Tip of the Tongue

Robert St. John is a chef, restaurateur, multiple author, film maker, philanthropist, and traveler. He talks about his journey with us. He is one of those people who seems to make it up as he goes along, which means the world of possibilities is open to him. Listen to him talk about his life in food and where it has led him, all from his hometown of Hattiesburg, MS. It’s on Tip of the Tongue. Find...

Sarah Fouts and Fernando Lopez are documenting people who cook from marginalized groups in New Orleans and in Baltimore. I can attest to the deliciousness of the food that was produced during the tapings at SoFAB. In today’s podcast they talk about their various projects, where they have worked, and what they are planning for the future. It’s on Tip of the Tongue. Get full access to Tip of the Ton...

Jan Robert writes the popular blog, Sur le Plat. We talk about why she began to share her recipes, her tips, and her travels through her blog. And we also talk about how getting started in food, family and so much more. She began her food career in the family kitchen and professionalized it the traditional way - through staging. Listen to her story. Get full access to Tip of the Tongue at tipofthe...

Eating meals with your children is good for them. The family table is hard to schedule because of our busy lives. Home for Dinner: Mixing Food, Fun, and Conversation for a Happier Family and Healthier Kids is a handbook for changing all that. Listen To Anne K. Fishel discuss the book and the Family Dinner Project. It’s on Tip of the Tongue. Get full access to Tip of the Tongue at tipofthetongue.su...

Do you love king cake? Do you eat all during the Mardi Gras season? Is it too sweet for you? Do you only eat the most traditional version (whatever that means to you)? We talk about the history, the tradition, and the controversies of king cake in New Orleans from Saturnalia to today. It’s on Tip of the Tongue. Matt Haines with his 2 books of king cake. Get full access to Tip of the Tongue at tipo...

oIf you like stuffed crust pizza, this is the podcast for you. Stefano da Frè, award winning director and actor, talks about his new crime docudrama about Pizza Hut’s alleged patent infringement of the method of stuffing crust. It is a fascinating David and Goliath story. Although there is re-enactment, there is also footage from depositions that involves the real lawyers and the real claimant. It...

These are just a few of the things that have developed at the National Food & Beverage Foundation. This is the beginning of our 20th anniversary celebration year. I tell the story of SoFAB and talk about the future. But you are part of that future, so we would love to hear what you have to say. Whether you want to volunteer, want to donate money, ideas or artifacts, please let us know. Thanks to a...

Do we not all remember our first legal drink? For many many people in New Orleans, the place where that happened was Pat O’Brien’s. And it is now celebrating its 90th anniversary. It opened to mark the first day of legal drinking after the end of Prohibition. Prohibition may have been a failed experiment, but Pat O’Brien’s - home of the Hurricane - is not. It’s on Tip of the Tongue. Get full acces...

Raeanne Sarazen has written the best, most complete recipe writing guide that I have ever seen. You will use it so much that you won’t keep it on a shelf. It will sit - at the ready - on your desk or counter. You will learn so much about recipes by reading this guide. Really - why has it taken this long for this guide to exist? It’s on Tip of the Tongue. Get full access to Tip of the Tongue at tip...

Listen to this rebroadcast of Larissa Zimberoff’s book about inventing new food. It seems even more relevant today than it was when the podcast was first dropped. The members of the groups working on these new foods are doing it with a genuine desire to help solve issues of hunger and health while making the planet a better and healthier place. This book is technical without feeling technical. Zim...

The Nearest & Jack Advancement Initiative is a project of Jack Daniel Distillery and the Nearest Green Distillery to further diversity within the American whiskey industry. Both companies are supporting it equally with an initial combined pledge of $5 million to help create the Nearest Green School of Distilling, develop the Leadership Acceleration Program (LAP) for apprenticeships and establish t...

