My Seventies Kitchen Episode 5: Kimchi Stew

When it comes to food, I don’t love the word “authentic.” Not only

do I find it condescending, but it also implies a rigidity to cooking

that is entirely unnecessary. This stew takes elements from different

Korean dishes with the goal of creating something delicious. There

are endless adaptations, which I will discuss in the notes, but as long

as you end up with a pleasing, umami-laden combination of spicy,

pungent, and salty, you’re on the right track.

We will begin by addressing the significant elements of the stew.

The Broth

While I have opted chicken stock here, there is really no broth that

will not work— vegetable stock would be equally delicious, and even

just water would get the job done. The amount of broth added can

also help adjust the heat if it ends up being a bit much.

The Tofu

I often utilize silken tofu for this stew—the texture is a delightful

contrast to the kimchi. In this case, I used the firm variety to

highlight Heiwa tofu, an excellent product made locally in Camden.

Anytime someone tells me that they do not care for tofu, this is what

I serve them to change their mind, as it actually has its own great

flavor rather than just the flavors of whatever it is cooked in.

The Kimchi

Again, any kimchi will work here, but I have opted for Gracie’s

Garden, which is made in Standish. I personally think it’s so good

that I often find myself just eating it straight out of the jar as a

snack—and it goes exceptionally well with a ton of cold beer and

karaoke.

Variations

This stew can easily be made vegan by adjusting the broth and

omitting the eggs and can just as easily go the other direction with

shredded beef and veal stock. You can add rice, star-shaped pasta,

or a tube of crushed Ritz crackers. There is no wrong way to do it.

All Production by No End Media

S2 E10: Life in the tea business with martin Connelly

In this episode, I have the privilege of speaking with Martin Connelly, owner of The Little Red Cup Tea Co. Not only do we discuss the different styles of tea, with a focus on China, but he also provides a glimpse into the business of importing tea. 

Also – Trapper Keepers. 

You can also find the episode on iTunes, Spotify, Google Play!, and Stitcher. 

Feel Free to SHARE, FOLLOW, and RATE us on iTunes.  ALSO check out our new cooking show, Food Coma: My Seventies Kitchen, and subscribe to my youtube channel!

MANY thanks go to our sponsors: 

Speckled Ax Coffee

Coals Bayside

Root Wild Kombucha

Blyth & Burrows

Hot Suppa

Lil’s Cafe

Vespertino Tequila Crema

Stroudwater Distillery

Evan Williams Bourbon

Larceny Bourbon

The Old Port Sea Gril

The Highroller Lobster Co.

Bissell Brothers Brewing

Via Vecchia

Portland Distro

If you would like to know more about sponsorship opportunities, respond to Joe Ricchio at jsricchio@gmail.com

Production and Editing by Chris Loughran and Doreen O’Donnell of No End Media.

My Seventies Kitchen Episode 4: Les Huevos Ricchios

In this dish, the black beans are the sun that all of the other elements orbit around. They are a dish I originally stole from a good friend back in 2004, though, in my defense, she also makes my red sauce and meatballs and has claimed that recipe as her own. I will say that these beans’ current incarnation bears little resemblance to the original. Still, I have to give credit where credit is due.

This dish is meant to be tailored to your personal preferences in terms of heat and flavor combinations. You can use any amount of peppers, as mild or hot as you like, and while I have recommended the spice blend that I use, feel free to tinker away.

It’s not traditional Huevos Rancheros, but it does have quite a few of the formal elements. If you do not have access to a Latin market in your town, there are easy substitutions. Sour cream for the crema and any melty cheese for the queso fresco will do. Be advised that this is not a breakfast to be consumed if you have a big morning ahead of you.

Serve with an expensive bottle of grower Champagne, such as Aubry or Gimmonet.

All Production by No End Media

S2 E9: Restaurants! with chef sammy monsour

In this episode, I cover all things restaurant-related with Chef/Owner of Preux & Proper in Los Angeles, Sammy Monsour. As it turns out, we both have fairly assertive opinions on the topic…

Also Burning Man, Stone Cold Steve Austin, and what makes a great burger (and what does not). 

Between segments, I make the “Filthy Halo” with Belfry Bourbon from Stroudwater Distillery!

You can also find the episode on iTunes, Spotify, Google Play!, and Stitcher. 

Feel Free to SHARE, FOLLOW, and RATE us on iTunes.  ALSO check out our new cooking show, Food Coma: My Seventies Kitchen, and subscribe to my youtube channel!

MANY thanks go to our sponsors: 

Speckled Ax Coffee

Coals Bayside

Root Wild Kombucha

Blyth & Burrows

Hot Suppa

Lil’s Cafe

Vespertino Tequila Crema

Stroudwater Distillery

Evan Williams Bourbon

Larceny Bourbon

The Old Port Sea Gril

The Highroller Lobster Co.

Bissell Brothers Brewing

Via Vecchia

Portland Distro

If you would like to know more about sponsorship opportunities, respond to Joe Ricchio at jsricchio@gmail.com

Production and Editing by Chris Loughran and Doreen O’Donnell of No End Media.

