Podcasts about southern cuisine

Summary: In this episode, Justin and Adam speak with chef Kevin Gillespie about the intersection of Southern cuisine, hunting, and foraging. They explore Kevin's culinary journey, the historical significance of wild game in Southern kitchens, and the evolution of American food traditions. The conversation also touches on the local food movement, sustainable practices in hunting, and the importance of educating the public about food sourcing and preparation. Kevin goes on to discus the challenges and opportunities presented by invasive species, the culinary value of wild game, and how these elements intersect with Southern cuisine. He emphasizes the importance of diversifying food sources and the need for a deeper connection to the food we consume. The discussion also touches on ethical eating, local food movements, and the role of community in embracing wild ingredients. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Guest: Kevin Gillespie Instagram Red Beard Website Gunshow Restaurant Instagram NÀDAIR Restaurant Instagram Kevin Gillespie X Facebook Takeaways: Kevin Gillespie grew up in a family that sourced their food through hunting and gardening. The reliance on wild game was significant in Southern kitchens historically. Wild food has become an elite form of cuisine in modern times. Education about food sourcing is crucial for sustainability. The local food movement has gained traction post-pandemic. Hunting and foraging traditions have evolved over time. The importance of wild game in Southern cooking is often overlooked. Sustainable practices in hunting can help manage wildlife populations. The perception of food has shifted from necessity to choice. Feral hogs present an opportunity for sustainable meat sourcing. We could fix a lot of problems with invasive species. Diversifying our food sources can lead to better sustainability. Culinary value in wild game can enhance public awareness. Southern cuisine has deep roots in wild game cooking. Cooking with wild game connects us to our food sources. Efforts to embrace wild ingredients should be community-driven. Education about food systems is crucial for change. The joy of cooking comes from the effort involved. Wild game can improve traditional recipes significantly. Cultural significance of food should be accessible to all. Chapters: 00:00 Introduction to Southern Cuisine and Hunting 02:31 Meet Kevin Gillespie: A Culinary Journey 10:11 The Importance of Wild Game in Southern Cooking 15:33 Historical Significance of Hunting and Foraging 21:26 Evolution of American Diet and Food Traditions 28:20 Local Food Movement and Its Implications 30:39 Sustainable Practices in Hunting and Foraging 35:10 The Challenge of Invasive Species 39:53 Culinary Value of Wild Game 41:07 Southern Cuisine and Wild Game Recipes 51:21 Connecting with Food: The Human Experience 53:16 Embracing Wild Ingredients in Cooking Keywords: Southern cuisine, wild game, hunting, foraging, Kevin Gillespie, food traditions, local food movement, sustainable practices, culinary journey, American diet, wild game, southern cuisine, invasive species, culinary value, food systems, hunting, ethical eating, local food movements, food education, community engagement Learn more about your ad choices. Visit megaphone.fm/adchoices

  My friend Nathalie Dupree died this week. I was shocked though I knew she had not been well, because she hadn't texted me back. She always texted me back. We had things to discuss. She always led with, “I can only say this to you.” I could hear her clucking between the lines. Rereading all our texts, I decided to save them. They are copied and pasted into my friendship diary. I'll need them in the future when I'm missing her. I wanted to hear Nathalie's voice so I asked Cindie if she would repost the episode that we recorded two years ago for our Women Beyond A Certain Age podcast. Always charming, always funny, always Miss Nathalie. I picture Nathalie sitting in a beautiful, high backed velvet chair, her eyes are sparkling, she is holding court. She is, obviously, the Queen of Southern Cuisine. Dressed in a red jacket, she's added a thick gold choker. There's the silky swirl of a hand painted scarf over her shoulders. She's holding her tall glass of Diet Coke. She knows exactly how many ice cubes are in the glass. She looks over and winks when she catches me watching her. Thank you, Miss Nathalie. For everything.   NATHALIE'S LINKS Website: https://www.nathalie.com/index.htm Email: nathaliedupree@aol.com Books: https://www.amazon.com/Nathalie-Dupree/e/B001HD432K/ref=dp_byline_cont_pop_ebooks_1   Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women.   SHOW LINKS: Website Join our Facebook group Follow our Facebook page Instagram Episode archive Email us: WomenBeyond@icloud.com Denise Vivaldo is the host of WBACA. Her info lives here More of Denise's info is here Cindie Flannigan is the producer WBACA. Her info lives here

Have something you wanna tell us? Send us a message and it could end up on the show! Rise and Shine! As of this recording, today is national fried chicken sandwich day! So to kick it off, we're visiting Rise: Southern Chicken and Righteous Biscuits. But did this chicken Rise to occasion or should it have stayed in bed? Friend of the show Jeff is back on the mic as we talk oversized tater tots, the rise of hot honey (and the fall of sriracha), and what the hell is boom boom sauce? This is Talk With Your Mouthful: Rise Southern Biscuits & Righteous Chicken! Support the show on Patreon for access to unedited episodes, exclusive shows, and more! Find us at patreon.com/mouthfulpodWant more TWYMF content? You can check us out on our social media accounts for behind-the-scenes videos, pictures from the episodes, cocktail recipes, listener polls, and much more!Twitter: @MouthfulpodTikTok: TalkWithYourMouthfulInstagram: mouthful_podThreads: mouthful_pod

In this episode, we sit down with Chef Serigne Mbaye, the James Beard Award-winning chef behind Dakar, a renowned New Orleans restaurant that brilliantly blends the flavors of Senegalese and Southern cuisine. Chef Mbaye shares how his passion for cooking with purpose infuses each dish with a deeper connection to his African heritage and the rich culinary traditions of the American South. We also explore his challenging childhood, including his experience in a strict Muslim school in Senegal, which, despite feeling somewhat abandoned his family, helped shape his resilience, discipline, and ultimately, his success in the culinary world. (00:00) Introduction and Exciting Announcement (04:27) Chef Serigne's Journey to Culinary Stardom (07:51) Early Culinary Experiences in New York (13:42) Building a Career in the Culinary World (27:11) Discovering the Connection Between Senegal and Southern Cuisine (43:25) Cooking with a Purpose (44:03) The Influence of West African Cuisine (45:49) Community and Local Sourcing (47:25) Fine Dining Techniques (50:57) Signature Dishes and Their Stories (56:10) The Emotional Weight of 'The Last Meal' (01:03:42) Nurturing Through Food (01:11:13) Building a Positive Kitchen Culture (01:16:08) Final Thoughts and Reflections A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful. Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from. We welcome our newest supporter of chef radio, JB Prince, America's most incredible store for all your best kitchen supplies. Listen up how you can save 10% on your order to this incredible Wonderland of chefs kitchen tools, gadgets and equipment

We're back! apologies for delayed episodes but we're here and in PA to visit a soul food restaurant that lacks soul and decorations. But it's a success story (spoiler) Follow us: @ramsaysrecaps Follow Alana: @alanafinewoman Follow Courtney: @courtneyseyl If you see this, comment your favorite food! --- Support this podcast: https://podcasters.spotify.com/pod/show/courtney-seyl2/support

Yerrrrrrrrrrr! On this episode Rob and Ericca are joined by Certified Nutrition coach who creates delicious high protein Southern recipes and Actor Ronalyn Alston! Tune in as they discuss Southern Cuisine, common health myths associated with soul food, and the importance of health.   Ronalyn's Links Instagram: ronalynalston TikTok: ronalyntalston Pinterest: ronalynta Website: https://ronalyntalston.com/     Connect with us Here: www.fmepodcast.com   Follow us on Instagram: The show: fme_podcast Rob: komplete_vision   Pass The Peaz App: passthepeazapp Listen on YouTube: https://www.youtube.com/@FMEPODCAST   Do you need or want some advice? Did you recently celebrate something important? Did you have a spicy interaction with someone? If so, we want to share your story.   Submit your story for our new segment " Sharing Experiences" here: rob@fmepodcast.com or admin@fmepodcast.com    Affiliate Links: Are you seeking job seeker? Are you ready to land your next position Fast? If so, then check out resume ATM and turn your resume into ATM.   https://resumeatm.com/aff/fmepodcast/ Support The Show By Shopping With Our Affiliates Check Out Garner's Garden Affiliate code:      Fmepodcast   Music by: Romo: Support Romo' Music   Jenova 7: Support Jenova 7's Music   Baskaat: Support Baaskat's Music   J Create: Support J Create's Music

Join Travel Brat Sof as she dives into some of the United States' most loved cities with author Christopher Weld. Chris Weld has been writing short stories and novels for over twenty years. He is writing The Mice of Dumpler, a children's adventure series similar to The Magic Treehouse books.  He also writes adult fantasy and science fiction. His new fantasy novel, Silk and the Assassin, comes out this summer.  

