With Thanksgiving right around the corner, we’ve been thinking about the many ways this holiday bolsters colonial narratives, as well as opportunities to push back on them. This episode spotlights individual people, dishes and ingredients that are decolonizing our food system. We’re looking at our Thanksgiving plates and beyond to...

Rice is central to the agricultural history of the Low Country and will become an increasingly important crop as the world’s population deals with climate change and rising sea levels. Some of our favorite strains, like Carolina Gold, aren’t salt tolerant enough to deal with the growing unpredictability of hurricane...

We met Henry Jones two years ago at the first International Symposium on Bread in 2017. Back then, he was making a name for himself as the head baker at Butcher Bee in Charleston, SC. He’d initially joined the team to work under the head baker, Joe Shea, who...

Host Kat Johnson continues her exploration of historic Southern ingredients and traditions at Charleston Wine + Food this year with a compelling conversation about Jimmy Red Corn. Distillers Ann Marshall and Scott Blackwell of High Wire Distilling Co. weigh in on using this variety to create a bourbon unlike anything...

According to Sean Brock, the first time he smelled Sapelo Island Purple Ribbon Cane Syrup, it reminded him of truffles. Sean, along with Glenn Roberts, Stephen Kresovich, and many others, have become fans and advocates of the syrup. They are supporting the efforts of Doc Bill Thomas and Jerome Dixon...

[playlist images="false" ids="43350,43351,43349,43348,43347,43346"] Day two begins with a conversation between filmmaker J.D. McLelland and chef-entrepreneur Chad Robertson. They discuss the history and future of Tartine Manufactory, San Francisco's visionary start-to-finish bakery, recipe development lab, and collaborative space. McLelland shares excerpts from his documentary which profiles Robertson and other bread luminaries...

On today’s episode of THE FOOD SEEN, find out when Mexican food went from crunchy shell, ground beef, and shredded cheese taco nights, to transformative tortillas made of fresh masa for Alex Stupak? When this pastry prodigy, when from sweet to savory, yet alone outside of his culinary comfort zone...

James Tracey is cooking up delicious food at Craft and Colicchio Sons in New York City! This week on The Main Course, host Patrick Martins sits down with James to talk about culinary education versus four-year college. Listen in to hear Patrick and James talk about the restaurant culture...

This week on The Main Course Patrick and Katy sat down with Robert Stehling of Hominy Grill in Charleston SC, Jason Colucci of Pulino's NYC Steve Jenkins of Fairway Market.