Podcasts about Hominy

Ep. 688 - Linebacker Zaven Collins joined Paul Calvisi and Ron Wolfley at Trophy in Chandler to discuss the Cardinals key win over the Dolphins last Sunday which evened their record at 4-4 on the season. Collins also talks about growing up in tiny Hominy, Oklahoma, his 2024 season so far, what Budda Baker means to the defense, the upcoming battle with the Bears and Halloween memories from the past.See omnystudio.com/listener for privacy information.

Ep. 688 - Linebacker Zaven Collins joined Paul Calvisi and Ron Wolfley at Trophy in Chandler to discuss the Cardinals key win over the Dolphins last Sunday which evened their record at 4-4 on the season. Collins also talks about growing up in tiny Hominy, Oklahoma, his 2024 season so far, what Budda Baker means to the defense, the upcoming battle with the Bears and Halloween memories from the past.See omnystudio.com/listener for privacy information.

In this week's episode, we spotlight the stunningly beautiful and auto-sexing 55 Flowery Hen. Dr. Rebecca joins us to answer some great questions from our Patreon subscribers. We share our recipe for delicious and easy Sausage and Hominy Bake, and provide some retail therapy with another look at vintage chicken barware. Grubbly Farms - click here for our affiliate link.https://www.anrdoezrs.net/click-100963304-15546963Pre and Probiotic and Vitamin and Electrolyte Powders!Bright and Early Coffee - use code CWTCL15 for 15% off of any bagged coffee. K Cups always ship free!https://brightandearlycoffee.com/Chicken Luv Box -  use CWTCL50 for 50% off your first box of any multi-month subscription!https://www.chickenluv.com/Nestera UShttps://nestera.us/cwtclUse our affiliate link above for 5% off your purchase!Breed Spotlight is sponsored by Murray McMurray Hatcheryhttps://www.mcmurrayhatchery.com/Metzer Farms Waterfowlhttps://www.metzerfarms.com/Roosty'shttps://amzn.to/3yMDJSausage and Hominy Bakehttps://coffeewiththechickenladies.com/farm-fresh-egg-recipes/sausage-and-hominy-bake/CWTCL Websitehttps://coffeewiththechickenladies.com/CWTCL Etsy Shophttps://www.etsy.com/shop/CoffeeWChickenLadiesAs Amazon Influencers, we may receive a small commission from the sale of some items at no additional cost to consumers.CWTCL Amazon Recommendationshttps://www.amazon.com/shop/coffeewiththechickenladies Support the Show.

1 - Sweetie Pie - Harry Goldfield with Jan Garber Orchestra – 19262 - Patty Cake, Patty Cake - The Merry Macs - 19393 - The Patty Cake Man - Ella Mae Morse – 19444 - Marie, Trempe Ton Pain (Marie, Knead Your Dough) - Louis Chartier - 19385 - Dough-Ra-Me - Lionel Hampton Rhythm Boys – 19406 - Pound Cake - Count Basie and his Orchestra - 19397 - Hoe Cake, Hominy and Sassafras Tea - The Four Vagabonds – 19468 - Hot Bread - Beverly White and her Blues Chasers - 19439 - Jelly and Bread - Viola Watkins - 194910 - Bread and Butter Woman - The Clooney Sisters with Tony Pastor and his Orchestra – 195011 - Beans and Corn Bread - Joe Morris and his Orchestra – 194912 - Let 'Em Eat Cake - Leo Reisman Orchestra – 193313 - Cake Walking Babies from Home - Clarence Williams' Blue Five – 192514 - Ginger Bread (Perníkové Srdičko) - Lida Brodenova and John Zak – 194715 - Here Comes Cookie - Pee Wee Hunt with Glen Gray and the Casa Loma Orchestra - 193516 - Here Comes Cookie - Ted Fiorito – 193517 - I Like Pie, I Like Cake - The Four Clefs – 1941

Corn is so hot right now. No other crop even comes close in the 19th century. This week corn grows up and shows up everywhere but on the fanciest of tables.  It's mush, it's booze, it's pork & beef and butter... and fancy pleated collars.  But wait, there's more! It was important in the Napoleonic Wars, and the power shifts in Ireland.  And ithelped drive America's first major economic depression. Pretty powerful for a little grain. Music Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood at gmail dot com Threads: @THoAFoodInstagram: @THoAFood& some other socials... @THoAFood

From tortillas to stew to dessert, this versatile version of corn has fed humanity for thousands of years! In today's podcast episode, we take a little bit of time for a little bit of love for hominy!

The city of Buffalo still sucks. Taylor Swift is amazing. Why do people eat grits?

.

We dig in to Freddy Bitsoie's ode to Indigenous cuisine and ingredients on this episode, with a recap of a delicious meal we shared together with our in-person Cookbook Club. Recipes mentioned in this episode: Hominy with bacon bits (page 76) Alaskan King Salmon with crushed pecans (page 226) Spice-rubbed pork tenderloin (page 214) Chocolate bison chili (page 160) Three sisters salad with shallot vinaigrette (page 90) Red potato soup (page 50) Pumpkin bread pudding (page 262) Chocolate and piñon nutcake (page 254) Cookbooks mentioned in this episode: Cedar & Salt Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Our sponsors: Dropcloth Samplers & Eat Your Books (use code CC2023) Cook along with us! Next cookbook episode (releasing 11/29/2023): The Grand Central Baking Book, by Piper Davis & Ellen Jackson

Keaton Ross discusses his two most recent criminal justice stories: The death of two men at the prison in Hominy amidst the August heatwave and the practice of confining prisoners to a two-by-two-foot shower stall for as long as nine days at the Great Plains Correctional Center in Hinton. Ted Streuli hosts.

It's Native American Heritage Month and to honor my ancestors I whipped up some traditional ingredients using some modern cooking methods, even the use of mayo on my steaks. Yes, I used mayo, and it came out great! I have been researching our upcoming podcast pilot episode and recently stumbled upon an exciting food trend. The trend is the use of mayonnaise in place of oil for searing meat. Yes, you can re-read that statement, I said mayonnaise. At first, this struck me as very odd and made me slightly uncomfortable because who would put mayo on a perfectly good piece of meat? I dug a little deeper into the proposed science behind the “why” and I was surprised at the results. An article from the LA Times explains, “Mayonnaise is an emulsion, which means you have small droplets of oil surrounded by egg yolk, and that has a couple of really cool properties.” They go more in-depth, “This emulsion allows the oils in the mayonnaise actually to stick to the food, unlike plain oil. Oil and water don't mix, which is why it's so hard to get the fat to adhere to foods you want to grill, particularly meats.” This process, I learned, is not limited to grilling. I slathered a couple of Antelope steaks in a mayo spice mixture and tossed them in a piping hot cast iron pan.  Read the written version of this recipe as prepared by Justin Townsend Rate this Podcast  Listen to our other podcasts here Buy our Small Batch Wild Food Spice Blends  About Hominy: Hominy is basically dried corn kernels, also known as maize in much of the world, that have gone through a process called nixtamalization, or an alkaline treatment.  So…. dried corn kernels, that's easy enough; but what is nixtamalization? Nixtamal is a word that comes from the Nahuatl language, a portmanteau meaning lime ashes and corn dough. The process of nixtamalization involves cooking and then soaking dried corn kernels in an alkaline solution, usually lime water, which causes a number of chemical reactions to take place in the corn.  During the process, the cell walls in the kernels, which are full of alkaline-soluble hemicellulose and pectin, begin to break down, softening the outer hull. Starches inside the kernel expand and gelatinize, helping the corn to be ground much easier and hold its shape as a dough.  Many proteins and nutrients are also unlocked in the process, making them available for absorption by the human body.  After treatment, the hulls are removed from the kernels and the corn gets washed to remove any unpleasant flavours. From there, the corn, now hominy or nixtamal, can be dried, frozen, or canned. It can also be ground in order to make corn products like masa, tortillas, grits, tamales, and tortilla chips.  About Adam Berkelmans: Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose-to-tail eating. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food. Follow Adam on Instagram Visit the Intrepid Eater website  Learn more about your ad choices. Visit megaphone.fm/adchoices

In today's episode we talk about, Junes Bugs In My Pants, REN, Yet Again, Surprise, Surprise, More Concerts, and MORE! --- Support this podcast: https://podcasters.spotify.com/pod/show/okaythatsweird/support

