17 Burst results for "Howard Conyers"
"howard conyers" Discussed on KCRW
"I do event called Double. Julie. I started it two years ago, and it was awards recognition program that I wanna honor and recognize African Americans and other people, diverse people, primarily African Americans, who are in food and Beverage from the farmer to the table. And well, it's a media folks for their work in the food scene and the James Beard Foundation of War supposed to be the American Awards for food. When I look at what the people who have won the James Beard look heavily whitewashed, just like barbecue. It doesn't even reflect the diversity of the country. And so I believe the wars need to reflect the diversity of the country based on even just on sensors if you're talking about America's food And I don't see it in a James Beard awards, like barbecue has a result in power to bring people together. And I would love to have a big festival on these 100 acres of land may not be the whole 100 acres of land, but they have like a Coachella bottom type event on these 100 acres of land to celebrate a barbecue is the center of it. That sounds fantastic. Thank you. That was Dr Howard Conyers, the NASA rocket scientist who's also a master of the barbecue craft. Doctor, Conyers is still raising money for his 100 Acres project. So Please consider donating. We've got a link at our website kcrw dot com slash good food. In a minute. A little armchair travel through food were transported to Africa through the flavors and smells of Jolla price. That's been good food continues. I'm for right today. This week on our body politick a call to build black voting power in the south. With this election, black people made up 33%. The population of Georgia, and that was part of the tipping of Georgia. A look at what it'll take to vaccinate all of us, plus a roundup of news analysis with our weekly political round table tomorrow morning at nine on KCRW. You're listening to KCRW nonprofit public radio,.
"howard conyers" Discussed on The BBQ Central Show
"Telling you man some of the best who are some of the folks that you admire in barbecue folks look up to you and consider you to be the the end all be all of whole hog but as you look through the barbecue landscape Who are some of your mentors or peers that you have a lot. Respectful man tons respect for anybody who has the the the courage to go into the barbecue game. First of all man. I got him into nick. One one of my most Favorites Then you have Sam jones in there and franklin very cool guy straightforward loves its food Matt horne new guy out there in california man rashid in atlanta Wow it's so many is is is so many barbecue people out there. That are amazing The guys out in san francisco in his team out there at four five. Oh five barbecue. I mean. How much time do you have where i'm interested because you know i wonder if i dig into the sheriff. I just know too much sometimes but on the radar of whole hog barbecue. Where does my guy. Dr howard conyers sit. Oh man howard another great guy not not just not just a nasa engineer man. This guy knows what he's doing legit. Oh yeah legit. Our is like fifty miles from where i grew up. So yeah definitely legit you down for a quick lightning round before i let you go. I'll do the best that i can. You answer off the top of your head. We call this. Would you rather would you rather blow up. One hundred balloons are like five hundred envelopes rob lowe of hundred balloons licht too many envelopes in you end up dying like george castanza's and seinfeld. Would you rather be covered in bees or be covered in spiders. I would have to say. Because if i don't move they won't probably won't stay. Would you rather spend the night in the dumpster or porta. Potty if the porta potty is just been set up or of course Would you rather be handcuffed to the most annoying person. You'd know for twenty four hours or go camping with someone who likes you but you don't like back. I would go camping with somebody that likes would you. Would you give up sex for a year or your cell phone for a year. You can have myself hell yes l. Yes i'm with you on that Rodney scott is here joining us and pulling a fantastic i. Our rodney scott's q dot com ronnie anything else you want to promote or let loose here before i let you go this evening Just to let everybody know We have a book coming out. Riding scott's whole rodney's scott's world of barbecue every day is a good day that's conducive spraying. You can preorder now again. Happy holidays everybody stays safe. Every day is a good day regardless to whatever whoever says different man eat more barbecue attract broadening appreciate the time this evening thanks for doing such a great first interview and let's do it against.
"howard conyers" Discussed on Christopher Kimball's Milk Street Radio
"Today Hercules shares, her memories of these kitchens, her love of pickled watermelon pigs, ears, and why she believes in growing your own food. There was a point where I thought Oh. What if they do run out of things so what if you know and then just suddenly thought Oh maybe we should dig up a little bit more of that lawn you know put more soil in and and start growing in Ukraine it's definitely a very important part of people's lives I don't know and also it's such a Joy Also coming up Dan Pashmina tells us about his favorite snacks for the beach in later we share a recipe for Taiwanese. Grilled core but first we hear from Dr Howard Conyers. He's a NASA rocket scientists whole hog pit master and former host at the PBS digital series nourish. Doctor. Conyers welcome to, milk. Thanks for having me I've never spoken to a rocket scientist especially one who can do a whole hog, but this is the first time for everything up. Let's start with your first time you barbecued a hog. Age Eleven you learn. I guess from your father among other people How did they do it? The first time I cook a whole hog. For and then we actually butchered and do we get ready to do to barbecue we? We butterflied open had a burger barrel and we had would ready to go and a burned embers down all night in. Kohl's throughout the cooking process until it was dud and my family came over to particular who? In Vermont they often use refrigerators for smoking, but you said that I think sometimes you take a refrigerator and take the top off and turn that into a barbecue pit, right? Yes. So we take the frigerator, take the installation refrigerator and we lay down horizontal. And within that frigerator, we will actually put racks just to cut a hole, two pieces of fence wire, and so those pieces a fence wire was sandwiched hall. When we flip it at the very end of the cooking process and we have a door, we'll cut another little door on basically wanted to side wall so we can put underneath the Hamson shoulders. So one hundred and thirty pound pigs in a take all day, right? Yeah. We we barely have anywhere from ten to thirteen or fourteen hours of cooking time with also is a function of the outdoor temperature. So the wintertime's nearly take a little bit longer to cook. And just sometimes, some animals are just a little stubborn. Alive, and dead. So. who gets to actually take the meat off the bone. Once you're finished cookies that a bunch of people show up to do that. Sometimes people will eat it off to within another time. We will bringing a whole hog in on a pan and into the house and we'll work it up like