Flo Bruzatori dropped by to tell how her family immigrated to Arkansas from Argentina and in 2017 began highlighting family recipes and other classics on their menu at Buenos Aires Café and Grill in downtown Little Rock.

Todd Gold, Director of Food and Beverage at Saracen Casino Resort, dropped by to tell Heaping Spoonful listeners how the casino is putting Pine Bluff, Arkansas, on the map for fine dining -- think Kobe beef! -- and setting the curve with its Vegas-style buffet!

Alan Leveritt, publisher of Arkansas Times, stopped by the Heaping Studio studios to talk about the history of his 48-year-old publication and its role in casting a spotlight on the top restaurants and chefs in Arkansas, primarily through its Readers Choice Awards.

Phil Brandon stopped by the Heaping Spoonful studio to tell the somewhat far-fetched story of how an electrical engineer by trade ends up establishing the first legal distillery in Arkansas since Prohibition and the incredible boost to his business winning high-profile awards for Rock Town's bourbons has provided.

Kim Daly of City Hall Cheesecake called the Heaping Spoonful hotline to tell the heartwarming story of how besides creating renowned cheesecake, her three north Mississippi establishments have given dozens of down-on-their-luck people second, third or more chances to turn their lives around.

Bart Barlogie stopped by the Heaping Spoonful's studio to talk about the Fold and Raduno, his two Little Rock, AR, restaurants that despite totally different looks, feels and menus have these things in common: loyal fan bases, a commitment to fresh ingredients, super-popular weekend brunches and inventive craft cocktail programs.

Heather Baber-Roe called the Heaping Spoonful hotline to tell an amazing growth story -- how one Baja Grill in Little Rock led to another in Benton as well as two more restaurants -- and an axe-throwing emporium! -- also in the same location in Benton.

Three of the five sisters who grew up working at Mexico Chiquito -- their family's business -- stopped by the Heaping Spoonful studio to talk about the restaurant's 86-year history and the amazing cheese dip it invented that remains hugely popular.

Jason Cottingham of Trauma Hogs BBQ in Brookland, Arkansas, stopped by the Heaping Spoonful studio to explain how a barbecue-loving emergency room nurse ended up transitioning to a full-time culinary career that includes catering, a large and tricked-out food trailer and a collection of rubs and other products sold on websites and in retail stores.

Legendary chef/restaurateur Patrick Reilly of The Majestic Grille in downtown Memphis called the Heaping Spoonful studio to tell listeners how an Irish native who already had forged an outstanding career came to put down roots in Memphis after what he thought would be a short stint there.