Foods That Matter: Food and Wine Fun Facts
John Robert Sutton
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Top 10 Foods That Matter: Food and Wine Fun Facts Episodes
Goodpods has curated a list of the 10 best Foods That Matter: Food and Wine Fun Facts episodes, ranked by the number of listens and likes each episode have garnered from our listeners. If you are listening to Foods That Matter: Food and Wine Fun Facts for the first time, there's no better place to start than with one of these standout episodes. If you are a fan of the show, vote for your favorite Foods That Matter: Food and Wine Fun Facts episode by adding your comments to the episode page.
"Wild" French Cheeses in Paris, What Puts the "Blue" in Blue Cheese, Uncommon Seasonal Vegetables in France, Benefits of Eating the Skin of Organic Apples, and More
Foods That Matter: Food and Wine Fun Facts
06/18/24 • 44 min
Talking while walking along the famous Mouffetard street in Paris is host John Robert Sutton and Chef/Sommelier Alex Broca. The two cheese-lovers delve into:
- The curious history of Rue Mouffetard and why it has its particular name
- Which unique spring vegetable you must try in France, and the fascinating secret behind its ghostly color
- France's commitment to quality and small producers
- What the "blue" in blue cheese is
- Which cheeses thrive in which climates
- The health benefits of living, uncooked cheese in France
- At what part of the meal the French eat cheese
- The origin story and purpose of the ash on cheese
- Why you should eat organic vegetables apples from France with the skin
- Chef Alex's top 5 cheese picks you can't miss in France
Stick around for the "digestif" as John and producer AJ Moseley chat about the exotic new and ultra healthy Siberian super-bacteria John wants to bring back to the states, and all the ways it can help you out. The two also discuss their favorite French dishes and some location recommendations around the world.
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This season of Foods That Matter is presented by Watkins.
Executive Producers: AJ Moseley and Stuart Halperin
Editing: AJ Moseley
Marketing: Catrin Skaperdas
Music: Jenny G
1 Listener
Uncorking the Intrigues of Champagne in France
Foods That Matter: Food and Wine Fun Facts
06/04/24 • 39 min
11th generation Champagne maker, Julian Haumont, takes John through the hallowed vineyards of Vertus, France in an area called "Côte des Blancs" ("White Coast") where 99% grows chardonnay grapes, as they chat about the fascinating world of champagne including:
- The impact of the World Wars on production
- The Rothschilds' presence in the region
- Why organic wine sales have dipped in France
- The intricate "Cru" classification system, including the coveted "Grand Cru" designation
- The all-important concept of "terroir" and its influence on grape quality
- What truly defines a "dry" Champagne
- Plus, expert tips on pouring, storing, and enjoying Champagne at its finest
While John's in Tel Aviv, he and producer AJ Moseley wrap up and John recommends:
- Foods that should only be eaten if organic
- How a consumer can get their hands on unique food items
- What wineries you can check out if you can't make it to France
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This season of Foods That Matter is presented by Watkins.
Executive Producers: AJ Moseley and Stuart Halperin
Editing: AJ Moseley
Marketing: Catrin Skaperdas
Music: Jenny G
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Champagne Haumont & Fils (Vertus, France): https://www.champagne-haumont.com/
Continuum (California, US): https://www.continuumestate.com/
Colgin (California, US): https://www.colgincellars.com/
1 Listener
Chicken Confidential with Blue Apron Co-Founder, Matthew Wadiak
Foods That Matter: Food and Wine Fun Facts
04/09/24 • 40 min
We're cracking open the "chicken industry" egg and breaking down why it's vital to care about the chickens we're eating.
Host John Robert Sutton speaks with Matthew Wadiak (Co-founder and Former COO of Blue Apron, Former Founder/CEO of Cooks Venture, and Board Member at Goodwill International) to help us better understand one the most eaten protein in the world, chicken, and how to make better decisions around its consumption.
We learn what the difference is between a free range chicken and an industrial chicken, why it's dangerous to continue to give chickens antibiotics, and how important wild foraging is for chickens and land. We also learn many usable takeaways from Matthew including how to take steps to ensure we're eating high-quality chicken and what to look for when purchasing eggs.
Matthew expands on other related subjects such as: why it's increasingly dangerous that the people running agriculture don't understand agriculture, what it means to have 60% of our biggest GDP crop being used to make ethanol, how the private equity community can get involved in a more positive way, and why food buyers and cooks have a responsibility to know where the food they serve is coming from.
This episode is not meant to scare us, but to help us make better and more informed decisions when buying something that's going to go inside of our bodies. As Matthew says, we are not what we eat, we are what we eat eats.
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The views expressed by guests of CurtCo Media podcasts do not represent that of CurtCo Media.
This season of Foods That Matter is presented by Watkins.
