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The Chef Show (Season 1 – Volume 2)

Ep. 66

Volume 2 of the first season of The Chef Show is out!

Jon & Roy are back in the kitchen and out in the wild, looking for new stories to tell through food. Sophie & Mitch are here to talk about these 6 new episodes, what makes this show so watchable, and to take carefully selected Buzzfeed food quizzes to learn more about the food world, and ourselves.

Make sure to follow us on TwitterInstagram, and Facebook to keep up with news, to join the discussion about food, and to check out all of our personal recipes!

Music Credits:
“Carpe Diem” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/

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The Chef Show (Season 1 – Volume 1)

Ep. 59

A spinoff of a previous episode (Chef 2014), we’re talking about Netflix’s The Chef Show staring Jon Favreau & Roy Choi!

Sophie & Mitch address the subtle balance between interview shows & cooking shows, we talk about how successful Favreau & Choi are at expanding their behind-the-scenes antics into a series, and Mitch shares a history of Kraft Singles.

Make sure to follow us on TwitterInstagram, and Facebook to keep up with news, to join the discussion about food, and to check out all of our personal recipes!

Music Credits:
“Carpe Diem” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/

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Okja (2017)

Ep. 57

We watched 2017’s Okja and now we’re going to talk about how we’ve been processing it.

We talk about the strengths and weaknesses of this film, the difference between making a movie about meat vs. one about corporatism, and we dive into the world of meat alternative burgers!

CW: This movie has a 3rd act that is essentially a pig-POV inside a breeding centre/slaughterhouse and Okja is personified to a degree that we wanted to ensure folks with sensitivities towards physical/sexual abuse are aware that those topics come up (around the 30 minute mark).

Be sure to follow us on Twitter, Instagram, and Facebook to keep up with news, to join the discussion about food, and to check out all of our personal recipes!

Music Credits:
“Carpe Diem” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/

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48 – Salt, Fat, Acid, Heat: Fat

We begin a 4 week journey into the Netflix series Salt, Fat, Acid, Heat. It, for whatever reason, starts with fat.

Fat is flavour and boy does this show have flavour! We visit Italy to see how olive oil is made, what makes focaccia bread so delicious, how to break down a pig, and how cheese is birthed. So many different ways to utilize fat in your cooking!

And yes, we’re aware that we mispronounce Samin’s name. We’re sorry that we’re hacks & frauds, but here we are.

Make sure to follow us on TwitterInstagram, and Facebook to keep up with news, to join the discussion about food, and to check out all of our personal recipes!

Music Credits:
“Carpe Diem” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/

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49 – Butchery w. Jarred McClure

Yet another Collective Legacy member joins me, this time it’s Jarred McClure & we’re going to talk about his job as a butcher.

We discuss all the weirdness of working with animal flesh, as well as the basics of our Holy Meat Trinity (cow, pig, chicken), and some of the things that might surprise you about the butcher-game.

If you’d like to hear more of Jarred, go listen to the 2 Nerds in a Basement podcast and tell em we sent ya!

Follow this show on Twitter, Instagram, and Facebook!

Music credits:
Intro sample: “March of the Spoons” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
creativecommons.org/licenses/by/3.0/
Outro sample: “Port Horizon” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
creativecommons.org/licenses/by/3.0/