Cooking Issues With Dave Arnold podcast

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The Agile Brand with Greg Kihlström®

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#644: AI-augmented human recommendations for retail customers with Noah Zamansky, Stitch Fix 27:12

9 hari yang lalu27:12

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27:12

We are here at eTail Palm Springs and seeing and hearing the latest and greatest in e-commerce and retail. Question: Do you need to choose between AI and human recommendations as a customer? Why not have both? After all, don’t each have their strengths? AI in the retail experience is all the rage these days, but today I’m talking with someone from a brand that has been incorporating AI-personalized experiences and shopping combined with expert human recommendations for over 14 years, and continues to innovate today. Today we’re going to talk about how AI-based personalization plus human creativity and input makes an amazing customer experience at Stitch Fix. To help me discuss this topic, I’d like to welcome Noah Zamansky, Vice President of Product and Client Experience at Stitch Fix. About Noah Zamansky Noah Zamansky serves as the Vice President of Product and Client Experience at Stitch Fix, where he leads cross-functional teams spanning Product, Design, Engineering, Algorithms, and Platform Development. A seasoned leader, Noah has a proven track record of shaping product vision and strategy, designing exceptional user experiences, and spearheading the launch of new business ventures. Before joining Stitch Fix, Noah held the role of Senior Director of Product Management at eBay, overseeing Fashion and Vertical Experiences. Resources Stitch Fix: https://www.stitchfix.com eTail Palm Springs: https://etailwest.wbresearch.com/ Connect with Greg on LinkedIn: https://www.linkedin.com/in/gregkihlstrom Listen to The Agile Brand without the ads. Learn more here: https://bit.ly/3ymf7hd Don't miss a thing: get the latest episodes, sign up for our newsletter and more: https://www.theagilebrand.show Check out The Agile Brand Guide website with articles, insights, and Martechipedia, the wiki for marketing technology: https://www.agilebrandguide.com The Agile Brand podcast is brought to you by TEKsystems. Learn more here: https://www.teksystems.com/versionnextnow The Agile Brand is produced by Missing Link—a Latina-owned strategy-driven, creatively fueled production co-op. From ideation to creation, they craft human connections through intelligent, engaging and informative content. https://www.missinglink.company…

Cooking Issues with Dave Arnold

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The new home for Dave Arnold's weekly show "Cooking Issues", where he tackles listener questions on anything food and cooking related.

Hosted on Acast. See acast.com/privacy for more information.

172 episode

#Food #Arts #Cooking Issues

Cooking Issues with Dave Arnold

43 subscribers

updated sehari yang lalu

Beranda serial•Feed

The new home for Dave Arnold's weekly show "Cooking Issues", where he tackles listener questions on anything food and cooking related.

Hosted on Acast. See acast.com/privacy for more information.

172 episode

#Food #Arts #Cooking Issues

All episodes

Cooking Issues with Dave Arnold

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Chef Sean Gray of Sargentsville Inn 1:04:57

1 day yang lalu1:04:57

1:04:57

This week on Cooking Issues , Dave Arnold sits down with Sean Gray (formerly of Momofuku Ko, now at Sargentsville Inn ) for a deep dive into fried chicken innovation, modernizing historic kitchens, and the art of dried herbs . Other key topics: • Cold vs. Hot Fried Chicken – Sean and Dave revisit the legendary cold fried chicken technique from Ko , but how does it compare to the hot version at Sargentsville Inn ? • How to Get the Best Crunch – From beer-based batter to the science of multiple fry cycles, Sean and Dave dissect what makes for peak fried chicken. • Garlic Press Redemption Arc – Dave goes on a tirade against the anti-garlic press movement , arguing for its culinary comeback. • Razor Clams – Sean and Dave discuss the challenges of purging razor clams and their favorite high-heat cooking methods. • The Magic of Dried Herbs – Sean explains why he often prefers dried herbs over fresh in restaurant cooking and how he makes his own. • Cooking in an 18th Century Inn – Sean talks about adapting to quirky old spaces , small-town food culture, and why tractors rolling by the window add to the charm. Plus, Dave rants about overpriced butter, explains why most home kitchen hoods are ineffective for serious cooking, and plans an underground truffle duel to settle the East vs. West Coast uni debate. All that and more, this week on Cooking Issues ! Hosted on Acast. See acast.com/privacy for more information.…

Cooking Issues with Dave Arnold

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Osayi Endolyn on Food, Storytelling, and the Chaos of the Restaurant Back Office 1:02:38

