Podcasts about vice munchies

Gabriel Reeves is an educator, writer and Chef who presently resides in the central coast of California. Currently he trains staff and creates strain reviews and website content for Canna Cruz and their family of brands. Under his own brand Green Gourmet CA,  which he founded in 2011, Gabriel caters and does various consulting work. Over his 25+ years experience in the cannabis industry, Gabriel worked with WAMM, Elemental Wellness Center, Canna Cruz and many others. He has been featured in VICE Munchies, NPR's Radio Lab, NBC News Bay Area, San Francisco Magazine, High Times, Metro Silicon Valley and many others as an expert in the field of cannabis and Chef of infused and non infused cuisine. Having been a judge of multiple competitions including the US and Northern California High Times Cups, Emerald Cup and Santa Cruz Cup established his reputation among the small group qualified to critique cannabis at that level. His scientific knowledge of cannabis and historical perspective on medical and legal cannabis has propelled Canna Cruz into one of fastest growing companies in California.

In this episode, we are not only joined by our first coffee-farming guest, but also someone who is growing specialty coffee in South Africa! Des Wichmann is busting all kinds of preconceptions about coffee farming, successfully growing specialty lots at sea level in KZN on Mpenjati estate.While there is  a lot to learn about coffee farming in this episode, there may be even more lessons about entrepreneurship. Des has taught himself how to grow, pick, process, and even roast coffee, without a big community of coffee farmers around him. Listening to him talk about how he has experimented, rolled up his sleeves and just learned through experience is quite inspiring.You may be able to find Mpenjati coffees to try at Cape Coffee Beans, at certain times. You can also learn more about Mpenjati on the company's website. You can even visit if you're in the area.Unfortunately, we were not able to find the article written by Dylan Cummings that was mentioned in the episode.Here is a link to the documentary about growing coffee in LA that was mentioned from Vice (Munchies).

I love having conversations with people who create things and bring about change, so I'm especially happy to share my interview with Cara Nicoletti! Cara is the Founder & CEO of Seemore Meats & Veggies, a women-owned meat company that makes sausages with fresh veggies and humanely raised meat.   Cara is a fourth generation butcher, winner of The Food Network's Chopped, television host of VICE Munchies' The Hangover Show and Open Fire, and author of literary cookbook, Voracious. She grew up working at her family's butcher shop in Boston, and took up the family trade working in top restaurants and butcher shops around New York. After a decade in the field, Cara grew dismayed at the environmental impacts of meat-eating and began to experiment with her unique veggie-forward sausages, which quickly gained traction and sparked the idea for Seemore Meats & Veggies. Since the brand's launch in February 2020, Seemore Meats & Veggies' sausages have appeared on The Today Show and Access Hollywood, and have been featured in publications such as Bon Appetit, Food & Wine, Vogue, and RealSimple.   There are so many awesome takeaways from my conversation with Cara, but here are some which stand out: When launching a brand – especially if you're doing so during a pandemic as Cara did – make sure you're working with people and investors you enjoy interacting with every day; Breaking into a male-dominated industry isn't easy, but when you're committed to seeing your product succeed, there's nothing you cannot achieve; When it comes to self-care, finding an activity that allows for total distraction can be a game changer; Healthy living is about not feeling guilty about something that makes you feel good, and above all, doing what your body and brain are asking you for.   Curious to learn more about Cara and Seemore Meats & Veggies? Check out Seemore Meats & Veggies (https://eatseemore.com/), Instagram (https://www.instagram.com/eatseemore/), and Facebook (https://www.facebook.com/eatseemore/).  

