the country. In this episode, Andrew talks with Eli Brown and Jonathan Ellsworth about nursery hustle, breaking the rules, and why wine should be fun, not fussy. We also talk about boxed wine, baseball card philosophy, and Andrew fires off some of the sharpest wine one-liners we've ever heard.RELATED LINKS:Blister Craft CollectiveBecome a BLISTER+ MemberField Recordings WineryField Recordings InstagramTOPICS & TIMES:Intro to California Winemaking (2:26)From Football to Farming (4:44)Transition from Nursery to Winemaking (6:22)The Birth of Field Recordings (12:50)Terroir & Storytelling (14:12)Nurseries & Vines (22:21)Economics of Wine Pricing (26:07)Field Recordings: Quality & Accessibility (27:24)Finding Unique Properties for Winemaking (29:44)Making Wine Enjoyable for Everyone (42:12)Understanding Wine Pricing (47:31)Navigating the Wine Aisle: Tips for Beginners (48:11)Quality Control, Ingredients, & Additives (51:45)The Natural Wine Movement (58:27)Future Trends? (58:32)Andrew's Recommendations: New Varietals (1:04:35)“Topped-Up” Wines (1:14:31)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister Podcast Hosted on Acast. See acast.com/privacy for more information.

Jonathan talks with Blister reviewer & Blister Summit director, Kristin Sinnott, about her lifelong love of ice cream; what we should know about making ice cream at home; and why she always hunts for small-batch ice cream when she's traveling.RELATED LINKSCheck out the Blister Craft CollectiveBecome a BLISTER+ MemberTOPICS & TIMES:How Kristin's ice Cream Habit Started (2:36)Being Picky about Food (8:36)Getting into Making Ice Cream (14:45)Ice Cream vs Coffee (18:42)Cookbooks for Ice Cream (22:23)Eggs vs no Eggs (23:27)Linden's Ice Cream Reviews (26:14)Ice Cream vs Gelato (28:54)Kristin's Current Practices (31:28)Coffee vs Ice Cream Equipment (37:05)Pro Tips (42:08)Affogatos (47:29)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister Podcast Hosted on Acast. See acast.com/privacy for more information.

We're all familiar with ‘Top Gun' — a school that separates the best of the best. But what if we told you there is an elite certification program designed to test the best bartenders in the business? Today, we're discussing that program — Bar 5 Day — with Steve Olson and Doug Frost.RELATED LINKS:Check out the Blister Craft CollectiveBecome a BLISTER+ MemberBAR 5 DayBAR DocumentaryTOPICS & TIMES:Their Background (2:27)Bar 5 Origin Story (5:47)Mentorship (21:34)Mescal and Decision Points for Bar 5 (33:05)How They Choose Educators (45:11)Certifications and Film Tour (1:00:22)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister Podcast Hosted on Acast. See acast.com/privacy for more information.

Bitters have been used for medicinal purposes for thousands of years, and in cocktails for centuries. But they receive far less attention than the spirits in our glass. So today we're talking with the founders of a bitters company that has taken the craft cocktail scene by storm: Joseph Bennett & Yana Crow of Bennett Bitters. We discuss bitters in general; the complex process they use to produce some of the best bitters currently on the market; the inspiration behind Bennett Bitters; how they got started; and more.RELATED LINKS:Check out the Blister Craft CollectiveBecome a BLISTER+ MemberBennett BittersTOPICS & TIMES:How Joseph Got into Bitters (1:32)What are Bitters?? (8:31)How Yana Got into Bitters (11:11)Flavor First (21:23)Flavor Concepts (23:55)How Bitters Work (32:39)Spirits & Proof Levels (37:26)Quantity vs Time (45:27)Blends & Batches (56:04)How One Flavor Profile Informs the Next (1:01:13)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister Podcast Hosted on Acast. See acast.com/privacy for more information.

We talk with Jeff Galli, the General Manager and co-owner of Campione, a roman kitchen that was named to the New York Time's 50 Best Restaurants in the U.S. list in 2023, and was the first restaurant in the state to receive that sort of national attention. In this episode we explore the philosophy that underpins Jeff's exceptional approach to hospitality; his background in food and beverage; and the founding of Campione Roman Kitchen, We also discuss restrooms, tile floors, and the yellow bitter conundrum, so this episode has a little something for everyone. RELATED LINKS:Check out the Blister Craft CollectiveBecome a BLISTER+ MemberCampione Roman KitchenCampione InstagramTOPICS & TIMES:Reservations (1:13)Running a Restaurant in Livingston (3:17)Jeff's Background (4:55)Making the Move to Livingston (10:10)Finding Campione (16:09)In The Service Of Others (25:12)The Importance of Bathrooms (28:14)NYT 50 Best List (33:00)Analog Restaurants (36:42)Yellow Bitter Conundrum (46:37)Redefining the Industry (56:11)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister Podcast Hosted on Acast. See acast.com/privacy for more information.

