Not A Single Fork

As they say, “expect the unexpected”.

And, that’s what you’re getting in this next episode.

The Holiday Hotlines are obviously busier than usual this year but we are doing are best to break through and get some information for you that you might not already have. We’re trying everything from our “go-to” Butterball Turkey Helpline to the baking and cranberry hotlines. There are a lot of them.

The episode starts off a little different than most because well…our past week or so have been kinda off the wall. If yours has been that way, we have found a great excuse, er, explanation for all the extra craziness. Whether it was my dreams about cockroaches and early morning alarms or Natalia’s renegade squirrels stealing (and eating) her decorative pumpkins, I mean who knows what’s going on? And, where the Hell is all of the yeast and the canning jar lids?

I don’t want to let the cat out of the bag since we’ll never get it back in but here are some hints.

1 - It has to do with astrology or maybe even astronomy.

2 - We have some additional challenges in our hotline calling experience.

3 - We are relentless!

Here are some highlights and where you’ll find them in the show.

09:05 - The hotline call to be made

12:37 - The “call” begins

17:20 - What about King Arthur?

24:23 - Prank calls return

I know you can’t wait so here comes Episode 2 and no, you won’t be expecting it.

For the record, we have not received a call back from the supervisor at Fleischman’s Yeast.

Don’t forget, you can find us all over the place now! We're on Amazon Music now so you really can tell Alexa, "Hey Alexa, play the podcast, Not A Single Fork!" and she will play the podcast. I tried it last night and it works! But wherever your favorite podcast listening place is, we’re probably there. Take us on the road anytime you like with Apple Podcasts, iHeartRadio, Spotify, Stitcher, Google Play or with our player right here.And, as if we needed to do something else, we will be moving our podcast to its very own website podcast page. It’s coming very soon so stay tuned. You’ll still be able to find us in all of those other places, too.Thanks for listening. We love you!!

As they say, “expect the unexpected”.

And, that’s what you’re getting in this next episode.

The Holiday Hotlines are obviously busier than usual this year but we are doing are best to break through and get some information for you that you might not already have. We’re trying everything from our “go-to” Butterball Turkey Helpline to the baking and cranberry hotlines. There are a lot of them.

The episode starts off a little different than most because well…our past week or so have been kinda off the wall. If yours has been that way, we have found a great excuse, er, explanation for all the extra craziness. Whether it was my dreams about cockroaches and early morning alarms or Natalia’s renegade squirrels stealing (and eating) her decorative pumpkins, I mean who knows what’s going on? And, where the Hell is all of the yeast and the canning jar lids?

I don’t want to let the cat out of the bag since we’ll never get it back in but here are some hints.

1 - It has to do with astrology or maybe even astronomy.

2 - We have some additional challenges in our hotline calling experience.

3 - We are relentless!

Here are some highlights and where you’ll find them in the show.

09:05 - The hotline call to be made

12:37 - The “call” begins

17:20 - What about King Arthur?

24:23 - Prank calls return

I know you can’t wait so here comes Episode 2 and no, you won’t be expecting it.

For the record, we have not received a call back from the supervisor at Fleischman’s Yeast.

Don’t forget, you can find us all over the place now! We're on Amazon Music now so you really can tell Alexa, "Hey Alexa, play the podcast, Not A Single Fork!" and she will play the podcast. I tried it last night and it works! But wherever your favorite podcast listening place is, we’re probably there. Take us on the road anytime you like with Apple Podcasts, iHeartRadio, Spotify, Stitcher, Google Play or with our player right here.And, as if we needed to do something else, we will be moving our podcast to its very own website podcast page. It’s coming very soon so stay tuned. You’ll still be able to find us in all of those other places, too.Thanks for listening. We love you!!

As they say, “expect the unexpected”.

And, that’s what you’re getting in this next episode.

The Holiday Hotlines are obviously busier than usual this year but we are doing are best to break through and get some information for you that you might not already have. We’re trying everything from our “go-to” Butterball Turkey Helpline to the baking and cranberry hotlines. There are a lot of them.

