7. Food & Wine Magazine - Executive Wine Editor Ray Isle on the birth of Food & Wine Magazine and the recent canned wine movement

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Everyday Food and Wine

Sarah Faherty

20 episodes

4 days ago

The podcast for everything you never knew about the foods and wines you love.

Food

Arts

RSS

All content for Everyday Food and Wine is the property of Sarah Faherty and is served directly from their servers with no modification, redirects, or rehosting. The podcast is not affiliated with or endorsed by Podjoint in any way.

The podcast for everything you never knew about the foods and wines you love.

Food

Arts

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7. Food & Wine Magazine - Executive Wine Editor Ray Isle on the birth of Food & Wine Magazine and the recent canned wine movement

Everyday Food and Wine

48 minutes 58 seconds

5 years ago

7. Food & Wine Magazine - Executive Wine Editor Ray Isle on the birth of Food & Wine Magazine and the recent canned wine movement

On this episode, I sit down with a very well known and highly respected Titan in the food and wine world, Ray Isle. Ray is the Executive Wine Editor at Food & Wine Magazine, with a circulation of nearly 1 million subscribers, where he oversees the overall wine coverage. His articles about wine, beer, food and spirits have appeared in a wide range of publications, and he has been nominated twice for a James Beard Award, and has twice won the IACP Award for Narrative Beverage Writing. He is a frequent guest on national media, appearing on programs such as Today, CNBC’s On the Money, and Squawk Box, NPR’s All Things Considered, and American Public Media’s Splendid Table

Ray and I discuss a wide array of subjects including trying a 150 year old ship wrecked wine, arm wrestling with The Rock, the birth of Food & Wine Magazine and the recent canned wine movement.

If you enjoy this episode, please be sure to hit that subscribe button and leave us a review. It would really mean the world! You can join our exclusive wine club with soon to come member only content that we’ve created just for you by texting “cork it” to 55444. That’s “cork it” to 55444. Please be sure to follow us on Instagram at @everydayfoodandwine as well as our incredible guest @rayisle

Please join us next time where I sit down to discuss a highly controversial topic in the fields of food and wine, and how the history of food and wine as we know it, might all be a complete rouse. I’ll be having this conversation one of the very first two Master(s) of Wine in America, Tim Hanni.