Evolutionaries

Latest Episodes:

Episode 16: Ari Weinzweig Nov 06, 2013

Show notes

Ari Weinzweig is the co-owner and founding partner of Zingerman’s Community of Businesses, a family of small food related companies and ventures. Zingerman’s Community of Businesses has since evolved to nine businesses from the first original deli in 1982, revolutionizing the idea of food mail orders, and the way people eat in Michigan. On this special episode of Evolutionaries, hear from Ari himself on how Zingerman’s became so instrumental in the food industry. This program has been sponsored by Heritage Foods USA.

“Relationships are relationships. There’s a mythology that relationships are supposed to be forever, but most of them aren’t for whatever reasons. Each of us as individuals is growing and evolving, and I think that we’ve never held it against somebody if they don’t want to work with us.” [15:50]

“Part of our current vision for Zingerman’s 2020 is that we leave our world a better place than when we got going.” [16:00]

— Ari Weinzweig on Evolutionaries

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode 15: Alice Waters Oct 29, 2013

Show notes

Tune in and hear the life story of perhaps the most important woman in the history of North American food, Alice Waters.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode 14: Eric Asimov Oct 09, 2013

Show notes

Eric Asimov is an American wine critic for the New York Times, with articles also published in the International Herald Tribune. Asimov attended Wesleyan University, graduating in 1980. In 1984, he went on to work at the New York Times as an editor in National News. In 1992, Asimov conceived and wrote the “$25 and Under” column, dedicated to “restaurants where people can eat lavishly for $25 and under. The popularity of his reviews and articles led to Asimov’s yearly compilation books of the $25 and Under columns, published from 1995 to 1998. Asimov was given the new position of Chief Wine Critic of The New York Times in 2004, as a result of his numerous writings about wine since 1999. As Chief Wine Critic, he writes two columns, “The Pour” and “Wines of the Times” (or, as it may be, “Beers of the Times”), both of which appear in the paper on an alternating bi-weekly schedule. In March 2006, Asimov began writing a wine blog, also titled “The Pour”. On this special episode of Evolutionaries, learn more about Eric’s role as a wine critic, and what he thinks his job entails as the wine industry continues to grow. This program has been sponsored by International Culinary Center.

“The first few pieces I did was on beer in New York. Then I moved on to the Heath Bar. I was marching in a different direction, and there was less competition for that – I ended up with the job in it.” [07:04]

“My job is to help people think of wine as a cultural expression.” [15:05]

— Eric Asimov on Evolutionaries

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode 13: Alain Coumont Sep 25, 2013

Show notes

Alain Coumont is a Belgian chef and restaurateur, and founder of Le Pain Quotidien. Coumont is the son and grandson of grocers. His grandmother ran a hotel in front of the train station in Huy, Belgium. As a child in Belgium, Coumont spent countless hours perched on a chair, watching his grandmother make bread. Then, in 1977, after a voyage to the United States, where he was impressed by the success of Michel Guérard, he abandoned his classical studies and enrolled in the Hotel School of Namur in Belgium. After graduating, Coumont worked in a number of highly regarded restaurants including Michel Guérard, Georges Blanc, and Joel Robuchon. However, as a young chef in Brussels, Coumont could not find the right bread for his restaurant. Passionate about quality, he returned to his roots and opened a small bakery where he could knead flour, salt and water into the rustic loaves of his childhood. Today, Le Pain Quotidien has grown into an international chain operating in many countries around the globe. It sells organic bread and cakes in a homey, rustic style, focusing on their communal table and their simple, elegant boulangerie fare. Learn more from the founder of such an impactful chain in this week’s special episode of Evolutionaries! This program has been sponsored by GreatBrewers.com.

“In people’s minds bread was cheap. When bread regulation came, people came to see the “100 dollar” loaf. It helped the business and it was a fair price.” [14:10]

— Alain Coumont on Evolutionaries

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode 12: Jim Lahey Sep 11, 2013

Show notes

Jim Lahey studied sculpture before learning the art of bread baking in Italy. When he returned to New York City in 1994, he opened Sullivan St Bakery in Soho with little more than the wild yeast he hand-cultivated in Italy and a desire to bring the craft of small-batch bread baking to America. In October 2000, Lahey built the Sullivan St Bakery headquarters in Hell’s Kitchen, where he has become renowned not just for his bread, but for his Roman-style pizza, rustic Italian pastries and cookies. Lahey and his businesses have been featured in Vogue, Bon Appétit and The New York Times, and he has appeared on the Martha Stewart Show and NBC’s Today show. His innovative no-knead bread recipe that ignited a worldwide home-baking revolution was first published in an article by Mark Bittman in The New York Times in 2006. This article became the basis of Lahey’s first cookbook My Bread: The Revolutionary No-Work, No-Knead Method, and now his just-released, My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home. On this special episode of Evolutionaries, learn how Jim has become one of the most important and well known bread makers today! This program has been sponsored by Cain Vineyard & Winery.

