Joiners

Episode #29 - Sarah Mispagel-Lustbader of Loaf Lounge

For our first podcast of 2023, we're perusing a loaded display case with Sarah Mispagel-Lustbader, co-founder and co-chef (with her husband, Ben) of Avondale's Loaf Lounge. Recently, she took a turn as head consultant on The Bear for all things baking -- and if you caught a glimpse of any of the cakes or doughnuts that the final cut, you know she knocked it out of the park. She joins us today to tell us about her education as a pastry chef, opening a restaurant with your spouse, how working on The Bear felt a lot like working in an actual kitchen, and so much more.

Episode #28 - Wilson Bauer of Flour Power

Happy Holidays, Joiners fans! Our guest this week is Chef Wilson Bauer. Bauer is the talent behind Flour Power, a gem of a pasta restaurant he opened at the beginning of the pandemic. They're doing incredible stuff over there, and it makes sense why: Bauer came from Elizabeth and Schwa, and even helped out as a mercenary cook at Scofflaw. He cuts no corners: he puts a lot of emphasis on ethical sourcing, maintaining relationships with vendors, and making sure he uses local and sustainable ingredients. We get into the sometimes-tricky ethics of food, pricing and service, as well as the illuminating practice of growing your own. 

Episode #27 - Dinah Grossman of Spinning J Bakery

This week, we're hitching a ride down the hospitality highway with Dinah Grossman of Spinning J fame. Coming off of winning Good Morning America's inaugural United States of Pie competition, Dinah tells us all about how Spinning J evolved, from its humble soda fountain origins into the beloved Humboldt Park institution it is today. This episode, we're talking about the power of collaboration, hippie parents and baking off of the land, and the important difference between Benny the Bull and his more dexterous double. 

Episode #26 - Eric Frankel, Set Decorator for The Bear

This year, we were treated to a gritty depiction of the trials and tribulations of Chicago restaurateurs via the electric, brusque, and lovingly crafted television show The Bear. Celebrated for its unmistakable rhythm, judicious character development, and sharp attention to detail, it's up for all kinds of awards this year, and its authenticity is so palpable that many hospitality vets had trouble watching it -- including our own resident scofflaw, Danny Shapiro (though he's very happy he got eventually got through it.) It was in large part the hard work and unflappable eye of today's guest, set decorator Eric Frankel, that made the show feel so real, textured, and alive. He tells us all about the process (and so much more), in an episode that touches on controlled burns, sex toy continuity, and the sleepy giant that is the Chicago film industry.  

Episode #25 - Billy Zureikat, AKA Tripping Billy

This week, Billy Zureikat, aka Tripping Billy, brings an inspiring story -- and his trademark shishito pepper pizza -- to the podcast. After being diagnosed with muscular dystrophy a year and a half ago, he has worked to find the silver lining via a variety of creative pursuits, and has been using food collaborations in particular to bring awareness to the disease. He tells us about leveraging perceived limitations, embracing new circumstances by baking up a storm, making your own hot dogs, and so much more. 
 
To follow along with Billy's collabs, and/or make a donation to the MDA, click here.

Episode #24 - Mike Sula of the Chicago Reader

This week on Joiners, your hosts Tim Tierney and Danny "LA Cool" Shapiro are table-crashed by journalist and the Chicago Reader's resident culinarian: Mike Sula. He tells us about his salad days covering music in Pittsburgh, his early boots-on-the-ground reporting at the Reader, and what he's learned about telling captivating stories about food. It's a conversation that covers the feral hog craze, squirrel hunting, unnecessary (and necessary) parental censorship, and so much more. 

Episode #23 - Tereasa Surratt of Camp Wandawega

This week, we have the pleasure of interviewing the sagacious Tereasa Surratt, a widely accomplished human being, and for our money, one of the greatest creative minds around. From her station in the advertising world, to the founding of Camp Wandawega, to her turn as an author, her list of bonafides is as textured as it is long -- and we touch on as much of it as we can in this week's episode.

Episode #22 - Paul Virant of Vie, Vistro Prime, and Gaijin

Paul Virant is a legend of the Chicago culinary scene. As the Executive Chef of Vie, Vistro Prime, and Gaijin, he's been flexing his epicurean muscle around town for decades. In this week's episode of Joiners, he tells us all about his journey, from being a soda jerk for Six Flags in Eureka, Missouri, to overseeing some of the country's most singular dining experiences. 

Taste Test #4 - The Giardiniera Episode

Welcome to Taste Test, a new segment where a  ̶b̶l̶i̶n̶d̶f̶o̶l̶d̶e̶d̶ Tim and Danny, with the help of Tim's Sister Liz, pit local culinary delights against their mass-market counterparts. It's the Chicago food version of David vs. Goliath, or Jerry Maguire vs. Sports, with Tim and Danny's pallets settling the score.
In episode three, we're rounding out Liz's first stint by tackling a classic Chicago condiment: the smattering of pickled veggies known best as Giardiniera. Will Tim and Danny relish in glory by continuing their winning streak, or will Liz finally to jam them up in a jar of sweet, salty brine? You know what to do, folks.

Episode #21 - Huge Galdones of Galdones Photography

This week, we're exploring the aesthetic side of the culinary world with none other than Huge Galdones, a man whose portfolio spans the hospitality gamut. This man knows just how to frame art, craft, and product -- he has experience photographing every facet of the Chicago restaurant scene and beyond. He tells us all about transitioning from a career in science to bootstrapping as a photographer, provides some friendly tips on raising your Instagram food photography game, and reminds us all just how important pre-production is.