Podcast appearances and mentions of Ed Mitchell

Host: Dale Johnson Guests: Ed Mitchell & Peter Keller, WV Spring Run Residents Description: This podcast features an interview with two Willow Valley residents, Ed Mitchell and Peter Keller, about their newly formed Environmental Interest Group. The group's goals include environmental stewardship, engaging residents in environmental initiatives, and leaving a positive legacy. Their activities involve educational talks, nature walks, and collaborations with other organizations and retirement communities. The podcast also discusses the community's green master plan and the process of forming resident groups within Willow Valley. Ultimately, the interview highlights the residents' passion for environmental conservation and its potential to attract new members to the community.

In today's society, meat often gets a bad rap. But this week, we speak with three people who find great beauty in the art of the butcher, the finger-licking taste of barbecue, and even the usefulness of wild hogs. First, Chef Matt Moore chats about his latest cookbook, Butcher on the Block, which is chock full of over 125 recipes for grilling and barbecue. The volume also offers a butchering primer for at-home cooks, as well as a personal introduction to the butchers behind the recipes. Next, Pitmaster Ryan Mitchell, son of barbecue legend Ed Mitchell, talks about the nearly forgotten craft of whole-hog barbecue and his family's barbecue legacy. It's documented along with some award-winning recipes in the father and son's first cookbook, Ed Mitchell's Barbeque. Finally, Julie Grunewald, executive director of Hunters for the Hungry, joins us to explain how local sportsmen are using wild game to feed those in need. This year, Clean Out Your Freezer Day is August 18. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

In today's society, meat often gets a bad rap. But this week, we speak with three people who find great beauty in the art of the butcher, the finger-licking taste of barbecue, and even the usefulness of wild hogs. First, Chef Matt Moore chats about his latest cookbook, Butcher on the Block, which is chock full of over 125 recipes for grilling and barbecue. The volume also offers a butchering primer for at-home cooks, as well as a personal introduction to the butchers behind the recipes. Next, Pitmaster Ryan Mitchell, son of barbecue legend Ed Mitchell, talks about the nearly forgotten craft of whole-hog barbecue and his family's barbecue legacy. It's documented along with some award-winning recipes in the father and son's first cookbook, Ed Mitchell's Barbeque. Finally, Julie Grunewald, executive director of Hunters for the Hungry, joins us to explain how local sportsmen are using wild game to feed those in need. This year, Clean Out Your Freezer Day is August 18. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Ed Mitchell's name has come to be synonymous with Eastern North Carolina wood-smoked whole-hog barbecue. From Wilson, North Carolina, he grew up smoking hogs and has tried to continue that tradition, using old techniques and traditionally farm-raised pigs.  But almost since the start, Ed Mitchell's barbeque journey has not been a straight line—business relationships, racism, and smoke have all shaped his rollercoaster ride. Reporter Wilson Sayre is our guide in looking at those twists and turns. We thank Danyell Irby for editing, Learn more about your ad choices. Visit megaphone.fm/adchoices

WBZ's Jordan Rich talks with Matt Robinson of matts-meals.com about the Ed Mitchell BBQ cookbook.

In today's society, meat often gets a bad rap. But this week, we speak with three people who find great beauty in the art of the butcher, the finger-licking taste of barbecue, and even the usefulness of wild hogs. First, Chef Matt Moore chats about his latest cookbook, Butcher on the Block, which is chock full of over 125 recipes for grilling and barbecue. The volume also offers a butchering primer for at-home cooks, as well as a personal introduction to the butchers behind the recipes. Next, Pitmaster Ryan Mitchell, son of barbecue legend Ed Mitchell, talks about the nearly forgotten craft of whole-hog barbecue and his family's barbecue legacy. It's documented along with some award-winning recipes in the father and son's first cookbook, Ed Mitchell's Barbeque. Finally, Julie Grunewald, executive director of Hunters for the Hungry, joins us to explain how local sportsmen are using wild game to feed those in need. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

In today's society, meat often gets a bad rap. But this week, we speak with three people who find great beauty in the art of the butcher, the finger-licking taste of barbecue, and even the usefulness of wild hogs. First, Chef Matt Moore chats about his latest cookbook, Butcher on the Block, which is chock full of over 125 recipes for grilling and barbecue. The volume also offers a butchering primer for at-home cooks, as well as a personal introduction to the butchers behind the recipes. Next, Pitmaster Ryan Mitchell, son of barbecue legend Ed Mitchell, talks about the nearly forgotten craft of whole-hog barbecue and his family's barbecue legacy. It's documented along with some award-winning recipes in the father and son's first cookbook, Ed Mitchell's Barbeque. Finally, Julie Grunewald, executive director of Hunters for the Hungry, joins us to explain how local sportsmen are using wild game to feed those in need. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Topic: The topic of barbecue is vast and wide and can cover a lot of ground, but the story of barbecue is not complete without including the story of North Carolina pit master Ed Mitchell, so today we welcome his son Ryan Mitchell - co-author of the new cookbook Ed Mitchell's Barbecue.Host(s): Malcolm White, Carol Palmer, and Java ChatmanGuest(s): Enrika Williams, and Ryan MitchellEmail: food@mpbonline.org. Hosted on Acast. See acast.com/privacy for more information.

Born into a rural North Carolina farming family, Ed Mitchell started slow-cooking whole hog pit-cooked barbeque at his family's store to help support his widowed mother. It became Mitchell's Ribs, Chicken & B-B-Q. Mitchell is one of the nation's leading whole hog BBQ pitmasters and an inductee into the Barbeque Hall of Fame.” The family's story and recipes are documented in the book, “Ed Mitchell's Barbeque” (2023, HarperCollins) written by Ed with his son, partner and pitmaster, Ryan Mitchell.The Connected Table is broadcast live Wednesdays at 2PM ET.The Connected Table Radio Show is broadcast on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com). The Connected Table Podcast is also available on Talk 4 Podcasting (www.talk4podcasting.com), iHeartRadio, Amazon Music, Pandora, Spotify, Audible, and over 100 other podcast outlets.

 In this week's episode, Sid Evans, Editor-in-Chief of Southern Living, chats with legendary pitmaster Ed Mitchell and his son, Ryan, who's helping to bring the family business to a new generation. In addition to a long-awaited barbecue joint set to open in 2024, the duo have a new book out with co-author Zella Palmer called Ed Mitchell's Barbeque, which delves into the deep history and traditions of whole-hog cooking in North Carolina. For more info visit: southernliving.com/biscuitsandjam Biscuits & Jam is produced by: Sid Evans - Editor-in-Chief, Southern Living Krissy Tiglias - GM, Southern Living Lottie Leymarie - Executive Producer Michael Onufrak - Audio Engineer/Producer Jeremiah McVay - Script Editor Learn more about your ad choices. Visit megaphone.fm/adchoices

D and L Coffee Service Inc. presents Small Bites Radio the #1 listed “Food Radio show Philadelphia” and #1 listed “Food Radio show South Jersey”. Stay tuned for the link of our newest episode with a fantastic lineup! #SmallBitesRadio has been named #14 out of the Top 30 Best Hospitality Shows on the planet for 2020, 2021, 2022, and 2023, #23 Top Philadelphia Lifestyle Influencer in 2021, 2022, and 2023 and nominated by Metro Philly Newspaper as 2022's Best of Philly Arts & Entertainment.We had a fantastic conversation with Ryan Mitchell at 01:05:50 of episode, the son of Ed Mitchell known as ‘The Pitmaster' in barbecue circles. The-Pitmaster-ED-Mitchell has been cooking whole-hog barbecue the traditional way since he was a teenager in Wilson, North Carolina. Ryan Mitchell, Ed's only son, serves as the business savvy brain behind his father's brand and we chat about the newly released cookbook ‘Ed Mitchell's Barbeque: Celebrating the Eastern North Carolina Whole Hog Barbeque of my African American Ancestors' published by Ecco. This book is a celebration of the history and tradition of whole-hog barbeque from the “most famous” pitmaster in North Carolina. Ed Mitchell's Barbeque is filled with delicious and essential recipes honed over decades. And, of course, there is the barbeque—mouth-watering baby back ribs, smoked pork chops, backyard brisket, and barbequed chicken—all paired with lively and warmly told stories from the Mitchell family. Ed Mitchell's Barbeque is rich with the history of Wilson, North Carolina, and yet promises to bring barbeque to the next level that you can see at ThePreserveBBQ by LMhospitality, and you can order their sauces TrueMadeFoods from Goldbelly as well.All the way from the Land Down Under we were thrilled to talk to the Grill-Sisters at 06:45 of episode. They discussed their new cookbook ‘The Grill Sisters' Guide to Legendary BBQ: 60 Irresistible Recipes that Guarantee Mouthwatering, Finger-Lickin' Results' published by Page Street Publishing. Irene Sharp and Desi Longinidis are The Grill Sisters and have worked with hundreds of big brands around the world. They have appeared on Australian television, hosted the World Food Championships in Australia and are an ambassador for Australia's Biggest BBQ retailer, Barbeques Galore. The Grill Sisters' easy-to-follow recipes are just what the backyard chef ordered. Having competed alongside world-renowned BBQ experts and as brand ambassadors, these ladies know their way around a grill. They walk you through setting up your grilling equipment, the art of using wood chips and cooking your meat to the perfect temperature, along with all the best ways to prepare food on your grill―searing, basting, smoking and more.New Jersey isn't normally mentioned as a hotbed of the BBQ scene nationally, but Steve Raab at 02:18:35 of episode the co-owner Local Smoke BBQ and his team are working hard to change that mentality. With over 135 awards, they have had the honor of winning 5 New Jersey State Championship titles and 1 World Championship Turkey Title in 2020. Highlights include 1st in Ribs against 488 teams at the American Royal in Kansas City (AKA the World Series of BBQ) and 1st place in Brisket at the National BBQ Festival in Douglas, GA. To capture the essence of true BBQ, Local Smoke BBQ slow-smokes all meat with a combination of sugar maple and cherry woods and their award-winning BBQ is inspired by the authentic BBQ served up at these competitions throughout the country and they invite you to visit them at one of their many Local Smoke BBQ locations. We don't think you'll be disappointed.Are you or do you know an Egg Head? Chris Sussman, a.k.a, theBBQBuddha at 28:55 of episode is a founding member of the BGE Team Green, a group of individuals cooking for and representing Big Green Egg® at events and festivals around the world. He has been featured in publications such as Maxim, Thrillist and the Huffington Post and we talked to him about his latest cookbook ‘The Ultimate Big Green Egg Cookbook: An Independent Guide: 100 Master Recipes for Perfect Smoking, Grilling and Baking' published by Page Street Publishing. Get ready to take your BBQ from just alright to flat-out amazing with your Big Green Egg! Packed with 100 mouthwatering recipes and vibrant photography, this is the only book you'll need to help you achieve that next-level flavor you've been searching for. His comprehensive recipe collection provides you with a reliable road map to cook any food you crave on your Egg―every possible smoked meat, comfort-food classics, flavor-packed veggies and even desserts.Most BBQ competitions are tied in with County Fairs. As you know at these fairs there are many contests to award blue ribbons for the best of categories. Well if you have been to one of these you have probably seen lindaskeensblueribbon at 01:38:55 of episode walking away with most of the blue ribbons as she has won close to 2,000 of them. Linda is an Appalachian grandmother who's been cooking for her loved ones and entering county fairs for decades, frequently taking home the highest honors. Linda Skeens gained sudden and widespread fame for winning dozens of ribbons at the Virginia-Kentucky District Fair in the summer of 2022. At that Virginia Kentucky State Fair, Linda won first, second and third place for best cookies. She also swept all three awards for candy and for savory bread. And won the blue ribbon for cake, pie, brownie, sweet bread and best overall baked goods (that was strawberry fudge.) But it didn't end there. She won for canned tomatoes, canned corn, pickled peppers, sauerkraut, relish, spaghetti sauce and both jelly and jam. She practically won every award available all by herself!!!!! She joined us and talked about her debut cookbook being released Tuesday, August 1st called ‘Linda Skeens Blue Ribbon Kitchen: Recipes & Tips from America's Favorite County Fair Champion' published by 83 Press  hoffmanmedia and is available now to preorder everywhere.Last, but certainly not least we chatted with the Founders and Co-CEOs of TNT Spices, Norma and Trevor Timm at 01:52:55 of episode. TNT spices is a small, family-owned business that specializes in fresh, hand-crafted specialty barbecue rubs and hot sauces. They use only the finest ingredients, and take pride in their unique flavors. The rubs and sauces are perfect for any occasion, whether you're grilling, smoking, or cooking in the oven. Offering a wide variety of flavors to choose from, you're sure to find something you love. They also offer a variety of gift sets, so you can give the gift of a great barbecue to your friends and family. They're committed to providing their customers with the best possible products and services. They hope you'll give our rubs and sauces a try and are confident you'll love them. Some of the benefits of their products are that they are made with only the finest ingredients, unique flavors, perfect for any occasion, and are all made by hand and with love. You can visit https://www.tntspices.com/ which is their online store and save now during their summer sale!You say you STILL NEED MORE!!! The Small Bites team consists of many segment producers and correspondents. Expect culinary tips and events from celebrity Chef Barbie Marshall who was awarded the title of Pennsylvania's most influential chef by Cooking Light Magazine, Season 10 Hell's Kitchen Finalist and appeared on Season 17 Hell's Kitchen All Stars. You'll be provided with latest food news and happenings from John Howard-Fusco who has been featured in the Courier-Post South Jersey (a Gannett newspaper), as a contributor for NJ Monthly Magazine, and a New York Times recognized blogger for Eating in South Jersey. The latest trends and food concepts from Chef Beth Esposito the Chef/Owner of Pink Garlic Private Events and Butcher's Pantry in the Reading Terminal Market and has been spotlighted on The Rachael Ray Show, The Food Network programming, multiple appearances on Fox 29 Good Day, and many more television and radio outlets. Enjoy a funny joke from legendary joke teller Jackie “The Joke Man” Martling, the former head writer for “The Howard Stern Show”. Last but not least we also have freelance writer William Knowles, the personality behind “Around Town” for Bluejeanfood.com doing coverage and blog posts about events.Listen to Small Bites Radio worldwide on Simplecast, iHeartRadio,TuneIn, Stitcher Radio, PodOmatic, Player FM, iTunes, Spotify, Pandora, Audible, Amazon Music, and many more distribution partners.To see a list of everyone who has appeared on the show click below:https://bluejeanfood.com/smallbitesradio/D & L Coffee Services has an expert staff of highly qualified, certified, and experienced office, technical, and sales personnel. D & L Coffee Services are able to provide your business, home, or special event the absolute best from the beans they sell, vendors they work with, Italian delicacies available for delivery, catering on-site for any sized affair, hands-on barista training, equipment available for purchase, and maintenance/repair services for your espresso and coffee machines. You can stop by their warehouse at 7000 HOLSTEIN AVE, SUITE 3, Philadelphia, PA 19153 during business hours or call the office at 215-365-5521 for an appointment, consultation, or any questions.#FoodRadioShowPhiladelphia #FoodRadioShowSouthJersey #TopPhiladelphiaLifestyle #FoodRadioShow #TopHospitalityShow #FoodShow #TopListed #BestFood #BestPod

North Carolina barbecue and the name - Ed Mitchell - are synonymous. We talk about traditional barecue in its historic context being brought into the 21st century with Ryan Mitchell and Zella Palmer. It's on Tip of the Tongue. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Hello, and welcome to another episode of the podcast. Today on the podcast, I have an interview with Ryan Mitchell. Ryan is the son of Ed Mitchell Known as ‘The Pitmaster' in barbecue circles, Ed Mitchell has been cooking whole-hog barbecue the traditional way since he was a teenager in Wilson, North Carolina. A grandson of a small farmer, Ed was surrounded by natural, good-tasting food as a child. He has rich memories of those tastes and times. For years, his education, military duty, and work with the Ford Motor Company took him away from Wilson, until he returned in 1990 to help his mother when his father became ill. Thanks to a chance launch and Ed's habit-forming barbecue, Mitchell's Grocery soon morphed into Mitchell's Ribs, Chicken & B-B-Q. As the business grew, so did Ed's reputation. Ryan Mitchell, Ed's only son, is the business-savvy brain behind his father's brand. As you might expect, from a very young age, Ryan began working in the Mitchell family restaurant. Long before the Pitmaster fame Ryan could be found by the side of his grandparents, Willie and Doretha Mitchell, day in and day out helping out in the small corner store off 301 HWY in Wilson. Although BBQ was the only way of life he knew, Ryan pictured a different path for this career: After high school, Ryan charted his own course and attended East Carolina University to pursue his dreams of playing college football and earning a degree in Economics. He spent eight years working in commercial, and investment banking for some of the nation's largest firms before he re-evaluated his professional life. After going through a major market crash and brutal lay-offs, Ryan felt it was time to leave his sixty-hour-a-week desk job, return to his roots and pursue his passion. Ryan credits his father, grandfather, and two uncles Aubrey and Stevie Mitchell for giving him the skills to lead the next generation of BBQ.  Things We Mention In This Episode: Connect with Ed and Ryan Mitchell online Ed Mitchell's Barbecue Join the waitlist for Cookbooks on KDP Watch free training How to Get Paid to Write a Cookbook  

Summer is BBQ season. North Carolina-based father and son duo Ed and Ryan Mitchell, who are legendary pitmasters, released their latest cookbook Ed Mitchell's Barbeque which includes best techniques for roasting meat and recipes for sides and appetizers. Ryan joins us to discuss.  Sheri's Smoked Mac 'n' Cheese (Courtesy of Harper Collins) Serves 4 • Prep Time: 20 minutes • Cooking Time: 45 minutes (if baked) or 1 hour (if smoked)     RYAN MITCHELL, Ed Mitchell's son   Everyone has a macaroni and cheese memory. Mac and cheese has become as American as  burgers and pie. My sister, Sheri, was the first person to bring different ideas about how  to reimagine macaroni and cheese back to Wilson and to our family. Sheri was a cheese  connoisseur. In the 1980s, she was hobnobbing with folks at Georgetown and Howard  University in Washington, DC, and attending parties with fancy cheese boards and wine.  During the holidays, when she would come home to Wilson, she introduced us to  all kinds of cheeses, pâté, and crackers that we were unfamiliar with. Sheri started to add  bacon and different cheeses to our macaroni and cheese. She took it to the next level. We  hadn't known that mac and cheese could be jazzed up. I didn't know there were other  kinds of cheese past the ones that were available in our stores in Wilson County. I credit  Sheri for creating our mac and cheese dish.  We prefer to grate our cheeses instead of buying packaged shredded cheese. Grating  your own cheese will give you a creamier and more flavorful dish.    1 16-ounce box elbow noodles  Salt and freshly ground black pepper  4 tablespoons (1/2 stick) butter  2 tablespoons all-purpose  flour  2 cups milk  1 teaspoon onion powder  1 teaspoon garlic powder  1 cup freshly shredded extra-sharp  cheddar cheese  1 cup heavy cream  1 cup freshly shredded smoked Gouda  cheese  1 cup freshly shredded aged cheddar or  North Carolina hoop cheese  1 egg, beaten  1 cup freshly shredded mozzarella  cheese  1 cup freshly shredded Colby Jack cheese    COOK the elbow noodles in boiling water with 1 teaspoon salt for 8 minutes,  or until al dente. Drain and place in a casserole or baking dish. Season with a  sprinkle each of salt and pepper.  IN a medium-sized pot, melt the butter on low heat, then whisk in the flour.  Add the milk and stir until it starts to thicken. Add the onion powder and  garlic powder. Add the extra-sharp cheddar and 1/2 cup of the cream. Stir until  smooth. Add the Gouda and remaining 1/2 cup cream. Stir until smooth.    MIX the beaten egg and mozzarella in with the elbow noodles, then pour the  cheese sauce over the noodles. Top evenly with the Colby Jack. Cook the  macaroni and cheese on a smoker for 45 minutes or bake at 350ºF until golden  brown and bubbling, about 30 minutes. Turn on the broiler and broil the  macaroni and cheese for 3 minutes. Do not leave your macaroni and cheese  unattended when you turn on the broiler; the cheese will caramelize quickly.   Excerpted from Ed Mitchell's Barbeque © 2023 by Ed Mitchell and Ryan Mitchell.   Food & Author photos by Baxter Miller.  Reproduced by permission of Ecco, an imprint of HarperCollins Publishers. All rights reserved. 

Episode 210! In this episode we talk about aliens, ours teenagers, beef ribs, mail call, BBQ NEWS, Beer Review, BBQ FAILS and more!   BBQ NEWS   Congrats to Kevin Bludso on his James Beard award! Congrats to Doug Scheiding on his recent success with his upcoming rubs. BBQ Brawl and BBQ USA are returning in July!     MAIL CALL New book from Ed Mitchell!!!   We've joined the Oddpods Media Network! https://oddpodsmedia.com/       Promo: Beer'd Al Podcast https://www.beerdalpodcast.com/         BEER REVIEW Real Ale Brewing Company - Three on the Tree Lager James 7.5 Jan 6.5 Jon 8 Matt 8.6 Alex 6.7   SUCKLEBUSTERS BBQ FAILS & BBQ WINS! Jarod Wenyon       Send your questions, bbq fails and wins to info@grabeminthebrisket.com or simply leave it as a message at 434-829-2299 Check us out on: www.grabeminthebrisket.com   TikTok - @grabeminthebrisket Facebook- @grabeminthebrisket Instagram- @grabeminthebrisket Youtube- @grabeminthebrisket Twitter- @grabthebrisket Email- info@grabeminthebrisket.com   Thanks to our partners and sponsors! Oklahoma Joe's https://www.oklahomajoes.com/rider-pellet-grills?utm_source=pr&utm_campaign=grab_em_brisket       NBBQA - National BBQ and Grilling Asssociation https://www.nbbqa.org/       Barbecue News Magazine https://www.barbecuenews.com       Clean Space Project Gloves https://cleanspaceproject.com/discount/brisket?redirect=%2Fproducts%2Fcsp-nitrile-gloves       Sucklebusters https://www.sucklebusters.com/       Dalstrong https://dalstrong.com/?ref=S1CLUEQO6rEHh9       CoolieNation https://www.coolienation.com/brisket       Cambro Mfg https://www.cambro.com/       Texas Brew Hopper https://www.texasbrewhopper.com/       The Smoke Sheet https://www.bbqnewsletter.com/       Bolner's Fiesta Spices https://www.fiestaspices.com/       YETI Coolers https://www.yeti.com/en_US

Ed Mitchell has been cooking whole hog barbecue since he was a teenager, but it wasn't until his mid-40s that life steered him to devote his life to the tradition when he founded the famed Mitchell's Ribs, Chicken & Bar-B-Q in North Carolina. His son Ryan brought his background in finance to the family business; after eight years working in commercial and investment banking, he returned to his roots in BBQ to work with his father. As the family business grew, so did their reputation. Ed has cooked all over the world, including at the James Beard House in New York, and has featured on several television series, including Michael Pollan's “Cooked” on Netflix, Anthony Bourdain's “A Cooks Tour,” and “Beat Bobby Flay.” The family restaurant has transitioned to The Preserve, which opens this summer in Raleigh, and Ed's sauces and rubs - True Made Foods, are available at stores nationwide. In this episode, Ed and Ryan chat about the history of whole-hog barbecue and their cookbook, Ed Mitchell's Barbeque, which celebrates the tradition of whole-hog barbecue. Learn more about Ed and Ryan Mitchell at https://www.thepitmasteredmitchell.com Follow Ryan on Instagram: @bbqprince1031 Podcast Show Notes: https://kitchenconfidante.com/whole-hog-barbeque-with-ed-mitchell-and-ryan-mitchell Ed Mitchell's Recipe for Watermelon Sweet Tea: https://kitchenconfidante.com/watermelon-sweet-tea

In this episode our host Bill Crawford, interviews  Ed Mitchell, Owner of Kentuckiana Contracting Services. Ed talks about how he started waterproofing basements with his business partner Ed (same name) - And how providing the best services to his customers has allowed the company to grow and thrive.Download The Podcast:https://bit.ly/3O5sCaNYouTube:https://youtu.be/JQD0VqpgVcsListen On iTunes, Spotify, and More:https://bit.ly/3WFA0dFVisit Rainmaker For Contractors:https://rainmakerforcontractors.com/Check Out Our Podcast Page:https://rainmakerforcontractors.com/podcast/

We celebrate Dave Goelz's 50-year career with The Muppets with a cavalcade of guests! Guests: Jackson Barretta, Ben Goelz (with girlfriend Felicia), Amy Goelz, Debbie Goelz, Dave Goelz (guest of honor), Frank Oz, Lucy Baker, Martin Baker, Jill Colley, Louise Gold, Andy Nyman (with Sophie Nyman), Nigel Plaskitt, Keith Radack, Lark Baskerville, Mark Waxman, Ernie Patterson, Heather Henson, Brian Henson, Lisa Henson, Cheryl Henson, John Lovelady, Bonnie Erikson, Rollie Krewson, Calista Hendrickson, Amy Van Gilder, Karen Prell, Kevin Clash, David Rudman, Fran Brill and husband, Jan Nelson, Rita Peruggi, Lawrence Mirkin, Alexandra Rockwell, Tom Newby, Ed Christie, Polly Smith, Jane Gootnick, Fred Buchholz, Craig Shemin, Stephanie D'Abruzzo, Jim Lewis, Ed Mitchell, Charles Rivkin, Joel Behr, Karen Barnes, Adam Savage, Bobby Moynihan, Peter Friedman, Michael Giacchino, Peter Doctor, Leigh Slaughter, Michael Steinbach, Matt Vogel, Kelly Vogel, Caren Rudman, Eric Jacobson, Mary Jacobson (and children), Peter Linz, Alice Dinnean, Leslie Carrara-Rudolph, Jocelyn Stevenson, Barb Caswell, Chris Caswell, Duncan Kenworthy, Danny Trejo, Kirk Thatcher, Mike Quinn, Paul Williams, Ricky Gervais, Bill Prady, Dave's Glam Squad, Brad Freeman, Peter McKennan, Chris Neely, Allan Trautman, Jeff Yorkes, Adam F. Goldberg, Chelsea DeVincent, Donna Kimball, Michelan Sisti, Pat and Barbara Contini, Lynne Hale, Patricia Ulrich, Hillary Bradley, Bruce Lanoil, Laura Lanoil, Dani Iglesis, Richard Leonard, Drew Massey, Nicolette Santino, Andrew Williams

Bio: Ed Mitchell is an American pitmaster and businessman. Mitchell's frequent media appearances and advocacy for the use of heritage breed pork has earned him the title of the most "famous pitmaster" in North Carolina. Mitchell has appeared in Bon Appetit and on Throwdown! with Bobby Flay and National Geographic. Ed Mitchell's Professional Website: https://www.thepitmasteredmitchell.com/ Ed Mitchell's BBQ https://amzn.to/3WOKM2O __________________ Fundraiser for Ukraine:COOK FOR UKRAINE: A FUNDRAISER TO SUPPORT KYIV VOLUNTEER

Hey there! We're Bruce Weinstein & Mark Scarbrough, authors of thirty-six cookbooks. This is our podcast about food and cooking. We're so happy you joined us.This week, we've got a summery show about grilling and barbecuing (and maybe a little about smoking meats, too). We'll tell you how to tune up your grill for summer. We've got a one-minute cooking tip about charcoal for your grill. And Bruce has an interview with Ryan Mitchell, co-author of Ed Mitchell's Barbecue and king pitmaster of the best North Carolina barbecue (along with his father). Plus, we'll let you know what's making us happy in food this week (and it's not barbecue!).Here are the segments for this episode of COOKING WITH BRUCE & MARK: [01:03] How to tune up your grill for summer, whether you're using a gas grill or a charcoal grill. As with anything mechanical, these tools need a little tuning up before you start using them in earnest.[12:35] Our one-minute cooking tip: Use lump hardwood charcoal, rather than charcoal briquettes.[14:47] Bruce's interview Ryan Mitchell, co-author of the new book Ed Mitchell's Barbecue and pitmaster (along with his dad). Our podcast scored the first (!) interview with Ryan (recorded a few weeks ago), long before he hit the morning TV shows and All Things Considered on NPR.[27:45] What's making us happy in food this week? Pork posole!

We're back in action this week and are talking ACID from Salt, Fat, Acid, Heat by Samin Nosrat. We break down acid and the role it plays in our cooking.  (If you haven't already, make sure to check out our previous episodes on Salt and Fat!)We begin with highlights! Frankie shares how his Memorial Day BBQ played out, a special feature of the Fireboard thermometer, and a chile ancho liquor! Jay tells us about his pork shoulder tacos and trying out Ed Mitchell's True Made Food Sauces! (Check out our episode Ed Mitchell's Barbeque!) BBQ question of the day is, “Where do you take the temp of a brisket, the flat or the point?” What say you? Let us know in the comments below! This week's Grill Coach Recommendation at TheGrillCoach.com!After the break we dive into Acid. What is Acid and why is it important? What are different sources of acid? How do you use acid? We break these questions down and much more! Tune into the episode below! Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And of course, don't forget to share to support the show!Support the show

Ed Mitchell's journey in the barbeque business began in 1991 with a lunch for his mama, who was grieving the loss of Ed's father. Ed drove to the nearby Piggly Wiggly to buy a thirty-five-pound pig—that's a small one—and fired up the coals. As smoke filled the air and the pork skin started to crackle, the few customers at the family bodega started to inquire about lunch and what smelled so good. More than thirty years later, Ed is known simply as “The Pitmaster” in barbeque circles and is widely considered one of the best at what he does. From cracklin to hush puppies, fried green tomatoes to deviled eggs, okra poppers, skillet cornbread, potato salad, and pickled pigs' feet, Ed Mitchell's Barbeque (Ecco, 2023) is filled with delicious and essential recipes honed over decades. And, of course, there is the barbeque—mouth-watering baby back ribs, smoked pork chops, backyard brisket, and barbequed chicken—all paired with lively and warmly told stories from the Mitchell family. Ed Mitchell's Barbeque is rich with the history of Wilson, North Carolina, and yet promises to bring barbeque to the next level. Ed's son Ryan Mitchell, who is a renowned pitmaster in his own right, co-authored the book with his father, along with Zella Palmer. Ryan talks to New Books Network about the unwritten chapters of the rich and complex history of North Carolina whole-hog barbeque – a method passed down through generations over the course of 125 years and hearkens back even further than that, to his ancestors who were plantation sharecroppers and, before that, enslaved. He shares stories of his father's journey and his own, discusses the impetus behind the cookbook, and offers his views on the future of barbecue. Interview by Laura Goldberg, longtime food blogger at Vittlesvamp.com. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/african-american-studies

Ed Mitchell's journey in the barbeque business began in 1991 with a lunch for his mama, who was grieving the loss of Ed's father. Ed drove to the nearby Piggly Wiggly to buy a thirty-five-pound pig—that's a small one—and fired up the coals. As smoke filled the air and the pork skin started to crackle, the few customers at the family bodega started to inquire about lunch and what smelled so good. More than thirty years later, Ed is known simply as “The Pitmaster” in barbeque circles and is widely considered one of the best at what he does. From cracklin to hush puppies, fried green tomatoes to deviled eggs, okra poppers, skillet cornbread, potato salad, and pickled pigs' feet, Ed Mitchell's Barbeque (Ecco, 2023) is filled with delicious and essential recipes honed over decades. And, of course, there is the barbeque—mouth-watering baby back ribs, smoked pork chops, backyard brisket, and barbequed chicken—all paired with lively and warmly told stories from the Mitchell family. Ed Mitchell's Barbeque is rich with the history of Wilson, North Carolina, and yet promises to bring barbeque to the next level. Ed's son Ryan Mitchell, who is a renowned pitmaster in his own right, co-authored the book with his father, along with Zella Palmer. Ryan talks to New Books Network about the unwritten chapters of the rich and complex history of North Carolina whole-hog barbeque – a method passed down through generations over the course of 125 years and hearkens back even further than that, to his ancestors who were plantation sharecroppers and, before that, enslaved. He shares stories of his father's journey and his own, discusses the impetus behind the cookbook, and offers his views on the future of barbecue. Interview by Laura Goldberg, longtime food blogger at Vittlesvamp.com. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

Ed Mitchell's journey in the barbeque business began in 1991 with a lunch for his mama, who was grieving the loss of Ed's father. Ed drove to the nearby Piggly Wiggly to buy a thirty-five-pound pig—that's a small one—and fired up the coals. As smoke filled the air and the pork skin started to crackle, the few customers at the family bodega started to inquire about lunch and what smelled so good. More than thirty years later, Ed is known simply as “The Pitmaster” in barbeque circles and is widely considered one of the best at what he does. From cracklin to hush puppies, fried green tomatoes to deviled eggs, okra poppers, skillet cornbread, potato salad, and pickled pigs' feet, Ed Mitchell's Barbeque (Ecco, 2023) is filled with delicious and essential recipes honed over decades. And, of course, there is the barbeque—mouth-watering baby back ribs, smoked pork chops, backyard brisket, and barbequed chicken—all paired with lively and warmly told stories from the Mitchell family. Ed Mitchell's Barbeque is rich with the history of Wilson, North Carolina, and yet promises to bring barbeque to the next level. Ed's son Ryan Mitchell, who is a renowned pitmaster in his own right, co-authored the book with his father, along with Zella Palmer. Ryan talks to New Books Network about the unwritten chapters of the rich and complex history of North Carolina whole-hog barbeque – a method passed down through generations over the course of 125 years and hearkens back even further than that, to his ancestors who were plantation sharecroppers and, before that, enslaved. He shares stories of his father's journey and his own, discusses the impetus behind the cookbook, and offers his views on the future of barbecue. Interview by Laura Goldberg, longtime food blogger at Vittlesvamp.com. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Ed Mitchell's journey in the barbeque business began in 1991 with a lunch for his mama, who was grieving the loss of Ed's father. Ed drove to the nearby Piggly Wiggly to buy a thirty-five-pound pig—that's a small one—and fired up the coals. As smoke filled the air and the pork skin started to crackle, the few customers at the family bodega started to inquire about lunch and what smelled so good. More than thirty years later, Ed is known simply as “The Pitmaster” in barbeque circles and is widely considered one of the best at what he does. From cracklin to hush puppies, fried green tomatoes to deviled eggs, okra poppers, skillet cornbread, potato salad, and pickled pigs' feet, Ed Mitchell's Barbeque (Ecco, 2023) is filled with delicious and essential recipes honed over decades. And, of course, there is the barbeque—mouth-watering baby back ribs, smoked pork chops, backyard brisket, and barbequed chicken—all paired with lively and warmly told stories from the Mitchell family. Ed Mitchell's Barbeque is rich with the history of Wilson, North Carolina, and yet promises to bring barbeque to the next level. Ed's son Ryan Mitchell, who is a renowned pitmaster in his own right, co-authored the book with his father, along with Zella Palmer. Ryan talks to New Books Network about the unwritten chapters of the rich and complex history of North Carolina whole-hog barbeque – a method passed down through generations over the course of 125 years and hearkens back even further than that, to his ancestors who were plantation sharecroppers and, before that, enslaved. He shares stories of his father's journey and his own, discusses the impetus behind the cookbook, and offers his views on the future of barbecue. Interview by Laura Goldberg, longtime food blogger at Vittlesvamp.com. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/american-south

