Podcast appearances and mentions of jim auchmutey

In this episode, we dive deep into the history and evolution of barbecue with experts John Reed and Jim Auchmutey. Join us as we explore the tradition of barbecuing, particularly in the mid-20th century, and how it's transformed over the years. Discover the roots of family-owned barbecue joints, their unique specializations, and the changes that have impacted this beloved culinary art. Whether you're an enthusiast or simply curious about its history, this conversation offers insights and stories from two of the most respected voices in the field.Warning: Stomach grumbling is a side effect of listening to this episode. BOOKS:Smokelore: A Short History of Barbecue in AmericaOn Barbecue Holy Smoke: The Big Book of North Carolina BarbecueVisit John's website here.Visit Jim's website here.

As we think about Memorial Day, we remember the Gold Star Families of military members who have died in the line of duty. Today we'll talk by Skype with James Edward Brown of Troy. His beloved son John Eli Brown died while serving as a member of the U.S. Army's 101st Airborne Division during Operation Iraqi Freedom. Barbecue is America in a mouthful, according to veteran journalist Jim Auchmutey, who comes from a long line of Georgia pit-masters. Jim Auchmutey served The Atlanta Journal Constitution for almost three decades as a reporter and editor, winning the Writer of the Year award from the Cox Newspaper Chain. He's also been honored by the James Beard Foundation. The book, Smoke Lore: A Short History of Barbecue in America Is Jim's tribute to a favorite food.

Journalist and pitmaster Jim Auchmutey visits In Focus on Labor Day to talk with host Carolyn Hutcheson about Elvis and his favorite Memphis barbecue joint.  Jim also traces barbecue traditions and the origins of some recipes in dreams.  His book is "Smoke Lore, A Short History of Barbecue in America."

Join Bo and Joey for a Home Brew BBQ...well at least, they talk about the history of BBQ in America. They are joined by the author of Smokelore, Jim Auchmutey to talk about everything from wood chips to Booker T. and the M.G.'s.

Lois Reitzes interviews artist and woodworker Doug Pisik about his new virtual exhibition called "Art For Our Unusual Times"; award-winning journalist, editor and author Jim Auchmutey about his latest book “Smokelore: A Short History Of Barbecue In America”; as well as curator Tony Casadonte and photographer Herb Snitzer about "A Jazz Memoir: Photography by Herb Snitzer" on view at the Breman Museum starting September 14.

Lois Reitzes talks with Leatrice Ellzy as well as artists Maurice Evans and Grace Kisa about "Nu Africans," a virtual exhibit coming to the Hammonds House, Chantelle Rytter about this year's Decatur Lantern Parade going "parade-in-place," as well as writer Jim Auchmutey about his book "Smoke Lore: A Short History of Barbeque in America."

On this episode of Fault Lines, hosts Garland Nixon and Lee Stranahan discuss the role of the US in the Middle East. Yesterday an Air Force plane crashed in eastern Afghanistan and apparently the CIA agent behind Soleimani's killing was onboard.Guests:Patrick Henningsen - Founder of independent news website 21st Century Wire | Our Conflicts in Congress & The Middle EastJim Auchmutey - Writer & Author of 'Smokelore: A Short History of Barbecue in America' | Kansas City BBQMark Krikorian - Executive Director of the Center for Immigration Studies | Supreme Court's Immigration DecisionM. Saber Nasseri - Cultural Advisor to US and Coalition Forces in Afghanistan for over 11 years | Why the US Needs to Stay in AfghanistanYesterday, an Air Force plane carrying the high-level CIA officer responsible for the assassination of General Soleimani was shot down. Founder of 21st Century Wire Patrick Henningsen gives us the latest update on the conflict. Saber Rock was a cultural advisor to US Forces in Afghanistan. He joins the show to debate with the guys on whether the US should stay.Fault Lines has expanded to Kansas City. In honor of the advancement, Jim Auchmutey educates the guys on Kansas City barbeque.The Supreme Court voted in favor of the Trump administration regarding immigration. Low-income immigrants who rely on public assistance, such as Medicaid, food stamps and housing vouchers, will have a difficult time staying in the US. Executive director for the Center for Immigration Studies Mark Krikorian outlines the policy.

The story of barbecue is the story of American history and traditions — or so says author Jim Auchmutey. Just in time for Labor Day weekend, On Second Thought talks to Auchmutey about his book, Smokelore: A Short History of Barbecue in America.

While the origin stories of the barbecue capital of world may vary, Jim Auchmutey has found one thing we can agree on: Barbecue has a Southern accent.

On this episode of Fault Lines, hosts Garland Nixon and Lee Stranahan talk about Bill Browder's recent activity. The European Court of Human Rights in Strasbourg just released a judgment regarding Sergei Magnitsky.Guests:Jason Goodman - Founder of 'CrowdSource the Truth' | With Epstein Reportedly Dead, Where Will His Victims Find Restitution?Jim Auchmutey - Author of 'Smokelore: A Short History of Barbecue in America' | The DEEP History of Barbecue in AmericaLucy Komisar - Financial Corruption Investigative Journalist | Take Two! What is Bill Browder Up To?Martin Gurri - Author of 'The Revolt of the Public and the Crisis of Authority in the New Millenium' | How Has The Internet Affected The Public's Relationship with Authority?The victims of Jeffrey Epstein wanted a trial but instead got a three-hour hearing in New York City yesterday. Jason Goodman, the founder of 'CrowdSource the Truth', attended the hearing and gives us a report on exactly what occurred in the courtroom.Barbecue is not just a delicious cuisine, it is a historical anchor in the United States of America. Author of 'Smokelore: A Short History of Barbecue in America', Jim Auchmutey, shares his understanding of the connection between barbecue and US politics.Bill Browder is still receiving accolades despite his controversial history. Lucy Komisar has been investigating financial corruption for decades and Bill Browder is one of the common denominators. She brings her in-depth research to the show adding merit to Lee's ongoing investigation on Bill Browder.Rapid access to information through mobile phones has dramatically effected the political and socioeconomic environments. Former CIA Officer Martin Gurri discusses his profound book, 'The Revolt of the Public and the Crisis of Authority in the New Millennium.'

In this episode of '10 Minutes With' I chat with writer and historian Jim Auchmutey about his recent book Smokelore: A Short History of Barbecue in America. It is a must have book for ANYONE interested in barbecue and how barbecue has evolved over the years to become what it is today across the United States. Along with over 50,000 words of text, the book contains 208 Illustrationsand 26 recipes. I've read it once through and I'm now going back again. See all things Jim Auchmutey here: http://jimauchmutey.comPurchase the book here: https://amzn.to/2MsjFsiSee Jim's blog here: http://jimauchmutey.com/blogCheck out Jim on Facebook here: https://www.facebook.com/jim.auchmuteyFollow Jim on Instagram here: https://www.instagram.com/jimauchmuteyLearn more about Barbecue Nation at the Atlanta History Museum here: https://www.atlantahistorycenter.com/explore/exhibitions/barbecue-nation Sign up for The Smoke Sheet at: https://www.bbqnewsletter.comFollow The Smoke Sheet on Instagram: https://www.instagram.com/thesmokesheetSee The Smoke Sheet on Facebook here: https://www.facebook.com/thesmokesheetCheck out The Smoke Sheet on Twitter here: https://twitter.com/thesmokesheet Kevin's BBQ Joints on Twitter Kevin's BBQ Joints on Instagram Kevin's BBQ Joints on Facebook

Jim Auchmutey just wrote a short history of BBQ in America “Smoke Lore”.

Jim Auchmutey just wrote a short history of BBQ in America “Smoke Lore”.

Jim Auchmutey just wrote a short history of BBQ in America “Smoke Lore”.

BBQ has a history here in the USA. And Jim Auchmutey just wrote a short history of BBQ in America “Smoke Lore”. Jim Auchmutey spent 29 glorious years at the Atlanta Journal Constitution writing about food among other things. Jim has been honored by the James Beard Foundation, Sigma Delta Chi and Association of Food Writers.

Writer Jim Auchmutey calls BBQ "the most truly American food." In this talk, he speaks about his book SMOKELORE, which takes a look at the history and culture of BBQ, particularly its relationship to politics.

Jim joined the show to give listeners some tips on barbequing this holiday.

Jim joined the show to give listeners some tips on barbequing this holiday.

While the particulars, origin stories and claims to be the barbecue capital of world may vary, Jim Auchmutey has found one thing we can agree on: Barbecue has a Southern accent. The veteran journalist and smoked meat sherpa recently wrote a new book — Smokelore: A Short History of Barbecue in America . Auchmutey stopped by On Second Thought to give a taste on what to expect from the history of barbecue.

Atlanta has emerged as a serious barbecue city. In this episode, AJC dining editor Ligaya Figueras sat down with Jim Auchmutey, author of “Smokelore: A Short History of Barbecue in America,” about historic Atlanta barbecue landmarks and the regional barbecue styles influencing local restaurants. Also, award-winning food writer and critic Wendell Brock joined Ligaya to discuss their barbecue road trip, as well as the various sauces, sides, pies, banana pudding - and yes, Brunswick stew - they came across. Plus, host Shane Harrison shares things to do in Atlanta during the next 10 days, including Swing into Spring Festival and May-retta Days Festival.

In this episode of BBQ City Guide I talk to author of the forthcoming book(May/June 2019) Smoke Lore, Jim Auchmutey about Georgia. We talk about his background(and his family's background in BBQ), Brunswick Stew, Southern Foodways Alliance, Barbecue Nation at the Atlanta History Center, as well as TONS of BBQ spots to visit in Georgia.See all things Jim Auchmutey here: http://jimauchmutey.comPre-order Smokelore here: https://amzn.to/2HVHabGCheck out the Southern Foodways Alliance here: https://www.southernfoodways.orgSee info on tickets for Barbecue Nation at the Atlanta History Center here: http://www.atlantahistorycenter.com/explore/exhibitions/barbecue-nationBBQ Joints featured in this episode:B’s Cracklin' BBQ: https://www.bscracklinbbq.comHeirloom Market BBQ: https://heirloommarketbbq.comFox Bros. Bar-B-Que - http://www.foxbrosbbq.comDAS BBQ: http://www.dasbbq.com
Old Brick Pit BBQ: https://www.oldbrickpitbbq.comFresh Air Bar-B-Que: https://www.freshairbbq.comLovies: https://loviesbbq.comSams BBQ-1: https://bbq1.netDave Poe’s BBQ: http://davepoes.comCommunity Q: http://communityqbbq.com/Southern Soul Barbeque: http://www.southernsoulbbq.comWileys Championship BBQ: https://wileyschampionshipbbq.comSandfly BBQ: http://www.sandflybbq.comFinchers BBQ: http://finchersbbqga.netOld Clinton BBQ: https://www.facebook.com/SmokingthebestCountrys BBQ: http://www.countrysbarbecue.comPoole's BBQ: http://www.poolesbarbq.comHot Thomas: https://hotthomasbbq.comZebs: https://bit.ly/2K61lFSHeavy's BBQ: https://bit.ly/2TW4BTTHolcomb's Bar-B-Que: https://bit.ly/2HY3H7S Sign up for The Smoke Sheet at: https://www.bbqnewsletter.comFollow The Smoke Sheet on Instagram: https://www.instagram.com/thesmokesheetSee The Smoke Sheet on Facebook here: https://www.facebook.com/thesmokesheetCheck out The Smoke Sheet on Twitter here: https://twitter.com/thesmokesheet Kevin's BBQ Joints on Twitter Kevin's BBQ Joints on Instagram Kevin's BBQ Joints on Facebook

Jim Auchmutey is a writer in Atlanta, Georgia. He worked as a reporter and editor with The Atlanta Journal-Constitution for 29 years. His book, “The Class of '65: A Student, a Divided Town and the Long Road to Forgiveness,” is a tale of race, religion and reconciliation set at Koinonia, the communal farm in Georgia that gave birth to Habitat for Humanity. His next book will be a history of barbecue. “Find what’s at the heart of what you love—instead of a position, salary, or job. It gives you a built-in flexibility to go with your passion, instead of going with the office.”

Barbecue fans, this show's for you. This month we take a spicy, sweet, saucy, smokin' good look at the history, art, science, position and passion for barbecue in our Southern society and beyond. Our guests today are: (1) ANNE QUATRANO, James Beard Award-Winning Chef of Bacchanalia (2) BOB TOWNSEND, food writer and columnist of "Beer Town" (3) JIM AUCHMUTEY journalist and author of the upcoming illustrated history of barbecue.