Tip of the Tongue

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Ready to elevate your cocktails? Ready to enjoy the mixer without the alcohol? We talk to Ken MacKenzie about his company, Fresh Victor, and the fresh mixers that are available. A Fresh Agave Margarita 3oz Fresh Victor Mexican Lime & Agave 1.5-2oz blanco or reposado tequila, or mezcal Add all ingredients to a cocktail shaker full of ice, shake well, and strain over fresh ice. Garnish with a lime w...

Captain Jason “Pip” Pippenger of Beyond the French Quarter tours is both a hospitality specialist and a licensed captain. We talk about the kinds of special tours that does in the New Orleans area, as well as issues of coastal erosion and environmental issues of the region. Listen. It’s on Tip of the Tongue. Captain Jason Pipp on Instagram Beyondthefrenchquater on FB and Instagram He has given us...

In this episode we revisit a conversation with food science and technology writer, Larissa Zimberoff . There are many reasons to think about food and technology and science. And we can look back on her book, Technically Food: Inside Silicon Valley’s Mission to Change What We Eat. Larissa is now on Substack. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

We all want to be healthy. And when we are we often take it for granted. For those of us who have a chronic illness, especially one that affects our eating, have a knowledgeable dietician may be just the thing. We may need that guide through the medical and scientific jargon to a simple meal plan and easy food principles to follow. Nicholas Kelly tells us about some of the real issues facing dieti...

Do you stop up the gas station to pick up take-out? Do you remember going to the gas station with your parents or just one parent to buy certain things. Was that gas station your favorite restaurant? Listen to the editors of Get It While It’s Hot: Gas Station, Roadside, and Convenience Cuisine in the U.S. South, folklorist Constance Baile y, Shelley Ingram , and Casey Kayser as we talk about the e...

If you are interested in using food to find energy, to calm your nerves, or to become a more cogent thinker, you have found the right podcast. Business coach and speaker, Adam Kingl has written a book with Dr. Jakub Radzikowski: Executive Eats: The Cookbook for a Better Working Life. Read more about Adam I have tried the pumpkin and fig soup recipe in the book. Although I made it with buttermilk i...

Once you identify your passion, it is easier to stay on the path toward your goal. The endless well of curiosity for that passion and putting it into action to share with others is not work. And Brandon McCraney of Olde Raleigh Distillery seems to have found his passion. He talks about his journey. Listen. It’s on Tip of the Tongue. The Bottles Brandon at work Get full access to Tip of the Tongue...

This podcast is a conversation with the CEO of the Food Institute, Brian Choi . Recently FI has acquired the Heritage Radio Network . HRN is the largest food and drink podcast network in the world. I am honored that Tip of the Tongue is a part of it. Brian walks us through his transformation of the Food Institute from a magazine to and online B2B powerhouse. That powerhouse now includes the Herita...

Helen Veit has studied the history of picky eaters. It is, unfortunately, a very recent history. And she found it to be a modern phenomenon. Helen Veit is an associate professor of history at Michigan State University, specializing in American food in the 19th and 20th centuries. She's the author of Picky: How American Children Became the Fussiest Eaters in History (2026), which explains the rise...

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Carolyn Haeler was diagnosed with celiac disease after a long period of medical exploration. And after she found out what her new path required, she realized that the foods that were prepared for people with celiac disease were dreadful. Lousy cookies and baked goods. Treats were a disappointment to say the least. So she created her own company to make cookies, sell gluten-free flour, and mixes. M...

Todd Price shares his insights with us, based on his research and conversations with the Quapaw and other nations as he discussed their food sovereignty. The issues are fascinating and the solutions that they native nations have adopted on a multi-decade plan are amazing. The Native governments really think long term with practical results. Imagine restoring land to viability. Land that had been d...

Thank you to everyone who tuned into my live video! Join me for my next live video in the app. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

If you want a taste of the islands, this is the book for you. It is as colorful as the islands as well as broad in its coverage and full of flavor. This is going to be my new go-to Caribbean book. Chef Rawlston Williams  was the chef owner of the award-winning Brooklyn restaurant, the Food Sermon. He's from St. Vincent and the Grenadines. He has a beautiful new cookbook called The Caribbean Cookbo...

Scent is quite a powerful sense. It is deeply embedded in our psyche. Tiffany Rose Goodyear of Scentex talks to us about planning scent for parties and meetings. And on top of all of this, she owns a bakery called Yours Truly Cupcakes. It’s in Denver, Colorado. You get the connection between the scent of baking cupcakes and the company Scentex. We talk about how scent affects our mood in ways that...

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Mia Martensson started her career in a small hotel on the Swedish island of Gotland and went on to become an award-winning sommelier, guiding world-class wine programs from Stockholm to South Africa and most recently in Turks & Caicos. Her expertise in wines spans continents, and she crafted a wine and pairing experience at Seven Stars Resort that earned Wine Spectator's Award of Excellence in 202...

Everyone has a favorite hot sauce, and the hot sauce families want you to choose theirs. And the Baumer family is no exception. Listen as we talk with third generation Crystal hot sauce CEO, Alvin Baumer, III. He is known to family and friends as Pepper. We talk food dynasties, the ups and downs of the food industry, and all the quirky, but important food things that people in New Orleans consider...

My friend, Micheline (Micki) Maynard, who writes the CulinaryWoman Newsletter on Substack, joins me as we talk about 300 episodes of Tip of the Tongue and my first video podcast! Listen. It’s on Tip of the Tongue. Micheline Maynard is is an author, reporter and a podcaster. She publishes the CulinaryWoman Newsletter , which comes out every Sunday. Her expertise is the restaurant business, and she...

What a pleasure to speak to 98 year old Betty Fussell! She praised her Scottish genes. Her book, How to Cook a Coyote: The Joy of Old Age, is a nod to M.F.K. Fisher and her book, How to Cook a Wolf . But the wily coyote is a trickster and shape shifter, always there for both good and bad. Listen to our conversation. Betty lays out her current project and the pains of finding a story line in her bo...

 Angus Rittenberg is co-founder and CEO of WYNK . He produces legal THC beverages, and he invented the machinery that can be adapted for state by state compliance. It is now the most widely distributed low dose cannabis seltzer in the United States markets. We talk about the intricacies of law when adaptations must be made in each state, as well as the benefits of a THC seltzer over alcohol. Liste...

Michael Fors likes wine. He solved the problem of quickly and gently aerating wine by inventing a special decanter that he calls Liquid Jazz . There are also special glasses that will aerate by the glass. He tells us his story. Listen. It’s on Tip of the Tongue. Michael Fors Decanting with Liquid Jazz Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

We speak with Joe Mann of Verdad Real Estate and Neal Bodenheimer of CureCo about their new project, The Warbler Hotel in New Orleans on legendary St. Charles Avenue. We discuss the issues of building a hotel from the ground up in an historic neighborhood, the issues of integrating food and beverage into the hotel with the right feel for guests and for city residents to make the place lively and i...

Madagascar is an island that fascinates the imagination. There is the animated movie, Madagascar, which amuses and takes advantage of the mystery of the place. But in real life Madagascar is full of culinary riches which seem independent of the society’s culture. But the soil and climate support vanilla, chocolate, caviar, honey, and other specialty foods. Emmanuel Laroche became interested in Mad...