Points of View

Kitchen podcasts
Food Podcasts to Keep you Company in the Kitchen
A roundup of food-themed podcasts to keep you company in the kitchen.
The Digest Ep 4: Yankee Goes Gumbo
E4: Yankee Goes Gumbo
This is a look at history, society, culture and tradition all through the eyes of a dish. A dish loved and adopted, nurtured and developed by generations. A dish with different timelines, different things added to the pot, but a dish that distinctly defines its area.

Grashina Gabelmann is writer and editor-in-chief of Flaneur Magazine. Her explorations and work around the world led to a natural affinity with the city of New Orleans, where she met Alec, an adopted son of the Big Easy and a self-taught, passionate expert of its defining dish, gumbo. Alec told her about gumbo, his love affair with the dish, and why he always takes his roux right to the edge.
The Digest Ep E The Dark Side of The White Truffle
E3: The Dark Side of the White Truffle
In Alba, Piedmont in Italy’s northwest, there is a tradition stretching back centuries of the truffle hunt. Today the Alba white truffle is sought after all over the world, fetching high prices at auction and served in the world’s fine finest restaurants.

There is a dark side to the Alba white truffle however. Intense competition among hunters has seen the practice of targeting dogs, laying out poison for dogs to eat, resulting in agonising slow deaths. The truffle’s natural habitat is under threat from the increased cultivation of wine and hazelnuts and the forest is disappearing.

Fine Dining Lovers ventured into the Alba forest before first light, guided by Trifolau, to unearth the stories behind this quasi-mystical tradition and its little-known dark underbelly.
Thomas Troisgros
E5: “A Dining Dynasty” Thomas Troisgros
What's it like to grow up in the biggest culinary family in the world? Thomas Troisgros is the fourth generation of the world-famous Troisgros family. In this emotional podcast, he tells the story of growing up with Paul Bocuse as an uncle, the recent loss of his grandfather - who he describes as his Jedi kitchen master - and finding his own way in the world of gastronomy. This is a story about inheriting history and all the pressure and privilege that comes with it.
The Myth of Italian Coffee Primary tabs
The Myth of Italian Coffee
Is Italian coffee all it's cracked up to be? From the boiling hot cups of Naples, to Starbucks in Milan, to the humble moka home-brew, we asked an Italian food writer and coffee-lover to investigate.
Escoffier - Harold Villarosa
Why Escoffier's Brigade System Has To Go
Escoffier's kitchen brigade system has served a purpose, but for 21st-century chefs, surely there's a better way, says chef Harold Villarosa.
Meetin in a soup kitchen
Why Your Next Business Meeting Should be in a Soup Kitchen.
Chef and entrepreneur Harold Villarosa didn't care much for soup kitchens, but a trip to Refettorio Gastromotiva in Brazil changed his mind. Now he says you should hold your next business meeting in a soup kitchen.
restaurant closed
David Chang and Guests Discuss What it's Like to Permanently Close a Restaurant
The David Chang Podcast Explores what it's like for a chef to lose their restaurant permanently to the coronavirus pandemic.