All You Need to Know About Flavor
The fourth season of the Policy in Plainer English podcast is going deep on flavor with food professionals, then profiling work that brings food knowledge into the health sector to help people build better diets without compromising their enjoyment of food.
In this episode, we interview David Keck, Master Sommelier and Vermont wine maker (or at least grape harvester, I didn’t ask where the wine was in the process. . . this is a very new venture and we called him in for the Master Sommelier skill set).
If you haven’t listened to the previous two episodes, start there. This one summarizes key points and first steps in translating the theory into what we can do in our own eating lives. The trilogy is: