Modo di Bere

S3E3 BONUS EP PREVIEW: Michele Thomas Reads Her Memoir Essay "Under Construction" (Excerpt)

This is just a preview of our Patreon-exclusive bonus episode. You can listen to the entire episode, and watch the full video, by becoming a supporter at the Podcast Lover level. Just visit the link patreon.com/mododibere in your web browser to sign up and unlock this bonus content. "Under Construction" is a memoir essay about building a home out of food, in the projects of East New York and at the International Culinary Center. The author, Michele Thomas, is now editor and columnist at Modo di Bere Magazine. Hear Michele's full conversation with host Rose Thomas Bannister on the Modo di Bere Podcast, Season 3 Episode 2. Follow Michele on instagram @bedstuysomm
Watch this Bonus Episode Preview on YouTube @mododiberepodcast 
Modo di Bere is an educational media project by Rose Thomas Bannister. In addition to this podcast, Rose Thomas also makes:
A travel show! Watch + Subscribe to Modo di Bere TV at youtube.com/@mododibereA newsletter! Grab Modo di Bere Magazine at www.mododibere.comMany friends! Meet them when you follow @mododibere on Instagram and TikTokMusic composed by Ersilia Prosperi for the band Ou: www.oumusic.bandcamp.comBuy their latest album at https://folderol.it/ou/
This episode was produced and recorded by Rose Thomas BannisterEdited by Giulia Àlvarez-KatzAudio assistance by Steve Silverstein
Ascolta il podcast in Italiano / Listen to the podcast in Italian Cerca Modo di Bere Italiano
 

S3E2 Shift Drink: Michele Thomas on Writing Wine & Working Retail

Michele Thomas is a writer, sommelier and the manager and buyer at a neighborhood wine shop in Brooklyn. RT and Michele are old friends from RT's wine rep days. They get together to dish about the purpose of tasting notes, the art of wine writing, and how to welcome new drinkers into the world of wine. Also: pairing Italian wine with jerk chicken, wine as a second or third act career, Cynar and tonic with a lime as the perfect "shift drink" after a day of retail hospitality. In a special segment, Michele reads an excerpt of her creative memoir essay, "Under Construction," bringing together her memories of growing up in East New York and working at the International Culinary Center. Hear Michele read the whole essay in a subscriber-only bonus episode, coming soon to www.patreon.com/mododibere.Recording this episode together helped RT and Michele remember how much they love talking about drinks and language. RT has since launched Modo di Bere Magazine with Michele as the editor! Modo di Bere Magazine is also the home of Michele's new monthly column, Bed Stuy Somm. The magazine is currently published as a newsletter. Visit  www.mododibere.com and sign up to get excellent wine and language writing curated by RT and Michele in your inbox every week.Follow Michele on Instagram @bedstuysommRead her piece in the New Yorker: The Christmas WreathWinemakers mentioned in the episode:Frecciarossa PunsetAndre Mack B Stuyvesant ChampagnePierre RichardWatch this episode on YouTube @mododiberepodcast 
If you love this show and want it to continue, support Modo di Bere on Patreon.  www.patreon.com/MododiBere
Modo di Bere is an educational media project by Rose Thomas Bannister. In addition to this podcast, Rose Thomas also makes:
A travel show! Watch + Subscribe to Modo di Bere TV  youtube.com/@mododibereA newsletter! Grab Modo di Bere Magazine at www.mododibere.comMany friends! Meet them when you follow @mododibere on Instagram and TikTokMusic composed by Ersilia Prosperi for the band Ou: www.oumusic.bandcamp.comBuy their latest album at https://folderol.it/ou/
This episode was produced and recorded by Rose Thomas BannisterEdited by Giulia Àlvarez-KatzAudio assistance by  Steve Silverstein
Ascolta il podcast in Italiano / Listen to the podcast in Italian Cerca  Modo di Bere Italiano

S3E1 Funny Toasts From Around the World

Calabrian rhyming toasts. A drinking song from Padua. Kinetic toasts from France and Spain. Taiwanese dialect for “Bottoms up!” Modo di Bere host Rose Thomas shares funny drinking sayings from around the world in the Season Three trailer for the podcast about local drinks and local sayings. Never stop learning how to say cheers, wherever you go, whatever you like to drink. 
Video podcast now available! Watch this episode on YouTube @mododiberepodcast 
If you love this show and want it to continue, support Modo di Bere on Patreon! www.patreon.com/MododiBere
Modo di Bere is an educational media project by Rose Thomas Bannister.In addition to this podcast, Rose Thomas also makes:
A travel show! Watch + Subscribe to Modo di Bere TV  A newsletter! Grab Modo di Bere Magazine at www.mododibere.comMany friends! Meet them when you follow @mododibere on Instagram and TikTokMusic composed by Ersilia Prosperi for the band Ou: www.oumusic.bandcamp.comBuy their latest album at https://folderol.it/ou/
This episode was produced and recorded by Rose Thomas BannisterEdited by Giulia Àlvarez-KatzAudio assistance by  Steve Silverstein
Ascolta il podcast in Italiano / Listen to the podcast in Italian Cerca  Modo di Bere Italiano
 

S2E12 Venice Spritz Magic

Rose Thomas spills the prosecco on Italian swears, her favorite Italian gesture, the ultimate spritz recipe, and the bartender travel advice that could cure your ennui. This travel story episode reveals more background about the name "Modo di Bere" and RT's frame of mind as she claimed permission to enjoy her first visit to Venice. Referenced in the episode: Bele Casel Prosecco from Asolo DOCGCa' Nigra Lagoon Resort 
If you love this show and want it to continue, support Modo di Bere on Patreon! www.patreon.com/MododiBere
 
Modo di Bere is a multiplatform educational media project created by Rose Thomas Bannister.
In addition to this podcast, Rose Thomas also makes:
 
A travel show! Watch + Subscribe to Modo di Bere TV  
A newsletter! Grab Modo di Bere Magazine at www.mododibere.com
Many friends! Meet them when you follow @mododibere on Instagram, TikTok, Facebook and Threads
 
Music composed by Ersilia Prosperi for the band Ou: www.oumusic.bandcamp.com
Buy their latest album at https://folderol.it/ou/
Produced, recorded and edited by Rose Thomas Bannister 
Audio assistance by Steve Silverstein
 
Ascolta il podcast in Italiano / Listen to the podcast in Italian 
Cerca Modo di Bere Italiano

S2E11 A Lot of Life to Live: Sam Bail's Post-Alcohol Community

Sam Bail was feeling better. So much better that two months into her sobriety experiment, she knew she wasn’t going back to drinking alcohol. But she missed her softball team, and all the other relationships she made at her local watering hole—her “third place,” where she socialized when not at work or at home in a tiny apartment. And this is New York. In a city that has everything, was nursing a seltzer all night really Sam’s only option?
Find out what Rose Thomas thinks of Dry January, listen while she and Sam taste test a nonalcoholic sparkling rosé, and learn all about Third Place, the nonalcoholic bar that Sam Bail is opening in New York City!Sign up for Sam's newsletter at thirdplacebar.nyc
to hear about her pop up events. You can also find her on instagram @thirdplacebarnyc . 
If you love this show and want it to continue, please support Modo di Bere on Patreon! www.patreon.com/MododiBereFollow @mododibere on Instagram, TikTok and YouTube and sign up for the newsletter at www.mododibere.com.C'e una versione del podcast in italiano! Cerca Modo di Bere Italiano ovunque ascolti i podcast.Music composed by Ersilia Prosperi for the band Ou: www.oumusic.bandcamp.comAudio recorded and edited by Rose Thomas Bannister with assistance from Steve Silverstein.

S2E10 New York is the Place for Giulia Álvarez-Katz

The gustatory glory of multicultural NYC has been food writer Giulia Álvarez-Katz's stomping ground for as long as she can remember. Rose Thomas dusts off her mixology skills with a custom Third Place cocktail in honor of Giulia's video series about the places where New Yorkers loiter, shoot the shit and congregate. RT and Giulia discuss the process, if any, of becoming a New Yorker. Giulia dishes on: Her favorite takeout. Breaking up at the bar. Experts. Accent shaming. The unofficial official cocktail of NYC. What it's like for the children of immigrants to learn the older generation's languages—or not. What drink to pair with zebra cakes from the deli. And which liquids to never, under any circumstances, transport on the subway.Follow Giulia's Third Space video series:instagram.com/giulia__akAlso: tiktok.com/@giulia_ak
Note: The Italian version of this interview will be published on Modo di Bere Italiano after the publication of the English episode.  This interview references strong language as well as strong drink. Watch for more info about RT's Third Space Cocktail on Modo di Bere's social media! If you love this show and want it to continue, please support Modo di Bere on Patreon! www.patreon.com/MododiBereFollow @mododibere on Instagram, TikTok and YouTube and sign up for the newsletter at www.mododibere.com.C'e una versione del podcast in italiano! Cerca Modo di Bere Italiano ovunque ascolti i podcast.Music composed by Ersilia Prosperi for the band Ou: www.oumusic.bandcamp.comAudio recorded and edited by Rose Thomas Bannister with assistance from Steve Silverstein.

