It produces and distributes a curated slate of audio and video podcasts, web series and other
NITTY GRITS PODCASTS is a dynamic network of producers, hosts, and authors whose work examines food and drink in all its diversity across America and the world.
Thanks to Eileen Wayner for such a bright and lively conversation on Tip of the Tongue.
Listen now (32 mins) | 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 Wayn...
Women have been creating cuisine for centuries, if not longer. Their incremental building of a web of food built from the resources at hand has made regional cuisine as special and exciting as it is. The nonne of Italy, the Pasta Grannies, have made the diverse cuisine of Italy appreciated around th
On this week’s The NOLADrinks Show with Bryan Dias, we’re talking Port! Our guest is winemaker, Carla Tiago, of Kopke – the oldest Port wine house in the world, founded in 1638. Carla joins us from Portugal (the land of Port, of course!) We discuss what Port is, the typical grapes that are used, how it is made, their terroir in the Douro, and much more! We also taste through several of their expressions including colheitas, aged Ports, and white Ports! If you love Port or are “Port-curious,” this is the show for you!
In this era of changing climates, Sena Wheeler and her husband, have created a sustainable fishing, freezing and shipping operation. How did she decide to enter this generation's old business and what is the future of wild fishing in our seas? It's on Tip of the Tongue.
On today’s episode of the Kitchen Counter Podcast we welcome back Rich and Sena Wheeler of Sena Sea to talk about black cod, a.k.a. sablefish. This deep ocean fish is silky, rich, and full of Omega-3 acids. What makes it different from other fish caught in Alaska, and how can a home cook get the best results when preparing it? We cover it all as we go deep on black cod with Sena Sea.
Frenchman, Alexis deTocqueville, travelled across America observing the culture and described what he learned in a book. Another French-born outsider, Emmanuel Laroche, has written his observations of what it means to be an American chef and he shares those thoughts. It's on Tip of the Tongue. southernfood.org/tip-of-the-tongue/2022/11/28/tip-of-the-tongue-156
The comforts of food that reminds you of home are complex, based on sense memory and stories, not just sustenance. These comforts are even more complex when they are based on the experience of living in multiple countries over time. Liz talks with Olia Hercules about her memories of comfort. It's on Tip of the Tongue. southernfood.org/tip-of-the-tongue/2022/11/21/tip-of-the-tongue-155
Celia Cerasoli found a life in art and curation. She found a second life in food. Switching back and forth between these two loves, Celia has made a rich life. She shares it with us. It's on Tip of the Tongue. southernfood.org/tip-of-the-tongue/2022/11/14/tip-of-the-tongue-154
Mark makes yet another appearance on Tip of the Tongue, this time with a drinks theme - Bodega Cat Rye. When he's just himself, we learn what kind of drinks he likes and how he and Sam Morril named their rye. It's on Tip of the Tongue. southernfood.org/tip-of-the-tongue/2022/11/08/tip-of-the-tongue-153
WE'RE BACK WITH SEASON 6 OF TIP OF THE TONGUE!!!
Maddie Hayes of the Southern Food & Beverage Museum chats with Liz about what prepared her to found the Museum, how it has developed and changed, and what she learned along the way. It's on Tip of the Tongue. southernfood.org/tip-of-the-tongue/2022/10/24/tip-of-the-tongue-151
We can talk about world peace, but doing something about it is quite another thing. Beth Howard, pie maker, believes that making pie together is the answer. We talk about this, her world travels, and what it means to share the making and eating of pie. southernfood.org/tip-of-the-tongue/2022/10/18/tip-of-the-tongue-150
Micheline Maynard was born to write. Having written about the auto industry and taking cooking classes in France with Patricia Wells, she has combined those skills into a deep dive into the business of Zingerman's in Ann Arbor in her book, Satisfaction Guaranteed. Getting started, surviving, changing, and moving on. It's on Tip of the Tongue. https://southernfood.org/tip-of-the-tongue/2022/10/12/tip-of-the-tongue-149
Thanks so much to April Bellow for such a broad reaching podcast. There is so much work to do.
The coast of Louisiana is a vulnerable place where seafood, land, livelihood and culture are threatened everyday. April Bellow introduces chefs to this threat, while feeding people who experience the results of the threats in the form of hurricanes and floods. Food insecurity, coastal erosion, and the interconnectedness of it all. It's on Tip of the Tongue. southernfood.org/tip-of-the-tongue/2022/10/03/tip-of-the-tongue-148
Thanks to Melissa Clark for such a lively conversation about cooking and writing.
Thanks to Chef Dennis Littley for such a great interview about his blog, A Culinary Journey with Chef Dennis, and his career.
After working as a chef in various capacities, sometimes one needs to reinvent oneself. How do you do that with success? Our guest today, Dennis Littley, chef and blogger, tells us about his highly successful journey in reinvention. It's on Tip of the Tongue. southernfood.org/tip-of-the-tongue/2022/09/20/tip-of-the-tongue-146
Thanks to Chef Dennis Littley for such an interesting discussion about his career and inventing it.
