Two people meet in rehab. Fall in love. Make pickles. Launch a food truck. Open a sandwich shop. Raise a family. Build a community. In this episode, I sit down with Madi Donaldson and Joe Bardakos , the co-owners of The Brinery in Sharpsburg that’s serving up scratch-made sandwiches, homemade pickles and kraut, house dressings and sauces, and a lot of heart. Their journey to brick-and-mortar started pre-pandemic—making pickles in the kitchen at Piccolo Forno—before moving on to a food truck and ...
Jul 02, 2025•1 hr 3 min•Season 4Ep. 18
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 foo...
Jun 20, 2025•45 min•Season 12Ep. 17
In this episode, I’m joined by Julian Figaretti and HongChing Cheung, the co-founders of Healthy HeartBeets , a Pittsburgh-based startup offering a nutritious beet powder blend made with hemp and chia seeds. The two share the story of how their paths crossed and how a shared passion for health and food innovation evolved into a full-fledged business. Julian reflects on his early ventures into food product development—starting with homemade recovery drinks and beet bars tested on whitewater rafte...
Jun 05, 2025•48 min•Season 4Ep. 16
In this episode, I talk with Lauren Marzullo, owner of Roots to Petals—a florist and plant shop specializing in unique, locally grown flowers. Lauren tells me about Pittsburgh’s surprising number of year-round flower farms, the challenges of growing, and how flowers help create a welcoming atmosphere. The conversation covers climate change, pests, pop-up flower buffets, and why flowers are an essential part of hospitality—even if they aren’t food! www.rootstopetalsstudio.com studio@rootstopetals...
May 23, 2025•35 min•Season 4Ep. 15
In this episode, retired Pittsburgh Public Schools teacher Kim Flurry shares how a personal health issue inspired her to start AKLW Bone Broth . Drawing from her family's deep food traditions and her years in the classroom, Kim talks about transforming her home cooking into a business—starting with a crock pot and steadily scaling up. She discusses how bone broth became a daily staple in her wellness routine, why she hasn't eaten beef or pork in over 30 years, and what she’s learned about nutrit...
May 14, 2025•34 min•Season 4Ep. 14
In this episode of With Bowl and Spoon , I chat with Dr. Nadia Sundlass, an integrative dermatologist with Forefront Dermatology. We dive into the fascinating connection between the gut microbiome and our skin, how fermented foods play a role, and why modern dermatology is expanding to include holistic practices like herbalism and Ayurvedic medicine. We also touch on the impact of microplastics, and why you should get that skin check—especially since May is Skin Cancer Awareness Month. https://f...
May 05, 2025•35 min•Season 4Ep. 13
After 25+ years as a mechanical engineer at Westinghouse, a career shift led Jayashree to start teaching Indian cuisine, inspired by friends who raved about her meals. What began as a challenge—her first class was far from perfect—has grown into Popping Mustard Seeds , where she offers cooking classes, meal kits, and private lessons. Jayashree’s journey took her from Chennai, Tamil Nadu, India to Pittsburgh, PA, U.S., through engineering school, and eventually to Chatham University’s Food Studie...
Apr 10, 2025•56 min•Season 4Ep. 12
Ron Gaydos, Cooperative Development Director at the Keystone Development Center, has been instrumental in developing cooperatives across various sectors. He aims to create a more equitable and sustainable food system by connecting local producers and empowering urban farmers. Growing up in Pittsburgh, Ron developed a strong connection to nature and community, which influences his work. He believes in cooperative models that promote democratic control and shared benefits. The Keystone Development...
Apr 03, 2025•40 min•Season 4Ep. 11
Meet Teaira Collins, a mom of five, including Judah, who has Down syndrome. In this episode, she shares her inspiring journey of navigating unique parenting challenges, especially with food. In addition to developmental delays, people with Down syndrome don't know when they're full, so Teaira taught Judah sign language and healthy eating habits. The whole family got involved, learning to communicate effectively and monitor his meals. Judah now requests meals like chicken and rice, thanks to Teai...
Mar 27, 2025•40 min•Season 4Ep. 10
Everyone thought Eric was a picky kid when it came to food. Little did they know he just had high standards! Eric’s culinary journey evolved from take-out at the bus stop, to culinary school, P.F. Changs, to IronBorn Pizza and now his own venture into dumplings. He tells us about his “most interesting” dumpling - the Nashville chicken dumpling - and how to make duck sauce at home. - - https://pittsburghdumplingz.com/ #withbowlandspoon #withbowlandspoonpodcast #localfoodsystem #foodsystem #foodsy...
Mar 20, 2025•49 min•Season 4Ep. 9
In this podcast episode, Chef Keith Butler and Dietitian Judy Dodd discuss their work with Chef's Outreach Association, a non-profit that goes beyond cooking classes to focus on mindful eating, food selection, and cultural appropriateness. Chef Keith shares his personal journey with Type 1 diabetes and how adjusting his diet transformed his health, while Judy reflects on her extensive career and passion for community nutrition. Together, they emphasize the theme "we are what we eat," highlightin...
Mar 13, 2025•33 min•Season 4Ep. 8
Justin Lee is a Pittsburgh native, raised in one of the city's first Chinese restaurants. He initially pursued a career in teaching but found his joy in the service industry, working as a bartender. He later refined his skills in Las Vegas before returning to Pittsburgh. Influenced by his father and grandfather who taught him the importance of treating customers and employees like family, Justin is committed to breaking the toxic culture often found in the service industry by prioritizing trust,...
Mar 06, 2025•39 min•Season 4Ep. 7
In October 2013 I drove to Tennessee to attend Sandor Katz fermentation workshop, which we affectionately refer to as "Fermentation Camp." Along with other attendees across North America, we camped out and participate din various fermentation activities, including making sauerkraut and pear cider. We visited the Barefoot Farmer's Farm, where we learned about the mycelium network and harvested a literal truck load of vegetables. We had lessons on making miso, and visited a gay faery commune, havi...
Mar 01, 2025•35 min•Season 4Ep. 6
Welcome to the third episode of Fermentation February! Today we talk about a food that's not very local for us here in Pittsburgh, but it is in Lebanon, where Marcelle Newman grew up. After a fall hike brings back fond memories from her youth, Shelly and Brett team up with Marcelle to replicate the experience! This episode will walk you through the nostalgia, and process of pickling olives, and tasting the results of our efforts.
Feb 21, 2025•29 min•Season 4Ep. 5
Trevor Ring, founder of Community Cultures, has transformed his passion for fermentation into a thriving small business. For the past two years Trevor has focused on sourcing ingredients locally and even foraging some himself. Trevor's approach emphasizes quality, community-building, and maintaining a small scale rather than expanding into a large production company. This philosophy stems from his experiences working with larger fermented food producers and his desire to create more seasonal off...
Feb 14, 2025•37 min•Season 4Ep. 4
Jeonghee is a Korean native with a passion for sharing the Korean table with the people of Pittsburgh. Jeonghee shares her insights on authentic Korean meals and her love for cooking and creating a sense of community. She believes that sharing a meal transforms a house into a home. Discover why Jeonghee chose to open YeGa Kimchi over a career in nursing, the challenge of creating vegan kimchi for her first retail client and the struggle to decide what to make next. - - - - #withbowlandspoon #foo...
Feb 06, 2025•38 min•Season 4Ep. 3
Alexis (Lex) Williams, the founder of Earth Offerings Garden Consulting and Installation, is at the forefront of a new generation of eco-activists. Her journey from a suburban upbringing in Natrona Heights to becoming a passionate advocate for sustainability and nature connection in urban environments is transformative. Earth Offerings GCAI, now in its second year, is based on Lex's desire to help people reconnect with nature in meaningful ways. The company specializes in creating personalized o...
Jan 31, 2025•30 min•Season 4Ep. 2
Mick Luber, the visionary behind Bluebird Organic Farm in Cadiz, Ohio, embodies the spirit of sustainable agriculture and self-sufficiency. As a trailblazing organic farmer, Luber has been a cornerstone of the local agricultural community for over four decades, demonstrating how self-sustaining farming can transform lives and communities. Luber's approach to farming goes beyond mere food production. It's a philosophy of resilience and independence. In an era of economic and environmental challen...
Jan 22, 2025•37 min•Season 4Ep. 4
It's New Years Eve, the last day of 2024 and I'm cleaning up some bits and pieces from the year and I couldn't leave this behind! This episode is from the Total Solar Eclipse in April which we were lucky enough to attend.
Dec 31, 2024•29 min•Season 3Ep. 31
Chris Balouris, Salonika Imports and retail store, & EVIA Greek Restaurant Chris Balouris and his family own and operate Salonika Imports, a Greek wholesale and retail business in Lawrenceville, and EVIA Greek Restaurant in Bellevue. Food, culture, faith, and family are the cornerstones of his life, shaped by his upbringing in a Pittsburgh Greek household and his transformative first trip to Greece. At Salonika Imports, he offers a variety of authentic Greek foods, while Evia specializes in ...
Dec 23, 2024•48 min•Season 3Ep. 30
Heather shares delightful stories from her childhood in Southern California, where she savored family traditions centered around fresh, flavorful food . Her journey has taken her across the country, from California to New York and Florida, before finally settling in Pittsburgh. It was here that Heather discovered not only her own craving for fresh salsa but also that of her friends! In our conversation, we explore her culinary roots, the inspiration behind her salsa-making journey, and her excit...
Dec 03, 2024•42 min•Season 3Ep. 29
This week on With Bowl and Spoon, meet François Nadeau , the owner of Ontario's northern-most cheese company Fromagerie Kapuskoise Artisan Cheese , located in Kapuskasing, Ontario. François shares his journey into the world of cheese-making, which began during his travels in Asia where he discovered there was a serious lack of cheese. This experience made him realize how much he really needed cheese in his life! He signed up for preliminary training in Quebec, and did his intensive training in F...
Nov 12, 2024•39 min•Season 3Ep. 28
In this week’s episode we kick off our two-part series exploring the stunning province of Ontario, Canada! This journey takes us to four of the five Great Lakes and as far north as there are roads, focusing on the beautiful Canadian landscape. We decided on Ontario after a year of stagnation created an urge for adventure. Traditionally, our road trips led us south, but with the increasing summer heat, we decided to turn our sights northward. Our travels took us through picturesque towns like Gue...
Oct 24, 2024•1 hr 26 min•Season 3Ep. 27
Chef Zach Keeshig specializes in progressive indigenous cuisine, sourcing from a very local area around Owen Sound, Ontario. His restaurant, Naagan, opens this month! He puts his money where his community is, and works with local, indigenous farmers, hunters, fishers, foragers, and growers to source ingredients for his always-changing tasting menu that is seasonal and connected to the land. We talk about food, foraging, and the importance of circular economy.
Oct 01, 2024•46 min•Season 3Ep. 25
In this episode we visit the world of ecological landscaping with Chris Kosin, the owner of GaiaScape Landscaping. Chris's journey from the medical field to sustainable gardening showcases his innate desire to nurture, which he now channels into creating thriving urban ecosystems that nurture and create connections with people, plants, animals, insects, and the planet. - - - - -
Sep 24, 2024•1 hr•Season 3Ep. 24
Dr. Murrell is a different kind of academic, focusing not just on studying a problem but on creating and implementing solutions to the problem, and not any small problems! We talk about her family, her three decades at the University of Pittsburgh, and her "baby", Food 21.
Sep 10, 2024•1 hr 4 min•Season 3Ep. 23
Today my guest is at Darren Cheng, PhD student at Carnegie Mellon University, and also one of the owners of Cup of Wonton food stand at the Squirrel Hill Sunday farmers market. We talk about his family and his food and his epiphany to start a wonton business. Hope you enjoy our conversation.
Sep 03, 2024•34 min•Season 3Ep. 22
Lena Laskaris and James Wolfe almost opened an oyster bar, but their love of breakfast and community turned them towards biscuits. Lucky for us! Hear about how they met, what inspired their love of food and hospitality, and what's in store for the future of Wise County Biscuits.
Aug 27, 2024•54 min•Season 3Ep. 21
Today is Lou the Pittsburgh Pie Guy Day! Lou and I met at his kitchen on a rainy day this summer to talk about his pie making roots, biking across the country, and the future of Pies in Pittsburgh.
Aug 20, 2024•50 min•Season 3Ep. 20
Lexy Baird has the dream job of many food studies graduates. As a sustainable gardener for a family, she has the freedom to cultivate a variety of crops, experiment with preservation methods, and share surplus produce with her community. For "funzies" Lexy also leads educational sessions at Phipps, and works part-time for a local dairy, enjoying the creative fulfillment it brings. Join us this week on With Bowl and Spoon as we explore Lexy's journey and passions.
Aug 13, 2024•1 hr 8 min•Season 3Ep. 19
