The topics covered over the next two nights will include insights into anonymous restarurant reviews and why they're important; recent positive and negative dining trends; nose-to-tail eating (as advocated in today's post on roasted pig snout); what makes the Texas culinary scene unique; and how exactly Robb became a food writer and two-time James Beard Award winner in the first place. (Hint: It involves the KGB. Or not.)
LISTEN TO PART 1
LISTEN TO PART 2
I applaud Berry for these in depth interviews. You don't really get stuff like this on radio much anymore. He says he is going to start doing more long form interviews in his show's 7pm hour.
