CRAFTED

Today on CRAFTED, Eli is joined by fellow Blister contributor Zack Henderson to talk all things paella. What started as a casual interest has turned into a full-blown culinary rabbit hole — and we dig into everything from technique to tradition, with some very unconventional twists.We also dive into the mysteries of the socarrat; explore a Pacific Northwest take on the dish; and brainstorm potential flavor combinations (some more plausible than others). Along the way, we talk table beer, saffron, Fernet, and confront Eli’s long-running rice curse.RELATED LINKS:Blister Craft CollectiveBecome a BLISTER+ MemberTOPICS & TIMES: Bike Season (1:11)Why Paella? (3:26)What is Paella? (7:40)The Process (10:20)Best Potential Flavor Combinations (16:15)The Fernet and Saffron Diatribe (24:35)Potential Beverage Pairings (34:10)Paella Mixing and Pan Bottom (41:31)Serving (43:13)Paella Rules (46:02)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister Podcast

Today Jonathan talks about books, book recommendations, the state of independent bookstores, the art of reading, and the craft of writing — and our guest is the perfect person to talk about it all. Arvin Ram is a writer, an avid reader, and the co-owner (along with his wife Danica) of the independent bookstore, Townie Books. Arvin is also the director of the Mountain Words Festival here in Crested Butte, and we also discuss the mix of mountain culture and book culture.RELATED LINKSBlister Craft CollectiveBecome a BLISTER+ MemberTOPICS & TIMES:News: Mountain Words Festival (00:47)We Finally Get Arvin to Blister HQ (2:10)Arvin's Background (3:50)Running an Independent Bookstore Today (7:06)Arvin’s Path to Opening a Bookstore (18:40)Coffee, Tea, & Bookstores (26:55)The War for Our Minds (32:55)Fiction vs Nonfiction Sales Today? (40:11)Favorite Authors? (41:44)Arvin’s Own Writing (50:52)Mountain Words Festival (58:42)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister Podcast

CRAFTED co-hosts Simon Stewart and Eli Brown talk with Troy Rarick, the founder of Over the Edge bike shops and the person who first got Simon into tequila, about why tequila might be the quintessential craft spirit; they discuss a fun history of tequila; the different variations of it; and Troy reminisces about filming a Tequila Talk Show. They share some current favorite tequilas; plus advice on how to choose a good bottle; and more.RELATED LINKSCheck out the Blister Craft CollectiveBecome a BLISTER+ MemberOver the EdgeTOPICS & TIMES:Troy & Simon’s First Tequila Tasting (2:05)Why Troy Loves Tequila (2:22)Troy’s “Tequila Talk” TV Show (4:43)Eli on Mescal vs Tequila (7:51)The Dusty Bottle on the Shelf (11:04)Meeting Juan Carlos (12:23)The Town of Tequila in Jalisco (14:14)The Different Types of Tequilas (21:45)Tequila Tasting Glassware (27:47)A Drop of Water — Or Not (32:09)The Legend of Casta Weber (37:41)Tariffs’ Effect on Tequila (46:59)High-End Tequila in Cocktails (1:00:25)How Much Should You Spend on Tequila? (1:03:09)Top Tequila Picks (1:04:15)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister Podcast

Andrew Jones didn’t set out to make wine. Instead, he spent decades planting vines for other people — some of the biggest names in California (e.g., Beckstoffer). But along the way, Andrew started stockpiling stories — and grapes — and what began as a side project turned into Field Recordings, a brand known for bending rules and bottling attitude. The brand has since been featured in Wine Enthusiast, on Vinepair, and in the New York Times, growing into one of the most talked-about labels in the country. In this episode, Andrew talks with Eli Brown and Jonathan Ellsworth about nursery hustle, breaking the rules, and why wine should be fun, not fussy. We also talk about boxed wine, baseball card philosophy, and Andrew fires off some of the sharpest wine one-liners we’ve ever heard.RELATED LINKS:Blister Craft CollectiveBecome a BLISTER+ MemberField Recordings WineryField Recordings InstagramTOPICS & TIMES:Intro to California Winemaking (2:26)From Football to Farming (4:44)Transition from Nursery to Winemaking (6:22)The Birth of Field Recordings (12:50)Terroir & Storytelling (14:12)Nurseries & Vines (22:21)Economics of Wine Pricing (26:07)Field Recordings: Quality & Accessibility (27:24)Finding Unique Properties for Winemaking (29:44)Making Wine Enjoyable for Everyone (42:12)Understanding Wine Pricing (47:31)Navigating the Wine Aisle: Tips for Beginners (48:11)Quality Control, Ingredients, & Additives (51:45)The Natural Wine Movement (58:27)Future Trends? (58:32)Andrew’s Recommendations: New Varietals (1:04:35)“Topped-Up” Wines (1:14:31)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister Podcast

