Apr 19, 2019
3 Books is a completely insane and totally epic 15-year-long quest to uncover the 1000 most formative books in the world. Each chapter is hosted live and in-person at the guest's preferred location by Neil Pasricha, New York Times bestselling author of The Book of Awesome and The Happiness Equation. Each chapter of 3 Books uncovers and discusses the three most formative books from one of the world's most inspiring people. Sample guests include: Judy Blume, David Sedaris, Chris Anderson of TED, and the world's greatest Uber driver. Each of the 333 chapters is dropped on the exact minute of every new moon and full moon until September 1, 2031. 3 Books is an Apple "Best Of" award-winning show as well as the world's only podcast by and for book lovers, writers, makers, sellers... and librarians. For more info check out: www.3books.co
Robin Goodfellow, founder of Little Bones Beverage company is part owner of Bar Raval, Prettyugly, and Harry's in Toronto with many new projects on the go. He started Bartending 16 years ago in Toronto and boasts about the constant need to change and evolve. His passion belongs to training new bartenders, fine tuning his existing establishments, helping new proprietors develop their bar programs, and throwing unique and creative events that push the beverage industry to new territory. Bar Raval was named #1 in the 2018 Canada’s Best Bars list and Prettyugly Bar was #8. Bar Raval is currently #70 Best Bar in the World.
A few years ago my friend Rita was raving to me about Bar Raval, a new bar in downtown Toronto, and took me there one night.
She said the interior was this unreal Antoni Gaudí-inspired pattern of curved mahogany which I had to see to believe.
So we get there and I go up to the bar and come face to face with this bartender completely covered in tattoos and say, “Can I grab a drink?” And he shoots back, “What do you want?” And I say, “Well, what do you have?” and he says “No, what do you want?” And I say “Well, I don’t want anything sweet.” And he does this sort of slow swivel to look back at the huge display of glass jars full of colorful tinctures behind him and then stares back and me and says, “Does it look like a fucking sweet place to you?” I was taken aback. But he kept challenging me to say what I wanted, what I felt like, what I was going for … and so finally … I did. I exploded in this giant passionate diatribe about how I wanted to feel optimistic and refreshed and nostalgic … and then he gets to work. He begins smashing ice cubes, picking glasses from fridges, shaving limes, adding drops of who knows what to my glass and then finally puts down in front of me a bubbling neon green concoction like I’d never seen.
And you know what?
The drink was optimistic… and refreshing … and nostalgic. It was like a magic trick! I couldn’t believe it.
Over the years I got to know and fall in love with this fiery, passionate bartender named Robin Goodfellow. Turns out he owned the place together with some partners. As well as other bars including PrettyUgly and Harry’s.
In 2018, Bar Raval was ranked #1 of Canada’s top bars and PrettyUgly was ranked #8. Also, Bar Raval is currently ranked #70 best bar in the world.
Robin has been bartending for sixteen years and spent eight years studying social theory.
Robin and I go deep into the purpose of a bar, what everyone is looking for in life and how we can find it, what underpins all great service, how to become more mindful eaters, the paradox between authenticity and quality, and why the farm-to-table movement is over.
I hope you enjoy Chapter 27 of 3 Books with my favorite bartender Robin Goodfellow.
WHAT YOU'LL LEARN:
How do we find what we are looking for in an era of loneliness, separation, and anxiety?
What should bosses never say to employees?
What’s the paradox between authenticity and quality?
Why should you try to sell a feeling rather than a product?
How can eating animals and certain plants be seen as exerting power over nature?
How has the ‘ideal body image’ changed over centuries?
Does cultural appropriation exist within the food industry?
What’s the difference between ‘good’ and ‘bad’ traditions, and when should we argue against tradition?
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You can find show notes and more information by clicking here: https://www.3books.co/chapters/27
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