Executive Producers: AJ Moseley and Stuart Halperin
Editing: AJ Moseley
Marketing: Catrin Skaperdas
Music: Jenny G
Dive into Sustainable Seafood
Foods That Matter: Food and Wine Fun Facts
03/26/24 • 37 min
We explore the world of sustainable seafood in this episode, highlighting its importance and offering practical tips we can use to ensure we're all making the best decisions for our tastebuds and our bodies.
Host John Robert Sutton speaks with Matthew Dolan (Executive Chef, Author of Simply Fish, Cultural Envoy, and Food Network Competitor) to help us understand why we should care about seafood.
We learn more about what we're consuming, like what farmed fish are really getting fed, and where our fish travels before it gets to our plates, like where all the amazing seafood from Baja, California goes first before it gets to the United States.
There are many great takeaways in this episode, such as suggestions for where to buy fish, how to cook fish well, and how to make oysters smooth like butter.
After the interview we hear John talk to Foods That Matter producer AJ Moseley where John shares his favorite dishes to cook – a delicious way to embrace sustainable seafood!
Understanding where your food comes from is crucial. This episode encourages us to think twice about the food we're consuming, fostering a deeper connection with our food, ourselves, and the environment.
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This season of Foods That Matter is presented by Watkins.
Executive Producers: AJ Moseley and Stuart Halperin
Editing: AJ Moseley
Marketing: Catrin Skaperdas
Music: Jenny G
Featured Episode from Bon Appetit's Dinner SOS: Drinks SOS!
Foods That Matter: Food and Wine Fun Facts
11/21/24 • 38 min
The May issue of Bon Appetit celebrates all things beverages — from recipes that use vodka in unconventional ways to 15 cocktails you can make with just 5 bottles of booze. So here on Dinner SOS, we're joining the party! Shilpa joins Chris for a deep dive into the issue's cocktail recipes and a mailbag full of listener questions about alcoholic and non-alcoholic beverages. Then, they're both joined by BA staffers Dan Siegel and Sam Stone for a roundtable tasting of just a few beverages in the ever-growing NA category.
Celebrating 100 Years of Caesar Salad with the Origin Story that Starts in Tijuana, Mexico
Foods That Matter: Food and Wine Fun Facts
05/21/24 • 32 min
We're celebrating the centennial of the Caesar salad, and to get the real story, we're going straight to the source: Tijuana, Mexico! Yes, you read that correctly, the Caesar salad was invented in 1924 in Mexico, not Italy.
John joins the owner of Caesar's Restaurant - the original home of the Caesar salad - Tana Plascencia in person to eat some original Caesar salad and chat about how, why, where, and by who the Caesar salad was invented.
Tana isn't gatekeeping. Visit the restaurant in person and tell him that you heard this episode; he will give you the original recipe to take home!
Tana and John also talk about the origins of the famous "Mexican pizza" in Baja and Clamato cocktails (and why John might be ditching Bloody Marys forever!).
Stick around after the interview because John walks us through the Natural Products Expo in California, sharing all sorts of tips and interesting facts around foods such as: flax, sunflowers, vegan cheese, green tea and more!
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This season of Foods That Matter is presented by Watkins.
Executive Producers: AJ Moseley and Stuart Halperin
Editing: AJ Moseley
Marketing: Catrin Skaperdas
Music: Jenny G
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Caesar's (Tijuana, MX): https://www.grupoplascencia.com/index.php?secc=2&lang=en
Tijuana Caesar Salad Centennial Party: https://tijuanacaesars.com/en/centenary/
Natural Products Expo West: https://www.expowest.com/en/home.html
Unveiling Venice, Italy's Culinary and Wine Secrets
Foods That Matter: Food and Wine Fun Facts
05/07/24 • 40 min
John walked along the Venice canals while chatting with Federico Blumer, a Venetian and an expert about the history of Venice. They start by revealing the fascinating story of how a shipwreck brought cod (i.e. Bacalà) to Venice's plates, and why the whole town was built with wood.
While they chat, John and Federico journey through the streets where Marco Polo once walked, discussing the famed Silk Road and the unexpected connection between salt and salaries. They also talk about the history of banking, the diversity of Italian cheeses, and exchange fascinating facts about the Venetian language.
Then, John speaks with Tomaso Botter, a farmer and wine maker at Dogal, about the secrets behind one of Venice's highest-quality wineries. Get prepared to be mind-boggled by the number of grape varieties in Italy and the processes needed to make historically significant wine. Additionally, they talk about the popular grape Malvasia and how Tomaso produces natural and organic wines.
This episode is packed with delicious discoveries and historical insights, offering a glimpse into the heart of what made Venice the unique and prosperous city it is today. Buon appetito!
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This season of Foods That Matter is presented by Watkins.
