Matt Cross Tap Takeover Episode
Six years ago, I met a chef who told me about how he foraged for acorns to make bread, pancakes, and even distilled spirits. He completely captured my interest from the first conversation, and I followed up to do a story on him for Life & Thyme Magazine. In the process, I learned so, so much more about Chef Eric Olson, and I got the impression his repository of stories was bottomless. Today, he owns Central Coast Distillery, where he makes a line of single-batch spirits aptly named “Forager.” This includes award-winning agave spirits, rum, gin and more. Matt Cross wanted to meet Eric because he sounded fascinating — and he did not disappoint. Listen to stories about working in hotels during the 1992 LA riots, marrying the HR Manager, and hanging up on someone who was trying to give him a double gold medal for his Forager Rum.
Central Coast Distillery / @foragerspirits

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