The May issue of Bon Appetit celebrates all things beverages — from recipes that use vodka in unconventional ways to 15 cocktails you can make with just 5 bottles of booze. So here on Dinner SOS, we're joining the party! Shilpa joins Chris for a deep dive into the issue's cocktail recipes and a mailbag full of listener questions about alcoholic and non-alcoholic beverages. Then, they're both joined by BA staffers Dan Siegel and Sam Stone for a roundtable tasting of just a few beverages in the ever-growing NA category.

The May issue of Bon Appetit celebrates all things beverages — from recipes that use vodka in unconventional ways to 15 cocktails you can make with just 5 bottles of booze. So here on Dinner SOS, we're joining the party! Shilpa joins Chris for a deep dive into the issue's cocktail recipes and a mailbag full of listener questions about alcoholic and non-alcoholic beverages. Then, they're both joined by BA staffers Dan Siegel and Sam Stone for a roundtable tasting of just a few beverages in the ever-growing NA category.

Featured Episode from Bon Appetit's Dinner SOS: Drinks SOS!

Here to expose the dangers that hide in your water, and to share safe foods that can significantly boost your health, is Darin Olien, Co-Host of the Netflix hit Down to Earth with Zac Efron, renowned health expert, and author.




Learn about the derivative of the pesticide, herbicide and aluminum industry that may be found in your water and is NOT good for you and does NOT protect your teeth, despite what "they" tell you. Darin tells us how to ensure our home water supply (shower included) is actually healthy for you.




Get practical, actionable tips to break free from your unhealthy cravings and be inspired to rejuvenate your body with whole foods that bring energy, happiness, and longevity. Darin has traveled the globe, uncovering the secrets of sustainable living, such as eating the exotic, but extremely nutritious nut that can be delivered to your house in no time.




Tune in to hear what Darin eats in a day. Hint: It may or may not include a plant full of 36 antioxidants, holding more micronutrients than almost any single food.




We're sure you'll leave a better person after listening to this inspiring conversation.




--

Thank you for joining us on this enlightening journey through our first season. Your support has been incredible, and we’re thrilled to bring you even more captivating stories and culinary explorations in the next season. Until then, make sure you've hit the Follow button wherever you're listening from so you're notified when the next season drops, and stay hungry for food knowledge!




--

This season of Foods That Matter is presented by Watkins.

Executive Producers: AJ Moseley and Stuart Halperin

Editing: AJ Moseley

Marketing: Catrin Skaperdas

Music: Jenny G

Here to expose the dangers that hide in your water, and to share safe foods that can significantly boost your health, is Darin Olien, Co-Host of the Netflix hit Down to Earth with Zac Efron, renowned health expert, and author. Learn about the derivative of the pesticide, herbicide and aluminum industry that may be found in your water and is NOT good for you and does NOT protect your teeth, despite what "they" tell you. Darin tells us how to ensure our home water supply (shower included) is actually healthy for you. Get practical, actionable tips to break free from your unhealthy cravings and be inspired to rejuvenate your body with whole foods that bring energy, happiness, and longevity. Darin has traveled the globe, uncovering the secrets of sustainable living, such as eating the exotic, but extremely nutritious nut that can be delivered to your house in no time. Tune in to hear what Darin eats in a day. Hint: It may or may not include a plant full of 36 antioxidants, holding more micronutrients than almost any single food. We're sure you'll leave a better person after listening to this inspiring conversation. --Thank you for joining us on this enlightening journey through our first season. Your support has been incredible, and we’re thrilled to bring you even more captivating stories and culinary explorations in the next season. Until then, make sure you've hit the Follow button wherever you're listening from so you're notified when the next season drops, and stay hungry for food knowledge! --This season of Foods That Matter is presented by <a href="https://www.watkins1868.com/">Watkins</a>.Executive Producers: AJ Moseley and Stuart HalperinEditing: AJ MoseleyMarketing: Catrin SkaperdasMusic: Jenny G

Co-Host of the Netflix Docuseries Down to Earth with Zac Efron, Darin Olien, Explains What's Killing Us in our Water and Food and What Superfoods can Help Us

Discover how sprouting can greatly enhance the nutritional value and flavor of your favorite nuts, and learn practical tips for sprouting nuts at home.

