New Worlder

Martin Rosberg is a natural cheesemaker that lives in Colonia del Sacramento, Uruguay, a small community across the Río de la Plata from Buenos Aires, Argentina. He is Argentine and once ran a boutique hotel and restaurant in Buenos Aires but moved away to find a quieter life on a small farm with his family. He built a few stilted houses that he still rents on Airbnb, then he started making breads...

Garima Arora is the India born chef of the two Michelin star restaurant Gaa in Bangkok, Thailand. She is the only female Indian chef with two Michelin stars. Garima has been working tirelessly to awaken the transformative potential of Indian cuisine both in India and abroad for many years. She developed a non-profit called Food Forward India, that documents, discover and catalogue the diversity an...

Garima Arora is the India born chef of the two Michelin star restaurant Gaa in Bangkok, Thailand. She is the only female Indian chef with two Michelin stars. Garima has been working tirelessly to awaken the transformative potential of Indian cuisine both in India and abroad for many years. She developed a non-profit called Food Forward India, that documents, discover and catalogue the diversity an...

Maru Molina lives in El Salvador, living somewhat of a nomadic lifestyle. She has a weekly pop-up event called Cocina de Jardin , where the events are held in both wild and urban settings around the country. Maru's work on the project over the past five years is very impactful. I believe it is having an impact. She has been holding weekly events that connect consumers with healthy, nutritious food...

Maru Molina lives in El Salvador, living somewhat of a nomadic lifestyle. She has a weekly pop-up event called Cocina de Jardin, where the events are held in both wild and urban settings around the country. Maru's work on the project over the past five years is very impactful. I believe it is having an impact. She has been holding weekly events that connect consumers with healthy, nutritious food...

Evan Rail is based in Prague, in the Czech Republic and is prolific food and travel writer, and has covered beer and spirits for many years. His latest book is called The Absinthe Forger: A True Story of Deception, Betrayal, and the World’s Most Dangerous Spirit . Evan and I have been crossing journalistic paths for many years. We both have written for the New York Times Travel section for a long...

Evan Rail is based in Prague, in the Czech Republic and is prolific food and travel writer, and has covered beer and spirits for many years. His latest book is called The Absinthe Forger: A True Story of Deception, Betrayal, and the World’s Most Dangerous Spirit . Evan and I have been crossing journalistic paths for many years. We both have written for the New York Times Travel section for a long...

Carolina Colque and Sergio Armella are the owners of the restaurant Ephedra outside of San Pedro de Atacama, Chile. Let me be clear when I say that this is a very unlikely restaurant. Two young, local Atacameños with no cooking experience, have opened a tasting menu restaurant in the Atacama Desert, the driest place on earth. It’s not even in the main town, San Pedro de Atacama, but in an ayllu, a...

Carolina Colque and Sergio Armella are the owners of Ephedra Restaurant outside of San Pedro de Atacama, Chile. Let me be clear when I say that this is a very unlikely restaurant. Two young, local Atacameños with no cooking experience, have opened a tasting menu restaurant in the Atacama Desert, the driest place on earth. It’s not even in the main town, San Pedro de Atacama, but in an ayllu, a tra...

Bruna Fontevecchia and Max Wilson are the cofounders of the food magazine and platform Anchoa . The magazine, which began in Argentina, has tried to create a space for deeper stories about food in Latin America. There is little to no mention of fine dining chefs or restaurant rankings. The magazine covers anthropology and ecology with food, the things that we eat and drink and how they are made, a...

Bruna Fontevecchia and Max Wilson are the cofounders of the food magazine and platform Anchoa . The magazine, which began in Argentina, has tried to create a space for deeper stories about food in Latin America. There is little to no mention of fine dining chefs or restaurant rankings. The magazine covers anthropology and ecology with food, the things that we eat and drink and how they are made, a...

Sarah Thompson is the chef of Casa Playa in the Wynn Hotel in Las Vegas, Nevada. She was born in Boston, Massachusetts and is a Culinary Institute of America graduate who spent many years working in New York City at restaurants like Marea and Alder, but when taking a job with Enrique Olvera and Daniela Soto-Innes at Cosme, she fell in love with Mexican cuisine. When that restaurant wanted a variat...

Sarah Thompson is the chef of Casa Playa in the Wynn Hotel in Las Vegas, Nevada. She was born in Boston, Massachusetts and is a Culinary Institute of America graduate who spent many years working in New York City at restaurants like Marea and Alder, but when taking a job with Enrique Olvera and Daniela Soto-Innes at Cosme, she fell in love with Mexican cuisine. When that restaurant wanted a variat...

