Episodes
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BĂ»cheron (French for âlumberjackâ) in Minneapolis, Minnesota, won the James Beard Foundation award for Best New Restaurant in America in 2025. Last month, Jonathan Ellsworth had the opportunity to attend a BĂ»cheron dinner, and today, he talks with owners Jeanie and Adam Ritter about their unconventional backgrounds; how they and their team created a restaurant that earned one of the most prestigious awards in the culinary world; and what life has been like since.
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TOPICS & TIMES:
What is Bucheron? (3:18)
Minnesota French (5:05)
Jeanieâs Background (7:41)
Adamâs Background (14:47)
Michelin & James Beard (25:10)
Travel & Learning (29:24)
Boucheron's Methodology (31:09)
Cooking in Unfamiliar Places (36:41)
Opening Bucheron (42:58)
Winning the James Beard Award (46:51)
Advice for Success (51:54)
Minneapolis and ICE (56:19)
The Bear (1:03:02)
Eating at Home (1:05:07)
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For decades, Oregonâs winemakers have looked to France as the standard setter for what constitutes great wine. Brianne Day, founder of Day Wines, thinks it's time to stop doing that. Brianne has spent her career exploring what makes Oregon's vineyards unique. Today, we discuss her winemaking philosophy, biodynamic farming practices, and why Oregon's most exciting wines are the ones that arenât trying to be from somewhere else.
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TOPICS & TIMES:
Origin Story & 1,500 Wines (4:28)
Wine Exploration (15:07)
Wine Making Regions (16:30)
American Terroir (27:45)
Creating & Managing Expectations (13:32)
Natural Wine (36:22)
Amaro (49:44)
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Episodes manquant?
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Salt Lake City shouldnât be home to one of Americaâs best cocktail bars. And yet, despite Utahâs strange liquor laws and its distance from traditional cocktail meccas, thatâs exactly what makes Water Witch so interesting. After the Blister team stumbled across Water Witch on a recent trip, Eli wanted to find out how owner / operator Scott Gardner built something so special in such an unlikely environment.
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Have a topic, craft category, or craft company youâd like to see us cover? Email us at: [email protected] to share those or any other thoughts you have about CRAFTED.
TOPICS & TIMES:
About Scott (2:54)
Alcohol Laws & Culinary Deserts (7:18)
James Beard Award (13:16)
Changes in Cocktail Competitions (17:51)
Finding Mentors (21:12)
Building Water Witch (24:11)
Defining the Concept (31:06)
Operations Management (39:14)
Control State Woes (47:04)
The Future of Utahâs Bars (53:14)
Why Stay In Salt Lake? (57:10)
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Bar Nohm
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Jonathan just got back from an incredible 12-day trip to Washington DC and Manhattan, and had a ton of notable âCRAFTEDâ experiences. So he and Eli Brown talk about a bunch of them, and weâd love to hear your thoughts on some of the places we mention â or some additional places you think we need to check out next time weâre in DC / NYC.
We Want to Hear from You!
Have a topic, craft category, or craft company youâd like to see us cover? Email us at: [email protected] 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 Kimâs (48:37)
- BAZU! by Superwow Coffee (49:25)
- LâIndustrie & Scarrâs Pizza (53:30)
- Bar Contra (58:05)
- Lindenâs 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)
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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 âdiminishing returns,â 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.
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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)
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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 Murrayâs 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 Murrayâs, their unique cave aging program, and explore why inefficiency is often exactly what makes something great.
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TOPICS & TIMES:
Murrays Cheese (2:48)
Flagship Cheeses (5:44)
The History of Craft Cheese (7:05)
Elizabethâs 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)
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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, weâre reporting on what we ate, drank, and saw. Give it a listen, then let us know your thoughts!
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Have a topic, craft category, or craft company youâd like to see us cover? Email us here to share those or any other thoughts you have about CRAFTED.
