Tip of the Tongue: Recent Episodes
Liz Williams
A podcast for eaters and drinkers who are curious about individuals and issues at the intersection of food, drink, and culture and are hungry for more with Liz Williams.
Lisa Steele started her career in media writing about raising chickens. She took wonderful photos, explained what the chickens needed, and moved onto ducks, and then cooking the eggs. Now she is blossoming even more!
From Lisa’s Website
We talk about her career, her goals, and how she wants to reach people. I love that all of her books, even the one about raising and keeping chickens and ducks, are beautiful.
Listen as we talk about recipes, the state of cooking shows, cooking her recipes, and her future. It’s on Tip of the Tongue: On Food & Culture.
Listen to Tip of the Tongue on Substack, on the Heritage Radio Network, or wherever you listen to podcasts.
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This is Part 3 of our series about the development from the Hummingbird Club in Evergreen, Colorado. We talk to Sarah and Josh Hess about how the summer is progressing and about the ups and downs of their new business. This episode discusses dealing with staff and customers, and trying to urge customers to try new things.
Picayune
The Hummingbird Club is for our community to revel in. Comfortable vibes, offered again and again. Created as a place for all people by a New Orleans family to share the love with you and yours. We all deserve some southern hospitality & homestyle Creole food in the Foothills. We are named after the historic Hummingbird Hotel & Grill in New Orleans, which was a cornerstone for all people, a place that went beyond the southern norms. During the Civil Rights movement the Hummingbird was a place where all walksof life could sit down together.Thanks for being at our table!
–Sarah & Josh
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Children have opinions. So I asked my granddaughters what they think about certain aspects of their diet, about taste, and about the business of food. I was both surprised and pleased that they had strong opinions about their food. They answered the questions with thoughtfulness. And we got a to look into a small window of their minds.
They live in Madison, Wisconsin. I watched the preparation of the lemonade, which was prepared in the home kitchen after taste tests. The stand was set up at the end of the driveway and a surprising number of people stopped and bought lemonade. Thanks to all of them for encouraging this entrepreneurship and initiative, which included going to the grocery themselves to buy supplies. they are starting third grade in September.
My older granddaughter spoke of feelings about being vegan, tolerance for those who are not, and had interesting thoughts about what she missed as a person who is attempting to eat a plant-based diet.
Thanks for indulging me this week, as I spend time with the grandchildren.
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Krys Malcolm Belc is not new to writing books about life’s journey. But his newest book, What I Made for Dinner: A Memoir, about his family and cooking and fixing dinner every night. Krys is a memoirist, a dad, a baker, and a teacher.
In this book he shares the joys and drudgery of cooking dinner every night for his wife and 4 children. Listen. It’s on Tip of the Tongue.
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Eating lunch with Lily Keber is like being with an anthropologist, but in a good way. She notices everything. But she isn’t observing objectively like a good social scientist. No, she is right in the thick of it, asking about the server’s children and what’s good in the garden.
She and I talk about her documentary filmmaking and about eating in the south. Listen. It’s on Tip of the Tongue.
You can learn more about her past projects on her website.
If you have a favorite Meat & Three, let her know (and me too) at lkeber@gmail.com.
Her IG is @lilyeatsthesouth. You can let her know what your favorites are.
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Ready to elevate your cocktails? Ready to enjoy the mixer without the alcohol? We talk to Ken MacKenzie about his company, Fresh Victor, and the fresh mixers that are available.
A Fresh Agave Margarita
3oz Fresh Victor Mexican Lime & Agave
1.5-2oz blanco or reposado tequila, or mezcal
Add all ingredients to a cocktail shaker full of ice, shake well, and strain over fresh ice. Garnish with a lime wedge
Chai Tide
2oz Fresh Victor Mexican Lime & Agave
6oz Chai Tea Brew a cup of Chai tea.
In a pint glass, add the tea and Fresh Victor. Fill with ice and stir gently. Garnish with slime wedge and serve.
Fresh Victor has created a discount for Tip of the Tongue listeners.
Use Code: TIPT20 for a 20 % discount.
Details:
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for sitewide use on FreshVictor.com (excludes wholesale)
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20% off entire order
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No minimum purchase requirement
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One use per customer
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Can’t combine with other discounts
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Active from today until Jun 24, 2027
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Captain Jason “Pip” Pippenger of Beyond the French Quarter tours is both a hospitality specialist and a licensed captain. We talk about the kinds of special tours that does in the New Orleans area, as well as issues of coastal erosion and environmental issues of the region. Listen. It’s on Tip of the Tongue.
Captain Jason Pipp on Instagram
Beyondthefrenchquater on FB and Instagram
He has given us a recipe for the flounder we discuss during our conversation.
Stuffed Flounder
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Take a whole flounder, descale both sides, and remove the head and gut.
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With the dark side up, make an incision from the head to the tail down the center of the body.
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Lift one side of the incision and cut back the fillet from the backbone until you reach the fins (Note: Do not cut through the fins, leave filet attached to the body.
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Duplicate on adjacent side of flounder (note: not the bottom white part of fish)
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Once top side of fish is filleted, butterfly open and pat dry.
Directions on making stuffing:
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Take 1 cup of Stove top stuffing (per flounder)
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1/2 pound of claw crab meat (Note: I use claw; I find it holds up to seasoning and you can still taste the distinct crab flavor)
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A teaspoon of your favorite Creole seasoning (I prefer Marsh Borgne, it’s a new local company coming to stores this summer)
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1 teaspoon of thyme
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2 whole lemons sliced
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2 ounces of salted butter sliced in 1/4 ounce portions
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Salt to taste (typically I don’t, based on the other ingredients I have used)
Combine stuffing per instructions on the box, fold in crab meat, seasoning, and thyme (add a little liquid if needed to keep the consistency wet like a bread pudding)
Place the stuffing down the center of the flounder, fold both fillets back together (they won’t touch). Indent the butter slices and indent them into the exposed stuffing. Lay lemon slices on top of the butter along the entire length of the fish. Bake in oven at 325 F for 10 minutes, then test for doneness. You can tell when it is done, as the tail will shrivel and become crispy. Also the skin and meat will be white, opaque, and starting to separate.
Accompany with a side of grilled asparagas
I like to pair this with a Pouilly-Fumé or unoaked Chardonnay
Enjoy.......
For more about the Oyster Reefs and how they protect the coast.
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In this episode we revisit a conversation with food science and technology writer, Larissa Zimberoff. There are many reasons to think about food and technology and science. And we can look back on her book, Technically Food: Inside Silicon Valley’s Mission to Change What We Eat.
Larissa is now on Substack.
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We all want to be healthy. And when we are we often take it for granted. For those of us who have a chronic illness, especially one that affects our eating, have a knowledgeable dietician may be just the thing. We may need that guide through the medical and scientific jargon to a simple meal plan and easy food principles to follow.
Nicholas Kelly tells us about some of the real issues facing dieticians and their patients. He also discusses the relationship between dieticians and clinicians.
Nicholas has also written a cookbook full of high calorie recipes, especially aimed at people who are wasting or those who expend a lot of energy like athletes.
Nicholas Kelly
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Do you stop up the gas station to pick up take-out? Do you remember going to the gas station with your parents or just one parent to buy certain things. Was that gas station your favorite restaurant? Listen to the editors of Get It While It’s Hot: Gas Station, Roadside, and Convenience Cuisine in the U.S. South, folklorist Constance Bailey, Shelley Ingram, and Casey Kayser as we talk about the essays, the role of the gas station, changing gas station cuisine, and all of the characters that you can meet along the journey. The social media handles of all three guests can be found on each of their links above.)
The afterword was written by Psyche A. Williams-Forson who closes the book with her thoughts. My favorite pimento cheese - really my father’s favorite pimento cheese - came from a gas station. This podcast, which comes from an academic press, is also quite a lot of fun. Listen to our conversation. It’s on Tip of the Tongue.
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If you are interested in using food to find energy, to calm your nerves, or to become a more cogent thinker, you have found the right podcast. Business coach and speaker, Adam Kingl has written a book with Dr. Jakub Radzikowski: Executive Eats: The Cookbook for a Better Working Life.
Read more about Adam
I have tried the pumpkin and fig soup recipe in the book. Although I made it with buttermilk instead of cream (I simply like the tang of buttermilk), that was an excellent recipe which I would name as my favorite out of all the recipes I tried from the book. I am thinking of making it for family Thanksgiving.
Both authors, despite their business and scientific acumen are professionally trained and experienced chefs. Despite the science that backs up the recipes, they know what they are doing in the kitchen. The recipes work and they taste good.
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Once you identify your passion, it is easier to stay on the path toward your goal. The endless well of curiosity for that passion and putting it into action to share with others is not work. And Brandon McCraney of Olde Raleigh Distillery seems to have found his passion. He talks about his journey. Listen. It’s on Tip of the Tongue.
The Bottles
Brandon at work
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This podcast is a conversation with the CEO of the Food Institute, Brian Choi. Recently FI has acquired the Heritage Radio Network. HRN is the largest food and drink podcast network in the world. I am honored that Tip of the Tongue is a part of it.
Brian walks us through his transformation of the Food Institute from a magazine to and online B2B powerhouse. That powerhouse now includes the Heritage Radio Network. If you are interested in food and drink, you should check out the fascinating array of podcasts that live there.
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Helen Veit has studied the history of picky eaters. It is, unfortunately, a very recent history. And she found it to be a modern phenomenon.
Helen Veit is an associate professor of history at Michigan State University, specializing in American food in the 19th and 20th centuries. She's the author of Picky: How American Children Became the Fussiest Eaters in History (2026), which explains the rise of mass childhood pickiness over the last two hundred years. Her first book,, Modern Food, Moral Food: Self-Control, Science, and the Rise of Modern American Eating in the Early Twentieth Century (2013), explores the origins of modern eating and was a finalist for a James Beard Award for Reference and Scholarship.
She is also director of the What America Ate project.
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Carolyn Haeler was diagnosed with celiac disease after a long period of medical exploration. And after she found out what her new path required, she realized that the foods that were prepared for people with celiac disease were dreadful. Lousy cookies and baked goods. Treats were a disappointment to say the least. So she created her own company to make cookies, sell gluten-free flour, and mixes. My favorite is the brownie mix. It is really good.
This is a story of grit and determination, as well a problem solving, and a desire to make life better for people with a problem with gluten. You can check out the website to see all of the products, which are available by mail.
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Todd Price shares his insights with us, based on his research and conversations with the Quapaw and other nations as he discussed their food sovereignty. The issues are fascinating and the solutions that they native nations have adopted on a multi-decade plan are amazing. The Native governments really think long term with practical results.
Imagine restoring land to viability. Land that had been destroyed by mining. The land, little by little is being converted to farming. Listen, it’s on Tip of the Tongue.
Todd Price
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Thank you to everyone who tuned into my live video! Join me for my next live video in the app.
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If you want a taste of the islands, this is the book for you. It is as colorful as the islands as well as broad in its coverage and full of flavor. This is going to be my new go-to Caribbean book. Chef Rawlston Williams was the chef owner of the award-winning Brooklyn restaurant, the Food Sermon. He's from St. Vincent and the Grenadines. He has a beautiful new cookbook called The Caribbean Cookbook. It’s on Tip of the Tongue.
