Food is the New Rock

Oct 19

Excited to be a part of this festival on November 9th. If you live in Los Angeles come see us podcast live w/ Stella from WARPAINT, Morgan Kibby from M83 & White Sea, and more… 

Excited to be a part of this festival on November 9th. If you live in Los Angeles come see us podcast live w/ Stella from WARPAINT, Morgan Kibby from M83 & White Sea, and more… 

Oct 18

Nice shirt @chef_aaronsanchez! #nycwff

Nice shirt @chef_aaronsanchez! #nycwff

Oct 16

British Airways pairs music with meals to make in flight food taste better. 

British Airways pairs music with meals to make in flight food taste better. 

[video]

Oct 15

“Just like music isn’t just sound, pizza isn’t just flour and tomato sauce and cheese. It’s a phenomenon with deep meaning for us. Pizza is an invention on the same level as the invention of electric guitar. What makes humanity great is that we can go beyond nature and still have it be a part of our nature — our natural ability to make new things is a natural part of what makes us supernatural beings.” — Andrew W.K. on pizza, from his Village Voice advice column.

(Source: blogs.villagevoice.com)

Oct 14

There’s no arguing with Boy George, people.  

There’s no arguing with Boy George, people.  

To celebrate National Dessert Day, here’s a shot of the pumpkin cake that Carnie Wilson gave me a slice of on this week’s podcast. And, yes, those are pumpkin spice M&M’s.  
Download the episode here, or stream it below.  

To celebrate National Dessert Day, here’s a shot of the pumpkin cake that Carnie Wilson gave me a slice of on this week’s podcast. And, yes, those are pumpkin spice M&M’s.  

Download the episode here, or stream it below.  

“I don’t believe that anyone can be truly anonymous now. To me, that’s a fool’s errand. So my role I always thought was not so much as a critic, but as a talent scout. Like an A&R guy. And a lot of the chefs that I have written about, that weren’t well known have subsequently become well known and have become the common property. Justin Smillie in New York, the Torrisi boys, and even some of the big chefs in New York, I was on board early, like David Chang. And so I think that a very important part of my role is to find talent.” — Josh Ozersky, the new Restaurant Editor for Esquire 

(Source: foodrepublic.com)

Oct 10

[video]

YES

YES