Topic: Malcolm and Carol return to the studio after the MLK Holiday and a winter storm snow day to talk about Mardi Gras. They catch up with Chef Hunter Evans and congratulate him on recent accomplishments before talking with Robert St. John and The King Cake Mafia about King Cake.

Guest(s): Hunter Evans, Robert St. John, Patrick Heim, and Joshua Bono

Host(s): Malcolm White and Carol Palmer

Email: [email protected]

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Topic: Malcolm and Carol start the day with news about crawfish season, dietary guidelines, and more before welcoming Chefs Damien Cavicchi and Nicki Gatlin-Lovell from Campbell's Bakery, Hal & Mal's, and The Walk-In to talk King Cakes and Air Fryers.

Guest(s): Damien Cavicchi and Nicki Gatlin Lovell

Host(s): Malcolm White and Carol Palmer

Email: [email protected]

If you enjoyed listening to this podcast, please consider contributing to MPB: https://donate.mpbfoundation.org/mspb/podcast

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Topic: It's the first episode of 2026, and Malcolm and Carol kick off the year by talking about 2025 and 2026 food trends. Then, they welcome Chef Austin Sumrall from White Pillars in Biloxi and Siren Social Club in Gulfport to talk about why the Gulf Coast is a "food heaven", Michelin Guide, Esquire, and Southern Living recognitions, and more.

Guest(s): Austin Sumrall

Host(s): Malcolm White and Carol Palmer

Email: [email protected]

If you enjoyed listening to this podcast, please consider contributing to MPB: https://donate.mpbfoundation.org/mspb/podcast

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Topic: It’s the week of Christmas, and Malcolm and Carol welcome Emily Liner from Friendly City Books and Scott Naugle from Pass Christian Books to talk about the best last-minute gifts, gadgets, and books to get the chef or “foodie” in your life this holiday season.

Guest(s): Emily Liner and Scott Naugle

Host(s): Malcolm White and Carol Palmer

Email: [email protected]

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Topic: Malcolm and Carol welcome New York Times Food Correspondent and friend of the show, Brett Anderson, to talk about writing for The New York Times, working at The Times-Picayune in New Orleans during Katrina, being a restaurant critic, and more in this EXTENDED interview.

Guest(s): Brett Anderson

Host(s): Malcolm White and Carol Palmer

Email: [email protected]

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Topic: Malcolm and Carol welcome Dakota "Kody" McCraney to the show to talk about bringing a 12-year family tradition from coastal Mississippi to the capital city, opening the brand's third location of Boondocks BBQ in the English Village Shopping Center in Belhaven.

Guest(s): Dakota "Kody" McCraney

Host(s): Malcolm White and Carol Palmer

Email: [email protected]

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Topic: Malcolm and Carol kick off December with a Coffee Shop episode with The Gestalt Gardener himself, Felder Rushing, to talk about "edimental" plants, herbs, tea, and more. And MPB's Chief Content Officer, Taiwo Gaynor, drops by to talk about making April McGreger's Turkey Gumbo with his family's Thanksgiving leftovers.

Guest(s): Felder Rushing and Taiwo Gaynor

Host(s): Malcolm White and Carol Palmer

Email: [email protected]

If you enjoyed listening to this podcast, please consider contributing to MPB: https://donate.mpbfoundation.org/mspb/podcast

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Topic: Malcolm and Carol welcome April McGregor to the show for Thanksgiving week. The Vardaman-native is in town for the holidays to talk about sweet potato farming, turkey carcass gumbo, fermenting, preserving, recipe developing, working as the current Director of The People’s Kitchen in Philadelphia, PA, and more.

Guest(s): April McGreger

Host(s): Malcolm White and Carol Palmer

Email: [email protected]

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Turkey Bone Gumbo by April McGregor

Roux:

1 cup fat — I used a combination of sunflower oil and lard from pasture-raised hogs

1 heaping cup all purpose flour

Seasoning vegetables & sausage:

1 1/2; cups chopped celery

1 1/2; cups chopped green pepper

3 cups chopped yellow or white onion

Salt

Black pepper

1 pound Andouille or country sausage, preferably smoked, cut into bite size pieces (optional)

Turkey & turkey stock:

Turkey carcass, picked of as much meat as possible and reserved

1 gallon water

3 Bay leaves

A pinch of cayenne

A handful of fresh thyme sprigs or a teaspoon of dried thyme

A handful of parsley stems

1 onion, quartered, plus the skins from your chopped onion seasonings

1 carrot, cut into 1-inch chunks

2 stalks of celery, plus ends and pieces from your chopped celery seasonings

Ends and pieces from your chopped green pepper seasonings

A couple of smashed garlic gloves

1 tablespoon whole peppercorns

2 whole allspice berries, optional

A few drops of hot sauce

Several pinches of salt

To Finish:

1 cup chopped scallions

1 cup chopped parsley

Buttered white rice

File powder (optional)

Hot sauce

1. Assemble all of your seasonings and have them ready and your stock well under way before making your roux.

2. In a large stock pot, start your turkey stock. Your carcass needs to be fully submerged under water. Cut your carcass down the breast bone or into several pieces to make this happen. Bring the stock to a gentle boil, then turn down to a steady slow simmer and cook for about 2 hours. Taste stock for seasoning and add more salt if necessary. Remove the carcass from the stock and set aside to let cool. When cool enough to handle, pick the meat from it and set aside. Strain the stock and reserve.

3. Make your roux: In a large, heavy bottomed pot, heat oil over medium to medium high heat. Whisk in flour. Stir continuously until your roux is the color of dark brown sugar or chocolate. This may take 45 minutes or more. Take turns stirring with your friends or family, but keep stirring. If you are afraid that your roux is burning, turn down your heat.

4. Dump your vegetable seasonings – onion, celery, and green pepper- into your roux and stir. Add a good pinch of salt and pepper and cook until wilted, about 5 minutes. Add your sausage and cook 5 minutes more.

5. Next whisk in gradually about 8 cups of stock. Bring to a simmer and cook uncovered for 1 1/2 hours. Add reserved turkey meat and simmer another 10 minutes then stir in parsley and scallions. Taste for seasoning and add more salt and pepper as desired. Serve over hot, buttered rice and pass the hot sauce and file powder at the table.

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Topic: With 10 days left until Thanksgiving, Malcolm and Carol welcome Tim Pierce to talk about Thanksgiving shopping and preparation, using heirloom cookware, and more.

Guest(s): Tim Pierce

Host(s): Malcolm White and Carol Palmer

Email: [email protected]

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Topic: Malcolm and Carol recap the National Folk Festival and the Deep South selections for the Inaugural Michelin Guide American South 2025. Then, they share an interview in honor of Veteran's Day with champion pitmaster, cookbook author, TV personality, BBQ evangelist/teacher, “40 Under 40” award winner, and lover of all things ‘cue, Chef Christopher Prieto of Prime BBQ in Knightdale, North Carolina.

Guest(s): Christopher Prieto

Host(s): Malcolm White and Carol Palmer

Email: [email protected]

If you enjoyed listening to this podcast, please consider contributing to MPB: https://donate.mpbfoundation.org/mspb/podcast

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