Here are a few recipes designed to intice you to look for more . . .
* Jamaica’s Jerk Chicken
* Dominica’s Callaloo Soup
* Puerto Rico’s plantain-based Mofongo
* Green Fig Salad from Saint Lucia
* Haiti’s Seafood Creole
* A sweet Cashew Cake from Aruba
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Scent is quite a powerful sense. It is deeply embedded in our psyche. Tiffany Rose Goodyear of Scentex talks to us about planning scent for parties and meetings. And on top of all of this, she owns a bakery called Yours Truly Cupcakes. It’s in Denver, Colorado. You get the connection between the scent of baking cupcakes and the company Scentex.
We talk about how scent affects our mood in ways that are unconscious. And how scent triggers memories. And we discuss the connection between smell and taste. There is lots of unpack in this episode. Listen, it’s on Tip of the Tongue.
Tiffany Rose Goodyear
https://www.instagram.com/scentex_events/
https://www.linkedin.com/in/tiffanyrosegoodyear/
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Mia Martensson started her career in a small hotel on the Swedish island of Gotland and went on to become an award-winning sommelier, guiding world-class wine programs from Stockholm to South Africa and most recently in Turks & Caicos. Her expertise in wines spans continents, and she crafted a wine and pairing experience at Seven Stars Resort that earned Wine Spectator's Award of Excellence in 2022. We talk about her love affair with wine, her travels, and how she believes that wine connects people to each other and to place. Listen. It’s on Tip of the Tongue.
Read what Mia has to say about champagne.
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Everyone has a favorite hot sauce, and the hot sauce families want you to choose theirs. And the Baumer family is no exception. Listen as we talk with third generation Crystal hot sauce CEO, Alvin Baumer, III. He is known to family and friends as Pepper. We talk food dynasties, the ups and downs of the food industry, and all the quirky, but important food things that people in New Orleans consider important. Listen. It’s on Tip of the Tongue.
The company began in 1923, founded by Pepper’s grandfather, Alvin Baumer, Sr. He reincarnated the company from its beginnings making snoball syrup. After Hurricane Kathrina, as well as previous catastrophes, the company has emerged with its strong base as hot sauce with its eyes on the future. Now the company is sold in countries around the world.
Alvin “Pepper” Baumer, III
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My friend, Micheline (Micki) Maynard, who writes the CulinaryWoman Newsletter on Substack, joins me as we talk about 300 episodes of Tip of the Tongue and my first video podcast! Listen. It’s on Tip of the Tongue.
Micheline Maynard is is an author, reporter and a podcaster.
She publishes the CulinaryWoman Newsletter, which comes out every Sunday.
Her expertise is the restaurant business, and she writes for Food & Wine, Time Magazine, the Boston Globe, and the Ann Arbor Observer in her hometown in Michigan. Most recently, she published Satisfaction Guaranteed, the story of Zingerman’s famous Deli. Micki and I got to know each other when she lived in New Orleans for a year and she’s been a guest several times on Tip of the Tongue.
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What a pleasure to speak to 98 year old Betty Fussell! She praised her Scottish genes. Her book, How to Cook a Coyote: The Joy of Old Age, is a nod to M.F.K. Fisher and her book, How to Cook a Wolf. But the wily coyote is a trickster and shape shifter, always there for both good and bad. Listen to our conversation. Betty lays out her current project and the pains of finding a story line in her book. All writers will be able to identify with the struggle, which Betty faces with humor despite blindness and the limits of age. Listen. It’s on Tip of the Tongue.
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Angus Rittenberg is co-founder and CEO of WYNK. He produces legal THC beverages, and he invented the machinery that can be adapted for state by state compliance. It is now the most widely distributed low dose cannabis seltzer in the United States markets. We talk about the intricacies of law when adaptations must be made in each state, as well as the benefits of a THC seltzer over alcohol. Listen. It’s on Tip of the Tongue.
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Michael Fors likes wine. He solved the problem of quickly and gently aerating wine by inventing a special decanter that he calls Liquid Jazz. There are also special glasses that will aerate by the glass. He tells us his story. Listen. It’s on Tip of the Tongue.
Michael Fors
Decanting with Liquid Jazz
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We speak with Joe Mann of Verdad Real Estate and Neal Bodenheimer of CureCo about their new project, The Warbler Hotel in New Orleans on legendary St. Charles Avenue.
We discuss the issues of building a hotel from the ground up in an historic neighborhood, the issues of integrating food and beverage into the hotel with the right feel for guests and for city residents to make the place lively and inviting for everyone
Rendering above of The Warbler Hotel’s rooftop pool
Additional renderings can be found here
Renderings provided courtesy of EskewDumezRipple
The food is being developed in conjunction with Chicago’s Andrew Zimmerman of Sepia, a Michelin starred restaurant. The feel of the hotel is a nod to the Jazz Age and promises to have an Art Deco vibe. And CureCo is contributing its beverage luster as a James Beard Foundation Award winning developer of Cure. All of this talent will coalesce in the martini bar and restaurant, Mildred’s.
Listen. It’s on Tip of the Tongue.
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Madagascar is an island that fascinates the imagination. There is the animated movie, Madagascar, which amuses and takes advantage of the mystery of the place. But in real life Madagascar is full of culinary riches which seem independent of the society’s culture. But the soil and climate support vanilla, chocolate, caviar, honey, and other specialty foods. Emmanuel Laroche became
interested in Madagascar and its culinary treasures, exploring the culture with curiosity and deep respect for the people nurturing those treasures. His book. A Taste of Madagascar, reveals secrets of the food, problems of the island, and the stories of the people.
Laroche has exhibited his curiosity before. His first book, Conversations Behind The Kitchen Door: 50 American Chefs Chart Today's Food Culture, explores chefs and their stories.
His own podcast, “flavors unknown”, explores cooks, chefs, and mixologists, has been on the air since 2018. And for an everyday job he is Vice-president of Marketing at Symrise North America.
Listen to the podcast from 2022 with Emmanuel about his first book.
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We talk to Heidrun Metzler about her new book, German Heritage Baking: Time- Honored Recipes, Traditional Techniques, and Culinary Secrets.
These recipes are not adaptations of German recipes. These recipes are the real German recipes. They are beautiful and delicious. We talk about her award winning cookbook. Listen! It’s on Tip of the Tongue.
Heirun Metzler lives on a macadamia nut farm in Hawaii. She is a photographer who took her own photos that appear in the book. And she is an avid and accomplished horsewoman. Read more about her and the book on her website.
Heidrun has been baking for decades. She learned from the kitchens of her relatives where she helped with baking in the great traditions of Germany. She moved to the United States in the late 1970s, and she missed the baked goods of her home. That was a great motivator and she shares her recipes in her new book.
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Abby Cheshire teachers the culinary arts during the school year. That means teaching knife skills and food safety, among other things. But every summer she becomes a chef on a yacht that travels the oceans. She provisions the galley, plans meals, and prepares meals. And when she isn’t on the yacht, she is traveling on cruises.
She has written a book that reflects her travels called Passport to Flavor: 100 Global Dishes You Can Make Anywhere. Listen, it’s on Tip of the Tongue.
Abby has over 2.5 million followers across platforms. You can find her at @abbyinthegalley.
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This is the second installment in our first ever special series. This series is about the joys and tribulations of starting a new business. In this case it is the Hummingbird Club in Evergreen, Colorado. We talk to Sarah and Josh Hess, the co-owners of the club. In Tip of the Tongue Episode 290, the talked to Josh and Sarah about their plans as they moved toward opening. Today’s podcast finds them open and learning and adapting.
They survived a large scale power outage and the difficulties of beginning a new business and introducing New Orleans food concepts to a community where they are foreign ideas. They seem to have survived and are still breathing. They are still excited about their project. You can hear about it. It’s on Tip of the Tongue.
Below is their creed, which I have lifted from their website. . . . .
Our Creed
We practice the sacred arts of brunch, kindness, and lagniappe. Food that hugs back, a space that says “stay,” and a promise to show up for our kids and creatives.
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Abby Cheshire teachers the culinary arts during the school year. That means teaching knife skills and food safety, among other things. But every summer she becomes a chef on a yacht that travels the oceans. She provisions the galley, plans meals, and prepares meals. And when she isn’t on the yacht, she is traveling on cruises.
She has written a book that reflects her travels called Passport to Flavor: 100 Global Dishes You Can Make Anywhere. Listen, it’s on Tip of the Tongue.
Abby has over 2.5 million followers across platforms. You can find her at @abbyinthegalley.
Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe
Do you have a food or drink item that you make for friends? Does everyone welcome it and encourage you, by suggesting that you bottle or package the product and sell it? Are your lured into fantasies about doing just that?
Shawn Ledet of Cajun Smoke Seasoning has acted on those fantasies. He tells us about his journey and about his products. Listen. It’s on Tip of the Tongue.
Luciena and Shawn Ledet
The company has been active since 2016 and now has several products beyond its first spice blend. I like that fact that it is low sodium.
We talk about the journey from farmer’s markets to Walmart Marketplace. We discuss the realities of starting, the time and resources that it takes. We even talk about the learning curve of having to do everything yourself. But Shawn is committed.
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Like quail? We talk to Brittney Miller of Manchester Farms about their healthy and delicious quail.Brittney’s story involves quail from the time she was a little girl. Now she runs the farm, develops products, and thinks ahead to the future.
We talk to her today. Listen. It’s on Tip of the Tongue.
They sell quail products including quail eggs.
Here is a recipe for Deviled Quail Eggs from their website:
Deviled Quail Eggs w Coconut Oil Recipe
Ingredients
Ingredients
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6 quail eggs
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1/2 teaspoon coconut vinegar
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1/4 teaspoon favorite mustard Salt & Pepper to taste
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Cut chives to garnish
Instructions
Instructions
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Boil eggs with vinegar water for 4 minutes.
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Place boiled eggs in ice bath for 5 minutes and peel.
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Slice eggs and separate yolk and whites.
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Mix yolk, coconut vinegar, mustard, and salt and pepper.
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Add mixture to piping bag (or plastic bag with cut tip) and fill eggs.
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Add slice of chive to each egg for garnish.
Like quail, but don’t want the trouble of dressing them, try the frozen quail prepared by Manchester Farms.
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The restaurant industry is hard. Margins are tight. Costs always threaten to become out of control. The workers work nonstop in a stressful environment, whether front of house or back of house. They aren’t highly paid. And the stress may take its toll. And in addition to the mental health issues facing restaurant workers, the economy and the whims of weather, politics, and what’s hip, make job security precarious. But it is out of your control. What do you do when you cannot stand the stress or pay your bills? You can call Southern Smoke for assistance. Southern Smoke is a 501(c) (3) organization which supports restaurant workers.
We talk to Southern Smoke Foundation founders, Lindsey Brown and Chris Shepherd.
Lindsey Brown is a former marketing and communications expert who is now Executive Director of Southern Smoke.
Chris Shepherd is a James Beard Foundation award-winning chef and entrepreneur and tv personality.
You can listen to more about Southern Smoke from Kat Bill at Tip of the Tongue Episode 295: Southern Smoke.
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What does a young man with undiagnosed ADHD and dysexia do with his life? With the help of loving parents Bobby Stuckey is a founder of the James Beard Foundation award and Michelin-starred Frasca Hospitality Group. He is also a master sommelier and cookbook author. He is a long-distance runner. He is a man who has embraced the hospitality industry and been rewarded for it. We talk about his journey and his work. Listen! It’s on Tip of the Tongue.
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For those who hate vegetables, those pesky green things on your plate can be more than a nuisance. They are turn you off to even the best of food. Heidi Herman is such a person, trying to be healthy and eat her veggies despite hating the taste of vegetables. She grew with an Icelandic mother who found the array of vegetables available in the US to be not only perplexing, but a disappointment.
Now she is trying to make vegetables palatable to the vegetable averse. And she is trying to reach adults, not just children. Her book, Hidden Vegetables Cookbook: 90 Tasty Recipes for Vegetable-Averse Adults, is full of recipes for those who share her aversion. And I can attest to the fact that her recipes are delicious even to the vegetable lover.
Listen! It’s on Tip of the Tongue.
Heidi Herman
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If you consider getting dinner on the table intimidating, or a chore, or sometimes you’re just too busy, Rachel Farnsworth offers a world of advice for saving money and cooking quickly. No meal planning for you. No making a grocery list for you. She does it for you, with a great depth of other resources on her website.
You can sign up for Cheap Eats and get an email with a weekly menu and shipping lists. This is not something you pay for. It is for you. And whether you use it all or in part, it can be quite a time and money saver.
We talk to Rachel about her website and her helpful ideas. Listen, it’s on Tip of the Tongue.
Listen here, on Heritage Radio Network, or wherever you listen to podcasts.
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What do you do when you have allergies or special food preferences or restrictions? Can you eat out or must you prepare everything yourself? Can you trust the restaurant? That is where Foodini comes in. We speak with Dylan McDonnell, one of the company’s founders, about the solutions to these issues that Foodini addresses.
Listen! It’s on Tip of the Tongue.
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Ed Mitchell is the name that comes to mind when anyone says North Carolina barbecue. This is an encore broadcast of our podcast about his book, Ed Mitchell’s Barbecue.
The book was written by the pitmasters Ed and Ryan Mitchell with Zella Palmer.. In the book they tell their story. On the podcast we learn the story of the book as well as the journey into the 21st century.
Listen! It’s on Tip of the Tongue.
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I don’t keep a gratitude journal of all of the wonderful and joyous things I experience every day. Tamar Adler does. And her new book, Feast on Your Life: Kitchen Meditations for Every Day, reveals her moments of awe and gratitude in the kitchen. Tamar isthe award-winning author of An Everlasting Meal. (She was awarded by both the James Beard Foundation and the International Association of Culinary Professionals.)
She has cooked at Chez Panisse, Farm 255, and Prune. Formerly she was a New York Times Magazine columnist and a contributing editor at Vogue Magazine.
Her newsletter, The Kitchen Shrink, is on Substack.
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Worried about the high price of food these days? Many people are feeling the pinch of grocery store prices these days. Carol Ann Kates has written a book , Grocery Shopping Secrets, filled with tips on buying and storing and using that food. The book covers fruits and vegetables and meats and fish and cheese. Everything in the grocery.
I am thrilled that the book has a wonderful index which makes it easy to find the answers to your questions. Listen. It’s on Tip of the Tongue.
This is a reference book that covers so many different foods. It covers seasonal foods all year round.
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This is the first episode of an intermittent series about the birth and the development of a new project in Evergreen, Colorado, The Hummingbird Club. The project is the brainchild of Sarah and Josh Hess.
Their project is a new restaurant that serves brunch every day. It will have a lagniappe hour after the brunch service ends and become a refuge for children after school. You can read the creed of The Hummingbird Club below.
Our Creed
We practice the sacred arts of brunch, kindness, and lagniappe. Food that hugs back, a space that says “stay,” and a promise to show up for our kids and creatives.
This episode will introduce Sarah and Josh, allowing them to introduce themselves and their plans. After The Hummingbird Club opens, we’ll revisit them for an update on how their plans are unfolding and how they are adapting.
A work in progress.
Listen. It’s on Tip of the Tongue.
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Although many modern bartenders find the Ramos Gin Fizz to be a nuisance at best. and more work than it is worth at worst. But that famous drink, invented by Charles Ramos, continues to fascinate us. John Shelton Reed, storyteller, author, and historian of the south, tells the tale of the Ramos Gin Fizz in his new book by that name.
John Shelton Reed
Want to know more? Listen. It’s on Tip of the Tongue.
The list of writings by John Shelton Reed is a long one. Notable among them and apropos of this book is his book entitled Dixie Bohemia: A French Quarter Circle in the 1920s, Louisiana State University Press, 2012).
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Product development, sales, marketing, and kitchen design all factor into Gaye Sandoz’ career. From an education as a dietician to her work with companies and her mentoring of those who dream of making a living making food, she has stories to tell. I love the one about packing a frozen brisket in her luggage, much to the confusion of airport security.
There is lots to learn from Gaye Sandoz. Listen. It’s on Tip of the Tongue.
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Many people work in stressful environments. It can take its toll on you, leading to unhealthy attempts to find relief from that stress. Drugs and alcohol are high on the list of the types of self-medication that might be pursued.. Southern Smoke, a nonprofit organization that supports people in the hospitality industry from the stress of financial insecurity to mental heath issues.
We talk to Cat Bill is the Chief Mission Officer of Southern Smoke. She walks us through their programs like the Emergency Relief Fund, Behind You - the no-cost counseling, and the Crisis Toolkit. These are all available to F & B workers.
A symposium is coming up in November in New Orleans. Check out the line-up. I’ll be there. Listen. It’s on Tip of the Tongue.
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Do you consider a restaurant to be a business? Is the chef an artist or a craftsperson turning out identical versions of the same thing? What is your expectation from a restaurant? Adam Reiser has been a part of the wait staff in many high-end restaurants. He has seen many catastrophes happen. And he shares his experiences and his ideas about guests and guest comportment in his new book, The New Rules of DIning Out: An Insider’s Guide to Enjoying Restaurants. Listen to our conversation. It’s on Tip of the Tongue.
Adam Reiner is a James Beard Foundation award-winning writer. Calling on his previous experience as part of the wait-staff at restaurants, he now writes about food for many publications.
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When you are looking for a quick way to perk up your cooking, just grab Milk Street Shorts: Recipes That Pack a Punch , a new book from Milk Street. We talk to J.M.Hirsch, James Beard Foundation award-winning writer and Editorial Director at Milk Street about the book and its recipes, with ideas inspired by the library of recipes developed from 10 years of Milk Street. We talk about shortcuts, quick fixes, and my favorite tip from the interview - using an overturned sheet pan on top of cauliflower steaks to cook both sides at once.
You’ll find lots of ideas and inspiration in the book. J.M.’s enthusiasm for deep flavor is contagious. Listen. It’s on Tip of the Tongue.
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Dedra Faine is a hospitality maven. But hospitality to her includes love and connection. And when she plans for a public event, these same elements are present. Even if you don’t need her services you can learn abouth her attitudes and priorities from her books.
Her new book is A Breath of Grace: Embracing the Spiritual Gift of Hospitality. We talked about this and more. Listen. It’s on Tip of the Tongue.
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Even thinking about the name - The Obituary Cocktail - carries a touch of romance and a touch of the macabre. That is a tantalizing combination. We speak to Sue Strachan, the author of The Obituary Cocktail, for her authoritative take on the cocktail and other things tinged with absinthe.
Sue is also the author of another drinks book, Café Brûlot, about that legendary flaming drink.
We discuss the fine points of the Obituary Cocktail, vermouth and its fragile nature, what kind of gin is best in the drink, and how much absinthe is just right. I put in my plug for Death in the Afternoon. Listen. It’s on Tip of the Tongue.
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Starting from her family's kitchen in Detroit, Michigan, Chef Celeste has become a fixture on the food scene in Baton Rouge, Louisiana. She was important to the development of the downtown market. And she has just written a cookbook, Chef Celeste’s Louisiana Kitchen: Simplifying Cajun and Creole Cuisine, which is full of personal stories and delicious recipes. Listen, it’s on Tip of the Tongue.
And her book . . .
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Not many companies that are still operating in the United States were started in the 1700s. Laird and Company is one of them. We have a lively conversation with Lisa Laird Dunn, President and Global Ambassador. She is the 9th generation to operate the business, and her children have joined the company. Imagine 10 generations of apple brandy! Listen to what Lisa has to say. It’s on Tip of the Tongue.
You can read about the history of the company and all of its products.
And if you are interested in recipes, there are plenty of cocktail recipes on the website. There is even a cookbook available.
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If you want to cook efficiently and make best use of your resources, you will love Mary Bryant Shrader’s The Modern Pioneer Pantry: A Complete Guide to Preserving Food. It will help you eliminate waste and really make use of your resources. You’ll be prepared for disasters and for those days when you have been so busy that you haven’t had a chance to go to.the store. It is a great supplement to her previous book, The Modern Pioneer Cookbook.
You can listen to an earlier podcast with Mary. She talks about her first cookbook, The Modern Pioneer Cookbook.
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Do you love grilling and smoking, but you have limited space to do it? Are you new to smoking, but want to experiment? Do you just want to have fun outdoors? Watch Morgan Bolling as she experiments, very successfully, with backyard grilling. No fancy equipment, just the ordinary stuff that we all might have. The perfect equipment for fun and learning! We talk to Morgan about the show, how it came about, and whether there will be more of it. Listen, it’s on Tip of the Tongue.
Here is the cache of recipes from the show.
You probably know Morgan from America’s Test Kitchen and Cook’s Country. And she is the author of When Southern Women Cook.
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Sam Gugino has had a varied career as a chef, a writer, and an actor. He has truly invented himself. He talks about all of it, including his new book, Eat, You’ll Get Hungry.
We have a conversation about his various careers and we speak a lot about his Sicilian family. The table was the center of his home and the cookbook tells the story. His recipes are delicious and reflect the old-fashioned nature of that table.
Read the book, learn about Sam, and take a few pointers from him. Listen. It’s on Tip of the Tongue.
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Chef Ashwin Vilkhu opens his dream restaurant - The Kingsway - in New Orleans. It is a modern prix fixe restaurant that features the chef’s interpretation of the foods of Asia. We discuss opening a restaurant in these times. When and how you know it’s right for the restaurant, the staff, and the diners.
Born in India, Chef Vilkhu grew up in New Orleans, absorbing not only the vibe and flavors of the city, but the eclectic culinary attitudes of his family. His father, Chef Arvinder Vilkhu and his mother, Pardeep Vilkhu, have been exciting the taste buds of New Orleans for years. They opened Saffron NOLA, with Chef Ashwin. It is twice nominated for James Beard Foundation awards. Listen, it’s on Tip of the Tongue.
Arvinder and Ashwin Vilkhu
Listen to the podcast with both Chefs at Saffron NOLA.
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Are you a food writer? a food person? a writer? Adam Roberts is all of these things. After having written cookbooks, food blogs, television shows, and articles, Adam has written his first novel, Food Person.
You read about Adam, his podcast, his other books, and more here.
Other books by Adam Roberts. . .
Adam’s newsletter is The Amateur Gourmet.
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There was a time when there were many gentlemen’s dining clubs. There is something very 19th century about them. And there are probably not that many that are descended from a club that has been around for a good while. Although it is a 20th century club, the New Orleans club - the Escargot Society - is a spiritual descendant of those clubs where gentlemen met to appreciate good wine and food. Dominic Massa, a member of the Escargot Society, joins us to talk about the club’s history. Listen, it’s on Tip of the Tongue.
The snail on the wall at Antoine’s designed by John Chase
Dominic Massa
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Imagine being part of the United Cajun Navy and helping people during a disaster! They help people during floods, fires, and freezing storms to recover from natural destruction and devastation. In addition the organization, made up of volunteers, has embraced solving the problem of food insecurity.
We talk with Brian Trasher, spokesperson and vice-president of the United Cajun Navy. Listen. It’s on TIp of the Tongue.
Go on the website if you are interested in volunteering or donating.
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Do you like tequila? Ted Genoways has written an exciting, cinematic account of the Cuervo family and the development of the tequila industry. With research deep into records in longhand in Spanish, French, and English, Genoways pieced together the fascinating and exciting story that parallels the development of modern Mexico as well as the modern tequila industry.
He tells us all about it. Listen. It’s on Tip of the Tongue.
I recommend that you drink your favorite tequila cocktail while you listen to the podcast.
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We would all benefit from living well and eating well, with a goal of holistic living. But how does anyone accomplish such a goal? We talk to Erin Clifford about her new book that not only explains the goals, but that functions as a workbook for getting there.
Read more about Erin. and her new book.
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Who knew that there was more for Meathead to teach us about grilling and barbecue? His new book, The Meathead Method, is full of new information, great recipes, and terrific photos. It gives us great tips, clear instructions, warnings of pitfalls, and lots of ideas and explanations. It teaches in a way that makes you want more. Listen. It’s on Tip of the Tongue.
You can learn more about Meathead and his website, full of recipes and other information for perfecting your own techniques.
And read about Meathead on Wikipedia.
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New to vegetarianism? Just flirting with it? This book is perfect for you. It is full of delicious food and great ideas. It isn’t about eating a certain way, flavor be damned. It is all about eating delicious and interesting food.
We talk to Laura Lee Flanagan about her new book, Hardcore Vegetarian: Welcome to the Vegedome! She is a lawyer and has a PhD in literature. She is so many things, and she brings all of her talents and her versatility to the food in her book.
The photography in this book is quite luscious. And the recipes are a far cry from the ordinary. You will enjoy cooking from this book.
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We are all aware of fair trade coffee. But Non-Fiction Coffee Coffee Company has taken this idea beyond the basics of fair trade. The company wants to have real relationships with the growers and producers. You can learn their stories as you sip your coffee and be a part of appreciating the effort that goes into growing those beans each year.
We speak with Jeff Daniels. He is the Director of Sales and Business Development for Non-Fiction Coffee in Birmingham, Alabama. The beans are available in Birmingham and online.
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Award-winning writer, John Birdsall, the author of cookbooks and the biography of James Beard, The Man Who Ate Too Much, has written a new book. What Is Queer Food? How We Served a Revolution. We talk about that very question, about the book and what Birdsall was trying to achieve, and much more. It certainly made me think about food as a way to communicate with the world in the 20th century. Listen. It’s on Tip of the Tongue.
Read more about the concept of queer food. And more about John Birdsall. John publishes a newsletter, Shifting the Food Narrative on Substack, and is on Instagram @john_birdsall.
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Beth Le Manach, beloved blogger and YouTuber, publishes under the name Entertaining with Beth. Her new book, Entertaining 101: Recipes Every Host Should Know How to Make, is a delightful roadmap of entertaining without hiccoughs whether you are a beginner or a seasoned entertainer. Listen as we
chat about writing recipes, entertaining, the differences between the US and France, and lots of other things.
If you are already a fan of Beth’s this book is a must-have. If you are unfamiliar with her, you will enjoy the book for what it is, a great beginning entertainment book, and you will be introduced to the charming Beth LeManach.
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Kelly Jacques and Samantha Weiss established Ayu Bakehouse in 2022 in New Orleans. They already have a reputation for king cake, competing with bakeries that have been baking king cakes the entire lives of their owners. And this is in a town that takes its king cake seriously.
They have built a business with sustainability of all types at its core. They care about the environment, their customers, their employees, and their own holistic health, while operating a sustainable business.
Listen, it’s on Tip of the Tongue.
Read about their king cake here.
King Cake at Ayu Bakhouse
Fava beans in the Ayu Bakehouse king cake
Ayu Bakehouse801 Frenchmen St., New Orleans, LA (504) 302-7985
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In 2001 Paula Johnson, Director of the American Food History Project at the Smithsonian’s National Museum of American History, and colleagues traveled to Cambridge, MA to visit Julia Child as she was planning to relocate to California. She oversaw the installation of the Julia Child kitchen at the Smithsonian. And what began as a temporary exhibit has survived a move within the museum and continues to be a popular exhibit.
The exhibit is so popular that it has its own Fact Sheet on the Smithsonian website.
Paula has written a book about the entire experience with wonderful anecdotes about the journey to where the exhibit/kitchen is today.
Listen to our conversation. It’s on Tip of the Tongue.
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Sarah Ahn has presented us with a wonderful insight into her mother’s kitchen. It happens to be a Korean kitchen with exciting dishes and techniques that can be duplicated in your home kitchen. I learned all about new flavors and techniques. I am going back to recipes a second and third time with excitement. And I am exploring websites where I can find appropriate products. What a wonderful way to learn about a culture. And I am inspired to add new flavors to my own table.
You probably know Sarah from America’s Test Kitchen. She shares a lot with us in this book, so we need to honor that work. Listen. It’s on Tip of the Tongue.
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Do you cook for yourself or your family every day? Do you love food and cooking blogs, and tips to make your food prep more efficient and more fun? We talk to the down-to-earth, Jessica Merchant, about her blog, her books, her methods and her practical approach to good cooking. She is a popcorn machine of ideas. Listen. It’s on Tip of the Tongue.
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Ellen Kanner has written a terrific book full of wonderful, flavorful recipes that are all vegan. She writes for the person who is using some prepared or canned food. This makes the book perfect for those putting a toe in the vegan waters. And for those who have eaten a vegan diet for some time, it offers new recipes with available ingredients that can pull you out of the dinner doldrums.
Ellen Kanner
Vegan Pimento Cheese (from Miami Vegan, with permission)
8 ounces raw cashews soaked overnight*
3 tablespoons nutritional yeast
1 teaspoon apple cider vinegar
1 teaspoon paprika
1/4 teaspoon turmeric
2 pimentos—canned or jarred workfine—plus a little of their juice
a squeeze of fresh lemon juice (about a teaspoon)
sea salt and fresh ground pepper totaste
optional adds:◊splash of hot sauce or pinch cayenne
1/2 teaspoon white miso◊
1/2 teaspoon garlic powder
Instructions
•Drain and rinse cashews. Pour into a food processor and whiz or pulse until you’ve got a thick paste.
•Add remaining ingredients: nutritional yeast for cheesiness, apple cider vinegar for the littlest bit of acidic edge, paprika to deepen flavor, turmeric for a little bit of earthy funk and to nail that adorable pale orange shade, pimento—you cannot make pimento cheese without pimento
•Blitz it all together for 3–5 minutes or until it’s luscious, totally smooth with no graininess from the nuts, and you’ve achieved that particular pimento cheese shade
.•Squeeze in fresh lemon juice and taste. Add any optional ingredients—the miso, hot sauce, and/or garlic powder. Season with sea salt and fresh pepper, and taste again for balance
.•Serves 4 to 6
- Got nut allergies? Substitute 1/2 cup sunflower seeds and 1/2 cup pumpkin seeds for the cashews
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Roger Lee answers your questions about no and low alcoholic drinks and bars. He talks about the restaurant industry and how it is changing. We talk about tipping and labor issues front of house and back of house. We even talk about protein bars, sustainability, and local produce.
Roger is a lawyer with Stubbs, Alderton, and Markiles, LLP in Los Angeles. CA.
You can find out more about what Roger is doing and what he thinks here:
and here:
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Here are some insights from Revere Auctions’ Sean Blanchet about the Splendid Collection auction. The auction has selections of many objects and writings that belong to Lynne Rossetto Kasper, long-time host of the podcast, The Splendid Table. You can listen to the conversation about what is available, why it is happening, and what might interest you.
Lynne has had an extraordinary career, but fans of The Splendid Table will enjoy the personal items that are available, such as dish towels and napkins. There are lovely copper pots as well as lots of books, many of which are signed with a dedication to her. She has notebooks, and papers that are annotated with post-it notes. Even just the auction catalog is an extraordinary look into a respected food historian’s readings, cooking, and thoughts. Before The Splendid Table she was a writer and cooking school teacher.
Welcome to subscribers. I would love to hear from you. Do you listen to The Splendid Table? Will you be bidding on this auction?
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Interested in restaurant criticism, the decline of alternative weeklies, and the rise of influencers? Is food a real part of the cultural landscape or is it just fun? What and who can we rely on for ideas, not just information like hours of operation and the name of a place? James Beard Foundation Award winner Besha Rodell has written a memoir about her food life, Hunger Like a Thirst. Listen. It’s on Tip of the Tongue.
Read her New York Times work. The Brisbane Times.
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We talk to a founder of the Museum of the American Cocktail, Tim McNally, about the wine and spirits industry. A wine writer who spent much of his career judging wine, he is the perfect person to ask about the state of the industry today.
He is a writer, and his book about the Sazerac is wonderful.
Want to know more? Listen. It’s on Tip of the Tongue.
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Tim McNally
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Let’s not overlook the role of women and home entertaining in the story of the cocktail. Nicola Nice tells the story of how women brought the cocktail home, as a part of regular entertaining - how they entertained during Prohibition and into the cocktail party era. She explains it in fascinating detail in The Cocktail Parlor: How Women Brought the Cocktail Home.
Nicola writes about these themes regularly in her blog, The Hostess Diaries. She describes it as “a blog dedicated to the culture of cocktails and hospitality, as told through the lens of women’s history.” It is a perspective about drinking and drinking culture, especially as it is related to drinking cocktails, that shouldn’t be overlooked, if you are interested in the cocktail and its history.
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Remember those sour mixes in your parents’ home bar? And bartenders used them too. Those mixes gave sours a bad name. We talk to Philip Greene, the author of the new book, Sours: A History of the World’s Most Storied Cocktail Style, about this and other things Sour. Phil is one of the founder’s of the Museum of the American Cocktail, and has written a number of books about the cocktail. Listen. It’s on Tip of the Tongue.
