In this episode of Jenn Seasly's Foodlore, Dr. Jenn Seasly sits down with Chef Michael Elefante — third-generation chef and owner of Mama Louisa's, the Tucson original his family has run for 70 years — to talk about the two dishes that hold his heart: Joe's Special, the plate of fresh linguini the family name is built on, and brisket, the fire he tends on his own time.

Then Dr. Jenn asks which chef he'd cook with, past or present — and Michael answers with someone who isn't famous at all.

It's a warm, smoky, generous episode about family legacy, open fire, and the people we're still cooking for.

Michael is a co-founder of Tucson Knife Fight, the city's underground chef-versus-chef competition, which raises money for people in the local food community.

Follow Michael Elefante & Mama Louisa's: Instagram • Facebook • mamalouisas.com

What can a worn community cookbook tell us about family, place, and the foods we never forget?

In this episode of Jenn Seasly's Foodlore, Dr. Jenn welcomes Alex Matuszeski to share the story of his mother's peach cobbler—a simple seasonal dessert rooted in Bath County, Virginia, where she was born and raised among a large extended family in the Allegheny Mountains.

The recipe comes from an old Bath County cookbook created as a fundraiser by a local Presbyterian church. Filled with recipes contributed by members of the community, the small red spiral-bound cookbook has yellowed with age and become a treasured family heirloom. Inside is the cobbler recipe Alex's mother still makes with ripe peaches, butter, a thin batter, and a beautifully crisp, chewy layer where everything caramelizes against the hot baking dish.

For Alex, the cobbler tastes like summer, home, and his mother's love.

The conversation soon travels beyond dessert as Dr. Jenn and Alex explore Southern fried chicken, old family cooking methods, fresh spices, Indian food, homemade tamales, Polish pierogi, food memories from Poland, Thanksgiving dishes, and the joy of taking on a new culinary adventure.

Because the recipes that stay with us are rarely just instructions. They carry the people, places, traditions, and stories that shaped our lives.

In this episode of Jen Seasley's Foodlore, Dr. Jen sits down with Tucson's own Michael Lopez — a barber, professional DJ, longtime food industry veteran, and the creative force behind Barrio Bites at Gibson Food Hall and Market.

Michael shares why burritos hold such a deep emotional connection for him, from working on farms in California while in the Navy to feeding people in need after COVID. Known by a friend as "the burrito angel," Michael's love for burritos is rooted in family, work, generosity, and the flavors of the Southwest.

The conversation travels through California burritos with crispy fries, breakfast burritos with maple sausage and green onions, red vs. green salsa, Tucson-style Mexican food, roly polies, tacos, chimichangas, food halls, and Michael's upcoming plans for Barrio Bites.

Michael also talks about the broader concept behind Gibson Food Hall and Market, where Barrio Bites will be part of a curated local food experience alongside other Tucson food concepts. Beyond food, Michael is also a professional DJ with MasterMixxDJsAZ.com and can be found on Instagram.

Because every dish has a story — and sometimes, that story is wrapped in a giant tortilla.

In this delightfully strange and surprisingly heartfelt episode of Jenn Seasly's Foodlore, Jenn welcomes Bennett Rea, the creator behind Cookin' with Congress, the social media series where historic political recipes are researched, recreated, and bravely eaten.

Bennett is known for taking on everything from presidential favorites to congressional cookbook curiosities, including more Jell-O molds than most people should ever have to face. But behind the humor and vintage recipe chaos, this conversation goes somewhere deeper.

Jenn and Bennett talk about the emotional side of food memories, including Bennett's complicated relationship with ketchup, a childhood staple that still brings back memories of financially difficult years. They also explore the strange beauty of retro Jell-O salads, the joy of cooking without a recipe, pantry pasta, grandmother magic, chickens, ducks, desert heat, and the lost desserts of American food history.

Bennett also shares a sneak peek into his upcoming cookbook, which is currently in the works and set to be published in February 2028.

It is an episode about brave eating, food nostalgia, and the way even the strangest dishes can tell very human stories.

Companion recipe:
https://jennseaslysfoodlore.com/recipes/bennett-rea-inspired-pantry-pasta/

You can follow Bennett Rea and Cookin' with Congress here:
Website: https://www.cookinwithcongress.com/
Instagram: https://www.instagram.com/cookinwithcongress/
TikTok: https://www.tiktok.com/@cookinwithcongress
Facebook: https://www.facebook.com/p/Cookin-with-Congress-61579148872513/

In this episode of Jenn Seasly's Foodlore, Dr. Jenn Seasly shares the story of making homemade tamales with friends — a delicious, time-consuming, slightly chaotic, and deeply rewarding kitchen adventure.

From red chile beef and green chile pork to Hatch chile and cheese, elote-inspired fillings, apples with green chiles, and the very firm decision to avoid hidden green olives, Jenn explores how regional traditions shape the way we experience food. Along the way, she talks about Sonoran tamales, Tex-Mex chili sauce, pinto beans, masa, corn husks, lard, and the beauty of learning by doing.

But this episode is about more than tamales. It's about gathering people in the kitchen, trying something new, embracing imperfection, and discovering that some of the best meals come from shared effort. Jenn reminds us that food can be a gift, a memory, a love language, and a reason to invite people into our lives.

Listen to the full episode, then explore the companion recipe here

In this episode of Jenn Seasley's Foodlore, Dr. Jenn Seasly sits down with celebrity chef Dave Martin to talk about the dishes that have stayed with him emotionally over the years.

From an old-school bean and cheese burrito in Southern California to his deep love of pizza, Peking duck, Thai food, and global comfort dishes, Chef Dave shares how flavor, memory, and travel all shape the way we eat. The conversation moves from handmade tortillas and tamales to pizza dough, paella in Madrid, food tours in Buenos Aires, and the simple joy of sharing a table with people you love.

It's a warm, fun, travel-filled episode about nostalgia, good ingredients, and why some of the most meaningful dishes are often the simplest.

Follow Chef Dave Martin: Instagram • YouTube • Facebook

Book: The Tequila Diet: Exploring Mexican Food & Drink with the World's Greatest Spirit