In the first segment of Episode 4, Joe and I talk about local and regional coffee roasters — 1,000 Faces, Beanworks, Dynamite Roasting Company, Mountain Air, Notorious, PennyCup Coffee Co., Smoky Mountain Roasters (Baristas)
Coffee vendors — Battlecat Coffee Bar, Bomba, City Bakery, Clingman Cafe, The Coffee Pedlar, Double D’s Double Decker Coffee Bus, Edna’s of Asheville, French Broad Chocolate Lounge, High Five Coffee Bar, Izzy’s Coffee Den, Odd’s Cafe, PennyCup, Sovereign Remedies, Starbucks, World Coffee Cafe Asheville, Vortex Doughnuts
Then our special guests, Chef Tracy Taylor from FIG Bistro and Bill Tanner from PennyCup join us and we have a lot of laughs, talking about coffee, food, the great flood of Biltmore Village, body oder, and Charlie Manson.
During the final segment, Joe and I go “Snout to Tail,” describing several “odd” meats and dishes that we’ve eaten, or in Joe’s case, prepared, including:
Pochetta di Testa – (head of the pig)
Sweet Breads (glands)
Prairie Oysters (testicles)
Ox Tail Soup
Thanks to Chestnut and The Corner Kitchen for sponsoring the show, Matt Johnson from ZaPow Productions for producing the show, and to The Derita Sisters for allowing us to use their song “Cheese Wagon” as our theme.
Stu Helm is an artist and writer living in Asheville, NC, and a frequent diner at local restaurants, cafes, food trucks, and the like. His tastes run from hot dogs and mac ‘n’ cheese, to haute cuisine, and his opinions are based on a lifetime of eating out. He began writing about food strictly to amuse his friends on Facebook.
It’s actually very complicated in this full of activity life to listen news on Television, therefore I just use the web for that purpose,
and take the hottest news.
No mention of ‘Waking Life’? Deliberate?
And it’s espresso, not expresso. Sheesh.
It is body odor..not body oder.