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.
When Opera Rejected Alexander Smalls, He Opened A Restaurant
After 15 years as an opera singer and winning a Grammy and a Tony, Alexander Smalls got turned down for a lead role at the Metropolitan Opera. He’d hit the same glass ceiling that held back many Black opera singers before him. He went home, drank a bottle of wine, and came to a realization.
The Problem With The International Aisle (Live)
What has to happen for Vietnamese lemongrass barbecue sauce to take up as much space as Texas barbecue sauce on an American grocery store shelf? There’s a whole generation of young entrepreneurs — many of them women of color — making packaged foods that are expanding the palate of American shoppers. This week, live on stage in Brooklyn, Dan is talking with two of these businesspeople: Chitra Agrawal, founder of Brooklyn Delhi, and Vanessa Pham, the CEO of Omsom.
Traveling Back In Time For Coconut Cake
Dan goes on an adventure around Los Angeles, starting at the airport. Where is he going? He doesn't know.
Phil Rosenthal Has A Menu Strategy
Wherever Phil Rosenthal goes, he wants to eat — which explains the name of his Netflix show, Somebody Feed Phil. He travels the world with wide eyes, an empty stomach, and a bottomless supply of delight at the people and food he encounters. And before Somebody Feed Phil and his new podcast Naked Lunch, Phil created the hit sitcom Everybody Loves Raymond, which used food as a key source of tension between the characters.
2 Chefs And A Lie: Canadian Prime Minister Edition
Dan gives up the hosting chair and becomes a contestant in our most popular (and only) Sporkful game show, 2 Chefs And A Lie! The game is simple. Dan talks with three “chefs.”
A Quick History Of American Barbecue
Barbecue is America’s culinary national pastime. Dozens of books have been written about it, food writers criss-cross the country looking for the best places, and people wait hours to eat at the most famous spots. In his book The Cooking Gene, culinary historian Michael Twitty traces the path that barbecue traveled from West Africa to the American South — and how enslaved cooks in plantation kitchens created Southern cuisine.
LOVE this podcast
Been a fan for a while and I now ONLY eat cascatelli. I have never reviewed the podcast before but felt compelled to after being completely enthralled and mystified during 2 chefs and a lie! Thanks for the laugh out loud on my way home from work and for all the great content you put out!
Why are you supporting travel to Texas. Not cool.
That horrible laugh
..is like nails on a chalkboard. I can’t listen