Tip of the Tongue

Sheil Shukla has written a new cookbook, Kari: Reimagined Plant-Based Indian Recipes, that picks up where his first book, Plant-Based India, leaves off. It was named one of the New York Times best cookbooks of 2022 and was nominated for a James Beard Award.Sheil is a recipe developer, content creator, food photographer, and a Northwestern Medicine board certified internal medicine physician. Listen! It’s on TIp of the Tongue. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

What is the best-selling community cookbook of all time? It is The Settlement Cook Book. Nora L. Rubel writes about its history and its importance in her new book, Recipes for the Melting Pot: The Lives of The Settlement Cook Book. Nora is Elizabeth Denio Professor, Co-Director of Jewish Studies, and Chair of the Department of Religion and Classics at the University of Rochester. Yes, it really says that on the cover. “The way to a man’s heart.”Nora mentions Grass Fed in our interview. You can check our the website. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Darra Goldstein, co-author of Cultured with Cortney Burns and Richard Martin, talks about fermentation, recipes, and the joys of transforming and preserving food. Darra is an award-winning author, educator, speaker, and consultant. She has written 17 books and she is an international speaker. We talked about fermentation and the fun of it. Read this beautiful book with fabulous recipes, the brined watermelon is better than stellar, and be sure to cook from it.Listen, it’s on Tip of the Tongue! Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

We speak with Rachel Waugh, the Executive Director of the Museum of Food & Culture in Denver, Colorado. Rachel WaughLearn more about the Museum of Food & Culture Here is an earlier interview with Rachel about the Museum of Food & Culbure.. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Award-winning journalist and novelist, Ken Wells, was born in south Louisiana. There could be no one better suited to his investigative approach to the best boudin, the most interesting boudin, and the most hidden boudin, than Ken. This book is a travelog as well as history of boudin. I plan on keeping the book in my glove compartment so that I won’t pass up any great boudin stops when I am on the highways of south Louisiana. Wells’ other books about Louisiana include, The Good Pirates of the Forgotten Bayous: Fighting to Save a Way of Life in the Wake of Hurricane Katrina and Gumbo Life: A Journey down the Roux Bayou. Ken Wells Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Lisa Steele started her career in media writing about raising chickens. She took wonderful photos, explained what the chickens needed, and moved onto ducks, and then cooking the eggs. Now she is blossoming even more! From Lisa’s WebsiteWe talk about her career, her goals, and how she wants to reach people. I love that all of her books, even the one about raising and keeping chickens and ducks, are beautiful. Listen as we talk about recipes, the state of cooking shows, cooking her recipes, and her future. It’s on Tip of the Tongue: On Food & Culture.Listen to Tip of the Tongue on Substack, on the Heritage Radio Network, or wherever you listen to podcasts. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

