The Four Top: Wine News and Culture

First, a chef and a food writer give us the lowdown on truffles during this special episode recorded at the Oregon Truffle Festival. Next, we gab about other fab fancy food fests all over the globe. Our third course is a survey of our favorite foodie f...

Food magazines are shutting down at an unprecedented rate, but could there be new opportunities in this sector? Next, cookbooks are moving in a more classic, less celebrity-driven direction. And finally, we discuss ultra high-end, self-published culina...

Cuisines from all over the world are readily available in every major U.S. city. So why aren't the traditional foods of the First Americans? Despite centuries of systematic cultural suppression, American Indian chefs and historians are rediscovering an...

Episode 37 is all about coffee. First, our experts teach us to ride the "Third Wave" movement. Next, what's a microroaster? How about a nanoroaster? And finally, we taste and talk about Guinness Stout's caffeinated counterpart. Episode 37 of The Four Top is online from Jan. 29.

Episode 36, recorded live at PodCon in Seattle, is a freewheeling look at beverage trends for 2018. We kick things off by reminiscing about the faddish beverages of decades past that are ready for revivals this year. Next, we predict the drinks that will die this year. Finally, our three pundits share their personal desert-island drink picks.

Episode 35 goes live on January 1, 2018, so we will kick off this three-course show by learning about the surprising ways in which the New Year is celebrated in Russia. Next, we’ll review the world’s best hangover foods. And finally, tongue is a classi...

"Raw" cheeses are demonized... but could they be less harmful for you than raw fruits and vegetables? How are home brewers leading the backyard biologist movement? And those who work in artisanal food industries are asking themselves: Is the conversa...

How did our guests build businesses selling candy, cupcakes and chronicles to adults? Next, what’s the magic formula for making a visual splash with a food startup? And finally, there’s a sense of tension in the American food scene, with raw veggies an...

Why is cider the fastest-growing segment in the American drinks industry? Next, what's the deal with professional beverage tasting? And finally, craft beverage producers are constantly being solicited for donations.

With food media increasingly fragmented, why are some brands staging live IRL events? Next, do you sous vide at home? And finally, what are food entertainment personalities really like when the cameras turn off? We discuss on Episode 31 of The Four Top, online from Nov. 6.

Did you know that the hospitality industry is the profession with the highest rate of substance abuse? What's the deal with the new crop of beer spritzes, with names like Radler and Shandy? And finally, how did a brewery open in Flint, Michigan, during...

How rude can restaurant patrons be? Very. Next, food cart vendors and restaurateurs are battling. What role should city legislators play in this war? And marijuana can't be served in dining establishments—yet—so how are chefs working around the laws to...

What are the implications of a food journalist deeming a so-called "ethnic" cuisine a "trend"? What accounts for Portland's attraction to food tourists and tastemakers? And why is the restaurant industry such an unwelcoming world for women?

What is CRISPR (no, not that misunderstood drawer in your fridge), and can it win over the “NO GMOs” contingent? What common foods are destined to go the way of the dodo bird? And can someone please help us understand the Global Seed Vault? Cutting it up with us this week are Heather Arndt Anderson, culinary historian, botanist, and food writer; Virginia Gewin, an award-winning journalist covering...

We got three food critics together to talk about… food critics, and what happens when reviews go viral. We also pick their brains about the new state of food journalism, and ask the age-old question: Why are some restaurants reserved about reservations? Helping us along this week are Roger Porter, a restaurant critic, professor of English at Reed College, and the editor of Eating Words: A Norton A...

What do wine, sushi, and coffee have in common? Pregnant women can’t enjoy any of these delights without risking public condemnation. Have we gone too far with these restrictions? Plus, we dive into the world of fake meat, and get the dirt on clean eating. Helping us wade through it all this week are Tove Danovich, a freelance food and agriculture journalist and author for Eater, Bon Appétit, and...

What do you picture when you hear the word "salad"? What is a cookbook for? And what does the ideal kitchen look like? In Episode 24, we overturn our assumptions about everyday things, and our panelists might surprise you. Flipping the script this week are Julia Sherman, founder of Jus Jus Verjus and the Salad For President blog, and author of a book of the same name; Peter Miller, cookbook author...

Do wines and craft beers belong in aluminum cans? We taste a few and find out. Next, we get the lowdown on natural wine from the author of the book Naked Wine. Finally, we discuss the push to put nutritional information on our booze bottles, and wonder: Do we WANT to know? Filling us in on all things alcohol this week are Alice Feiring, James Beard Award-winning wine writer and author; Jim Meehan,...

Everyone is talking about kombucha, and some are… going to jail over it? We investigate this fermenting craze. Next, what is the Taiwanese food concept “Q,” and can we try some, please? Finally, can someone please get these politics out of my food? Joining us for this “booch” cruise are Liz Crain, a culinary author, fermentation expert, and the co-organizer of the annual Portland Fermentation Fest...

Are you ready to ditch the pot brownies and embrace… deviled eggs à la Mary Jane? We brought together a renowned cannabis cookbook author, the former editor-in-chief of Fine Cooking magazine, and a libertarian journalist for some serious talk about marijuana's role in the food world, and how the heck to cook with this extremely fragrant herb (hint: it's not easy). As an added bonus, we get up-in-a...

From the trading post to Costco, the grocery shopping experience has changed over time. What does the future of food retail hold? Next, could cured meats and raw milk really kill you? And finally, are cooking shows finally starting to show the reality of life as a chef? Keeping us in the loop on this episode are Michael Ruhlman, a cookbook author and fiction and nonfiction writer; Camas Davis, a f...

Since when did a year consist of six seasons? Since a chef and his co-author took a close look at the phases of seasonal cooking. Next, why is salmon the most important fish to travel from ocean to plate? And finally, a new film on food provocateur James Beard has us thinking about this big man’s great legacy. Joining us are Kathleen Squires, a freelance food and travel writer and the co-producer...

Some restaurateurs have begun to declare that their businesses are “sanctuaries” for people of every race, ethnicity, religion, and sexual orientation. We explore what is behind the movement to create safe spaces for all. We segue into the topic of undocumented workers in the food industry, and ask how these workers and their employers navigate the choppy waters of illegal labor. We end this episo...

We’re all a little obsessed with the women of the internet who cook, craft, and wear cute outfits, but are we really enjoying their content, or do we secretly hate their glossy kitchens and perfect hair? After we’re done indulging our pettiness, we discuss the subjectivity of taste. How can we describe food when the sense of taste is so personal? Finally: Are wine clubs the personal sommeliers we’...

Restaurant owners may claim to be progressive, but some may be feeling bullish about former President Trump’s policies right now. Next, we take you to the elusive and endangered midsized American farm. Lastly, what do hospitals, jails, and schools all have in common? It’s institutional dining, and it may be making us sick. This episode’s sage wisdom comes from Amanda Oborne, the President and Exec...