This week on the podcast, we have Chef Travis Milton in the building. Chef Travis is the culinary director and executive chef for Nicewonder Properties in Bristol, Virginia, and is essentially the engineer of the Appalachia food scene. Chef Travis talks to Chef Alysia about his intro into the food world stemming from his first encounter with fettuccine alfredo at a Wendy's when he was a kid. (Who knew Wendy's sold pasta?) Also, in this fun-filled episode, we get an insight into the burgeoning Appalachia food scene, we hear about the vital components of Chef Travis' refrigerator, and he shares quite possibly the most delicious-sounding late-night snack; here's a hint, it's much simpler than you might imagine an executive chef makes. Be sure to check out this episode!   Produced by <a href="http://www.dearmedia.com/">Dear Media</a>

This week on the podcast, we have Chef Travis Milton in the building. Chef Travis is the culinary director and executive chef for Nicewonder Properties in Bristol, Virginia, and is essentially the engineer of the Appalachia food scene. Chef Travis talks to Chef Alysia about his intro into the food world stemming from his first encounter with fettuccine alfredo at a Wendy's when he was a kid. (Who knew Wendy's sold pasta?) Also, in this fun-filled episode, we get an insight into the burgeoning Appalachia food scene, we hear about the vital components of Chef Travis' refrigerator, and he shares quite possibly the most delicious-sounding late-night snack; here's a hint, it's much simpler than you might imagine an executive chef makes. Be sure to check out this episode! Produced by Dear Media

This week on the podcast, we have Chef Travis Milton in the building. Chef Travis is the culinary director and executive chef for Nicewonder Properties in Bristol, Virginia, and is essentially the engineer of the Appalachia food scene. Chef Travis talks to Chef Alysia about his intro into the food world stemming from his first encounter with fettuccine alfredo at a Wendy's when he was a kid. (Who knew Wendy's sold pasta?) Also, in this fun-filled episode, we get an insight into the burgeoning Appalachia food scene, we hear about the vital components of Chef Travis' refrigerator, and he shares quite possibly the most delicious-sounding late-night snack; here's a hint, it's much simpler than you might imagine an executive chef makes. Be sure to check out this episode! &nbsp; Produced by&nbsp;<a href="http://www.dearmedia.com/" rel="noopener noreferrer">Dear Media</a>

The fava bean principle, with Chef Travis Milton

Food is intertwined with every emotion we have, from the happiest days to the saddest nights. Food is always around! from making dinner reservations to take out, from power lunches to drunk brunches, from Postmates to the drive through. We can’t avoid it... it’s everywhere!

But what if you had to make the most important reservation of your life — I’m talking about your very last reservation on Earth. Where would it be? What would you eat? I mean, would your last meal be something off your favorite “Keto menu” or maybe from your gramma’s house?

This podcast asks that question and dives into the connection between our lives and our food, how we grow, and how our food taste changes as we do. Whether it’s before death by firing squad, an alien abduction, or taking the blue pill, I’m asking my guests what their final meal would be, and why?



Created by: Chef Alisa Reynolds and Ali Brown

Producing team:  Geoff Walker,  Dakotah Rae, and Morgan Rojas

Engineers: Sergio Cabrera and Kyle Rapps

Music by: Ras Austin & Taj Austin

Cover Art by: Michael Dozal

Recorded at Pink Cloud Studios and PRETTYBIRD

Society & Culture

Arts

Food

Food is intertwined with every emotion we have, from the happiest days to the saddest nights. Food is always around! from making dinner reservations to take out, from power lunches to drunk brunches, from Postmates to the drive through. We can’t avoid it... it’s everywhere! But what if you had to make the most important reservation of your life — I’m talking about your very last reservation on Earth. Where would it be? What would you eat? I mean, would your last meal be something off your favorite “Keto menu” or maybe from your gramma’s house? This podcast asks that question and dives into the connection between our lives and our food, how we grow, and how our food taste changes as we do. Whether it’s before death by firing squad, an alien abduction, or taking the blue pill, I’m asking my guests what their final meal would be, and why? Created by: Chef Alisa Reynolds and Ali Brown Producing team: Geoff Walker, Dakotah Rae, and Morgan Rojas Engineers: Sergio Cabrera and Kyle Rapps Music by: Ras Austin & Taj Austin Cover Art by: Michael Dozal Recorded at Pink Cloud Studios and PRETTYBIRD

Food is intertwined with every emotion we have, from the happiest days to the saddest nights. Food is always around! from making dinner reservations to take out, from power lunches to drunk brunches, from Postmates to the drive through. We can’t avoid it... it’s everywhere!

But what if you had to make the most important reservation of your life — I’m talking about your very last reservation on Earth. Where would it be? What would you eat? I mean, would your last meal be something off your favorite “Keto menu” or maybe from your gramma’s house?

This podcast asks that question and dives into the connection between our lives and our food, how we grow, and how our food taste changes as we do. Whether it’s before death by firing squad, an alien abduction, or taking the blue pill, I’m asking my guests what their final meal would be, and why?



Created by: Chef Alisa Reynolds and Ali Brown

Producing team:  Geoff Walker,  Dakotah Rae, and Morgan Rojas

Engineers: Sergio Cabrera and Kyle Rapps

Music by: Ras Austin &amp; Taj Austin

Cover Art by: Michael Dozal

Recorded at Pink Cloud Studios and PRETTYBIRD

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The fava bean principle, with Chef Travis Milton

The fava bean principle, with Chef Travis Milton

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