S4-E7: Sound Off on RoundupHere it is, folks; our episode about Roundup…but it’s so much more than that. In Ep. 126. we dive into regenerative agriculture, climate action, and the fight over how to grow grapes on a rapidly changing planet.Rounding out our expertise this week are Dr. Jamie Goode, an award-winning wine journalist, plant biologist, and the author of I Taste Red: The Science of Tasting Wine; and Anna Brittain, the founder and executive director of Napa Green and Napa RISE. 

S4-E7: Sound Off on RoundupHere it is, folks; our episode about Roundup…but it’s so much more than that. In Ep. 126. we dive into regenerative agriculture, climate action, and the fight over how to grow grapes on a rapidly changing planet. Rounding out our expertise this week are Dr. Jamie Goode, an award-winning wine journalist, plant biologist, and the author of I Taste Red: The Science of Tasting Wine; and Anna Brittain, the founder and executive director of Napa Green and Napa RISE.

Ep. 126: Sound Off on Roundup

From The Court of Master Sommeliers to vineyards around the world, diversity has become a buzzword, but what does it mean in practice? In Ep. 125 (recorded live at Napa RISE), our guests help us understand how to unravel the wine industry and rework it as an inclusive, inviting space. On the stage with us for this live recording are Philana Bouvier, the president of Demeine Estates and a San Francisco Business Times “Most Influential Women in Business” honoree; and Dr. Akilah Cadet, a Forbes “Next 1000” honoree and the founder and CEO of Change Cadet. 

From The Court of Master Sommeliers to vineyards around the world, diversity has become a buzzword, but what does it mean in practice? In Ep. 125 (recorded live at Napa RISE), our guests help us understand how to unravel the wine industry and rework it as an inclusive, inviting space. On the stage with us for this live recording are Philana Bouvier, the president of Demeine Estates and a San Francisco Business Times “Most Influential Women in Business” honoree; and Dr. Akilah Cadet, a <a href="https://www.forbes.com/profile/akilah-cadet/?list=next-1000&amp;sh=7bf172f12293" rel="noreferrer noopener nofollow" target="_blank">Forbes “Next 1000” honoree</a> and the founder and CEO of Change Cadet.

Ep. 125: Sustainability Means Inclusivity

Viticulture is monoculture… but it doesn’t have to be. In Ep. 124, our guests discuss permaculture and natural farming, and so much more. In their quest to capture the past in order to change the future of winegrowing, they will go so far as to introduce genetic diversity from vine to vine.Behind the mics this week are Nate Ready, a former Master Sommelier, and the owner and farmer behind Hiyu Wine Farm; and Randall Grahm, A.K.A. the Rhône Ranger, the founder and vintner of Bonny Doon Vineyard. 

Viticulture is monoculture… but it doesn’t have to be. In Ep. 124, our guests discuss permaculture and natural farming, and so much more. In their quest to capture the past in order to change the future of winegrowing, they will go so far as to introduce genetic diversity from vine to vine. Behind the mics this week are Nate Ready, a former Master Sommelier, and the owner and farmer behind Hiyu Wine Farm; and Randall Grahm, A.K.A. the Rhône Ranger, the founder and vintner of Bonny Doon Vineyard.

Ep. 124: The Viticulture Counterculture

Sustainability is a hot topic in wine, but we’re still addicted to carbon-intensive glass bottles. Our guests this week are trying to change that. We’re diving into canned wine, lightweight packaging, and how to wean ourselves off the evil that is styrofoam. Joining us for Ep. 123 are Kristin Olszewski, founder and CEO of Nomadica Wine; and Nicolas Quillé, Chief Winemaking and Operations Officer at Crimson Wine Group and co-author of Understanding Wine Technology, 4th edition.

Sustainability is a hot topic in wine, but we’re still addicted to carbon-intensive glass bottles. Our guests this week are trying to change that. We’re diving into canned wine, lightweight packaging, and how to wean ourselves off the evil that is styrofoam. Joining us for Ep. 123 are Kristin Olszewski, founder and CEO of Nomadica Wine; and Nicolas Quillé, Chief Winemaking and Operations Officer at Crimson Wine Group and co-author of Understanding Wine Technology, 4th edition.

Ep. 123: Packaging Visions for Reduced Emissions

Historic droughts followed by colossal atmospheric rivers? There’s a term for that: weather whiplash. As wine regions experience the highest highs and lowest lows back-to-back, vineyards are looking for ways to adapt. Our guests on Ep. 122 discuss the future of water use in winegrowing, from gray water to dry farming. Our aqua-experts are Dr. Peter Gleick, a leading water and climate scientist and the co-founder of the Pacific Institute; and Miguel García, PhD., the Sustainable Agriculture Program Manager at the Napa County Resource Conservation District. 

Historic droughts followed by colossal atmospheric rivers? There’s a term for that: weather whiplash. As wine regions experience the highest highs and lowest lows back-to-back, vineyards are looking for ways to adapt. Our guests on Ep. 122 discuss the future of water use in winegrowing, from gray water to dry farming. Our aqua-experts are Dr. Peter Gleick, a leading water and climate scientist and the co-founder of the Pacific Institute; and Miguel García, PhD., the Sustainable Agriculture Program Manager at the Napa County Resource Conservation District.

Ep. 122: Gray Water for Green Vineyards

Imagine losing out on $120,000 of energy savings just by forgetting to fill out one form. Do we have your attention? Then tune in as our guests share ways for wineries to save, from the simple (LED light bulbs) to the innovative (water batteries?). Increasing efficiency with us on Ep. 121 are Peter Yeung, a wine business consultant and the co-host of the XChateau Wine Podcast; and Will Drayton, the Director of Technical Viticulture and Research Winemaking at Treasury Wine Estates (TWE).

Imagine losing out on $120,000 of energy savings just by forgetting to fill out one form. Do we have your attention? Then tune in as our guests share ways for wineries to save, from the simple (LED light bulbs) to the innovative (water batteries?). Increasing efficiency with us on Ep. 121 are Peter Yeung, a wine business consultant and the co-host of the XChateau Wine Podcast; and Will Drayton, the Director of Technical Viticulture and Research Winemaking at Treasury Wine Estates (TWE).

Ep. 121: You Can't Afford NOT To!

Hello Wine World; we’re back! We kick off The Four Top’s sustainability season with Anna Brittain, executive director of Napa Green and Napa RISE. Anna lays out “the six pillars of sustainability,” sharing anecdotes—we call them “Anna-dotes”—to illustrate each one. Prepare to be surprised by Ep. 120.

Ep. 120: "Anna-Dotes," aka The Six Pillars of Sustainability

Did the ghost of ​​Georges Duboeuf haunt filmmaker Jason Wise this Christmas? Will NBA star-turned TV commentator Channing Frye ever be invited back to Napa? In our final episode of this wine season, we toast the new year with hot takes from two of wine’s wittiest pundits, and add a couple of our own crackpot ideas.Making their opinions known on Ep. 119 are Channing Frye, an NBA Champion and the founder of Chosen Family Wines; and Jason Wise, the filmmaker behind the SOMM documentary series and the streaming platform SOMM TV.

Did the ghost of ​​Georges Duboeuf haunt filmmaker Jason Wise this Christmas? Will NBA star-turned TV commentator Channing Frye ever be invited back to Napa? In our final episode of this wine season, we toast the new year with hot takes from two of wine’s wittiest pundits, and add a couple of our own crackpot ideas. Making their opinions known on Ep. 119 are Channing Frye, an NBA Champion and the founder of <a href="https://www.chosenfamilywines.com/" rel="noreferrer noopener nofollow" target="_blank">Chosen Family Wines</a>; and Jason Wise, the filmmaker behind the SOMM documentary series and the streaming platform <a href="https://www.sommtv.com/" rel="noreferrer noopener nofollow" target="_blank">SOMM TV</a>.

Ep. 119: Hot Takes, Cold Wine, Part Deux

With “cuffing season” upon us, Martin and Katherine talk through their experiences and observations about personal relationships in the wine industry. Is it best to pair up with someone else who understands the wine life, or choose a life partner who hasn’t drunk the (fermented) Kool-Aid?

