Podcast appearances and mentions of clark wolf

Joy Sterling from Iron Horse Vineyards is our guest today on California Wine Country with Steve Jaxon and Dan Berger. Joy has been on California Wine Country before, on this episode of Sept. 27, 2017. Clark Wolf is sticking around from the previous segment to talk about the Northern California Public Media Awards that are coming back on May 10. This year's honorees are Joy Sterling and her whole family, who are getting the recognition they deserve for all the delicious wines they make and also for all of their other work outside of winemaking. Joy describes Iron Horse as a magical place, with stunning views across rolling hills of vines, with Mt. St. Helena in the distance. "The grapes know they are growing in a gorgeous place." Dan Berger says its magic is a result of its location. The old road has not changed in 100 years. As you cross the bridge, it feels like you are 100 miles from anywhere. While a lot of wineries try to "turn it up so much" as Clark says, Iron Horse is natural. There is wildness thriving around them, including deer, who ate Joy's roses. The turkey vultures that live all around northern California are thriving. Green Valley Creek bisects the property. The Coho Salmon use the river for spawning. Their farming is so careful that the water is clean. Iron Horse has been legendary for making some of the finest Chardonnay, Pinot Noir and sparkling wines in the world, not just in Sonoma County. These wines are "really pristine" such as the 2023 Audrey Chardonnay, named after Joy's mom. Ever since the beginning, they keep the malolactic fermentation to a minimum and they use steam-bent barrels, so there is no smoke on the wood and therefore none in the wine either. Joy describes this wine as gracious and elegant, just like her mom. Dan Berger describes it as having perfect acidity and all the components are subtle, not ostentatious. The aren't "blow your socks off" wines, more like "glide your socks off," says Joy. POP goes the cork! "Who doesn't like a big pop? It just says "party," says Joy. This is their 2021 Spring Rosé. It has a beautiful petal pink color and it really tastes like spring." Dan Berger, who has an extensive personal cellar, says that these wines will improve with age in the bottle. They already have three years on the yeast. It is a limited production wine, only available at their tasting room. The second wine they pour is the one they are best known for, Iron Horse Wedding Cuvée. Joy explains that their sparkling wines have become drier and drier, due to two factors, the increased quality of their craftsmanship and their vineyard practices. Dan Berger also gives credit to Iron Horse's customers, who demand their quality. "We have the best customers!" says Joy. Iron Horse wines have been served at the White House for the last six consecutive administrations, as well as State Department events and to foreign dignitaries and royalty including the Queen of England. The Intimate History of Iron Horse Joy's mother is a San Franciscan and her father was from Los Angeles and they lived in LA when Joy was a child. Then the family moved to France in 1967 and that is where they encountered wine. They would go on trips together to discover wine and their parents felt right at home. When they missed on a vineyard acquisition there, it may have been a blessing because by the mid-1970s they found a property in California. They have 3 generations living on the property in an 1876 house. Next year they will celebrate several big anniversaries. The USA turns 250, Iron Horse turns 50, winemaker David Munksgard celebrates 30 years making wine there. They had a second label for a while called Tin Pony which they don't make anymore. It was for wine made from grapes that did not make it into the Iron Horse blend. Joy said they preferred to focus on their top quality product. Dan thinks that with the market the way it is, Tin Pony could make a comeback, but Joy says she is busy enough.