After working as a chef in various capacities, sometimes one needs to reinvent oneself. How do you do that with success? Our guest today, Dennis Littley, chef and blogger, tells us about his highly successful journey in reinvention. It's on Tip of the Tongue. southernfood.org/tip-of-the-tongue/2022/09/20/tip-of-the-tongue-146
On this week’s The NOLADrinks Show with Bryan Dias, we’re talking about Old Fashioned Week, taking place from October 14-23. It’s a benefit for the Southern Smoke Foundation, which provides emergency relief assistance and mental health support for the hospitality industry. We chat with Lynn House, National Spirits Specialist and Portfolio Mixologist for Heaven Hill, which owns Elijah Craig Bourbon, sponsor of the event. Also joining us, is James Beard award-winning chef, Chris Shepherd, co-founder of the Southern Smoke Foundation. We discuss the issues that the foundation seeks to address as well as talking all about Old Fashioned Week and how you can support the cause simply by getting yourself an Old Fashioned!
Join us next week for a Whiskey Tasting at the Southern Food and Beverage Museum!
What a lovely interview with Wambui Mbichi. It's all over the map talking about food insecurity and how to address it.
Liz and Wambui Mbichi chat about Wambui's podcast joining the Nitty Grits Network, as well as the issues of global food systems and food insecurity in Kenya and the US. As Wambui says, "they are different, while being the same." It's on Tip of the Tongue. https://southernfood.org/tip-of-the-tongue/2022/08/22/tip-of-the-tongue-142
Here’s another show from Tales of the Cocktail 2022. This time around, a fascinating conversation where we chat with Matt Edgar and Cody Meltzer of Pineapple Audio. We talk about their Tales seminar, “The Sound of Hospitality.” It’s a conversation on how deeply sound affects our experience in hospitality spaces. We also discuss how establishments that get this concept and integrate it into their design can greatly enhance their guests’ experience and enjoyment. It’s not just about “cranking up the tunes!”
This week, from Liz Williams! Gardening and agriculture can exist in your garden and still be beautiful. Linda Vater, gardener, blogger, YouTube star, and author, explains it all in her straightforward and personal way. You'll be hooked. It's on Tip of the Tongue. Go to the link in SoFAB’s bio to listen to the latest episode.
This time around on The NOLADrinks Show with Bryan Dias, we’re over at the James Beard award-winning bar Cure in Uptown, New Orleans. Our guest is CureCo. co-founder, Neal Bodenheimer. We discuss their hospitality group and the growing number of spaces they operate. It’s a fun and interesting conversation that is a wide-ranging discussion on the industry. We also discuss Neal’s upcoming book, “Cure: New Orleans Drinks and How to Mix ‘Em” due out in October!
Here's the latest The NOLADrinks Show with Bryan Dias celebrating the Sazerac cocktail!
On this week’s The Show with Bryan Dias, we’ve got a whole lotta Sazerac going on! We’re at the Sazerac House talking Sazerac Cocktail Week and, of course, the Sazerac Cocktail itself! We welcome the Sazerac House’s Matt Ray to the show where we talk about the history of the drink, how to make it, next week’s events, and much more! We also kick-off our new offering – The NOLADrinks Show’s Featured Drink, which is (obviously!) – The Sazerac. Check out our Instagram account for more - !
To see more on this show and get the podcast from our site or your favorite podcast network, just click the link below! Cheers and Be Well, You All!
https://noladrinks.com/broadcast/the-noladrinks-show-with-bryan-dias-the-sazerac-cocktail-2022ep18/
From The NOLADrinks Show...
Here’s something new, our “The Show Featured Drink!” Often, we will get with talented bartenders and others to bring you a terrific libation! The idea is to share the recipe and tips on how to make it. Sometimes they might be a bit challenging technique-wise or require you to get an ingredient or two from the bottle shop (not just the grocery). But, the goal, whether you are a home bartender or someone in the trade looking to grow their chops, is to share something with you that you can actually make!
For our first one, where else would we start in New Orleans than with the Sazerac! It’s the city’s official cocktail and we’re about to kick-off Sazerac Cocktail Week and Sazerac Cocktail Day on June 23. Here we bring you the way this New Orleans classic is done at the Sazerac House. Though the drink is made with five straightforward ingredients, getting the technique and the balance right is critical. This week’s show (out soon!) has more tips, the history of the drink, “acceptable” variations, and more with our guest Matt Ray of the Sazerac House!
Ingredients:
1.5 oz Sazerac Rye
1 sugar cube
3 dashes of Peychaud’s Bitters25 oz Herbsaint
Lemon Twist
Preparation:
Pack an Old Fashioned (rocks glass) with ice to chill it down. In a second Old-Fashioned glass, place in the sugar cube and cover it with 3 dashes of bitters. Muddle the cube well in the bitters. Add the Rye to the glass. Add ice and stir to get it nice and cool (but not too diluted!) Empty the ice from the first glass and coat with the Herbsaint by rolling it around the entire glass. Discard the remaining Herbsaint. Strain the drink into the Herbsaint coated glass and garnish with a twist of lemon and the peel on the rim.
