Podcast appearances and mentions of tyson cole

In today's episode, Andy MacNeil previews the Vancouver Canucks for the upcoming 2024-25 NHL season with special guest Tyson Cole, Managing Editor of Canucks Army. Andy & Tyson dig into the underlying causes of Vancouver's explosive, division winning 23-24 campaign and try to figure out if it can happen again. Considering Thatcher Demko's health uncertainty, will a 3-Headed Goalie monster rule the Canucks' crease this year? Will Elias Pettersson pop off like never before along side more talented wingers? Will Quinn Hughes and Filip Hronek be broken up to provide more depth on the blueline? Hosted on Acast. See acast.com/privacy for more information.

Our friend Tyson Cole (@SpittinPicklets, Canucks Army) joins us to breakdown the Canucks big July 1st, as well as all the other bullcrap that happened around the league today. Check out Tyson's writing here: https://canucksarmy.com/author/tysoncole For weekly (weeklyish during the summer) bonus episodes please hit up our patreon over at patreon.com/IHateThisTeam   outro: The Assemblehead in Sunburst Sound - Drunken Leaves

On part 2 of this week's episode, we interview Cartoonist, Tyson Cole.Tyson is a fairly new contributor to the New Yorker, but his cartoons have been published in many other magazines such as Saturday Evening Post, Reader's Digest, Yahoo!, The American Bystander, Weekly Humorist, the Funny Times, and the Cole Family Christmas Newsletter. He has been nominated for the Best Gag Cartoon Reuben's Award three times since 2019. We talk with Tyson about him switching his career path from biologist to cartoonist and what being creative means to him. A fun and very thoughtful discussion.To see some of Tyson's cartoons, go to his website here:https://www.tysoncoleart.comOr find him on instagram:tysoncole.3000On Part 1 of the episode, we discuss the current contests:Winning captions for New Yorker contest #899 (A short stent in the city).Finalists for contest #901 (Space Toast!). Current New Yorker contest #903 (Yarrrd Sale Pirate). We also talk about our favorite cartoons from the current issue of the New Yorker and Paul mentions a very funny movie made in Wisconsin, "Hundreds of Beavers". Check out the trailer here:https://youtu.be/Dm5XHpQZvek?si=j0oi9HfM5RhzBoZsSend us questions or comments to:  Cartooncaptioncontestpodcast@gmail.comSend your contest complaints or suggestions to:support@newyorker.com.

Tyson Cole (Canucks Army, @SpittinPicklets) joins us to chat about the Canucks return to form against the Bruins, the Green Men, the Botchford Project, and how the trade deadline is a lot like getting drunk when you weren't really planning on it. If you'd like to support the show and get weekly premium episodes check out our patreon page over at patreon.com/IHateThisTeam

Our guests are Jeff Miller, the chef/owner of Rosella and Bar Miller in the East Village in NYC, and James Dumapit, the executive chef at Bar Miller. They both worked at Uchiko in Austin, Texas, which is one of the most influential sushi restaurants in America. In 2017, Jeff opened Mayanoki, the first sustainable sushi restaurant in New York, with his business partner TJ Provenzano. They joined us on Episode 129 to discuss their unique philosophy. Since then, their business evolved into Rosella, which earned many accolades and was named one of the Best New Restaurants in America by Esquire Magazine in 2021. James joined Rosella shortly after its opening.In September 2023, the team opened Bar Miller, the 8-seat Omakase-only sushi bar where James leads the entire sushi bar with a pleasant energy and offers exciting culinary discoveries. Along with the expansion of the team's business, Jeff has been deepening his knowledge and experience of serving sustainable sushi.On this episode, we will discuss the meaning and importance of sustainable sushi, the overlooked delicious and sustainable seafood you should try, the challenges and advantages of running sustainable sushi restaurants, and much, much more!!!Photo courtesy of Melissa Hom.---THE NOTO PENINSULA EARTHQUAKE DISASTER RELIEF As you may know, a major earthquake struck Japan's Noto Peninsula in Ishikawa Prefecture on January 1st. The death toll keeps climbing and the damage to the beautiful region is tremendous. Importantly, 10 of the 11 sake breweries in the Noto Peninsula were completely or partially destroyed. So if you can, please donate through reliable organizations including: The Japanese Red Cross https://www.jrc.or.jp/english/relief/2024NotoPeninsulaEarthquake.html Peace Winds America: A fundraiser by US-Japan Foundation/US-Japan Leadership Program https://www.globalgiving.org/fundraisers/49472/ 　The Ishikawa Sake Brewers Association https://www.ishikawa-sake.jp/index.php　(the donation account details) https://www.ishikawa-sake.jp/images/97-1.pdf) Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.

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Hit The Play Button Above For Today's Betting Plays!Drop A 5-Star Review & Follow Us On All Our Social Media PlatformsTwitter Facebook Youtube Instagram TikTokAlso, Go & Check Out Our Phenomenal Sponsors Down Below!Sign Up For Bet99 Sportsbook HereCheck Out Last Mountain Distillery Here This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit hedgepod.substack.com

When you think “sushi” your mind doesn't immediately go to Austin, Texas. But it will now, because Wells and Tyler are in Austin and today we have chef and owner of Uchi and Uchiko restaurants Tyson Cole!   Tyson knows everything there is to know about amazing sushi. Everything. From how to order, when to eat it, what to look for and what to avoid. Plus, secrets of wasabi! And wait until you hear what "food" Tyler once ate. (Warning: you may want to be seated for this one.)See omnystudio.com/listener for privacy information.

Kevin Tien, like many first-generation Americans, especially those with Asian backgrounds, was supposed to do something extremely professional, which is why he got a master’s degree from Louisiana State University in business intelligence and business analytics. But that took a while, and while he was doing it he was also working his way up the ranks of Tsunami, a Japanese restaurant with locations in the Louisiana communities of Lafayette, where he started his studies at the University of Louisiana before being displaced by Hurricane Katrina, and Baton Rouge where he finished. Upon graduation he got offers to do financial analysis as well as to start working at the Houston location of Uchi, Tyson Cole’s modern Japanese concept. He chose the latter. His career took him to Washington, D.C., and he eventually opened his own restaurant, Himitsu, where he was named to Food & Wine Magazine’s coveted list of the 10 “Best New Chefs” in 2018. In 2020, well into the pandemic, Tien opened Moon Rabbit at the InterContinental Washington D.C. hotel in the location formerly occupied by Kwame Onwuachi’s Kith/Kin. Tien recently discussed his journey, his cooking style and how Moon Rabbit reflects his Vietnamese heritage, his upbringing in Cajun country and his training in modern Japanese fine dining.

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion. In this episode of Chef AF, I chat with Chef Jack Yoss, Vice President of Culinary at Hai Hospitality about his early inspiration, hands-on training, the importance of having mentors, and working overseas. Yoss shares that his foundation for cooking came from Las Vegas and working for Wolfgang Puck restaurants for nearly eight years. He says he truly learned about people and how to work with different cultures while overseas. Yoss adds, he was in Bali, Thailand, and other countries and when working in a foreign land, managing five hundred people that all have different customs, you learn to adapt very quickly. I asked Yoss about the culture having an impact on his culinary style, he says, “I will never say that I fully understand the fundamentals of Indonesian Cuisine. You know there's hundreds of dialects, there's hundreds of regional cuisines, there's thousands of islands right, you're never going to fully understand that as a foreigner.” He adds, “but what I did get was a good base knowledge and that's definitely inflected the way that I cook these days.” Yoss spent time working with Hai Hospitality before going overseas, and on his return he joined the group again. Hai Hospitality is a restaurant group from Texas, their restaurants include, Uchi, Uchiko, Uchiba, and Loro an Asian smokehouse and bar by James Beard award winners Chef Tyson Cole and Aaron Franklin of Franklin Barbecue. Yoss is known for his in the trenches work style, he says, “you can't lead through email and you can't lead through text, first of all the very first and foremost is you have to get to know and build relationships with your teams and your team doesn't only mean your chef de cuisine or your sous chefs. You need to get to know the line cooks, you need to get to know the prep cooks and you need to be visible.” Adding, “getting out, getting on the road, and getting in the restaurants.” To hear Yoss talk about the importance of mentors, his story behind the recipe for pork shoulder satay, his thoughts on the labor shortage, and what the future holds check out this episode of Chef AF “It's All Food” or you can listen at Spotify!

