Taste Trekkers' Find Dining Podcast: Food & Travel

Sarah Hackney from The National Sustainable Agricultural Coalition (NSAC) talks to us about the Farm Bill and how it impacts American farmers, chefs and diners.  We discuss the changing face of US farming, why the bill took three years to pass in Congress, and the future of sustainable agriculture.

Larry Kass from Heaven Hill Distilleries talks to us bourbon its role in tourism for Louisville, Kentucky.   We discuss the difference between bourbon and other whiskies , how to taste bourbon, why the best bourbons are made in Kentucky, and how the bourbon industry was built.

In the episode of the Find Dining Podcast, we speak with Eric Weiner, founder of Food Trucks In, a company that enables people to discover new food trucks across the United States.

In this episode of the Find Dining Podcast, three-time James Beard Award-winning author Anya von Bremzen talks about what food was like growing up in Soviet Russia.  We discuss Russian mayonnaise, communal apartments and the black market.

In this episode of the Find Dining Podcast, Dodie Stephens of the Asheville Conventions and Visitors' Bureau tells us about the culinary scene in Asheville, North Carolina.  We discuss destination marketing, craft brewing and life in the mountains. Check out Asheville's Foodtopia website Asheville was named "BeerCity USA" in an Examiner poll 4 years in a row The Destination Marketing Association International is honoring the James Beard Foundation with the 2014 Spirit of Hospitality Award 19 craft breweries. 84,000 people. Do the math. There's lots of ways to explore Asheville's beer scene Imbibe Magazine named Asheville one of "75 Places that will Change the Way You Drink" Highland Brewing Company is Asheville's oldest craft brewery Catch some live music at the French Broad Brewery Get adventurous at the artsy Wedge Brewing Company Check out the local hard cider, moonshine and sake makers Explore the Western North Carolina Cheese Trail Chef John Fleer is known for "Foothills Cuisine," and he's opened his ne

In this episode of the Find Dining Podcast, Tatiana Gana of Gastro Tours tells us how to take a culinary vacation in Spain.  We discuss Spain's virgin food tourism scene, extended lunches, and how Italy is taking credit for all of the country's olive oil. Check out Tatiana's tours on the Gastro Tours website Try the specialty foods of Spain, like Iberica ham Newport Storm is a beer from Newport, Rhode Island Ribera del Duero is a large wine region in the middle of Spain When in Spain, eat the suckling lamb Traveling within Spain using public transit in the bigger cities and rental cars within more rural areas Lunch is the primary meal of the day Food for Thought: Q: What two food products is Spain the biggest producer of in the world? A:  Olive oil and air-dried cured ham. Out of the Frying Pan: Best Way to Find Great Restaurants: About.com or ask a taxi driver Remember to Pack: An extra t-shirt or two for layers. Favorite Hotel: The Urban Hotel in Madrid Favorite Spanish Wine:  Cune, a tempranillo from

In this episode of the Find Dining Podcast, Ann Mah joins us to talk about her new book, Mastering the Art of French Eating. We discuss Julia Child, how beef got to France, and why Americans don't like tripe. Check out Ann's fiction book, Kitchen Chinese Check out Ann Mah's website Sichuan Provincial Government Restaurant is Ann's favorite in Beijing Ann received a grant from the James Beard Foundation Ann was inspired by Julia Child's Mastering the Art of French Cooking Does Ann's story remind anybody else of the movie Julie & Julia? Americans aren't on board with tripe, but the French are -- especially Andouillette Food for Thought: Q: What was the first A.O.C. (appellation d'origine contrôlée) product in France? A: Roquefort Cheese (in 1411). Out of the Frying Pan Picks: Favorite Hotel in Paris: Hotel Le Six Favorite Place to go for Wine: Beaune (for Burgundy) Favorite Farm: Delbouis Les Bessades (ask for Cathy) Restaurant with the Best View: Michel et Sébastien Bras