Matt Capozzi has always loved being in the mountains, but he's also enjoyed an incredible career working in product design for brands like Burton, Nike, Nixon, and Smith. In 2015, Matt had a wild idea to help people ‘bring the mountains home,' which led to the creation of North Drinkware, which produces beautiful, artisanal products — like handblown glassware — made in Oregon.Today I talk with Matt about how a life spent designing everything from snowboarding bindings, to wearable fitness tech, to watches led him to the improbable (and rather harrowing) launch of North Drinkware. We also get into the art of glass blowing, the science of crafting your favorite mountains into the bottoms of drinkware, why authenticity is everything, and what the future of North looks like.RELATED LINKS:Check out the Blister Craft CollectiveBecome a BLISTER+ MemberNorth DrinkwareTOPICS & TIMES:Blister Craft Collective (1:20)What is North Drinkware? (3:12)Matt's Love of Snow (7:08)Designing for Burton, Nike, Nixon, & More (11:44)The Initial Idea of North (16:05)The Highs & Lows of Launching (21:55)How Their Glasses are Produced Today (38:02)Other Products (41:42)Selecting the Next Mountain? (45:40)How North Thinks about Growth (49:19)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister Podcast Hosted on Acast. See acast.com/privacy for more information.

There are more ways to listen to music than ever these days, and cheap Bluetooth speakers are everywhere: hanging in your shower, sitting on your kitchen counter, and on tailgates at football games. Unfortunately, these kinds of speakers often cultivate an experience where the music very much takes a backseat to whatever else we're doing. In today's conversation, Heaven 11 Audio's Itai Azerad offers a different perspective, one that puts a premium on really listening to music and feeling an emotional connection to it — and his company Heaven 11 Audio produces amplifiers to do exactly that. Their Billie amp blends old-school vacuum tubes with cutting-edge class D amplifier technology to capture the heart and soul of music, and with a stunning industrial design, it invites you to just listen to the music, and nothing else. Itai also talks about his inspiration to start an audio company, his unconventional path in industrial design, vacuum tubes, circuit boards, wooden knobs, and a whole lot more.RELATED LINKS:Check out the Blister Craft CollectiveBecome a BLISTER+ MemberHeaven 11 Audio TOPICS & TIMES:Bauhaus (2:45)Itai's Audio Journey (5:22)Music is a Ritual & the Stereo is the Shrine (8:38)Starting a HiFi Company (10:22)The Billie Amp (12:34)Why use Vacuum Tubes (14:04)Why use a Class D Amplifier (16:55)Chasing Perfect (31:38)Beautiful Design is as Important as Sound (38:12)The New MK3 Billie Amp (40:47)Music Matters (43:00)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister Podcast Hosted on Acast. See acast.com/privacy for more information.

Today's guest is a sort of pioneer in Australian winemaking; his focus on lofi production methods and non-traditional flavors has helped redefine what consumers expect from the land down under. Uffe Deichmann is a Dutch-born winemaker who found love at a music festival in Australia and never looked back — his winery, Poppelvej wines, now produces bottlings that are standard on some of the more groundbreaking menus across the U.S. In this episode we dive deep into the history of the winery, Uffe's own journey through winemaking, the philosophy that underlies the incredible wine they are producing, and even touch on the topic of native bird species. From underground bunkers to stolen street signs, this conversation has it all.RELATED LINKS:Check out the Blister Craft CollectiveBecome a BLISTER+ MemberPoppelvej WineryPoppelvej Instagramhttps://vsimports.com/australia/poppelvej/TOPICS & TIMES:Current Wine Making (2:33)Origins of Poppelvej (5:49)Finding Australia (15:04)Fruit Selection/Picking Process (21:01)Lofi Wine (23:49)Music's Influence on Poppelvej (31:44)Poppelvejs Growth and Expansion (35:19)The Wine Making Process (41:36)Australian Terrior (52:39)Wine's Generational Crises (58:30)Flavor Exploration (1:04:06)The Hand Painted Sign (1:07:56)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister Podcast Hosted on Acast. See acast.com/privacy for more information.

Jonathan Ellsworth's preferences for red wines over white wines are well established. But in this conversation and wine tasting, we're going to see if Eli can change Jonathan's mind.This past weekend, Jonathan and Eli opened four bottles of white wines and hit the record button. We tried a few different white varietals and blends that Eli believes may appeal to those staunchly in the red-wine camp to see if we can get Jonathan more interested in what certain white wines have to offer.We've also included links to the four wines we tasted if you'd like to try any of these for yourself.RELATED LINKS:Check out the Blister Craft CollectiveBecome a BLISTER+ MemberThe Wines We're Tasting:Poet's Leap RieslingK Vintners ViognierKiki and Juan Orange WineDaniel-Etienne Defaix ChablisTOPICS & TIMES:The White Wine Experience (3:36)JE''s Bottle of White He Likes? (3:36)What Reds Does JE Like? (7:07)Sweet Wines (11:35)White Burgundy Flavor (13:01)Riesling (14:27)Scotch (17:57)Red vs White: the Simple Differences (21:30)Champagne (26:10)Aeration (38:52)Wine Anchoring Memories (44:32)Wine with or w/o Food (47:48)Orange Wine (51:34)Jonathan's Final Thoughts (1:13:09)Eli's Final Thoughts (1:20:10)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister Podcast Hosted on Acast. See acast.com/privacy for more information.

Our guest today is Chef Paul Jensen, who is the executive chef of fine dining at Big Sky Resort, a former restaurant owner, seasoned culinary competitor, and a newly named member of the 2028 U.S. Culinary Olympic team.With over 30 years of competition experience, Paul has represented the U.S. on the global stage, honing his craft through more than 100 contests. His dedication to food, mentorship, and the art of receiving feedback has shaped his journey, culminating in his spot on the Olympic team. In this conversation, we explore his background, the unique world of culinary competition, and what it means to represent the U.S. in one of the most prestigious food contests on earth.RELATED LINKS:Culinary Team USALearn More: Culinary Olympics Check out the Blister Craft CollectiveBecome a BLISTER+ MemberTOPICS & TIMES:Apprenticeship & Student Chef Competitions (5:38)Classic Culinary Arts (10:25)Competition History (and squid tubes) (18:19)“Everyone Has a Plan Til You Get Punched in the Face” (22:54)Culinary Olympics (29:14)Influence of Olympics on Cuisine (33:23)Trying Out For the Team (44:30)Training Sessions (48:59)Which Countries Dominate? (54:03)Recipe Development (58:00)Why Farm-to-Table Should Not Be a Movement (1:00:49)Follow the Culinary Olympics (1:02:02) Hosted on Acast. See acast.com/privacy for more information.

Jonathan talks with Kara Williard and Eli Brown about one of the oldest cultivated crops in the world: garlic. We discuss hardneck garlic vs softneck garlic; how to grow garlic; its medicinal properties; black garlic; garlic honey; and yes … vampires.RELATED LINKSCheck out the Blister Craft CollectiveBecome a BLISTER+ MemberTOPICS & TIMES:Kara's Farming Background (4:34)Sunny Sage Farm (6:53)Eli's Love of Garlic (9:20)Medicinal Value of Garlic (11:37)Types of Garlic (15:45)Egyptian Gold? (22:44)Elephant Garlic (24:00)4 of the 400 varieties (24:31)Black Garlic (31:11)Favorite Dishes with Garlic (33:21)Vampires (43:28)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister PodcastOff The Couch Hosted on Acast. See acast.com/privacy for more information.

Jonathan Ellsworth talks about this very big topic with someone who is in quite a unique position to have this conversation with: Eli Brown, a 26-year-old sommelier who is also certified in mixology and distilled spirits, he has been named a Top 100 Bartender in the U.S., and he is currently working on a project involving N/A and low ABV beer and spirits and wine.Jonathan Ellsworth and Eli Brown delve into the changing landscape of alcohol consumption among younger generations; the trends — and hurdles — of non-alcoholic (NA) and low ABV cocktails; the complexities of wine and the practices of the wine industry that may be acting as a deterrence; the implications of the US Surgeon General's recommendations on alcohol consumption; and predictions for future trends in the craft beverage industry.RELATED LINKS:Blister Craft CollectiveTOPICS & TIMES:Eli's Background & Credentials (1:34)The Current State of Alcohol (10:10)US Surgeon General's Warning (40:16)Blister Craft collective (53:49)White Wines (1:01:55)Predictions: Which Spirits Will Rise & Fall? (1:04:48) Hosted on Acast. See acast.com/privacy for more information.

Today, you are going to hear what is essentially an ongoing conversation that Jonathan has been having for about 30 years now with one of his best friends, Matthew Halteman, about food, food systems, sustainability, fine dining, and the ethics of what we eat.Matt is a foodie, a father, a fellow in the Oxford Centre for Animal Ethics, and a philosophy professor at Calvin University (he received his PhD in philosophy at Notre Dame). Matt is also a brilliant writer, and among other things we're talking about today is his new book, Hungry, Beautiful Animals.Eating food is, of course, one of the most fundamental activities of human experience, yet many of us could probably stand to further examine our own principles and practices when it comes to food systems, what we eat, and the significance, ethics, and aesthetics of eating. So that is a bit of what Jonathan and Matt are going to be diving into here.RELATED LINKS:Read Hungry, Beautiful AnimalsListen to Hungry, Beautiful Animals on SpotifyFor More re: Nutrition: nutritionfacts.orgTOPICS & TIMES:What We're Talking about Today & Why (0:00)Food & Current Food Production (4:11)Matt's Background in Food Systems (12:41)How Transformation Actually Happens (24:41)Vegan Fine Dining? (41:28)Excellence & Accessibility (51:47)Jonathan's Mom's Question about Nutrition (59:48)Filtering Information & Disinformation (1:06:37)Hungry Beautiful Animals (1:09:53) Hosted on Acast. See acast.com/privacy for more information.

Happy New Year! Today, we are sharing the craft categories that most captivated some of our Blister reviewers in 2024, and revealing some of the categories they are most curious about heading into 2025.And over on our Blister Podcast, you'll also get to hear our team talk about the highs, the lows, and the lessons learned in 2024, plus their resolutions for 2025.RELATED LINKSCheck out the Blister Craft CollectiveBecome a BLISTER+ MemberTOPICS & TIMES:Luke Koppa (1:21)Kristin Sinnott (16:08)Simon Stewart (24:57)Kara Husted (39:29)Zach Henderson (49:28)Justin Bobb & Jonathan Ellsworth (58:26)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister Podcast Hosted on Acast. See acast.com/privacy for more information.

Scott Rao is one of the most influential people in the world of coffee, coffee roasting, and coffee brewing. Scott is also the owner of Prodigal Coffee (located in Boulder, Colorado), and in this conversation, we dive deep into specific coffee topics and discuss the pursuit of quality in general.RELATED LINKS:Prodigal CoffeeBecome a BLISTER+ MemberTOPICS & TIMES:Scott's Entry into Coffee (2:43)Quality (8:30)Coffee, Wine, & Tea (16:42)Rating Systems (21:26)How to Store Coffee (26:19)Should You Freeze Beans? (31:37)Light Roasts (34:32)Dark Roasts (37:33)Complexity (39:35)Conscientious Consumerism & Coffee (42:46)Espresso, Whiskey, & Fine Tuning (45:58)Prodigal's Approach to Quality (52:06)Politics, Coffee, & Quality (58:40)Scott's Current Coffee Interests (1:06:28)Quality and Perfection (1:08:35) Hosted on Acast. See acast.com/privacy for more information.

Studio Shed was started in the Boulder, Colorado backyard of their co-founder Jeremy Nova, a pro mountain biker and Olympian. Jeremy needed a place to store all his bikes and was uninspired by what was available, so he built his own. Today, Studio Sheds are still built in Colorado, and their portfolio now includes studios, accessory dwelling units (ADUs), and commercial spaces. Jeremy built that first shed back in 2008, yet today, many of Studio Shed's designs still look just like the original. Sheds and ADUs are a great way to provide extra room for outdoor gear, remote work offices, or additional living spaces. In today's conversation, we sit down with Studio Shed's co-founder Mike Koenig to discuss their unique approach to designing and building prefabricated backyard structures that are well-built, eco-friendly, and stylish.RELATED LINKS:Check out the Blister Craft CollectiveBecome a BLISTER+ MemberStudio Shed website: https://www.studio-shed.com/TOPICS & TIMES:Riding Bikes and Founding a Company (0:46)Tokyo Joe's MTB Team (3:51)Jeremy's Homemade Shed (6:24)Panelized Construction (10:25)The Studio Shed Design Process & Steps to Purchasing a Studio Shed (21:58)How to DIY Build a Studio Shed (29:40)Eco-friendly Designs (36:20)Mike's Bike (51:46)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister Podcast Hosted on Acast. See acast.com/privacy for more information.

What are two of the best things in the world? Deep powder skiing and a great food truck. And today, we're talking about both with professional skier, Yu Sasaki. We also talk about Yu's beautiful short film, Home From Home; moving from Hokkaido, Japan, to Revelstoke; the ins-and-outs of running a food truck; and more.RELATED LINKS:Watch Yu's Film: Home From HomeBecome a BLISTER+ MemberCheck out the Blister Craft CollectiveTOPICS & TIMES:New Film (2:52)Japan Origins (5:49)Food and Canada (7:59)Food Truck (10:21)Planning His Menu (15:08)2 Food Trucks and Ramen (16:27)Logistics (19:41)He Skis in the Winter, Staff Runs the Trucks (22:19)How to Identify Good Food Trucks (25:24)Ten Minute Timeline (29:23)Favorite Food Trucks (31:00)Craft Obsessions and Freeride Coaching (33:05)Upcoming Ski Season (36:03)Closing (38:21)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister Podcast Hosted on Acast. See acast.com/privacy for more information.

Last year, we talked with Alex LeBlanc about starting Calibration Coffee Lab in Greenville, South Carolina (CRAFTED ep #26). Today, Alex is back to update us on how it's going, what he's been learning, how his thinking about coffee has evolved, and how he's going about trying to build a brand that people will love.And if you'd like to check out Alex's coffee, CRAFTED listeners can get 15% off by using the code BLISTER at calibrationcoffeelab.comRELATED LINKS:Become a BLISTER+ MemberCheck out the Blister Craft CollectiveCRAFTED ep #26: Calibration Coffee LabTOPICS & TIMES:Backstory of Calibration Coffee Lab (2:53)3rd Wave Coffee (9:32)1st & 2nd Crack (14:18)Alex's Philosophy of Roasting (16:46)Espresso (19:30)Roasting Temperature & Airflow (25:47)Catering to Customers' Tastes (27:06)Coffee, Wine, & Beer Comparisons (33:08)‘Single Origin' Coffees vs Blends (35:10)How Long to “Rest” after Roasting (36:53)Natural vs Washed (45:48)Brand Building (51:03)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister Podcast Hosted on Acast. See acast.com/privacy for more information.

Camper vans seem to be everywhere these days, and for good reason — the level of versatility and convenience they offer is hard to ignore. But starting down the road of ownership can be extremely overwhelming, so in today's conversation, we sit down with Wayfarer Van's Andy Mullins to answer some of the common questions people have, and to get an inside look at Wayfarer Van's unique approach to building camper vans.RELATED LINKS:Check out the Blister Craft CollectiveBecome a BLISTER+ MemberWayfarer Vans website: https://wayfarervans.com/blisterreviewWayfarer Vans Fans Facebook Group: https://www.facebook.com/groups/364625700977150YouTube: https://www.youtube.com/wayfarervansInstagram: https://www.instagram.com/wayfarervansFacebook: https://www.facebook.com/wayfarervansTOPICS & TIMES:How Wayfarer Got Started (3:03)Wayfarer Founder is Good at Bikes (4:14)Why Modular? (5:33)Fast Turnarounds (11:09)Good Wood (13:12)Ford vs Ram (18:09)Low Roof or High Roof (22:47)First Steps to First Van (27:23)How Wayfarer KeepsThem Affordable (29:34)To DIY or NOT (34:15)Let's go Camping (41:31)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister Podcast Hosted on Acast. See acast.com/privacy for more information.

Mark Connell is the executive chef at PARC Aspen, and he's back to talk about fine dining and the importance of tasting menus; what he learned at Alinea; the specific tasting menu Jonathan recently had at PARC Aspen (including what Mark put on the plate & why); the difference between striving for consistency vs. striving to be consistently good; and more.RELATED LINKSCheck out the Blister Craft CollectiveBecome a BLISTER+ MemberTOPICS & TIMES:Fine Dining & Tasting Menus (1:58)Alinea: what Mark Learned There (9:46) PARC Aspen (16:42)Tasting Menu: what Jonathan had at PARC Aspen (23:59)Goat Cheese Sorbet & Olive Oil Candy (31:26)Consistency vs Being Consistently Good (47:46)Craft & Trust (56:17)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister PodcastOff The Couch Hosted on Acast. See acast.com/privacy for more information.

