[EATYALL PODCAST #67] Chef Trace Tedde-Vega
Picture this: you’re at a restaurant called Magnolia Southern Kitchen - a sought-after southern oasis plopped in the center of California - and your plate is overflowing with spicy...
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[EATYALL PODCAST #66] Federico Fernandez from Bianca Restaurant in Los...
Have you ever walked 14 miles with 90 pounds of salt, traded it for 90 pounds of organic flour, and walked back home with it on your back? Los Angeles-based Italian/French/Argentin...
[EATYALL PODCAST #65] Lew Childre from Double D Oysters
Lew Childre’s expertise in the world of oysters budded early. An Alabama-born fisherman, he grew up fishing in muddy rivers and snacking on sea creatures. Even after becoming a ful...
[EATYALL PODCAST #64:] A 6th Generation Family Farm
Bales Farm has been in the family for six generations and counting. Owned and operated by accomplished bass player and songwriter Barry Bales, his amazing wife Aliceson, and their ...
[EATYALL podcast #63:] South of the Border: Talking Latin American Cui...
When’s the last time you went outside of your comfort (food) zone and tried a new flavor? Meals made with care bring powerful memories not just for first-time tasters, but also for...
[EATYALL PODCAST #62] EATYALL Encore: Kenny Mattingly From Kenny’s Far...
Sometimes one experience defines your whole vision for the future. For Kenny Mattingly, a trip to Europe in 1990 told a tale of two farms: small, contented, family-owned operations...
[EATYALL PODCAST #61] EATYALL Encore: India Trade Mission
What happens when you mix Tex-Mex with the Taj Mahal? During a trip to India in September 2019, Andy met with U.S. trade officials and Arjun Datta, COO of the International Institu...
[EATYALL PODCAST #60] EATYALL Encore: Simmons Catfish and Chef Cole El...
Pop quiz: what are bullheads, mudcats, and chuckleheads nicknames for? The catfish! It’s called something different in some US states, like you might call soft drinks soda, coke, o...
[EATYALL PODCAST #59] EATYALL Encore: Two Brooks Rice
There’s nothing like a good encore! Today we’re bringing back the hits – episodes 11 and 12, in particular – to take you back on a memorable trip to Two Brooks Rice Farm with three...
[EATYALL PODCAST #58] The Kings of Seafood: Chef Jim Smith and Chef Sc...
EATYALL Chef Camp has united chefs with fishermen, shrimpers, oyster farmers, local officials, and seafood experts over their shared love of the fragrant, flavorful seafood of Alab...
[EATYALL PODCAST #57] Chefs Jim Thomson and Patrick Horn talk about se...
Being a chef is a challenging, rewarding job – why does a person choose it as a profession, and how has Covid affected chefs today? Friends and fellow chefs Jim Thomson and Patrick...
[EATYALL PODCAST #56] The Andy Griffith of the South Alabama Waters: C...
Who watches over the seafood-rich waters of South Alabama? Meet Colonel Scott Bannon, the man who polices the seas – though at EATYALL Chef Camp, the nickname “Andy Griffith” caugh...
[EATYALL PODCAST #55] Fresh Out Of The Water – Oyster Farming with Joe...
What five-star menu would be complete without seafood? Nothing beats a good lobster tail, baked salmon, or shrimp gumbo. But let’s think a bit smaller. That’s right: today it’s all...
[EATYALL PODCAST #54]: What Does It Take To Grow A Jar Of Peanut Butte...
Ever look at the food you buy and wonder how it made its way to you? From children’s lunches to candy bars, peanut butter is a must-have in many pantries – and it’s carefully culti...
[EATYALL PODCAST #53] We’re Going Nuts For Peanuts In Georgia With Che...
One hundred years ago, George Washington Carver saw what few others did at the time: the simple power of the peanut. Today, the little legume that could is used in hundreds of dish...
[EATYALL PODCAST #52] Why Veal is Relevant Right Now with Chef Marcus ...
What does a chef do with veal at a 5-star restaurant? Chef Marcus Daniel guides us through his veal-centric menu that leaves us mesmerized and satisfied. This episode is recorded ...
[EATYALL PODCAST #51] Modern Veal Farming Revealed with Chef Marcus Da...
What really happens in modern veal farming? How does it work? What are the animals really like? In Episode 51 of the EATYALL Podcast, you’ll uncover the skinny on these well fed co...
[EATYALL Podcast #50] Amy & David Bachman on Grass Fed Beef Done R...
In Episode 50 of the EATYALL Podcast, we meet David and Amy Bachman to dive deep into their family beef operation. The Bachman’s are working together raising grass fed beef right s...