Welcome to The Nonlinear Library, where we use Text-to-Speech software to convert the best writing from the Rationalist and EA communities into audio. This is: New Book: "Minimalist Axiologies: Alternatives to 'Good Minus Bad' Views of Value", published by Teo Ajantaival on July 20, 2024 on The Effective Altruism Forum. I have just published a book version of my essay collection titled Minimalist Axiologies: Alternatives to 'Good Minus Bad' Views of Value. You can now read it in your format of choice, including paperback, free Kindle, or free paperback PDF. You can also download a free EPUB version from Smashwords or the Center for Reducing Suffering (CRS) website. To briefly explain what the book is about, below are some blurbs, the Preface, and an abridged Table of Contents. Blurbs "Teo Ajantaival's new book is an important, original, and tremendously valuable contribution to value theory, and a badly needed corrective to alternative theories that assume that moral goods and bads are simply additive. Even those who, in the end, may have reservations about a thoroughgoing 'minimalist' theory of value will benefit from Ajantaival's careful and persuasive presentation of this under-appreciated alternative." Clark Wolf, Director of Bioethics, Professor of Philosophy, Iowa State University "The idea that happiness and suffering have similar value, just with opposite signs, is so intuitive that it is often accepted without question. Only when we think more deeply about the meaning of intrinsic value does this intuition unravel - and along with it, the flawed notion that extreme suffering is always tolerable if there is enough bliss to compensate for it. In this volume, Teo Ajantaival strings together six standalone essays on what he terms "minimalist" theories of value, describing a range of views from philosophers who reject the "plus-minus" notion of value. A welcome contribution to the field of ethics, and to the rational justification for giving suffering the prominence it deserves." Jonathan Leighton, Executive Director of the Organisation for the Prevention of Intense Suffering (OPIS), author of The Battle for Compassion and The Tango of Ethics Preface Can suffering be counterbalanced by the creation of other things? Our answer to this question depends on how we think about the notion of positive value. In this book, I explore ethical views that reject the idea of intrinsic positive value, and which instead understand positive value in relational terms. Previously, these views have been called purely negative or purely suffering-focused views, and they often have roots in Buddhist or Epicurean philosophy. As a broad category of views, I call them minimalist views. The term "minimalist axiologies" specifically refers to minimalist views of value: views that essentially say "the less this, the better". Overall, I aim to highlight how these views are compatible with sensible and nuanced notions of positive value, wellbeing, and lives worth living. A key point throughout the book is that many of our seemingly intrinsic positive values can be considered valuable thanks to their helpful roles for reducing problems such as involuntary suffering. Thus, minimalist views are more compatible with our everyday intuitions about positive value than is usually recognized. This book is a collection of six essays that have previously been published online. Each of the essays is a standalone piece, and they can be read in any order depending on the reader's interests. So if you are interested in a specific topic, it makes sense to just read one or two essays, or even to just skim the book for new points or references. At the same time, the six essays all complement each other, and together they provide a more cohesive picture. Since I wanted to keep the essays readable as standalone pieces, the book includes significant repetition of key points and definitions between chapters. Additionally, many core points are repeated even within the sa...

Sonoma County has become a destination for fine dining, wine and fresh food.  This month we talk with Clark Wolf, a local gay man, who has more than 25 years of experience in the food industry and is the founder and president of Clark Wolf Company, a New-York based food … Continue reading →

We had a fun conversation with Clark as he tells us about his fascinating journey as a waiter on the railroad, working eighteen-hour days on the line from Oakland to Chicago, managed a cheese and wine shop at the base of Nob Hill, opened the San Francisco branch of the Oakville Grocery and retooled the original Napa Valley store. He knows just about everyone in food including a lasting friendship with the legendary James Beard. He was the first to retail Laura Chenel's California Chevre and spent countless hours finding and sampling foodstuffs with the likes of Marion Cunningham, Alice Waters, Ruth Reichl, Jeremiah Tower and Catherine Brandel. He splits his time between New York and Guernville in Sonoma County and happens to be one of Sonoma County's biggest advocates for farmers and the incredible Sonoma bounty. Clark Wolf has been a food business consultant for 30 years, working with developers, restaurateurs, whole towns or resort properties. He is the founder and President of Clark Wolf Company, a New York-based food and restaurant consulting firm. He helped found the nation's first Food Studies program, at NYU, he writes and talks about food on radio and tv and continues to help build successful enterprises large and small. He is a contributor for Forbes Magazine and his radio show is called 'At The Table with Clark Wolf' on KSRO. He authored the book "American Cheeses" published by Simon & Schuster in 2012. You can find more about Clark: http://www.clarkwolfcompany.com/ https://www.ksro.com/podcast/at-the-table/ https://www.facebook.com/clark.wolf.5

