The Food Lens Podcast
S4 Ep. 3: M&M BBQ is Better than Ever, Plus There’s Beer Now

S4 Ep. 3: M&M BBQ is Better than Ever, Plus There’s Beer Now

July 1, 2020

After more than a decade at the helm, Geo Lambert decided to make the move from his food truck to brick and mortar with his M&M BBQ business inside Dorchester Brewing. Little did he know that shortly after settling in, the Covid-19 crisis would strike. We caught up with him to hear about how the business has evolved, the silver-lining of the shutdown, and what makes his Alabama/Carolina mash-up BBQ so special. 

 

 You guys, we’ve got hand sanitizer! Our friends at the personal care brand Curie — makers of aluminum-free deodorant that actually works, and smells amazing — now offer hand sanitizer, in fresh scents like Grapefruit Cassis and Orange Neroli. The best part? It moisturizes your hands, which is about the best form of self-care we can think of at the moment. Use promo code TFL20 at checkout or just follow this link: https://curiebod.com/discount/TFL

 

Row to Go is Here! At their flagship restaurant in Fort Point, Boston and their Portsmouth, NH location. Pick up New England classics like the Warm Buttered Lobster Roll, Clam Chowder, or fried clams and oysters. Order online at row34.com and use promo code TFL15 for 15% off your order.

S4 Ep. 2: NBC’s Shira Stoll Asks Chefs About the Dish They Miss

S4 Ep. 2: NBC’s Shira Stoll Asks Chefs About the Dish They Miss

June 24, 2020

On her podcast, The Dish I Miss, NBC's digital content producer Shira Stoll asks Boston area chefs about the food they miss making for their community, and how they are coping during the Covid-19 crisis. A recent transplant from New York, we chat about what it’s like to learn about the Boston restaurant scene from her apartment, and what she’s discovered in the process. Check out The Dish I Miss HERE.

 

 You guys, we’ve got hand sanitizer! Our friends at the personal care brand Curie — makers of aluminum-free deodorant that actually works, and smells amazing — now offer hand sanitizer, in fresh scents like Grapefruit Cassis and Orange Neroli. The best part? It moisturizes your hands, which is about the best form of self-care we can think of at the moment. Use promo code TFL20 at checkout or just follow this link: https://curiebod.com/discount/TFL

 

Row to Go is Here! At their flagship restaurant in Fort Point, Boston and their Portsmouth, NH location. Pick up New England classics like the Warm Buttered Lobster Roll, Clam Chowder, or fried clams and oysters. Order online at row34.com and use promo code TFL15 for 15% off your order.

 

S4 Ep. 1: Andy Husbands is Still an Optimist, and Still Opening Restaurants

S4 Ep. 1: Andy Husbands is Still an Optimist, and Still Opening Restaurants

June 17, 2020

Restaurants are allowed to re-open for outdoor dining, and Andy Husbands, owner of The Smoke Shop BBQ, is here to fill us in on what the the last couple of months have looked like, how it feels to finally have waitstaff and diners back on the scene, and his plan to forge ahead. 

 

You guys, we’ve got hand sanitizer! Our friends at the personal care brand Curie — makers of aluminum-free deodorant that actually works, and smells amazing — now offer hand sanitizer, in fresh scents like Grapefruit Cassis and Orange Neroli. The best part? It moisturizes your hands, which is about the best form of self-care we can think of at the moment. Use promo code TFL20 at checkout or just follow this link: https://curiebod.com/discount/TFL

 

Row to Go is Here! At their flagship restaurant in Fort Point, Boston and their Portsmouth, NH location. Pick up New England classics like the Warm Buttered Lobster Roll, Clam Chowder, or fried clams and oysters. Order online at row34.com and use promo code TFL15 for 15% off your order.

 

S3 Ep. 9: Douglass Williams Welcomes Everyone to Tremont Street

S3 Ep. 9: Douglass Williams Welcomes Everyone to Tremont Street

June 3, 2020

This episode consists of two interviews with Douglass Williams, chef-owner of Mida in the South End. In the first half, we check in with him following the nation’s response to the killing of George Floyd and how he has felt the reverberations as a Black chef and business owner in Boston. In the second half, we return to our original interview, recorded prior to the national protests. We talk about his recent accolade of being named one of America’s Best New Chefs by Food & Wine magazine, how he is coping with COVID-19 and feeding his community in times of crisis. 