S2E9 Michaele Weissman on the Meaning of Bread

In her literary memoir The Rye Bread Marriage, author and food writer Michaele Weissman turns her skills with history, psychology and adventure to her own family story. This interview begins with the travel story that led to Michaele's seminal book on specialty coffee. It goes on to describe the Latvian poetry and the loaves of bread that opened up Michaele's understanding in ways that surprised her as a writer and as a human being in love with a theoretical physicist war refugee. Born in Latvia at the dawn of World War II, Michaele's husband John grew up in a tiny village that felt lost in time. He arrived there on a harrowing journey where his mother smuggled the family across Europe on a currency of rye bread crackers and pharmaceutical Everclear. John's devotion to Latvian rye bread and poetry as recounted by Michaele is an extraordinary example of how recipes and proverbs serve as vehicles of cultural memory. The Rye Bread Marriage is an unvarnished relationship tale, an impressive piece of scholarship on language and foodways, and a riveting and reflective example of 20th century war literature. I hope you are moved to purchase the book after listening to this interview. I also recommend the audiobook! Here is Michaele's website:https://michaeleweissmanwrites.com/ If you are listening to this interview just as it's coming out, there is still time to sign up for Michaele's memoir writing class that starts January 14 (online via DC's Politics and Prose bookstore). If you missed it, don't worry, she works regularly as a teacher and coach, and you can stay in touch with her on instagram.
Yes, this is the same rye bread that I was eating with rye grain advocate Avery Robinson in S2E7. You can buy it in select specialty groceries and also order it online in the US by visting https://blackroosterfood.com/
If you love this show and want it to continue, please support Modo di Bere on Patreon! www.patreon.com/MododiBereFollow @mododibere on Instagram, TikTok and YouTube and sign up for the newsletter at www.mododibere.com.C'e una versione del podcast in italiano! Cerca Modo di Bere Italiano ovunque ascolti i podcast.Music composed by Ersilia Prosperi for the band Ou: www.oumusic.bandcamp.comAudio recorded and edited by Rose Thomas Bannister with assistance from Steve Silverstein.

S2E8 Sparkling Wine from The Mountains: Trento DOC with Alessandra Caroni

As an advocate for small growers with her company Wine Soul, Alessandra Caroni educates us about Trento DOC, a sparkling wine made in the classic method from grapes grown in the Dolomite Mountains. Maso Martis is the organic brand she represents in Trento DOC. These wines from the Northern Italian region of Trentino area fantastic value for sparkling wine fans who are shopping outside the champagne box.
(For another example of champagne method wine, known as "metodo classico" in Italy, check out Season 2 Episode 6, where Susannah Gold explains this method with the example of another Italian sparkler, Franciacorta.)
Alessandra didn’t come from a winemaking family, but in Italy wine is just a way of life. Alessandra originally wanted to be a model. Instead, her foreign language study helped her become an export manager for a large Lambrusco company. An adventure tasting wine from the barrel at organic wineries all over Italy caused Alessandra to become so passionate about small farms that she changed the direction of her career so she could champion families who are involved with every part of the process of making wine.
Learn more about Alessandra’s company: winesoul.it
The wines that are described from the tasting are by Maso Martis: https://www.masomartis.it/en/
We also discuss Ferrari wines, which have nothing to do with the Ferrari car family--though they have been the official toasting wine of Formula One racing! Giulio Ferrari had a vision from the beginning of the 20th century that gradually inspired farmers to make traditional method wines in Trentino from the same grapes used to make champagne: Chardonnay, Pinot Noir, and Pinot Meunier. Recording with Alessandra was a spontaneous opportunity and we lacked an ideal location. As a result, there is some background noise. 
If you love this show and want it to continue, please support Modo di Bere on Patreon! www.patreon.com/MododiBereFollow @mododibere on Instagram, TikTok and YouTube and sign up for the newsletter at www.mododibere.com.C'e una versione del podcast in italiano! Cerca Modo di Bere Italiano ovunque ascolti i podcast.Music composed by Ersilia Prosperi for the band Ou: www.oumusic.bandcamp.comAudio recorded and edited by Rose Thomas Bannister with assistance from Steve Silverstein