John Nese is the proprietor of Galco’s Soda Pop Stop in LA. His father ran it as a grocery store, and when the time came for John to take charge, he decided to convert it into the ultimate soda-lover’s destination. About 500 pops line the shelves, sourced lovingly by John from around the world. John has made it his mission to keep small soda-makers afloat and help them find their consumers. Galco’s also acts as a distributor for restaurants and bars…
John Nese is the proprietor of Galco’s Soda Pop Stop in LA. His father ran it as a grocery store, and when the time came for John to take charge, he decided to convert it into the ultimate soda-lover’s destination. About 500 pops line the shelves, sourced lovingly by John from around the world. John has made it his mission to keep small soda-makers afloat and help them find their consumers. Galco’s also acts as a distributor for restaurants and bars…
Novella Carpenter started small, with some plants in an empty lot next to her house in Oakland. A couple of years later, she was tending to a full-blown farm, with goats, turkeys, ducks, pigs, and a robust garden. Her book, Farm City, details her experiences. As does this video, which tackles questions of neighborliness (which is more offensive: police sirens or roosters crowing?), environmental poisons (raised beds are key), and the all-important…
Sean Thackrey is a winemaker, indeed, but he is so much more: an archivist, historian, linguist, photographer, art collector. Thackrey shares his views on the importance of barrels, respect for ancient techniques like letting grapes rest, the word terroir (he hates it), and much more. For wine aficionados, he’s an inspiration. For wine novices, he’s a deep source of knowledge.
This was an awesome shoot to do (and we're not just saying that because there was tons of cake). But the art that goes into each cake made b-roll really fun to shoot and Shinmin was great on camera.
Shot on Sony HVR-Z1U SD
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description from the site:
Wedding cake designer Shinmin Li started baking wedding cakes after training in fine art. It’s not that jarring of a change, if you think about it. Li owns I Dream…
Chris Cosentino, chef at San Francisco’s Incanto restaurant, is an offal evangelist. He’s the one people turn to when they have questions about parts of the animal beyond tri-tip and sirloin. Here, he talks about the lost connection between pasture and plate, the ways that both PETA and the USDA have gone off course, and the joys of possum-eatin’. Plus: He escorts us through a full offal dinner.
Description from the site:
An oven built by hand, tile by tile. Four pizzas on the menu, with no fancy-pants toppings. Anthony Mangieri does one thing at Una Pizza Napoletana, and he does it the very best way he can.
Beau Timken of True Sake is proud to be called a sake samurai. His fanaticism comes across in his enthusiasm for junmai, daiginjo, and ginjo, and he rails against those who encourage libation without education. Take the hint: learn from Beau.
This is a regular series, in which CHOW explores the worlds of singularly focused food-industry figures. These are the people with the dirty hands, answering detailed questions about the work they do.
Just think about it… What if you were trapped under something heavy and the mouse was out of your reach? Scary, right? That's exactly why we have these keyboard shortcuts so you can still use Vimeo until the help arrives.