In this episode of the Find Dining Podcast, Erik Wolf, the Founder of the World Food Travel Association, joins us to talk about the upcoming Foodworx Conferencein Portland, Oregon. We discuss  the state of the food tourism industry, the difference between diners and cooks, and psycho-culinary profiles. Check out the Foodworx Conference on February 4, 2014 The WFTA also hosted the 2013 World Food Travel Summit in Sweden Mmmmm...Vegemite! Chipotle is one of the big business sourcing ingredients locally Foodworx is held at the Gerding Theater at the Armory in Portland's Pearl District Deirdre Campbell from the Tartan Group will introduce the conference Dana Gunders from the Natural Resources Defense Council will speak Tommy Habetz of Bunk's Sandwiches will speak See talks from last year's Foodworx Conference David Howitt of the Meriweather Group will speak Everybody loves Chef Lisa Schroeder of Mother's Bistro & Bar Food for Thought: Q: What percentage of foodies identify themselves as "gourmet"? A: 8.1%

In this episode of the Find Dining Podcast, James Beard Award-winning chef John Currence of the City Grocery Group restaurants  discusses his new cookbook, Pickles, Pigs and Whiskey: Recipes From my Three Favorite Food Groups and Then Some. We talk about Tabasco sauce, the rise of the celebrity chef and the impact of Hurricane Katrina on his hometown. Visit the CIty Grocery website Buy John's cookbook Commander's Palace is a New Orleans culinary legend Early on, John worked at Crook's Corner in Chapel Hill, North Carolina John was the sous chef at Gautreau's in New Orleans John helped the Brennan family open Bacco in New Orleans John read Art Culinaire magazine voraciously Cochon is the definitive Southern Cajun restaurant in New Orleans John set his sights on Zuni Cafe's roasted chicken The Picayune's Creole Cook Book is the classic Creole cookbook John is on the Board of Directors of the Southern Foodways Alliance Comeback Sauce hails from Jackson, Mississippi John was so proud of the vegetarian he prepare

In this episode of the Find Dining Podcast, director David Barrow discusses two of his documentary films: Farm City-State and True Beef. We discuss and the demise of Home Ec. Visit the Farm City-State website Visit the True Beef website Johnson's Backyard Garden is the largest CSA in Austin The Boggy Creek Farm was a pioneer in Austin farming Wheatsville Food Co-op is an Austin grocery store that features local produce Urban Roots is an urban farm for Austin youth Ten Acre Organics and Agua Dulce are aquaponics farms Cooking with Connally is a high school culinary education program Food for Thought: Q: How many different lean cuts of beef are in a cow? A: 29. Out of the Frying Pan Picks: Best Beef Dish: Burnt Ends at Franklin Barbecue Where to Buy Beef: Bastrop Cattle Company and Central Market Favorite Documentary about Food: A Place at the Table

In this episode of the Find Dining Podcast, Rosetta Costantino, author of Southern Italian Desserts, talks about the dishes of her hometown of Calabria, Italy. We discuss the Queen's licorice, the difference between Tuscan dishes and Southern Italian dishes, and the influence of the Swiss and the Arabs. Visit Rosetta's website Read Southern Italian Desserts and My Calabria Take a cooking class with Rosetta Take a culinary tour of Southern Italy with Rosetta Read the San Francisco Chronicle article that launched Rosetta's culinary career Try some licorice from Amarelli Try some pastries from Pasticceria Caflisch Market Hall and Berkeley Bowl are great Bay Area shops for Italian ingredients Food for Thought: Q: What nut was brought to Sicily by the Arabs and is now grown on the slopes of Mount Etna? A: The pistachio. Out of the Frying Pan Picks: Where you Fly Into: Lamezia Airport Where to Stay in Southern Italy: Porto Pirgos Favorite Chef: Pietro Lecce of La Tavernetta Favorite Time of Year to Visit Calab

