Podcast appearances and mentions of kathleen purvis

If you've ever had a tomato sandwich, then you know this is the best time of the year! In honor of *tomato season* (and host Rachel Belle being on vacation) we are re-airing this episode from 2019. Iron & Wine sounds like a band but in fact there is just one man behind the music: a soft spoken, North Carolina singer-songwriter named Sam Beam, who unintentionally stumbled into a music career later in life. A true Southern boy, Sam wants a stack of tomato sandwiches for his last meal. Just ripe summer heirlooms, squishy white bread and mayonnaise. A simple summer snack so sacred in North Carolina, locals get riled up at the mere mention of adding bacon or lettuce. We called upon a couple North Carolina culinary queens to talk about the do's and dont's of the tomato sandwich: veteran food journalist Kathleen Purvis and chef, restaurateur and cookbook author, Vivian Howard. And sticking with the Southern theme, food historian Robert Moss joins the show to tell the true history of the boiled peanut.Lucky for us, tomatoes are still hanging heavy on the vines, because you'll be hankering for a tomato sandwich by the end of this episode.Make sure you're subscribed to the podcast and follow host Rachel Belle on Instagram!Subscribe to Rachel's newsletter!Support the show: http://rachelbelle.substack.comSee omnystudio.com/listener for privacy information.

On a 2014 trip to a food writers' convention in Memphis, I learned that virtually every topic related to Southern food is a matter of debate. Does sugar belong in cornbread? Should we pronounce it pe-cahn or p-can? Fortunately, my friend and expert on Southern culture Kathleen Purvis was on hand to settle these and other matters of culinary debate. Tune in to hear me pepper Kathleen, currently a freelance food journalist, with questions about Southern food – she is a real gem! www.marionkane.com/podcast/food-writer-kathleen-purvis-shares/For recipes of all kinds, join my Facebook group, Sittin' in the Kitchen: https://www.facebook.com/groups/1573678999552442

This weekend, the Bitter Southerner is back with - can you believe it? - the third episode of BATCH! If you are listening for the first time, at BATCH we have our favorites read some favorites. What we mean by that is that we dig around in our archives and record readings of the stories y'all love. In our first batch of episodes, we're sharing some of our popular food stories. And in today's episode, we're actually sharing two stories: a tale of love and a tale of… well, also love, but with some hate mixed in too. First, a story about a food that we sometimes disregard. For one reason or another, we can be unfair to beans. You'll see what I mean when writer Nikesha Elise Williams in Jacksonville, Florida reads her story “Beans and Rice: More than a Poor Man's Meal” Next, Kathleen Purvis reads a story about a food she just hates, and how family can get you into, and out of, sticky situations. “Lemon Meringue Pie: A Lesson In Love, Hate and Bravery.” Welcome back to BATCH, y'all. Original Stories Lemon Meringue Pie: A Lesson in Love, Hate and Bravery Beans and Rice: More than a “Poor Man's” Meal Credits Hosted by Kyle Tibbs Jones Produced by Ryan Engelberger Engineered by Thomas Sully Allen, Kayla Dover and Daniel Clarkson Featuring original music by Curt Castle Recorded at Tweed Recording and Chase Park Transduction in Athens, GA; Studio Evolution Sound in Charlotte, NC; and at Nikesha Elise Williams' home studio.

Beloved Charlotte food writer, Kathleen Purvis, and Jamie have long shared their love of cooking. Kathleen saved the food column at the Charlotte Observer from its demise 25 years ago and continues to break down barriers in food journalism. Follow along as the two share personal anecdotes and dive into the past, present, and future of cooking.https://kathleenpurvis.com

Kathleen Purvis and Timothy Depeugh Talk Food in Charlotte

This is a free episode. Become a paid subscriber for $5/month over at patreon.com/champagnesharks to also get access to the whole archive of subscriber-only episodes, the Discord voice and chat server for patrons, detailed show notes for certain episodes, and our newsletter. This episode is hosted by Trevor and Ken. Today we have food writers Kathleen Purvis and Adrian E Miller in the studio to discuss how simple recipe differences in cornbread, mac n cheese and chitlins can make all of us fight to the ends of the earth, protecting our grannys kitchen classics. Kathleen Purvis has been a food editor, columnist and reporter, running a weekly section and online food coverage. She's also written in, and been written about, in magazines from Garden & Gun to Southern Living. In 2008, Kathleen was featured in Saveur magazine’s annual 100 issue for her work as a regional food editor. Her writing has been included in editions of “Best Food Writing”, “Cornbread Nation” and in Garden & Gun’s new book “The Southerner’s Cookbook.” Adrian E Miller is a "recovering lawyer and politico" who turned into a food writer interested in topics like, African heritage food (especially soul food), barbecue, the intersection of faith and food, and presidential foodways. You can read more about him and his upcoming book Black Smoke: African Americans and the United States of Barbecue over at https://adrianemiller.com/ Special Show Note Links: https://www.charlotteobserver.com/living/food-drink/article68763427.html https://siouxcityjournal.com/lifestyles/food-and-cooking/mac-and-cheese-leads-a-double-life/article_8e4ec2ea-9730-54e3-9b94-83c04653269f.html Co-produced & edited by Aaron C. Schroeder / Pierced Ears Recording Co, Seattle WA (piercedearsrec.com). Opening theme composed by T. Beaulieu. Closing theme composed by Dustfingaz (https://www.youtube.com/user/TheRazhu_)

François Clemmons is best known for playing Officer Clemmons on Mr Roger's Neighborhood from 1968 to 1993 and he shares the story of his life in a new book called Officer Clemmons: A Memoir. François tells James Beard Award finalist Rachel Belle about his special relationship with Fred Rogers, the first man who ever told him, "I love you." A resident of Vermont for decades, François' favorite foods are rooted in his family's southern upbringing. He got his local health food store to order him chitterlings and his favorite part of okra is its notorious slime. Soul Food Scholar Adrian Miller joins the show to share the history of those African American dishes, many of which came over from West Africa during the slave trade. One of the most controversial and divisive southern dishes is cornbread. African Americans tend to put sugar in their cornbread, while white southerners scoff at sweetener, arguing that cornbread shouldn't contain a speck of sugar. North Carolina food writer Kathleen Purvis pops in to share what she learned while writing the article, "Why does sugar in cornbread divide races in the South?" 'Your Last Meal' is a James Beard Award finalist for Best Podcast & has been the #1 food podcast on Apple Podcast several times. Each episode, award winning host Rachel Belle interviews a celebrity (Greta Gerwig, Neil deGrasse Tyson, Jenny Slate, Betsey Johnson, etc) about what they would choose to eat for their last meal. Then, she digs into the history/science/culture of that dish with experts from around the globe. Don't let the name fool you, 'Your Last Meal' is not morbid! We use food as a catalyst to learn about people.

Jason is running the NYC marathon this weekend, so we’re going to play an OG podcast with the Queen of the Charlotte food scene, Kathleen Purvis. Ms. Purvis was the Food Editor for the Charlotte Observer from 1989 to 2018. Our discussion ranged from the Charlotte food scene in the late 1980s to her new book, "Distilling the South."

In every faith tradition, food plays a part that is larger than mere sustenance. Preparing a meal is an act of love, and serving it can be a time of remembrance. In this week’s Faith Unfiltered, host Dartinia Hull talks to Charlotteans who consider the link between food and faith, and who see that the way to humanity’s heart is definitely through the stomach—Nick Kepp, former chef at First Presbyterian Church and currently executive chef at Charlotte’s Community Matters Café; WFAE’s Amy Rogers; food writer Kathleen Purvis; and Keke Turner, one of the current chefs at First Presbyterian Church. 

Iron & Wine sounds like a band but, in fact, there is just one man behind the music: a soft spoken, North Carolina singer songwriter named Sam Beam. Sam is the ideal conversation partner: he laughs generously and speaks with a warm southern drawl. He also happens to have excellent taste in food and drink. A true southern boy, Sam wants a stack of tomato sandwiches for his last meal. Just ripe, summer heirlooms, squishy white bread and mayonnaise. A simple summer snack so sacred in North Carolina, locals get good and riled up at the mere mention of adding bacon or lettuce to the mix. We called upon a couple North Carolina culinary queens to talk about the do's and don'ts of the tomato sandwich: veteran food journalist Kathleen Purvis and chef, restaurateur and cookbook author, Vivian Howard. And sticking with the southern theme, food historian Robert Moss joins the show to tell the true history of the boiled peanut. Lucky for us, tomatoes are still hanging heavy on the vines, because you'll be hankering for a tomato sandwich by the end of this episode. Iron & Wine has a new album out, the latest collaboration with the band Calexico. Buy the album and check out their current tour here. Make sure you're subscribed to the podcast and follow host Rachel Belle on Instagram!

Donna and Rachel are friends who aren’t afraid to ask questions, laugh loudly, obsess freely and covet vintage items. The pair created the Smart Mouth Life Podcast to celebrate women who run their mouths and the world. Today's episode features Kathleen Purvis who, for more than 25 years, most recently at the Charlotte Observer, has been an incredible food editor, columnist and reporter. In early 2019, she left the Observer to strike out on her own, and has since been nominated for a James Beard Foundation journalism award (her third time as a finalist) and had work published in Southern Living and Garden & Gun, among other media outlets. She’s published three books so far, the most recent is “Distilling The South,” and is a walking encyclopedia of southern foodways knowledge.

We are honored to welcome the Queen of the Charlotte food scene, Kathleen Purvis, to the pod. Ms. Purvis has been the Food Editor for the Charlotte Observer since 1989. Our discuss ranged from the Charlotte food scene in the late 1980s to her new book, "Distilling the South."

Kathleen Purvis wrote the book on southern craft liquors. It's called Distilling the South.

Here’s an idea for a summer road trip: A craft distillery tour in the South! The Charlotte Observer’s food editor, Kathleen Purvis, has it all mapped for you. The six Liquor Trails she created for her new book, Distilling the South, introduce you to some of the tastiest libations you’ll ever roll across your tongue. Kathleen takes us to Haberdish, a restaurant and bar in Charlotte, NC, where we meet mixologist Colleen Hughes, sip Smoked Mint Juleps, and talk about spirits, entrepreneurship, and building local economies. Colleen’s recipe for a Smoked Mint Julep is available at ForklorePodcast.com.

Kathleen Purvis on her book” Distilling the South: A Guide to Southern Craft Liquors.”

Kathleen Purvis on her book” Distilling the South: A Guide to Southern Craft Liquors.”

Garden & Gun's latest book, S Is for Southern, is an encyclopedia of Southern tradition and contemporary culture, and this episode of the Whole Hog is its crash course. Host John Huey is joined by editor in chief David DiBenedetto for a rundown of the new book, along with lively readings from some of its contributors. Hear Julia Reed's ode to Doe's Eat Place, a Greenville, Mississippi, institution. And listen in as Roy Blount, Jr. riffs on humidity, Kathleen Purvis retraces bourbon's roots, and Randall Kenan talks Charley Pride.

Charlotte Observer food editor Kathleen Purvis joins Hanna and Robert to discuss the restaurant and brewing scenes in Charlotte, southern craft spirits, restaurant décor, and the ever controversial Maurice's Piggie Park in Columbia. Theme song courtesy The Bluestone Ramblers.

I go to the source when sleuthing the hot topic of Southern food. Charlotte Observer food editor Kathleen Purvis relishes the chance to give her take on grits, cornbread and, of course, barbecue.

Whisky has a place in the kitchen as well as the bar, and Bourbon may well be one of the most versatile spirits chefs can experiment with. It adds a special touch to sauces, desserts, and meat as well as cocktails, and Charlotte Observer food editor Kathleen Purvis explores all of them in her new cookbook, "Bourbon". She joins us for this week's WhiskyCast In-Depth. In the news, three top Beam executives are planning new careers once Suntory takes control of the company, Asia's whisky boom may be turning into a bubble, Scotch whisky gets new protection against fakes in Australia, and four craft distillers are collaborating on a new Bourbon that hits Chicago this coming week. We'll have tasting notes for Four Kings Bourbon, along with Bulleit and Jim Beam's new single barrel Bourbons.