This Is TASTE

Gecile Fojas and Anthony Virey are the team behind HOSE New York, a creative R&D studio observing systems that shape culture, ecology, and consumption. Their projects include the honey brand Deadass Beekeeping, the beverages pop-up Palate Service, and the Listening Apiary and Hive Theory, an installation and live radio show streaming the sounds of their beehives at Wave Farm art park. Gecile and Anthony stopped by the studio to talk about the ethos and systems driving their many creative processes.

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Daniel Kessler is a guitarist and founding member of Interpol, one of New York’s defining bands. He also helped build Bergen Hill—a beloved Carroll Gardens crudo bar he conceived from scratch with Ravi DeRossi—and quietly became a fixture of the city’s cocktail and natural wine scene. On the eve of Interpol’s eighth album, This Mirror Weighs a Ton, Kessler joins us to talk about what turned a late-night bar regular into a serious eater, eating between Barcelona and the East Village, and remembering the early 2000s NYC food scene.

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Zeena Lattouf Joy is the founder and head baker of Zeena Bakery, a Palestinian American bakery based in NYC. Their ma’amoul, focaccia, and other treats are beloved mainstays of the artisan side of the Fort Greene farmers’ market—and a regular part of Aliza’s weekend routine. Today on the show, Zeena talks about building a bakery that supports farmers in NYC and the Levant, the realities of operating a bakery stand at the market, and her plans for the future.

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Carla Lalli built her name in the Bon Appétit Test Kitchen before going independent and publishing two best-selling cookbooks. Yet there was much more going on in her life. Her marriage ended after 24 years, and her sparkling new book, Food Is a Feeling, tells the story through 65 recipes and 30 essays that treat cooking not as a lifestyle brand extension but as the thing that got her through it all. In this episode, Carla and Matt talk Substack life, savvy recipe shortcuts, and getting it all down in a voice that feels true to real life, not online life.

Read Carla’s Substack: Food Processing

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Zach Griff spent nearly seven years as The Points Guy’s most recognizable reporter, filing dispatches from first-class cabins and airport lounges around the world—before walking away in 2025 to launch his own venture, From the Tray Table. Today he joins Matt to talk about what actually makes airline food good, the science of why food tastes different at 30,000 feet, the credit-card-fueled arms race over airport lounges, and how one might achieve the coveted Delta 360 status.

And it’s the return of Three Things, where Aliza and Matt discuss what’s interesting in the food world and beyond including amazing juice at Olabisi Sips, stops at Morning Sunshine Market in Ellenville, NY, Eataly Caffè in Manhattan, and Win Son in Brooklyn. Also: Maya Kaimal’s new Indo-Chinese sauce line, and watching Moonlighting for the first time is highly recommended.

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