Dr. Murrell is a different kind of academic, focusing not just on studying a problem but on creating and implementing solutions to the problem, and not any small problems! We talk about her family, her three decades at the University of Pittsburgh, and her "baby", Food 21.

Today my guest is at Darren Cheng, PhD student at Carnegie Mellon University, and also one of the owners of Cup of Wonton food stand at the Squirrel Hill Sunday farmers market. We talk about his family and his food and his epiphany to start a wonton business. Hope you enjoy our conversation.

Lena Laskaris and James Wolfe almost opened an oyster bar, but their love of breakfast and community turned them towards biscuits. Lucky for us! Hear about how they met, what inspired their love of food and hospitality, and what's in store for the future of Wise County Biscuits.

Today is Lou the Pittsburgh Pie Guy Day! Lou and I met at his kitchen on a rainy day this summer to talk about his pie making roots, biking across the country, and the future of Pies in Pittsburgh.

Lexy Baird has the dream job of many food studies graduates. As a sustainable gardener for a family, she has the freedom to cultivate a variety of crops, experiment with preservation methods, and share surplus produce with her community. For "funzies" Lexy also leads educational sessions at Phipps, and works part-time for a local dairy, enjoying the creative fulfillment it brings. Join us this week on With Bowl and Spoon as we explore Lexy's journey and passions.

In this episode, Shelly shares her story as the City of Pittsburgh's first Food Planner. She talks about challenges, achievements, and circumstances leading to her parting ways with the City. Despite the trauma, this episode offers a reflective and detailed account of her experiences and hopes for the future.

Please note, there are a couple bad words in this episode.

In this episode of With Bowl and Spoon, we welcome Zhelyazko (Jak) and Molly Freedman Latinova, the founders of a charming bakery in the Bloomfield neighborhood of Pittsburgh. They share their journey from Bulgaria, where Jak discovered his love for baking and established a successful bakery, to moving to the US and starting their bakery here.

We discuss Bulgarian specialty foods, including Banitsa, a traditional pastry, and Boza, a fermented wheat drink that is beloved in Bulgaria. Their bakery offers fresh pastries, sandwiches, salads, and cakes. They emphasize the importance of customer feedback and love engaging with their community.

Join us as Jak and Molly share their story and invite you to visit their bakery, try their delicious offerings, and have a chat with them about your experience.

In today's episode of With Bowl and Spoon, we chat with Ellen Swartzfager from Footprints Farm in southwestern PA. Ellen shares the journey and philosophy behind their regenerative farm, which specializes in pastured meats. She emphasizes the importance of connecting with local farmers and understanding the benefits of well-raised, healthy fats. Recorded during one of her delivery days in the city, this episode offers insights into sustainable farming practices and the health advantages of consuming quality fats. Note: Some background noise is present due to the lively restaurant setting.

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Today is a special day at With Bowl and Spoon—it's Rick Sebak Day! Join us as we celebrate the beloved documentary filmmaker from Bethel Park, Pennsylvania. Rick Sebak, a Bethel Park native, has charmed audiences with his unique storytelling, capturing the historical essence of Pittsburgh and beyond. After attending college at the University of North Carolina, Rick developed a passion for making cookies, eating sandwiches, and producing documentaries that span the diverse landscapes of the USA, including Alaska and Hawaii.

In this episode, Rick and I take a delightful stroll through the Squirrel Hill farmers market. We chat about our favorite foods, share tales of international travel, and delve into the joys of cowboy cookies and ancient grains. Tune in for an engaging conversation that will leave you inspired and hungry for more!

Cover photo credit: @annapowelldenton