Host Seth Resler
Hear the full episodes:
- Taste honey with Marina Marchese
- Learn about the culinary history of Ireland from Helen McDaid
- Author Anya von Bremzen talks about her first food experience in America
- Hear how Matthew Amster-Burton of the Spilled Milk podcast took his daughter on a culinary vacation to Tokyo
- Shane Kost of Food Tour Pros discusses the state of the food tourism industry
- Chef José Duarte of Taranta in Boston tells tales of his culinary expedition to the jungles of Peru
- Erik Wolf of the World Food Travel Association explains the psychographs of foodies
- Author David Sax breaks down the impact of The Food Network and the celebritization of chefs
- Learn how Top Chef‘s Shirley Chung found her culinary voice
- Izabela Wojcik of the James Beard Foundation tells us who James Beard was
- Sarah Hackney of the National Sustainable Agricultural Coalition talks about the future of farming in America
- Larry Kass of Heaven Hill Distillery in Louisville details the life of bourbon barrels
- Chef Andy Ricker of Pok Pok in Portland, Oregon tells us the story behind his restaurant’s name
- Chef John Currence of City Grocery in Oxford, Mississippi tells us about his efforts in the aftermath of Hurricane Katrina
- Legendary Chef Grant Achatz of Alinea in Chicago shares the story of his battle against tongue cancer
This is one of my favorite places in all of Rhode Island. It’s located in 
Also located in 
Santouka Ramen originated in Japan and now has many locations throughout Asia, the US and two in Canada. The Toronto outpost is located a block from the Eaton Centre and Ryerson university; a perfect lunch spot when touring the city. If you can, grab a seat at the kitchen bar and watch chefs assemble each order. This is a very common layout in Japan. Santouka’s menu is more expansive with meal combos and a limited number of Toroniku bowls, their signature pork jowl ramen, every day. The noodles have a great texture, not too soft and still chewy while the broth is fatty, rich and mild in salt. Toppings include bamboo, seaweed, two slices of thick, buttery bbq pork belly and a salted plum. Santouka is great for families and those with a big appetite.
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