Liz's explorations into food and drink and culture, who she is talking to, what she is cooking and eating, recipes, and her podcast guests. tipofthetongue.substack.com
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August 11, 202628 min
Tip of the Tongue: Episode 337: An Interview with Lisa Steele
Lisa Steele started her career in media writing about raising chickens. She took wonderful photos, explained what the chickens needed, and moved onto ducks, and then cooking the eggs. Now she is blossoming even more! From Lisa’s WebsiteWe talk about her career, her goals, and how she wants to reach people. I love that all of her books, even the one about raising and keeping chickens and ducks, are beautiful. Listen as we talk about recipes, the state of cooking shows, cooking her recipes, and her future. It’s on Tip of the Tongue: On Food & Culture.Listen to Tip of the Tongue on Substack, on the Heritage Radio Network, or wherever you listen to podcasts. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe
August 7, 202640 min
Dinner Party With Micki and Liz
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August 4, 202629 min
Tip of the Tongue Episode 336: The Hummingbird Club Series (Part 3)
This is Part 3 of our series about the development from the Hummingbird Club in Evergreen, Colorado. We talk to Sarah and Josh Hess about how the summer is progressing and about the ups and downs of their new business. This episode discusses dealing with staff and customers, and trying to urge customers to try new things. PicayuneThe Hummingbird Club is for our community to revel in. Comfortable vibes, offered again and again. Created as a place for all people by a New Orleans family to share the love with you and yours. We all deserve some southern hospitality & homestyle Creole food in the Foothills. We are named after the historic Hummingbird Hotel & Grill in New Orleans, which was a cornerstone for all people, a place that went beyond the southern norms. During the Civil Rights movement the Hummingbird was a place where all walksof life could sit down together.Thanks for being at our table!–Sarah & Josh Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe
July 27, 202628 min
Tip of the Tongue Episode No. 335: What Do Kids Think?
Children have opinions. So I asked my granddaughters what they think about certain aspects of their diet, about taste, and about the business of food. I was both surprised and pleased that they had strong opinions about their food. They answered the questions with thoughtfulness. And we got a to look into a small window of their minds. They live in Madison, Wisconsin. I watched the preparation of the lemonade, which was prepared in the home kitchen after taste tests. The stand was set up at the end of the driveway and a surprising number of people stopped and bought lemonade. Thanks to all of them for encouraging this entrepreneurship and initiative, which included going to the grocery themselves to buy supplies. they are starting third grade in September.My older granddaughter spoke of feelings about being vegan, tolerance for those who are not, and had interesting thoughts about what she missed as a person who is attempting to eat a plant-based diet.Thanks for indulging me this week, as I spend time with the grandchildren. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe
July 21, 202631 min
Tip of the Tongue Episode 334: A Conversation with Krys Malcolm Belc
Krys Malcolm Belc is not new to writing books about life’s journey. But his newest book, What I Made for Dinner: A Memoir, about his family and cooking and fixing dinner every night. Krys is a memoirist, a dad, a baker, and a teacher. In this book he shares the joys and drudgery of cooking dinner every night for his wife and 4 children. Listen. It’s on Tip of the Tongue. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe
July 13, 202628 min
Tip of the Tongue Episode No. 333: A Conversation with Lily Keber
Eating lunch with Lily Keber is like being with an anthropologist, but in a good way. She notices everything. But she isn’t observing objectively like a good social scientist. No, she is right in the thick of it, asking about the server’s children and what’s good in the garden. She and I talk about her documentary filmmaking and about eating in the south. Listen. It’s on Tip of the Tongue.You can learn more about her past projects on her website. If you have a favorite Meat & Three, let her know (and me too) at lkeber@gmail.com.Her IG is @lilyeatsthesouth. You can let her know what your favorites are. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe
July 10, 202656 min
Live with Liz Williams
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July 7, 202629 min
Tip of the Tongue Podcast No. 332: A Conversation with Ken MacKenzie of Fresh Victor
Ready to elevate your cocktails? Ready to enjoy the mixer without the alcohol? We talk to Ken MacKenzie about his company, Fresh Victor, and the fresh mixers that are available.A Fresh Agave Margarita3oz Fresh Victor Mexican Lime & Agave 1.5-2oz blanco or reposado tequila, or mezcal Add all ingredients to a cocktail shaker full of ice, shake well, and strain over fresh ice. Garnish with a lime wedgeChai Tide2oz Fresh Victor Mexican Lime & Agave 6oz Chai Tea Brew a cup of Chai tea. In a pint glass, add the tea and Fresh Victor. Fill with ice and stir gently. Garnish with slime wedge and serve.Fresh Victor has created a discount for Tip of the Tongue listeners. Use Code: TIPT20 for a 20 % discount. Details:* for sitewide use on FreshVictor.com (excludes wholesale)* 20% off entire order* No minimum purchase requirement* One use per customer* Can’t combine with other discounts* Active from today until Jun 24, 2027 Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe
June 29, 202627 min
Tip of the Tongue Episode 331: A Conversation with Captain Jason Pippenger
Captain Jason “Pip” Pippenger of Beyond the French Quarter tours is both a hospitality specialist and a licensed captain. We talk about the kinds of special tours that does in the New Orleans area, as well as issues of coastal erosion and environmental issues of the region. Listen. It’s on Tip of the Tongue.Captain Jason Pipp on Instagram Beyondthefrenchquater on FB and InstagramHe has given us a recipe for the flounder we discuss during our conversation.Stuffed Flounder * Take a whole flounder, descale both sides, and remove the head and gut.* With the dark side up, make an incision from the head to the tail down the center of the body.* Lift one side of the incision and cut back the fillet from the backbone until you reach the fins (Note: Do not cut through the fins, leave filet attached to the body.* Duplicate on adjacent side of flounder (note: not the bottom white part of fish)* Once top side of fish is filleted, butterfly open and pat dry.Directions on making stuffing:* Take 1 cup of Stove top stuffing (per flounder)* 1/2 pound of claw crab meat (Note: I use claw; I find it holds up to seasoning and you can still taste the distinct crab flavor)* A teaspoon of your favorite Creole seasoning (I prefer Marsh Borgne, it’s a new local company coming to stores this summer)* 1 teaspoon of thyme* 2 whole lemons sliced* 2 ounces of salted butter sliced in 1/4 ounce portions* Salt to taste (typically I don’t, based on the other ingredients I have used)Combine stuffing per instructions on the box, fold in crab meat, seasoning, and thyme (add a little liquid if needed to keep the consistency wet like a bread pudding)Place the stuffing down the center of the flounder, fold both fillets back together (they won’t touch). Indent the butter slices and indent them into the exposed stuffing. Lay lemon slices on top of the butter along the entire length of the fish. Bake in oven at 325 F for 10 minutes, then test for doneness. You can tell when it is done, as the tail will shrivel and become crispy. Also the skin and meat will be white, opaque, and starting to separate.Accompany with a side of grilled asparagasI like to pair this with a Pouilly-Fumé or unoaked ChardonnayEnjoy.......For more about the Oyster Reefs and how they protect the coast. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe
June 23, 202630 min
Tip of the Tongue Episode 330: An Encore Episode of a Conversation with Larissa Zimberoff
In this episode we revisit a conversation with food science and technology writer, Larissa Zimberoff. There are many reasons to think about food and technology and science. And we can look back on her book, Technically Food: Inside Silicon Valley’s Mission to Change What We Eat. Larissa is now on Substack. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe
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