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    What Andrew Zimmern Thinks About Extinction Foods and Tyson Cole on the Future of Sushi

    Here at MUNCHIES, we’re complete masochists (we just released our last episode of the podcast two days ago). I’ve got something special for you: a special bonus episode consisting of two back-to-back live interviews we recorded at Southbytes, SXSW’s food programming which features panels, talks, and events with some of the most influential people in the culinary world.

    First, I sat down with Andrew Zimmern, food writer and host of Bizarre Foods on the Travel Channel; the guy who’s consumed more innards, creepy crawlies, and odiferous foods than most of us will in our lifetimes. He’s also experienced some of the most profound meals in the most remote communities around the world. But rather than chatting about what it’s like to eat skewered tarantula, I wanted to get his impressions on what it means when a community experiences the death of a dish and the traditions behind it.

    I then sat down with Austin chef Tyson Cole of Uchi to discuss the past and future of sushi—the traditional rules, who’s breaking them, and how American sushi chefs are taking the medium to the next level. A slight warning: this tape will make you crave nigiri, so pace yourself.

    So go ahead and get into the vibe, download the podcast, and tell your friends to do the same. And if you haven’t done so already, subscribe to MUNCHIES: The Podcast on iTunes and Soundcloud if you feel like it. Check back in two weeks for the next episode, which involves Richard Linklater, the guy who invented SXSW, and Dazed and Confused.

    Topics: andrew zimmern, AUSTIN, bizarre foods, Helen Hollyman, live recording, MUNCHIES: The Podcast, SXSW, sxswbytes, Tyson Cole, Uchi, Uchiko