Surprise! It must be pasta week on We Could Make That because today’s guest is Brian Rudolph, the co-founder of Banza chickpea pasta. Brian created Banza in his kitchen (where all good things happen, obvi.) He was looking for an alternative that didn’t make him feel quite so guilty after he ate it. He wanted his food to DO something for him. Something good. And so, Banza was born with double the protein, four times the fiber and nearly half the…
WOAH! A podcast on a Wednesday instead of the typical Friday!? Yep. This is a new series: We Could Make That in-between-isodes where I talk to top food writers, popular Instagrammers and all around cool people to share their favorite makers of the moment. Have someone to nominate? Email me here. Linda Miller Nicholson, or Salty Seattle as her fans know her, has been called the “Lady Gaga of Food” by The Cooking Channel. She was also a competitor on the hit…
Eddie Tancredi loves to win. And he loves to cook. So when he discovered that he could cook to win competitions, he was all in. For the last 12 years, he’s rotated between the culinary competition circuit – competing against heavyweights like The Food Network’s Bobby Flay – and cooking in the world’s best restaurants. His last gig was as Executive Chef and Managing Partner of Adega restaurant in Cleveland’s hottest downtown building, The 9. Oh yeah. And he was on the…
WOAH! A podcast on a Wednesday instead of the typical Friday!? Yep. This is a new series: We Could Make That in-between-isodes where I talk to top food writers, popular Instagrammers and all around cool people to share their favorite makers of the moment. Have someone to nominate? Email me here. Serena Wolf didn’t set out to create a diet fit for the modern man. In fact, she was just writing on her pink blog about her life in Paris,…
(Photo: Janelle Jones) Mike Kurtz is a pretty laid back guy. Even though he’s experienced things that most people only dream about, he approaches them all with a quiet nonchalance that would make you think he’s spent his life working down at the corner store. This isn’t a bad thing. In fact, I admire how naturally he’s allowed his life to unfold, and the obvious gratitude he has for where his path has taken him. In 2003, Mike was living…
Alex Abbott Boyd grew up with free-spirited, food-loving, hippie-inclined parents (one from the land down under, the other from NYC) who kept a garden and made their own jam. Obviously, this environment can lay the groundwork for a love of good food and flavor, which is precisely what happened to Alex. Emboldened by capable tastebuds and with the early understanding that beverages held a soft spot in his heart, he’s traveled far and wide in the name of a good sip. This translates…
(Photo credit: Matthew Taylor-Gross, Saveur) Imagine that your whole life you had this abundant bounty of spicy goodness at your fingertips, blindly going about your business and assuming everyone in the country also had the same bounty. Then imagine moving, only to find out that in fact, no one knows WTF you’re talking about when you order your enchiladas “Christmas-style.” If this makes no sense to you, don’t worry — it will soon. Nate Cotanch is from the Southwest. His…
(Photo: Denny Culbert) If someone told you that you could get paid to travel around the South, stopping along the way to pop out and eat barbecue in iconic barbecue cities, you’d probably take them up on it. I mean, let’s be real, unless you are a vegetarian, there are few things more satisfying than a hunk of meat cooked over an open flame, possibly dipped in sauce and paired with a cold beverage. Well, friends, here we are. Meet…
Let’s say you came up with an idea for a food company in January. How long do you think it would take you to launch? Maybe a year? 18 months? If you’re Aidan Altman, the answer to that question is five months. FIVE MONTHS, PEOPLE! Insanity. Aidan and his co-founder, Shannon McGlynn, dreamt up their company, Spice Foods, with a few characteristics in mind: transparency, altruism and health. It’s true that Millennials generally think we’re the bees knees [thanks mom and…
(Photo credit: Judy Kim) One went to culinary school. The other didn’t. One had a baker as a dad. The other grew up eating dry chicken and overcooked broccoli. Their culinary paths couldn’t have been more different. And yet, they both ended up working side-by-side at one of the best restaurants in New York City: Eleven Madison Park. After years of browning butter on stovetops in restaurant kitchens and serving it to their friends at dinner parties, the lightbulb went off and they decided…