This is Part 3 of our series about the development from the Hummingbird Club in Evergreen, Colorado. We talk to Sarah and Josh Hess about how the summer is progressing and about the ups and downs of their new business. This episode discusses dealing with staff and customers, and trying to urge customers to try new things. PicayuneThe Hummingbird Club is for our community to revel in. Comfortable vibes, offered again and again. Created as a place for all people by a New Orleans family to share the love with you and yours. We all deserve some southern hospitality & homestyle Creole food in the Foothills. We are named after the historic Hummingbird Hotel & Grill in New Orleans, which was a cornerstone for all people, a place that went beyond the southern norms. During the Civil Rights movement the Hummingbird was a place where all walksof life could sit down together.Thanks for being at our table!–Sarah & Josh Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Children have opinions. So I asked my granddaughters what they think about certain aspects of their diet, about taste, and about the business of food. I was both surprised and pleased that they had strong opinions about their food. They answered the questions with thoughtfulness. And we got a to look into a small window of their minds. They live in Madison, Wisconsin. I watched the preparation of the lemonade, which was prepared in the home kitchen after taste tests. The stand was set up at the end of the driveway and a surprising number of people stopped and bought lemonade. Thanks to all of them for encouraging this entrepreneurship and initiative, which included going to the grocery themselves to buy supplies. they are starting third grade in September.My older granddaughter spoke of feelings about being vegan, tolerance for those who are not, and had interesting thoughts about what she missed as a person who is attempting to eat a plant-based diet.Thanks for indulging me this week, as I spend time with the grandchildren. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Krys Malcolm Belc is not new to writing books about life’s journey. But his newest book, What I Made for Dinner: A Memoir, about his family and cooking and fixing dinner every night. Krys is a memoirist, a dad, a baker, and a teacher. In this book he shares the joys and drudgery of cooking dinner every night for his wife and 4 children. Listen. It’s on Tip of the Tongue. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Eating lunch with Lily Keber is like being with an anthropologist, but in a good way. She notices everything. But she isn’t observing objectively like a good social scientist. No, she is right in the thick of it, asking about the server’s children and what’s good in the garden. She and I talk about her documentary filmmaking and about eating in the south. Listen. It’s on Tip of the Tongue.You can learn more about her past projects on her website. If you have a favorite Meat & Three, let her know (and me too) at [email protected] IG is @lilyeatsthesouth. You can let her know what your favorites are. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Ready to elevate your cocktails? Ready to enjoy the mixer without the alcohol? We talk to Ken MacKenzie about his company, Fresh Victor, and the fresh mixers that are available.A Fresh Agave Margarita3oz Fresh Victor Mexican Lime & Agave 1.5-2oz blanco or reposado tequila, or mezcal Add all ingredients to a cocktail shaker full of ice, shake well, and strain over fresh ice. Garnish with a lime wedgeChai Tide2oz Fresh Victor Mexican Lime & Agave 6oz Chai Tea Brew a cup of Chai tea. In a pint glass, add the tea and Fresh Victor. Fill with ice and stir gently. Garnish with slime wedge and serve.Fresh Victor has created a discount for Tip of the Tongue listeners. Use Code: TIPT20 for a 20 % discount. Details:* for sitewide use on FreshVictor.com (excludes wholesale)* 20% off entire order* No minimum purchase requirement* One use per customer* Can’t combine with other discounts* Active from today until Jun 24, 2027 Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Captain Jason “Pip” Pippenger of Beyond the French Quarter tours is both a hospitality specialist and a licensed captain. We talk about the kinds of special tours that does in the New Orleans area, as well as issues of coastal erosion and environmental issues of the region. Listen. It’s on Tip of the Tongue.Captain Jason Pipp on Instagram Beyondthefrenchquater on FB and InstagramHe has given us a recipe for the flounder we discuss during our conversation.Stuffed Flounder * Take a whole flounder, descale both sides, and remove the head and gut.* With the dark side up, make an incision from the head to the tail down the center of the body.* Lift one side of the incision and cut back the fillet from the backbone until you reach the fins (Note: Do not cut through the fins, leave filet attached to the body.* Duplicate on adjacent side of flounder (note: not the bottom white part of fish)* Once top side of fish is filleted, butterfly open and pat dry.Directions on making stuffing:* Take 1 cup of Stove top stuffing (per flounder)* 1/2 pound of claw crab meat (Note: I use claw; I find it holds up to seasoning and you can still taste the distinct crab flavor)* A teaspoon of your favorite Creole seasoning (I prefer Marsh Borgne, it’s a new local company coming to stores this summer)* 1 teaspoon of thyme* 2 whole lemons sliced* 2 ounces of salted butter sliced in 1/4 ounce portions* Salt to taste (typically I don’t, based on the other ingredients I have used)Combine stuffing per instructions on the box, fold in crab meat, seasoning, and thyme (add a little liquid if needed to keep the consistency wet like a bread pudding)Place the stuffing down the center of the flounder, fold both fillets back together (they won’t touch). Indent the butter slices and indent them into the exposed stuffing. Lay lemon slices on top of the butter along the entire length of the fish. Bake in oven at 325 F for 10 minutes, then test for doneness. You can tell when it is done, as the tail will shrivel and become crispy. Also the skin and meat will be white, opaque, and starting to separate.Accompany with a side of grilled asparagasI like to pair this with a Pouilly-Fumé or unoaked ChardonnayEnjoy.......For more about the Oyster Reefs and how they protect the coast. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

In this episode we revisit a conversation with food science and technology writer, Larissa Zimberoff. There are many reasons to think about food and technology and science. And we can look back on her book, Technically Food: Inside Silicon Valley’s Mission to Change What We Eat. Larissa is now on Substack. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

We all want to be healthy. And when we are we often take it for granted. For those of us who have a chronic illness, especially one that affects our eating, have a knowledgeable dietician may be just the thing. We may need that guide through the medical and scientific jargon to a simple meal plan and easy food principles to follow. Nicholas Kelly tells us about some of the real issues facing dieticians and their patients. He also discusses the relationship between dieticians and clinicians. Nicholas has also written a cookbook full of high calorie recipes, especially aimed at people who are wasting or those who expend a lot of energy like athletes. Nicholas Kelly Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Do you stop up the gas station to pick up take-out? Do you remember going to the gas station with your parents or just one parent to buy certain things. Was that gas station your favorite restaurant? Listen to the editors of Get It While It’s Hot: Gas Station, Roadside, and Convenience Cuisine in the U.S. South, folklorist Constance Bailey, Shelley Ingram, and Casey Kayser as we talk about the essays, the role of the gas station, changing gas station cuisine, and all of the characters that you can meet along the journey. The social media handles of all three guests can be found on each of their links above.)The afterword was written by Psyche A. Williams-Forson who closes the book with her thoughts. My favorite pimento cheese - really my father’s favorite pimento cheese - came from a gas station. This podcast, which comes from an academic press, is also quite a lot of fun. Listen to our conversation. It’s on Tip of the Tongue. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

If you are interested in using food to find energy, to calm your nerves, or to become a more cogent thinker, you have found the right podcast. Business coach and speaker, Adam Kingl has written a book with Dr. Jakub Radzikowski: Executive Eats: The Cookbook for a Better Working Life. Read more about Adam I have tried the pumpkin and fig soup recipe in the book. Although I made it with buttermilk instead of cream (I simply like the tang of buttermilk), that was an excellent recipe which I would name as my favorite out of all the recipes I tried from the book. I am thinking of making it for family Thanksgiving. Both authors, despite their business and scientific acumen are professionally trained and experienced chefs. Despite the science that backs up the recipes, they know what they are doing in the kitchen. The recipes work and they taste good. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Once you identify your passion, it is easier to stay on the path toward your goal. The endless well of curiosity for that passion and putting it into action to share with others is not work. And Brandon McCraney of Olde Raleigh Distillery seems to have found his passion. He talks about his journey. Listen. It’s on Tip of the Tongue. The Bottles Brandon at work Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

This podcast is a conversation with the CEO of the Food Institute, Brian Choi. Recently FI has acquired the Heritage Radio Network. HRN is the largest food and drink podcast network in the world. I am honored that Tip of the Tongue is a part of it.Brian walks us through his transformation of the Food Institute from a magazine to and online B2B powerhouse. That powerhouse now includes the Heritage Radio Network. If you are interested in food and drink, you should check out the fascinating array of podcasts that live there. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Helen Veit has studied the history of picky eaters. It is, unfortunately, a very recent history. And she found it to be a modern phenomenon. Helen Veit is an associate professor of history at Michigan State University, specializing in American food in the 19th and 20th centuries. She's the author of Picky: How American Children Became the Fussiest Eaters in History (2026), which explains the rise of mass childhood pickiness over the last two hundred years. Her first book,, Modern Food, Moral Food: Self-Control, Science, and the Rise of Modern American Eating in the Early Twentieth Century (2013), explores the origins of modern eating and was a finalist for a James Beard Award for Reference and Scholarship.She is also director of the What America Ate project. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Carolyn Haeler was diagnosed with celiac disease after a long period of medical exploration. And after she found out what her new path required, she realized that the foods that were prepared for people with celiac disease were dreadful. Lousy cookies and baked goods. Treats were a disappointment to say the least. So she created her own company to make cookies, sell gluten-free flour, and mixes. My favorite is the brownie mix. It is really good.This is a story of grit and determination, as well a problem solving, and a desire to make life better for people with a problem with gluten. You can check out the website to see all of the products, which are available by mail. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Todd Price shares his insights with us, based on his research and conversations with the Quapaw and other nations as he discussed their food sovereignty. The issues are fascinating and the solutions that they native nations have adopted on a multi-decade plan are amazing. The Native governments really think long term with practical results.Imagine restoring land to viability. Land that had been destroyed by mining. The land, little by little is being converted to farming. Listen, it’s on Tip of the Tongue. Todd Price Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Thank you to everyone who tuned into my live video! Join me for my next live video in the app. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

If you want a taste of the islands, this is the book for you. It is as colorful as the islands as well as broad in its coverage and full of flavor. This is going to be my new go-to Caribbean book. Chef Rawlston Williams  was the chef owner of the award-winning Brooklyn restaurant, the Food Sermon. He's from St. Vincent and the Grenadines. He has a beautiful new cookbook called The Caribbean Cookbook. It’s on Tip of the Tongue.Here are a few recipes designed to intice you to look for more . . .* Jamaica’s Jerk Chicken* Dominica’s Callaloo Soup* Puerto Rico’s plantain-based Mofongo* Green Fig Salad from Saint Lucia* Haiti’s Seafood Creole* A sweet Cashew Cake from Aruba Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Scent is quite a powerful sense. It is deeply embedded in our psyche. Tiffany Rose Goodyear of Scentex talks to us about planning scent for parties and meetings. And on top of all of this, she owns a bakery called Yours Truly Cupcakes. It’s in Denver, Colorado. You get the connection between the scent of baking cupcakes and the company Scentex.We talk about how scent affects our mood in ways that are unconscious. And how scent triggers memories. And we discuss the connection between smell and taste. There is lots of unpack in this episode. Listen, it’s on Tip of the Tongue. Tiffany Rose Goodyearhttps://www.instagram.com/scentex_events/https://www.linkedin.com/in/tiffanyrosegoodyear/ Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Mia Martensson started her career in a small hotel on the Swedish island of Gotland and went on to become an award-winning sommelier, guiding world-class wine programs from Stockholm to South Africa and most recently in Turks & Caicos. Her expertise in wines spans continents, and she crafted a wine and pairing experience at Seven Stars Resort that earned Wine Spectator's Award of Excellence in 2022. We talk about her love affair with wine, her travels, and how she believes that wine connects people to each other and to place. Listen. It’s on Tip of the Tongue. Read what Mia has to say about champagne. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Everyone has a favorite hot sauce, and the hot sauce families want you to choose theirs. And the Baumer family is no exception. Listen as we talk with third generation Crystal hot sauce CEO, Alvin Baumer, III. He is known to family and friends as Pepper. We talk food dynasties, the ups and downs of the food industry, and all the quirky, but important food things that people in New Orleans consider important. Listen. It’s on Tip of the Tongue. The company began in 1923, founded by Pepper’s grandfather, Alvin Baumer, Sr. He reincarnated the company from its beginnings making snoball syrup. After Hurricane Kathrina, as well as previous catastrophes, the company has emerged with its strong base as hot sauce with its eyes on the future. Now the company is sold in countries around the world. Alvin “Pepper” Baumer, III Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

