Tip of the Tongue

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

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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

Worried about the high price of food these days? Many people are feeling the pinch of grocery store prices these days. Carol Ann Kates has written a book , Grocery Shopping Secrets, filled with tips on buying and storing and using that food. The book covers fruits and vegetables and meats and fish and cheese. Everything in the grocery.I am thrilled that the book has a wonderful index which makes it easy to find the answers to your questions. Listen. It’s on Tip of the Tongue.This is a reference book that covers so many different foods. It covers seasonal foods all year round. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

This is the first episode of an intermittent series about the birth and the development of a new project in Evergreen, Colorado, The Hummingbird Club. The project is the brainchild of Sarah and Josh Hess. Their project is a new restaurant that serves brunch every day. It will have a lagniappe hour after the brunch service ends and become a refuge for children after school. You can read the creed of The Hummingbird Club below.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.This episode will introduce Sarah and Josh, allowing them to introduce themselves and their plans. After The Hummingbird Club opens, we’ll revisit them for an update on how their plans are unfolding and how they are adapting. A work in progress. Listen. It’s on Tip of the Tongue. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Although many modern bartenders find the Ramos Gin Fizz to be a nuisance at best. and more work than it is worth at worst. But that famous drink, invented by Charles Ramos, continues to fascinate us. John Shelton Reed, storyteller, author, and historian of the south, tells the tale of the Ramos Gin Fizz in his new book by that name. John Shelton ReedWant to know more? Listen. It’s on Tip of the Tongue. The list of writings by John Shelton Reed is a long one. Notable among them and apropos of this book is his book entitled Dixie Bohemia: A French Quarter Circle in the 1920s, Louisiana State University Press, 2012). Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Product development, sales, marketing, and kitchen design all factor into Gaye Sandoz’ career. From an education as a dietician to her work with companies and her mentoring of those who dream of making a living making food, she has stories to tell. I love the one about packing a frozen brisket in her luggage, much to the confusion of airport security.There is lots to learn from Gaye Sandoz. Listen. It’s on Tip of the Tongue. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Many people work in stressful environments. It can take its toll on you, leading to unhealthy attempts to find relief from that stress. Drugs and alcohol are high on the list of the types of self-medication that might be pursued.. Southern Smoke, a nonprofit organization that supports people in the hospitality industry from the stress of financial insecurity to mental heath issues. We talk to Cat Bill is the Chief Mission Officer of Southern Smoke. She walks us through their programs like the Emergency Relief Fund, Behind You - the no-cost counseling, and the Crisis Toolkit. These are all available to F & B workers.A symposium is coming up in November in New Orleans. Check out the line-up. I’ll be there. Listen. It’s on Tip of the Tongue. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Do you consider a restaurant to be a business? Is the chef an artist or a craftsperson turning out identical versions of the same thing? What is your expectation from a restaurant? Adam Reiser has been a part of the wait staff in many high-end restaurants. He has seen many catastrophes happen. And he shares his experiences and his ideas about guests and guest comportment in his new book, The New Rules of DIning Out: An Insider’s Guide to Enjoying Restaurants. Listen to our conversation. It’s on Tip of the Tongue. Adam Reiner is a James Beard Foundation award-winning writer. Calling on his previous experience as part of the wait-staff at restaurants, he now writes about food for many publications. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

When you are looking for a quick way to perk up your cooking, just grab Milk Street Shorts: Recipes That Pack a Punch , a new book from Milk Street. We talk to J.M.Hirsch, James Beard Foundation award-winning writer and Editorial Director at Milk Street about the book and its recipes, with ideas inspired by the library of recipes developed from 10 years of Milk Street. We talk about shortcuts, quick fixes, and my favorite tip from the interview - using an overturned sheet pan on top of cauliflower steaks to cook both sides at once.You’ll find lots of ideas and inspiration in the book. J.M.’s enthusiasm for deep flavor is contagious. Listen. It’s on Tip of the Tongue. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Dedra Faine is a hospitality maven. But hospitality to her includes love and connection. And when she plans for a public event, these same elements are present. Even if you don’t need her services you can learn abouth her attitudes and priorities from her books. Her new book is A Breath of Grace: Embracing the Spiritual Gift of Hospitality. We talked about this and more. Listen. It’s on Tip of the Tongue. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Even thinking about the name - The Obituary Cocktail - carries a touch of romance and a touch of the macabre. That is a tantalizing combination. We speak to Sue Strachan, the author of The Obituary Cocktail, for her authoritative take on the cocktail and other things tinged with absinthe. Sue is also the author of another drinks book, Café Brûlot, about that legendary flaming drink. We discuss the fine points of the Obituary Cocktail, vermouth and its fragile nature, what kind of gin is best in the drink, and how much absinthe is just right. I put in my plug for Death in the Afternoon. Listen. It’s on Tip of the Tongue. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Starting from her family's kitchen in Detroit, Michigan, Chef Celeste has become a fixture on the food scene in Baton Rouge, Louisiana. She was important to the development of the downtown market. And she has just written a cookbook, Chef Celeste’s Louisiana Kitchen: Simplifying Cajun and Creole Cuisine, which is full of personal stories and delicious recipes. Listen, it’s on Tip of the Tongue.And her book . . . Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Not many companies that are still operating in the United States were started in the 1700s. Laird and Company is one of them. We have a lively conversation with Lisa Laird Dunn, President and Global Ambassador. She is the 9th generation to operate the business, and her children have joined the company. Imagine 10 generations of apple brandy! Listen to what Lisa has to say. It’s on Tip of the Tongue.You can read about the history of the company and all of its products.And if you are interested in recipes, there are plenty of cocktail recipes on the website. There is even a cookbook available. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

If you want to cook efficiently and make best use of your resources, you will love Mary Bryant Shrader’s The Modern Pioneer Pantry: A Complete Guide to Preserving Food. It will help you eliminate waste and really make use of your resources. You’ll be prepared for disasters and for those days when you have been so busy that you haven’t had a chance to go to.the store. It is a great supplement to her previous book, The Modern Pioneer Cookbook.You can listen to an earlier podcast with Mary. She talks about her first cookbook, The Modern Pioneer Cookbook. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Do you love grilling and smoking, but you have limited space to do it? Are you new to smoking, but want to experiment? Do you just want to have fun outdoors? Watch Morgan Bolling as she experiments, very successfully, with backyard grilling. No fancy equipment, just the ordinary stuff that we all might have. The perfect equipment for fun and learning! We talk to Morgan about the show, how it came about, and whether there will be more of it. Listen, it’s on Tip of the Tongue.Here is the cache of recipes from the show. You probably know Morgan from America’s Test Kitchen and Cook’s Country. And she is the author of When Southern Women Cook. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Sam Gugino has had a varied career as a chef, a writer, and an actor. He has truly invented himself. He talks about all of it, including his new book, Eat, You’ll Get Hungry. We have a conversation about his various careers and we speak a lot about his Sicilian family. The table was the center of his home and the cookbook tells the story. His recipes are delicious and reflect the old-fashioned nature of that table. Read the book, learn about Sam, and take a few pointers from him. Listen. It’s on Tip of the Tongue. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Chef Ashwin Vilkhu opens his dream restaurant - The Kingsway - in New Orleans. It is a modern prix fixe restaurant that features the chef’s interpretation of the foods of Asia. We discuss opening a restaurant in these times. When and how you know it’s right for the restaurant, the staff, and the diners. Born in India, Chef Vilkhu grew up in New Orleans, absorbing not only the vibe and flavors of the city, but the eclectic culinary attitudes of his family. His father, Chef Arvinder Vilkhu and his mother, Pardeep Vilkhu, have been exciting the taste buds of New Orleans for years. They opened Saffron NOLA, with Chef Ashwin. It is twice nominated for James Beard Foundation awards. Listen, it’s on Tip of the Tongue. Arvinder and Ashwin VilkhuListen to the podcast with both Chefs at Saffron NOLA. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Are you a food writer? a food person? a writer? Adam Roberts is all of these things. After having written cookbooks, food blogs, television shows, and articles, Adam has written his first novel, Food Person. You read about Adam, his podcast, his other books, and more here. Other books by Adam Roberts. . . Adam’s newsletter is The Amateur Gourmet. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

There was a time when there were many gentlemen’s dining clubs. There is something very 19th century about them. And there are probably not that many that are descended from a club that has been around for a good while. Although it is a 20th century club, the New Orleans club - the Escargot Society - is a spiritual descendant of those clubs where gentlemen met to appreciate good wine and food. Dominic Massa, a member of the Escargot Society, joins us to talk about the club’s history. Listen, it’s on Tip of the Tongue. The snail on the wall at Antoine’s designed by John Chase Dominic Massa Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Imagine being part of the United Cajun Navy and helping people during a disaster! They help people during floods, fires, and freezing storms to recover from natural destruction and devastation. In addition the organization, made up of volunteers, has embraced solving the problem of food insecurity.We talk with Brian Trasher, spokesperson and vice-president of the United Cajun Navy. Listen. It’s on TIp of the Tongue. Go on the website if you are interested in volunteering or donating. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Do you like tequila? Ted Genoways has written an exciting, cinematic account of the Cuervo family and the development of the tequila industry. With research deep into records in longhand in Spanish, French, and English, Genoways pieced together the fascinating and exciting story that parallels the development of modern Mexico as well as the modern tequila industry. He tells us all about it. Listen. It’s on Tip of the Tongue.I recommend that you drink your favorite tequila cocktail while you listen to the podcast. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

We would all benefit from living well and eating well, with a goal of holistic living. But how does anyone accomplish such a goal? We talk to Erin Clifford about her new book that not only explains the goals, but that functions as a workbook for getting there.Read more about Erin. and her new book. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Who knew that there was more for Meathead to teach us about grilling and barbecue? His new book, The Meathead Method, is full of new information, great recipes, and terrific photos. It gives us great tips, clear instructions, warnings of pitfalls, and lots of ideas and explanations. It teaches in a way that makes you want more. Listen. It’s on Tip of the Tongue. You can learn more about Meathead and his website, full of recipes and other information for perfecting your own techniques. And read about Meathead on Wikipedia. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe