dannymeyer

In this episode we speak with saxophonist, composer, improviser, and programmer Danny Meyer.  We talk about him growing up in Colorado and his influential teachers and mentors.  We talk about his move to NYC and his collaborations and touring with bands such as Chairlift and Julia Holter.  We then spend a decent amount of time getting into some details about his fascinating microtonal computer language, which is called ‘WereSoCool’. 

Danny’s wide variety of work can be found on his website: 

https://www.weresocool.org/

Also please visit Danny’s youtube’s channel, where he regularly uploads very interesting content:

https://www.youtube.com/channel/UCBCjwUpz2HiOZglcHP2Io5Q

You can support the podcast by subscribing to us on Patreon - https://www.patreon.com/FantasticTonesForHumanBones.  Follow us on twitter @tones_for.  Follow us on Instagram @ft4hb.  We greatly appreciate any and all support.  Thank you!

Food journalist Marisel Salazar brings on two nationally acclaimed chefs -- David Nayfeld of Che Fico and Eric Rivera of Addo -- to chat with Jeff about the flawed economics of the restaurant industry. This passionate conversation hits a wide range of topics: Challenges of the PPE program, reopening in the Covid Era, server vs. kitchen staff wage disparities, the Danny Meyer's layoffs, Immigration, and more!

Jeff Grace (Host)

• @jeffgrace (Twitter)
• @jeffgrace (IG)

Marisel Salazar (Michelin Guide Journalist)

• @MariselSalazar (Twitter)
• @mariselmsalazar (IG)

David Nayfield (Che Fico San Francisco)

• @davidnayfeld (IG)
• @chefico (IG)

Eric Rivera (Addo Seattle)

• @ericriveracooks (IG)
• @addoseattle (IG)

Music by Michael Sempert
WestChannel.com | Michael Sempert on Spotify

Floyd Cardoz is the master of spice and the Champion from Top Chef Masters season 3. Chef Cardoz invited us into his home to discuss cooking high- brow Indian Food in a NYC Fine dining restaurant versus cooking in his native Bombay, India (now called Mumbai). We chat about working for Danny Meyer, the success of Tabla and how Chef Floyd is furthering awareness of fine Indian food in America with Bombay Bread Bar. Oh, we also discuss conquering fears of dogs!