We obsess about food to learn more about people. The Sporkful isn't for foodies, it's for eaters. Hosted by Dan Pashman, who's also the inventor of the new pasta shape cascatelli. James Beard and Webby Award winner for Best Food Podcast. A Stitcher Production.
The Boom And Bust Of Meat Alternatives
We’re entering the third wave of meat alternatives. First, there was the Gardenburger — a hockey puck-like object that made it less annoying to be a vegetarian at a barbecue. Next came the meat substitutes that really tried to replicate the look, feel, and experience of meat, like Impossible Foods and Beyond Meat.
Mission: ImPASTAble 9 | New Shapes From Old Places
The number one question Dan has gotten since inventing cascatelli is: Are you going to invent another pasta shape? The answer is probably not — the sequel is never as good as the original. Instead, he gets a better idea: find some old, obscure shapes that he loves, make a tweak or two, and team up with Sfoglini to produce them.
Gas Stoves Have Ignited A Firestorm
This week, a federal regulator called gas stoves a “hidden hazard,” saying a ban on them was in the realm of possibility. President Biden and the Consumer Product Safety Commission quickly walked back that statement, but not before it ignited a firestorm among Republican politicians. So why the big kerfuffle over gas stoves?
What ‘The Bear’ And ‘The Menu’ Say About Restaurant Culture
From the show about a thirst trap chef at a Chicago Italian beef joint, to a movie about a luxury restaurant planning to kill its customers, 2022 was the year of ambitious, experimental, and downright weird food TV and movies. This week, comedian and TV writer Ashley Ray (who hosts the podcast “TV I Say”) breaks down some of the most talked about food shows and movies of the past year, including 'The Bear,' 'Julia,' 'Atlanta,' and 'The Menu.'
New Year’s Food Resolutions 2023
What foods do Sporkful listeners resolve to eat more of in the new year, and why? And what’s Dan’s New Year’s food resolution for 2023? All is revealed in our annual year-end spectacular.
Rick Martínez Hates The Word ‘Authentic’
When Rick Martínez was growing up in Texas, he and his mom would drive across the Mexican border to go to mercados and buy dried chiles. One winter break, they spent two weeks recreating Rick’s grandma’s recipe for tamales, using a whole hog’s head. Even with this deep connection to food at a young age, it took Rick until he was 40 to quit his corporate job in favor of cooking professionally.
I’m pretty sure that’s what this week’s episode is, anyway...? 😦