The episode starts off a little different than most because well…our past week or so have been kinda off the wall. If yours has been that way, we have found a great excuse, er, explanation for all the extra craziness. Whether it was my dreams about cockroaches and early morning alarms or Natalia’s renegade squirrels stealing (and eating) her decorative pumpkins, I mean who knows what’s going on? And, where the Hell is all of the yeast and the canning jar lids?

I don’t want to let the cat out of the bag since we’ll never get it back in but here are some hints.

1 - It has to do with astrology or maybe even astronomy.

2 - We have some additional challenges in our hotline calling experience.

3 - We are relentless!

Here are some highlights and where you’ll find them in the show.

09:05 - The hotline call to be made

12:37 - The “call” begins

17:20 - What about King Arthur?

24:23 - Prank calls return

I know you can’t wait so here comes Episode 2 and no, you won’t be expecting it.

Merriam-Webster describes a hotline as:

1 : a direct telephone line in constant operational readiness so as to facilitate immediate communication2 : a usually toll-free telephone service available to the public for some specific purpose

Have you ever called a hotline? Not necessarily for help with food or cooking but for help with anything? Well, if you haven’t, we’re here to fill in that gap for you.

Season 5 is all about hotlines, specifically, the holiday food ones. And, we’re calling as many as we can during the podcast.

Now there are, of course, lots of topics covered by hotlines because (especially now) people are not only learning how to bake bread and how to cook but many people are feeling lonely, isolated and in need of human connection, any kind of human connection. And, if that means someone on the other end of the phone line telling them how to proof their yeast (stay away from super hot water) or hang a picture on the wall, Hell, it’s time to take them up on that.

Not only have you learned a new skill but it’s a super satisfying accomplishment. It’s not unlike the old adage that if you give a man a fish, you feed him for a day but if you teach him HOW to fish, you feed him for a lifetime. I kinda feel that way about cooking. Who knew that our cooking at home mission would become so important.

We never stray far from that message even in our craziest episodes. We want you to cook more at home and enjoy it! Sometimes that means we did and continue to do ridiculous stuff to get you to try cooking something different (or not so different) in your kitchen for your family and friends.

So, here we are with Season 5! We’ve been doing this podcast thing for over a year now. We’ve had over 3600 downloads and that’s not bad for not being celebrities. We’re not resting on our laurels, though. We had to come up with something fun for us, entertaining and useful for you so The Holiday Hotline Season was born.

In this first episode, Natalia and I give you a rundown on many of the hotlines that can’t wait to hear from you. We’ll reprise our very first holiday hotline call to the Butterball Turkey Talkline and who knows, we might get to talk to Mary again. But we’re not stopping there, we will be calling a couple other turkey helplines along with baking and cranberries. And, we’re always open to suggestions. Have a favorite hotline you’d like us to call? Let us know and we’ll call them and give you credit, too!

So, now let’s kick off our second holiday season with Who You Gonna Call?. Enjoy!

If you have a minute, please take a look at our Patreon page and consider becoming a member.

And, many thanks to Cathy Wiedenhoeft for becoming our newest patron! You’re the best!!

You don’t have to sign up but it’s easy to check it out and see what we’re talking about. We’ve got a lot of fun offerings for members that you won’t get to see, experience or have anywhere else.

Don’t forget, you can find us all over the place now! We're on Amazon Music now so you really can tell Alexa, "Hey Alexa, play the podcast, Not A Single Fork!" and she will play the podcast. I tried it last night and it works!

But wherever your favorite podcast listening place is, we’re probably there. Take us on the road anytime you like with Apple Podcasts, iHeartRadio, Spotify, Stitcher, Google Play or with our player right here.

And, as if we needed to do something else, we will be moving our podcast to its very own website podcast page. It’s coming very soon so stay tuned. You’ll still be able to find us in all of those other places, too.

Thanks for listening. We love you!!

Merriam-Webster describes a hotline as:

1 : a direct telephone line in constant operational readiness so as to facilitate immediate communication2 : a usually toll-free telephone service available to the public for some specific purpose

Have you ever called a hotline? Not necessarily for help with food or cooking but for help with anything? Well, if you haven’t, we’re here to fill in that gap for you.

