CRAFTED

While most of us use knives every day without thinking much about them, Zack Jonas has spent his life thinking about almost nothing else. And today, the founder of Jonas Blade & Metalworks joins Eli to explain how a former philosophy major became one of just over 100 master bladesmiths in the mysterious world of Damascus steel. We Want to Hear from You! Have a topic, craft category, or craft company you’d like to see us cover? Email us at: info@blisterreview.com to share those or any other thoughts you have about CRAFTED. EPISODE SPONSORS:  DraftKings.com - code: Blister RELATED LINKS: Get Yourself Covered: BLISTER+ Order our 26/27 Winter Buyer’s Guide Enter Our Free Weekly Gear Giveaways TOPICS & TIMES: Recent Knife Expo (1:42)"Make and Take" classes (9:43)The Path to Mastery (13:34)Journeyman Smith (15:21)Fit & Finish (25:11)Master Smith Test (25:11)Metal to Knife: Damascus (32:13)Variances & Functionality (40:40)Forging from Billets (45:07)Acid & Patterns (56:24)Edges & Sharpness (1:03:13) SEE OUR OTHER PODCASTS: Blister Cinematic Bikes & Big Ideas GEAR:30 Blister Podcast

If you love great food and great restaurants, then you’re probably familiar with the extremely prestigious James Beard Awards. But there is more to the James Beard Foundation, and today, you’ll learn more about its origins, its mission, its work today, and you’ll get a fantastic history of American culinary culture from the JBF’s Vice President of Impact, Anne McBride. We Want to Hear from You! Have a topic, craft category, or craft company you’d like to see us cover? Email us at: info@blisterreview.com to share those or any other thoughts you have about CRAFTED. EPISODE SPONSORS:  FactorMeals - code: BLISTERPOD50OFF DraftKings.com - code: Blister RELATED LINKS:  BLISTER+ Get Yourself Covered Order our 26/27 Winter Buyer’s Guide Enter Our Free Weekly Gear Giveaways CRAFTED ep 115: James Beard Winner, Bucheron TOPICS & TIMES: What is the James Beard Foundation? (4:02) Origins of the Foundation (5:49) A History of ‘Fine Dining’ & American Culinary Culture (10:38) Anne’s Background: from Switzerland to Louisiana (15:50) How JBF Helps w/ the Business Side of Restaurants (27:54) More on the Mission & Principles of JBF (40:45) CHECK OUT OUR OTHER PODCASTS: Blister Podcast Bikes & Big Ideas GEAR:30 CRAFTED

What does it actually mean to have a “great palate”? In this episode of the Vault, originally featured on CRAFTED, Jonathan talked to lifelong skier and PARC Aspen Chef, Mark Connell, about “supertasters,” and why some chefs can detect tiny changes in a dish while still loving Domino’s pizza. Note: We Want to Hear From You! We’d love for you to share with us the stories or topics you’d like us to cover next month on Reviewing the News; ask your most pressing mountain town advice questions, or offer your hot takes for us to rate. Email us at: info@blisterreview.com EPISODE SPONSORS:  DraftKings.com - code: Blister Momentous: livemomentous.com code: Blister RELATED LINKS:  Get Yourself Covered: BLISTER+ Order our 26/27 Winter Buyer’s Guide Enter Our Free Weekly Gear Giveaways For the Full Episode: Crafted, Ep.48 CHECK OUT OUR OTHER PODCASTS: Blister Podcast Blister Cinematic CRAFTED Bikes & Big Ideas GEAR:30

What do rye whiskey, fruit brandy, and vinegar have in common? At one point, they were all made on the same kind of still. Todd Leopold, co-founder and owner of Leopold Bros, has spent years resurrecting that lost production method, including commissioning the first three-chamber still built since Prohibition. Today, Todd and Eli discuss what drew Todd to that forgotten technology, and why he believes the results are worth the inefficiencies. We Want to Hear from You! Have a topic, craft category, or craft company you’d like to see us cover? Email us at: info@blisterreview.com to share those or any other thoughts you have about CRAFTED. EPISODE SPONSORS:  DraftKings.com - code: Blister Momentous: livemomentous.com code: Blister RELATED LINKS:  Leopold Bros Get Leopold’s Vinegar Their Collab w/ Prisoner Get Yourself Covered: BLISTER+ Order our 26/27 Winter Buyer’s Guide Enter Our Free Weekly Gear Giveaways TOPICS & TIMES: The Peach Harvest (1:50) From Peaches to Spirits (9:23) Colorado Agriculture, Tradition, & Local Sourcing (14:02) The Three-Chamber Still (27:02) Doublers (47:41) Vinegar Production (53:38) Gin Botanicals & Vermouth (1:07:56) The Future of Distilling (1:24:21) CHECK OUT OUR OTHER PODCASTS: Blister Podcast Bikes & Big Ideas GEAR:30 CRAFTED

What exactly is ‘pressure-brewed’ coffee? (Hint: it’s not espresso.) Today, Presston founder Korey Dausz joins Simon Stewart to talk about designing and building a coffee maker that uses pressure to make great coffee, in a simple, plastic-free, sustainable way.  We Want to Hear from You! Have a topic, craft category, or craft company you’d like to see us cover? Email us at: info@blisterreview.com to share those or any other thoughts you have about CRAFTED. EPISODE SPONSORS:  Momentous: livemomentous.com code: Blister OneSkin: oneskin.co/BLISTER RELATED LINKS: Get Yourself Covered: BLISTER+ Order our 26/27 Winter Buyer’s Guide Enter Our Free Weekly Gear Giveaways TOPICS & TIMES: Korey’s Coffee Journey (2:20) It’s Possible to Have Great Coffee on the Road (6:08) What is ‘Pressure-Brewed’ Coffee? (8:01) Prototyping (11:01) Built to Last a Lifetime (16:52) Manufacturing in China (19:57) Presston vs. AeroPress (39:38) Pressure, Heat, or Time? (32:05) SEE OUR OTHER PODCASTS: The Blister Vault Blister Cinematic Bikes & Big Ideas GEAR:30 Blister Podcast

Today we’re talking with the master distiller of one of the most prominent American whiskey producers of the past two decades, High West Whiskey. High West built much of its reputation through blending, which has long been a tradition in Scotch whisky but has often been treated with suspicion by American whiskey drinkers. In this episode, master distiller, Isaac Winter, joins us to investigate why blending has been so misunderstood. We Want to Hear from You! Have a topic, craft category, or craft company you’d like to see us cover? Email us at: info@blisterreview.com to share those or any other thoughts you have about CRAFTED. EPISODE SPONSORS:  Momentous: livemomentous.com code: Blister OneSkin: oneskin.co/BLISTER RELATED LINKS: High West Get Yourself Covered: BLISTER+ Order our 26/27 Winter Buyer’s Guide Enter Our Free Weekly Gear Giveaways TOPICS & TIMES: Introduction to High West Distillery (0:00) Isaac Winter’s Journey (4:09) The Philosophy of High West (23:13) Creative Tension in Whiskey Blending (27:05) The Scotch Whisky Tradition (29:33) The Blending Process at High West (35:48) Collaboration with ‘The Prisoner’ Winery (51:59) SEE OUR OTHER PODCASTS: Blister Cinematic Bikes & Big Ideas GEAR:30 Blister Podcast Hosted on Acast. See acast.com/privacy for more information.

Zerno manufactures some of the best coffee grinders in the world, and last week, Jonathan Ellsworth returned to Zerno HQ to get into the weeds with founder, Vel Genov, about coffee grinder burrs, particle analysis, burr geometry, some big updates, and the future of Zerno. If you care about manufacturing in America, or uncompromising craftsmanship, or you love coffee, you need to know the Zerno story. We Want to Hear from You! Have a topic, craft category, or craft company you’d like to see us cover? Email us at: info@blisterreview.com to share those or any other thoughts you have about CRAFTED. RELATED LINKS: Our 1st CRAFTED podcast w/ Zerno Get Yourself Covered: BLISTER+ Enter Our Free Weekly Gear Giveaways TOPICS & TIMES: Catch Up & Refresher on Zerno (5:00) Chasing Retention Reduction (21:00) Updates at Zerno (24:54) Burrs (31:07) Burrs & Price (40:09) How Flavor is Affected (41:07) Consistency in Burr Manufacturing (51:34) Swapping Burrs (57:55) The Z2 Grinder & Lessons Learned (1:02:13) Bikes! (1:16:02) The Future of Zerno (1:17:34) SEE OUR OTHER PODCASTS: The Blister Vault Blister Cinematic Bikes & Big Ideas GEAR:30 Blister Podcast Hosted on Acast. See acast.com/privacy for more information.

There are more than 175 species of agave native to Mexico — so why is tequila made from just one? To answer that question, you have to understand centuries of tradition, industrialization, and the forces affecting Mexico's native spirits, and today, Pedro Jiménez, founder of Mezonte, joins me to unravel that history and explore one of the world's most fascinating spirits traditions. We Want to Hear from You! Have a topic, craft category, or craft company you’d like to see us cover? Email us at: info@blisterreview.com to share those or any other thoughts you have about CRAFTED. EPISODE SPONSORS:  Momentous: livemomentous.com code: Blister RELATED LINKS: Mezonte Viva Mezcal! Pare de Sufrir RELATED LINKS:  Get Yourself Covered: BLISTER+ Order our 26/27 Winter Buyer’s Guide Enter Our Free Weekly Gear Giveaways TOPICS & TIMES: Pedro Jimenez’s Background (2:01) Pare de Sufrir (14:24) Creating Mesonte (15:35) Mezcal As Culture (15:54) Mezcal vs. Tequila (22:24) Commercialization & Standardization (31:34) Exploring Agave Spirits (56:17) The Mezcal Production Process (48:26) Critique of Denomination of Origin (1:01:47) The Role of Transparency (1:12:27) Viva Mezcal (1:17:55) SEE OUR OTHER PODCASTS: The Blister Vault Blister Cinematic Bikes & Big Ideas GEAR:30 Blister Podcast Hosted on Acast. See acast.com/privacy for more information.

“That’s smooth!” That’s often the first thing someone will say after trying a new drink. But what if that’s a sign that we don’t actually know how to evaluate -- and appreciate -- the thing in the glass we’re holding? In this episode, Nicolas Palazzi, founder of PM Spirits, joins Eli to discuss how artisanal producers think about the difference between perfection and excellence. We Want to Hear from You! Have a topic, craft category, or craft company you’d like to see us cover? Email us at: info@blisterreview.com to share those or any other thoughts you have about CRAFTED. EPISODE SPONSORS:  Momentous: livemomentous.com code: Blister OneSkin: oneskin.co/BLISTER RELATED LINKS: PM Spirits Blister Craft Collective Become a BLISTER+ Member TOPICS & TIMES: Introduction to PM Spirits (1:53) Mr. X & Inspiration (3:04) All Things Cognac (5:49) Building the Business from Scratch (19:16) Expanding Beyond Cognac (31:43) Why Brandy Struggles in the U.S. (38:10) Terroir, Palate, & “Smooth” (43:14) Market Adaptation (52:16) The Street Pumas Project (59:41) SEE OUR OTHER PODCASTS: Blister Cinematic Bikes & Big Ideas GEAR:30 Blister Podcast ENTER OUR WEEKLY GIVEAWAYS: Enter Our Free Weekly Giveaways Hosted on Acast. See acast.com/privacy for more information.

Hot sauce — many of us love it, but few of us know how & why it came to be; how it works; how it could kill you and how it might save you; and why exploring these topics actually leads into some big questions about the evolution of humankind itself. Jonathan Ellsworth & Eli Brown discuss. We Want to Hear from You! Have a topic, craft category, or craft company you’d like to see us cover? Email us at: info@blisterreview.com to share those or any other thoughts you have about CRAFTED. EPISODE SPONSORS: Momentous: livemomentous.com code: Blister OneSkin: oneskin.co/BLISTER RELATED LINKS:  Get Yourself Covered: BLISTER+ Order our 26/27 Winter Buyer’s Guide Enter Our Free Weekly Gear Giveaways TOPICS & TIMES: Introduction to Hot Sauce (1:35) Jonathan’s Hot Sauce Journey (4:12) What Counts as Hot Sauce? (7:55) The Data: Global Hot Sauce Consumption (21:25) The History of Tabasco & Cholula (27:00) The History of Chiles (39:09) How Does Hot Sauce Work? (50:37) The Future of Hot Sauce (1:00:50) Craft Hot Sauce Brands (1:03:06) CHECK OUT OUR OTHER PODCASTS: Blister Podcast Bikes & Big Ideas GEAR:30 CRAFTED Hosted on Acast. See acast.com/privacy for more information.

According to all the headlines, the wine industry is in trouble — sales are plummeting, major producers are shrinking their portfolios, and the natural wine movement has become a punchline. But what if wine isn't actually in crisis at all? Louis Schofield, founder of World Apart Wines, joins us to argue that the industry is simply returning to reality after years of unsustainable growth.  We Want to Hear from You! Have a topic, craft category, or craft company you’d like to see us cover? Email us at: info@blisterreview.com to share those or any other thoughts you have about CRAFTED. TOPICS & TIMES: Craft Collective (1:15) Louis’ Background (2:38) White Burgundy (7:06) Working In Retail (9:46) Top 50 Restaurants (13:05) Dogma vs. Drinkability (17:47) Regression to the Mean (22:22) The Influence of Taras Ochota (25:03) Wine Making (30:07) The Art of Winemaking (33:11) Post-Natural Wine Making (38:23) Problems w/ Natural Wine (47:03) Off-grid Wine Making (51:11) EPISODE SPONSOR:  oneskin.co/BLISTER RELATED LINKS: World Apart Wines Vine Street Imports Blister Craft Collective Become a BLISTER+ Member SEE OUR OTHER PODCASTS: Blister Cinematic Bikes & Big Ideas GEAR:30 Blister Podcast ENTER OUR WEEKLY GIVEAWAYS: Enter Our Free Weekly Giveaways Hosted on Acast. See acast.com/privacy for more information.

Tiki is easy to dismiss: themed mugs, carved idols, Hawaiian shirts, and over-the-top cocktails. But the real history is far more interesting. After nearly disappearing in the 1970s, tiki is being revived and redefined by a passionate group of bartenders. Today’s guest, Sam Miller, is one of the people leading the charge, breathing new life into a style of drinks we almost lost. We Want to Hear from You! Have a topic, craft category, or craft company you’d like to see us cover? Email us at: info@blisterreview.com to share those or any other thoughts you have about CRAFTED. TOPICS & TIMES: Utah’s Peak Seasons (2:31) Samson & Water Witch (3:06) Learning to Bartend In Utah (9:53) Salt Lake City’s Bar Scene (14:36) Iron Chef & Hawaii (18:07) All Things Rum (22:47) The History of Tiki (25:07) Hawaiian Localism (47:26) Returning to Salt Lake City (57:29) Remora Bar (1:05:38) RELATED LINKS: The Donn of Tiki Remora Bar B4 Change Blister Craft Collective Become a BLISTER+ Member SEE OUR OTHER PODCASTS: Blister Cinematic Bikes & Big Ideas GEAR:30 Blister Podcast ENTER OUR WEEKLY GIVEAWAYS: Enter Our Free Weekly Giveaways Hosted on Acast. See acast.com/privacy for more information.

What happens when a category's success leads to its demise? Tequila is the fastest-growing spirit in the world, yet its popularity has put it on a path to extinction. In this episode, David Suro joins us to discuss the world of agave spirits, from smuggling tequila into the U.S. for tastings in the 1980s to the rise of industrialized production methods that he believes have put the entire category at risk of disappearing overnight. We Want to Hear from You! Have a topic, craft category, or craft company you’d like to see us cover? Email us at: info@blisterreview.com to share those or any other thoughts you have about CRAFTED. TOPICS & TIMES: Founding ‘Tequilas’ (3:34) Americanized Mexican Cuisine (10:27) The Low Cabinet: Secret Bottles (15:19) Origins of Agave Spirits (21:01) Tequilas Boom and Bust (30:50) Mescal vs Tequila (41:32) Tequila’s Monoculture (47:32) Process vs Aging (1:07:35) Transparency in Tequila (1:16:46) RELATED LINKS: Agave Spirits: The Past, Present, and Future of Mezcals Siembra Spirits Tequilas Casa Mexicana The Tequila Inerchange Project Siembra Suro Foundation Blister Craft Collective Become a BLISTER+ Member SEE OUR OTHER PODCASTS: Blister Cinematic Bikes & Big Ideas GEAR:30 Blister Podcast ENTER OUR WEEKLY GIVEAWAYS: Enter Our Free Weekly Giveaways Hosted on Acast. See acast.com/privacy for more information.

Who decides which wines make it to wine shop shelves and restaurant lists? For decades, importers like Ronnie Sanders have quietly helped shape the way we drink wine. As the founder of Vine Street Imports, Ronnie has spent the last two decades building a reputation for finding overlooked winemakers long before the rest of the industry. In this episode, Ronnie and Eli dig into emerging wine trends, his take on ‘the death of wine’, and explore what actually makes a bottle worth drinking. We Want to Hear from You! Have a topic, craft category, or craft company you’d like to see us cover? Email us at: info@blisterreview.com to share those or any other thoughts you have about CRAFTED. RELATED LINKS: Vine Street Imports Blister Craft Collective Become a BLISTER+ Member TOPICS & TIMES: Ronnie’s Australian Connection (3:37) Getting Into Wine (6:11) Bordeaux and Ronnie’s Father (17:34) Sourcing Australian Wine (22:20) The Jakarta Story (30:44) What's Hot In Wine (45:00) Australian Pinot Noir And Chardonnay (48:49) What is Value? (49:59) Emerging Wine Trends (58:49) SEE OUR OTHER PODCASTS: Blister Cinematic Bikes & Big Ideas GEAR:30 Blister Podcast ENTER OUR WEEKLY GIVEAWAYS: Enter Our Free Weekly Giveaways Hosted on Acast. See acast.com/privacy for more information.

Bûcheron (French for “lumberjack”) in Minneapolis, Minnesota, won the James Beard Foundation award for Best New Restaurant in America in 2025. Last month, Jonathan Ellsworth had the opportunity to attend a Bûcheron dinner, and today, he talks with owners Jeanie and Adam Ritter about their unconventional backgrounds; how they and their team created a restaurant that earned one of the most prestigious awards in the culinary world; and what life has been like since. We Want to Hear from You! Have a topic, craft category, or craft company you’d like to see us cover? Email us at: info@blisterreview.com to share those or any other thoughts you have about CRAFTED. TOPICS & TIMES: What is Bucheron? (3:18) Minnesota French (5:05) Jeanie’s Background (7:41) Adam’s Background (14:47) Michelin & James Beard (25:10) Travel & Learning (29:24) Boucheron's Methodology (31:09) Cooking in Unfamiliar Places (36:41) Opening Bucheron (42:58) Winning the James Beard Award (46:51) Advice for Success (51:54) Minneapolis and ICE (56:19) The Bear (1:03:02) Eating at Home (1:05:07) RELATED LINKS: Bucheron Blister Craft Collective Become a BLISTER+ Member ENTER OUR WEEKLY GIVEAWAYS: Enter Our Free Weekly Giveaways SEE OUR OTHER PODCASTS: Blister Cinematic Bikes & Big Ideas GEAR:30 Blister Podcast Hosted on Acast. See acast.com/privacy for more information.

For decades, Oregon’s winemakers have looked to France as the standard setter for what constitutes great wine. Brianne Day, founder of Day Wines, thinks it's time to stop doing that. Brianne has spent her career exploring what makes Oregon's vineyards unique. Today, we discuss her winemaking philosophy, biodynamic farming practices, and why Oregon's most exciting wines are the ones that aren’t trying to be from somewhere else. We Want to Hear from You! Have a topic, craft category, or craft company you’d like to see us cover? Email us at: info@blisterreview.com to share those or any other thoughts you have about CRAFTED. TOPICS & TIMES: Origin Story & 1,500 Wines (4:28) Wine Exploration (15:07) Wine Making Regions (16:30) American Terroir (27:45) Creating & Managing Expectations (13:32) Natural Wine (36:22) Amaro (49:44) RELATED LINKS: Day Wines SennzaFinne Blister Craft Collective Become a BLISTER+ Member ENTER OUR WEEKLY GIVEAWAYS: Enter Our Free Weekly Giveaways SEE OUR OTHER PODCASTS: Blister Cinematic Bikes & Big Ideas GEAR:30 Blister Podcast Hosted on Acast. See acast.com/privacy for more information.

Salt Lake City shouldn’t be home to one of America’s best cocktail bars. And yet, despite Utah’s strange liquor laws and its distance from traditional cocktail meccas, that’s exactly what makes Water Witch so interesting. After the Blister team stumbled across Water Witch on a recent trip, Eli wanted to find out how owner / operator Scott Gardner built something so special in such an unlikely environment.  We Want to Hear from You! Have a topic, craft category, or craft company you’d like to see us cover? Email us at: info@blisterreview.com to share those or any other thoughts you have about CRAFTED. TOPICS & TIMES: About Scott (2:54) Alcohol Laws & Culinary Deserts (7:18) James Beard Award (13:16) Changes in Cocktail Competitions (17:51) Finding Mentors (21:12) Building Water Witch (24:11) Defining the Concept (31:06) Operations Management (39:14) Control State Woes (47:04) The Future of Utah’s Bars (53:14) Why Stay In Salt Lake? (57:10) RELATED LINKS: Water Witch Bar Nohm Blister Craft Collective Become a BLISTER+ Member SEE OUR OTHER PODCASTS: Blister Cinematic Bikes & Big Ideas GEAR:30 Blister Podcast ENTER OUR WEEKLY GIVEAWAYS: Enter Our Free Weekly Giveaways Hosted on Acast. See acast.com/privacy for more information.

