The Food For ThoughtCast: Call Me Chef

Welcome back to The Food For ThoughtCast, it's spooky season and time for Episode 168! It's a solo episode today, and I'm going on a deep dive into the history of some iconic Halloween foods. There is a little history, a little science, a dash of nostalgia, and a lot to learn! Did you know that candy corn used to be sold year-round and was initially a marketing gimmick? Did you know that oranges, carrots, and turnips were the initial pieces of produce to be carved, long before anybody put a pumpkin on a porch? Did you know that shortbread "soul-cakes" used to be exchanged for prayers or songs on doorsteps all across Europe years and years before anybody handed out fun-sized Snickers for bedsheet ghosts and makeshift Chewbaccas? Join me on today's episode to get a little Halloween (or fall) food trivia. Admittedly, I misspoke as I said this pod is heading into a fourth season, but it's actually heading toward Season 5 early next year! What can I say? I love learning about food so I get excited and I talk really fast. Nevertheless, thank you so much for listening and don't forget to rate, review, and subscribe! Find this pod wherever you get your favorite food podcasts.

Hey there food fans! It's just me today as I share the eats and drinks I experienced this past Sunday at the Woody Creek Whiskey Dinner at Whiskey Cake Restaurant in Plano, Texas. I had the immense pleasure of experiencing five carefully crafted courses paired with cocktails and pours from Woody Creek Distillery in collaboration with the team at Whiskey Cake. The dinner was hosted by none other than William H. Macy himself, and the culinary and dining team of the restaurant. The standout was the Iberico Pork and the dish that failed to stick the landing was the First Fall Squash Tartlet. Meh. Whether you're new to whiskey, only partial to soda, a newbie at wine, or if you've never had more than a couple of courses in a meal - I hope this episode teaches you a few things, or encourages you to try something completely different. Episode 167 is just you and I , folks. Thank you so much for listening and making me a part of your week. The Food For ThoughtCast is well on the way to Episode 200. If you're ever in Basalt, Colorado be sure to stop by Woody Creek. Bill might be there with his ukelele or you may just get to discover a new drink to tickle your fancy, with flavors brought forth by the cool waters of the Rocky Mountains and the whimsy of a brand focused on clean ingredients and a "farm-to-bottle" dream. Find me wherever you find your favorite food podcasts, every Thursday.

Hey there food fans! It's time for Episode 166 of The Food For ThoughtCast. Today I was honored to be joined by Greer Jackson, a fermenter, forager, and story-keeper of all things food and family. We talk about what it means to carry on culinary legacies, and how all of the elements of the people that came before and where and how you grew up can influence your kitchen identity. Greer writes a beautiful substack that examines food and culture, specifically the connections between ritual and belonging. The Substack is called Black Homecraft and it is a beautiful examination of awareness and care around food and understanding the joy and traditions of the kitchen and how they intersect with Black culture, history, and ingredients. I would encourage you, if you enjoy reading or food or both at all, to subscribe. Greer is an author, gardener, researcher, and food writer who is also Black, queer, and an immigrant. This melting pot of perspectives is a really rich recipe for some outstanding content, pardon the pun, but it's true. Greer joins the pod today from Guanajuato, Mexico- and those farm noises you hear in the background? 100% completely authentic. Ahhh the sounds of vibrant culture everywhere around us. Enjoy today's episode and make sure to rate, review, and subscribe.

Hey there food fans! Welcome back to The Food For ThoughtCast. It is time for Episode 165. My guest today is Christina Mitchell. Christina is the creator behind MANDUBRE, a food and lifestyle project that brings together the food she grew up with, the places she's lived and worked, and all the flavors she's picked up along the way. She's spent more than 20 years working with photography and visual design, so she's always been interested in how things look, feel, and tell a story. Food is just another way into that. We talk about how food informs the friendships in our lives, what really defines fusion cuisine, and the beauty of the legacy you will leave behind and things you want to accomplish now. Be on the look out for Christina's projects, the kitchen manuals and upcoming nutrition app. Go find her at @mandubre.kitchen on Instagram. Thanks so much for listening!

Hey there food fans! Welcome back to The Food For ThoughtCast- it's time for Episode 164 with my special guest, Michele DiMeo. Michele, aka "The Restaurant Diva," is a restaurant executive, entrepreneur, franchise leader, speaker, and host of the syndicated Dine & Dish Podcast. With more than 30 years in the restaurant and hospitality industry, Michele serves as COO and co-founder of MONTE Restaurant Development Group and President of Squisito Franchise Enterprises. Michele and I talk about getting into the hospitality business, what hospitality really means to us, and we swap some war stories. Michele was a delight, and I know you'll enjoy getting to know her. This episode was a blast. Check out the Dine & Dish podcast on all platforms, and thanks so much for listening to this one.

