Capi Peck talks with the Foodcast about her mainstay restaurant Trio's, how her grandfather's hotel and restaurant sparked her passion for food, and what she has learned from both opening and closing down a restaurant.

Ashton Woodward joins the Foodcast to unveil his plans for the new Arkansas Fresh Café in Bryant, a fast-service bakery and sandwich shop that will serve breakfast and lunch later this year. Plus, we talk about Cocoa Rouge, Woodward's new chocolate company, and how he came to start making assorted chocolates. Also, a conversation about Woodward's breadmaking, featured in dozens of restaurants in Central Arkansas.

Jason Brown, co-founder of the B Street Rib-Off, talks about the upcoming Nov. 1 competition, including how you can sign up to compete or even be a judge. Plus, why the Rib-Off donates all proceeds to the American Cancer Society, and a conversation about barbecue technique and culture.

Saroja Shrestha of Katmandu MoMo joins the Little Rock Foodcast to talk about the Nepalese food truck she and her husband started up in central Arkansas. Topics include the creation of momo, the distinct geographical food regions of Nepal, and why she decided to come to the United States.

Longtime Little Rock food critic Kelley Bass talks with the Foodcast about his experiences covering Arkansas' food scene. Topics include the former Restaurant Jacques and Suzanne, Arkansas' chain restaurant culture, the restaurants coming from Yellow Rocket Concepts, and what the future holds for Little Rock eateries.

Brian Deloney, executive chef at Maddie's Place, talks with the Foodcast about working under legendary celebrity chef Emeril Lagasse, why he turned down a top job at Las Vegas' Delmonico Steakhouse, and how he gives New Orleans-style food a new, Arkansan spin.

Justin Wilson of Hot Rod Wieners talks with the Foodcast about running a hot dog business with his wife, how he makes hot dogs a local product, and operating a Little Rock hot dog business in the wake of Hot Dog Mike's closing.

Bo Bennett of Garden Press talks about his fruit and vegetable juicing concept, moving into Argenta Market with Good Food by Ferneau and Butcher & Public, protecting heirloom fruits in Arkansas, and a unique way of helping food providers finance their business models.

Kemuri Executive Chef Brian Kearns talks with the Foodcast about Hillcrest's newest restaurant. We're talking about sushi, Japanese-style grilling, running three unique restaurant concepts and his secret love for barbecue.

Jon Zawislak from the University of Arkansas joins the Foodcast for a conversation on honeybees and beekeeping, including why bees are so vital to our food supply, the problem of colony collapse disorder, and how to keep a beehive in your backyard.