Eating lunch with Lily Keber is like being with an anthropologist, but in a good way. She notices everything. But she isn’t observing objectively like a good social scientist. No, she is right in the thick of it, asking about the server’s children and what’s good in the garden.

She and I talk about her documentary filmmaking and about eating in the south. Listen. It’s on Tip of the Tongue.

You can learn more about her past projects on her website.

If you have a favorite Meat & Three, let her know (and me too) at lkeber@gmail.com.

Her IG is @lilyeatsthesouth. You can let her know what your favorites are.

Ready to elevate your cocktails? Ready to enjoy the mixer without the alcohol? We talk to Ken MacKenzie about his company, Fresh Victor, and the fresh mixers that are available.

A Fresh Agave Margarita

3oz Fresh Victor Mexican Lime & Agave

1.5-2oz blanco or reposado tequila, or mezcal

Add all ingredients to a cocktail shaker full of ice, shake well, and strain over fresh ice. Garnish with a lime wedge

Chai Tide

2oz Fresh Victor Mexican Lime & Agave

6oz Chai Tea Brew a cup of Chai tea.

In a pint glass, add the tea and Fresh Victor. Fill with ice and stir gently. Garnish with slime wedge and serve.

Fresh Victor has created a discount for Tip of the Tongue listeners.

Use Code: TIPT20 for a 20 % discount.

Details:

* for sitewide use on FreshVictor.com (excludes wholesale)

* 20% off entire order

* No minimum purchase requirement

* One use per customer

* Can’t combine with other discounts

* Active from today until Jun 24, 2027

Captain Jason “Pip” Pippenger of Beyond the French Quarter tours is both a hospitality specialist and a licensed captain. We talk about the kinds of special tours that does in the New Orleans area, as well as issues of coastal erosion and environmental issues of the region. Listen. It’s on Tip of the Tongue.

Captain Jason Pipp on Instagram

Beyondthefrenchquater on FB and Instagram

He has given us a recipe for the flounder we discuss during our conversation.

Stuffed Flounder

* Take a whole flounder, descale both sides, and remove the head and gut.

* With the dark side up, make an incision from the head to the tail down the center of the body.

* Lift one side of the incision and cut back the fillet from the backbone until you reach the fins (Note: Do not cut through the fins, leave filet attached to the body.

* Duplicate on adjacent side of flounder (note: not the bottom white part of fish)

* Once top side of fish is filleted, butterfly open and pat dry.

Directions on making stuffing:

* Take 1 cup of Stove top stuffing (per flounder)

* 1/2 pound of claw crab meat (Note: I use claw; I find it holds up to seasoning and you can still taste the distinct crab flavor)

* A teaspoon of your favorite Creole seasoning (I prefer Marsh Borgne, it’s a new local company coming to stores this summer)

* 1 teaspoon of thyme

* 2 whole lemons sliced

* 2 ounces of salted butter sliced in 1/4 ounce portions

* Salt to taste (typically I don’t, based on the other ingredients I have used)

Combine stuffing per instructions on the box, fold in crab meat, seasoning, and thyme (add a little liquid if needed to keep the consistency wet like a bread pudding)

Place the stuffing down the center of the flounder, fold both fillets back together (they won’t touch). Indent the butter slices and indent them into the exposed stuffing. Lay lemon slices on top of the butter along the entire length of the fish. Bake in oven at 325 F for 10 minutes, then test for doneness. You can tell when it is done, as the tail will shrivel and become crispy. Also the skin and meat will be white, opaque, and starting to separate.

Accompany with a side of grilled asparagas

I like to pair this with a Pouilly-Fumé or unoaked Chardonnay

Enjoy.......

For more about the Oyster Reefs and how they protect the coast.

In this episode we revisit a conversation with food science and technology writer, Larissa Zimberoff. There are many reasons to think about food and technology and science. And we can look back on her book, Technically Food: Inside Silicon Valley’s Mission to Change What We Eat.

Larissa is now on Substack.

We all want to be healthy. And when we are we often take it for granted. For those of us who have a chronic illness, especially one that affects our eating, have a knowledgeable dietician may be just the thing. We may need that guide through the medical and scientific jargon to a simple meal plan and easy food principles to follow.

Nicholas Kelly tells us about some of the real issues facing dieticians and their patients. He also discusses the relationship between dieticians and clinicians.

Nicholas has also written a cookbook full of high calorie recipes, especially aimed at people who are wasting or those who expend a lot of energy like athletes.

Nicholas Kelly

Do you stop up the gas station to pick up take-out? Do you remember going to the gas station with your parents or just one parent to buy certain things. Was that gas station your favorite restaurant? Listen to the editors of Get It While It’s Hot: Gas Station, Roadside, and Convenience Cuisine in the U.S. South, folklorist Constance Bailey, Shelley Ingram, and Casey Kayser as we talk about the essays, the role of the gas station, changing gas station cuisine, and all of the characters that you can meet along the journey. The social media handles of all three guests can be found on each of their links above.)

The afterword was written by Psyche A. Williams-Forson who closes the book with her thoughts. My favorite pimento cheese - really my father’s favorite pimento cheese - came from a gas station. This podcast, which comes from an academic press, is also quite a lot of fun. Listen to our conversation. It’s on Tip of the Tongue.

If you are interested in using food to find energy, to calm your nerves, or to become a more cogent thinker, you have found the right podcast. Business coach and speaker, Adam Kingl has written a book with Dr. Jakub Radzikowski: Executive Eats: The Cookbook for a Better Working Life.

Read more about Adam

I have tried the pumpkin and fig soup recipe in the book. Although I made it with buttermilk instead of cream (I simply like the tang of buttermilk), that was an excellent recipe which I would name as my favorite out of all the recipes I tried from the book. I am thinking of making it for family Thanksgiving.

Both authors, despite their business and scientific acumen are professionally trained and experienced chefs. Despite the science that backs up the recipes, they know what they are doing in the kitchen. The recipes work and they taste good.