BREAKING: We did a podcast

The first episode of The Food Dood & Friends, exclusively for subscribers

Some of you know Julie Porter Scott and me have been tiptoeing toward a podcast for about six weeks, but when Andrew Black became available to talk before leaving for the 2024 James Beard Foundation Awards we walked straight into the KOSU studios and hit record.

“The Food Dood & Friends” will drop twice a month, covering the 405 diningscape and points statewide. Oklahoma food blogger Jared Gleaton has agreed to keep us abreast of dining matters in Green Country, and we will gradually introduce a rogue’s gallery of contributors.

Consider today’s episode a soft opening. There is no music, no bumpers. Because Andrew was available and the Beard Awards are Monday, we wanted to share this conversation to get folks ready. All of Oklahoma will be sending good vibes to chef Jeff Chanchaleune on Monday as he waits to hear whether he will be Black’s successor as Best Chef Southwest. Black’s experiences from last year offer insight into how Chanchaleune must be feeling this weekend.

Black shared stories about the aftermath, well-wishes and unexpected consequences that come with winning Beard Award medal. He also talked about the imminent birth of Perle Mesta in the Skirvin Hilton Hotel.

Moving forward, “The Food Dood & Friends” will begin with a Community Table segment in which we take a look at news and events affecting the food and dining scene across Oklahoma. That will be followed by a main story drawn from a rotation of segments including Crossroads Cuisine of Oklahoma, Pizzabout, and Condimentia to get started. Rob Crissinger will join us for Pizzabout. Chef Jonathan Krell will bring the sauce for Condimentia. Today’s interview with chef Black would’ve fallen under the Crossroads Cuisine banner.

The project is produced and distributed in partnership with KOSU, which is mostly fantastic. The only downside is KOSU is currently behind schedule on a move into a new studio. Didn’t stop us from recording, but the new studio will be incredible.

We did record video of the interview, and you can watch it you can right here but audio-only works just as good for you car-listeners.

Dennis Spielman of Spielventure provided video and editing in record time and with aplomb. Julie and I plan is to release another episode in a couple of weeks. In the meantime, we’d love your feedback and input. Whom do you want to hear from? Are you a chef or ranked amateur home cook with a story to share? Do you love condiments more than main dishes? Is your pizza passion up for a pizzabout? (Talking to you, Shaun Fiacone!)

Send your feedback, input, and any sponsorship inquiries to julieanneporter@gmail.com.

You can also help by becoming a paid subscriber to The Food Dood Feed. I try to make as much content as possible free, and the more of you who pay for it the longer I can do it. Thanks, and enjoy “The Food Dood & Friends.”