What new bourbon are we pumped about? Which hiking trail are we exploring? Why is the next supercar so cool? The Manual is dedicated to helping men live a more engaged life. Each week, our editors and guests get together for a round-table discussion about what’s new, exciting, and unique in the men’s lifestyle world. So pop open your favorite brew, step into your man cave, and start streaming.
For this week’s episode of Beards, Booze, and Bacon: The Manual Podcast, the round-table — managing editor Nicole Raney and our wonderful host, Greg Nibler — chats with Ryan Skeen, executive chef at The Cannibal. There’s no human on this New York City restaurant’s menu, but there is a whole lot of meat. And when we say “whole,” we mean it. Skeen specializes in whole animal cooking, a culinary practice that encourages us to cook and eat as much of an animal as possible.
Originally from Portland (The Manual’s headquarters), Skeen was inspired to craft The Cannibal by his experience with butchering, sausage-making, and fine dining in San Francisco and NYC. The result is a very traditional form of cooking that is elevated in a modern, succulent setting.
But you’ll have to listen to the episode to hear Ryan’s breakdown of the Lord of the Flies experience at The Cannibal — his words, not ours. It’s a lot more decadent (and a lot less violent) than it sounds.
Ryan also shared a couple of cookbook suggestions for those who are interested in learning more about the whole animal cooking philosophy and discover new recipes: Pork & Sons and Auberge of the Flowering Hearth.
If you have a question for The Manual podcast folks, give us a shout at podcast@themanual.com — we’re always around! Be sure to follow us on Facebook and Twitter and keep an eye out for podcast polls so you can join the discussion. And check out The Cannibal’s Instagram account for a peek at the menu.
Talking Television, French Cuisine, and More with David Burke
Which new bourbon are we pumped about? What does it take to be a master journeyman? Where are we excited to travel to next? Each week, The Manual Podcast invites an expert, artisan, or craftsman for a roundtable discussion on what’s new, exciting, and unique in their trade.
For this week’s episode of The Manual Podcast, Greg, Nicole, and Sam sit down with celebrity chef, author, and restauranteur David Burke.
The Manual Podcast’s Quarantine Chronicles, Episode 3
Sam Slaughter, Nicole Raney, and Greg Nibler. Riley Young/The Manual
Which new bourbon are we pumped about? What does it take to be a master journeyman? Where are we excited to travel to next? Each week, The Manual Podcast invites an expert, artisan, or craftsman for a roundtable discussion on what’s new, exciting, and unique in their trade.
Talking About The State of the Country With Jackie Summers
On June 2, social media users uploaded black squares in honor of "Blackout Tuesday" to show support for racial injustices. Image used with permission by copyright holder
Which new bourbon are we pumped about? What does it take to be a master journeyman? Where are we excited to travel to next? Each week, The Manual Podcast invites an expert, artisan, or craftsman for a roundtable discussion on what’s new, exciting, and unique in their trade.
