This week's episode is a recap of all the things I ate on my recent cruise aboard the Carnival Breeze. Have you ever been on a cruise or been curious about the food? Get a taste of what's available on the high seas- then make sure you rate, review, subscribe-- and share this podcast with a friend!

Podcast logo by: fabstheartist

Podcast music by: Nela Ruiz

Podcast voiceover by: Nicole Carino Links to these fabulous creators can also be found at www.foodforthoughtcast.com

Part 2 of the episode about terms-- cooking terms , that is! What is the difference between scald, simmer, steam, and boil? You'll learn on today's episode.  Nobody wants to eat the poop chute from a shrimp, you heard it here first. 

Podcast logo by: fabstheartist

Podcast music by: Nela Ruiz

Podcast voiceover by: Nicole Carino Links to these fabulous creators can also be found at www.foodforthoughtcast.com

What do all those words on menus mean? Why are they important? Do YOU think about it each time you read through fanciful descriptions, cooking terms, and popular buzzwords? Do you want a paragraph to describe each dish or are you more of a minimalist who just needs a few words? We're talking about all that and more on today's episode, it's part 1 of 2! Join in.

Podcast logo by: fabstheartist

Podcast music by: Nela Ruiz

Podcast voiceover by: Nicole Carino Links to these fabulous creators can also be found at www.foodforthoughtcast.com

Today we are joined by Chefs Stephen Gonzalez and Ernie Estrada as we talk about first jobs, learning to cook, and San Antonio as its own food mecca. 

Podcast logo by: fabstheartist

Podcast music by: Nela Ruiz

Podcast voiceover by: Nicole Carino Links to these fabulous creators can also be found at www.foodforthoughtcast.com

The steaks are really high and it's not just inflation. Dig in as we discuss which cuts , what way, and why. Did you know that if they made steak from humans a top sirloin steak would come from that fleshy part between your shoulder blade and your neck?! Unfortunately, now you do and you can't unread that! Come and get this episode. 

Podcast logo by: fabstheartist

Podcast music by: Nela Ruiz

Podcast voiceover by: Nicole Carino Links to these fabulous creators can also be found at www.foodforthoughtcast.com

Today we are talking to David Page, the creator of Diners, Drive-Ins, and Dives. He is a two- time Emmy winner, author, radio host, and most importantly: a definite food fan! In a conversation that goes from Philadelphia roast pork to Haggis to crickets and back again, we have an excellent time talking about food as art, how we approach food as a society, and the beauty and wonder of food as story. Don't forget to eat your tendons, and vegetables of course. Enjoy!

Podcast logo by: fabstheartist

Podcast music by: Nela Ruiz

Podcast voiceover by: Nicole Carino

Today we are talking to John Sexton. He is a fellow chef and in the business on the distribution side.  This is the ultimate "fly on the wall" moment between two chefs just talking shop and passion. From the moment I met John, it felt like I had known him forever. We talk about the future of AI in the food industry, the important connection between every person and where their food comes from, and all the bits and bobs in between. This chat is truly beautiful and I hope it inspires you to get out of your comfort zone and find the food stories worth telling. With love, -us. 

Podcast logo by: fabstheartist

Podcast music by: Nela Ruiz

Podcast voiceover by: Nicole Carino

Today on The Food For ThoughtCast we are joined by Ray Chmielecki, the host of Spoon Mob! We talk about James Beard Awards, the Columbus food scene, culinary education, celebrity podcasts, and everything around and in between. Get it while it's hot!

Podcast logo by: fabstheartist

Podcast music by: Nela Ruiz

Podcast voiceover by: Nicole Carino

Chef Stephen Gonzalez is back to recap his trip to St. Louis and Kansas City and he takes us on a culinary adventure, a food tour, if you will. We ponder all the different kinds of regional barbecue. BBQ is definitely a noun and not a verb. We said what we said. Bring on the mutton. 

Podcast logo by: fabstheartist

Podcast music by: Nela Ruiz

Podcast voiceover by: Nicole Carino

College food halls, scarlet letters, chicken spiedies, salt potatoes, and puns galore! Today we're talking to Zakary Haines, stand-up comedian and former member of the food force. We explore the links between humor and food, and affirm the absolute need for laughs in all kitchens. Get it while it's hot!

Podcast logo by: fabstheartist

Podcast music by: Nela Ruiz

Podcast voiceover by: Nicole Carino