Max Sussman's guest appearances

Max Sussman

Snacky Tunes

The Line

Money on the Left

Brandon Hoy

Marc Vetri

Alex Stupak

Ariel Arce

Phil Rosenthal

Julianna Barwick

Mary Lattimore

Tucker Carlson

Laura Stevenson

Cory Doctorow

Jesse Schenker

Jorge Riera

Isabelle Legeron

Justin Chearno

Daniel Holzman

OwlTail

Hosts Charlotte Tavan (@moltopopulare) and Naty T. Smith (@orangeasm) talk food with chef Max Sussman (@maxsussman) in episode 4 of Medium Femme, from the Money on the Left Editorial Collective (@moneyontheleft).The discussion touches on the political openings and challenges in the pandemic food industry, ranging from labor to small business politics to  federal aid to restaurants and the public, mutual aid, the GND and more. Hosts and guest explore food as narrative in cookbooks, literature and film and TV, touching on the politics of liberal food. Examination of internationalism in food culture, history of migrant food riots and food for refugees. And finally, pizza! Follow Max on Instagram at @pizzareplicator and @thesussmans.Support our Patreon:  www.patreon.com/MoLsuperstructure

Hosts Charlotte Tavan (<a href="https://twitter.com/moltopopulare" rel="nofollow" target="_blank">@moltopopulare</a>) and Naty T. Smith (<a href="https://twitter.com/orangeasm" rel="nofollow" target="_blank">@orangeasm</a>) talk food with chef Max Sussman (<a href="https://twitter.com/maxsussman" rel="nofollow" target="_blank">@maxsussman</a>) in episode 4 of Medium Femme, from the Money on the Left Editorial Collective (<a href="https://twitter.com/moneyontheleft" rel="nofollow" target="_blank">@moneyontheleft</a>).The discussion touches on the political openings and challenges in the pandemic food industry, ranging from labor to small business politics to  federal aid to restaurants and the public, mutual aid, the GND and more. Hosts and guest explore food as narrative in cookbooks, literature and film and TV, touching on the politics of liberal food. Examination of internationalism in food culture, history of migrant food riots and food for refugees. And finally, pizza! Follow Max on Instagram at <a href="https://twitter.com/pizzareplicator" rel="nofollow" target="_blank">@pizzareplicator</a> and @thesussmans. Support our Patreon:  <a href="https://gate.sc/?url=https%3A%2F%2Fwww.patreon.com%2FMoLsuperstructure&amp;token=cc7a84-1-1631280285757" rel="nofollow" target="_blank">www.patreon.com/MoLsuperstructure</a>

Medium Femme - 4 - Food Publics (with Max Sussman)

Today's guest is Max Sussman,  chef and co-owner of Samesa Restaurant in Williamsburg. Max was previously the chef de cuisine at Eve the restaurant a beloved neighborhood favorite in Ann Arbor, Michigan, he worked at the Breslin, was the chef de cuisine at Roberta's when it received 2 stars from the New York Times and then led the kitchen at The Cleveland in Manhattan before deciding to pursue his own restaurant concept based around shawarma. He has been nominated for a James Beard rising star chef award, and was both a Zagat and Forbes Magazine 30 under 30. The Line is powered by Simplecast

Today's guest is Max Sussman, chef and co-owner of Samesa Restaurant in Williamsburg. Max was previously the chef de cuisine at Eve the restaurant a beloved neighborhood favorite in Ann Arbor, Michigan, he worked at the Breslin, was the chef de cuisine at Roberta's when it received 2 stars from the New York Times and then led the kitchen at The Cleveland in Manhattan before deciding to pursue his own restaurant concept based around shawarma. He has been nominated for a James Beard rising star chef award, and was both a Zagat and Forbes Magazine 30 under 30. The Line is powered by <a href="https://simplecast.com" rel="nofollow" target="_blank">Simplecast</a>

Episode 50: Max Sussman Chef/Owner of Samesa

Franco Falsini

On this week’s episode of Snacky Tunes, Greg and Darin Bresnitz are joined by Max Sussman. Max is the chef de cuisine at Roberta’s, one half of the Sussman Brothers, and co-author of the new cookbook, This is a Cookbook: Recipes for Real Life. Max recounts how he got his start in food by working as a chef at a Jewish summer camp in Michigan. Hear about Max’s time at eve in Ann Arbor, and how he convinced his brother, Eli, to move to New York City and get involved in the food world. Tune in to hear about the process behind making the cookbook, and how it can serve as a reference for home cooks of all skill levels. Later, Matt from RVNG comes by to talk about an upcoming release of Franco Falsini recordings. Hear about Franco’s free spirit, as well as the extent of his recording career. This episode has been brought to you by Tekserve.   “When you just let the idea happen and you don’t try and force it to become one thing, something else cool can happen.” — Max Sussman on Snacky Tunes

On this week’s episode of Snacky Tunes, Greg and Darin Bresnitz are joined by Max Sussman. Max is the chef de cuisine at Roberta’s, one half of the Sussman Brothers, and co-author of the new cookbook, This is a Cookbook: Recipes for Real Life. Max recounts how he got his start in food by working as a chef at a Jewish summer camp in Michigan. Hear about Max’s time at eve in Ann Arbor, and how he convinced his brother, Eli, to move to New York City and get involved in the food world. Tune in to hear about the process behind making the cookbook, and how it can serve as a reference for home cooks of all skill levels. Later, Matt from RVNG comes by to talk about an upcoming release of Franco Falsini recordings. Hear about Franco’s free spirit, as well as the extent of his recording career. This episode has been brought to you by <a href="http://www.tekserve.com" rel="nofollow" target="_blank">Tekserve</a>. <h2>“When you just let the idea happen and you don’t try and force it to become one thing, something else cool can happen.” — Max Sussman on Snacky Tunes</h2>

Episode 126: Max Sussman and Franco Falsini