Ep. 118: Bonus Episode — Cuffing Season

With unionization in the news (we see you, Amazon, Apple, and Starbucks), we learn about vinetenders who have recently organized, and revisit the long battle farmworkers have waged since being excluded from the National Labor Relations Act in 1935. Why isn’t unionization more prevalent in the wine industry? We discuss in Ep. 117.Our guests this week are Jahdé Marley, a sommelier and the founder of By the Hand; and Miguel Lopez, the co-founder of AHIVOY and the owner of Red Dirt Vineyard Management and Winemaking.

With unionization in the news (we see you, Amazon, Apple, and Starbucks), we learn about vinetenders who have recently organized, and revisit the long battle farmworkers have waged since being excluded from the National Labor Relations Act in 1935. Why isn’t unionization more prevalent in the wine industry? We discuss in Ep. 117. Our guests this week are Jahdé Marley, a sommelier and the founder of <a href="https://www.jahdemarley.com/by-the-hand" rel="noreferrer noopener nofollow" target="_blank">By the Hand</a>; and Miguel Lopez, the co-founder of <a href="https://ahivoyoregon.org/" rel="noreferrer noopener nofollow" target="_blank">AHIVOY</a> and the owner of Red Dirt Vineyard Management and Winemaking.

Ep. 117: READY, SET, STRIKE

All the wine news worth drinking to.The Four Top is a lively roundtable discussion of the wine world, its culture, and its future. Hosted by Katherine Cole and co-hosted by Martin Reyes, MW.

Talking to plants was introduced in the 60’s and 70’s, so playing music to wine should affect wine too, from smooth jazz to acid rock.  The amazing life of plants involves the taste and texture of wine.  Discussions with Sheri Hood, Courtney Taylor-Taylor and Jay Boberg were entertaining and mind bending.  Another cast by the Four Top that stimulates the taste buds of your mind.

Episode 65 Wine and Music

Love the podcast - great format with multiple guests (different each week).  Very conversational which makes for an easy listen.  Content is also rich in that it isn&#39;t recycled information you frequently hear in other places.  Unique content, fun, with great variety around food &amp; beverage.

Informative, Great conversation, Good Finds

All the wine news worth drinking to. The Four Top is a lively roundtable discussion of the wine world, its culture, and its future. Hosted by Katherine Cole and co-hosted by Martin Reyes, MW.

The Four Top: Wine News and Culture

Jeffrey Morgenthaler

Jacob Grier

Jim Meehan

Do you act cordially at bars? Today's high-end temples to mixology aren't places for crude behavior, say our three cocktail craftsmen. Next, how are the best bars in the world designed for efficient flow and optimum pleasure? And finally, why are bars ...

Ep. 43:  Jim Meehan  |  Jeffrey Morgenthaler  |  Jacob Grier

Is that classic checkout line question—“How’s your day going?”—intrusive or endearing? Is the dinner party dead? Lastly, who exactly is the “average” home cook?Gathering around the mics this week are Megan Scott, editor, recipe developer, and project manager for The Joy of Cooking; Laura Russell, cookbook author, food writer, and recipe developer; and Heather Arndt Anderson, culinary historian, botanist, and food writer.

Is that classic checkout line question—“How’s your day going?”—intrusive or endearing? Is the dinner party dead? Lastly, who exactly is the “average” home cook? Gathering around the mics this week are Megan Scott, editor, recipe developer, and project manager for The Joy of Cooking; Laura Russell, cookbook author, food writer, and recipe developer; and Heather Arndt Anderson, culinary historian, botanist, and food writer.

Ep. 14: The Average Home Cook Shops for a Dinner Party

This week we dive deep into our words, our taste buds, and our oceans. Why are we so excited by B.S. food terminology, like “superfood?” Is flavor the new superfood? And what the heck is bycatch?Our guests this week are Curt Ellis, the filmmaker behind the Peabody Award-winning documentary King Corn, and the cofounder and CEO of FoodCorps; Virginia Gewin, an award-winning journalist covering food security and agriculture for publications such as Nature, Popular Science, and Modern Farmer; and Ivy Manning, a food educator, cookbook author, and contributor to publications such as Cooking Light and Fine Cooking.

