Tip of the Tongue

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 Madagascar and its culinary treasures, exploring the culture with curiosity and deep respect for the people nurturing those treasures. His book. A Taste of Madagascar, reveals secrets of the food, problems of the island, and the stories of the people. Laroche has exhibited his curiosity before. His first book, Conversations Behind The Kitchen Door: 50 American Chefs Chart Today's Food Culture, explores chefs and their stories. His own podcast, “flavors unknown”, explores cooks, chefs, and mixologists, has been on the air since 2018. And for an everyday job he is Vice-president of Marketing at Symrise North America.Listen to the podcast from 2022 with Emmanuel about his first book. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

We talk to Heidrun Metzler about her new book, German Heritage Baking: Time- Honored Recipes, Traditional Techniques, and Culinary Secrets. These recipes are not adaptations of German recipes. These recipes are the real German recipes. They are beautiful and delicious. We talk about her award winning cookbook. Listen! It’s on Tip of the Tongue.Heirun Metzler lives on a macadamia nut farm in Hawaii. She is a photographer who took her own photos that appear in the book. And she is an avid and accomplished horsewoman. Read more about her and the book on her website.Heidrun has been baking for decades. She learned from the kitchens of her relatives where she helped with baking in the great traditions of Germany. She moved to the United States in the late 1970s, and she missed the baked goods of her home. That was a great motivator and she shares her recipes in her new book. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Abby Cheshire teachers the culinary arts during the school year. That means teaching knife skills and food safety, among other things. But every summer she becomes a chef on a yacht that travels the oceans. She provisions the galley, plans meals, and prepares meals. And when she isn’t on the yacht, she is traveling on cruises.She has written a book that reflects her travels called Passport to Flavor: 100 Global Dishes You Can Make Anywhere. Listen, it’s on Tip of the Tongue.Abby has over 2.5 million followers across platforms. You can find her at @abbyinthegalley. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

This is the second installment in our first ever special series. This series is about the joys and tribulations of starting a new business. In this case it is the Hummingbird Club in Evergreen, Colorado. We talk to Sarah and Josh Hess, the co-owners of the club. In Tip of the Tongue Episode 290, the talked to Josh and Sarah about their plans as they moved toward opening. Today’s podcast finds them open and learning and adapting.They survived a large scale power outage and the difficulties of beginning a new business and introducing New Orleans food concepts to a community where they are foreign ideas. They seem to have survived and are still breathing. They are still excited about their project. You can hear about it. It’s on Tip of the Tongue.Below is their creed, which I have lifted from their website. . . . . Our CreedWe practice the sacred arts of brunch, kindness, and lagniappe. Food that hugs back, a space that says “stay,” and a promise to show up for our kids and creatives. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Abby Cheshire teachers the culinary arts during the school year. That means teaching knife skills and food safety, among other things. But every summer she becomes a chef on a yacht that travels the oceans. She provisions the galley, plans meals, and prepares meals. And when she isn’t on the yacht, she is traveling on cruises.She has written a book that reflects her travels called Passport to Flavor: 100 Global Dishes You Can Make Anywhere. Listen, it’s on Tip of the Tongue.Abby has over 2.5 million followers across platforms. You can find her at @abbyinthegalley. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Do you have a food or drink item that you make for friends? Does everyone welcome it and encourage you, by suggesting that you bottle or package the product and sell it? Are your lured into fantasies about doing just that?Shawn Ledet of Cajun Smoke Seasoning has acted on those fantasies. He tells us about his journey and about his products. Listen. It’s on Tip of the Tongue. Luciena and Shawn Ledet The company has been active since 2016 and now has several products beyond its first spice blend. I like that fact that it is low sodium.We talk about the journey from farmer’s markets to Walmart Marketplace. We discuss the realities of starting, the time and resources that it takes. We even talk about the learning curve of having to do everything yourself. But Shawn is committed. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Like quail? We talk to Brittney Miller of Manchester Farms about their healthy and delicious quail.Brittney’s story involves quail from the time she was a little girl. Now she runs the farm, develops products, and thinks ahead to the future.We talk to her today. Listen. It’s on Tip of the Tongue.They sell quail products including quail eggs.Here is a recipe for Deviled Quail Eggs from their website:Deviled Quail Eggs w Coconut Oil RecipeIngredientsIngredients* 6 quail eggs* 1/2 teaspoon coconut vinegar* 1/4 teaspoon favorite mustard Salt & Pepper to taste* Cut chives to garnishInstructionsInstructions* Boil eggs with vinegar water for 4 minutes.* Place boiled eggs in ice bath for 5 minutes and peel.* Slice eggs and separate yolk and whites.* Mix yolk, coconut vinegar, mustard, and salt and pepper.* Add mixture to piping bag (or plastic bag with cut tip) and fill eggs.* Add slice of chive to each egg for garnish.Like quail, but don’t want the trouble of dressing them, try the frozen quail prepared by Manchester Farms. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

The restaurant industry is hard. Margins are tight. Costs always threaten to become out of control. The workers work nonstop in a stressful environment, whether front of house or back of house. They aren’t highly paid. And the stress may take its toll. And in addition to the mental health issues facing restaurant workers, the economy and the whims of weather, politics, and what’s hip, make job security precarious. But it is out of your control. What do you do when you cannot stand the stress or pay your bills? You can call Southern Smoke for assistance. Southern Smoke is a 501(c) (3) organization which supports restaurant workers.We talk to Southern Smoke Foundation founders, Lindsey Brown and Chris Shepherd. Lindsey Brown is a former marketing and communications expert who is now Executive Director of Southern Smoke. Chris Shepherd is a James Beard Foundation award-winning chef and entrepreneur and tv personality. You can listen to more about Southern Smoke from Kat Bill at Tip of the Tongue Episode 295: Southern Smoke. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

What does a young man with undiagnosed ADHD and dysexia do with his life? With the help of loving parents Bobby Stuckey is a founder of the James Beard Foundation award and Michelin-starred Frasca Hospitality Group. He is also a master sommelier and cookbook author. He is a long-distance runner. He is a man who has embraced the hospitality industry and been rewarded for it. We talk about his journey and his work. Listen! It’s on Tip of the Tongue. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

For those who hate vegetables, those pesky green things on your plate can be more than a nuisance. They are turn you off to even the best of food. Heidi Herman is such a person, trying to be healthy and eat her veggies despite hating the taste of vegetables. She grew with an Icelandic mother who found the array of vegetables available in the US to be not only perplexing, but a disappointment. Now she is trying to make vegetables palatable to the vegetable averse. And she is trying to reach adults, not just children. Her book, Hidden Vegetables Cookbook: 90 Tasty Recipes for Vegetable-Averse Adults, is full of recipes for those who share her aversion. And I can attest to the fact that her recipes are delicious even to the vegetable lover.Listen! It’s on Tip of the Tongue. Heidi Herman Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

If you consider getting dinner on the table intimidating, or a chore, or sometimes you’re just too busy, Rachel Farnsworth offers a world of advice for saving money and cooking quickly. No meal planning for you. No making a grocery list for you. She does it for you, with a great depth of other resources on her website. You can sign up for Cheap Eats and get an email with a weekly menu and shipping lists. This is not something you pay for. It is for you. And whether you use it all or in part, it can be quite a time and money saver.We talk to Rachel about her website and her helpful ideas. Listen, it’s on Tip of the Tongue. Listen here, on Heritage Radio Network, or wherever you listen to podcasts. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

What do you do when you have allergies or special food preferences or restrictions? Can you eat out or must you prepare everything yourself? Can you trust the restaurant? That is where Foodini comes in. We speak with Dylan McDonnell, one of the company’s founders, about the solutions to these issues that Foodini addresses.Listen! It’s on Tip of the Tongue. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Ed Mitchell is the name that comes to mind when anyone says North Carolina barbecue. This is an encore broadcast of our podcast about his book, Ed Mitchell’s Barbecue.The book was written by the pitmasters Ed and Ryan Mitchell with Zella Palmer.. In the book they tell their story. On the podcast we learn the story of the book as well as the journey into the 21st century.Listen! It’s on Tip of the Tongue. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

I don’t keep a gratitude journal of all of the wonderful and joyous things I experience every day. Tamar Adler does. And her new book, Feast on Your Life: Kitchen Meditations for Every Day, reveals her moments of awe and gratitude in the kitchen. Tamar is the award-winning author of An Everlasting Meal. (She was awarded by both the James Beard Foundation and the International Association of Culinary Professionals.)She has cooked at Chez Panisse, Farm 255, and Prune. Formerly she was a New York Times Magazine columnist and a contributing editor at Vogue Magazine. Her newsletter, The Kitchen Shrink, is on Substack. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Worried about the high price of food these days? Many people are feeling the pinch of grocery store prices these days. Carol Ann Kates has written a book , Grocery Shopping Secrets, filled with tips on buying and storing and using that food. The book covers fruits and vegetables and meats and fish and cheese. Everything in the grocery.I am thrilled that the book has a wonderful index which makes it easy to find the answers to your questions. Listen. It’s on Tip of the Tongue.This is a reference book that covers so many different foods. It covers seasonal foods all year round. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

This is the first episode of an intermittent series about the birth and the development of a new project in Evergreen, Colorado, The Hummingbird Club. The project is the brainchild of Sarah and Josh Hess. Their project is a new restaurant that serves brunch every day. It will have a lagniappe hour after the brunch service ends and become a refuge for children after school. You can read the creed of The Hummingbird Club below.Our CreedWe practice the sacred arts of brunch, kindness, and lagniappe. Food that hugs back, a space that says “stay,” and a promise to show up for our kids and creatives.This episode will introduce Sarah and Josh, allowing them to introduce themselves and their plans. After The Hummingbird Club opens, we’ll revisit them for an update on how their plans are unfolding and how they are adapting. A work in progress. Listen. It’s on Tip of the Tongue. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Although many modern bartenders find the Ramos Gin Fizz to be a nuisance at best. and more work than it is worth at worst. But that famous drink, invented by Charles Ramos, continues to fascinate us. John Shelton Reed, storyteller, author, and historian of the south, tells the tale of the Ramos Gin Fizz in his new book by that name. John Shelton ReedWant to know more? Listen. It’s on Tip of the Tongue. The list of writings by John Shelton Reed is a long one. Notable among them and apropos of this book is his book entitled Dixie Bohemia: A French Quarter Circle in the 1920s, Louisiana State University Press, 2012). Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Product development, sales, marketing, and kitchen design all factor into Gaye Sandoz’ career. From an education as a dietician to her work with companies and her mentoring of those who dream of making a living making food, she has stories to tell. I love the one about packing a frozen brisket in her luggage, much to the confusion of airport security.There is lots to learn from Gaye Sandoz. Listen. It’s on Tip of the Tongue. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Many people work in stressful environments. It can take its toll on you, leading to unhealthy attempts to find relief from that stress. Drugs and alcohol are high on the list of the types of self-medication that might be pursued.. Southern Smoke, a nonprofit organization that supports people in the hospitality industry from the stress of financial insecurity to mental heath issues. We talk to Cat Bill is the Chief Mission Officer of Southern Smoke. She walks us through their programs like the Emergency Relief Fund, Behind You - the no-cost counseling, and the Crisis Toolkit. These are all available to F & B workers.A symposium is coming up in November in New Orleans. Check out the line-up. I’ll be there. Listen. It’s on Tip of the Tongue. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Do you consider a restaurant to be a business? Is the chef an artist or a craftsperson turning out identical versions of the same thing? What is your expectation from a restaurant? Adam Reiser has been a part of the wait staff in many high-end restaurants. He has seen many catastrophes happen. And he shares his experiences and his ideas about guests and guest comportment in his new book, The New Rules of DIning Out: An Insider’s Guide to Enjoying Restaurants. Listen to our conversation. It’s on Tip of the Tongue. Adam Reiner is a James Beard Foundation award-winning writer. Calling on his previous experience as part of the wait-staff at restaurants, he now writes about food for many publications. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe