Episodes

  • EP 100 - Family Food 2 with Blaise and Justin Clarke
    Dec 22 2020

    It's food, family, and fun on Episode 100 as Chef Clarke talks to her brothers Blaise and Justin about road food when following the Grateful Dead, cereal sovereignty, trying new dishes and ingredients, and how cooking in the kitchen is where they all enjoy being together. 

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    1 hr and 16 mins
  • EP 099 - Would You Break Bread? with John Robinson
    Dec 15 2020

    John Robinson started his company, Our Ability, as a mentor network that has morphed into a business that utilizes AI and technology to build a career path for people with disabilities. He talks about including marginalized populations in the workforce, spiedies in Binghamton, NY, and hand cycling across Scotland.

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    41 mins
  • EP 098 - From Tokyo to Texas with Chef Eric Silverstein
    Dec 8 2020

    Chef Eric Silverstein was born in Tokyo, Japan, where he was heavily influenced by Japanese, Chinese and Malaysian cuisine. At the age of ten, Eric moved to Atlanta, Georgia, where he was introduced to traditional Southern cuisine. These divergent flavors and cuisines serve as the backdrop for The Peached Tortilla's menu. He discusses ghost kitchens, how pickles can elevate a plate, and how MSG has gotten a bad rap.

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    42 mins
  • EP 097 - Red Gravy and Rice with Jarvis Green
    Dec 1 2020

    Jarvis Green is a two-time Super Bowl champ who started his own shrimp company, Oceans 97. He chats about eating pho with his Vietnamese “cousins”, all the arancini variations in Sicily, and how you can’t eat to be sexy on the defensive line.

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    32 mins
  • EP 096 - Jazzed Up Tomato Soup with Molly Kiely
    Nov 24 2020

    Molly Kiely is an artist and illustrator living with her daughter in the desert outside Tucson, Arizona. She talks about her Italian grandmother’s garden, Nanaimo bars, and her sex-positive and life-affirming art. You can see her art at mollykiely.com.

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    43 mins
  • EP 095 - The Old Timey Way
    Nov 17 2020

    Bryan Gilvesy is the owner of the YU Ranch, a sustainable grass-fed beef ranching operation in Norfolk County, Ontario. He is also C.E.O. of ALUS Canada, a national community-led, farmer delivered charitable program that rewards farmers for producing more ecosystem services. We talk about carbon farming, cabbage rolls, Winnipeg wings, and being open to change in order to build a more sustainable and bio-diverse community.

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    39 mins
  • EP 094 - Pie is Home
    Nov 10 2020

    Stacey Mei Yan Fong is a home baker and the creator of the project 50 Pies/50 States in which she is baking a pie for every state as a love letter to the country she has chosen to call home. We chatted about the project, the hug that curry laksa brings you, the otherworldly landscapes in Iceland, and many, many more food connections.

     

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    51 mins
  • EP 093 - Restoring Traditions
    Nov 4 2020

    Molly Roe is the account manager for SweetGrass Trading Company, an online Native American food and gift store owned by the Winnebago Tribe of Nebraska. She talks about Chicken in a Hurry, putting potato chips on a Sloppy Joe, and discovering the culinary roots of your culture as well as the the Authentic Native American foods and gifts that SweetGrass Trading Co offers.

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    37 mins