Jenn Seasly's Foodlore Podcast

Jenn Seasly
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Foodlore is a podcast uncovering the personal and cultural stories behind food—from Sunday meals to heritage recipes and forgotten rituals.

  1. The Culinary Delights of Buenos Aires Did Not Disappoint

    1D AGO

    The Culinary Delights of Buenos Aires Did Not Disappoint

    In this episode of Jenn Seasly's Foodlore, Dr. Jenn takes us to Buenos Aires, a city where food is not just abundant — it's a way of life. From wandering the vibrant streets of Palermo to joining an unforgettable guided foodie tour, Jenn shares how Buenos Aires reveals itself through grilled chorizo sandwiches dripping with provolone, impossibly fresh gin and tonics, generous pours of Malbec, and steak cooked with a level of reverence that borders on sacred. ​Along the way, she reflects on Argentina's deep love of gluten, cheese, and beef; the joy of discovering vegetables when you least expect them; and the beauty of shared plates designed to be savored slowly. The episode moves from casual sidewalk meals to refined steakhouse experiences, including a memorable evening at Don Julio, where hospitality begins with champagne before you even sit down. Beyond the food, Jenn explores the rhythm of the city itself — gelato enjoyed late into the night, parks filled with art and green space, cafés that open and close on their own mysterious schedules, and the undeniable romance of tango. A highlight of the journey includes a tango lesson and performance that blends music, movement, and culture into one unforgettable experience. This is an episode about eating generously, walking often, trusting the local table, and letting a city tell its story through flavor, tradition, and joy. Because in Buenos Aires, every meal invites you to slow down — and every dish truly has a story.

    23 min
  2. Everything Nice About Oysters and Fresh Spices

    JAN 28

    Everything Nice About Oysters and Fresh Spices

    In this episode of Jenn Seasley's Foodlore, Dr. Jenn is joined by Chef Blackwell Smith, author of the No BS Holiday Cookbook and founder of The Lucky Cajun. What begins with a childhood memory of eating raw oysters with his grandparents in Florida turns into a rich conversation about fresh spices, Cajun influence, and why most grocery-store seasonings only taste like a shadow of what they should be. Chef Blackwell shares how his love for bold, honest flavors led him to create spice blends made with whole spices, ground fresh and sold directly to customers—because freshness, just like bread, matters. The episode weaves through oysters prepared in unforgettable ways, evolving stuffing recipes, food memories like scrapple and butter beans, and a thoughtful discussion on authenticity, cultural influence, and why cooking should be playful, personal, and deeply connected to real ingredients. This is an episode about trusting your palate, respecting food traditions without freezing them in time, and enjoying food as one of life's greatest pleasures. Learn more about Chef Blackwell Smith and his work at 👉 www.theluckycajun.com

    53 min
  3. Dining Extraordinarily on the Seventh Continent

    JAN 14

    Dining Extraordinarily on the Seventh Continent

    Traveling to Antarctica is extraordinary on its own — but dining there takes the experience to an entirely different level. In this episode, Dr. Jenn Seasley shares what it's like to eat while journeying to the seventh continent, from crossing the Drake Passage to stepping foot on the Antarctic Peninsula. Aboard the expedition ship Pursuit with Seabourn, Jenn explores how world-class food, thoughtful service, and environmental responsibility coexist in one of the most remote places on Earth. You'll hear about: Expedition dining at sea (and what happens when weather changes the plan) Elegant multi-course meals, soufflés, gelato, and international cuisine Sushi nights, afternoon tea, tapas, and late-night comforts In-suite dining, birthday room service, and unforgettable soufflé moments Caviar and champagne — even served from a Zodiac Why luxury doesn't have to come at the cost of environmental care This episode isn't about recipes — it's about experience. About how food anchors us, comforts us, and turns travel into memory. Because no matter where you are in the world — even at the South Pole — every dish has a story.

    20 min
  4. A Chef's Superpower: Deviled Eggs, Red Wine Birria, and a Nose That Knows

    12/25/2025

    A Chef's Superpower: Deviled Eggs, Red Wine Birria, and a Nose That Knows

    In this episode of Jenn Seasly's Foodlore, Dr. Jenn Seasly sits down with Chef Christian Padilla of Zio Peppe in Tucson — a restaurant celebrated for its Italian–Southwest fusion. Chef Christian shares the deeply personal story behind his birria, which began not in a professional kitchen, but on a small goat farm. From learning butchery at a young age to finishing dishes by trusting his sense of smell, he explains how nostalgia — when it smells like home — became his guiding principle in cooking. He walks through his chile blend, why lamb shanks are often used in restaurant kitchens, and how a red wine braise helps balance rich, gamey flavors. One of the most compelling techniques he reveals is how he rolls consommé from one batch to the next, building deeper flavor over time — much like maintaining a sourdough starter. The conversation then shifts to his unexpectedly famous soft-cooked deviled eggs, a dish that began as playful rebellion against kitchen norms and eventually earned national recognition. Along the way, listeners get a practical bonus: a simple spoon trick for peeling eggs cleanly, just in time for holiday cooking. Finally, Chef Christian reframes cacciatore as it was originally meant to be — a hunter's dish shaped by place, season, and foraging, reminding us that food is inseparable from story, land, and memory. Recipe mentioned in this episode:  And as always on Foodlore — every dish has a story.   Chef Christian Padilla is a Tucson-based chef at Zio Peppe, where he pushes the boundaries of Italian–Southwest fusion. Known for instinct-driven cooking, bold flavor layering, and artistic plating, he transforms personal history into memorable dishes — from birria to deviled eggs.

    42 min
  5. From South Side Chicago to Tucson: Stuffed Cabbage, Sauerkraut & Family Roots

    12/10/2025

    From South Side Chicago to Tucson: Stuffed Cabbage, Sauerkraut & Family Roots

    In this episode of Jenn Seasly's Foodlore, we sit down with Tucson's own Rocco DiGrazia—chef, pizzaiolo, and keeper of one unforgettable family recipe. Rocco takes us back to the South Side of Chicago, where his Slovenian grandmother taught him how to make her legendary stuffed cabbage rolls: tender leaves, bacon-fried onions, caraway, sauerkraut by the handful, and twine-tied bundles simmered low and slow until the whole house smelled like home. We explore how immigrant food traditions evolve, why cabbage appears twice in this recipe (a true power move), how regional influences—from Austria to Italy—shape Slovenian cooking, and the universal truth that humble dishes often hold our biggest stories. ​ This episode feels like a warm bowl of heritage, nostalgia, and a little cabbage wisdom. And yes—there's even a cameo from the eternal New York-vs-Chicago pizza water debate.

    39 min
  6. The Nostalgia of Thanksgiving

    11/26/2025

    The Nostalgia of Thanksgiving

    In this heartfelt solo episode, Dr. Jenn dives straight into the smells, sounds, and deeply nostalgic flavors that shaped her Thanksgiving traditions. From her signature bacon-woven turkey glazed in herb mayo, to the green bean casserole glow-up, to childhood favorites like Ritz-topped squash and Cool Whip fruit salad — Jenn walks us through a holiday table overflowing with memories. Along the way, she shares the stories behind each dish: the canned cranberry "plop" everyone remembers, the peas only served once a year, her mother's labor-of-love cornbread dressing, and the desserts that define her family's feast (pecan pie is non-negotiable). This episode is a warm reminder that Thanksgiving isn't about perfection — it's about the comfort, the nostalgia, and the love that goes into every dish. Recipe mentioned in this episode: https://jennseaslysfoodlore.com/recipes/maple-pot-de-creme/

    26 min

  7. 11/12/2025

    Confessions of a Foodie Who Hates Fennel

    Welcome to Foodie Confessions, a new mini-series inside Foodlore where Jenn shares the stories behind the foods she just can't. In this hilarious role-reversal, her husband and editor Zac interviews her about the culinary deal-breakers: raw onions (with two oddly specific exceptions), fennel and anything licorice-adjacent, raw seafood from crudo to tartare, and a diplomatic "no thanks" to beer and coffee. Expect Michelin memories (Oslo, Basel), Tucson chef stories (please don't sneak fennel 😅), a sacred wedge-salad rant, and the legendary absinthe-vs-gin mix-up. Proof that dislikes carry memory, culture, and identity — because even the dishes we reject have stories to tell.

    37 min
  8. The Pink Casserole

    11/03/2025

    The Pink Casserole

    Step back in time with us in this deliciously nostalgic episode of Dr. Jenn Seasly's Foodlore as we explore the story and secrets behind The Pink Casserole. Our guest, April Brennan, shares her favorite vintage recipe, tips for making it perfectly creamy, and the memories tied to this classic dish. Whether you're a fan of casseroles, love vintage recipes, or just crave a little nostalgia in your kitchen, this episode will warm your heart—and your taste buds! Related recipe here

    43 min
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Foodlore is a podcast uncovering the personal and cultural stories behind food—from Sunday meals to heritage recipes and forgotten rituals.

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