Podcast appearances and mentions of matt wang

Today our guest is our friend Matt Wang. Matt has run 3 Boston marathons, the Wasatch 100 miler, the Moab 240 miler. And he just completed the Bigfoot 200 miler in Washington state. Matt is currently chasing the triple crown of ultra running. With the last race being the Tahoe 200. This unique series was created to highlight the most scenic and non-repetitive 200 miler's in the USA. They are all located in world-class outdoor destinations: the Cascade Mountains in Washington, Lake Tahoe in California, and Moab, Utah.When Matt is not training, he's an investment, business and market analyst who has currently guided $500m worth of investments in long term equities.In this episode, we ask about Matt's experience completing the Bigfoot 200 miler. And the why and the how he runs ultramarathons.Video of Matt finishing the Tahoe 200: https://www.instagram.com/p/Cv_RnroLBm6

Hey there! Welcome to episode 2. Sorry, this isn't the part 2 to the police brutality episode; the interviews lined up for part 2 didn't work out in this week's timeline, so here is this episode on Covid-19's effect on schools and school closures. I interview Bryce Zhang, Matt Wang, and Anthony Zhao: thanks to them for coming onto the podcast! Our site is openfloor.me/home. Insta is @openfloorpodcast. Thanks for listening.

Kat and Caity are back in action this week, with special guest co-host Matt Wang. Matt, who owns Metropolitan Plate & Flame, takes us deep into the world of restaurant consulting with guests Mitch Cynamon and William Shear. We've also got a quick preview of this weekend's Slow Food Nations festival in Denver (where we'll be interviewing everyone from a NASA engineer to a watermelon farmer). And, as usual, we'll wrap up with some hard-hitting trivia. The subject: restaurants, of course!

Our guests today are Maury Rubin (City Bakery), Matt Wang (Plate & Flame), and John Spinks (a drama and English teacher turned visual artist). We're talking about everything from hot chocolate and cookies – to James Joyce's Ulysses and Bloomsday – to why Detroit is the next frontier for bakers and restaurateurs.

Listen to Matt Wang's first FNF message!

This week on Sharp & Hot, Emily Peter plays an interview she conducted with Celebrity Chef Ted Reader. Ted has just released a new cookbook called _Gastro Grilling_7 that will make you want to fire it up. Learn about grills, grilling and cooking with fire at large. Emily and co-host Matt Wang wax poetic on freelance life, food television and meditation later in the show, in an entertaining and insightful segment. This program was brought to you by Le Creuset “I love the fact I can go outside every day fire up one of my grills and smokers and cook something different. It’s an exciting time, every day. I look forward to every meal that I make. I put a lot of effort into it for my family, friends, etc. I look forward to the next great thing I’m going to pop in my mouth – that’s why I’m a big guy!” [08:00] –Ted Reader on Sharp & Hot

Which came first, the chicken or the egg? This week on Sharp & Hot, Emily and Matt explore the bewildering issue, and invite chicken biologist Ron Kean to the show to provide some professional insight on some caller questions. This program has been sponsored by Le Creuset. Today’s music provided by Takstar. “Why would you hypnotize a chicken? It’s not carrying a wallet; you can’t take it’s money!” [21:00] Matt Wang on Sharp & Hot

This week on Sharp & Hot, co-host Matt Wang returns! Emily and Matt answer a caller question from last week’s episode about healthcare and taxes. Then Emily tells us about raising chickens at her house and the complications involved in selling their eggs. After the break, the hosts discuss the gluten-free trend that has been sweeping the country over the few years. This program has been sponsored by Le Creuset. Today’s music provided by Dead Stars. “You should have to take a semester in high school to break free from that…” [19:00] Chef Emily Peterson on Sharp & Hot

This is Matt Wang’s last week as a co-host on Sharp & Hot! Emily and Matt discuss the life of a cook, and how it can be difficult to lead a normal life in this profession. Then Emily brings up the debate of undercharging for bar food in order to charge more for drinks, and Matt provides his counterargument. Later, we get some caller questions about breaking the habit of a poor diet. Tune in for all this and more! This program has been sponsored by Le Creuset. Today’s music provided by Space Ghost. “I definitely think the kinder, gentler restaurant business is happening in a lot of ways.” [11:00] Matt Wang on Sharp & Hot

This week we pick up right where we left off as Matt Wang joins us again for Sharp & Hot. Matt and Emily discuss the recent buzz over Whole Foods list of foods that they refuse to carry. After the break, they talk about a number of gross things they have seen in restaurants. Tune in to hear what strange things they’ve encountered! This program has been sponsored by Le Creuset. Today’s music provided by Takstar. “I can’t cook at home. I learned how to cook in restaurants, so I can only cook for an army.” [11:30] “The agency of self control is not on Whole Foods, it’s on you.” [16:45] Matt Wang on Sharp & Hot

Matt Wang joins Chef Emily Peterson for this week’s episode of Sharp & Hot to discuss electronics, tattoos, olive oil, and grocery shopping. Learn why Emily has a fear of commitment when it comes to tattoos, and hear some discussions regarding Italian olive oil purity. How are some olive oil producers mixing rancid product into their batches. Why does Emily prefer California olive oils? Later, Emily talks to Matt about grocery shopping, and why she has vowed to steer clear of the grocery store until spring! Thanks to our sponsor, Le Creuset. Music by The California Honeydrops. “Being a disciple of Mario Batali, I only keep extra virgin olive oil at home.” [9:55] — Matt Wang on Sharp & Hot