Podcasts about slows bar b q

For this episode, we visited Slows Bar B-Q to talk with its chef, Mike Metevia. Prior to coming to Slows a decade ago, Metevia had worked in other sectors of the restaurant industry and with other cuisines, but he’d always been a barbecue guy in his private life. “I just like starting fires,” he tells us. Then in a Slate Plus extra, Metevia offers some tips on how to barbecue better at home. If you’re a member, enjoy bonus segments and interview transcripts from Working, plus other great podcast exclusives. Start your two-week free trial at slate.com/workingplus. Email: working@slate.com Twitter: @Jacob_Brogan Production: Mickey Capper, @FMcapper Learn more about your ad choices. Visit megaphone.fm/adchoices

For this episode, we visited Slows Bar B-Q to talk with its chef, Mike Metevia. Prior to coming to Slows a decade ago, Metevia had worked in other sectors of the restaurant industry and with other cuisines, but he’d always been a barbecue guy in his private life. “I just like starting fires,” he tells us. Then in a Slate Plus extra, Metevia offers some tips on how to barbecue better at home. If you’re a member, enjoy bonus segments and interview transcripts from Working, plus other great podcast exclusives. Start your two-week free trial at slate.com/workingplus. Email: working@slate.com Twitter: @Jacob_Brogan Production: Mickey Capper, @FMcapper Learn more about your ad choices. Visit megaphone.fm/adchoices

On this season of Working, we left the East Coast behind and flew to Detroit. We’re speaking with eight people who are drawing on the city’s complex history as they work to create its future. For this episode, we visited Slows Bar B-Q to talk with its chef, Mike Metevia. Prior to coming to Slows a decade ago, Metevia had worked in other sectors of the restaurant industry and with other cuisines, but he’d always been a barbecue guy in his private life. “I just like starting fires,” he tells us. Then in a Slate Plus extra, Metevia offers some tips on how to barbecue better at home. If you’re a member, enjoy bonus segments and interview transcripts from Working, plus other great podcast exclusives. Start your two-week free trial at slate.com/workingplus. Email: working@slate.com Twitter: @Jacob_Brogan Production: Mickey Capper, @FMcapper Learn more about your ad choices. Visit megaphone.fm/adchoices

On this season of Working, we left the East Coast behind and flew to Detroit. We’re speaking with eight people who are drawing on the city’s complex history as they work to create its future. For this episode, we visited Slows Bar B-Q to talk with its chef, Mike Metevia. Prior to coming to Slows a decade ago, Metevia had worked in other sectors of the restaurant industry and with other cuisines, but he’d always been a barbecue guy in his private life. “I just like starting fires,” he tells us. Then in a Slate Plus extra, Metevia offers some tips on how to barbecue better at home. If you’re a member, enjoy bonus segments and interview transcripts from Working, plus other great podcast exclusives. Start your two-week free trial at slate.com/workingplus. Email: working@slate.com Twitter: @Jacob_Brogan Production: Mickey Capper, @FMcapper Learn more about your ad choices. Visit megaphone.fm/adchoices

John Gonzalez of MLive and Amy Sherman of "Behind the Mitten" were at the Downtown Market Grand Rapids for some research on National Oyster Day, which is Aug. 5. They stopped at Fish Lads.While they were at the market, they stopped at Slows Bar-B-Q, which is having a fundraiser on Aug. 4. Then the award-winning Detroit BBQ restaurant will make its debut at the market.More on Slows at http://slowsbarbq.com/grand-rapidsListen to the podcast: John and Amy also preview what's coming up on this weekend's show."Behind the Mitten" regularly airs at:*8 a.m. Saturdays on Mix 1049 on WBXX in Battle Creek http://mix1049online.com/*Noon Sundays on Talk Radio 1360 on WKMI in Kalamazoo http://wkmi.com/*6 p.m. Sundays on Newsradio WOOD 1300 & 1069 FM in Grand Rapids http://www.iheart.com/live/wood-radio-1069-fm-1300am-1165/Find the latest info and more details about "Behind the Mitten" at https://www.facebook.com/behindthemittenOr go to their website http://behindthemitten.com/

Phil Cooley is one of Detroit's most enthusiastic champions. Phil, the owner of Slows Bar-B-Q and developer of Ponyride, an incubator for social innovators, was an early investor in the revitalization of the city. He has been an insider to Detroit’s do-it-yourself comeback and has lessons to share for urbanists everywhere who are working to jump-start their own grassroots version of revitalization in their cities. Email me via: Coletta (at) knightfoundation.org.

This Detroit is Different podcast welcomes you all to listen to the interview I held with Detroiter, Creative, Entrepreneur, and Social Advocate Phillip Cooley. Phillip is best known in Detroit as the owner of Slows Bar B Q restaurant. In our conversation we discuss family, business, traveling, Chicago and Detroit. The interview with Cooley gives insight to being and staying creative. His story into how Slows Bar B Q began is humbling. I gath [...]