Jonathan talks with Blister reviewer & Blister Summit director, Kristin Sinnott, about her lifelong love of ice cream; what we should know about making ice cream at home; and why she always hunts for small-batch ice cream when she’s traveling.RELATED LINKSCheck out the Blister Craft CollectiveBecome a BLISTER+ MemberTOPICS & TIMES:How Kristin’s ice Cream Habit Started (2:36)Being Picky about Food (8:36)Getting into Making Ice Cream (14:45)Ice Cream vs Coffee (18:42)Cookbooks for Ice Cream (22:23)Eggs vs no Eggs (23:27)Linden’s Ice Cream Reviews (26:14)Ice Cream vs Gelato (28:54)Kristin’s Current Practices (31:28)Coffee vs Ice Cream Equipment (37:05)Pro Tips (42:08)Affogatos (47:29)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister Podcast

We’re all familiar with ‘Top Gun’ — a school that separates the best of the best. But what if we told you there is an elite certification program designed to test the best bartenders in the business? Today, we’re discussing that program — Bar 5 Day — with Steve Olson and Doug Frost.RELATED LINKS:Check out the Blister Craft CollectiveBecome a BLISTER+ MemberBAR 5 DayBAR DocumentaryTOPICS & TIMES:Their Background (2:27)Bar 5 Origin Story (5:47)Mentorship (21:34)Mescal and Decision Points for Bar 5 (33:05)How They Choose Educators (45:11)Certifications and Film Tour (1:00:22)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister Podcast

Bitters have been used for medicinal purposes for thousands of years, and in cocktails for centuries. But they receive far less attention than the spirits in our glass. So today we’re talking with the founders of a bitters company that has taken the craft cocktail scene by storm: Joseph Bennett & Yana Crow of Bennett Bitters. We discuss bitters in general; the complex process they use to produce some of the best bitters currently on the market; the inspiration behind Bennett Bitters; how they got started; and more.RELATED LINKS:Check out the Blister Craft CollectiveBecome a BLISTER+ MemberBennett BittersTOPICS & TIMES:How Joseph Got into Bitters (1:32)What are Bitters?? (8:31)How Yana Got into Bitters (11:11)Flavor First (21:23)Flavor Concepts (23:55)How Bitters Work (32:39)Spirits & Proof Levels (37:26)Quantity vs Time (45:27)Blends & Batches (56:04)How One Flavor Profile Informs the Next (1:01:13)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister Podcast

We talk with Jeff Galli, the General Manager and co-owner of Campione, a roman kitchen that was named to the New York Time’s 50 Best Restaurants in the U.S. list in 2023, and was the first restaurant in the state to receive that sort of national attention. In this episode we explore the philosophy that underpins Jeff’s exceptional approach to hospitality; his background in food and beverage; and the founding of Campione Roman Kitchen, We also discuss restrooms, tile floors, and the yellow bitter conundrum, so this episode has a little something for everyone. RELATED LINKS:Check out the Blister Craft CollectiveBecome a BLISTER+ MemberCampione Roman KitchenCampione InstagramTOPICS & TIMES:Reservations (1:13)Running a Restaurant in Livingston (3:17)Jeff’s Background (4:55)Making the Move to Livingston (10:10)Finding Campione (16:09)In The Service Of Others (25:12)The Importance of Bathrooms (28:14)NYT 50 Best List (33:00)Analog Restaurants (36:42)Yellow Bitter Conundrum (46:37)Redefining the Industry (56:11)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister Podcast

Matt Capozzi has always loved being in the mountains, but he’s also enjoyed an incredible career working in product design for brands like Burton, Nike, Nixon, and Smith. In 2015, Matt had a wild idea to help people ‘bring the mountains home,’ which led to the creation of North Drinkware, which produces beautiful, artisanal products — like handblown glassware — made in Oregon.Today I talk with Matt about how a life spent designing everything from snowboarding bindings, to wearable fitness tech, to watches led him to the improbable (and rather harrowing) launch of North Drinkware. We also get into the art of glass blowing, the science of crafting your favorite mountains into the bottoms of drinkware, why authenticity is everything, and what the future of North looks like.RELATED LINKS:Check out the Blister Craft CollectiveBecome a BLISTER+ MemberNorth DrinkwareTOPICS & TIMES:Blister Craft Collective (1:20)What is North Drinkware? (3:12)Matt’s Love of Snow (7:08)Designing for Burton, Nike, Nixon, & More (11:44)The Initial Idea of North (16:05)The Highs & Lows of Launching (21:55)How Their Glasses are Produced Today (38:02)Other Products (41:42)Selecting the Next Mountain? (45:40)How North Thinks about Growth (49:19)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister Podcast