Join us on this episode of Foods That Matter as we delve into the world of sprouted nuts with industry leader Rich Pauwels, the visionary behind Rich Nuts. Rich shares his journey from firefighter to founder, highlighting the health benefits that drew him to sprouting his own nuts, such as improved digestion and reduced anti-nutrients like lectins and phytic acid.

In this episode, John, starts by sharing his gripping venture through Chernobyl, offering a first hand account into the world's most famous nuclear disaster site. This captivating story sets the stage for our main discussion on food sources and nutrition.

In the Digestif, John and Producer AJ explore the intriguing world of exotic nuts, including the kola nut and its historical significance in the original creation of cola drinks, as well as the betel nut, a commonly consumed stimulating nut from Asia. 

This episode is packed with valuable insights into regenerative agriculture, organic farming, and the importance of connecting with our food sources. Whether you're a health enthusiast or a curious foodie, tune in for an engaging discussion on how sprouted nuts can transform your diet. Don't forget to like, follow, and comment on our show, and check out the full video episodes on YouTube. Get ready to crack the code on better nutrition!

--

This season of Foods That Matter is presented by Watkins.

Executive Producers: AJ Moseley and Stuart Halperin

Editing: AJ Moseley

Marketing: Catrin Skaperdas

Discover how sprouting can greatly enhance the nutritional value and flavor of your favorite nuts, and learn practical tips for sprouting nuts at home.Join us on this episode of Foods That Matter as we delve into the world of sprouted nuts with industry leader Rich Pauwels, the visionary behind Rich Nuts. Rich shares his journey from firefighter to founder, highlighting the health benefits that drew him to sprouting his own nuts, such as improved digestion and reduced anti-nutrients like lectins and phytic acid.In this episode, John, starts by sharing his gripping venture through Chernobyl, offering a first hand account into the world's most famous nuclear disaster site. This captivating story sets the stage for our main discussion on food sources and nutrition.In the Digestif, John and Producer AJ explore the intriguing world of exotic nuts, including the kola nut and its historical significance in the original creation of cola drinks, as well as the betel nut, a commonly consumed stimulating nut from Asia. This episode is packed with valuable insights into regenerative agriculture, organic farming, and the importance of connecting with our food sources. Whether you're a health enthusiast or a curious foodie, tune in for an engaging discussion on how sprouted nuts can transform your diet. Don't forget to like, follow, and comment on our show, and check out the full video episodes on YouTube. Get ready to crack the code on better nutrition!--This season of Foods That Matter is presented by <a href="https://www.watkins1868.com/">Watkins</a>.Executive Producers: AJ Moseley and Stuart HalperinEditing: AJ MoseleyMarketing: Catrin Skaperdas

Sprouted Nuts Unveiled: Boosting Nutrition and Flavor with the Worlds Best Nuts

Talking while walking along the famous Mouffetard street in Paris is host John Robert Sutton and Chef/Sommelier Alex Broca. The two cheese-lovers delve into:
The curious history of Rue Mouffetard and why it has its particular name
Which unique spring vegetable you must try in France, and the fascinating secret behind its ghostly color
France's commitment to quality and small producers
What the "blue" in blue cheese is
Which cheeses thrive in which climates
The health benefits of living, uncooked cheese in France
At what part of the meal the French eat cheese
The origin story and purpose of the ash on cheese
Why you should eat organic vegetables apples from France with the skin
Chef Alex's top 5 cheese picks you can't miss in France




Stick around for the "digestif" as John and producer AJ Moseley chat about the exotic new and ultra healthy Siberian super-bacteria John wants to bring back to the states, and all the ways it can help you out. The two also discuss their favorite French dishes and some location recommendations around the world.

--

This season of Foods That Matter is presented by Watkins.

