An ensamble mezcal is made from a number of different agaves — generally whatever has reached maturity at the same time. Or … is it? Maybe there’s a precise recipe that’s been handed down for generations? But how does that work within the confines of nature? We cook the cookbooks...

I caught up with Raj Parr at his Phelan Farm in Cambria, CA., where he has devoted his time to preserving and expressing the farm's unique natural slate and growing his favorite varietals. Next we speak with Tom and Peter Stolpman from Stolpman Vineyards in Los Olivos, dedicated to preserving...

You’re amazed by how delicious mezcal is. It’s got your attention in a way that no other spirit does. And you think, Man, where was all this amazing stuff just five years ago? Well, it was there, in the rural Mexican communities where it’s made. And it still is. Want...

Some people will tell you that agave is at risk of becoming extinct. They'll tell you that you should primarily drink mezcal made from farmed espadin. But we tell you, gringo bartenders, that if you love mezcal, you should drink more wild agave, and you should get your customers to...

Nate Ready is a former Master Sommelier. He worked the floor at Bobby Stuckey’s Frasca in Boulder and the French Laundry in Yountville before heading north to find a small working farm in Hood River, Oregon. Hiyu Farm is a biodiverse environment where Nate grows over 100 grape varietals, fruits...

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...

On this episode, Zarela & Aarón contrast the tomato with its relative, the tomatillo. They invite their friend - and favorite tomato farmer - Tim Stark of Eckerton Hill Farm to join the conversation and explain how he grows his delicious produce. Tim weighs in on how the heirloom tomato...

On this episode Aarón and Zarela welcome their first guest: Zack Wangeman of Sobre Masa. Zack was born and raised in Oaxaca and interned with Aarón when he was only a teenager! Together they discuss the ins-and-outs of Mexican heirloom corn, including how it’s been farmed and used throughout history...

Tonight’s episode will take a look at coffee, the drink that fuels most us every day. Our panelists are Miguel Mateo, Getu Bekele and Lenore Yerkes. Miguel is the sales and export manager for Manos Campesinas, an umbrella organization that works with 8 grassroots organizations of four different geographic departments...

Dane Campbell, Head Sommelier at The Musket Room in New York City. A Long Island native, Campbell's passion for wine developed from his love of food, which he pursued at the Culinary Institute of America. While studying there, Campbell expanded his culinary proficiency under Professor and close friend Pierre LeBlanc...