Marian Bull's guest appearances

Marian Bull

The Catapult

Let's Drink About It

ROPE WALKER

Alexis Coe

Sarah Ruhl

Jordan Morris

Jesse Thorn

Gregory Pardlo

Josh Gondelman

Dan Pashman

Josh Clark

Helen Zaltzman

John Vanderslice

Lorraine Cink

Guy Branum

Morgan Parker

Jazmine Hughes

Isaac Butler

OwlTail

Humorous and insightful, rigorous and celebratory, February resident Marian Bull’s ('21) writing is driven by her insatiable curiosity and her commitment to personal and collective delight. In this episode of Rope Walker, Marian talks with us about joie de vivre, her nonlinear journey to journalism, the mnemonic qualities of great food writing, and the challenges of writing memoir. The episode starts with a discussion of what brought her to Corsicana: the nonfiction memoir project about her childhood growing up in a live magic company.

Humorous and insightful, rigorous and celebratory, February resident <a href="https://marianbull.com/" rel="nofollow" target="_blank">Marian Bull</a>’s ('21) writing is driven by her insatiable curiosity and her commitment to personal and collective delight. In this episode of Rope Walker, Marian talks with us about joie de vivre, her nonlinear journey to journalism, the mnemonic qualities of great food writing, and the challenges of writing memoir. The episode starts with a discussion of what brought her to Corsicana: the nonfiction memoir project about her childhood growing up in a live magic company.

Marian Bull on Journalism, Food & the Ways We Remember

Today's episode features writing about food and writing about space, objectively the two best kinds of writing. Marian Bull reads "In the Morning Kitchen," which was originally published in Lucky Peach, and Anthony Michael Morena reads from his book, The Voyager Record: A Transmission.  &lt;3 CatapultPodcast.com // @CatapultPodcast

Today's episode features writing about food and writing about space, objectively the two best kinds of writing. Marian Bull reads "In the Morning Kitchen," which was originally published in Lucky Peach, and Anthony Michael Morena reads from his book, <a href="http://www.rosemetalpress.com/Catalog/TheVoyagerRecord.html" rel="nofollow" target="_blank">The Voyager Record: A Transmission</a>.  &lt;3 <a href="http://catapultpodcast.com/" rel="nofollow" target="_blank">CatapultPodcast.com</a> // <a href="http://twitter.com/catapultpodcast" rel="nofollow" target="_blank">@CatapultPodcast</a>

Ep 53: Marian Bull & Anthony Michael Morena

Breakfast Martini1.75 oz Navy Strength Gin.75 oz Fresh lemon juice1 spoon Orange marmalade.75 oz Cointreau or Triple secShake ingredients with ice until well chilled and strain into a chilled cocktail glass. Garnish with an orange twist.The Dernier Mot Cocktail (El Cobre, New York City).75 oz Rhum Agricole.75 oz Green Chartreuse.75 oz Maraschino Liqueur.75 oz fresh lime juiceShake until well chilled and double strain into a chilled cocktail glass. No garnish.Boo Radley2 oz Bulleit Bourbon.75 oz Cynar.5 oz Cherry Heering Lemon or orange peel to garnishAdd all ingredients to a mixing glass, add ice, and stir until chilled. Strain into a chilled coupe or cocktail glass. Garnish with a lemon or orange peel.Brandy Alexander2 oz Brandy.5 oz dark Creme de Cacao.5 oz heavy creamwhole nutmegCombine brandy, crème de cacao, and heavy cream in a shaker with ice and shake vigorously. Strain into a cocktail glass and grate nutmeg over top, to taste.

Breakfast Martini1.75 oz Navy Strength Gin.75 oz Fresh lemon juice1 spoon Orange marmalade.75 oz Cointreau or Triple sec Shake ingredients with ice until well chilled and strain into a chilled cocktail glass. Garnish with an orange twist. The Dernier Mot Cocktail (El Cobre, New York City).75 oz Rhum Agricole.75 oz Green Chartreuse.75 oz Maraschino Liqueur.75 oz fresh lime juice Shake until well chilled and double strain into a chilled cocktail glass. No garnish. Boo Radley2 oz Bulleit Bourbon.75 oz Cynar.5 oz Cherry Heering Lemon or orange peel to garnish Add all ingredients to a mixing glass, add ice, and stir until chilled. Strain into a chilled coupe or cocktail glass. Garnish with a lemon or orange peel. Brandy Alexander2 oz Brandy.5 oz dark Creme de Cacao.5 oz heavy creamwhole nutmeg Combine brandy, crème de cacao, and heavy cream in a shaker with ice and shake vigorously. Strain into a cocktail glass and grate nutmeg over top, to taste.

Ep 86: Advanced Cannibals with Marian Bull