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Mitch Eats Food and Mitch Goldich에서 제공하는 콘텐츠입니다. 에피소드, 그래픽, 팟캐스트 설명을 포함한 모든 팟캐스트 콘텐츠는 Mitch Eats Food and Mitch Goldich 또는 해당 팟캐스트 플랫폼 파트너가 직접 업로드하고 제공합니다. 누군가가 귀하의 허락 없이 귀하의 저작물을 사용하고 있다고 생각되는 경우 여기에 설명된 절차를 따르실 수 있습니다 https://ko.player.fm/legal.
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Curated Questions: Conversations Celebrating the Power of Questions!
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Episode Notes [03:47] Seth's Early Understanding of Questions [04:33] The Power of Questions [05:25] Building Relationships Through Questions [06:41] This is Strategy: Focus on Questions [10:21] Gamifying Questions [11:34] Conversations as Infinite Games [15:32] Creating Tension with Questions [20:46] Effective Questioning Techniques [23:21] Empathy and Engagement [34:33] Strategy and Culture [35:22] Microsoft's Transformation [36:00] Global Perspectives on Questions [39:39] Caring in a Challenging World Resources Mentioned The Dip by Seth Godin Linchpin by Seth Godin Purple Cow by Seth Godin Tribes by Seth Godin This Is Marketing by Seth Godin The Carbon Almanac This is Strategy by Seth Godin Seth's Blog What Does it Sound Like When You Change Your Mind? by Seth Godin Value Creation Masterclass by Seth Godin on Udemy The Strategy Deck by Seth Godin Taylor Swift Jimmy Smith Jimmy Smith Curated Questions Episode Supercuts Priya Parker Techstars Satya Nadella Microsoft Steve Ballmer Acumen Jerry Colonna Unleashing the Idea Virus by Seth Godin Tim Ferriss podcast with Seth Godin Seth Godin website Beauty Pill Producer Ben Ford Questions Asked When did you first understand the power of questions? What do you do to get under the layer to really get down to those lower levels? Is it just follow-up questions, mindset, worldview, and how that works for you? How'd you get this job anyway? What are things like around here? What did your boss do before they were your boss? Wow did you end up with this job? Why are questions such a big part of This is Strategy? If you had to charge ten times as much as you charge now, what would you do differently? If it had to be free, what would you do differently? Who's it for, and what's it for? What is the change we seek to make? How did you choose the questions for The Strategy Deck? How big is our circle of us? How many people do I care about? Is the change we're making contagious? Are there other ways to gamify the use of questions? Any other thoughts on how questions might be gamified? How do we play games with other people where we're aware of what it would be for them to win and for us to win? What is it that you're challenged by? What is it that you want to share? What is it that you're afraid of? If there isn't a change, then why are we wasting our time? Can you define tension? What kind of haircut do you want? How long has it been since your last haircut? How might one think about intentionally creating that question? What factors should someone think about as they use questions to create tension? How was school today? What is the kind of interaction I'm hoping for over time? How do I ask a different sort of question that over time will be answered with how was school today? Were there any easy questions on your math homework? Did anything good happen at school today? What tension am I here to create? What wrong questions continue to be asked? What temperature is it outside? When the person you could have been meets the person you are becoming, is it going to be a cause for celebration or heartbreak? What are the questions we're going to ask each other? What was life like at the