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

In this episode of Jenn Seasley's Foodlore, Dr. Jenn is joined by Chef Blackwell Smith, author of the No BS Holiday Cookbook and founder of The Lucky Cajun.

What begins with a childhood memory of eating raw oysters with his grandparents in Florida turns into a rich conversation about fresh spices, Cajun influence, and why most grocery-store seasonings only taste like a shadow of what they should be. Chef Blackwell shares how his love for bold, honest flavors led him to create spice blends made with whole spices, ground fresh and sold directly to customers—because freshness, just like bread, matters.

The episode weaves through oysters prepared in unforgettable ways, evolving stuffing recipes, food memories like scrapple and butter beans, and a thoughtful discussion on authenticity, cultural influence, and why cooking should be playful, personal, and deeply connected to real ingredients.

This is an episode about trusting your palate, respecting food traditions without freezing them in time, and enjoying food as one of life's greatest pleasures.

Learn more about Chef Blackwell Smith and his work at

👉 www.theluckycajun.com