9 hari yang lalu1:02:38

1:02:38

This week on Cooking Issues , Dave Arnold welcomes award-winning writer and cultural strategist Osayi Endolyn for a deep dive into the intersection of food, history, and storytelling. Known for her work on The Rise with Marcus Samuelsson and Black Power Kitchen with Ghetto Gastro, Osayi shares insights on the creative chaos of book collaborations, the power of narrative in food culture, and why restaurant back offices are the most depressing places on earth. Other key topics: • The Salisbury Steak Deep Dive – Dave uncovers the bizarre origins of the 1950s TV dinner classic, tracing it back to Dr. James Salisbury’s 19th-century obsession with muscle pulp and all-meat diets. Turns out, his theories were as questionable as his taste in food. • Restaurant Back-of-House Horror – Osayi and Dave break down the stark contrast between the guest-facing hospitality experience and the grim reality of most restaurant back offices: dimly lit, airless spaces that resemble a prison guard station more than a workplace. • The Art of Book Collaborations – From managing big personalities to balancing creative control, Osayi discusses what it’s like to shape the voice of culinary icons while making sure her own perspective stays intact. • Popcorn Science – The crew debates the ultimate popping method, from Dutch oven techniques to the magic of Amish heirloom kernels. Plus, Dave reveals a game-changing sugar-lectin blend for perfect homemade kettle corn. • The Wisdom of Indigenous Food Systems – Osayi challenges the Western idea that food knowledge is a constant progression, arguing that many indigenous cultures already had it figured out centuries ago—before industrialized agriculture muddied the waters. • Tamale Fights – Nastassia goes on a tirade about the masa-to-filling ratio in tamales, declaring that anything but a meat-heavy filling is a failure. Osayi offers a more diplomatic take, but acknowledges that most places do skimp on the good stuff. • Coming Soon: Kwéyòl / Creole – Osayi previews her upcoming book with chef Nina Compton, a journey through the flavors of St. Lucia, New Orleans, and the broader Caribbean diaspora. Plus, Dave rants about overpriced popcorn salts, the absurdity of early diet culture, and why breaking into cars isn’t what it used to be. All that and more, this week on Cooking Issues ! Hosted on Acast. See acast.com/privacy for more information.…

Cooking Issues with Dave Arnold

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KojiCon with Rich Shih and Jennifer Rothman 1:00:16

15 hari yang lalu1:00:16

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This week on Cooking Issues , Dave Arnold is joined by Rich Shih ( Koji Alchemy ) and Jennifer Rothman ( Yellow Farmhouse ). The crew dives deep into KojiCon 2025 , the virtual conference celebrating all things koji, fermentation, and mold-based magic. Rich and Jennifer break down what attendees can expect, from global experts sharing techniques to the vibrant Discord community exchanging ideas. Other key topics: • Fish Aging with Mold – Dave unpacks the Papa Shell YouTube videos and the use of Mucor flavus for dry-aging fish, questioning technique, contamination risks, and whether it’s all just a long play for funky seafood. • Meat-Shaped Stone Obsession – The Taipei National Museum ’s famous Tong Po pork-shaped rock sparks a wild discussion on turning art into food, recursive meat shaping, and a potential Instagram project that may never happen. • Avocado Sorbet Trials – Quinn spins a Ninja Creami batch and debates if adding buckwheat honey would be culinary brilliance or a disaster in the making. • Plastic Wrap Deep Dive – Dave lays out the case against PVC-based cling film, explains why commercial kitchens still swear by it, and asks the ultimate question: Where’s the industrial-sized polyethylene wrap? • Rodent Tasting Notes – From capybara to nutria to the theoretical culinary potential of vole, the crew debates which critters are underrated on the dining table. • Koji in Home Ec? – Jennifer shares insights from Yellow Farmhouse ’s work in food education, shifting high school curriculums from standard home economics (or Family and Consumer Sciences ) to a deeper understanding of the food system. Plus, Dave rants about poorly executed microbiology in YouTube cooking experiments, breaks down the risks of flavor scalping, and issues a passionate plea for visiting museums while traveling—because yes , the Taipei National Museum is worth skipping a meal for. All that and more, this week on Cooking Issues ! Hosted on Acast. See acast.com/privacy for more information.…

Cooking Issues with Dave Arnold

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No Eggs, No Tangents 1:01:24

23 hari yang lalu1:01:24

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This week on Cooking Issues , Dave Arnold and the crew discuss the ongoing egg shortage , rising prices, and how it’s affecting both consumers and businesses. On the cocktail front, Dave breaks down the egg white cocktail debate —whether shaking before or after dilution creates the best texture. He also discusses clarifying ginger and galangal in non-alcoholic drinks , confirming that full clarification removes their signature burn. Other key topics: • LA Pop-Up at Night on Earth – A recap of the drinks served and the custom Spinsall rotor necklace. • Beef Heart Preparation – Methods for tartare and searing. • KFC’s Secret Recipe – Insights into the history of pressure fryers and spice blends. • Crescent Duck Farm Avian Flu Crisis – A mass culling that could impact poultry prices. • Skate Wings vs. Scallops – Addressing the myth and best cooking techniques. • Belgian Fries – Why they outperform American fries. Hosted on Acast. See acast.com/privacy for more information.…

Cooking Issues with Dave Arnold

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Korean Rice Wine & Fermentation with Hana Makgeolli 1:00:36

5 weeks yang lalu1:00:36

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Today on Cooking Issues , Dave chats with Alice Jun and John Lim of Hana Makgeolli about the art of Korean rice wine, traditional fermentation techniques, and the role of nuruk. Plus, the team dives into NYC’s food scene, butter beans, and listener questions on brewing, koji, and fermentation fails. Hosted on Acast. See acast.com/privacy for more information.…

Cooking Issues with Dave Arnold

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(More) CLASSICS IN THE FIELD with Matt Sartwell 1:01:41

6 weeks yang lalu1:01:41

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Matt Sartwell of Kitchen Arts & Letters is back with more books, insights and recommendations on another edition of CLASSICS IN THE FIELD on Cooking Issues Hosted on Acast. See acast.com/privacy for more information.

Cooking Issues with Dave Arnold

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NTT: The Height of Saladtry 1:00:44

7 weeks yang lalu1:00:44

1:00:44

Tune in for a charged up edition of "No Tangent Tuesday" as Dave and the gang talk everything from lettuce to squid. Hosted on Acast. See acast.com/privacy for more information.

Cooking Issues with Dave Arnold

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Night On Earth: Mike Capoferri Returns 1:02:40

8 weeks yang lalu1:02:40

1:02:40

Mike Capoferri, the proprietor & bartender behind "Thunderbolt" - one of LA's best bars - is back on the show and has a brand new bar called "Night on Earth". Hosted on Acast. See acast.com/privacy for more information.

Cooking Issues with Dave Arnold

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Joshua David Stein 1:01:35

11 weeks yang lalu1:01:35

1:01:35

Writer, cookbook author and overall fun guy Joshua David Stein drops by to talk about some of his latest writings, projects and ideas - including " Jang: The Soul of Korean Cooking". Hosted on Acast. See acast.com/privacy for more information.

Cooking Issues with Dave Arnold

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Luke Pyenson - Taste in Music: Eating on Tour with Indie Musicians 1:01:19

12 weeks yang lalu1:01:19

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This week's guest is Luke Pyenson, a food and travel journalist and author of the new book "Taste in Music: Eating on Tour with Indie Musicians". He was the longtime drummer of the critically acclaimed indie rock band Frankie Cosmos and founding drummer of cult DIY band Krill. Hosted on Acast. See acast.com/privacy for more information.…

Cooking Issues with Dave Arnold

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Rancho Gordo: The Return 1:00:20

13 weeks yang lalu1:00:20

1:00:20

Steve Sando of Rancho Gordo returns for more bean talk! Hosted on Acast. See acast.com/privacy for more information.

Cooking Issues with Dave Arnold

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Today, T'Maro & Thanksgiving with Chef Elizabeth Falkner 1:01:00

14 weeks yang lalu1:01:00

1:01:00

On a special pre-Thanksgiving edition of Cooking Issues , Dave Arnold is joined by trailblazing chef and entrepreneur Elizabeth Falkner. Falkner discusses her exciting new venture in the world of spirits: T’Maro, alongside her career highlights and Thanksgiving traditions Hosted on Acast. See acast.com/privacy for more information.…

Cooking Issues with Dave Arnold

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Continuous Oil & The Tequila Heist 1:00:14

15 weeks yang lalu1:00:14

1:00:14

Another "No Tangent Tuesday" has plenty of great tangents and a slew of listener questions. Hosted on Acast. See acast.com/privacy for more information.

Cooking Issues with Dave Arnold

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Culinary Aversions, Lye Chronicles & Rapid Dipstick Tests 1:00:07

17 weeks yang lalu1:00:07

1:00:07

On another "No Tangent Tuesday" the tangents are plentiful. Nastassia "The Hammer" Lopez is back in-studio. Hosted on Acast. See acast.com/privacy for more information.

Cooking Issues with Dave Arnold

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Connecticut Connections with David Standridge 1:00:06

19 weeks yang lalu1:00:06

1:00:06

David Standridge, executive chef of The Shipwright's Daughter in Mystic Connecticut, joins the show for a conversation on crab meat, garleek and more. Hosted on Acast. See acast.com/privacy for more information.

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