The Feed Podcast

The annual Pizza Expo draws several hundred vendors and thousands of attendees, for a three-day conference. Steve Dolinsky is in the middle of writing a book on pizza, so headed to Las Vegas for the annual event. He wanted to take a more holistic approach to the subject of pizza, so he began by looking for someone who knows something about flour to make a great crust. Then he went in search of the perfect toppings to create a perfect pie.

00:37:00 5/30/2018

Past Episodes

A lot of shakeups in my industry as of late. In just the past year, Food & Wine moved editorial from New York to Birmingham, Alabama, canning its Editor, Saveur cut production from 6 issues a year to four, and canned their Editor and publications like Chicagoist disappeared, while other online-only operations such as Tasting Table and GrubStreet pulled the plug on their Chicago bureaus as well. It's not all bad news, but it does signal a shift in where consumers will be getting their food information in the future. On this episode, the new school of food journalism. Where do you go for recipes, food news, restaurants, chefs and reviews? We'll talk to three people working on that very issue as we speak. Chris Ying writes restaurant columns for the San Francisco Chronicle, and is now working with David Chang on Majordomo Media, a new endeavor, where they are in the process of launching a new website. Kevin Pang knows a little bit about daily life at a major newspaper. The USC grad worked in L.A. before coming to work for the Chicago Tribune, where he wrote reviews and food stories for the Trib for more than a decade. He left to start up The Takeout, a project that the A.V. Club started, and that of course is part of The Onion. And in our final segment, we head to Toronto, the birthplace of TheTaster.ca - brainchild of Chris Nuttall-Smith who was the Restaurant Critic at The Globe and Mail, then left and did a stint at a judge on Top Chef Canada, and most recently, has launched The Taster.
00:38:00 8/15/2018
On this week's show, a tomato challenge with a chef who has literally grown up in the birrieria business here in Chicago. Jonathan Zaragoza is the 2nd generation helping his family with their legendary restaurant on Chicago's Southwest Side. He joins Chef Bayless in an attempt to come up with an easy weeknight meal in 15 minutes or less, using just some tomatoes, plus five extra ingredients you can find pretty much anywhere.
00:35:00 8/8/2018
Hot weather means sipping something easy out by the pool, right? Something a little fizzy maybe, or at the very least, easy to drink with lighter food. On this episode we drink pink with three different experts from the beverage world here to help guide us through some options this summer. Joining us are Craig Perman, the owner of Perman Wine Selections; Alisandro Serna, the Sommelier at Boka and Joseph Perez, the Wine Buyer for one of the Whole Foods stores here in Chicago
00:27:00 8/1/2018
Coming up on this show, a trip to Bilbao in Northern Spain gives Steve a chance to see and taste what this part of the world truly values, pretty much anything placed on a thick piece of bread, paired with a crisp, refreshing white wine that is as common in the Basque Country as iced tea is in the American South.
00:41:00 7/25/2018
Food television continues to produce more programs and more networks and now streaming shows - David Chang's "Ugly Delicious" is a good recent example on Netflix. The Food Network has been around for about 25 years now, and of course PBS does its own sort of programming. Coming up on this week's show, the state of food shows. Who makes them, who pays for them and who greenlights them. We'll talk to a few experts in the field, like chef and TV personality Marcus Samuelsson, who now has his own show on PBS, as well as Food Network veteran Maneet Chauhan, a fixture on "Chopped."
00:00:00 7/18/2018
Coming up on this week's show, a canned artichoke challenge with the Chef and owner of The Chopping Block in Chicago, as she and I attempt to come up with an easy weeknight meal in 15 minutes or less, using just some artichoke hearts, plus five extra ingredients you can find pretty much anywhere. Shelley Young grew up in that mecca for all things gastronomy and innovation: Fort Dodge, Iowa. And we joke, but that rural upbringing shaped her philosophy about food. In the summer, she put up beans, corn and tomatoes for the winter. She pitted sour cherries for pie, hunted morel mushrooms and caught fresh catfish on camping trips. It was with these intense food memories and experiences that she launched The Chopping Block in 1997; quite simply, Chicago's premier recreational cooking school. Guests have fun, drink wine, eat great food and learn a lot along the way. Shelley now oversees two locations, including a massive one inside the Merchandise Mart here along the Chicago River.
00:34:00 7/11/2018
We are in prime grilling season across the country right now, so we decided to share one of our favorite episode from last year. Coming up on this week's show we talk beef. Steve visits a distributor on Chicago's West Side, to learn more about how cattle is processed and aged before it gets to your favorite steakhouse. Then we head to a steakhouse that actually dry-ages their beef in-house. Finally, we're back in the test kitchen where Randy Waidner of DemiStoks cooks up some choice cuts from Niman Ranch and Plum Market for Rick and Steve to enjoy.
00:38:00 7/4/2018
From paletas to patbingsu, a wide range of icy, creamy treats to keep cool this summer. We're going around the world to taste the creations from five different countries. We'll help you avoid brain freeze.
00:48:00 6/27/2018
Definitely more frequently than Chinese and Indian or Swedish and Thai, it seems like whenever a cook wants to bridge two cuisines in their kitchens, it's Mexican and Korean; or maybe Mexican and Southern. Coming up on this week's show's, a chat with a pair of chefs talk Mexican Fusion. First, the co-owner of a successful chain in Atlanta and Nashville, Eddie Hernandez joins us to talk about a new book, Turnip Greens & Tortillas, all about his blending of Mexican and Southern cooking. Then, a Korean-American who has adopted tacos and burritos, and given them a kimchi twist for college kids and millennials. David Choi, the chef and owner of Seoul Taco talks about Korean and Mexican flavors.
00:54:00 6/20/2018
Dan Salls has worked in bars, did a two-year stint as a financial advisor, then took the leap and started a company called The Salsa Truck, which not only served busy Chicagoans lunch, but did catering as well. Since the summer of 2016, he has been the owner and driving force behind Quiote, one of the city's most dynamic, casual yet modern Mexican restaurants, with a serious mezcal program. Dan accepted our challenge this week, using potatoes as the main ingredient. He and Rick both attempt to make an easy weeknight meal in 15 minutes or less.
00:36:00 6/13/2018

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