"Running back John Levi is about as easy to stop as a 200-pound eel. With his speed, and his shifting, sidestepping style of running, tacklers slide off of him like rain off a slicker." --From the Minneapolis Star, October 1923 In this episode of Deviate, Rolf talks about a 1927 football game between the New York Giants and an all-indigenous Oklahoma team called the Hominy Indians, and how the team's star player, John Levi, was the father of Rolf's junior high gym coach (0:00); John Levi's early years as a football player at Haskell Institute, and Haskell's games against teams like Baylor and Minnesota (5:00); Haskell's game against the Quantico Marines at Yankee Stadium, and how it led to John Levi being offered a baseball contract (10:30); how professional football was different in the 1920s than it is now (14:00); how Osage County, Oklahoma was in the midst of an oil boom in the 1920s (17:30) the specifics of the 1927 New York Giants versus Hominy Indians game (20:30); and how John Levi's legacy was embodied by his son, a U.S. Marine veteran who later became a physical education teacher in Wichita, Kansas (22:30). John Levi, Jr. served as a medic for the First Marine Division during the Korean War. He later taught physical education for several decades at Hadley Junior High School in Wichita, Kansas. Now retired, he lives in Green Valley, Arizona. Sports-related Links: John Levi (Arapaho multi-sport athlete) Hominy Indians (1920s Oklahoma football team) 1927 New York Giants (football team) Playground of the Native Son (2013 film) "They Might be Giants" (article about the Hominy-Giants game) Super Bowl 57 (NFL football championship) Jim Thorpe (Sac and Fox Nation multi-sport athlete) Barry Sanders (NFL running back) Patrick Mahomes (NFL quarterback) 1923 Quantico Marines Devil Dogs (football team) Red Grange (college and NFL running back) Olympics amateurism rules (aristocratic sporting ethos) Harrisburg Senators (minor-league baseball team) History of the National Football League Pottsville Maroons (defunct NFL football team) Kansas City Cowboys (defunct NFL football team) Akron Pros (defunct NFL football team) Buffalo Bisons (defunct NFL football team) Barnstorming (traveling sports exhibitions) John Mosier (NFL tight end) Russ Campbell (NFL tight end) Other notable Links: A personal history of being a football fan (Deviate episode) Haskell Institute (Native American school in Kansas) Carlyle Industrial School (Indian boarding school) Indian Citizenship Act of 1924 Osage County, Oklahoma Killers of the Flower Moon (2023 movie) David Grann (author) Hominy (town in Oklahoma) Fairfax (town in Oklahoma) Growing up racially diverse (Deviate episode) Battle of Inchon (Korean War amphibious invasion) Second Battle of Seoul (Korean War urban battle) Battle of Chosin Reservoir (Korean War winter battle) Band of Brothers (book by Stephen Ambrose) The Deviate theme music comes from the title track of Cedar Van Tassel's 2017 album Lumber. Note: We don't host a “comments” section, but we're happy to hear your questions and insights via email, at deviate@rolfpotts.com.

Ep. 52 - Arizona Cardinals linebacker and 2021 first-round draft choice Zaven Collins joins Dave Pasch to chat about his steady improvement in his second NFL season, growing up in the small town of Hominy, Oklahoma, being lightly recruited out of high school, playing collegiately at Tulsa, which team almost drafted him a pick ahead of the Cardinals and his hobbies including hunting Nilgai.See omnystudio.com/listener for privacy information.

Ep. 52 - Arizona Cardinals linebacker and 2021 first-round draft choice Zaven Collins joins Dave Pasch to chat about his steady improvement in his second NFL season, growing up in the small town of Hominy, Oklahoma, being lightly recruited out of high school, playing collegiately at Tulsa, which team almost drafted him a pick ahead of the Cardinals and his hobbies including hunting Nilgai.See omnystudio.com/listener for privacy information.

The first Mixed Greens episode! 1. What's a Pappus? 2. Dandelion greens with David 3. Who wrote the best song about corn? Blake Shelton or the Gregory Brothers + Corn Kid? 4. Gardenia fruit tea. 5. A story about milkweed 6. An analysis of Hoe Cake Hominy and Sassafras Tea — the songs and the food.Show Notes!A separated vortex ring underlies the flight of the dandelionVideo of a dandelion seed vortex!Sautéed Italian Dandelion Greens (Cicoria)9 Things to Do With DandelionsCorn by Blake SheltonIt's Corn - Songify This ft. Recess TherapyA Traditional Chinese Dye Plant Becomes A Garden Ornamental in EuropeThe Santa Maria monarch butterfly grovesHoe Cake, Hominy and Sassafras Tea by Bill Darnell on Archive.orgHoe Cake Hominy and Sassafras Tea by the Four Vagabonds on YoutubeCaravan by the Mills BrothersBill Darnell BioStory of the Four VagabondsThe Mills Brothers HistoryHistory Myths Debunked: Hoe Cakeallthingshominy.comSassafras Tea: Using a Traditional Method of Preparation to Reduce the Carcinogenic Compound SafroleThe Sassafras song by Black Forager on InstagramSubscribe to the rootbound newsletter!

Our early pro football team of the week is one that went on quite a winning streak, including big wins over the NFL Champs and other NFL teams. The Hominy Indians are our focus in this episode, and what a team they were! A Very Special thanks to information obtained from the following brilliant internet sites mentioned above including Newspapers.com, the University of Alabama at Little Rock website, and the Hominy.lib.ok website . Come join us at the https://pigskindispatch.com/ (Pigskin Dispatch website) and the https://jerseydispatch.com/ (Sports Jersey Dispatch) to see even more Positive football news! Sign up to get daily football history headlines in your email inbox @ https://pigskindispatch1.aweb.page/p/92342af4-80c0-41a6-8ea2-80671be8d774 (Email-subscriber) Miss our football by the day of the year podcasts, well don't because they can still be found on the https://pigskindispatch.com/ (Pigskin Dispatch website). Go to https://my.captivate.fm/SportsHistoryNetwork.com/Row1 (SportsHistoryNetwork.com/Row1 )for access to the full Row One catalog for gallery prints and gift items. Plus, get a 15% discount on all prints on the Row One Pictorem Gallery with coupon code SHN15.

