This week on Inside Julia’s Kitchen, host Todd Schulkin talks to acclaimed pitmaster and restaurateur Rodney Scott about whole hog barbecue and his new book,

Chef Todd Richards is an award-winning chef known for his contemporary cooking style rooted in Soul & Southern cuisines.

While it's enjoyed throughout the US, barbecue has long been recognized as southern cooking. But the originators of barbecue have not been given their culinary due.

Today we talk to chef Andy Husbands. Husbands now operates The Smoke Shop, a Boston-based emerging chain of BBQ restaurants. He’s a six-time cookbook author and–– importantly–– a Pitmaster.

Fat Tuesday and Friday fish fries are well-known food traditions of the Lenten season. In this episode, we go beyond the usual Lenten staples to explore some tasty and maybe surprising Lenten dishes.  In Missouri, beaver is served instead of fish on Fridays.

I am thrilled to have Adrian Miller on this week's show. Adrian is a scholar of African-American food ways.

To kick off the podcast, I welcome my business partner Chef Joshua Lee. A native of the Atlanta neighborhood in which we opened our first restaurant, Josh has Soul roots that go deep.

On today's episode of Ketchup Issues Dave, Nastassia, and The Rest are joined by Arielle Johnson. She talks a bit about her forthcoming book, Flavorama, and answers lots of listener questions about fermentation. Lacto Fermentation!

Join cohosts Vallery and Ethan for a conversation with Adrian Miller, aka The Soul Food Scholar.

Fundraising for a restaurant project is no walk in the park. One can prepare to be met with under delivered expectations from most of your list of potential investors, often times including friends and family.