INFORMAZIONI SU QUESTO EPISODIO
Ryan Mitchell and his dad, Ed, of North Carolina, have just released a book about whole hog barbeque. Ed's first time cooking a whole hog came when the older guys in the family were passed out from a bit too much moonshine, but his son, Ryan, says cooking a hog can be an almost spiritual experience. Ryan Mitchell, on the Hidden F&B.
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Cerca gli episodi passati di HiddenFandB.
ALTRI EPISODI IN QUESTO PODCAST
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Zak Melang, one of the owners of 10 Matador Restaurants across the country, says he's done everything you can do in restaurants, from washing dishes to managing. Owning seemed a natural extension.
Pork, cornbread, seafood...Marcie Cohen Ferris looks at a place's history and culture through its food. She talks about that in her book, "Edible NC," and on the Hidden F&B!
Dichiarazione di non responsabilità: Il podcast e la grafica incorporati in questa pagina provengono da Helen Mitternight, che è di proprietà del suo proprietario e non è affiliato o approvato da Listen Notes, Inc.
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