This week we dive deep into our words, our taste buds, and our oceans. Why are we so excited by B.S. food terminology, like “superfood?” Is flavor the new superfood? And what the heck is bycatch? Our guests this week are Curt Ellis, the filmmaker behind the Peabody Award-winning documentary King Corn, and the cofounder and CEO of FoodCorps; Virginia Gewin, an award-winning journalist covering food security and agriculture for publications such as Nature, Popular Science, and Modern Farmer; and Ivy Manning, a food educator, cookbook author, and contributor to publications such as Cooking Light and Fine Cooking.

Ep. 2: B.S. Food Terminology

Molly Wizenberg

Paul Clarke

Matthew Amster-Burton

Episode 36, recorded live at PodCon in Seattle, is a freewheeling look at beverage trends for 2018. We kick things off by reminiscing about the faddish beverages of decades past that are ready for revivals this year. Next, we predict the drinks that will die this year. Finally, our three pundits share their personal desert-island drink picks.

Ep. 36: Molly Wizenberg | Paul Clarke | Matthew Amster-Burton

Jeff Alworth

Jeff Smith

Erin James

Why is cider the fastest-growing segment in the American drinks industry? Next, what's the deal with professional beverage tasting? And finally, craft beverage producers are constantly being solicited for donations.

Ep. 32:  Jeff Alworth | Erin James | Jeff Smith

Heather Arndt Anderson

Erin DeJesus

What does the term "American Food" mean today? How should we reframe our conversations about Mexican, and Mexican-American, cuisines? And is the American family dinner imperiled?

Ep. 62: Erin DeJesus | Juan Diego Ramirez | Heather Arndt Anderson

Kyra Bussanich

Cheryl Wakerhauser

Danielle Centoni

Modern French pastry is a spellbinding art form, combining eye-popping colors with surprising textures, shapes and flavors. We discuss this exciting movement with a pro. Next, boutiques selling nothing but macarons are the latest trend in sweet treats....

Ep. 42:  Cheryl Wakerhauser  |  Danielle Centoni  |  Kyra Bussanich

Christopher Kimball

Carrie Welch

Matthew Card

With food media increasingly fragmented, why are some brands staging live IRL events? Next, do you sous vide at home? And finally, what are food entertainment personalities really like when the cameras turn off? We discuss on Episode 31 of The Four Top, online from Nov. 6.

Ep. 31: Christopher Kimball | Matthew Card | Carrie Welch

What’s really happening behind the scenes at the Food Network? (Yes, you really do have to bake 1,000 cupcakes.) Are so-called “laptop squatters'' bad for business or good for café culture? And could a cooking class improve your child’s test scores? Helping us answer these questions are gluten-free pastry chef Kyra Bussanich, owner of Kyra’s Bake Shop and the only four-time winner of “Cupcake Wars” on the Food Network; Danielle Centoni, a James Beard Award-winning food journalist, cookbook writer, and recipe developer; and Laura Russell, a cookbook author, food writer, and recipe developer.

What’s really happening behind the scenes at the Food Network? (Yes, you really do have to bake 1,000 cupcakes.) Are so-called “laptop squatters'' bad for business or good for café culture? And could a cooking class improve your child’s test scores? Helping us answer these questions are gluten-free pastry chef Kyra Bussanich, owner of Kyra’s Bake Shop and the only four-time winner of “Cupcake Wars” on the Food Network; Danielle Centoni, a James Beard Award-winning food journalist, cookbook writer, and recipe developer; and Laura Russell, a cookbook author, food writer, and recipe developer.

