{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/6ace5fa439599f7c5608c536/6ada438213113bbc763ab8d4?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"857: Cake Zine: Spoiled Rotten","thumbnail_width":200,"thumbnail_height":200,"thumbnail_url":"https://open-images.acast.com/shows/6ace5fa439599f7c5608c536/1792688971453-880d6ce8-7d87-4d95-bff5-be8b9abf2179.jpeg?height=200","description":"<p><em>Cake Zine</em> ⁠is an independent literary food magazine cofounded by pastry chef <strong>Tanya Bush</strong> and TASTE contributing editor <strong>Aliza Abarbanel</strong>. The newest issue,<em> </em><u><a href=\"https://cakezine.com/products/spoiled-rotten\" rel=\"noopener noreferrer\" target=\"_blank\">Spoiled Rotten</a></u>, explores spoilage and the spoiled, digging into what’s stale, overripe, curdled, wasted, and reborn in food culture. Today on the show, we’re switching things up, with Tanya interviewing Aliza about the editorial process that brought this weird and wonderful issue to life.</p><p><br></p><p>Also on the show <strong>Aliza</strong> and <strong>Matt</strong> catch up about recent trips to London and Miami, with stops at <u><a href=\"https://www.goodbyehorses.london/\" rel=\"noopener noreferrer\" target=\"_blank\">Goodbye Horses</a></u>, <u><a href=\"https://impalasoho.com/\" rel=\"noopener noreferrer\" target=\"_blank\">Impala</a></u>, <u><a href=\"https://www.vam.ac.uk/east/storehouse/visit?srsltid=AYCX9vJyU3yn5zf0Y86J31qlu4y4pzy4iXfaiQbjWN_hZ0kGf0z5ySsL\" rel=\"noopener noreferrer\" target=\"_blank\">V&amp;A Storehouse</a></u>, <u><a href=\"https://recovecorestaurant.com/\" rel=\"noopener noreferrer\" target=\"_blank\">Recoveco</a></u>, <u><a href=\"https://chugsdiner.com/\" rel=\"noopener noreferrer\" target=\"_blank\">Chug’s Diner</a></u>, <u><a href=\"https://www.madrugabakery.com/\" rel=\"noopener noreferrer\" target=\"_blank\">Madruga Bakery</a></u>, and <u><a href=\"https://shop.booksandbooks.com/\" rel=\"noopener noreferrer\" target=\"_blank\">Books &amp; Books</a></u>.</p><p><br></p><p><strong><em>Subscribe</em></strong><em>:</em><strong><em> </em></strong><a href=\"https://itunes.apple.com/us/podcast/the-taste-podcast/id1393739959?mt=2\" rel=\"noopener noreferrer\" target=\"_blank\">⁠⁠</a><em><a href=\"https://itunes.apple.com/us/podcast/the-taste-podcast/id1393739959?mt=2\" rel=\"noopener noreferrer\" target=\"_blank\">Apple</a>, </em><a href=\"https://open.spotify.com/show/3LsLXfnYt6Ugml415hyUfh?si=MRMn32W-S5i9HktfZ_eBIg\" rel=\"noopener noreferrer\" target=\"_blank\">⁠⁠</a><em><a href=\"https://open.spotify.com/show/3LsLXfnYt6Ugml415hyUfh?si=MRMn32W-S5i9HktfZ_eBIg\" rel=\"noopener noreferrer\" target=\"_blank\">Spotify</a></em><a href=\"https://open.spotify.com/show/3LsLXfnYt6Ugml415hyUfh?si=MRMn32W-S5i9HktfZ_eBIg\" rel=\"noopener noreferrer\" target=\"_blank\">⁠⁠</a><em>, </em><a href=\"https://www.youtube.com/@ThisIsTASTE\" rel=\"noopener noreferrer\" target=\"_blank\">⁠⁠</a><em><a href=\"https://www.youtube.com/@ThisIsTASTE\" rel=\"noopener noreferrer\" target=\"_blank\">YouTube</a></em><a href=\"https://www.youtube.com/@ThisIsTASTE\" rel=\"noopener noreferrer\" target=\"_blank\">⁠⁠</a><em> </em></p>","author_name":"Matt Rodbard & Aliza Abarbanel"}