Hey there food fans! Happy Thursday and welcome back to The Food For ThoughtCast , it's time for Episode 163! Today I'm talking to Andy Ellwood. Andy is the founder of Stretch, a new AI platform reimagining how families navigate the grocery aisle. A serial entrepreneur behind companies acquired by Facebook and Google, Andy has built everything from global learning communities to purpose-driven tech startups. His philosophy—Make Room For Many—guides his work as he uses technology to create more access, clarity, and opportunity for everyday consumers. We talk about how grocery prices have changed over time and the shared experience of wondering how the cart will be paid for each month. Download the Stretch app in the app store and stay tuned for all of the exciting developments to come. Andy is changing the way we shop for groceries, one item and one price at a time. Find the pod in all the usual podcast places, and don't forget to rate, review, and subscribe.

Hey there food fans! Welcome back to The Food For ThoughtCast, Episode 162. Today I welcome Ana Olson, Co-Founder of Fuerza Divina Tequila. Ana has spent several years in the hospitality business, working both front and back of house, as a tequila educator and as a restaurateur. Now, she's taking everything she's learned and bringing it to her next adventure in the tequila industry, with Fuerza Divina. We talk about women, restaurant culture, food, drink, entrepreneurship, and what it means to create your own path while staying true to the experiences that forged that path and helped make you who you are. We also get into tequila—how it's made, what makes premium additive-free tequila different, and some simple ways to pair tequila with food. This is a fun conversation with lots to learn. I can't wait to taste the tequila when it hits the market. I have a blast making this podcast and I hope you enjoy it! Thanks so much for listening.

Hey there food fans! I'm so excited to welcome Mauricio Velázquez de León! He's a longtime food writer, publisher, and the founder of duopress (now part of Sourcebooks), and his work has been featured in Saveur, Gourmet, Escala, and Lonely Planet. He's joining me on Episode 161 of The Food for ThoughtCast to talk about his new book, An Illustrated Guide to Tacos and Burritos: A Comic Book with Stories, Recipes, and More (it comes out August 11, 2026!), and it is going to be incredible. This book mixes authentic recipes, history, and comic-book /graphic novel type illustrations into a fresh take on two of the world's most iconic foods- tacos and burritos. This conversation was loads of fun and truly inspiring. From hearing about his great aunt, the famous Josefina Velázquez de León who pioneered the unprecedented 1947 Mexican Cookbook, to discussing the most famous flavors that go into the foods we love- this was one for the record books! I enjoyed getting to know Mauricio and I know you will too! Be sure to check out his book (support your local bookstore) and thanks so much for listening. The first listener to share this post on social media and tag the podcast will get a free copy from me.

Hey there food fans! It's time to travel to Madagascar today for Episode 160 of The Food For ThoughtCast. I am honored to speak to Emmanuel Laroche, the author of A Taste of Madagascar: Culinary Riches of the Red Island, this Flavor Explorer and Culinary Storyteller uses the lens of food—wild black pepper, zebu meat, pink peppercorn, each intimately described and explained—to journey through and celebrate this faraway place that most of us know little about. Appreciating the food ingredients that are cultivated in and exported from Madagascar helps give back positively to one of the poorest communities in the world. Emmanuel and I talk about caviar and vanilla and the importance of food and beverage to creating ritual and community. This was an incredible conversation that introduced me to many things and places I'd never heard of. That's the real perk of doing this podcast, for me, is meeting incredible people and hearing their stories of food and life and helping to share those stories for all of you. Thanks so much for listening.

Hey there food fans, welcome back to The Food For ThoughtCast. Episode 159 brings us Morgan Smith from Kalm with Kava. Morgan is the CEO of Kalm with Kava. He has spent the past decade immersed in the world of kava. What is kava? Listen to find out! It is as much ritual and tradition, as it is beverage and ingredient. His work regularly takes him across the South Pacific, where he works directly with growers in Vanuatu, Fiji, Tonga, and Hawaiʻi to learn from local communities, collaborate with farmers, and help preserve traditional kava practices. On the Big Island, he grows kava, taro, and sugarcane, giving him a hand-on perspective that's rooted in the land and the people as much as the business. Morgan teaches me about his journey to finding kava, the historical importance of "canoe crops", and the social value of slowing down. Find all things kava at Kalm With Kava on Facebook or Instagram. Morgan was a delight to talk to and is a stellar human being. FFTC approved! Thanks for listening.