Nicholas Gill

Jan 17, 2025 | newworlder.substack.com | Nicholas Gill

Current time: 0:00 / Total time: -1:38:10Audio playback is not supported on your browser. Please upgrade. Bryan Ford is the author of the new book Pan Y Dulce: The Latin American Baking Book. Bryan is a baker and a very good one, and I think he’s looking at Latin American breads unlike anyone else. His first book, New World Sourdough, released right in the middle of the pandemic was a giant hit and it’s one of my most used baking books.

Jan 13, 2025 | newworlder.substack.com | Nicholas Gill

Current time: 0:00 / Total time: -1:10:02Audio playback is not supported on your browser. Please upgrade. Shane Mitchell is the author of the book The Crop Cycle: Stories with Deep Roots, which is a history of food in the American South, often reflecting on her family’s three centuries of history on Edisto Island, South Carolina connects with it.

Jan 13, 2025 | newworlder.substack.com | Nicholas Gill

Current time: 0:00 / Total time: -1:33:31Audio playback is not supported on your browser. Please upgrade. This is a very special 100th episode of this podcast. That’s not something I ever expected to say. I really had no understanding of what it takes to launch a podcast when I started. I just recorded conversations with friends and colleagues and posted them online. That’s still basically what it is, but I think I’ve become a bit better about how I go about it.

Jan 13, 2025 | newworlder.substack.com | Nicholas Gill

Current time: 0:00 / Total time: -1:11:59Audio playback is not supported on your browser. Please upgrade. Alejandro Osses is a food photographer from Bogotá, Colombia who recently moved to Madrid, Spain. He recently published a book of his work documenting food in Colombia over the past decade, called De Cero a Cuatromil Ochocientos, with Colombian publisher Hammbre de Cultura.

Sep 24, 2024 | punchdrink.com | Nicholas Gill

At Bar La Bohemia in San José, Costa Rica, the backbar is cluttered with dusty old bottles—vintage wines drunk long ago and obscure liqueurs like Cherry Bestle, a defunct Danish brand. On the twisting wooden bar, the owner Jorge Motta, who goes by Don Giorgio, pushes over the drink I’ve ordered: chiliguaro, a spicy, tomato-based cocktail in a shot glass with Tajín on the rim. It looks timeless, like it could have been served at the bar’s opening in the 1930s.