David and Doug finish out the season talking about Doug’s recent wedding and everything leading up to it. We dive into trying to hit your party room minimum, how whiskey talk crosses barriers, scotch drinking, cocktail hours, wedding food, non-alcoholic cocktails, letting go of expectations, Tom Sawyering your own wedding, and our favorite moments from season 2.

In this episode, David and Doug talk with Hanna Howard, a public historian, amateur baker, a friend and working in 1876, well kind of. We discuss her journey on how she became a historian working at Living History Farms, the 19th century and her grandmother’s baking. We get a glimpse of what goes behind the scenes of re-creating recipes, adjusting them for our current tastebuds, researching, cooking without the tools we take for granted and much more. So join us in this little journey to the Midwest in 1876.

In this very first in-person recorded episode, we have expanded to Chicago; David talks about his move back home to Chicago. We talk about places he misses in Iowa, all the options to try and explore in Chicago, building a routine and fighting the feeling that it’s temporary. Also, Doug visited David in Chicago before this episode; we talk about the food, bars and experiences they had in the city of Big Shoulders.

In this episode, Doug talks about his recent trip out to the cabin where he wanted to try some new things to cook. We discuss cooking bison, the technique and the joy of making home-made tortillas and all the ways he combined all the leftovers to make other dishes.

In this episode, Doug talks about his recent trip out to the cabin where he wanted to try some new things to cook. We discuss cooking bison, the technique and the joy of making home-made tortillas and all the ways he combined all the leftovers to make other dishes.

David and Doug talk to Amara Sama, owner of the Palm’s Caribbean pop-up that blends his Jamaican and Liberian roots. We get a brief education into Liberian and Jamaican cuisine, talk about farmers market produce vs. the grocery store, and get a glimpse into how tight-knit the cooking community is at the Mickle center.

David and Doug start off by exploring the Tik Tok Tortilla Hack before veering into Doug’s attempted month of Pescatarianism and David’s trip to Chicago. Also notable is the discussion around the potential renaissance in TV dinners, why we’ve been going about microwaves all wrong, our most precious pantry items, the promise of Portillo’s, and a quick review on famous regional burger chains.

Lyssa walks us through her journey in becoming vegan, growing and finding the right products to serve and the struggles of being a vegan establishment in Iowa. She also covers on the benefits that her mom and she experienced from converting to that lifestyle and the difference it can make.

David and Doug respond to a listener request to discuss hot chocolate, how we drank it as kids, and how we drink it now.

Jen takes us through growing up in the south side of Des Moines, finding her way to cooking more healthfully, why she started her business in the middle of the pandemic, and the influence from her parents and their garden.

Doug and David talk about their camping and cabin experience, how we prepare food, the plan to explore new methods of cooking, new things we would like to try.

In this episode, we discuss the Derecho storm that hit Iowa a few weeks ago and it’s effect, how living through this pandemic is suppose to give us “more” time but it is slipping away, and how making coffee can become a delicious way to get a little meditation in your day.

In this episode, David and Doug talk with Sammy Mila, a Culinary Specialist and Food Stylist. She is also the cook behind “Extra Sweet” from Better Home and Gardens.

COVID-19 has changed our restaurant experience. We discuss our thoughts on takeout food and cocktails, local grocery stores we enjoy shopping at, and takeout sushi.

We are in a pandemic, so we are spending less time in stores and in restaurants and more time in the kitchen.

Our interview with Earvin Idio, Chef and owner of Lumpia&Co., a rising star at the Des Moines Farmers Market, and one of the few people bringing Filipino food to the masses in Des Moines, Iowa.