[EATYALL Podcast #49] What Happens when 2 Chefs and a Beef Farmer Dish...
In this episode of the EATYALL Podcast, we’re recording at Local Feed, a restaurant in Georgetown, Kentucky, about 11 miles north of Lexington. Local Feed is owned and operated by ...
[EATYALL Podcast #48] Wait, what? THIS is a Factory Farm?
Listen to EATYALL Podcast Episode #48 now to learn how Hallstead Farms & Meats grows premium beef for the global beef supply chain while also operating a local freezer beef bus...
[EATYALL Podcast #47] Around the Farm with Chef Chris McDade at Thunde...
This is the 3rd and final episode recorded live from the Hudson Valley region of New York. In this 47th episode of the EATYALL Podcast, we go behind the scenes of two different far...
[EATYALL Podcast #46] Walbridge Farm Successfully Farming Beef Just Ou...
On Episode 46 of the EATYALL Podcast, we tour Doug Giles’ Walbridge Farm in Millbrook, New York with Chef Chris McDade and his family. Doug is a multi-generation farmer who raised ...
[EATYALL Podcast #45] A thriving environment & beef farming co-exi...
In Episode 45 of the EATYALL Podcast, we’re kicking off our 8 show BEEF SERIES with a trip to Thunder View Farms in the Catskill region of New York. We’d never explored New York a...
[EATYALL Podcast #44] The Beef Series Preview with Marianna & Andy...
Welcome to a new SERIES focused on BEEF PRODUCTION! We’ve been on the road a bit this summer, we’re glad to be back on the podcast bringing you a series of podcasts over the next E...
[EATYALL Podcast #43] – Keep Your Menu Fresh with Chef Austin Sumrall ...
Live from Biloxi, Mississippi, this episode of the EATYALL Podcast brings Chef Austin Sumrall to the table with Anita Arguelles. Austin Sumrall is Executive Chef at White Pillars R...
[EATYALL Podcast #42] Chef Kisha Moore Talks About Working ON Your Res...
“I know that I would not do anything less.” — Chef Kisha Moore Chef Kisha Moore, owner and pastry chef at Hummingbird Macarons in Norfolk, Virginia, was the first chef to visit the...
[EATYALL Podcast #41] Samantha McLeod from Georgia Pecan Growers Assoc...
Samantha McLeod Shares the Story of Georgia Pecans Emphasizing Why Sampling and Farm Storytelling Never Fail to Be Effective Samantha McLeod joins EATYALL Podcast host Andy Chapman...
[EATYALL Podcast #40] Pastry Chefs Tonya Mays & Brittany Garrigus-...
Pastry Chefs Discuss How Sampling Program Can Impact Chefs In episode #40 of the EATYALL Podcast, Andy Chapman visits with Chefs Tonya Mays and Chef Brittany Garrigus-Cheatham. Aft...
[EATYALL Podcast #39] Chef Kristian Wade Talks About Sourcing Ingredie...
Behind the Scenes of a MGM Resorts Culinary Operation In this episode, we visit with Chef Kristian Wade, a 22 year veteran in the kitchens of MGM Resorts Beau Rivage in Biloxi, MS...
[EATYALL Podcast #38] Chef Dwayne Ingraham Talks About How to Keep Coo...
Learn From the Best Baker in America Have your culinary interests taken a backseat to the more pressing everyday responsibilities? Trust us when we say that we can help bring that ...
[EATYALL Podcast #37] Chef Eric Rivera Talks Farming Fresh Produce at ...
Fresh Produce is being Sweet Grown in Montgomery, Alabama. How surprised would you be to learn about a back parking lot transformed into an indoor farm? Executive Chef Eric Rivera ...
[EATYALL PODCAST #36] Chef Robbie Nicolaisen Tours Georgia Pecan Harve...
What Makes Georgia Grown Pecans Superior? The uniquely sweet and buttery pecans are such a delight to binge on. But wait, what if I tell you that these can also help you keep away ...
[EATYALL Podcast #35] Chef Paco Garcia at Wildcat Mountain Cheese with...
Flavor + Education = DELICIOUS! We’re getting SUPER cheesy in this fun episode of the EATYALL Podcast! After meeting award-winning Chef Paco Garcia and farmers Ronnie and Clara Pa...
[EATYALL Podcast #34] Chefs Philip Cronin & Michael Krafft Visit T...
Flavorful Kentucky Beef Farms The thing about beef is there are so many varying angles to discuss. Take flavor. There are so many different factors that go into the flavor of beef....
