This week on Special Sauce features the second part of my far-reaching conversation with Dan Barber, and he and I cover a lot of ground. He defines each of the three plates that are the subject of his groundbreaking book, . I'll let you in on what the...

My guest on Special Sauce both this week and next is chef-restaurateur Andy Ricker, whose Pok Pok restaurants in Portland, Oregon, and in Brooklyn introduced me to the joys of Northern Thai food.   We delve into his hippie roots growing up in...

On this week's Special Sauce, Andy Ricker explains his idiosyncratic take on what he does for a living, which he articulated in his book, : "I'm not a chef. I didn't invent this stuff. The food at my restaurants is not my take on Thai food." When I...

Today, my guest is Seth Godin, the insanely popular business blogger and best-selling author (his book, , is the most inspiring on leadership I've ever read). Seth has been encouraging and inspiring future leaders of every stripe imaginable for over...

This week on Special Sauce, I have as my guest my old friend, Michel Nischan, the three-time James Beard award-winning chef, author, and food equity advocate. Michel's a busy guy. Between his work as the founder and CEO of Wholesome Wave, which aims...

Last week's episode of Special Sauce ended with Michel Nischan and I discussing his groundbreaking restaurant, Heartbeat, and his efforts to serve food that was healthy and actually delicious. This week we pick up where we left off and talk about how...

This week on Special Sauce my guest is the great Southern food chronicler John T. Edge. I've been discussing food as seen through the lenses of race, class, and ethnicity with John T. for almost 20 years now (no one, not even his wife, calls him just...

Part two of my interview with my old runnin' partner, John T. Edge, delves into the genesis and development of his new book,  . I thought I'd just give you a taste of what John T. has to say regarding misconceptions about Southern culture...