Cheryl Roorda and Zac Smith of SQZBX in Hot Springs, Arkansas, stopped by the studio to tell the amazing story of how a husband and wife musical duo -- who play tuba and accordion, no less -- ended up building and owning one of the coolest (and maybe the only) pizzeria/brewery/radio station combos imaginable.

Chris Tanner -- owner of Cheers in the Heights, Samantha's Wood Grill and Tap Room, and the Oyster Bar -- stopped by the Heaping Spoonful studio to talk about how his start as a caterer and wine wholesaler led him to own three of Little Rock's most popular restaurants.

David Todd, better known as "DT," gave Heaping Spoonful a call to talk about his 25-year career on the Memphis restaurant scene, and how what he has learned along the way has shaped his creative approach at Longshot, the restaurant at the Arrive Hotel.

Jess McMullen visited with Heaping Spoonful about how his love of craft beer in college, and a dream hatched a decade ago with a buddy, led the two to co-found Flyway Brewing -- and more recently Brood & Barley, a trend-setting gastropub just around the corner.

Perry Smith stopped by to tell Heaping Spoonful listeners how his love for Minute Man’s food 50 years ago combined with lessons learned from a successful career in the corporate restaurant world led him back to Arkansas to resurrect the famed Minute Man brand.

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.