“You need to have an understanding of the feel of the materials in order to get the right result. Even if its being done with machinery, you need to have a sense of how things are supposed to feel, i.e. the dough.” [14:10]

“I have noticed, that the bigger the bakery, the harder it is to get consistent results without machinery.” [17:20]

— Jim Lahey on Evolutionaries

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode 11: Joan Gussow Aug 28, 2013

Show notes

Joan Gussow is a professor, author, food policy expert, environmentalist and gardener. Hailed as the matriarch of the eat-locally-think-globally food movement, Joan Gussow is Professor emerita, and former chair of the Nutrition Education Program at Teachers College, Columbia University, where she has been a long-time analyst and critic of the U.S. food system. Joan is the author of numerous books, and she has delivered thousands of lectures, speeches and testimonies. A former art researcher at Time Magazine, Joan is now a celebrated homesteader, and currently lives and grows organic produce on the West Bank of the Hudson River. Her passion for speaking truth to power paved the way for today’s radical farmers, chefs, and those fighting for a just food system. Joan was born in 1928 in Alhambra, CA, and graduated in 1950 from Pomona College in Claremont, CA, majoring in Biology, before she landed a job at Time Magazine as a researcher. Tune-in to this week’s episode of Evolutionaries to hear from such an influential leader in the food movement, and make a difference today.

“I feel very touched that when I first came up with the notion of eating locally, I came to that conclusion on a purely theoretical basis. But it’s accepted now. There’s been a huge change.” [1:07]

“The biggest difference I noticed over the years – that message of Do For Yourself was really really big.” [17:30]

— Joan Gussow on Evolutionaries

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode 10: Joan Nathan Aug 14, 2013

Show notes

Joan Nathan is an award-winning American author of cookbooks and a global authority on Jewish cuisine. Her goal is to preserve Jewish traditions by interviewing cooks and documenting their recipes and stories for posterity. On the latest episode of Evolutionaries, hear Joan recall the journies, parties, dinners, events and relationships that shaped her illustrious career. From her work co-founding the 9th Avenue Food Festival to her three yearsliving in Israel working for Mayor Teddy Kollek of Jerusalem – Joan has seen and experienced more than most can hope to in a lifetime. For Joan Nathan, food is all about cultural context, and she’s got tons of it. This program was sponsored by Fairway Market.

“When you break bread with people and say to them ‘I like your food’ – it just starts communication, and that’s what I learned the most.” [06:20]

“We’re better cooks now than we were 30 years ago, I’m sure of it.” [09:45]

–Joan Nathan on Evolutionaries

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode 9: The Mondavi Family Jul 31, 2013

Show notes

Four generations of passion and experience have come together to create The Mondavi Family Winery and their wines. Starting in 1919, Michael Mondavi’s grandfather, Cesare, was elected to find grapes and winemaking supplies for families to make wine legally during Prohibition. Thus, in Lodi, California, the Mondavi family began their foray into California winemaking. Cesare’s son, Robert, joined the family wine business while in high school. In 1966, Robert and his eldest son, Michael, founded the Robert Mondavi Winery, establishing themselves as innovators in winemaking, and accomplishing their goal of bringing California wines the world recognition they deserved. Michael made wines for the first eight harvests at Robert Mondavi Winery and then later took the helm of Sales and Marketing. Known as global emissaries of California wine, Robert and Michael have dedicated their lives to creating a fine wine culture in America. Today, with son Rob Mondavi, Jr. at the winemaking helm, Michael and the family continue to craft a collection of world-class wines at the Michael Mondavi Family Estate. Wondering what it takes to run one of the most accomplished wine companies in the world? Learn everything about wine in today’s program of Evolutionaries but were too afraid to ask! This program has been sponsored by Fairway Market.“If you live in your vineyard, you can make great wines.” [5:00]

“People in the wine business have respect for the soil. The philosophy in Napa Valley is – we would rather police ourselves, than the government police us. We’re taking the proactive view to protect the environment and the wine industry for the future.” [14:20]

“One of the beauties of the family and friends dining together is conversation. If people slow down, talk with each other, and have a wonderful meal, it can be helpful, and a great deal of fun.” [17:53]

— The Mondavi Family on Evolutionaries

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode 8: Paul Saginaw Jul 17, 2013

