CRAFTED

While most of us use knives every day without thinking much about them, Zack Jonas has spent his life thinking about almost nothing else. And today, the founder of Jonas Blade & Metalworks joins Eli to explain how a former philosophy major became one of just over 100 master bladesmiths in the mysterious world of Damascus steel. We Want to Hear from You! Have a topic, craft category, or craft company you’d like to see us cover? Email us at: [email protected] to share those or any other thoughts you have about CRAFTED. EPISODE SPONSORS:  DraftKings.com - code: Blister RELATED LINKS: Get Yourself Covered: BLISTER+ Order our 26/27 Winter Buyer’s Guide Enter Our Free Weekly Gear Giveaways TOPICS & TIMES: Recent Knife Expo (1:42)"Make and Take" classes (9:43)The Path to Mastery (13:34)Journeyman Smith (15:21)Fit & Finish (25:11)Master Smith Test (25:11)Metal to Knife: Damascus (32:13)Variances & Functionality (40:40)Forging from Billets (45:07)Acid & Patterns (56:24)Edges & Sharpness (1:03:13) SEE OUR OTHER PODCASTS: Blister Cinematic Bikes & Big Ideas GEAR:30 Blister Podcast

If you love great food and great restaurants, then you’re probably familiar with the extremely prestigious James Beard Awards. But there is more to the James Beard Foundation, and today, you’ll learn more about its origins, its mission, its work today, and you’ll get a fantastic history of American culinary culture from the JBF’s Vice President of Impact, Anne McBride. We Want to Hear from You! Have a topic, craft category, or craft company you’d like to see us cover? Email us at: [email protected] to share those or any other thoughts you have about CRAFTED. EPISODE SPONSORS:  FactorMeals - code: BLISTERPOD50OFF DraftKings.com - code: Blister RELATED LINKS:  BLISTER+ Get Yourself Covered Order our 26/27 Winter Buyer’s Guide Enter Our Free Weekly Gear Giveaways CRAFTED ep 115: James Beard Winner, Bucheron TOPICS & TIMES: What is the James Beard Foundation? (4:02) Origins of the Foundation (5:49) A History of ‘Fine Dining’ & American Culinary Culture (10:38) Anne’s Background: from Switzerland to Louisiana (15:50) How JBF Helps w/ the Business Side of Restaurants (27:54) More on the Mission & Principles of JBF (40:45) CHECK OUT OUR OTHER PODCASTS: Blister Podcast Bikes & Big Ideas GEAR:30 CRAFTED

What does it actually mean to have a “great palate”? In this episode of the Vault, originally featured on CRAFTED, Jonathan talked to lifelong skier and PARC Aspen Chef, Mark Connell, about “supertasters,” and why some chefs can detect tiny changes in a dish while still loving Domino’s pizza. Note: We Want to Hear From You! We’d love for you to share with us the stories or topics you’d like us to cover next month on Reviewing the News; ask your most pressing mountain town advice questions, or offer your hot takes for us to rate. Email us at: [email protected] EPISODE SPONSORS:  DraftKings.com - code: Blister Momentous: livemomentous.com code: Blister RELATED LINKS:  Get Yourself Covered: BLISTER+ Order our 26/27 Winter Buyer’s Guide Enter Our Free Weekly Gear Giveaways For the Full Episode: Crafted, Ep.48 CHECK OUT OUR OTHER PODCASTS: Blister Podcast Blister Cinematic CRAFTED Bikes & Big Ideas GEAR:30

What do rye whiskey, fruit brandy, and vinegar have in common? At one point, they were all made on the same kind of still. Todd Leopold, co-founder and owner of Leopold Bros, has spent years resurrecting that lost production method, including commissioning the first three-chamber still built since Prohibition. Today, Todd and Eli discuss what drew Todd to that forgotten technology, and why he believes the results are worth the inefficiencies. We Want to Hear from You! Have a topic, craft category, or craft company you’d like to see us cover? Email us at: [email protected] to share those or any other thoughts you have about CRAFTED. EPISODE SPONSORS:  DraftKings.com - code: Blister Momentous: livemomentous.com code: Blister RELATED LINKS:  Leopold Bros Get Leopold’s Vinegar Their Collab w/ Prisoner Get Yourself Covered: BLISTER+ Order our 26/27 Winter Buyer’s Guide Enter Our Free Weekly Gear Giveaways TOPICS & TIMES: The Peach Harvest (1:50) From Peaches to Spirits (9:23) Colorado Agriculture, Tradition, & Local Sourcing (14:02) The Three-Chamber Still (27:02) Doublers (47:41) Vinegar Production (53:38) Gin Botanicals & Vermouth (1:07:56) The Future of Distilling (1:24:21) CHECK OUT OUR OTHER PODCASTS: Blister Podcast Bikes & Big Ideas GEAR:30 CRAFTED