Liz Williams
Tip of the TongueEpisodes
Episodes of Tip of the Tongue
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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 autho
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 autho
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 h
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
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: Sec
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
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
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 i
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 w
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
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
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 ac
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 i
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 a
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 caree
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.
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
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 fascinat
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 fut
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
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 recipe
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
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 pledg
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 d
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 t
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