dinner table when you were growing up? What are we really trying to accomplish? How do you have this cogent two sentence explanation of what you do? How many clicks can we get per visit? What would happen if there was a webpage that was designed to get you to leave? What were the questions that were being asked by people in authority at Yahoo in 1999? How did the stock do today? Is anything broken? What can you do today that will make the stock go up tomorrow? What are risks worth taking? What are we doing that might not work but that supports our mission? What was the last thing you did that didn't work, and what did we learn from it? What have we done to so delight our core customers that they're telling other people? How has your international circle informed your life of questions? What do I believe that other people don't believe? What do I see that other people don't see? What do I take for granted that other people don't take for granted? What would blank do? What would Bob do? What would Jill do? What would Susan do? What happened to them? What system are they in that made them decide that that was the right thing to do? And then how do we change the system? How given the state of the world, do you manage to continue to care as much as you do? Do you walk to school or take your lunch? If you all can only care if things are going well, then what does that mean about caring? Should I have spent the last 50 years curled up in a ball? How do we go to the foundation and create community action?…
Episode 21: Federal Donuts, Philadelphia, PA, Chicken sandwich and donuts (Guest: John Heleniak)
Manage episode 203084963 series 1509100
Mitch Eats Food and Mitch Goldich에서 제공하는 콘텐츠입니다. 에피소드, 그래픽, 팟캐스트 설명을 포함한 모든 팟캐스트 콘텐츠는 Mitch Eats Food and Mitch Goldich 또는 해당 팟캐스트 플랫폼 파트너가 직접 업로드하고 제공합니다. 누군가가 귀하의 허락 없이 귀하의 저작물을 사용하고 있다고 생각되는 경우 여기에 설명된 절차를 따르실 수 있습니다 https://ko.player.fm/legal.
Mitch goes to a Phillies game and eats one of Citizens Bank Park's fan favorites. The only options on the menu are the buttermilk ranch fried chicken sandwich with rooster sauce and the bag of donuts. Special guest John Heleniak compares the ballpark offering to other locations in Philly, and defends what he calls "a home cheese" on the sandwich but they both lament the shrunken menu at the ballpark location. They do enjoy a pair of cakey donuts (cinnamon brown sugar and cookies and cream) but not the signature honey donuts they no longer have at Phillies games. But the menu options they do have still rate as good stadium fare. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures.
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55 에피소드
Manage episode 203084963 series 1509100
Mitch Eats Food and Mitch Goldich에서 제공하는 콘텐츠입니다. 에피소드, 그래픽, 팟캐스트 설명을 포함한 모든 팟캐스트 콘텐츠는 Mitch Eats Food and Mitch Goldich 또는 해당 팟캐스트 플랫폼 파트너가 직접 업로드하고 제공합니다. 누군가가 귀하의 허락 없이 귀하의 저작물을 사용하고 있다고 생각되는 경우 여기에 설명된 절차를 따르실 수 있습니다 https://ko.player.fm/legal.
Mitch goes to a Phillies game and eats one of Citizens Bank Park's fan favorites. The only options on the menu are the buttermilk ranch fried chicken sandwich with rooster sauce and the bag of donuts. Special guest John Heleniak compares the ballpark offering to other locations in Philly, and defends what he calls "a home cheese" on the sandwich but they both lament the shrunken menu at the ballpark location. They do enjoy a pair of cakey donuts (cinnamon brown sugar and cookies and cream) but not the signature honey donuts they no longer have at Phillies games. But the menu options they do have still rate as good stadium fare. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures.
…
continue reading
55 에피소드
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1 Episode 55: Publix, Jacksonville, FL, Chicken tender sub (Guest: Rohan Nadkarni) 21:27
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Mitch welcomes back Florida Man Rohan Nadkarni to discuss his first time finally eating the famous buffalo chicken tender sub at Publix. They discuss crispy chicken, using a bag for even sauce distribution, diced tomatoes, supermarket cookies and a comparison to Wawa. Please subscribe in iTunes, Spotify, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the @mitcheatsfoodpod account on IG. Mitch Eats Food mugs are now available: mitch-goldich.creator-spring.com/…
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1 Episode 54: Peaches, North Conway, NH, Banana French toast and lobster benedict 9:21
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Mitch heads north to a converted house that cooks bananas right into the French toast—not to be confused with the banana bread French toast! Plus a side of lobster benedict, because when you're that close to Maine you just have to. Please subscribe in iTunes, Spotify, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the @mitcheatsfoodpod account on IG. Mitch Eats Food mugs are now available: mitch-goldich.creator-spring.com/…
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1 Episode 53: Wicked Lobsta, Boston, MA, Lobster grilled cheese 10:21
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Mitch welcomes himself to Boston with two lobster sandwiches in one sitting. He tries a gooey lobster melt, comes to an important conclusion about naked vs. traditional lobster rolls and makes a case for being a tourist. Please subscribe in iTunes, Spotify, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the @mitcheatsfoodpod account on IG. Mitch Eats Food mugs are now available: mitch-goldich.creator-spring.com/…
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1 Episode 52: Lafayette Coney Island/American Coney Island, Detroit, MI, Coney dogs(Guest: Dan Altman) 14:51
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Mitch gets an education on what a "Coney Island" means in the Detroit Metro area, thanks to two no-frills hot dog rivals literally next door to each other. Special guest and transplanted Michigander Dan Altman doesn't have all the answers, but joins to discuss chili, onions, mustard and the importance of "a good hot dog snap." Please subscribe in iTunes, Spotify, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the @mitcheatsfoodpod account on IG. Mitch Eats Food mugs are now available: https://mitch-goldich.creator-spring.com/…
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1 Episode 51: Rossoblu, Los Angeles, CA, Fazzoletti and duck-fat-washed whiskey(Guest: Peter Bukowski) 21:25
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Mitch goes double duck in L.A., first with a fat-washed whiskey cocktail, then with a pasta dish that gives him the chance to experience a new noodle. Special guest Peter Bukowski joins to discuss fazzoletti ("the handkerchief pasta"), tortellini brodo, a hot honey and salami pizza, and Buko's aggressive reservation style. Please subscribe in iTunes, Spotify, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the @mitcheatsfoodpod account on IG. (Though sadly it was too dark for good photos here.)…
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1 Episode 50: Mariscos Jalisco/Burritos La Palma/Tacos 1986, L.A., Taco crawl (Guest: Rohan Nadkarni) 24:19
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Mitch travels around Los Angeles in search of tacos. Special guest and L.A. local Rohan Nadkarni takes him on a crawl to three different places, to sample four tacos and two burritos in one afternoon. They discuss hard shells, runny salsas, seasoned meats and signature mushrooms. Please subscribe in iTunes, Spotify, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the @mitcheatsfoodpod account on IG.…
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1 Episode 49: Black Sheep Cafe, Provo, UT, Red chili beef Navajo tacos 12:46
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Mitch heads to Utah for the first time. Well, he did in February 2020 and finally tells you about it now. He goes to a fusion Native American, Mexican and Southwestern restaurant for his first experience with fry bread and Navajo tacos. Plus a plate of green chili frites and a cactus pear lemonade, of course. He discovers frites that stay firm under runny toppings and a great view of the mountains. Please subscribe in iTunes, Spotify, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the @mitcheatsfoodpod account on IG.…
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1 Episode 48: Oda House, NYC, Sulguni cheese and pelamushi (Guest: Larry Fish) 21:52
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Mitch goes back in time to release an episode originally taped in January 2020. (Remember crowded restaurants, birthday celebrations and communal cheeses?) Special guest Larry Fish makes his long-awaited debut to discuss Oda House, their first taste of authentic Georgian cuisine. Melty cheeses mixed tableside with a poached egg in a bread bowl; lamb meatballs with pomegranate seeds; cornish game hen with a blackberry cilantro garlic sauce; and pelamushi, an unusual grape pudding-like cake. All but one was a crowd-pleaser. Please subscribe in iTunes, Spotify, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the @mitcheatsfoodpod account on IG.…
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1 Episode 47: Good Enough to Eat, NYC, The Bacon Waffle and strawberry butter 12:32
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Mitch says goodbye to New York by loading up on carbs at another outdoor brunch on the Upper West Side. *Zoolander voice* "The bacon is in the waffle?" Plus, potatoes and biscuits with the best strawberry butter around, a meal fit for a farewell tour. Please subscribe in iTunes, Spotify, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the @mitcheatsfoodpod account on IG.…
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1 Episode 46: Community Food & Juice, NYC, Outdoor dining during the COVID-19 pandemic 14:14
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Mitch finally relaunches the podcast after a full year off due to the coronavirus pandemic. He shares his general thoughts on the outdoor dining scene in New York (sukkahs all over the city!) and dines out at one of his favorite brunch spots on the Upper West Side. The sausage and egg biscuit is a simple meal, but the carrot hash browns are a unique touch, and the variety of homemade jams and sauces are key at a place where every ingredient is fresh. We hope everyone is staying safe, supporting local restaurants and tipping generously. Please subscribe in iTunes, Spotify, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the @mitcheatsfoodpod account on IG.…
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1 Episode 45: Mary's Coin Laundry, Miami, FL, Pan Con Bistec (Guest: Brian Ayala) 21:37
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1 Episode 44: Sanguich De Miami, Miami, FL, El Cubano sandwich(Guest: Bette Marston) 20:59
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1 Episode 43: Interview with Deoglas Minja, cook for Climb Kili, Mt. Kilimanjaro, Tanzania 26:42
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Mitch ventures to Flushing for his first experience going hot-potting (yes, it's a verb). Four different types of broth and a parade of meats and veggies make for all kinds of glorious concoctions. From jumbo shrimp to fatty lamb, shrimp paste and many kinds of mushrooms, Mitch samples soups in a fun communal dining experience. If the fire alarm goes off, just ignore it. Maybe wave a towel. Please subscribe in iTunes, Spotify, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the @mitcheatsfoodpod account on IG.…
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1 Episode 41: Maharlika/Jeepney, NYC, Filipino night, kare kare, halo-halo(Guest: Emily Sachnoff) 22:58
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Mitch gets his first taste of Filipino food. Special guest Emily Sachnoff returns from a work trip to the Philippines and orders up authentic dishes at Maharlika in New York City. From sizzling sisig (a skillet of pork, egg and rice) to kare kare (oxtail in peanut stew), Mitch gets quite a lesson. Then they walk five blocks for halo-halo, a must-have Filipino dessert at Maharlika's sister restaurant, Jeepney. Please subscribe in iTunes, Spotify, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the @mitcheatsfoodpod account on IG.…
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1 Episode 40: Giordano's, Chicago, Illinois, Stuffed deep dish pizza (Guest: Mike Scannella) 22:55
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Mitch goes back to Chicago and does exactly what you're supposed to do in that town: Giordano's stuffed pizza. Special guest Mike Scannella joins to discuss two pizzas. First, the classic, stuffed deep dish with pineapple, sausage and fresh garlic. Then, a thin-crust with giardiniera peppers and pepperoni. They discuss sauce-to-cheese ratios, hidden pepperonis, flaky crust and the hypothetical perfect bite of pizza. Please subscribe in iTunes, Spotify, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the @mitcheatsfoodpod account on IG.…
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1 Episode 39: Crabby Jo's, Howth, Ireland, Fish and chips with seafood chowder 13:19
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Mitch goes across the pond for some fresh fish and chips. He finds an enormous helping of battered cod with a mint pea purée in a fishing town on the coast of Ireland. He also has four oysters and a seafood chowder with some of the best mussels he's had in a long time. Because, you know, when in Howth. Please subscribe in iTunes, Spotify, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the @mitcheatsfoodpod account on IG.…
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1 Episode 38: Murray's Mac & Cheese, NYC, French onion burrata (Guest: Sam Ashinoff) 21:17
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Mitch goes to mac & cheese heaven, samples four different kinds at the famous Murray's Cheese's new pop up. He's joined by special guest Sam Ashinoff-Goldich to sample classic, French onion, buffalo and BBQ, with a variety of cheeses, including a gooey 4 oz. burrata. They discuss raclette cheese, peppadew peppers and radiatori noodles, shaped perfectly to capture the cheese. Please subscribe in iTunes, Spotify, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the @mitcheatsfoodpod account on IG.…
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1 Episode 37: Mussel & Burger Bar, Louisville, KY, B.B.B. with maple glazed pork belly and maple aioli 11:03
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Mitch has breakfast for lunch at Mussel & Burger Bar in Louisville, Kentucky. He orders the B.B.B. with maple syrup glazed pork belly, a maple syrup aioli and a fried egg to capture a full, balanced breakfast in one burger. Plus: When caramelized onions become an accent flavor, and the importance of making intentional decisions when pairing different types of fries with their burgers. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the @mitcheatsfoodpod account on IG.…
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1 Episode 36: Buffalo Wild Wings, NYC, Extra wet (Guest: Tim Marcin) 23:48
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Mitch joins special guest Tim Marcin at the Buffalo Wild Wings in Times Square, where Tim is a regular. They discuss Tim's obsession with the chain, sitting at the bar vs. a table, ordering wings extra wet, preferring the second-hottest sauce in a wide spectrum, attempting to get one extra wing from the kitchen and whether or not Mitch's Parmesan garlic boneless wings count as wings. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the @mitcheatsfoodpod account on IG.…
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1 Episode 35: Hans Herzog, Marlborough, New Zealand, Volcano cheese (Guest: Sam Ashinoff) 20:53
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Mitch and podcast guest (and wife) Sam Ashinoff-Goldich, indulge in the seven-course degustation menu at Hans Herzog Estate in New Zealand's wine region. Each course is paired with a different wine, in a fine-dining experience worthy of a special fish knife. Highlights of the meal include an asparagus soup poured at the table, adventures in lemon froth over pasta and a goat cheese mixed with volcanic ash. (Seriously.) This was a four-hour meal where the honeymooning diners got so close to the sommelier that he literally drove them home at the end of the night. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the @mitcheatsfoodpod account on IG.…
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1 Episode 34: Fergburger, Queenstown, New Zealand, Ferg Deluxe with salt and pepper squid 13:00
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Mitch flies all the way to New Zealand to try a burger that CNN has called the best in the world. Fergburger sits you down with a view of the kitchen, which cranks meals out from 8 a.m. to 5 a.m., so this is exactly the kind of burger joint Mitch would be into. Plus: Why salt and pepper squid is the new onion rings when it comes to sides for your burger. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the @mitcheatsfoodpod account on IG.…
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1 Episode 33: Edley's Bar-B-Que, Nashville, TN, Brisket taco and banana pudding 12:05
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좋아요12:05![icon](https://imagehost.player.fm/icons/general/red-pin.svg)
Mitch decides he can't leave Nashville until he finds some tacos. He discovers Edley's, which has been voted the best BBQ in the city. The brisket and fried shrimp are good, but the secret might be the sauce and the toasted shells. He also goes "best player available" with three starch-heavy sides: cornbread, mac and cheese and maybe the best banana pudding he's ever tried. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the @mitcheatsfoodpod account on IG.…
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1 Episode 32: Palermo's Bakery, Union City, NJ, Custom wedding cake (Guest: Sam Ashinoff) 28:36
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좋아요28:36![icon](https://imagehost.player.fm/icons/general/red-pin.svg)
Before Mitch and Sam could tie the knot, of course they needed to pick out their perfect wedding cake. Special guest Sam Ashinoff-Goldich makes her fifth appearance on the podcast, her first as Mitch’s wife, to discuss her favorite day of wedding planning. They detail the strategy for tasting 12 kinds of cake in one sitting, mixing and matching flavors and frostings and the ideal length for a chocolate ganache drip. Plus: Deciding which type of cake should be in the top tier, which will be frozen to eat in November 2019. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus @mitcheatsfoodpod account on IG.…
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1 Episode 31: Hattie B's, Nashville, TN, Half bird of hot chicken (Guest: Dave Seperson) 22:24
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좋아요22:24![icon](https://imagehost.player.fm/icons/general/red-pin.svg)
Mitch goes down to Nashville and waits 90 minutes for hot chicken at the famous Hattie B's. He orders half a bird with a side of extra chicken, plus pimento mac and cheese, cole slaw, bread and pickles. Special guest Dave Seperson joins to discuss immediately regretting his mild order, sauce thoughts and the best sweet tea he had all week in Nashville. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the new @mitcheatsfoodpod account on IG.…
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1 Episode 30: Voodoo Doughnut, Austin, TX, Old Dirty Bastard (Guest: Greg Patchak) 17:40
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좋아요17:40![icon](https://imagehost.player.fm/icons/general/red-pin.svg)
Mitch's Austin trip continues with a stop at the famous Voodoo Doughnut. He samples one from both the cake and the raised yeast categories, choosing the Sprinkle Cake and the Old Dirty Bastard. Special guest Greg Patchak returns to the podcast to talk about gigantic doughnuts, a thick layer of peanut butter and Oreos and flavor so intense they had to gather themselves between bites. Patches: "I walked away from this experience quite full." Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the new @mitcheatsfoodpod account on IG.…
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1 Episode 29: la Barbecue, Austin, TX, Meat power rankings (Guest: Matt Smith) 19:59
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좋아요19:59![icon](https://imagehost.player.fm/icons/general/red-pin.svg)
Mitch pigs out in Austin, Texas. (And cows, and turkeys.) Special guest Matt Smith returns to the podcast to power rank five meats (beef rib, brisket, chipotle sausage, pork rib, turkey) and discuss a bunch of sides. The beef rib is big enough to have come from a dinosaur and the pickles are spicy enough to be jalapeños. Only in Texas. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the new @mitcheatsfoodpod account on IG.…
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1 Episode 28: Celebre's, Philadelphia, PA, White pizza and cheesesteaks (Guest: Hannah Keyser) 21:13
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좋아요21:13![icon](https://imagehost.player.fm/icons/general/red-pin.svg)
Mitch goes back to Philly for another cheesesteak. This time he is joined by special guest Hannah Keyser (Associate Editor, Munchies), who calls Celebre's her favorite restaurant. They talk about nostalgic food memories, multiple uses for banana peppers, run-ins with the Phillies' broadcasting crew, New York pizza snobs and more. They also disagree over the pronunciation of Celebre's, which gets settled at the end. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the new @mitcheatsfoodpod account on IG.…
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1 Episode 27: Emack & Bolio's, NYC, Cocoa Puffs ice cream cone 9:53
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좋아요9:53![icon](https://imagehost.player.fm/icons/general/red-pin.svg)
Mitch combines his craving for ice cream with his love of the sugar cereal aisle during his long-awaited first trip to Emack & Bolio's. He samples a flavor called space cake (cake batter ice cream with bits of shortbread cookie and red velvet cake) in a cone built out of, essentially, a Cocoa Puff Rice Krispie Treat. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the new @mitcheatsfoodpod account on IG.…
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1 Episode 26: Flex Mussels, NYC, Parma mussels and donuts (Guest: Sam Ashinoff) 19:39
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좋아요19:39![icon](https://imagehost.player.fm/icons/general/red-pin.svg)
Mitch celebrates the one-year anniversary of the podcast by bringing back his fiancée Sam for an episode about one of her favorite restaurants in NYC. They talk about mixing creamy parma sauce with spicy red lobster sauce, mussels with parmesan barnacles and drinking oyster shooters. They also have a disagreement on the perfect dough-to-crust ratio of bread provided for endless dipping. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the new @mitcheatsfoodpod account on IG.…
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