 

 

The Food Lens stands against racism. We want to help amplify the voices of the Black community in Boston and provide more exposure to Black-owned restaurants. We're listening, we're learning, we're donating, we're changing. Click HERE for a link that we are exploring for further education about anti-racism. For a list of Black-owned restaurants in the Greater Boston Area that you can support, click HERE. We know we can do better.

S3 Ep. 8: Lauren Friel is Focused on What She Can Do Today

S3 Ep. 8: Lauren Friel is Focused on What She Can Do Today

May 27, 2020

Since the Coronavirus halted her busy wine bar in its tracks, Lauren Friel has reshaped Rebel Rebel into a wine-retail business — one with online tastings and classes that have over-flowed Zoom rooms, and allowed her to hire back staff. Here’s how you can log in to the natural wine community, and why, more than ever, she wants you to vote.

 

You guys, we’ve got hand sanitizer! Our friends at the personal care brand Curie — makers of aluminum-free deodorant that actually works, and smells amazing — now offer hand sanitizer, in fresh scents like Grapefruit Cassis and Orange Neroli. The best part? It moisturizes your hands, which is about the best form of self-care we can think of at the moment. Use promo code TFL20 at checkout or just follow this link: https://curiebod.com/discount/TFL

 

Row to Go is Here! At their flagship restaurant in Fort Point, Boston and their Portsmouth, NH location. Pick up New England classics like the Warm Buttered Lobster Roll, Clam Chowder, or fried clams and oysters. Order online at row34.com and use promo code TFL15 for 15% off your order.

 

S3 Ep. 7: Will Gilson is Finding a Pathway Forward

S3 Ep. 7: Will Gilson is Finding a Pathway Forward

May 20, 2020

Will Gilson was supposed to be launching several new concepts this year - while those plans may be on hold for the moment, he’s diversifying his offerings at Puritan & Co. and forging a way forward with technology, takeout, and a team eager to get (safely) back to work.

 

 

Looking for cooking inspiration? Will hooked us up with some easy (and delicious) recipes to help get through quarantine!

 

Spiced Grilled Zucchini Tacos with Cabbage Slaw & Chipotle Crema
Cod Chowder with Crispy Potatoes and Applewood Bacon
Corn and Tomato “Mason Jar” Salad
Roast Beef “3-Way” Slider Burgers

S3 Ep. 6: Aaron Cohen Wants to Crack the Code for Online Ordering

S3 Ep. 6: Aaron Cohen Wants to Crack the Code for Online Ordering

May 13, 2020

Aaron Cohen couldn’t have imagined how his scoop shop would be transformed by the Covid-19 crisis. He went from serving up scoops to the neighborhood, to solving the logistical challenges of socially distanced pint pickup, and running a popular merch store. The Somerville entrepreneur shares how he’s thinking about technology, marketing, and community connection.

S3 Ep. 5: Mark Romano Wonders How Bars Will Work When We Reopen

S3 Ep. 5: Mark Romano Wonders How Bars Will Work When We Reopen

May 6, 2020

Owner of Highland Kitchen and Highland Fried, Mark Romano says having his usually bustling restaurants come to a screeching halt feels a bit like when a Nascar driver hops off the track to drive home in his Subaru, at 35 miles per hour. The shutdown has been jarring, to say the least. Romano talks about getting his staff on unemployment, hopping back behind the line to launch takeout, and thinking about how busy bars will function when it’s time to reopen.

 

S3 Ep. 4: Tracy Chang is Feeding Frontline Hospital Workers and Spearheading Food Safety During the COVID-19 Crisis

S3 Ep. 4: Tracy Chang is Feeding Frontline Hospital Workers and Spearheading Food Safety During the COVID-19 Crisis

April 29, 2020
Six weeks ago Tracy Chang didn’t expect to be spearheading a program serving 20,000 meals to frontline hospital workers — but that’s exactly what the chef-owner of Pagu (and new mother of a 4-month-old baby) is doing with the Off Their Plate initiative. Tracy shares her experience with transforming Pagu, how the organization is setting safety guidelines for foodservice during the COVID-19 crisis, and how she’s trying to plan for the future. 
S3 Ep. 3: How Pam Willis Is Caring for her Families at Work and Home During the COVID-19 Crisis

S3 Ep. 3: How Pam Willis Is Caring for her Families at Work and Home During the COVID-19 Crisis

April 22, 2020

Pammy’s was never supposed to get into the takeout game, but these days owners Pam and Chris Willis are running a successful to-go operation, despite enormous challenges. Pam shares what it’s like to homeschool her kids while reinventing her business, and how she keeps up self-care during the COVID-19 crisis.