My Seventies Kitchen Episode 3: Butter Cashew Chicken

Like most Americans, I love Butter Chicken. When done properly it’s rich, salty, spicy, and the perfect conduit for several warm pieces of naan bread. Every version I’ve had utilizes tender chunks of chicken thighs bathed in a silky, aromatic broth accentuated with garlic, ginger, and tomatoes. In this dish, I prepare a hybrid version with what I consider to be a superior texture in the chicken, thanks to the Chinese technique of “Velveting.” To achieve this, I basically start out as if I’m making cashew chicken by marinating the boneless skinless thighs overnight, and then flash frying them, and the cashews, in the deep fryer before finishing them in the wok. For the butter sauce, I decided on a country gravy of sorts, substituting coconut milk for the more commonly used yogurt.

In the end, the most important thing to remember is NOT to skimp on the butter. 

Serve with Basmati Rice and Garlic Naan

All Production by No End Media

My Seventies Kitchen Episode 2: Mapo Tofu

Mapo Tofu is a dish, much like Bolognese for the Italians, that has a strong foundation in traditional preparation – which is essential to understand before tinkering around with it. This recipe represents ten years of tweaking and substituting, before finally arriving at what I love personally.

The Condiments:

All of these are pretty standard in the Asian pantry, but there are a few ways to up your game here. The most important is sourcing Shaoxing wine with no salt added – the flavor is vastly superior and will reflect in your Mapo Tofu. The choice of soy sauce is all about what you prefer; I like the double fermented style because of the beefiness of the dish. To add the traditional fermented black beans, I essentially buzz them into a paste with the ginger and garlic because I prefer the texture. In choosing a Doubanjiang, try to find one that utilizes broad beans instead of soybeans – as, with all of these condiments, a little research goes a long way. The ketchup, while it may seem unorthodox, is a good thing. Lastly, buy high-quality Sichuan peppercorns and grind and sift them yourself for maximum effect.

The Meat & Tofu

For the longest time, I made this dish with ground pork (and chicken stock in the sauce) until one day, I randomly tried ground beef. I much preferred the outcome, fair use for the high-quality ground beef that is often a bit lean to use in things like meatballs, but perfect here because there are plenty of other sources of fat. I recommend Heiwa Tofu because it is delicious and made locally, so obviously, this may vary for you. What will not differ is that the better the quality of tofu, the better your Mapo Tofu will be.

The Rice

Many people would find my use of coconut rice downright appalling – and I am comfortable with that. To me, the buttery, luxurious style of the rice is the perfect foil for the many levels of spicy brought on by the Mapo Tofu. I am still happy eating the dish over plain steamed rice, as that is the way it is traditionally enjoyed.

All Production by No End Media

S2 E8: Moss, Rocks, and Catalina Breezes in the morning with chef Devin Finigan

Chef Devin Finigan truly does it all. Her restaurant, Aragosta at Goose Cove in Deer Isle, Maine, is simply one of the most enjoyable experiences in the entire state. Her enthusiasm for what she does is absolutely contagious and left me wanting to schedule another visit in the Fall. 

In this episode, we discuss the past, present, and future of Aragosta, while deviating to address everything from dining al fresco to cod sperm. Also that time someone ruined my birthday cake.. 

Also we make Mint Juleps with Belfry Bourbon from Stroudwater Distillery, the recipe is available here on the site!

You can also find the episode on iTunes, Spotify, Google Play!, and Stitcher. 
Also, Feel Free to SHARE, FOLLOW and RATE Us on iTunes!
MANY thanks go to our sponsors: 

Vespertino Tequila Crema
Stroudwater Distillery
Evan Williams Bourbon
Larceny Bourbon
Coals Bayside
Root Wild Kombucha
Blyth & Burrows
Hot Suppa
Lil’s Cafe
The Old Port Sea Gril
Speckled Ax Coffee
The Highroller Lobster Co.
Bissell Brothers Brewing
Via Vecchia
Portland Distro

If you would like to know more about sponsorship opportunities, respond to Joe Ricchio at jsricchio@gmail.com

Production and Editing by Chris Loughran and Doreen O’Donnell of No End Media.

Food COma: My Seventies Kitchen Episode 1 – red lentil dal

First off, THANK YOU to all of our listeners at The Food Coma Podcast. I have been having an absolute blast chatting with guests and am looking forward to recording many more episodes. 

I will admit that I was a little skeptical when Chris Loughran suggested we film a cooking show in my home kitchen. I argued that it was dated and kind of hideous, which only seemed to encourage him. After working with Chris on both the podcast and Off The Wagon with Joe Ricchio, I know to trust his instincts. As it turns out, he was right – and I actually couldn’t be happier working out of this kitchen.

So here it is – Food Coma: My Seventies Kitchen

We will feature a very broad range of dishes, adhering to no particular style outside of it being something I enjoy making and think is delicious. In our first video featured here, we go for a soothing Indian Dal – future episodes will range from Pho to Bolognese to Big Macs.

While our podcast content will always be free, adding this level of video production definitely ups the costs significantly – definitely more expensive than editing audio clips of me drinking wine and yammering into a microphone while interrupting my guests.

This being said, we’ve decided to launch our Patron program for those of our listeners who would enjoy – and hopefully benefit from – the cooking video content we will be creating. We have set up three tiers of patronage, with cumulative perks.

I sincerely hope you will join us,

Joe

BECOME A PATRON HERE!!

S2 E7: Spiced Rum, censorship, and the importance of being important enough to interview bob DeNiro with rich kimball and carey haskell

Something you may or may not know is that I’ve been doing a weekly radio show on the Downtown with Rich Kimball Show called “Shut Up and Eat” for 4 years now. I was quite excited to turn the tables on Rich and his co-host Carey as we discuss the wide variety of impressive guests that have been on the show over the years. We talk a little bit about politics until realizing that by the time this episode would be released, any news would be ancient history. So instead we watch what I think is one of hte funniest sports clips of all time, the elements of proper Gumbo and Hurricanes, and my ill-fated interview with Quiet Riot bassist Rudy Sarzo. 

This is really one of my favorite episodes and I hope you enjoy! Also, stay tuned for details regarding our new Patron program where we will be hosting the content for Food Coma: My 70’s Kitchen. 

You can also find the episode on iTunes, Spotify, Google Play!, and Stitcher. 

Also, Feel Free to SHARE, FOLLOW and RATE Us on iTunes!

MANY thanks go to our sponsors: 

Vespertino Tequila Crema

Stroudwater Distillery

Evan Williams Bourbon

Lunazul Tequila

Larceny Bourbon

Coals Bayside

Root Wild Kombucha

Blyth & Burrows

Hot Suppa

Sanita Clogs

Maine Food for Thought Tours

Lil’s Cafe

The Old Port Sea Grill

Speckled Ax Coffee

The Highroller Lobster Co.

Bissell Brothers Brewing

Via Vecchia

If you would like to know more about sponsorship opportunities, respond to Joe Ricchio at jsricchio@gmail.com

Production and Editing by Chris Loughran and Doreen O’Donnell of No End Media.

S2 E6: Venus Fly Traps, Communion Bread, and Sound Medical advice with Allison Gray

In this episode I welcome a friend from WAY back – Allison Gray, owner of Northstar Holistic Medicine. Her work in the medical field addresses the issues that, more often than not, your doctor will not, like hormone therapy and assessing the bodies deficiencies before just banging out another RX. We discuss psychedelics, carnivorous plants, and people with a genetic makeup that allows them to metabolize alcohol in a different way.

Oh, and some festive new ideas for baking your own Communion Loaf this holiday season!

Please enjoy. You can also find the episode on iTunes, Spotify, Google Play!, and Stitcher. 

Also, Feel Free to SHARE, FOLLOW and RATE Us on iTunes!

MANY thanks go to our sponsors: 

Vespertino Tequila Crema

Stroudwater Distillery

Evan Williams Bourbon

Lunazul Tequila

Larceny Bourbon

Coals Bayside

Root Wild Kombucha

Blyth & Burrows

Hot Suppa

Sanita Clogs

Maine Food for Thought Tours

Lil’s Cafe

The Old Port Sea Grill

Speckled Ax Coffee

The Highroller Lobster Co.

Bissell Brothers Brewing

If you would like to know more about sponsorship opportunities, respond to Joe Ricchio at jsricchio@gmail.com

Production and Editing by Chris Loughran and Doreen O’Donnell of No End Media.

S2 E5: Nightclub Life, Red Sauce Joints, Wristbands, and New Beginnings with Joshua Miranda

S2 E5: Nightclub Life, Red Sauce Joints, Wristbands, and New Beginnings with Joshua Miranda

In this episode, I take plenty of time to wax nostalgic about the good ole days with Joshua Miranda, owner of both Blyth and Burrows and Via Vecchia in Portland, Maine. His work in the restaurant, night club, and hospitality business spans decades and has found him in New York City, Miami, and then finally back in Portland. Let’s just say he was knee-deep in the game back when sporty wristbands were fashionable behind the bar.

We talk about our shared experiences, mine being significantly dumber, working in night clubs, as well as the kind of restaurants we loved growing up (with an emphasis on Portland, obviously). We examine the ill-fated Portland Public Market, what went wrong, what went right, and the benefits of getting paid in wine. Did you know that the bar in Cocktail is based on a TGI Fridays? Well, we did. We sure did.

Lastly, I provide one of my top tips to save money.

Special Thanks to our sponsor, Speckled Ax Coffee in Portland, ME. 

Please enjoy. You can also find the episode on iTunes, Spotify, Google Play!, and Stitcher. 

Also, Feel Free to SHARE, FOLLOW and RATE Us on iTunes!

MANY thanks go to our sponsors: 

Evan Williams Bourbon

Lunazul Tequila

Larceny Bourbon

Coals Bayside

Root Wild Kombucha

Blyth & Burrows

Hot Suppa

Sanita Clogs

Maine Food for Thought Tours

Three of Strong Spirits

Bob’s Clam Hut

Lil’s Cafe

The Old Port Sea Grill

Speckled Ax Coffee

The Highroller Lobster Co.

Bissell Brothers Brewing

If you would like to know more about sponsorship opportunities, respond to Joe Ricchio at jsricchio@gmail.com

Production and Editing by Chris Loughran and Doreen O’Donnell of No End Media.

S2 E4: Sax Solos, Life on the Road, and the Subtle Art of Becoming a Tycoon with Evan Smith

Musician and budding Hot Sauce Tycoon Evan Smith is my guest on the 4th episode of season 2. Evan plays keyboard, synthesizers, and sax in the band Bleachers, while his recording and performing credits run the gamut from St. Vincent to Bon Iver to Taylor Swift.

Throughout his musical career he has always maintained his enthusiasm for cooking, and has recently launched his own hot sauce (evansrockin.com) that even heat enthusiast Rachel Ray claims that she “Puts on EVERYTHING.”

I am intrigued by the classic 80’s “Rock and Roll Sax Guy,” and proceed to ask Evan a barrage of asinine questions about the merits of the Sax Solo as well as the Keytar. We discuss the ups and downs of restaurants that run on Sysco, modern life on tour, and opening for Billy Joel at Fenway park in 2015.

And of course, no episode is complete with a story about that time I did a bunch of coke and someone fed me a delicious 4-course meal – and why that was one of the worst meals I’ve ever had.

Special Thanks to Episode Sponsor Coals Bayside.

I would also like to mention that I will be making an announcement about the launch of my Patreon subscription program that will provide exclusive and recipe-driven content for members. News on that soon.

Please enjoy. You can also find the episode on iTunes, Spotify, Google Play!, and Stitcher.

Also, Feel Free to Share and Rate Us on iTunes!

MANY thanks go to our sponsors: 

Evan Williams Bourbon

Lunazul Tequila

Larceny Bourbon

Coals Bayside

Root Wild Kombucha

Blyth & Burrows

Hot Suppa

Sanita Clogs

Maine Food for Thought Tours

Three of Strong Spirits

Bob’s Clam Hut

Lil’s Cafe

The Old Port Sea Grill

Speckled Ax Coffee

The Highroller Lobster Co.

Bissell Brothers Brewing

If you would like to know more about sponsorship opportunities, respond to Joe Ricchio at jsricchio@gmail.com

Production and Editing by Chris Loughran and Doreen O’Donnell of No End Media.

Season 2, Episode 3: Frosted Mini Wheats with Spencer Albee – A Show in Two Parts

Season 2, Episode 3: Frosted Mini Wheats with Spencer Albee – A Show in Two Parts

In season 2, episode 3 I team up with Spencer Albee for an exploration of what happens when two podcasts crash into each other to form a single, heartwarming performance. Instructions to hear more are provided at the end of the first segment. 

We discuss (among many topics) the general public, food service, and why on earth they would remake High Fidelity. Head over to The Food Coma Podcast with Joe Ricchio for part one and the Spencer Explores The Universe for part two. Links below. Available on most all podcast platforms. SETU brought to you by Maine Spirits, Bull Moose, and Sun Tiki Studios. #podcast #crossover

Part one:

https://podcasts.apple.com/us/podcast/the-food-coma-podcast-with-joe-ricchio/id1469753099#episodeGuid=joericchio79.podbean.com%2Fd2de219d-82f9-58c0-abe2-f8fa6d7dd24b

Part two: 

https://podcasts.apple.com/us/podcast/spencer-explores-the-universe/id1478508687#episodeGuid=8e5e506d-37ee-4cf0-b0de-1b218b41a9cd

Now, for a very special Food Coma Podcast (and Spencer Explores The Universe).

You can also find both episodes on iTunes, Spotify, Google Play!, and Stitcher. 

MANY thanks go to our sponsors: 

Evan Williams Bourbon

Lunazul Tequila

Larceny Bourbon

Coals Bayside

Root Wild Kombucha

Blyth & Burrows

Hot Suppa

Sanita Clogs

Maine Food for Thought Tours

Three of Strong Spirits

Bob’s Clam Hut

Lil’s Cafe

The Old Port Sea Grill

Speckled Ax Coffee

The Highroller Lobster Co.

Bissell Brothers Brewing

If you would like to know more about sponsorship opportunities, respond to Joe Ricchio at jsricchio@gmail.com

Guest Edited by Spencer Albee

Episode 18: Coping Skills with Nellie Edwards

Episode 18: Coping Skills with Nellie Edwards

In episode 18 we welcome our first repeat guest, Nellie Edwards, to compare experiences around week 5 of the pandemic. Everyone handles stress and changes a little differently, and some in healthier manners than others. As it turns out, you can have too much of ANYTHING, no matter how good it is – Saltines and Hot Balls come to mind.

Of course, the nostalgia and tales of debauchery flow freely… 

Please enjoy. You can also find the episode on iTunes, Spotify, Google Play!, and Stitcher. 

MANY thanks go to our sponsors: 

Evan Williams Bourbon

Lunazul Tequila

Larceny Bourbon

Coals Bayside

Root Wild Kombucha

Blyth & Burrows

Hot Suppa

Sanita Clogs

Maine Food for Thought Tours

Three of Strong Spirits

Bob’s Clam Hut

Lil’s Cafe

The Old Port Sea Grill

Speckled Ax Coffee

The Highroller Lobster Co.

Bissell Brothers Brewing

If you would like to know more about sponsorship opportunities, respond to Joe Ricchio at jsricchio@gmail.com

Production and Editing by Chris Loughran and Doreen O’Donnell of No End Media.

Episode 17: Lynyrd Skynyrd, Conan, and Abraham Lincoln with Ray Harrington

Episode 17: Lynyrd Skynyrd, Conan, and Abraham Lincoln with Ray Harrington

In the season 2 premiere, we find ourselves in the midst of some very crazy times. Joining us remotely from Providence, RI – and fresh off of his appearance on Conan O’Brien is Comedian Ray Harrington. I’ve known Ray for a very long time, and I’ve had the privilege to both perform stand-up with him as well as host him on an episode of The Food Coma Show. In addition to doing stand-up full time (well, not NOW exactly but – you know), his other projects include the film Be A Man, and his upcoming series, Undependent.

In this episode, we make predictions about the next big historical drama for people to binge-watch, while recognizing the integrity of the Juggalos. Ray tells a harrowing account of the single worst show of his life, and I get wound up and sputter out my usual barrage of sentence fragments. Ray discusses his adoration for Slab pizza while fending off all of my attempts to get him to do his Mark Wahlberg impression. We discuss the business of stand-up and identify some important red flags for those just starting out. 

Please enjoy. You can also find the episode on iTunes, Spotify, Google Play!, and Stitcher. 

MANY thanks go to our sponsors: 

Evan Williams Bourbon

Lunazul Tequila

Larceny Bourbon

Coals Bayside

Root Wild Kombucha

Blyth & Burrows

Hot Suppa

Sanita Clogs

Maine Food for Thought Tours

Three of Strong Spirits

Bob’s Clam Hut

Lil’s Cafe

The Old Port Sea Grill

Speckled Ax Coffee

The Highroller Lobster Co.

Bissell Brothers Brewing

If you would like to know more about sponsorship opportunities, respond to Joe Ricchio at jsricchio@gmail.com

Production and Editing by Chris Loughran and Doreen O’Donnell of No End Media.

Episode 16: Knives, Passion, Fire, and Microwave Ovens with Chefs Damian Sansonetti and Fred Eliot

Episode 16: Knives, Passion, Fire, and Microwave Ovens with Chefs Damian Sansonetti and Fred Eliot

In the sixteenth episode of The Food Coma Podcast, I entertain multiple guests for the first time – Chefs Fred Eliot and Damian Sansonetti. We discuss the past and present states of the restaurant business, with an emphasis on the back of the house. We discover why the microwave is referred to as a “French Oven” and the importance of covering the essential basics as a home cook. Damian explains the perfect time to eat White Castle, while Fred reveals his disdain for gas grill. Joe, per usual, rambles a lot and finishes everyone’s sentences for them. In the end, we demystify public opinion and realize that “Chefs: They’re Just Like US.” 

Please enjoy. You can also find the episode on iTunes, Spotify, Google Play!, and Stitcher. 

MANY thanks go to our sponsors: 

Evan Williams Bourbon

Lunazul Tequila

Larceny Bourbon

Coals Bayside

Root Wild Kombucha

Blyth & Burrows

Hot Suppa

Sanita Clogs

Maine Food for Thought Tours

Three of Strong Spirits

Bob’s Clam Hut

Lil’s Cafe

The Old Port Sea Grill

Speckled Ax Coffee

The Highroller Lobster Co.

Bissell Brothers Brewing

If you would like to know more about sponsorship opportunities, respond to Joe Ricchio at jsricchio@gmail.com

Production and Editing by Chris Loughran and Doreen O’Donnell of No End Media.

Episode 15: Human Behavior with Peter Bissell

Episode 15: Human Behavior with Peter Bissell

In the fifteenth episode of The Food Coma Podcast, I host Peter Bissell, co-founder of Bissell Brothers Brewing. I had a sneaking suspicion that most interviews he does tend to revolve around beer, and involve many of the same questions over and over. I knew that Pete was really into the phenomenon of Human Nature, as he had turned me on to author Robert Greene (The 48 Laws of Power). I also know he is quite adept when it comes to applying these concepts through very creative and colorful marketing campaigns. In this episode, I really wanted to focus on the “Why” of things – while still finding the time to wax nostalgic about “Can’t Hardly Wait” and, of course, McDonalds. 

Please enjoy. You can also find the episode on iTunes, Spotify, Google Play!, and Stitcher. 

MANY thanks go to our sponsors: 

Evan Williams Bourbon

Lunazul Tequila

Larceny Bourbon

Coals Bayside

Root Wild Kombucha

Blyth & Burrows

Hot Suppa

Sanita Clogs

Maine Food for Thought Tours

Three of Strong Spirits

Bob’s Clam Hut

Lil’s Cafe

The Old Port Sea Grill

Speckled Ax Coffee

The Highroller Lobster Co.

Bissell Brothers Brewing

If you would like to know more about sponsorship opportunities, respond to Joe Ricchio at jsricchio@gmail.com

Production and Editing by Chris Loughran and Doreen O’Donnell of No End Media.

Episode 14: Relationships with Nellie Edwards

Episode 14: Relationships with Nellie Edwards

In the fourteenth episode of The Food Coma Podcast, I host Nellie Edwards, comedian, and co-creator of the Happily DeMarried Podcast. The conversation veers towards relationships of ALL kinds, including a few tips on how to end them amicably. It doesn’t always have to be someone tossing all of your personal belongings out of a second-story window, apparently. That only happens in movies. 

Please enjoy. You can also find the episode on iTunes, Spotify, Google Play!, and Stitcher. 

MANY thanks go to our sponsors: 

Evan Williams Bourbon

Lunazul Tequila

Larceny Bourbon

Coals Bayside

Root Wild Kombucha

Blyth & Burrows

Hot Suppa

Sanita Clogs

Maine Food for Thought Tours

Three of Strong Spirits

Bob’s Clam Hut

Lil’s Cafe

The Old Port Sea Grill

Speckled Ax Coffee

If you would like to know more about sponsorship opportunities, respond to Joe Ricchio at jsricchio@gmail.com

Production and Editing by Chris Loughran and Doreen O’Donnell of No End Media.

Episode 13: Network TV, Motorcycles, and Vulcans with Rob Caldwell

Episode 13: Network TV, Motorcycles, and Vulcans with Rob Caldwell

In the thirteenth episode of The Food Coma Podcast I turn the tables on the host of 207 and anchorman Rob Caldwell. We hear about his harrowing two-month career in restaurants, his multiple trips cross-country by motorcycle, and his diehard adoration of the (original) Star Trek. I even make a startling confession, but you’ll have to listen to find out what it is.. Plus there’s probably a few of my stories you’ve already heard but that’s just par for the course. 

Rob is always a delight to work with, and it’s not surprising that he is one of the most recognizable faces on TV in the state. Plus he hangs out with some pretty hardcore folks, like this one guy who insists on bringing his own real maple syrup to Denny’s for his pancakes.. 

Please enjoy. You can also find the episode on iTunes, Spotify, Google Play!, and Stitcher. 

MANY thanks go to our sponsors: 

Evan Williams Bourbon

Lunazul Tequila

Larceny Bourbon

Root Wild Kombucha

Blyth & Burrows

Hot Suppa

Sanita Clogs

Maine Food for Thought Tours

Three of Strong Spirits

Bob’s Clam Hut

Lil’s Cafe

The Old Port Sea Grill

Speckled Ax Coffee

If you would like to know more about sponsorship opportunities, respond to Joe Ricchio at jsricchio@gmail.com

Production and Editing by Chris Loughran and Doreen O’Donnell of No End Media.

Episode 12: Intelligent Brandsmithery, Track & Field, and a Blood Bath at McDonald’s with Sean Wilkinson

Episode 12: Intelligent Brandsmithery, Track & Field, and a Blood Bath at McDonald’s with Sean Wilkinson

In the twelfth episode of The Food Coma Podcast, we welcome Sean Wilkinson, co-owner of Might & Main. If you’ve dined out in Portland, Maine (or several other cities) recently, you’ve probably seen some of the branding work that he has become so well-known for creating. We discuss the concept of branding, if it’s necessary for a restaurant, and also our mutual talent for throwing the shot put. 

Just a couple of guys, enjoying a few Larceny bourbons. Like Gentlemen. Obviously. 

Please enjoy. You can also find the episode on iTunes, Spotify, Google Play!, and Stitcher. 

MANY thanks go to our sponsors: 

Evan Williams Bourbon

Lunazul Tequila

Larceny Bourbon

Root Wild Kombucha

Blyth & Burrows

Hot Suppa

Sanita Clogs

Maine Food for Thought Tours

Three of Strong Spirits

Bob’s Clam Hut

Lil’s Cafe

The Old Port Sea Grill

Speckled Ax Coffee

If you would like to know more about sponsorship opportunities, respond to Joe Ricchio at jsricchio@gmail.com

Production and Editing by Chris Loughran and Doreen O’Donnell of No End Media.Like

Episode 11: Better Living Through Ayahuasca with Joel Beauchamp

Episode 11: Better Living Through Ayahuasca with Joel Beauchamp

The eleventh episode of The Food Coma Podcast is a special one for me.For many of us, it’s a long, hard road out of Hell. It is not a place, Hell is a state of mind. It embodies darkness in its purest form and can continue to torture some people for their whole lives. I speak with my dear friend Joel Beauchamp about his personal journey out. We also discuss Trick or Treating and Ativan (but not the combination of the two).

I have known Joel since 2007 when we met during the highly debaucherous “Deathmatch Era,” and both of our life views have continued to evolve in a parallel fashion ever since. He was the co-host of Food Coma TV, and has been pretty much involved in every one of my projects since then (he was even a permanent fixture on the blog, back in the day. When asked to define his “Title” in life, his answer is “Professional Enjoyer.”

Please enjoy. You can also find the episode on iTunes, Spotify, Google Play!, and Stitcher. 

MANY thanks go to our sponsors: 

Evan Williams Bourbon

Lunazul Tequila

Larceny Bourbon

Root Wild Kombucha

Blyth & Burrows

Hot Suppa

Sanita Clogs

Maine Food for Thought Tours

Three of Strong Spirits

Bob’s Clam Hut

Lil’s Cafe

The Old Port Sea Grill

Speckled Ax Coffee

If you would like to know more about sponsorship opportunities, respond to Joe Ricchio at jsricchio@gmail.com

Production and Editing by Chris Loughran and Doreen O’Donnell of No End Media.Like

Episode 10: Water, Milk, and Zoroastrianism with Shahin Khojastehzad

Episode 10: Water, Milk, and Zoroastrianism with Shahin Khojastehzad

In the tenth episode of The Food Coma Podcast we entertain local legend Shahin Khojastehzad to find out what really makes a man want to spend an entire day consuming alcoholic milk beverages. Shahin is part-owner of one of the world’s foremost beer bars – Novare Res, in Portland, ME – so naturally, the conversation drifts that way occasionally as well. Just to be sure, we confirm that the only way to ever know that beer is cold enough to drink is to make sure those mountains on the can are sapphire blue. Anyone looking for any last-minute gift ideas will be delighted by the “12 Wines of Christmas.”

Shahin, like myself, is a discerning water drinker, and we talk about his experience with renowned Water Sommelier Martin Riese. Also, Prime Rib, the OJ Simpson game of Pogs and my father’s reaction to my eating prowess a The Sizzler. Lastly, for the Maine OG’s, we “Take it to the Showroom” to get this car FIXED for good. 

DON’T FORGET ABOUT THIS SPECIAL OFFER:

Drink Coffee Like Us
Place an order of $30 or more at speckledax.com and receive a 30% discount, just for being a listener. Enter the promo code SHAHINLOVESIPA


MANY thanks go to our sponsors: 

Tourmaline Spring Water

Amethyst Elixir Company  

Living Nutz.

Head Games Salon for Body & Hair

Controlled Chaos

Root Wild Kombucha

Blyth & Burrows

Hot Suppa

Sanita Clogs

Maine Food for Thought Tours

Three of Strong Spirits

Bob’s Clam Hut

Lil’s Cafe

The Old Port Sea Grill

Speckled Ax Coffee

If you would like to know more about sponsorship opportunities, respond to Joe Ricchio at jsricchio@gmail.com

Production and Editing by Chris Loughran and Doreen O’Donnell of No End Media.

Episode 9: Fake Meat, Sobriety, and Beyond with Brian Kevin

Episode 9: Fake Meat, Sobriety, and Beyond with Brian Kevin

In the ninth episode of The Food Coma Podcast, I interview Down East Magazine’s Editor in Chief, Brian Kevin. Discussion ranges from sobriety to the many reasons to be sober, such as wine coolers, pumpkin beer, and PBR Coffee Beverages. We also tackle the issues that are shaping our crazy world like fake meat, health insurance in restaurants, and the assholes who want to ban foie gras.

Also I compare “Designing a menu that is meant to pair with cannabis” to, “Designing a menu that is meant to pair with salt.” It’s all right here. Enjoy.


MANY thanks go to our sponsors: 

Tourmaline Spring Water

Amethyst Elixir Company  

Living Nutz.

Head Games Salon for Body & Hair

Controlled Chaos

Root Wild Kombucha

Blyth & Burrows

Hot Suppa

Sanita Clogs

Maine Food for Thought Tours

Three of Strong Spirits

Bob’s Clam Hut

Lil’s Cafe

The Old Port Sea Grill

Speckled Ax Coffee

If you would like to know more about sponsorship opportunities, respond to Joe Ricchio at jsricchio@gmail.com

Production and Editing by Chris Loughran and Doreen O’Donnell of No End Media.

Episode 8: Food Entertainment with Andy Gerry

Episode 8: Food Entertainment

In the eighth episode of The Food Coma Podcast my guest is Andy Gerry, co-owner and co-chef of the Highroller Lobster Co. in Portland, Maine. Together we go on a journey of discovery, the most significant of which is our apparent age difference and, by default, the actual shows we’ve watched religiously. Luckily, we quickly find common ground and can both agree on the fact that Hot Ones is awesome and that Gordon Ramsay couldn’t possibly throw up as much as he claims he does on Kitchen Nightmares. Also mentioned is Guy Fieri, The Shed at Dulwich, and the legendary Slap Chop. 

MANY thanks go to our sponsors: 

Tourmaline Spring Water

Amethyst Elixir Company  

Living Nutz.

Head Games Salon for Body & Hair

Controlled Chaos

Root Wild Kombucha

Blyth & Burrows

Hot Suppa

Sanita Clogs

Maine Food for Thought Tours

Three of Strong Spirits

Bob’s Clam Hut

Lil’s Cafe

The Old Port Sea Grill

If you would like to know more about sponsorship opportunities, respond to Joe Ricchio at jsricchio@gmail.com

Production and Editing by Chris Loughran and Doreen O’Donnell of No End Media.

Episode 7: Arguments About Food with Michael Boulerice AKA Kung Fu Mike

Episode 7: Arguments About Food with Michael Boulerice AKA Kung Fu Mike

In the seventh episode of The Food Coma Podcast, I welcome Portsmouth-Based Author Michael Boulerice, AKA Kung Fu Mike, to discuss what begins as controversial food opinions and soon devolves into everything from Twizzlers to Bull Ice 40’s. I am given an education on ice cream cakes, while I enlighten Mike about that time with the Turbo Ice Latte. 

I don’t really know what to tell you, outside of the fact that its coconut WATER, not coconut MILK, that is good for a hangover. Please enjoy. 

MANY thanks go to our sponsors: 

Tourmaline Spring Water

Amethyst Elixir Company  

Living Nutz.

Head Games Salon for Body & Hair

Controlled Chaos

Root Wild Kombucha

Blyth & Burrows

Hot Suppa

Sanita Clogs

Maine Food for Thought Tours

Three of Strong Spirits

Bob’s Clam Hut

Lil’s Cafe

The Old Port Sea Grill

If you would like to know more about sponsorship opportunities, respond to Joe Ricchio at jsricchio@gmail.com

Production and Editing by Chris Loughran and Doreen O’Donnell of No End Media.

Episode 6: American Snack Food with Briana Holt

Episode 6: American Snack Food with Briana Holt

In the sixth episode of The Food Coma Podcast, I speak at GREAT length with Briana Holt, co-owner and baker at Tandem Bakery in Portland, about American snack food. I’m talking about the two aisles at the supermarket where they keep all of the cookies, crackers, and chips. We’re not talking healthy snacks, we aren’t even talking about Low-Fat Snackwell Cookies. No, we’re talking about the kind of feasting one would do after school in 3rd grade while watching the three-show lineup of the Disney Afternoon (Duck Tales, Rescue Rangers, Tail Spin). 

So break out the Port Wine Cheese and the Pepperidge Farm Distinctive Cracker Collection, no one is going to judge you today. 

MANY thanks go to our sponsors: 

Tourmaline Spring Water

Amethyst Elixir Company  

Living Nutz.

Head Games Salon for Body & Hair

Controlled Chaos

Root Wild Kombucha

Blyth & Burrows

Hot Suppa

Sanita Clogs

Maine Food for Thought Tours

Three of Strong Spirits

Bob’s Clam Hut

Lil’s Cafe

The Old Port Sea Grill

If you would like to know more about sponsorship opportunities, respond to Joe Ricchio at jsricchio@gmail.com

Production and Editing by Chris Loughran of No End Media.

Episode 5: The ’90s with Rob Tod

Episode 5: The ’90s with Rob Tod

The fifth episode of The Food Coma Podcast welcomes the Founding Brewer of Allagash Brewing in Portland, ME, Rob Tod. He has been consistently one of the most prolific brewers in the country since he founded his business in 1995, and he received the 2019 James Beard Award for Outstanding Wine, Beer, and Spirits Producer. Both Rob and I have fond memories of the ’90s, especially in regard to Portland, but quite varied experiences. 

This is the jumping-off point, and topics range from beer (obviously) to FroYo to my life as a teenager who looked like he was 35. Sometimes I get so damn excited to discuss the 90’s that I can barely complete a sentence. Sometimes we drink Allagash White. Sometimes it’s hard to believe how much Rob has accomplished thus far in his impressive career. 

MANY thanks go to our sponsors: 

Tourmaline Spring Water

Amethyst Elixir Company  

Living Nutz.

Head Games Salon for Body & Hair

Controlled Chaos

Root Wild Kombucha

Blyth & Burrows

Hot Suppa

Sanita Clogs

Maine Food for Thought Tours

Three of Strong Spirits

The Highroller Lobster Co. 

If you would like to know more about sponsorship opportunities, respond to Joe Ricchio at jsricchio@gmail.com

Production and Editing by Chris Loughran of No End Media.

Episode 4: The Dining Experience with Andrew Knowlton

Episode 4: The Dining Experience with Andrew Knowlton

The fourth episode of The Food Coma Podcast welcomes Bon Appetit magazine’s Editor at Large and Host of The Final Table on Netflix, Andrew Knowlton. After moving to Austin, he became a partner in the Hotel Carpenter and Carpenter’s Hall restaurant, so I figured that a discussion of the overall dining experience from both perspectives was in order. 

Topics range from communal dining and what makes the perfect service experience to how I’m a terrible front of the house professional. Few people have dined in more restaurants across the globe than Knowlton, so the experience he brings to the table in this conversation makes me thrilled to have had him as a guest. 

The show is also available on iTunes, Spotify, Google Play, and Stitcher

MANY thanks go to our sponsors: 

Tourmaline Spring Water

Amethyst Elixir Company  

Living Nutz.

Head Games Salon for Body & Hair

Controlled Chaos

Root Wild Kombucha

Blyth & Burrows

Hot Suppa

Sanita Clogs

Maine Food for Thought Tours

Three of Strong Spirits

If you would like to know more about sponsorship opportunities, respond to Joe Ricchio at jsricchio@gmail.com

Production and Editing by Chris Loughran of No End Media.

Episode 3: Entertaining Guests featuring Jonathan Wyman

Episode 3: Entertaining Guests featuring Jonathan Wyman

The third episode of The Food Coma Podcast welcomes legendary Producer/Mixer/Sound Engineer Jonathan Wyman as our guest to discuss the ups and downs of ENTERTAINING GUESTS.

Topics range from BBQ to music to how the wrong guests will ruin any party. Sometimes it’s all about making a spectacle, and other times it’s just about gathering around a big pot of cassoulet and going after it. We talk about Almost Famous moments, Big Buck Hunter, and the value of Christmas lights to instantly upgrade the ambience of any room in your house.

Thanks go to our sponsors: Tourmaline Spring WaterAmethyst Elixir Company CBD Drops, and Living Nutz.

Also thanks to our sponsors at Head Games Salon for Body & Hair, as well as their superlative product line, Controlled Chaos

If you would like to know more about sponsorship opportunities, respond to Joe Ricchio at jsricchio@gmail.com

Production and Editing by Chris Loughran of No End Media.

Episode 2: Sandwiches featuring Spose

Food Coma Podcast Episode 2: Sandwiches with Spose

The second episode of The Food Coma Podcast welcomes rapper Spose as our guest to talk SANDWICHES. Spose is not only a wildly popular hip-hop artist, but also has podcast, is a children’s book author, and has a thriving weed business.

Topics range from why Spose hates lobster rolls to what makes a perfect grilled cheese sandwich to some very spot-on recommendations in the Sanford/Wells area.

Thanks go to our sponsors: Tourmaline Spring WaterAmethyst Elixir Company CBD Drops, and Living Nutz.

Also thanks to our sponsors at Head Games Salon for Body & Hair, as well as their superlative product line, Controlled Chaos

If you would like to know more about sponsorship opportunities, respond to Joe Ricchio at jsricchio@gmail.com

Production and Editing by Chris Loughran of No End Media.