Episode 25: Prison Food with Danny Trejo

Danny Trejo joined Katherine to talk about prison: when he was incarcerated vs. how it is now (a "warehouse of insanity"), using commissary for protection, and how bad the food is inside. Plus, clowning on Arnold Schwarzenegger.

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Music: The Wolf, by The Brat

Sources:

Bureau of Prisons

Today's Dietitian

Atlanta Journal-Constitution

The Marshall Project

EW.com

Prison Legal News

Prison Legal News

Lucky Peach

Munchies

 

 

 

Episode 24: Mezcal & Mole with Cecilia Rios Murrieta

The founder of a mezcal company talks about honoring Mexican tradition, and the world's increasing sophistication about Mexican food. Plus, staying classy while drinking, and all the different kinds of mole, that multi-ingredient native Mexican dish.

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Music: Lady Don't Tek No, Latryx/Lyrics Born 

Sources:

Lonely Planet Mexico

OC Weekly

Bon Appetit

Mexconnect

 

 

 

Episode 23: Potatoes with Raghavan Iyer

Those potatoes aren't baked, they're steamed. Plus, the marketing of Yukon Golds, and the fact that some people keep the peel on when making mashed potatoes. Disgusting. Not disgusting: Kung Pao Potatoes. Also! Curry is not what you think it is.And pick up Iyer's book, Smashed, Mashed, Boiled and Baked!

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Music: Kiss Me On The Bus, The Replacements

Sources:

Smashed, Mashed, Boiled and Baked

 

Centro Internacional De La Papa

Washington State University

 

 

 

Episode 22: Avocados with Cat Solen

Cat Solen, creator of music videos and all kinds of television magic, joins Katherine Spiers to talk avocados, the California Raisins, and extremely gory fruit-related injuries. And then she makes up some new cartoon characters! (And clarifies that she's not lonely, she's European.)

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Music: California Girls, Beach Boys

Sources:

Avoseedo

California Avocado

Purdue

 

 

Episode 21: Poutine with Comedy Daredevil

Ryan Stock and AmberLynn of Comedy Daredevil join Katherine to talk about poutine - how repeatedly applying blowtorches to your tongue will change your sense of taste. Life's rough when your whole job is based on hurting yourself. Oh, and can anyone recommend a good Indian restaurant in Las Vegas? 

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Music: Die Young, Sylvan Esso

Episode 20: Kimchi with Nyesha Arrington

Her Korean grandmother was very influential in Nyesha Arrington's young life, especially when it came to food. She still holds that culture near and dear as it influences her cooking to this day, in her restaurants and on TV. Arrington and host Katherine Spiers talk about judging books by their covers, being self-conscious about your family's food, and the glory of fermentation.

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Sources:

Journal of Ethnic Foods

Saveur

NYT

NYT

Music: Ran, Future Islands

 

Episode 18: Peanut Butter with Brooke Williamson

As a Top Chef contestant and owner of multiple restaurants, Brooke Williamson know about fancy food. She also knows about peanut butter. She and Katherine discuss cleanses, "nut fat," and that disgusting milk chocolate, and why cooking with gloves is more of a health hazard than you think.

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Sources:

Creamy and Crunchy

New Yorker

The Nibble

National Peanut Board

Huffington Post

Business Insider

AV Club

Atlas Obscura

 

Episode 17: Baked Ziti with Bruce Kalman

Eating while naked, gravy vs. sauce, and the science behind pasta, and that's all before Katherine and guest Bruce Kalman (of the acclaimed Union restaurant) get into it about minimum wage and "Millennial work ethic." Then they talk about chef tattoos!

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Sources:

Perfection Salad

How Italian Food Conquered the World

NPR

International Pasta

Episode 15: Gummy Bears with Marcos Luevanos

Noted candy authority (in the sense that he likes candy a whole bunch) and television writer Marcos Luevanos joins Katherine to talk German history, contemporary pop culture, and gummy bears. And he gives us a very helpful rundown on which brands make the best gummy subgenres.

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Sources:

Candy: A Century of Panic and Pleasure

Mental Floss

Bon Appetit

 

Episode 14: Tagine with Margaret Wappler

Is food ever "sexy"? That's gross, right? But also if the right person is eating with their hands it's hot? Yuck, we're animals! Writer and podcaster Margaret Wappler talks 1001 Arabian Nights, how to use preserved lemons, and being sexy in Hanoi on Vespas. Also, go buy her book so she can get that chocolate fountain: amzn.to/2kSd65i.

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Sources:

Fes Cooking

The Kitchn

State Library of Victoria

 

Episode 13: Indulging with Chippendales Dancers James Davis and Jon Howes

Professional hunks and Chippendales dancers James Davis and Jon Howes join us in Las Vegas to talk about dudes in the audience, backstage PhDs, In-N-Out breakfast burritos, and the madness that is taping The Amazing Race. They also share how they got all swole in the first place. Plus, their favorite restaurants on and off the Strip.

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Episode 12: Living Large With Whitney Giron and Meeka Onstead

 

Broadcasting from Las Vegas, we talk to X Burlesque dancers Whitney Giron and Meeka Onstead about eating for athleticism, water restriction, paying (and not paying) for drinks, "Red Bull and cigarette breath," and the endless requests for threesomes they get from the audience.

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Episode 11: Cuban Sandwiches with Billy Scafuri & Adam Lustick

Meat smashes are the topic of the day with noted no-goodniks Billy Scafuri and Adam Lustick (who has been known to BLAT). The two hosts of the No Joke Podcast share their thoughts on changes in food media, the Junior League, and pirate culture.

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Sources:

Cigar City

Visit Florida

Florida Memory

SSA

Episode 10: Sukiyaki with Niki Nakayama

One of the featured restaurant owners on Netflix's Chef's Table, Niki Nakayama is the chef at n/naka, one of the hardest restaurants to get a table at in the country right now. She tells us why, in the kitchen, practice precedes intuition; how Japanese hospitality is reciprocal; and what that that song Sukiyaki is actually all about.

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Sources:

Pogogi

NPR

Menu Tokyo

Japan Times

Episode 9: Spanish Hams with Karl Hess

We go ham (LOL) with noted gourmet Karl Hess in today's discussion of Spain's greatest delicacy: Jamón Ibérico de Bellota. That is, hams from extremely pampered pigs. Plus, the predilections of ancient Romans, the glory of Chinese ham as garnish, and traditional holiday meats. (The audio's a little weird on this one, sorry!)

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Sources:

Jamon

The Foodie's Larder

Serious Eats

Munchies

Saveur

NCHFP

Heritage Foods

Episode 7: Fish & Chips with Mario Batali

Recorded back when those of us in the liberal bubble thought Hillary Clinton was a sure bet, Mario Batali tells tales of the White House and drinking wine with Bill. (And actually does place a bet on the election.) Plus he gives us three really easy and delicious recipes, and we talk all about fish & chips. Check out Batali's new cookbook right here - the inspiration for our chat - right here. 

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Sources:

Daily Mail

British Food

Federation of Fish Friers

Telegraph