Executive Culinary Director at VICE's Munchies series, Farideh Sadeghin, joined the boys this week to talk about Iranian food, surpassing your immigrant parents in cooking, and compromising your culture's food in interracial relationships.We also brought back an old favorite segment, ASIAN YELPERS where we get into what Asian people think about Olive Garden. Then we round it out with a race news about Kim Jong-il claiming he invented the burrito in 2011.It's all right here on Asian Not Asian! F O L L O W https://www.instagram.com/asiannotasianpod https://www.instagram.com/thefumiabe https://www.instagram.com/nicepantsbro W A T C H https://www.youtube.com/asiannotasianpodcast U P C O M I N G E V E N T S ! HACK CITY COMEDY 2/11 7:30pm @ Union Hall Brooklyn (FUMI WILL BE AT THIS ONE)https://www.eventbrite.com/e/hack-city-comedy-with-fumi-abe-and-mic-nguyen-tickets-218505524907?aff=erelexpmltOUR FIRST HACK CITY IN LA! 2/26 @ The Airliner (Sorry this got bumped from 1/15)https://www.eventbrite.com/e/hack-city-comedy-la-w-fumi-abe-tickets-227509084797 M E R C H- WE ARE SELLING ANA MERCH NOW https://www.asiannotasianpod.com/merch --- P A R T N E R S -US BANK - Send a personalized red envelope E-card with lucky money quickly to friends and family. Learn more at USBank.com/LunarNewYear-IRVINS SALTED EGG - Visit eatIRVINS.com and use code ASIANNOTASIAN for 15% off on any order. - Helix Sleep Mattress: $125 off ALL mattress orders for ANALs at helixsleep.com/asian - Hawthorne.co is offering 10% off of your first purchase! Visit hawthorne.co and use PROMO CODE “NOTASIAN” - TUSHY Bidets: Go to hellotushy.com/ANA for 10% off!- THE SCRIPPS RESEARCH INSTITUTE: www.joinallofus.org/asiannotasian- HBO MAX: http://hbom.ax/ana2- BETTER HELP: Get 10% off your first month by visiting our sponsor at BetterHelp.com/asian- EXPRESS VPN: 3 Months free at expressvpn.com/asian- FUNDRISE: Fundrise.com/asian- SANZO: DrinkSanzo.com and use promo code “ASIANNOTASIAN”- TruBill: Truebill.com/Asian- Quip: GetQuip.com/Asian- Athletic Greens: Athleticgreens.com/asiannotasian - Shopify: Shopify.com/asian - Manscaped: Get 20% Off and Free Shipping with the code ASIAN- Big Brother Big Sister: https://bit.ly/30zQZan- Nutrafol: www.nutrafol.com (Promo code: Asian)- Sesanood: www.sesanood.com (Promo code: AsianNotAsian)See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Tâm was the first listener-suggested guest, thanks to regular listener, Brandon Coleman. Tâm was an entertaining and interesting guest who shared in-depth story with many insights to share about life in Saigon. Evidenced by the fact this is the third most listened to episode of A Vietnam Podcast.Born in Texas to Vietnamese refugees, Tâm moved to Saigon after a stint in Singapore. She has now returned to her hometown Houston.In Saigon she worked at an international branding agency but soon started creating Vietnamese-Mexican dishes and hosting dinners out of her apartment, creating a closed-door restaurant named Saigonita. Soon Saigonita appeared in Vice Munchies and was profiled in Saigoneer so she decided to quit her corporate career to pursue her passion in food. Since then, she's been interviewed by publications in Vietnam, Singapore, the US, Italy, France; and has given a TEDx Talk. -------------------Theme music composed by Lewis Wright.Main Cover Art designed by Niall Mackay and Le Nguyen.Episode art designed by Niall Mackay, with pictures supplied by guests and used with permission.Support the show (https://www.patreon.com/AVietnamPodcast)

The art of butchery was Cara Nicoletti's birthright in many ways, growing up working in her grandfather's Boston shop. She comes from generations of it but changed course after considering the sustainability of meat. She recently joined Andre Natera on Run the Pass to share her story.Nicoletti has a diverse background, working as a butcher, writing a cookbook, and hosting shows on VICE Munchies. In February 2020, she launched Seemore Meats & Veggies, which makes humanely raised, veggie stuffed sausages. “I started making sausages 11 years ago to help people eat less meat and stretch the meat further with fillers that were good like vegetables,” Nicoletti said.“We can't keep up the demand for meat and do it in a way that's good for the Earth. So we need to eat good meat but less of it.” - Cara NicolettiGrowing up around butchers, Nicoletti noted she was “more sensitive about where meat comes from,” and then working in restaurants saw all the waste. Although she hadn't initially intended on becoming a butcher, she found an apprenticeship and stayed in the industry for several years.Sustainability became a big focus for Nicoletti—one which became even more true during the pandemic. “Our supply chain is flimsy, especially with meat, as we depend on four giant companies that control the meet supply in the U.S. It's a deeply unsustainable market,” she said.Nicoletti spoke about the concept of regenerative agriculture and its critical role in the meat industry. “It's when grazing animals diversify the soil. If they in stalls all day eating grain, it's stripping the soil and creating monocultures. There's no way we can keep up with demand and do it in a way that's good for the Earth,” she explained.