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TOPICS & TIMES:
Blister Summit / Snowbird:
Fernet (2:41)
Fry Sauce? (12:19)
Realm, âThe Bardâ (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)
Evaâs Bakery (1:19:18)
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The neighborhood bar is one of the last places untouched by AI, big tech, and all their algorithms. But what if thatâs actually holding each us back from finding our âperfectâ drink?
In Part 1 and 2 of this series, we explored Dr. Kevin Petersonâs 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 didnât know you were looking for.
We Want to Hear from You!
Have a topic, craft category, or craft company youâd like to see us cover? Email us here to share those or any other thoughts you have about CRAFTED.
TOPICS & TIMES:
Castaliaâs 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)
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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 thatâs only about 8% â and itâs often lower than that.
The certifications of âMaster Sommelierâ and âMaster of Wineâ 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.
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Have a topic, craft category, or craft company youâd like to see us cover? Email us here to share those or any other thoughts you have about CRAFTED.
TOPICS & TIMES:
Doug Frostâs 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)
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Americans love coffee â there are well over 40,000 coffee shops in the USA â but itâs easy to argue that many other countries are doing coffee better. Why is that, and what can be done to elevate American coffee culture to the level it most definitely deserves? Floreo Coffee founder, Sebastian Skokan, has dedicated himself to this cause, and today, heâs sharing his answers with Jonathan Ellsworth & Eli Brown.
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RELATED LINKS:
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Blister Craft Collective
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TOPICS & TIMES:
Sebastianâs Background (3:00)
Finding the Best Coffee Scene (8:37)
Coffee Education (10:29)
Sensory Science (12:31)
The Floreo Cafe (17:45)
Quality vs Speed (21:00)
Weber Grinder (25:28)
Coffee Presentation & Preparation (28:25)
Coffee Expressions (33:06)
Coffee Economics (39:57)
Grinding, Roast Quality, & Shot Timing (48:43)
Advection & Diffusion (53:12)
Brew Ratios (59:02)
Tips & Tricks (1:04:26)
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Jonathan started falling down the rabbit hole of hi-fi audio gear, and he says itâs all Simonâs fault. So in this conversation, Simon talks to Jonathan about his audio journey; why heâs singled out the world of hi-fi headphones as a place to begin; why heâs become a believer in âEQâ; and why it feels almost inevitable that heâll end up exploring the world of loudspeakers, too.
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TOPICS & TIMES:
Craft Collective (1:18)
Why Headphones Make Sense (5:53)
Is Beethoven the Original Heavy Metal? (12:25)
Headphones vs Speakers (15:57)
Jonathanâs First Hi-Fi Headphones (29:19)
Why You Should âEQâ (35:07)
The Qudelix-5k DAC/AMP + Equalizer (36:20)
Dedicated Headphone Amp vs Integrated Amp (40:49)
The JDS Labs Headphone AMP+DAC (44:10)
Active vs Passive Speakers (1:01:18)
Where To Go From Here? (1:06:35)
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Located at the base of Palisades Tahoe, Wildflour Baking Company is probably the most beloved bakery in skiing, and it definitely has the most accomplished customer base in the ski world. So Jonathan sat down with Wildflour owner, Susan Lopez, to talk about it all, and learn some of the secrets to Wildflourâs success.
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TOPICS & TIMES:
Susan's Background & Cookie Monster Suits (2:20)
Establishing Wildflour in 1983 (6:25)
Changes in the Palisades Community (9:12)
Wildflourâs Offerings & Em Bombs (11:33)
Taking Care of People (13:17)
Wildflourâs Ski Royalty Fan Base (17:12)
Aimie Engerbretsen (21:44)
Cody Townsend (24:09)
Shane Mcconkey (27:45)
Noah Gaffney & Connery Lundin (29:47)
Life-Time Cookie Pass (33:28)
New vs Staple Offerings (36:56)
Susanâs Off-Season Hobbies (39:37)
Susanâs Rule re: Chocolate on Faces (41:47)
What's the Best Question I Haven't Asked You? (43:53)
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What if everything you thought you knew about taste was wrong? Although we like to think flavor lives on the tongue, the truth is far more interesting; more than 80 percent of what we taste is actually smell.
That revelation sits at the heart of Dr. Kevin Petersonâs groundbreaking book, Cocktail Theory, which is transforming the way bartenders, chefs, and curious drinkers think about their craft. In Part 1 of this series, we explored the foundations of his thinking, but we also left plenty of questions on the table. In this conversation, Kevin is back to tie up those loose ends.
We Want to Hear from You!
Have a topic, craft category, or craft company youâd like to see us cover? Email us here to share those or any other thoughts you have about CRAFTED.
TOPICS & TIMES:
Closing Castalia (2:01)
Upcoming Projects (9:19)
Cocktail Families (18:02)
The Bloody Mary (23:20)
Pre-Batching (27:59)
Scent as Music (35:49)
Algorithmic Recommendations (47:21)
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How do you grow a national beverage brand without investors, trend-chasing, or artificial ingredients? Dram began as an all natural cocktail bitters producer, and (unintentionally) went on to become the leader in the âfunctional beverageâ space.
Today, Eli talks with Dram founder, Shae Whitney, about Dramâs unlikely origin story; what led her to start making bitters with real botanicals; building a business in a Colorado ghost town; the strange history of their original production space; and how Dram navigated the rise of functional beverages without chasing trends.
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TOPICS & TIMES:
What is Dram (2:16)
First Flavor Profiles (5:05)
Crafting Bitters (7:06)
Production in Silver Plume (10:56)
Moving to Salida (27:20)
Botanical Seltzers (33:20)
Most Popular Expressions (37:15)
N/A Bitters (38:48)
The Functional Beverage Category (39:48)
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Mads Buchardt founded Buchardt Audio with a vision of offering high-end sound and Scandinavian design at the best possible price. Known for âbig sound in compact designs,â many of Buchardtâs speakers are handcrafted in their woodshop in Denmark using the finest Danish oak, and their loudspeakers exemplify the minimalist aesthetic that is a hallmark of Scandinavian design. Simon talks with Mads about how Buchardt Audio is delivering on its vision by offering speakers that sound incredible, are visually stunning, and a great value.
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Heaven 11
Floreo Coffee Co
Buchardt Audio
TOPICS & TIMES:
Growing up with Music (6:03)
Getting into Hi-Fi (8:04)
Founding Buchardt Audio (9:42)
Madsâ First Speakers (12:08)
What are Passive Radiators? (12:55)
Staying Small & Running Lean (16:53)
Early Challenges (18:53)
Big Sound in a Compact Design (22:22)
Manufacturing in Silkeborg (25:30)
Buchardtâs Masterpiece: the E50 (27:14)
Active Speakers (43:57)
What's Next for Buchardt Audio (55:36)
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For years, the âMr. Potato Headâ theory of drinks was accepted by bartenders to create new cocktails and memorize recipes. But until the release of Cocktail Theory, by Dr. Kevin Petersen, no one had taken the time to prove it, and now, Cocktail Theory is reshaping how bartenders are designing drinks. Today, Eli talks with Kevin about his diverse background and how it informs cocktail creation; the Mr. Potato Head theory of cocktails; the core concepts of the book; and much more.
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Have a topic, craft category, or craft company youâd like to see us cover? Email us here to share those or any other thoughts you have about CRAFTED.
TOPICS & TIMES:
Kevinâs Background in Food (3:39)
Kevinâs Introduction to Cocktails (9:48)
Pairing Food, Scents, & Cocktails (11:40)
Opening a Bar vs. a Restaurant (17:33)
Cocktail Families (26:06)
Pitch for Cocktail Theory (29:43)
Alternate Theories for Cocktail Creation (32:02)
The Engineerâs Perspective (34:05)
Scent & Taste Cohesion (44:03)
Turning Theory Into Practice (50:10)
A Sensory Approach to Drinks (54:52)
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ACAST
Zerno is one of the hottest brands in the world of specialty coffee, and for good reasons. So Jonathan recently met up with Zernoâs founder, Vel Genov, at their brand-new manufacturing center in Chicago, and today, youâll get to hear their follow-up conversation, where they discuss what led Vel to design & manufacture coffee grinders in Chicago; Velâs obsession with quality, functionality, and aesthetics (rather than price); burr sizes and why they matter; product design, iteration, and manufacturing; comparisons between the Zerno Z1 and the new Z2; and more.
We Want to Hear from You!
Have a topic, craft category, or craft company youâd like to see us cover? Email us here to share those or any other thoughts you have about CRAFTED.
RELATED LINKS:
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TOPICS & TIMES:
Craft Collective (2:22)
Intro / What Vel Drank This Morning (3:10)
How Fast Is Fast for Pulling Shots (8:00)
How Did He Start Making Coffee Grinders (10:15)
Aesthetics and Machining (21:31)
Value of Lasting Builds (29:13)
History of Making the Grinders: Trial and Concept (35:43)
Burr Size and Why It Matters for Clarity (44:04)
Listening to The Users (1:03:15)
Z2 Update and High Tolerance Manufacturing (1:04:05)
Made in Chicago (1:10:34)
Future of Zerno (1:17:03)
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While the overall category of craft beer is currently experiencing a decline, the Burlington, Vermont craft beer maker, Zero Gravity Beer, is thriving. How? To find out, Eli talked with Zero Gravityâs Christopher Costello about the keys to Zero Gravity Beersâ success; what has evolved and whatâs stayed the same for them over these 20 years; the current state of New England brewing; and more.
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Have a topic, craft category, or craft company youâd like to see us cover? Email us here to share those or any other thoughts you have about CRAFTED.
RELATED LINKS:
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Zero Gravity Beer
Zero Gravity Community
TOPICS & TIMES:
Zero Gravity Background (1:50)
Farm House Model (11:52)
Production Facility (14:22)
Adapting to High Growth (19:26)
State of the Union: East Coast Beer (25:04)
Terroir & Beer (30:34)
3rd Place Space & Community (34:44)
The Hummingbird Logo & âListersâ (38:33)
Caribbean Beer Dinner (41:06)
The N/A Category (44:12)
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Few craft categories have experienced the meteoric rise of âfunctional beverages,â and specifically, THC-infused drinks. But despite their popularity, what goes into making these drinks remains a secret, and not all THC-beverages are created equal.
So today, Eli talks with Fabric founder, Tom Eddleston, about what goes into crafting functional beverages with real intention. From cannabinoids to flavor-profile development, this conversation demystifies a category that is shrouded in misinformation.
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Have a topic, craft category, or craft company youâd like to see us cover? Email us here to share those or any other thoughts you have about CRAFTED.
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Fabric
Fabric Blog
Fabric x POW
Farm Bill Brief
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TOPICS & TIMES:
An Introduction To Colorado Sober (2:17)
History of Fabric (6:43)
Definitions and Offerings (11:30)
Ingredients (24:53)
The Importance of Education First (32:02)
Mental Health Advocacy (37:48)
Mental Health & the Outdoors (42:38)
Market Viability and Restrictions (45:36)
Lobbying Efforts for Regulation (54:31)
Cultural Significance of Inebriation (58:42)
Zebra Striping (1:02:49)
Distribution (1:05:40)
Get Involved (1:10:03)
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Jonathan talks with Blister managing editor Luke Koppa, reviewer Paul Forward, and our bike editor, David Golay, about the craft categories that most captivated them this past year, and some of the categories they are most curious about heading into 2026.
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Have a topic, craft category, or craft company youâd like to see us cover? Email us here to share those or any other thoughts you have about CRAFTED.
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Heaven 11
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TOPICS & TIMES:
Luke Koppa (3:40)
Paul Forward (18:45)
David Golay (45:17)
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- Montre plus
