Advertise on podcast: Tip of the Tongue

If you want a taste of the islands, this is the book for you. It is as colorful as the islands as well as broad in its coverage and full of flavor. This is going to be my new go-to Caribbean book. Chef Rawlston Williams  was the chef owner of the award-winning Brooklyn restaurant, the Food Sermon. He's from St. Vincent and the Grenadines. He has a beautiful new cookbook called The Caribbean Cookbook. It’s on Tip of the Tongue. Here are a few recipes designed to intice you to look for more . . . * Jamaica’s Jerk Chicken * Dominica’s Callaloo Soup * Puerto Rico’s plantain-based Mofongo * Green Fig Salad from Saint Lucia * Haiti’s Seafood Creole * A sweet Cashew Cake from Aruba Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Scent is quite a powerful sense. It is deeply embedded in our psyche. Tiffany Rose Goodyear of Scentex talks to us about planning scent for parties and meetings. And on top of all of this, she owns a bakery called Yours Truly Cupcakes. It’s in Denver, Colorado. You get the connection between the scent of baking cupcakes and the company Scentex. We talk about how scent affects our mood in ways that are unconscious. And how scent triggers memories. And we discuss the connection between smell and taste. There is lots of unpack in this episode. Listen, it’s on Tip of the Tongue. Tiffany Rose Goodyear https://www.instagram.com/scentex_events/ https://www.linkedin.com/in/tiffanyrosegoodyear/ Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

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

Mia Martensson started her career in a small hotel on the Swedish island of Gotland and went on to become an award-winning sommelier, guiding world-class wine programs from Stockholm to South Africa and most recently in Turks & Caicos. Her expertise in wines spans continents, and she crafted a wine and pairing experience at Seven Stars Resort that earned Wine Spectator's Award of Excellence in 2022. We talk about her love affair with wine, her travels, and how she believes that wine connects people to each other and to place. Listen. It’s on Tip of the Tongue. Read what Mia has to say about champagne. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Everyone has a favorite hot sauce, and the hot sauce families want you to choose theirs. And the Baumer family is no exception. Listen as we talk with third generation Crystal hot sauce CEO, Alvin Baumer, III. He is known to family and friends as Pepper. We talk food dynasties, the ups and downs of the food industry, and all the quirky, but important food things that people in New Orleans consider important. Listen. It’s on Tip of the Tongue. The company began in 1923, founded by Pepper’s grandfather, Alvin Baumer, Sr. He reincarnated the company from its beginnings making snoball syrup. After Hurricane Kathrina, as well as previous catastrophes, the company has emerged with its strong base as hot sauce with its eyes on the future. Now the company is sold in countries around the world. Alvin “Pepper” Baumer, III Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

My friend, Micheline (Micki) Maynard, who writes the CulinaryWoman Newsletter on Substack, joins me as we talk about 300 episodes of Tip of the Tongue and my first video podcast! Listen. It’s on Tip of the Tongue. Micheline Maynard is is an author, reporter and a podcaster. She publishes the CulinaryWoman Newsletter, which comes out every Sunday. Her expertise is the restaurant business, and she writes for Food & Wine, Time Magazine, the Boston Globe, and the Ann Arbor Observer in her hometown in Michigan. Most recently, she published Satisfaction Guaranteed, the story of Zingerman’s famous Deli. Micki and I got to know each other when she lived in New Orleans for a year and she’s been a guest several times on Tip of the Tongue. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

What a pleasure to speak to 98 year old Betty Fussell! She praised her Scottish genes. Her book, How to Cook a Coyote: The Joy of Old Age, is a nod to M.F.K. Fisher and her book, How to Cook a Wolf. But the wily coyote is a trickster and shape shifter, always there for both good and bad. Listen to our conversation. Betty lays out her current project and the pains of finding a story line in her book. All writers will be able to identify with the struggle, which Betty faces with humor despite blindness and the limits of age. Listen. It’s on Tip of the Tongue. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

 Angus Rittenberg is co-founder and CEO of WYNK. He produces legal THC beverages, and he invented the machinery that can be adapted for state by state compliance. It is now the most widely distributed low dose cannabis seltzer in the United States markets. We talk about the intricacies of law when adaptations must be made in each state, as well as the benefits of a THC seltzer over alcohol. Listen. It’s on Tip of the Tongue. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Michael Fors likes wine. He solved the problem of quickly and gently aerating wine by inventing a special decanter that he calls Liquid Jazz. There are also special glasses that will aerate by the glass. He tells us his story. Listen. It’s on Tip of the Tongue. Michael Fors Decanting with Liquid Jazz Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