For a long time, food media portrayed the suburbs as a dining wasteland full of chain restaurants and unimaginative menus.  But suburbia is changing. According to Bettina Makalintal, staff writer at Vice Munchies, we should be paying more attention to the evolving suburban foodscape. In a recent series Bettina helped develop called "State of the Suburbs" Bettina and other Vice writers make the case for how the burbs are burgeoning with culinary artisans, local farmers markets and clever restauranteurs taking some pretty ambitious leaps of faith, even in the midst of a global pandemic.   You can find more of Bettina's work on Vice Munchies.  You can also follow her on Twitter and TikTok @bettinamak and on Instagram @buttina — she also has an inspiring food styling Instagram called @Crispyegg420. Follow Amuse-Bouche on at @amusebouchepod on Twitter and Instagram and be sure to subscribe to the Amuse-Bouche newsletter on Substack. Every week you'll find even more food stories, recipes, and gardening updates.  It's a free newsletter at the moment, but I do accept tips. So consider helping a sister out by throwing her a few bucks a month. You can also support me by engaging with the show and following Kae Lani at @KaeLaniSays on Instagram and Twitter. 

Hosted by David and Nycci Nellis. On today's show: • Jeremy Ross is beverage director and general manager of Tiki Thai, a Reston restaurant offering Thai cuisine with tiki-inspired cocktails. It opened in December 2020 and has quite a story to tell; • Cara Nicoletti is a fourth-generation butcher, winner of the Food Network's “Chopped,” television host of VICE Munchies' “Hangover Show” and “Open Fire”, and author of the literary cookbook “Voracious.” After a decade in the field, Cara was frustrated by the environmental impacts of meat eating and began experimenting with veggie-forward sausages. That rolling ball quickly gained traction and sparked the idea for Seemore Meats & Veggies. Now available nationwide; • I came. I saw. I purchased. Bart Yablonsky of Dawson's Market is back with us – he's bought another market, and we hear all about that; • Michelle Troxell of Grace Thomas Designs and Joey Olson, her chief kitchen designer, join us to talk about what's probably the hottest home renovation focus – kitchens, and the latest innovations for them, from built-in coffee bars to special pet areas. Give us some of that!

Hosted by David and Nycci Nellis. On today's show: • Jeremy Ross is beverage director and general manager of Tiki Thai, a Reston restaurant offering Thai cuisine with tiki-inspired cocktails. It opened in December 2020 and has quite a story to tell; • Cara Nicoletti is a fourth-generation butcher, winner of the Food Network's “Chopped,” television host of VICE Munchies' “Hangover Show” and “Open Fire”, and author of the literary cookbook “Voracious.” After a decade in the field, Cara was frustrated by the environmental impacts of meat eating and began experimenting with veggie-forward sausages. That rolling ball quickly gained traction and sparked the idea for Seemore Meats & Veggies. Now available nationwide; • I came. I saw. I purchased. Bart Yablonsky of Dawson's Market is back with us – he's bought another market, and we hear all about that; • Michelle Troxell of Grace Thomas Designs and Joey Olson, her chief kitchen designer, join us to talk about what's probably the hottest home renovation focus – kitchens, and the latest innovations for them, from built-in coffee bars to special pet areas. Give us some of that!

