David and Doug finish out the season talking about Doug’s recent wedding and everything leading up to it. We dive into trying to hit your party room minimum, how whiskey talk crosses barriers, scotch drinking, cocktail hours, wedding food, non-alcoholic cocktails, letting go of expectations, Tom Sawyering your own wedding, and our favorite moments from season 2.    

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Hosts: David Baeza and Doug Choi Music by Beau Brenton, @beaubrenton

In this episode, David and Doug talk with Hanna Howard, a public historian, amateur baker, a friend and working in 1876, well kind of. We discuss her journey on how she became a historian working at Living History Farms, the 19th century and her grandmother’s baking. We get a glimpse of what goes behind the scenes of re-creating recipes, adjusting them for our current tastebuds, researching, cooking without the tools we take for granted and much more. So join us in this little journey to the Midwest in 1876.

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Hosts: David Baeza and Doug Choi Music by Beau Brenton, @beaubrenton

In this very first in-person recorded episode, we have expanded to Chicago; David talks about his move back home to Chicago. We talk about places he misses in Iowa, all the options to try and explore in Chicago, building a routine and fighting the feeling that it’s temporary. Also, Doug visited David in Chicago before this episode. We talk about the food and bars they experienced in the city of Big Shoulders and take a little dive into whisky, David’s other passion.

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Hosts: David Baeza and Doug Choi Music by Beau Brenton, @beaubrenton

In this episode, David and Doug talk with Kenia Calderon, an activist, blogger, a fellow podcaster of the podcast Coffee with Kenia, and Business Records’s 40 under 40 2021. We discuss her journey on her relationship with food, discuss diet trends, and why breakfast is her favorite meal.

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Hosts: David Baeza and Doug Choi Music by Beau Brenton, @beaubrenton

In this episode, Doug talks about his recent trip out to the cabin where he wanted to try some new things to cook. We discuss cooking bison, the technique and the joy of making home-made tortillas and all the ways he combined all the leftovers to make other dishes.

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Hosts: David Baeza and Doug Choi Music by Beau Brenton, @beaubrenton

David and Doug sit down with Seeta Mangra-Stubbs, CEO and founder of Whole Damn Woman, an education platform that teaches people the many ways they can be whole. We talk about the origin of her company, her love/hate relationship with chain restaurants, authenticity on social media, and her engagement with food as it intersects with politics, race, and self-image. We also get nostalgic about Anthony Bourdain, talk about home-based food businesses, and holding businesses accountable.

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Hosts: David Baeza and Doug Choi Music by Beau Brenton, @beaubrenton

We recount the trials, failures, and successes of making pizzas from scratch for Pi day. We cover making dough, selecting ingredients, and discovering new preferences. We’re not experts, but we learned a lot in the process. Then we take some time to discuss Doug’s ongoing wedding planning efforts and glean some wisdom from David’s own wedding experiences.

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Hosts: David Baeza and Doug Choi Music by Beau Brenton, @beaubrenton

David and Doug talk to Amara Sama, owner of the Palm’s Caribbean pop-up that blends his Jamaican and Liberian roots. We get a brief education into Liberian and Jamaican cuisine, talk about farmers market produce vs. the grocery store, and get a glimpse into how tight-knit the cooking community is at the Mickle center. We also chat about fast food restaurant systems, how COVID-19 has impacted how Amara cooks at home, and how he may have invented the KFC famous bowl before it was official. We close out with some musings on parenthood and an introduction to the cure-all, ginger juice.

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Hosts: David Baeza and Doug Choi Music by Beau Brenton, @beaubrenton

David and Doug start off by exploring the Tik Tok Tortilla Hack before veering into Doug’s attempted month of Pescatarianism and David’s trip to Chicago. Also notable is the discussion around the potential renaissance in TV dinners, why we’ve been going about microwaves all wrong, our most precious pantry items, the promise of Portillo’s, and a quick review on famous regional burger chains.

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Hosts: David Baeza and Doug Choi Music by Beau Brenton, @beaubrenton

Lyssa walks us through her journey in becoming vegan, growing and finding the right products to serve and the struggles of being a vegan establishment in Iowa. She also covers on the benefits that her mom and she experienced from converting to that lifestyle and the difference it can make.

To find out more information on her menu and where you can experience her food, you can find her on instagram @veggiethumper and on facebook .

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Hosts: David Baeza and Doug Choi Music by Beau Brenton, @beaubrenton