Paul Holt of 4-Dice Restaurant in Fordyce, Arkansas, gave Heaping Spoonful a call to talk about the colorful history of the restaurant his mother founded in 1967, including the infamous meal Rolling Stones' guitarists Keith Richards and Ron Wood ate there in 1975 on their way from Memphis to Dallas.

Andrew Adams, executive chef at Acre in Memphis, gave Heaping Spoonful a call to explain how a part-time job in high school was the springboard to an amazing career that years ago reunited him with the man who gave him his first break and remains his mentor today.

James Woods of Woods Place checked in by phone to explain the tried-and-true philosophies that have made his restaurant in Camden, Arkansas, a true legend for more than 35 years -- primarily his commitment to made-from-scratch cooking and taking great care of his customers and staff.

Kelly English, chef and owner of Restaurant Iris and the Second Line, two popular Memphis eateries that are next door to one another near Overton Square, checks in by phone to talk about his path from college to culinary school to working for one of New Orleans' most renowned restaurateurs and how that opened up doors for him to own his own spots.

Ed and Zac David of Faded Rose in Little Rock stopped by to talk about the amazing, almost-40-year run the Cajun/Creole restaurant has enjoyed as one of the city's most beloved and enduring eateries.

Cole Ellis of Delta Meat Market in Cleveland, Mississippi, checked in by phone to tell his amazing story, which started as a butcher shop, transitioned into a market and now is one of the most renowned restaurants in the South.

Austin Samuelson gives us a call to tell Heaping Spoonful listeners how the passion his wife, Ashton, and he have for helping others led them to open Tacos 4 Life, which donates money from each meal sold to buy a meal for a starving child somewhere in the world, an effort that has resulted in more than 16 million meals being delivered.

Travis Hester checks in by phone to discuss how his bold decision to take out a loan to buy a used food trailer and start frying catfish for the first time in his life has grown into a five-restaurant operation known as Eat My Catfish, one of the leading purveyors of one of Arkansas's favorite food.

Jamie McAfee, general manager and executive chef at the Pine Bluff Country Club, spoke by phone about his long career in the country club business as well as his close connection to the University of Arkansas - Pulaski Technical College Culinary Arts and Hospitality Management Institute.

Donnie Ferneau talked by phone about the journey that established him as one of the most acclaimed chefs in Arkansas, including lessons learned as the owner-operator of Ferneau and now Cathead's Diner, and how he began to focus on what people wanted to eat vs. what he wanted to cook.