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In our first episode, we speak with Robert Simonson, a cocktail and bar writer for the New York Times, PUNCH and Imbibe, as well as a noted author of four books, "The Martini Cocktail," "3-Ingredient Cocktails," "A Proper Drink" and "The Old-Fashioned."⁣

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Robert chats with us about:⁣

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1) Why he loves writing about cocktails and bartenders⁣

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2) Why cocktails-to-go and outdoor dining should stay⁣

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3) How creativity, innovation and resilience in the bar community are inspiring him during this challenging time⁣

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4) How pitches to him should be tailored to a major national newspaper or an industry-specific outlet⁣

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5) What kind of bar personalities he is looking to profile, whether young craft bartenders or lifelong career veterans⁣

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6) Why he continues to spotlight diverse voices in the bar and spirits world, which is even more important at this time⁣

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7) What his upcoming new cocktail book is all about (Spring 2021 publication date by Ten Speed Press)⁣

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8) What the bar community should be doing to move hospitality forward⁣

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Robert also addresses a listener question from Dave Oz of Bathtub Gin and The 18th Room on the future of sustainability in bars.

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In our second episode, we chat with Jeff Gordinier, Esquire’s Food & Drinks Editor and a frequent contributor to the New York Times. ⁣⁣

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Jeff is also the author of "Hungry," where he chronicles the four years he spent traveling with the iconoclastic Chef René Redzepi of Noma, which was named the best restaurant in the world four times by The World's 50 Best Restaurants.⁣⁣

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During our episode, Jeff shares his thoughts on:⁣⁣

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1) What he misses most during lockdown⁣

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2) ⁣How restaurants are embracing innovation in ways that manifest love and care⁣⁣

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3) How his impassioned article on the Trump⁣ Administration galvanized the restaurant community⁣⁣

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4) Why diversity has always been important to his coverage and even more so now⁣⁣

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5) How hospitality thought leaders can have their voices showcased in Esquire⁣⁣

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6) How his book, “Hungry,” became a time capsule of a bygone era of trailblazing, high-wire gastronomy⁣⁣

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7) How his lovely wife, Lauren Fonda, convinced him to get on Instagram⁣⁣

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8) Why social media is deepening his understanding of ideas⁣⁣

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Jeff also answers a listener question from Mike Kennedy of Olmsted and Maison Yaki in Brooklyn on how he is managing Esquire's 2020 Best New Restaurants list, despite the current limitations on travel and indoor dining. 

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In our third episode, we chat with Jacqueline Gifford, Editor in Chief, Travel + Leisure, the only monthly travel magazine in the U.S.⁣⁣ Born in Japan and raised in Saudi Arabia, Qatar and Philadelphia, Jacqui has traveled the world extensively. ⁣⁣

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Jacqui shares her thoughts on:⁣⁣⁣

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1) Why the future of travel and hospitality looks bright⁣⁣⁣

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⁣2) How Travel + Leisure’s coverage is adapting to this ever-changing landscape⁣⁣⁣

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⁣3) What makes a great Travel + Leisure story⁣⁣⁣

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⁣4) Why analyzing the masthead is the best way to know which section editors to pitch at the magazine⁣⁣⁣

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5) Why the magazine’s highly-anticipated “World’s Best” issue is proceeding as usual, despite the constraints on travel⁣⁣⁣

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⁣6) How Travel + Leisure’s new “Let’s Go Together” podcast hosted by Kellee Edwards came about⁣⁣⁣

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⁣Jacqui also addresses a listener question from Tetsuro Miyazaki, General Manager, iichiko USA, on the magazine’s plans for covering the rescheduled Tokyo Summer Olympics, including dining and drinking options.⁣⁣⁣

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⁣Follow Jacqui on Instagram at @jacquigiff.

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In our fourth episode, we chat with Rachel King, an editor at Fortune overseeing coverage of travel, luxury and books. She also reports on the food and drinks industries. ⁣⁣⁣⁣

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⁣⁣Tune in to hear Rachel share her thoughts on: ⁣⁣⁣⁣⁣⁣

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⁣1) How the pandemic has changed Fortune’s coverage⁣⁣⁣⁣⁣

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⁣2) How she comes up with compelling story ideas and the best ways to pitch her⁣⁣⁣⁣⁣

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⁣3) Why Fortune launched the “Startup Year One” special series on entrepreneurs⁣⁣⁣⁣⁣

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⁣4) What kinds of books she is open to reviewing and what to avoid when pitching a book⁣⁣⁣⁣

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⁣5) Why cocktails-to-go and outdoor dining should continue⁣⁣⁣⁣⁣

