Eight Piece Box

This month on Eight Piece Box: the EPB Brain Trust gathers on Jonathan's patio for a freewheeling discussion of such topics as summertime stews, hog wings, getting to know your server, the fine art of hash, and cooking in the springtime. Jonathan talks about his Field Julep, and why even a purist has to let go sometimes. And Jenny previews Feedtime on the Cumberland!

It's Eight Piece Box with Jonathan Piercy! In our April 2016 episode, I go to Nashville to find out how Music City USA became a food destination. In the first segment I'm joined by Nashville food writer Chris Chamberlain. He gives us an overview of what's going on in the city, and then we discuss what this whole hot chicken thing is about. In the second segment I'll let you know about a few places in Nashville where you might not run into a bachelorette party. (Trust me, this is vital info.) Visit us on Twitter and Instagram @EightPieceBox, or at eightpiecebox.com!

On this month's Eight Piece Box, Jonathan and Tamara went to Louisville to the Bourbon Classic, an annual celebration of Kentucky's finest brown water. We also met up with a bunch of our favorite bourbon bloggers and podcasters to do some distillery tours and tasting for a couple of days beforehand. And since we were all there, why not record a podcast? We talk about our visits to Kentucky Peerless Distilling, Copper and Kings, Four Roses, the Old Taylor Distillery (aka Castle & Key), our review of the Bourbon Classic cocktail competition, and a roundup of our favorite general bourbon topics including bargain bottles, gift bottles, disappearing age statements, accelerated aging, and up-and-coming distilleries. Thanks for listening!

It's our very first episode! We wanted to create some continuity between EPB and the old show (What's Cookin' Now!), so we decided to get Les Roll, Tamara Sapp, and Jenny Williams--the core crew of WCN!--into the studio for a long-winded chat. In the first segment we talk about What We've Been Cooking/Eating/Drinking, with discussions of meatloaf, Appalachian dolmas, the joys of melted ice cream, and the emerging New Orleans tiki bar scene. In the second segment we talk about agriculture as economic development, as Jenny reports from the Southern Sustainable Agriculture Working Group conference. And finally, we talk about our Food Year's Resolutions--the things we want to do differently in 2016. Visit our web site to join the conversation!