The Feed Podcast

Chef, Restaurateur and TV Host Rick Bayless joins forces with James Beard Award-winning food journalist Steve Dolinsky, to bring the world of food and drink into your ears and have a little fun in the process.

The Podcasts

We’ve been fans for it for years.  Pouring over its coverage every Wednesday, reading the recipes, the reviews and of course, Florence Fabricant’s food news and its the one section of The New York Times that has mostly avoided any criticism from the President.

Coming up on this week’s show, a discussion with the Food Editor at The New York Times, Sam Sifton, about how the business of food coverage has evolved, and how digital, social media, even virtual reality may play a role in how you consume food news from a national newspaper. Then the paper’s Restaurant Critic, Pete Wells joins us, to talk about reviewing restaurants both in New York City and on the road.

Direct download: NYTIMES_FOOD.mp3
Category:general -- posted at: 1:00am CDT

While everyone is on the pursuit for the freshest foods, others are finding their way with decay.  From the fermented cabbage and radishes in Korean restaurants, to the sourdough in your bakery and even the pickles at your local co-op or neighborhood joint. Fermentation is going on everywhere these days, and we love it, so why not try to figure out how it works, and why it makes food taste so good?

On this weeks show, Rick and Steve talk fermentation.  What it means, how it’s achieved and more importantly, how chefs are using this technique to create bold, unique flavors that extend far beyond a jar of kimchi in your fridge.

Direct download: Fermentation_Show.mp3
Category:general -- posted at: 1:00am CDT

Growing up on the Southeast Side of Chicago, Rey Villalobos has been immersed in the restaurants industry most of his life. In 2005, he began working in the test kitchen at The Chicago Tribune’s food section. That led to a job with Chef Art Smith, who had recently left working for Oprah Winfrey, Villalobos became Chef de Cuisine at Smith’s newly opened Table 52 in Chicago’s Gold Coast, focusing on seasonal ingredients.

More recently, they re-conceived the restaurant – turning it into Blue Door Kitchen and Garden - appointing Villalobos the Corporate Executive Chef of the entire portfolio at the parent company, Ideology Entertainment, including Chicago Q and La Storia Ristorante.

Chef Rey accepted Rick’s Ingredient Challenge this week,  making an easy weeknight meal in 15 minutes or less using mussels as the main ingredient.

Direct download: Ingredient_Challenge_-_Muscles.mp3
Category:general -- posted at: 1:00am CDT

The Good Food Festival, a conference promoting local foods, comes back to Chicago next week. So Rick and Steve talk with Jim Slama, the President of FamilyFarmed and Producer of the Conference; Dr. Geeta Maker-Clarke, a board-certified family physician, specializing in Integrative Medicine. She’s participating in the Good Food is Good Medicine Panel;  Alex DeSorbo-Quinn, the Executive Director of Pilot Light talks about bringing Food and Nutrition Education into schools; Meg Barnhart is the founder and co-creator of Zen of Slow Cooking started the company in 2006, as a way to ease her mom-guilt and get a healthy dinner on the table, while employing individuals with learning challenges and Jordan Buckner is the co-founder of TeaSquares, a tea-infused energy snack made with small-batch organic tea, pepitas and puffed millet. It’s mission is to fuel economic development in urban centers.

Direct download: Good_Food_2017.mp3
Category:general -- posted at: 1:00am CDT

In 2015 Tucson joined a pretty prestigious list of more than a dozen cities from around the world to become the only place in the U.S. designated a “City of Gastronomy” by UNESCO.

Coming up on this week’s show: Tucson. Yeah, I know it sounds unlikely, but this desert city has some pretty interesting history, and is at the forefront of resuscitating a long-lost agricultural movement that goes back thousands of years. It’s also home to Sonoran-style cooking, which means beef.

Steve heads to the southwest to sample the old, the new and a lot of the tried-and-true dishes that have made this town a favorite among both college kids and retirees.

Direct download: Tucson.mp3
Category:general -- posted at: 1:00am CDT

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