In this new podcast, Paul goes behind the curtain for an informal and informational chat with one of Chicago's and the country's most famous chefs: Art Smith. How did Chef Art hit the big time while so many chefs dream of having the life and career that he has created in his own life. Well beyond the menu items […]

Are you aware of the grassroots organization making waves in the political landscape, Americans for Prosperity (AFP)? We've got the inside scoop as we chat with AFP's Stone Clanton and Cade Yates about the influential work they're doing. Advocating for limited government, lower taxes, and free markets, this powerhouse team is taking citizen engagement to new heights. They're shaping the discourse on key policy areas like education and healthcare and using a bottom-up approach to drive change. Stepping away from the traditional talk on policy, we take an unexpected culinary detour, celebrating Southern cuisine in all its glory. You'll be surprised to find out where Clanton and Yates recommend getting the best fried chicken in Mississippi! Then, we steer the ship back to crucial topics like government spending, education, and Medicaid expansion. We question the balance between government safety nets and community charity, the need for a long-term solution for affordable healthcare, and how education can become more flexible to cater to individual needs. Finally, we jump into the hot topic of tax policy and AFP's vision of reducing taxes wherever possible. We dream about the possibility of eliminating income tax in Mississippi, the challenges that pose, and the need to cut government spending. Whether it's healthcare, taxes or education, the crux of our conversation always comes back to this - every citizen deserves quality, affordable services, and the freedom to choose what's best for them. Come join us on this enlightening journey with Stone Clanton and Cade Yates as we navigate these pressing issues and envision a future of prosperity.Americans for ProsperityWebsite: https://americansforprosperity.org/ and  https://standtogether.org/about-us/Instagram: https://www.instagram.com/afpmississippi/ X: @afp_ms Facebook: @afpms E-mail: sclanton@afphq.org ---------------------------------------------------------------------Where's The County Line:Website: https://www.countylinepodcast.com/Instagram: https://www.instagram.com/countylinepodcast/Facebook: https://www.facebook.com/countylinepodcastmsYouTube: https://www.youtube.com/@thecountylinepodcast/aboutPatreon: https://www.patreon.com/countylinepodcastSubmit content, questions, and topics you would like to hear on The County Line to: countylinepodcast@gmail.com----------------------------------------------------------------------(00:04) Americans for Prosperity(13:19) Government's Role and Love for Southern Cuisine(21:27) Controlling Government Spending and Education(32:56) The Progress of Human Progress(36:25) Medicaid Expansion(41:47) Medicaid Expansion Concerns and Challenges(56:44) Repealing COIN and Medicaid Expansion(1:02:30) Healthcare Options and Technology Advancements(1:15:15) Healthcare System and Nurse Practitioners(1:23:35) Tax Policy and State Budget Conversations(1:28:27) Eliminating Taxes and Creative Revenue Solutions(1:41:26) Educational Choice and FlexibilitySupport the show

Sean Brock is a James Beard Award Winning chef, entrepreneur and writer exploring Southern Cuisine and Lowcountry cooking at his critically-acclaimed restaurants Joyland, The Continental, Audrey and June. This edition of Dreamland is brought to you by Schedule35, a trusted psilocybin brand that I use when I find myself in a creative rut. Every dose is precisely measured out, allowing you to tap into your creativity without, well, tripping the f%#! out. Use code ‘dreamland' for 15% off your order here → https://www.schedule35.co/–––––––––––––––Dreamland is a magical place where listeners get to explore the minds of creative geniuses. Your host, Cole Schafer, is a multi-hyphenate writer obsessed with the creative process. His newsletter (coleschafer.com) has a cult following and has been described as a “bump of cocaine for your creativity”.

Join the crew this week as they sit down and dine on some southern staple and discuss the nuances and history of southern food, cooking and traditions. They talk everything from boiled peanuts to moonshine, where they came from and what makes southern food so much better than everywhere else in the United States, hell maybe even the world. although we might be a bit biased. UPO Social Media- https://linktr.ee/underpressureoutdoorsHazmore Outdoor Products- https://hazmore.net/Use Code UPO15 at checkout for 15% off your next order!HangFree- https://hangfree.co/ Use code UPO10 at checkout for 10% off your next order!Charpia Law- https://www.charpialaw.com/about-us/

Host Bryan Ford is joined by rapper Jared Pellerin AKA Pell. Pell's first mixtape, Floating While Dreaming, captured the attention of rap critics and fans, and helped make Pell's name synonymous with ambition. Since its release in 2014, he's come out with two follow up albums and gone on tour with artists like Kehlani, JID, Big Freedia, Doja Cat, and more, with millions of listeners tuning into his songs on Spotify. More recently, this New Orleans native brought together artists from his hometown to start the glbl wrmng rap collective, best known for their hit song dedicated to The Big Easy, 504. Bryan cooks up a southern classic for Pell: catfish and mac.  Watch Bryan make his version and Subscribe: Youtube Recipe from today's episode can be found at Shondaland.com Join The Flaky Biscuit Community: Discord  Pell IG: @pellyeah Bryan Ford IG: @artisanbryan Don't forget to check out For The Horticulture on Facebook and Instagram.See omnystudio.com/listener for privacy information.

#Blaxcellence #BlackHistory #africanfood #soulfood BLACK, AFRICAN AND SOUTHERN CUISINE - The Blaxcellence Podcast *Originally Aired: April 11th, 2023* Join TJ, Tommy, and sometimes Sammy on the 13th episode of The Blaxcellence Podcast! Join us as we talk about Black and African cuisines! Support The Mexcellence: www.MexMerch.com Twitch: twitch.tv/the_mexcellence YouTube: youtube.com/themexcellence Podcast: anchor.fm/themexcellence

Ozark Diner and Bed & Breakfast Albert Sotelo and Chef Kevin W. MizeOwner/Operators Albert, 59 years old, and Kevin, 56 years old, have been together for 19 years and married for 12 years.  They moved to Baguio City, Philippines eight years ago as a prelude to retirement.  Albert was a former Operations Specialist with American Airlines in Dallas, while Kevin was a former Clinical Research Coordinator for Alcon Industries in Fort Worth.  Albert also was a former Subway Sandwiches franchisee in Virginia, while Kevin was a former chef in Little Rock where they initially met.  It was this foodie-like-mindedness that made them consider opening a Southern Cuisine diner and Bed and Breakfast.Their Ozark Diner was recently included in the prestigious list of Best Restaurants in The Philippines of 2022.  They are also Airbnb Superhost since 2017.   While their business currently caters to domestic tourists, Albert is currently a Tourism Council Board Member promoting Retirement Tourism in their city.Baguio City, Philippines is a popular destination for retirees, including the LGBTQ+ community, due to its cool climate, affordable cost of living, and friendly local people. Location: Baguio City is located in the Cordillera region of the northern Philippines and is known as the "City of Pines".Climate: Baguio City has a cool and temperate climate, making it an ideal location for retirees who are looking for a comfortable and relaxing lifestyle.Cost of Living: Baguio City is known for its affordable cost of living, with a wide range of housing options and low living expenses. This makes it an ideal location for retirees who are looking to stretch their retirement savings.Cultural Attractions: Baguio City is rich in cultural attractions and is home to a vibrant arts scene. Some popular attractions include the Tam-Awan Village, the BenCab Museum, and the Baguio Arts Guild Gallery.Local Community: Baguio City has a welcoming and friendly local community, which makes it a great place for retirees to build new relationships and socialize. There is also a vibrant LGBTQ+ community in the city.Health Care: Baguio City has a well-developed healthcare system, with both public and private hospitals and clinics providing quality medical services.Food Scene: Baguio City has a diverse food scene, with a wide range of local and international cuisine options available. Some popular local dishes include pinikpikan and longganisa.Outdoor Activities: Baguio City is surrounded by stunning natural beauty and offers plenty of outdoor activities for retirees to enjoy, such as hiking, camping, and horseback riding.Safety: Baguio City is considered a safe city, with low crime rates and a friendly local community.Click this link and sign up at Wise. Order a debit card and use it in any currency.  https://wise.prf.hn/l/A3kVY04or go to our website at www.wheredogaysretire.com at the bottom of every page, and click the Wise banner. You will get the first $600 fee-free transfer.Support the showIf you enjoy these podcasts, please make a donation by clicking the coffee cup on any page of our website www.wheredogaysretire.com. Each cup of coffee costs $5 and goes towards bringing you these podcasts in the future.

