So much potential 🥳
Long time viewer - so happy to see you transition to this format! I’ve always thought one of your greatest strengths has been incorporating food science and history into recipes and I think this is the perfect way for you to explore more of that process. I have two questions (hopefully that’s not cheating): As a college student I’ve been in this constant debate to know if I’m truly passionate about what I am studying. How did you realize that this was “the field” you wanted to explore and how long did it take you to come to that conclusion? What is your opinion on the new wave of meat imitation products? Do you think that a wave of “artificial” substitutes for common dishes will become the norm for household cooking? What do you think of that economic and environmental impacts of these products? Looking forward to listening to next weeks show!
aksharS via Apple Podcasts · United States of America · 03/20/22
More reviews of The Adam Ragusea Podcast
The first episode was great, with interesting guests and insightful discussions
nialna via Apple Podcasts · Great Britain · 03/19/22
Gas
Adam is a fantastic science communicator, which is what brought me to his cooking series on YouTube. I think he really knows what points to hit to get people on the same page very quickly. I hope this podcast includes a bit more of his music background because his Van Halen video is a must watch.
lheiner7 via Apple Podcasts · United States of America · 03/22/22
been an avid follower of the channel for a while, enjoy it very frequently. podcast has all the best aspects of your personality on display and some very interesting guests, with maybe the critique that it can feel a bit unfocused at times, but that’s only natural when you’re just starting...Read full review »
GearieWax via Apple Podcasts · United States of America · 04/02/22
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