Even a band on the run needs to eat

Most bands have had days when they travel from gig to gig in an old VW camper van or something similar. There are long days in close quarters, grabbing meals when and where they can.

But when a band hits the big time, it’s a much different story. Strings of buses and tractor trailers move from show to show and all those folks have to eat. With hundreds of people to feed, you can’t just pull into a Denny’s and expect everyone to get a seat and be back on the road in an hour. A full kitchen and chefs travel with the bands, making sure there are three meals a day, including snacks.

Richard Jones, now executive chef at Green Door Gourmet, has spent many years catering for bands, many of them the top names in the business. In this episode Richard talks about what it’s like on the road and how he uses food and the dining area to create a place of comfort to those who work long, strenuous hours. Listen in. This one goes to 11.

Green Door Gourmet

Dega Catering

Dega on LinkedIn

Smart Cookie: The one where we have 2020 vision on upcoming food trends

The possible demise of Old Charley’s, fermented drinks, home meal kits – they are all a possibility in the coming year.

In this Smart Cookie episode, we’ll tell you what the experts predict will be the food trends for 2020. It’s the second day of the year, so now’s the time to get the jump on all the foodies in your life and show them you’re in the know.

If the food doesn’t kill you, the injection will — inmates’ final meal

If you had only one day left to live, what food would you eat?

Odds are that you won’t have any clue as to what that day and time will be, so you won’t be faced with that decision — unless your address is Death Row.

Final meals are becoming a thing of the past, but in the past there have been some interesting requests. And there is the guy who has prepared final meals for more than 300 inmates. We’ll tell you about him, too.

I’m not hosing you – building a brewery is hard work

Sure, anyone can make beer. It doesn’t take many ingredients and those you need can be found easily.

Now building a brewery and operating it – that’s completely different. You’ve got to think of water, drains, hoses, grain storage and processing, cleanliness, bottling, storage … it’s an endless list.

Kent Taylor is a co-founder of Blackstone Brewery and although its restaurant is closed, the firm’s production brewery produces LOTS of beer. Listen as Taylor, a brewery operations geek, tells you what it takes to build and operate a brewery.

Blackstone Brewing Co.

Take a flying bite on a rolling doughnut

There are few things as tasty as a warm doughnut — unless it’s a doughnut with fresh apple cider.

Watching the dough slide gently into the oil at Krispy Kreme, seeing them flip, then be inundated with a glaze, you wouldn’t think that doughnuts originate a long, long time ago.

Doughnuts are the topic this week and if you’re obsessed with how to spell it, don’t worry, we’ll you the skinny (which you won’t be if you eat too many) on that, too.

This is not your grandmother’s fruit cake

It’s the holidays and I thought we should talk about fruit cakes, so I went on the hunt for local bakers that create them. I couldn’t find any. But along the way, I stumbled into another interesting story.

Back in the day, there was A&P. It was the first grocery chain in America and for about 40 years, it was the largest. A lot of factors played into it, but the company came to an end in 2015. Everything was put up for auction.

Brothers Alex and Chris Ronacher kept hearing how much people liked the Jane Parker fruit cakes and they found out no one had picked up the former A&P brand. They snapped it up and brought it to market, learning lots of things along the way.

Today they will share their story and, for listening in, you can get a 10 percent discount on your order by going to JaneParker.com and using the promo code hungry19.

Don’t say I never did anything for you.

JaneParker.com

Dishing the dirt on restaurant composting in Nashville

More than 40 percent of the food produced in the U.S. is thrown away and goes into landfills. Much of it comes from uneaten food from restaurants or food that goes bad in our homes.

One way to reduce this problem is composting. This week we speak to Beadle Beadlecomb at Compost Nashville about how restaurants are using his service to responsibly dispose of their waste. And if you go to the Compost Nashville website, you can see a list of restaurants that use his service. If you visit one of them, consider it an opportunity to tell them thanks for what they do.

Compost Nashville

How about a hearty helping of ugly vegetables?

PlayPlay

Are you a squeezer or a sniffer? Maybe you just eyeball the fruits and vegetables in the store to decide which you want to eat. If you see a blemish on a tomato, do you reject it? How about a bit of brown on the cauliflower?

You already know that the blemished food is just as good for you as the ugly stuff. What you may not know is that psychologists have figured out why we tend to reject damaged goods and how we can change our minds about it. There even businesses sprouting up which will deliver ugly vegetables to your doorstep.

Ugly is in the eye of the beholder, but there is a pretty truth about ugly vegetables and some disturbing things about those beautiful apples in the store. In this episode, we’ll peel it all away.

Listen at HungryInNashville.com

Halloween candy can give you quite a scare!

When you were a kid, did you ever get something in your Halloween bag that you really didn’t want. You may have tried to swap it with someone else who had something you wanted, but it was so bad that they asked you where you got it so they could avoid that house.
Halloween has a long history, stretching back hundreds of years, but the introduction of candy is a fairly recent innovation.

On this Halloween special we’ll tell you the holiday’s background, the ugly truth about pins and needles nestled in the sweet confines of chocolate bars and which candies are most favored, state by state. This episode is all treat and no tricks … maybe.

Favorite Halloween candy, state by state