This Is TASTE

Snaxshot, the curatorial and slightly mercurial grocery newsletter and community, has grown into an industry force, read by CPG executives and members of food media on a near-religious level. (We are among these readers.) Andrea Hernández returns to the show to go over the big headlines from the year at the grocery store and in the CPG trenches. We cover so many buzzy brands and established warhorses in this conversation, and we tap into some generational divides when it comes to the quick-moving world of grocery. If you have any interest in the future of packaged foods as well as restaurant chains, this is the episode for you.Also on the show, it’s the return of Three Things where Aliza and Matt discuss what is exciting in the world of restaurants, cookbooks, and the food world as a whole. On this episode: Culinary Class Wars hell yes, Vinson Cunningham's amazing debut novel, Great Expectations, is full of surprises, B&H Dairy in the East Village is a living legend, The Odeon kind of rules right now, Mezcla energy bars is plant-protein at its best, Tony's Chocolonely milk chocolate gingerbread bars leads to a conversation about Harry Potter!Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you. READ MORE FROM SNAXSHOT:The New Grocer [Snaxshot]Kardashian Snack Brand [Snaxshot]This Is TASTE 217: Snaxshot [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We had to break in on a Saturday with this very cool conversation with Melissa Clark. Melissa is a prolific cookbook author who wears several hats at the New York Times, where she’s currently a food reporter, recipe columnist, and the interim restaurant critic, serving alongside Priya Krishna. We’ve really enjoyed Melissa’s recent string of reviews, most of all her latest report from New York City and Napa, where she gave Thomas Keller’s pioneering restaurants, Per Se and the French Laundry, a fresh set of eyes. The review is a wild ride, and the internet was all over it. How did Melissa find her meals, and what does the current state of the Keller empire say about the modern age of fine dining? We go over it all in this great talk.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you. MORE FROM MELISSA CLARK:Are the French Laundry and Per Se Still Worth a Splurge? [NYT]Iced Peppermint Cookies [NYT]This Is TASTE 454: Dining in Disguise with Priya Kirshna, Interim New York Times Restaurant Critic [Apple]This Is TASTE 216: Pete Wells [Apple]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Yemi Amu is the founder and director of Oko Farms, a beloved community-based aquaponics farm cultivating fish alongside produce in New York City. After a decade of growing food in several locations across Brooklyn, including three years in Williamsburg, Oko Farms unexpectedly had their lease terminated this November. They’re forced to pack up the farm and find a new location, and today on the show, Yemi is sharing more about their search and the power of aquaponics.Also on the show Matt has a great conversation with writer Joshua David Stein about Esquire’s Best New Restaurants in America package, which was released this week. We go over some of his favorite restaurants around the country. Cincinnati represent! We also talk about his recent cookbook work, and what it’s like to collaborate with Tom Colicchio. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you. MORE FROM YEMI AMU:A New Way of Raising Fish—and Vegetables—in New York [The Guardian]A Farm Grows in Bushwick Thanks to One Woman’s Vision [Vogue]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jon Bonné is an erudite observer of food and culture trends and the author of many books, including the monumental, two-volume The New French Wine. In this episode, we talk about what Jon’s been eating, drinking, and writing about in the world of restaurants, wine, and food culture. We discuss the many perceptions of the “wine bar,” and we dive into some of Jon’s restaurant reporting at Resy, where he serves as managing editor. Also on the show we hear from Leila Heller talking about her new book, Persian Feasts: Recipes & Stories from a Family Table.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you. More From Jon Bonné:This Is TASTE 213: Jon Bonné [TASTE]10 Changes That Defined the Last Decade of Dining in America [Resy]Is Oregon Wine’s True Soulmate the Loire Valley? [PUNCH]A Good NA Martini Is Possible [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.