Foodie Friday - On Track

What this episode covers

Food, food, food — that’s what Friday’s show was all about. And it’s just in time for a three-day We started off with grilling tips from local BBQ master Chan Nelson who followed his dream of turning his food truck into a restaurant. Host Rick Howlett got some tips on how to make your own pork, beef and chicken stack up at weekend barbecues. Then we talked to local food writers Robin Garr, Lindsay McClave, and Susan Riegler about places in Louisville to go to get your grub on, even if the grub is fine dining. We also dished about how the local restaurant scene is changing, and how people are cooking up their own food cravings when they don’t go out to eat.

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Frequently Asked Questions

How long is this episode of On Track?

This episode is 52 minutes long.

When was this On Track episode published?

This episode was published on July 2, 2021.

What is this episode about?

Food, food, food — that’s what Friday’s show was all about. And it’s just in time for a three-day We started off with grilling tips from local BBQ master Chan Nelson who followed his dream of turning his food truck into a restaurant. Host Rick...

Can I download this On Track episode?

Yes, you can download this episode by clicking the download button on the episode player, or subscribe to the podcast in your preferred podcast app for automatic downloads.