Foods That Matter Por arte de portada

Foods That Matter

De: John Robert Sutton
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  • Resumen

  • Come along for a culinary thrill as Foods That Matter transports the epicures, the foodies, and the gastronauts to different corners of the world through stories of adventure with food archeologist John Robert Sutton, also known as 'The Indiana Jones of Food.' John has invited us to continue unlocking the secrets to the globe's most extraordinary cuisines, as he's been doing throughout his travel in over 120 countries. While he pushes on enriching top grocery stores and Michelin-starred chefs with the finest ingredients and powering them with the most unique and sustainable products, John is bringing us along with him to where these rare foods can be found. Listen and gain insider knowledge on trending foods, deep insights into food culture, and a comprehensive understanding of what you're eating, including food origins. Plus, learn how to discover these culinary treasures on your own.
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Episodios
  • "Wild" French Cheeses in Paris, What Puts the "Blue" in Blue Cheese, Uncommon Seasonal Vegetables in France, Benefits of Eating the Skin of Organic Apples, and More

    "Wild" French Cheeses in Paris, What Puts the "Blue" in Blue Cheese, Uncommon Seasonal Vegetables in France, Benefits of Eating the Skin of Organic Apples, and More
    Jun 18 2024
    Talking while walking along the famous Mouffetard street in Paris is host John Robert Sutton and Chef/Sommelier Alex Broca. The two cheese-lovers delve into: The curious history of Rue Mouffetard and why it has its particular name Which unique spring vegetable you must try in France, and the fascinating secret behind its ghostly color France's commitment to quality and small producers What the "blue" in blue cheese is Which cheeses thrive in which climates The health benefits of living, uncooked cheese in France At what part of the meal the French eat cheese The origin story and purpose of the ash on cheese Why you should eat organic vegetables apples from France with the skin Chef Alex's top 5 cheese picks you can't miss in France Stick around for the "digestif" as John and producer AJ Moseley chat about the exotic new and ultra healthy Siberian super-bacteria John wants to bring back to the states, and all the ways it can help you out. The two also discuss their favorite French dishes and some location recommendations around the world. -- This season of Foods That Matter is presented by Watkins. Executive Producers: AJ Moseley and Stuart Halperin Editing: AJ Moseley Marketing: Catrin Skaperdas Music: Jenny G
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    44 m
  • Uncorking the Intrigues of Champagne in France

    Uncorking the Intrigues of Champagne in France
    Jun 4 2024
    11th generation Champagne maker, Julian Haumont, takes John through the hallowed vineyards of Vertus, France in an area called "Côte des Blancs" ("White Coast") where 99% grows chardonnay grapes, as they chat about the fascinating world of champagne including: The impact of the World Wars on production The Rothschilds' presence in the region Why organic wine sales have dipped in France The intricate "Cru" classification system, including the coveted "Grand Cru" designation The all-important concept of "terroir" and its influence on grape quality What truly defines a "dry" Champagne Plus, expert tips on pouring, storing, and enjoying Champagne at its finest While John's in Tel Aviv, he and producer AJ Moseley wrap up and John recommends: Foods that should only be eaten if organic How a consumer can get their hands on unique food items What wineries you can check out if you can't make it to France -- This season of Foods That Matter is presented by Watkins. Executive Producers: AJ Moseley and Stuart Halperin Editing: AJ Moseley Marketing: Catrin Skaperdas Music: Jenny G -- Champagne Haumont & Fils (Vertus, France): https://www.champagne-haumont.com/ Continuum (California, US): https://www.continuumestate.com/ Colgin (California, US): https://www.colgincellars.com/
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    39 m
  • Celebrating 100 Years of Caesar Salad with the Origin Story that Starts in Tijuana, Mexico

    Celebrating 100 Years of Caesar Salad with the Origin Story that Starts in Tijuana, Mexico
    May 21 2024
    We're celebrating the centennial of the Caesar salad, and to get the real story, we're going straight to the source: Tijuana, Mexico! Yes, you read that correctly, the Caesar salad was invented in 1924 in Mexico, not Italy. John joins the owner of Caesar's Restaurant - the original home of the Caesar salad - Tana Plascencia in person to eat some original Caesar salad and chat about how, why, where, and by who the Caesar salad was invented. Tana isn't gatekeeping. Visit the restaurant in person and tell him that you heard this episode; he will give you the original recipe to take home! Tana and John also talk about the origins of the famous "Mexican pizza" in Baja and Clamato cocktails (and why John might be ditching Bloody Marys forever!). Stick around after the interview because John walks us through the Natural Products Expo in California, sharing all sorts of tips and interesting facts around foods such as: flax, sunflowers, vegan cheese, green tea and more! -- This season of Foods That Matter is presented by Watkins. Executive Producers: AJ Moseley and Stuart Halperin Editing: AJ Moseley Marketing: Catrin Skaperdas Music: Jenny G -- Caesar's (Tijuana, MX): https://www.grupoplascencia.com/index.php?secc=2&lang=en Tijuana Caesar Salad Centennial Party: https://tijuanacaesars.com/en/centenary/ Natural Products Expo West: https://www.expowest.com/en/home.html
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    33 m
Arte Comida y Vino
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