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One of my favorite things about BBQ is its family style of service.  Everyone creates their own plate so one could decide everything, from if they didn’t want things to touch each other to whether or not they wanted to pour the sauce over the entire plate.  It was like having a holiday dinner in the summer! Today’s episode, one surely to be revisited, we discuss the BBQ’s place in the culinary world.  Beyond the technique of barbequing, can we really define what it is as a cuisine?  Kevin, Vince and myself will look at where BBQ is now and its place in what we call cuisine. Today’s menu will feature smoked Tri-Tip (or Brisket), Baby Back ribs, smoked salmon and homemade rubs & sauces inspired from my father’s creations. Find us below on Youtube: https://www.youtube.com/channel/UCmTk_HG4IyAYGNEfKKnGipw

One of my favorite things about BBQ is its family style of service.  Everyone creates their own plate so one could decide everything, from if they didn’t want things to touch each other to whether or not they wanted to pour the sauce over the entire plate.  It was like having a holiday dinner in the summer! Today’s episode, one surely to be revisited, we discuss the BBQ’s place in the culinary world.  Beyond the technique of barbequing, can we really define what it is as a cuisine?  Kevin, Vince and myself will look at where BBQ is now and its place in what we call cuisine. Today’s menu will feature smoked Tri-Tip (or Brisket), Baby Back ribs, smoked salmon and homemade rubs & sauces inspired from my father’s creations. Find us below on Youtube: https://www.youtube.com/channel/UCmTk_HG4IyAYGNEfKKnGipw

As we use this season to dive into American cuisine, we continue by reviewing the Culinary and Scholarly work behind author Jessica B. Harris and Stephen Satterfield’s “High on the Hog”, presented by Netflix.  Posing questions of how this information will change the way we appreciate the origins of American Cuisine.  Returning guests: Kevin, Vince and Bryan will tap into the questions around the fiscal, cultural, and historical contributions of African Americans to what is currently known as American cuisine by way of this Doc-series. The conversation will be had over seafood Gumbo with seafood provided by Sacramento’s own, Sunh Seafood. Find us below on Youtube: https://www.youtube.com/channel/UCmTk_HG4IyAYGNEfKKnGipw

As we use this season to dive into American cuisine, we continue by reviewing the Culinary and Scholarly work behind author Jessica B. Harris and Stephen Satterfield’s “High on the Hog”, presented by Netflix.  Posing questions of how this information will change the way we appreciate the origins of American Cuisine.  Returning guests: Kevin, Vince and Bryan will tap into the questions around the fiscal, cultural, and historical contributions of African Americans to what is currently known as American cuisine by way of this Doc-series. The conversation will be had over seafood Gumbo with seafood provided by Sacramento’s own, Sunh Seafood. Find us below on Youtube: https://www.youtube.com/channel/UCmTk_HG4IyAYGNEfKKnGipw

As we use this season to dive into American cuisine, we continue by reviewing the Culinary and Scholarly work behind author Jessica B. Harris and Stephen Satterfield’s “High on the Hog”, presented by Netflix.  Posing questions of how this information will change the way we appreciate the origins of American Cuisine.  Returning guests: Kevin, Vince and Bryan will tap into the questions around the fiscal, cultural, and historical contributions of African Americans to what is currently known as American cuisine by way of this Doc-series. The conversation will be had over seafood Gumbo with seafood provided by Sacramento’s own, Sunh Seafood. Find us below on Youtube: https://www.youtube.com/channel/UCmTk_HG4IyAYGNEfKKnGipw

As we use this season to dive into American cuisine, we continue by reviewing the Culinary and Scholarly work behind author Jessica B. Harris and Stephen Satterfield’s “High on the Hog”, presented by Netflix.  Posing questions of how this information will change the way we appreciate the origins of American Cuisine.  Returning guests: Kevin, Vince and Bryan will tap into the questions around the fiscal, cultural, and historical contributions of African Americans to what is currently known as American cuisine by way of this Doc-series. The conversation will be had over seafood Gumbo with seafood provided by Sacramento’s own, Sunh Seafood.

In our very first episode, we analyze what the intersections are between food and a space of ownership in this larger American social experiment, individuality vs catering to the broader market and how does what we can afford affect what we’re exposed to in America? Blurring the line between what’s affordable vs ability to experience certain qualities or types of food. Join Bryan Hankins, Kevin Eddington, Ivan Nikolic & Vince Ortiz as they embark on this intellectual journey of exploration and discovery. Check us out on Youtube!

In our very first episode, we analyze what the intersections are between food and a space of ownership in this larger American social experiment, individuality vs catering to the broader market and how does what we can afford affect what we’re exposed to in America? Blurring the line between what’s affordable vs ability to experience certain qualities or types of food. Join Bryan Hankins, Kevin Eddington, Ivan Nikolic & Vince Ortiz as they embark on this intellectual journey of exploration and discovery. Check us out on Youtube!

Pod-luck takes a socioeconomic approach to food. Get cozy, dig in, and feel free to ask for seconds. With socioeconomics, you’re looking at the intersection between where one is on the economic spectrum - as it relates to access to goods. How much money you have affords you better choices when it comes to dining. Through each episode, the hosts will feature guest speakers to share and discuss how the foodservice industry is impacted by social and economic issues. In addition, how food itself has a cultural and economic influence on society.