KJCE 1370AM>Audio on Demand>>Delicious Mischief Podcast 7/25/15

Delicious Mischief Podcast 7/25/15

Jul 25, 2015|

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Automatically Generated Transcript (may not be 100% accurate)

It's delicious mischief Boston's food and wine radio group. Our presentation. Of specs wines spirits and finer foods and now he's the guy who loves to talk with a smile fool. John did mirrors. Hello everybody welcome to another edition I'm delicious this just good line radio program or Texas. As always delicious mischief is a presentation of specs wines spirits and of course finer foods. We're talking about the Gulf Coast this week with two guys who have embarked on adventure that's. Interesting and creative innovative and different I guess those are all good things but some days you don't know but it's actually a magazine about. The food and the culture and history and the people. Of the Gulf Coast and of course all of those things if you listen to show you know that all stories can be told with stuff you can me. And so the magazine actually has the food has to foods actually in its name sugar and rice. And I'm I'm here at two guys one of the publishers is Benji Mason and I also liked David left which is the editor editor in chief Graham who Bob all things editing. Fat sugar and rice and and and NG I mean. A lot of people start a lot of magazines in different ways for different reasons. And in all of these years I don't think I've ever run into a magazines started. For these reasons or by people in quite the quite business model that you do are don't have. Make it makes sense to as Bengie tell us how this makes sense to have a a magazine a very very interesting and we'll talk about literary almost in its approach artistic magazine about kind of food. Called sugar and rice. So race. Actually about years ago might. Partners at down house restaurant act Christie's acting. Media and PR and and certain that the kind of stories that we're being told in that through media and felt like there was a real. To the missing and missing link in Adam. That that was the Genesis of sugar and rice have been overall people who are really passionate about food and about beverage and knew about service and. That. Mean that does it well or gain a restaurant and you know we were seeing that you know. There are these amazing stories behind the food or buying in the Hitler making ended the brits at the food. You know we're trying to hit him pitch the stories it. Nina blogs or whatever and it right out as early fish literally have a MySpace didn't. Instantly our feeling was like its interest in us it'll probably be interesting to me at least some other people. And that's really the Genesis of sugar and rice this sort of like. Give it a space it's how these longer format. It's a deeper stories about that about the intersection of food and culture at it specifically on and it uncle Stan. Other America. Now bench Tommy this is your. You're a lot lot younger than I am so some of the things that have happened in or to the media in the last decade or so had to have. Probably have horrified you less than they have RFID as a media tight if you will who's been doing this app forever. But when you looked out before you started sugar and rice and you. Were her I guess the word might be dissatisfied. With the way the coverage was happening the way it reflected. Efforts of the shafts of farmers and I'll. What did you see it means they're they're obviously are still. So called traditional media there's television radio a radio and also newspapers have food section still love it like in a one page long or whatever but but then there's all this. Food media food bloggers and and the Food Network everybody always talks about you know. What does that look like from your perspective that you felt you had to take this well altogether drastic step of having. I knew magazine ad and I think. Move like a lot of media I mean there's a real. There's emphasis I think on online and TV it's a really. How content that updates constantly. New things everyday. And what that I think the end result of that is that you don't have room to sort of think and talk more deeply and research and present search am. Yet as we looked at news like this sort of entirety of the media and news very cynical at that point where like it's like top ten lists and opening closing reports and celebrity interviews and will be delighted to know I don't do any of that. Sell you know it really wasn't I mean you know I don't sound. And I read those things you know I I enjoyed and I think there's a real place for them and but there wasn't a place for it other kinds of stories earlier interest in and dissident. The stories about the intersection of food in people's lives and you know and announced edited the impetus to that your eyes let's. Get David in here David Leftwich I mean you as the edits are certainly aryan the trenches then you're up to your hands and knees and I involved in these kinds of stories. When how to how. This come to pass how does that enter into your life and what what intrigued you about meeting these guys which are present must've met them at some point. I'm meeting these guys and somehow ending up talking about doing a magazine house overnight. Well actually I didn't print with prison NG before this I admit crew Chris as he was opening up its restaurant and then to being in the restaurant he's very involved in the community and diamond into the second engine did. How women can get the farmer's market. More than likely there. Something local food throw away. And so I become friends with them and we've had some good discussions about this thing and actually even when they first originally had they had come