On this episode of That's Healthful, my guest is Memphis singer, songwriter, and musician, Devan Yanik. Devan is an audio/visual technician at the University of Memphis. Devan openly shares the story of addiction in his family – namely his father, a small-town physician in Oklahoma. When we talk about resilience – this is it. Devan discusses how his father's addiction to alcohol and drugs affected him, his siblings, his other and even the small town where Dr. Yanik practiced medicine. We briefly touch on opioid addiction today and the differences between the 1970s and 1980s versus the crisis that is on our hands in the United States, currently. Devan discusses the experience of going through Al-Anon with his family while his father was going through rehab. More about Devan Yanik: I am a musician/songwriter in the Memphis area. I was raised in a musical family in the small town of Hominy, Oklahoma, and over many decades have continued to hone my craft. I have been a part of many bands, performed as a solo musician, worked as an audio engineer, scored my first full-length motion picture, and recorded all of it from my own studio.Website:https://devanmusic.weebly.com/ Facebook: https://www.facebook.com/memphisdev Instagram:https://www.instagram.com/memphisdevan/ YouTube: https://www.youtube.com/channel/UCHyGBFpQOowOxI3kUBsVeDA Visit thatshealthful.com for more information or to hear prior episodes. Please follow @nowhealthful on Twitter and thatshealthful on Instagram. Like or comment on an episode wherever you listen or stream your favorite podcasts.Music for this episode is provided by local Memphis singer, musician, and songwriter – Devan Yanik. For more of Devan's music visit devanmusic.weebly.com.

Chief Surritte of Hominy Oklahoma shares with us his perspective on being a rural firefighter. His department has a unique addition of serving a prison as well as aiding the Osage Nation. Please help us continue to grow by subscribing to our channel and giving us a "thumbs up". As always feel free to check out our website and online store at www.projecttribute.comFind us on all the various social media sites and podcasts by searching Project Tribute Foundation.100% of donations go to aiding our first responders. Support the show (https://www.paypal.com/donate?hosted_button_id=9VQM6NLFT8ERS)

Emergency management is the managerial function charged with creating the framework within which communities reduce vulnerability to hazards and cope with disasters. Emergency management seeks to promote safer, less vulnerable communities with the capacity to cope with hazards and disasters, such as severe weather. Emergency Management protects communities by coordinating and integrating all activities necessary to build, sustain, and improve the capability to mitigate against, prepare for, respond to, and recover from threatened or actual natural disasters, acts of terrorism, or other man-made disasters. Our guest this week: Ashley Morris, an emergency manager from the metropolitan area of Baltimore County, Virginia, and former Carolina Weather Group panelist Felix A Nance, an emergency manager from rural Hominy, Oklahoma For just a $1, help fund your local weather podcast and we'll give you a shoutout each week! https://patreon.com/carolinaweathergroup --- Send in a voice message: https://anchor.fm/carolinaweather/message Support this podcast: https://anchor.fm/carolinaweather/support

The guys wrap up their "live" podcast of the 2021 NFL Draft with some good news from a local standpoint, as Hominy's own--by way of the University of Tulsa--Zaven Collins gets selected 16th overall by the Arizona Cardinals! Great stuff, and enjoy draft night everyone!

1 - Patty Cake, Patty Cake - The Merry Macs - 19392 - The Patty Cake Man - Ella Mae Morse – 19443 - Hot Bread - Beverly White and her Blues Chasers - 19434 - Jelly and Bread - Viola Watkins – 19495 - Bread and Butter Woman - The Clooney Sisters with Tony Pastor and his Orchestra - 19506 - Beans and Corn Bread - Joe Morris and his Orchestra – 19497 - Ginger Bread (Perníkové Srdičko) - Lida Brodenova and John Zak - 19478 - Cake Walking Babies from Home - Clarence Williams' Blue Five - 19259 - Let 'Em Eat Cake - Leo Reisman Orchestra - 193310 - Pound Cake - Count Basie and his Orchestra - 193911 - Marie, Trempe Ton Pain (Marie, Knead Your Dough) - Louis Chartier - 193812 - Dough-Ra-Me - Lionel Hampton Rhythm Boys – 194013 - Here Comes Cookie - Pee Wee Hunt with Glen Gray and the Casa Loma Orchestra - 193514 - Here Comes Cookie - Ted Fiorito – 193515 - Hoe Cake, Hominy and Sassafras Tea - The Four Vagabonds – 194616 - What's Cookin', Cookie? - Walter King with Griff Williams and his Orchestra - 194117 - Sweetie Pie - Harry Goldfield with Jan Garber Orchestra - 192618 - I Like Pie, I Like Cake - The Four Clefs – 1941

Meet the Legend and the Hero, the artist and the artisan - Mr. Cha' Tullis, owner of the Cha' Tullis  Gallery in Hominy, Oklahoma.  Listen in as The Tourism Gal had a little "sit down" with the man who really knows how to paint the town!

Hominy is the bread of the soul's desire

So I'm checking in talking about my journey to find love and forgiveness for others...and stop making what I learn a ticket to getting your life straight..and that type of arrogance

From the peak of Bald Mountain all the way to the depths of the Hair Forest, Cody and Peter dive lid first back into the world of Sid and Marty Krofft's "Lidsville." This time, Mark tries to escape via a golden ladder, but Hoodoo and "Operation Dirty Pool" threaten to stop him! Is Dirty Pool a pun that will pay off later? Is it actually a giant pool? Do we think Mark has really studied karate? Anything is possible in this magical world. Everybody there wears a hat. Everybody know's where it's at. In the land of hats, that's Lidsville! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/deathtaxesandhats/support

NATV MERCH IS AVAILABLE https://bit.ly/306XXiA password is NATVPOD Welcome to The NATV Pod, glad you're here! Hit us up on our NATV Line (hotline) - ‪(501) 500-4155 Or email us at TheNATVPod@gmail.com Follow us on Facebook www.facebook.com/TheNATVPod/ If you want to support us check out our Patreon https://www.patreon.com/TheNATVPod Check out our YouTube Channel (Patreon Exclusive) NATV S2 E8 --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/thenatvpod/message Support this podcast: https://anchor.fm/thenatvpod/support

Space x, Elon musk, Moon, Mars, Space, Giovani Ribisi, caviar, cat coffee, cauliflower, caviar, baby batter, calendars, hominy

As we journey through our study of the spiritual as well as physical nature of bread, I think we’re starting to see a picture develop as bread is a sustainer of our physical man, while the bread Jesus speaks of “the bread of life” is spiritual food for our spiritual man. As a world, there...

Fred shares a Great Migration food story from research for his book Hog and Hominy. The links below provides more historical context. Windsor, North Carolina Stories and Recipes: http://www.fredopie.com/search?q=Windsor Ossining, New York Stories and Recipes: http://www.fredopie.com/search?q=Ossining+ Support Fred Patreon: https://www.patreon.com/fredopieshow Follow Fred: Site: https://fredopiespeaks.com/about-us/ Twitter: https://twitter.com/DrFredDOpie Facebook: https://www.facebook.com/frederick.d.opie Instagram: https://www.instagram.com/fdopie/ DR. FRED OPIE, ATHLETE TURNED PROFESSOR. Follow Fred, review the show, tell others about it, share a link.

In honor of the upcoming Bowl of 'Zole Festival, Jimmy talks about the festival's featured food and drink: pozole and mezcal. He is joined by one of Bowl of 'Zole's curators, Arik Torren of Fidencio Spirits, in addition to Leslie Vinyard of Roberta's Pizza and Chris Crowley of Grub Street. Arik draws on his experience importing spirits as the group talks about the traditional process of making mezcal and how increased demand has affected farmers in Oaxaca. They also discuss their favorite places to get pozole in New York and compare mezcal with natural wine. Learn more and get tickets to Bowl Of 'Zole here.Beer List: Sierra Nevada's Fantastic Haze Imperial IPA, Del Maguey's Wild Papalome Single Village Mezcal, Del Maguey's San Jose Rio Minas Single Village MezcalBeer Sessions Radio is powered by Simplecast.

D and L Coffee Service Inc. presents the #1 listed “Food Radio show Philadelphia” and #1 listed “Food Radio show South Jersey”, Small Bites with Donato Marino and Derek Timm of Bluejeanfood.com on Wildfire Radio Podcast Studios this Sunday, November 3rd at 635pm EST with a stellar lineup. With Derek away, Donato Marino of Terry's Too is going to play and have some fun. To start things out will be Executive Chef Robert Newton of Gray & Dudley in Visit Music City Nashville, Tennessee and author of new cookbook “Seeking The South - Finding Regional Cuisines” from Avery Books. This is a modern-day Southern cookbook that celebrates the region's growing diversity. In Seeking the South, Newton brings his unique perspective to show readers there's much more to the food below the Mason-Dixon Line than meets the eye. Crisscrossing the South (the Upper and Deep South, Gulf Coast, Coastal Plains and Piedmont, and Lowcountry and Southeast Coast), Newton shares more than 125 recipes as old and familiar as Pork Hocks with Hominy, and as current as Okra with Sichuan Peppercorn and Black-Eyed Pea Falafel. To Newton, Southern cuisine delights because it is delicious and, above all, endlessly dynamic. In this cookbook, he brings this exciting evolution of flavors to your table. They'll also chat it up with Chef Beth Esposito who has appeared on Food Network and is owner of Pink Garlic Catering. We look forward to hearing all about her and her company. To talk about what's out and about in the food world is Bill Zimmerman the Founder and Philly Bite Magazine and Indie Philly Radio. He'll share what they do and how to stay up to date on all things #foodie related. Last, but certainly not least will be Jim Hasson one of the dynamic personalities of the show Dining on a Dime along with Kevin Wilson and John Cohl. Jim is also well known around the Philadelphia food and dining scene most recently aligned with Valente's Italian Specialties in Downtown Haddonfield, Royal Boucherie in Old City District, and Grubhouse at The Bourse Philly. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized for Blog Eating in SJ, John Howard-Fusco for his news of the week and please remember that John's book “A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc” from Arcadia Publishing The History Press is available, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist, appeared on Season 17 of FOX Hell's Kitchen #AllStars, as well named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week, and a joke of the week from legendary joke teller Jackie "The Joke Man" Martling of The Howard Stern Show fame and his autobiography “The Joke Man: Bow to Stern” from Post Hill Press is available for purchase on Amazon.com. D & L Coffee Services Inc. and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, iHeartRadio, Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, Indie Philly Radio, Player FM, iTunes, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world. https://small-bites.simplecast.com/ 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.

On today's show: Chris Vernon, Jon Roser, Devin Walker are live at the WGC FedEx St. Jude Invitational with Joe House from The Ringer. The guys talk about all the food they ate yesterday in Memphis including The Second Line and Hog & Hominy, where House still needs to go and what he's doing tonight in town with a PGA Tour pro who's playing in this weekends event (1:00). PGA Tour Rules Official Dave Donnelly joins the show to talk about what life on the PGA Tour is like, the hottest weather he's ever officiated in, his favorite players on tour, having to make difficult rulings and more (1:16:01). The guys wrap up talking about the rest of the day and what's to come over the next few days (1:49:25). - Stream LIVE at 8am this week (July 22-26) on http://GrindCityMedia.com or the Grizzlies App: http://bit.ly/MemGrizzApp Watch today's full show at: https://youtube.com/grindcitymedia

As a food historian when I think of sugar I think of slavery in places such as Louisiana, Florida, Cuba, and Brazil to name a few regions of the Americas. The demand for sugar led to massive demographic changes in Africa and the Americas. In the book Hog and Hominy, I in part look at the question what role does food play in the Atlantic slave trade? Follow the Fred Opie show and the content Fred shares on his website, Twitter and Facebook. Take the time to review the show on You Tube, iTunes, Stitcher, and Soundcloud. If you like what you hear and learn, tell others about it and share and post the link to the show. Subscribe to our Podcasts: http://www.fredopie.com/podcasts/ Buy Fred's Memoir/Career Advice http://www.fredopie.com/startwithyourgift/ Buy Fred's Books: http://www.fredopie.com/books/ About Fred, Blogs, and Podcast: http://www.fredopie.com Follow Fred on Facebook: https://www.facebook.com/frederick.d.opie Follow Fred on Twitter: https://twitter.com/DrFredDOpie

I used to have a postcard of the Hominy Grill mural on my fridge when I first moved to Charleston. That image reminded me of why I’d been drawn here -- which was the city itself and its culture -- and that’s what the artwork by David Boatright on the building and the food inside it represented to me. It was very Charleston at a particular time. I am not alone. Earlier this year when Hominy’s Robert Stehling announced that his restaurant would soon close its doors for good, there was a community outpouring, and people pilgrimaged for a last biscuit, slice of pie, or bite of chicken. But I’ve had the pleasure to spend time asking Robert questions a few times before, and I knew that this James Beard award-winning chef is at heart a creative, and so he would have thoughts about where he’s been, why he stopped, and how to see the path ahead. Here, in his first interview since shutting the Hominy Grill doors, he gets behind the mic with me. 

Efrain and David figure it all out over a plate of Hominy. A full exploration of this Boys for Pele staple. Plus a check-in with our Pele Baby, a new installment of Sincerely Shaggy, and a trip down Memory Lane. Full of rare clips, sound bites, live performances and more!

Welcome back to another shuffle... Tuesday right... we get things rolling along with a talk about concerts and someone's encounter in little Toyko involving karaoke. Shuffle on over to a Netflix documentary which takes us into a conversation about secret codes and phrases that don't translate well. It's only rational that this leads the raza to an unusual DUI news story from this past weekend. Which in turn, brings us to car related stories including a chingon one about a stolen car. Not a bad shuffle... it all segues decently. We wrap it up with a fan submitted "Is it douchy?" and some pendejadas. Thanks for listening and stay tuned…

On this episode of Meant To Be Eaten, Fred Opie, professor of foodways and history at Babson College and author of the book, Hogs and Hominy joins Adedoyin Teriba, a professor of architectural history at Pratt, to discuss soul food and the spread of African-American culture and food across the globe. How do major historical events like the Civil Rights Movement influence food? And what feelings arise when you find a food from your homeland in an unfamiliar place? Meant to Be Eaten is powered by Simplecast

Reunited and it feels so good.

CJ and Jobeth survive a hurricane! Reality shows and southern-brewed soda. Also: The gang's been had!

Songwriter, composer, arranger and producer Van Dyke Parks chats with Simon and Brian about the writing processes behind his recent album Songs Cycled, as well as pieces like 'High Coin', 'Hominy Grove', 'Tokyo Rose', 'Trade War' and 'Orange Crate Art'. Van Dyke also gives insight into his seminal work with The Beach Boys on SMiLE-era compositions like 'Heroes and Villains', 'Surf's Up' and later collaborations such as 'Sail On, Sailor'.

