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New Worlder

New Worlder

By: Nicholas Gill
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About this listen

 The New Worlder podcast explores the world of food and travel in the Americas and beyond. Hosted by James Beard nominated writer Nicholas Gill and sociocultural anthropologist Juliana Duque, each episode features a long form interview with chefs, conservationists, scientists, farmers, writers, foragers, and more.Copyright Nicholas Gill Art Cooking Food & Wine Social Sciences Travel Writing & Commentary
Episodes
  • Episode 120: Gregg Moore

    Episode 120: Gregg Moore
    Dec 4 2025
    Gregg Moore is a ceramic artist who is best known for his work with Dan Barber at the restaurant Blue Hill at Stone Barns. The Glenside, Pennsylvania based artist is a professor of ceramic art at Arcadia University and also owns the ceramic studio Heirloom, which sells plateware influenced by agriculture and farmers’ markets.

    Why don’t we think of the plate with as much depth as we think of the food that sits on top of them? Not just how it holds the food on top or within it, but the materials they are made from and what they represent? This discussion really made me think a lot about the vessels we use to communicate food. It’s not every restaurant that can have a ceramicist like Gregg and give them the space to be creative, but for many that strive for something different it could be a missed opportunity.

    One of the signature elements he works with is bone, using mostly the femurs of cattle that live at Stone Barns. Using a late 1700s recipe by Josiah Spode, he breaks down the bones into a powder, which gets remade into plates and cups. What’s fascinating is they have done tests about the quality of the bones and it is directly related to how the cows live. A healthier, grass fed cow not injected with hormones has purer bones that result in better plateware. It really makes you think about what we are putting in our bodies.

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    Host: Nicholas Gill
    Co-host: Juliana Duque
    Produced by Nicholas Gill & Juliana Duque
    Recording & Editing by New Worlder
    Email: thenewworlder@gmail.com
    Read more at New Worlder: https://www.newworlder.com
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    1 hr and 5 mins
  • Episode 119: Shava Cueva

    Episode 119: Shava Cueva
    Nov 13 2025
    Shava Cueva is the Baja California, Mexico born photographer who created the book and platform Bebidas de Oaxaca. The self-published book, now in its second edition, and available in English and Spanish, documents an incredible 87 traditional drinks from the eight regions of the state of Oaxaca. They are drinks made from “fruits, seeds, rinds, leafs, sap, flowers, crusts, [and] stems,” and prepared “raw, roasted, cooked, fermented, distilled, boiled, ground, mixed by mortar and pestle, foamed, cold or hot.” The book is filled with beautiful imagery that show the time and care Shava takes when visiting these often remote, rural communities and it shows the richness of these drinks, which are often left out of conversations of Oaxacan food and are gradually disappearing.

    What’s especially fascinating is that Shava has no culinary background. In the interview we discuss how the Baja born photographer, who now lives in Australia, first became intrigued by Oaxaca’s traditional beverages. He had a vague idea of a project during the pandemic, but once he arrived to the state and started shooting, he realized how substantial the project could become. There was so many drinks that weren’t archived anywhere and he continues to document them. His website and YouTube channel continue where the books leave off, and the material just keeps coming. It’s an endless source of inspiration for him. I hope more people follow his lead.

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    Host: Nicholas Gill
    Co-host: Juliana Duque
    Produced by Nicholas Gill & Juliana Duque
    Recording & Editing by New Worlder
    Email: thenewworlder@gmail.com
    Read more at New Worlder: https://www.newworlder.com
    Show More Show Less
    1 hr and 6 mins
  • Episode 118: Peter Tempelhoff

    Episode 118: Peter Tempelhoff
    Oct 30 2025
    Peter Tempelhoff is a chef and restauranteur in Cape Town, South Africa. While Pete lived and worked in Europe and the US, and worked with Marco Pierre White and several other well-known chefs, hell fell in love with Japanese cooking many years ago and it changed how he saw South African ingredients, which is an ongoing evolution. His fine dining restaurant Fyn combines Japanese techniques with South African ingredients, though he also the more casual restaurants Sushiya and Ramenhead, and a vineyard restaurant in Constantia named Beyond. Another restaurant at the historic Boschendal Estate, called Arum, will open in November.

    Last year on a bit of a whim, while I was waiting on paperwork for my next book, I went to South Africa. Pete told me about a paleobotanist named Jan De Vynck that he was working with that was researching the cognitive development of homo sapiens in South Africa more than 100,000 years ago. The story was of particular interest to me, and Pete for that matter, because the story had everything to do with what homo sapiens ate. The species was near extinction, but the particular biodiversity of the Western Cape allowed the survive and then thrive to become the dominant species on the planet. I found it to be incredibly hopeful and a powerful reason why we need to protect biodiversity and I wrote a 10,000 word three part story on the New Worlder newsletter about it.

    This was my only time in South Africa. My only time south of Morocco on the African continent, and it was nothing like I expected. Aside of the straight up physical beauty of the Cape Town area, the extreme level of biodiversity and how it resulted in all sorts of ingredients new to modern kitchens was quite the surprise. Many of them don’t look, smell or taste like anything I’ve ever tried before. Pete’s restaurants are a good place to find them and he’s been building different gardens to support his needs and encouraging other farmers to grow them to take the pressure off of wild resources. I see South Africa as a place we’ll talk much more about in terms of gastronomy and restaurants in the years to come and it’s because of what’s native.

    --
    Host: Nicholas Gill
    Co-host: Juliana Duque
    Produced by Nicholas Gill & Juliana Duque
    Recording & Editing by New Worlder
    Email: thenewworlder@gmail.com
    Read more at New Worlder: https://www.newworlder.com
    Show More Show Less
    1 hr and 3 mins
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