• Heat of the Hearth with Chef Martin Draluck

  • 2024/11/19
  • 再生時間： 24 分
  • ポッドキャスト

Heat of the Hearth with Chef Martin Draluck

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  • Our inaugural episode features a tasting and conversation with Chef Martin Draluck of the Black Pot Supper Club, with a tasting of the inaugural whiskey from Uncle Nearest, the first black-owned whiskey distillery in the U.S.. It honors Nathan 'Nearest' Green, a formative distiller enslaved to Dan Call. Join us as our host Elizabeth McQueen talks with Chef Martin Draluck about the hearth in early American cooking techniques, performing for the camera in Netflix's High on the Hog, and what it means to reconstruct enslaved culinary histories.

    Tasting: Uncle Nearest 1856

    High on the Hog, Season 1 Episode 3: Our Founding Fathers

    Black Pot Supper Club

    Follow Martin's Instagram

    Stay up to date on Esculent's podcast on our Instagram

    Host: Elizabeth McQueen Producer: Stace Baran Theme by Ronan Delisle Audio Support from Jenevieve Bohmann

    This podcast is supported by the UC Davis Mellon Foundation Sawyer Seminar, Thinking Food at the Intersections.
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あらすじ・解説

Our inaugural episode features a tasting and conversation with Chef Martin Draluck of the Black Pot Supper Club, with a tasting of the inaugural whiskey from Uncle Nearest, the first black-owned whiskey distillery in the U.S.. It honors Nathan 'Nearest' Green, a formative distiller enslaved to Dan Call. Join us as our host Elizabeth McQueen talks with Chef Martin Draluck about the hearth in early American cooking techniques, performing for the camera in Netflix's High on the Hog, and what it means to reconstruct enslaved culinary histories.

Tasting: Uncle Nearest 1856

High on the Hog, Season 1 Episode 3: Our Founding Fathers

Black Pot Supper Club

Follow Martin's Instagram

Stay up to date on Esculent's podcast on our Instagram

Host: Elizabeth McQueen Producer: Stace Baran Theme by Ronan Delisle Audio Support from Jenevieve Bohmann

This podcast is supported by the UC Davis Mellon Foundation Sawyer Seminar, Thinking Food at the Intersections.
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