Matt Lee and Ted Lee exhibit a Southern politeness that speaks to their background growing up in genteel Charleston, South Carolina. Ask the brothers about instant grits, though, and they pull no punches. The pair once described the supermarket variety as “cream-wheat bland, a cultural embarrassment” and recently declared that the white stuff is better suited for spackling walls than for consumption.  The Lee brothers, who have a new cookbook, The Lee Bros. Charleston Kitchen, out on Tuesday, have built their careers as food writers thanks in part to grits. When they first moved to the northeast for college years ago, they missed the food of their childhood so much they started The Lee Bros. Boiled Peanuts Catalogue, which specializes in Southern pantry staples. In addition to boil peanuts, one of the first products they offered was stone-ground grits. Now, more than a decade later, stone-ground grits are commonplace in many New York City restaurants, said Ted Lee, who lives in Brooklyn. “What’s been so exciting in the last 15 years is to see mills that had been out of production — you know, stone-driven, water-powered mills — being brought back into production,” he said. “It’s similar, when I think about it, to... the coffee culture that’s grown up so much in the last 15 years with people really appreciating what kind of corn, where it’s milled, how it’s milled.” Ted Lee added that he uses a Mexican-style hand-crank table-clamp mill and grinds grits with the same ease as he would grind fresh coffee. Matt Lee lives in Charleston. He notes that grist mills, like Tuthill House in upstate New York, have found a second life as part of the grits resurgence. At mills like Tuthill, dried corn is subject to an age-old process of being ground between millstones.  “Grits are simply corn,” Matt Lee said. “For the most part, it’s not that variety of corn designed for fresh eating. It’s another one, flintier, a little more like field corn.” Traditionally, the corn is cracked and then the hull and flour are filtered out. The flour is “ideal for your corn bread and less so for your grits,” he added. “[Then] what you’re left with is mostly the protein, sort of rice-like granules ideally the size of a large grain of sand that are softened up in milk or water to be delicious corn-flavored grits.” (Photo: Ted Lee and Matt Lee/The Lee Bros. Charleston Kitchen) As for the cooking liquid, the Lee brothers use a combination of water and whole milk, but preferences can run the spectrum from all water to all dairy. “Usually, if you go to a restaurant, they’re boiling it up with, like, full-on heavy cream,” said Ted Lee. “They’re basically making a cheese out of it. You can add a lot of dairy product.” While instant grits have a near-immortal shelf life, stone-ground grits maintain that oily germ, so they’re best stored in refrigerator or freezer. “Since they’re so powdery and absorptive to be sure to double bag them before you put them in there, or otherwise they’ll acquire whatever flavors are going on in your freezer,” cautioned Matt Lee. As for how that contrasts with coffee storage, which baristas say not to put in the freezer, Matt Lee is a little less circumspect. “I guess grits connoisseurship hasn’t reached that über level just yet,” he said with a laugh. “We’re happy to have fresh grits, we’ll leave it at that.” Below, try a recipe for Shrimp and Grits from The Lee Bros. Charleston Kitchen. Shrimp and Grits from The Lee Bros. Charleston Kitchen  Serves: 4  Time: 1 hour 1¼ pounds headless large (21 to 25 count) shell-on shrimp 1 bay leaf Kosher salt ¾ teaspoon sugar 1 pinch of cayenne 1 pound vine-ripened tomatoes, cored and quartered 1 teaspoon red wine vinegar, plus more to taste 4 ounces slab bacon, cut into large dice 1 lemon, halved 1 tablespoon all-purpose flour 2 garlic cloves, minced Freshly ground black pepper Charleston Hominy (recipe follows) 1. Peel and devein the shrimp, reserving the shrimp in a bowl and the shells in a small saucepan. Add 2 cups of water, the bay leaf, ½ teaspoon kosher salt, ¼ teaspoon of the sugar, and the cayenne to the saucepan with the shells. With a spoon, tamp the shells down beneath the surface of the water, cover, and bring to a simmer over high heat. Uncover, turn the heat to medium low, and let the shrimp stock simmer until reduced by half, about 10 minutes. 2. Meanwhile, with a sharp knife, slice the shrimp in half lengthwise. 3. Put the tomatoes in a blender or food processor and add the vinegar, ½ teaspoon salt, and the remaining ½ teaspoon sugar. Process to a smooth purée, then strain through a fine sieve, pressing the skin and seeds to extract as much juice as possible. Discard the skin and seeds. You should have 1½ cups of tomato purée. 4. Scatter the bacon in a large sauté pan over medium-high heat and cook, stirring occasionally, until the bacon is alluringly browned and has rendered its fat, about 8 minutes. Using a slotted spoon, transfer the bacon to a small paper-towel-lined plate and cook the shrimp in the bacon fat in batches, taking care not to crowd the pan, and stirring occasionally, just until they’ve curled into corkscrews and turned pink, about 2 minutes; reserve on a plate. Squeeze half the lemon over the shrimp and sprinkle with 2 pinches of salt. 5. Strain the shrimp stock into the sauté pan, discarding the solids, and stir with a wooden spoon to pick up the tasty browned bits from the bottom of the pan. When the stock simmers, spoon off 2 tablespoons and then whisk them into the flour with a fork in a small bowl to make a paste. Add the tomato purée and the garlic to the pan, stir to combine, and then whisk the flour paste into the sauce. Cook until the mixture thickly coats the back of a spoon. 6. Cut the heat, and fold the shrimp in just to warm through. Season to taste with salt, black pepper, and red wine vinegar. Cut the remaining lemon half into 4 wedges. Serve the shrimp over hot Charleston Hominy, and garnish with the reserved bacon and the lemon wedges. Charleston HominyMakes: 3 cups Time: 45 minutes Charlestonians of a certain age tend to call cooked grits “hominy.” This causes confusion, because hominy everyplace else means nixtamalized—hulled by soaking in a lye solution corn, which is delicious, but a different food and flavor altogether, more evocative of Chihuahua than Charleston. Whether or not you call cooked grits “hominy,” everyone seems to agree that the uncooked raw material is “grits.” After several decades of post-WWII decline, real stoneground grits (dried corn cracked in a mill and cooked with water to a silky softness) have come back in the South—and well beyond, thanks to the valiant efforts of hard-working millers, along with the crusading flavor-centrism of restaurant chefs in Charleston and beyond, who have encouraged neophytes to experience good grits. What everyone enjoys about corn grits is their mildly earthy grain flavor and their texture, which resembles sticky rice and performs the same task of grounding a plate with a bright, malleable, and still toothsome starch. “Hominy” is employed almost interchangeably with rice, and is near-essential in Charleston with savory breakfasts of fried fish, eggs, and smokehouse bacon, but also appears at lunch and dinner, especially beneath a buttery slab of fish, or with shrimp. Charleston breakfast hominy, like Charleston Rice (page 133), is an exercise in simplicity; the dish isn’t intended to dazzle, but to be honed to a fine polish by years of intensive use—hominy grits, as some call it, is as familiar as water and salt, but rarely taken for granted. 2 cups whole milk 1 cup stone-ground coarse grits 2 tablespoons unsalted butter Kosher salt and freshly ground black pepper 1. Pour the milk and 2 cups of water into a 2-quart saucepan, cover, and turn the heat to medium high. When the liquid simmers, add the grits, butter, and ½ teaspoon salt, and reduce the heat to medium. Stir every couple of minutes until the grits have become fragrant, and are the consistency of thick soup, about 8 minutes. 2. Reduce the heat to low and simmer, stirring often and ever more frequently, for about 20 minutes, by which time the bubbles will emerge infrequently as the grits have stiffened and fall lazily from the end of a spoon. Add ½ teaspoon black pepper and cook for about 10 minutes more, stirring constantly to prevent the thickened grits from scorching on the bottom of the pan (appoint someone to the stirring task if you have to step away—a scorched pot of grits is bitter and a total loss). If your grits thicken too quickly, or if they are too gritty for your taste, add water by the half cup, stirring to incorporate, and continue cooking until tender. 3. When the grits are stiff and stick well to the spoon, turn off the heat and stir. Season with salt and black pepper to taste and serve immediately.

DG Martin interviews Bill Smith - Seasoned in the South For more than a decade now, Bill Smith has presided over the kitchen at Crook's Corner, bringing his instinctive and creative approach to cooking to an ever-growing, always enthusiastic crowd who have come to associate dining at Crook's with good company, great food, and a belief that every meal is a reason for celebration. Bill Smith's recipes are marvelously uncomplicated: Tomato and Watermelon Salad, Fried Green Tomatoes with Corn and Mustard Butter Sauce, Cold Stuffed Pork Loin with an Artichoke Spread, Scallops with Spinach and Hominy, Really Good Banana Pudding, and Honeysuckle Sorbet. Structured around the seasons and inspired by the abundant local produce, these recipes not only reinvent classics of Southern culinary tradition, but offer up imaginative interpretations of bistro fare.

DG Martin interviews Bill Smith - Seasoned in the South For more than a decade now, Bill Smith has presided over the kitchen at Crook's Corner, bringing his instinctive and creative approach to cooking to an ever-growing, always enthusiastic crowd who have come to associate dining at Crook's with good company, great food, and a belief that every meal is a reason for celebration. Bill Smith's recipes are marvelously uncomplicated: Tomato and Watermelon Salad, Fried Green Tomatoes with Corn and Mustard Butter Sauce, Cold Stuffed Pork Loin with an Artichoke Spread, Scallops with Spinach and Hominy, Really Good Banana Pudding, and Honeysuckle Sorbet. Structured around the seasons and inspired by the abundant local produce, these recipes not only reinvent classics of Southern culinary tradition, but offer up imaginative interpretations of bistro fare.