The tech boom and tourism over the last decade plus has meant massive growth for Texas' capital city. In this first episode of The Passenger, I search out the pockets of culture that link Austin's past to its present and maybe its future, from legacy barbecue spots to revitalized hotels and beyond. I'll also talk to Chris Bilheimer, Creative Director of the Alamo Drafthouse, and find out why he thinks the slogan "The Right Lane Is Closed" might be an apt update of the motto "Keep Austin Weird."

Keep up with me on Twitter and Instagram: @hughacheson

 Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

The tech boom and tourism over the last decade plus has meant massive growth for Texas' capital city. In this first episode of The Passenger, I search out the pockets of culture that link Austin's past to its present and maybe its future, from legacy barbecue spots to revitalized hotels and beyond. I'll also talk to Chris Bilheimer, Creative Director of the Alamo Drafthouse, and find out why he thinks the slogan "The Right Lane Is Closed" might be an apt update of the motto "Keep Austin Weird."Keep up with me on Twitter and Instagram: @hughacheson Learn more about your ad-choices at <a href="https://www.iheartpodcastnetwork.com">https://www.iheartpodcastnetwork.com</a>

Driven by cultural curiosity, celebrity chef Hugh Acheson is a globetrotter who travels the world for his acclaimed cooking and his television appearances, and he knows the best way to understand a destination starts with a good meal. This new travel podcast takes listeners off the beaten path with Hugh’s opinionated anecdotes and insights on where to go, what to eat, who to meet, what to do, where to stay – as well as what overrated tourist experiences to avoid. Episodes focus on a single destination, be it Havana, Cuba or Cincinnati, Ohio, and dig into its unique culture through food, music, literature and cinema. There’s narrative storytelling, interviews, and a whole lot of exploration.

The Passenger with Hugh Acheson

We wander the bars and barbecue spots and wonder whether Austin can stay weird

Glimmering Light In The Tumbleweeds: Austin, Texas

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/e1c50248-a891-4fb3-861b-ae2d0178ff3f/transcript

Hey there, fellow passengers. Thought I should give you all an update on what's going on with me, with the show, and with the world. Since March 15, I shuttered my restaurants and recalibrated them to serve 7,000 meals a week to those in need, both emergency workers and underserved communities. So that has kept me busy. I'm not traveling, obviously, and so a travel show is not, shall we say, pertinent to the current state of the world. So for the time being, I'm going to focus on doing the good that I can do, and we'll be hitting "pause" on The Passenger for right now. We'll be back. Until then, take care of yourselves, take care of each other, and wash your hands. If you want to keep up, follow me @hughacheson on Twitter and Insta. Thanks for listening. 

 Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

Hey there, fellow passengers. Thought I should give you all an update on what's going on with me, with the show, and with the world. Since March 15, I shuttered my restaurants and recalibrated them to serve 7,000 meals a week to those in need, both emergency workers and underserved communities. So that has kept me busy. I'm not traveling, obviously, and so a travel show is not, shall we say, pertinent to the current state of the world. So for the time being, I'm going to focus on doing the good that I can do, and we'll be hitting "pause" on The Passenger for right now. We'll be back. Until then, take care of yourselves, take care of each other, and wash your hands. If you want to keep up, follow me @hughacheson on Twitter and Insta. Thanks for listening. Learn more about your ad-choices at <a href="https://www.iheartpodcastnetwork.com">https://www.iheartpodcastnetwork.com</a>

What I've Been Up To Under COVID-19 And Putting The Passenger On Pause

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/b648e87d-25ee-4c95-98d4-ae2d017837c8/transcript

As we hit the one month mark for the growing COVID-19 pandemic, we find both increasing uncertainty and devastation, but also small things to find some hope in—the CARES Act to provide emergency assistance and health care response for individuals, families, and businesses affected by the 2020 coronavirus pandemic will provide some relief and means that some folks in the restaurant industry may get to reopen. But the hospitality industry is just that—an industry, with supply chains and connections which reach further than the dining room and the kitchen. So this week I'm talking to Molly Chester. She's co-founder, farmer and chef at Apricot Lane Farms in Moorpark, California. Her and her husband John are dedicated to biologically diverse and sustainable farming and I wanted to find out how this pandemic was affecting their work.

Follow me on Twitter and Instagram: @hughacheson

 Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

As we hit the one month mark for the growing COVID-19 pandemic, we find both increasing uncertainty and devastation, but also small things to find some hope in—the CARES Act to provide emergency assistance and health care response for individuals, families, and businesses affected by the 2020 coronavirus pandemic will provide some relief and means that some folks in the restaurant industry may get to reopen. But the hospitality industry is just that—an industry, with supply chains and connections which reach further than the dining room and the kitchen. So this week I'm talking to Molly Chester. She's co-founder, farmer and chef at <a href="https://www.apricotlanefarms.com/">Apricot Lane Farms</a> in Moorpark, California. Her and her husband John are dedicated to biologically diverse and sustainable farming and I wanted to find out how this pandemic was affecting their work.Follow me on Twitter and Instagram: @hughacheson Learn more about your ad-choices at <a href="https://www.iheartpodcastnetwork.com">https://www.iheartpodcastnetwork.com</a>

I talk to Molly Chester from Apricot Lane Farm in California about how she and her team are confronting the pandemic

Shut Down: How The Biggest Little Farm Is Coping With The Threat Of COVID-19

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/b1842c94-256a-44e3-8fc9-ae2d01783891/transcript

We are in strange times, my friends. You know what the deal is — COVID-19 caused by the novel coronavirus is spreading, infecting and killing people on a scale we're entirely unprepared for. And on the front lines of its commercial victims, anyway, is the hospitality industry. My industry. Strange and scary times, indeed. So while we can't travel or even be within six feet of other people, we're going to shift our focus to the matter at hand. I'm bunkered down at home in Athens and while I'm here, I'll be talking to colleagues to try to figure out the scope of this thing and a way forward. This week, I'm talking to James Beard semi-finalist Chris Wilkins of Atlanta's Root Baking Co., about these shutdowns we are both still reeling from and figuring out, and what it could mean for the restaurant industry as a whole.

Follow me on Twitter and Instagram: @hughacheson

 Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

We are in strange times, my friends. You know what the deal is — COVID-19 caused by the novel coronavirus is spreading, infecting and killing people on a scale we're entirely unprepared for. And on the front lines of its commercial victims, anyway, is the hospitality industry. My industry. Strange and scary times, indeed. So while we can't travel or even be within six feet of other people, we're going to shift our focus to the matter at hand. I'm bunkered down at home in Athens and while I'm here, I'll be talking to colleagues to try to figure out the scope of this thing and a way forward. This week, I'm talking to James Beard semi-finalist Chris Wilkins of Atlanta's <a href="https://www.rootbaking.com">Root Baking Co.</a>, about these shutdowns we are both still reeling from and figuring out, and what it could mean for the restaurant industry as a whole.Follow me on <a href="twitter.com/hughacheson">Twitter </a>and <a href="instagram.com/hughacheson">Instagram</a>: @hughacheson Learn more about your ad-choices at <a href="https://www.iheartpodcastnetwork.com">https://www.iheartpodcastnetwork.com</a>

A conversation with James Beard-nominated baker Chris Wilkins on COVID-19's impact on the restaurant industry

Shut Down: Pandemics and Restaurants Do Not Mix

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/03b44226-49bc-4951-a48e-ae2d01783ded/transcript

Glimmering Light In The Tumbleweeds: Austin, Texas

The Passenger with Hugh Acheson

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