Shows
The Pittsburgh Dish066 Exploring the Mount Oliver Farmers MarketStep onto Brownsville Road with us as we immerse ourselves in the sights, smells, and flavors of the Mount Oliver Farmers Market. This episode takes a delightful detour from our usual format as we wander through this vibrant community gathering, microphone in hand, meeting the passionate entrepreneurs who make this neighborhood special.The market reveals itself as a microcosm of Pittsburgh's diverse food scene. Chef Alekka Sweeney shares her slow-roasted strawberry mini pies and explains how her Hilltop Shared Kitchen nurtures small food businesses. Yvette Rodriguez-Schmidt transports us to her homeland through Flavor Puerto Rico's authentic cuisine...2025-07-2745 minThe Pittsburgh DishSummer Break AnnouncementWe're taking a short summer break, returning with new Episodes on July 28, 2025. Support the showLiked the episode? We'd love a coffee! 2025-07-1301 minThe Pittsburgh Dish065 Summer Roadtrip with The Great American Recipe, Season 4A culinary road trip across America reveals the heart and soul behind three of this season's Great American Recipe contestants on PBS, each bringing their unique cultural heritage and personal journeys to the kitchen.(00:35) From the warm hospitality of Durham, North Carolina, Fran Wescott welcomes us into her Southern kitchen where traditional local ingredients meet global influences. "I am, at heart, a Southern cook, but I've got all these layers on top," she explains, describing how travel and cultural exploration have transformed her approach to cooking. Fran's Summer Vegetable Orzo with White Pesto perfectly demonstrates her layered...2025-07-0637 minThe Pittsburgh Dish064 Triple B Farms Celebrates 40 Years(00:36) We get to know a 40-year farming legacy that's become one of the region's most beloved agricultural destinations, Triple B Farms. Ron Beinlich, a former metallurgical engineer who always dreamed of being a farmer, took a leap of faith in 1985 when he left US Steel to focus full-time on the abandoned 205-acre property he'd purchased years earlier. Together with his wife Carolyn, they transformed overgrown land with a dilapidated house into Triple B Farms - a thriving family business now in its third generation.(06:10) The farm's name originated from "Beinlich's Beef and Berries," reflecting their early focus...2025-06-2930 minThe Pittsburgh Dish063 Burghade Lemonade puts the Squeeze on Success(00:57) A disappointing cup of lemonade at the Big Butler County Fair ignited an unexpected entrepreneurial journey for Shiquala Dukes and Vonn Jennings. Their quest for something more refreshing and less sugary resulted in Burghade Lemonade, a business that began as a quick money-making venture but rapidly evolved into something much more meaningful.The couple shares how they crafted their first batches in summer 2022, focusing on healthier ingredients with less sugar and more fresh fruit. This health-conscious approach resonated immediately with customers, selling out at their very first events. Their product line has bloomed from two initial flavors...2025-06-2241 min
With Bowl and SpoonTwo Pittsburgh Food Podcasters walk into a Sichuan Restaurant...What happens when two Pittsburgh food podcasters finally sit down for lunch? A little spice, a lot of laughter, and some deep conversation about what it really takes to make a podcast — from equipment quirks to sponsorship struggles to storytelling philosophies.In this episode, I share a meal with Doug Heilman of The Pittsburgh Dish and talk shop: podcasting styles, listener habits, and why we both keep showing up for the mic. We also talk about Marc Maron’s influence (RIP WTF), how Doug’s foodie journey began with a Chi-Chi’s menu, and why I might need to...2025-06-2144 minThe Pittsburgh Dish062 Scott Baker and Jenny Lee’s Legacy(01:06) Scott Baker, a fifth-generation baker and president of Five Generation Bakers, unveils the rich legacy behind Pittsburgh's beloved Jenny Lee Bakery. It's all about family tradition, resilience, and reinvention.Through fascinating family anecdotes, Scott traces the evolution from that first bakery to the Seven Baker Brothers wholesale operation, to the birth of Jenny Lee in 1938—named after a popular Guy Lombardo song. As Jenny Lee expanded to 14 locations throughout Pittsburgh, it became a treasured institution, famous for its buttercream cakes and exceptional baked goods.(10:15) When disaster struck in 2006 with a devastating Thanksgiving Day fire, followed by...2025-06-1542 minThe Pittsburgh Dish061 Kate Clemons of Brown Bear Bread Co(00:55) Kate Clemons reveals the journey of Brown Bear Bread Company, a story of passion, persistence, and finding your true calling. What began in 2020 as home baking experiments during the pandemic transformed into a church basement operation, then a full café in Mount Oliver, and finally found its perfect home in New Brighton's vibrant small-town setting.(10:03) Their five-year-old sourdough starter (affectionately named Phil) brings distinctive character to their breads – especially their cult-favorite sourdough English muffins that require a full two days of preparation. Kate shares how customers with gluten sensitivities often find they can enjoy Brown Bear's naturally fer...2025-06-0844 minThe Pittsburgh Dish060 Pizza Masters - Patrick Elston and Pete TolmanWhat makes a truly extraordinary pizza? It's a question that Pittsburgh pizza masters Patrick Elston of Gus Franco's and Pete Tolman of Ironborn Pizza have spent years perfecting—crafting distinct styles that have earned them regional championships and devoted followings.(00:52) Patrick's journey began with a mobile wood-fired pizza trailer in 2018, eventually establishing Gus Franco's brick-and-mortar location in Lower Burrell. His "American baker style" pizza represents a careful evolution from Neapolitan traditions, with meticulous attention to dough fermentation and bread-making techniques. The result? A perfectly crispy yet light crust that recently earned him recognition as the Northeast Region ch...2025-06-0154 minThe Pittsburgh Dish059 Amy Knight: From Naval Service to Kitchen ClassroomWhat happens when a 20-year Navy veteran with a passion for global cuisine decides to trade her military uniform for an apron? Amy Knight's journey from Naval Officer to owner of Flour Power Cooking Studios reveals the unexpected parallels between naval leadership and culinary education.(1:05) Amy has created a vibrant community space where cooking becomes a vehicle for confidence-building, memory-making, and even community service. "I just love watching the wheels turning," she shares, describing the moment when a child realizes they can create something delicious from scratch. Her weekly classes serve preschoolers through teens, while popular family...2025-05-2543 minThe Pittsburgh Dish058 Hal B. Klein, Trusted Guide to Local EatsEver dream of eating for a living? In this mouthwatering episode, we feast on conversations with two culinary personalities who stumbled into food careers through unexpected paths.(00:48) First, we chat with B Dylan Hollis, the vintage recipe TikTok sensation whose theatrical taste tests of bizarre historical dishes like "pork cake" have captivated millions. Dylan shares how boredom and a collection of old cookbooks transformed this jazz pianist into a cookbook author with an obsession for America's forgotten flavors. His new book, "Baking Across America," explores regional specialties from across the nation, including Pittsburgh's beloved strawberry pretzel salad...2025-05-1855 minThe 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
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.
-------------------------------
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 min
Local 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