Shows
The Pittsburgh Dish057 Olive Visco of Polska Laska(00:37) A pierogi crafted with love isn't just food—it's heritage on a plate. For Olive Visco, owner of Polska Laska in Sharpsburg, these Polish dumplings represent generations of maternal tradition transformed into a thriving business. Polska Laska began as pandemic pierogi pop-ups before evolving into what Olive affectionately calls her "Polish diner"—a warm, inviting space where traditional recipes meet creative innovation. The counter-service eatery serves classics like potato cheddar pierogi, but don't be surprised by adventurous variations such as buffalo chicken and bagels & lox. Along with soups to desserts, it's the signature Polish Platter that may be Ol...2025-05-1239 minThe Pittsburgh Dish056 Shelly Danko+Day Talks Food Evolution(01:02) What transforms our relationship with food? For Shelly Danko+Day, host of "With Bowl and Spoon" podcast, the answer lies in those pivotal moments that shape our "personal food evolution" - the turning points that fundamentally change how we approach eating, cooking, and sharing meals.(06:52) Shelly's own journey embodies this evolution perfectly. From keeping chickens in Pittsburgh before it was legally sanctioned to working for nearly a decade in urban food policy, she eventually found her calling documenting others' transformative food experiences. "Everybody has a food story," she explains, whether they're award-winning chefs or everyday people who've...2025-05-0540 minThe Pittsburgh Dish055 Simon Chough of Soju PittsburghWhat happens when you blend Korean heritage with American upbringing and add a splash of Hawaiian influence? You get Soju, a restaurant that defies easy categorization while serving up some of Pittsburgh's most intriguing flavor combinations.(00:37) Chef Simon Chough welcomes us into his Garfield restaurant for a candid conversation about cultural identity through food. "Soju is a direct reflection of myself and my experiences," he shares, explaining how dishes like kimchi nachos with wonton chips and nori-dusted French fries represent his personal journey rather than adherence to traditional Korean cuisine. Simon's culinary perspective was shaped by family...2025-04-2849 minThe Pittsburgh Dish054 Dagny's Eatery, Carnegie's Coziest Kitchen(00:57) Step through the door of Dagny's Eatery in Carnegie and you'll quickly discover it's not just another sandwich shop. It's an extension of owner Dagny Como herself, who creates an atmosphere so welcoming you might forget you're not actually sitting in her home kitchen.Located on East Main Street, this cozy spot represents a brave pandemic-era pivot from banking to food entrepreneurship. Running a one-woman operation means Dagny handles everything—taking orders, preparing food, serving customers, and cleaning up—all while maintaining genuine conversations with everyone who walks through her door. "It's almost like you're performing," she expl...2025-04-1444 minThe Pittsburgh Dish053 Chloe Newman, Baking up Community with Sourdough(00:55) As the "head bread head," Chloe Newman's journey to co-founding Third Space Bakery reveals how sourdough bread can become a vehicle for creativity, science, and community building. Working alongside her partners Erika Bruce and Beth Taylor, Chloe has transformed her former farmer's market business Crustworthy into part of a thriving bakery in Pittsburgh's Garfield neighborhood.(04:11) What makes Third Space Bakery unique isn't just their exceptional breads—it's their philosophy. Their signature house loaf offers approachable sourdough for everyday eating, while rotating specials like onion turmeric bread showcase their creative spirit. Chloe explains how their sourdough process makes br...2025-04-0645 minThe Pittsburgh Dish052 Rick Sebak - Hot Dogs, History, and Hidden Food Gems(00:55) Rick Sebak occupies a special place in Pittsburgh's cultural landscape. For nearly four decades, he's crafted documentaries that capture the essence of our region, always with a keen eye for how food connects us to place and memory. "I celebrate Pittsburgh," he says simply, though his work does anything but take a simple approach to storytelling.What makes Rick's style so compelling is his deliberate choice to step away from the spotlight. "I never think I'm the story," he explains, preferring what a colleague once called "an explosion of voices" – letting the people he meets tell their ow...2025-03-3048 min
Local MattersUS Grace Force Father Heilman and Doug Barry on the Jubilee Year, Part IIN/A2025-03-2927 min
U.S. Grace Force with Fr. Richard Heilman and Doug BarryThe Eucharist and 100 Priests Come to Trump's Mar-a-LagoThe recent Catholics for Catholics event at President Trump's home Mar-a-Lago on March 19th, was not only powerful, but it was also historic in these times! Fr. Heilman and Doug were both fortunate to attend with Fr Heilman speaking at the event. John Yep, CEO of Catholics for Catholics, sits down and talks about this powerful night and truly why it is so important and powerful for our country and our faith.
