Jasper Hill Farm is one of the most respected names in American artisan cheese, and in today’s episode, Jonathan & Eli talk with Zoe Brickley — Jasper Hill’s “Minister of Culture” — about how a struggling Vermont dairy made a big gamble that grew into an award-winning operation. We dig into the 9,000-year history of cheesemaking; the science and craft of “affinage”; and why caves, microbes, and even lard are central to great cheese. Zoe also makes the case for seeking out real artisan cheese and why food this good can be so great for local communities and local farms.

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Jasper Hill

TOPICS & TIMES:

North East Kingdom (2:00)

Zoe Background, Minister of Culture (3:51)

Cheese Terminology and Mongers (6:09)

Jasper Hill Origin Story (11:05)

History of Cheese (14:18)

Recent Fascination of Cheese (19:11)

Cloth Bound Cheddar and Cave Aging (29:42)

Cultures and Inoculation (35:30)

Preservation Techniques: Dehydrate, Salt, and Acidify (38:19)

Getting Started in the Cheese Industry (45:14)

Which Styles are Difficult to Make (50:31)

Blooming Rind (52:32)

A Pitch for Cheese (58:19)

Current State of Cheese (1:03:43)

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Jonathan Gagné is producing some of the best work in the world in terms of increasing our understanding and appreciation of coffee. And his new book, The Physics of Espresso, is incredibly smart, impressively easy to understand, and…fun! So it was an honor to have Jonathan on to talk about astrophysics, boulders, dust, soup, crema, headspace, and more.

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The Physics of Espresso

The Physics of Filter Coffee

Instagram: Jonathan’s Gagné

Jonathan’s site: coffeeadastra.com

TOPICS & TIMES:

Jonathan’s Work in Astrophysics (2:54)

Brown Dwarfs (4:54)

Origins of His Interest in Coffee (12:07)

Filter Coffee & Espresso: His 2 Books (17:29)

Is This the Most Interesting Time in Espresso? (26:45)

Soup & Low-Pressure Espresso (28:00)

Crema (34:02)

Grinders (Weber EG-1 & Turin DF83 v2) (38:28)

Burr Size: Is Bigger Always Better? 50:14)

Boulders (58:26)

Headspace (1:03:23)

Puck Screens & Other Variables (1:08:19)

Baskets & Bed Depth: 49mm vs 58mm (1:14:21)

Jonathan’s website: Coffee ad Astra (1:16:33)

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With all the economic & cultural shifts swirling about these days, we wanted to get a handle on the state of craft beer: what does the current landscape look like, what are the biggest challenges, and what are the most interesting opportunities? Eli Brown and I discuss all of the above with New Image Brewing founder, Brandon Capps.

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New Image Brewing

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TOPICS & TIMES:

Brandon on Running the Leadville 100 (4:38)

Backstory of New Image Brewing (6:19)

Defining Craft Beer (14:07)

State of the Union (27:47)

What are People Drinking Today? (34:16)

Contract Brewing (44:14)

What Counts as “Craft” Beer? (55:10)

What’s Going on at New Image? (1:06:37)

Where to find New Image (1:15:53)

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What happens when an obsessive gear reviewer dives headfirst into the expansive world of espresso? It’s now been over a year since our last update on Jonathan Ellsworth’s coffee journey, so Eli and he talk about what’s new in his setup; what he’s learned (or rejected) from the depths of coffee videos and online forums; and whether this whole thing has been a brilliant pursuit of flavor, or just an expensive rabbit hole.

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In Search of the ‘Best’ Coffee Gear, Pt 1 (Ep.19)

In Search of the 'Best' Coffee Gear (& Ski Boots), Pt. 2 (Ep.20)

Drinking Gold: Coffee Gear, Pt. 3, with ON3P Skis’ founder, Scott Andrus (Ep.25)

Coffee Gear, Pt. 4: “Hero Espresso” & Jonathan’s Current Setup (Ep.43)

TOPICS & TIMES:

The Significance of Coffee Gear (1:14)

Espresso Techniques and Preferences (4:19)

Exploring Coffee Beans and Roasts (8:33)

Adjusting Techniques for Optimal Flavor (17:23)

Consistency in Coffee Preparation (21:40)

Decaf Discoveries and Coffee Preferences (30:28)