Season 5 is all about hotlines, specifically, the holiday food ones. And, we’re calling as many as we can during the podcast.

Now there are, of course, lots of topics covered by hotlines because (especially now) people are not only learning how to bake bread and how to cook but many people are feeling lonely, isolated and in need of human connection, any kind of human connection. And, if that means someone on the other end of the phone line telling them how to proof their yeast (stay away from super hot water) or hang a picture on the wall, Hell, it’s time to take them up on that.

Not only have you learned a new skill but it’s a super satisfying accomplishment. It’s not unlike the old adage that if you give a man a fish, you feed him for a day but if you teach him HOW to fish, you feed him for a lifetime. I kinda feel that way about cooking. Who knew that our cooking at home mission would become so important.

We never stray far from that message even in our craziest episodes. We want you to cook more at home and enjoy it! Sometimes that means we did and continue to do ridiculous stuff to get you to try cooking something different (or not so different) in your kitchen for your family and friends.

So, here we are with Season 5! We’ve been doing this podcast thing for over a year now. We’ve had over 3600 downloads and that’s not bad for not being celebrities. We’re not resting on our laurels, though. We had to come up with something fun for us, entertaining and useful for you so The Holiday Hotline Season was born.

In this first episode, Natalia and I give you a rundown on many of the hotlines that can’t wait to hear from you. We’ll reprise our very first holiday hotline call to the Butterball Turkey Talkline and who knows, we might get to talk to Mary again. But we’re not stopping there, we will be calling a couple other turkey helplines along with baking and cranberries. And, we’re always open to suggestions. Have a favorite hotline you’d like us to call? Let us know and we’ll call them and give you credit, too!

So, now let’s kick off our second holiday season with Who You Gonna Call?. Enjoy!

If you have a minute, please take a look at our Patreon page and consider becoming a member.

And, many thanks to Cathy Wiedenhoeft for becoming our newest patron! You’re the best!!

You don’t have to sign up but it’s easy to check it out and see what we’re talking about. We’ve got a lot of fun offerings for members that you won’t get to see, experience or have anywhere else.

Don’t forget, you can find us all over the place now! We're on Amazon Music now so you really can tell Alexa, "Hey Alexa, play the podcast, Not A Single Fork!" and she will play the podcast. I tried it last night and it works!

But wherever your favorite podcast listening place is, we’re probably there. Take us on the road anytime you like with Apple Podcasts, iHeartRadio, Spotify, Stitcher, Google Play or with our player right here.

And, as if we needed to do something else, we will be moving our podcast to its very own website podcast page. It’s coming very soon so stay tuned. You’ll still be able to find us in all of those other places, too.

Thanks for listening. We love you!!

All good things must come to an end so as we w...

All good things must come to an end so as we w...

“I don’t want people to know much about me…”

So, we got a couple of drinks in him and Joe Breaux told “all” in spite of being a private person. You might know Joe from the monthly wine tasting classes that he teaches at the kitchen. If not, and you’re in Tulsa, maybe from his time spent in any number of the fine dining restaurants where he took care of business in the wine department. And, if neither of those are the case, then prepare yourself for getting to know, Joe Breaux.

He is a Houston transplant and as a young man got to know Tulsa through the food industry. From his first job at Tony Roma’s (remember that place?) to present day where he is taking a break from the food world. Although he admits that his identity lands squarely in restaurants and wine lists.

He didn’t always know a lot about wine and vineyards and grape growing. In fact, he describes his upbringing as “sheltered” so the restaurant industry was at the very least “eye-opening” for Joe. In fact, he had no idea that food and wine really existed. Food was sustenance and nothing much more. A far cry from the classic pairings that he became fascinated with as he went in search of…Sauternes and foie gras, anyone? Even with his vast knowledge of wine, Joe is about the farthest thing from a wine snob as you can get. He laughs that he sounds pretentious with all of his interest in caviar and champagne but he can also get down with a Coors and canned seafood.