Recipe courtesy of
Cheers and Be Well, You All, And Happy Sazerac Day!✌️❤️🥃
Thanks to Cynthia LeJeune Nobles for her time and conversation to produce this week's Tip of the Tongue. What a fun conversation.
LSU Press has been presenting Southern food through cookbooks for decades. The new series edited by Cynthia LeJeune Nobles called The Southern Table, includes Liz Williams' new book, Nana's Creole Italian Table. Liz and Cindy talk about writing and editing recipes, finding the balance between story and recipes. And how to encourage readers to cook. It's on Tip of the Tongue.
southernfood.org/tip-of-the-tongue/2022/05/02/tip-of-the-tongue-126
📸: NOLA.com
Hi All - We've got a great and fun new show out talking drinks and such with three industry-leading bartenders! Check it out!
Please follow and like us:
Thanks for all the delicious jewelry talk. The connection between food and jewelry goes back far. Talking about far flung connections to food is what makes Tip of the Tongue so much fun.
Thanks to Eastaboga Bee Company and Justin Hill for this great conversation.
Justin Hill knows about bees. Liz Williams chats with him about beekeeping, running his bee business during the pandemic, pollinators and bee colony health as well as the Eastaboga Bee Company in Alabama. It's on Tip of the Tongue.
southernfood.org/tip-of-the-tongue/2022/03/14/tip-of-the-tongue-119
Here's our latest show! Have a great weekend, all!
Please follow and like us:
Tip of the Tongue's Liz Williams has a new book. You can read about it. https://www.inregister.com/cuisine/elizabeth-williams-new-cookbook
Crescent City culinary pro Elizabeth Williams' new cookbook, 'Nana's Creole Italian Table," invites readers into her family's long-held culinary traditions.
Thanks to Dee Lavigne and Deelightful Roux School Of Cooking for a great conversation and for sharing her vision and enthusiasm.
Chef Dee Lavigne, who is following in the footsteps of legendary New Orleans chef, Lena Richard, has started her own cooking school after some serious thinking during the COVID pandemic. Now she is leaving her mark on New Orleans and its visitors. Learn more. It's on Tip of the Tongue. southernfood.org/tip-of-the-tongue/2022/02/28/tip-of-the-tongue-117
Listen to a discussion of issues around immigrant food, food and its cultural impact, and how museums deal with these issues. Thanks to Tova Brandt for her thoughtful discussion on Tip of the Tongue.
Tova Brandt of the Museum of Danish America in Elk Horn, Iowa, has created an exhibit that is traveling around the US - New Nordic Cuisine. The exhibit explore how philosophy and culture influences food culture, explores food and geography and immigration, and resonates with the similarities of all immigrants holding onto culture while adjusting to their new environment. It’s on Tip of the Tongue. southernfood.org/tip-of-the-tongue/2022/02/21/tip-of-the-tongue-116
What a great conversation with Christa Cotton from El Guapo Bitters. What a journey!
It is both terrifying and exciting to build a new business. Christa Cotton, CEO of El Guapo, has been building and pivoting all through COVID. Hear about her journey and learn about her bitters on Tip of the Tongue.
southernfood.org/tip-of-the-tongue/2022/02/14/tip-of-the-tongue-115
El Guapo Bitters
Thanks to Sarah Fouts for a delightful conversation about street food.
Baltimore and New Orleans have often been chosen for comparative studies. Sarah Fouts studies Central American street vendors in both cities. Think of the fun of doing those studies. It's on Tip of the Tongue.
southernfood.org/tip-of-the-tongue/2022/02/07/tip-of-the-tongue-114
Thanks to Bronwen Wyatt for her delicious cakes and her time in telling her story. It's on Tip of the Tongue.
Chefs can be imaginative and resourceful, so when Bronwen Wyatt found herself needing to make money when she was furloughed as a result of COVID, Bayou Saint Cake was born. The experiment is still ongoing. It's on Tip of the Tongue. Go to the link below to the latest episode of the Tip of the Tongue: "Bayou Saint Cake - A COVID Experiment." southernfood.org/tip-of-the-tongue/2022/01/31/tip-of-the-tongue-113
Preview 2022 through the eyes of Brent Rosen and Southern Food & Beverage Museum. Lots of food related culture and fun.
It's on Tip of the Tongue.
So great to talk to Dr. Tina Tinney of Nunez Community College, Chris Haines, and Katelyn Baroody about the partnership between the Southern Food & Beverage Museum and Nunez Community College - creating the SoFAB Research Center.
Many thanks to Monique Truong for this wonderful conversation about food and writing and The Sweetest Fruits.
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