There is so much to talk about with Saffron NOLA’s Arvinder and Ashwin Vilkhu! They were nominated for a James Beard Foundation Award for Best Restaurant South. This is their second nomination. We talk about what makes a restaurant a success - family, talent, hard work, and the joy of happy diners.

Listen! It’s on Tip of the Tongue.

You can look at SaffronNOLA’s website.

Ashwin and Arvinder Vilkhu

SaffronNOLA Chana

From left to right: Ashwin, Pardeep, Pranita, and Arvinder

Keeping kosher. Respecting the Sabbath with plastic utensils. Honoring our bodies. Many humorous stories. They are all in Judy Gruen’s book, Bylines and Blessings: Overcoming Obstacles, Striving for Excellence, and Redefining Success. We talk about these things. It’s on Tip of the Tongue.

Read more about Judy Gruen.

We all think about the meaning of food - the culture, the people, and the food itself. In this podcast we discuss these questions as they apply to the food culture of Appalachia. We discuss the complexity of the food culture as well as the resiliency of the people. Listen to the discussion with Ashli Quesinberry Stokes and Wendy Atkins-Sayre about their new book, Hungry Roots: How Food Communicates Appalachia’s Search for Resilience. It’s on Tip of the Tongue.

Listen to a previous podcast with Ashli and Wendy here.

Why Not: Lessons on Comedy, Courage, and Chutzpah is a funny book about growing up, about becoming a comedian, and about living a good life. It talks about the bumps and the trips, as well as the fun parts of life. Listen to Mark Schiff discussing why he wrote this book, being funny, writing, and many more things.

You can read more about Mark on his website.

Want even more about Mark? Listen to his podcast, You Don’t Know Schiff, with cohost, Lowell Benjamin.

Establishing a food museum is a bold move. 20 years ago when we started the Southern Food & Beverage Museum in New Orleans, we were in the wilderness with a bold idea and big ambitions. Rachel Waugh tells us about her dream for a food museum in Denver, Colorado. She and I are definitely kindred spirits.

Listen. It’s on Tip of the Tongue.

Rachel Waugh

Read all about Rachel’s bold vision on the website.

Take the culinary quiz.

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.

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.

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 . . .