Jonathan just got back from an incredible 12-day trip to Washington DC and Manhattan, and had a ton of notable ‘CRAFTED’ experiences. So he and Eli Brown talk about a bunch of them, and we’d love to hear your thoughts on some of the places we mention — or some additional places you think we need to check out next time we’re in DC / NYC. We Want to Hear from You! Have a topic, craft category, or craft company you’d like to see us cover? Email us at: info@blisterreview.com to share those or any other thoughts you have about CRAFTED. TOPICS & TIMES: Washington DC (2:04) - The Dabney (6:08) - Death & Co DC (7:25) - Filter & Dua DC (16:54) - Karma Modern Indian Cuisine (24:01) Manhattan (26:32) - James Beard Foundation Platform Dinner: Bûcheron (31:54) - Frozen Margaritas (37:00) Coffee Spots: (41:07) - Coffee Project & Hovin He (41:07) - Hi-Collar & La Cabra (44:41) - Arcane Estate Coffee (47:09) - Park at Kim’s (48:37) - BAZU! by Superwow Coffee (49:25) - L’Industrie & Scarr’s Pizza (53:30) - Bar Contra (58:05) - Linden’s Overnight Oats (1:05:45) Theater (1:10:33) - Dog Day Afternoon (1:12:39) - Proof (1:13:32) - The Fear of 13 (1:16:32) SEE OUR OTHER PODCASTS: Blister Cinematic Bikes & Big Ideas GEAR:30 Blister Podcast ENTER OUR WEEKLY GIVEAWAYS: Enter Our Free Weekly Giveaways Hosted on Acast. See acast.com/privacy for more information.

How good is good enough? For those of us obsessed with any craft category (e.g., coffee, watches, wine, knives, audio gear, etc), we can find ourselves crossing the line of ‘diminishing returns,’ where we keep chasing some notion or ideal of perfection. So why do we do this? Today, our CRAFTED co-hosts, Eli Brown, Jonathan Ellsworth, & Simon Stewart discuss. We Want to Hear from You! Have a topic, craft category, or craft company you’d like to see us cover? Email us at info@blisterreview.com to share those or any other thoughts you have about CRAFTED. TOPICS & TIMES: JE's Manifesto (1:54) Eli's Categories For Spending (11:14) MOMA NYC (16:38) Status As Return? (20:48) Rabbit Holes (26:58) Wine Price Points (30:09) Craft As Experience (35:45) Audio Space: Diminishing Returns (37:25) Headphones (41:12) Contentment and Curiosity (46:22) Hario V60 (53:16) Watches (56:12) Paying Scarcity (1:04:17) SEE OUR OTHER PODCASTS: Blister Cinematic Bikes & Big Ideas GEAR:30 Blister Podcast ENTER OUR WEEKLY GIVEAWAYS: Enter Our Free Weekly Giveaways Hosted on Acast. See acast.com/privacy for more information.

Cheese can cost $12 a pound, or upwards of $100 for a wheel of the same size. So what is actually driving that difference in price, and is the most expensive option really worth it? Today, Elizabeth Chubbuck of Murray’s Cheese breaks down how to think about value in cheese, from commodity cheddar to cave-aged, small-batch wheels. Along the way, Elizabeth and Eli also get into the history of Murray’s, their unique cave aging program, and explore why inefficiency is often exactly what makes something great. We Want to Hear from You! Have a topic, craft category, or craft company you’d like to see us cover? Email us at: info@blisterreview.com to share those or any other thoughts you have about CRAFTED. TOPICS & TIMES: Murrays Cheese (2:48) Flagship Cheeses (5:44) The History of Craft Cheese (7:05) Elizabeth’s Journey (13:41) Wholesale (18:00) Cheese Education (26:38) Cheese Caves in New York (37:14) Classes (42:45) Price Point Differentiation (48:00) Cheese Clubs (57:52) SEE OUR OTHER PODCASTS: Blister Cinematic Bikes & Big Ideas GEAR:30 Blister Podcast ENTER OUR WEEKLY GIVEAWAYS: Enter Our Free Weekly Giveaways Hosted on Acast. See acast.com/privacy for more information.