We speak with Joe Mann of Verdad Real Estate and Neal Bodenheimer of CureCo about their new project, The Warbler Hotel in New Orleans on legendary St. Charles Avenue. We discuss the issues of building a hotel from the ground up in an historic neighborhood, the issues of integrating food and beverage into the hotel with the right feel for guests and for city residents to make the place lively and inviting for everyone Rendering above of The Warbler Hotel’s rooftop pool Additional renderings can be found here Renderings provided courtesy of EskewDumezRipple The food is being developed in conjunction with Chicago’s Andrew Zimmerman of Sepia, a Michelin starred restaurant. The feel of the hotel is a nod to the Jazz Age and promises to have an Art Deco vibe. And CureCo is contributing its beverage luster as a James Beard Foundation Award winning developer of Cure. All of this talent will coalesce in the martini bar and restaurant, Mildred’s. Listen. It’s on Tip of the Tongue. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Madagascar is an island that fascinates the imagination. There is the animated movie, Madagascar, which amuses and takes advantage of the mystery of the place. But in real life Madagascar is full of culinary riches which seem independent of the society’s culture. But the soil and climate support vanilla, chocolate, caviar, honey, and other specialty foods. Emmanuel Laroche became interested in Madagascar and its culinary treasures, exploring the culture with curiosity and deep respect for the people nurturing those treasures. His book. A Taste of Madagascar, reveals secrets of the food, problems of the island, and the stories of the people. Laroche has exhibited his curiosity before. His first book, Conversations Behind The Kitchen Door: 50 American Chefs Chart Today's Food Culture, explores chefs and their stories. His own podcast, “flavors unknown”, explores cooks, chefs, and mixologists, has been on the air since 2018. And for an everyday job he is Vice-president of Marketing at Symrise North America. Listen to the podcast from 2022 with Emmanuel about his first book. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

We talk to Heidrun Metzler about her new book, German Heritage Baking: Time- Honored Recipes, Traditional Techniques, and Culinary Secrets. These recipes are not adaptations of German recipes. These recipes are the real German recipes. They are beautiful and delicious. We talk about her award winning cookbook. Listen! It’s on Tip of the Tongue. Heirun Metzler lives on a macadamia nut farm in Hawaii. She is a photographer who took her own photos that appear in the book. And she is an avid and accomplished horsewoman. Read more about her and the book on her website. Heidrun has been baking for decades. She learned from the kitchens of her relatives where she helped with baking in the great traditions of Germany. She moved to the United States in the late 1970s, and she missed the baked goods of her home. That was a great motivator and she shares her recipes in her new book. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Abby Cheshire teachers the culinary arts during the school year. That means teaching knife skills and food safety, among other things. But every summer she becomes a chef on a yacht that travels the oceans. She provisions the galley, plans meals, and prepares meals. And when she isn’t on the yacht, she is traveling on cruises. She has written a book that reflects her travels called Passport to Flavor: 100 Global Dishes You Can Make Anywhere. Listen, it’s on Tip of the Tongue. Abby has over 2.5 million followers across platforms. You can find her at @abbyinthegalley. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

This is the second installment in our first ever special series. This series is about the joys and tribulations of starting a new business. In this case it is the Hummingbird Club in Evergreen, Colorado. We talk to Sarah and Josh Hess, the co-owners of the club. In Tip of the Tongue Episode 290, the talked to Josh and Sarah about their plans as they moved toward opening. Today’s podcast finds them open and learning and adapting. They survived a large scale power outage and the difficulties of beginning a new business and introducing New Orleans food concepts to a community where they are foreign ideas. They seem to have survived and are still breathing. They are still excited about their project. You can hear about it. It’s on Tip of the Tongue. Below is their creed, which I have lifted from their website. . . . . Our Creed We practice the sacred arts of brunch, kindness, and lagniappe. Food that hugs back, a space that says “stay,” and a promise to show up for our kids and creatives. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Abby Cheshire teachers the culinary arts during the school year. That means teaching knife skills and food safety, among other things. But every summer she becomes a chef on a yacht that travels the oceans. She provisions the galley, plans meals, and prepares meals. And when she isn’t on the yacht, she is traveling on cruises. She has written a book that reflects her travels called Passport to Flavor: 100 Global Dishes You Can Make Anywhere. Listen, it’s on Tip of the Tongue. Abby has over 2.5 million followers across platforms. You can find her at @abbyinthegalley. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe