Special Sauce: Osayi Endolyn on Nigerian Food, Writing, and Identity [1/2]
On this week's episode of Special Sauce, Ed speaks to Osayi Endolyn, a Florida-based food writer whose work regularly appears in major food publications across the country, and whose column in , the journal published by the Southern Foodways Alliance,...
Special Sauce: Osayi Endolyn on the Legacy of Southern Fried Chicken [2/2]
The superb young food and culture writer Osayi Endolyn is back again for this week's episode of Special Sauce. This time our far-reaching conversation includes a discussion of a brilliant piece on fried chicken Endolyn wrote for , a fascinating...
Special Sauce: Tommy Tomlinson on Untangling Food, Love, and Loving Food [1/2]
It's pretty rare for a Special Sauce interview to speak so directly to me that it feels like I've been hit in the gut. But that's exactly what happened when I talked with Pulitzer Prize-nominated author Tommy Tomlinson, whose book is a moving...
Special Sauce: Tommy Tomlinson on Asking for Help When You Need It [2/2]
In part two of my wonderful conversation with Tommy Tomlinson, author of the impossible-to-put-down book we talk about how he decided he was going to have to do more than just diet to successfully deal with his weight issues. Tomlinson...
Special Sauce: Matt and Allison Robicelli on Cupcakes and the Bonds of Suffering [1/2]
Sometimes our Special Sauce guests are just so idiosyncratic, so entertaining, so thoughtful, and so zany, I find myself alternately laughing and near tears for an hour and a half straight. That's what happened when I had Matt and Allison Robicelli on...
Special Sauce: Allison and Matt Robicelli on Moving to Baltimore [2/2]
When we last left the irreverent Robicellis in the first part of their Special Sauce interview, they had decided to leave Brooklyn, their beloved hometown. I wondered why Allison and Matt decided on on Baltimore. "It feels like the New York I grew up...
Kwame Onwuachi on Special Sauce: Notes From a Young Black Chef [1/2]
This week's Special Sauce guest, chef-restaurateur (Kith/Kin in Washington, DC) and memoirist () Kwame Onwuachi, has led an interesting life, to say the least. How interesting? By the time he was 21, the now-29-year-old had already started a catering...
Special Sauce: “Is Deep Dish Pizza a Casserole?” And Other Pressing Pizza Questions [2/2]
Welcome back to part 2 of Ed Levine's Special Sauce conversation about pizza in the wake of the revelation by pizza historian Peter Regas about the true origins of New York City pizza. , Regas has demonstrated that Lombardi's, which was long thought...