The Lone Star Plate

Today, I’m joined by Robert Strong, who is the owner of Pretty Thai specialty sauces and spices brand, and also runs the Palmer Nicklaus Foundation, which helps local area families getting fed in hospitals in trying times. Robert was a staff sergeant in the Air Force and had some unique experiences overseas.

We dine on some delicious lemongrass marinated pork shoulder, pineapple ginger panini, and pork belly carnitas. The food is all fantastic, but what’s even better are the stories that Robert has to share. 

Having served in the military, he shares with us what kind of food troops get to eat when they’re on tour, and where the military sources its ingredients from. We also talk about how easy it is to get in shape in the army, and how important diet is to our overall health.

Robert is a hilarious guy, and cuts me no slack with his wit. He has me laughing so much it’s hard to eat my food, but it being so tasty I just about manage…

Today on The Lone Star Plate, we’ve flown all the way across the pond to London, England, to visit the very first certified organic pub in London, the well named ‘Duke of Cambridge’.

With me today is Matthew Sherwood, the producer of Factual America podcast, a show that’s just been released, and tells us the true story of what’s really happening in America.

We also have Ben Sauerborn, from In The Kitchen With Chef Ben, he’s a master chef, and really knows his stuff about food.

Finally, we are joined by Sebastian Sauerborn, CEO at Mount Bonnell Advisors, founder of Alamo Pictures, and teh co-host of the Move Your Business to the United States Podcast.

We dine on pheasant, risotto, and pork cheek, and all four of us are absolutely blown away by how incredibly delicious our dishes are. This is some top quality food, and nothing beats good food with good company.

We talk about England and Texas, and what makes both places so special. The talk then moves to recipe boxes, honey, food trucks, and podcasts.

All in all it’s a spectacular evening, and definitely the best food we’ve had on the show yet.

[robo-gallery id=”2228″]

Getting kidnapped in a Ugandan slum, or being mistaken for the CIA, our guest Rob Franco has some truly incredible stories to tell.  Rob is an actor and director, best known for his roles in Sin City and The Transcendents. 

He is also a vegan and has some very interesting points about the benefits and flaws of this dietary choice. We talk about veganism and the environment, while we wait for our Impossible Burger to arrive. 

The food gets here and Rob starts to tell us some of the crazy stories that he’s built up over the years. From filming Marlboro adverts in New Mexico to getting kidnapped in a Ugandan slum, he really does have some incredible ones…

”If you’re trying to be an ethical vegetarian, it’s very hard not to justify going vegan.” – Rob Franco

Today I’m eating food with the legendary Johnny Goudie, and we’ve ordered from two different places, Modern Market and Plow Burgers.

Most known for his position in Skyrocket, he’s a singer, guitarist, and creator of the world-renowned podcast “How Did I Get Here”, which currently has over 850 episodes.

We talk about Johnny’s career as a musician and podcaster, and reflect with each other on what it’s like making podcasts.

The food arrives and we’ve got some damn delicious chips, and with these and our sandwiches, the conversation is flowing well and we’re having a great time.

The talk moves on to our food, our experiences with cooking, and suggestions we have for all those wanting to cook at home.

It seems like the whole food thing has been made about convenience and price, but it doesn’t cost that much more to not eat crap. – Johnny Goudie

[robo-gallery id=”2239″]

Today, we are joined by Trish Wesevich, the owner of Capital Kitchens. 

Capital Kitchens offers food vendors a commercial kitchen space to cook in, if they don’t have a commercial kitchen themselves. With different businesses coming in and cooking each day a real community has built up there. This, mixed with the knowledge that Trish has built up over the years, makes it quite a unique place, with a huge suppository of knowledge that we can learn from. 

Trish tells us everything she’s learned from running a shared kitchen space, how the logistics work, and the common mistakes people going into the industry make. 

The conversation moves towards Austin and the food that’s available here, and when you realise all that’s on offer here, you can see why this is one of our favourite cities. 

”If you want to start a food business, the first thing you need to do is find somewhere to cook.” – Trish Wesevich