Wow, 14 podcasts. This is the end of "season 1" of the linecook
podcast. It's a fun one--recorded over Skype, which caused some
serious headaches in the first ten minutes. (I edited all that mess
out.) Our guests were Francis Lam from Gourmet Magazine, Ginger
Pierce, chef de cusine at 5 Points in NYC, and her boyfriend Preston,
the chef de cuisine at Freeman's. There is some hissing on the
recording and the what not, but whatever.
Topics were street food, brunch, and banging the chonch. You'll see.
We'll be back in July with more for you. Thanks for listening.
podcast. It's a fun one--recorded over Skype, which caused some
serious headaches in the first ten minutes. (I edited all that mess
out.) Our guests were Francis Lam from Gourmet Magazine, Ginger
Pierce, chef de cusine at 5 Points in NYC, and her boyfriend Preston,
the chef de cuisine at Freeman's. There is some hissing on the
recording and the what not, but whatever.
Topics were street food, brunch, and banging the chonch. You'll see.
We'll be back in July with more for you. Thanks for listening.
3 comments:
looking fwd to season 2. im not in the industry, am just somewhat interested in food and cooking and the (sf) restaurant culture and biz. i like that your podcast seems to have struck the right balance with regards to being exclusive but not exclusionary. kind of like being allowed to sit adjacent to the cool-kids table.
there was some chat in the ryan farr podcast that reminded me of something ive been wondering about...i once went to a restaurant, ordered braised pork shoulder and was served a piece that was like 75% fat. but it was browned and crispy and really good. if this happened to you, would you be happy or sad? insulted? was the chef trying to pawn off a garbage cut, or was this an act of love?
tx again for the blog and podcast, just wanted to give props/feedback...
- ambrosequinn on twitter
great season guys...can't wait for #2...and it's not really selling out of you get to maintain "artistic integrity" over the program is it?...extra moolah is always nice too
Thanks for addressing my question about chefs & sustainable agriculture. Sorry about the long Email! I was asking if you guys would ever accept non-organic, genetically-modified/engineered crops if they were somehow made to be environmentally & socially sustainable in the future (no pesticides, less water demand, etc). I think Ginger answered, "I think we should do the right thing whatever it is".
Post a Comment