Just Sat with Maximilian Hines

Just Sat producer Kevin Rinker interviews the show host, Max Hines, about what it’s like working in Atlanta’s food and dining space. Despite how brutal the industry can be, Max stays in it because it continues to push his abilities and because he’s found family there. “It could be tuna helper but if you made it and you made it with care and you made it for me, like, I’m going to appreciate that me...

Southern cooking wouldn’t be what it is today had it not been for Edna Lewis Each year, Stolen Goods ATL gets together to hold a dinner in honor of Edna Lewis, a Black chef and cookbook author credited with popularizing southern cuisine. "Everybody’s always giving Julia Child so much credit, or Alice Waters so much credit, or James Beard so much credit, but here in the South, in Atlanta, we give i...

Craft beer doesn’t have to be inaccessible LaTreace Harris found community through beer and has been sharing her love for the drink and the people who make it ever since. “Beer, to me, is a uniting type of beverage.”   Chef Max sits with LaTreace Harris. Make a wish at beerygodmother.com On draft at wabe.org/justsat This episode of Just Sat with Maximilian Hines was produced by Kevin Rinker and Ma...

Finding passion in creativity and business From farms to sausage making to restaurants, Alexander Sher has a lot on his plate. “As a human being I am an extrovert’s extrovert.”   Chef Max sits with entrepreneur Alexander Sher. Try to keep up with Alex at instagram.com/xelanow Farm fresh at wabe.org/justsat   This episode of Just Sat with Maximilian Hines was produced by Kevin Rinker and Maximilian...

Forget the food, customers are the most important ingredient at Che Butter Jonez Malik and Detric drove nine hours to Florida to buy the food truck that would become Che Butter Jonez, the rest is years of hard work. “Things don’t be a thing until someone makes it a thing.” Chef Max sits with Malik Rhasaan and Detric Fox-Quinlan at Che Butter Jonez Keep up to date at chebutterjonez.com Fresh off th...

Bridging people and cultures through cooking Arnaldo Castillo didn’t always realize he wanted to cook Peruvian food, but when he finally started, he was cooking from the heart. “Every day we’re just talking about the food we grew up with.”   Chef Max sits with Arnaldo Castillo at Tio Lucho’s Peru meets the Southeast at tioluchos.com Simmering at wabe.org/justsat   This episode of Just Sat with Max...

From kitchens to news rooms, representation matters Mike Jordan has written about Atlanta since 1997, he’s currently a senior editor at The Atlanta Journal Constitution and leads the Black culture team “I really want to see Black writers get into this field.”   Chef Max sits with Mike Jordan of the AJC. Read his stuff at mikejordanoneline.com Fresh of the press at wabe.org/justsat This episod...

Giving shine to the food of the African Diaspora Demetrius Brown’s menus touch on migration, slavery, colonization, and being a Black person on this planet “French food is overrated.”   Chef Max sits with Demetrius Brown at Bread & Butterfly Serving breakfast, lunch, and dinner at bread-and-butterfly.com Plated with tweezers at wabe.org/justsat   This episode of Just Sat with Maximil...

Be yourself and value relationships Bryan Furman’s been knocked down more than once, but he’s not done yet “Slow money is better than no money.”   Chef Max sits with Bryan Furman at Bryan Furman BBQ Opening soon at bryanfurmanbbq.com A perfect balance of smoke and seasoning at wabe.org/justsat   This episode of Just Sat with Maximilian Hines was produced by Kevin Rinker and Maximilian Hi...

Drinks can tell a story and create room for everyone Keyatta Mincey Parker runs a bartender’s garden and provides cocktail experiences “Everything happens at the bar.”   Chef Max sits with Keyatta Mincey Parker at A Sip of Paradise Garden Visit the garden at asipofparadisegarden.org Shaken, not stirred at wabe.org/justsat   This episode of Just Sat with Maximilian Hines was produced by K...

Understanding where food comes from allows you to take it to new places Cleophus Hethington learns and shares all he can about African Diasporic foodways “Africa influences everything”   Chef Max sits with Cleophus Hethington, who’d honestly rather be in Atlanta Catch him on occasion at instagram.com/ebichopbar/ Made in-house at wabe.org/justsat   This episode of Just Sat with Maximilian...

Exploring your place in the world through food At Mighty Hans you’ll find Fu-Mao Sun offering up Taiwanese-American food “Put a spin on a spin of a spin.”   Chef Max sits with Fu-Mao Sun at Mighty Hans Find where Mighty Hans is popping up next at instagram.com/itsmightyhans/ Thoughtfully plated at wabe.org/justsat   This episode of Just Sat with Maximilian Hines was produced by Kevin Rin...

Bringing beauty, art, and intention into restaurants through dessert Claudia designs pastries as the perfect complement “Let’s just wing it and see if it works” Chef Max sits with Claudia Martínez at Miller Union Make a reservation to dine at Miller Union at https://millerunion.com/ Free dessert at wabe.org/justsat This episode of Just Sat with Maximilian Hines was produced by Kevin Rinker and Max...

Justin Dixon’s Meatloaf Melt Bacon Jam Recipe Ingredients: Equal parts*: Bacon (obviously)** Granulated white sugar*** Sherry vinegar   Instructions: Chop up the bacon and put it in a pan. Put it on something low, let it mellow out. All the liquid will release out of the bacon. Once all the water content has evaporated, the bacon will start to fry in the bacon fat. Once you've gotten to that...

How to make the industry a better place, one sandwich at a time Chef and owner of Humble Mumble, your new favorite sandwich spot in Atlanta "People Matter Most”   Chef Max sits with Justin at Humble Mumble. Order or visit Humble Mumble at humblemumbleatl.com Order seconds at wabe.org/justsat This episode of Just Sat with Maximilian Hines was produced by Kevin Rinker and Maximilian Hines. Addi...

A podcast experience that will hit the spot. Just Sat with Maximilian Hines features Atlanta chefs, farmers, mixologists, and everyone else involved in the restaurant industry sharing their stories of opening a new spot, mixing the perfect drink, and those times when everything freezes in the kitchen. See omnystudio.com/listener for privacy information.