On a sweltering day in August 2018, Dr. Danielle Callegari and I launched the Gola podcast on Italian food and how it connects to history, culture, and society. Since then, it has been a never ending joy to connect with Danielle, who is truly the smartest human, to spotlight themes, producers, and foods we love. Over the past year in particular we have been overwhelmed by the incredible outpouring of support in the form of messages and donations our listeners have sent. It’s thanks to listeners’ generosity that we are able to research, record, and drop episodes every other week.
I have especially been loving recent broadcasts like “Elastic and Extensive” about Italian grains and “The 4 Ds” about corn’s sordid history. Catch up on these and other episodes via Apple Podcasts, Spotify, Stitcher, or wherever you get your pods. If you like what we do, share with your friends, like, subscribe, and leave a review. All this helps us reach more listeners eager to decipher the complexities of Italian food and drinks culture. Another way to support our work is to become a patron. Our recently launched Patreon offers 3 membership tiers:
- Goloso: Early and preferred access to all Gola events like live happy hours.
- Ghiotto: We’ll shout out your restaurant, store, or other food business in each episode and promote any events or activities you have coming up! Plus, you’ll get all the early and preferred access that comes with being a regular goloso!
- Ghiottone: Each year our ghiottoni can request a special, dedicated episode made exclusively for and about the product or practice of their choice, hosted by Katie and Danielle and produced and edited with a professional team!
We’ll be announcing special access and discounts to all Patreon supporters in the coming weeks so be sure to join so you don’t miss out! And as always, write to us at golapodcast (at) gmail (dot) com or leave a comment sharing your ideas for future episodes!
The post Listen to the Latest Gola Podcast Episodes and Become a Patron! appeared first on Katie Parla.