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. 65: Glenn Roberts & Dr. David Shields, Anson Mills and the University of South Carolina, respectively
There is a dynamic duo of the Southern heirloom crop revival, and they’re busy men, so when I got the chance to interview Glenn Roberts of Anson Mills and Dr. David Shields of the University of South Carolina and the Carolina Gold Rice Foundation, well, I took whatever space I could get, which in this case, is an echo filled room that I didn’t realize was on the way to a hotel lobby bathroom. Nevertheless and despite, these men are so focused on their work and their message, that no background noise or interruptions was going to spoil our chat. If you are interested in any discussion involving farming, history, food production, science, how to be a bad ass chef, or even the damn pursuit of happiness as Glenn explains here, then you need to listen in. These are two of the thinkers, the movers, the makers of change in food, Southern or otherwise, and the way their minds work together is fascinating.
Ep. 66: Jessica Murnane, One Part Plant
Jessica Murnane is really photogenic. Just check out her out on her jessicamurnane.com or her cookbook One Part Plant, and you’ll see for yourself. But while I always suspect that this was true, a few years ago her sunny exterior hid chronic pain and the feeling of powerlessness to change it. Pain was ruling her life, or rather, making her life much smaller and sadder than she ever wanted. So she did something radical -- she decided to see if changing her diet, really changing it, would change everything. And of course, it did. The journey of this change became a blog, a cookbook, a podcast, and connected her as a food mentor to Lena Dunham. But in case you think Jessica is holier-than-thou with her clean eating and wellness approach, think again. We are live from her walk-in closet (a writer/podcaster life is rarely fancy, you see), and she was real about her struggles to change, to write a book, and to promote it. Despite my personal love of chicken liver mousse and mayonnaise-based salads, I eat plant-based meals (at least one) every day, and I plan on adding Jessica’s recipes into my home cooking. Listen in, and you might be tempted to try them too.
Ep. 67: Anthony Lamas, Seviche Restaurant
You might recognize Chef Anthony Lamas by sight, even if you don’t by voice. As the chef for 11 years of Seviche in Louisville, Kentucky, he’s been nominated for multiple James Beard awards, been on the Food Network, participated in many a food festival, and is a culinary expert on Spike TV’s Bar Rescue. But he is also a man who feeds me well. His food just makes me happy. It’s clean, light, spicy, and yet satisfying, and I love how he explains each dish element with anticipation when he sits something in front of me, like he’s as excited as I am for me to try it. I arrived in Louisville and went straight to his restaurant because I knew a bowl of ceviche would erase the airport fatigue I was feeling (it seems I’m always rushing through a transfer in Atlanta). He calls the broth “tiger milk” and I did feel revived. But I got more than a snack -- I got some quiet time with a man I’ve enjoyed getting to know over the years, and I got a peek into the passion of a chef who is at once looking back and planning ahead and still staying spicy after all these years.