CRAFTED

Nicks Handmade Boots makes a few hundred pairs a month, all by hand, and the number of possible boots on their website runs into the millions. For the customer, that means a boot built around your foot, your work, and your taste. For the shop floor, it means almost no two boots are built quite the same way. Today, Nick Jarrett and Lucas Grasberger walk Eli through how one of those boots actually gets made, from raw hide to finished pair.

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TOPICS & TIMES:

Nick & Lucas’ Introduction to Bootmaking (2:02)

The History of Nicks Boots (5:33)

How Boots Are Made (9:12)

Leather Types & Sourcing (12:03)

Boot Lasts, Fit, & Customization (30:34)

Patina & the Thunderdome (46:33)

New Designs & Leather Experiments (50:02)

Expanding Into Leather Goods (55:53)

The Delta Arch insole (58:07)

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‘Tony,’ A24's new film, follows a 19-year-old Anthony Bourdain through his first summer in a Provincetown kitchen. It's charming, it's well reviewed, and it might be exactly the kind of tidy origin story Bourdain would have hated.

Today, Eli’s friend and executive chef of Everett's 8800 at Big Sky Resort, Youssif El-Rakabawy, joins Eli to talk about ‘Tony’ and revisit Kitchen Confidential.

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Tony

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Kitchen Confidential

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TOPICS & TIMES:

First Impressions of Tony (4:22)

Bourdain’s Meaning to Restaurant Culture (11:13)

Kitchen Confidential & Restaurant Realities (21:43)

Bourdain’s Origin Story (37:49)

What the Film Gets Right (58:16)

Comparing Roadrunner and Tony (1:03:21)

Bourdain’s Legacy (1:11:38)CHECK OUT OUR OTHER PODCASTS:

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In the American culinary world, winning a James Beard Award can change your life overnight. Today, Jonathan talks with the VP of the James Beard Awards, Dawn Padmore, about the origins & evolution of the awards; their current 'open call' season for submissions; and the impact of winning or being nominated for a James Beard Award.

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Have a topic, craft category, or craft company you’d like to see us cover? Email us at: info@blisterreview.com to share those or any other thoughts you have about CRAFTED.

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TOPICS & TIMES:

The James Beard Foundation (1:38)

Evolution of the James Beard Awards (3:19)

The 5 Award Categories (4:32)

Dawn's Background (10:42)

The James Beard Media Awards (14:26)

Culinary Diversity (16:04)

Coffee? (24:37)

The Nominations Process (26:01)

Where / How to Submit Your Nominations (43:13)

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Lance Winters has one of the stranger paths to becoming a master distiller: nuclear engineering, the Navy, brewing, and eventually showing up at St. George Spirits with a bottle of homemade whiskey.

Three decades later, Lance has helped shape St. George into one of America’s most influential craft distilleries. In this episode, Lance and Eli discuss St. George’s early days as one of the first American craft distilleries; what it means to create something new in established spirits categories; and the many methods and techniques St. George uses to achieve great distillation.

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Have a topic, craft category, or craft company you’d like to see us cover? Email us at: info@blisterreview.com to share those or any other thoughts you have about CRAFTED.

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TOPICS & TIMES:

Lance’s Path to Distilling (2:05)

Origins of St. George Spirits (7:40)

Creating St. George’s Single Malt (21:28)

Bringing Back Absinthe (35:37)

Terroir Gin & Place-Driven Distilling (47:27)

The Future of St. George (1:06:58)

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How did Templin Family Brewing become one of the most respected breweries in the USA? Today, Eli talks to owner, Kevin Templin, about his approach to craft brewing, German brewing traditions, and what it takes to build a brewery where quality comes before speed.

We Want to Hear from You!

Have a topic, craft category, or craft company you’d like to see us cover? Email us at: info@blisterreview.com to share those or any other thoughts you have about CRAFTED.

EPISODE SPONSORS:

Momentous: livemomentous.com code: Blister

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Get Yourself Covered: BLISTER+

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TOPICS & TIMES:

From Skiing to Brewing (1:14)

Regulations in Utah (5:15)

German Beers (7:25)

Sensory Evaluation (8:33)

Starting a New Brewery (10:21)

Fermentation (14:25)

Smoked Beers (20:15)

Wine vs. Beer (23:55)

American Light Lager (31:46)

The Art of Expanding (37:43)

The Importance of Glassware (41:22)

State of the Beer Industry (44:48)

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