Wine Road Episode 89 - Wine & Food Affair, Nov. 2nd & 3rd   It's that time of the year again, Wine & Food Affair! This year, Beth & Debbie have truly curated a mustn't miss event. With local farm-fresh ingredients, top of the line chefs, paired with the perfect wine, how can it get any better?? Be sure to explore some of the new wineries participating, customize your weekend map, and prepare yourself for some of the best recipes around!    Wine Road provides the Wine, When and Where of Northern Sonoma County with news on events, wineries, wines, dining options, activities, and places to stay.     Show Notes  0:24 21st Annual Wine and Food Affair  4:20 Special Call-in Guest: Katie from Wilson Winery  6:35 Katie’s World Tour Itinerary  16:00 New to Wine & Food Affair Weekend  19:55 New Wineries to Wine & Food Affair 21:19 Book of the Day: Wine Country Table by Janet Fletcher  23:27 Alexander Valley Vineyards  24:30 Final Tips  27:00 Tickets are goin’ quick  Ticket Sales END on OCT 28    Action Requested* Enjoy today's podcast? Please let us know in a REVIEW! Visit the link below to see step by step instructions on how to leave a review on iTunes. Leave a review, and magically some Wine Road goodies may come your way... How to leave a review on iTunes    Links  Wine and Food Affair Tickets  Wine and Food Affair  Clark Wolf  Wineroad.com J Rickards Winery  Kelley & Young Wines  Mercury Wine Ramazzotti Wines Katie from Wilson Winery  Mazzocco Sonoma   Matrix Winery Pezzi King Winery  deLorimier Winery Soda Rock Winery  Rockpile Vineyards  Coyote Sonoma  Tim from Peloton Catering  Chuck Ross from F.A. Nino’s  Chef Donna Parsons  Bellwether Farms  Wine maker Breakfast Tickets  Somm Series Tickets Baldassari Family Wines  Seghesio Family Vineyards  Walt Baca Wines  Book of the Day: Wine Country Table by Janet Fletcher  Wine Road Recipes  Alexander Valley Vineyards  Interactive Map on Wine Road   Credits: The Wine Road podcast is mixed and mastered at Threshold Studios Sebastopol, CA. 

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This week, Mouthful welcomes Doug Gosling of Occidental Arts & EcologyCenter, along with Renée Hayes and Sue Lovelace of the Master Gardenersprogram. The evening's focus will be on OAEC Nursery's upcoming fall plant saleand everything you need to know about planting your fall vegetable garden.Mouthful, Smart Talk About Food, Wine & Farming, Sunday evening at 6 p.m.with guest host Clark Wolf sitting in for Mouthful's founder, Michele AnnaJordan Mouthful: Smart Talk About Food, Wine, and Farming in the North Bay andBeyond can be heard Sunday evenings at 6:00 pm on KRCB-FM. / streaming @ norcalpublicmedia.org /Download the FREE KRCB App @ iTunes & Google Play! (Photo: Doug Gosling – Courtesy of Occidental Arts & Garden Center) If you enjoy this and other programs on KRCB FM, you can support us duringour Fall Fundraiser, September 7th – 14th! Start your membership at just $5 a month, or maybe a little more, like $10or $20 a month as an ongoing sustaining member. Your contribution keeps themusic, news, and other programs you love on your radio, and in your life. Make a donation right now at norcalpublicmedia.org/donate.THANK YOU! https://media.krcb.org/podcast/mouthful/wp-content/uploads/2019/09/mful_20190908.mp3 Podcast: Play in new window | Download Subscribe: Android | RSS     

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Clark Wolf announces his latest endeavor, the Sonoma County Grand Harvest, a web site-Facebook-page project that will gather all harvest event news under one virtual umbrella. Mouthful: Smart Talk About Food, Wine, and Farming in the North Bay and Beyond can be heard Sunday evenings at 6:00 pm on KRCB-FM. / streaming @ norcalpublicmedia.org / Download the FREE KRCB App @ iTunes & Google Play! https://media.krcb.org/podcast/mouthful/wp-content/uploads/2019/09/mful_20190901.mp3 Podcast: Play in new window | Download Subscribe: Android | RSS     

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Today on All In The Industry, we're joined by Clark Wolf, a restaurant consultant with a colorful career that includes turning a run-of-the-mill sandwich shop into a locavore shrimp shack, opening the San Francisco branch of the Oakville Grocery, and striking a friendship with James Beard.

In the 2013 Zagat Dining Trends Survey, diners shared information about their tipping habits, favorite cuisines, and even their top complaints about restaurants. Not surprisingly, high prices, poor service, and crowded restaurants were some of the biggest gripes, but the number one complaint was noise. How much of the sound is there by design and how can restaurant owners use sound to make dining out a more pleasant (and less noisy) experience? Clark Wolf has consulted to restaurants, hotels, and just about every type of venue where people gather to enjoy food. Part of his job is to think about the ways in which sound can be used to enhance dining experiences. Learn more about the best and the worst of sound and music in restaurants with Clark Wolf on this episode of Everything Sounds.

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From the voices of M.F.K. Fischer and Julia Child to the smack-down of Bobby Flay and the essence of Emeril, the conversation, moderated by Clark Wolf, host of the Fales Library's "Critical Topics in Food Series," will center on the notion that perhaps the foodie culture has moved beyond the obvious culturally-constructed notions of gender, and has arrived in a place where life is more than a mere bowl of cherries, and real men do admit to eating quiche.