Steve Train's guest appearances

Steve Train

Food Talk with Mike Colameco

People I (Mostly) Admire

Sam Harris

Daniel Kahneman

Steven Pinker

Peter Attia

David Epstein

Robert Sapolsky

Jared Diamond

Andrew Yang

John Doerr

Yuval Noah Harari

Tim Harford

Sal Khan

Patrick Cappiello

Mary Gorman-McAdams

Jesse Schenker

OwlTail

Nelson Dellis

He’s one of the world’s leading competitors, having won four U.S. memory tournaments and holding the record for most names memorized in 15 minutes (235!). But Nelson Dellis claims he was born with an average memory and that anyone can learn his tricks. Steve gives Nelson’s techniques a shot, without much hope — and is surprised by the result.

He’s one of the world’s leading competitors, having won four U.S. memory tournaments and holding the record for most names memorized in 15 minutes (235!). But Nelson Dellis claims he was born with an average memory and that anyone can learn his tricks. Steve gives Nelson’s techniques a shot, without much hope — and is surprised by the result.

26. Memory Champion Nelson Dellis Helps Steve Train His Brain

Ben Pollinger

Michelle DeFeo

Food Talk with Mike Colameco is brought to you by the following generous underwriters:   This week on Food Talk with Michael Colameco, host Mike Colameco first welcomes Steve Train, Maine Lobster Fisherman and Captain of the Wild Irish Rose and Ben Pollinger, Executive Chef at Oceana. Talking about Steve’s family history as fisherman, he reveals that his family has been in the business for many years. He goes on to give Mike a glimpse of a day in the life of a lobster fisherman, including the baiting process, seasonality of lobster, and deciphering between legally fit lobsters to catch and those that are either not big enough or are proven breeders. Ben adds how Oceana uses lobster and his thoughts on the popularity of the dish and why he’s exclusively used Maine lobster for years and what makes this lobster so special. In the second half of the show, Mike brings on Michelle DeFeo, CEO of Laurent-Perrier Champaign USA who kicks off the segment pointing out the differences between champaign and sparkling wine before delving into a detailed run down of the involved champaign-making process. Tune in for a great show!         “I think Maine lobster is the best on the market… I don’t think Maine lobster has any competition.” [17:25] —Steve Train on Food Talk “I’ve been using exclusively Maine lobster for over five and a half years now because it’s got great flavor, is consistent in quality and its a fantastic product.” [19:50] —Ben Pollinger on Food Talk “Consistency is extremely important in champaign.” [47:30] —Michelle DeFeo on Food Talk

<h4>Food Talk with Mike Colameco is brought to you by the following generous underwriters:</h4><a href="http://www.cento.com/" rel="nofollow" target="_blank"></a> <a href="http://colavita.com/" rel="nofollow" target="_blank"></a> <a href="www.winesofportugal.info/" rel="nofollow" target="_blank"></a> This week on Food Talk with Michael Colameco, host Mike Colameco first welcomes Steve Train, Maine Lobster Fisherman and Captain of the Wild Irish Rose and Ben Pollinger, Executive Chef at Oceana. Talking about Steve’s family history as fisherman, he reveals that his family has been in the business for many years. He goes on to give Mike a glimpse of a day in the life of a lobster fisherman, including the baiting process, seasonality of lobster, and deciphering between legally fit lobsters to catch and those that are either not big enough or are proven breeders. Ben adds how Oceana uses lobster and his thoughts on the popularity of the dish and why he’s exclusively used Maine lobster for years and what makes this lobster so special. In the second half of the show, Mike brings on Michelle DeFeo, CEO of Laurent-Perrier Champaign USA who kicks off the segment pointing out the differences between champaign and sparkling wine before delving into a detailed run down of the involved champaign-making process. Tune in for a great show! <h4>“I think Maine lobster is the best on the market… I don’t think Maine lobster has any competition.” [17:25]</h4> —Steve Train on Food Talk “I’ve been using exclusively Maine lobster for over five and a half years now because it’s got great flavor, is consistent in quality and its a fantastic product.” [19:50] —Ben Pollinger on Food Talk “Consistency is extremely important in champaign.” [47:30] —Michelle DeFeo on Food Talk

Episode 42: Steve Train, Ben Pollinger, & Michelle DeFeo