Have a couple of new podcast interviews to share from my work with New Books Network.
Absolutely adored chatting with Author/Illustrator Ben Nadler about his new book "The Jewish Del: The Illustrated Guide to the Chosen Food." We covered a lot of Judaic ground in this discussion, hitting upon topics that range from the differences between pastrami, corned beef, and Montreal smoked beef to favorite bagel sandwiches to the glories of the black-and-white cookie to genesis of all things Kosher.
If you enjoy any of these things - and are even up for talk of eating tongue and stuffed derma - I urge you to take a listen.
And, I was lucky enough to speak with Ryan Mitchell, one of the authors of "Ed Mitchell's Barbeque" which shares the story of his father's rise to pitmaster legend. Ryan is a renowned pitmaster in his own right, and we dove into complex history of North Carolina whole-hog barbeque - a method passed down through generations over the course of 125 years and hearkens back even further than that, to his ancestors who were plantation sharecroppers and, before that, enslaved.
We also chatted about the importance of backyard brisket as a competitive sport, why deviled eggs make for genius culinary canvasses, and the perfect menu and playlist for a pig pickin'.
Listen to the interview here.
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