Philip Greene
You can read the story of the Lion of Baltimore cocktail on page 130 of Sours. Here is the recipe for the cocktail created by Phil Greene. Make the drink, and sip it while you read the story.
2 ounces Jamaican dark rum (such as Smith & Cross or Appleton)
1 ounce sweet vermouth (Dolin or Martini work well)
3/4 ounce fresh lime juice
1/4 ounce orgeat
2 or 3 dashes Dale DeGroff’s pimento bitters
Combine all of the ingredients in a cocktail shaker filled with ice. Shake well and strain into a chilled cocktail glass.
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Carrie Helms Tippen sees the stories in cookbooks. Her interest in the cookbooks of the American south is very broad and very deep. Her latest book is Unpalatable: Stories of Pain and Pleasure in Southern Cookbooks. We talk about
finding the meaning in recipes and headnotes. This follows on the heels of her book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity, which is also about cookbooks.
Listen it’s on Tip of the Tongue.
Instagram: @carriehelmsphd
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This is an encore presentation of this podcast. In yesterday’s ComplEAT Kitchen I wrote about my meal at Pasta Night, Renato’s restaurant in Brooklyn. I thought that listening to this podcast again, where he speaks about his new restaurant, would be fun.
If you eat breakfast in Brooklyn you have probably eaten at Ciao, Gloria. Italian baking and lots more. Renato Poliafito’s 5th book, Dolci! American Baking with an Italian Accent is out and it makes you want to bake and eat everything. We talk to Renato about baking, Italian food, and so much more. Listen, it’s on Tip of the Tongue.
Discussion about this episode
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There are fusion restaurants everywhere. Sometimes they are contrived, and frankly the fusion doesn’t happen. Usually they work best when the people involved have a foot in the food culture of the place where the restaurant is and in the culture of the source of fusion. There are no rules. But you know when it is successful, just as you might recognize something that isn’t.
Koi Asian Fusion works. We speak with General Manager, Eric Li, about the work and thought that went into the restaurant - work regarding the look and feel of the place, the food and its connection to real people who know the food, and the work at restaurant principles, like fresh seafood and wonderful ingredients and methods. And yes, even the cocktails are thoughtfully crafted.
Listen. It’s on Tip of the Tongue.
Next time you are in Shreveport, Louisiana, this is a must stop. When you are up to your eyeballs in Cajun, Creole, and north Louisiana food that people claim is authentic, and you want something else that is really delicious, pop into Koi Asian Fusion for a palate cleansing. It will make your taste buds zing.
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Food and food culture does not observe political boundaries. Thus some important state foodways may be overshadowed by more well-known or more highly marketed foodways. In Louisiana, most people identify the food of south Louisiana when they think about the state’s foodways. Chef Hardette Harris wants to encourage us to remember the wonderful foodways of the northern part of the state, a place abundant with game and fresh water fish.
She has established an organization called Us Up North to keep these foodways front and center. We talk to Chef Hardette Harris. Listen. It’s on Tip of the Tongue.
Chef Hardette Harris
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There is lots to say about food writing and how it has changed. Dianne Jacob is right on top of it all. She is the author of the multiple award-winning book, Will Write for Food, which is now 20 years old and in its 4th edition. She is a writer herself, a writing instructor, and a writing coach. She has a newsletter on Substack.
Dianne is unlocking her article with Emily Weinstein next week. You can read it here, Recipes Need a “Lightbulb Moment.”
Dianne Jacob
The first cover of Will Write for Food
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Rachel Hope Cleves has written a book full of sex and transgression. The book is all about food, the development of restaurants, and how we left some of the prejudices about good food and sex behind us in the world of foodies. Today we think of healthy eating as our path to good sex.
You can also find Rachel on Blue Sky.
If this podcasts interests you, I recommend a conversation that Rachel and I mentioned on this podcast. A conversation with John Birdsall about his book The Man Who Ate Too Much.
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Do remember Saveur magazine from the 1990’s? Well, it’s back. Kat Craddock, who grew up reading and admiring the magazine, who found her first dream job working there in the test kitchen, is now the Editor and CEO.
We talk to Kat about Saveur and its new incarnation. Listen, it’s on Tip of the Tongue.
Kat’s New Book written with Dr. Marie Pierre St. Onge
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Caroline Chambers has made her much deserved reputation of Substack. Her new book, What to Cook When You Don’t Feel Like Cooking is out there. She tells her story and muses on the future. Listen. It’s on Tip of the Tongue.
You can read more about Caro on her website.
The interview is fun and personal. The cookbook has great ideas for food that is either very easy, when that is what you need, and also food that is a bit more elaborate for when you are in the mood.
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Ilan Stavans and Margaret E. Boyle have written a book, Savor Judío, which explores the influences of Jews on the cuisine of Mexico. The book is full of sidebars that explain origins and happy mash-ups that can made of a delightful new dish reflecting both Jewish and Mexican cultures.
The book discusses holiday treats and surprises like Baba Ganoush con Chile.
Ilan Stavans is Lewis-Sebring Professor of Humanities and Latino Culture at Amherst College. Margaret E. Boyle is Director of Latin American, Caribbean, and Latinx Studies at Bowdoin College.
Read more about Ilan Stavns.
Read more about Margaret E. Boyle
You might also be interested in this podcast: Tip of the Tongue Episode 183: The Sephardic Experience.
Try TIp of the Tongue Episode 169: Food & Memory
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The Port of New Orleans has been importing green coffee from the Americas for centuries. Green coffee distribution has been an industry in the city for a long time. And roasting and selling roasted coffee, while a newer industry, has serious roots in the city too. And coffee shops abound. Local ones, not only national chains.
French Truck Coffee is one of those local ones that has grown from one shop to many shops, brewing coffee and selling beans, and now its own food to accompany the coffee. We talk to Geoffrey Meeker, founder of French Truck Coffee, to see what’s up with coffee. Listen. It’s on Tip of the Tongue.
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If you eat breakfast in Brooklyn you have probably eaten at Ciao, Gloria. Italian baking and lots more. Renato Poliafito’s 5th book, Dolci! American Baking with an Italian Accent is out and it makes you want to bake and eat everything. We talk to Renato about baking, Italian food, and so much more. Listen, it’s on Tip of the Tongue.
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There are many influences on New Orleans cuisine. It is constantly changing and adapting to all of the delicious things being brought to the city. One of those influences that has been in New Orleans since the late 70s is Vietnamese. And there are mutiple generations of people who have Vietnamese jeritage in the city cooking and eating and sharing their food. Listen to Chef Nini Nguyen as we talk about Vietnamese food, changes made by local cuisines and traditions, and the difference that generations make.
Her book, Đặc Biệt, which means “to be special” definitely describes the book itself as well as its contents. Listen to our conversation about Đặc Biệt.
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Are you ready for an opera about macaroni and cheese? Will we recognize ourselves in an opera about a cooking contest with contestants representing America and the different versions of macaroni and cheese that can be found all over the country? Listen to the conversation with conductor, Josh Slater, and General Manager of the New Orleans Opera, about the opera, The Cook-Off. It is performed at the Southern Food & Beverage Museum in New Orleans.
Joshua Anand Slater is an Indian-American conductor and composer, known equally for his work in new music and for “rich, full-throated” interpretations of established repertoire. Equally at home in the concert hall and the theater, his most recent opera credits in the 2024 season include the Toronto Premiere of the Pulitzer Prize winning Angel’s Bone and jumping in to lead the piano vocal workshop for Des Moines Metro Opera’s world premiere of American Apollo.
Librettist Lila Palmer is deeply committed to expanding the perspective of stories on operatic stages. Her advocacy for arts across the public sphere has led to ground-breaking collaborations with active-duty female military personnel (Dead Equal), healthcare professionals and patients (The Jewel Merchants), and several heritage spaces, including The Museum of London, The London Transport Museum, and Trebah Gardens. Her operatic work has recently been recognized with an Edinburgh Fringe Lustrum Award, and she was honored to be named an Aix-en-Provence Festival Women in Opera Professional Artist. In art song repertoire, This Be Her Verse, her song cycle with Kathleen Tagg for soprano Golda Schultz, earned critical acclaim for international premieres in Canada, Scotland, Switzerland, France, Germany, and the United Kingdom. Hailed by Opera News as “a new repertoire staple,” the work’s Alpha Classics album was named one of The Times 10 Best Classical Records of 2022.
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The world of food is very broad, and it seems that Jessica Carbone has worked in every part of it. She has worked in restaurants, edited cookbooks, studied it at Harvard, consulted to the entertainment industry, worked in magazines, and worked at the Smithsonian.
She has survived it all with a broad and deep understanding of the field. And she has the ability to look at it all from the ground and from the sky. Listen. It’s on Tip of the Tongue.
Are you intrigued? There is more about Jessica.
If you want more, read about her work at Saveur Magazine.
Jessica and I talk about her work with Judith Jones. For more information listen to this podcast with Sara Franklin, she wrote The Editor, a biography of Judith Jones.
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This is a reprise of my interview with Paul Freedman about his book Why Food Matters. We talked in 2021, shortly have the book came out. As we approach Thanksgiving, a holiday about gratitude that uses food and communal eating as its primary symbol - move over symbolic turkey - I thought that it would be interesting to hear Paul Freedman discuss this book about so many of the reasons that food represents everything about life.
Yale University Press, the publisher, has this to say about the book,
"Why does food matter? Historically, food has not always been considered a serious subject on par with, for instance, a performance art like opera or a humanities discipline like philosophy. Necessity, ubiquity, and repetition contribute to the apparent banality of food, but these attributes don’t capture food’s emotional and cultural range, from the quotidian to the exquisite.In this short, passionate book, Paul Freedman makes the case for food’s vital importance, stressing its crucial role in the evolution of human identity and human civilizations. Freedman presents a highly readable and illuminating account of food’s unique role in our lives. It is a way to express community and celebration, but it can also be divisive. This wide-ranging book is a must-read for food lovers and all those interested in how cultures and identities are formed and maintained."
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There are lots of baking books out there. And even though I have considered myself baking averse, I am trying to bake my way out of this affliction. Reading and cooking out of Pan y Dulce by Bryan Ford has been excellent therapy. Listen as Bryan and I talk about New Orleans and its food culture - which I am happy to say we both love - as well as Bryan’s journey to baking and his current journey. And, of course, we talk about his new book, Pan y Dulce: The Latin American Baking Book. Listen. It’s on TIp of the Tongue.
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Women in the South have been both frugal and extravagant in their baking, but it is usually delicious. Morgan Bolling has edited a terrific new book - When Southern Women Cook - with an introduction by the James Beard Foundation award-winning Toni Tipton Martin, published by America’s Test Kitchen. You will be intrigued, excited, and itching to get into the kitchen.
Besides 300 recipes, the book is stuffed with little essays about people and foods from the south, written be people who know. It is great read as well as easy to cook from.
All we have to do now is make sure that other regions have such a wonderful book to represent them.
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The Poor Boy Festival in New Orleans celebrates all of the cultural quirks of New Orleans, including the culinary ones. I was asked to moderate a panel with Winston Ho and Miss Linda Greene, aka, The Yaka Mein Lady. Unfortunately Miss Linda was unable to attend, so Winston and I waltzed our way around yaka mein and a few other very New Orleans topics.
It seems that Winston has found yaka mein in African-American communities around the country. Yaka mein was available in Chinese restaurants, although now it usually is not. It took place outside, so the sound quality isn’t perfect, and Winston powered through and really didn’t need any prompts from me. It is still worth the listen, especially if you care about yaka mein.
Winston Ho
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Bella McDow grew up in America and in El Salvador. She is living in New Orleans these days and exploring her roots through baking. She is resolving the various tugs from different cultures by baking. She is learning the business through a special program and popup. Her company is SemitaMamita. I have eaten her semitas, and they are delicious.
She is just starting on her adult path in life, and she is off to a very culinary and very tasty start. The pastries are El Salvador, but fillings are distinctly New Orleans. 2 cultures in a well-balanced blend. Listen. It’s on Tip of the Tongue.
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Recreating her mother’s table inspired Melissa M. Martin to create the Mosquito Supper Club in New Orleans. Her first book, Mosquito Supper Club, reflected the recipes from her mother’s table. But Bayou: Feasting Through the Seasons of a Cajun Life, goes beyond those recipes. And the Mosquito Supper Club is expanding as other plans are unfolding. Listen. It’s on Tip of the Tongue.
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Olia Hercules has made a profound journey to the comforts of food. This episode from 2022 seems so apt today, that I am offering it again. Even if you have heard it before, you will hear new things in a second listening. Hercules is a Ukrainian journalist who has also lived in Cyprus and Italy and now England. She describes the comfort of food as a reminder of home and as a way to establish home. Listen. It’s on Tip of the Tongue.
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Marilee Bramhall and I discuss women vintners in France and Italy and her company, Iola Wines. We talk about the nuances of natural wines and simply the joy of wine at the table. Have you tasted natural wine? Do you only like big, bold wines or do you enjoy wine with food that is very specific to place? Listen. It’s on Tip of the Tongue.
Be sure to look at her events and her wine club.
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How to stay grounded in the world. How to remain connected to others. How to remain in the now when performing everyday tasks. We talk about this with Misty Bell Stiers and her new book, Light, Fire, and Abundance: Harness the Power of Food & Mindful Cooking to Nourish the Body & Soul.
Learn more about Misty, including other writing, by visiting her website.
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Food has been used as a metaphor for sex and sexual attraction in many a song and play and movie. But in poetry it can mean even more. Andy Young uses food, and fruit in particular, in her poems.
Her newest collection is Museum of the Soon to Depart, published by Carnegie Mellon University Press. She is also a translator and teacher. We talk about and listen to her poems. It’s on Tip of the Tongue.
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I thought that you would enjoy this encore release from Julia Skinner.
Julia is doing so much - combining art, nature, and food - that it is good to be reminded how grounded she is. Listen to hear about all that she is doing making a life for herself in food and in other areas that interest her.
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Anne Byrn is the master of cakes of all kind. In her new book, Baking in the American South: 200 Recipes and Their Untold Stories, she really makes southern baking of all sorts come alive.
We talk about the book, baking, and other kitchen talk. The book is a treasure trove of information and talking about what motivated her and what it all means motivated lots of talk. You can listen, it’s on Tip of the Tongue.
You can also come to the cake extravaganza we are planning for September 18 at the Southern Food & Beverage Museum in New Orleans.
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The law of hospitality, especially as it is related to tipping is hopelessly convoluted. Add the tipping rules to the reduced minimum wage that tipped employers pay, and trying to keep within the law in a nightmare. Having a lawyer who actually understand the law is imperative.
Listen to this conversation with John Reyna, managing attorney for the Texas Hospitality and Non-profit Law Center in Houston, Texas. It is illuminating.
Learn more.
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New Orleans residents pride themselves on living to eat, as opposed to eating to live. Beth D’Addono taps into that spirit in her new book: City Eats New Orleans. Her new book almost tenderly caresses the selected restaurants, the food, and the people. It is an outstanding and very personal review book that you will not want to miss. It is an insider look at the restaurants of New Orleans and what makes them tick. Listen. It’s on Tip of the Tongue.
You can listen to this podcast wherever you listen to podcasts.
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There isn’t a more beautiful and interesting book about cooking with spices than A Whisper of Cardamom by Eleanor Ford. Listen to our conversation about the issue of desserts being so sweet that you cannot taste them. The book is full of deep and complex uses of spices lightyears beyond cinnamon and vanilla. Listen. It’s on Tip of the Tongue.
You can read more about Eleanor on her website. . .
If you want to get a feel for her expertise balancing spices, both savory and sweet, be sure to check out the recipe section of her website. You can also see what other books she has written.
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What does it take to style and photograph food? Is it about the food proper or the story that the food represents? We can learn a lot about food and photography and cooking from this discussion. Listen. It’s on Tip of the Tongue.
You can find Eugenia’s photograph’s everywhere in magazines. And as a person who writes recipes, I can attest to the fact that her food photographs make the recipes come alive. Anyone in food who is lucky enough to work with this talented artist is fortunate indeed.
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Editors often toil in the background while assisting authors in making books better. Their work is crucial and usually unsung. Judith Jones was an extraordinary editor whose praises should be sung for the world is a better place for her efforts. We talk about it with author Sara B. Franklin. Her book is The Editor: How Publishing Legend Judith Jones Shaped Culture in America. It’s on Tip of the Tongue.
Still hungry for more? You can read more about Sara B. Franklin.
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This is an encore chance to listen to a podcast with Celia Cerasoli. Celia writes a newsletter called The Perfect Artichoke. It’s full of great information and recipes. She leads cooking and travel opportunities to Italy. And is full of wisdom about Italian cooking and adapting it to the American table. I thought that you would enjoy hearing it again.
She is not only all about food, but also about art. And her work with artist, Ugo Tesoriere, is well documented here.
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There is so much to talk about with Saffron NOLA’s Arvinder and Ashwin Vilkhu! They were nominated for a James Beard Foundation Award for Best Chef South. This is their second nomination. We talk about what makes a restaurant a success - family, talent, hard work, and the joy of happy diners.
Listen! It’s on Tip of the Tongue.
You can look at SaffronNOLA’s website.
Ashwin and Arvinder Vilkhu
SaffronNOLA Chana
From left to right: Ashwin, Pardeep, Pranita, and Arvinder
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Keeping kosher. Respecting the Sabbath with plastic utensils. Honoring our bodies. Many humorous stories. They are all in Judy Gruen’s book, Bylines and Blessings: Overcoming Obstacles, Striving for Excellence, and Redefining Success. We talk about these things. It’s on Tip of the Tongue.
Read more about Judy Gruen.
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We all think about the meaning of food - the culture, the people, and the food itself. In this podcast we discuss these questions as they apply to the food culture of Appalachia. We discuss the complexity of the food culture as well as the resiliency of the people. Listen to the discussion with Ashli Quesinberry Stokes and Wendy Atkins-Sayre about their new book, Hungry Roots: How Food Communicates Appalachia’s Search for Resilience. It’s on Tip of the Tongue.
Listen to a previous podcast with Ashli and Wendy here.
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Why Not: Lessons on Comedy, Courage, and Chutzpah is a funny book about growing up, about becoming a comedian, and about living a good life. It talks about the bumps and the trips, as well as the fun parts of life. Listen to Mark Schiff discussing why he wrote this book, being funny, writing, and many more things.
You can read more about Mark on his website.
Want even more about Mark? Listen to his podcast, You Don’t Know Schiff, with cohost, Lowell Benjamin.
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Establishing a food museum is a bold move. 20 years ago when we started the Southern Food & Beverage Museum in New Orleans, we were in the wilderness with a bold idea and big ambitions. Rachel Waugh tells us about her dream for a food museum in Denver, Colorado. She and I are definitely kindred spirits.
Listen. It’s on Tip of the Tongue.
Rachel Waugh
Read all about Rachel’s bold vision on the website.
Take the culinary quiz.
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Beth M. Howard and I talk about her experiences in pie. Her sharing attitude and the inclusiveness of the experiences that she creates for people make pie a carrier for supporting each other, regardless of our differences. It seemed the right time to revisit from October, 2022, World Piece and the role of pie in bringing out the best in us.
It’s on Tip of the Tongue.
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I can never resist the opportunity to talk with a food scholar about the food of New Orleans. I talked to Theresa McCulla, about her new book, Insatiable City: Food and Race in New Orleans. We still care so much about our food in the city that it is easy to understand its importance in the past. But the city’s past is not all rosy. Learning about it makes for a real discomfort, especially knowing how the city’s wealth and prosperity were built.
Listen as we speak with Theresa McCulla. It’s on Tip of the Tongue.
To learn more about Theresa and her research try her website.
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A universal fantasy of abundance is often one that motivates hungry immigrants. Luisa Del Giudice talks with us about the search for abundance that is documented in stories and songs. We talk about it. It’s on Tip of the Tongue.
Learn more from the website . . .
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Our seeds are a fragile connection between our lives and the lives of those who come in the future. We seem to forget this important fact. Perhaps the cautionary tale is the best way to illustrate this and make it seem real. We speak with author, Carla Seyler, about possible catastrophe. It’s on Tip of the Tongue.
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It would be wonderful to know that your cookbook will become a classic when you are writing it. Unfortunately it is impossible to predict what the zeitgeist will demand. But Who’s Your Mama, Are You Catholic, and Can You Make a Roux? seems to have met the test of time. We talk with Marcelle Bienvenu, whose title is intriguing and so is her story. But the title also tells the story of south Louisiana in just a few phrases. And it doesn’t hurt that the recipes are classic. We chat with Marcelle. It’s on Tip of the Tongue.
Can’t get enough of Marcelle? Listen here.
The new edition of Who’s Your Mama, Are You Catholic, and Can You Make a Roux? is being published by Susan Schadt Press.
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Allison Alsup has written a fascinating novel. It stems from the factual disappearance of Frank Meyer, of Meyer lemon fame, while an agricultural explorer for the US Department of Agriculture in China. The book is definitely worth reading, but I also think that the conversation with Allison about the Office of Seed and Plant Introduction, a part of the US Department of Agriculture, is also worth listening too. We have been adding to the agricultural diversity of the US through agricultural explorers for decades. And ironically it has led to Big Ag using this diversity to cherry pick the characteristics it was and allowing all of the genetic traits of the plants to recede. Today we have less diversity. An interesting and ironic turn of fate. It’s on Tip of the Tongue.
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Speaking about self-regulating toddlers, mindful eating, and teaching children the language of food, Hassan Merali and I go all over the map in our conversation. He is the author of a new book called Sleep Well, Take Risks, Squish the Peas: Secrets from the Science of Toddlers for a Happier, More Successful Way of Life.It’s on Tip of the Tongue.
For mor information:
Article: "Mindful Eating Lessons from Toddlers." In Best Ever You Magazine. Free download here.