My friend, Micheline (Micki) Maynard, who writes the CulinaryWoman Newsletter on Substack, joins me as we talk about 300 episodes of Tip of the Tongue and my first video podcast! Listen. It’s on Tip of the Tongue.Micheline Maynard is is an author, reporter and a podcaster.She publishes the CulinaryWoman Newsletter, which comes out every Sunday. Her expertise is the restaurant business, and she writes for Food & Wine, Time Magazine, the Boston Globe, and the Ann Arbor Observer in her hometown in Michigan. Most recently, she published Satisfaction Guaranteed, the story of Zingerman’s famous Deli. Micki and I got to know each other when she lived in New Orleans for a year and she’s been a guest several times on Tip of the Tongue. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

What a pleasure to speak to 98 year old Betty Fussell! She praised her Scottish genes. Her book, How to Cook a Coyote: The Joy of Old Age, is a nod to M.F.K. Fisher and her book, How to Cook a Wolf. But the wily coyote is a trickster and shape shifter, always there for both good and bad. Listen to our conversation. Betty lays out her current project and the pains of finding a story line in her book. All writers will be able to identify with the struggle, which Betty faces with humor despite blindness and the limits of age. Listen. It’s on Tip of the Tongue. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

 Angus Rittenberg is co-founder and CEO of WYNK. He produces legal THC beverages, and he invented the machinery that can be adapted for state by state compliance. It is now the most widely distributed low dose cannabis seltzer in the United States markets. We talk about the intricacies of law when adaptations must be made in each state, as well as the benefits of a THC seltzer over alcohol. Listen. It’s on Tip of the Tongue. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Michael Fors likes wine. He solved the problem of quickly and gently aerating wine by inventing a special decanter that he calls Liquid Jazz. There are also special glasses that will aerate by the glass. He tells us his story. Listen. It’s on Tip of the Tongue. Michael Fors Decanting with Liquid Jazz Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

We speak with Joe Mann of Verdad Real Estate and Neal Bodenheimer of CureCo about their new project, The Warbler Hotel in New Orleans on legendary St. Charles Avenue.We discuss the issues of building a hotel from the ground up in an historic neighborhood, the issues of integrating food and beverage into the hotel with the right feel for guests and for city residents to make the place lively and inviting for everyone Rendering above of The Warbler Hotel’s rooftop pool Additional renderings can be found here Renderings provided courtesy of EskewDumezRippleThe food is being developed in conjunction with Chicago’s Andrew Zimmerman of Sepia, a Michelin starred restaurant. The feel of the hotel is a nod to the Jazz Age and promises to have an Art Deco vibe. And CureCo is contributing its beverage luster as a James Beard Foundation Award winning developer of Cure. All of this talent will coalesce in the martini bar and restaurant, Mildred’s. Listen. It’s on Tip of the Tongue. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Madagascar is an island that fascinates the imagination. There is the animated movie, Madagascar, which amuses and takes advantage of the mystery of the place. But in real life Madagascar is full of culinary riches which seem independent of the society’s culture. But the soil and climate support vanilla, chocolate, caviar, honey, and other specialty foods. Emmanuel Laroche became interested in Madagascar and its culinary treasures, exploring the culture with curiosity and deep respect for the people nurturing those treasures. His book. A Taste of Madagascar, reveals secrets of the food, problems of the island, and the stories of the people. Laroche has exhibited his curiosity before. His first book, Conversations Behind The Kitchen Door: 50 American Chefs Chart Today's Food Culture, explores chefs and their stories. His own podcast, “flavors unknown”, explores cooks, chefs, and mixologists, has been on the air since 2018. And for an everyday job he is Vice-president of Marketing at Symrise North America.Listen to the podcast from 2022 with Emmanuel about his first book. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

