Brett and Shelly keep talking about their post-pandemic lockdown trip to Belize. From the mainland, they travel to the island of Caye Caulker and spend 8 days on this tiny island where the motto is "Go Slow".  Caye Caulker -  part of the municipality of Belize City, barrier reef, rum cocktails - with lime, Coconut rice with chicken and plantains, watermelon and soursop juice, rain and sand roads, filled with milky water, bikes, bucket of beer, Charles, conch coconut curry, Fresh, everything was so fresh!, Cuban place with tacos, fry jacks, various influences - West Indian, Cuban, Monique and Maurice, Wish Willey's, iguanas, My birthday dinner, tarpon, seahorses, Gets dark around 630pm, Rent a dog system, deep sea fishing, red snapper - eyes popped out, Barracuda want to eat your face, I ATE FISH!, Reef snorkeling, while our captain goes conch hunting, Iguana Reef sunset, Shelly and the Stingrays, History of the Iguana Reef and the environmental aspect of it, the off the beaten path breakfast, huevos rancheros and watermelon juice,  Front Street and Back Street, The grumpy Frenchman, Coco Plums, the Birthday key lime pie, Namaste Café, Chia pudding, Ice and Bean - coffee, mini doughnuts, rum balls, smoothies and fry jacks, Hammocks and swings, Great escape! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/withbowlandspoon/message Support this podcast: https://anchor.fm/withbowlandspoon/support

After the first year of pandemic and getting our vaccine, we went to Belize. Here's all about it. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/withbowlandspoon/message Support this podcast: https://anchor.fm/withbowlandspoon/support

Today we listen my conversation with my friend, classmate and fellow food fan, Hal B. Klein. Hal is the food writer, editor, and critic for Pittsburgh magazine. Hal has live in Pittsburgh since 2010 when he moved from California to attended the food studies program at Chatham University, and then found home. It was at Chatham that Hal started his writing adventure. I'm happy every time I see his name pop up, whether it be as MC for the fermentation festival or a friend talking about his latest article, Hal B. Klein makes me smile. Hal talks about some of his food firsts, the beginning of his writing career, how the pandemic changed his work. We also get into a little food studies nerdiness. Check out Hal's list of 2021 Best Restaurants, regular reviews of new restaurant openings, hidden gems, and old faithfuls, not to mention his epic reporting of the great variety of pizza's to be found around the 'Burgh at Pittsburgh Magazine. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/withbowlandspoon/message Support this podcast: https://anchor.fm/withbowlandspoon/support

In this episode we learn about the origins of “with bowl and spoon”. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/withbowlandspoon/message Support this podcast: https://anchor.fm/withbowlandspoon/support

Today we listen to my conversation with Christina Howell, Executive Director of Bloomfield Development Corporation, from January 2021.  We talk about the how the Pandemic effected the Bloomfield Farmers Market opening, growing up in rural West Virginia, and the roots of Christina's food evolution. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/withbowlandspoon/message Support this podcast: https://anchor.fm/withbowlandspoon/support

Hi!  Welcome to WB&S. Today's interview is with Jen Saffron, Owner and operator of Sprezzatura Café and catering where they specialize in "heritage" Italian cooking in their solar powered kitchen. We talk about stages of soup making, mom's traditional minestrone soup, their original-recipe, best-selling veggie lasagna, Hospitality = authenticity, pandemic, triple-bottom-line business, and Sprezzatura core value of making affordable, healthy, accessible food options for working people.  Having just opened in November 2019, Sprezzatura had their first holiday season at the café. January was slow, as usual for restaurants, and then March 15, 2020 was the last event at the restaurant. That night they closed and reopened 4 days later as a take out only operation. Hear how Jen and her team adapted and invented to bring comfort to existing customers and community member in need. They spent the pandemic providing community goodwill with food! Sign up for Sprezzatura newsletter, and find events and menus at   https://sprezzaturapgh.com/ https://sprezzaturapgh.com/contact-us/ --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/withbowlandspoon/message Support this podcast: https://anchor.fm/withbowlandspoon/support

Shelly talks with Farmer Girl Eb aka Ebony Lunsford-Evans about how she started growing, her farming business and her new venture opening this summer.  --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/withbowlandspoon/message Support this podcast: https://anchor.fm/withbowlandspoon/support

Today Shelly talks with Katie Heldstab, cofounder of Leona's LLC. They make amazing lactose free real dairy ice cream and ice cream sandwiches! From Michigan to Milwalkee to Pittsburgh, they discuss Polish, Italian and Szechwan food, the pandemic, lake perch, pasties, and beer.  --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/withbowlandspoon/message Support this podcast: https://anchor.fm/withbowlandspoon/support

Brett and Shelly talk about food and love. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/withbowlandspoon/message Support this podcast: https://anchor.fm/withbowlandspoon/support

Brett and Shelly answer your questions or turn them into interesting conversations. Topics include: what is a personal food evolution? Have you ever been on a restrictive diet? Local versus organic? --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/withbowlandspoon/message Support this podcast: https://anchor.fm/withbowlandspoon/support