“My whole goal in life was to be a ski bum and a chef.” For Mark Connell, the executive chef at PARC Aspen, we can definitely say: mission accomplished. Mark is a passionate skier and a culinary genius, and we discuss how Mark & Jonathan first met; Mark's background and his time working at The French Laundry; what punk rock has to do with high-end cuisine; frozen pizza; white wine; celebrity chefs; & more.RELATED LINKSCheck out the Blister Craft CollectiveBecome a BLISTER+ MemberTOPICS & TIMES:How Mark & Jonathan Met (3:53)Mark's Background (9:33)Punk Rock & High-End Cuisine? (22:08)The French Laundry (37:50)Italy (40:43)Celebrity Chefs (46:04)Palettes (53:25)Frozen Pizza (1:06:20)Wine (1:11:38)Junk Food & Topics for ‘Part 2' (1:21:37)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister PodcastOff The Couch Hosted on Acast. See acast.com/privacy for more information.

These days, owning a beautiful home is often prohibitively expensive, while “affordable” housing too often fails to include quality craftsmanship. But there is a solution, and today, Zack Giffin reminds us of this fact and discusses the craft of designing smaller structures that address our true needs. This is a conversation where design and philosophy come together in a big way, as does the art of fostering real communities and constructing vibrant towns.RELATED LINKSCheck out the Blister Craft CollectiveBecome a BLISTER+ MemberBlister Podcast Ep.275: Zack GiffinTOPICS & TIMES:Zack's background (3:48)Why are smaller houses controversial? (9:05)Construction & Craft (21:20)Renting vs Owning + Rules of the Road (32:36)Designing a Tiny Home for Jonathan (37:17)Strangest Build Request? (58:40)Where Should People Find Out More? (1:00:21)Current State of Prohibitions (1:04:18)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister PodcastOff The Couch Hosted on Acast. See acast.com/privacy for more information.

In this episode, we get a crash course on the vinyl revival and why spinning records on a turntable is a more engaging way of listening to music. Our guest, Michael Fremer, is regarded as one of the premier experts in the audio field, and he's extremely passionate about it. Michael and Simon get into how Led Zeppelin II was made, why Howard Stern hates vinyl, how to go about buying your first turntable, the travesty of “smashed” music, turntables that cost as much as a house, and tons more.RELATED LINKSCheck out the Blister Craft CollectiveBecome a BLISTER+ MemberTOPICS & TIMES:Records Just Sound Better (3:11)The Vinyl Revival (7:16)Michael's Today Show appearance (8:08)What's A Pressing? (11:11)Record Store Days (14:22)Turntables (21:11)Michael's First Turntable (24:34)A Turntable As Expensive As A House (25:46)Quincy jones and Michael Jackson (27:34)Turntables Are Vibrations Measuring Devices (30:16)Phono Preamps (33:41)Choosing Records (40:57)“Smashing” Ruins Good Recordings (43:04)Bob Ludwig's Cut Of Led Zeppelin II (46:52)How To Really Listen To Music (54:04)Current Vinyl Sales (1:06:46)Michael's Two Records (1:08:09)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister PodcastOff The Couch Hosted on Acast. See acast.com/privacy for more information.

One of the greatest big-mountain skiers of all time is also seriously passionate about making great pizza. So what's the story here, and what do pizza and skiing have in common? What has Sage learned about the art of making dough and sauce? And what do you need to know to start making great pizza yourself? We cover all of this, plus Sage's most recent trip to Alaska.RELATED LINKSCheck out the Blister Craft CollectiveBecome a BLISTER+ MemberBlister Pod #41: Sage on Skiing SpinesBlister Pod #270: Angel Collinson / Sage's Pizza TOPICS & TIMES:Pizza & Skiing (5:58)Outdoor Pizza Ovens (15:00)Pizza Team (18:14)Pizza & Espresso (21:08)Outdoor Pizza Ovens, Part 2 (23:25)Angel's Story of Sage's Pizza (37:31)Sage's Most Recent Trip to AK (43:15)Pizza 101: Getting Started (54:40) Hosted on Acast. See acast.com/privacy for more information.

La Marzocco is the most iconic espresso-machine maker in the world, and last month, Jonathan went to the La Marzocco Accademia to talk with their head product designer, Stefano Della Pietra, about the history and core principles of the company; how he became the head of product design there; and the task of taking La Marzocco into the future while staying true to the brand's storied past.RELATED LINKSCheck out the Blister Craft CollectiveBecome a BLISTER+ MemberTOPICS & TIMES:Accademia del Caffe EspressoInnovation (5:39)Avoiding Fads (14:12)How Did You Get Your Position? (16:43)Lina Micra & Mini (20:28)Other Areas of Design Inspiration (25:12)Espresso Machines & Watches (27:48)Officine Fratelli Bambi (30:08)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister PodcastOff The Couch Hosted on Acast. See acast.com/privacy for more information.

