This Is TASTE

Trinity Mouzon Wofford is the cofounder of the wellness brand Golde and the author of Eating at Home: The Nourishing Practice of Everyday Cooking. The book is a charming, practical guide to reimagining home cooking in a way that’s more grounded, joyful, and doable. Today on the show, we talk about how Trinity approaches cooking at home amid parenting and running a business, the vintage cookbooks that inspire her timeless point of view, and much more. 

Also on the show, Matt has a fascinating conversation with Teddy Kim. Teddy is the cofounder of Last Call, a hangover remedy with roots in Korea. We talk about founding a company in 2026 and all that bootstrapping as well as Teddy’s previous career working in Hollywood at Netflix, and the writer's room of Beef. You can buy Last Call on Amazon. Read⁠ Teddy on Substack.

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Jessica Koslow has been thinking about dinner for a long time. Since Sqirl opened in LA’s Virgil Village neighborhood in 2012, she has built one of the most influential restaurants in California—and watched as an entire generation of all-day cafés took note. Dinner has long been anticipated. In February, “Sqirl After Dark” finally launched. I sat down with Jessica to talk through the first weeks of service, the new menu, and what it feels like to cook the food you’ve been planning for decades.

And before that it’s the return on Three Things. Aliza and Matt discuss some of their recent restaurant visits in Mexico City and Los Angeles, including: El Cardenal, Orbita, El Tibur, and Contramar in CDMX and in LA: Max & Helen’s, LaSorted, and Sora Craft Kitchen.

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Ari Weinzweig came to Ann Arbor, Michigan, to study Russian history. He stayed to open a deli, and 43 years later, Zingerman’s is one of America’s greatest food institutions. In this very special episode, we talk about the company’s obsessive ingredient sourcing, anarchist philosophy as management theory, the mail-order Reuben kit beloved by New Yorkers, and why dignity might be the most radical business idea of the moment. Later on the show, we speak with Brad Hedeman, one of Zingerman’s longtime food buyers. We find out what he tastes in a day and how he’s always on the hunt for the next greatest thing.

You can purchase Matt’s curated Zingerman’s mail order box, featuring a loaf of sourdough bread, Cabot x Jasper Hill Clothbound Cheddar, Zingerman's Pimento Cheese spread, Great Lakes Smoked Whitefish spread, Finocchiona Salami, a Black Magic Brownie, and a Magic Brownie.

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Lucie Franc de Ferriere is the owner and head baker at From Lucie, a small bakery in the East Village known for its whimsical baked goods adorned with fresh flowers. Born and raised in Southern France, Lucie grew up baking cakes with her mother at the family’s farm and bed-and-breakfast in their 165-year-old chateau. After moving to New York, she began to bake at café pop-ups and eventually opened her own bakery—and now she’s sharing her recipes in a beautiful debut cookbook, Cake From Lucie. Today on the show, we talk about the French techniques and ingredients that shape her food, and  what it’s like running a bakery in NYC.

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It was great catching up with Dan Frommer. Dan is the founder and editor in chief of The New Consumer, a sharp and essential publication covering the intersection of technology and consumer culture — and one of the smartest people thinking and writing about what Americans are actually buying, eating, and obsessing over. Every year, Dan publishes a major consumer trends report timed to Expo West, the natural and organic products trade show in Anaheim, and this year's edition — a 68-slide deep dive produced with Coefficient Capital — is full of big findings. Matt catches up with Dan to talk about some of their new product discoveries while attending the show, as well as Dan’s recent writing about Sweetgreen and how Americans actually want to consume protein.

Brands discussed on the episode: Smith Tea Maker, Coyotas, Waterloo, Flow Hydration, Van Leeuwen, Moozy Milk, Little Latke, Brause, Wasted, Oatly, Rambler, Wholesome Bakery, Lasso, Zahav Foods, Lexington Bakes, Yuzu Co., Row 7, Sourmilk. 

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