Food

CRAFTED

The Roots of American Craft Distilling w/ St. George Spirits

Lance Winters has one of the stranger paths to becoming a master distiller: nuclear engineering, the Navy, brewing, and eventually showing up at St. George Spirits with a bottle of homemade whiskey. Three decades later, Lance has helped shape St. George into one of America’s most influential craft distilleries. In this episode, Lance and Eli discuss St. George’s early days as one of the first American craft distilleries; what it means to create something new in established spirits categories; and the many methods and techniques St. George uses to achieve great distillation. We Want to Hear from You! Have a topic, craft category, or craft company you’d like to see us cover? Email us at: info@blisterreview.com to share those or any other thoughts you have about CRAFTED. RELATED LINKS: St. George Spirits Get Yourself Covered: BLISTER+ Order our 26/27 Winter Buyer’s Guide Enter Our Free Weekly Gear Giveaways TOPICS & TIMES: Lance’s Path to Distilling (2:05) Origins of St. George Spirits (7:40) Creating St. George’s Single Malt (21:28) Bringing Back Absinthe (35:37) Terroir Gin & Place-Driven Distilling (47:27) The Future of St. George (1:06:58) CHECK OUT OUR OTHER PODCASTS: Blister Podcast Bikes & Big Ideas GEAR:30 Cinematic The Vault

GialloZafferano

Ravioli, tortelli e non solo: 5 paste ripiene fatte in casa che lasceranno tutti a bocca aperta

Vittles

Creating the Modern British Bakery w/ Anna Higham

Today’s episode of the Vittles podcast is an interview with baker and pastry chef Anna Higham, the owner of the lauded Quince Bakery and Clementine, a café opening soon in Islington. Higham’s story is as rich and varied as her bakes. Her career spans some of the world’s most famous kitchens, beginning with the Gordon Ramsay Group in London. After moving to New York, she spent time at the legendary Gramercy Tavern. While in the city, the mentorship of Claudia Fleming would prove formative for Higham, and when she returned to London in the late 2010s she brought with her a focus on provenance and seasonality. Higham’s name quickly became known to pastry aficionados in the capital via her work at the landmark new-wave Modern British restaurant Lyle’s. While the pastry section broadly subscribed to the sometimes sparse aesthetic and precision preferred by Lyle’s head chef James Lowe – she shared his obsession with hyper-seasonality, British fruit and heritage grains – her desserts were subtly different. Higham would ensure her creations were generous and delicious, with less voguish fixation on oats, fruit and yoghurt than her colleagues had, whose desserts could sometimes pass for breakfast bowls. Instead, there were cakes, cream, meringues, caramels – as well as an abundance of berries. During our conversation, Higham discusses what drove that approach, who shaped it, and how she gained the confidence to finally go it alone. Following the immense success of Quince and ahead of the opening of Clementine next month, she also shares her view on the ‘hype’ bakery scene in London – and her venue’s own place within it. We hope you enjoy the episode. Let us know what you think in the comments! This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit www.vittlesmagazine.com/subscribe

Midday Munchies

S4E31: Lor Mee: Ngoh Hiang or Fried Fish?

Which does Singapore prefer with their Lor Mee: Ngoh Hiang or Fried Fish? Listen to find out, and get all the best fan recommendations for Lor Mee in Singapore! Midday Munchies is a weekly food segment (every Wednesday) on Kiss Cafe by Charmaine Phua. Tune in to the show live on weekdays, 1pm to 4pm on Kiss92, a station of SPH Media! Follow her on social media for food recommendations and more: ☛ Instagram: @charmainephua ☛ Facebook: @charmphua ☛ Website: www.charmainephua.com See omnystudio.com/listener for privacy information.