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More information about Catholics for Catholics HERE: https://cforc.com/ Catholics for Catholics YouTube channel HERE: https://www.youtube.com/@UCEZmF8bRBG3...2025-03-2748 minThe Pittsburgh Dish051 Panuozzo Passion with '77Club(01:02) Dive into the delicious world of '77 Club, Pittsburgh's rising wood-fired sensation transforming the city's food scene with Italian street food and community spirit. Founders Brittani and Dustin Boutilier share the journey that brought them from California to Pittsburgh by way of Brazil, driven by their passion for authentic cuisine and bringing people together through food.The star of their mobile kitchen? The panuozzo – a pizza sandwich originating from Campagna, Italy that delivers all the flavor of pizza in a portable, quick-service format perfect for brewery pop-ups. Each sandwich pays homage to songs they love, from the "I...2025-03-2335 minLocal MattersUS Grace Force Father Heilman and Doug Barry on the Jubilee YearN/A2025-03-2228 minThe Pittsburgh Dish050 Rebecca and Autumn Post Pittsburgh's Food SceneWhat happens when foodie culture, engagements, modeling, and generations-old pierogi recipes collide? Our latest episode of The Pittsburgh Dish! (01:09) Rebecca Hansborough @The_41_Chew reveals a surprising truth about why she abandoned her chef school dreams and opted for Instagram food content creation. "I think I would have hated being a restaurant owner," she confesses, highlighting the unseen challenges of the restaurant industry. Her genuine concern about recent restaurant closures shows how today's food influencers are becoming advocates for the industry they document.(13:35) Then model and foodie Autumn Pawelec joins the conversation. Breaking stereotypes about models a...2025-03-1627 minThe Pittsburgh Dish049 Ryan Peters: A Rise to Fame with Flour and Eggs(00:37) What does it take to transform a simple culinary skill into a social media sensation with almost 8 million followers? Ryan Peters, known across platforms as Peters Pasta, reveals the extraordinary journey that took him from professional chef to content creator powerhouse.Ryan's path wasn't planned. After years in prestigious kitchens like Salt of the Earth and Ocean Reef Club, a casual six-second video of him making cavatelli pasta unexpectedly garnered half a million views overnight. This one video would completely transform his career and impact countless lives.(08:12) We explore Ryan's Knead to Know podcast, where...2025-03-0937 minThe Pittsburgh Dish048 Community Kitchen Pittsburgh, Transforming Lives Through Food(01:08) In this episode, we explore the work of Community Kitchen Pittsburgh, an organization dedicated to transforming lives through culinary education and workforce development. With a mission focused on utilizing food as a means to bring about positive change, Community Kitchen Pittsburgh provides comprehensive training programs for those facing challenging life circumstances, including formerly incarcerated individuals and those overcoming addiction. From catering services to cooking clinics, their hands-on approach develops essential culinary skills all while fostering a sense of community and belonging.(07:34) Join us as we unpack the roles of guest chefs who inspire students, and the captivating...2025-03-0340 min
WSFI Catholic Radio: 88.5FM and 750AMUS GRACE FORCE--WSFI Edition w/ Father Heilman and Doug Barry on the Jubilee Year of HopeIn this episode of the U.S. Grace Force, Father Heilman and Doug Barry discuss why we should utilize our gifts in the Jubilee Year of Hope. In addition, Father and Doug also discuss the changes in our country made since the Inauguration.
2025-02-2749 minThe Pittsburgh Dish047 Chef Jonathan Homer's Culinary Journey(00:53) Chef Jonathan Homer, the executive chef at Pizzaiolo Primo in Market Square, takes us on an exhilarating journey through his career and aspirations. Transitioning from a successful stint at Blue Sky, Chef Homer immerses himself in Primo's world of Neapolitan-style cuisine, celebrated for its made-to-order pastas and irresistible wood-fired pizzas. We rave about the iconic crab limon and ragu bolognese with tagliatelle, and the art behind crafting a perfect margherita pizza that has sold thousands.Jonathan's story is one of resilience and passion, tracing back to family roots in Uniontown and Cleveland, where Polish and Italian community...2025-02-2238 minThe Pittsburgh Dish046 Feasting on Film with Roxanne Easley(00:55) What if your passion project turned into a thriving business going 18 years strong? Roxanne Easley of Roxanne’s Catering joins us to share her incredible journey from her roots in Pittsburgh to becoming a key player in the catering world. We delve into her diverse menu options, popular brunch selections like red velvet waffles and deep-fried French toast, and her educational pursuits in culinary etiquette. (11:31) Roxanne's fascinating experiences with 'on-camera' catering offer a unique glimpse behind the scenes, detailing her work on the sets of major films like "Fences" and "The Deliverance." Explore the hustle and creativity inv...2025-02-1640 min