Foodie & The Beast: Artificial Intelligence, Real Flavor: January 23, 2022
It got a little boozy on Sunday’s Foodie & The Beast as we virtually traveled from Italy to France to California, all from the comfort of our glass-enclosed studio:
- All your butcher needs now at Central Farm Market
- The shaking & stirrings of Donna Shore & Colleen Sisk at The Loft at Lena’s/Velvet & Rye
- Bomboloni ready at the Italian-transplant Puro Gusto, Bryce Iapicca with the pizza, natch
- Makenna Held, owner of The Courageous Cooking School, housed in what was Julia Child’s La Pitchoune in France
- Get ready for the Matrix in the kitchen! Katerina Axelsson, CEO of Tastry, a California sensory sciences company - she taught a computer how to taste
Another show on the books, click to hear all of it.
- All your butcher needs now at Central Farm Market
- The shaking & stirrings of Donna Shore & Colleen Sisk at The Loft at Lena’s/Velvet & Rye
- Bomboloni ready at the Italian-transplant Puro Gusto, Bryce Iapicca with the pizza, natch
- Makenna Held, owner of The Courageous Cooking School, housed in what was Julia Child’s La Pitchoune in France
- Get ready for the Matrix in the kitchen! Katerina Axelsson, CEO of Tastry, a California sensory sciences company - she taught a computer how to taste
Another show on the books, click to hear all of it.