We talk to Heidrun Metzler about her new book, German Heritage Baking: Time- Honored Recipes, Traditional Techniques, and Culinary Secrets. These recipes are not adaptations of German recipes. These recipes are the real German recipes. They are beautiful and delicious. We talk about her award winning cookbook. Listen! It’s on Tip of the Tongue.Heirun Metzler lives on a macadamia nut farm in Hawaii. She is a photographer who took her own photos that appear in the book. And she is an avid and accomplished horsewoman. Read more about her and the book on her website.Heidrun has been baking for decades. She learned from the kitchens of her relatives where she helped with baking in the great traditions of Germany. She moved to the United States in the late 1970s, and she missed the baked goods of her home. That was a great motivator and she shares her recipes in her new book. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Abby Cheshire teachers the culinary arts during the school year. That means teaching knife skills and food safety, among other things. But every summer she becomes a chef on a yacht that travels the oceans. She provisions the galley, plans meals, and prepares meals. And when she isn’t on the yacht, she is traveling on cruises.She has written a book that reflects her travels called Passport to Flavor: 100 Global Dishes You Can Make Anywhere. Listen, it’s on Tip of the Tongue.Abby has over 2.5 million followers across platforms. You can find her at @abbyinthegalley. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

This is the second installment in our first ever special series. This series is about the joys and tribulations of starting a new business. In this case it is the Hummingbird Club in Evergreen, Colorado. We talk to Sarah and Josh Hess, the co-owners of the club. In Tip of the Tongue Episode 290, the talked to Josh and Sarah about their plans as they moved toward opening. Today’s podcast finds them open and learning and adapting.They survived a large scale power outage and the difficulties of beginning a new business and introducing New Orleans food concepts to a community where they are foreign ideas. They seem to have survived and are still breathing. They are still excited about their project. You can hear about it. It’s on Tip of the Tongue.Below is their creed, which I have lifted from their website. . . . . Our CreedWe practice the sacred arts of brunch, kindness, and lagniappe. Food that hugs back, a space that says “stay,” and a promise to show up for our kids and creatives. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Abby Cheshire teachers the culinary arts during the school year. That means teaching knife skills and food safety, among other things. But every summer she becomes a chef on a yacht that travels the oceans. She provisions the galley, plans meals, and prepares meals. And when she isn’t on the yacht, she is traveling on cruises.She has written a book that reflects her travels called Passport to Flavor: 100 Global Dishes You Can Make Anywhere. Listen, it’s on Tip of the Tongue.Abby has over 2.5 million followers across platforms. You can find her at @abbyinthegalley. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Do you have a food or drink item that you make for friends? Does everyone welcome it and encourage you, by suggesting that you bottle or package the product and sell it? Are your lured into fantasies about doing just that?Shawn Ledet of Cajun Smoke Seasoning has acted on those fantasies. He tells us about his journey and about his products. Listen. It’s on Tip of the Tongue. Luciena and Shawn Ledet The company has been active since 2016 and now has several products beyond its first spice blend. I like that fact that it is low sodium.We talk about the journey from farmer’s markets to Walmart Marketplace. We discuss the realities of starting, the time and resources that it takes. We even talk about the learning curve of having to do everything yourself. But Shawn is committed. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Like quail? We talk to Brittney Miller of Manchester Farms about their healthy and delicious quail.Brittney’s story involves quail from the time she was a little girl. Now she runs the farm, develops products, and thinks ahead to the future.We talk to her today. Listen. It’s on Tip of the Tongue.They sell quail products including quail eggs.Here is a recipe for Deviled Quail Eggs from their website:Deviled Quail Eggs w Coconut Oil RecipeIngredientsIngredients* 6 quail eggs* 1/2 teaspoon coconut vinegar* 1/4 teaspoon favorite mustard Salt & Pepper to taste* Cut chives to garnishInstructionsInstructions* Boil eggs with vinegar water for 4 minutes.* Place boiled eggs in ice bath for 5 minutes and peel.* Slice eggs and separate yolk and whites.* Mix yolk, coconut vinegar, mustard, and salt and pepper.* Add mixture to piping bag (or plastic bag with cut tip) and fill eggs.* Add slice of chive to each egg for garnish.Like quail, but don’t want the trouble of dressing them, try the frozen quail prepared by Manchester Farms. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

