COOKING UP A PODCAST Nevin Taylor

David Dolginow is the co founder/ owner of Shacksbury Cider based in VERGENNES, Vermont.  

He has help build Shacksbury with his co founder Colin Davis to be a forward thinking modern company with a stone ethos of collaboration partnering with all sorts of other producers, artists and farmers…and they have forged a new partnership with Krista Scruggs ZAFA wines opening Co Cellars in Burlington,  

Past and current collaborations include::::

Vermont natural wine maker, author and Diedre Heekin from La Garagista 

Other Cider producers: Petritegi Sagardoa in the Basque country Spain and Dragon Orchards in Herefordshire, England

Vermont farmers: yoder farm, and Michael lee from Twig farm: 

restaurants: Momofuku 

Beer brewers like modern times brewing: 

and artists like Will Bryant

They forage for apples and have propagated some of these lost varieties at Sunrise Orchards

They create unique ciders with character and voice.  

David is from Kansas City and he has something to tell New Englanders about Barbecue but you have to listen until the end. 

From Shaksbury’s Website::

“The apples of America's early cider tradition, lost for a variety of reasons, are not hard to find in Vermont - once you know what you're looking for. Though far less numerous than they once were, the trees materialize around every bend, and over every hill, hiding in plain sight. To us, these trees represent a door to another time, and the basis for superior cider.

In the fall of 2013, and each subsequent harvest, we set to find some of these trees. We have sampled thousands of apples, fermented cider from over 150 unique trees, and selected twelve varieties to propagate. We have grafted these twelve varieties to over 1,000 trees, marking the beginning of our "Lost Apple Orchard" at Colin's farm and with our partners, Sunrise Orchards and Windfall Orchard. Each year we continue to harvest, graft, and plant trees in an effort to expand our source of Lost Apples.”

SIGN UP FOR THIER CIDER CLUB:: 

https://www.shacksbury.com/cider-club/

MORE INFO AND SIGN UP FOR THIER NEWS LETTER::

https://www.shacksbury.com

Follow Shacksbury::

Insta: https://www.instagram.com/shacksbury/



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Jeremiah Stone is the chef/partner at Contra, wild air, and una pizzaria napoletana. He and his partner Fabian Von Huuske just released their first cookbook, “A Very Serious Cookbook.” I was in NYC and went to the slick, new una pizza and talked shop, the cookbook, and collaborations. 

BUY “A VERY SERIOUS COOKBOOK”::

https://www.amazon.com/Very-Serious-Cookbook-Contra-Wildair/dp/071487602X/ref=sr_1_1?ie=UTF8&qid=1541604538&sr=8-1&keywords=a+very+serious+cookbook

Check out Jeremiah on Instagram:

https://www.instagram.com/chefjeremiahstone/

And his restaurants:

CONTRA:

Insta: https://www.instagram.com/contrany/

Website and reservations: http://contranyc.com

WILD AIR:

Insta: https://www.instagram.com/wildairnyc/

Website and Reservations:  http://wildair.nyc

UNA PIZZA NAPOLETANA:

Insta:  https://www.instagram.com/unapizzanapoletana/

Website and Reservations:  http://www.unapizza.com

I went to London and I met up with Mike Knowlden and Josh Pollen from Blanch and Shock. 

They have a studio kitchen that is the hub for research on lots of different creative food projects they have going on . They also use the space to host monthly dinners, workshops, tastings and a range of other events.  They are very interested in what they call the “British Palate”. They forage and use lots of lesser known ingredients like Alexander Seeds, Hogweed, and lots more. 

We get into some of the interesting events they have cooked like “the brain banquet” where they were “asked to develop a dinner inspired by the brain for a project devised by the science event group, Guerilla Science. Over three days in March, a World War II bunker under Dalston was transformed into an architectural model of the brain. The eerie chambers were filled with sculptural installations, and experiments and memory tests were performed on the guests. We served five courses, interspersed with lectures from neuroscientists and psychologists who explained the processes of the brain, synaesthesia and memory.”

Check out their post on the dinner here::https://www.blanchandshock.com/brain-banquet

And an event based on refrigeration. “we presented a dinner inspired by the use of artificial refrigeration, from the global cold chain to the introduction of domestic fridges, and how they will shape our future. Based on the research of historian Helen Peavitt, whose book Refrigerator: The Story of Cool in the Kitchen is released later this year, we devised a menu which explores the ways in which the cold cycle can affect ingredients, inform techniques and have impact on our use of energy.

The meal featured five courses, beginning with ingredients that have never been refrigerated, followed by dishes which avoid or rely on refrigeration to increasing degrees.” 

Check out their post on the refrigeration dinner here: https://www.blanchandshock.com/fresh-adventures-in-refrigeration

They have found a way to push pause on the usually hectic and stressful business of cooking food. They can dig deep into all sorts of different topics, learn, think critically and come up with interesting and creative interpretations that are unique to them and their cooking.  

Find our more about blanch and shock:::: check out upcoming events and past projects::::::::::

https://www.blanchandshock.com

And follow them on Instagram::

Blanch and Shock:

https://www.instagram.com/blanchandshock/

Mike Knowlden: 

https://www.instagram.com/mikeknowlden/

Josh Pollen:

https://www.instagram.com/joshpollen/

Ethan West owns and operates The Republic Of Vermont in Goshen, VT.  He taps 4,000 sugar maples and has an apiary in the Champlain Valley. His maple products are all certified organic and his honey is raw and treatment free. We get into everything that goes on during the sugaring season, and what it takes to keep an apiary happy and healthy. 

We also have a new segment! It's called Eva's Update with Eva Sommaripa from Eva's garden in South Dartmouth, MA. She lets us know whats going on down on her organic herb farm.



Check out the Republic Of Vermont Website to buy any of their Products!

https://www.republicofvermont.com

Follow Ethan and the Republic of Vermont on Instagram:

https://www.instagram.com/republicofvermont/

Follow Eva on Instagram for more updates and what's going on down at the farm:

https://www.instagram.com/thenotoriouseva/



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Rowan Jacobsen is a James Beard Award Winning author of seven books, and writes feature articles for Outside Magazine, Harpers, Mother Jones, Vice, Lucky Peach, Food and Wine and many more! 

Visit his website to read some of his feature articles:::::::::::::

RowanJacobsen.com 

FOLLOW ROWAN ON::

Twitter: https://twitter.com/rowanjacobsen

HIS BOOKS ARE ON AMAZON::

https://www.amazon.com/Rowan-Jacobsen/e/B001IOBDH6/ref=sr_ntt_srch_lnk_1?qid=1528640995&sr=8-1

Jamie Bissonnette is a cook. He’s a cook’s cook. He hustles. He gets in it. He works hard and he loves it. He won the James Beard award for Best Chef in the Northeast, he was the Food and Wine People’s Best New Chef. He is killing it. He is the chef partner of Toro in boston, NYC, Bangkok, and Dubai, Coppa in Boston and Little Donkey in Cambridge. All the restaurants are on fire. Great reviews, they’ve won all the awards.

We talk about his beginnings, where he learned valuable lessons, how he likes to travel and what he thinks of yelp.

READ THE New York TIMES REVIEW OF TORO NYC::
https://www.nytimes.com/2014/01/01/dining/reviews/restaurant-review-toro.html

AND A NEW WHAT'S IN THE WOODS WITH TYLER AKABANE::

FOLLOW TYLER AKABANE ON::

Instagram: https://www.instagram.com/mushroomsformyfriends/

And his website for upcoming Mushroom Dinners, walks, and events:

Mushroomsformyfriends.com