Lincoln Owens from MeMe's in Chalmette gives us some great oyster recipes for grilling. And Nicole Dorignac talks grocery item shortages.

One of our favorites so far. Frank Brigtsen calls in and divulges the recipe he got for legendary perfect rice from none other than Gerard Crozier.

Reminiscing with Peter Sclafani left us only minutes to get some questions answered about our lockdown cooking.

One of our best chef interviews yet. Jim Richard from the Word Of Mouth Restaurant Group in Florida joins us while the local outpost, Trenasse is temporarily closed.

After a few good calls, we talked to a delightful chef, Matt Moore, about his new book, Serial Griller: Grillmaster Secrets For Flame Cooked Perfection.

A great conversation about school cafeteria food was started by our favorite ex-pat, Alan from Seattle. And another more commercial cafeteria  conversation sprouted up from our Vintage Tom piece of the day - Wise Cafeteria. And two new words were created that you'll hear a lot: quantifood and it's more appealing counterpart...qualifood.

Chef Wes Rabalais from the Laurel Oak restaurant in the Magnolia Hotel chatted with us.

This is a great conversation with Chef Greg Piccolo from the sadly-defunct Redemption and Bistro at the Maison de Ville.

Diane Kcchilas talks Greek food and her PBS show.

Marlon Hornsby from the Cayman Sinclair group joined us to help us set up a pantry.