dat. At Up, we want to get all the bones and stuff out of like shoulder blades. hipbones the ribs could you wanna mix the long meet with the red meat and the show doesn't a hams because each those sections have different textures the different flavor. and. So when you hall you WanNa have a mixture land desk series of why I believe whole hog is the holy grail of barbecue because when you could like just a Boston butter pork shoulder is not the same experience. You said that cooking whole hog was a tradition that was getting lost and that's one reason you wanted to go start it up again. Why was there move away from whole hog cooking? Barbecue is being lost in my community because the of black farmers cook whole hog was gone away and as those farmers went away from the land so that the whole barbecue tradition. And what I realized was Donna I could really sita's tradition care for it in a really authentic way was. If I continued on in a way I was taught I mean I. I like a good steak like a good hambur. Good ribs but I think also for me cooking the whole animal was more is also about fellowship coming together. To me when I Cook Barbecue. Generally away to show a lot of love to the people we really cared a lot about. You talk about engineering because a scientists and cooking a whole hog. What is your engineering background help you with when it comes to cooking a pig. I was say the techniques I use cooking barbecue are- traditional, but what went to cook a whole cow about two years ago? I probably could've brute force it, but I said why not use an engineering approach to actually bid to handle maneuver lows of a whole cal See. If a five hundred pound cow, what did you do to be able to move it around probably about how we had a little when probably about three hundred and thirty pounds and that was plenty big enough. I'd never cooked the whole cow in my life but. I knew from Reading Literature Oh historic leave literature did a I would need to kinda rotate the cow not like a Rotisserie, but periodically through the cooking process. And so I wanted to be able to turn that animal with ease every three or four hours. It would almost attorney a finger. See You put this on a big metal pole and then wrapped it up with wire or something, and then yes, we had a big poll. We had basically built like a cage in the center of it and we sandwich it together lock it in. So we rotated in fall out and how long jeff to cook at three hundred, thirty pound cow. Cal. To about twenty four hours twenty to twenty four hours..
"howard conyers" Discussed on Christopher Kimball's Milk Street Radio
"Doctor. . Conyers welcome to, , milk. . Thanks for having me I've never spoken to a rocket scientist especially one who can do a whole hog, , but this is the first time for everything up. . Let's start with your first time you barbecued a hog. . Age Eleven you learn. . I guess from your father among other people <hes>. . How did they do it? ? The first time I cook a whole hog. . For and then we actually butchered and do we get ready to do to barbecue we? ? We butterflied open had a burger barrel and we had would ready to go and a burned embers down all night in. . Kohl's throughout the cooking process until it was dud and my family came over to particular who? ? In Vermont they often use refrigerators for smoking, , but you said that I think sometimes you take a refrigerator and take the top off and turn that into a barbecue pit, right? , ? Yes. . So we take the frigerator, , take the installation refrigerator and we lay down horizontal. . And within that frigerator, , we will actually put racks just to cut a hole, , two pieces of fence wire, , and so those pieces a fence wire was sandwiched hall. . When we flip it at the very end of the cooking process and we have a door, , we'll cut another little door on basically wanted to side wall so we can put underneath the Hamson shoulders. . So one hundred and thirty pound pigs in a take all day, right? , ? Yeah. . We we barely have anywhere from ten to thirteen or fourteen hours of cooking time with also is a function of the outdoor temperature. . So the wintertime's nearly take a little bit longer to cook. . And just sometimes, , some animals are just a little stubborn. . Alive, , and dead. . So. . who gets to actually take the meat off the bone. Once . you're finished cookies that a bunch of people show up to do that. . Sometimes people will eat it off to within another time. . We will bringing a whole hog in on a pan and into the house and <hes> we'll work it up like dat. . At Up, , we want to get all the bones and stuff out of like shoulder blades. . hipbones the ribs could you wanna mix the long meet with the red meat and the show doesn't a hams because each those sections have different textures the different flavor. . and. . So when you hall you WanNa have a mixture land desk series of why I believe whole hog is the holy grail of barbecue because when you could like just a Boston butter pork shoulder is not the same experience. . You said that cooking whole hog was a tradition that was getting lost and that's one reason you wanted to go start it up again. . Why was there move away from whole hog cooking? ? Barbecue is being lost in my community because the of black farmers cook whole hog was gone away and as those farmers went away from the land so that the whole barbecue tradition. . And what I realized was Donna I could really sita's tradition care for it in a really authentic way was. . If I continued on in a way I was taught I mean I. . I like a good steak like a good hambur. . Good ribs but I think also for me cooking the whole animal was more is also about fellowship coming together. . To me when I Cook Barbecue. . Generally away to show a lot of love to the people we really cared a lot about. . You talk about engineering because a scientists and cooking a whole hog. . What is your engineering background help you with when it comes to cooking a pig. . I was say the techniques I use cooking barbecue are- traditional, , but what went to cook a whole cow about two years ago? ? I probably could've brute force it, , but I said why not use an engineering approach to actually bid to handle maneuver lows of a whole cal See. . If a five hundred pound cow, , what did you do to be able to move it around probably about how we had a little when probably about three hundred and thirty pounds and that was plenty big enough. . I'd never cooked the whole cow in my life but. . I knew from Reading Literature Oh historic leave literature did a I would need to kinda rotate the cow not like a Rotisserie, , but periodically through the cooking process. . And so I wanted to be able to turn that animal with ease every three or four hours. . It would almost attorney a finger. . See
"howard conyers" Discussed on The Rich Roll Podcast