Dan Pucci and Craig Cavallo, AMERICAN CIDER: A Modern Guide to a Historic Beverage   Dan Pucci is one of the nation’s leading cider experts. He was the founding beverage director at Wassail, New York City’s first cider bar and restaurant, and has since traveled the country in a continued pursuit of cider education, awareness, and research. He is a partner in Wallabout Hospitality, a New York City-based consulting and hospitality company.   Craig Cavallo lived in New York City for thirteen years, working in restaurants, blogging about food trends, and writing for Saveur. His work has been published in Condé Nast Traveler, GQ, New York magazine’s Grub Street, Thrillist, and Vice Munchies. He left New York City for the Hudson Valley, and when he’s not at Golden Russet Cafe & Grocery, the café that he owns and operates with his wife, Jenny, he can be found picking fenceline apples and dabbling in his own cellar cider experiments.     Interested in trying some ciders? Go to ShopCiders.com.

This weeks guest David Lopez, a very talented product photographer based in Los Angeles. David has shot a number of projects for clients which include: VICE Munchies, Got Milk, Frito Lay, LA Food Fest and many more. Listen in as we talk about whether camera gear actually matters when it comes to photographer, our thoughts on editing, whether or not Instagram has ruined the photography industry and so much more! Support the Podcast on Buy Me A Coffee: https://www.buymeacoffee.com/thehivepodcast Click Here For The Best Music For Videos & Podcasts, It's What I Use For All The Episodes (get 2 extra months on your subscription) Instagram: @dlovisuals Website: davidlopezvisuals.com Subscribe and follow The Hive Podcast on Instagram @thehive_podcast or visit our website https://www.hivepodcast.org Check out what we use to record the podcast HERE

When it comes to developing a dish or writing recipes every expert has their own signature style. In this episode, Chef Noel is joined by the Toronto Star Food and Culture reporter Karon Liu where they discussed the art of food writing, the easiest way to communicate the steps involved in cooking a dish, and what inspires him when he is whipping up a brand-new article or dish Liu is From Hong Kong moved to Canada when he was young and now, he is one of Canada's top food writers and culture reporters. Karon is Formerly the resident food writer and recipe tester. He would often develop and test recipes before they were published in the paper. His work has appeared in The Globe And Mail, Maclean's, Food Network Canada and Sharp Magazine. He previously worked at The Grid and Vice Munchies.  In 2018 is was Nominated for the Tourism Industry Association of Ontario, Travel Media Award for Excellence. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/whatscookingwithchefnoel/message

Widely known under the moniker @pastryschiff, Caroline is a celebrated pastry chef and culinary consultant based in Brooklyn. She got her start in the restaurant industry a decade ago cooking at The Good Fork, and worked her way up through a number of acclaimed restaurants and bakeries including Mas (la Grillade), Maysville NYC, Kenton's NOLA, and Greene Grape Provisions before coming full circle to work with Sohui and Ben once again as Gage & Tollner’s Pastry Chef. Heralded as one of the “Most Badass Female Chefs in New York” by Thrillist, Caroline has been featured on Beat Bobby Flay, Cosmopolitan, Bon Appétit, Chopped, VICE Munchies and The Untitled Action Bronson Show. Caroline’s signature gravity-defying hairdo is outsized only by her enormous heart; in her spare time you can find her either supporting charitable causes or running a marathon. In this episode, you’ll learn: How an out-of-control sweet tooth and a year in France convinced Caroline to pursue a career as a pastry chef How she turned an internship into a full-time job cooking on the line How she came by the moniker of being one of the “Most Badass Female Chefs in New York” How she landed the coveted position of Pastry Chef at the highly anticipated Gage & Tollner restaurant in Brooklyn, and what her plans are for the dessert menu About her involvement with Holy Apostles Soup Kitchen in New York, and the importance of giving back to the community How she deals with the stress of working long days in the kitchen And much more!

Have you been dining outside? Doesn’t it seem like things are slowly returning to the way it used to be?WRONG! Elena Yamamoto (VICE Munchies) joins us on the pod this week to give us an inside look at the future of the restaurant industry and her insane journey trying to open up a restaurant during a global pandemic. Shit is bleak my friends but we do our best to sneak in a few butt jokes. U P C O M I N G E V E N T S ! - RSVP https://linktr.ee/asiannotasianpod --- P A R T N E R S - Helix Sleep Mattress. $125 off ALL mattress orders for ANALs at helixsleep.com/asian - Hawthorne.co is offering 10% off of your first purchase! Visit hawthorne.co and use PROMO CODE “NOTASIAN” - Go to magicspoon.com/ASIAN to grab a variety pack and try it today! And be sure to use our promo code ASIAN at checkout to get free shipping. S U B S C R I B E ! - apple: apple.co/39z2qya- spotify: spoti.fi/3cFPAj5- youtube: bit.ly/3bBe0Jd S O C I A L ! - instagram: instagram.com/asiannotasianpod- website: asiannotasianpod.comE – M A I L U S ! - AsianNotAsianPod@gmail.comS U P P O R T U S ! - Patreon: Patreon.com/AsianNotAsianPod