Our guest today is one of the most influential pitmasters and chefs in the US, Aaron Franklin, the co-owner of the famous Franklin BBQ in Austin and Loro Asian Smokehouse in Austin and Dallas.    Coming from the food industry myself, Aaron Franklin is someone I have so much respect for. He was the first pitmaster who was nominated and who won James Beard Foundation Award for Best Chef in 2015.    If you go to Franklin BBQ in Austin, you will always see a long line of people waiting to get their fix of the one and only Franklin barbecue.      Aaron Franklin has just opened a new Dallas location of Loro Asian Smokehouse, his first collaboration with another famous chef Tyson Cole, the co-owner of Uchi and Uchiko Restaurants in Austin.    We talk about barbecue and Loro of course, but also about Aaron's Masterclass, his appearance in the movie ‘Chef', as well as other restaurants he likes to eat at.    I admit I was a little nervous before the interview, but I had an amazing time talking to the Boss of barbecue, and I know you'll enjoy it too!    “Barbecue is an endless battle. You can never totally nail it.” - Aaaron Franklin Time Stamps: 00:00 - Introducing our guest Aaron Franklin.  5:58 - Introducing our sponsor Texas Real Food. 8:00 - How Aaron Franklin likes to be called.  10:17 - Aaron's first collaboration with Chef Tyson Cole to open Loro Asian Smokehouse in Dallas.  11:58 - How the food in Loro will be different from Franklin BBQ.  14:30 - The application of technology in cooking.  18:33 - How Aaaron Franklin and Tyson Cole got the idea to work together.  22:05 - How often Aaron cooks at home.  27:00 - The pandemic as the potential catalyst for the changes for better in the food industry.  29:25 - How Aaaron got in love with the art of making barbecue.  33:40 - What he brought to barbecue that got him the  James Beard Foundation Award for Best Chef in 2015.  36:45 - What is the reason that people love Franklin BBQ so much.  40:30 - Aaron's advice for people who want to enter the food industry.  42:10 - Aaron's experience with shooting the video for Masterclass and doing BBQ with Franklin on PBS.  47:25 - How he got into the movie ‘Chef' by Jon Favreau.  54:14 - What tv shows Aaron likes.  55:00 - What other food places he likes to visit and recommends.   Resources: - Franklin BBQ https://franklinbbq.com/ - Loro Asian Smokehouse Dallas https://www.loroeats.com/dallas  - Uchi Austin https://uchiaustin.com/ - BBQ with Franklin https://www.youtube.com/c/BBQwithFranklin/ - Aaron Franklin's Masterclass https://www.masterclass.com/classes/aaron-franklin-teaches-texas-style-bbq - Film Chef (2014) https://www.imdb.com/title/tt2883512/ - Sloane's Corner https://www.sloanescorner.com/ - The Chef Show https://www.netflix.com/rs/title/81028317 - Hot Luck Festival https://www.hotluckfest.com/ - Lenoir https://www.lenoirrestaurant.com/ - Suerte https://www.suerteatx.com/ - Eldorado Cafe https://www.eldoradocafeatx.com/ - Texas Real Food https://www.texasrealfood.com Connect with Aaron Franklin: - Website https://franklinbbqpits.com/ - Instagram https://www.instagram.com/franklinbbq/ - Twitter https://www.twitter.com/franklinbbq.com Connect with Patrick Scott Armstrong: - IG: @patrickscottarmstrong - https://www.facebook.com/patrickscottvideos/ - patrick@texasrealfood.com Follow The Lone Star Plate: - Follow us on Twitter: @lonestarplateTX - Follow us on Instagram: @lonestarplateTX - Like us on Facebook: https://www.facebook.com/LoneStarPlateTX More From The Lone Star Plate: - https://thelonestarplate.com Texas Real Food: - https://www.texasrealfood.com