After much deliberation, we're revealing the machine that Jonathan ended up going with on his quest to create daily doses of “hero espresso” — a phrase coined at the end of this conversation. Simon Stewart joins Jonathan for all the glorious, dorky details, and they also discuss decaf coffee & N/A beer; the price of a thing vs. the amount of joy it brings; mtn bikes vs. espresso machines; & more.RELATED LINKSCheck out the Blister Craft CollectiveBecome a BLISTER+ MemberTOPICS & TIMES:Tea?? (4:36)PSA: Great Coffee can be Cheap (6:15)Origins of JE's Obsession (9:57)E61 vs. Saturated Group Head (15:37)JE's La Marzocco Linea Micra (26:38)Beans (31:45)Other Machines JE Considered (36:38)Microfoam, Cortados, & Macchiatos (39:33)Decaf Coffee & N/A Beer (45:16)Manual Machines & Simon's Quest (52:37)Weighing Beans (1:03:52)Cost & the Economics of this Setup (1:08:39)Florence, Italy (1:15:31)Hero Espresso (1:20:51)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister PodcastOff The Couch Hosted on Acast. See acast.com/privacy for more information.

Jonathan Ellsworth was recently at JING Tea headquarters in London for another CRAFTED conversation with JING founder, Ed Eisler. After a proper tea tasting, they sat down to discuss all things tea (and skis); agriculture as art; and the qualities of a great tea.RELATED LINKSCRAFTED ep. 23 w/ JING's Ed EislerCheck out the Blister Craft CollectiveBecome a BLISTER+ MemberTOPICS & TIMES:Coffee, Tea, & Skis (5:12)Curiosity (12:41)Standards (21:47)Buying Local (25:49)Principles & Sourcing Tea (30:26)Going Forward (32:13)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister PodcastOff The Couch Hosted on Acast. See acast.com/privacy for more information.

Today we are discussing a product that people get very passionate about — and even more opinionated about: cast-iron cookware. Jonathan is joined by Blister senior bike editor, Simon Stewart, who has been using cast-iron cookware for more than twenty years, but is now on a quest to see if the fancier, more expensive options out there are better than their cheaper counterparts. We also discuss the notion of ‘elevating the everyday'; cast-iron cookware as heirlooms; the introduction of new tech; the return of old tech; and more.RELATED LINKSCheck out the Blister Craft CollectiveBecome a BLISTER+ MemberTOPICS & TIMES:Why are we talking about cast iron cookware (2:57)Defining "Nicer" (9:26)Amatuer Hour PA (13:25)Price Ranges (15:28)Rape Seed Oil Sanding (21:20)Why Cast Iron and the Obsession (23:53)Current Landscape of Cast Iron (27:57)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister PodcastOff The Couch Hosted on Acast. See acast.com/privacy for more information.

WNDR Alpine founder, Matt Sterbenz, aka, the ‘Sauna Shaman', talks about how Hoji kicked off his obsession with saunas; their numerous benefits; and lays out what it takes (and costs) to build your own sauna. (On our site, you can check out a bunch of photos of the sauna that Matt built. It's sweet.)RELATED LINKSCheck out the Blister Craft CollectiveBecome a BLISTER+ MemberTOPICS & TIMES:Defining Terms (8:59)The cold plunge trick (25:15)Heart and inflammation (27:19)hot tub vs sauna (29:42)planning a sauna and costs (31:17)Temperatures (43:14)Sauna Enthusiasm and becoming a Shaman (48:30)Infrared (51:57)Wrap Up (55:02)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister PodcastOff The Couch Hosted on Acast. See acast.com/privacy for more information.

To wrap up the year, we are sharing the craft categories that most captivated our Blister reviewers in 2023, and some of the categories they are most curious about heading into 2024. This is a fun one, and it certainly fills out the picture of the people behind our reviews, videos, articles, podcasts, and Blister Summit events.And over on our Blister Podcast, you'll also get to hear our team talk about their highlights of 2023, and their resolutions for 2024. Happy New Year!RELATED LINKSCheck out the Blister Craft CollectiveBecome a BLISTER+ MemberTOPICS & TIMES:1: Luke Kopppa (2:11)2: Dylan Wood (13:49)3: Simon Stewart (26:17)4: Kara Williard (36:56)5: Jonathan Ellsworth (45:33)6: Eric Freson (56:59)7: Sascha Anastas (1:10:42)8: Kristin Sinnott (1:18:28)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister PodcastOff The Couch Hosted on Acast. See acast.com/privacy for more information.

Over 30 billion bottles of wine are consumed each year around the world, and today, we're talking about why we need to — and can — move away from ‘business as usual' in the wine world. Our guest is Revelshine founder, Jake Bilbro, and Jake lays out some fascinating, rarely discussed facts about the impacts of the wine industry; his mission to change that; and why the likes of Jeremy Jones, Shane Dorian, Selema Masakala, Michelle Parker, Tanner Gudauskas, Patrick Gudauskas, Dane Gudauskas, Chris Davenport, Emily Harrington, Drew Holcomb, Vasu Sojitra, Donavon Frankenreiter, and Adrian Ballinger have all signed up to push this mission forward.RELATED LINKSRevelshine WinesCheck out the Blister Craft CollectiveJoin Us! Become a BLISTER+ MemberTOPICS & TIMES:Special Offer on Revelshine: (2:43)Jake's Background in the Wine World (4:30)Limerick Lane & Starting Revelshine (6:30)Assessing Our Impacts on the World (33:25)Other Benefits of Shaking Things Up (40:54)The Juice: Revelshine's Offerings (48:24)‘BLISTERSHIP', Distribution, & purchasing (59:45)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister PodcastOff The Couch Hosted on Acast. See acast.com/privacy for more information.

