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. 74: Sarah Scarborough, Firepot Nomadic Teas
It’s time we all admit something to each other. Based on the number of people I see in the drive-thru line every day at my neighborhood coffee chain -- you know, the one with a green logo -- well, some of us simply must be fans. I’ll go first. I used to pop in (more than I’d like to admit) this time of year for an iced chai tea latte. It was an accessible summer pick me up, sweet and spicy. But then I met Sarah Scarborough. If you’ve had an independent coffee house chai tea latte in Nashville, TN chances are, you’ve enjoyed her Firepot Chai. She started making it 17 years ago, and it’s led her on a journey where, as she tells it, tea leads the way. Y’all, it’s hot out there right now, and with traffic and the news and wanting to be on vacation instead of at a desk, we could all use a serene tea break. Sarah of Firepot Nomadic Teas talks about the power of serendipity, the anchor of a good ritual that gives pause to mind and body, and all kinds of specifics about tea itself. In the hottest cultures in the world, a cup of tea can cool you down, so try a sip with us.
Ep. 75: Shuai & Corrie Wang, Short Grain Food Truck
The first thing you need to know before you listen to this is a simple fact: I now realize that three people inside the Short Grain Food Truck is just too much sound, especially when we all have a good laugh and there’s traffic and train tracks nearby. But to get that food truck life, you have to get inside the truck. It was 90ish degrees on the afternoon I visited Shuai and Corrie Wang after a shift, so I brought shift beers and we sat on milk crates to talk about the real world challenges that as Shuai explains, are much less glamorous than that movie Chef. Although he was named a semi-finalist for the 2017 James Beard Rising Star Chef, an Eater Young Gun, a Zagat 30 Under 30 (I bylined that one, by the way), and Short Grain was named one of America’s Best New Restaurants by Bon Appetit in 2016, this sound, this space where he can’t fully stand up, is still pretty much his day to day. Corrie’s by his side, working the window, handling admin duties, and bringing the warmth, and there’s local sourcing for a rotating menu, the cult following of the OG bowl, Corrie writing (did I mention she is a badass young adult novelist working on her second book?), scheduling restaurant pop ups, and basically, hydrating enough to avoid heat strokes while working inside a metal box with Charleston heat and humidity pressing down on it. Pull up a milk crate and have a chat with us.
Ep. 76: Jerry Slater, Flying Pig Hospitality (Live from the Atlanta Food & Wine Festival)
Sure, there’s this little thing called Tales of the Cocktail happening this week in New Orleans; that 20,000 people strong talking beverages and getting wild. But we got your tale of the cocktail right here. Jerry Slater of Flying Pig Hospitality and I sat down one morning during the Atlanta Food & Wine Festival, and we used a cocktail chat as a jumping off point for discussions way beyond liquid and ice in a glass. Jerry Slater’s skills when it comes to Southern beverages and are skills I’ve admired for years. He’s spent time at Charlie Trotter’s in Chicago and The Oakroom at the Seelbach Hotel in Louisville, KY, was the consulting creator of One Flew South in the Atlanta airport, and most recently, was at H. Harper Station in Atlanta too, where he gained critical accolades for his cocktail and spirits program. And then there’s the book, The Southern Foodways Alliance Guide to Cocktails with co-author Sara Camp Milam, coming out in just a few weeks. But all those, despite their cool factor, can be just things on a resume. Jerry is much more than a resume, someone who’s a thinker and a scholar, and so that’s where I wanted to go in this chat. We touch on everything from appropriation to why I may never have a gas station fountain drink again, and we do it all as his wife and business partner, Krista, fills glasses with ice and people file in the lounge only to be sushed out, at least for a few minutes. We talk cocktails before we all have one.