CRAFTED

Jonathan just got back from an incredible 12-day trip to Washington DC and Manhattan, and had a ton of notable ‘CRAFTED’ experiences. So he and Eli Brown talk about a bunch of them, and we’d love to hear your thoughts on some of the places we mention — or some additional places you think we need to check out next time we’re in DC / NYC.We Want to Hear from You!Have a topic, craft category, or craft company you’d like to see us cover? Email us at: info@blisterreview.com to share those or any other thoughts you have about CRAFTED.TOPICS & TIMES:Washington DC (2:04)- The Dabney (6:08)- Death & Co DC (7:25)- Filter & Dua DC (16:54)- Karma Modern Indian Cuisine (24:01)Manhattan (26:32)- James Beard Foundation Platform Dinner: Bûcheron (31:54)- Frozen Margaritas (37:00)Coffee Spots: (41:07)- Coffee Project & Hovin He (41:07)- Hi-Collar & La Cabra (44:41)- Arcane Estate Coffee (47:09)- Park at Kim’s (48:37)- BAZU! by Superwow Coffee (49:25)- L’Industrie & Scarr’s Pizza (53:30)- Bar Contra (58:05)- Linden’s Overnight Oats (1:05:45)Theater (1:10:33)- Dog Day Afternoon (1:12:39)- Proof (1:13:32)- The Fear of 13 (1:16:32)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister PodcastENTER OUR WEEKLY GIVEAWAYS:Enter Our Free Weekly Giveaways

How good is good enough? For those of us obsessed with any craft category (e.g., coffee, watches, wine, knives, audio gear, etc), we can find ourselves crossing the line of ‘diminishing returns,’ where we keep chasing some notion or ideal of perfection. So why do we do this? Today, our CRAFTED co-hosts, Eli Brown, Jonathan Ellsworth, & Simon Stewart discuss.We Want to Hear from You!Have a topic, craft category, or craft company you’d like to see us cover? Email us at info@blisterreview.com to share those or any other thoughts you have about CRAFTED.TOPICS & TIMES: JE's Manifesto (1:54)Eli's Categories For Spending (11:14)MOMA NYC (16:38)Status As Return? (20:48)Rabbit Holes (26:58)Wine Price Points (30:09)Craft As Experience (35:45)Audio Space: Diminishing Returns (37:25)Headphones (41:12)Contentment and Curiosity (46:22)Hario V60 (53:16)Watches (56:12)Paying Scarcity (1:04:17)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister PodcastENTER OUR WEEKLY GIVEAWAYS:Enter Our Free Weekly Giveaways

Cheese can cost $12 a pound, or upwards of $100 for a wheel of the same size. So what is actually driving that difference in price, and is the most expensive option really worth it? Today, Elizabeth Chubbuck of Murray’s Cheese breaks down how to think about value in cheese, from commodity cheddar to cave-aged, small-batch wheels. Along the way, Elizabeth and Eli also get into the history of Murray’s, their unique cave aging program, and explore why inefficiency is often exactly what makes something great.We Want to Hear from You!Have a topic, craft category, or craft company you’d like to see us cover? Email us at: info@blisterreview.com to share those or any other thoughts you have about CRAFTED.TOPICS & TIMES:Murrays Cheese (2:48)Flagship Cheeses (5:44)The History of Craft Cheese (7:05)Elizabeth’s Journey (13:41)Wholesale (18:00)Cheese Education (26:38)Cheese Caves in New York (37:14)Classes (42:45)Price Point Differentiation (48:00)Cheese Clubs (57:52)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister PodcastENTER OUR WEEKLY GIVEAWAYS:Enter Our Free Weekly Giveaways

We just wrapped up our Blister Summit at Snowbird, then Jonathan Ellsworth, Sascha Anastas, and Eli Brown spent a pretty amazing 24 hours in Salt Lake City, where we discovered some fantastic restaurants, coffee shops, bars, and bakeries. So today, we’re reporting on what we ate, drank, and saw. Give it a listen, then let us know your thoughts!We Want to Hear from You!Have a topic, craft category, or craft company you’d like to see us cover? Email us here to share those or any other thoughts you have about CRAFTED.RELATED LINKS:Blister Craft CollectiveBecome a BLISTER+ MemberEnter Our Free Weekly GiveawaysTOPICS & TIMES:Blister Summit / Snowbird:Fernet (2:41)Fry Sauce? (12:19)Realm, ‘The Bard’ (2023) (17:26)Rice Krispy Treats (19:35)Tram Club Spicy Fries (25:23)Salt Lake City:Bar: Lake Effect (30:55)Bar: Post Office Place (32:36)Dinner: Junah (34:33)Bar: Water Witch (52:16)New York Sours (55:54)Underberg (1:03:36)Breakfast: Central 9th Market (1:06:16)Three Pines Coffee (1:08:08)Mono Tape Club (1:12:49)Eva’s Bakery (1:19:18)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister Podcast

The neighborhood bar is one of the last places untouched by AI, big tech, and all their algorithms. But what if that’s actually holding each us back from finding our “perfect” drink?In Part 1 and 2 of this series, we explored Dr. Kevin Peterson’s Cocktail Theory. And in this episode, we turn to his latest project, which aims to decode your taste and guide you to the drinks you didn’t know you were looking for. We Want to Hear from You!Have a topic, craft category, or craft company you’d like to see us cover? Email us here to share those or any other thoughts you have about CRAFTED.TOPICS & TIMES:Castalia’s Tasting Menu (5:43)Consumer Preferences (12:20)Recommendation Algorithms (17:47)Data Analysis (22:09)Drinks Based On Data (31:33)The Role Of Key Words (42:22)The Applebees Rule (48:41)Operating Rules (56:52)Bartending as Craft or Science (1:00:01)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister PodcastENTER OUR WEEKLY GIVEAWAYS:Enter Our Free Weekly Giveaways

Top mountain guide certifications (like AMGA and IFMGA) have a pass rate of around 70%. But what if we told you that in the wine world, the most rigorous certifications have a pass rate that’s only about 8% — and it’s often lower than that.The certifications of ‘Master Sommelier’ and ‘Master of Wine’ are two of the most demanding in any field. And our guest today, Doug Frost, is one of only three people in the world to hold both.So Doug and Eli dig into what makes these courses so challenging; the differences between the two; and, most importantly, why they matter. We Want to Hear from You!Have a topic, craft category, or craft company you’d like to see us cover? Email us here to share those or any other thoughts you have about CRAFTED.TOPICS & TIMES:Doug Frost’s Background (2:11)Becoming a Sommelier(8:15)Outdoor Industry & Wine Industry (11:56)Certifying Organizations (13:25)Benefits of Low Pass Rates (30:17)Exams (32:15)Trick Questions (35:30)BUSA (40:18)Echolands (48:42)Visiting The Winery (1:00:28)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister PodcastENTER OUR WEEKLY GIVEAWAYS:Enter Our Free Weekly Giveaways