Last year on CRAFTED, we talked with Blister reviewer, Paul Forward, about the art, ethics, and craftsmanship of traditional bows (episode #8). And this is the companion conversation to that episode, about the art of making arrows.TOPICS & TIMES:Kodiak Island (5:29)Only a Traditional Bow (11:10)Arrows: An Amateur's Take (14:42)rRelating Arrow's to Skis (28:39)Feathers: Weights, Forces, and Angles (34:10)Broadheads (44:17)Price Range (52:07)Summary of arrows (54:49)Arrow Makers (57:54)Beginner arrows vs advanced Arrows (1:00:19)Art and Science of Arrows (1:04:10)RELATED LINKSCheck out the Blister Craft CollectiveBecome a BLISTER+ MemberCRAFTED ep. 8 on Traditional BowsBlister Pod ep. 287 on Broadening the Outdoor CommunitySEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister PodcastOff The Couch Hosted on Acast. See acast.com/privacy for more information.

Based in Vermont — where they still make their products — Bag Balm is an American company with a 125-year history and one very remarkable story. Bag Balm's president, Libby Parent, joins us to talk about cow udders, celebrity endorsements, and the countless uses of their products, and you'll also get a great lesson on how to steward a company with such a rich history into the modern world.TOPICS & TIMES:From Cow Udders to Celebrity Endorsements (2:38)BLISTER & Bag Balm & Strange Uses (20:04)Changes to the Formula (24:34)Made in Vermont (27:36)Marketing Product Uses & Discovering New Ones (31:01)Bar Soap & (Serious) Exfoliation (35:08)Stewarding a 125-Yr-Old Heritage Brand (40:08)Most Common Uses & Emotional Support Chickens (47:36)How Libby's Background Informs Her Work at Bag Balm (53:33)RELATED LINKSBlister Craft CollectiveBecome a BLISTER+ MemberSEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasOff The CouchGEAR:30Blister Podcast Hosted on Acast. See acast.com/privacy for more information.

Dearborn Denim founder, Rob McMillan is a thoughtful guy with some grand ambitions. He's working on building a big apparel company that ethically manufactures premium products at an affordable price, right in Chicago. Impossible you say? This past Monday, Jonathan Ellsworth met up with Rob at Dearborn Denim's factory in Chicago to tour the factory with him, then record this conversation where he lays out the blueprint.TOPICS & TIMES:Why Rob started Dearborn Denim (2:47)Profitability vs Mission/Ethics (7:25)Why Chicago for Apparel Manufacturing? (13:38)Misconceptions about US Manufacturing (18:46)‘Made in the USA' Debate & Shopping Local (22:11)Cost (28:33)Solving for Fit & Advertising Challenges (33:39)Premium -- but Affordable?? -- Products (38:03)Growth & Scale (41:11)Materials & Fabrics: What Should We Know? (49:46)New Products & Contract Work (56:08)RELATED LINKSBlister Craft CollectiveBecome a BLISTER+ MemberSEE OUR OTHER PODCASTS:Bikes & Big IdeasOff The CouchGEAR:30Blister PodcastHappy Hour Hosted on Acast. See acast.com/privacy for more information.

Yia Vang is a multi-nominated James Beard Award chef; the founder & head chef of Union Hmong Kitchen, and he's carved out time to compete on the Netflix show, “Iron Chef: Quest for an Iron Legend,” host the show, ”Feral” on the Outdoors Channel, host another show, “Stoked” on the Food Network, and host the excellent podcast,“Hmonglish” which focuses on the Hmong people, their culture, representation, and Asian excellence overall.Yia and Jonathan discuss all of the above, plus his ‘run & gun' approach to running a restaurant; the history of the service and sacrifices made by many Hmong people on behalf of the USA; patriotism; curiosity; football; the art of Hmong cuisine; and more.TOPICS & TIMES:Managing Restaurants, Flexibility, & Football (8:29)Current State of Food Culture in the USA (22:16)Being Anti "Fusion" (28:01)Hmong / US History (34:02)Hmong Cuisine & Hmong Clans (46:41)The Craft of Hmong Cuisine (51:46)Past, Current, & Future Projects (56:20)RELATED LINKSHmonglish PodcastUnion Hmong KitchenBlister Craft CollectiveBecome a BLISTER+ Member Hosted on Acast. See acast.com/privacy for more information.

How do you define “consistency” — the ability to produce the exact same thing time & time again? Or producing a product that is never exactly the same, but is always of high quality? That question is at the heart of this conversation about official offerings vs independent bottlings, but Matt and Jonathan also find time to talk about Scotch and spit buckets; Matt's current top-3 ‘hottest' Scotch brands; the short lifespans of humans vs the long lifespans of craft categories; upcoming ski trips to Japan (Blister members, listen up); and more.TOPICS & TIMES:Peated Scotch & Spit Buckets (3:18)Signatory, Edradour, & Independent Bottling Co's (6:41)Matt's Top-3 ‘Hottest' Scotch Producers (14:22)Country-Specific Offerings: Scotch & Skis (21:38)Blister Members: want to go to Japan? (26:15)“Consistency,” Quality, & “Craft” (29:00)Sherry (43:49)The Short Lives of Humans & Craft Products (49:45)Cheese, Gin, & Maple Syrup (56:22)Fair Warning: Things Get Loose. Stop Listening? (1:01:30)Austrian Food Review (1:01:35)Arran 10, Arran 18, & Tamdhu 15 (1:09:54)Drunken Blister Summit Offer & Ramblings (1:19:52)RELATED LINKSBlister Craft CollectiveBecome a BLISTER+ MemberCRAFTED: Matt Manser on Scotch, Part 1CRAFTED: Matt Manser on Scotch, Part 2SEE OUR OTHER PODCASTS:Bikes & Big IdeasOff The CouchGEAR:30Blister PodcastHappy Hour Hosted on Acast. See acast.com/privacy for more information.