Executive Producers: AJ Moseley and Stuart Halperin

Editing: AJ Moseley

Marketing: Catrin Skaperdas

Music: Jenny G

Talking while walking along the famous Mouffetard street in Paris is host John Robert Sutton and Chef/Sommelier Alex Broca. The two cheese-lovers delve into:<ul>
<li>The curious history of Rue Mouffetard and why it has its particular name</li>
<li>Which unique spring vegetable you must try in France, and the fascinating secret behind its ghostly color</li>
<li>France's commitment to quality and small producers</li>
<li>What the "blue" in blue cheese is</li>
<li>Which cheeses thrive in which climates</li>
<li>The health benefits of living, uncooked cheese in France</li>
<li>At what part of the meal the French eat cheese</li>
<li>The origin story and purpose of the ash on cheese</li>
<li>Why you should eat organic vegetables apples from France with the skin</li>
<li>Chef Alex's top 5 cheese picks you can't miss in France</li>
</ul> Stick around for the "digestif" as John and producer AJ Moseley chat about the exotic new and ultra healthy Siberian super-bacteria John wants to bring back to the states, and all the ways it can help you out. The two also discuss their favorite French dishes and some location recommendations around the world.--This season of Foods That Matter is presented by <a href="https://www.watkins1868.com/">Watkins</a>.Executive Producers: AJ Moseley and Stuart HalperinEditing: AJ MoseleyMarketing: Catrin SkaperdasMusic: Jenny G

"Wild" French Cheeses in Paris, What Puts the "Blue" in Blue Cheese, Uncommon Seasonal Vegetables in France, Benefits of Eating the Skin of Organic Apples, and More

11th generation Champagne maker, Julian Haumont, takes John through the hallowed vineyards of Vertus, France in an area called "Côte des Blancs" ("White Coast") where 99% grows chardonnay grapes, as they chat about the fascinating world of champagne including:
The impact of the World Wars on production
The Rothschilds' presence in the region
Why organic wine sales have dipped in France
The intricate "Cru" classification system, including the coveted "Grand Cru" designation
The all-important concept of "terroir" and its influence on grape quality
What truly defines a "dry" Champagne
Plus, expert tips on pouring, storing, and enjoying Champagne at its finest




While John's in Tel Aviv, he and producer AJ Moseley wrap up and John recommends:
Foods that should only be eaten if organic
How a consumer can get their hands on unique food items
What wineries you can check out if you can't make it to France




--

This season of Foods That Matter is presented by Watkins.

Executive Producers: AJ Moseley and Stuart Halperin

Editing: AJ Moseley

Marketing: Catrin Skaperdas

Music: Jenny G




--

Champagne Haumont & Fils (Vertus, France): https://www.champagne-haumont.com/

Continuum (California, US): https://www.continuumestate.com/

Colgin (California, US): https://www.colgincellars.com/

11th generation Champagne maker, Julian Haumont, takes John through the hallowed vineyards of Vertus, France in an area called "Côte des Blancs" ("White Coast") where 99% grows chardonnay grapes, as they chat about the fascinating world of champagne including:<ul>
<li>The impact of the World Wars on production</li>
<li>The Rothschilds' presence in the region</li>
<li>Why organic wine sales have dipped in France</li>
<li>The intricate "Cru" classification system, including the coveted "Grand Cru" designation</li>
<li>The all-important concept of "terroir" and its influence on grape quality</li>
<li>What truly defines a "dry" Champagne</li>
<li>Plus, expert tips on pouring, storing, and enjoying Champagne at its finest</li>
</ul> While John's in Tel Aviv, he and producer AJ Moseley wrap up and John recommends:<ul>
<li>Foods that should only be eaten if organic</li>
<li>How a consumer can get their hands on unique food items</li>
<li>What wineries you can check out if you can't make it to France</li>
</ul> --This season of Foods That Matter is presented by <a href="https://www.watkins1868.com/">Watkins</a>.Executive Producers: AJ Moseley and Stuart HalperinEditing: AJ MoseleyMarketing: Catrin SkaperdasMusic: Jenny G --Champagne Haumont &amp; Fils (Vertus, France): <a href="https://www.champagne-haumont.com/">https://www.champagne-haumont.com/</a> Continuum (California, US): <a href="https://www.continuumestate.com/">https://www.continuumestate.com/</a> Colgin (California, US): <a href="https://www.colgincellars.com/">https://www.colgincellars.com/</a>

Uncorking the Intrigues of Champagne in France

We're celebrating the centennial of the Caesar salad, and to get the real story, we're going straight to the source: Tijuana, Mexico! Yes, you read that correctly, the Caesar salad was invented in 1924 in Mexico, not Italy.




John joins the owner of Caesar's Restaurant - the original home of the Caesar salad -  Tana Plascencia in person to eat some original Caesar salad and chat about how, why, where, and by who the Caesar salad was invented.




Tana isn't gatekeeping. Visit the restaurant in person and tell him that you heard this episode; he will give you the original recipe to take home!




Tana and John also talk about the origins of the famous "Mexican pizza" in Baja and Clamato cocktails (and why John might be ditching Bloody Marys forever!).




Stick around after the interview because John walks us through the Natural Products Expo in California, sharing all sorts of tips and interesting facts around foods such as: flax, sunflowers, vegan cheese, green tea and more!




--

This season of Foods That Matter is presented by Watkins.

Executive Producers: AJ Moseley and Stuart Halperin

Editing: AJ Moseley

Marketing: Catrin Skaperdas

Music: Jenny G




--

Caesar's (Tijuana, MX): https://www.grupoplascencia.com/index.php?secc=2&lang=en

Tijuana Caesar Salad Centennial Party: https://tijuanacaesars.com/en/centenary/

Natural Products Expo West: https://www.expowest.com/en/home.html

We're celebrating the centennial of the Caesar salad, and to get the real story, we're going straight to the source: Tijuana, Mexico! Yes, you read that correctly, the Caesar salad was invented in 1924 in Mexico, not Italy. John joins the owner of Caesar's Restaurant - the original home of the Caesar salad -  Tana Plascencia in person to eat some original Caesar salad and chat about how, why, where, and by who the Caesar salad was invented. Tana isn't gatekeeping. Visit the restaurant in person and tell him that you heard this episode; he will give you the original recipe to take home! Tana and John also talk about the origins of the famous "Mexican pizza" in Baja and Clamato cocktails (and why John might be ditching Bloody Marys forever!). Stick around after the interview because John walks us through the Natural Products Expo in California, sharing all sorts of tips and interesting facts around foods such as: flax, sunflowers, vegan cheese, green tea and more! --This season of Foods That Matter is presented by <a href="https://www.watkins1868.com/">Watkins</a>.Executive Producers: AJ Moseley and Stuart HalperinEditing: AJ MoseleyMarketing: Catrin SkaperdasMusic: Jenny G --Caesar's (Tijuana, MX): <a href="https://nam11.safelinks.protection.outlook.com/?url=https%3A%2F%2Fwww.grupoplascencia.com%2Findex.php%3Fsecc%3D2%26lang%3Den&amp;data=05%7C02%7CCatrin%40Curtco.com%7C999bf7ebf4c5444240c308dc7910ce2d%7Cfa5147ca15ff4fc99d8ec76df0f614f6%7C0%7C0%7C638518360305239379%7CUnknown%7CTWFpbGZsb3d8eyJWIjoiMC4wLjAwMDAiLCJQIjoiV2luMzIiLCJBTiI6Ik1haWwiLCJXVCI6Mn0%3D%7C0%7C%7C%7C&amp;sdata=GwU%2FOkjNvXiA9enrwA1b5vxigGEeGe5SncPVhQ9LJ98%3D&amp;reserved=0">https://www.grupoplascencia.com/index.php?secc=2&amp;lang=en</a>Tijuana Caesar Salad Centennial Party: <a href="https://tijuanacaesars.com/en/centenary/">https://tijuanacaesars.com/en/centenary/</a>Natural Products Expo West: <a href="https://nam11.safelinks.protection.outlook.com/?url=https%3A%2F%2Fwww.expowest.com%2Fen%2Fhome.html&amp;data=05%7C02%7CCatrin%40Curtco.com%7C999bf7ebf4c5444240c308dc7910ce2d%7Cfa5147ca15ff4fc99d8ec76df0f614f6%7C0%7C0%7C638518360305261759%7CUnknown%7CTWFpbGZsb3d8eyJWIjoiMC4wLjAwMDAiLCJQIjoiV2luMzIiLCJBTiI6Ik1haWwiLCJXVCI6Mn0%3D%7C0%7C%7C%7C&amp;sdata=fV1D1VAT5VEowb%2FtzWfKX5f466P4eJL2GIXvXBSXCf4%3D&amp;reserved=0">https://www.expowest.com/en/home.html</a>

Celebrating 100 Years of Caesar Salad with the Origin Story that Starts in Tijuana, Mexico

John walked along the Venice canals while chatting with Federico Blumer, a Venetian and an expert about the history of Venice. They start by revealing the fascinating story of how a shipwreck brought cod (i.e. Bacalà) to Venice's plates, and why the whole town was built with wood.