Tara is the beer and spirits contributor for Forbes as well as a writer for several publications such as Food & Wine, Wine Enthusiast, Vice Munchies, VinePair, SevenFifty Daily, and THCNet, a B-to-B website covering the legal cannabis industry. She is a certified beer judge who teaches a for-credit university beer class and presents beer seminars for institutions like the Smithsonian and the Brewers Association. As a former broadcast news reporter and beer TV show co-host she has won two first-place awards from the North American Guild of Beer Writers. She founded NJ's original beer education group for women and volunteers as the archivist for the Pink Boots Society for women in the beer industry. She's currently writing a book about the history of women in beer for a publication that is to be published spring of 2021. In this episode, Tara shared her expertise as we talked about the powerful influence of women in the Craft Beverage Industry, as well as her opinion about the current economic impact that the pandemic has caused in the craft beer world and more! Enjoy the Show, Cheers

Tâm is the first listener-suggested guest, thanks to regular listener, Brandon Coleman. Tâm is an entertaining and interesting guest that has an in-depth story and many insights to share about life in Saigon, which can be seen by the length of this episode. Born in Texas to Vietnamese refugees, Tâm moved to Saigon after a stint in Singapore. Here in Saigon she worked at an international branding agency but soon started creating Vietnamese-Mexican dishes and hosting dinners out of her apartment, creating a closed-door restaurant named Saigonita. Soon Saigonita appeared in Vice Munchies and was profiled in Saigoneer so she decided to quit her corporate career to pursue her passion in food. Since then, she's been interviewed by publications in Vietnam, Singapore, the US, Italy, France; and has given a TEDx Talk. She is currently getting to more deeply know her roots and explore Vietnam's culinary scene through travels around the country.-------------------Theme music composed by Lewis Wright.Main Cover Art designed by Niall Mackay and Le Nguyen.Episode art designed by Niall Mackay, with pictures supplied by guests and used with permission.

FULL EPISODE Monday 22nd, 9AMTâm is the first listener-suggested guest, thanks to regular listener, Brandon Coleman. Tâm is an entertaining and interesting guest that has an in-depth story and many insights to share about life in Saigon, which can be seen by the length of this episode. Born in Texas to Vietnamese refugees, Tâm moved to Saigon after a stint in Singapore. Here in Saigon she worked at an international branding agency but soon started creating Vietnamese-Mexican dishes and hosting dinners out of her apartment, creating a closed-door restaurant named Saigonita. Soon Saigonita appeared in Vice Munchies and was profiled in Saigoneer so she decided to quit her corporate career to pursue her passion in food. Since then, she's been interviewed by publications in Vietnam, Singapore, the US, Italy, France; and has given a TEDx Talk. She is currently getting to more deeply know her roots and explore Vietnam's culinary scene through travels around the country.-------------------Theme music composed by Lewis Wright.Main Cover Art designed by Niall Mackay and Le Nguyen.Episode art designed by Niall Mackay, with pictures supplied by guests and used with permission.

This one is a banger! One of our favorite episodes so far!Elena Yamamoto & Yael Peet (VICE) joined the ANA boys this week to talk about the grind as a chef, horrible apprenticeships, and Dami Lee’s article about what your H-Mart purchase says about you. Be on the look out for their upcoming restaurant @Furysnyc!!!Follow them on Instagram at @smokedsaba @elechan @Furysnyc and Twitter at @YaelPeet This episode is brought to you by Helix Mattresses! Helix is offering up to 125 dollars off ALL mattress orders for ANALs at helixsleep.com/asianWe finally launched a PATREON page! Please support us in exchange for some fun rewards from Fumi & Mic.https://www.patreon.com/asiannotasianpodEmail us: AsianNotAsianPod@gmail.comInstagram: @asiannotasianpodTwitter/Instagram Fumi: @TheFumiAbeInstagram Mic: @nicepantsbroCome see us LIVE! The next Hack City comedy show is 7/17 and 8/14, get your tickets at the link belowhttps://www.eventbrite.com/e/free-comedy-hack-city-comedy-show-now-canal-street-market-tickets-17560902131S/O to our network @listeningpartypresents @canalstreetmarket - check out the crew on Instagram

Cara Warren has worked in cheese since 2005 and is currently the East Coast Sales Manager for Isigny Sainte Mere. Cara's pairings wow'ed the room at The Cheeses of Europe Interactive Beer & Fromage Event last week, and on the same day Vice Munchies featured her along with a small group of lesbian and non-binary cheese professionals. Elena chats with Cara in studio on the heels of both! Cutting the Curd is powered by Simplecast.

It’s a hodge-podge of gastrocomedic stylings and quick-hit segments from around the United States! Eddie Tassin tours us through all 15 dining rooms at Antoine’s (NOLA), the oldest family-owned restaurant in the country. Clint Funk tells a story about Wendy’s “Carolina Burger,” which may have originated at The Blue Ridge Grill a.k.a. “The Grill” (Galax, VA). And we play a name-dropping drinking game with Ruben Rueda, the longest-standing bartender at the Musso & Frank Grill (Los Angeles), the oldest restaurant in Hollywood, frequented by Orson Welles, Steve McQueen (Ruben kicked him out), Bukowski, Keith Richards, Johnny Depp, and more. Plus: how to skin a squirrel, according to the 1953 edition of The Joy of Cooking. And also: the Great Unfinished RFFP Food Rap Song. CONNECT: Tweet to us @richardsfamous. Call our hotline with tips & grievances 323-81-FOOD-4. AND PLEASE: Rate & review us on iTunes. FEATURED VOICES: April Green, Eddie Tassin, Tammy Garcia, Clint Funk, Oscar Hall, Ruben Rueda FURTHER: Read a longer version of Richard’s interview with Ruben Rueda in VICE Munchies: https://munchies.vice.com/en_us/article/mgxn4q/las-longest-standing-bartender-has-86d-more-celebrities-than-you Listen to a longer version of Richard’s interview with Ruben Rueda on KCRW’s Good Food blog: https://soundcloud.com/kcrws-good-food/ruben-rueda-musso-franks-longest-serving-bartender Listen to Richard’s story “A Million Dollars Worth of Plastic,” about a family (including Tammy Garcia, featured in this episode) in Galax, VA (home of The Grill) that won a million dollars from McDonald’s in 1989, via KCRW’s Lost Notes: https://www.kcrw.com/news-culture/shows/lost-notes/a-million-dollars-worth-of-plastic PRODUCTION CREDITS: Produced/reported/voiced/conceived/sound designed by Richard Parks III Mixed by Rob Amjarv Mustachio'd pickle logo by James Braithwaite Theme song by Bobby Halvorson FRIENDS OF THE POD: Caitlin Esch, David Weinberg, Benedict Moran, Steven Berger, Bennett Barbakow, Matt Frassica, Elizabeth Parks Kibbey, Nick White, John Callaghan, Jorge Just, Vice Munchies, KCRW's Lost Notes, the Galax Old Fiddlers Convention VISIT THE RESTAURANTS FEATURED: Lucky Stop Po-Boys, formerly Danny & Clyde's (Thibodaux, LA) for poboys and muffulettas Antoine’s (New Orleans, LA) for shrimp and grits The Blue Ridge Grill a.k.a. “The Grill” (Galax, VA) for a cheese burger with chili The Musso & Frank Grill (Hollywood, CA) for martinis

Today’s guest is Rupa Bhattacharya— the newly-appointed EIC of VICE’s food website and digital channel, MUNCHIES. We discuss the responsibility and power of food media, current issues food media is facing, and why non-“foodies” should care. Meant to Be Eaten is powered by Simplecast.

EPISODE #35-- Thanks for sticking with us! Today Alex and James get back into it with what the know best-- Drunk Australian rappers skipping out on bills, snakes in South Africa, thieves making fried chicken, and rotting bats at Wal-Mart. They also rap about possums, the Golden State Killer, and Alex's New Segment: Grinding My Gears. Thanks to Sef Joosten for our show art. Our theme music is "The World's a Mess (It's In My Kiss)" by X. Thanks to our sources at BBC, The Sun, Vice Munchies, Washington Post. Please support real journalism.

This week on The Stew! Jason and Andre catch up after a week away, a bit delirious, we talk about Coachella foods, Jason's highlights from filming a Chef's Night Out for Vice Munchies, a pop up dinner for Evan Kleiman's now closed Angelini Restaurant, and the best thing we ate all week!

Writing Work. Are West Virginia pepperoni rolls "just" bread and pepperoni? Or is it something more? Food as symbol of Appalachian identity, culture, and pride. Meet Courtney Balestier who used the word "just" as the starting point and focus of her talk at this year's Appalachian Food Summit in Berea, Kentucky where this conversation was recorded. Where most people see just a few ingredients, a simple food easy to dismiss, Courtney sees something ingenious and quite meaningful. Courtney is a James Beard-nominated fantastic new voice in food writing and her thoughts on the devoted followers of the pepperoni roll is a big reason why. Not only did it originate in West Virginia, it's the state food. But unless you grew up there you may not have heard of it. Once you've tasted one? Expect regular cravings. Like other regional favorites there are heated discussions as to what constitutes the proper roll. Cheese or no cheese? Sticks or medallions? No matter your preference, everyone agrees the bread must come from a handful of small bakeries in West Virginia and nowhere else. What happened when Sheetz tried to source outside the region? Why was the roll created in the first place? We talk about that as well as the interesting source behind Courtney's piece, published in Vice Munchies last year. Hear her presentation in its entirety during next week's BONUS episode, "Sounds of the Summit" to benefit the 2017 Appalachian Food Summit. Courtney discovered food writing kind of by accident. After getting her Master's degree in Magazine Journalism from NYU she worked for Everyday with Rachel Ray, freelanced for magazines both in food and music, then came to a crossroads. Music or food? Which one drove her passions? Ultimately food because so many issues can be addressed using it as a starting point. Including Appalachian identity, a focus close to her heart. "You don't know your identity until you leave a place." - Toni Tipton Martin, author of The Jemima Code Courtney didn't care about Appalachian cuisine until she graduated from WVU. Although not born in West Virginia, she went to school there and feels an affinity with the region. What is her Appalachian identity? Where does she fit in? One way is through food. Everybody eats after all. I can relate. As a woman from Richmond, with relatives in the Shenandoah Valley and Appalachia, I'm not from there either. But I am. My roots are shallow but my connection to this region is as deep as the gorges I drove through on the way to the summit. But am I allowed at the table? Or do folks with deep roots have more say in what happens in this region? Are enthusiastic transplants equally welcome? For a long time Appalachia has been a region of extraction, where folks take resources for use somewhere else. With this being the norm for so long, can folks with deep roots welcome newcomers who want to help? We talk about the advantages and disadvantages of this as well as the ramifications behind Appalachia becoming the culinary world's newest darling. What happens when folks attempt to interpret Appalachian cuisine in new ways through books like Ronni Lundy's, Victuals? Are these recipes historical artifacts to be preserved or jumping off points for new creations? Courtney has been published in all the giants: Oxford American, The New Yorker, Lucky Peach, Punch, just to name a few. Her piece "Let Us Now Retire the Whiskey Woman" was nominated for a James Beard award last year and acts as a jumping off point for a terrific discussion on the "Cool Girl" gender stereotype in the world of food. Meet the "Whiskey Woman," a stereotype that came into its own with Gillian Flynn's novel, Gone Girl. The spirits industry followed soon after with commercials starring Mila Kunis and Christina Hendricks embodying a superficial carefree-no-worries-but-can-drink-you-under-the-table woman popping up all over. Why is this bullshit? What's the difference between a Whiskey Woman and a woman who just prefers bourbon? We'll "woman-splain" in this episode. ;) We also delve a bit into gender studies related to the world of food writing. Is it more celebrated now because more men are tackling it? Women have always excelled in this genre, but more often men win the awards. Why is that? And why isn't food writing more popular? What has been her food writing journey and what tips does she have for new writers? That's here too. The Appalachian Food Summit is a perfect forum to present these kinds of stories. Stories that preserve history. Stories that teach and dispel long-held myths around regions of our country and its beloved foods. And it doesn't matter where you're from, all are welcome to the table. Find your way in. It's one reason this cause is so dear to me. Hear Courtney's full talk next week, Thursday, November 3rd, during my special episode, "Sounds of the Summit". It's a compilation of talks, stories, and music recorded live at this year's summit in Berea, Kentucky in September. It only costs $1 and all proceeds go towards making next year's summit the best ever. I hope you'll join me. Cheers. SHOW NOTES – Links to resources talked about during the podcast: The Testosterone Takeover of Southern Food Writing - Kathleen Purvis tackles a difficult issue. Why are men winning all the awards when women have been writing in this genre longer and more often? Blood, Bones & Butter - Chef Gabrielle Hamilton writes about her life. One of my favorite pieces of food writing ever. She was just made food columnist for the New York Times magazine. Hooray! Consider the Fork - Laurie Colwin's magnificent work on this humble instrument. John T. Edge - Amazing food writer and one of the founders of the Southern Foodways Alliance. This episode is sponsored by MarieBette Café and Bakery.

Pat Dean is the funniest comedian on that show you are going to see later.  He is also the bartender at that bar you are going to after that show.  The "star" of Vice Munchies joins the podcast to talk about the worst fans he sees come in to his sports bar as well as his many, many failed comedy projects.   Follow Pat: @DeanManP                  @ShitsGolden

On today's episode of _ THE FOOD SEEN _, Sydney Kramer was one of the few families she knew in suburban Chicago that ate sushi regularly in the 90's, which seemed contrary to her mother's subscription to all the low-fat this and sugar-free-that diet trends of the time (e.g. Weight Watchers, Jennie Craig). When Sydney left for college, she began documenting what she cooked for her roommates via LiveJournal as a hobby, but it wasn't a “blog” per se, well, not until she found sites like TasteSpotting and realized there were others out there posting photos of their food in the same manner. Once people started asking for recipes, she launched The Crepes of Wrath, with the intention of of it being whimsical, fun, and never too fussy (e.g. Shake-N-Bake, cake mixes, ramen). She left her job as an operations manager at Business Insider, and is now an editor at Vice MUNCHIES, fully committed to food media, and deliciously so, with recipes like, Pumpkin Pie Layer Cake with Buttercream Frosting, Old Fashioned Pumpkin Slab Pie with Bourbon & Bitters, S'mores Cinnamon Rolls with Graham Cracker Dough, and Waffle Maple & Sausage Stuffing with Cranberries. Hear how Sydney's musings earned her blog a finalist bid as Saveur's Most Delicious in 2015, and what's in store for years to come! “I also try to make it personal because I don't want anyone to ever think that ‘I live in Brooklyn, and I go to the Farmers Market every weekend, and we go to fabulous restaurants, and eat fabulous food, and I spend $500 a week on food.' I want to make sure there's a human being behind the pretty pictures.” [8:05] –Sydney Kramer on THE FOOD SEEN  

Javier Cabral started out as a food blogger 10 years ago, slowly climbed his way to the west coast editor of Vice Munchies.  Jason and Andre chat with him about his beginnings as a food lover in high school, working with Jonathan Gold, being on Bizarre Foods with Andrew Zimmern, tons of restaurant recommendations for spots all over LA, Mescal thats filtered over raw chicken breasts, the future of Vice Munchies and so much more!

Andy Windak is a chef, fellow podcast host, producer of the Coconut Club pop-up, has appeared on Vice Munchies with TJ Miller, and a zillion other things.  Andre and Jason chat with him about his career, what goes into producing a pop up restaurant, realistic expectation of trying to become a food personality, and a cool breakdown of some dishes and drinks from his infamous elevated Tiki themed menu.

VICE MUNCHIES and TATTOO AGE impresario and international bon vivant CHRIS GROSSO chops it up at the compound....ENJOY!