Eating Habits

When there's a will theres a way, and Tommy Wheeler of Tidewater Grain Company found a way. In hopes to re "ingrain" rice culture in North Carolina, Tommy has managed to preserve historical farmland and maintain sustainable farming of Carolina Gold Rice. Listen as the two discuss his process, and his entry to the industry.

Following a Chef Field Trip to Oriental, North Carolina with NCAGR and Got To Be NC to meet with local farmers and purveyors, Jamie recaps his experience. From rice to soft shell crabs, listen to hear how he + 30 other chefs got their hands dirty learning about sustainable and local agriculture.

Beloved Charlotte food writer, Kathleen Purvis, and Jamie have long shared their love of cooking. Kathleen saved the food column at the Charlotte Observer from its demise 25 years ago and continues to break down barriers in food journalism. Follow along as the two share personal anecdotes and dive into the past, present, and future of cooking.

https://kathleenpurvis.com

Next week, the Senate will vote on whether or not to replenish the Restaurant Revitalization Fund (RRF). Nearly 200,000 restaurants were approved to receive grants from the RRF before it ran out of funds in 2021. The fund could provide $40 billion to the restaurant industry, funds that are essential for the survival of our independent and local restaurants.

Call our Senators at 202-224-3121 and tell them to vote YES to replenish the RRF.

Chef Adam Hodgson has never been one to shy from a challenge. It’s been 10 years since he joined the kitchen with Jamie, years filled with hard work and discipline as he’s climbed the ladder as a leader. Follow along as the two share details from their latest trip out West, and reflect back on Adam’s journey as a Chef.

Patrick is always looking for ways to #ChangeTheGame in hospitality for the better. With the first full year of the Tip The Kitchen Initiative in the books, the two discuss its success thus far, and how they continue to strive for innovation within the industry.

Corey is a woman of many talents, especially art, but had never delved into the culinary world until she met Jamie. Now, Corey has learned and become an expert in the art of food. From farmers to sailors, these two work side by side in life and in business.

There is a purpose behind Chef Greg Collier’s every move. Greg has paved the way for himself in the industry alongside his wife and business partner, Subrina. In this episode, Jamie and Greg dive into the influence behind their concepts, and the future of Bayhaven Restaurant Group.

Lowcountry legend, Trey McMillan, joins Jamie this week to talk all things oysters. From professional sport fishing to oyster farming, Trey has earned his sea legs. Follow along to hear how he transformed the oyster industry in Charleston and beyond.

LowCo Oysters:

https://lowcooysters.com/

Chef Gene Briggs is a founding father of the Charlotte food scene. From busboy to Chef, Gene's passion for cooking came naturally. In this episode, the two divulge into Gene's culinary journey, and his current ventures.