interviews

Carrie Ferrence And The Neighborhood Grocery Stockbox Fight Food Deserts

Seattle groceries help underserved areas get food
Nov 19, 2014 10:00 am

In Food Republic's new series Game Changers, we take a close look at a few of the individuals working to change the way we view the food industry. Next up is Carrie Ferrence, co-founder of urban community fresh food project Stockbox.

Magnus Nilsson Will Now Tell You Everything You Need To Know About Nordic Cuisine

Plus, famed Swedish chef dishes on upcoming book
Nov 13, 2014 9:00 am

Magnus Nilsson, the rising star Swede whose episodes of Mind Of A Chef are airing through the winter on PBS, joins us at The Breslin in NYC to talk about conceptions and misconceptions about Nordic cuisine, his cooking philosophies, and why he first said no but eventually relented to write what might become the definitive book about Scandinavian cuisine.

At Prune, Gabrielle Hamilton Is Throwing A Party. You’re Just Paying The Bills.

After 15 years, the NYC chef has written it down
Nov 4, 2014 11:00 am

“It’s very back of house,” says Prune chef-owner Gabrielle Hamilton of her new cookbook, running her hands over its soft canvas cover during a recent interview at the East Village restaurant’s downstairs prep kitchen. It is Sunday afternoon, the brunch golden hour, and on the sidewalk upstairs a crowd has gathered, patiently listening for their names. The wait is between 20 minutes and one hour, and most are content to stand patiently in the sun, sipping coffee from to-go cups and awaiting eggs Benedict with golden toasted potatoes rosti. But we're downstairs, getting schooled by the chef.

Vietnamese Food Fan Wayne Coyne On How French Fries Are Like John Lennon

Flaming Lips frontman has a Long John Silver's past
Nov 3, 2014 9:00 am

Touring musicians have a great gig. Rock and roll! It’s doubly great when they’re interested in exploring the international culinary world. We do realize some bands subsist solely on Taco Bell and Coke Zero. Shame on them! There’s Hatch chile to sample in New Mexico. Pappy Van Winkle in Kentucky. Doppelbock outside Hamburg. In Good Food, Rocks, we track down a band member serious about their grub — and who has held a job in the food industry too. Up next, Wayne Coyne of the Flaming Lips.

Here’s To Not Shutting Up: How Humble Brooks Headley Blew Up Cookbook Publishing

Del Posto pastry chef wrote a memoir, with benefits
Oct 16, 2014 8:00 am

Brooks Headley's new cookbook is a memoir half-disguised as a cookbook with guest essays from Sloane Crosley and Robert Sietsema, and photography from Tamara Shopsin. For the photos think less soft-focus panna cotta, more fisting of a large filone. Just go buy the book and put it on your nightstand. You will laugh a lot. Also, you will learn a bit. And, in fact, we learned a bit too during our talk. Here are some highlights.

Josh Ozersky Is The New Restaurant Editor At Esquire. Script, Flipped.

He names The Cecil New Restaurant of the Year
Oct 14, 2014 8:00 am

“The way that people feel about Game Of Thrones, or the Dune books or Firefly — the way people feel about Alan Moore or George R. R. Martin – I feel that intensely and that ardently about the important figures in the chef world,” says a voice on the other end of the receiver while Sparklehorse plays in the background. Ladies and gentlemen, Josh Ozersky has stepped up to the soapbox (upon our invitation). Here's our colorful interview with the colorful critic.

Hot Doug: The Exit Interview

Chicago tubesteak pioneer is calling it a day
Sep 29, 2014 8:00 am

Ever since Chicago hot dog institution Hot Doug’s opened 14 years ago, it’s been the fancified franks (think alligator sausage with crayfish-shrimp remoulade) legendary duck fat fries and owner Doug Sohn’s warm hospitality that have been winning over the hearts and, as evidenced by upward of nine hour wait times, the personal days of customers. Chances are that wait will be longer than ever on October 3, the shop’s last day in operation before Sohn closes its doors forever. We caught up with owner Doug Sohn. 

Kings Of Leon Frontman Caleb Followill Just Wanted To Be A Chef

And now the rocker has his own food festival
Sep 17, 2014 8:00 am

Before he had eyes on certified rock and roll stardom, Kings of Leon frontman Caleb Followill wanted to be a chef. “When I was really young, my cousin and I would make eggs,” he explained in a recent call. “Once, we went hunting and killed a rabbit. It wasn’t hunting season, so my uncle, to teach us a lesson, made us cook it and eat it — it was awful.” But as we find out, food has always been at the center of the singer's world.

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