This week Frankie and Jay are joined by Ryan Mitchell, co-author of Ed Mitchell's Barbeque! This cookbook is not only full of amazing recipes highlighting North Carolina and whole-hog barbeque, but also offers an enlightening history behind this cherished tradition.Ryan shares the barbeque that started it all and growing up in the family business. He shares the motivation and development of the book and the community of people who helped bring it to life. Of course, Ryan even shares some signature #Edmitchellsbbq tips for cooking a whole-hog!You can find Ryan Mitchell on Instagram @bbqprince1031 and Ed Mitchell on Facebook @ "The Pitmaster" Ed Mitchell or online at ThePitmasterEdMitchell.com. Check out their line of sauces True Made Foods! Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And of course, don't forget to share to support the show!Support the show

In this episode, we're serving up some juicy news from the world of BBQ and smoked meats that you won't want to miss! First, mark your calendars for April 18th, the deadline for the Celebrity Pitmaster Showcase Smoker Giveaway. This is your chance to win big and impress your friends with the ultimate smoker! And speaking of Father's Day, don't forget to start planning your celebration for 2023. We also have some exciting events coming up, including the TIDE conference featuring Tay Nelson of Eatbobbys BBQ as a featured speaker along with the legendary Pitmaster Ed Mitchell. Ed Mitchell is also releasing a cookbook on June 6th, 2023, which is sure to be a hit with BBQ lovers everywhere. In other news, we're thrilled to hear that the Hogs for the Cause event raised an impressive 3.6 million dollars to fight pediatric cancer. It's heartwarming to see the BBQ community come together for such a worthy cause. And finally, we have the Brisket King NYC event happening on April 26th at Pig Beach. This is a must-attend event for anyone who loves brisket and wants to sample the best in the business. Thanks for tuning in to this episode of This Week In Barbecue. Stay tuned for more updates, tips, and news on all things BBQ and smoked meats! Follow Rasheed: ⁠⁠Rasheed Philips⁠⁠ Follow Bryan: ⁠⁠Secret Pint BBQ⁠ Plates by the Pound will close 5/27 Going to run his Family's farm in Texas Fork Grove BBQ finds brick and mortar Hogs for the Cause - 3.6million raised to fight Pediatric Cancer Brisket King NYC 4/26 at Pig Beach

The postal carrier, identified as Ed Mitchell, needed a hip replacement after being chased by a pair of wild turkeys. WBZ's Jim MacKay has more:

Ed Mitchell has published four saltwater fly fishing books and written dozens of magazine articles. He was an early supporter of striped bass conservation and was very involved in Amendment 3 (we are on Amendment 7 now).  Ed resides in Connecticut and regularly fishes in CT and South County in RI. He also spent fifteen June's on Martha's Vineyard. 

Ed Mitchell #edmitchell is known as ‘The Pitmaster' #thepitmaster in barbecue circles #bbq, Ed Mitchell has been cooking whole-hog barbecue the traditional way since he was a teenager in Wilson, North Carolina. A grandson of a small farmer, Ed was surrounded by natural, good-tasting food as a child. He has rich memories of those taste and times. For years, his education, military duty, and work with the Ford Motor Company took him away from Wilson, until he returned in 1990 to help his mother when his father became ill. Thanks to a chance launch and Ed's habit-forming barbecue, Mitchell's Grocery soon morphed into Mitchell's Ribs, Chicken & B-B-Q. As the business grew, so did Ed's reputation. Acknowledgement of his talents led to associations with influential writers and historians including Calvin Trillin, John T. Edge, Peter Kaminsky, and Michael Pollan. Peter Kaminsky, author of Pig Perfect, in which a chapter is dedicated to Ed's story, introduced Ed to the superior taste of free-ranging pigs raised on traditional foods. Ed was convinced that this was the taste of his youth he'd been searching for. He soon partnered with North Carolina A&T State University's farm-raised pig program to encourage chefs to support naturally raised pigs. During this time Ed became a founding pitmaster of the 15th annual Big Apple Block Party #bigappleblockparty. In 2009, Ed was invited to cook at the prestigious James Beard House in New York City. A year later, notable food advocate and author Michael Pollan shadowed Ed in preparation his The New York Times' best selling book, Cooked: A Natural History of Transformation (Penguin Books, 2013.) #cooked Ed was not only featured in the book, but also in the Netflix original food documentary film, “Cooked.” In March 2012, Ed hosted a barbecue master class at the 20th Annual International Food and Wine Festival #annualinternationalfoodandwinefestival in Melbourne, Australia. Ed's network of passionate culinary experts who are at the forefront of the food movement, as well as a rising fan base, helped support his transition from his family's restaurant to an upscale barbecue concept, The Pit, based in Raleigh, North Carolina. In 2014, Ed left The Pit to team up with his son Ryan at Ed Mitchell's Que in Durham. ____________________________________________________ Food & Beverage Industry brought to life. F&B LIVE! is a national, industry influencing webcast featuring the leaders in the restaurant, hospitality, branded food and beverage and CPG industries, many of whom are Michael's "friends in the business." Featuring an informal and informative conversation where friends in the business share the latest intel, ideas and best practices for surviving these dynamic challenges we are facing and the future of our brands and businesses. The show is live and broadcast across 5 platforms and features an audience rich with industry influencers. Be sure to pick up your copy of: Food & Beverage Magazine's Guide to Restaurant Success https://www.amazon.com/dp/1119668964/... ____________________________________________________ *CLICK TO SUBSCRIBE: YouTube: https://www.youtube.com/c/foodbeverag... *Follow Us on Facebook : https://www.facebook.com/FoodAndBever... *Follow Us on INSTAGRAM: https://www.instagram.com/fbmagazine/ *Follow Us on TWITTER: https://twitter.com/fb101com www.fbmagazine.com@edmitchell@ryanmitchell@michaelpolitz@jenniferenglish@jamesbeardaward#foodandbeverage#foodandbeveragemagazine#JamesBeardAward#foodie#restaurant#foodieinternational#foodiefest#foodandbeveragetrade

阿波羅 14 號：Ùi Antares 看著 ê 景色 https://apod.tw/daily/20210204/ 五十年前 ê 這禮拜五（2 月初 5），阿波羅 14 號 ê 登月小艇 Antares 登陸月球。Tī 欲結束 ê 時陣，太空人 Ed Mitchell ùi 窗仔 tùi 月球表面 連紲翕幾若張相。阿波羅月球表面期刊 ê 編輯 Eric Jones 才 kā in 組合 做這張詳細 ê 拼接圖。這个景色是登陸地點 ê 西北爿，Fra Mauro 高地。是阿波羅 14 號太空人 tī in 第二擺，嘛是上尾一擺 tī 月球面頂行路 了後翕 ê。前景彼台大台 ê，是登陸小艇 ê 設備運輸車。伊是一个有兩輪 ê、kah 人力車欲仝 ê 設備。是用來送家私 kah 標本用 ê。Tī 這張影像頂面中央 ê 地平線附近，是一粒 1.5 公尺大 ê 闊岩石，號做龜岩。Tī 龜岩下面 ê 淺石坑內底，彼支長長 ê，是採集標本 ê 機械 ê 白色手扞仔。是 Mitchell 敢若咧射標槍按呢，kā 擲 tī 遐 ê。Kah Mitchell 做伙 tī 月球 ê 行伴，是第一个 tī 太空 ê 美國人 Alan Shepard。伊嘛凊彩提一支當做是 go͘-lú-huh（golf）6 號鐵箠，摃 兩粒 go͘-lú-huh 球 咧耍。其中一粒 go͘-lú-huh 球，to̍h tī Mitchell 擲 ê 標槍下跤，彼粒白點 ê 所在。 ———  這是 NASA Astronomy Picture of the Day ê 台語文 podcast  原文版：https://apod.nasa.gov/  台文版：https://apod.tw/   今仔日 ê 文章： 影像：Edgar Mitchell,Apollo 14, NASA; Mosaic -Eric M. Jones 音樂：高小糕 GaoXiaoGao 聲優：高小糕 GaoXiaoGao 錄音：玉成戲院錄音室 混音：Andy Baker 翻譯：An-Li Tsai (NCU) 原文：https://apod.nasa.gov/apod/ap210204.html Powered by Firstory Hosting

This perfectly imperfect album is an absolute favourite and Dan and Ed from Australia's only Weezer cover band join me to go track by track through this absolute classic album from 1996.

Apollo 14 astronauts Al Shepard and Ed Mitchell picked up almost a hundred pounds of rocks and dirt. Most of that haul wasn’t originally from their landing spot, though. Instead, it was debris from an impact that happened hundreds of miles away — one of the biggest events in lunar history. Shepard and Mitchell landed 50 years ago in a region known as Fra Mauro. Scientists picked the site because it was covered with debris from the collision with a giant asteroid that created Mare Imbrium — one of the biggest features on the Moon. The Apollo samples showed that the impact happened about four billion years ago. And a study a couple of years ago found that one of the samples came from even farther: Earth. It likely was blasted into space when Earth was hit by an asteroid. A chunk of debris landed on Fra Mauro. It’s older than any Earth rock found on Earth itself. Shepard and Mitchell conducted two moonwalks. When the second one was done, Shepard took a minute to enjoy himself — he hit some golf balls. They didn’t go far on the airless Moon — although you’d never know it from Shepard’s description: SHEPARD: Miles and miles and miles. After that, the astronauts were ready to leave the Moon and join crewmate Stuart Roosa in orbit: SHEPARD: 3, 2, 1, zero. We have ignition. MITCHELL: What a liftoff! SHEPARD: And liftoff. MISSION CONTROL: Roger, ignition. They returned to Earth on February 9th, 1971. Scientists continue to study their samples today — 50 years after a trip to the Moon. Script by Damond Benningfield Support McDonald Observatory

Apollo 14 astronauts Al Shepard and Ed Mitchell picked up almost a hundred pounds of rocks and dirt. Most of that haul wasn’t originally from their landing spot, though. Instead, it was debris from an impact that happened hundreds of miles away — one of the biggest events in lunar history. Shepard and Mitchell landed 50 years ago in a region known as Fra Mauro. Scientists picked the site because it was covered with debris from the collision with a giant asteroid that created Mare Imbrium — one of the biggest features on the Moon. The Apollo samples showed that the impact happened about four billion years ago. And a study a couple of years ago found that one of the samples came from even farther: Earth. It likely was blasted into space when Earth was hit by an asteroid. A chunk of debris landed on Fra Mauro. It’s older than any Earth rock found on Earth itself. Shepard and Mitchell conducted two moonwalks. When the second one was done, Shepard took a minute to enjoy himself — he hit some golf balls. They didn’t go far on the airless Moon — although you’d never know it from Shepard’s description: SHEPARD: Miles and miles and miles. After that, the astronauts were ready to leave the Moon and join crewmate Stuart Roosa in orbit: SHEPARD: 3, 2, 1, zero. We have ignition. MITCHELL: What a liftoff! SHEPARD: And liftoff. MISSION CONTROL: Roger, ignition. They returned to Earth on February 9th, 1971. Scientists continue to study their samples today — 50 years after a trip to the Moon. Script by Damond Benningfield Support McDonald Observatory

The Moon has a bright companion at dawn tomorrow — Antares, the brightest star of Scorpius, which is close to the lower right of the Moon. Fifty years ago today, another Antares got even closer to the Moon — the lunar module for Apollo 14. It landed in a region known as Fra Mauro. It was the intended landing site for Apollo 13, which had to abort. Landing Antares wasn’t easy, either. A bad switch was trying to tell its computer to abort. And its radar didn’t work until the last minute. Yet Alan Shepard and Ed Mitchell made a pinpoint landing. MITCHELL: 20 feet. 10. Three feet per second. Contact, Al! SHEPARD: Stop. Pro, auto, auto. MITCHELL: We’re on the surface. MISSION CONTROL: Roger, Antares. MITCHELL: That was a beautiful one. SHEPARD: Okay, we’re slightly off. We landed on a slope, but other than that we’re in great shape, right on the landing site. In fact, Antares landed less than a hundred feet from its target spot. That allowed Shepard and Mitchell to try to reach the rim of a nearby crater. The effort was even tougher than landing, though — they had to stop less than a hundred feet short of the rim. During two moonwalks, though, they gathered almost a hundred pounds of rocks and dirt. And the astronauts set up instruments that worked for years — the legacy of Antares.   Script by Damond Benningfield Support McDonald Observatory

The Moon has a bright companion at dawn tomorrow — Antares, the brightest star of Scorpius, which is close to the lower right of the Moon. Fifty years ago today, another Antares got even closer to the Moon — the lunar module for Apollo 14. It landed in a region known as Fra Mauro. It was the intended landing site for Apollo 13, which had to abort. Landing Antares wasn’t easy, either. A bad switch was trying to tell its computer to abort. And its radar didn’t work until the last minute. Yet Alan Shepard and Ed Mitchell made a pinpoint landing. MITCHELL: 20 feet. 10. Three feet per second. Contact, Al! SHEPARD: Stop. Pro, auto, auto. MITCHELL: We’re on the surface. MISSION CONTROL: Roger, Antares. MITCHELL: That was a beautiful one. SHEPARD: Okay, we’re slightly off. We landed on a slope, but other than that we’re in great shape, right on the landing site. In fact, Antares landed less than a hundred feet from its target spot. That allowed Shepard and Mitchell to try to reach the rim of a nearby crater. The effort was even tougher than landing, though — they had to stop less than a hundred feet short of the rim. During two moonwalks, though, they gathered almost a hundred pounds of rocks and dirt. And the astronauts set up instruments that worked for years — the legacy of Antares.   Script by Damond Benningfield Support McDonald Observatory

A loblolly pine at the Alabama state capitol, a redwood at the California capitol, and Douglas firs at the capitols of Washington and Oregon have something in common: All of them were grown from seeds that went to the Moon. The seeds were carried by Stuart Roosa, the command module pilot of Apollo 14. It entered lunar orbit 50 years ago today. Roosa had been a “smoke jumper” for the U.S. Forest Service. The service asked him to carry a few hundred seeds into space, representing five species. He agreed. The seeds remained in orbit with Roosa while crewmates Alan Shepard and Ed Mitchell landed on the Moon. Back on Earth, the package that held the seeds came open, and they spilled everywhere. Scientists were concerned the seeds might not germinate. But the Forest Service planted more than 400 of them, and almost all of them grew. As part of the celebration of the American Bicentennial, many of the “Moon trees” were given to cities and states around the country. They were planted with great ceremony — at capitol buildings, universities, and other august locations. Over the years, seeds or cuttings from them have been planted at other locations. But many of the original trees are gone. They’ve been felled by storms or disease, or by indifference. Others may still be around, but their locations have been forgotten. Yet several dozen of them are still alive and well — grown from seeds that visited the Moon. More about Apollo 14 tomorrow. Script by Damond Benningfield Support McDonald Observatory

A loblolly pine at the Alabama state capitol, a redwood at the California capitol, and Douglas firs at the capitols of Washington and Oregon have something in common: All of them were grown from seeds that went to the Moon. The seeds were carried by Stuart Roosa, the command module pilot of Apollo 14. It entered lunar orbit 50 years ago today. Roosa had been a “smoke jumper” for the U.S. Forest Service. The service asked him to carry a few hundred seeds into space, representing five species. He agreed. The seeds remained in orbit with Roosa while crewmates Alan Shepard and Ed Mitchell landed on the Moon. Back on Earth, the package that held the seeds came open, and they spilled everywhere. Scientists were concerned the seeds might not germinate. But the Forest Service planted more than 400 of them, and almost all of them grew. As part of the celebration of the American Bicentennial, many of the “Moon trees” were given to cities and states around the country. They were planted with great ceremony — at capitol buildings, universities, and other august locations. Over the years, seeds or cuttings from them have been planted at other locations. But many of the original trees are gone. They’ve been felled by storms or disease, or by indifference. Others may still be around, but their locations have been forgotten. Yet several dozen of them are still alive and well — grown from seeds that visited the Moon. More about Apollo 14 tomorrow. Script by Damond Benningfield Support McDonald Observatory

