Tip of the Tongue

Imagine inheriting the house you and your family escaped to charge your batteries every year. You live a busy professional life and yet, you manage to turn your eighteenth century family home into an inn that serves delicious Lebanese foods. The inn’s reputation is such that you have written a book about it, which include many recipes, and a delicious look at the Lebanese table. She is cofounder a...

Terry Voorhies, her husband, and friends had a weekly dinner together during COVID. They turned their experiences into a memento book of that time. Talk about making lemonade out of lemons, this group stayed mentally and socially healthy by eating together in person on a regular basis during a highly stressful time. Then they memorialized it in photos and a book. It could be a roadmap for survival...

Evan Hennessey is a James Beard award winner and a Top Chef champion. His restaurant in Dover, New Hampshire is Stages adjacent to the Living Room, with an ever-changing tasting menu. In 2026 he opened a second restaurant, Topolino, for a more casual experience. Chef Evan Hennessey from New Hampshire Business Review Chef Hennessey has much on his plate, so to speak. And one of the ways to recover...

As we continue to think this year about 250 years since 1776 and we examine and celebrate our beginnings as a nation, how can we not talk about our communal table? Nancy Siegel has written a wonderful book about this very thing, called Political Appetites: The Power of Food in Revolutionary America. Whether it is Washington Cake or a huge Election Cake or the Boston Tea Party, food was an importan...

Marielle Songy has written a new book about the coffee culture of the city of New Orleans. It is part history and part tasting and part exploring all of the ways of coffee. Coffee Culture New Orleans is a book that carries lots of weight, because coffee means so much to New Orleans. It gave the port a good foundation; it helped formed the culture of business as business happened over a cup of coff...

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Marielle Songy has written a new book! Coffee Culture New Orleans . The book explores the history of coffee importation and drinking in the city of New Orleans, and the political and economic impact coffee has had on the city. She talks about the myths about coffee and chicory. And she explores how modern coffee drinking has changed. Listen! It’s on Tip of the Tongue. Marielle Songy Marielle has a...

Chef Alon Shaya has written a new book,   Memories of a Good Meal: Recipes of Resilience Inspired by Stories of World War II Survival , full of stories and recipes which represent the sometimes hidden and sometimes forgotten people from World War II. Shaya is a James Beard award winning chef and the co-founder of Pomegranate Hospitality. He is the author of Shaya: An Odyssey of Food, My Journey Ba...

As we celebrate all things about the founding of America this year, we can look at the contributions of Spain to the founding of this country. One of the places touched by Spain was New Orleans and the territory of the Louisiana Purchase. The influences from France are often noted when speaking of this history. Those influences from Spain are often less emphasized, but the amount of territory that...

Sheil Shukla has written a new cookbook, Kari: Reimagined Plant-Based Indian Recipes , that picks up where his first book, Plant-Based India , leaves off. It was named one of the New York Times best cookbooks of 2022 and was nominated for a James Beard Award. Sheil is a recipe developer, content creator, food photographer, and a Northwestern Medicine board certified internal medicine physician. Li...

What is the best-selling community cookbook of all time? It is The Settlement Cook Book. Nora L. Rubel writes about its history and its importance in her new book, Recipes for the Melting Pot: The Lives of The Settlement Cook Book. Nora is Elizabeth Denio Professor , Co-Director of Jewish Studies, and Chair of the Department of Religion and Classics at the University of Rochester . Yes, it really...

Darra Goldstein , co-author of Cultured with Cortney Burns and Richard Martin, talks about fermentation, recipes, and the joys of transforming and preserving food. Darra is an award-winning author, educator, speaker, and consultant. She has written 17 books and she is an international speaker. We talked about fermentation and the fun of it. Read this beautiful book with fabulous recipes, the brine...

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We speak with Rachel Waugh, the Executive Director of the Museum of Food & Culture in Denver, Colorado. Rachel Waugh Learn more about the Museum of Food & Culture Here is an earlier interview with Rachel about the Museum of Food & Culbure. . Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Award-winning journalist and novelist, Ken Wells , was born in south Louisiana. There could be no one better suited to his investigative approach to the best boudin, the most interesting boudin, and the most hidden boudin, than Ken. This book is a travelog as well as history of boudin. I plan on keeping the book in my glove compartment so that I won’t pass up any great boudin stops when I am on th...

Lisa Steele started her career in media writing about raising chickens. She took wonderful photos, explained what the chickens needed, and moved onto ducks, and then cooking the eggs. Now she is blossoming even more! From Lisa’s Website We talk about her career, her goals, and how she wants to reach people. I love that all of her books, even the one about raising and keeping chickens and ducks, ar...

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This is Part 3 of our series about the development from the Hummingbird Club in Evergreen, Colorado. We talk to Sarah and Josh Hess about how the summer is progressing and about the ups and downs of their new business. This episode discusses dealing with staff and customers, and trying to urge customers to try new things. Picayune The Hummingbird Club is for our community to revel in. Comfortable...

Children have opinions. So I asked my granddaughters what they think about certain aspects of their diet, about taste, and about the business of food. I was both surprised and pleased that they had strong opinions about their food. They answered the questions with thoughtfulness. And we got a to look into a small window of their minds. They live in Madison, Wisconsin. I watched the preparation of...

Krys Malcolm Belc is not new to writing books about life’s journey. But his newest book, What I Made for Dinner: A Memoir, about his family and cooking and fixing dinner every night. Krys is a memoirist, a dad, a baker, and a teacher. In this book he shares the joys and drudgery of cooking dinner every night for his wife and 4 children. Listen. It’s on Tip of the Tongue. Get full access to Tip of...

Eating lunch with Lily Keber is like being with an anthropologist, but in a good way. She notices everything. But she isn’t observing objectively like a good social scientist. No, she is right in the thick of it, asking about the server’s children and what’s good in the garden. She and I talk about her documentary filmmaking and about eating in the south. Listen. It’s on Tip of the Tongue. You can...

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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