Jul 12, 2021 • 1HR 3M

Steve Sando's Parking Lot Cactus Paddles and Clay Pot Beans

 
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Are you a person who loves to cook but every now and then you screw up? You've come to the right place! Since 2004, Adam Roberts (aka The Amateur Gourmet) has been writing about his adventures and misadventures in the kitchen. He's the author of three books (including the upcoming Broadway cookbook, Give My Swiss Chards to Broadway) and the author of a biweekly newsletter for Substack. Each week on The Amateur Gourmet podcast, there's a theme, interviews with famous chefs, writers, actors, and cookbook authors connected to that theme, plus visits from friends and family, and lots of yodeling. If you like what you hear, be sure to become a paid subscriber and you'll have access to twice weekly recipes, essays, bonus podcast material (including Ten Feisty Food Questions with that week's guest), plus threads where you can engage with other Amateur Gourmet fans about food topics that you care about. Just know there's no judgment here: we all screw up in the kitchen!
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My patient today, Steve Sando, is the man behind everyone's favorite heirloom bean company, Rancho Gordo, which got many of us through the pandemic with their jewel-like bean offerings. In today's session, Steve talks about, well, beans: how to cook them, when to salt them, why they make so many of us so gassy. We also get personal, talking about Steve's childhood in Sausalito, his dad's diving for abalone, feeling like an outsider, his trips to Mexico, being bad with money, starting a business, and raising his own sons around the dinner table.


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