CRAFTED

Scott Rao is one of the most influential people in the world of coffee, coffee roasting, and coffee brewing. Scott is also the owner of Prodigal Coffee (located in Boulder, Colorado), and in this conversation, we dive deep into specific coffee topics and discuss the pursuit of quality in general.RELATED LINKS:Prodigal CoffeeBecome a BLISTER+ MemberTOPICS & TIMES:Scott’s Entry into Coffee (2:43)Quality (8:30)Coffee, Wine, & Tea (16:42)Rating Systems (21:26)How to Store Coffee (26:19)Should You Freeze Beans? (31:37)Light Roasts (34:32)Dark Roasts (37:33)Complexity (39:35)Conscientious Consumerism & Coffee (42:46)Espresso, Whiskey, & Fine Tuning (45:58)Prodigal’s Approach to Quality (52:06)Politics, Coffee, & Quality (58:40)Scott’s Current Coffee Interests (1:06:28)Quality and Perfection (1:08:35)

Studio Shed was started in the Boulder, Colorado backyard of their co-founder Jeremy Nova, a pro mountain biker and Olympian. Jeremy needed a place to store all his bikes and was uninspired by what was available, so he built his own. Today, Studio Sheds are still built in Colorado, and their portfolio now includes studios, accessory dwelling units (ADUs), and commercial spaces. Jeremy built that first shed back in 2008, yet today, many of Studio Shed’s designs still look just like the original. Sheds and ADUs are a great way to provide extra room for outdoor gear, remote work offices, or additional living spaces. In today’s conversation, we sit down with Studio Shed’s co-founder Mike Koenig to discuss their unique approach to designing and building prefabricated backyard structures that are well-built, eco-friendly, and stylish.RELATED LINKS:Check out the Blister Craft CollectiveBecome a BLISTER+ MemberStudio Shed website: https://www.studio-shed.com/TOPICS & TIMES:Riding Bikes and Founding a Company (0:46)Tokyo Joe's MTB Team (3:51)Jeremy’s Homemade Shed (6:24)Panelized Construction (10:25)The Studio Shed Design Process & Steps to Purchasing a Studio Shed (21:58)How to DIY Build a Studio Shed (29:40)Eco-friendly Designs (36:20)Mike’s Bike (51:46)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister Podcast

What are two of the best things in the world? Deep powder skiing and a great food truck. And today, we’re talking about both with professional skier, Yu Sasaki. We also talk about Yu’s beautiful short film, Home From Home; moving from Hokkaido, Japan, to Revelstoke; the ins-and-outs of running a food truck; and more.RELATED LINKS:Watch Yu’s Film: Home From HomeBecome a BLISTER+ MemberCheck out the Blister Craft CollectiveTOPICS & TIMES:New Film (2:52)Japan Origins (5:49)Food and Canada (7:59)Food Truck (10:21)Planning His Menu (15:08)2 Food Trucks and Ramen (16:27)Logistics (19:41)He Skis in the Winter, Staff Runs the Trucks (22:19)How to Identify Good Food Trucks (25:24)Ten Minute Timeline (29:23)Favorite Food Trucks (31:00)Craft Obsessions and Freeride Coaching (33:05)Upcoming Ski Season (36:03)Closing (38:21)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister Podcast

Last year, we talked with Alex LeBlanc about starting Calibration Coffee Lab in Greenville, South Carolina (CRAFTED ep #26). Today, Alex is back to update us on how it’s going, what he’s been learning, how his thinking about coffee has evolved, and how he’s going about trying to build a brand that people will love.And if you’d like to check out Alex’s coffee, CRAFTED listeners can get 15% off by using the code BLISTER at calibrationcoffeelab.comRELATED LINKS:Become a BLISTER+ MemberCheck out the Blister Craft CollectiveCRAFTED ep #26: Calibration Coffee LabTOPICS & TIMES:Backstory of Calibration Coffee Lab (2:53)3rd Wave Coffee (9:32)1st & 2nd Crack (14:18)Alex’s Philosophy of Roasting (16:46)Espresso (19:30)Roasting Temperature & Airflow (25:47)Catering to Customers’ Tastes (27:06)Coffee, Wine, & Beer Comparisons (33:08)‘Single Origin’ Coffees vs Blends (35:10)How Long to “Rest” after Roasting (36:53)Natural vs Washed (45:48)Brand Building (51:03)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister Podcast

