Eric Ripert: Is he really French? Plus José cooks squid-ink pasta and answers your questions
Longer Tables, my new show, launches today!
People of Substack!
I launched this newsletter to build a community of food lovers—and food fighters. Over the last few months, we’ve talked about everything from the politics of hunger to boiling vegetables.
Now it’s time to talk in a new way. This week I am launching my very first podcast…also called Longer Tables.
Does the world need another podcast?
Hello? Of course it does.
Because this show will change the way you see (and hear) food. And that will change the way you see—and hear—the world.
It’s going to help you cook better, and make you laugh, and show you a new side of some of the most fascinating people on the planet: Stacey Abrams, Ron Howard, Yo-Yo Ma, Liev Schreiber, and many more.
What do they eat when things are hard? Who taught them to cook? What do their food stories tell us about the rest of their lives?
On our very first episode: my good friend, the one and only Eric Ripert of Le Bernardin in New York.
With three Michelin stars, and four stars from the New York Times for more than 30 years, he’s obviously one of the best chefs in the world.
But he was supposed to have a career as a server, not a cook. And his story about that will make you laugh out loud. Maybe as much as the story about my cannelloni.
On my podcast you will hear me cooking and talking about some of my favorite dishes (many of which you can also see on video on my YouTube channel.)
To top it all, I’ll answer questions from listeners just like you.
Or maybe literally you. We will be choosing listeners to join me on the podcast from our paid subscribers on Substack!
Want to chat with me live on the show? Subscribe now!
Look, people. The world is beautiful. It’s also a mess. That’s why we need longer tables to bring us together. Not higher walls to keep us apart.
So I hope you’ll listen to my Longer Tables podcast as we explore all the ways that food shapes our world, and makes us who we are.
Listen to Longer Tables right here on Substack…or wherever you get your podcasts.