Matt Manser (Atomic Ski Boots), is back to dive into the world of Scotch and independent bottlings. He and Jonathan compare a Bunnahabhain independent bottling against their official 12-year offering; discuss a single cask that cost $19M; debate whether you should add water to your Scotch; learn about the fanciest bottle Matt currently owns; and more.TOPICS & TIMES:What does a ski boot designer do in the summer? (4:10)Recapping our first Scotch conversation (10:08)What's Your Fanciest & Favorite Bottle You Own? (13:23)Red Cask (16:55)Barrel & Cask Talk — plus a $19M cask (19:34)Time to start sipping! (23:56)Independent Bottlings (26:24)Adding / Not Adding Water to Scotch (30:46)Oban 14 (37:55)Back to Independent Bottlings (41:44)First Sip: Bunnahabhain 12 & the Magic Spoon (51:13)Bandaids & American Oak vs European Oak (55:16)Letting Your Pour Rest (58:50)Production volumes of Various Producers (1:06:25)More on Red Cask (1:11:39)RELATED LINKSBlister Craft CollectiveBecome a BLISTER+ MemberCRAFTED: Matt Manser on Scotch, Part 1SEE OUR OTHER PODCASTS:Bikes & Big IdeasOff The CouchGEAR:30Blister PodcastHappy Hour Hosted on Acast. See acast.com/privacy for more information.

Today's conversation explores the broader question of how to assess greatness? To get there, Jonathan Ellsworth and Troy Russ discuss the art & craft of tennis (and whether it is the greatest of all sports?); the art & craft of great sports writing (and whether David Foster Wallace's essay, Roger Federer as Religious Experience is the pinnacle of the form?); and finally, we discuss Troy's Top 5 All-Time Tennis Players, which leads us back into the big question of how to think about assessing greatness in any sport.TOPICS & TIMES:Troy's Tennis Background & Playing Andre Agassi (5:59)Tennis — the Greatest Sport? (9:07)David Foster Wallace: Roger Federer as Religious Experience (18:40)Watching Tennis on TV vs In-Person (25:32)Troy's Top 5 Men's Tennis Players (29:56)Troy's Top 5 Women's Tennis Players (49:55)Plot Twist: Re-Ranking the Top 5 (55:49)RELATED LINKSBlister Craft CollectiveBecome a BLISTER+ MemberSEE OUR OTHER PODCASTS:Bikes & Big IdeasOff The CouchGEAR:30Blister PodcastHappy Hour Hosted on Acast. See acast.com/privacy for more information.

Today, Napa Valley is home to some of the most respected wineries and coveted wines being produced, but not too long ago, it was a sleepy farm community. So in this conversation, Jonathan talks with Marilyn Harris of Paradigm Winery about how Napa … became Napa. Marilyn and her husband, Ren, own Paradigm Winery in Oakville, CA, and they've had a front-row seat — and played a first-hand role — in the evolution of Napa Valley.TOPICS & TIMES:How I met Marilyn & her lifelong history in Napa (2:19)When did winemaking start in Napa? (11:33)Importance of 40-acre lots in Napa (17:03)Zinfandel (18:07)Napa & Cabernet Sauvignon (22:46)Cult Wines & Organic Grapes (24:59)Scale & Growth (27:28)Paradigm's Paravines Red Wine & Rosé (29:00)Climate Change & Napa Wine (34:20)Pringles (38:22)Monday Morning Calls (40:13)The Business of Paradigm & Where to Find It (42:31)RELATED LINKSBlister Craft CollectiveBecome a BLISTER+ MemberSEE OUR OTHER PODCASTS:Bikes & Big IdeasOff The CouchGEAR:30Blister PodcastHappy Hour Hosted on Acast. See acast.com/privacy for more information.

Last week, Jonathan headed to The Crown in Oakland, California, which is the Coffee Lab and Tasting Room of Royal Coffee. He was there to sample experimental coffee drinks, meet with Royal Coffee CEO, Max Nicholas-Fulmer — whose favorite ski is the Moment Blister Pro — and to discuss the world of specialty “green” (not-yet-roasted) coffee.Max and Jonathan discuss the history of changing coffee preferences; the business of importing green beans; the stages of roasting coffee (do you know about first crack and second crack?); current trends; and how Royal Crown is encouraging home roasting with The Crown Jewel.Royal Coffee is a very impressive operation; The Crown is a place that any coffee lover ought to check out; and this conversation covers fascinating but less-well-known aspects of coffee.TOPICS & TIMES:The BLISTER Pro: Bringing People Together (2:55)Royal Coffee: the Family Business (11:47)Max's Background (15:12)Green Beans & Dark vs. Light Roasts (16:23)First Crack: Caramelization (26:38)Second Crack: Carbonization (30:55)How Altitude Affects Coffee Beans (32:27)Processing Methods (38:00)Coffee Fermentation & Wet Mills (44:42)Geographic Trends & Geisha (46:55)The Crown Jewel & Home Roasting (52:14 )RELATED LINKSBlister Craft CollectiveBecome a BLISTER+ MemberSEE OUR OTHER PODCASTS:Bikes & Big IdeasOff The CouchGEAR:30Blister PodcastHappy Hour Hosted on Acast. See acast.com/privacy for more information.