Nicholas Gill - Profile and Journalist Details
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Nicholas Gill
Verified
Writer and Photographer and Co-Founder, New Worlder
New York
Beats
Biography
Writer and photographer Nicholas Gill lives in Lima, Peru and Brooklyn, New York. His work appears in publications such as the New York Times, Conde Nast Traveler, Wall Street Journal, Saveur, New York Magazine, and Food & Wine. Visit his personal website (www.nicholas-gill.com) or his award winning blog covering Latin American food, drink & travel, www.newworldreview.com, for more information.
Chile, Climate change, Peruvian Food, Spirits , Latin American Food, Real Estate, Farming, Brazil, Peru, Environmental Issues , Rainforests, Colombia, Native American, Brooklyn , Beer, Restaurants, Fisheries, The Amazon , Latin, New York City, Human rights
Content
By Nicholas Gill| New Worlder Verified Current time: 0:00 / Total time: -1:38:10Audio playback is not supported on your browser. Please upgrade. Bryan Ford is the author of the new book Pan Y Dulce: The Latin American Baking Book. Bryan is a baker and a very good one, and I think he’s looking at Latin American breads unlike anyone else. His first book, New World Sourdough, released right in the middle of the pandemic was a giant hit and it’s one of my most used baking books.
By Nicholas Gill| New Worlder Verified Current time: 0:00 / Total time: -1:10:02Audio playback is not supported on your browser. Please upgrade. Shane Mitchell is the author of the book The Crop Cycle: Stories with Deep Roots, which is a history of food in the American South, often reflecting on her family’s three centuries of history on Edisto Island, South Carolina connects with it.
By Nicholas Gill| New Worlder Verified Current time: 0:00 / Total time: -1:33:31Audio playback is not supported on your browser. Please upgrade. This is a very special 100th episode of this podcast. That’s not something I ever expected to say. I really had no understanding of what it takes to launch a podcast when I started. I just recorded conversations with friends and colleagues and posted them online. That’s still basically what it is, but I think I’ve become a bit better about how I go about it.
Company Info
New Worlder