44 min listen
Episode 72: Adam Sachs of Saveur
ratings:
Length:
54 minutes
Released:
Jul 22, 2015
Format:
Podcast episode
Description
This week on All in the Industry, host Shari Bayer welcomes Editor-in-Chief of Saveur, Adam Sachs. Getting the scoop on his path to food writing, Adam goes on to share his favorite places visited, written about, and more importantly, eaten through! Having traveled around the world, Adam relays that Saveur seeks to bring its reader to the source of unique and delicious food. Shari gets his thoughts on the Instagram plus how magazine pieces come together before Adam answers the speed round questions. Tune in to hear what’s on the horizon for Saveur as well as industry news and the solo dining experience! This program was brought to you by EscapeMaker.com.
“For me, it is a dream job because Saveur is a magazine about following food to its source.” [18:20]
“I think one of the pleasures of print is to bring it with you!” [22:40]
“Our reader is someone who likes to travel, cook, likes to eat and drink and know where their food comes from and likes a story.” [24:40]
—Adam Sachs on All in the Industry
“For me, it is a dream job because Saveur is a magazine about following food to its source.” [18:20]
“I think one of the pleasures of print is to bring it with you!” [22:40]
“Our reader is someone who likes to travel, cook, likes to eat and drink and know where their food comes from and likes a story.” [24:40]
—Adam Sachs on All in the Industry
Released:
Jul 22, 2015
Format:
Podcast episode
Titles in the series (100)
Episode 36: Farmer Lee Jones: This week on All in the Industry, Shari Bayer is joined by the whos who of farming, Farmer Lee Jones. Perpetually clad in his trademark overalls and a red bowtie, Farmer Lee Jones is a pioneer of the sustainable agricultural movement who continues to keep The Chefs Garden on the cutting edge of the produce business. His familys 300-acre vegetable farm in Huron, Ohio grows the best-tasting and most nutritious specialty vegetables herbs and micro greens in the world. The family lives by a commitment to producing food that looks good, tastes good and is good for you. This program was brought to you by The International Culinary Center. Really some of our best crops come from early and late. We love cool temperatures on products - it grows slower but you get more body color and nutrition. [08:00] Small family farms are the backbone of this country. we need family farms. Chefs recognize the value and that their guests recognize that value. [13:00] --Farmer Lee by All in the Industry ®️