While they chat, John and Federico journey through the streets where Marco Polo once walked, discussing the famed Silk Road and the unexpected connection between salt and salaries. They also talk about the history of banking, the diversity of Italian cheeses, and exchange fascinating facts about the Venetian language.




Then, John speaks with Tomaso Botter, a farmer and wine maker at Dogal, about the secrets behind one of Venice's highest-quality wineries. Get prepared to be mind-boggled by the number of grape varieties in Italy and the processes needed to make historically significant wine. Additionally, they talk about the popular grape Malvasia and how Tomaso produces natural and organic wines.




This episode is packed with delicious discoveries and historical insights, offering a glimpse into the heart of what made Venice the unique and prosperous city it is today. Buon appetito!




--

This season of Foods That Matter is presented by Watkins.

Executive Producers: AJ Moseley and Stuart Halperin

Editing: AJ Moseley

Marketing: Catrin Skaperdas

Music: Jenny G

John walked along the Venice canals while chatting with Federico Blumer, a Venetian and an expert about the history of Venice. They start by revealing the fascinating story of how a shipwreck brought cod (i.e. Bacalà) to Venice's plates, and why the whole town was built with wood. While they chat, John and Federico journey through the streets where Marco Polo once walked, discussing the famed Silk Road and the unexpected connection between salt and salaries. They also talk about the history of banking, the diversity of Italian cheeses, and exchange fascinating facts about the Venetian language. Then, John speaks with Tomaso Botter, a farmer and wine maker at Dogal, about the secrets behind one of Venice's highest-quality wineries. Get prepared to be mind-boggled by the number of grape varieties in Italy and the processes needed to make historically significant wine. Additionally, they talk about the popular grape Malvasia and how Tomaso produces natural and organic wines. This episode is packed with delicious discoveries and historical insights, offering a glimpse into the heart of what made Venice the unique and prosperous city it is today. Buon appetito! --This season of Foods That Matter is presented by <a href="https://www.watkins1868.com/">Watkins</a>.Executive Producers: AJ Moseley and Stuart HalperinEditing: AJ MoseleyMarketing: Catrin SkaperdasMusic: Jenny G

Unveiling Venice, Italy's Culinary and Wine Secrets

We are spicing things up with Mark Jacobs, Chairman of Watkins, award-winning extracts, spices & herbs, seasoning blends, grilling rubs & marinades, artificial dye-free baking decorations, and more crafted in the USA since 1868; the company with the first ever documented money-back guarantee (talk about trusting your spices!).




Mark divulges the delicate (and sometimes dangerous) process of sourcing the finest vanilla beans in Madagascar and explains why vanilla can be so darn expensive, only sometimes. But vanilla's not all they offer! Mark shares surprising health benefits of spices, and spills the tea on how Watkins keeps their huge variety of spices bursting with flavor - including a tip to properly storing your spices at home.




Speaking of unique offerings, Watkins is now in the Bourbon business, and we learn all about the intricacies of this new exciting vertical for the brand. Mark even reveals the one spice that mysteriously eludes Watkins (and why), and shares exactly what to look for when you're on the hunt for the perfect spices.




Whether you're a spice connoisseur, a curious cook, or a foodie, this episode is packed with flavor-boosting tips and fascinating facts about food and the brand leading the way for delicious flavors. - Did you know host John was the person who introduced Harissa from Tunisia to the U.S. 15 years ago? Or that Himalayan salt comes from Pakistan? - Tune into the episode for more.




--

This season of Foods That Matter is presented by Watkins.

Executive Producers: AJ Moseley and Stuart Halperin

Editing: AJ Moseley

Marketing: Catrin Skaperdas

Music: Jenny G

We are spicing things up with Mark Jacobs, Chairman of Watkins, award-winning extracts, spices &amp; herbs, seasoning blends, grilling rubs &amp; marinades, artificial dye-free baking decorations, and more crafted in the USA since 1868; the company with the first ever documented money-back guarantee (talk about trusting your spices!). Mark divulges the delicate (and sometimes dangerous) process of sourcing the finest vanilla beans in Madagascar and explains why vanilla can be so darn expensive, only sometimes. But vanilla's not all they offer! Mark shares surprising health benefits of spices, and spills the tea on how Watkins keeps their huge variety of spices bursting with flavor - including a tip to properly storing your spices at home. Speaking of unique offerings, Watkins is now in the Bourbon business, and we learn all about the intricacies of this new exciting vertical for the brand. Mark even reveals the one spice that mysteriously eludes Watkins (and why), and shares exactly what to look for when you're on the hunt for the perfect spices. Whether you're a spice connoisseur, a curious cook, or a foodie, this episode is packed with flavor-boosting tips and fascinating facts about food and the brand leading the way for delicious flavors. - Did you know host John was the person who introduced Harissa from Tunisia to the U.S. 15 years ago? Or that Himalayan salt comes from Pakistan? - Tune into the episode for more. --This season of Foods That Matter is presented by <a href="https://www.watkins1868.com/">Watkins</a>.Executive Producers: AJ Moseley and Stuart HalperinEditing: AJ MoseleyMarketing: Catrin SkaperdasMusic: Jenny G

Spices to Flavor the Moment with Mark Jacobs, Chairman of Watkins, the 150-year-old Spice Company

We're cracking open the "chicken industry" egg and breaking down why it's vital to care about the chickens we're eating.




Host John Robert Sutton speaks with Matthew Wadiak (Co-founder and Former COO of Blue Apron, Former Founder/CEO of Cooks Venture, and Board Member at Goodwill International) to help us better understand one the most eaten protein in the world, chicken, and how to make better decisions around its consumption.




We learn what the difference is between a free range chicken and an industrial chicken, why it's dangerous to continue to give chickens antibiotics, and how important wild foraging is for chickens and land. We also learn many usable takeaways from Matthew including how to take steps to ensure we're eating high-quality chicken and what to look for when purchasing eggs.




Matthew expands on other related subjects such as: why it's increasingly dangerous that the people running agriculture don't understand agriculture, what it means to have 60% of our biggest GDP crop being used to make ethanol, how the private equity community can get involved in a more positive way, and why food buyers and cooks have a responsibility to know where the food they serve is coming from.




This episode is not meant to scare us, but to help us make better and more informed decisions when buying something that's going to go inside of our bodies. As Matthew says, we are not what we eat, we are what we eat eats.




--

The views expressed by guests of CurtCo Media podcasts do not represent that of CurtCo Media.

This season of Foods That Matter is presented by Watkins.

Executive Producers: AJ Moseley and Stuart Halperin

Editing: AJ Moseley

Marketing: Catrin Skaperdas

Music: Jenny G

We're cracking open the "chicken industry" egg and breaking down why it's vital to care about the chickens we're eating. Host John Robert Sutton speaks with Matthew Wadiak (Co-founder and Former COO of Blue Apron, Former Founder/CEO of Cooks Venture, and Board Member at Goodwill International) to help us better understand one the most eaten protein in the world, chicken, and how to make better decisions around its consumption. We learn what the difference is between a free range chicken and an industrial chicken, why it's dangerous to continue to give chickens antibiotics, and how important wild foraging is for chickens and land. We also learn many usable takeaways from Matthew including how to take steps to ensure we're eating high-quality chicken and what to look for when purchasing eggs. Matthew expands on other related subjects such as: why it's increasingly dangerous that the people running agriculture don't understand agriculture, what it means to have 60% of our biggest GDP crop being used to make ethanol, how the private equity community can get involved in a more positive way, and why food buyers and cooks have a responsibility to know where the food they serve is coming from. This episode is not meant to scare us, but to help us make better and more informed decisions when buying something that's going to go inside of our bodies. As Matthew says, we are not what we eat, we are what we eat eats. --The views expressed by guests of CurtCo Media podcasts do not represent that of CurtCo Media.This season of Foods That Matter is presented by <a href="https://www.watkins1868.com/">Watkins</a>.Executive Producers: AJ Moseley and Stuart HalperinEditing: AJ MoseleyMarketing: Catrin SkaperdasMusic: Jenny G

Chicken Confidential with Blue Apron Co-Founder, Matthew Wadiak

We explore the world of sustainable seafood in this episode, highlighting its importance and offering practical tips we can use to ensure we're all making the best decisions for our tastebuds and our bodies.