Espresso Pressure: The Great Debate (30:28)

Personal Taste vs. Internet Trends (33:00)

Reflections on Coffee Gear Purchases (38:59)

The Importance of Quality in Coffee Gear (47:02)

The Importance of Precision in Espresso Making (51:32)

The Role of Milk in Coffee Drinks (56:30)

Exploring New Coffee Techniques and Equipment (59:43)

Finding Happiness in Coffee Rituals (1:02:00)

Return on Investment in Coffee Equipment (1:04:02)

The Impact of Coffee Chains on Quality (1:08:33)

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Fact: Cast iron is having a moment. And that’s true even while the cast-iron skillet has never lost its standing as one of the most iconic of culinary tools. So today, Eli talks with Field Company co-founder, Stephen Muscarella, about how a vintage pan sparked a journey to reimagine cast iron from the ground up. They get into what makes cast iron so special — and so misunderstood; the small design choices that lead to better cooking; and what, exactly, Field is doing to bring back the use of cast iron in modern cooking.

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Field Company

Recipe Guide

TOPICS & TIMES:

Introduction to Field Company (2:16)

A History of Cooking Techniques (5:11)

Origins of Field Company (12:32)

Sand Casting (19:52)

Thermophysical Properties of Iron Castings (28:06)

The State of Cast Iron (33:32)

Three Types of Metal (38:09)

Enamel Coatings(43:12)

The Dark Art of Seasoning (46:13)

The Future of Field Company (55:26)

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Ghia is a drink brand that isn’t trying to be beer, wine, or spirits — and definitely not a “mocktail.” It’s bitter, bold, and built for people who want a drink that doesn’t play it safe.

Today, Eli talks with Ghia founder Mélanie Masarin about building a culinary inspired non-alcoholic option that’s not about sobriety, but about choice, occasion, and great flavors. They get into what makes Ghia different, how Mélanie’s multinational upbringing shaped the philosophy of the brand, and why she walked away from a Shark Tank deal without blinking.

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Ghia

Recipe Guide

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TOPICS & TIMES:

Introduction and Background (1:48)

The Birth of Gia: A Personal Journey (2:43)

Crafting the First Iteration of Gia (6:14)

Understanding the Non-Alcoholic Movement (11:04)

The Importance of Context in Enjoying Gia (17:12)

Elusiveness and Brand Identity (21:43)

Paving a New Path in the Beverage Industry (28:00)

Defining Success in the Non-Alcoholic Space (29:24)

Cultural Perspectives on Drinking: Europe vs. America (30:44)

The Evolution of Non-Alcoholic Menus (32:42)

The Unique Approach to Non-Alcoholic Beverages (36:21)

Cultural Influences on Drinking Habits (37:48)

Marketing Non-Alcoholic Drinks to Children (39:55)

The Impact of Shark Tank on Business Growth (47:16)

Transitioning from Bottles to Cans: A Strategic Move (51:14)

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On CRAFTED ep. 75 we told you a bit about the proposal Eli submitted re: N/A cocktails. Welp, Eli was awarded the very competitive ‘Raise the Bar’ grant, so Jonathan talks with him about why this is a big deal, and Eli shares more details about his project. Congrats, Eli!

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CRAFTED ep 75: N/A Cocktails

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TOPICS & TIMES:

Eli Got the Grant! (1:46)

Competition for the Grant (2:57)

Uncle Nearest (6:15)

The Project: Proof of Concept (9:05)

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Amaro is bitter, complex, and a little mysterious — and most people have no idea what it actually is. So in this episode, Eli talks with the folks behind Sennza Finne, a Seattle-based amaro producer making small-batch, seasonal expressions. We get into what amaro is (and isn’t); how their experience as bartenders shaped their process; and why every bottle they make is designed to reflect a specific season — not just its flavors. So whether you’re amaro-curious or already a bitter believer, this one’s for you.

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Sennza Finne

What is Amaro?

Recipes

TOPICS & TIMES:

What Is Amaro / Sennza Finne Amaro Line (3:43)

Why Produce Amaro? (7:11)

Origins of Sennza Finne (19:58)

Seasonality (22:03)

Amaro for Cocktails (29:27)

The Naming Process (36:17)

Production Methods (47:40)

Bottle Design (55:40)

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