This episode I talk with Rob Bricken; Editor-in-Chief of the tech and pop culture website io9.
Tagged with “the” (4)
Jim and Merlin… wait, no, Gruber. Jim and John Gruber talk about the iPhone SE, iPad Pro, and Apple Watch. Subscribe to this podcast Brought to you by…
Ricky Jay on the mystery of Matthias Buchinger, calligraphy and practicing magic with an injured hand.
Ricky Jay is a man with a particular set of skills. He is a magician, a master of sleight-of-hand, a historian, a writer, an actor and a collector of the odd and the unusual. He is also easily recognized for his performances in television and movies, including the films Magnolia, Boogie Nights and The Prestige.
Jay is also an avid collector of rare books and manuscripts often associated with magic, gambling, fraud, confidence games and unusual entertainers. His passion for unusual performers led him to write his latest book on a peculiar 18th century German man, Matthias Buchinger, who despite being born with no hands and legs, was an extremely skilled performer and calligrapher.
Now, Jay sits down with Jesse to talk about his discovery of Matthias Buchinger, his own theories about Buchinger's life and works, and why suffering an injury to his hand led him to an even greater appreciation of Buchinger's skill.
Matthias Buchinger: The Great German Living is available now from Siglio Press. A corresponding show is currently on exhibit at The Metropolitan Museum of Art in New York. It's called “Wordplay: Matthias Buchinger’s Drawings from the Collection of Ricky Jay”.
Segment begins at 2’20”
Comedy: Brandie Posey on the Unique Challenges of the Millenial
Brandie Posey, co-host of Maximum Fun's podcast Lady to Lady, recently released her debut stand-up album, Opinion Cave. In this excerpt, she talks about the weird place millenials occupy in our culture (and how it feels to be one).
Posey's album is available now via Bandcamp.
Segment begins at 32’20”
Photo: Rose Callahan
G. Bruce Boyer on the difference between fashion and style, why he hates uniforms and the most essential menswear item
G. Bruce Boyer has made the art of style his life’s work, but you shouldn't assume he's a fashionista. Instead, he's spent decades exploring and writing about what it takes to develop a sensibility around menswear.
A former fashion editor for GQ and Esquire, he has also authored, co-authored and contributed to several books on fashion including Elegance - A Guide to Quality in Menswear and Rebel Style: Cinematic Heroes of the 1950s. His latest book is entitled, True Style: The History and Principles of of Classic Menswear.
Boyer sat down with us to talk about the difference between fashion and style, why he's excited by the downfall of uniform dressing and the best piece to begin a men's wardrobe.
Segment begins at 36’30”
Photo: Liam Daniel
The Outshot: Attack the Block
Jesse gets past his aversion for “horror” and takes on the British sci-fi film Attack the Block, starring a pre-Star Wars John Boyega.
Segment begins at 62’50"
In his search for the impossible in the restaurant world, Chef Grant Achatz continually draws international attention to the Chicago culinary scene. His restaurant, Alinea, currently ranked 9th in the world on the 2014 list of the 50 Best Restaurants, has made even the most cynical on the East and West Coasts of the U.S. take note.
In the podcast below, Chef Achatz talks about some of the criteria that helped push him to the top. In speaking of the work ethic in the kitchen for him and his team he said, "We bleed for making [Alinea and NEXT] as good as we possibly can and we are all scared to death of failure. It permeates the creative process and the execution on a daily basis of what we do. Every day when we walk through the door, we are trying to be the best we can be. And if you fall anywhere short of that, it's a problem."
With take-no-prisoners vision, three Michelin Stars and seven James Beard awards, I was surprised that, on the Alinea website, Chef describes the food rather simply as 'fun and delicious." I probed him on this. "Happiness and elation come into our experiences in the restaurant. It is almost more of our priority to make people happy than it is to make them satisfied gastronomically," he told me.
But the dining experience at Alinea isn't all about fun. It is also about taking chances and self-discovery for the chefs, as well as the diners. Chef explained that not everyone is excited to try exotic dishes in the ways that Chef intends them to be discovered. It is often a telling experience for the diner to learn what they will and will not try. "There are varying reactions from diners. Some are offended. Some giggle. Some refuse," Achatz explained, and that seemed OK with him. "If we dictate how you feel, we are robbing the experience from the guests. We talk about emotion in cooking… crafting an experience that is like walking through the Art Institute and being moved by a certain piece of art. That's our goal with a lot of this stuff - pulling on their emotional triggers, making people feel… and then they get to eat it!"
Above all else, Chef and I discussed how having tongue cancer in 2007 and losing his sense of taste for almost a year informed him as a chef and made him better at his art. In a wild turn of misfortune becoming fortune, Achatz's sense of taste returned one taste at a time: sweet, then salt, then acid and so on, highlighting for Chef the nuance and balance between each. It turned out that this would be a rare opportunity that most chefs wish they had the chance to experience, if they didn't have to have cancer to do it.
Enjoy this relaxed and natural podcast with Chef and Restaurateur Grant Achatz, and feel free to leave any comments below. In addition, look for Chef's newest restaurant, Roister, set to open on Fulton Market, next to his second restaurant, NEXT, in late summer.