Dinner Table Talks

With Joe turning 50 next week, we get very deep into purpose, retrospection, Dave Chappelle and so much more. Unanswered Questions What is in Five Spice Powder? Random Question of the Week: If you were going to open a restaurant, what would the concept be? Links/Recipes:  Growing With Grace: https://www.aislynncampbell.com/growinggrace Asian Dry-Rubbed Ribs: https://wannabite.com/sweet-and-sp...

Joe's sick this week and sounds like a jazz DJ so Aislynn gives him a fistful of supplements. We're planting seeds this week, literally and figuratively, as we discuss what kind of future we'd like to create. From election cycles to rabbits to Growing with Grace, the trees we want to see someday can't happen without today's seeds. Joe makes amazing Asian dry-rubbed ribs with vegetables, details hi...

We have a staycation with out-of-town friends that forces a much-needed perspective shift about Corpus Christi. Hear about the beach, our times out and all the great food we eat this week including Father's Day fried chicken and potato salad. Unanswered Questions: Pam: How many hours a day do you spend tending your gardens? Sandy: Is the DTT cookbook still in the works? Vicki: How come you never i...

We have a lot on our minds this week and it all unspools at The Dinner Table. From wasps to quitting media to a new pop-up restaurant from chef friends, we pretty much cover everything. Aislynn wants authentic fideo so Joe cooks it up (with added squash)! Unanswered Questions: What was the species of bird that Aislynn saw on the farm last week? Why is it called a ‘Dutch oven'? Random Question...

After last week's episode shift, we have two-and-a-half week's worth of food to talk about this week. Random Question of the Week: If you had to wear a hat every day for the rest of your life, what type of hat would it be? Links/Recipes: Farm events, Long Lunch Club, our Farm-to-Table Dinners: https://www.aislynncampbell.com/farmday Follow us on Instagram: https://www.instagram.com/ourdinnertablet...

This week's recording session was interrupted by tragic news: Maggie, our beloved farm dog was taken too soon. The episode shifts into a remembrance of the best dog ever, the role of a farm dog, thoughts of life and death on a homestead, farm roads, and the differences between urban and rural life. So long, Maggie. You represented unconditional love, complete freedom, and the responsibilities...

Aislynn floats the thought that everyone's perception of other people (and themselves) is a figment of their imagination and the Dinner Table Talk winds through just about everything from cancel culture to online bickering. We head back to last week's Random Question of the Week for some unfinished thoughts about county fairs, pronounce salves, talk pickle pop ingredients, creating your food netwo...

"I need a salty dip," Aislynn exclaimed. It's that time of year when heat and outside work makes Aislynn crave salt so Joe scoured the grocery store for items that scratched that eat that were on the good side fo the natural spectrum. When Joe found pickle pops he knew he had a hit. A bunch of past topics collide into a conversation-fueled extravaganza. We conclude our study of Blue Zones, talk me...

Bees were delivered to the farm by a guy in a white suit carrying beehives, and Joe got stung for the first time in his life. We talk bees on the farm, check out a new Asian fusion joint with a 'medical chef,' hit up a Kentucky Derby dress code party, and cook up a pea frittata with leeks! Unanswered Questions: How do you perfectly center the yok in a boiled egg (for perfect deviled eggs)? Blue Zo...

We threw our first Dinner Table Talks Salon live farm-to-table dinner, and tell you every detail on this week's episode. From the planning to the recipes to the conversations enjoyed at our intimate table, you hear it all.  Unanswered Questions: Blue Zones continued: Nicoya Peninsula, Costa Rica Random Question of the Week: What is the first thing you notice when you meet a new person? Links/...

Aislynn's second viewing of 'Everything Everywhere All at Once' gets her thinking about Insanity Loops, and we have plenty to talk about. An explosion of produce leads to two pasta dishes in one week (rare), Squash and Corn Pasta and Pasta Primavera. Our talks about Blue Zones expand into Sardinia, the chicken-naming finals begin, and we're NOT having spinach balls at this Friday's Dinner Table Ta...

Our very first 'Day on the Farm' event was 'evolutionary' as families from across South Texas made a short drive to learn, tour and eat. Aislynn describes her amazing Ploughman's Lunch (farm-to table lunchable) offering and we make Goat Guisada (carne's carne, right?) with leftover goat from the day's goat roast. Aislynn gives a short history of progressive agriculture education in South Texas. Un...