Ozark Diner and Bed & Breakfast Albert Sotelo and Chef Kevin W. MizeOwner/Operators Albert, 59 years old, and Kevin, 56 years old, have been together for 19 years and married for 12 years.  They moved to Baguio City, Philippines eight years ago as a prelude to retirement.  Albert was a former Operations Specialist with American Airlines in Dallas, while Kevin was a former Clinical Research Coordinator for Alcon Industries in Fort Worth.  Albert also was a former Subway Sandwiches franchisee in Virginia, while Kevin was a former chef in Little Rock where they initially met.  It was this foodie-like-mindedness that made them consider opening a Southern Cuisine diner and Bed and Breakfast.Their Ozark Diner was recently included in the prestigious list of Best Restaurants in The Philippines of 2022.  They are also Airbnb Superhost since 2017.   While their business currently caters to domestic tourists, Albert is currently a Tourism Council Board Member promoting Retirement Tourism in their city.Baguio City, Philippines is a popular destination for retirees, including the LGBTQ+ community, due to its cool climate, affordable cost of living, and friendly local people. Location: Baguio City is located in the Cordillera region of the northern Philippines and is known as the "City of Pines".Climate: Baguio City has a cool and temperate climate, making it an ideal location for retirees who are looking for a comfortable and relaxing lifestyle.Cost of Living: Baguio City is known for its affordable cost of living, with a wide range of housing options and low living expenses. This makes it an ideal location for retirees who are looking to stretch their retirement savings.Cultural Attractions: Baguio City is rich in cultural attractions and is home to a vibrant arts scene. Some popular attractions include the Tam-Awan Village, the BenCab Museum, and the Baguio Arts Guild Gallery.Local Community: Baguio City has a welcoming and friendly local community, which makes it a great place for retirees to build new relationships and socialize. There is also a vibrant LGBTQ+ community in the city.Health Care: Baguio City has a well-developed healthcare system, with both public and private hospitals and clinics providing quality medical services.Food Scene: Baguio City has a diverse food scene, with a wide range of local and international cuisine options available. Some popular local dishes include pinikpikan and longganisa.Outdoor Activities: Baguio City is surrounded by stunning natural beauty and offers plenty of outdoor activities for retirees to enjoy, such as hiking, camping, and horseback riding.Safety: Baguio City is considered a safe city, with low crime rates and a friendly local community.Click this link and sign up at Wise. Order a debit card and use it in any currency.  https://wise.prf.hn/l/A3kVY04or go to our website at www.wheredogaysretire.com at the bottom of every page, and click the Wise banner. You will get the first $600 fee-free transfer.Support the showIf you enjoy these podcasts, please make a donation by clicking the coffee cup on any page of our website www.wheredogaysretire.com. Each cup of coffee costs $5 and goes towards bringing you these podcasts in the future.If you or you know someone who is interested in being a guest on the podcast, please contact me at mark@wheredogaysretire.com. Please join our Where Do Gays Retire Facebook group at Where Do Gays Retire? | FacebookThank you so much for listening!

Brittany Bryant and Jakiya Terrell - A Family Affair Southern Cuisine

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion. In this episode of Chef AF, I chat with Executive Chef Dennis Vanterpool is the Executive Chef of The Ritz-Carlton Reynolds, Lake Oconee about how he infuses the resort's cuisine with soulful, worldwide flavors and combines traditional southern flavors with flavors from his family and culture. Vanterpool originally from the U.S. Virgin Islands says he always had a passion for cooking and becoming a chef. He talks about how his mother worked in the hospitality industry and that inspired him to follow in her footsteps. Vanterpool attended Johnson & Wales University to study Culinary Arts and has cooked at several hotels including the Marriott Frenchman Reef and The Ritz-Carlton, Amelia Island before he went to The Ritz-Carlton Reynolds, Lake Oconee. Vanterpool says, “ I've traveled, I've done task force at 14 different Ritz-Carlton as well, just learning and widening my knowledge as far as what the brand is all about.” Vanterpool was able to work his way up the ranks and has held several positions within the kitchen, which has given him a better connection to his team as executive chef. He has shared his story with the team and the message that hard work pays off. He adds, “I believe in getting out there, working in different kitchens, strengthening and making yourself more reliable and more versatile.” Vanterpool likes to explore new cuisine, cultures and combining unique flavors to create a unique guest dining experience. He also creates an experiential dining experience for his guests with table-side plating, unique dishes and more. To hear Chef Dennis' top 3 must have kitchen tools and more on his culinary point of view plus the story behind his mango barbecue recipe check out this episode of Chef AF “It's All Food.” You can listen to this episode and more on Spotify!

In today's episode, I talk to Chef Chris Coleman. He's an accomplished restaurateur from the growing food scene of Charlotte, North Carolina. His restaurants, The Goodyear House and Old Town, have brought an elevated southern-style of cuisine to the expanding city.  You'll hear about what southern food means to him and how he's merging the past with the future in his food. He shares his sources of inspiration and his experiences on TV cooking competition shows like Chopped, Beat Bobby Flay and Alex versus America. What you'll learn with chef Chris Coleman Chef Chris Coleman early train trips to visit his grandparents on the farm (2:48) The smell that brings back childhood memories (3:29) A jam hack from his grandmother (5:02) How his grandmother's cooking has influenced his menu (6:00) Why Chef Chris Coleman loves being on cooking shows (7:49) How Chris Coleman's passion for cooking started (9:54) How he describes his style of food (10:49) The expansion of the food scene in Charlotte (11:28) One dish that will help you understand his food (13:14) The rice that founded the South (15:19) The “southern progressive” style of The Goodyear House (17:25) How southern food differs by region (20:17) Who's influencing the menu at Goodyear (22:18) The concept behind Old Town Rock Hill (23:01) A preview of what you'll taste at Old Town (26:07) One southern dish to try at home (27:26) What's on the horizon for Charlotte (30:24) Why balance is a part of chef Chris Coleman's company ethos (31:13) A restaurant tour of the city (32:31) Chris Coleman's guilty pleasure foods (34:35) Cookbooks you should have in your kitchen (34:57) Pet peeves in the back of the house (35:44) Must-have condiments (36:39) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to other episodes in the Carolinas Conversation with mixologist Bob Peters in Charlotte Conversation with chef Shamil Velazquez in Charleston Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Food from Chef Chris Coleman and the Goodyear House in Charlotte, NC. Photo by Peter Taylor Dish by chef Chris Coleman Dish by chef Chris Coleman Food from Chef Chris Coleman and the Goodyear House in Charlotte, NC. Photo by Peter Taylor Click to tweet My grandma had the best cast-iron dropped biscuits in the world, so there was no rolling or laminating. Just make the dough and spoon it into the cast iron; they were really crunchy on the outside and crumbly in the middle, and it's one of my favorite things to make to this day.
 Click To Tweet If you can be on the national stage, like the Food Network, there's no better publicity than that. I've always enjoyed competition. All those shows are competitions at heart. I've always been a bit of a ham, you know. I love entertaining people.
 Click To Tweet My brand and kind of who I've created myself to be is this guy who celebrates southern food and what it can be. 
 Click To Tweet Charlotte is a city of transplants. It's a city of growing culture and a growing community. It's inspiring to see people from Africa, Eastern Europe, Western Europe, and Central and Latin America move into the city and bring their food culture with them. Click To Tweet

This week is a double episode, with the first from Chef Tiffany Derry. Chef Derry's restaurant Roots Southern Table pays homage to the way she grew up eating in the South. Roots founders, Chef Tiffany and Tom Foley (featured in Part 2) know that we are stronger together and that we must honor our roots. At Roots Southern Table, Tom and Tiffany want to evoke the feeling that you're coming home to those you love.In this first episode Chef Derry talks more about her cooking style and influences, as well as the Presidential meals she has prepared. Roots Southern Tablehttps://www.rootssoutherntable.comRoots Chicken Shakhttps://www.rootschickenshak.com/

Jillian Glenn AKA @peanutbutterandjillybeans joins the show to speak with Feedfeed Senior Producer Alexa Santos (@alexawhatsfordinner) about her Southern roots and how they've inspired her vegan culinary journey! Jillian now has 2 cookbooks that should be able to inspire any of your vegan southern food cravings.Heritage Radio Network is a listener supported nonprofit podcast network. Support The Feedfeed by becoming a member!The Feedfeed is Powered by Simplecast.