Ep. 13: Food Network Champion Tells All

We’re all a little obsessed with the women of the internet who cook, craft, and wear cute outfits, but are we really enjoying their content, or do we secretly hate their glossy kitchens and perfect hair? After we’re done indulging our pettiness, we discuss the subjectivity of taste. How can we describe food when the sense of taste is so personal? Finally: Are wine clubs the personal sommeliers we’ve dreamed of, or are we getting ripped off?Diving into the details this week are Bianca Bosker, a certified sommelier, contributing writer at The Atlantic, and the New York Times bestselling author of Cork Dork: A Wine-Fueled Adventure Among the Obsessive Sommeliers, Big Bottle Hunters, and Rogue Scientists Who Taught Me to Live for Taste. Also: Juneau DeMelo, a food and health writer for publications such as Marie Claire, Glamour, Bon Appetit, and Vogue; and Ivy Manning, a food educator, cookbook author, and contributor to publications such as Cooking Light and Fine Cooking.

We’re all a little obsessed with the women of the internet who cook, craft, and wear cute outfits, but are we really enjoying their content, or do we secretly hate their glossy kitchens and perfect hair? After we’re done indulging our pettiness, we discuss the subjectivity of taste. How can we describe food when the sense of taste is so personal? Finally: Are wine clubs the personal sommeliers we’ve dreamed of, or are we getting ripped off? Diving into the details this week are Bianca Bosker, a certified sommelier, contributing writer at The Atlantic, and the New York Times bestselling author of Cork Dork: A Wine-Fueled Adventure Among the Obsessive Sommeliers, Big Bottle Hunters, and Rogue Scientists Who Taught Me to Live for Taste. Also: Juneau DeMelo, a food and health writer for publications such as Marie Claire, Glamour, Bon Appetit, and Vogue; and Ivy Manning, a food educator, cookbook author, and contributor to publications such as Cooking Light and Fine Cooking.

Ep. 17: How Do We Really Feel About Lady Food Bloggers?

Kenneth Olson

Jordan Michelman

Connie Blumhardt

Episode 37 is all about coffee. First, our experts teach us to ride the "Third Wave" movement. Next, what's a microroaster? How about a nanoroaster? And finally, we taste and talk about Guinness Stout's caffeinated counterpart. Episode 37 of The Four Top is online from Jan. 29.

Ep. 37: Connie Blumhardt | Kenneth Olson | Jordan Michelman

Christian DeBenedetti

Bronwen Percival

Francis Percival

"Raw" cheeses are demonized... but could they be less harmful for you than raw fruits and vegetables? How are home brewers leading the backyard biologist movement? And those who work in artisanal food industries are asking themselves: Is the conversa...

Ep. 34: Bronwen Percival | Francis Percival | Christian Debenedetti

How rude can restaurant patrons be? Very. Next, food cart vendors and restaurateurs are battling. What role should city legislators play in this war? And marijuana can't be served in dining establishments—yet—so how are chefs working around the laws to...

Ep. 29: Diners Gone Wild | Food Cart Backlash | Marijuana on Menus?

Katie Pratt

Karen Karbo

What made the love story of Julia and Paul Child so unique? Next, what would photographer Paul Child think of today's Instagram-food-photo craze? And finally, we discuss how we can all live life to the fullest à la the Childs.

Ep. 44:  Karen Karbo |  Katie Pratt |  Alex Prud'homme

Michelle Lopez

Jami Curl

How did our guests build businesses selling candy, cupcakes and chronicles to adults? Next, what’s the magic formula for making a visual splash with a food startup? And finally, there’s a sense of tension in the American food scene, with raw veggies an...

Ep. 33: Jami Curl | Michelle Lopez | Kyra Bussanich

Cathy Huyghe

Rebecca Hopkins

Hannah Wallace

Could a career in the food or beverage industry be harmful for workers' mental health? How do wine professionals stay healthy in a fairly unhealthy line of work? And why is a bar one of the most stressful places to work?

Ep. 51: Rebecca Hopkins | Cathy Huyghe | Hannah Wallace

We got three food critics together to talk about… food critics, and what happens when reviews go viral. We also pick their brains about the new state of food journalism, and ask the age-old question: Why are some restaurants reserved about reservations?Helping us along this week are Roger Porter, a restaurant critic, professor of English at Reed College, and the editor of Eating Words: A Norton Anthology of Food Writing; Michael Zusman, a dining critic, food writer, and the co-author of The Artisan Jewish Deli at Home; and Mattie John Bamman, a freelance lifestyle and travel journalist and the former editor of Eater Portland.

