Darra Goldstein, co-author of Cultured with Cortney Burns and Richard Martin, talks about fermentation, recipes, and the joys of transforming and preserving food.

Darra is an award-winning author, educator, speaker, and consultant. She has written 17 books and she is an international speaker.

We talked about fermentation and the fun of it. Read this beautiful book with fabulous recipes, the brined watermelon is better than stellar, and be sure to cook from it.

Listen, it’s on Tip of the Tongue!

We speak with Rachel Waugh, the Executive Director of the Museum of Food & Culture in Denver, Colorado.

Rachel Waugh

Learn more about the Museum of Food & Culture

Here is an earlier interview with Rachel about the Museum of Food & Culbure.

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Award-winning journalist and novelist, Ken Wells, was born in south Louisiana. There could be no one better suited to his investigative approach to the best boudin, the most interesting boudin, and the most hidden boudin, than Ken.

This book is a travelog as well as history of boudin. I plan on keeping the book in my glove compartment so that I won’t pass up any great boudin stops when I am on the highways of south Louisiana. Wells’ other books about Louisiana include, The Good Pirates of the Forgotten Bayous: Fighting to Save a Way of Life in the Wake of Hurricane Katrina and Gumbo Life: A Journey down the Roux Bayou.

Ken Wells

Lisa Steele started her career in media writing about raising chickens. She took wonderful photos, explained what the chickens needed, and moved onto ducks, and then cooking the eggs. Now she is blossoming even more!

From Lisa’s Website

We talk about her career, her goals, and how she wants to reach people. I love that all of her books, even the one about raising and keeping chickens and ducks, are beautiful.

Listen as we talk about recipes, the state of cooking shows, cooking her recipes, and her future. It’s on Tip of the Tongue: On Food & Culture.

Listen to Tip of the Tongue on Substack, on the Heritage Radio Network, or wherever you listen to podcasts.

This is Part 3 of our series about the development from the Hummingbird Club in Evergreen, Colorado. We talk to Sarah and Josh Hess about how the summer is progressing and about the ups and downs of their new business. This episode discusses dealing with staff and customers, and trying to urge customers to try new things.

Picayune

The Hummingbird Club is for our community to revel in. Comfortable vibes, offered again and again. Created as a place for all people by a New Orleans family to share the love with you and yours. We all deserve some southern hospitality & homestyle Creole food in the Foothills. We are named after the historic Hummingbird Hotel & Grill in New Orleans, which was a cornerstone for all people, a place that went beyond the southern norms. During the Civil Rights movement the Hummingbird was a place where all walksof life could sit down together.Thanks for being at our table!

–Sarah & Josh

Children have opinions. So I asked my granddaughters what they think about certain aspects of their diet, about taste, and about the business of food. I was both surprised and pleased that they had strong opinions about their food. They answered the questions with thoughtfulness. And we got a to look into a small window of their minds.

They live in Madison, Wisconsin. I watched the preparation of the lemonade, which was prepared in the home kitchen after taste tests. The stand was set up at the end of the driveway and a surprising number of people stopped and bought lemonade. Thanks to all of them for encouraging this entrepreneurship and initiative, which included going to the grocery themselves to buy supplies. they are starting third grade in September.

My older granddaughter spoke of feelings about being vegan, tolerance for those who are not, and had interesting thoughts about what she missed as a person who is attempting to eat a plant-based diet.

Thanks for indulging me this week, as I spend time with the grandchildren.