New Worlder

Written by: Nicholas Gill
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  • Summary

  • The New Worlder podcast explores the world of food and travel in the Americas and beyond. Hosted by James Beard nominated writer Nicholas Gill and sociocultural anthropologist Juliana Duque, each episode features a long form interview with chefs, conservationists, scientists, farmers, writers, foragers, and more.
    Copyright Nicholas Gill
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Arts & Entertainment Food & Wine Social Sciences Travel Writing & Commentary
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Episodes
  • Episode #102: Olivier Bur

    Episode #102: Olivier Bur
    Jan 31 2025
    Olivier Bur is the chef and owner of the restaurant Casarré in the city of Santo Domingo in the Dominican Republic. Casarré is unlike any other restaurant I’ve heard of in the Caribbean. It’s a fine dining restaurant, at least in the sense that it serves 7 to 10 courses and a pairing, even though it does it in a casual way. There are of course many other fine dining restaurants in the Caribbean too, but unlike everywhere, Casarré is defined by its limitations as much as it is abundance. They don’t use flour, milk or eggs and instead find alternatives within the natural environment. They don’t serve wine in the pairing, as it isn’t produced on the island, and instead make different distillations like Mamajuana and source Clairin, an unaged sugarcane rum from Haiti, which needs to be bottled in Europe for it to be legally sold in the DR. They cook on a rustic wood fire, as it is done in the countryside, shunning most modern cooking equipment. It’s a fascinating approach in a region that needs some disruption.

    Olivier was born and raised in Switzerland with his Swiss mother making typical Dominican foods for him every day. He still felt disconnected from Dominican food and life there, but as he became a professional cook, working in kitchens around Europe and Latin America, including Pujol and Noma Mexico, he gradually gravitated more and more to the island. After a few pop ups and research trips (which he continues to write about), he moved to Santo Domingo and began creating a network of collaborators. Not just suppliers and culinary friends, but artisan craftsmen of every sort. Casarré is a restaurant that tells the story of and immerses you in Dominican culture in a really profound way. And as you will hear in this interview, he has the right temperate and patience for it to work.

    Read more at New Worlder.
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    1 hr and 12 mins
  • Episode #101: Bryan Ford

    Episode #101: Bryan Ford
    Jan 17 2025
    Bryan Ford is the author of the new book Pan Y Dulce: The Latin American Baking Book. Bryan is a baker and a very good one, and I think he’s looking at Latin American breads unlike anyone else. His first book, New World Sourdough, released right in the middle of the pandemic was a giant hit and it’s one of my most used baking books. It’s good practical advice at making better sourdough and as I mention in the conversation, his persona makes it less intimidating. At least for me. I find bread intimidating sometimes because it takes a while to make and I found it easy to mess up, especially when I first started making it. The new book, Pan Y Dulce, goes deep into the traditional breads of Latin America and I’m excited to use it. There are recipes for things like Peruvian pan chuta, pizza like fugazettas from Argentina, cassava breads, and other types of baked goods that don’t get much attention stateside. For a lot of these traditional breads that are rarely made with wild yeasts these days, he includes sourdough options. I’m especially excited to test this out as so many of these breads have so much potential made in this way.

    Ford was born in the Bronx to Honduran immigrants and raised in New Orleans. He was an accountant that liked baking and started to make a wholesale business out of it on the side. When he made a Honduran pan de coco, at his mother’s request, his blog Artisan Bryan suddenly exploded. He is the the host of Magnolia Network’s Baked in Tradition and The Artisan’s Kitchen, and you’ve probably seen him on some other shows on Netflix and elsewhere. Aside of the new book Pan Y Dulce, he also launched a Substack newsletter last year, also under the name Artisan Bryan. Despite his growing popularity, he’s not afraid to talk about things like slavery and colonialism, which I find refreshing. It seems like you are supposed to ignore history if you gain some mainstream traction. These things have had an obvious impact on breadmaking in Latin America, so of course he, as an Afro-Honduran acknowledges them, right in the first pages of the new book. He does it in a way that still celebrates the recipes, though some editors might be scared away by it. I personally appreciate the way he does it. It would be stranger to me if he didn’t mention these things. So, show your support and buy the book.

    READ MORE AT NEW WORLDER.
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    1 hr and 38 mins
  • The 100th Episode Extravaganza

    The 100th Episode Extravaganza
    Jan 2 2025
    Food in the year 2125 with Giuliana Furci, Nephi Craig & Andrea Petrini.

    This is a very special 100th episode of this podcast. That’s not something I ever expected to say. I really had no understanding of what it takes to launch a podcast when I started. I just recorded conversations with friends and colleagues and posted them online. That’s still basically what it is, but I think I’ve become a bit better about how I go about it. I have Juli of course as a co-host to ask intelligent questions and grasp big concepts that I miss. I’m a little more comfortable interviewing people now, and I have a better understanding of who makes a good guest. Some thoughts about food, cooking and life are very different than they were four years ago, while others are the same.

    Even though it was just a few years ago, the world seems like a very different kind of place than it was in April of 2019. We were still in the midst of the pandemic and everyone was trying to think of what direction the world. What was going to happen to restaurants. To hunger. To food systems. To ecosystems. Everyone had taken a step back and was starting to have a new perspective on things. Very quickly, we all became caught up in the same problems. I think we are still sorting ourselves out from the pandemic, especially as it relates to food. We’re still trying to envision what the future looks like. It it’s really fucking messy right now.

    For this episode I wanted to try and think well into the future. Not just the next five, ten or twenty years, which I think are going to be rough, but 100 years away. Can we imagine what that is going to look like? What are we going to be eating? How are we going to be producing this food? How are we going to feed the extra 2 billion people on the planet when the earth’s population peaks in 60 years?

    I asked three people I have known for a very long time to appear on this episode. All three have been past guests. They are extremely different people from different backgrounds and I have deep respect for all of them and the work that they do. I would never have imagined I could get them in a room together. There’s Giuliana Furci from Chile, who founded the Fungi Foundation and literally has and is changing the legal framework around fungi in the world. There’s Nephi Craig, the chef of Café Gozhóó in Whiteriver, Arizona, whose vision for ancestral food systems extends far beyond kitchen skills. And lastly, Andrea Petrini, the Italian writer and founder of Gelinaz!, who is continually questioning the idea of art as it relates to cooking. Of course there was also with Juliana Duque, my co-host, who brings her own anthropological background to the conversation. They are all some of my favorite people. They are people that continually fight for what they believe in, but they always do it with love. It’s something to aspire to and it was an honor to converse with them here.

    READ MORE AT NEW WORLDER.
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    1 hr and 34 mins

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