We talk about a couple of great events that support local charities.
There’s something for everyone this week as we talk with local makers of pizza, beer, wine, bars, Ethiopian dips, and Vietnamese yogurt.
The people who run Manna, the signature restaurant at D.C.’s new Museum of the Bible, bring in a sample of the namesake biblical food.
Nycci Nellis and her co-host, husband David, find a trio of other Davids to talk to today: a couple of whiskey experts and a mixologist. Plus a couple of guys named Haidar and Peter, who’ll introduce you to their new restaurants.
We explore the wines and foods of Umbria, the Italian region just to the south of Tuscany.
New Orleans’ favorite son, chef David Guas, joins David Nellis in hosting today’s show.
Exploring heritage beef, heritage Italian cuisine and the winemaking heritage of Lebanon.
We learn why these salamis are so skinny and what a honeybar is.
Dena Leibman, executive director of Future Harvest, Chesapeake Alliance for Sustainable Agriculture, tells how Future Harvest works to build a sustainable Chesapeake Foodshed from farm and fishery to table.
A cookbook author unveils the regional facets of Cuban cuisine, TenPenh comes back with a gourmand’s virtual tour of Southeast Asia, and a pair of young entrepreneurs comes up with 15 flavors of cotton candy.