Ellen Kanner, Miami Vegan: Plant-Based Recipes From The Tropics to Your Table. While Miami has traditionally been known to have great steakhouses, Kanner offers how to get amazing flavors from all meatless dishes.

Nils Schaede, Zentis North America, discusses a new product, Kultee Kaviar, actually Boba. As Nils explains, this popping boba is made in the USA using only natural ingredients, with no artificial flavors or colors, in a wide variety of flavor profiles including chocolate and fruit--and pickle.

Marie-Charlotte Piro, Piro Olive Oil discusses their oil's deep roots in the Tuscany region of Italy. The trees themselves have a longer history than any of the inhabitants and gathers some of it's amazing flavor from the volcanic soil in the region.

Produce and More!!  Fruits & Veggies, Oils & Spices – from the unusual to the even more unusual; how to cook what you grow/find/catch/shoot; & a dedicated tome about the Southern staple veggies.  Kitty Keller, Founder K L Keller Foodways. Oakland CA, www.klkeller.com; Susan Ebert, Austin TX, www.field2table.com; The Field to Table Cookbook: Gardening, Foraging, Fishing & Hunting; Thomas Head, Washington DC, www.thomashead.com, Greens: A Savor the South Cookbook.

In today's episode we chat with speak with Joe Raya of BIttermilk, a company dedicated to making cocktail mixers for bartenders or bar enthusiasts.  Having a background as a bartender himself, this was a natural extension of his talents.  All of their mixes are made of high quality ingredients sure to strike the perfect balance each time.

In today's episode, we are joined by Tim and Su-Mari Hill of iLola Duo who talk about the founding of their company which they started during the pandemic.The word "iLola" means to grow strong in Swahili, which is definitely at the heart of everything they do at their company. Their goal, which they have definitely achieved, was to make a it as easy as possible to have a great cup of tea and now also coffee. Not only will you enjoy the beverages, but with their innovative discs and brew process, there is zero waste for the planet.

Sarah Ahn just published a new cookbook based on recipes from her mother, Nam Soon Ahn. Umma: A Korean Mom's Kitchen Wisdom and 100 Family Recipes opens multiple doors to a cuisine becoming increasingly popular.

OTM in Italy, Modena, Emilia Romagna to be precise. We meet Three Chefs/Restaurateurs with Fascinating Stories. Massimo Spigaroli, Owner-Chef, Antica Corte Pallavicina, Polense Parmense, nr. Parma, "World's Best" Producer of Culatello, www.anticacortepallavicinarelais.com;Marta Pulini, Chef-Partner, Franceschetta58, Modena, www.franceschetta.it;Alessandro Bertoni, Partner, Mon Cafe Ristorante/Caffetteria & Quartopiano Bed & Breakfast, Modena, www.mon-cafe.it; www.bbquartopiano.it.

In today's episode, we are joined by Kyle Kirl, founder of Le Sauce and Co. who has been working in the food industry in some capacity since he was 13 years old.  His large collection of sauces come in an easy-to-tear package which he found out breaks a lot less than a glass jar.

In today's episode we chat with food critic and self-proclaimed professional eater, Allyson Reedy.  A freelance writer, based in the Denver, CO area, Reedy focused this, her fourth culinary tome, The Phone Eats First, on a collection of "popular Instagram- and TikTok-famous recipes from top food bloggers, chefs, and influencers."  

The American South, and Texas is a big part of it: Vivian Howard, Chef-Owner, Chef & the Farmer, Kinston NC, http://www.vivianhoward.com/,   Co-Creator & Star, “A Chef’s Life” on PBS, Deep Run Roots: Stories & Recipes from My Corner of the South; Terry Thompson-Anderson, Rockport TX, Breakfast in Texas: Recipes for Elegant Brunches, Down-Home Classics & Local Favorites; Matt Moore, Matt Moore Music, Nashville TN, https://www.mattmooremusic.com/, The South’s Best Butts: Pitmaster Secrets for Southern BBQ Perfection

Gabe Geller, Royal Wines, the largest global distributor of Kosher Wines. Drink Deep Love creates a broad niche of Floral-Flavored Beverages. 

For today's episode, we chat with Gabrielle Geller of Royal Wines/Psagot Kosher about the many varieties of quality kosher wines produced from grapes in the hills of Jerusalem. Interestingly enough, they export more than 50% of their wine to the United States.  

Interesting Wine Stories and Recommendations, plus a Luxury Spirit to finish:  Eco-friendly Wines from Italy with a Surfing Connection, ZIOBAFFA  Puglia Pinot Grigio & Toscana Rosso, Kevin Swadish, Sage Beverages, Carlsbad CA, www.sagebeverages.com; Exciting New Red Wines from Toscany, Piemonte & Umbria,  Nipozzano Vecchie Viti 2011 from Frescobaldi, Tuscany, www.frescobaldi.it; Barolo 2007, Lecinquvigne, Damilano, Piemonte; www.cantinedamilano.it; Collepiano 2009, Umbria, www.arnaldocaprai.com; samples courtesy Colangelo, NYC, www.colangelopr.com; Kosher Wines for Passover etc., Jay Buchsbaum, Royal Wine Corp., Bayonne NJ, www.royalwine.com; Audrey Fort, G’Vine, Ultra-Premium Gin, produced by Eurowinegate, Cognac, France, www.g-vine.com.

OTM Goes to Washington - not for Politics, but for Food.  Top Restaurateurs & Chefs we met.  Eric Ziebold, Executive Chef, CityZen at the Mandarin Oriental, www.mandarinoriental.com/washington/dining/cityzen; Peter Smith, Chef-Partner, PS7, www.ps7restaurant.com; Jeff Tunks, Head Chef-Partner, DC Coast, Acadiana, Ceiba, Passionfish (Reston VA) & soon to open District Commons, www.dccoast.com, www.acadianarestaurant.com, www.ceibarestaurant.com, www.passionfishreston.com; Robert Wiedmaier, Head Chef-Partner, Marcel's, Brasserie Beck, Brabo & The Butcher's Block (Alexandria VA), Mussel Bar (Bethesda MD), www.marcelsdc.com, www.beckdc.com, www.braborestaurant.com, www.musselbar.com, John Engle, chef de Cuisine, Brasserie Beck.

In today's show we're joined by Alak Vasa, Elements, & Barka Cardoz, Masala Crunch and the Chef Floyd Cardoz Legacy.

For this week's show we sit down with Jenya Semenkova, who founded Ptashka Crepes 2 years ago in Michigan to bring authentic Ukrainian flavors to the American table.  The wide range of flavors covers both sweet and savory palates.  Some of our favorites were the savory cabbage and white bean as well as spinach and ricotta.

In today's episode, we chat with Shonali Paul of Paul John Caffeine Co. who tells us all about her coffee and its influence on Southern India.

For this week's show, we feature our interview with Ann Byrn, author of Baking in the American South, a book she researched and worked on over a three year period.  According to the website, with 200 recipes and more than 150 photos from 14 states, Baking in the American South has the biscuits, cornbread, cakes, and rolls that will help you bake like a Southerner, even if you aren't.

Mushroom expert Krista Towns discusses her cookbook, Mushroom Gastronomy, devoted entirely to fungi.  Released last year, the beautifully illustrated book provides a step-by-step guide to cooking not only standard grocery store mushrooms but also unique varieties foraged or found at local farmers markets.

Vina Patel discusses her latest, second cookbook, The Spice Collector's Cookbook. This and her first book, From Gujurat With Love (2021), gather many accolades for both breadth and depth as well as accessibility.

Wes Taylor, Director of Business Development at Taylor Shellfish, talks about the current tinned fish market & the acquisition of Ekone by TS, a company that's been offering excellent fresh shellfish, especially its famous oysterrs, since 1890.  

For this week's show, we talk with Heidrun Metzler, author of German Heritage Baking.  Heidrun was born and raised in Germany and comes from a long line of bakers.  With a background in education and pedagogy, Heidrun offers readers a great example of how amazing baking can be accomplished with a series of easy-to-follow structured recipes.

Jim Lahey, founder of New York's iconic Sullivan Street Bakery, discusses My Bread, the updated and re-released edition of his seminal work on bread. 

Chef/Restaurateur extraordinaire Christian Frangiadis discuses his new venture in the same location as his much-loved former restaurant Spork. The new restaurant, called One by Spork, transforms his previous 53-seat restaurant into a 12-seat singular experience with an aventurous set menu, hence the "One" in the name.