Podcasts about southern food

If you grew up in the south, you may not like this episode. Catherine has some real hot takes on her no-so-favorite foodsContact Building Arensberg:buildingarensberg@gmail.comIG: @BuildingArensbergFB: Building ArensbergThank you for listening!

Topic: In celebration of Black History Month, Malcolm and Carol welcome the Soul Food Scholar himself, Adrian Miller, back to the show! The James Beard Award-winning author, food writer, recovering attorney, former White House staffer, museum exhibit curator, faith leader, and certified barbecue judge will talk about the history of African American food and foodways and its influence on Southern Food.Here our previous 2020 interview with Adrian: http://deepsouthdining.mpbonline.org/...Guest(s): Adrian MillerHost(s): Malcolm White and Carol PalmerEmail: food@mpbonline.org Hosted on Acast. See acast.com/privacy for more information.

If you've ever dreamed of hosting a food TV show, being a private chef or working in a high-end restaurant, then this conversation is for you—because today's guest has done all of that, plus a lot more, in his young career.Get to know Chef Terrell Manning. The St. Pete native has experience as a private chef, food TV host, restaurant co-owner, host of the roadshow America's Best Restaurants and more.The Zest team met up with Chef Terrell at the Sorry Not Public co-working space in Tampa. In this conversation, he offers lessons from his culinary journey in his book The Love Languages of Food.Related episodes:Chef Hart Lowry Brings a World of Experience to Sarasota RestaurantsSarasota Magazine Food Writer Lauren Jackson's Job Is Harder Than You ThinkChef Kenny Gilbert on Southern Food, Teaching Kids to Barbecue and Cooking for Oprah

Surviving breast cancer gave Rujel Buggs the motivation to eat right and exercise. It also gave her a new appreciation for comfort food—in moderation.Moderation is the name of the game for Rujel, who shares healthy recipes and fitness inspiration on social media. But for holidays and Sunday dinners with family, she goes all out preparing Southern favorites like mac and cheese and peach cobbler pound cake. Rujel shares many of those recipes in her cookbook, A Taste from My Mother's Kitchen: Southern Inspired Soul Food Recipes.Dalia visited Rujel at home in Valrico and pulled up a stool at the kitchen counter. As they chatted, Rujel prepared lunch—a veggie-filled pasta salad. And for dessert? Peach cobbler. After all, everything in moderation.Related episodes:Sunday Supper Movement & Stress-Free Family DinnersJanet Keeler on How to Create Your Own Thoroughly Modern Family CookbookChef Kenny Gilbert on Southern Food, Teaching Kids to Barbecue and Cooking for OprahHow to Prepare Restaurant-Quality Meals at Home: Advice from Chef Dennis Littley

In today's episode, I am excited to welcome Morgan Bolling. Morgan is the the Executive Editor of Creative Content for Cook's Country and a cast member of the Cook's Country TV show. Morgan spearheaded the book When Southern Women Cook: History, Lore, and 300 Recipes in collaboration with Toni Tipton-Martin. This compelling book celebrates the ways food has sustained and empowered Southern women throughout history. This episode is a thoughtful dive into: The Intersection of Southern Food and History: Inside Southern culinary traditions. Behind the Book: The process of creating When Southern Women Cook and how women writers and cooks were selected to share their stories. Food as a Lens: How food provides insight into shared history and cultural understanding. Empowering Women Through Food: The role of food as a tool for resilience and empowerment in the South. Things We Mention In This Episode When Southern Women Cook Cook's Country Gourmet's vintage 1960s cookbook  

On this week's edition of the Flavors of Northwest Arkansas podcast, we talk with Todd and Marti Martin. They own Theo's in Fayetteville and Rogers, the East Side Grill, Tuskers Tavern and the Southern Food Company, which was their first restaurant. Before that interview, we hear from Odd Soul owner Jeffro Brown about something that they have going on this week. On Thursday, they'll be starting campaigns to pre-buy pizzas for those in the area that aren't as fortunate. They'll also be hosting a fundraiser to help erase one school's lunch debt.  Again, it happens tomorrow, Thursday November 21st from 5 to 9 at the Odd Soul in downtown Springdale. And there's something going on tonight (if you're listening to this on Wednesday, November 20th)! Callisto in Bentonville is having their grand opening from 4 to 11pm. 10% of all proceeds will go to Gather to Scatter- a non-profit committed to gathering community resources and extending them to those in need. Would absolutely recommend getting reservations as it's already a very popular place! Now back to Marti and Todd Martin. They're retirees, but they're not old. In fact, they might be busier now than they were before retiring. They met at the UofA, got married and had 3 girls. They'll talk about their professional careers and how they ended up back in Fayetteville. And why the restaurant business? The answer may not be what you think. As their first restaurant, how did they get the Southern Food Company off the ground with no restaurant experience? They'll talk about that. Todd and Marti bought both Theo's locations and the East Side Grill during Covid. How and why?? There's a pretty good answer. Finally, why did they open Tuskers Tavern right behind East Side Grill? Some fun stories with Todd and Marti Martin, next, here on the Flavors of Northwest Arkansas!

A celebrated Chef, celebrity musician-turned-hospitality director, and an award-winning farm joined Food Farms and Chefs Radio Show this week.

Known for its fresh, all-natural ingredients and inviting atmosphere, Cozy Coop, the Southern fast-food sensation, recently opened its second location in Roswell, Georgia, with a ribbon cutting in partnership with Roswell, Inc. The 3,000-square-foot Cozy Coop location is operating at 891 Holcomb Bridge Road after gutting and completing renovations of a former Hardees. Following the success of its first fast-casual location in Kennesaw, Cozy Coop continues to deliver a from-scratch, chef-driven menu featuring fried chicken, baby-back pork ribs, and classic Southern sides all day and evening with southern breakfast staples to kick off the day. “We are thrilled to welcome Cozy Coop as they open their second location here in Roswell! With a vibrant $250 million restaurant industry, Cozy Coop is a fantastic addition to our community. When we first met Mike and Ricky, they were confident in their ability to deliver high-quality, quick service dining – and they have certainly delivered with their made-from-scratch recipes and top-notch ingredients,” said Steve Stroud, President and CEO of Roswell, Inc. “In a city known for its chef-driven dining, Cozy Coop stands out by offering a quick service option that rivals the excellence of a typical sit-down restaurant.” Leading the kitchen is co-owner and chef Ricky Navas, who brings a passion for Southern cuisine with a wealth of experience from fine dining at Atlanta restaurants like Storico Fresco, Paces & Vine, and Murphy's. His innovative approach blends traditional flavors with modern techniques, ensuring that every dish served at Cozy Coop is both familiar and extraordinary. The menu has a variety of items, including fan-favorites such as the signature fried chicken, tenders and wings, baby-back pork ribs, and comforting sides like mac and cheese, collard greens, biscuits, cornbread, and seasonal or weekly specials with many items offered in individual servings or large family-style meals. Chef Ricky also features freshly prepared sandwiches, salads and desserts, and signature homemade sauces catering to a variety of palates. “Our mission has always been to take fast food to the next level – to show just how delicious and exceptional ‘fast food' can be when it's done with heart and care,” shared Michael Madonna, co-owner of Cozy Coop. “Guests at our Kennesaw location quickly recognized we were doing something special – which opened in November 2022. We quickly became a local favorite, and we're starting to see that happening in Roswell with support from the city, new guests, businesses enjoying our catering, and already with many regulars. We're grateful to be welcomed with such open arms!” Cozy Coop Roswell continues the brand's tradition of providing a communal dining experience, with counter service/table delivery dine-in, carry-out, and drive-through available. Open daily for breakfast, lunch, snacky hour and dinner, Cozy Coop's hours are Monday-Thursday from 7 a.m. to 9 p.m. and Friday from 7 a.m. to 9:30 p.m., Saturday from 10:30 a.m. to 9:30 p.m. and Sunday from 10:30 a.m. to 9 p.m. Active military, and first responders receive a 15% discount. ABOUT COZY COOP: Cozy Coop, the culinary brainchild of restaurateur Mike Madonna and Atlanta hospitality veteran Ricky Navas, serves chef-driven fast food, including high-quality fried chicken and other Southern favorites in a cozy, comfortable setting. Cozy Coop currently has two locations in Atlanta, including Marietta and Roswell. For more information, please visit cozyusa.com and follow along on Instagram. Web: https://www.cozyusa.com Follow: @cozycoopusa ► Luxury Women Handbag Discounts: https://www.theofficialathena.... ► Review Us: https://itunes.apple.com/us/po... ► Subscribe: http://www.youtube.com/c/AshSa... ► Instagram: https://www.instagram.com/1lov... ► Facebook: https://www.facebook.com/ashsa... ► Twitter: https://twitter.com/1loveAsh ► Blog: http://www.ashsaidit.com/blog #atlanta #ashsaidit #theashsaiditshow #ashblogsit #ashsaidit®Become a supporter of this podcast: https://www.spreaker.com/podcast/the-ash-said-it-show--1213325/support.

When customers walk into the quaint dining room of Tournesol Cafe & Bakery, they are immediately greeted by the aroma of fresh-baked breads and pastries. And whether they choose a raspberry croissant, chocolate éclair, or tres leches, the decision is bound to be a happy one. Carlos Sanchez is the owner, baker, and chef behind the charming Covington, Louisiana establishment – but he didn't start out to become a maker of culinary magic. Carlos was raised in Central America during an unstable time for his native El Salvador. In 1990, a raging civil war forced his emigration to the United States where he found work washing dishes in a Los Angeles restaurant. When his interest in cooking caught the owner's eye, Carlos' culinary career began. In 2003, he moved to New Orleans where he held such prestigious posts as sous chef to Dominique Rizzo at La Boulangerie, as well as head baker and sous chef of the Donald Link Group. Along the way, Carlos' work was awarded 2017 Best Baguette in New Orleans and 2018 Best Croissant in New Orleans by the Southern Food and Beverage Museum. In 2020, in the midst of the pandemic, Carlos fulfilled his dream of opening his own bakery in Covington. He joined us to talk about Tournesol, and the winding path that brought him there. Big thanks to our sponsor, Visit The Northshore, where you can discover world-class culinary flavors and so much more. Experience the bounty of the bayou and rich culture from award-winning chefs, soulful mom and pop restaurants, extraordinary bakers, and creative mixologists. To learn more, request the Explore the Northshore Visitor Guide for inspirational stories, custom itineraries, and event information at VisitTheNorthshore.com.

When customers walk into the quaint dining room of Tournesol Cafe & Bakery, they are immediately greeted by the aroma of fresh-baked breads and pastries. And whether they choose a raspberry croissant, chocolate éclair, or tres leches, the decision is bound to be a happy one. Carlos Sanchez is the owner, baker, and chef behind the charming Covington, Louisiana establishment – but he didn't start out to become a maker of culinary magic. Carlos was raised in Central America during an unstable time for his native El Salvador. In 1990, a raging civil war forced his emigration to the United States where he found work washing dishes in a Los Angeles restaurant. When his interest in cooking caught the owner's eye, Carlos' culinary career began. In 2003, he moved to New Orleans where he held such prestigious posts as sous chef to Dominique Rizzo at La Boulangerie, as well as head baker and sous chef of the Donald Link Group. Along the way, Carlos' work was awarded 2017 Best Baguette in New Orleans and 2018 Best Croissant in New Orleans by the Southern Food and Beverage Museum. In 2020, in the midst of the pandemic, Carlos fulfilled his dream of opening his own bakery in Covington. He joined us to talk about Tournesol, and the winding path that brought him there. Big thanks to our sponsor, Visit The Northshore, where you can discover world-class culinary flavors and so much more. Experience the bounty of the bayou and rich culture from award-winning chefs, soulful mom and pop restaurants, extraordinary bakers, and creative mixologists. To learn more, request the Explore the Northshore Visitor Guide for inspirational stories, custom itineraries, and event information at VisitTheNorthshore.com.

Chef Tandy Wilson is an important player in the Nashville culinary renaissance. Hear how this classically trained chef paid his dues and then returned to his roots to create a signature style all his own (while winning a James Beard Award in the process), in this latest episode of Pizza Quest.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

Maybe the best milkshakes in the game! Cook Out is a staple of North Carolina, and I got to sit with host of the Astonishing Legends podcast, Scott Philbrook and try the burgers, hush puppies, and milkshakes that make them famous The Secret Menu Category: Spooky Restaurants A liminal space with Cheerwine decor What's Going On Over There with the handwashing station on the customer side of the ordering station? There's back of house and front of house, and never the two shall meet What we ate: Onion Rings, Hush Puppies, Cajun Fries, Cook Out Style Burger, Out West Style Burger, Steak Style Burger Scott details a restaurant experience so bad, his whole party left with dire stomach issues in this week's Calibration Station "Fine" Dining is now on video! Head on over to my YouTube to watch this episode! Music by: James McEnelly (@Ramshackle_Music) Theme Song by: Kyle Schieffer (@JazzyJellyfish) Segment Transitions Voiced by: Sandy Rose "Fine" Dining is on Patreon! Get an extra episode every month (I just put out the Septemburger 2024 Semi-Finals & Finals episode and it's available for FREE! Go hear who won this year's tournament), extended Yelp from Strangers segments every other week, merch discounts, download access to our music including the 7 singles from our Olive Garden musical, and more! Patreon Producers: Joyce Van, & Sue Ornelas   Get the 5 Survival Tips for Casual Dining at www.finediningpodcast.com!   Send in your Cook Out stories at finediningpodcast@gmail.com.   Follow the show on TikTok and Instagram @finediningpodcast Follow Astonishing Legends on Instagram @astonishinglegends   Let me know where I should go next by leaving us a review on Apple Podcasts, Spotify, Amazon Music, PodcastAddict, Overcast, or wherever you get your podcasts. I read every one!   Next week on "Fine" Dining: WingStreet History [Part One]! Independent Horror superstar Rachel Bryant goes full Freddy Krueger with me for A Nightmare on WingStreet, part 1 of the "Fine" Dining Halloween and Season 2 Finale Special! Ever work at WingStreet/Pizza Hut? Send your stories to finediningpodcast@gmail.com.

We eat the chicken sandwich that caused chaos upon launch! Popeyes Louisiana Kitchen makes it clear that you're not supposed eat it there. But I powered through with my guest, stand-up comedian Sierra Katow Popeyes goes overboard on the signage in the store, outside the restaurant, and on the door What's Going On Over There with the complete silence inside the establishment? The chicken sandwich: is it really that good? Sierra opens up about a stressful Denny's experience What we ate: Strawberry Lemonade Sweet Tea Biscuits Mashed Potatoes & Gravy Cole Slaw Signature Fried Chicken Honey Lemon Pepper Wings Spicy Chicken Sandwich Apple Pie "Fine" Dining is now on video! Head on over to my YouTube to watch this episode! Music by: James McEnelly (@Ramshackle_Music) Theme Song by: Kyle Schieffer (@JazzyJellyfish) Segment Transitions Voiced by: Sandy Rose "Fine" Dining is on Patreon! Get an extra episode every month (Out later today, my July exclusive episode covers one of my absolute favorite food court spots: Sarku Japan. Joined by my friend Michael Slater, hear me dive into a pool of "Yummy Yummy Sauce!"), extended Yelp from Strangers segments every other week, merch discounts, download access to our music including the 7 singles from our Olive Garden musical, and more! Patreon Producers: Joyce Van, & Sue Ornelas   Get the 5 Survival Tips for Casual Dining at www.finediningpodcast.com!   Send in your Popeyes stories at finediningpodcast@gmail.com.   Follow the show on TikTok and Instagram @finediningpodcast Follow Sierra on Instagram and TikTok @sierrakatow   Let me know where I should go next by leaving us a review on Apple Podcasts, Spotify, Amazon Music, PodcastAddict, Overcast, or wherever you get your podcasts. I read every one!   Next week on "Fine" Dining: Houston's Restaurant History [Part One]! From the That Was Wild! podcast, host Adam Macias joins me for a fancy birthday lunch at one of the nicer chains out there. Hear the history of Houston's and Hillstone. Ever work at Houston's? Send your stories to finediningpodcast@gmail.com.

Get ready to travel down memory lane with David Rule as he candidly shares his culinary journey with Southern Character. David's career began in high school, igniting a lifelong passion for the restaurant industry and creating a story of persistence, creativity, and a deep appreciation for quality ingredients. Beginning with the smell of his grandmother's fresh sausage and biscuits on summer mornings at Lake Tansi and the right place, right time connections he's made over the years, David's approach to cooking and hospitality honors his Southern roots.  David credits Blackberry Farm as his informal culinary school where he forged deep mentorships and a can-learn attitude which he carried forward to his latest venture: Mountain Hospitality Concepts—featuring three unique restaurants in downtown Sevierville. Join Southern Character to learn about Chef David Rule's restaurant career, the importance of strong mentorship, and how he combines family tradition, culinary roots, and a commitment to giving back to create a true feeling of hospitality.

Liz Williams dishes out information about food in several different servings. She is the founder of New Orleans' Southern Food and Beverage Museum (SoFab). She has written books about food,  the latest being “So Fab Cookbook: Recipes from the Modern South,” and she writes a column about food for Louisiana Life magazine. She also has a podcast called “Tip of the Tongue," and she's a magician in the kitchen. Williams joins Louisiana Life Executive Editor Errol Laborde, along with Producer Kelly Massicot, to talk about Southern food and what that term means today and answers questions such as: for gumbo –file or okra? What's the difference Creole vs. Cajun?  She also reveals what her menu would be if pressed to prepare the ultimate Louisiana meal and what is her favorite comfort food dish. Hint: It's served with rice.

Join me for a conversation with Elizabeth Heiskell, renowned chef, author, and Southern culinary expert. Elizabeth takes us on a journey through her Mississippi roots, sharing stories of how Southern hospitality and traditions have shaped her approach to cooking and entertaining. Elizabeth discusses the importance of seasonal ingredients and the joy of bringing people together around the table.We explore Elizabeth's career, from her early days to becoming a celebrated chef and author. She reveals her secrets to success and offers practical tips for utilizing all of that summer produce that's coming in. Elizabeth has been featured in and on The TODAY Show, Food Network's "The Kitchen" and "Chopped", Southern Living, and more.CONNECT:Visit Elizabeth's website here.Follow her on Instagram.SHOP:Come on Over!: Southern Delicious for Every Day and OccasionWhat Can I Bring?: Southern Food for Any Occasion Life Serves UpThe Southern Living Party Cookbook: A Modern Guide to Gathering

In the final episode of What Happened In Alabama, Lee considers the man his father became, despite the obstacles in his way. Later, Lee goes back to Alabama and reflects with his cousins on how far they've come as a family. Now that we know what happened, Lee pieces together what it all means and looks forward to the future. Over the last nine episodes, you've listened to me outline the impact of Jim Crow apartheid on my family, my ancestors and me. I've shared what I've learned through conversations with experts, creating connections to how the effects of Jim Crow manifested in my own family.In the process of this work I lost my father. But without him, this work couldn't have been accomplished.My name is Lee Hawkins and this is What Happened In Alabama: The Epilogue Rev. James Thomas: You may be seated. We come with humble hearts. We come, dear Jesus, with sorrow in our hearts. But dear Jesus, we know that whatever you do,dear God,it is for your will and purpose. And it is always good. We buried my father on March 9, 2019. His funeral was held at the church I grew up in. Mount Olivet Baptist Church in St. Paul Minnesota.Rev. James Thomas: Dear God, I pray that you would be with this family. Like you have been with so many that have lost loved ones and even one day we all know we are going to sleep one day.Thank you for preparing a better place for us.Mount Olivet's pastor, Rev. James Thomas, knew my parents well, especially since my father was part of the music ministry there for 30 years. It was a snowy day, but people came from all over Minnesota and from as far away as Prague to pay their last respects. I looked at the packed parking lot and all the cars lined up and down the street, and I felt a sense of gratitude in knowing that my dad had played such a strong role in so many people's lives, not just the lives of his own children and family.Rev. James Thomas: Brother Leroy is probably playing the guitar over there. We can hear him with that squeak voice “yeeeee.” Jalen Morrison: We could talk about Prince, we could talk about gospel music. He was even up on the hip hop music, too, which kind of shook me up. But I was like, okay, Grandpa [laughter] Naima Ferrar Bolden: He really just had me seeing far beyond where I could see. He had me seeing far past my circumstances. He really changed my perspective, and that was just life altering for me ever since I was a little girl. Herman Jones: He just had the heavy, heavy accent. He still had that booooy. But you know,he was always smiling, always happy all the time. You know, just full of life.As I sat and listened to all the speeches that came before my eulogy of my dad, I couldn't help but recognize both the beauty of their words and the extent to which my father had gone to shield so many of the people he loved from the hardest parts of his life—especially Alabama. It was as if he didn't want to burden them, or, for most of our lives, his children, with that complexity. Most people remembered and honored him as that big, smiling, gregarious man with the smooth, first tenor voice, who lit up any space he was in and lit up when his wife, children, grandchildren, family, or friends walked into a room. He loved deeply; and people loved him deeply in return. And though he was victimized under Jim Crow, he was never a victim. In fact, after he sat for those four years of interviews with me for this show, opening up the opportunity for so many secrets to be revealed, he emerged as even more of a victor.In our last conversation, he told me he wasn't feeling well and that he had been to the doctor three times that week, but was never tested for anything. And Dad,  after that third visit, he just accepted it. I do wonder if there was ever a time in those moments that he had a flashback to his mother being sent home in a similar way - 58 years prior - but from a segregated Jim Crow Alabama hospital. I don't know. I'll never know.Tony Ware: Yeah. Mine. You know, I would always ask my mom, you know, about Alabama. You know, she was one of the five that came up here. That's my cousin Tony Ware. His mom was my Aunt Betty. The “five” that he's talking about were my Dad's siblings who migrated to Minnesota from Alabama -  my aunts Helen, Toopie, Dorothy, Betty, and my Dad. Tony Ware: They kind of hung around together and they would always have sit downs where they would talk. Get a moon pie, a soda. Hmm. Some sardines.Lee Hawkins: Cigarettes. Tony Ware: Cigarettes, sardines. And they would start talking. And some white bread. And they would sit there and talk and we would hear some of it. I sat in my mom's lap, and you know, they're talking about this, and it's like they just went into a different world. When I was a kid in Minnesota, I loved when my dad's sisters and their kids would come over. Us cousins would play hide-and-seek and listen to our music while our parents sat around the dining room table, talking and laughing, and listening to their own music. Our soundtrack was always great – Prince, Michael Jackson, New Edition, Cameo – but theirs was, too, with Curtis Mayfield, Aretha Franklin, Jerry Butler, Johnny Taylor, and Bobby Womack. The food was even better. They'd talk over one another, smoke clouding the air under the chandelier, and my allergy-sensitive nose could detect that smell from three rooms away. Sometimes, I'd sneak a quick sip from an unattended can of beer in the kitchen. Despite the bitter taste, getting away with it always gave me a thrill. But then, someone would mention the word “Alabama,” and that festive energy would suddenly vanish.Tony Ware: But I heard Alabama. I heard this. I heard names that I never, you know, heard, you know, because all I knew was my aunt Dorothy, Lee Roy, you know, all I knew was. But then I heard certain names, uncles such and such. And I'm like, Who? Who, what, what? To us as kids, "Alabama" was more than a place—it was a provocative word that brought a suffocating heaviness to our lives. My cousin Gina remembers, even as a child, that mysterious word and the weariness it triggered in her mother. It left her feeling utterly helpless.Gina Hunter: And I would just sit there and listen to them talk about home and all the things that bothered them. Oh, my God. And yeah, it would hurt my feelings because I would see my mom just break out and cry for nothing. They would be talking and a song would be playing and Betty would just kind of get, she'd well up. Lee Hawkins: Yeah. Gina Hunter: And I'm like, Why are they so sad? Why are they so depressed? They they're together. They've got their kids. We're visiting, we're having fun. But it wasn't fun for them.That veil of secrecy our parents kept around Alabama, prevented us from seeing it as anything other than ground zero for, in our family, dreadful despair. Even when they talked about the happy memories— the church revivals that they called “big meeting,”  and picking fresh strawberries right off the vine – it seemed like a thread of fear just wove through almost every story. Tony Ware:I knew something was going on more than what I knew here, you know, at a young age. So. I was always interested in finding out. But through my mom, you know, she she would talk about how nice it was down there, how beautiful it was down there. But she never wanted to go back there.And as Gina remembers– and I agreed– it  colored every facet of how they raised us. As she spoke, I just sat there, marveling at the fact that she could have replaced her mom's name with my dad's name, or any one of those siblings, and her observations would still be spot on. Gina Hunter:My mom was and Aunt Helen, they were super, super close. And there was always just a deep seeded paranoia of people in general, just like everything. And I would think, why are these people why are they so scared and nervous and afraid of life and people and experiencing things? It seemed like it led them to live a super sheltered life.The central question of this podcast is, "What happened in Alabama?"What happened was Jim Crow apartheid—a crime against humanity committed by the American government against five generations of Black families like mine. This apartheid lasted for nearly hundred years, officially ending in 1964, and created generations of people who perished and millions who survived. I refer to these individuals as Jim Crow apartheid survivors. However, America has yet to acknowledge that Jim Crow was apartheid, that it was a crime against humanity, and that the millions of people who lived through it should be formally recognized as survivors.In the prologue, I explained that so-called Jim Crow segregation was not merely about separate water fountains and back-of-the-bus seating. Through the accounts of family trauma I've shared, we now understand it was a caste system of domestic terrorism and apartheid, enforced by a government that imposed discrimination in every aspect of life through laws and practices designed to maintain white supremacy. The myth of "separate but equal" masked a reality far more sinister and pervasive than what most of us were taught in school.We often think of white supremacy as fringe hate groups, but we've overlooked its traditional and far more damaging form—a government-imposed system that oppressed Black people for a century after emancipation. This isn't a distant academic concept or an opinion or a loaded political statement; it's a fact. This is recent American history, and it deeply impacted our families, controlling every aspect of our lives physically, mentally, and emotionally for five generations after slavery.Since 1837, every generation of my family in America has had a member murdered, often with no consequences for the white perpetrator. The fear, caution, and grief were passed down by those who stood around the caskets, including my father. The daily indignities only compounded this grief, leading to accelerated aging and chronic stress that I believe ultimately killed my father. Yes, Jim Crow apartheid killed my father.Still, I'm encouraged because I have the platform to tell this aspect of the story. Sharing this story has been extremely difficult, but I've been lifted not just by my faith and ancestors but also by my family, their support, optimism, and determination. With this new information, we live with the awareness of the effects of slavery and Jim Crow, striving to break their negative cycles and be empowered by the accomplishments of our families who found ways to thrive despite the oppression caused by those crimes. Telling this story has fortified my resolve, reminding me that our past is not just a story of struggle, but of relentless triumph and dignity. For generations, we have managed to thrive together as a family. By infusing even more consciousness and evolution into our families with each generation, we can continue to thrive.That's why I'm grateful for my cousins, including my first cousin, David Stanley, the son of my dad's sister, Aunt Weenie, who articulated this sentiment powerfully during an interview with my cousins, my father's sisters' children.David Stanley: I think it's a new form of freedom, OK. And even though they faced the backwardness of Jim Crow and all those things that our ancestors went through, they still had their dreams and dignity. And no matter what happened, it's not about the environment around you, it's the environment inside of you. ‘You're not going to stop us. We're going to continue to grow. So by doing that, they said, ‘Okay, you know what? We are going to plant the seed, our offspring, okay?' You can do this in our generation during this time, but guess what? There's another generation coming up.' And that triggers all the way to us today. And then you got your nieces and your nephew, and then you got grandkids, et cetera. Lee: Yeah. And your kids have all master's degree and PhDs. And then your wife is a superintendent of a school district. David: That's right. Yep. So they left their seed, they left their vision. And my point is that I believe that they are all up in heaven smiling down on us and really proud of us.David: I have to go and take that trip to Alabama and bring my children with me and my grandkids with me, because it's vital. Because you put that out there, I really appreciate that. That's something that's definitely going to be done ,and I think that's something that we all need to do, to rekindle and reconnect and do those things. The past can't hurt you, but my point is that by being in the present right now, now we can solidify our future, you know what unapologetically. And do the things they were always yearning to do, in their lives. And they couldn't do them. But they can do them through us.Lee Hawkins: A lot of it is facing your parents' fears,that's what it id. for them as well. My dad really loved Alabama. He did. And my dad would talk about that in a very nostalgic way, but also the fear was still there. And so when I started going to Alabama, I was going for him as well. Not to mention, I have had a couple of people in the family say, ‘Oh be careful down there.' And Aunt Toopie even said, ‘You went in that field? You went to that cemetery?' That fear was on me when I first went to Alabama. The last trip that we went to, I did it with family.Walking through the cemeteries and the landscapes of Alabama alongside my family who live there transformed my mission, helping me to finally lay my father's fear to rest. Lee Hawkins: Mary Ruth's Southern Food for Southern People Made with Love. I love that. That slogan. Marvin Smith: Welcome to Mary Ruth's. Thank you for coming. Lee Hawkins: You got some grits on the griddle huh. Marvin Smith: Oh I got it all. Got me some grits, cheese grits, patty sausage, salmon croquettes, link sausage, bacon. Whatever you ask for we'll cook it. Pancakes, whatever. Hey, we aint Burger King but you can sure get it your way though. Group: [Laughter] There's so much energy in the cafe. I feel the family. My family. We spend a couple hours eating together. Mapping family connections. People come into the cafe, some grab their food and take a seat, some join us. A woman walks in the door and she recognizes me…. not because she knows who I am, but because of my resemblance to her husband, he's also a Pugh. Erica Page: Y'all got a line that will not just go away. It's strong genes. You'll have strong and strong. Yes, cause I have a daughter and a grandson. Oh, God. Looks just like him Her name is Erica Page. Lee Hawkins: You know, Uncle Ike Pugh? Erica Page: We went to the house several times.At one point, someone pulls out a family reunion book. It's a laminated, spiral bound scrapbook. Someone put a lot of work into making it. We're flipping through the pages together….Lee Hawkins: My grandma was Opie Pugh.Erica Page: I know the name. Lee Hawkins: She was. Well, she was Ike's sister. Erica Page: I know. I know the name.I means she's in the book. We find pictures of our Pugh ancestors, Uncle Ike and my dad's mom, Grandma Opie. I've seen these photos before through my research into the family tree.But suddenly, Alabama feels different from the times I visited before for research. I am not surprised that the shift in my relationship with Alabama was guided by my family members who chose to stay rather than migrate north. They stayed and evolved Alabama to the point where both Montgomery and Birmingham now have African American mayors. They, and the millions of Black people who stayed, led a movement that benefits all Americans today. In discussing the hardships my family endured there, it is important to recognize that the progress of our people and our nation is largely attributable to the activism of the courageous Black Americans who stayed and fought. These same Black Americans welcomed me back to Alabama with open arms and support, encouraging me to move forward with this project. They reminded me not to be resentful or afraid to come home, to give Alabama a chance, and to offer it the same benefit of the doubt and acknowledgment of complexity that I give my country.Understanding that it was our families, the Black descendants of American slavery, who led the movement that resulted in the Civil Rights Act of 1964, ending Jim Crow apartheid and bringing America closer to liberty and justice for all, reinforces the reality that, despite significant trauma, we have remained a solutions-oriented people, some of the most effective activists this nation has ever known.Their legacy and courage have shaped Alabama and America and their spirit of irrepressibility continues to inspire me.In my forthcoming book, "I Am Nobody's Slave: How Uncovering My Family History Set Me Free," published by HarperCollins, I will strive to capture not just the stories of trauma but how we can continue to conquer it as a family, a Black American community, and a nation. Inspired by the spirit of my ancestors and my father, who transcended the limitations Alabama tried to impose on him, I will continue my journalism on several issues discussed in this series.  These include exposing and addressing the long-term effects of corporal punishment in homes and schools, the impact of childhood trauma on the health and well-being of children, encouraging school districts to implement policies of mandatory consequences for hate speech and harassment, and highlighting economic and health inequities along racial lines. I will also focus on the plight and power of Jim Crow apartheid survivors as they strive to quell the ripple effect of historical atrocities on their families.The question now is, what can we all do as a nation to recognize Jim Crow as a crime against humanity and to support the millions of Americans over 60 who lived in the South during this unfortunate period? How can we make our homes, schools, and society safer for the generations of children and grandchildren coming behind them?Together, we can acknowledge our past, honor the strength of those who came before us, and build a future filled with hope, determination, and joy. Let us rise with the resilience of our ancestors and create a world where every child can dream freely and every family can thrive. Lee Roy: You've run the game and you know the Lord and you're doing your thing, man. And that's the best you can do as far as I'm concerned. You have to keep your heart and your head up. I don't know this thing about being proud. I know the Lord and I know the Lord loves me. So if I'm proud, man, please forgive me and if I shouldn't be, but it is a poor dog that don't wag his own tail, son, when you're trying to reach your goals, I'll put it like that, you know. Lee Jr.: Right on. Well, okay buddy, I'm going to hit it, but I'll be in touch, okay? Lee Roy: Yeah, keep going, man, I'm loving it. I'm loving what we're doing, Lee. Lee Jr.: Okay, love you, Dad. Lee Roy: Okay man. Love you. Bye.CREDITS

The Southern Food & Beverage Museum (SoFAB) celebrates 20 years in 2024 with a new cookbook and special exhibits from Coffee Culture to the 125h Anniversary of Oysters Rockefeller. SoFAB Founder Elizabeth (Liz) Williams discusses how changes in the South's population over time have redefined southern food and shares a few "lagniappes" about popular dishes and drinks from styles of gumbo to chicory coffee. Williams hosts the weekly podcast "Tip of the Tongue" and writes a blog by the same title.The Connected Table is broadcast live Wednesdays at 2PM ET and Music on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com).The Connected Table Podcast is also available on Talk 4 Media (www.talk4media.com), Talk 4 Podcasting (www.talk4podcasting.com), iHeartRadio, Amazon Music, Pandora, Spotify, Audible, and over 100 other podcast outlets.

During The Chef Conference in Philly this spring, Sean Brock graciously made time to sit down for this deeply personal and open conversation about his path to the pro kitchen, his development as a chef, and his various restaurants, including his current Joyland, Audrey, and june in Nashville.Please check out our fellow meez network podcasts and newsletter!  THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Understanding where food comes from allows you to take it to new placesCleophus Hethington learns and shares all he can about African Diasporic foodways“Africa influences everything” Chef Max sits with Cleophus Hethington, who'd honestly rather be in AtlantaCatch him on occasion at instagram.com/ebichopbar/Made in-house at wabe.org/justsat This episode of Just Sat with Maximilian Hines was produced by Kevin Rinker and Maximilian Hines. Original music from Micah Freeman. Additional production and editing by Scotty Crowe.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode, hosts Michael Klein, Lesley Dixon, and Dr. Steve Linscombe delve into rice farming in South Carolina, from the 1700s to today. They cover rice's role in shaping the character of the American South, the unique requirements of farming rice in an east coast tidal region, and the recent resurgence of Carolina Gold. Guests from White House Farms, Clemson University, and the University of South Carolina provide insights into both historical and modern-day farming techniques in the Low Country. With special guests: Brian Ward, President, Carolina Gold Rice Foundation; Assistant Professor, Clemson University, David Shields, Chairman, Carolina Gold Rice Foundation; Professor, University of South Carolina; Author, and Don Quattlebaum, South Carolina rice farmer and owner of White House Farms Hosted by: Michael Klein, Lesley Dixon, and Dr. Steve Linscombe

In his 56 years, Ian Beckles has worn a lot of hats—and eaten a lot of good meals. In his profile on X, formerly Twitter, Ian describes himself as a “Former NFL Player & Entrepreneur Ambassador of all things Tasty in TB.” And that's a pretty good way to sum it up.The former Tampa Bay Buccaneer has his hand in a little bit of everything, including radio, podcasting, deejaying, magazine publishing and running his lifestyle brand, Dignitary, which he established in 2015. Ian's latest venture is Dignitary Kava House. It's an alcohol-free hangout spot in South Tampa that offers coffee, tea, CBD, kava, kratom and more. The Zest team recently visited Ian at Dignitary Kava House to learn what exactly kava is and why he's passionate about it. We also did a deep dive into how Ian's eating habits have changed over the years.Related episodes:Tampa Bay Buccaneers Chef Tracie Hartman on Feeding the Team, Pre-Game Ice Cream and Tom Brady's “Very Disciplined” DietChef Kenny Gilbert on Southern Food, Teaching Kids to Barbecue and Cooking for OprahTampa Bay Rays Dietitian Courtney Ellison on Major League Meal Planning, Tips for Staying Hydrated and the Take-Out Food that's a Home Run with the Team

Today we sit down with Hanna Raskin, the editor and publisher of The Food Section, an incredible indie food publication/newsletter that covers the American South. We talk about her journey in the world of editorial writing, her time as a restaurant reviewer, and how the south is tied together by food. Then it's a deep dip into the archives back to March 2017, when Kid Wave stopped by the studio in Brooklyn to talk about growing up in Sweden, finding musical success in London, and what it's like living in LA.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Did escaped slaves throw hush puppies out to distract the hounds from tracking them? Langston and David gather with ATL's own Mandal (Don't Tell Comedy) about this Facebook conspiracy theory. They go into tangents about Captain D's fish shack, tilapia being printed on 3D printers, and cod being the hotdog version of fish. Questions arise throughout the episode. Who originated Hush Puppies? How did this rumor spread so fast? Who else fries bread? Also, we learn Langston doesn't like chicken livers.  MY MOMMA TOLD ME WILL BE A PART OF NETFLIX IS A JOKE FESTIVAL! SUN 5/5 AT 7pm AT THE COMEDY STORE IN LOS ANGELES! GET YOUR TIX HERE. FOLLOW + SUBSCRIBE ON ALL PLATFORMS FOR ALL HILARIOUS AND PROBLEMATIC TALKS: INSTAGRAM: https://www.instagram.com/mymommatoldmepod/ YOUTUBE: https://www.youtube.com/channel/UCm1wMf8iYG-imuTwqje2PNg TIKTOK: https://www.tiktok.com/@mymommatoldmepod?lang=en MY MOMMA TOLD ME MERCH IS NOW AVAILABLE! Visit https://mymommatoldme.merchtable.com/ Bye, bitch!See omnystudio.com/listener for privacy information.

Are white people getting worse at making food on purpose? Langston and David cook this conspiracy theory in the studio. Does this come from white people's reaction to Black people getting more rights? Is this some sort of sick empowerment? How are bad meals going viral? They dissect regional food conversations and even rank which US region is the best. Also, is there a tendency for people to like everyone else's food, but not their own? We just want white people to know they have potential in the kitchen, but when they don't apply themselves, we're heading to Golden Corral.  FOLLOW + SUBSCRIBE ON ALL PLATFORMS FOR ALL HILARIOUS AND PROBLEMATIC TALKS: INSTAGRAM: https://www.instagram.com/mymommatoldmepod/ YOUTUBE: https://www.youtube.com/channel/UCm1wMf8iYG-imuTwqje2PNg TIKTOK: https://www.tiktok.com/@mymommatoldmepod?lang=en MY MOMMA TOLD ME MERCH IS NOW AVAILABLE! Visit mymommatoldme.merchcentral.com Bye, bitch! See omnystudio.com/listener for privacy information.

Today, we're getting dinner inspiration from Johnathan Rodriguez. He's the executive chef and food and beverage director for the dual-branded Aloft and Element Hotel in Tampa's Midtown shopping and dining district.Dalia met up with Chef Johnathan at Sal y Mar, the hotel's rooftop restaurant and bar. In this conversation, he shares advice for coming up with new dinner ideas, how growing up in New York with an Italian mother and Puerto Rican father influenced his palate and his experience cooking for a certain famous family.Related episodes:America's Test Kitchen Co-Hosts Bridget Lancaster and Julia Collin Davison on Small Plates, Hot-Weather Meals and the Kitchen Equipment You Don't NeedChef Kenny Gilbert on Southern Food, Teaching Kids to Barbecue and Cooking for OprahConscious Cuisine: Chef Justin Timineri of Fresh From Florida Offers Ideas for Eating What's in Season

Nothing says fall and winter like a nourishing, piping-hot bowl of soup. In this episode, I share some of my all-time favorite soup, stew, and chili recipes. Episode At A Glance: Is there anything better than a warm, comforting bowl of soup on a cool fall or winter evening? This week on The SavvyCast, I am sharing some of my all-time favorite soups, stews, and chilis. Whether you need a healthy balanced meal, something that can feed a crowd, be made in a slow cooker, or just a delicious weeknight dinner, there is a soup for you! I share everything from my favorite savvy "hacks" to make these soups extra tasty, the cookware I love to use, and so much more. Happy soup season!  Recipes Mentioned In This Episode:  Brunswick Stew  Bobby's Brunswick Stew Southern-Style Pimento Cheese Cornbread Spicy Hamburger Vegetable Soup Grandma Grace's Vegetable Soup Beefy Cabbage Soup Turkey Chili Resources Mentioned In This Episode:  Beautiful by Drew Barrymore 8 Quart Stock Pot- mine is in the shade "Cornflower Blue"  Ziplock Steamer Bags 

Known as the Sauce Maven, Natalie Keng is the creator of an award-winning line of Asian-inspired sauces. She's also now a brand new cookbook author, with a new book out called Egg Rolls & Sweet Tea. On this week's episode, we talk all about Natalie's personal food journey growing up in the deep South as a first generation Taiwanese-American.Heritage Radio Network is a listener supported nonprofit podcast network. Support The Feedfeed by becoming a member!The Feedfeed is Powered by Simplecast.

What if whisky didn't make your throat burn? What if, instead, it tasted comforting and slightly sweet, like a candy your grandma might keep in her purse?That's the idea behind Duke & Dame Salted Caramel Flavored Whisky. It's the brainchild of Chima Burey and Amani Macaulay, friends who met in New York and later moved to South Florida to see if their idea had legs.Spoiler alert: It did. The guys launched Duke & Dame in 2018. Today, you can order Duke & Dame in restaurants and on cruise ships. It's on the shelves at Total Wine & More, ABC Fine Wine & Spirits, Walmart Liquors and now Publix, as of July 10. That same day, Oprah Winfrey featured the whisky on her O List, a roundup of products that have the media mogul's blessing.Dalia recently chatted with Amani and Chima. In this conversation, the guys share how they came up with the idea for Duke & Dame, their journey as Black entrepreneurs in the spirits industry and advice for what to do with the great idea you've been sitting on. Related episodes:Mermosa Founder Desiree Noisette Makes Wine – and HistoryBeer Kulture Raises the Bar for Diversity in Craft Beverage IndustryMonin Flavor Expert Julia Melucci: “I Play With Sugar All Day Long.”Chef Kenny Gilbert on Southern Food, Teaching Kids to Barbecue and Cooking for Oprah

On this week's episode, Nicole and Russ talk about the latest Jeep news as the updated Gladiator makes its debut at the Detroit Auto Show along with the cool new Jeep collab with Merrell. They also discuss the GMC Sierra 1500 AT4X AEV with all its off-road goodies and the fun of introducing southern food to friends from Wales.  

Ready to embark on a flavor-packed journey right from your living room? Buckle up as we, Dave and Jen, guide you through our mouth-watering road trip across the South, where we discovered delicious secrets and hearty meals at every pit stop. Our adventure begins at Walnut Hills Restaurant in Vicksburg, Mississippi, where we savored every morsel from Southern fried chicken to Okra and Tomatoes. We'll share our experience of their homemade pepper sauce that set our taste buds alight and left us longing for more.Our taste buds were in for another treat as our journey took us down I-10 to Baton Rouge, Louisiana. Here, we were thrilled to find Greek-Lebanese cuisine gem. We also ventured into local delicacies with fried boudin balls and a shrimp po-boy in Lake Charles.As we moved west, we found ourselves in the vibrant South Congress area in Austin, Texas. We took a culinary detour at an Asian food paradise, before heading to our final feast of iconic Texas barbecue. Before we sign off, we want to chat about our YouTube channel, Sweet Tea and Tacos. We're grateful for each and every one of our listeners and invite you to connect with us on Facebook, Instagram, and YouTube. Ready to join us for this food-filled adventure.Support the show

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.

Daily Leadership Challenges and Tips We hope you enjoy these daily leadership tips and challenges. Our hope is that these tips and challenges will motivate you, make you think, provide you with actionable steps, bring your team together, make your team more productive and profitable, and generally keep you interested in continually learning about leadership, because leadership is a life-long learning process. This show is brought to you by The Current Leadership Coaching Team or CLC Team, and we offer a variety of ways for you to continually have leadership training and development. Our primary focus is on team leaders; specifically, leaders in the manufacturing industry who have multiple leaders they work with while leading their own teams both independently and in conjunction with other teams within the same organization (either at one large site or in separate locations). We have seen how different leaders within an organization can be leading their teams in vastly different ways, producing different results. We work to unify all of the leaders of an organization so that you have one big SUPERIOR Team, or a team that is Self-Aware, Unified, Persevering, Empowered, Relationally Safe, Intentional, Optimized, and Resourceful. The CLC Team accomplishes this is a variety of ways and by using various learning methods: -       3 to 4-hour workshops (on-site or online) -       Online Leadership Community (weekly zoom calls that cover leadership topics) -       The Complete Leadership Development System -       Leadership Mastermind (online and annual event)  Our Current Online Community for Leaders is currently open! The monthly price is $47 a month and this includes one weekly “live” zoom call, full access to our leadership library of video courses, full access to all the replays of prior zoom calls, and a private community to connect with other leaders! To find out more and/or to join, please visit https://www.currentleadershipcoaching.com/offers/jiWzoLKJ or https://www.clcteam.com        For more information on the Current Mastermind Group, click on the following link: https://www.currentleadershipcoaching.com/currentmm   To get our FREE Guide and video that tells you the NUMBER ONE Hiring Question you should be asking in order to Hire the Right Person for the job Without Fear of getting a bad hire, click the following link: https://www.currentleadershipcoaching.com/hiringquestion   To get your FREE One-Page Goals Worksheet, visit https://www.currentleadershipcoaching.com/goals     Contact us: Paul Grau Jr. at Paul@clcteam.com Jennifer Grau at JenG@CLCTeam.com Please “Like” the CLC Team Facebook page: https://www.facebook.com/RunToYourChallenges   Join our brand new Facebook Group (Current Leadership Group): https://www.facebook.com/groups/currentleadership    For fitness goals encouragement join the Facebook Group “Run To Your 500-Mile Challenge” at https://www.facebook.com/groups/848658552257806   Thanks for Listening and Have a Blessed Day!

After years of living in New York City and Los Angeles, the pandemic brought comedian Heather McMahon back to her hometown of Atlanta, where she's livingin her childhood home with her husband and ... her mother! If it sounds like a sitcom, well, she's working on that script right now. Atlanta is home to Buford Highway, an off-the-beaten-path culinary wonderland featuring 100 immigrant-owned restaurants, representing more than 20 countries.Atlanta-based Food & Wine senior writer Jennifer Zyman joins the show to share the history and highlights of Buford Highway, like Plaza Fiesta, a huge Mexican marketplace where you can taste the latest Mexican TikTok trends. And Heather and I chat about her huge, elaborate, Italian wedding cake  and the tradition of assembling it in front of guests at the reception. Follow along on Instagram!Support the show: http://rachelbelle.substack.comSee omnystudio.com/listener for privacy information.

Today we will be discussing the importance of recipes in the continuation of family heritage. Using food as a means to bridge generations one to another, we hope this discussion will inspire you to head back to the family dinner table to hear from one another, learn about your past, and figure out where you fit in the bigger story of your family's future.    One mentioned podcast episode we referred back to is "Southern Cookbooks." Link to that episode here: https://steelmagnoliaspodcast.com/episode/southern-cookbooks   We appreciate The University of Tennessee for inviting us to share this message at Alumni College this summer.    ________________ Stay Connected: Subscribe to our newsletter: https://mailchi.mp/e3cef217a5e7/sweetnews Text a friend with a link to the show https://pod.link/1442852139 Support this Show: https://tr.ee/9NKBLc2fYD  

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.

Mexico City native Pati Jinich made an unusual career change: from a political analyst at a Washington, D.C. think tank to a cooking teacher and, eventually, award-winning PBS host. For over a decade, she's been sharing her love of Mexico and Mexican cooking with the masses through her shows Pati's Mexican Table and La Frontera. Pati is Mexican-Jewish, and grew up eating Mexican takes on classic Ashkenazi Jewish dishes. So after speaking with Jinich, host Rachel Belle also interviews the authors of the new book Kugels and Collards about another lesser-known mashup: Jewish South Carolina cooking! And in taco news: After 35 years, the phrase Taco Tuesday is finally free from a federal trademark! Rachel digs into the whole story. Follow host Rachel Belle on Instagram! Subscribe to Rachel's free newsletter so you can be the first to know about events, giveaways & content only available to subscribers! Support the show by becoming a paid subscribe www.yourlastmealpodcast.comSupport the show: http://rachelbelle.substack.comSee omnystudio.com/listener for privacy information.

Sometimes you just gotta crow! Isa Bentz, Creative Director at SoFAB, and I talk about all of the new activities at SoFAB. We are doing a lot in the museum, trying to share with Bloomberg Connects so that you can enjoy the museum even if you can't make it to New Orleans, and share in as many ways as possible like this very podcast! So much is happening, you have got to listen. Isa in the podcast studio Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Kenny Gilbert is a busy guy. On top of being chef/owner of Silkie's Chicken & Champagne Bar in Jacksonville and vice president of culinary operations for Grove Bay Hospitality Group in Miami, he's author of the new cookbook Southern Cooking, Global Flavors.Between his book tour and overseeing multiple restaurants, the Top Chef alum is always on the go. Dalia caught up with Kenny via Zoom at—where else?—Jacksonville International Airport. While he awaited his flight to Miami, the Cleveland native shared his culinary journey, advice for teaching kids to barbecue (he got his first grill at age 7!) and how his pal Oprah Winfrey inspired him to open Silkie's.Related episodes: 10 Tips for Cooking with Kids Chef Art Smith Talks Politics: “Fried Chicken Takes No Sides” Punk Rock Foodie Derrick Fox Spills Secrets of the “MasterChef” Kitchen Spice Up Your Life with “Saucy Queen” Michele Northrup of the I Like It Hot! Festival

Peanut butter and jelly. Onions, bell peppers, and celery. The food world is filled with dynamic duos and terrific trios. On this week's show, we meet spouses, siblings, and close friends whose bonds have been deepened by their love of food, drink, and music. We begin with the popular New Orleans pop-up Chance in Hell Snoballs where owners Kitten N' Lou craft all their flavors with local ingredients and combinations you may have never heard of before. When they're not making snoballs, the married couple are drag and cabaret performers, gracing the world's stages with their popular burlesque shows. So how did they come to start a snoball stand on their Bywater porch? Kitten N' Lou tell us the story. Then, we meet two New Orleans brothers and their childhood next-door neighbor whose lifelong friendships have often intersected with their shared passions for music and food. Marc Ardoin, Rouses Freret Street Market Manager, sits down with us along with Chef Alfredo "Fredo" Nogueira of Vals (also on Freret Street) and Fredo's little brother, WDSU Marketing Exec, Juan Nogueira. Finally, we have a conversation with Ray and B.J. Bordelon, whose extensive collection of absinthe antiques and accouterments is on display at the Southern Food and Beverage Museum. The Brothers Bordelon give us some insight into their obsession and show us some unique pieces of memorabilia that make up the exhibit. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

New Orleans is a melting pot of cultures, music, and – of course – food. On this week's show, we explore some international flavors found in our own backyard. We begin with Merritt Coscia and Tyler Stuart of Plume Algiers. Although neither of the American-born-and-bred pair have any Indian heritage in their backgrounds, they became captivated by the culture and flavors of India when traveling across the subcontinent. The couple's passion for regional Indian cuisine is on display at their restaurant Plume Algiers on New Orleans' Westbank. Merritt and Tyler join us in the studio to talk about their restaurant and the travels that inspired it. Passion is certainly the driver behind Abigayle Rhode-Pausina's work. The New Orleans native has taken her cultural exploration to Lebanon and beyond, but has most recently concentrated her efforts on the Lebanese and Syrian families who have called the Crescent City home for generations. We sit down with Abigayle to discuss her new exhibit at the Southern Food and Beverage Museum called "A Syrian-Lebanese American Kitchen." Finally, Chinese food continues to be a favorite both locally and across America. In her food blog, Omnivore's Cookbook, Maggie Zhu writes about modern Chinese cooking, Asian-inspired dishes, and classic recipes designed for the Western home chef. For her first cookbook, "Chinese Homestyle," Maggie narrows her focus to plant-based dishes. She speaks with us about the book and shares some tips that are as simple as they are delicious. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Willie and Bone close out the week with the first ever Southern Foods draft, putting together the perfect Hornets roster and wrapping up the show by revealing the winner of the Southern Food draft.See omnystudio.com/listener for privacy information.

Kimberly and I sit in our sunroom and discuss food dishes that remind us of our childhood. If you enjoy this podcast, please subscribe, then leave us a 5 star rating and a good review. If you don't enjoy the podcast, we'll be praying for you. For all things MADE SOUTH, visit madesouth.com. Follow us on Instagram at @madesouth. Love y'all!

Food museums are about food, but how do we see and understand it? That is up to designers who deliver the visual experience in the museum. In food museums it may also sometimes be delivered as aroma and taste, but there is always the visual. We talk about ongoing design at the Southern Food & Beverage Museum. It's on Tip of the Tongue.

Tip of the Tongue is a podcast on the Nitty Grits Network of the National Food & Beverage Foundation (NatFAB). The podcast host, Liz Williams, is the Founder of NatFAB and the Southern Food & Beverage Museum. In each episode Liz has a far-reaching 30 minute conversation with a food expert, practitioner, chef, home cook, author, farmer, manufacturer, artist, or almost anyonewho can elucidate some aspect of culinary culture. And the intersection of food and drink with culture provides possibilities that reflect the endless ways that food touches every aspect of our lives. We are all joined together by our need to eat. And Tip of the Tongue explores our common humanity whether by examining the past, aesthetics, economics, issues of race and gender, waste, hunger, war, and so much more. And by recording and disseminating these expansive conversations she is creating a document that reflects and embraces the culture of food during our time.

Tip of the Tongue is a podcast on the Nitty Grits Network of the National Food & Beverage Foundation (NatFAB). The podcast host, Liz Williams, is the Founder of NatFAB and the Southern Food & Beverage Museum. In each episode Liz has a far-reaching 30 minute conversation with a food expert, practitioner, chef, home cook, author, farmer, manufacturer, artist, or almost anyonewho can elucidate some aspect of culinary culture. And the intersection of food and drink with culture provides possibilities that reflect the endless ways that food touches every aspect of our lives. We are all joined together by our need to eat. And Tip of the Tongue explores our common humanity whether by examining the past, aesthetics, economics, issues of race and gender, waste, hunger, war, and so much more. And by recording and disseminating these expansive conversations she is creating a document that reflects and embraces the culture of food during our time.

Tip of the Tongue is a podcast on the Nitty Grits Network of the National Food & Beverage Foundation (NatFAB). The podcast host, Liz Williams, is the Founder of NatFAB and the Southern Food & Beverage Museum. In each episode Liz has a far-reaching 30 minute conversation with a food expert, practitioner, chef, home cook, author, farmer, manufacturer, artist, or almost anyonewho can elucidate some aspect of culinary culture. And the intersection of food and drink with culture provides possibilities that reflect the endless ways that food touches every aspect of our lives. We are all joined together by our need to eat. And Tip of the Tongue explores our common humanity whether by examining the past, aesthetics, economics, issues of race and gender, waste, hunger, war, and so much more. And by recording and disseminating these expansive conversations she is creating a document that reflects and embraces the culture of food during our time.

Jamila West is the owner of Rosie's in Miami. Jamila began working in restaurants at the age of 16 as a buster. She attended and graduated from both the C.I.A. and Johnson and Wales. She worked for upscale restaurants in New York, LA, Kuwait, Dubai, and Miami. She and Chef Akino West opened The Copper Door, a bed and breakfast, in Miami, which operated from 2018-2020. They transitioned that business into the currently thriving Rosie's Miami, a full-service Southern-American restaurant. Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote/mantra: "Capitalize on things that are easy for you." In this episode with Jamila West we will discuss: Self-awareness Graduating from both the C.I.A. and Johnson and Wales Working Kuwait as a young restaurant professional Restaurant openings Training Being in business with your significant other Mental health in the industry Today's sponsor: For restaurants, large costs can pop up fast, but traditional loans are too slow. That's why you need Zinch – They're a direct lender that can fund up to $250,000 in less than 2 days. Apply online and you can get a response within 24 hours. Right now, my listeners get their application fee waived by going to financingthatworks.com. Loans made or arranged pursuant to a California Finance Lenders Law license. Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Knowledge bombs Which “it factor” habit, trait, or characteristic you believe most contributes to your success? Sense of people What is your biggest weakness? Organization What's one thing you ask or look for when interviewing/growing your team? Smile What's a current challenge? How are you dealing with it? Evolving the business financially Share one code of conduct or behavior you teach your team. Have pride in what you are doing What is one uncommon standard of service you teach your staff? Uniform choice What's one book we must read to become a better person or restaurant owner? Setting The Table by Danny Meyer GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? xtraCHEF What is one thing you feel restaurateurs don't do well enough or often enough? Being on the floor and out of the office If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Give back to your community Lead by example Have fun Contact: Instagram: @rosiesmia Website: https://www.rosiesmia.com/ Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Jamila West for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Abby Fisher (1831-1913) was one of the first Black American women to publish a cookbook. Her preserves, stews, cakes, and folk remedies offer a glimpse into southern food tradition and remind us that Black folks were often the ones establishing these culinary  practices.Food has been a unifier for millennia, not just gathering people together to share a meal, but acting as a warm introduction to new histories and traditions. This February on Womanica, we're celebrating Tastemakers - the Black chefs, cooks, and food historians who created new foodways and preserved important culinary stories of the past. The impact of chefs like Pig Foot Mary, Mama Dip, and Georgia Gilmore stretch far beyond the culinary scene - uplifting their local communities and inspiring those who came after them. History classes can get a bad rap, and sometimes for good reason. When we were students, we couldn't help wondering... where were all the ladies at? Why were so many incredible stories missing from the typical curriculum? Enter, Womanica. On this Wonder Media Network podcast we explore the lives of inspiring women in history you may not know about, but definitely should.Every weekday, listeners explore the trials, tragedies, and triumphs of groundbreaking women throughout history who have dramatically shaped the world around us. In each 5 minute episode, we'll dive into the story behind one woman listeners may or may not know–but definitely should. These diverse women from across space and time are grouped into easily accessible and engaging monthly themes like Educators, Villains, Indigenous Storytellers, Activists, and many more.  Womanica is hosted by WMN co-founder and award-winning journalist Jenny Kaplan. The bite-sized episodes pack painstakingly researched content into fun, entertaining, and addictive daily adventures. Womanica was created by Liz Kaplan and Jenny Kaplan, executive produced by Jenny Kaplan, and produced by Liz Smith, Grace Lynch, Maddy Foley, Brittany Martinez, Edie Allard, Lindsey Kratochwill, Adesuwa Agbonile, Carmen Borca-Carrillo, Taylor Williamson, Ale Tejeda, Sara Schleede, Abbey Delk, and Alex Jhamb Burns. Special thanks to Shira Atkins. Original theme music composed by Miles Moran.Follow Wonder Media Network:WebsiteInstagramTwitter