As you listen to this episode, here are some highlights to look out for:

08:00 - The difference between serving at Tony Roma’s and a fine dining restaurant

13:26 - The naked farmer interlude

16:59 - The pop of caviar

18:20 - Joe’s guilty pleasure

26:35 - His food story

32:18 - The breakthrough

35:45 - Now, he has a two-year-old

Please enjoy our interview with Joe Breaux.

We hope you enjoyed our final interview with Joe Breaux. There still are not enough words to describe how much fun we had.

Our next episode is the last one for Season 4. We’ll pull together what each of us feels are the most memorable moments across the season’s interviews. We don’t know what the other has chosen so it will be a surprise for everyone! We’ll also share a couple of listener food stories, we think you’ll enjoy.

The kitchen and our hands-on classes are back up and running. We are wearing masks and now Tulsa has a mask mandate as well as WalMart, Sam’s Club and Target. I mean, you wear a seat belt when you drive and a helmet when you ride your bicycle or motorcycle, what's the difference? Other than, when you wear a mask you protect other people. It's the kind thing to do; we hope you think so, too. Pretty sure, the vaccine won't be available for a long time.If you have a minute, please take a look at our Patreon page and consider becoming a member. Just click that little button below that says “Become a Patron”. You don’t have to sign up but it’s easy to check it out and see what we’re talking about. We’ve got a lot of fun offerings for members that you won’t get to see,

“I don’t want people to know much about me…”

So, we got a couple of drinks in him and Joe Breaux told “all” in spite of being a private person. You might know Joe from the monthly wine tasting classes that he teaches at the kitchen. If not, and you’re in Tulsa, maybe from his time spent in any number of the fine dining restaurants where he took care of business in the wine department. And, if neither of those are the case, then prepare yourself for getting to know, Joe Breaux.

He is a Houston transplant and as a young man got to know Tulsa through the food industry. From his first job at Tony Roma’s (remember that place?) to present day where he is taking a break from the food world. Although he admits that his identity lands squarely in restaurants and wine lists.

He didn’t always know a lot about wine and vineyards and grape growing. In fact, he describes his upbringing as “sheltered” so the restaurant industry was at the very least “eye-opening” for Joe. In fact, he had no idea that food and wine really existed. Food was sustenance and nothing much more. A far cry from the classic pairings that he became fascinated with as he went in search of…Sauternes and foie gras, anyone? Even with his vast knowledge of wine, Joe is about the farthest thing from a wine snob as you can get. He laughs that he sounds pretentious with all of his interest in caviar and champagne but he can also get down with a Coors and canned seafood.

As you listen to this episode, here are some highlights to look out for:

08:00 - The difference between serving at Tony Roma’s and a fine dining restaurant

13:26 - The naked farmer interlude

16:59 - The pop of caviar

18:20 - Joe’s guilty pleasure

26:35 - His food story

32:18 - The breakthrough

35:45 - Now, he has a two-year-old

Please enjoy our interview with Joe Breaux.

We hope you enjoyed our final interview with Joe Breaux. There still are not enough words to describe how much fun we had.

Our next episode is the last one for Season 4. We’ll pull together what each of us feels are the most memorable moments across the season’s interviews. We don’t know what the other has chosen so it will be a surprise for everyone! We’ll also share a couple of listener food stories, we think you’ll enjoy.

The kitchen and our hands-on classes are back up and running. We are wearing masks and now Tulsa has a mask mandate as well as WalMart, Sam’s Club and Target. I mean, you wear a seat belt when you drive and a helmet when you ride your bicycle or motorcycle, what's the difference? Other than, when you wear a mask you protect other people. It's the kind thing to do; we hope you think so, too. Pretty sure, the vaccine won't be available for a long time.If you have a minute, please take a look at our Patreon page and consider becoming a member. Just click that little button below that says “Become a Patron”. You don’t have to sign up but it’s easy to check it out and see what we’re talking about. We’ve got a lot of fun offerings for members that you won’t get to see,

Food is forgiving…don’t overthink it.

S...