In this episode I have the pleasure of chatting with photographer, writer, and mother(among other titles) Kelly Yandell. We talk about a million and one things, but mostly focus on Foodways Texas, Texas A & M, Meat Science, Camp Brisket, BBQ Summer Camp, symposiums, pie, the wonderful people in the world of barbecue, Tex-Mex, and the beauty of curiosity. This is a great discussion that I know you will thoroughly enjoy. I cannot thank Kelly enough for taking the time.
See all things Kelly Yandell here: http://www.kellyyandell.com
See Kelly's site here: http://www.themeaningofpie.com
Check out Kelly on twitter here: https://twitter.com/KellyYandell
Follow Kelly(and here beautiful photography on Instagram here: https://www.instagram.com/kellyyandell
Chef Aaron Robins - Boneyard Bistro - Sherman Oaks, California
Brett Boren - Brett’s Backyard Bar-B-Que - Rockdale, Texas
Nudohn PJ Inthanousay - Goldee’s Barbecue
Wine & BBQ with Erin Feges - Episode 3
Robert Sietsema - Senior Editor - Eater New York
Joe Yim - Knox Ave Barbecue - Chicago, Illinois
Jalen Heard - Goldee’s Barbecue - Fort Worth, Texas
Mark Champion - Flint Field Tx
Blake Stoker - Blake’s at Southern Milling - Martin, Tennessee
Erica B. Roby - Blue Smoke Blaire
Wine & BBQ with Erin Feges - Episode 2
Pat Martin - Life of Fire
Chef Johnny Ray Zone - Howlin’ Ray’s
Justin Clemons - Photographer
Brad and Jessica Fee - Big Thicket BBQ - DeRidder, Louisiana
Wine & BBQ with Erin Feges - Episode 1
Fletch Sheridan - Roegels Barbecue - Katy, Texas
Lance Eaker - Eaker Barbecue - Fredericksburg, Texas
Homer Robertson - World Champion Chuckwagon Cook
Andrew Hill Talks About Yellow House Coffee & Barbecue in Lubbock, Texas
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