This Is TASTE

Elly Truesdell, former Whole Foods leader turned food-and-beverage venture investor, and Jake Carls, cofounder of Midday Squares and refrigerated functional chocolate maker. They dig into where food investing is headed, snacking and format innovation, manufacturing and vertical integration, storytelling and retail strategy, and the realities of building scalable CPG businesses.

Mariam Daud, a Palestinian-American cookbook author and creator of I Sleep in My Kitchen, reflects on her family kitchen roots and online rise. She talks about turning TikTok recipes into a printed cookbook. Conversations explore Studio Ghibli–inspired food visuals, baking on river rocks, blending Palestinian traditions with everyday American cooking, and the challenges of translating sensory family methods into measured recipes.

Mariana Velásquez, food stylist and cookbook author known for Colombiana and Revel, shares styling tales from Vogue to the White House and her manifesto on why and how to host. Samantha Schnur, author of The Naughty Cookbook, talks indulgent recipes, pandemic-era cooking, and perfecting desserts. They trade practical party formulas, make-ahead tricks, restaurant obsessions, and rapid-fire food favorites.

Matthew Schneier, chief restaurant critic at New York Magazine, brings sharp cultural food criticism and NYC dining guides. He discusses favorite New York meals, the dynamics of tasting menus, the Babbo revival, and the craft of compiling a best-restaurants list. Short, lively takes on Mexican food momentum, pizza trends, and the realities of full-time restaurant reviewing.

Julia Moskin, longtime New York Times food reporter and investigative journalist, walks through her Noma investigation and how she persuaded dozens of former staff to speak. She recounts allegations of physical and psychological abuse, the culture of elite kitchens, and the fallout that reshaped a top restaurant. Short, intense reporting on power, silence, and change in fine dining.

Trinity Mouzon Wofford, cofounder of Golde and author of a home-cooking guide, shares simple, ritual-minded approaches to everyday cooking and family life. Teddy Kim, cofounder of hangover remedy Last Call and former entertainment writer/producer, discusses building a CPG brand and his media-to-startup shift. They talk vintage cookbook influences, component cooking, farmers markets, hangover science, and founding small businesses.

Jessica Koslow, chef and founder of Sqirl, talks about finally serving the dinner menu she’s imagined for years. She describes designing the bistro-style PM service, signature dishes like smoked beet agnolotti and squid with shrimp chorizo, playful table touches, and how delivery and staffing shape the restaurant’s rhythm.

Ari Weinzweig, co-founder of Zingerman’s and food entrepreneur known for building a beloved Ann Arbor deli and writing on leadership. Brad Hedeman, longtime buyer who sources and curates Zingerman’s offerings. They roam ingredient sourcing, tasting culture, mail-order growth, anarchist management ideas about dignity and involvement, and why baked goods and curated boxes spark nostalgia and joy.

Lucie Franc de Ferriere, baker and cookbook author who grew up baking on a family farm in southern France. She talks about bringing rustic French techniques to her East Village bakery. She explains her signature use of fresh flowers on cakes. She describes adapting bakery recipes for home kitchens and the story of launching her shop during COVID.

Dan Frommer, founder of The New Consumer and consumer trend reporter, walks the chaos of Expo West and flags what grabs buyer attention. He describes mouthfeel-forward samples, booth creativity, and standout new products. He also maps category trends like protein, bars, and functional beverages, plus why many food startups stumble.