Tip of the Tongue

Ramps, fiddleheads, and nettles are delicious foods that grace the Vermont table. These ingredients are not available in the average American grocery. We talk to Tracey Medeiros about her new book, Vermont Farm Table Cookbook. It's on Tip of the Tongue.

Whether you think of her as the Sauce maven or a pioneer in leadership development, Natalie Keng is a master at looking at culture through food. That means sharing food and leveraging food and culture through her Cooking Up a Better World Platform. It's on Tip of the Tongue.

On this special episode of Tip of the Tongue join host Brent Rosen as he talks with Spencer Coplan, Heritage Hero from the New York Heritage Fire Tour event and chef of the Deer's Head Inn in Elizabethtown New York. Chef Coplan talks about his restaurant in upstate New York, the journey he took from Seattle to get there, and the ways he uses the local farms and producers in the Hudson Valley to create his tavern-inspired menu. Brent and Spencer also talk about the New York Heritage Fire event and how a small restaurant from hours away came into New York City to take the prize. Thanks for joining us for another "Tip of the Tongue" Around the Fire podcast. 

The music, language and food of the Sephardic Jews is the subject of a celebration that you can participate in and learn about. We talk about these issues and the story of the Marranos or conversos. They spread across the Mediterranean and influenced the food wherever they want.

Guest host Brent Rosen and Chef Francisco Baca discuss the Austin stop in the heritage fire tour. They talk about Francisco’s culinary history, his restaurant in the hill country just outside of Austin, and his winning dish from the event. It’s another special episode of Tip of the Tongue.

Even after many generations, the table is the body's memory of the past going back generations. It is as true about the Syrian-Lebanese people as any other. The community of descendants of the Syrian-Lebanese immigrants who settled in New Orleans is no exception. We talk about memory, the dishes, and the community that it creates. It's on Tip of the Tongue.

Food has proved itself to bind us to each other and to memory. The archives of the U.S. Holocaust Memorial Museum's archives hold many cooking memories and stories about food. One in particular, the book of Steven  Fenves' family, holds treasured recipes as well as its own story of redemption. This podcast tells the story of the archives and this cookbook and the joy that the recipes can still bring. It's on Tip of the Tongue.

Want to enter recipe contests, but worry about wasting your time? Are you the best cook in your family? Do you just know that you can do it?  We talk about the strategies and tactics that you need to win these contests. We talk about the fun. We talk about the prizes. Listen, it's on Tip of the Tongue.

"Welcome back to another special edition of the Tip of the Tongue podcast with your guest host Brent Rosen. Today we are speaking with Jennifer Daskevich and Alex Planchart of the Deviled Pig in Tampa, Florida. They recently won the Heritage Fire Tour competition in Tampa, Florida, with their unique style of barbecue. Learn more about their small but mighty team, their ideas for what makes great barbecue, and how they prepared to compete on the Heritage Fire Tour on this special Tip of the Tongue podcast."  

Journalism, writing and cooking come together for some journalists. Policy is the basis for food journalism for others, as well as history, agriculture, science and technology, and all of the myriad subjects that involve food. How does one find a space in this mix? We talk about it. It's on Tip of the Tongue.