From Salon contributor Jonathan Ammons and New York Times contributor Catherine Campbell, the Dirty Spoon Radio Hour from WPVM brings you stories, essays, and conversations from the people who shape what we consume. Look for printed versions of our stories and check out the original artwork at our web page www.dirty-spoon.com
The Dirty Spoon Christmas Extravaganza (December)
It's the Dirty Spoon Christmas Extravaganza! We visit our first Tamalada, learn about table manners, and take a trip to Granny's crowded kitchen counter.
Radio Hour EP 25 (Nov '20) -- Uprooted, Bounty, Empty Cafeteria Lines, and the Shoney's Showdown
Michele Clark explores her grandfather's legacy as a Jewish butcher in NYC. Gina Beach moves to Bristol England during lockdown, so she learns to forage. Ellen Levitt takes a look at how the pandemic is effecting college cafeteria workers. And Beth Copeland takes us back to the summer of 1970 for an epic showdown at a Shoney's.
Radio Hour Ep. 24 (Oct '20)-- Jacob Sessoms, Pandemic Etiquette, Hillbilly Vegan, Sandwich Mania.
NYC writer, director, and actor Amy Berryman explores Pandemic Etiquette in restaurants. LA's Nicole Horowitz takes a look at the cultural explosion of the Popeye's chicken sandwich. Writer Kim Freeman talks about race and veganism in Appalachian culture. And Catherine talks with Chef Jacob Sessoms about the cookbook that inspired his career.
Radio Hour Ep23 (Sep ’20) Jill Mathias of Chez Nous, the Pandemic Table, Delta Blues Rice and Jello
Catherine learns what cookbooks inspired Charleston's Jill Mathias of Chez Nous. London's Adrienne Kennedy has a hatred of Jello that goes back to her battles with Crohn's disease growing up. Caroline Chirichella gathers us around her family table in Italy during the Covid lockdown. And Jon talks to David Arant Jr. whose Delta Blues Rice farm produces American grown rice.
Home Fried #32 -- Beirut w/ Suzy Phillips
Jon talks to Gypsy Queen Cuisine owner and Chef Suzy Phillips about the explosion that devastated her home town of Beirut, and what's being done to help. Plus, Suzy talks about what it's like to try to keep two restaurants running during a pandemic. To donate to the Beirut Blast Victims Relief Fund, visit gypsyqueencuisine.com
Radio Hour Ep 22 (Aug '20): Greg Higgins, Chicago Chocolates, Farm-to-table, Ryan Kraemer
James Beard Award-winning Chef Greg Higgins (Higgins Restaurant, Portland) reads his essay, "The Grains of Optimism," while author and journalist Becky Garrison takes a look at how farmers and restaurants are innovating in the Pacific Northwest to stay afloat during the pandemic. Elisa Shoenberger digs into the indie chocolate scene in Chicago, and Micah Ling profiles L.A. sommelier Ryan Kraemer, as he works to make the wine world more accessible.