Absinthe continues to present itself as a mysterious, perhaps even mystical drink. And New Orleans continues to be the center of absinthe drinking in America. Marielle Songy, author of The Absinthe Frappé, talks to us about the drink’s storied history and its mystery, and what it means today. It’s on Tip of the Tongue. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

April Hamilton, food journalist, has had more than her share of experience nursing her family back to health. She has used food for her own and her family’s mental as well as physical health. She has learned so much that she finds herself in nursing school. Besides talking about her story in food and in life, we discuss how her future will combine food and health. It’s on Tip of the Tongue. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Mmm, shakshouka. Chef Alon Shaya and his wife, Emily, of Pomegranate Hospitality, are offering a shakshouka class to benefit the Jewish National Fund. On this podcast we talk about eating together and cooking together, chat about the history and versatility of shakshouka, and discuss its origins. If you are interested in the class and Pomegranate Hospitality, you can click the button. If you would like to delve into the Sephardic origins of shakshouka, you may enjoy revisiting Episode 183,...

It was once considered unseemly for women to concern themselves with money. But women were wiley enough to use their knowledge of cooking to create cookbooks, contributed to by like-minded women, to sell to raise money for a cause. With a long history of these cookbooks, now known as community cookbooks, the women of the New York Chapter of Les Dames d’Escoffier have created such a cookbook. They are using the proceeds from the book to raise money for scholarships for women to further their...

This is a very personal podcast. I share why I wrote it, why the Sicilian immigrants came to New Orleans, and how hard it is for me to write recipes. I hope that those of you who knew immigrant ancestors can see our connection in this book. The struggle to find a new identity in a new land, the attachment and comfort that familiar food affords, and the need to pass down to descendants who grow up in a different land the values and love of your homeland. And when huge numbers of immigrants...

Food and drink provide many opportunities for a life full of wonderful experiences. Belinda Smith Sullivan has taken advantage of her initiative and curiosity in the food world. You can hear about her exciting life. You can learn more about her. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

This is an encore chance to listen to Micheline Maynard’s terrific book, Satisfaction Guaranteed: How Zingerman's Built A Corner Deli Into A Global Food Community. The book is a history of the business and a description of the business philosophy of Zingerman’s Deli in Ann Arbor, Michigan. Maynard is still touring and giving talks about her book, which came out in 2022, so listening to the podcast may make you take advantage of her book tour. She has a substack newsletter called Culinary...

We talk with Mary Bryant Shrader from Mary’s Nest on YouTube about her new book, The Modern Pioneer Cookbook, about cooking real food from scratch and eliminating waste, all the time being mindful of how busy we all are today. It’s on Tip of the Tongue. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

We all know that pie isn’t American. Why do we think that it is? America is a country that embraces so many cultures that eat filled dough. Today we talk to Stacey Mei Yan Fong about her homage to American through pie. It’s on Tip of the Tongue. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Eileen Wayner, CEO of Tales of the Cocktail, is full of ideas for the annual international gathering of people in or interested in the spirits industry. The industry as well as Tales are always changing with our changing culture. We discuss the past and future with Eileen Wayner, CEO. It’s on Tip of the Tongue. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

The H3irloom Food Group is the platform of chef partners David and Tonya Thomas. They explore the influence of African Americans on the food of Maryland and on America. Listen. It’s on Tip of the Tongue. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

If you are Italian American trying to define what food that is definitely Italian American is also Italian is very hard. What we may think of as Italian has evolved from its to be something completely different. Actually completely American. It’s an interesting subject to explore. It’s on Tip of the Tongue. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Michael Harold and Quinn Peeper share their entertaining secrets, ideas, and experiences. They call their style Classical Shindig. Listen to them talk about the joys of entertaining. It’s on Tip of the Tongue. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Amy Theilen and I talk about her terrific new book, Company: The Radically Casual Art of Cooking for Others. Amy has written a truthful book about cooking for company, including the mess and the chaos and the joy of sharing and the peace of putting everything back in order. It’s on Tip of the Tongue. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Kenneth Kolb had the temerity to ask people in a classic “food desert” why they wanted a grocery store in their neighborhood. What he discovered about their shopping habits and their hopes for their neighborhood made him question the validity of the food desert as a concept. Listen to our conversation. It’s on Tip of the Tongue. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

When you have found the place that lets you study food the way you want to, you just have to go. Maddie Hayes describes just such an experience at Anna Tasca Lanza in Sicily. She lived with others from around the world who shared her desire to experience the food. It’s on Tip of the Tongue. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Sometimes you just gotta crow! Isa Bentz, Creative Director at SoFAB, and I talk about all of the new activities at SoFAB. We are doing a lot in the museum, trying to share with Bloomberg Connects so that you can enjoy the museum even if you can’t make it to New Orleans, and share in as many ways as possible like this very podcast! So much is happening, you have got to listen. Isa in the podcast studio Get full access to Tip of the...

North Carolina barbecue and the name - Ed Mitchell - are synonymous. We talk about traditional barecue in its historic context being brought into the 21st century with Ryan Mitchell and Zella Palmer. It’s on Tip of the Tongue. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Anglophiles, Japanese tea ceremony enthusiasts, and everyone who loves tea should listen to Kathea Bryan and her take on the tea party. Are there rules? Is anything too gauche to do? Can there be coffee for those who prefer it to tea? Listen and find out. It’s on Tip of the Tongue. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

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. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

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. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

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 Sephardic Jews. They spread across the Mediterranean and influenced the food wherever they want. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

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. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

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. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

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. This is a public episode. If you would like to discuss this...