Here is your access to some of the South's most interesting culinary stories; they are too good not to share! Listen and join the conversation.
Ep. 78: Angie Mosier, Placemat Productions
You may not know Angie Mosier’s name, but chances are, you’ve seen her photographs. From cookbooks by Eric Ripert to books authored by John T Edge to spreads in Coastal Living and Food & Wine, Angie’s been behind the lens for years in the culinary scene, sometimes shooting, sometimes styling, sometimes doing some writing or even singing on occasion. I first met Angie at a little afternoon party a few years ago, and we chatted it up for a good while. I asked her what she did, and she offhandedly said “a little bit of everything, but these days, I’m doing a lot of photography and really enjoying it.” I went home and looked up the photographer with the red hair and about fell out of my desk chair. But that’s Angie. She isn’t falsely humble but she’s not needing to honk her own horn either. She’s kind, warm, real, and really fun. She hasn’t had a master plan in her life, she’ll be the first to tell you, just a curiosity for the next thing, and keeping that curiosity has kept her opportunities flowing. Angie shares her stories about magic magazine pages, some tips on taking good food pics, and gives us all permission to transition to the next great thing.
Ep. 79: David Wondrich, Author and Cocktail Historian
I have one final interview from my recent attendance at the Atlanta Food & Wine Festival, and I've been saving it until now. While visiting the ATL, I was thrilled to have the chance to sit down with author David Wondrich, and since he is about to visit Charleston as part of BevCon in a little over a week, it seemed perfect timing to talk about tipples. David Wondrich is the The Daily Beast’s Senior Drinks Columnist and the James Beard Award-winning author of Imbibe! and Punch, and is one of those people that, frankly, I professionally stand on the shoulders of (although sometimes shakily, as you'll notice in my George Washington comment). He is a master researcher and can take that dusty research and weave it into a hell of a story, all the while sliding a cocktail to you across the bar, in real life or virtually in recipe form. He has a twinkle in his eye most of the time, maybe because he left a job he hated so much and found one that fascinates him, but through his fascination we have gained volumes of knowledge about the often hazy history of cocktails. And he's a New Yorker, but without him, I wouldn't know the background of the mint julep, or the punches of the port cities, or so many other iconic beverages of the South, stories I find intriguing and delicious. If you might find those interesting too, then settle in for a bit of a "seance with a cocktail shaker," as David so deftly explains.
Ep. 80: Chris Wilkins, Root Baking Co.
I write and work from home and most of the time, I work in quiet, which isn’t really quiet. Right now, it’s the muted sounds of birds through the windows, traffic on my street, my dog Petunia, and the late summer buzzing of cicadas. When Chris Wilkins of Root Baking Co. stopped by my house recently to record, our recording also captured that natural working environment in the background. For me, this was the perfect setting for our chat because Chris and his wife Nicole are part of my “real life” as well as public life here in Charleston. Beyond the friendship, however, I have a keen appreciation and admiration for the products and the knowledge and even research coming out of Chris and Nicole’s bakery. Roughly 75% of their breads are made with grains that are grown and milled in the Southeast, and chefs from Sean Brock to Hugh Acheson serve it. You’ll hear Chris reference a lot of people in this interview, because personal connection is what drives his baking and his business, that passion and dedication coming through in each delicious bite. But what Chris won’t tell you is that he is a rising star in the baking world. He’s changing it with his blend of practicality, talent, and a hefty, hefty dose of putting in the work.