Episode

Crossing Culinary Borders

Today Aarón and Zarela are thrilled to welcome Víctor Macías-González to talk about the culinary exchange on the border between Juarez and El Paso.

Article

Going with the Grain

By: Ryder Bell

Episode

Rice Bread and Regional Grains

This week’s episode dives into regional bre

Episode

Decolonizing our Thanksgiving Tables and Food Narratives

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 s...

Episode

Comfort Food: A Source of Solace Around the World

We are living through uncertain and unprecedented times. What better way to find a bit of escape and solace than through food? Comfort food is a broad concept that means different things ...

Episode

Chef Duane Nutter

My man behind the line, Chef Duane Nutter joins me on this episode as we throwback to our old - much younger - days in the kitchen together. We learned so much and have taught each other ...

Episode

Roots of Midwestern Foodways: Indigenous Influences

Today we explore the impact of Indigenous ingredients, cooking, flavors and food sovereignty in defining Midwestern foodways. Featuring Sean Sherman and Maggie Rousu. Sean Sherman

Episode

A Coveted Whisky Brand Made Out Of Shochu

Our guest is Chris Uhde who is a whisky specialist based in California. Japanese whisky is very popular among whisky connoisseurs in the world lately.

Episode

Condoleezza RICE- The RICE episode

On this weeks steaming hot episode we are talking about everyone’s favorite tiny little starch- RICE! Think an hour long conversation about rice sounds painfully boring?

Article

Koji and Japanese Fermentation

Koji is the national mold of Japan. It is used to make almost all fermented products in Japanese cuisine, such as miso, soy sauce, and sake. Koji is also becoming a culinary keyword latel...