In today's episode, Amanda shares tips and tricks for converting our favorite recipes to suit our eating plan.  Better than that.. she shares information from her book, The Clean Southern Cuisine Cookbook that will get us started.That's right!  Delicious, southern food can be clean and nutrient dense.No matter your culinary heritage, it is possible to eat in a way that supports your health.Learn about converting recipes for paleo, AIP, Keto, and gluten free.With her background with cajun, creole, and southern food, Amanda knows all about flavor!Healthy food doesn't have to be bland and boring!By setting the mindset of "it will be worth it" and taking one step at a time, anyone can move toward truly clean eating.  Whether you have autoimmune challenges, or simply want to optimize your health...IT WILL BE WORTH IT!We agree that treats are not only okay, but important to include on occasion.Want to know how to up-level the nutrient density of a chocolate cookie?  Amanda tells us!Look at the ingredients when you are grocery shopping.  It is one of the best gifts you can give to yourself.Complete Show Notes → inspiredliving.show/40

Thai Food is discussed, we then talk to Chef Aziza Young, who is a former "Chopped" and "Hell's Kitchen" contestant and we end by talking Southern Cuisine with a new restaurant coming to Philadelphia

In today's bonus episode, Shalewa and Gastor talk about the french fry shortage in Japan, Mcdonald's being shady to black franchise owners, and the NHL skipping out on the Olympics. Instagram: @WarReportPod @SilkyJumbo @GastorAlmonte Twitter: @SilkyJumbo @GastorAlmonte Theme music "Guns Go Cold" provided by Kno of Knomercyproductions Twitter: @Kno Instagram: @KnoMercyProductions --- Support this podcast: https://anchor.fm/warreportpod/support

In this episode our long time friend and culinary expert Sue Crabtree joins us as we spill the tea on unsweet tea, and other sins of southern cooking! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Television has played a starring role in advancing culinary culture in the United States. From Food Network shows that have introduced bashful eaters to a world of new, global flavors to culinary competitions which have served as launchpads for chefs' careers, the rise of food TV has undeniably influenced the role food plays in our everyday lives.Among many chefs who've seen the impact of television appearances on their careers is Jamika Pessoa, a Southern-born chef with roots in the Caribbean whose vibrant personality and unique culinary style has endeared her to television audiences across the nation.In this week's episode, we chat with Pessoa about her culinary background, her experience on shows like “The Next Food Network Star,” Good Morning America and Dr. Oz's new series, “The Dish on Oz.” Along the way, she shares her passion for sharing her culinary talents, gives us a glimpse of her plans for the future and offers insights on her upcoming appearance at the Kohler Food & Wine Festival, which kicks off on Thursday, Oct. 21, 2021.

My next guest offers a variety of heritage foods that are cooked to perfection, like our families from “Back in the Day”… Like that golden fried fish/chicken/chops, grilled favorites like bbq ribs, chicken, beef with finger licking sauces, all the sides you can think of and a variety of soulful sweets – baked fresh and from scratch, just for you! Ladies and Gentlemen, my guest... Big Sid of Big Sid's Southern Cuisine! Call Today to place your order! 856-739-5255 --- Send in a voice message: https://anchor.fm/rngradioshow/message Support this podcast: https://anchor.fm/rngradioshow/support

There is a magic picnic basket on this show, a fantastical idea of a dream meal, and I struggle to recount how many of my 240+ guests have included a dish from Frank Stitt. Let's just say it's more than a few.. Writer Charles Gaines in Garden & Gun called him the Godfather of Southern Cuisine, and this James Beard award winner has built a dynasty of dining delight in Birmingham, AL with Highlands Bar & Grill, Chez Fonfon, and Bottega. A studious youth, he turned his philosophical eye from studying Plato to learning from Alice Waters, Simca Beck, and Richard Olney, not to mention Jeremiah Tower, but he's still as delighted at seasonal produce coming in the kitchen door as he;s ever been, the rotation of the culinary calendar a deep well of inspiration. That enthusiasm weaves its way through his restaurants, his staff, and the dishes that are crafted, and the idea of a restaurant as revelry, as reverence, and as a respite is perhaps Stitt's true philosophy shining forth. 

Joining Jackie this week is Chris Hastings, chef/owner of Hot and Hot Fish Club and Ovenbird in Birmingham (two of the best restaurants in the South, if not the whole country). Chris and his wife Idie have been serving modern Southern/French cuisine that celebrates Alabama's farmers and fishermen since they opened their restaurant in 1995. A few years ago, Chris not only won a James Beard award, but he also beat chef Bobby Flay at his own game: battle sausage on Iron Chef America. Listen in as Chris Hastings shares a few of his secrets with Jackie.

We're talking “clean-eating” and “southern cuisine” today. Does it seem like these two phrases shouldn't be spoken together? Think again! At Flipping50 we're all about variety, flavor and ditching deprivation. If you're busy looking for what you can have it's so easy and do delicious to feel good you're not missing a thing.  If what you eat has needed a shift in menopause - or sooner - you're going to love this.  My Guest: Amanda Gipson Nowosadzki is the author of the Clean Southern Cuisine cookbook and founder of the Clean Southern Cuisine blog. She delights in helping others to improve their health through scrumptious Southern recipes that are healthier and free of gluten. Amanda hails from “Cajun Country” in South Louisiana. Much of her childhood was spent learning to cook traditional family recipes. That, coupled with later working in the catering industry in New Orleans, ignited her love affair with food, especially Southern cuisine. When work took her out of the South, she constantly craved the flavors and food from home. Later it became necessary for her to make dietary changes to combat ongoing health issues... so she combined her love for Cajun, Creole, and Southern food with her desire for more nutrient-dense and gluten-free fare. Clean Southern Cuisine was born. Amanda's dual-mission: 1. To provide variety to those who already practice a clean eating lifestyle. 2. To help others to open their eyes to what they are putting in their bodies and how it makes them feel... Yes, even those who have what she calls a healthy dose of skepticism against healthy Southern food. Love the idea of clean eating that is anything but boring? Then let's dive into this episode (and a bowl of gumbo, please)! Questions we dive into: What inspired you to write the book/start eating this way? Have you found relief eating this way? Southern food and health food don't naturally go together… explain yourself, girlfriend! How hard was that? Have you found criticism from tried and true Southerners.. and or healthy clean eaters alike? You haven't gone 100% Paleo, Keto, or AIP in the book – why not? What does cooking and food prep mean to you in terms of importance to health? Connect with Amanda: www.cleansoutherncuisine.com/gift    Website:  www.cleansoutherncuisine.com Instagram: @cleansouthern Facebook: @cleansouthern Questions on how to follow clean eating? Or wonder how to exchange ingredients in recipes you love and make them clean eating with flavor? Add to comments and we'll find out for you! Flippingfifty.com/gumbo

Rockaway fish house is owned by James Sanders. Industry: Food restaurant and cuisine What is your business about?: Rockaway Fish House has been serving authentic Southern Cuisine for over 40 years. The Founders of Rockaway Fish House James and Helen Sanders, are both indigenous of the south, their vision came into fruition in 1972 when they open a small fish and chips establishment and called it Rockaway Fish House that catered to the local residents of South Jamaica Queens. The combination of the Sanders passion, talent and dedication to cooking saturated though their dishes and gave them automatic approval throughout the community. Phone: +17185293576 Business Email: mae7705@gmail.com Business Address: 14122 Rockaway Blvd Jamaica Ny Business Website: www.rockawayfishhouse.com Business Social Media: Instagram: @Rockaway_fishhouse --- Support this podcast: https://anchor.fm/anotherblackownedbiz/support

This episode is also available as a blog post: http://janeammeson.blog/2021/04/26/art-immersion-at-21c-museum-hotel-the-place-for-penguins-bourbon-southern-cuisine-and-cotton-candy/ --- Send in a voice message: https://anchor.fm/jane-ammeson/message Support this podcast: https://anchor.fm/jane-ammeson/support

The apology tour returns and the guys once again find themselves in the home of Evan Richardson. An early auditory casualty of this podcast (see episode 7, if you dare), Evan owns Portland's Eaux! and South Portand's soon-to-be Cafe Louis. An awful lot has happened in the 18 months since we last caught up, and Evan reflects on the early days of COVID, the massive strain it put on his restaurant, how he dealt with the very foreign feeling of having spare time, and the myriad of positive impacts the pandemic ultimately has yielded on both a personal and professional level. The rolling conversation also yields a refresher on Cajun vs. Creole cooking, a dive into what makes bread baking so addictive, and an extremely important discourse around the genres of music that are most representative of the various roles and personalities within a kitchen. Finally, the (rice and) beans are fully spilled on Evan's new concept Cafe Louis; he explains what a Costa Rican-style meal looks like, why brunch gets a bad rap, and how Eaux! represents where he's from while Cafe Louis will represent WHO he's from. There's not a cooler cat to be found this side of the Mason Dixon. Go in with a notepad, an appetite, and 'lil a kernel of hope, and you'll leave feeling a hell of a lot better (and hungrier) about 2021. .............. ............................ ........................................................... ............................................. .......... Music: "Mountain Climb" by Jake Hill

This episode, we jump into the world of Southern Cuisine, and most especially to the staples we love most-- the meat and three. It's simple. It's amazing. But be clear- bread is not a side. That's part of the extras. And fair warning, don't listen to this if you're hungry! But only if you want to delve into the wonders of Southern food and our crooked twisted roots.

Our guest today is Stephanie Burt of the podcast, The Southern Fork.  Stephanie is a writer and podcaster that highlights the outstanding chefs, farmers, restaurateurs, bakers, and others revolutionizing the food scene here in the south. This episode was a ton of fun as Stephanie and I geek out about Southern Food, podcasting, and some North Florida landmarks. Be sure to check out Stephanie's podcast! The Southern Fork Website www.thefarmtraveler.com Subscribe to the Newsletter. Receive a free guide on how YOU can help farmers! Farm Traveler is part of the Waypoint Outdoor Collective, the Podcast Network for the Outdoors-man. Checkout all of the Waypoint Outdoor Collective Podcasts HERE. Learn more about your ad choices. Visit megaphone.fm/adchoices

This episode is a conversation with the founder of Black Foodie, Eden Hagos. Black Foodie is a community that explores food through a Black Lens. They spotlight the best of African, Caribbean, and Southern Cuisine. If you love discovering new food stories, cultures, traditions, and flavors. Then Black Foodie has you covered.

What's big, green, and loaded with essential nutrients? This episode of Time For Lunch is all about Collard Greens. Hannah and Harry learn some special uses of this delicious and nutritious member of the brassica family from our friend, farmer Germaine Jenkins, Chef Todd Richards waxes poetic about dinosaurs and greens, and of course there are lots of fun facts and brand new jokes. If you'd like to hear your voice on the show, ask a grownup to help you record yourself using the voice memo app on an iPhone and email your questions, jokes, and recipes to timeforlunchpodcast@gmail.com. Heritage Radio Network is a listener supported nonprofit podcast network, support Time For Lunch by becoming a member!This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.Time For Lunch is Powered by Simplecast. 

What’s big, green, and loaded with essential nutrients? This episode of Time For Lunch is all about Collard Greens. Hannah and Harry learn some special uses of this delicious and nutritious member of the brassica family from our friend, farmer Germaine Jenkins, Chef Todd Richards waxes poetic about dinosaurs and greens, and of course there are lots of fun facts and brand new jokes. If you’d like to hear your voice on the show, ask a grownup to help you record yourself using the voice memo app on an iPhone and email your questions, jokes, and recipes to timeforlunchpodcast@gmail.com. Heritage Radio Network is a listener supported nonprofit podcast network, support Time For Lunch by becoming a member!This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.Time For Lunch is Powered by Simplecast. 

We zoomed with 5 time semi-finalist for Best Chef South East, owner of and ,   Here's what we learned; What is Appalachian cooking. The definition of a wonderful human being (in addition to being a great chef) Who put on the map and why it became a What is Who is We hope you enjoy this conversation as much as Matt and Max did.     Follow the show  and hosts at  &  Support our Sponsors: use NCFB30 promo code for 30% off!!!! Use promo code 'NCFB' at checkout! The NC F&B Podcast is Produced and Engineered by Max Trujillo of Trujillo Media For booking or questions about the show, contact:  or    

Food Series. Episode #4 of 4. In June 2020, Quaker Oats announced they were revamping their famous (infamous?) brand of breakfast products, Aunt Jemima. From the late 19th century to the late 1980s, Aunt Jemima products prominently featured the image of the Black mammy trope to sell the idea that all white families could have the comforting presence of a Southern Black cook in their homes. As always, there was immediately a backlash from Americans who appealed to the place Aunt Jemima holds in American nostalgia – but what many don’t realize is the way that the figure of Aunt Jemima was specifically created to provide that sense of nostalgia drawn from the long, racist history of Black women who were bound to serve white families. In this episode, we explore that history, and go back further to consider how even the staple foods of Southern cuisine originated in the horrors of slavery.  Find transcripts and show notes here: www.digpodcast.org. Learn more about your ad choices. Visit megaphone.fm/adchoices

Denise chats with the doyen of Southern Cuisine, Nathalie Dupree! She tells us “…it was my mistakes that lead me to what I wanted to do.”   Show links: Visit Nathalie’s website, contact Nathalie, buy her latest book or read At Home with Nathalie Dupree in The Local Palate.   Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women.   Visit our podcast website, join our Facebook Group and like our Page, get links to past episodes on our community website, follow us on Instagram or drop us a line! Denise Vivaldo, host and producer. Denise’s books on Amazon. Producer, editor, and everything even remotely techie is handled by Cindie Flannigan. See Cindie’s work here.

Spoke with Chef Chris Williams from Lucille’s Southern Cuisine restaurant, and he shared with us his experience realizing and adjusting to the new normal. Lucille’s is a restaurant carving itself a place in Houston food culture. Given its Southern origins, the food is full of flavour but not always heavy. Rich but not overly filling. Definitely a must destination if you are in town. I also spend sometime elaborating on the Manhattan cocktail and the group of variations that allow for much more efficient back bar as well as a way for the home bar keep to start buying ingredients with multiple uses. Manhattan variation Manhattan ingredients

On today’s Sunday Sidetrack, we discuss the South Korean monster movie Monstrum, the North Korean monster movie Pulgasari, explain why people in the Southern U.S. tend to be on the hefty side, and throw some appreciation at 1987’s Blood Harvest, now streaming on Joe Bob’s Last Drive-In on Shudder. It was directed by Bill Rebane, … Continue reading Sidetracks 62: Southern Cuisine, Korean Monster Movies, and Tiny Tim in Blood Harvest

Eden Hagos has been killing the food blogging industry. She showcases unique African, Caribbean and Southern Cuisine through blogs, food events, and education. Eden has grown a massive following over the years and continues to share her passion of food with the rest of the world. Follow Eden and her purposeful journey on www.blackfoodie.co and @blackfoodie.co. Don't forget to follow the purposeful journey on Instagram @iamkobitalks and www.iamkobi.com.

Today on The Main Course OG, Emily, Patrick and Trigg are in the studio with Guy Arnone, Executive Chef of Otto Pizzeria and disciple of the great butchers Cesare Casella and Dario Cecchini. Also joining the roundtable is Chef Robert Stehling, founder of one of Charleston's most famous restaurants Hominy Grill and a patron saint of breakfast, biscuit and southern grit culture! Tune in to hear the panels opinions on: southern cuisine and diet, menu seasonality, Last Suppers, the Westminster Dog Show and more!Photo Courtesy of Emily PearsonThe Main Course O.G.  is powered by Simplecast.

These days, everyone is hungry for more advice, especially about being an entrepreneur or finding smarter ways to run a business. For Follow The Leader, our special mini-series, we’re talking to four women at different stages of their careers about how they handle key aspects of their business. On this episode, host Kerry Diamond sits down with Tren’ness Woods-Black, the vice president of communications for the historic Sylvia's in Harlem. Tren’ness’s grandmother Sylvia Woods opened the business in 1962 and today, her namesake spot is one of the most famous restaurants in the country. Tren’ness shares how the family has kept the legacy and the business alive through a combination of community, authenticity, and real estate smarts. Thank you to Uber Eats for supporting Follow The Leader. To learn more about working with Uber Eats, visit UberEats.com/Bombesquad.

Sean Brock speaks on the past and future of Southern cuisine. We learn about the origins of eggnog and talk with a self-described “Mississippi vegan.” Plus a look back at two centuries of African-American cuisine. 

Steven Hollifield walked into a kitchen dish-pit, found it magical, and remained in food service his entire career. He now runs two kitchen-based businesses, Seismic BBQ and South Basin Kitchen, and joins us to discuss how he got his start, shares some sobering realities of owning a catering business in San Francisco, and of course, talks barbecue, from sauces to its place in American history. Learn about the value of a good partner, great suggestions for great meals, and why even the chefs at Michelin-rated restaurants go to... Taco Bell? Links and Show Notes Seismic BBQ (https://www.seismicbbq.com)—“BBQ so good, you’ll swear the earth shook” South Basin Kitchen SF (http://southbasinkitchensf.com) CCSF (http://www.ccsf.edu/)—City College of San Francisco Front of house vs. Back of house (https://www.webstaurantstore.com/article/5/front-of-house-vs-back-of-house.html)—“The front of the house, also called the FOH, refers to all actions and areas that a customer will be exposed to during their stay at a restaurant, such as the lobby and dining area.” “The back of the house, also known as the BOH, encompasses all the behind-the-scenes areas that customers will not see. This acts as the central command center in a restaurant because it’s where the food is prepared, cooked, and plated before making its way to the customer’s table.” Greasy spoon (https://en.wikipedia.org/wiki/Greasy_spoon)—“a small, cheap eatery – either an American diner or coffee shop, or a British cafe – typically specializing in fried foods and/or home-cooked meals.” Michelin Guide (https://guide.michelin.com/en) Pastry chef (https://en.wikipedia.org/wiki/Pastry_chef) Memphis Minnie’s (https://www.memphisminnies.com/) BBQ, Lower Haight, San Francisco Stage (https://en.wikipedia.org/wiki/Stage_%28cooking%29) — An unpaid internship when a cook or chef works briefly, for free, in another chef's kitchen to learn and be exposed to new techniques and cuisines. Sole Proprietor vs. Partnership vs. LLC (https://www.legalzoom.com/knowledge/limited-liability-company/topic/llc-sole-proprietor-partnership-comparison) Right of First Refusal (https://www.investopedia.com/terms/r/rightoffirstrefusal.asp)—“a contractual right, but not obligation, to enter into a business transaction with a person or company before anyone else can. If the entity with the right of first refusal declines to enter into a transaction, the owner of the asset who offered the right is free to open the bidding up to other interested parties.” Sweat Equity (https://www.investopedia.com/terms/s/sweatequity.asp) Profit Sharing (https://www.investopedia.com/terms/p/profitsharingplan.asp) Craig’s List (https://craigslist.org) Poached Jobs (https://poachedjobs.com)—Food, Drinks, Jobs Sous Chef (https://jobs.morningadvertiser.co.uk/article/kitchen-hierarchy-different-chef-titles-explained/)—“The sous-chef de cuisine is second in command, and translated it literally means ‘under chef’. The role will typically overlap with the head chef’s, but the sous chef will tend to be more hands on and actively involved in the day-to-day running of the kitchen; the sous chef will also fill in for the head chef when they are off....” 401(k) (https://www.investopedia.com/articles/retirement/08/401k-info.asp)—“a retirement savings account that allows an employee to divert a portion of his or her salary into a long-term investment account. The employer may match the employee's contribution up to a limit.” The Gig Economy (https://www.investopedia.com/terms/g/gig-economy.asp)—“In a gig economy, temporary, flexible jobs are commonplace and companies tend toward hiring independent contractors and freelancers instead of full-time employees. A gig economy undermines the traditional economy of full-time workers who rarely change positions and instead focus on a lifetime career.” Pared (https://www.pared.com/)—Making restaurant life easier A Guide to American Barbecue Sauce Styles (https://www.seriouseats.com/2011/05/barbecue-sauce-regional-styles-mustard-vinegar-tomato-white-sauce.html) A Comprehensive Guide to Barbecue Sauce Across the Country (https://www.chowhound.com/food-news/201302/regional-barbecue-sauce-styles-from-kansas-city-to-the-carolinas/) Restaurant Gary Danko (http://garydanko.com/)—“award-winning combination of classic French cooking, thoughtful and inventive use of local ingredients and personable yet impeccable service.” Brisket (https://en.m.wikipedia.org/wiki/Brisket) Pork shoulder (aka Boston butt) (https://en.m.wikipedia.org/wiki/Boston_butt) Cultural appropriation (https://en.wikipedia.org/wiki/Cultural_appropriation) The Soul of Food, Slavery’s Influence on Southern Cuisine (http://ushistoryscene.com/article/slavery-southern-cuisine/) Franklin’s BBQ, Austin TX (https://franklinbbq.com/) Pecan Lodge (http://pecanlodge.com) The List: The Top 50 Barbecue Joints in Texas, Texas Monthly (https://www.texasmonthly.com/food/the-list-the-top-50-barbecue-joints-in-texas/) J&R Manufacturing (https://www.jrmanufacturing.com) Steven’s smoker: J&R Little Red Smokehouse (https://www.jrmanufacturing.com/products/smokers/the-little-red-smokehouse/) Big Green Egg (https://biggreenegg.com/) Prime vs. Choice vs. Select cuts (http://www.primesteakhouses.com/how-usda-grades-beef.html) https://www.ams.usda.gov/grades-standards/slaughter-cattle-grades-and-standards Taco Bell (https://www.tacobell.com/) Maison Baume (https://www.maisonbaume.com) Palo Alto, Michelin 2 star Multiple Sclerosis (MS) (http://www.nationalmssociety.org/What-is-MS) (Please consider making a donation (https://www.nationalmssociety.org/Donate)) Pig in a Pickle (https://piginapickle.com/), Corte Madeira, CA, first in Bay Area (https://kcbsradio.radio.com/blogs/jeffrey-schaub/pig-pickle-corte-madera-restaurant-named-michelin-bib-gourmand) to be named Michelin Bib Gourmand (https://guide.michelin.com/us/en/article/news-and-views/michelin-guide-california-2019-bib-gourmand-selection) Boulevard (https://www.boulevardrestaurant.com/), San Francisco, CA Farallon (https://www.farallonrestaurant.com/), San Francisco, CA Perko’s Cafe Grill (http://perkos.com/), Redding CA Nom Nom Now (https://www.nomnomnow.com/)—“Fresh food for healthy pets” Easy Caterer (https://www.ezcater.com/catering/pvt/seismic-bbq-3) Our thanks to Steven for joining us. You can find Steven at Seismic BBQ (https://www.seismicbbq.com) and South Basin Kitchen SF (http://southbasinkitchensf.com). Thank you for listening. You can follow us on Twitter and Instagram: Lettuce Wrap: @lettucewrappod (https://twitter.com/lettucewrappod) / @lettucewrappod (https://instagram.com/lettucewrappod) Christine Doerr: @christinedoerr (https://twitter.com/christinedoerr) / @neococoaconfections (https://www.instagram.com/neococoaconfections/) Tammy Tan: @spicehound (http://twitter.com/spicehound) / @spicehound (https://www.instagram.com/spicehound/) or email us at lettucerwrappod@gmail.com (mailto:lettucerwrappod@gmail.com). That’s a wrap! Amazon (https://amzn.to/2DBzg5j) and other links may be affiliates. Purchases help support the show. Special Guest: Steven Hollifield, Seismic BBQ.

Jeff and Clint are joined by Keraya Hassan to discuss Mississippi, Star Wars and Southern Cuisine! And they talk way too long about Gatorade.HEY! We setup a Patreon! Please check it out and lend us your support, because we just had a mic break, and we're poor. And stupid.patreon.com/amazingleagueCheck out our social media:instagram.com/flawedlawspod/twitter.com/flawedlawspodfacebook.com/flawedlawspodinstagram.com/amazingleaguemedia/twitter.com/amazingleaguefacebook.com/amazingleague

On this episode of The Potluck Podcast: Southern Baptist Conversations, we discuss the recent updates with regards to the EC and the most iconic foods in each Southern state. Connect with us! Facebook.com/potluckpodcastsbc Twitter: @potluckpodcast_ Instagram: @potluckpodcastsbc potluckpodcastsbc@gmail.com music from bensound.com

January and February gave us the State of the Union address and the State of the State address – important stuff. But, for a Southerner, there are specific, important areas of life in these United States that these addresses didn't cover – areas that we need to check on once in a while. So, in early 2019, what is the State of Southern Cuisine?

John Currence doesn't hold back. From his politics to his convictions about Southern cuisine to his feelings about industry awards and what defines a chef, this Oxford, Mississippi-based chef/restaurateur/author/advocate lays it all out there. Who better to chat with the weekend before Election Day 2018? Andrew and "Johnny Snack" go deep and wide, touching on his earliest days as a cook, evolution as a chef, and his no-holds-barred opinions on myriad aspects of his chosen profession and of society at-large, the early days of the Southern Foodways Alliance, and more. A one-of-a-kind open, honest, and philosophical conversation. Give it a listen, and (if you're a US-based listener) VOTE on Tuesday, November 6! Andrew Talks to Chefs is powered by Simplecast

Today's episode is a little different. I'm in Charleston, South Carolina at the Fab Conference which is all about women in hospitality. You'll hear two interviews: the first is with chef Asha Gomez of the Third Space in Atlanta and we talk about her restaurant, her cookbook “My Two Souths” and the similarities between southern Indian cooking and cooking in the American South. The second interview is with chef Katie Button of Heirloom Hospitality Group which runs Curate Tapas Bar and the Nightbell in Asheville, North Carolina. We talk about how she manages her teams and how she sets the example for everyone who works under her. A Hungry Society is powered by Simplecast

Today's guest is Todd Richards, an award-winning chef known for his takes on soul food and Southern cuisine. He was named a 2008 and 2013 Semi-finalist for James Beard Foundation Best Chef: Southeast. Chef Todd has run prestigious hotel and restaurant kitchens all over the country and the Atlanta Journal-Constitution named his most recent restaurant, Richards' Southern Fried, among the Best New Restaurants of 2017. Chef Richards' cookbook, SOUL, explores his journey to understanding and exploring soul food as a chef. On the show we'll talk about growing up in Chicago, his advice for young chefs and what ‘soul' food means to him. A Hungry Society is powered by Simplecast

In the summer season premiere of Eat Your Words, Cathy is joined in-studio by Virginia Willis, a James Beard-Award-winning author of 5 cookbooks, to discuss her latest: Secrets of the Southern Table. Virginia shares how much of a departure this book is from her rest, as she seeks to expose Southern cooking as the multicultural cuisine that it is. From Chinese immigrants to African ingredients cultivated by enslaved farmers, the diverse landscape and long growing season of the South has lent itself to a multifaceted cuisine that is far from just fried chicken & biscuits. Tune in to hear why Virginia thinks it's important to redefine Southern cuisine in today's divisive atmosphere. Eat Your Words is powered by Simplecast

Chef Edgar Pendley of Nashville's Urban Grill joins host Eli Sussman for a chat around the Springer Mountain Farm campfire at Charleston Wine + Food. Urban Grub is a casual fine dining spot located in a renovated carwash in Nashville’s booming 12 South district. The indoor-outdoor restaurant-bar opened as a signature landmark on 12th Avenue South in the Spring of 2012, as a project led by seasoned restaurateur Jay Pennington and Chef Edgar Pendley. Chef Edgar Pendley has created a diverse menu featuring everything from fresh seafood and house-made pasta to tender chops and prime in-house dry-aged steaks. In the back-of-house at Urban Grub, you’ll find more than your typical commercial kitchen. Pastas are made in house in a vintage pasta machine, the meat pantry is well stocked with freshly butchered pigs, goats, lambs and cows, and the meat curing room has slabs of bacon, prosciutto and culatello aging and curing in preparation for its debut on The Grub’s world-class charcuterie boards. Heritage Radio Network On Tour is powered by Simplecast

Whether you're a few hundred miles from home or several time zones away, there are always smells and tastes that can take you straight back to your family's table. When Matt and Ted Lee moved up to New York, they found themselves in a familiar predicament that many regional ex-pats do: feeling homesick for familiar foods. Since nobody was selling authentic foods, the brothers took it upon themselves to represent the cuisine to their new home. Matt shares their experiences, and how they went from a catalog of boiled peanuts to representing Southern cuisine around the nation through writing and recipes. He also talks about their latest adventure - republishing beloved older cookbooks and introduce a new audience to some great old classics. 

Today we hand the reins over to Tim Cameron. He's an associate professor, College of Culinary Arts at Johnson & Wales University, and he definitely knows his food.   In this minisode (yeah, we made that up), we learn about how shifting demographics is affecting southern American cuisine. We think this is pretty interesting stuff, and believe you will too.  We like this concept so much, we've partnered with Johnson & Wales University for more interesting  food related content in 2018, and we couldn't be more excited.  Stay tuned for more F&B related content from JWU! Subscribe to our newsletter. Just text ‘hotel' to 66866. Visit the brand new www.novacancynews.com Send us your thoughts and comments to Glenn@rouse.media, or via Twitter and Instagram @TravelingGlenn. Visit our sponsor: Duetto Subscribe on iTunes: No Vacancy with Glenn Haussman Subscribe on Android: https://play.google.com/music/listen#/ps/Ifu34iwhrh7fishlnhiuyv7xlsm Send your comments and questions to Glenn@rouse.media.  Support the show: https://www.patreon.com/novacancy Follow Glenn @TravelingGlenn Learn more at http://novacancy.libsyn.com Produced by Jeff Polly: http://www.endpointmultimedia.com/

This week on Food Without Borders, Leah chats with two acclaimed chefs of Southern cuisine​:​ New Orleans native and restaurateur​,​ John Currence​,​ and India-born Vishwesh Bhatt​, ​executive chef​ of Currence's Snackbar in Oxford, Mississippi. Both men credit good luck and desperation ​to​ their entrance into the culinary world as college students​,​ through which they eventually became friends & collaborators. Each chef discusses the inspiration behind their approach to Southern cuisine and its broader connection to the global south—from Oxford, Mississippi to ​West India ​to​ West Africa. They talk about how current​ ​political unrest in the Trump era has altered life in and outside of the restaurant world. Food Without Borders is powered by Simplecast

The American South is a diverse region with its own vocabulary, peculiarities, and complexities. Even Southerners can't always agree on all things Southern. A new book by the editors of Garden & Gun Magazine is a good source for answers. S is for Southern is an encyclopedia of Southern life, culture, and history, covering age-old traditions and current zeitgeists. Executive managing editor Phillip Rhodes, born and bred in the south, talks about the fun facts. A Taste of the Past is powered by Simplecast

This week on Food Without Borders, Leah speaks with culinary historian, Michael W. Twitty, whose acclaimed new book, The Cooking Gene: A Journey Through African American Culinary History in the Old South, traces the history of Southern cuisine, family ancestry, and African-American identity in the US. Leah and Michael talk about the discomfort entrenched in Southern cuisine and the cultural amnesia surrounding slavery (from rice paddies to plantation kitchens) that had previously blurred the contributions enslaved Africans made to American food culture. Michael's work peels back the layers of history, in an effort to reclaim the lost memories of his ancestors and transform our national consciousness at the intersection of race and food. Food Without Borders is powered by Simplecast

Since 2013, David Shields has been the chairman of Slow Food's Ark of Taste Committee for the South, and will be a participant in Slow Food Nations Festival in Denver, July 14-16. There he will talk about the heirloom grains which have been revived with the help of farmers and chefs. He spoke with Linda about his work reviving many of the heirloom ingredients that made up the original flavors of southern cuisine. Dr. Shields, Distinguished Professor at University of South Carolina, and the Chairman of the Carolina Gold Rice Foundation, is the author of Southern Provisions: the Creation and Revival of a Cuisine (Univ of Chicago Press: 2015).

