Daniel Bryant, owner of more restaurants around Little Rock, AR, than we can list here came to the Heaping Spoonful studio to talk about how he, a self-professed "real estate" guy, got in the bar business "by accident" and how that led to the empire he oversees today.

Christy Ouei gave Heaping Spoonful a call to discuss her vision and mission for Mule Kick, a coffee shop -- and so much more! -- adjacent to Southern Arkansas University in Magnolia, an establishment the likes of which that small city of 11,000 had never seen ... but appreciates greatly.

Jack Sundell, owner of The Root Cafe and Mockingbird Bar and Tacos in the SOMA District of downtown Little Rock, stopped by the Heaping Spoonful studios to explain how his work in the Peace Corps in Morocco and then on the Heifer Ranch in rural Arkansas developed his appreciation of local foods and understanding of the culture that surrounds them.

Marshall Bartlett grew up on his family's farm near Como, Mississippi. After an Ivy League education, he knew he wanted to come home but not be a row-crop farmer. Marshall called Heaping Spoonful to explain how he carved out a chunk of the family farm to raise, process and butcher well-tended animals that has led to 100-plus restaurants selling his farm's products.

James Hale, executive chef at the Grumpy Rabbit, stopped by the Heaping Spoonful studio to explain how a Lonoke native and husband who chose to return to the small town in Central Arkansas chose to launch a premier restaurant and how James, a James Beard nominated chef, is realizing his vision to help the owners achieve theirs.

Lynn Hewlett gave us a call to explain the phenomenon that is Taylor Grocery, a general-store-turned-catfish-restaurant that draws people from all over the region, particularly from Oxford, the home of the University of Mississippi, which is just seven miles up the road.

Rodney Slane, chef and owner of Grotto and Sauced -- two thriving restaurants in Eureka Springs, Arkansas -- gave Heaping Spoonful a call to talk about the long, winding and exciting road that led him from high-end restaurant work in Florida to serving as a chef on private luxury yachts and then back to America's heartland.

Randy Ellis of Feltner's Whatta-Burger in Russellville, Arkansas, gave Heaping Spoonful a call to talk about his family's legendary burger restaurant and how a commitment to quality -- and the community -- has driven decades of success.

Lou Martin of Uncle Lou's Fried Chicken in Memphis chatted by phone with Heaping Spoonful, and credited his success to the publicity generated by his appearance on Food Network's "Diners, Drive-Ins and Dives" in 2012 -- and all the reruns, the gift that keeps on giving.

Brian Deloney, owner and chef at Maddie's Place in Little Rock, Arkansas, dropped in to tell Heaping Spoonful listeners how working in high-energy kitchens at two legendary restaurants owned by Emeril Legasse prepared him to open and run his own restaurant with a New Orleans themed menu.