Episode

Well Rooted: A Gastronomica Interview with Chef Rob Connoley

This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies

Episode

Black-Owned Food Businesses: The Past, Present, and Future

During Covid-19, Black-owned businesses have been affected more than their white counterparts. Not only are they losing revenue because of the virus, but long standing issues like discrim...

Episode

Whitney Otawka

While taking French classes at the University of California-Berkeley, Whitney Otawka responded to an ad for a waitress position at a local French creperie.

Episode

Rethinking Wellness and Restaurant Culture wih Chef Sean Brock

One of the topics that keeps coming to us is wellness, life-work balance and the betterment of restaurant culture.

Episode

Seeking the South

“There’s no genre of American cuisine as storied as Southern,” according to Rob Newton, Southern born chef/restaurateur, and now cookbook author.

Episode

Edgar Pendley at CHSWFF18

Chef Edgar Pendley of Nashville's Urban Grill joins host Eli Sussman for a chat around the Springer Mountain Farm campfire at Charleston Wine + Food.

Episode

Michael Twitty

Michael is a noted culinary and cultural historian and the creator of AFROCULINARIA, the first blog devoted to African American historic foodways and their legacies.

Episode

The Jemima Code: Two Centuries of African-American Cookbooks

Women of African descent have contributed to America’s food culture for centuries, but their rich and varied involvement is still overshadowed by the demeaning stereotype of an illiterate...

Episode

Kim Floresca of [ONE] Restaurant

Kim Floresca is co-­executive chef of [ONE] Restaurant in Chapel Hill, North Carolina. [ONE] is an innovative spot that "brings the art of microgastronomy" to the South. Floresca has an i...

Episode

Shochu is your new Whisky!

This week on Japan Eats host Akiko interviews the former bartender of Le Bernardin, Brian Matthys, about his love of the Japanese distilled beverage, shochu.