This episode, we've got James McMurtry back for his second time on the Lone Star Plate.   His first interview is one of our top episodes, and we had such a good time that I had to bring him back on.   James has a new album called ‘The Horses and the Hounds' coming out for the first time in 6 years, and he plays a song for us, which has left me absolutely speechless.   James is a very talented musician, amazing songwriter and lyricist, but he's also very opinionated and articulated in his attitudes, and never afraid to say what he thinks.   Enjoy our conversation and the wonderful performance of ‘Jackie.'   “We idolize our artists but we don't want our kids to pursue art, because it means poverty for most.” - James McMurtry   Time Stamps: 00:00 - Our upcoming season finale with Aaron Franklin and Tyson Cole and my goal of getting Ethan Hawke on the show. 03:09 - Introducing today's guest James McMurtry. 08:41 - The difficulties of recording during Covid. 10:35 - How expensive microphones can get. 12:45 - How well James' dad supported his creative endeavors, and why most people don't want their kids to be artists. 15:33 - When James realized he wanted to be a musician. 19:42 - The inspiration behind his new single ‘Canola Fields'. 23:18 - The upcoming tour James has, and his concern about the new Delta variant. 27:54 - James' thoughts on Biden's new administration and the Capitol Raid. 34:20 - The hardships involved in working a service sector job, and the difference between working in Europe and America. 41:40 - How the pandemic has changed the music industry. 44:24 - Why James listens to white noise instead of music. 46:43 - How we dealt with the ‘snowpocalypse'. 49:49 - James' favorite restaurants in Texas. 52:58 - When ‘The Horses and the Hounds' is coming out. 56:45 - An exclusive performance of one of James's unreleased songs ‘Jackie.' 1:02:14 - How to stay in touch with James and find his live streams online.   Resources: - Listen to James McMurtry's new single Canola Fields https://www.youtube.com/watch?v=HPYWcdrQPxg - Pre-order ‘The Horses and the Hounds'  http://newwst.com/horsesandhoundsWE - Little Trouble https://www.littletroublelockhart.com/ - Lockhart Bistro https://lockhartbistro.com/ - Texas Real Food  https://www.texasrealfood.com/ Connect with James McMurtry: - Website https://www.jamesmcmurtry.com/ - Facebook https://www.facebook.com/JamesMcMurtry/ - Twitter https://twitter.com/jamesmcmurtry - Youtube https://www.youtube.com/channel/UCSthGJTqvQ6shzEQpJyTvOg Connect with Patrick Scott Armstrong: - IG: @patrickscottarmstrong - https://www.facebook.com/patrickscottvideos/ - patrick@texasrealfood.com Follow The Lone Star Plate: - Follow us on Twitter: @lonestarplateTX - Follow us on Instagram: @lonestarplateTX - Like us on Facebook: https://www.facebook.com/LoneStarPlateTX More From The Lone Star Plate: - https://thelonestarplate.com Texas Real Food: - https://www.texasrealfood.com

This episode, we're joined by Performance Improvement Manager and ex-Vogue model, Adaire Byerly. She is our second-time guest, and she is the founder and CEO of Entertainment Mindframe, a company enhancing the business of fame through brain and behavioral science. Adaire Byerly has spent years studying the cognitive science behind creativity and show business, and has learnt plenty of things along the way.  We talk about the business side of mental health and creativity, and how they influence each other. Although business comes up a lot in our conversation, we mostly talk about the different types of creativity and why each one is so important.  Creativity is a fascinating topic to discuss, and has left me with a lot to think about how I can best utilise my own creativity.  “Creativity is something that makes the world go round.” - Adaire Byerly   Time Stamps: 00:00 - Our upcoming season finale with Aaron Franklin and Tyson Cole. 03:47 - Introduction to our guest Adaire Byerly. 08:17 - The event series Adaire Byerly has started to help creatives balance their mental health and creativity. 10:26 - The definition of a creative person and how to become creative. 12:24 - The issues with our current educational system, and why creatives feel guilty. 16:08 - The rebellious attitude and the need to take risks that a lot of creatives have. 22:10 - The common mental setbacks that can hold back creative people. 25:14 - The biggest benefits of creativity. 30:42 - The incredible levels of creativity there are within prisons. 33:45 - The negative impact of gangster rap music and the culture it created. 37:05 - The importance of individuals taking accountability for what they consume. 43:36 - Why having a strong foundational belief system in yourself is so paramount. 46:09 - The different types of creativity. 51:40 - Adaire's favorite places to eat in Dallas. 1:00:33 - How to stay connected with Adaire online. Resources: - Yardbird https://www.runchickenrun.com/dallas/ - Entertainment Mindframe https://www.entertainmentmindframe.com/ - Number Juan Tequila https://numberjuantequila.com/ - Texas Real Food https://www.texasrealfood.com/ Connect with Adaire Byerly: - LinkedIn https://www.linkedin.com/ - Instagram https://www.instagram.com/brainsbehindfame/ Connect with Patrick Scott Armstrong: - IG: @patrickscottarmstrong - https://www.facebook.com/patrickscottvideos/ - patrick@texasrealfood.com Follow The Lone Star Plate: - Follow us on Twitter: @lonestarplateTX - Follow us on Instagram: @lonestarplateTX - Like us on Facebook: https://www.facebook.com/LoneStarPlateTX More From The Lone Star Plate: - https://thelonestarplate.com Texas Real Food: - https://www.texasrealfood.com

