CRAFTED is the podcast from BLISTER that dives deep into the craft world of beer, coffee, whiskey, watches, wine, and more. Our guests are some of the very best...
Eli Brown & Jonathan Ellsworth: Can We Change a White-Wine Hater’s Mind?
Jonathan Ellsworth’s preferences for red wines over white wines are well established. But in this conversation and wine tasting, we’re going to see if Eli can change Jonathan’s mind.This past weekend, Jonathan and Eli opened four bottles of white wines and hit the record button. We tried a few different white varietals and blends that Eli believes may appeal to those staunchly in the red-wine camp to see if we can get Jonathan more interested in what certain white wines have to offer.We’ve also included links to the four wines we tasted if you’d like to try any of these for yourself.RELATED LINKS:Check out the Blister Craft CollectiveBecome a BLISTER+ MemberThe Wines We’re Tasting:Poet’s Leap RieslingK Vintners ViognierKiki and Juan Orange WineDaniel-Etienne Defaix ChablisTOPICS & TIMES:The White Wine Experience (3:36)JE''s Bottle of White He Likes? (3:36)What Reds Does JE Like? (7:07)Sweet Wines (11:35)White Burgundy Flavor (13:01)Riesling (14:27)Scotch (17:57)Red vs White: the Simple Differences (21:30)Champagne (26:10)Aeration (38:52)Wine Anchoring Memories (44:32)Wine with or w/o Food (47:48)Orange Wine (51:34)Jonathan’s Final Thoughts (1:13:09)Eli's Final Thoughts (1:20:10)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister Podcast Hosted on Acast. See acast.com/privacy for more information.
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1:26:14
Gold Medal Gastronomy: Inside the High-Stakes World of the Culinary Olympics
Our guest today is Chef Paul Jensen, who is the executive chef of fine dining at Big Sky Resort, a former restaurant owner, seasoned culinary competitor, and a newly named member of the 2028 U.S. Culinary Olympic team.With over 30 years of competition experience, Paul has represented the U.S. on the global stage, honing his craft through more than 100 contests. His dedication to food, mentorship, and the art of receiving feedback has shaped his journey, culminating in his spot on the Olympic team. In this conversation, we explore his background, the unique world of culinary competition, and what it means to represent the U.S. in one of the most prestigious food contests on earth.RELATED LINKS:Culinary Team USALearn More: Culinary Olympics Check out the Blister Craft CollectiveBecome a BLISTER+ MemberTOPICS & TIMES:Apprenticeship & Student Chef Competitions (5:38)Classic Culinary Arts (10:25)Competition History (and squid tubes) (18:19)“Everyone Has a Plan Til You Get Punched in the Face” (22:54)Culinary Olympics (29:14)Influence of Olympics on Cuisine (33:23)Trying Out For the Team (44:30)Training Sessions (48:59)Which Countries Dominate? (54:03)Recipe Development (58:00)Why Farm-to-Table Should Not Be a Movement (1:00:49)Follow the Culinary Olympics (1:02:02) Hosted on Acast. See acast.com/privacy for more information.
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1:06:08
Amateur Hour: Kara Williard on Garlic, Growing Garlic, & Vampires
Jonathan talks with Kara Williard and Eli Brown about one of the oldest cultivated crops in the world: garlic. We discuss hardneck garlic vs softneck garlic; how to grow garlic; its medicinal properties; black garlic; garlic honey; and yes … vampires.RELATED LINKSCheck out the Blister Craft CollectiveBecome a BLISTER+ MemberTOPICS & TIMES:Kara's Farming Background (4:34)Sunny Sage Farm (6:53)Eli's Love of Garlic (9:20)Medicinal Value of Garlic (11:37)Types of Garlic (15:45)Egyptian Gold? (22:44)Elephant Garlic (24:00)4 of the 400 varieties (24:31)Black Garlic (31:11)Favorite Dishes with Garlic (33:21)Vampires (43:28)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister PodcastOff The Couch Hosted on Acast. See acast.com/privacy for more information.
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51:55
The Current State of Alcohol, with Eli Brown
Jonathan Ellsworth talks about this very big topic with someone who is in quite a unique position to have this conversation with: Eli Brown, a 26-year-old sommelier who is also certified in mixology and distilled spirits, he has been named a Top 100 Bartender in the U.S., and he is currently working on a project involving N/A and low ABV beer and spirits and wine.Jonathan Ellsworth and Eli Brown delve into the changing landscape of alcohol consumption among younger generations; the trends — and hurdles — of non-alcoholic (NA) and low ABV cocktails; the complexities of wine and the practices of the wine industry that may be acting as a deterrence; the implications of the US Surgeon General's recommendations on alcohol consumption; and predictions for future trends in the craft beverage industry.RELATED LINKS:Blister Craft CollectiveTOPICS & TIMES:Eli’s Background & Credentials (1:34)The Current State of Alcohol (10:10)US Surgeon General’s Warning (40:16)Blister Craft collective (53:49)White Wines (1:01:55)Predictions: Which Spirits Will Rise & Fall? (1:04:48) Hosted on Acast. See acast.com/privacy for more information.
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1:09:28
The Art & Ethics of Eating Well, with Matthew Halteman
Today, you are going to hear what is essentially an ongoing conversation that Jonathan has been having for about 30 years now with one of his best friends, Matthew Halteman, about food, food systems, sustainability, fine dining, and the ethics of what we eat.Matt is a foodie, a father, a fellow in the Oxford Centre for Animal Ethics, and a philosophy professor at Calvin University (he received his PhD in philosophy at Notre Dame). Matt is also a brilliant writer, and among other things we’re talking about today is his new book, Hungry, Beautiful Animals.Eating food is, of course, one of the most fundamental activities of human experience, yet many of us could probably stand to further examine our own principles and practices when it comes to food systems, what we eat, and the significance, ethics, and aesthetics of eating. So that is a bit of what Jonathan and Matt are going to be diving into here.RELATED LINKS:Read Hungry, Beautiful AnimalsListen to Hungry, Beautiful Animals on SpotifyFor More re: Nutrition: nutritionfacts.orgTOPICS & TIMES:What We’re Talking about Today & Why (0:00)Food & Current Food Production (4:11)Matt’s Background in Food Systems (12:41)How Transformation Actually Happens (24:41)Vegan Fine Dining? (41:28)Excellence & Accessibility (51:47)Jonathan’s Mom's Question about Nutrition (59:48)Filtering Information & Disinformation (1:06:37)Hungry Beautiful Animals (1:09:53) Hosted on Acast. See acast.com/privacy for more information.
CRAFTED is the podcast from BLISTER that dives deep into the craft world of beer, coffee, whiskey, watches, wine, and more. Our guests are some of the very best and most passionate brewers, distillers, winemakers, coffee producers, retailers, and founders that launched craft companies when success was unlikely, but their passion and principles caused them to forge ahead anyway. CRAFTED explores how things get made, and does so with the remarkable people that insist on making things well. Hosted on Acast. See acast.com/privacy for more information.
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