I was full old information about the type-2 diabetes (or adult onset diabetes) diet. Jackie Newgent set me straight. People with this condition are able to enjoy the benefits of a vegetable forward diet. Jackie explains how. Along the way we describe vegan lifestyle and just being vegetable forward. It’s on Tip of the Tongue. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subs...

Micki Maynard and I talk about Thanksgiving, my favorite holiday. Micki is a food and business writer. Her latest book is Satisfaction Guaranteed about Zingerman’s in Ann Arbor, Michigan. It combines her expertise in business and food. But in this podcast we talk about food for Thanksgiving. Her background is anything but southern, so no pecan pie and no oyster cornbread dressing. We talk about th...

Absinthe continues to present itself as a mysterious, perhaps even mystical drink. And New Orleans continues to be the center of absinthe drinking in America. Marielle Songy, author of The Absinthe Frappé, talks to us about the drink’s storied history and its mystery, and what it means today. It’s on Tip of the Tongue. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

April Hamilton, food journalist, has had more than her share of experience nursing her family back to health. She has used food for her own and her family’s mental as well as physical health. She has learned so much that she finds herself in nursing school. Besides talking about her story in food and in life, we discuss how her future will combine food and health. It’s on Tip of the Tongue. Get fu...

Mmm, shakshouka. Chef Alon Shaya and his wife, Emily, of Pomegranate Hospitality, are offering a shakshouka class to benefit the Jewish National Fund. On this podcast we talk about eating together and cooking together, chat about the history and versatility of shakshouka, and discuss its origins. If you are interested in the class and Pomegranate Hospitality, you can click the button. If you would...

It was once considered unseemly for women to concern themselves with money. But women were wiley enough to use their knowledge of cooking to create cookbooks, contributed to by like-minded women, to sell to raise money for a cause. With a long history of these cookbooks, now known as community cookbooks, the women of the New York Chapter of Les Dames d’Escoffier have created such a cookbook. They...

This is a very personal podcast. I share why I wrote it, why the Sicilian immigrants came to New Orleans, and how hard it is for me to write recipes. I hope that those of you who knew immigrant ancestors can see our connection in this book. The struggle to find a new identity in a new land, the attachment and comfort that familiar food affords, and the need to pass down to descendants who grow up...

Food and drink provide many opportunities for a life full of wonderful experiences. Belinda Smith Sullivan has taken advantage of her initiative and curiosity in the food world. You can hear about her exciting life. You can learn more about her. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

This is an encore chance to listen to Micheline Maynard’s terrific book, Satisfaction Guaranteed: How Zingerman's Built A Corner Deli Into A Global Food Community. The book is a history of the business and a description of the business philosophy of Zingerman’s Deli in Ann Arbor, Michigan. Maynard is still touring and giving talks about her book, which came out in 2022, so listening to the podcast...

We talk with Mary Bryant Shrader from Mary’s Nest on YouTube about her new book, The Modern Pioneer Cookbook, about cooking real food from scratch and eliminating waste, all the time being mindful of how busy we all are today. It’s on Tip of the Tongue. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

We all know that pie isn’t American. Why do we think that it is? America is a country that embraces so many cultures that eat filled dough. Today we talk to Stacey Mei Yan Fong about her homage to American through pie. It’s on Tip of the Tongue. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Eileen Wayner, CEO of Tales of the Cocktail, is full of ideas for the annual international gathering of people in or interested in the spirits industry. The industry as well as Tales are always changing with our changing culture. We discuss the past and future with Eileen Wayner, CEO. It’s on Tip of the Tongue. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

The H3irloom Food Group is the platform of chef partners David and Tonya Thomas. They explore the influence of African Americans on the food of Maryland and on America. Listen. It’s on Tip of the Tongue. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

If you are Italian American trying to define what food that is definitely Italian American is also Italian is very hard. What we may think of as Italian has evolved from its to be something completely different. Actually completely American. It’s an interesting subject to explore. It’s on Tip of the Tongue. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe