Deep South Dining

Topic: Malcolm and Carol return to the studio after the MLK Holiday and a winter storm snow day to talk about Mardi Gras. They catch up with Chef Hunter Evans and congratulate him on recent accomplishments before talking with Robert St. John and The King Cake Mafia about King Cake.Guest(s): Hunter Evans, Robert St. John, Patrick Heim, and Joshua BonoHost(s): Malcolm White and Carol PalmerEmail: food@mpbonline.orgIf you enjoyed listening to this podcast, please consider contributing to MPB: https://donate.mpbfoundation.org/mspb/podcast

Topic: Malcolm and Carol start the day with news about crawfish season, dietary guidelines, and more before welcoming Chefs Damien Cavicchi and Nicki Gatlin-Lovell from Campbell's Bakery, Hal & Mal's, and The Walk-In to talk King Cakes and Air Fryers.Guest(s): Damien Cavicchi and Nicki Gatlin LovellHost(s): Malcolm White and Carol PalmerEmail: food@mpbonline.orgIf you enjoyed listening to this podcast, please consider contributing to MPB: https://donate.mpbfoundation.org/mspb/podcast

Topic: It's the first episode of 2026, and Malcolm and Carol kick off the year by talking about 2025 and 2026 food trends. Then, they welcome Chef Austin Sumrall from White Pillars in Biloxi and Siren Social Club in Gulfport to talk about why the Gulf Coast is a "food heaven", Michelin Guide, Esquire, and Southern Living recognitions, and more.Guest(s): Austin SumrallHost(s): Malcolm White and Carol PalmerEmail: food@mpbonline.orgIf you enjoyed listening to this podcast, please consider contributing to MPB: https://donate.mpbfoundation.org/mspb/podcast

Topic: It’s the week of Christmas, and Malcolm and Carol welcome Emily Liner from Friendly City Books and Scott Naugle from Pass Christian Books to talk about the best last-minute gifts, gadgets, and books to get the chef or “foodie” in your life this holiday season.Guest(s): Emily Liner and Scott NaugleHost(s): Malcolm White and Carol PalmerEmail: food@mpbonline.orgIf you enjoyed listening to this podcast, please consider contributing to MPB: https://donate.mpbfoundation.org/mspb/podcast

Topic: Malcolm and Carol welcome New York Times Food Correspondent and friend of the show, Brett Anderson, to talk about writing for The New York Times, working at The Times-Picayune in New Orleans during Katrina, being a restaurant critic, and more in this EXTENDED interview.Guest(s): Brett AndersonHost(s): Malcolm White and Carol PalmerEmail: food@mpbonline.orgIf you enjoyed listening to this podcast, please consider contributing to MPB: https://donate.mpbfoundation.org/mspb/podcast

Topic: Malcolm and Carol welcome Dakota "Kody" McCraney to the show to talk about bringing a 12-year family tradition from coastal Mississippi to the capital city, opening the brand's third location of Boondocks BBQ in the English Village Shopping Center in Belhaven.Guest(s): Dakota "Kody" McCraneyHost(s): Malcolm White and Carol PalmerEmail: food@mpbonline.orgIf you enjoyed listening to this podcast, please consider contributing to MPB: https://donate.mpbfoundation.org/mspb/podcast

Topic: Malcolm and Carol kick off December with a Coffee Shop episode with The Gestalt Gardener himself, Felder Rushing, to talk about "edimental" plants, herbs, tea, and more. And MPB's Chief Content Officer, Taiwo Gaynor, drops by to talk about making April McGreger's Turkey Gumbo with his family's Thanksgiving leftovers.Guest(s): Felder Rushing and Taiwo GaynorHost(s): Malcolm White and Carol PalmerEmail: food@mpbonline.orgIf you enjoyed listening to this podcast, please consider contributing to MPB: https://donate.mpbfoundation.org/mspb/podcast

Topic: Malcolm and Carol welcome April McGregor to the show for Thanksgiving week. The Vardaman-native is in town for the holidays to talk about sweet potato farming, turkey carcass gumbo, fermenting, preserving, recipe developing, working as the current Director of The People’s Kitchen in Philadelphia, PA, and more.Guest(s): April McGregerHost(s): Malcolm White and Carol PalmerEmail: food@mpbonline.orgIf you enjoyed listening to this podcast, please consider contributing to MPB: https://donate.mpbfoundation.org/mspb/podcast Turkey Bone Gumbo by April McGregorRoux:1 cup fat — I used a combination of sunflower oil and lard from pasture-raised hogs1 heaping cup all purpose flourSeasoning vegetables & sausage:1 1/2; cups chopped celery1 1/2; cups chopped green pepper3 cups chopped yellow or white onionSaltBlack pepper1 pound Andouille or country sausage, preferably smoked, cut into bite size pieces (optional)Turkey & turkey stock:Turkey carcass, picked of as much meat as possible and reserved1 gallon water3 Bay leavesA pinch of cayenneA handful of fresh thyme sprigs or a teaspoon of dried thymeA handful of parsley stems1 onion, quartered, plus the skins from your chopped onion seasonings1 carrot, cut into 1-inch chunks2 stalks of celery, plus ends and pieces from your chopped celery seasoningsEnds and pieces from your chopped green pepper seasoningsA couple of smashed garlic gloves1 tablespoon whole peppercorns2 whole allspice berries, optionalA few drops of hot sauceSeveral pinches of saltTo Finish:1 cup chopped scallions1 cup chopped parsleyButtered white riceFile powder (optional)Hot sauce1. Assemble all of your seasonings and have them ready and your stock well under way before making your roux.2. In a large stock pot, start your turkey stock. Your carcass needs to be fully submerged under water. Cut your carcass down the breast bone or into several pieces to make this happen. Bring the stock to a gentle boil, then turn down to a steady slow simmer and cook for about 2 hours. Taste stock for seasoning and add more salt if necessary. Remove the carcass from the stock and set aside to let cool. When cool enough to handle, pick the meat from it and set aside. Strain the stock and reserve.3. Make your roux: In a large, heavy bottomed pot, heat oil over medium to medium high heat. Whisk in flour. Stir continuously until your roux is the color of dark brown sugar or chocolate. This may take 45 minutes or more. Take turns stirring with your friends or family, but keep stirring. If you are afraid that your roux is burning, turn down your heat.4. Dump your vegetable seasonings – onion, celery, and green pepper- into your roux and stir. Add a good pinch of salt and pepper and cook until wilted, about 5 minutes. Add your sausage and cook 5 minutes more.5. Next whisk in gradually about 8 cups of stock. Bring to a simmer and cook uncovered for 1 1/2 hours. Add reserved turkey meat and simmer another 10 minutes then stir in parsley and scallions. Taste for seasoning and add more salt and pepper as desired. Serve over hot, buttered rice and pass the hot sauce and file powder at the table.

Topic: With 10 days left until Thanksgiving, Malcolm and Carol welcome Tim Pierce to talk about Thanksgiving shopping and preparation, using heirloom cookware, and more.Guest(s): Tim PierceHost(s): Malcolm White and Carol PalmerEmail: food@mpbonline.orgIf you enjoyed listening to this podcast, please consider contributing to MPB: https://donate.mpbfoundation.org/mspb/podcast