Show notes

Paul Saginaw is the founding partner at Zingerman’s Community of Businesses, a gourmet food business group headquartered in Ann Arbor, Michigan. The original business and current flagship operation is Zingerman’s Delicatessen, which got its start with a small selection of great-tasting specialty foods, a host of traditional Jewish dishes and a relatively short sandwich menu. Today, Zingerman’s Delicatessen is an Ann Arbor institution, the source of great food and great experiences for thousands of visitors every year. The Deli serves up thousands of made-to-order sandwiches with ingredients like premium Black Angus corned beef and pastrami, free-range chicken and turkey, housemade chopped liver and chicken salad. The Deli also stocks an exceptional array of farmhouse cheeses, estate-bottled olive oils, varietal vinegars, smoked fish, salami, coffee, tea and much, much more. Thirty years later, what started as a little deli has grown into Zingerman’s Community of Businesses. In 1997, Monahan sold his share of the company to Saginaw to focus on his original business venture, Monahan’s Seafood Market. As Zingerman’s grew, it expanded its offerings to imported gourmet foods, making its own bread at Zingerman’s Bakehouse and creating dairy products at Zingerman’s Creamery. It opened a second restaurant, Zingerman’s Roadhouse, which focuses on regional American cuisine. The enterprise now owns several brand names, including the aforementioned enterprises in addition to Zingerman’s Mail Order, Zingerman’s Coffee Company, Zingerman’s Training, Inc., and Zingerman’s Catering. Zingerman’s sponsors several mail-order food clubs and occasional culinary study tours. Tune in on this special episode of Evolutionaries to hear Paul’s insight into effectively running a business partnership, and how strategizing his business plan eventually brought him success down the road. This program has been sponsored by Wisconsin Milk Marketing Board.

“We had a vision of this business and this type of organization. We wanted to invite everyone who we were working with to come in, and help run the business.” [11:30]

“Our attempt was that we were going to bring in the finest products. Service was going to differentiate us. People were willing to pay a premium for something that wowed you.” [13:10]

— Paul Saginaw on Evolutionaries

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode 7: Wylie Dufresne Jul 03, 2013

Show notes

Wylie Dufresne was born in 1970 in Providence, Rhode Island before moving to New York in 1977. In 1992 he completed a B.A. in philosophy at Colby College, Maine. After college, Wylie enrolled at the French Culinary Institute in New York and was then employed at Jo Jo’s from 1994 to 1997. He was then hired to work on the opening of Restaurant Jean Georges, eventually becoming the sous chef. In 1998 Dufresne was hired as chef de cuisine at Vongerichten’s Prime in The Bellagio, Las Vegas. In 1999 he left Prime to become the first chef at 71 Clinton Fresh Food, a 30-seat restaurant on Manhattan’s Lower East Side.

Dufresne opened (named for the chef’s initials and the street address) in April of 2003, on Clinton Street on Manhattan’s Lower East Side. His partners in the venture are Chef Jean-Georges Vongerichten and restaurateur Phil Suarez. He is the winner of the 2013 James Beard Foundation Best Chef NYC award, American Chef and restauranteur who has redefined the culinary landscape with his careful attention to technique and thoughtful imagination. His restaurant pushed American avant garde cuisine to the next level by combining a voracious curiosity with a careful attention to scientifically sound techniques and creative innovation. Wylie has worked in restaurants since the age of 11 and feels drawn to the team mentality and physicality of working in a professional kitchen. He compares the experience to playing professional team sports, which was always a personal aspiration. After spending years working with Jean-Goerges and perfecting classic French techniques, Wylie set out to find his own style and opened to world wide acclaim. The dishes at pushed diners’ perceptions of what food should look and taste like, and challenged cooks to always push for perfection by consistently asking the question, “why”? Wylie has always hoped that diners, cooks, and chefs walk away from saying the experience made them think. After dominating the NYC restaurant scene, his newest restaurant Alder has continued in the tradition of sound technique framed by an insightful and witty creativity. On this episode of Evolutionaries on HeritageRadioNetwork.org, listen as Wylie tells how he went from the world of the classical French masters to one of the most respected and imitated chefs in the world. This program has been sponsored by The International Culinary Center.

“Asking “why” to make better food, understanding what an egg is made of, why green vegetables turn brown, what’s happening to the chicken, what does cooking an egg actually mean?” [11:25]

“I wanted to create a place where some of the answers can be on hand…we have helped come up with some answers” [12:17]

“Making a personal memory into something commercial is difficult…my grandmother might smell different than your grandma.” [15:29]

“Talk about what your doing, not where you are shopping.” [17:54]

“Whoever dies knowing the most, wins.” [21:33]

— Wylie Dufresne on Evolutionaries

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.