Tip of the Tongue

Imagine inheriting the house you and your family escaped to charge your batteries every year. You live a busy professional life and yet, you manage to turn your eighteenth century family home into an inn that serves delicious Lebanese foods. The inn’s reputation is such that you have written a book about it, which include many recipes, and a delicious look at the Lebanese table. She is cofounder and president of Skoun, Lebanon’s first outpatient addiction center, and cofounder of Yoga Souk in Beirut. She was raised in Saudi Arabia, has lived in Paris, Beirut, and New York, and is now based in Athens.

We speak with the peripatetic Sarah Trad about the renovations of Beit Trad and the new restaurant in Greece that she has planned. Listen. It’s on Tip of the Tongue.

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Terry Voorhies, her husband, and friends had a weekly dinner together during COVID. They turned their experiences into a memento book of that time. Talk about making lemonade out of lemons, this group stayed mentally and socially healthy by eating together in person on a regular basis during a highly stressful time. Then they memorialized it in photos and a book. It could be a roadmap for survival during the next pandemic.

The Cover of the BookLink to Caramelized bacon,

These are 2 recipes that are representative of the food that was made and served at these dinners.

Caramelized bacon How Easy is That, Ina Gartner

Deviled smoked salmon eggs How easy is that, Ina Gartner

The Menu

One of the Wines

I’d love to hear from you, so

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Evan Hennessey is a James Beard award winner and a Top Chef champion. His restaurant in Dover, New Hampshire is Stages adjacent to the Living Room, with an ever-changing tasting menu. In 2026 he opened a second restaurant, Topolino, for a more casual experience.

Chef Evan Hennessey from New Hampshire Business Review

Chef Hennessey has much on his plate, so to speak. And one of the ways to recover and refresh is to leave it all behind and let nature replenish the soul. He has started a culinary travel company,Finding Thyme, to do just that with new projects surfacing to file away the rough edges of life.

There is much to explore. Listen. It’s on Tip of the Tongue.

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As we continue to think this year about 250 years since 1776 and we examine and celebrate our beginnings as a nation, how can we not talk about our communal table? Nancy Siegel has written a wonderful book about this very thing, called Political Appetites: The Power of Food in Revolutionary America. Whether it is Washington Cake or a huge Election Cake or the Boston Tea Party, food was an important part of forming a new and cohesive nation. Listen. It’s on Tip of the Tongue.

Nancy Siegel

Federal Cake

Election Cake

Discount code for preordering the book

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Marielle Songy has written a new book about the coffee culture of the city of New Orleans. It is part history and part tasting and part exploring all of the ways of coffee.Coffee Culture New Orleans is a book that carries lots of weight, because coffee means so much to New Orleans. It gave the port a good foundation; it helped formed the culture of business as business happened over a cup of coffee; it helped developed the coffee business in the city that sent coffee around the developing country; and it has done so much more.

Federal Cake

Election Cake

Nancy Siegel

This QR code will give you a discount on a preorder of the book.

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Marielle Songy has written a new book! Coffee Culture New Orleans. The book explores the history of coffee importation and drinking in the city of New Orleans, and the political and economic impact coffee has had on the city. She talks about the myths about coffee and chicory. And she explores how modern coffee drinking has changed. Listen! It’s on Tip of the Tongue.

Marielle Songy

Marielle has also been on our podcast about another beverage associated with New Orleans - the absinthe frappé. You can listen to that earlier podcast here.

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Chef Alon Shaya has written a new book, Memories of a Good Meal: Recipes of Resilience Inspired by Stories of World War II Survival, full of stories and recipes which represent the sometimes hidden and sometimes forgotten people from World War II.

Shaya is a James Beard award winning chef and the co-founder of Pomegranate Hospitality. He is the author of Shaya: An Odyssey of Food, My Journey Back to Israel

and his most recent book, written with June Hersh.

We talk about his new book and what it means. Listen. It’s on Tip of the Tongue.

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As we celebrate all things about the founding of America this year, we can look at the contributions of Spain to the founding of this country. One of the places touched by Spain was New Orleans and the territory of the Louisiana Purchase. The influences from France are often noted when speaking of this history. Those influences from Spain are often less emphasized, but the amount of territory that was influenced by Spain was vast and varied. Listen, it’s on Tip of the Tongue.

We speak with Begoña Santos, President and CEO of the Queen Sofia Spanish Institute and Antonio Sanchez de Mora of the Archivo General de las Indias

Begoña Santos

Antonio Sanchez de Mora

Here is the ticket link to the opening event at the St. Louis Cathedral.

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Sheil Shukla has written a new cookbook, Kari: Reimagined Plant-Based Indian Recipes, that picks up where his first book, Plant-Based India, leaves off. It was named one of the New York Times best cookbooks of 2022 and was nominated for a James Beard Award.

Sheil is a recipe developer, content creator, food photographer, and a Northwestern Medicine board certified internal medicine physician.

Listen! It’s on TIp of the Tongue.

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What is the best-selling community cookbook of all time? It is The Settlement Cook Book. Nora L. Rubel writes about its history and its importance in her new book, Recipes for the Melting Pot: The Lives of The Settlement Cook Book. Nora is Elizabeth Denio Professor, Co-Director of Jewish Studies, and Chair of the Department of Religion and Classics at the University of Rochester.

Yes, it really says that on the cover. “The way to a man’s heart.”

Nora mentions Grass Fed in our interview. You can check our the website.

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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!

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

Rachel Waugh

Learn moreabout 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

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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.

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This is Part 3 of our series about the development from the Hummingbird Clubin 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

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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.

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Krys Malcolm Belc is not new to writing books about life’s journey. But his newest book, What I Made for Dinner: A Memoir, about his family and cooking and fixing dinner every night. Krys is a memoirist, a dad, a baker, and a teacher.

In this book he shares the joys and drudgery of cooking dinner every night for his wife and 4 children. Listen. It’s on Tip of the Tongue.

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