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⁣6) Where she is currently dreaming of traveling to post-pandemic⁣⁣⁣⁣⁣

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⁣Rachel also addresses a listener question from Shannon Mustipher, noted bartender and author of “Tiki: Modern Tropical Cocktails” on the kinds of books that will resonate with the public in the coming months.⁣⁣⁣⁣

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⁣The Fortune editor is also pet mom to the adorable Dash, who has his own Instagram account, @thedoodledash. He’s a clever and witty writer, too, just like his mom. Dash makes a cameo appearance on the show by playing with his squeaky toy during our interview.⁣⁣

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⁣Connect with Rachel on Twitter at @rachelking and Instagram at @rachelking25.

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In our fifth episode, we chat with Mark Ellwood, Contributing Editor for Condé Nast Traveler, Editor at Large for Robb Report and co-host of Bloomberg’s “Travel Genius” podcast. Mark is a regular guest on NBC’s TODAY Show and the author of the book, “Bargain Fever.”⁣⁣⁣

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⁣Tune in to hear Mark share his thoughts on:⁣⁣⁣

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⁣1) Why flexibility is key, both for the hospitality & travel industry and for him, during COVID-19⁣⁣⁣

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⁣2) How this industry plays such a vital role in the economy⁣⁣⁣

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⁣⁣3) How hotel F&B goes beyond hotel guests by creating ties with the all-important local community⁣⁣⁣

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⁣⁣4) Why people should take a vacation, even now, and in the future⁣⁣⁣

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⁣⁣5) What are the Do’s and Don’ts for pitching stories to him⁣⁣⁣

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⁣6) Why social media is an excellent tool for reporting and researching ⁣⁣

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⁣7) How great story ideas arise out of the zeitgeist and are best told by actual people⁣⁣⁣

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⁣Mark also addresses a listener question from Chris Lauber, F&B Director, The James New York - SoHo in New York City, on the kinds of COVID-19 driven changes that are likely to remain in place post-pandemic.⁣⁣⁣

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⁣⁣Connect with Mark on Twitter at @markjellwood and on Instagram at @markellwood.

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In our sixth episode, we chat with Kate Krader, Food Editor, Bloomberg Pursuits. Kate, a culinary authority, has covered food and restaurants for more than 20 years. ⁣

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⁣⁣Tune in to hear Kate share her thoughts on:⁣⁣⁣⁣

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1) Why you should listen to you father for career advice⁣

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2) How tasting a raspberry in Burgundy changed her life⁣

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3) How her culinary training at La Varenne impacted her food writing⁣

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4) Why data and numbers are always important for a Bloomberg story⁣

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5) How she spearheads Bloomberg’s new "Lunch Break" column and chooses cookbooks to spotlight⁣

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6) What Bloomberg’s readership is interested in hearing about⁣

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7) What NYC outdoor dining destinations are especially worth checking out⁣

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8) What are the three most important things to keep in mind when pitching her⁣

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9) Why relevant subject lines, inclusivity and sustainability grab her attention⁣

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Kate also addresses a listener question from Chef NduvoAkim Abdus-Salaam of Nduvo Kitchen on whether the Golden Age of Restaurants will ever return.⁣

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⁣⁣Connect with Kate on Twitter and Instagram at @kkrader.⁣

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In our seventh episode, we chat with Ray Isle, Executive Wine Editor, Food & Wine and Wine & Spirits Editor for Travel + Leisure and Departures. Ray has twice won the IACP Award for Narrative Beverage Writing and the Gold Award from the North American Travel Journalists Association.⁣

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⁣⁣Tune in to hear Ray share his thoughts on:⁣

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⁣1) How covering wine, spirits and cocktails differ⁣

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2) How consumers are sticking to what they know when buying wine at retail during the pandemic⁣

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3) Why diversity in the wine industry is an even greater imperative now⁣

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4) How technologies, like Zoom, and online delivery services, such as Wine.com, are transforming the wine experience⁣

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5) How the personalities behind the wines are what fascinate him and enrich his coverage⁣

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6) What are the Do’s and Don’ts for getting his attention⁣

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7) How he chooses the wines he recommends to readers and his advice to wine producers who want to be featured in his stories ⁣

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8) How he balances his coverage between affordable wines that are widely available and those that are more of a stretch⁣

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Ray also addresses a listener question from Doreen Winkler, Founder, Orange Glou, a wine subscription service, on whether orange wine is ready for a broader audience.⁣

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⁣⁣Connect with Ray on Twitter at @islewine and on Instagram at @rayisle.

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