We got three food critics together to talk about… food critics, and what happens when reviews go viral. We also pick their brains about the new state of food journalism, and ask the age-old question: Why are some restaurants reserved about reservations? Helping us along this week are Roger Porter, a restaurant critic, professor of English at Reed College, and the editor of Eating Words: A Norton Anthology of Food Writing; Michael Zusman, a dining critic, food writer, and the co-author of The Artisan Jewish Deli at Home; and Mattie John Bamman, a freelance lifestyle and travel journalist and the former editor of Eater Portland.

Ep. 26: Food Critics on Food Critics

From the trading post to Costco, the grocery shopping experience has changed over time. What does the future of food retail hold? Next, could cured meats and raw milk really kill you? And finally, are cooking shows finally starting to show the reality of life as a chef?Keeping us in the loop on this episode are Michael Ruhlman, a cookbook author and fiction and nonfiction writer; Camas Davis, a food writer and the founder of the Portland Meat Collective, the Good Meat Project, and the Good Meat Breakdown; and Heather Arndt Anderson, culinary historian, botanist, and food writer.

From the trading post to Costco, the grocery shopping experience has changed over time. What does the future of food retail hold? Next, could cured meats and raw milk really kill you? And finally, are cooking shows finally starting to show the reality of life as a chef? Keeping us in the loop on this episode are Michael Ruhlman, a cookbook author and fiction and nonfiction writer; Camas Davis, a food writer and the founder of the Portland Meat Collective, the Good Meat Project, and the Good Meat Breakdown; and Heather Arndt Anderson, culinary historian, botanist, and food writer.

Ep. 20: From the Trading Post to Costco

What’s the deal with recipe theft? Why are chefs transitioning from bacon besties to health-food connoisseurs? And is tipping over? Or is the end of tipping over? We’re so confused. (And if you’re confused about what’s “tipping over,” we’re talking $$ tips.)Chiming in this week are Ivy Manning, a food educator, cookbook author, and contributor to publications such as Cooking Light and Fine Cooking; Laura Russell, a cookbook author, food writer, and recipe developer; and Jeff Alworth, an award-winning writer and podcaster covering beer, cider, and occasionally, politics.

What’s the deal with recipe theft? Why are chefs transitioning from bacon besties to health-food connoisseurs? And is tipping over? Or is the end of tipping over? We’re so confused. (And if you’re confused about what’s “tipping over,” we’re talking $$ tips.) Chiming in this week are Ivy Manning, a food educator, cookbook author, and contributor to publications such as Cooking Light and Fine Cooking; Laura Russell, a cookbook author, food writer, and recipe developer; and Jeff Alworth, an award-winning writer and podcaster covering beer, cider, and occasionally, politics.

Ep. 3: Hey, That’s MY Recipe!

Everyone is talking about kombucha, and some are… going to jail over it? We investigate this fermenting craze. Next, what is the Taiwanese food concept “Q,” and can we try some, please? Finally, can someone please get these politics out of my food?Joining us for this “booch” cruise are Liz Crain, a culinary author, fermentation expert, and the co-organizer of the annual Portland Fermentation Festival; Ivy Manning, a food educator, cookbook author, and contributor to publications such as Cooking Light and Fine Cooking; and Laura Russell, a cookbook author, food writer, and recipe developer.

Everyone is talking about kombucha, and some are… going to jail over it? We investigate this fermenting craze. Next, what is the Taiwanese food concept “Q,” and can we try some, please? Finally, can someone please get these politics out of my food? Joining us for this “booch” cruise are Liz Crain, a culinary author, fermentation expert, and the co-organizer of the annual Portland Fermentation Festival; Ivy Manning, a food educator, cookbook author, and contributor to publications such as Cooking Light and Fine Cooking; and Laura Russell, a cookbook author, food writer, and recipe developer.

Ep. 22: IS Kombucha a Cure, Craft, or Craze?

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