Claim OwnershipTip of the Tongue
Subscribed: 5Played: 497
Subscribe
© Liz Williams
Description
A PODCAST ABOUT FOOD, MUSEUMS, AND FOOD MUSEUMS
235 Episodes
Reverse
Beth M. Howard and I talk about her experiences in pie. Her sharing attitude and the inclusiveness of the experiences that she creates for people make pie a carrier for supporting each other, regardless of our differences. It seemed the right time to revisit from October, 2022, World Piece and the role of pie in bringing out the best in us.It’s on Tip of the Tongue. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe
I can never resist the opportunity to talk with a food scholar about the food of New Orleans. I talked to Theresa McCulla, about her new book, Insatiable City: Food and Race in New Orleans. We still care so much about our food in the city that it is easy to understand its importance in the past. But the city’s past is not all rosy. Learning about it makes for a real discomfort, especially knowing how the city’s wealth and prosperity were built. Listen as we speak with Theresa McCulla. It’s on Tip of the Tongue.To learn more about Theresa and her research try her website. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe
A universal fantasy of abundance is often one that motivates hungry immigrants. Luisa Del Giudice talks with us about the search for abundance that is documented in stories and songs. We talk about it. It’s on Tip of the Tongue.Learn more from the website . . . Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe
Our seeds are a fragile connection between our lives and the lives of those who come in the future. We seem to forget this important fact. Perhaps the cautionary tale is the best way to illustrate this and make it seem real. We speak with author, Carla Seyler, about possible catastrophe. It’s on Tip of the Tongue. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe
It would be wonderful to know that your cookbook will become a classic when you are writing it. Unfortunately it is impossible to predict what the zeitgeist will demand. But Who’s Your Mama, Are You Catholic, and Can You Make a Roux? seems to have met the test of time. We talk with Marcelle Bienvenu, whose title is intriguing and so is her story. But the title also tells the story of south Louisiana in just a few phrases. And it doesn’t hurt that the recipes are classic. We chat with Marcelle. It’s on Tip of the Tongue.Can’t get enough of Marcelle? Listen here. The new edition of Who’s Your Mama, Are You Catholic, and Can You Make a Roux? is being published by Susan Schadt Press. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe
Allison Alsup has written a fascinating novel. It stems from the factual disappearance of Frank Meyer, of Meyer lemon fame, while an agricultural explorer for the US Department of Agriculture in China. The book is definitely worth reading, but I also think that the conversation with Allison about the Office of Seed and Plant Introduction, a part of the US Department of Agriculture, is also worth listening too. We have been adding to the agricultural diversity of the US through agricultural explorers for decades. And ironically it has led to Big Ag using this diversity to cherry pick the characteristics it was and allowing all of the genetic traits of the plants to recede. Today we have less diversity. An interesting and ironic turn of fate. It’s on Tip of the Tongue. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe
Speaking about self-regulating toddlers, mindful eating, and teaching children the language of food, Hassan Merali and I go all over the map in our conversation. He is the author of a new book called Sleep Well, Take Risks, Squish the Peas: Secrets from the Science of Toddlers for a Happier, More Successful Way of Life. It’s on Tip of the Tongue. For mor information:Article: "Mindful Eating Lessons from Toddlers." In Best Ever You Magazine. Free download here. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe
With a foot in Italy and one in America Luca Alessandrini is beginning a new business after beginning a career on Wall Street. He is matching Italian artisanal businesses with businesses in the US. This is a chance to talk about starting a food business that bridges cultural differences and different food preferences and habits. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe
The French 75 cocktail has an interesting history that has been embellished to suit the needs of the storyteller. John Maxwell Hamilton explains it all. We talk about his experiences writing the book and drinking French 75s along the way. It’s on Tip of the Tongue.Join John Maxwell Hamilton for a meet and greet, book signing, and French 75 sampling at the Southern Food & Beverage Museum on April 24 from 6 to 8 pm. The event is free with admission. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe
This festival, Paella, Pulpo, y Pan, is a celebration of Spanish New Orleans. Putting together this festival, year to year, making it better and more full of depth each year, reminds me of growing the Southern Food & Beverage Museum from an idea to what it is today, 20 years later. This festival is smashing. And the addition of the wood fired oven is going to raise it to a new level. We talk to Gabriel Nehrbass Hortelano. It’s on Tip of the Tongue. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe
We talk to Corry Blanc of Blanc Creatives about his story establishing Blanc Creatives, as well as pleasure of working with beautiful heirloom quality tools. The story is fascinating, intermingling cooking and craftsmanship. We know that good working tools make the job of cooking or preparing a drink easier. But this is a chance to explore excellent tools that are beautiful, and to see how that affects the food. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe
Chef’s often use food as the medium for helping. Join me in this conversation with Chef Angela Wilson who flies to Nepal to make momos with Nepali girls and women to help them raise money for their education and help them avoid being sold. It’s on Tip of the Tongue. Learn more at EmpowerNepaliGirls.orgWant to be part of the cook along class to raise funds for these young women? Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe
For thousands of years rulers have eaten to represent their power and their culture. Menus listing the foods eaten have been memorialized on stone placards and papyrus. The importance of eating as a persuasive tool, as a representation of the wealth and attitudes of the leader and the people has a long history. We talk about Dinner with the President: Food, Politics, and a History of Breaking Bread at the White House with the author, Alex Prud’homme.Alex Prud’homme has written with Julia Child, her memoir, My Life in France. He has written for many publications and books about numerous subjects, many having to do with food. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe
It seems that no one has just one career anymore. We do live in exciting times. Listen to my conversation with Sharon Hudgins and her exciting peripatetic writing and lecturing career in food and foodways. It’s on Tip of the Tongue. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe
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 out more about Robert, his restaurants, his writing, and his travels at https://robertstjohn.com/ Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe
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 Tongue at tipofthetongue.substack.com/subscribe
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 tipofthetongue.substack.com/subscribe
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.substack.com/subscribe
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 tipofthetongue.substack.com/subscribe
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 is a fascinating story about a dish that has become ubiquitously American. It’s on Tip of the Tongue. Anthony Mongiello, the patent holder Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe
Comments
Download from Google Play
Download from App Store
United States