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Imagine being on a subway in NYC with thousands of dollars of White Truffles stuffed in a duffle bag.......

White Truffles have arrived in NYC! The Truffle Lady herself, along with Marco, take us on a deep dive of this crazy world.

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Randall Grahm is one of California’s most visionary and influential winemakers—an iconoclastic pioneer whose creative spirit reshaped the American wine landscape. Bold, intellectual, experimental, Randal Grahm remains an enduring figure in wine: a philosopher-winemaker and relentless terroir hunter whose life’s work has forever shaped how we think about New World wine.

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https://www.popelouchum.com/about

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Dimitri Karagiannis never imagined he’d become Wine Director at Babbo. He studied journalism in Athens, built a career in the media, then moved to New York and found his way back to the wine he grew up around. Today, he’s shaping the cellar at one of the city’s most storied Italian restaurants. What happened between Athens and Babbo? That’s the story.

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I had to re- broadcast this with all the talk of problems in Napa.

Cathy Corison has been making wine in Napa for four decades and has seen it all, from surving Parker, droughts, fires and more. She is still on top of her game.

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Oysters, whaling, shipwrecks, the Revolution, bananas and a town built around the sea—David Wright brings the wonderfully strange history of Wellfleet to life.

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In a world where restaurants are run by apps, algorithms and reservation platforms, Tina Vaughn is fighting back—with a telephone, a handwritten reservation book and the belief that hospitality still means knowing your customer.

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James Shrum is The Worlds’ Most Interesting Man. Let this great bartender-adventurer show you how to punch above your weight class. Listen as he reminisces about meeting with Nelson Mandela, John Glen, Warren Buffet and more. He’s got amazing adventures and life lessons to share.

Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.

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Kalche Wine Cooperative is helping lead the way toward a new, sustainable, worker-designed economy. Their farming and production practices pay tribute to the pan-cultural origins of winemaking by preserving the bounty our environment provides. They embrace hybrid grapes, local fruits, and innovative fermentation methods to maximize resourcefulness, reduce environmental impact, and minimize waste. It’s a fascinating history lesson for every wine lover.

Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.