The restaurant industry is hard. Margins are tight. Costs always threaten to become out of control. The workers work nonstop in a stressful environment, whether front of house or back of house. They aren’t highly paid. And the stress may take its toll. And in addition to the mental health issues facing restaurant workers, the economy and the whims of weather, politics, and what’s hip, make job security precarious. But it is out of your control. What do you do when you cannot stand the stress or pay your bills? You can call Southern Smoke for assistance. Southern Smoke is a 501(c) (3) organization which supports restaurant workers.We talk to Southern Smoke Foundation founders, Lindsey Brown and Chris Shepherd. Lindsey Brown is a former marketing and communications expert who is now Executive Director of Southern Smoke. Chris Shepherd is a James Beard Foundation award-winning chef and entrepreneur and tv personality. You can listen to more about Southern Smoke from Kat Bill at Tip of the Tongue Episode 295: Southern Smoke. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

What does a young man with undiagnosed ADHD and dysexia do with his life? With the help of loving parents Bobby Stuckey is a founder of the James Beard Foundation award and Michelin-starred Frasca Hospitality Group. He is also a master sommelier and cookbook author. He is a long-distance runner. He is a man who has embraced the hospitality industry and been rewarded for it. We talk about his journey and his work. Listen! It’s on Tip of the Tongue. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

For those who hate vegetables, those pesky green things on your plate can be more than a nuisance. They are turn you off to even the best of food. Heidi Herman is such a person, trying to be healthy and eat her veggies despite hating the taste of vegetables. She grew with an Icelandic mother who found the array of vegetables available in the US to be not only perplexing, but a disappointment. Now she is trying to make vegetables palatable to the vegetable averse. And she is trying to reach adults, not just children. Her book, Hidden Vegetables Cookbook: 90 Tasty Recipes for Vegetable-Averse Adults, is full of recipes for those who share her aversion. And I can attest to the fact that her recipes are delicious even to the vegetable lover.Listen! It’s on Tip of the Tongue. Heidi Herman Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

If you consider getting dinner on the table intimidating, or a chore, or sometimes you’re just too busy, Rachel Farnsworth offers a world of advice for saving money and cooking quickly. No meal planning for you. No making a grocery list for you. She does it for you, with a great depth of other resources on her website. You can sign up for Cheap Eats and get an email with a weekly menu and shipping lists. This is not something you pay for. It is for you. And whether you use it all or in part, it can be quite a time and money saver.We talk to Rachel about her website and her helpful ideas. Listen, it’s on Tip of the Tongue. Listen here, on Heritage Radio Network, or wherever you listen to podcasts. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

What do you do when you have allergies or special food preferences or restrictions? Can you eat out or must you prepare everything yourself? Can you trust the restaurant? That is where Foodini comes in. We speak with Dylan McDonnell, one of the company’s founders, about the solutions to these issues that Foodini addresses.Listen! It’s on Tip of the Tongue. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Ed Mitchell is the name that comes to mind when anyone says North Carolina barbecue. This is an encore broadcast of our podcast about his book, Ed Mitchell’s Barbecue.The book was written by the pitmasters Ed and Ryan Mitchell with Zella Palmer.. In the book they tell their story. On the podcast we learn the story of the book as well as the journey into the 21st century.Listen! It’s on Tip of the Tongue. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

I don’t keep a gratitude journal of all of the wonderful and joyous things I experience every day. Tamar Adler does. And her new book, Feast on Your Life: Kitchen Meditations for Every Day, reveals her moments of awe and gratitude in the kitchen. Tamar is the award-winning author of An Everlasting Meal. (She was awarded by both the James Beard Foundation and the International Association of Culinary Professionals.)She has cooked at Chez Panisse, Farm 255, and Prune. Formerly she was a New York Times Magazine columnist and a contributing editor at Vogue Magazine. Her newsletter, The Kitchen Shrink, is on Substack. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe