Special Announcement: We've joined Patreon!

Just a quick moment (ok, 3 minutes) of your time, please!We are delighted to announce that we have joined Patreon, offering listeners a way to support Andrew Talks to Chefs and enjoy extra benefits and content.Nothing about our regular, free content has changed. We will continue producing our nightly specials through the end of May, then return to our regular, longform weekly shows. And all of that will be available as it always has.But for listeners who would like to support this labor of love, Patreon creates a way to contribute, and help us to continue to produce the show in the coming months and years, and receive additional, patron-only content in the process.If you visit our Patreon page, you will see that we have created 4 membership tiers at various monthly price points, each offering a little something (and in some cases a LOT of somethings) in exchange, from our undying thanks and an on-air thank-you, to monthly bonus episodes, blog posts, and participation in polls, to the opportunity to hear your name featured at the end of our opening montage. Our first bonus content--available at the Main Course tier and above, and produced just for Patreon members--is a nearly 2-hour special report featuring Andrew's never-before-aired Chefs, Drugs, and Rock & Roll book interviews with Manresa's David Kinch, along with Andrew's commentary about the interview process.For the duration of the COVID-19 pandemic and lockdown, we will be dividing the first monthly payment of each new member's dues (after Patreon's commission, transfer fees, and taxes) to a different relief fund or charity affiliated with that month's guest. From April 26 - May 31, 2020, we are supporting the Manresa Employee Relief Fund. Hope you'll take a moment to listen to this announcement, and to consider supporting the show via Patreon.Thanks for being a part of our podcasting adventure! THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!