Executive Producers: AJ Moseley and Stuart Halperin
Editing: AJ Moseley
Marketing: Catrin Skaperdas
Music: Jenny G
Sprouted Nuts Unveiled: Boosting Nutrition and Flavor with the Worlds Best Nuts
Foods That Matter: Food and Wine Fun Facts
07/02/24 • 39 min
Discover how sprouting can greatly enhance the nutritional value and flavor of your favorite nuts, and learn practical tips for sprouting nuts at home.
Join us on this episode of Foods That Matter as we delve into the world of sprouted nuts with industry leader Rich Pauwels, the visionary behind Rich Nuts. Rich shares his journey from firefighter to founder, highlighting the health benefits that drew him to sprouting his own nuts, such as improved digestion and reduced anti-nutrients like lectins and phytic acid.
In this episode, John, starts by sharing his gripping venture through Chernobyl, offering a first hand account into the world's most famous nuclear disaster site. This captivating story sets the stage for our main discussion on food sources and nutrition.
In the Digestif, John and Producer AJ explore the intriguing world of exotic nuts, including the kola nut and its historical significance in the original creation of cola drinks, as well as the betel nut, a commonly consumed stimulating nut from Asia.
This episode is packed with valuable insights into regenerative agriculture, organic farming, and the importance of connecting with our food sources. Whether you're a health enthusiast or a curious foodie, tune in for an engaging discussion on how sprouted nuts can transform your diet. Don't forget to like, follow, and comment on our show, and check out the full video episodes on YouTube. Get ready to crack the code on better nutrition!
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This season of Foods That Matter is presented by Watkins.
Executive Producers: AJ Moseley and Stuart Halperin
Editing: AJ Moseley
Marketing: Catrin Skaperdas
Co-Host of the Netflix Docuseries Down to Earth with Zac Efron, Darin Olien, Explains What's Killing Us in our Water and Food and What Superfoods can Help Us
Foods That Matter: Food and Wine Fun Facts
07/16/24 • 48 min
Here to expose the dangers that hide in your water, and to share safe foods that can significantly boost your health, is Darin Olien, Co-Host of the Netflix hit Down to Earth with Zac Efron, renowned health expert, and author.
Learn about the derivative of the pesticide, herbicide and aluminum industry that may be found in your water and is NOT good for you and does NOT protect your teeth, despite what "they" tell you. Darin tells us how to ensure our home water supply (shower included) is actually healthy for you.
Get practical, actionable tips to break free from your unhealthy cravings and be inspired to rejuvenate your body with whole foods that bring energy, happiness, and longevity. Darin has traveled the globe, uncovering the secrets of sustainable living, such as eating the exotic, but extremely nutritious nut that can be delivered to your house in no time.
Tune in to hear what Darin eats in a day. Hint: It may or may not include a plant full of 36 antioxidants, holding more micronutrients than almost any single food.
We're sure you'll leave a better person after listening to this inspiring conversation.
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Thank you for joining us on this enlightening journey through our first season. Your support has been incredible, and we’re thrilled to bring you even more captivating stories and culinary explorations in the next season. Until then, make sure you've hit the Follow button wherever you're listening from so you're notified when the next season drops, and stay hungry for food knowledge!
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This season of Foods That Matter is presented by Watkins.
Executive Producers: AJ Moseley and Stuart Halperin
Editing: AJ Moseley
Marketing: Catrin Skaperdas
Music: Jenny G
Trailer
Foods That Matter: Food and Wine Fun Facts
02/22/24 • 2 min
Dive into the world of culinary exploration with food archaeologist John Robert Sutton, 'The Indiana Jones of Food,' as he unveils the stories behind our meals and the people who bring them to life.
Hit the follow button (+) wherever you listen to podcasts and get ready for Foods That Matter, coming March 2024.
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FAQ
How many episodes does Foods That Matter: Food and Wine Fun Facts have?
Foods That Matter: Food and Wine Fun Facts currently has 11 episodes available.
What topics does Foods That Matter: Food and Wine Fun Facts cover?
The podcast is about Podcasts, Arts and Food.
What is the most popular episode on Foods That Matter: Food and Wine Fun Facts?
The episode title '"Wild" French Cheeses in Paris, What Puts the "Blue" in Blue Cheese, Uncommon Seasonal Vegetables in France, Benefits of Eating the Skin of Organic Apples, and More' is the most popular.
What is the average episode length on Foods That Matter: Food and Wine Fun Facts?
The average episode length on Foods That Matter: Food and Wine Fun Facts is 37 minutes.
How often are episodes of Foods That Matter: Food and Wine Fun Facts released?
Episodes of Foods That Matter: Food and Wine Fun Facts are typically released every 14 days, 1 hour.
When was the first episode of Foods That Matter: Food and Wine Fun Facts?
The first episode of Foods That Matter: Food and Wine Fun Facts was released on Feb 22, 2024.
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