In this episode of the Find Dining Podcast, Chef Andy Ricker of Pok Pokin Portland, Oregon, shows us how to take a culinary adventure in Thailand. We discuss mortars and pestles, boiled buffalo fetus and Ike's Vietnamese fish sauce wings. Visit the Pok Pok website Read Pok Pok: Food and Stories from the Streets, Homes and Roadside Restaurants of Thailand Try Ike's Vietnamese Fish Sauce Wings Regions of Thailand to Explore: The South / Peninsula Central Thailand Isan / Northeastern Thailand Chiang Mai / Northend Thailand Food for Thought: Q: What is a seasoning that Thai food and Italian food share? A: Fish sauce. Out of the Frying Pan Picks: Must-Visit Places in Thailand: Chiang Mai and Bangkok Thai Dish for Comparison: Pad Thai Favorite Chef: David Thompson Thai Drinks to Try: Sugarcane Juice, Hibiscus Juice, Chrysanthemum Tea, White Lightning Best Place in the U.S. to Buy Thai Ingredients: Thai farmers in Florida Where to Buy Mortars and Pestles: Temple of Thai See a map of more podcasts.

In this episode of the Find Dining Podcast, Anita Chu of Dessert First recommends Rich Tablein San Francisco, where Chefs Evan and Sarah Rich serves up New American dishes like lamb and dandelion pasta, salmon with tomatoes and gribiche. Read more about Rich Table on Dessert First Visit the Rich Table website Rich Table is located at 199 Gough Street in San Francisco Read Anita's Field Guide to Cookies and Field Guide to Candy Legendary chefs to check out: Hubert Keller, Traci des Jardines, and Michael Mina Up and coming chefs: Danny Bowien of Mission Chinese, Stuart Brioza and Nicole Krasinski of State Bird Provisions, Try a bun from The Chairman food truck Anita recommends: Sardine chips Douglas fir levain Lamb and dandelion pasta Salmon with tomatoes and gribiche Mint chocolate ice cream San Francisco Dining Districts to Explore: Mission Financial District/SoMa Hayes Valley San Francisco Food Events: SF Chefs Food Wine (August) San Francisco Street Food Festival (August) Sf Star Chefs and Vinters Ga

What is “food tourism” anyway? How do you do it? And how do you make sure that you’re doing it well? At the first Taste Trekkers Food Tourism Conference, we brought together several chefs, food tour operators and culinary tourism experts to discuss the state of food tourism and give you practical tips for putting together a great foodie vacation. Led by Gail Ciampa, the Food Editor of The Providence Journal, we heard from the top practitioners of food tourism in North America. This week's podcast episode features a recording of that panel discussion on Saturday, September 21, 2013, in Providence, Rhode Island.  

In this episode of the Find Dining Podcast, Ken Aiken of Touringroads recommend Crop Bistroin Stowe, Vermont where Chef Tom Bivins serves up dishes like the Carolina MOP Chicken Sandwich and Vermont Rarebit. We discuss moto-foodies, Vermont cheese and the importance of a beer glass' shape. Read more about Crop Bistro on Touringroads Visit the Crop Bistro website Crop Bistro is located at 1859 Mt. Road in Stowe, Vermont Ben & Jerry's Ice Cream was founded in Vermont Cabot Creamery's cheeses are internationally recognized Vermont Coffee Company is a fair trade coffee roaster in Middlebury Smugglers' Notch has unbelievable views The Vermont Fresh Network has been instrumental in developing relationships between farmers and chefs So has Sean Buchanan of the Black River Produce Check out Crowley Cheese The Trapp Family (of The Sound of Music fame) owns a lodge in Vermont Hen of the Wood is a great place to eat in Waterbury Chef Michael Kloeti moved from New York City to open Michael's on the Hill Stop by the

In this episode of the Find Dining Podcast, Greg Fatigati of Fatigati's Fresh Pasta talks about the Hope & Main kitchen incubatorin Warren, Rhode Island. We discuss pasta, the Food Network and the origin of tomatoes. Visit the Fatigati's Fresh Pasta website Visit the Hope & Main website Greg attended, taught, and is now the Associate Dean of Culinary Arts at the Culinary Institute of America Visit the National Museum of Pasta in Italy Econsult Solutions produced a report titled U.S. Kitchen Incubators: An Industry Snapshot The E-Myth Revisited is a great book for entrepreneurs Food for Thought: Q: How did the tortellini get its shape? A: It was inspired by a woman's belly button -- perhaps Venus, the goddess of love. Out of the Frying Pan Picks: Restaurant with the Best View: Boat House in Tiverton Favorite First Date Restaurant: Scales and Shells Favorite Brunch Spot: Castle Hill Inn Favorite Fried Seafood Restaurant: Quito's in Bristol Favorite Place for Farm-Fresh Produce: DeCastro Farms in Po

