What do a great bartender and a great priest have in common? We ask a Catholic priest who moonlights as a mixologist. Plus, Dan revisits a beloved pub from his past to find out what makes a great bar.This episode originally aired on March 6, 2016, and was produced by Dan Pashman and Anne Saini. The Sporkful team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Giulia Leo, Kameel Stanley, and Jared O'Connell. This update was produced by Gianna Palmer. Publishing by Shantel Holder.Every other Friday, we reach into our deep freezer and reheat an episode to serve up to you. We're calling these our Reheats. If you have a show you want reheated, send us an email or voice memo at hello@sporkful.com, and include your name, your location, which episode, and why.Transcript available at www.sporkful.com.Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app.

Laurie Woolever is a food writer in New York, but she’s probably best known for two other jobs she’s held: an assistant to Mario Batali, and an assistant to and collaborator with Anthony Bourdain. Laurie was working with Bourdain when he took his own life in 2018. After his death, she published Bourdain: The Definitive Oral Biography. Now she’s telling her own story in a new memoir called Care and Feeding, in which she details her struggles with addiction, and explores how her desire to emulate her famous bosses fed her destructive behavior. As you’ll hear, in a lot of ways, there was only a thin line between what happened to them, and how Laurie’s life unfolded.The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O’Hara, Kameel Stanley, Jared O'Connell, and Giulia Leo. Publishing by Shantel Holder.Transcript available at www.sporkful.com.Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app.

81-year-old Patsy Grimaldi may be the last person making pizza today who trained under someone who trained at Lombardi's—the first pizzeria in American history. Dan sits down with Patsy and his wife Carol to discuss slice folding technique, the art and science of using a coal oven, what she taught him about pizza, and the scourge of pineapple pizza, along with several other trends Patsy deems "ridiculous." Carol explains that Patsy knows where in the coal oven to place the pizza based on the color of the coals at any moment, a pretty amazing thing to consider. Dan also pitches the Grimaldi's his concept for folding pizza inside out, to put the cheese right on your tongue. Their reaction is worth hearing. Plus, Dan responds to emails and phone calls from listeners.Read more about the history of New York pizza and the feud between Patsy Grimaldi and the current owner of Grimaldi's in Jane Black's piece in New York Magazine.This episode originally aired on July 28, 2013 and again on April 22, 2014, and was produced by Dan Pashman. The Sporkful team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Giulia Leo, Kameel Stanley, and Jared O'Connell. This update was produced by Gianna Palmer. Every other Friday, we reach into our deep freezer and reheat an episode to serve up to you. We're calling these our Reheats. If you have a show you want reheated, send us an email or voice memo at hello@sporkful.com, and include your name, your location, which episode, and why.Transcript available at www.sporkful.com.Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app.

Yasmin Tayag is a staff writer at The Atlantic and runs the pop-up Green Hills Diner, while Kenny Malone co-hosts NPR's Planet Money. They dive into the current bird flu's unusual impact on egg prices and the potential for tariffs to raise grocery costs. The duo also debates raw milk’s health risks and the nostalgic allure of Capri Sun. With humor and strong opinions on everything from Cheddar Bay Biscuits to food economics, they provide a lively take on the latest trends in food.

Legendary food critic Mimi Sheraton, known for her sharp wit and comedic flair, is joined by humorist Mo Rocca in a delightful conversation filled with culinary wisdom. They tackle dining dilemmas, from food etiquette to the quirks of sharing meals in relationships. Mimi shares insightful advice on navigating love through food preferences, and the duo laughs over personal anecdotes, including a partner’s aversion to soup. Their warm banter highlights the joy of food as a bridge to community and connection.

In this engaging conversation, Devin Pickard, a pitmaster and preacher, shares how he balances his roles at Papa KayJoe's BBQ and Hope Church in Centerville, Tennessee. He opens up about the healing power of food and community amidst personal challenges. Tammy Allgood, a cookbook author and food editor, adds her insights on Sunday dinner etiquette and the competitive spirit of church potlucks. Their discussions highlight the rich cultural traditions of Southern cuisine and the emotional ties that bind families and communities over shared meals.

David Hu, a mechanical engineering professor at Georgia Tech, dives into the fascinating mechanics of eating and the joy of slurping noodles. He reflects on the intricate art of enjoying pho, sharing humorous tips on etiquette and flavor harmony. The conversation gets lively as they explore how slurping enhances flavors and even discuss the science behind noodle types and sauce viscosity. Hu also reveals surprising insights about how our breathing affects taste perception, turning every bowl of pho into a delightful sensory experience.

Deb Freeman, a food writer and podcast host, created the PBS documentary Finding Edna Lewis, highlighting the journey of Edna Lewis, a groundbreaking Black chef. They delve into Edna's innovative approach to Southern cooking, emphasizing seasonal ingredients long before it was trendy. The conversation also uncovers her struggle for recognition, her impact on American cuisine, and the rich culinary narratives shaped by her experiences. Discover how her legacy continues to inspire chefs today and why her contributions deserve greater acknowledgment.

André Prince Jeffries, the owner of Prince's Hot Chicken, shares her family's 40-year legacy in Nashville’s hot chicken scene. She discusses how the dish rose to fame while highlighting its roots in the Black community that created it. The conversation tackles the troubling dynamics of appropriation, revealing how big chefs benefit from a dish steeped in cultural history. André also reflects on the challenges faced by family-run establishments in a landscape filled with imitators, emphasizing the importance of recognizing the dish's true origins.

Join a culinary road trip across the South, where gas stations double as hidden gems for mouthwatering food. Discover pimento cheese sandwiches, tacos, and even sushi from surprising spots. Meet the passionate people behind these unique eateries, learning how they're adapting to change while preserving local flavors. Delve into the cultural significance of gas stations as community hubs, showcasing the warmth and charm of Southern dining. Get ready for an adventure filled with delicious treats and the richness of Southern food culture!