Loro is an “Asian smokehouse” restaurant created by Austin chef Tyson Cole and pitmaster Aaron Franklin. Loro infuses traditional Texas BBQ with Asian flavors. The casual, indoor-outdoor restaurant is incredibly popular with locals who line up for bold, exciting flavors. The menu features dishes such as smoked beef brisket with Thai herbs and chili gastrique; smoked Prime steak with shishito peppers and salsa verde; BBQ pork belly with hoisin sauce; smoked pork sausage with papaya salad, Thai chili sauce and peanuts; Texas sweet corn with yuzu aioli, oak-grilled snap peas with kimchee emulsion, and smoked baby back ribs with cauliflower pickle. Get BBQ recipes and watch the full series here!

Check out some of Eric's latest articles on Culturemap.com (http://houston.culturemap.com/) including: Aaron Franklin and Tyson Cole to open Asian Smokehouse in The Heights (http://houston.culturemap.com/news/restaurants-bars/12-05-19-loro-asian-smokehouse-new-location-heights-hai-hospitality-uchi-franklin-barbecue-aaron-franklin-tyson-cole/#slide=0) Celebrity-Backed Houston Barbecue Restaurant Flames Out in CityCentre (http://houston.culturemap.com/news/restaurants-bars/12-11-19-international-smoke-restaurant-closed-citycentre-michael-mina-ayesha-curry/) Hot Houston Steakhouse Bringing Middle Eastern Flair to Rice Village with New Modern Israeli Restaurant (http://houston.culturemap.com/news/restaurants-bars/12-10-19-hamsa-new-restaurant-rice-village-israeli-cuisine-doris-metropolitan-itai-ben-eli-itamar-levy-sash-kurgan/#slide=0) Talented Houston Chef Parting Ways with Buzzy Downtown Food Hall (http://houston.culturemap.com/news/restaurants-bars/12-05-19-richard-knight-leaves-atlas-diner-bravery-chef-hall-catt-lee-anh-mai/) Nationally Acclaimed Ice Cream Shop Now Serving Scoops in The Heights (http://houston.culturemap.com/news/restaurants-bars/12-13-19-jenis-splendid-ice-creams-new-scoop-shop-heights/#slide=0)

As a caucasian, Tyson Cole doesn’t fit the stereotype of a sushi chef. And his path wasn’t easy — he spent years as a dishwasher and fighting racial bias before he became a sushi chef. But since opening his own restaurant, Tyson has been voted one of the BEST chefs in the U.S. Hear about how Tyson built a sushi empire, what it’s like being on Iron Chef, and more. Full show notes at http://okdork.com/podcast/58  

Austin360 restaurant critic Matthew Odam talks to us about recently opened restaurants on his radar, including Tyson Cole’s new casual eatery, Loro; which barbecue restaurant earned his top pick in a recent ranking; what dishes stand out at downtown’s Fareground food court; and why every Austinite should venture to San Antonio for tacos once in a while. ALSO: Ahead of Austin Lemonade Day, several lemonade entrepreneurs, including second-graders Rowan Briscoe and Joey Svoboda, came to the studio to talk about their business strategies and lemonade recipes. Westlake High School students (and brothers) Sidharth and Rohit Srinivasan, who participated in Lemonade Day when they were in elementary school, explained how a low-stakes business like a lemonade stand helped them launch a full business, Trashbots, which makes and delivers low-cost science and engineering kits to students around the globe. Plus, Eric Webb shares in this week’s Webb Report his list of the top Austin tourist attractions and which ones he thinks are totally overrated. (Sorry, bats.) In our Toast recommendations: the 2016 cat documentary, “Kedi,” the Joule sous vide cooking gadget and the "No More Safe Harbor" episode of “Reply All.” More info: austin360.com/loveaustin360

Tales From the Pits has been traveling and eating barbecue. We've been out on the BBQ trail quite a bit over the last couple of months, and the foreseeable future looks just as busy. In this episode we reflect on new restaurant openings including our extended thoughts on Loro, the new Asian smokehouse restaurant from acclaimed chef Tyson Cole and Aaron Franklin of the world famous Franklin Barbecue. We've also been to the newly opened Feges BBQ in Houston and provide some early feedback on their newly launched venture. Also included in the episode are some words on recent trips to Bodacious Bar-B-Q, LeRoy and Lewis BBQ, Banger's in Austin on their recent whole hog cooking, and much more. The near future looks bright on the BBQ front as we'll be going to both the Houston BBQ Festival and the Red Dirt BBQ and Music Festival. We're getting deeper into research and recording for our History of Texas BBQ Series and will be continuing on the road with that in the coming months. We also get into the early entries we've received in our Yeti cooler full of goodies giveway and some fan shoutouts from some of the many great listeners that have contacted us. Catch us out on the road and say hi and be sure to subscribe, rate, and review us on your preferred listening app. Tell a friend and help us grow! Twitter: @bbpodcast Instagram: TalesFromthePits  

This week on What's Eric Eating CultureMap food editor Eric Sandler is joined by returning cohost restaurant consultant Nathan Ketcham. Eric and Nathan go through some of the latest news from the Houston (and Austin this week) restaurant and bar scene including Cafe Annie evolving into Cafe Annie: Wood Grilled Steaks and Oyster Bar, Austin pitmaster Aaron Franklin joining Uchi/Uchiko chef Tyson Cole’s new restaurant, Patrick Feges and Erin Smith announcing where Feges BBQ will be located, and more! In the Restaurants of the Week section the guys discuss Pokeworks and Kukuri. In the Guest of the Week portion of the podcast, brought to you by 8th Wonder Brewery, Eric is joined by Potente and Osso & Kristalla executive chef Danny Trace. Eric, Nathan, and Danny discuss being in the middle of the Houston Astros World Series run, working for Jim Crane, the approach at both Potente and Osso & Kristalla, what made Danny make the jump over to the restaurants, and more! Plus Danny is put through the vaunted What's Eric Eating Lightning Round! What’s Eric Eating’s Guest of the Week segment is brought to you by 8th Wonder Brewery. Visit 8thwonderbrew.com for brews, events, taproom info, and more!

Tyson co-founded Uchi in 2003 as the restaurant’s Executive Chef. Before Uchi, he was a passionate student of the Japanese sushi tradition, training for more than 10 years in a variety of roles from dishwasher to head sushi chef in Tokyo, New York, and Austin, under two different sushi masters. Formative years were spent at Musashino, one of Austin’s top sushi restaurants, where he completed an intensive traditional apprenticeship under owner Takehiko Fuse. The two spent time in Japan, where Tyson experienced the food and gained technical skill. Fuse challenged him to learn the Japanese language, which helped Tyson learn more about the cuisine. He later trained at Bond Street, one of the busiest sushi restaurants in New York City. After Uchi opened in 2003, Tyson was recognized as one of Food and Wine Magazine’s Best New Chefs of 2005. In 2010, he opened Uchiko and in 2011, he celebrated the release of the Uchi Cookbook. Later that year, Tyson also received a James Beard Foundation Award for Best Chef: Southwest. https://uchiaustin.com/

Today, we are bringing you a special bonus episode: Two back-to-back live interviews we recorded at Southbytes, SXSW’s food programming which features panels, talks, and events with some of the most influential people in the food world. First, I sat down with Andrew Zimmern, food writer and host of Bizarre Foods on the Travel Channel; the guy who’s consumed more innards, creepy crawlies, and odiferous foods than most of us will in our lifetimes. He’s also experienced some of the most profound meals in the most remote communities around the world. But rather than chatting about what it’s like to eat skewered tarantula, I wanted to get his impressions on what it means when a community experiences the death of a dish and the traditions behind it. Then, I sat down with Austin chef Tyson Cole of Uchi to discuss the past and future of sushi—it’s traditional rules, who’s breaking them, and how American sushi chefs are taking the medium to the next level. A slight warning: this tape will... See acast.com/privacy for privacy and opt-out information.