Metavore Podcast

Photographer Wolfgang Bohusch and host Danny Meese argue over whose water is better. They discuss Wolfgang's adventures in the Moroccan desert, his world travels, and the tips and tricks he's learned in his travels. They also discuss Wolfgang's latest project, Silicon Based Creatures.Metavore is the house of the new bon vivant. We explore the unknown to discover the exceptional.The Metavore Podcast is on Youtube, Spotify, iTunes, and Google Podcasts.YouTube — https://www.youtube.com/channel/UCUAoTKiAF06A_6BxbTLtijwInstagram — https://www.instagram.com/metavore.co/Facebook — https://www.facebook.com/Metavore-103363807734158Spotify — https://open.spotify.com/show/7BmrC0NiwPSbY86t35ErLwJoin Circle of Tasters on Facebook to share your own discoveries and creations – you can even match with a mentor: https://www.facebook.com/groups/968316976939832/This was another episode of The Metavore Podcast. Subscribe for future episodes.

Host Danny Meese and social dancer Annie of Bachata Fusion NYC discuss social dance, including Bachata, Salsa, Kizomba, Latin Dance in general, Zouk, East Coast Swing and West Coast Swing. They discuss social dance and its relationship with health, community, dating, breaking bread, culture, and how much Western culture in general is missing a solid standard social dance.They reluctantly review a bottle of Acinum Prosecco (Italian Sparkling Wine) from Veneto, Italy. Danny shows Annie how to properly hone a chef's knife - in this case his Shun Fuji 6" knife - with a steel honing rod. Metavore is the house of the new bon vivant. We explore the unknown to discover the exceptional.The Metavore Podcast is on Youtube, Spotify, iTunes, and Google Podcasts.YouTube — https://www.youtube.com/channel/UCUAoTKiAF06A_6BxbTLtijwInstagram — https://www.instagram.com/metavore.co/Facebook — https://www.facebook.com/Metavore-103363807734158Spotify — https://open.spotify.com/show/7BmrC0NiwPSbY86t35ErLwJoin Circle of Tasters on Facebook to share your own discoveries and creations – you can even match with a mentor: https://www.facebook.com/groups/968316976939832/This was another episode of The Metavore Podcast. Subscribe for future episodes.

In this episode, Kyle Young and I chat Jacques Pépin, Thomas Keller, Anthony Bourdain, edible flowers, what makes a good restaurant, mental health in the industry, and Kyle's guilty-pleasure food.The Metavore Podcast is on Youtube, Spotify, iTunes, and Google Podcasts.

In episode 4, artist James Tralie and I chat art, surrealism, his work at NASA, space exploration and his love for France and its cuisine.

I sit down with Pier 28 founder Tim Wong to discuss tobacco, coffee, and other delicious things.Instagram — https://www.instagram.com/metavore.co/Facebook — https://www.facebook.com/Metavore-103363807734158YouTube – https://www.youtube.com/channel/UCUAoTKiAF06A_6BxbTLtijwThis was Episode 3 of the Metavore Podcast. Stay tuned for future episodes.Metavore is the house of the new bon vivant. We explore the unknown to discover the exceptional.

Deadly Sudanese birds? I ask former luxury innkeeper Dan Gray about his experiences, and he shares some wild stories. There are a surprising number of dangerous birds in this episode.Instagram — https://www.instagram.com/metavore.co/Facebook — https://www.facebook.com/Metavore-103363807734158YouTube – https://www.youtube.com/channel/UCUAoTKiAF06A_6BxbTLtijwThis was Episode 2 of the Metavore Podcast. Stay tuned for future episodes.Metavore is the house of the new bon vivant. We explore the unknown, dissect the conventional, and seek the sublime.

What defines you? I discuss the role of makeup in our lives with Kaitlyn, a NYC makeup artist. Glenfarclas 12 is somehow also involved. Oh, and half of the episode ended up being about booze.Instagram — https://www.instagram.com/metavore.co/Facebook — https://www.facebook.com/Metavore-103363807734158YouTube – https://www.youtube.com/channel/UCUAoTKiAF06A_6BxbTLtijwStay tuned for future episodes. Metavore is home to epicureans, bon vivants, and gourmands — call us what you will. We explore the unknown, dissect the conventional, and seek the sublime. We're about food, drink, and art. We taste the world.