Food justice is a term heard more and more. Captured in that term is a view of how historical factors have shaped inequity in food systems, and powerful ideas for addressing issues such as food security, obesity, and the welfare of farmers. Listen in to a discussion with well-known author Adrian Miller, a very thoughtful voice on these issues. Interview Summary Could you begin by describing what you see as the major aspects of food justice activism, especially among African-Americans? So I think a lot of it is about autonomy and having power to not only grow your own food but have access to healthy food and to really address kind of the dislocations we have in our food system. It's just really crazy that we grow so much food and so many people are not getting that food, and we throw away so much food. So I think people want to have more control over the food choices they have, and to be able to live healthier lives. And you're seeing a lot of activism in veganism right now, and some of it is connected back to an African diet. So you're seeing a lot of ideological and interesting kind of discussions in that way, but you're seeing questions about workers' rights and making sure that people in the food system are being paid a living wage, animal welfare issues. So I think it's an exciting time for food justice, but I think especially one of the most exciting things that I've seen is urban farming. Because a lot of African-Americans are in urban settings now. So how, in an urban setting, can you grow your own food and get access to food? So this may be a nuance it's not worth making but one could look at the term food justice and think of having a food system that's more just, but you could also turn it around and say that a better food system can create justice overall. Would you agree with that? Oh yes, I agree with the latter. Yes, absolutely. I mean I'm thinking of justice in a broad sense. We have a fair and inclusive society, and I think having access to healthy food, to good food, leading a healthy life, I think is really key to that. Because if you're distracted with other kind of survival issues, it may affect your ability to participate in other aspects of society. And so much of the work that I've done over time in terms of a policy sense is, how can we get people to just have those basic needs met so that they can be active participants in the economy, our democracy, all of these other things? I imagine I can anticipate your answer to this but do you see access to healthy food at a reasonable cost to be a basic human right? Oh absolutely. And it just hurts me that we're not even close to that place yet. That's for sure. So what institutions are playing an active role in this, do you believe? Well in the African-American community, I think one of the most viable institutions is the Black church. You're starting to see more African-American pastors say, well, caring for the souls of my congregants is not just a spiritual dimension, it's actually a physical dimension as well. And so they're starting to preach about these things. They're starting to get active in food justice issues. And I think one of the exciting things is, churches for a long time have been very strong on the charity model, right? They have food banks, they have meal programs, other things, but now people are starting to say, okay, so why are so many hungry people showing up at our church? Maybe we need to do something about changing the system so that we can meet the immediate needs, but long-term, we can help these people be in a place where they might not even have to come to a food bank. And African-American pastors are one of the most respected and trusted leaders in our community. So that the fact that they are awakening to these issues and showing leadership, I think portends an exciting future. So our country has typically defaulted, hasn't it, to charity-based models that, when people are hungry, you get them food, or you try to get them enough money sort of thing and buy the food, but you're saying that we need to go much deeper than that, that we need to ask the fundamental question, as you said about why communities can't feed themselves, and then go in and help solve those problems. What do you think are some of the most exciting things you've said? You talked about urban gardens and programs like that. You also talked about the importance of the black churches. Are there other things that you've seen that you think are exciting? Yes, and just to add on to that, the way that churches are, I think, are addressing this is, what do churches often have especially in an urban setting? A ton of land. And so we're seeing a lot of churches actually turned to gardening, and not only to supply their own food programs, whatever kind of meal program they have, but also to give this food to people in the community. So there's actually a church in Denver that is actually working the garden. And then when it comes time to harvest, they actually just give away the food for free. So I think that's pretty exciting. There's a pastor in northern Mississippi, not too far from Memphis, who is taking the question of healthy eating so seriously that he no longer allows his church to have fried chicken for their meals after service. So this is a black pastor that has effectively banned fried chicken. Now he's still alive, nothing's happened to him. But that's the kind of leadership that we need to see. I think another thing that's happening, especially in communities like Detroit, is you're starting to see a lot of collaboration with different aspects of the community. So for instance, you have botanical gardens and societies now realizing that they can connect with urban farming, and they're reaching out to African-American community groups to figure out what are the ways that we can connect. So, you know, when you think about a botanical garden, you're thinking about kind of upper echelons of white society, right? But they're now looking for ways to collaborate. You have a lot of young people that are also interested in urban farming and growing food, but also reconnecting to nature. So it's not just happening in the urban context, but they're trying to figure out how can we reconnect with farmers outside of our urban setting and maybe even create our own mini food system? You know, we talked about the fact that I'm writing a barbecue book. Later this weekend, I'm going to spend some time with Ed Mitchell, a long time African-American barbecuer in this area. And he is actually looking into raising heritage animals to get back to the way barbecue was a hundred years ago. So to get away from this kind of factory farm model, and he's looking to create a network of African-American farmers to supply those heritage animals. So we've got just like all kinds of interesting things happening. So you're really talking in some ways about whether a community has autonomy over its own food supply and its own food system. And that there's lack of autonomy the way things are now. Has it always been that way? Oh I don't think so. So even if you go back to the Antebellum South, there have been periods where we've had, and especially after emancipation, we've had all-black communities, and really they were agricultural towns that got started. And the whole idea was to, you know, to use a term from the past, pull themselves up from the bootstraps, but often did it through food. And some of these communities thrived for a long time. And it was really external conditions that led to their demise, the Dust Bowl, or other things, even despite active white racism that tried to thwart their progress. These towns really thrived. And then even in the context of slavery, there was semi-autonomy. One of the untold stories, I believe, from the antebellum period is to the extent that the enslaved were allowed to grow their own food. And they were given a plot of land, they were also given animals to raise. And so even in that horrible context, you do see some enslaved Africans trying to, in a sense, recreate home. If they were in a similar climate from their homeland, they tried to grow those plants, like okra, sorghum, millet, other foods. So we see not only this attempt for autonomy but really an attempt to assert their humanity, even under extremely difficult circumstances. And a lot of times food was a way to facilitate that. So how do you see people responding to the absence of fresh food? I see a mixed response. So I think part of it is, people just don't know. They're in an environment where most of the food choices they have are poor. Fast food, convenience food, you know, all these things. And so, without even knowing that there's other food available, that's just kind of the world as presented. I mean, one of the most heartbreaking things that I've seen recently is there was a documentary and the person who was filming it was holding up basically fruits and vegetables to kids. And they had no idea what that was. I remember, like one guy held up a potato and the kid had no idea what that was, and did not know that that's what led to potato chips. So I think it's going to take some education. And I think in the schools, also the edible gardening movement that's starting with schools. I think it's going to take a lot to just reconnect kids to that food story because it got disrupted for whatever reason. So what do you think of calling such areas food deserts? I think it's inaccurate for a couple of reasons. First of all, it's kind of a slap in the face to indigenous people who have been living in deserts and managed to survive for thousands of years. And this is, you know, I'm going to do the same thing with this term, but I like the idea of food swamps. The idea that, it's not that there's no food available, it's just that there's a lot of unhealthy food that's available and it's overwhelming. And you know, I'm sympathetic to parents. You know, if you're a single parent, you've got a few kids, you've been working all day, you have got to come home and feed your kids. Instead of making a dinner, I can understand why you might go to a place that is going to offer you really cheap food. If you can feed your family for 10 to 15 bucks, I could see why people make those decisions. So we have to present people with the option that you can feed your family healthy food for a very similar cost, if you do these things. Another important aspect of this is the kind of highly processed foods that you're talking about. Act on the brain in the ways that create addictive-like properties. And so there, you get a really tough picture, if you get these products being heavily advertised. They may be the only things that are available to people who live in certain areas, and they're hijacking the brain, and that's a pretty bad combination of factors. So how do you see labor issues playing into this picture? So one of the things that we are going to have to come to grips with, I think, eventually if we're going to be serious about food justice is paying for the true cost of food. And that's going to make some things very expensive. But, again, we're seeing like how this is not playing out very well because we have more and more people who are not making enough money to make their ends meet. And a lot of them are in the food industries. And at some point, we're going to have to figure out how can we pay people in a way that they can be self-sufficient and have a healthy food system, and make food affordable? I don't know if that all works out but I think people of means are at some point may have to just say, you know what, I'm not paying a lot of money for this thing that's being made out of season. Why is that? So I think it's going to be a consciousness among people of means to say, you know what, for the greater good for everyone, and I know that's kind of a tough sell these days, maybe I should pay more for these foods so that the money can flow all throughout the food system. So if people were to pay the real cost of food, you mentioned the things out of season would go up in price, so there are other things that would probably go up in price? I think almost all food is probably going to go up. I remember an interview by David Chang, who's a well-known chef in New York City, a very popular chef, and he was talking about within his own restaurant, how much food prices would go up if you actually were to start paying staff a fair wage, a living wage, and really, you know, pass on the cost for the food to consumers. I think he subsidizes some of this stuff in order to be competitive with other people in the market. So I don't think it's just produce and those things, I think everything's going to go up. So if the price of things going up, go up, as you said, do you think we should have an exemption for barbecue? I'm all about it. So I've heard you use the term culinary justice. Can you explain that? Yes, so one of the vibrant discussions in at least African-American food circles and southern food circles is, how do we account for the people of color who are doing their thing and that's celebrated in food media and other circles? I think southern food is the perfect context for this, because southern food is a shared cuisine. It's the intermingling of West Africa, Western Europe, and the Americas. And what I talk about in my "Soul Food" book is I explain why there's a rupture. So in the 1960s, soul food emerges as this very popular term and it forces a divorce within southern food. So soul becomes black, southern becomes white. And part of that was the efforts of black power, black community, activists, trying to figure out how do we connect disparate African-American communities across the country? And culture is a strong tie. So they really emphasize that narrative. And so southern food became white. So now, 50 years later, the whites are the ones celebrated for southern food, which has a resurgence Renaissance and the African-Americans are left out, it's kind of a function of that rupture that happens in the 1960s. So I think a lot of the culinary justice term, discussions now, are really trying to figure out how do we reintegrate the context for southern food so that it celebrates the African-American contributions as well as the contributions of all these others. Bio Adrian Miller has a very long history in social justice and food. He served as a Special Assistant to President William Clinton and to the Deputy Director of the President's Initiative for One America, an effort to examine and focus on closing the opportunity gaps that exist for minorities in the United States. He later served as Deputy Legislative Director and as Senior Policy Analyst for Colorado Governor, Bill Ritter. He's the author of a number of fascinating books including a book called "Soul Food: the surprising story of an American Cuisine, one plate at a time," and a book entitled "The President's Kitchen Cabinet," the story of African-Americans who have fed our First Families, from the Washingtons to the Obamas.  

Bryan Kotsch Customer number one received his prototype and discusses his experiance. --- Support this podcast: https://anchor.fm/takingthetime/support

In this bonus double episode, we celebrate hard work and dedication to helping others, that is so much of what America is all about. This 4th of July, I am saluting two fine organizations. Ed Mitchell heads up the Veterans Northeast Outreach Center, providing housing, jobs, counseling and support to veterans.  It is an inspiring program being modeled by other veterans organizations  around the country.  Plus, a conversation with Bruce Platzman, CEO of AIS Office Furniture, a company that marshaled its resources and staff to offer needed help during the Corona Virus pandemic.  Along with corporate partners and hundreds of nationwide volunteers, AIS  with their unstoppable mask making seamstress Rosie, are well on their way to producing 1 million masks! Jordan Rich is Boston's busiest podcaster, appearing on over 400 podcast episodes and currently hosting 16 shows. To connect with him, visit www.chartproductions.com.

On this episode we discuss:TLoU II delayed, and report on PS5 launch plansFFVII Remake impressions In Other Waters, Iron DangerStadia Base is live, Game rating lootbox labels, improvements at Rockstar…And more!More info on the show:Hosted by Patrick Beja (Instagram, Twitter, Facebook).Co-hosted by Ed Mitchell.Theme by Daniel Beja (@misterdanielb / YouTube).Comments and more at frenchspin.com (article for this episode).  See acast.com/privacy for privacy and opt-out information.

Ed Mitchell’s name has come to be synonymous with Eastern North Carolina wood-smoked whole-hog barbecue. From Wilson, North Carolina, he grew up smoking hogs and has tried to continue that tradition, using old techniques and traditionally farm-raised pigs. But almost since the start, Ed Mitchell’s barbeque journey has not been a straight line—business relationships, racism, and smoke have all shaped his rollercoaster ride.

It is difficult for many to understand why seemingly credible witnesses make up fantastic stories—so fantastic in some cases that it would be normal to think that no one would make such incredible claims unless they were true. Human beings are complex creatures and for some their emotions and beliefs can override reality. By Gary Bates Originally published August, 2008 Helpful resources Alien Intrusion Creation Magazine Creation Answers Book Links and show notes Original article: NASA astronaut Ed Mitchell says aliens are with us Prepare ye the way—the aliens are coming! UFOs are not extraterrestrial! Designed by aliens? Scientific proof we were created by aliens? Follow us (if you want) ► Facebook ► Twitter ► Instagram Support Creation.com https://creation.com/donate

Today we feature legendary pitmaster Ed Mitchell and his son Ryan! Ed tells us that he got into the bbq business after making a whole hog for his mom one day for lunch at their mom and pop grocery store in Wilson, which quickly got the attention of customers and became incredibly popular even outside of town. Ed and Ryan went on to open The Pit, which delivered barbecue cooked in the way that it was traditionally done, creating a new market for meat in Raleigh and Durham. Tune in to hear more about the incredible father-son duo and their new venture, The Preserve! ~~~~~~~~~~~~ Hospitality industry veterans, Max Trujillo and Matthew Weiss, get behind the scenes of North Carolina's burgeoning food and beverage culture. Hear from local chefs, sommelier's, distillers, farmers, brewers and the whole lot of them in the NC F&Bpodcast. Max is a front-of-house veteran/sommelier that moved from Los Angeles to North Carolina in 2013. Since moving to North Carolina, he's run restaurants, designed wine programs and builds craft cocktail menus and now produces multiple podcasts. Matthew is a certified sommelier from New York. His experience ranges from restaurant/bar to importing some of the finest wines in the world. He moved his family to North Carolina three years ago and works as a wine distributor. For questions, comments and booking, contact us at Eat & Drink Merrily!

“It was terribly, terribly frustrating; coming up over that ridge that we were going up, and thinking, finally, that was it; and it wasn't – suddenly recognizing that, really, you just don't know where you are.” Ed Mitchell

“It was terribly, terribly frustrating; coming up over that ridge that we were going up, and thinking, finally, that was it; and it wasn't – suddenly recognizing that, really, you just don't know where you are.” Ed Mitchell The post Space Rocket History #318 – Apollo 14 – Moonwalk 2 – Part 2 – How about a round of golf? first appeared on Space Rocket History Podcast.

“It was terribly, terribly frustrating; coming up over that ridge that we were going up, and thinking, finally, that was it; and it wasn’t – suddenly recognizing that, really, you just don’t know where you are.” Ed Mitchell

A small plutonium source was used to power the Radioisotope Thermoelectric Generator (RTG) that would provide electric power for the ALSEP experiments.  Ed Mitchell performed the delicate maneuver of inserting the fuel capsule into the RTG. The post Space Rocket History #314 – Apollo 14 – Moonwalk 1 – Part 2 – Fueling the Nuke first appeared on Space Rocket History Podcast.

A small plutonium source was used to power the Radioisotope Thermoelectric Generator (RTG) that would provide electric power for the ALSEP experiments.  Ed Mitchell performed the delicate maneuver of inserting the fuel capsule into the RTG.

A small plutonium source was used to power the Radioisotope Thermoelectric Generator (RTG) that would provide electric power for the ALSEP experiments.  Ed Mitchell performed the delicate maneuver of inserting the fuel capsule into the RTG.

Mike and Amanda talk with Rutledge Borough Council member Samantha Newell, Delaware County's youngest elected official, about the amount of coffee required to keep a law student functioning, the glaring difference between Dave Delloso and Mary Hopper, former Upland Borough Council President Ed Mitchell's 29-year oopsie, construction sandals, and whether Halloween candy taxation is theft. Plus, we flip the script on"What Did Millennials Kill This Week," and Sam tells the most relatable story ever about Sears. Music: "Generation to Generation" by Tinmouth, licensed under CC BY-NC-SA 3.0 US

Alan Shepard is back in the saddle and headed to the moon with Ed Mitchell and Stu Roosa on Apollo 14. Also I make fun of Ed Mitchell a bunch.

On this episode we discuss: PSVR impressions and review Oculus Connect 3 and Touch controllers Destiny: Rise of Iron impressions Red Dead Redemption 2 teased? Battlefield 1's pigeon gameplay And more! More info on the show: The hosts are Ed Mitchell (@edeesis) and Patrick Beja (@NotPatrick) The theme is by Daniel Beja (@misterdanielb), his amazing royalty free music is at MusicinCloud.com Publishing is handled by Florent Berthelot (@aeden_) Find out more and get more shows at http://frenchspin.com  See acast.com/privacy for privacy and opt-out information.

On this episode we discuss: Microsoft's "new" consoles What we're expecting and hoping for at E3 Gran Turismo, Civilization 6, Fable Fortune... And more! More info on the show: The hosts are Ed Mitchell (@edeesis) and Patrick Beja (@NotPatrick) The theme is by Daniel Beja (@misterdanielb), his amazing royalty free music is at MusicinCloud.com Publishing is handled by Florent Berthelot (@aeden_) Comment this show and find more at Frenchspin.com.  See acast.com/privacy for privacy and opt-out information.

On this episode we discuss: Results at Activision Blizzard and Ubisoft Microsoft's big gaming plan Street Fighter V impressions Video games in movies and TV And more... More info on the show: The hosts are Ed Mitchell (@edeesis) and Patrick Beja (@NotPatrick) The theme is by Daniel Beja (@misterdanielb), his amazing royalty free music is at MusicinCloud.com Publishing is handled by Florent Berthelot (@aeden_) Comment this show and find more at Frenchspin.com.  See acast.com/privacy for privacy and opt-out information.

Jason visits Ed Mitchell's "The Pit" BBQ restaurant in Raleigh, North Carolina. (Running Time 24:07)

Jason visits Ed Mitchell's "The Pit" BBQ restaurant in Raleigh, North Carolina. (Running Time 24:07)