Beards, Booze, and Bacon: The Hugh Acheson Episode

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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.

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For this week’s episode of Beards, Booze, and Bacon: The Manual Podcast, the roundtable of Food and Spirits Editor Sam Slaughter, Social Media Manager Jake Rossman, and fearless host Greg Nibler sits down with the inimitable chef, Hugh Acheson, to talk about one of the winners of The Manual Awards 2018: Athens, Georgia.

From how he established his restaurant empire to his favorite places to eat in town, Acheson walks the group through the best that this burgeoning college town has to offer. In the process, we cover why slow cookers are making a comeback, how cooking a good meal in a slow cooker takes more than just setting it and forgetting it, what it’s like to balance the responsibilities of running multiple restaurants with festival appearance, television spots, and writing books.

Acheson also tells us what he’s most interested in culinarily and why. Hint: Some of it has to do with Indian food a la our previous podcast with chef Jessi Singh!

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