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With a foot in Italy and one in America Luca Alessandrini is beginning a new business after beginning a career on Wall Street. He is matching Italian artisanal businesses with businesses in the US. This is a chance to talk about starting a food business that bridges cultural differences and different food preferences and habits.
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The French 75 cocktail has an interesting history that has been embellished to suit the needs of the storyteller. John Maxwell Hamilton explains it all. We talk about his experiences writing the book and drinking French 75s along the way. It’s on Tip of the Tongue.
Join John Maxwell Hamilton for a meet and greet, book signing, and French 75 sampling at the Southern Food & Beverage Museum on April 24 from 6 to 8 pm.
The event is free with admission.
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This festival, Paella, Pulpo, y Pan, is a celebration of Spanish New Orleans. Putting together this festival, year to year, making it better and more full of depth each year, reminds me of growing the Southern Food & Beverage Museum from an idea to what it is today, 20 years later. This festival is smashing. And the addition of the wood fired oven is going to raise it to a new level.
We talk to Gabriel Nehrbass Hortelano. It’s on Tip of the Tongue.
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We talk to Corry Blanc of Blanc Creatives about his story establishing Blanc Creatives, as well as pleasure of working with beautiful heirloom quality tools. The story is fascinating, intermingling cooking and craftsmanship. We know that good working tools make the job of cooking or preparing a drink easier. But this is a chance to explore excellent tools that are beautiful, and to see how that affects the food.
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Chef’s often use food as the medium for helping. Join me in this conversation with Chef Angela Wilson who flies to Nepal to make momos with Nepali girls and women to help them raise money for their education and help them avoid being sold. It’s on Tip of the Tongue.
Learn more at EmpowerNepaliGirls.org
Want to be part of the cook along class to raise funds for these young women?
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For thousands of years rulers have eaten to represent their power and their culture. Menus listing the foods eaten have been memorialized on stone placards and papyrus. The importance of eating as a persuasive tool, as a representation of the wealth and attitudes of the leader and the people has a long history. We talk about Dinner with the President: Food, Politics, and a History of Breaking Bread at the White House with the author, Alex Prud’homme.
Alex Prud’homme has written with Julia Child, her memoir, My Life in France. He has written for many publications and books about numerous subjects, many having to do with food.
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It seems that no one has just one career anymore. We do live in exciting times. Listen to my conversation with Sharon Hudgins and her exciting peripatetic writing and lecturing career in food and foodways. It’s on Tip of the Tongue.
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Robert St. John is a chef, restaurateur, multiple author, film maker, philanthropist, and traveler. He talks about his journey with us. He is one of those people who seems to make it up as he goes along, which means the world of possibilities is open to him. Listen to him talk about his life in food and where it has led him, all from his hometown of Hattiesburg, MS. It’s on Tip of the Tongue.
Find out more about Robert, his restaurants, his writing, and his travels at
https://robertstjohn.com/
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Sarah Fouts and Fernando Lopez are documenting people who cook from marginalized groups in New Orleans and in Baltimore. I can attest to the deliciousness of the food that was produced during the tapings at SoFAB.
In today’s podcast they talk about their various projects, where they have worked, and what they are planning for the future. It’s on Tip of the Tongue.
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Jan Robert writes the popular blog, Sur le Plat. We talk about why she began to share her recipes, her tips, and her travels through her blog. And we also talk about how getting started in food, family and so much more. She began her food career in the family kitchen and professionalized it the traditional way - through staging. Listen to her story.
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Eating meals with your children is good for them. The family table is hard to schedule because of our busy lives. Home for Dinner: Mixing Food, Fun, and Conversation for a Happier Family and Healthier Kids is a handbook for changing all that. Listen To Anne K. Fishel discuss the book and the Family Dinner Project. It’s on Tip of the Tongue.
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Do you love king cake? Do you eat all during the Mardi Gras season? Is it too sweet for you? Do you only eat the most traditional version (whatever that means to you)? We talk about the history, the tradition, and the controversies of king cake in New Orleans from Saturnalia to today. It’s on Tip of the Tongue.
Matt Haines with his 2 books of king cake.
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oIf you like stuffed crust pizza, this is the podcast for you. Stefano da Frè, award winning director and actor, talks about his new crime docudrama about Pizza Hut’s alleged patent infringement of the method of stuffing crust. It is a fascinating David and Goliath story. Although there is re-enactment, there is also footage from depositions that involves the real lawyers and the real claimant. It is a fascinating story about a dish that has become ubiquitously American. It’s on Tip of the Tongue.
Anthony Mongiello, the patent holder
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These are just a few of the things that have developed at the National Food & Beverage Foundation. This is the beginning of our 20th anniversary celebration year. I tell the story of SoFAB and talk about the future. But you are part of that future, so we would love to hear what you have to say. Whether you want to volunteer, want to donate money, ideas or artifacts, please let us know. Thanks to all of you for being part of SoFAB and making it into a thriving institution.
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Do we not all remember our first legal drink? For many many people in New Orleans, the place where that happened was Pat O’Brien’s. And it is now celebrating its 90th anniversary. It opened to mark the first day of legal drinking after the end of Prohibition. Prohibition may have been a failed experiment, but Pat O’Brien’s - home of the Hurricane - is not. It’s on Tip of the Tongue.
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Raeanne Sarazen has written the best, most complete recipe writing guide that I have ever seen. You will use it so much that you won’t keep it on a shelf. It will sit - at the ready - on your desk or counter. You will learn so much about recipes by reading this guide. Really - why has it taken this long for this guide to exist? It’s on Tip of the Tongue.
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Listen to this rebroadcast of Larissa Zimberoff’s book about inventing new food. It seems even more relevant today than it was when the podcast was first dropped. The members of the groups working on these new foods are doing it with a genuine desire to help solve issues of hunger and health while making the planet a better and healthier place. This book is technical without feeling technical. Zimberoff has a way of keeping things clear and keeping jargon to a minimum. This podcast is definitely worth another listen. It’s on Tip of the Tongue.
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The Nearest & Jack Advancement Initiative is a project of Jack Daniel Distillery and the Nearest Green Distillery to further diversity within the American whiskey industry. Both companies are supporting it equally with an initial combined pledge of $5 million to help create the Nearest Green School of Distilling, develop the Leadership Acceleration Program (LAP) for apprenticeships and establish the Business Incubation Program (BIP), focused on providing expertise and resources to African Americans entering the spirits industry as entrepreneurs.
This program is exciting and seems to be meaningful. We talk to Katherine Jerkens from Uncle Nearest , Amit Singh, and Kevin Larkai about the program, how they feel about it, and where their companies are going.
Amit Singh and Marcin Malyszko, Mission Craft Cocktails
Listen to Amit on the podcast.
Kevin Larkai of Blackleaf Organic Vodka
Katherine Jerkens from Uncle Nearest
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I was full old information about the type-2 diabetes (or adult onset diabetes) diet. Jackie Newgent set me straight. People with this condition are able to enjoy the benefits of a vegetable forward diet. Jackie explains how. Along the way we describe vegan lifestyle and just being vegetable forward. It’s on Tip of the Tongue.
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Micki Maynard and I talk about Thanksgiving, my favorite holiday. Micki is a food and business writer. Her latest book is Satisfaction Guaranteed about Zingerman’s in Ann Arbor, Michigan. It combines her expertise in business and food. But in this podcast we talk about food for Thanksgiving. Her background is anything but southern, so no pecan pie and no oyster cornbread dressing. We talk about the preparation, the serving, and the aftermath of Thanksgiving, as well as our own cranberry sauces. It’s on Tip of the Tongue.
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Absinthe continues to present itself as a mysterious, perhaps even mystical drink. And New Orleans continues to be the center of absinthe drinking in America. Marielle Songy, author of The Absinthe Frappé, talks to us about the drink’s storied history and its mystery, and what it means today. It’s on Tip of the Tongue.
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April Hamilton, food journalist, has had more than her share of experience nursing her family back to health. She has used food for her own and her family’s mental as well as physical health. She has learned so much that she finds herself in nursing school. Besides talking about her story in food and in life, we discuss how her future will combine food and health. It’s on Tip of the Tongue.
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Mmm, shakshouka. Chef Alon Shaya and his wife, Emily, of Pomegranate Hospitality, are offering a shakshouka class to benefit the Jewish National Fund. On this podcast we talk about eating together and cooking together, chat about the history and versatility of shakshouka, and discuss its origins. If you are interested in the class and Pomegranate Hospitality, you can click the button.
If you would like to delve into the Sephardic origins of shakshouka, you may enjoy revisiting Episode 183, The Sephardic Experience.
If you would like to delve deeper into the Chef Along Shaya, you may enjoy Episode 169, Food and Memory.
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It was once considered unseemly for women to concern themselves with money. But women were wiley enough to use their knowledge of cooking to create cookbooks, contributed to by like-minded women, to sell to raise money for a cause. With a long history of these cookbooks, now known as community cookbooks, the women of the New York Chapter of Les Dames d’Escoffier have created such a cookbook. They are using the proceeds from the book to raise money for scholarships for women to further their culinary education.
Listen to Silvia Baldini and Sharon Franke talk about the book, Stirring the Pot, the people who contributed to it, and importance of these scholarships. It’s on Tip of the Tongue.
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This is a very personal podcast. I share why I wrote it, why the Sicilian immigrants came to New Orleans, and how hard it is for me to write recipes. I hope that those of you who knew immigrant ancestors can see our connection in this book. The struggle to find a new identity in a new land, the attachment and comfort that familiar food affords, and the need to pass down to descendants who grow up in a different land the values and love of your homeland.
And when huge numbers of immigrants move to one place at the same time, the influence on that place’s culture is immense. Fortunately the food culture of New Orleans - also the music culture, but that is another book - was absorbent and flexible enough to allow the Sicilian culture and food to co-exist with Creole cuisine. This benefitted all of us.
Let me hear from you about your story or your favorite books about your ancestors. It’s on Tip on the Tongue.
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Food and drink provide many opportunities for a life full of wonderful experiences. Belinda Smith Sullivan has taken advantage of her initiative and curiosity in the food world. You can hear about her exciting life. You can learn more about her.
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This is an encore chance to listen to Micheline Maynard’s terrific book, Satisfaction Guaranteed: How Zingerman's Built A Corner Deli Into A Global Food Community. The book is a history of the business and a description of the business philosophy of Zingerman’s Deli in Ann Arbor, Michigan. Maynard is still touring and giving talks about her book, which came out in 2022, so listening to the podcast may make you take advantage of her book tour. She has a substack newsletter called Culinary Woman.
I am proud to call her a friend. I know her as a food writer, but she actually spent much of her writing career as a business writer with an emphasis of the auto industry. Satisfaction Guaranteed combines her 2 interests perfectly. She is now writing a new substack newsletter called Intersection: Everything on Wheels. This newsletter is about the auto industry writ large.
Have a listen. It’s on Tip of the Tongue.
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We talk with Mary Bryant Shrader from Mary’s Nest on YouTube about her new book, The Modern Pioneer Cookbook, about cooking real food from scratch and eliminating waste, all the time being mindful of how busy we all are today. It’s on Tip of the Tongue.
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We all know that pie isn’t American. Why do we think that it is? America is a country that embraces so many cultures that eat filled dough. Today we talk to Stacey Mei Yan Fong about her homage to American through pie. It’s on Tip of the Tongue.
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Eileen Wayner, CEO of Tales of the Cocktail, is full of ideas for the annual international gathering of people in or interested in the spirits industry. The industry as well as Tales are always changing with our changing culture. We discuss the past and future with Eileen Wayner, CEO. It’s on Tip of the Tongue.
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The H3irloom Food Group is the platform of chef partners David and Tonya Thomas. They explore the influence of African Americans on the food of Maryland and on America. Listen. It’s on Tip of the Tongue.
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If you are Italian American trying to define what food that is definitely Italian American is also Italian is very hard. What we may think of as Italian has evolved from its to be something completely different. Actually completely American. It’s an interesting subject to explore. It’s on Tip of the Tongue.
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Michael Harold and Quinn Peeper share their entertaining secrets, ideas, and experiences. They call their style Classical Shindig. Listen to them talk about the joys of entertaining. It’s on Tip of the Tongue.
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Amy Theilen and I talk about her terrific new book, Company: The Radically Casual Art of Cooking for Others. Amy has written a truthful book about cooking for company, including the mess and the chaos and the joy of sharing and the peace of putting everything back in order. It’s on Tip of the Tongue.
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Kenneth Kolb had the temerity to ask people in a classic “food desert” why they wanted a grocery store in their neighborhood. What he discovered about their shopping habits and their hopes for their neighborhood made him question the validity of the food desert as a concept. Listen to our conversation. It’s on Tip of the Tongue.
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When you have found the place that lets you study food the way you want to, you just have to go. Maddie Hayes describes just such an experience at Anna Tasca Lanza in Sicily. She lived with others from around the world who shared her desire to experience the food. It’s on Tip of the Tongue.
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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
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North Carolina barbecue and the name - Ed Mitchell - are synonymous. We talk about traditional barecue in its historic context being brought into the 21st century with Ryan Mitchell and Zella Palmer. It’s on Tip of the Tongue.
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Anglophiles, Japanese tea ceremony enthusiasts, and everyone who loves tea should listen to Kathea Bryan and her take on the tea party. Are there rules? Is anything too gauche to do? Can there be coffee for those who prefer it to tea? Listen and find out. It’s on Tip of the Tongue.
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Ramps, fiddleheads, and nettles are delicious foods that grace the Vermont table. These ingredients are not available in the average American grocery. We talk to Tracey Medeiros about her new book, Vermont Farm Table Cookbook. It's on Tip of the Tongue.
This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit tipofthetongue.substack.com
Whether you think of her as the Sauce maven or a pioneer in leadership development, Natalie Keng is a master at looking at culture through food. That means sharing food and leveraging food and culture through her Cooking Up a Better World Platform. It's on Tip of the Tongue.
On this special episode of Tip of the Tongue join host Brent Rosen as he talks with Spencer Coplan, Heritage Hero from the New York Heritage Fire Tour event and chef of the Deer's Head Inn in Elizabethtown New York. Chef Coplan talks about his restaurant in upstate New York, the journey he took from Seattle to get there, and the ways he uses the local farms and producers in the Hudson Valley to create his tavern-inspired menu. Brent and Spencer also talk about the New York Heritage Fire event and how a small restaurant from hours away came into New York City to take the prize. Thanks for joining us for another "Tip of the Tongue" Around the Fire podcast.
The music, language and food of the Sephardic Jews is the subject of a celebration that you can participate in and learn about. We talk about these issues and the story of the Marranos or conversos. They spread across the Mediterranean and influenced the food wherever they want.
Guest host Brent Rosen and Chef Francisco Baca discuss the Austin stop in the heritage fire tour. They talk about Francisco’s culinary history, his restaurant in the hill country just outside of Austin, and his winning dish from the event. It’s another special episode of Tip of the Tongue.
Even after many generations, the table is the body's memory of the past going back generations. It is as true about the Syrian-Lebanese people as any other. The community of descendants of the Syrian-Lebanese immigrants who settled in New Orleans is no exception. We talk about memory, the dishes, and the community that it creates. It's on Tip of the Tongue.
Food has proved itself to bind us to each other and to memory. The archives of the U.S. Holocaust Memorial Museum's archives hold many cooking memories and stories about food. One in particular, the book of Steven Fenves' family, holds treasured recipes as well as its own story of redemption. This podcast tells the story of the archives and this cookbook and the joy that the recipes can still bring. It's on Tip of the Tongue.
Want to enter recipe contests, but worry about wasting your time? Are you the best cook in your family? Do you just know that you can do it? We talk about the strategies and tactics that you need to win these contests. We talk about the fun. We talk about the prizes. Listen, it's on Tip of the Tongue.
"Welcome back to another special edition of the Tip of the Tongue podcast with your guest host Brent Rosen. Today we are speaking with Jennifer Daskevich and Alex Planchart of the Deviled Pig in Tampa, Florida. They recently won the Heritage Fire Tour competition in Tampa, Florida, with their unique style of barbecue. Learn more about their small but mighty team, their ideas for what makes great barbecue, and how they prepared to compete on the Heritage Fire Tour on this special Tip of the Tongue podcast."
Journalism, writing and cooking come together for some journalists. Policy is the basis for food journalism for others, as well as history, agriculture, science and technology, and all of the myriad subjects that involve food. How does one find a space in this mix? We talk about it. It's on Tip of the Tongue.
Jessica Formicola left behind her career as a psychotherapist to help people in a different way. She helps you beat the stress, feel relaxed and balanced, by sharing easy to make and tasty recipes, explaining the methods on television and teaching. She shares her story and her motivations. It's on Tip of the Tongue.
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.
On this special Heritage Fire edition of Tip of the Tongue guest host Brent Rosen is joined by Heritage Hero Dan Herget from the Perry Lane Hotel in Savannah. Dan recently competed in the Savannah Heritage Fire Tour Stop where his Japanese-style meatballs were a hit with the crowd. Learn more about Dan, his cuisine, his hotel restaurant, and how he prepared for the Heritage Fire Tour on this episode of 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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Food touches everything, even the law. Liz speaks to Pepper Roussel, food justice advocate and food lawyer about some of the food and legal issues she is addressing today.
What is it like to be a food studies student during this pandemic? Liz and Zella Palmer from Dillard University talk about this and more.
Liz Williams interviews Liz Garibay, the founder of the Brewseum in Chicago. Liz and Liz talk about the current Brewseum exhibit at the Field Museum, the impact of the pandemic on museums, bars and restaurants, and how the Brewseum is adapting during these uncertain times.
Liz talks to Dr. Howard Conyers, barbecue pitmaster, rocket scientist, and a National Food & Beverage Foundation fellow. They discuss his interest in whole hog barbecue, his plans for his South Carolina home county, and his Gumbo Jubilee awards. He is leaving a legacy for the future, so listen to it now so you can watch it unfold.
Liz talks to her son, comedian Mark Normand, who released an hour long comedy video on YouTube during the pandemic, which has had over a million views since it debuted. They talk about eating and cooking at home during the quarantine in New York City, what permanent changes that has made in his eating habits, and childhood memories of food and eating.
Liz talks to Poppy Tooker, host ofLouisiana Eats! on public radio. Poppy has been an advocate for the food of New Orleans and Louisiana throughout her career. They discuss Poppy's early career, her work on sustaining food systems, and the role of storytelling in educating people about food.
Liz talks to Caroline Rosen, President of Tales of the Cocktail, about the impact of social isolation imposed by COVID-19 on the bar industry and large gatherings, like Tales. How the changes in drinking and socializing may make changes in the industry forever. And they talk about the way to interact in this new environment.
Liz and Dee Lavigne discuss the problems of small businesses in this time of pandemic closures. Dee is the owner of Dee-lightful Cupcakes, a business that makes to order beautifully decorated cupcakes and cakes, as well as delivering fruit bouquets. Dee has to weigh her health, and the health of her family and workers, and clients, in deciding when to re-open and how to operate in a safe manner. They discuss the responsibilities that are incumbent upon each business owner. And they try to project the future of the food industry.
Liz interviews Daniela Savone, a former Top Chef contestant, and a chef dedicated to her Italian roots. They discuss cooking at home during the pandemic, the differences and similarities in Southern and Italian food, making pasta at home, and making mozzarella.
Liz chats with Ann Maloney, Food Editor of the Washington Post about social distancing, comfort baking, and being at home. They discuss the impact on the food system, farms, and on restaurants, and talk about the joys of cooking at home.
Liz explores the concept of what food communicates with Ashli Stokes of the University of North Carolina at Charlotte and Wendy Atkins-Sayre of the University of Memphis. The conversation took place at the Natchez Literary and Film Celebration.
Recorded on February 25, 2020 at the National Association of State Departments of Agriculture conference, Liz and Dr. Newton explore several issues affecting ag policy. They also, interestingly, begin to talk about the impact to sales of agricultural products to China the corona virus would have. This was just about 10 days before the virus exploded on the US scene.
Liz talks to Adrian Miller, James Beard Award winning author of Soul Food as well as The President’s Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas. They talk about his new research into African Americans and barbecue, as well as a wide range of issues.
Liz Williams visits with Rudy Arredondo, President of the National Latino Farmers and Ranchers Trade Association, talking about everything from Cesar Chavez to Latino Farmers growing hemp.
Liz Williams interviews Cheyenne Edmundson at the National Association of State Departments of Agriculture in February, 2020. They talk about bee colony collapse, genetically modified agriculture, water shortages and using farmers as ambassadors to Congress.
Liz Williams talks to Ashley Young at the National Museum of American History in Washington, DC to talk about the monthly demonstrations that she helps plan.
Join Liz Williams as she discusses the future of face of agriculture with 3 members of MANRRS, Minorities in Agriculture, Natural Resources, and Related Sciences. Listen to these talented young people, Christien Russell, Raymond Thomas, and David Riera.
Liz Williams talks to Paula Johnson, Curator, Food History, at the National Museum of American History, about the fabulous exhibit, Julia Child's Kitchen, Paula's remembrances of the experience of obtaining, documenting and installing this iconic kitchen.
Liz Williams talks to American historians living in Paris, Mary and Philip Hyman about French food around the world and historic French cookbooks. They explore the difference between French and English colonies and how food changed through the years as did food culture.
Liz talks to Gabriella Marini, professor at Slow University in Italy, and Alberto Capatti, food historian and author of the authoritative Italian Cuisine.
Liz Williams talks with Jennifer Lawrence about her ideas for a museum of distilled spirits.
Liz Williams talks with Brent Rosen, President and CEO of the Southern Food and Beverage Museum.
Liz Williams talks with historian, author, and professor Paul Freedman about American Cuisine.
Liz Williams interviews Byron Bradley about teaching cooking at the Southern Food and Beverage Museum
Liz Williams talks "Let's Eat! Origins and Evolutions of Tennessee Food” with the staff of the Tennessee State Museum.
Liz and Cherry discuss running a cafe in a museum and how to extend the museum experience into the food service portions of the campus.