In this episode of the Find Dining Podcast, hear the keynote address given by Chef Matt Jennings of Farmstead at the 2013 Taste Trekkers Food Tourism Conference. Matt was introduced by the Mayor of Providence, the honorable Angel Taveras. Listen to our interview with Matt Jennings Johnson & Wales University has a fantastic culinary program Waterfire is Providence's signature cultural event Matt participated in the James Beard Foundation's Chefs Bootcamp for Policy and Change at Glenwood Farms Providence was named America's top city for "Food / Drink / Restaurants" by Travel + Leisure magazine Check out the Edible Communities publications Farm Fresh RI supporst local food producers and educates eaters Andrew Zimmern filmed an episode of Bizarre Foods in Providence

In this episode of the Find Dining Podcast, we speak with Frank Martucci, the General Manager of Beverage Operations at the Twin River Casino and the National Vice President of the United States Bartenders' Guild. We talk discuss whiskey, bourbon, rum and bitters. Find out more about the Taste Trekkers Food Tourism Conference Visit the Twin River Casino website Visit the United States Bartenders' Guild website Thomas Tew Rum is a single barrel rum distilled in Newport The International Bartenders Association hosts the World Cocktail Championship The Sons of Liberty distillery is in North Kingstown Jim Beam has released a white whiskey called Jacob's Ghost Try some whiskey from Death's Door Spirits in Wisconsin Fred & Steve's is a great steakhouse at the Twin River Casino Cook & Brown has been nominated for a James Beard Foundation Award two years in a row The Dorrance and Farmstead in Providence have amazing cocktails DeWolf Tavern and Persimmon in Bristol are great restaurants Project Broken Wheel f

In this episode of the Find Dining Podcast, we speak with Chef Matt Jennings of Farmstead, the James Beard Award nominee and three-time Cochon 555 champion who will deliver the keynote address at the first Taste Trekkers Food Tourism Conference. We talk about his journeys as a chef and cheese buyer, the importance of the farm-to-table movement, and the proper way to dig for clams. Find out more about the Taste Trekkers Food Tourism Conference Visit the Farmstead Inc. website Matt is a graduate of the New England Culinary Institute in Vermont Matt was a cheese buyer for the Formaggio Kitchen in Boston Kate Jennings is a graduate of the Culinary Institute of America in St. Helena, Napa Valley Paul Bertolli and Michael Tusk are two California chefs that influenced Matt The Wall Street Journal featured Matt in this story on buttermilk National Public Radio featured Matt in this story on happy pigs Matt has filmed an episode of PBS' Moveable Feast with Fine Cooking with Boston chef Ken Oringer Matt won the Cochon

In this episode of the Find Dining Podcast, we speak with Richard J.S. Gutman, the Director and Curator of the Johnson & Wales Culinary Museum in Providence, Rhode Island. We talk about the museum and the history of food trucks and diners. Visit the Johnson & Wales Culinary Museum's website Get one of Richard's books, American Diner Then and Now Read Consider the Fork: A History of How We Cook and Eat by Bee Wilson The first diner was created by Walter Scott in Providence, Rhode Island in 1872 John Baeder paints and photographs food trucks Kenny Lao runs the Rickshaw Dumpling Bar in New York City Clover Food Lab in Cambridge has an awesome food truck Check out our 2011 Food Truck Mystery Meet Dinner on the Rose F. Kennedy Greenway Food for Thought: Q: Patrick J. "Pop" Tierney was an early diner-building pioneer at the turn of the 20th century in New Rochelle, New York. What innovation in the industry is he credited with? A: Moving toilets inside the diner. Out of the Frying Pan Picks: Favorite Di