seen from United States
seen from Australia
seen from Kazakhstan
seen from Georgia
seen from United Kingdom
seen from Ukraine
seen from Martinique
seen from Malaysia
seen from Martinique
seen from Indonesia
seen from Singapore
seen from Kazakhstan
seen from China
seen from Russia
seen from France
seen from Malaysia
seen from Kazakhstan
seen from Germany
seen from China
seen from Malaysia
Dan Pashman's SPORKFUL podcast profiles professional pizza enthusiast Scott Wiener, founder of Scott's Pizza Tours, Slice Out Hunger, and keeper of the world's largest collection of pizza boxes!
Here’s a really fun interview I did on one of my FAVORITE podcasts!
From the mind of James Beard Award winner Dan Pashman, creator and host of The Sporkful food podcast, comes CASCATELLI (Italian for “waterfa
Somehow I failed to recognize the need for a new shape of pasta, but Dan Pashman did. And he's sold over 300,000 lbs (136,000 kg) since its March debut - at $5.00/lb! Time Magazine identifies it as one of the year's 100 Best Inventions.
Also, great graphical explanation.
IT FINALLY CAME!
Listen to the saga of this new pasta on Sporkful with Dan Pashman
The story behind this pasta shape moved me in ways I didn’t expect.
Dan Pashman, host of the podcast The Sporkful, had a quest: develop and market a brand-new shape of pasta. The result is cascatelli, a short
Omg a new noodle
“Spaghetti is just a tube”
The Genealogy of the Supermarket. Nina Katchadourian. Framed photographs and wood on wallpapered wall, 144 x 360 inches, 2005-ongoing
Back when I lived in Austin, the Blanton had a Nina Katchadourian retrospective, and I was just absolutely blown away by her work- it all had this great sense of playfulness, but also a real edge to it. The piece I admired most was this “family tree” of commercial food mascots. By extending this idea of Mascots to such an absurdist place, she also forces us to sit in the choices made when creating these characters, such as giving them specific ethnicities. Even now, as we have wrestled with this more publicly, we have rarely paused to ask the why here... and not why in the sense that there could be a good reason (cuz obviously nope), or even in the sense that intention should have any bearing on whether it’s offensive, but just interrogating what is actually being communicated.*
* Worth also noting the excellent episode + followup by the Sporkful podcast about use of the term “plantation” in food marketing
http://www.sporkful.com/when-white-people-say-plantation-pt-1/
http://www.sporkful.com/plantation-rum-is-changing-its-name-is-that-enough/
J. Kenji Lopez-Alt on bad food trends, cultural appropriation in food and his upcoming restaurant by Mic bit.ly/2PcTKUh Hear J. Kenji López-Alt in this week's episode!
(Repeat) The food-obsessed comic discusses eating with his five children, navigating birthday parties and buffets, his dad's steaks, and when it's OK to lie to your kids. Plus he explains why he's the Jean-Claude Van Damme of eating on television. Please subscribe to this podcast in iTunes or the Podcasts app so you never miss an episode! Follow Dan on Twitter and Instagram @TheSporkful and at Facebook.com/Sporkful.
The Sporkful’s latest series makes a valiant effort to take a deeper look at “other people’s food.” But some critics say real change will take more than conversation.
Conscious conversations about food and cultural appropriation.
