Host Kadeem Lundy (@KLunjuly9) chats with Ruben Santana the Owner of the Brooklyn-based Bark Barbecue (Instagram @bark_barbecue). Bark Barbecue serves up what they call Dominican Style-Texas Style Barbecue. At Bark Barbecue which has its first permanent outpost in the TimeOut Market, diners can try smoked brisket, pork ribs, pulled pork sandwiches, and their signature Dominican-style chicharron along with signature sides such as macaroni and cheese, Arroz Congri (Rice &Beans), Dominican-style cornbread and maduros (fried sweet yellow plantains). In this episode, we discuss the essential ingredients that give Bark Barbecue that Dominican cuisine flavor while exploring the challenges of providing barbecue and smoked meat to a vast amount of customers.

 Exploring the idea and meaning of soul food in Black culture and what flavors have been traditionally considered soul food and how what is soul food is changing as other cultures put their spins on traditional soul food dishes. Also the episode includes a chat with Chef Claude Booker who created Soul Food Starters about how to create soul food flavors that people have come to enjoy at restaurants at home in their own kitchen.