CRAFTED Podcast
CRAFTED explores how things get made, and does so with the people who insist on making things well.
Recent Episodes:
Since 1822, Yard-O-Led has made some of the finest pens and pencils in the world. So we discuss the 200-year history of the company, and the artistry behind engine-turning and hand-chasing; Yard-O-Led’s...
Eli and Jonathan talk with Zoe Brickley — Jasper Hill’s “Minister of Culture” — about how a struggling Vermont dairy farm made a very big gamble and grew into one of the most respected and award-winning...
Jonathan Gagné is producing some of the best work in the world in terms of increasing our understanding and appreciation of coffee. And we’re ecstatic to talk with him about his day job (astrophysics),...
With all the economic & cultural shifts swirling about these days, what does the current landscape of “craft” beer look like? What are the biggest challenges, and what are the most interesting opportunities?...
Eli talks with Jonathan Ellsworth about what’s new in his setup; what he’s learned (or rejected) from the depths of coffee forums and online videos; and whether his coffee journey has been a brilliant...
Eli talks with Stephen Muscarella about how a vintage pan sparked a journey to reimagine cast iron from the ground up. They get into what makes cast iron so special — and so misunderstood; the small design...
Ghia is a drink brand that isn’t trying to be beer, wine, or spirits — and definitely not a “mocktail.” Eli talks with Ghia founder Mélanie Masarin about building a culinary inspired non-alcoholic option...
On CRAFTED ep. 75, we told you about the proposal Eli submitted re: N/A cocktails. Well, Eli won the very competitive ‘Raise the Bar’ grant, so Jonathan talks with him about why this is a big deal, and...
Amaro is bitter, complex, and a little mysterious, and most people have no idea what it actually is. But you should, and in this conversation with the folks at Sennza Finne, a Seattle-based amaro producer,...
Jonathan talks about the ancient craft of knifemaking with Jamison Chopp, a bladesmith who works with a group of individual knife makers at Acre Forge, in Portland, Oregon.
Many of us love (and love talking about) coffee, wine, or beer, but few of us go around professing our love of fermentation. But after this conversation with Nile Zacherle, Eli Brown, and Jonathan Ellsworth,...
Craft N/A Cocktails are on the rise, but there is still much that needs to evolve in this space. Jonathan Ellsworth and our CRAFTED co-host (and professional mixologist) Eli Brown discuss, and you’ll learn...
Madness. That’s what you call it when a former sponsored skateboarder gets a Ph.D. in fermentation, then starts brewing super-premium beer in Napa Valley.
Steve is one of the most respected winemakers in Napa Valley, and he produces wines that buck some of the most fashionable trends in the valley. Steve is also a passionate mountain biker and snowboarder,...
Brandy doesn’t get the love that it deserves, given that it was America’s founding spirit, and no category has a bigger folk hero tied to it (Johnny Appleseed, anyone?). Today, we’re talking about all...
Today on CRAFTED, Eli is joined by fellow Blister contributor Zack Henderson to talk all things paella. We dive into the mysteries of the socarrat; explore a Pacific Northwest take on the dish; brainstorm...
Jonathan talks books, book recommendations, the state of independent bookstores, the art of reading, and the craft of writing, with Arvin Ram, who is a writer, avid reader, owner of the indie bookstore,...
CRAFTED co-hosts Simon Stewart and Eli Brown talk with Troy Rarick, the founder of Over the Edge bike shops and the person who first got Simon into tequila, about why tequila might be the quintessential...
Andrew Jones has spent decades planting vines for other people — some of the biggest names in California. But then his side project turned into Field Recordings, and that has grown into one of the most...
Jonathan talks with Blister reviewer & Blister Summit director, Kristin Sinnott, about her lifelong love of ice cream; what we should know about making ice cream at home; and why she always hunts for small-batch...