No Satiation

It's more of a snack than a full episode. Have a listen to the folks behind Matt's El Rancho tell a few quick stories about this storied institution. That interview was conducted by Letisha Brown and Scott Pryor for the Foodways Texas oral history archives. Interviewed were Janie Martinez, Gloria Reyna, Cecilia Muela, Cathy Kreitz. You can find this clip and a transcript at http://foodwaystexas.com/oralhistory/matts-el-rancho/ Many thanks to Foodways Texas for the great work they are doing.

On his 13th wedding anniversary, Will reflects on the fact that he didn't have to pawn anything to take the lovely Anastasia out to eat this year. He celebrates the AFBA cookbook launch. And he talks with food writer and BBQ lover Kenny Pailes about the 2013 Foodways Texas Symposium, "Our Barbecue, Ourselves."

Will continues his quest to explore the ingredients that make up the regional cuisine that is Tex-Mex with an episode devoted to the flour tortilla. He shares some history of the flour tortilla from Jeffrey M. Pilcher's Planet Taco: A Global History of Mexican Food and he talks with Paqui Tortilla founder Doug Lyon about what goes into artisan flour tortillas.  

Will goes down a rabbit hole filled with queso. A question was put to the South By Southwest Interactive 2013 Panel, "Eating to Live Online" (https://soundcloud.com/officialsxsw/eating-to-live-online-virtual) about whether it was wrong to love TexMex. Will tries to uncover some of the rhetorical complexities raised by the question. Short answer: Even though it only has two ingredients, queso is complicated. 

Listen to the SXSW panel discussion "Eating to Live Online: Virtual Food & Real Life" with Addie Broyles, food writer for the Austin American-Statesman, Hilah Johnson of the web cooking series Hilah Cooking, and Mary Helen Leonard of the blog Mary Makes Dinner and ChefHangout.com. This is just the discussion part of the panel. So you aren't getting salad or dessert, just the main entrée. You can go to soundcloud.com/officialsxsw/eating-to-live-online-virtual to hear the whole thing, including the intro and a Q&A. 

Will teases his South By Southwest Interactive panel and talks with Daily Dot reporter Michelle Jaworski about what he hopes people take away from the panel. If you are going to SXSWi, check out the panel, "Eating to Live Online: Virtual Food and Real Life." Here are the details:  Date:03/11/2013  Start Time:11:00 AM End Time:12:00 PM Seating:Theater-style Venue:Sheraton Austin Room:Capitol EFGH

Will (that's still me, writing in the third person for some reason) talks about the manifesto he wrote a little over a year ago that launched the podcast. He thinks aloud about the things he might have said differently and takes a moment to reflect on what he has learned from doing the podcast. 

Things get spicy when Will talks with Karen Aboussie of Savory Spice Shop on West 6th Street in Austin. They talk about hot things like peppers and exotic things like fennel pollen and black Korean garlic. They also dip into the more esoteric aspects of spices like their ability to unlock memories and cure disease. 

Will tries to edit down part two of his interview with food filmmaker Christian Remde. There's a lot of bad editing, a bit of recap for those who didn't listen to the last episode, and then they get down to the meat and potatoes. They talk about the challenges of shooting food, what is irritating about the current state of food media, and how passion for their niche can help content creators make better work.  

Will's not talking about hunting. He's talking with filmmaker and food lover Christian Remde about how he started making videos about food. The conversation is so good it's going to take two episodes to contain it all. After you listen to this episode, go watch the documenary Remde made about Contigo: http://vimeo.com/42737089

Episode 149: Small Batch Jams, Jellies, and PreservesWill introduces the episode and makes way for a great conversation between producer Melanie Haupt and Stephanie McClenny of Confituras. They talk about local sourcing, the price of jam, and the inspiration for the flavors that go into the jars. 

Will talks about a Nordic goat cheese fire, German spätzle vandalism, and whether you can stir-fry with water. Producer Melanie Haupt talks with author and DIY goddess Kate Payne about the finer points of small batch food preservation. 

Will talks about some news tidbits like Texas single malt whiskey, chefs dining on ping-pong tables, and the dangers of immersion blenders. He also reads and riffs on "The Grammar of Food" from Food Is Culture by Massimo Montanari.

Will talks about his mini-mushroom farm, mushroom clothing, and mushroom hunting. Also, he gives what is, perhaps, the worst-ever performance of excerpts from John Cage's "Indeterminacy," a piece with several mushroom-related stories. And he repeatedly mispronounces "Indeterminacy." And many other words.

Will talks about making oyster fritters, New Year's Resolutions, and, in a roundabout sort of way, announces he's hiring freelancers to do interviews.

Hey. No Satiation Episode 144 was a video episode. Go check it out at http://www.nosatiation.com/category/watch/

Will goes to San Francisco, one of the best spots for food blogging and podcasting the United States, and comes back virtually empty handed, at least in terms of audio material. No interviews, no on-location reports, no reviews. Nothing. He did take some B-roll, so check the Watch tab of www.nosatiation.com for video. He also got a cool hoodie from a mushroom purveyor. He did have soup dumplings, which are pretty rad. And he talks about his first time eating at In-N-Out Burger. 

December 4th was the date for one of the most anticipated openings of the year, East Side King's new location at the storied Hole in the Wall. Will went to Hole in the Wall to check out ESK offerings, but the next day his cat died and he wasn't able to post a podcast episode. Then to make matters worse, he never recorded a voice-over, an intro, any interviews, or anything. But he does join a mile high club, of sorts. 

Everything in the fridge must go! That's what Will's mom used to say when it was leftover night. This is the podcast version of leftover night. Listen as Will hosts a Thanksgiving Leftover Cook-off, talks to some friends about leftovers, teases a video by Christian Remde about the Hole in the Wall location of East Side King, and laments the closing of Sagra. Those last two have nothing to do with leftovers. But it can't be all leftovers all the time. 

Will is hosting a live, online cook-off, using Thanksgiving leftovers as main ingredients. The challenge is this: turn Thanksgiving leftovers into tasty treats in just 30 minutes. Afterward, photos and descriptions will be uploaded on Mary Makes Dinner for voting. Prizes were donated by Google. At stake are a copy of Modernist Cuisine at Home and a $50 Sur La Table Gift Card. Many thanks to Mary Helen Leonard from Mary Makes Dinner for organizing and asking will to host this Google + Hangout with her, Rachelle King of blindedbythebite.com, Amy Kritzer of whatjewwannaeat.com, Lindsay Shugarman of radioactivecats.blogspot.com. Here are the deets: Thanksgiving Leftover Cook-Off November, 23 at 6:00 PM CST. It is live via Google + Hangout. You can RSVP on Google+. More Info & Voting Page: http://marymakesdinner.typepad.com/marymakesdinner/thanksgiving-leftover-cook-off-.html