Host John Robert Sutton speaks with Matthew Dolan (Executive Chef, Author of Simply Fish, Cultural Envoy, and Food Network Competitor) to help us understand why we should care about seafood.




We learn more about what we're consuming, like what farmed fish are really getting fed, and where our fish travels before it gets to our plates, like where all the amazing seafood from Baja, California goes first before it gets to the United States.




There are many great takeaways in this episode, such as suggestions for where to buy fish, how to cook fish well, and how to make oysters smooth like butter.




After the interview we hear John talk to Foods That Matter producer AJ Moseley where John shares his favorite dishes to cook – a delicious way to embrace sustainable seafood!




Understanding where your food comes from is crucial. This episode encourages us to think twice about the food we're consuming, fostering a deeper connection with our food, ourselves, and the environment.




--

This season of Foods That Matter is presented by Watkins.

Executive Producers: AJ Moseley and Stuart Halperin

Editing: AJ Moseley

Marketing: Catrin Skaperdas

Music: Jenny G

We explore the world of sustainable seafood in this episode, highlighting its importance and offering practical tips we can use to ensure we're all making the best decisions for our tastebuds and our bodies. Host John Robert Sutton speaks with Matthew Dolan (Executive Chef, Author of Simply Fish, Cultural Envoy, and Food Network Competitor) to help us understand why we should care about seafood. We learn more about what we're consuming, like what farmed fish are really getting fed, and where our fish travels before it gets to our plates, like where all the amazing seafood from Baja, California goes first before it gets to the United States. There are many great takeaways in this episode, such as suggestions for where to buy fish, how to cook fish well, and how to make oysters smooth like butter. After the interview we hear John talk to Foods That Matter producer AJ Moseley where John shares his favorite dishes to cook – a delicious way to embrace sustainable seafood! Understanding where your food comes from is crucial. This episode encourages us to think twice about the food we're consuming, fostering a deeper connection with our food, ourselves, and the environment. --This season of Foods That Matter is presented by <a href="https://www.watkins1868.com/">Watkins</a>.Executive Producers: AJ Moseley and Stuart HalperinEditing: AJ MoseleyMarketing: Catrin SkaperdasMusic: Jenny G

Dive into Sustainable Seafood

Come along for a culinary thrill as Foods That Matter transports the epicures, the foodies, and the gastronauts to different corners of the world through stories of adventure with food archeologist John Robert Sutton, also known as 'The Indiana Jones of Food.'
John has invited us to continue unlocking the secrets to the globe's most extraordinary cuisines, as he's been doing throughout his travel in over 120 countries. While he pushes on enriching top grocery stores and Michelin-starred chefs with the finest ingredients and powering them with the most unique and sustainable products, John is bringing us along with him to where these rare foods can be found.
Listen and gain insider knowledge on trending foods, deep insights into food culture, and a comprehensive understanding of what you're eating, including food origins. Plus, learn how to discover these culinary treasures on your own.
You might enjoy Foods That Matters if you also enjoy one of these other podcasts: The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters, Food with Mark Bittman, Dinner SOS by Bon Appétit, Be My Guest with Ina Garten, and Gastropod.

Foods That Matter: Food and Wine Fun Facts

Come along for a culinary thrill as Foods That Matter transports the epicures, the foodies, and the gastronauts to different corners of the world through stories of adventure with food archeologist John Robert Sutton, also known as 'The Indiana Jones of Food.'
John has invited us to continue unlocking the secrets to the globe's most extraordinary cuisines, as he's been doing throughout his travel in over 120 countries. While he pushes on enriching top grocery stores and Michelin-starred chefs with the finest ingredients and powering them with the most unique and sustainable products, John is bringing us along with him to where these rare foods can be found.
Listen and gain insider knowledge on trending foods, deep insights into food culture, and a comprehensive understanding of what you're eating, including food origins. Plus, learn how to discover these culinary treasures on your own.
You might enjoy Foods That Matters if you also enjoy one of these other podcasts: The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters, Food with Mark Bittman, Dinner SOS by Bon Appétit, Be My Guest with Ina Garten, and Gastropod.

Foods That Matter: Food and Wine Fun Facts

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