[EATYALL Podcast #33] Sherwood Acres Beef Farm Welcomes Chefs Philip C...
Walk With Us… At EATYALL, every podcast episode is a gateway to better ingredients. Join us as we walk around Sherwood Acres beef farm in LaGrange, Kentucky, where we dive into lea...
[EATYALL Podcast #32] Behind the Scenes at Richlands Dairy Farm with T...
Dairy Farming – Did You Know? Creating mouth watering ice cream and butter happens due to dairy farmers working around the clock. They cater to the milking cows while also keeping ...
[EATYALL Podcast #31] Chef Kisha Moore on Team Building in the Kitchen...
Chef Kisha Moore Welcome back to the EATYALL Podcast! This week, Andy sits down with Pastry Chef Kisha Moore from Hummingbird Macarons in Norfolk, Virginia. Chef Kisha is a solopre...
[EATYALL Podcast #30] Chef Jason Arbusto Unpacks Kitchens Around the W...
Chef Jason Arbusto Hello and welcome to episode 30 of the EATYALL podcast! We had a fun conversation with Chef Jason Arbusto in today’s episode. During our conversation, we discuss...
[PODCAST UPDATE] Episodes Live from EATYALL Chef Camp at Two Brooks Fa...
At the 2018 Eat Y’all Chef Camp at Two Brooks Farm, chefs from Mississippi and Louisiana stayed on an eco-grown rice farm in the Mississippi Delta to learn about this innovative an...
[EATYALL Podcast #012] Listen in as Chefs Milton Joachim, John Cartwri...
In this round robin lightning round of interviews live from Eat Y’all Chef Camp at Two Brooks Farm in Sumner, MS in the heart of the Mississippi Delta, Chef Milton Joachim from Cha...
[EATYALL Podcast #011] Rice Farming to Benefit Consumer Health & t...
Mike Wagner began his dream of owning a rice farm 35 years ago during a college class. Over time, as a 10th generation American farmer, he bought his own plot of land in the Missis...
[EATYALL Podcast #010] College Town Operations with Chef Robbie Nichol...
Jay Ducote will have you laughing and your stomach growling as he describes raising – and eating – a goat, his amazing menu at Gov’t Taco in Baton Rouge, Louisiana and much more. R...
[EATYALL Podcast #009] First-Timers Josh Quick and Dominique Patton ta...
Live from the front porch of the Two Brooks Rice farm lodge with the crickets chirping, Chef Josh Quick discusses his experience at Eat Y’all Chef Camp, the role of high-end ingred...
[EATYALL Podcast #008] Bobby Holden from Grady Ranch
Pasture raised and finished beef cattle are the specialty crop for Bobby Holden and his family, operators of Grady Ranch in Southwest Georgia. On this episode, we discuss the terro...
[EATYALL Podcast #007] Tommy Dollar from Dollar Farm Products
Tommy Dollar owns and operates an ag focused business in Bainbridge, Georgia. He shared the deep financial repercussions from Hurricane Michael’s devastating blow to Southwest Geor...
[EATYALL Podcast #006] Ban Stewart from White Oak Pastures
We visit with Ban (aka Banjo) Stewart at White Oak Pastures in Bluffton, GA to learn a little bit about their farming operation that provides thousands of folks with heritage pork,...
[EATYALL Podcast #005] Impact of Hurricane Michael in Southwest GA
In this season of the Eat Y’all podcast, we visit with three producers in Southwest Georgia about the experience and impacts of Hurricane Michael. This is a season you don’t want t...
[EATYALL Podcast #001] Chef Caleb Fischer Leaves Acre to Develop Bow &...
Spending summers with family in San Antonio gave Alabama-born Caleb Fischer a taste for Texas-style barbecue. He was raised in a large family and has fond memories of his father wo...
[EATYALL Podcast #004] The Boucherie at White Oak Plantation in New Or...
During today’s episode, host Andy Chapman explores Louisiana’s hog harvest and the deep-rooted tradition of a community preparing the pork for winter. The Boucherie event at White ...
[EATYALL Podcast #003] Chef Jana Billiot Keeps the Kitchen Spinning at...
During today’s episode, host Andy Chapman speaks to Jana Billiot, the Chef de Cuisine of Restaurant R’evolution in the Royal Sonesta Hotel in New Orleans. >> Listen to the Fu...
[EATYALL Podcast #002] Jeff Good Explains How The Refill Cafe in Jacks...
This episode focuses on how local restaurateur, Jeff Good, along with a team of community leaders, are making a significant and generational impact right now in Jackson, Mississipp...
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