Based in Malmo, Sweden,Lotta & Per-Anders Jörgensen are the founders of the legendary food magazine Fool . Lotta is an art director and Per-Anders, or P.A. as I have come to call him, is a photographer. This is a magazine that launched in 2012 and has put out, thus far, 8 issues, very sporadically. It has been a few years since. The last issue, but as they reveal in the episode, there will be a #9...

Based in Malmo, Sweden,Lotta & Per-Anders Jörgensen are the founders of the legendary food magazine Fool . Lotta is an art director and Per-Anders, or P.A. as I have come to call him, is a photographer. This is a magazine that launched in 2012 and has put out, thus far, 8 issues, very sporadically. It has been a few years since. The last issue, but as they reveal in the episode, there will be...

Dave Pynt is the Perth, Australia born chef of the restaurant Burnt Ends in Singapore. Burnt Ends, open since 2013, which followed a pop-up in London the year before, is has been one of the restaurants driving the global conversation around modern barbecue, which, as Pynt explains, is barbecue where anything goes. It’s not attached to tradition, to history or to borders. It simply means a focus on...

Dave Pynt is the Perth, Australia born chef of the restaurant Burnt Ends in Singapore. Burnt Ends, open since 2013, which followed a pop-up in London the year before, is has been one of the restaurants driving the global conversation around modern barbecue, which, as Pynt explains, is barbecue where anything goes. It’s not attached to tradition, to history or to borders. It simply means a focus on...

Meghan Flanigan & Mario Rosero are the owners of the restaurant Prudencia in Bogotá, Colombia. Prudencia is a timeless restaurant in La Candelaria, an old building reformatted by the architect Simón Veléz. It’s only open for lunch and when you eat there it feels like you’re hanging out at a friend’s house. You are free to move around the place. To take a snack off their homemade grills in the back...

Meghan Flanigan & Mario Rosero are the owners of the restaurant Prudencia in Bogotá, Colombia. Prudencia is a timeless restaurant in La Candelaria, an old building reformatted by the architect Simón Veléz. It’s only open for lunch and when you eat there it feels like you’re hanging out at a friend’s house. You are free to move around the place. To take a snack off their homemade grills in the...

Olivier Bur is the chef and owner of the restaurant Casarré in the city of the Santo Domingo in the Dominican Republic. Casarré is unlike any other restaurant I’ve heard of in the Caribbean. It’s a fine dining restaurant, at least in the sense that it serves 7 to 10 courses and a pairing, even though it does it in a casual way. There are of course many other fine dining restaurants in the Caribbea...

Olivier Bur is the chef and owner of the restaurant Casarré in the city of Santo Domingo in the Dominican Republic. Casarré is unlike any other restaurant I’ve heard of in the Caribbean. It’s a fine dining restaurant, at least in the sense that it serves 7 to 10 courses and a pairing, even though it does it in a casual way. There are of course many other fine dining restaurants in the Caribbean to...

Bryan Ford is the author of the new book Pan Y Dulce: The Latin American Baking Book . Bryan is a baker and a very good one, and I think he’s looking at Latin American breads unlike anyone else. His first book, New World Sourdough , released right in the middle of the pandemic was a giant hit and it’s one of my most used baking books. It’s good practical advice at making better sourdough and as I...

Bryan Ford is the author of the new book Pan Y Dulce: The Latin American Baking Book . Bryan is a baker and a very good one, and I think he’s looking at Latin American breads unlike anyone else. His first book, New World Sourdough , released right in the middle of the pandemic was a giant hit and it’s one of my most used baking books. It’s good practical advice at making better sourdough and as I...

This is a very special 100 th episode of this podcast. That’s not something I ever expected to say. I really had no understanding of what it takes to launch a podcast when I started. I just recorded conversations with friends and colleagues and posted them online. That’s still basically what it is, but I think I’ve become a bit better about how I go about it. I have Juli of course as a co-host to...

Food in the year 2125 with Giuliana Furci, Nephi Craig & Andrea Petrini. This is a very special 100th episode of this podcast. That’s not something I ever expected to say. I really had no understanding of what it takes to launch a podcast when I started. I just recorded conversations with friends and colleagues and posted them online. That’s still basically what it is, but I think I’ve become...