Considering the inspired plates leaving Chef Blake Hartwick’s kitchen, it’s only fitting Bonterra Dining & Wine Room is housed in what used to be a Methodist Church. In delivering a truly spiritual experience, Chef Hartwick’s inspired take on Southern Cuisine celebrates fresh, local flavors, allowing both the farmers he sources ingredients from, and the changing seasons to define what winds up on the menu. Add in Southern hospitality and an extensive wine list, Bonterra is the place to break bread with your loved ones.

House of Harley Broadcasting LIVE at Allean's Southern Cuisine 5 Lake Carolina Way....Come on out for meal specials, prizes and tge Special Announcement of their NEW Restaurant Location

House of Harley Broadcasting LIVE at Allean's Southern Cuisine 5 Lake Carolina Way....Come on out for meal specials, prizes and tge Special Announcement of their NEW Restaurant Location

Joining us in the studio is the one and only Lazarus Lynch, also known as Son of a Southern Chef. Lynch grew up living and breathing the food industry, and now works as a chef with a super active online presence (making YouTube videos to teach you how to cook miso honey ribs, gouda macaroni, and fried okra.

The 10th program in the ORIGINS series features a conversation with Bernie Herman, the department chair and George B. Tindall Professor of Southern Studies at the University of North Carolina in Chapel Hill. The discussion will focus on the food, foodways and culture of the Eastern Shore of Virginia. Herman, along with Tom Gallivan, Mills Wehner and Heather Terry Lusk, founded the ESVA Foodways, LLC. Their collective goal is to create one job for one person so one family doesn’t have to leave this area.

1 - David Drucker from the Washington Examiner talk Trump stuff with us. 2 - Grim Breaking News; Mister Thrump mocks people who urinate and sweat. 3 - The News with Marshall Phillips. 4 - Are you invested in the FANG?; The southern states be dyin' from the heart disease.

Chef Q, birth name Quiana Jeffries is native of Los Angeles, CA. Her Catering Company “Chefism” offers a fresh and edgy take on Southern Cuisine. Currently you can find her Beasting in Floyd Mayweather's kitchen as his Private Chef, but save your change... because $1,000 a plate is her take! But the journey doesn't stop here for Chef Q. Her biggest aspirations are yet to come, such has owning her own restaurant and continuing to create unbelievable savory culinary masterpieces.  Meet the $1,000 a plate chef on The Literary Corner. On Wednesday June 17th from 1-2 PM PST. That is 4-5 PM EST. Tune In & Chef Up With Me “TheSoulWriter” & Chef Q “CHEFISM” The Call in number for this “If You Can't Stand The Heat-Get Out The Kitchen” Show is  347-884-8924 Or By Computer at http://tobtr.com/s/7696325  

This hour we’re talking with two guests: David Shields, author of Southern Provisions: The Creation and Revival of a Cuisine (University of Chicago Press, March 2015), and Jennifer Jordan, author of Edible Memory: The Lure of Heirloom Tomatoes and Other Forgotten Foods (University of Chicago Press, April 2015). Shields is on a mission to bring…

Brandon Fortune, Executive Chef of L’Auberge, hails from Atlanta and shares how he is applying his roots to create an upscale Southern Cuisine at L’Auberge’s Kitchen 1540. All of this and more from the L'Auberge Del Mar in San Diego County, California. 

Brandon Fortune, Executive Chef of L’Auberge, hails from Atlanta and shares how he is applying his roots to create an upscale Southern Cuisine at L’Auberge’s Kitchen 1540. All of this and more from the L'Auberge Del Mar in San Diego County, California. 

In this episode I interview Ben Tormey.  Ben was included on Fitocracy's list of 5 Fitness Coaches Taking the World by Storm.  Ben is a trainer and coach in England and at one time was working to get his PhD in Math but left that path and found his real happiness in helping get himself and others into shape. In this episode we discuss:   -How Ben moved from a PhD in Math to Fitness   - how he battled depression    - cognitive thinking and how you can use it    - how taking action made him feel better about his life   - how the internet is affecting us, mentally/pyschologically    -  how chess players see the game and how that analogy applies to what he has learned in fitness   - who he is inspired by    - Dorian Yates   - T-Nation   - Lyle MacDonald   - The Power of Habit   - his training philosophy and how he works with clients as a coach   - who is the best James Bond   - his favorite lift   - his love of Southern cuisine ie Cornbread and BBQ   - the one amusing thing he finds humorous about the difference between Americans and Brits.   - Applauding an airline pilot   - differences between American and British comics   - his favorite xmas song (it's so metal)     Links   Exercise Prescription   T Nation   Ben's Website   Christopher Lee Metal Awesomeness

This week the Restaurant Brokers are talking to those who love serving and cooking up Southern Cuisine! What makes Southern cuisine a favorite far beyond the Mason-Dixon line? Is it the comfort, the flavors, the tastes? What defines Southern cuisine? Join us this week to witness the southern sizzle!

LouddMouth Radio is broadcasting live at the Grand Opening of Tooloopeas Savory Southern Cuisine in Stockbridge, Ga Friday July 12, 2013 hosted by LouddMouth Radio's own Sabrina "Sonny Spoon" Smith.  On this episode we speak live with visiting guest & entertainers on location at Tooloopeas 282 East Atlanta Rd. Stockbridge, Ga 30281. Listen in live as we cover the celebration kickoff. DJ T-Rocka, AL Bates & The ATL Band, Live LouddMouth Comedy Show 

Charlotte View will interview Natasha Finch who is pursuing a career in the culinary arts and nutrition.   As such, She is always looking for ways to share recipes, cooking tips, shopping tips and meal preparation tips for our busy lives. During our show Natasha will share dozens of quick holiday tips and recipes that will help the listeners to maneuver any holiday season a little easier and even a little less expensive. Natasha says: "Food is truly my passion and I want to teach people that learning to cook well, inexpensively and healthfully doesn't have to be as daunting as it appears. All that is required is some planning and a bit of know-how" Natasha is a woman of many talents and during this episode she will also explain a fabulous and easy way to make homemade body scrubs and bath salts from pantry ingredients.  Natasha also is a "personal shopper" for those people who find grocery store shopping challenging. She offers her services to anyone who can't or don't like grocery shopping.  Contact Information:  Natasha M. Finch / Post Office Box 3702 / Rock Hill, South Carolina 29732 803-554-8757 mobile natmacfin@yahoo.com

Matt and Brian dedicate an entire episode to writing love poems to the developers of Bastion, an independent action RPG on the Xbox 360. Brian explains how to construct the perfect Mojito for a hot Louisiana day and talks about delicious Southern Cuisine

Nancy Carter Crump, a culinary historian and author of Hearthside Cooking: Early American Southern Cuisine, will parallel developments in Colonial Southern foodways with those of our social and political culture. She will share some of the methods, accepted beliefs, and misconceptions of the time and also talk about the influence of our early Native American, European and enslaved communities. .

Nancy Carter Crump, a culinary historian and author of Hearthside Cooking: Early American Southern Cuisine, dispels the myth that overcooking vegetables was originally part of early southern cooking and highlights some surprising uses of herbs and spices of the early Nineteenth Century.

Nancy Carter Crump, a culinary historian and author of Hearthside Cooking: Early American Southern Cuisine, dispels the myth that overcooking vegetables was originally part of early southern cooking and highlights some surprising uses of herbs and spices of the early Nineteenth Century.

Nancy Carter Crump, a culinary historian and author of Hearthside Cooking: Early American Southern Cuisine, will parallel developments in Colonial Southern foodways with those of our social and political culture. She will share some of the methods, accepted beliefs, and misconceptions of the time and also talk about the influence of our early Native American, European and enslaved communities. .