Joe makes Zuppa Toscana (the sausage journey continues) and grabs a cup from Olive Garden, the soup that made Zuppa Toscana famous. Who wins the OG Taste Test? Movie date night out to 'Everything Everywhere All at Once' creates a mind-bending Dinner Table Talk. The magic of Crete, a trip to the restaurant supply store, what to call goat meat, and a jazzy serenade await you at The Dinner Table this...

Our good friend and chef, Robert Chan, came out with his huge rotisserie grill and a 50 lb (!!) whole goat and we had ourselves a goat roast. Hear every detail from set up, to testicles, to the delicious spread that was just our test kitchen for the upcoming Day on the Farm event at Freedom Harvest Farms. If you like what you hear, you can come out this Saturday and experience it all over again at...

After a special screening of the Live-Action Oscar-Nominated Short Films, our Dinner Table was filled with talk about 'pain entertainment' and we hash it it out this week. Aislynn recipe bombed Joe with some Spinach Balls and they were incredibe. We talk tepache, sumac, raising $2,200 for two local non-profits, a sausage update, and our favorite words. Pull up a chair. We have a lot to talk about....

We have big news wedged between two great dinners, and both of the dinners are about using the food you have: Za'atar Garlic Spinach Pasta with Chicken Meatballs and Mutton Curry. Hear all the exquisite details. The dog steals some sausage, we look for Ukrainian listeners, find ourselves on YouTube, give away $100,000, and are going to have dinner. You're invited. DM us to save your spot. Unanswer...

By 'stinker,' yes, we mean a fart. Farts and burps make an appearance on this week's Dinner Table Talks when a talk about kimchi moves into gut health and odorous flatulence. Joe calls on you to tell us how you prepare sausage, we dive deep into How Full is your Bucket with a couple unintended rabbit trails, Joe makes semi-fail Mushroom, Chicken & Spinach Enchiladas, Aislynn hosts a beautiful...

Aislynn 'manipulates' Joe into making a soup. She admits it! Settle in at the Dinner Table after we talk Creamy Thai Sweet Potato Chicken Soup because things get meditative, we revisit C'mon C'mon, Aislynn plants wildflowers along our road, Joe asks if he should run on this road, we discuss pre-packaged garlic and ginger, and AIslynn tells her kids the truth. The Dinner Table Talk this week is all...

It's crawfish season which means it's time for our (now) annual crawfish boil episode. The main difference this year? We live at the farm and that makes this year's boil so much easier. The food, the vibe, the friends and family...you hear every detail. Aislynn's built a new garden right in our backyard and fills you in on every step. Our conversation/disagreement on horror continues, gets deep an...

We throw a farm-to-table dinner with our favorite local chef and tell you ALLLL about it. From Bellino's Chef Francesco's Insalata del Giardino to the Vou Le Vent con Marmalatta, we eat big and give you every detail. A catch-up on Joe's greatest kitchen hits since we returned from Hot Springs, an update on the warring rooster, and Joe's top 5 films of 2021 that elicits a conversation about disturb...

Part 2 of our Arkansas road trip takes us to the Ozark Mountains for hiking and seclusion. We are in the middle of nowhere at the best Airbnb you can imagine, forget our picnic basket, mining for crystals, going off-road, visiting the Glory Hole, getting topless at Hawksbill Crag, and heading home. Unanswered Questions: How is moonshine made? Gluten in spirits. What is the difference between tequi...

Well, we're home after the perfect road trip to Hot Springs, Arkansas, and the Arkansas Ozarks. We leave no stone unturned as we recount the first half of our trip. The packing, the dog, the drive, hotel earplugs, anxious kids, the perfect AirBnB, the FULL(y naked) bathhouse experience, hiking the Hot Springs National Park, moonshine, mezcal and so much more.

In podcast life, we are GOING on a trip. In real life, we just got back. So before we left we recorded this short no-frills, two-recipe episode. Aislynn figures out that Joe would love for her to cook from time to time and makes a big, cook-it-all-day pot of chili. Joe comments that you don't put beans in chili...which sends us off on a conversation about 'life rules.' Joe made a big pot of black-...

We vowed to not pursue rabbit trails prior to recording this episode. It didn't work. Aislynn details her latest Long Lunch Club that featured recently-harvested sweet potatoes...tacos and chocolate cake with sweet potatoes as the base.

In a huge anomaly, Joe and Aislynn enjoy a Domino's Pizza (gluten-free!) and launch into chain restaurant quality. Add a scotch tasting to the evening, and our lips really loosen up. We've booked our time at a Hot Springs bathhouse and lay out what exactly will happen, listen to La Vie en Rose, talk about the impending apocalypse where the internet doesn't work, remove all shame about using YoutTu...