to me one day and you know set them. And talking you think it's gonna write anything by us and we had that discussion in the end and they got kind of wrapped up in. Opening in key drive in which it. The craft beer bar here and in that a lot of time and so the banking cabinet that was getting close opening they came back and think would you be interested you know. In and you might act and you know there's passion bat suit local food. And they had background in publishing. So that you would you be interested in doing this thing you know at that point I was a state owned and my daughter of injured can guard him. And I was actually got an empty nest syndrome. Yeah I saw it about a slick in his perfect it was really perfect timing because. I was gonna start looking for something. Something to do now that my daughter was going to be awful time and this is just kind of when the serendipity things were all just. Really worked out in I mean it's kind of a dream job celeb I think now. Which you now know that let's talk about this is obviously a magazine with a strong food sense but also it is published so therefore. You know what was your background in publishing give the full sense of that these guys weren't just talking over beer that you may have had beer in front of you but but but it. But but I mean you do have a background in publishing and then. I'm a rather lengthy resume of loving to cook any as well tell you know how to talk about that intersection which this magazine is pre. Senator because I think when it inside and. The standard English degree and and a master's degree in writing and it worked in a bookstore. And worked in them book where wholesaler. And ended up in publishing and book publishing for ten years on do multiple things are like that I can make at least railway. And down. And I love doing that and but then I should actually after. About Cheney is in my daughter was nine months old we decided. It just made more sense for me a lot of traveling and that such as can many things for me to stay home for awhile. And during that time I was already a big cut but I really like. With my action timed it all this unit tonnes in terms of cocaine and and it put on to speak. You know as the food movement here and he's in my that farmers markets aren't taken very well farmers' markets with. It did fund raiser called me which in my backyard which we get big. Growth fund tabled in your house to raise money for work with a much chefs and raise money for the Houston food bank. And so I really started to get involved in McKean and pop but dinners with some local chefs at the restaurant itself to so. You know I started writing my own like doing the blocking and stuff and so you know this little this perfect. Opportunity to him when these three things like which my interest in the business publishing. My interest deriding. Him interest in taking an interest with. That's perfect mix of all three. And able to TDs and trying to. Help launched this magazine in. I think interesting people that this is my first venture in the magazines I think he and I had worked for Time Warner on the books things and so I feel like in some ways my book. I bring more of a book publishers mentality that's the magazine mentality to just happen to be. You know my background so. I think so that it's kind of election dispute that slightly weird hybrid product between a magazine and book. In it in a lot of ways it's not. Necessarily their traditional magazine there's not a lot of advertising but we're also just the way it looks and feels anything. One of the things we really wanted to do. I think. It's kind of goes back to my background in book but also related to what you know pinching that's what do we really wanted to create this product that people. It was an artifact. Like so that ten years from now whenever people wanted to kind of seen what happened in Houston repeat this artifact and we wanted to create something that. People kept on the air. You know on their coffee table as well so we're talking. Out of coffee table magazine good if not set to think they that. Guys stay with us when we come back will we have our great great tasting segment and before the hours out. Will figure out what this whole Gulf Coast thing is all about because that's the magazine that's distributed in some. Odd places them on expect expected places. But also covers an incredible part of the United States to look back with more delicious and it came right after this. Don't eat that it'll spoil your dinner. Instead here's more delicious mischief with your host John the murders. We're here for our great and brings segment and we're talking about California no surprise there are no disappointment either I'm always glad to talk about California in terms of its lines. And looking ahead to kind of the central area we'll get real specific or at least real correct. When I talked to. I'll winemaker can post a crew wine company and that by the way that crew is not spelled KR EWE either way it might be in New Orleans or CR EW the way it might be in URLs that this. This is crude CRU. With the wind term we'll hear about why and how that happened anyway but that can't. So little about crew wine company mean what you see is as European or your daily reality in your mission statement. Well crew wine company as a small boutique winery. Located in the central California and her bringing and fruit from the central coast between Santa Maria and sent to the sea islands and Monterey. So so you know for those of us who've been in May be slow to grasp this whole thing I mean. Certainly when most of this I mean I'd say the remote to most that's got serious about California wine thanks to Robert Mondavi and others it was all very northern it was all Napa Sonoma Sonoma and Napa. And we even forgot at those times that our earlier generations rang mostly wines from where my best out okay. But but you don't get this little geography lesson and and as a winemaker what it means to be making wines from where your from. And and you know how that works on the database. Well essentially it's the islands to mean it when that. I deal. Climate for you know march our days. You get the coal which means it's ideal for me yet that you get a nice cool foggy mornings states foggy until probably 10:11 o'clock in the morning. We get to wonderful hours of sunshine and then the coastal influence from Monterey Bay comes and again with the winds. In the afternoon about 1 o'clock it's almost like centenary clocked. So so you know we're we're gonna taste in our second second half of this great great segment going its aids day 2013 chart today. And 2012. Pinot noir. I mean it is at a those two grades particularly well suited for the climate you're talking about I'm thinking so I mean certainly the cool learn that the coolness of it. Compared to the hot is that it sounds Pina NY RE for sure. Oh exactly to meet that ideal climate for pinot noir Chardonnay cases where he get this coastal cool climate influence there. Likes to cool days cool afternoon's going to be get a little sunshine during the day today helplessness that growing than that all works well too. So so so tell me what what's the story on crew wine company I mean C are you with a little Dili overview there. What's the story that we'll talk about your story and in just a little. Well crew means growth placed so what thus we don't have our own vineyards which sort star fruit. And I have long term grow relationships. So I'm only fruit from twelve different vineyards each vineyard is ideal for each grade so to for us it's means to growth plates and we're sourcing the best written a best growth play. So so. I mean I think you touched your touching on this a little bit but back you know when you don't own your own condemning some people some wineries do and of course that very proud that in general it. Certainly equals real estate if nothing else. But when you don't I mean how do you sort of maximize the benefit of not owning your own vineyards two to I guess have the most opportunities to make the best or at least get the best grapes on any given year. Well it'd be difficult to be managed in twelve different vineyards for her age variety I think you can do it can. We could better it be a little bit hectic. And what's so great about this is I actually it's just like it my own vendor I have the same rose year after year they're farming it says my specifications. And to me that's the best of all worlds. Earlier and not only the bus Specter also declines and they can take. They can take care of ESPN and they do and that's the beauty of that I work. It's a hands on relationship with the grower and on a daily basis for communicating back and forth what I'm seeing in the vineyard as a winemaker. And what they're seeing him as a grower and you bring these two things together would make him the best product. Possible. How about how about what you see is the imagery or that the marketing plan let's call it either of those things are both of them. Of of crew I mean what do you see. You know in terms of labeling in terms of technique and in terms of price point I mean what do you want this wind to be as it's you know kind of schemes are way out of Letzing central's the island says the bottle Monterey county says the arm. What do you want us to perceive this as and when you want us to enjoy it most. To the wind has enjoyed most when you. You buy it you take it home and consume it we always look for that special day we lay it down for that special occasion. And I woke up today it's a special day let's celebrate have a glass of wine. Our winds are made for the average person and any person when I'm Dillon has over delivery you're making award winning wines at a price that's affordable for any. And I hate to ask such a simple flash. Impossible question but how do you do that and I mean wouldn't everybody and putting it. If they could and how do you make award winning lines and over deliver at a price point that's affordable mean we're at where that app. Well if starts but the source. Now we're starting let say the pinot noir. And I'm finding a source of where I can find good quality fruit for a good price and then that translates on into the bottle. There's wonderful places we can buy for it and it's very expensive. And that's it and how. Anybody can buy one of food at the expense yeah exactly and and say you're gonna. And have an expensive bottle of life. My job is to find good quality very good quality fruit at a reasonable price and that's that translates into the. You know can one of the things I sort of read about you heard about you in just picked up in the general air supply is that your life has a winemaker crew wine company is is essentially a second career army and almost kind of interest that may because I wish I have on I don't I hope that. I'm. Let's talk about your first career I mean an end don't just laugh it off with a one liner either I mean what were you doing and how long did you do it because that would set sort of a stage for. For ten in the wind maker to shell out. Well I I started off and well my family started in farming and we my dad at a ranch in paso Robles I went into the highway construction field. Started my business in 1977. Resurfacing highways for Caltrans it was a private company and I was missing my family growing up and it. Was very apparent to with my kids I just wasn't able to do the things that dat freaked out to be doing. You're off building highways and your kids were busy having Irina spelling bees and things. Exactly it was very lucrative but I was driven by money so no matter how much I made it was wasn't enough. And my family was secondary. My eyes opened up in the fall of 1996. And that's I sold three construction companies and apartment complex soul in the fall of 96. Retired for eighteen months until apparently had became too equated with my family has my wife's. And you know as far too well that's. And I saw this new. Program Fresno state medical terminology. And I went to school Fresno state see what this was about to I was more looking added on the that a culture side. After meeting with the dean of technology and spending that they let them he told me wine production has a perfect fit for me. And that's I was in school the very next day. Wow. Now now I mean either from anything he told you are now looking back. Why I was wine production a perfect fit I don't think most people in line they get themselves basically be in highway construction. And yet they're you were mayor you became I mean what what what was that what was he seeing that sounded perfect to the team. Well I always I enjoyed line and at the time my favorite lines where the big reds there's and support those. And with meaning with him. He saw might like what that my days science and learning abilities and the chemistry and science and he. He did it right on and it's been a beautiful ride I've been blessed with this opportunity to be able to pursue the passion rather than a dollar now. Well that that's some pretty amazing to have. Both kinds of life shelved in the one life and that that seems like the best of both worlds so so before it take a break coming lightly. What's kind of your earliest memory of wind at all and you came from California so perhaps you know you grew up with the wind being poured within earshot that so to speak. I mean what's your earliest memory of thinking winds pretty good even if you didn't have any idea of making stuff. Boy now now you're gonna get in trouble 'cause yes my family. Always enjoyed lines there and I've sampled it for that. But my early days I guess the palatable because I remembered. Days. The the strawberry hill and this week winds you found your 30 my gosh I did at that. And it and it's evolved to. Continuously ask my polyps a ball now even today as the wind maker. I've developed a passion for pinot noir it's to me it's hard it's great to grow many. And that's I discovered does subtle nuances that I fine and in Anwar rather than the big bold reds are now my favorite. So that the words of the day will be subtle nuances now can post why make great group life company we did take a break and malicious mischief are great marine segment we'll continue and win election takes some of Canada's whine when delicious mr. Return. Here's helping a delicious mischief which are host John Denver us. Welcome back everybody thanks for joining us here on delicious mr. this is the second half. And I might say my favorite half of the great great segment we do here on the show each week and that is that. They this segment in which they let me drink can posed winemaker from crew wine company you're here so so. Before we taster wines and let's talk when wilt pockets some link about each of them you have a Chardonnay from 2013. And my heart the piano wire 2012. What would you most say about these lines that would put us in the right frame of mind I mean what what are we need to know about them. That would help us give us the best shot at loving them. I want to love them by yes and. And we're going to and I think at the proof it like it is in the putting in an online sample these then we'll really know for sure. These winds to mean. Over deliver like I was mentioning before. We get the fruit Christmas at this city and needs and their well balanced lines. To median is winemakers like me and a shaft. It starts did in the beginning and general slowly peeked up. And net and its prime and then slowly taper off with a nice long standing H I don't wanna see angular wind so I wanna see something that's. Nice and well rounded from beginning to finish. And and and you know award have been hearing a lot from winemakers lately is balance it seems like that covers a lot of us. A lot of ground you know what seems to be good thing lying that's. Are you ready balanced how. In your life it crew having what do you perhaps balancing that you think you are the most balanced things that may be the one acting in your line. It winemakers never balanced easily I think that's why they like the word so much. With those to me like I was saying I don't wanna. The wind that I call angular earn even a doughnut wind when it starts off. With a nice beginning the middle how it disappears and then as a nice spinning so there's zero in the middle Pallet I think it just like good chip. Present something you want this to taste. Very well from beginning to end all the way. So if so where were tasting your 2013 Chardonnay. Vineyard monetize says here and it also says Monterey county. What are those what are those words mean before we get a little I just a tiny bit geeky about the line what is vineyard montage and Monterey county refer to it. Well vineyard montage means it's coming from multiple Spaniards are crew penalized charred remains a 100% in Anwar 100% Chardonnay. And like alassane. To create. All of these flavors and create layers of flavoring I use different clones of the great are even different standards so with this you'll get then that balanced lines so. Instead of you now say having itself you know block something else or action and long any of those other white wines. This is all Chardonnay but then like different shades and color terms and palate terms different