In Season 4 of the Feedfeed podcast, host Julie Resnick (Feedfeed co-founder), is virtually sitting down for dinner with #feedfeed Community members who are a constant source of ideas and inspiration. The community helps Julie get dinner on her table nearly 365 days a year!

Trade is innately human. Whether it’s baseball cards, lunchbox items or recipes, people have been exchanging goods, services, practices, and ideas since prehistoric times. Driven by curiosity and power, or most commonly money, trade has created the modern, globalized world we know today.

The story of American prohibition: temperance, scapegoating, hypocrisy and their unlikely love child the Margarita. 

This week on Beer Sessions Radio, Jimmy is highlighting a new variety of New York state barley, following it from development at Cornell University to utilization in breweries across NY.

Michael Davenport admits he is no dietician, but he believes that you can trust many of your cravings - if food smells good and looks good, your body is sending you a signal. When it’s cold, a hot hearty soup is just what you need. When it’s hot, a salad offers the cooling effect you’re looking for.

Today on Topographical Issues, Dave, Nastassia and The Rest are joined by Rebecca "The Boondoggler" Palkovics. Together the team tries to explain to (possible Flat Earther?) Nastassia Lopez how time zones work. They also tackle questions on Rye Bread, Nitrogenating Coffee, which bouillon is best, and discuss Charlie Chaplin's body of work. Plus, why you should be afraid of microwaves. 

Well folks, 2020 if finally over, and we have your mid January year end wrap up! What can we say about a year like 2020? We laughed, we cried, we cried, we stared at the wall, we made sourdough, we cried, we marched, we drank vodka from a baby bottle.

Meet the newest and youngest talent of the food world from the 2021 Forbes Under 30 list.

For hundreds of years, mezcaleros believed that you could not use maguey jabali (agave convallis) to make spirits — it foams so much, both during fermentation and distillation, that it was thought unmanageable. But a couple decades ago, someone found a strategy to manage the foaming. Now gringos go crazy looking for the rare, wild destilado de jabali!

On today’s show we have the pleasure of speaking with filmmaker Kimberly Warner. Kimberly is the creator of the Unfixed podcast and docuseries. UNFIXED is about the stories of everyday people who have learned to thrive with chronic, incurable conditions.

Dan Michaud "Ron, Jade Valley and the Power of Place" 

When his soon-to-be stepfather Ron rolled into teenage Dan’s mother’s house in an orange Fiat convertible. They began a thirty-year conversation. Dan’s tribute to “Ron who gave me Shakespeare, Miles Davis, and winter picnics” (plus a killer recipe for Beef Stroganoff).

This episode is about trying new recipes and techniques and being unafraid to make them your own. Michael Davenport notes that many confident cooks don’t use exact measurements - they use a pinch, a handful, or season to taste. As you gain confidence in the kitchen, you’re building a new muscle that helps you recognize when the pan is hot enough or the pie is cooked through.

We have talked a lot about the pivots and changes restaurants are making since the pandemic started. But some restaurants are staying true to their core identity, making it work while adding on additional revenue streams.

Most of our conversations over the last several months have emphasized the struggles of maintaining a food business during the pandemic, from adding delivery concepts, to indoor dining floundering to building and heating their street patios. Today we are excited to hear how a West Coast business has been able to grow and increase employee benefits during this challenging time. 

The Martini, the 1960s and how, hand-in-hand, they went wrong together.