Camper vans seem to be everywhere these days, and for good reason — the level of versatility and convenience they offer is hard to ignore. But starting down the road of ownership can be extremely overwhelming, so in today’s conversation, we sit down with Wayfarer Van’s Andy Mullins to answer some of the common questions people have, and to get an inside look at Wayfarer Van’s unique approach to building camper vans.RELATED LINKS:Check out the Blister Craft CollectiveBecome a BLISTER+ MemberWayfarer Vans website: https://wayfarervans.com/blisterreviewWayfarer Vans Fans Facebook Group: https://www.facebook.com/groups/364625700977150YouTube: https://www.youtube.com/wayfarervansInstagram: https://www.instagram.com/wayfarervansFacebook: https://www.facebook.com/wayfarervansTOPICS & TIMES:How Wayfarer Got Started (3:03)Wayfarer Founder is Good at Bikes (4:14)Why Modular? (5:33)Fast Turnarounds (11:09)Good Wood (13:12)Ford vs Ram (18:09)Low Roof or High Roof (22:47)First Steps to First Van (27:23)How Wayfarer KeepsThem Affordable (29:34)To DIY or NOT (34:15)Let’s go Camping (41:31)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister Podcast

Mark Connell is the executive chef at PARC Aspen, and he’s back to talk about fine dining and the importance of tasting menus; what he learned at Alinea; the specific tasting menu Jonathan recently had at PARC Aspen (including what Mark put on the plate & why); the difference between striving for consistency vs. striving to be consistently good; and more.RELATED LINKSCheck out the Blister Craft CollectiveBecome a BLISTER+ MemberTOPICS & TIMES:Fine Dining & Tasting Menus (1:58)Alinea: what Mark Learned There (9:46) PARC Aspen (16:42)Tasting Menu: what Jonathan had at PARC Aspen (23:59)Goat Cheese Sorbet & Olive Oil Candy (31:26)Consistency vs Being Consistently Good (47:46)Craft & Trust (56:17)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister PodcastOff The Couch

“My whole goal in life was to be a ski bum and a chef.” For Mark Connell, the executive chef at PARC Aspen, we can definitely say: mission accomplished. Mark is a passionate skier and a culinary genius, and we discuss how Mark & Jonathan first met; Mark’s background and his time working at The French Laundry; what punk rock has to do with high-end cuisine; frozen pizza; white wine; celebrity chefs; & more.RELATED LINKSCheck out the Blister Craft CollectiveBecome a BLISTER+ MemberTOPICS & TIMES:How Mark & Jonathan Met (3:53)Mark’s Background (9:33)Punk Rock & High-End Cuisine? (22:08)The French Laundry (37:50)Italy (40:43)Celebrity Chefs (46:04)Palettes (53:25)Frozen Pizza (1:06:20)Wine (1:11:38)Junk Food & Topics for ‘Part 2’ (1:21:37)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister PodcastOff The Couch

In this episode, we get a crash course on the vinyl revival and why spinning records on a turntable is a more engaging way of listening to music. Our guest, Michael Fremer, is regarded as one of the premier experts in the audio field, and he's extremely passionate about it. Michael and Simon get into how Led Zeppelin II was made, why Howard Stern hates vinyl, how to go about buying your first turntable, the travesty of “smashed” music, turntables that cost as much as a house, and tons more.RELATED LINKSCheck out the Blister Craft CollectiveBecome a BLISTER+ MemberTOPICS & TIMES:Records Just Sound Better (3:11)The Vinyl Revival (7:16)Michael’s Today Show appearance (8:08)What’s A Pressing? (11:11)Record Store Days (14:22)Turntables (21:11)Michael’s First Turntable (24:34)A Turntable As Expensive As A House (25:46)Quincy jones and Michael Jackson (27:34)Turntables Are Vibrations Measuring Devices (30:16)Phono Preamps (33:41)Choosing Records (40:57)“Smashing” Ruins Good Recordings (43:04)Bob Ludwig’s Cut Of Led Zeppelin II (46:52)How To Really Listen To Music (54:04)Current Vinyl Sales (1:06:46)Michael’s Two Records (1:08:09)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister PodcastOff The Couch