colors of the same gold and yellow that have different flavors. Yes exactly and illness what. The flavor and come in and there's two vineyards and communism the marks vineyard and cobblestone vineyard the cobblestone vineyard is. The most unusual for that I've tried it Scott MacLeod eagle nine. And that when I go onto their vineyard I'm usually picking one buried here in the air sampling for maturity of the great. And that cobblestone vineyard and cutting off hole clustered in eating him just like an apple the most amazing fruit. I've ever had at its end in fact now that my wife knows when I'm going to that vineyard I better bring home a bank before her as well as for the. They've spent it back east that's really cool stuff so. You know they have been a lot of different definitions of what chart in knee is and ought to be over the last 2220. Years. I mean to the point that some people love Chardonnay to distraction other people you know ABC evening which are made they're people like that out there. And certainly the great state of California had everything to do with making us want something other than Chardonnay with pokey battery Al that. Mean where you kind of follow on that and what do you think is the perfect expression of Chardonnay in general as well as your particular chart. Well I'd like to see this are may be the leader the forefront that that. Oh to mean I use a 100% French joke and I think oh. Ads on nine structure backbone to the line but I don't want it to be the driving force I don't like chewing on a two by four as a instead of drinking wine I really want to wanting to be the leading force in dollar winds hit it. OK it's just a little bit of seasonings like salt team your. Your desk and if you oversaw altered its way if it doesn't work just a little bit and it makes everything come. They got the shaft the games and Sosa it deserves to do you have like food fantasies with your Chardonnay mean. When you make it when you tasted what what or anything if you took it home dear life along with a bag people rates. Com what what would you most like for dinner with your crew chart. Hong man. Whatever the light was making I. Ease over perfection I don't know what are we talking about here what but then then. Of the things wife has me wired things you like that's with your shark net. Surely there's something. Yes. Too many I do make make. Fettuccine with shrimp I think it's what I our Barbeque tramp as one of my favorite with missiles. Ha so that would be I'm if I'm thinking of barbecued shrimp in the style of New Orleans I mean that would have a kind of pottery. Yes what I like it is kind of even south of the border Mo would be our whole let smother hook our weakness and on the Barbie in the shell. And so this would this this would. Cut through isn't worried you know whatever kind of election this is going on and beat just about perfect. Yes exactly and that. And that's one of the beauties about trying different things. I like to experiment pairing food and line. And some time to come up with this really fantastic parent. And people need to experiment and try that's sometimes you're gonna run across that one that like brushing your teeth then men drinking orange juice you won't try to that's okay. Now that they're preparing you won't do at least for another two years. But that's one of the things is for people they experiment not only what appearing with food but drinking the lines at different temperatures dip. Most to me most whites are served way too cold in most read their serve to pot. And I think I think that would be a European opinion in in on some things we just have to trust those guys to have been at longer than we have. Speaking event that it longer my favorite line in the world is is Burgundy which of course is pinot noir and now. Here you are into my life you walk carrying sent Alicea highlands 2012 pinot noir. Tom tell me a lot about how you look at pinot noir as a great because there is just as we chart and say there's a lot of baggage slash mythology going on particularly after the movie sideways and all that there's a whole kind of religion of pinot noir. And yet beyond that it's just an incredibly wonderful wines that tell me your what's your take on Ian mark. Well I haven't seen the movie sideways yet believe it or not and probably won't see in house I live the story. But pinot noir. To me. Says one of the best winds out because it's so versatile. I love the fact that Pete and art can be paired with pretty much almost anything it echoes that so broad scale I. I mean I always tell people if they're sitting you know on I don't know the exact scenario they're at a table with a bunch people ordering different things. And for some reason they want to have like one line at that table or all around. Is really only you don't want to use because it just as you say it does go with with everything better than many things go with anything it is really works. Is it mean I don't know if it's chemistry Euro or or just an hour ads but what is it about pinot noir that makes it so versatile in addition is so good. Why so versatile well. So many nuances about pinot noir. With that day it starts off. It's doesn't have that real heavy hand and structure but it has some ten and so it's gonna help work with here at your meats there because there's some ten and but not because they're not overpowering. It's able to work with a lighter dishes also. And the fruit on it to mean that's that's one of many things it's just to enjoy a glass of pinot noir and just. Feel that different. Little flavors that are coming through whether it could be smelling rose petals to. Pomegranate blueberry strawberry raspberry you look at the list of the script it's where pinot noir and it's almost M. It's so the next time I'm walking on the road of life I'll be sure to stop and smell the pinot noir and that would be really really good. Now let's talk about the European Anwar again get your montage so again I guess a mixture of of different vineyards and fruits from different vineyards. But this one doesn't say Monterey county incidents that sent to Lucy or your happen to be Italian Santo who Chia highlands. What's what does that refer to in this sense of of the geography and. Well they hit their well actually both friend sent Alicea highlands or use Monterey counting on the Chardonnay because we're part of the moderate growers association. And so I keep that on this label that. The Santa Lucio highlands the pinot noirs coming from two different vineyards are Sarmiento vineyard and a per iso vineyard. And it's on this pinched at the Santa Lucy highlands overlooking the Salinas Valley. And Mike Weir saying earlier it it's just beautiful growing area for in on Mars. NP memoirs one of the hardest greats there is to grow that I've developed this leper pinot noir that's so difficult. To grow and to make both in the line. And you liked it caused great suffering yourself Ken how thick but it's a delicious wine and I'll tell you what Ken I'm not suffering at all drinking here on great ingrained. Well of course this has been breaking grain segment here on the wishes to thank for joining us this we'll have one more bite of delicious as you. Coming up right after the and now for one more blight of delicious mr. future host Jon deserves. Welcome back everybody thanks for joining us here on delicious mischief one more bite like they said. And done it and we are here talking about sugar and rice now personally I could certainly talk about rice forever that's on my favorite foods. Sugar people just love sugar but it's sugar prices a magazine that's uncovering the food and culture read some people think food ways these days. Of the entire Gulf Coast and and that's a pretty cool air reacted to run up and down Benji Mason is here with us he'd be one of the publishers of sugar and ice. Allison David Leftwich. David was talking very passionately about his life as loving food and loving books. Kind of somehow gave birth to the magazine as we have them here in front of us. That out now been gee let's talk about Gulf Coast I mean you know. It's it's a large amorphous mass on the Gulf Coast is almost always southern I guess it is southern definitional way. And yet so many parts of the Gulf Coast and in place after place after place isn't like the in one world at the world that's defined by the gulf tell me a little bit out. This discussion over a beer or otherwise ended up being about the Gulf Coast and what aspects of its culture fascinated UN your your partners most. But and we sat in that Houston. Lot and looking at how you know how they really are focused on the body of water and that that sort of like yet firm yet. Blanks we are a lot about how is how is how old. Nannies. There are technical and I eat. Food coming out and you industry and you recreation. And and how it really. Landscape. Looks really different then he knows seaside landscape in other parts of the country and they're realizing that you know. There are these very distinct and unique cultures all round but they all use. Center round match you know all the way Brandon you know from the flirt it's a nice you know an all out like ulcers center on this body of water. And Don I always forget Mexico or they felt right. Agassi that SO. And so you know what art that's like. People define you know. Regional that detonations are fairly arbitrary and it's as union in its this region like it was sort of our prerogative to say okay yeah this is actually. It's not just he sends not it's all of that. It's all of the communities that. It depend on the gulf for for you know their their lightly and it's and there are other food and their wrecked creations. I am it's just like that there were some really interesting connections that. Had been made and also some really interesting connections to beat Maine and and answered them a student. Bio regional way of that thinking about the world rather than strict political. Quarter driven thing now now let me ask you Bengie you've been a shaft I mean I presume you know it's kind of like being Catholic league you're always Asia. I but but I mean. One thing I roots notice and love about sugar and rice is this one of the few magazines. That's not all about more celebrity chefs are giving chefs more celebrity which is mostly what magazines or about. I mean you guys are about I mean actual real people for starters. But also in the special way a way that's not done. Unlike a lot of chefs I know look at food. It's about farmers its about fisherman it's about instrument shrimpers blah blah lives especially along the gulf of course it's about to have parts gone. Bill basically. You know at bringing your chef sort of inclinations to this. How that it happened that you guys decided not to have smiling guys and white chef's jacket tolerant repay. That was a really conscious decision I mean I think it was one of the few rules that we Sampras house that was like let's not do celebrity chef. Pieces speak is meaningless because there are. Their eluded me you know there any of their plane ballots for those stories to be told and told well I am answer in the since it didn't seem like there was a strong need for another. 6 o'clock c.'s celebrity shafts pretty feet styled pictures Adam. And you know and we thought you know you can get into the app but if you if you if you say OK that's not repeating it. Like and you really open up a whole other option you know all of these things got blank pages are blank pages and it's you know where things I think. We all are really passionate about and have been excited to. To watch evolved as like the network of contributors that we're able to trial on ten you know I mean there's. I you know I don't see it like where the only thing magazine science fiction piece in every issue is is not like a conscious decision but you know we start reaching out said. You know literary friends and an artist friends and farmer friends and saying you know it is we're doing. Will take. We like you like what you do. Give us something in and you know that you noble if we like it will publish it doesn't have to fit into an established you know it doesn't have to be something that would fit in. It doesn't fit in. You need him like impeach him and if we take a very wide view too why. Some days and no one of the things are super passionate about is the idea that. Like food is this threat that connects us all and so you can argument that you can talk about pretty much anything well you know. You know David let's get you and I and that the contributor I think it's pretty fascinating for instance here's somebody. Grew up in Connecticut began wearing cowboy boots when he moved to South Dakota and now drives a pickup truck in Mississippi that's one writer you've got. How about this guy is described as a rambling man with a freight train blues based players shaft and all around good guy was born in Spokane Washington what where that is and honed his cooking skill than Louisiana. I mean where literally in Italy who find these people. Well let's it's kind of being all of the places at the connections that people no writers and a shift in Gina Ryder chefs artist and artist Chris know you. Some kind of started like with the very first issue we kind of really just kind of relied on a network of friends and then as the magazine. You know we had the first went under though it was you gave us a platform again hey look we have the two equal magazine G1 right for us or people come and ask mr. right. It could have shown on tally up and sell its discount this it's just expanded I think we've also just always kept a very open mind about. Who we Astor right in its. You know we don't. Mean I include. People might be considered traditional right of the league office have gone out of her way. You not include people that you think of its food right you don't think of themselves as food writers so and also really be really excited to work with. Kind of you know non traditional people who aren't even really writers like you know it could be. You know we may not be celebrity chef but we've done first person people from just like a Lanka gore. Or we've done oral history that was pretty X rated as high as you'd expect. All our you know we in a previous issue we did. What is the equivalent of world history with immigrants working kitchens in Houston area. And you know didn't tell their stories why he immigrated with that was like in and that was an second yourself. Really just trying to draw on you know literary figures writer's personal essay ist chefs farmers. And and now we get people wanting to at right for us and after mr. right now and and most people at a restaurant like we've gone after people. Probably gonna say no but if ended up saying yes than. You know it. Food writer but I would like to actually contribute this unit to this publication can see. It gives them an ally need to write something longer or different than he normally would get right and that's definitely I think for even with writers. Traditional providers is. It gives them an opportunity and it tell a longer form stories that means that fit into you know five and were blocked this which is what they meet meet me for. Oh. Yes Hoss when things that I like is on the speak at a range it is like I think now meantime. Gave aid or Chris or eight. Need someone in testing an iron you know like I had met this guy in a bar the night did you estimate any sort of pressure and here's the I pretty much no matter who they are what you know like I like I said is using us tonight temperatures rise. GAAP are women we interviewed that guy he's got a really interesting story was there is oral history. And you can't write maybe you can talk you out now that's have a minute left guys that I was about to ask you why that's the sugar and rice have any recipes but then on the health iPhone line in this issue. And less than a minute tell me what your take is somewhere recipes and such things fit into the sugar and writes mop. Just can't depend on the issue like this like other issues that had more recipes and more kind of cooking driven stories. I just kind of you know. Depends on what the subject matter is and how can have it all kind of comes together organically. There are a lot of outlets for recipes so we don't focus on a lot of them but if that kind of worked its way and it went in we did you did. I think like along with that you know when we include recipes it's as. Part of telling a story rapid then something you know as I think we between food magazines and the Internet it here if you wanna make it. Eight and nine recipes so we're not. We're not publishing that message K but if there's a rest the at someone's grandmother. Maine is very specific John McCain that speak to us that it's a story. I got it I have this great green bean casserole I trust me out of guys thank you for joining is David let Leftwich and Bengie Mason of the new magazine sugar and rice a real good read pick it up somewhere near you that about that today is delicious mischief as always we're president that we are presentation. Of specs wines spirits and minor goes until next time not the president or otherwise. I'm your host Jon Summers and I'll see you at ten next media.