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Flavorphiles

Flavorphiles

By: Tanner Agar
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Flavorphiles is the podcast and radio show where food, culture and lifestyle collide. Hosted by Michelin and James Beard recognized chef/bartender/restaurateur Tanner Agar and veteran broadcaster Jerry Agar, the show goes beyond recipes and restaurant chatter to explore how flavor shapes the way you live. From iconic chefs and celebrities who love to eat, to the cultural trends beyond what’s on your plate, Flavorphiles brings smart conversation, irresistible storytelling and a dash of fun to every episode. It’s not just about what tastes good – it’s about why flavor matters in everyone’s life.Tanner Agar Art Food & Wine Social Sciences
Episodes
  • Trad-ish-ional

    Trad-ish-ional
    Mar 28 2026
    This week on Flavorphiles, we explore the strange line between food traditions that are centuries old and the ones we invented last Tuesday.

    We begin with a game of Authentic… or Not?, where Jerry tries to determine whether famous dishes like Chicken Tikka Masala, Caesar Salad, and sushi rolls are actually traditional to the cuisines they’re associated with—or clever culinary imposters.

    Then we’re joined by Indigenous chef Sarah Mierau, founder of Tradish, a café and food brand dedicated to sharing Indigenous ingredients and cooking with a modern audience. She explains how Indigenous cuisine continues to evolve today, how chefs balance tradition with creativity, and why some of the most meaningful culinary knowledge has always been passed down through practice rather than recipes.

    Later, Tanner highlights several food trends he’s excited to see return, from fermentation and ancient grains to nose-to-tail cooking and artisan charcuterie. We finish with a rapid-fire round of Overrated or Underrated, where we debate food traditions like tapas culture, Sunday roast, BBQ, hot dogs at baseball games, and the questionable cultural practice of getting drunk at brunch.

    Along the way, we’re sipping a Blackberry Sage Daiquiri, a twist on one of Tanner’s favorite cocktails that perfectly captures the theme of the episode: classic ideas with a fresh perspective.

    Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com.

    Follow on Instagram:
    Flavorphiles: https://www.instagram.com/flavorphilespod/
    Tanner: https://www.instagram.com/tagaragar/

    Follow on Tik Tok:
    https://www.tiktok.com/@flavorphiles

    All episodes produced and owned by Tanner Agar. All rights reserved.
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    40 mins
  • The Future is Served

    The Future is Served
    Mar 21 2026
    The future of food and hospitality is changing fast—and in some cases, unraveling in real time.

    This week’s episode starts with one of the biggest stories in the industry: the allegations surrounding René Redzepi and his departure from Noma. As one of the most influential chefs of this era steps away, we unpack what happened—and what it says about the culture that defined modern fine dining.

    From there, we zoom out. Are the foundations of fine dining—unpaid stages, marathon tasting menus, and all-consuming kitchen culture—still viable? Or is the industry heading toward something simpler, more sustainable, and fundamentally different?

    Then we head behind the bar with Terance Robson, an Irish bartender operating venues in Austin, Texas. We talk about how Irish pubs differ from their North American counterparts, what actually makes a great bar, and whether bars will remain a central part of social life as drinking habits change.

    Finally, we look even further ahead. What will we actually be eating in the future? From lab-grown meat and insect protein to 3D-printed dishes, we debate the foods that could define the next generation—and whether we’re ready for them. The past shaped how we eat. This episode asks what comes next.

    Amuse Booze: Irish Whiskey Sour

    Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com.

    Follow on Instagram:
    Flavorphiles: https://www.instagram.com/flavorphilespod/
    Tanner: https://www.instagram.com/tagaragar/

    Follow on Tik Tok:
    https://www.tiktok.com/@flavorphiles

    All episodes produced and owned by Tanner Agar. All rights reserved.
    Show more Show less
    39 mins
  • Shamrocks, Spuds, & Pubs

    Shamrocks, Spuds, & Pubs
    Mar 14 2026
    Amuse Booze: Frozen irish Coffee

    This week on Flavorphiles, we celebrate St. Patrick’s Day the way it was meant to be celebrated: by questioning almost everything about it.

    In Segment 1, we look at how St. Patrick’s Day in Ireland is very different from the green-beer spectacle it’s become in North America. Tanner explains why owning a bar on St. Patrick’s Day isn’t quite the party people think it is, and we introduce our Martini Madness competition.

    In Segment 2, we tackle the humble potato. If potatoes didn’t originate in Ireland, how did they become the backbone of Irish cuisine—and how did that reliance help lead to the Great Famine? In Segment 3, we discover a company that literally builds Irish pubs in Ireland and ships them around the world. What actually makes something a pub? Dark wood? Community? Guinness? Somewhere along the way, Tanner also reveals that he’s figured out exactly how he wants to die.

    And in Segment 4, we head north to Canada to talk about poutine and Quebec’s push to give its cheese curds government protection. A professor argues that poutine is sacred, while Tanner suggests Jerry might actually be more Canadian than poutine itself.

    Grab a drink, pull up a stool, and join us for another round of Flavorphiles. 🍀

    Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com.

    Follow on Instagram:
    Flavorphiles: https://www.instagram.com/flavorphilespod/
    Tanner: https://www.instagram.com/tagaragar/

    Follow on Tik Tok:
    https://www.tiktok.com/@flavorphiles

    All episodes produced and owned by Tanner Agar. All rights reserved.
    Show more Show less
    40 mins
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