Deep South Dining

Topic: Joe Sherman, "the Lebanese Breeze", is back on the show with Malcolm, Carol and Chef Alex Eaton (Aplos and La Presa Taqueria) to talk about Lebanese culture and cuisine in the South. Guest(s): Joe Sherman and Alex Eaton Host(s): Malcolm White and Carol Palmer Email: food@mpbonline.org If you enjoyed listening to this podcast, please consider contributing to MPB: https://donate.mpbfoundation.org/mspb/podcast Hosted on Acast. See acast.com/privacy for more information.

Topic: It's DRIVE time and St. Patrick's Day week, so Malcolm and Carol talk all things Irish and St. Patrick's Day Food. They share stories from their travels to Ireland, taste test some Soda Bread and Irish Stew, and talk with Chef Damien Cavicchi from Campbell's Bakery, Hal & Mal's, and The Walk-In about traditional and modern Irish foods and cooking techniques and MORE. Guest(s): Damien Cavicchi Host(s): Malcolm White and Carol Palmer Email: food@mpbonline.org If you enjoyed listening to this podcast, please consider contributing to MPB: https://donate.mpbfoundation.org/mspb/podcast Hosted on Acast. See acast.com/privacy for more information.

Topic: Malcolm is out this week, so Carol is joined by Joe Sherman to talk cookbooks and more. They welcome Delia Parman and Tim Pierce to talk about Delia and her husband's 67 Cookbooks challenge and the Memphis Culinary Scene. Guest(s): Delia Parman and Tim Pierce Host(s): Carol Palmer and Joe Sherman Email: food@mpbonline.org If you enjoyed listening to this podcast, please consider contributing to MPB: https://donate.mpbfoundation.org/mspb/podcast Hosted on Acast. See acast.com/privacy for more information.

Topic: It's Malcolm's birthday week, so Carol brings in some sweets to share. Then, Poppy Tooker (New Orleanian, cookbook author, cooking instructor, culinary activist and historian, and host and producer of Louisiana Eats! radio show) joins the show to talk about the New Orleans food history, current culinary scene, and more! Guest(s): Poppy Tooker Host(s): Malcolm White and Carol Palmer Email: food@mpbonline.org If you enjoyed listening to this podcast, please consider contributing to MPB: https://donate.mpbfoundation.org/mspb/podcast Hosted on Acast. See acast.com/privacy for more information.

Topic: Malcolm and Carol are back after another Monday holiday. Lindsey Magee, Digital Engagement and Events Coordinator for Extra Table, gives an update on this year's March of the Mayors. Friend of the show, Enrika Williams, joins the show to catch up and talk about some upcoming food festivals across the state. And finally, MAX Events and Studio Manager, Elizabeth Williams, gives an update about Sipp & Savor 2026. Guest(s): Enrika Williams, Lindsey Magee, and Elizabeth Williams Host(s): Malcolm White and Carol Palmer Email: food@mpbonline.org If you enjoyed listening to this podcast, please consider contributing to MPB: https://donate.mpbfoundation.org/mspb/podcast Hosted on Acast. See acast.com/privacy for more information.

Topic: Malcolm and Carol welcome Leslie Kelly and Bill Smith, friends of Carol who volunteered to help rebuild Willie Mae's Scotch House and Dooky Chase's after Katrina. They talk about these historic New Orleans restaurants, their experiences during the rebuild, and their recent reunion 20 years after the storm. Guest(s): Leslie Kelly and Bill Smith Host(s): Malcolm White and Carol Palmer Email: food@mpbonline.org If you enjoyed listening to this podcast, please consider contributing to MPB: https://donate.mpbfoundation.org/mspb/podcast Hosted on Acast. See acast.com/privacy for more information.

Topic: Malcolm and Carol return to the studio after the MLK Holiday and a winter storm snow day to talk about Mardi Gras. They catch up with Chef Hunter Evans and congratulate him on recent accomplishments before talking with Robert St. John and The King Cake Mafia about King Cake. Guest(s): Hunter Evans, Robert St. John, Patrick Heim, and Joshua Bono Host(s): Malcolm White and Carol Palmer Email: food@mpbonline.org If you enjoyed listening to this podcast, please consider contributing to MPB: https://donate.mpbfoundation.org/mspb/podcast Hosted on Acast. See acast.com/privacy for more information.

Topic: Malcolm and Carol start the day with news about crawfish season, dietary guidelines, and more before welcoming Chefs Damien Cavicchi and Nicki Gatlin-Lovell from Campbell's Bakery, Hal & Mal's, and The Walk-In to talk King Cakes and Air Fryers. Guest(s): Damien Cavicchi and Nicki Gatlin Lovell Host(s): Malcolm White and Carol Palmer Email: food@mpbonline.org If you enjoyed listening to this podcast, please consider contributing to MPB: https://donate.mpbfoundation.org/mspb/podcast Hosted on Acast. See acast.com/privacy for more information.

Topic: It's the first episode of 2026, and Malcolm and Carol kick off the year by talking about 2025 and 2026 food trends. Then, they welcome Chef Austin Sumrall from White Pillars in Biloxi and Siren Social Club in Gulfport to talk about why the Gulf Coast is a "food heaven", Michelin Guide, Esquire, and Southern Living recognitions, and more. Guest(s): Austin Sumrall Host(s): Malcolm White and Carol Palmer Email: food@mpbonline.org If you enjoyed listening to this podcast, please consider contributing to MPB: https://donate.mpbfoundation.org/mspb/podcast Hosted on Acast. See acast.com/privacy for more information.

Topic: It’s the week of Christmas, and Malcolm and Carol welcome Emily Liner from Friendly City Books and Scott Naugle from Pass Christian Books to talk about the best last-minute gifts, gadgets, and books to get the chef or “foodie” in your life this holiday season. Guest(s): Emily Liner and Scott Naugle Host(s): Malcolm White and Carol Palmer Email: food@mpbonline.org If you enjoyed listening to this podcast, please consider contributing to MPB: https://donate.mpbfoundation.org/mspb/podcast Hosted on Acast. See acast.com/privacy for more information.

Topic: Malcolm and Carol welcome New York Times Food Correspondent and friend of the show, Brett Anderson, to talk about writing for The New York Times, working at The Times-Picayune in New Orleans during Katrina, being a restaurant critic, and more in this EXTENDED interview. Guest(s): Brett Anderson Host(s): Malcolm White and Carol Palmer Email: food@mpbonline.org If you enjoyed listening to this podcast, please consider contributing to MPB: https://donate.mpbfoundation.org/mspb/podcast Hosted on Acast. See acast.com/privacy for more information.

Topic: Malcolm and Carol welcome Dakota "Kody" McCraney to the show to talk about bringing a 12-year family tradition from coastal Mississippi to the capital city, opening the brand's third location of Boondocks BBQ in the English Village Shopping Center in Belhaven. Guest(s): Dakota "Kody" McCraney Host(s): Malcolm White and Carol Palmer Email: food@mpbonline.org If you enjoyed listening to this podcast, please consider contributing to MPB: https://donate.mpbfoundation.org/mspb/podcast Hosted on Acast. See acast.com/privacy for more information.

Topic: Malcolm and Carol kick off December with a Coffee Shop episode with The Gestalt Gardener himself, Felder Rushing, to talk about "edimental" plants, herbs, tea, and more. And MPB's Chief Content Officer, Taiwo Gaynor, drops by to talk about making April McGreger's Turkey Gumbo with his family's Thanksgiving leftovers. Guest(s): Felder Rushing and Taiwo Gaynor Host(s): Malcolm White and Carol Palmer Email: food@mpbonline.org If you enjoyed listening to this podcast, please consider contributing to MPB: https://donate.mpbfoundation.org/mspb/podcast Hosted on Acast. See acast.com/privacy for more information.

Topic: Malcolm and Carol welcome April McGregor to the show for Thanksgiving week. The Vardaman-native is in town for the holidays to talk about sweet potato farming, turkey carcass gumbo, fermenting, preserving, recipe developing, working as the current Director of The People’s Kitchen in Philadelphia, PA, and more. Guest(s): April McGreger Host(s): Malcolm White and Carol Palmer Email: food@mpbonline.org If you enjoyed listening to this podcast, please consider contributing to MPB: https://donate.mpbfoundation.org/mspb/podcast Turkey Bone Gumbo by April McGregor Roux: 1 cup fat — I used a combination of sunflower oil and lard from pasture-raised hogs 1 heaping cup all purpose flour Seasoning vegetables & sausage: 1 1/2; cups chopped celery 1 1/2; cups chopped green pepper 3 cups chopped yellow or white onion Salt Black pepper 1 pound Andouille or country sausage, preferably smoked, cut into bite size pieces (optional) Turkey & turkey stock: Turkey carcass, picked of as much meat as possible and reserved 1 gallon water 3 Bay leaves A pinch of cayenne A handful of fresh thyme sprigs or a teaspoon of dried thyme A handful of parsley stems 1 onion, quartered, plus the skins from your chopped onion seasonings 1 carrot, cut into 1-inch chunks 2 stalks of celery, plus ends and pieces from your chopped celery seasonings Ends and pieces from your chopped green pepper seasonings A couple of smashed garlic gloves 1 tablespoon whole peppercorns 2 whole allspice berries, optional A few drops of hot sauce Several pinches of salt To Finish: 1 cup chopped scallions 1 cup chopped parsley Buttered white rice File powder (optional) Hot sauce 1. Assemble all of your seasonings and have them ready and your stock well under way before making your roux. 2. In a large stock pot, start your turkey stock. Your carcass needs to be fully submerged under water. Cut your carcass down the breast bone or into several pieces to make this happen. Bring the stock to a gentle boil, then turn down to a steady slow simmer and cook for about 2 hours. Taste stock for seasoning and add more salt if necessary. Remove the carcass from the stock and set aside to let cool. When cool enough to handle, pick the meat from it and set aside. Strain the stock and reserve. 3. Make your roux: In a large, heavy bottomed pot, heat oil over medium to medium high heat. Whisk in flour. Stir continuously until your roux is the color of dark brown sugar or chocolate. This may take 45 minutes or more. Take turns stirring with your friends or family, but keep stirring. If you are afraid that your roux is burning, turn down your heat. 4. Dump your vegetable seasonings – onion, celery, and green pepper- into your roux and stir. Add a good pinch of salt and pepper and cook until wilted, about 5 minutes. Add your sausage and cook 5 minutes more. 5. Next whisk in gradually about 8 cups of stock. Bring to a simmer and cook uncovered for 1 1/2 hours. Add reserved turkey meat and simmer another 10 minutes then stir in parsley and scallions. Taste for seasoning and add more salt and pepper as desired. Serve over hot, buttered rice and pass the hot sauce and file powder at the table. Hosted on Acast. See acast.com/privacy for more information.

Topic: With 10 days left until Thanksgiving, Malcolm and Carol welcome Tim Pierce to talk about Thanksgiving shopping and preparation, using heirloom cookware, and more. Guest(s): Tim Pierce Host(s): Malcolm White and Carol Palmer Email: food@mpbonline.org If you enjoyed listening to this podcast, please consider contributing to MPB: https://donate.mpbfoundation.org/mspb/podcast Hosted on Acast. See acast.com/privacy for more information.

Topic: Malcolm and Carol recap the National Folk Festival and the Deep South selections for the Inaugural Michelin Guide American South 2025. Then, they share an interview in honor of Veteran's Day with champion pitmaster, cookbook author, TV personality, BBQ evangelist/teacher, “40 Under 40” award winner, and lover of all things ‘cue, Chef Christopher Prieto of Prime BBQ in Knightdale, North Carolina. Guest(s): Christopher Prieto Host(s): Malcolm White and Carol Palmer Email: food@mpbonline.org If you enjoyed listening to this podcast, please consider contributing to MPB: https://donate.mpbfoundation.org/mspb/podcast Hosted on Acast. See acast.com/privacy for more information.

Topic: Due to a shutdown in the United States government, Supplemental Nutrition Assistance Program (SNAP) recipients are facing a potential pause in funds. Mississippi has the worst hunger problem in the nation, and this pause in SNAP funding will affect thousands of Mississippians. Malcolm and Carol welcome Interim CEO of Mississippi Food Network, Cass Mobley, to talk about how Mississippi organizations are responding to help their neighbors. Guest(s): Cass Mobley Host(s): Malcolm White and Carol Palmer Email: food@mpbonline.org If you need assistance from Mississippi Food Network, request help here. If you would like to help support Mississippi Food Network, donate here. Hosted on Acast. See acast.com/privacy for more information.

Topic: Malcolm and Carol are back in studio the week of Halloween to talk sauces, slugburgers, National Folk Festival, Halloween candies, Waffle House, and more. Host(s): Malcolm White and Carol Palmer Email: food@mpbonline.org If you enjoyed listening to this podcast, please consider contributing to MPB: https://donate.mpbfoundation.org/mspb/podcast Hosted on Acast. See acast.com/privacy for more information.

Topic: Malcolm and Carol welcome James Beard Award-winning author and culinary historian, Michael W. Twitty, to the show to talk about his newest book, Recipes from the American South, released on October 15th. Guest(s): Michael W. Twitty Host(s): Malcolm White and Carol Palmer Email: food@mpbonline.org If you enjoyed listening to this podcast, please consider contributing to MPB: https://donate.mpbfoundation.org/mspb/podcast Hosted on Acast. See acast.com/privacy for more information.

Topic: It's time for another "Coffee Shop," and today's topic is industry trends. Malcolm and Carol welcome Chef Enrika Williams, Joe Sherman, and Tim Pierce to the show to discuss trends they've noticed this year in restaurants and home cooking. They talk about menus, mocktails, tipping, deconstructing dishes, and more. Guest(s): Enrika Williams, Joe Sherman, and Tim Pierce Host(s): Malcolm White and Carol Palmer Email: food@mpbonline.org If you enjoyed listening to this podcast, please consider contributing to MPB: https://donate.mpbfoundation.org/mspb/podcast Hosted on Acast. See acast.com/privacy for more information.