"This is a bit of a leap but I. Think we're at right now is like looking As as expression, you know like Along lines of dance like. The. Movement as expression and movement as an art. You know it's it's it's. It's okay to call sport. It's okay to celebrated the Olympics. Put a label on it, but when you're calling it sport, it's able to Kinda. Push over to the side and be like that something that those folks to, but what if we're like looking at the movement? Arts next to the visual arts next to Sonic Arts, you know, and so I of am thinking about running now in the context of sculpture in the context of like. You Know Miles Davis work in the context of meditation practice rather than just kind of like. You know doing quarter Sean track so yeah I mean there's a there is a beauty and poetry to that and there are certainly. Performances that stand out as examples of that like whether it's Edwin Moses. Hurdling, or you saying bolt run in the hundred meter, dash or Kogi? Breaking the two hour mark like those those are pieces of performance art. Yeah, undoubtedly, and when you're kind of recounting these various art forms I can't help, but think about how. Music is distinct from that like when when certain art forms percolated up, that did resonate with white culture, they were immediately appropriated and and repackaged in a different way so anytime like something kind of. Like that actually, that might be something like. Let me grab that. I'll take that and I'll present it to the public in a kind of. Mainstream way that's digestible for them. Yeah I mean you kind of grow up knowing that as a black person white took every so the trope of Elvis. But but I'm seeing it like all over the place now You know not only in the work that you know. Maybe even I've been doing running culture for the past ten years. To see how you know. That along with the efforts of. A small group of people working urban running has shifted marketing campaigns of multinational corporations, yeah. It's your fault. It's my. Fault! So. Yeah, definitely apologize. The ancestors cool to have like a bridge runners team now Eddie and stuff like that i. mean like black roses. Like last time we did the pilot I thought like I'M GONNA ask him for a black roses. Jersey and I was like no I can't not, unless I'm part of the team because I, know you don't give those out right. You know like you got to be in the deal. Yeah, I'm trying to hold onto that you know and then. Jessica Simpson just like sell it and produce it in a sweatshop. Get Rich, or whatever, but for now it's. Is that kind of idea but Yeah for it's wild to have watched brands I. mean people just don't know like. You know nod to to the the articles about like running has been a white thing. There was just like no black people in the pages. Now you go through a page of or running ads, and it's just like you think it's only black people. If you. If you weren't a judge running, you know by its ads, you would think only black people do it. Because ed heavily marketed. They're using using black folks. Now you know, but. I I'm not even kind of like. Yeah, it's you gotta look outside of running for inspiration to kind of figure out your way for with running and in quarantine time it's been wild to just kind of. Again I'm on so many different like I. G lives like it's like going back to school. You know and so. I've been. Seeing really fascinating conversations with. Black ceramicist and looking at. The the connections between. Pottery and running or you know thought about. Coming in rapid to you about this, but even the the tradition of barbecue and black culture you know is super fascinating, and to look at the ways in which that's been gentrified, you know. I was watching this. There's a super fascinating barbecue expert named Howard conyers didn't think is his name, and he's from South Carolina lives in New Orleans now and I'm so impacted by. Listen to this guy. Guy Speak First of all he's literally a rocket scientist. He's gone works in a jet propulsion engine Labra, whatever, but he's also a master at Barbecue and the historical research that he's doing to show like Africans were introducing pit barbecue techniques in sixteenth century, Mexico, while like Mexicans are gonNA. Be Mad when I'm back in Mexico like you think black people invented Barbara Cole, and you know that's the. Pro Black. Not really pro black, but like you know you're pro black when you walk around Mexico like we invented them and Shadow to all my peoples in Mexico. Like yeah back to the cuisine, but I'm really looking at the ways in which. Even, our own practices that we've been doing here. in the Americas has just been kind of like subsumed by the dominant culture hair, braiding for instance, obviously just a symbol of of of black elegance and and communication that we brought with us from Africa Bo Derek is like classic example of Corn Rows. Right kind of going crazy, you connick! To Be Mad Derek you know what I mean like, you know if you WANNA like go rail against white people and Derek up there with raids on. It's gotta be of a certain. Movie Ten well I mean again though, but it's just wild to see the ways in which like in running the white women have appropriated African hairstyles or African American hairstyles And sometimes, not even understanding. I've seen folks. Call it race braiding. And I was like. Wow, you know not only. Are you kind of like really coopting at these kind of super rich cultural expressions from black women, in America who are paying the cost for that who are suffering from unfair and discriminatory hiring practices and pay practices You know not just because their hair, but because of who they are. But to kind of just like take wholesale, black hair styles, and then just like use that as like you're lucky hairdo. For your marathon is is. Is Offensive. You know and is is cultural appropriation, so even running, which is simple, just listen up and going down. The road is is is rife with cultural appropriation that. That is worthy of investigation. For sure we'll every art form. Every trend is built upon the legacy of some pre existing form right so. You know if you extrapolate that argument is appropriation, so at what point does the appropriation or the nod to the forebears become inappropriate, and like what is the responsible ethical way to? Basically, embrace multiculturalism. I think that's a that's like an area where a lot of people don't know where the ground is firm, yeah. Yeah I think man. It's not sexy, but it really is a question of attribution and respect, and so now in these days when people are talking about the phrase, you do the work. Knowing sort of you know you don't want to be a nerd like me. and kind of just like. Making all these connections, but you know you really do have understand you brought up the example of Elvis. I mean kind of taking in rhythm and Blues Music and stripping away all its labeling, and then repackaging it for something that you want to market in a different kind of way that's. Probably where the disconnect is, and you know so if we're understanding that Picasso and Braque. We're getting. We're getting so much influence from African sculpture. You know when they were working at that time then we're R- understanding. Picasso a little bit more and we're also. Problem Arising sense of of what geniuses rather than thinking. This is like the greatest artist of all time looking at Picasso, as as a link in the chain and someone who you might put his workup as museums are doing now his work up next to the work of faith, ringgold like how artists can not only be. Just contemporaries in the studio or at a moment in time, but also fanatic. In cultural contemporaries and cultural conversation instructs deposing those against the influences. Yeah, for sure so I. Think it's again. They always say it's A. It's a question of influences you know and so i. think that when we're respecting where we're when we're respecting our inspirations when we when we're acknowledging where inspirations..
"howard conyers" Discussed on FoodStuff
"And we're back. Thank you sponsor and back to the interview. One thing that you you mentioned earlier that <hes> is really important too is on this show is sort of <hes> expounding with the south means because I like you said people do have this sort of outside of this house and sometimes even in the south one idea of what southern food is and it's so much more than that and I read one of your hopes with with being on nourish is <hes> showing what makes the South special and unique in in in your mind fine but is that what makes the south unique and special <hes> <hes> like for me like the South has even though no matter how was in terms of food like people will cross over things could be very a racist or segregation negation <unk>. You'll find instances where <unk> flu would bring people together. S. sucked in at thank is unique about the <unk>. The flu brings people together everywhere the south would stark history of slavery food has the ability to bring people together to have a conversation Russian. Hopefully those conversations will help to make the south better make it more one unit <hes> help people understand people differences. Also there the similarities <hes> I think the south is. I don't know I mean no matter what is bad about the south things some people. I love it. A little too good embattled south is it was one of those things that's really hard to strive to and I guess he they like the Rural Roy area in the rural areas a lot different from the city area and I I love both get to go back home often. I try to try radical home well. I try to go home for about four times. A year. I went home with four times this past year. I saw my parents probably six or seven times so so could it came out here so that's ECO home. 'cause my family is Erin. No matter where outgoing life like family's important I think that's one of the things I learned about. AWW southlake family is is everything. Do you have <hes> any any projects coming up any anything being foodwise rocket science that you're excited about <hes> actually I was excited. I mean I haven't really talked a lot by publicly but <hes> I wanted so there. I did absolute Gris for nourish but I won't to have a gristmill and I I want to take this gristmill. Bring it back in operation so people in my community to see what the gristmill especially to I will say to me to me. I want here to black families talk about how they survive. We're using a gristmill to send the significance of it to the community. How shared the air to work together so I'm working trying to break a gristmill back to life that I have a Stolenberg gristmill because I think is so many stories ace in history to be documented behind that and I think those are next products? Really lies is taken taken Tattoo Really Document myth and preserve those stories from experts. 'CAUSE pugh may say Howard kyw's is expert with the people who are really experts by by our people like my father by <unk> uncles who truly live this this thing we Gar- we treat so special. I'm just a I guess I'm just a mouthpiece and I'm kind of ambassador in a cheerleader that I cared for a guardian keeper but <hes> I won't take the time to really preserve experts opinions in knowledge base in people in my community. That's that's important. We have the technology to do it so that's that's kind of what I work. At all wonderful <hes> is a is New Orleans now or d still think of the Carolinas Carolina's will always l.. E. behove <unk> abate. I'm slowly realizing AMION NEW ORLEANS. I mean like I I love Soccer Lana that <hes> whenever I can never take for granted I mean it has a special place in my heart but New Orleans has a has started it won't say will be equal is definitely rising for me because the things I've seen in New Orleans. I can't see any place else in the country in the food experiences taping a part of I don't take a do that anywhere else in the country. Whether even who's in place like New York New Orleans something special Louisiana has a special ed thank I mean people get caught on New Orleans but I think people need to also look at like errors like apple lucious and you're so much fasting the culture in areas like <unk> Lucia Eunice Louisiana their small towns but I think people are missing the boat always focus on New Orleans we were you were talking earlier about about equity and <hes> you know getting getting poor segments since and <hes> black segments of the community more of an opportunity to enjoy these foods that cost a little bit more <hes> or that you know not everyone has access access to do to <hes> <hes> transportation issues things like that <hes>. Could you speak a little bit about about what you think. New Orleans could do better <hes> <hes>. I think there's the education that needs to occur in a whole space. It's not I think the education you have to educate people on why <hes> this food is better because we will spend will spend money. I'll everyday seeing valuable if they have it but I think there's a lack of education the last better and so that may be an opportunity to do it better. <hes> I think <hes> sometimes the access to do it. The location of it is New Orleans not a big place but I can't expect a family who struggle transportation <unk> the better only come to the farmers market for a few things and they can't get everything indeed on grocery lists. That's kind of tough so that those are kind of my thoughts on it. Is there anything that we haven't asked you or that. You would like to talk about before we before before we wrap up here just like if people ever want any contact with me I have a website of Howard conyers dot com Ado Kospi inch at <unk> through go speak and share my knowledge of food science engineering to different audiences because I think it's important to like people notice about me. I really wanting help inspire the next generation did it can do anything they want to do. And I have a I love I WANNA make sure people from that. Only urban areas have expiration but I won't people from Rural Areas Day aspiration if they COSC- do my work that's even better so that offer myself up to society of like to we try to try to get back where I can make sense. That's that's great. Thank you so much for taking the time to speak with us. No no that's no problem l.. Oh Yeah I don't know if y'all knew I was. I was wanted to sit as a year for this year. Really Yeah listens got names on <unk> of the year aw that's wonderful whatever that be just to let you over the edge yeah. I'm still thinking about cal. I've Kinda crazy for that. The whole thing when I joined it was it was a pleasure to cook the whole cow. It was a pleasure to this podcast interview. Thank you for taking time to want to talk to our conyers delight. Thank you so much and back to the present present. Oh thank you thank you again so much to to Howard <hes> end. Yes again if you if you want to learn more about his work or possibly get him to come on out and teacher your classroom or organization or whatever about about Barbecue Science <hes> yeah just go to Howard conyers dot com. That's H.. W. A. R. D. C. O. N. Y.. E. R. S. DOT COM <hes> Yeah Oh what a what a pleasure it's always so amazing to get to talk two other people who are just as nerdy about the science bits as I am <hes> so yeah <hes> that's that's our episode for today. If you would like to get in touch which with us you can do that thing we are available at a number of ways you can email us at hello at saver pod dot com or you can find us on social media radio. We are on facebook twitter and instagram.
"howard conyers" Discussed on FoodStuff
"Savor a production of iheartradio and stuff media. I'm lauren vocal bomb and my irreplaceable co host any reese is out this week but we have for you today an interview that we did <hes> around our New Orleans trip with Dr Howard conyers we didn't actually get to meet up with Howard while we were in New Orleans but we caught up with him on the phone afterward and okay Howard his day job is rocket scientist pissed. He is an engineer with NASA at the John C Stennis Space Center. He tests rocket engines. He's also a barbecue pit master. Which is where you know the part where we we interviewed him for food? Show comes in <hes> he grew up in South Carolina with whole Hog Barbecue which we've talked a little bit about on the show before back in our Ashville episodes so yeah yeah Howard benzes skills and talents in engineering to barbecue to to designing and educating with barbecue ribs he once specially designed and implemented a whole cow barbecue which is a feet <hes> there's video. It's incredible yeah. He's he's also the host of a P._B._S. B._D._O.. Show called nourish which in their own words is a show about food. What it says about who we are where we're from and the ties that connect us and and yeah yeah it's it's a video series where there's two episodes of month and <hes> they they explore <hes> just the people in the culture and the science behind food which <hes> yeah is the thing that we hear it? Sabre are perhaps obviously behind so yeah so <hes> Howard is is is based in New Orleans and and we absolutely do that we had to interview him <hes> on our journey there so <hes> yeah. I'm GonNa let up past Lauren Anne and Howard take it away okay so yeah I I like to. I'd like to start these things off with a with a kind of official. Hi who are you hi. I'm Dr Howard conyers pit master who also knows the rocket sites like an actual rocket scientists. Yes like Real Raucous Isis that pays the bills not one of those fake rocket scientists new <hes> how did okay many questions stemming off of that first thing <hes> how how did you come to be a rocket scientist Kuhn Eleanor people people because that's the food show with a nine year nine years of education are we from grunting South Carolina Public Schools when northbound anti study the era when engineering didn't want to Duke University and got a p._H._d.. Mechanical engineer so that's how I became rocket scientists for start working with NASA and <hes> and you started doing the pitmasters thing because being from South Carolina you <hes> you grew up with some whole hog whole hog barbecue yeah yeah. That's I growing up. That's what barbecue was whole hog alert from fodder when I was a young a young person We'd have a restaurant but that's how I saw the whole hog barbecue tradition. Could you talk a little bit about about that tradition that you grew up with like like what was what was a barbecue like a barbecue was like <hes> fourth of July Christmas thanksgiving we will start. We will slaughter a hog. We invite family. We have like a big family. Gathering the Laura had a lot of obstacles from <unk> and had had a lot of first cousins so we have a big gathering that gathering who have barbecue that was John D of choice <hes> and that's where we will cook before that dinner the next today we will start cooking barbecued at night or we'll start the slaughter today before but it was kind of something embedded in the community a lot of Families Cook Barbecue <unk> for the family gatherings. It wasn't just my family and so we have our restaurants. A lot of us did generally a whole <unk> a technique that was passed out how we will do it a church for homecoming celebrations where church anniversaries in so that's kind of how that tradition came part of my life very early. How did you get back into into doing whole hog when she moved out to Louisiana when I move I new Orleans I we know you get homesick in New Orleans the Greek food city and <hes> when I moved here they claim to hit extended <unk> barbecue on the menu but what I WanNa Carolina Barbecue they didn't do the little things? <unk> oil didn't do a lot of things to make Carolina Barbecue. Eh Eh kind of motivate me so you know if I'm GonNa get it. Allan Duke something to a show at what Carolina Barbecue is. I knew awards what's up so it had reached a halt so call it was a good cause to get behind with rates went for kids with Brain Cancer Cook Barbecue when I say that be something that will do to try to share what I know about Bark Carolina Barbecue Yeah we we we talked to <hes> one of our interview subjects <hes> whose name I'm forgetting completely right now. I'm in a barbecue restaurant in nor- Orleans <hes> <hes> so is is. They're kind of like a resurgence barbecue over there is is they're getting back into it. <hes> maybe I think people get a tour in trying to adopt other styles barbecue because of a New Orleans has its own like grilling traditional Maceo sales barbecue but they call it barbecue. Ah You barbecue very being whole animals whole hog barbecue to do like smoked sausage or ribs or for stakes would barbecue say we New Orleans is going to put our research because I believe a distinct calls the calls and also along with the national trend. I would like to say at Texas Barbecue <unk>. I'm GONNA using bothering Texas Barbecue not old school Texas Barbara Shemsi Modern Texas barbecue is we're. We're kind of giggling over here in the background. Ah 'cause there's there's so much so much <hes> inter barbecue communities shade that happens and when you said Texas Barbecue like that we were like ooh is there. Is there literal beef involved. It's no beef with like East East Texas Barbecue remind you a lot of south. They was cooking a direct piss until the product seventies where they start this indirect spoken stuff. They're they're known for these days was it wasn't <unk> how to Piss looking Texas point with now air by Associate Barbecue Air Franklin in the Mueller the family and to sleep but it took Cezanne when I think is still use this but everybody else using something start by Mule Fam. Oh that's fascinating. We're GONNA okay. That's a whole separate troop avenue of of of question but <hes> getting getting back to so <hes> how how did you. How did you get involved with that? Nourish getting a nurse. What a great show? Would they want to do a documentary enroll my story in at the I was in Denver Colorado footage McCall slow food nation's two years. Maybe maybe a year ago this time no you you probably a year ago a little over a year ago and on produce was there anyone do documentary and he did a documentary. Ask Me all stores short. Would you consider hosting a show. I I'd say sure if I get to go interview. Two subjects share some knowledge of what I thought so the culture all about yeah and it was digital so life for for me. That was exciting opportunity because I thought digital is the way of the future with who shows I mean I mean just meeting general and it was opportunity to kind gotta explore what that was all about. <hes> we want people to go watch the show obviously but I'm but could you talk a little bit about <hes> white what you've learned learned from your guests on on that show what I have learned from. My guest on this show is just like how similar we are across the south but also like southern food is much more than what we think about a lot deeper. Am I will say one of the things I learned like trout will food when you start looking at like head opportunity talked to David she'll Dr David Shields for Carolina Foundation Dacian worse interest soccer. Lana is Upland rice seeing with Americans <hes> Santa's in the cialis of Soccer Lada going to Trinidad afterward eighteen twelve understanding those kind of nuances travel food is very fascinating <unk> when people start coming to new places. They still try to bring a part of. I'm with you because that's addictive. Food dish may look a little different with the roots of our lot are the same in many cases. Absolutely we heard we heard New Orleans be described as a as like like the south is north from there like <hes> as being the highest this point in the Caribbean rather than the a point in the south <hes> I will say New Orleans is very much a different city from the rest of the south <hes> <hes> it's really a different city from the rest of United States. The International City I will say is definitely in order both Caribbean city it has a lot of people they say that statement but they also stand <unk> city in the United States the start thinking about the Haitian revolution into who owned the territory's is certain time before four New Orleans became part of the United States and when you understand that you can understand why there is why people say that Carribean connection because there was a lot of countries like Haiti and people from Haiti assure Kane in who owned what a certain times where France having territories into West indies with New Orleans with Louisiana before the Louisiana purchase in everything so that's the reason this thing is a Caribbean has. Is that so much a Caribbean feel. Do you feel like you're you're. You're you're solid part of the food community there now <hes> and and if if so if not then but if so <hes> I guess what what's it like being part of that community I mean I guess I'm a <unk> salad part in a way but have a have a unique perspective food community. I mean like yet have a solid part in save. I can't gas leaks food. Community <unk> pills what I what I what I could say is the knowledge base upgrade to the food community and the conversation to look into the African American flu ways in New Orleans and the contributions of West Africa New Orleans across the south as may be part of the food in conversation and I know sometimes people don't stick the African American community as well as indigenous communities often overlooking southern foods and being a southerner. I was raised in the south that was raised on the north so I don't. I see a little bit different because this is is all at no. I don't know I don't know what it was like. I don't think like me. I don't hardly ever use the word soul food because I don't I never knew at. We're woods talent to college. Wow Yeah <hes> has has has learned about food taught you more about science. What's it has really what I really liked about. Food thing is I think people don't realize how much scientists in food and when with newer I was hoping to Beta do some of that like we were talking about grinding grits. Nobody would think there's a friction benef- is a factor of friction and making sure a cane. I mean making grits or heat dissipation or viscosity with thinking about barbecue sauces are thinking about thermodynamics dynamics with using appeared versus Cajun Microwave macaca Chino something light so there are lots of science and technology involved in the cooking process us and I have learned that what I was going some of these restaurants in star using the induction burners like that's really fascinating to me as a person of science science because you need a certain type plot from a certain material for that principle to work so a super fascinating we do have more of our interview with Howard but first we're gonNA take a quick break for word from our sponsor. <hes> GEICO presents eyewitness interviews with inanimate objects. This.
"howard conyers" Discussed on The Trip
"Actually reclaim some Atlanta. Just find a way to get just. A little back farming me like the farmers mortgages pharmacy about eating healthy. And I know people associate me personally cooking barbecue by also want people to associate me trying to eat healthy in being a product of far. Like, we knew how to live off the land. We knew how to eat pert assisance. We knew certain that go to farmers market in the middle of December. I shouldn't be expecting to get a squash like a yellow squash. If I'm getting if I'm not going to acorn squash. Or not getting collars, musters, turnouts. I'm looking to Rome, please produce they bring in maybe coming in for someplace else. So I think it's a lot of lessons food is so important to ideas. Yeah. And just the overall health, and I guess, that's, but that's an education thing, too is I bet if a lot of kids in this city can't see themselves as rocket scientists say probably see themselves as farmers either right here. Right. And I want you to see me in some overalls. You will never see be overalls. You'll see me fatigues. UC me, some jeans yearly cooking when I cook barbecue, generally cooking fatigues. Just they got extra pockets that convenient for me like they they look cool. It's amazing to me overall. You never had a producer throw your pair of overalls. No, all right. Come on. It's time to be a barbecue. What you see you get love that? Alright. So what's the next thing? We're going to see see from you. You're going to be working on this book working on his book. You'll probably see starting to speak more often across the country. Okay. I'll go on to speak at like thi this year. And I'm going to speak in South Carolina. Someone's day got coming up. But like public speaking. You'll see more me doing that. Regards. You will definitely see more me-media weather's with PBS or whoever because I really have found interesting, and I really like that like a whole lot. Yeah. I like to tell stories so I think what they have to form company to do it or whatever I will do what how to do to make it happen. Find that to work out it make it work house tennis. They they let you let you enough AK Shen, I guess vacation to make it work. Yeah. Or do you just need him some barbecue? Every once in a while. I think like gonna send him because I haven't really given them barbecue. I say I'll mix Binda simpliciter together. Blooded. But I did give my team. So I had a project while develop a camera technology, and I'd say if we had a successful continuation review our bring you all barbecue the only time that I brought barbecue to work. You can do it to motivate your your team. But it proves team increase morale. That's actually that is very familiar. We had a notorious goat. Chef who was one of our editors new koffler and always posting pictures of these incredible goats that he'd made these Nepali dishes, and it took about a year to get into bring some of that in or like cook for us. But he was it was a festive it really kind of softened us up. You know, like we were just very desperate to get it what he was doing. And he was not playing easy to get as I've said before it just kind of staked our careers on this idea that food can bring people together not like cheesy or overly earnest way, because the world's got serious problems and food is not going to solve all of them. But it's a very. Useful for starter. Great. I think is a good entry pointing many cultures. No matter where you going to. I mean food is that like that common denominator? So like when I go different places. I always try to eat in that particular cultures food. And no matter what it is. I'm willing to try once. And if I go into somebody's house, and they cook it even the United States. They cook it for me. I plan to eat it. Yeah. That's well. There you go. That's you at your most board Daniyan. Sure, man, if you put that social pressure of like, I have cooked this for you. And this is what we eat. Then he will go down just drink with it. Nice blood drink to go with your blood to that is true. Well, that's a good nudge us. I'm gonna get some more this uncle nearest. Go back to New York, but consider myself lucky for much time here having met among the finest and had the best chicken and a catfish poboy yesterday. For genes, gene. Okay. Well, because there was a decoration right next to it, man. You do your homework. I mean, that's a tough. But that's I would say a thirty two ounce. I don't know that big sixteen ounce Cup of Dekker's. That's Mike woven of blood soup. You know, okay. Okay. Tell you one of our recent projects coming up in woods air future. I'm working on this project. I'm working on bringing Louisiana Creole cornerback. I was just what's the table in front of us. That's actually Jimmy record. But David shields since some sees to Inglewood farms in Alexandria, Virginia. Okay. We got him from the Bank, and we should be growing them out there this spring. And so we don't bring back Louisiana. Creole corn is used to make a dish. Call Cush Cush Cush Cush, which is what it's kind of a mashed corn. It's like a mash cornmeal made with milk and corn meal and then they kind of sweeten at some time with like molasses fixtures. Cain serve this Louisiana red. I'm gonna make make it sitting in front of the Mike tennis little kind of a test tube bile as a scientist would have it. But it's kind of amazing. It looks like dried pomegranate seeds almost, you know, so rich like still read you, right? That is Jimmy recorded doesn't like pomegranates. It's gotta make an incredible color. When you make the dish out of it. Decree corn will be yellow right? I mean and David shields. He runs he runs. It's not is it a seed banker. It's like he's on the board of. Carolina goal. See found right, right? And he does a lot. We're trying to bring loss greens and food products and trying to bring them back to become commercially viable, Lisa 'cause one gossip and one time or some woman said if you don't eat it it won't last. Right. So you need people to eat these products keep them bible. Yeah. That's what I kept telling the goats, you know. Known each there won't be more goats. So that's the only thing I want to cook. This Gulf Coast goat. I wanted cook one day. It's like is that a breed is like a hair. Heirloom breed here area code. Go ahead. The Gulf Coast goat of Gulf Coast, sheep can't remember tummy. But that's the only and what I wanna to. I guess you don't really think of livestock so much on the Gulf Coast. Although I mean, I remember down here right after plaque herreid after Katrina. We went down to Plaquemines parish and a helicopter, and they were like so much livestock, and they were all dead on Levy. I mean, it was pretty brutal scene. But I was just like shocked that there was so much cattle in like it's real ranch country down there. But it's like swamp ranch flack pretty big though. All right. So this Gulf Coast goat. I maybe go go sheep, actually, not gonna think about it. We're gonna check that. If it's if it's Gulf Coast, I'm gonna come on other flights get down here, if it shape I'll I'll read about it in the papers. You should come down. I mean, I appreciate that. I have a sort of a long family history with with cooking and eating goats that it will chase that flavor from place to place in a way that I wouldn't for others. So so if I go through come right down. Absolutely we care for what you. You got plenty pits back here. Anytime. Now, if it's an heirloom goat be there the same day that sounds amazing. But I appreciate you coming on the show, and especially doing what you're doing. I hear you about media. And I think you have a gift for it. Just like space for your voice in there. You know, the water's warm come on the waters. Waters more drought. All right. Thank you. Thank you. Conyers? The trip from luminary media and roads and kingdoms hosted by me, Nathan Thornburgh, taffy Mukhin yahtzee is our editor. And like Dr Conyers is another southerner with the scientific mind. Emily Marinov is our producer music by Dan. The automated episode illustration by daisy de show artwork. By Adele Rodriguez. Executive producers are me and Matt Goulding also of roads and kingdoms now for a word about luminary premium our future and fantastic home for this show. It is a platform for diverse and amazing array of podcasts that will be yours ad free. For just seven ninety nine a month. We have a presale offer for listeners to the trip. Sign up for luminary premium before April twenty second through luminary link backslash trip, and you'll be enrolled to win experiences from some of luminaries most exciting, creators like dinner with guy Roz or personalized podcasts about you from Lena Dunham of rippling day, drinking and or. Eating all is yours. Truly go to luminary dot link. Backslash trip to sign up today, that's luminary dot link. Backslash trip to sign up before April twenty second terms and conditions apply. As a bonus you'll knock a dollar off your monthly price for the rest of the year by signing up early. No purchase necessary must be eighteen years or older and a resident of continental United States. Sweepstakes ends April twenty second thousand nineteen and his void where prohibited now are dust for the next couple of weeks as we make that move to luminary. We will be back with an all new episode on April twenty ninth from Los Angeles city fuck and angels exclusively on the luminary platform. I cannot tell you how much I hope to see you all there, again, just go to luminary link last trip to subscribe and make it happen.
"howard conyers" Discussed on The Trip
"That. You gotta have several money shots. I think people like to see the documentary because it will make it palatable. And they actually oh, I could see it. Now may I have to go back and read a book a lot of time people write books, then come back and make a documentary on it. But I think I'm gonna go opposite. Right. You wanna you wanna start with those visuals the pop and fat proper fit the Hissen grease. Yes. So obviously, you must be a partisan for South Carolina barbecue, but you've gone to other regions due respect what they do. I respect other reasons do so when I finished my work, I'm gonna stop them too. I'm gonna stop me about nineteen sixties and nineteen seventies. Okay. And I'm gonna show American barbecue up to that point got it at that point is somewhere in attire frame where American barbecue start making us, all realizations interesting. So it was much more of a monoculture kills them. Much. More monocultural barbecue in American style. Barbecue went with slavery. I have found the evidence that you see that trend. Interesting and then in nineteen sixties. That's when we start to have everything from Santa Maria barbecue to star seeing takes a lot more in the city. We will start leaving the south people can't get whole animals when Chicago right when people start leaving the south you start seeing these new Pollution's of barbecue. But I mean as a barbecuing destination New Orleans is known for a whole lot of things and incredible food culture. Barbecuing is not know at tell people come to Northland for barbecue. Please go to the other regions. I mean, I notice Greek barbecue spots in the City New Orleans, but please come to New Orleans, New Orleans cuisine. Right. Go to Texas go to soccer Lago to North Carolina go to their for their barbecue. Coming into Orlando. The Gumbel eight to phase jumble. La is. Absolutely. I mean, I was just in for met up with you and had this credible fried chicken with. They called it a burger street. Love we have bourbon street live cream sauce, crawfish crawfish cream sauce on top of it would just never occur to me to have crawfish cream sauce on fried chicken news. So. Chef Jeff thank you for jiffy. Does a good job over whatever hurt that. I mean, that's the kind of thing that right that you have to come here before but also walking through the French quarter yesterday. I just realized that many many people who were there probably had no idea really where they were. They were just kind of generally on vacation and getting pretty blotto and like their sense of like, maybe we're in the south. So it's barbecue time or something, you know, after after their seven kind of been. Yeah. Right. Yeah. There's a lot to be doing beside that you lose out on so much bear lose out on so much when ages size people up based on what they see because you just don't know what the hidden talents. Those individuals have very to. It's obviously setting yourself as you know, scientists equivalent of a lab cody's. You're to lab coat. Walking around town, or or even as pitmasters like sometimes people think they say I'm looking at what time I had. This guy proves me. Sam looking for this pit master. And I was like I'm looking for this like fifty sixty year old black guy. I heard he worked for NASA. Like a no guy worked for NASA. A no guy who's a pit master. But I don't think he's fifty to sixty. I can help you find that. God if you open your eyes is a little bit, right? That's amazing. Well, that is true. You do have a you've got your boyish good looks about you still helps perpetuate that. But that's the right. When you think of like, South Carolina master of barbecue. But I don't pay my dues put blood, sweat and tears into those pits. And that's I mean, I guess that's the same thing is just saying look like just another African American male from the south meet people are so constricted in their vision. You know, like what you expect people to be in. What you think they should look like? And it's it's the thing. That's dragging us down so hard. We're talking today about education in this city and across the country. And it's like it's not like a black people's problem though. It's definitely that. But it's also I mean, white people like we are missing out on an entire strength of the country of the economy. Like all these things that we're like worried about well, if you get your booed off the neck of half year country, you know, diversity, I think the really important too. Because like, I may see the problem one way this young queer, lesbian woman may see the whole nother way. Or just white man may see it another way this Asian person may see it another way and. Tonight, we bring ideal together. We we come up with something really beautiful. Yeah. Man. That's that's there you go. I mean, it's kind of like Gumbel in a way light Gumbel has certain routes and elements like the dish Gumbo has certain routes and things, but when you start at different ingredients to pot it gets better and better. I loved your conversation. Speaking of Gumbo. Episode. Just so great. There was some mutual revulsion about like what did you do? You put corn and some stew corio. Here's no Corey no mislead chases a national, Jim. That was a great interview. I mean enjoyed interview a lot. Oh my goodness. She's she's ninety five. Now, she might be older might be older. Now. Can't remember? Yes. When she still sharp. I can't tell her she'll shar. Yes. Second second half of her nineties giving you crap about in South Carolina version, which you take it miss. Chase gives you cramp anything. It's amazing. But yeah, that's that's the that's the kind of thing that feels like you can get down here and be close to on some level. I mean, you're you're not from this town. Do you see yourself? I mean, you see yourself spending the rest of your time here. Connection that strong or I think I want to live in a place. I wouldn't mind living closer to back home in my living in New Orleans. But also went am I getting back into our culture and farming. Really? Yes. So retirement plan never know never know when we're life goals, but I wouldn't mind getting back into farmers somewhere may not be lar- scale, hundreds of acres, but it may be small scale farming. What would you what would you farm? I definitely want to continue farming families sweet potatoes grown for a long time. But and that's a particular strain that that it was passed down time. I wanna make sure I keep that going because a living legacy to the community. I wanna share that with the great society. I want to share that with America. I don't just wanna keep any knock community we've been garden it in enjoying it. But I think is worthy of other people eating too. Something about land is very important. Those black farmers who lost a lot of land to me. Like, I want to actually
"howard conyers" Discussed on The Trip
"But I couldn't use a pint with cattle some sort, but I wanted something that was indicative of the town back then really says something like a heritage breed. I wanted. I wanted to hear breed ish for size wise. But here's your breed ish because they would have had a different property wouldn't have as much fat. And I wasn't sure how how fit into cooking process. I'm yeah. I'm wondering about that. Like, what is the process? I mean, it just seems like it'd be so lean it'd be so lean unless you get into right time. And so I said I'm not going to chance and I will go with a regular Angus. Would little more fat little more forgiving? That's the flavors that most people are accustomed to today. All right. They could get into that. And then you Jerry rigged essentially, a new pit new a new contraption that would hold a an animal the size of our call at Jaeger jeers. Sorry for scientists. That's probably a demeaning word just kinda hacked it. Together. You did design review several designed to rations and work through at peak scientific form to create something that because you can't go and buy that off the rack. No, you can't go out the right? What's the challenge of putting that together? It's just the sheer weight or the distribution of fat or lurk. Meet the biggest challenge I thought was handled the weight debate a rotated easily. You have to have a big structure to hold a cow, and that's gonna have to have some weight because you want some rigidity you don't want something to be Binh Dinh when you put the whole cow on there. So you gotta have some stiffness in here. So you're aero dynamic elasticity less fortunate. Aero came ready to flee. Okay. So a little give but not too much then it's going to sink down down. So you wanna be pretty rigid? So therefore, you don't have a beefy structure that beefy structure calls more weight got it. Then you add. The way the cow on top of that. Then you more. We you gotta account for structure south has a week. Didn't Akao has we and then you wanna turn you wanna bet attorney pretty easily, right? You'd think about simple devices district put it a circa figuration to make it easier to turn. So what was your answer? What would you come up with a really novel solution, we've patented a process right now for real for real? Well, don't tell me too much about it till the patent clears to clear what we put a something very simple the actually handles weight, and it it works. It's proven. I'm very much city person at this point. But you know of a red blooded American to see another man barbecuing a whole cow and thinking like, hey, maybe I could get in. I encourage anyone to do it. I just know it's a significant investment, right? I wanted to go do it. I want you to call me when you it too. So you can take a look. Yeah. Well, maybe when you're patting comes out, we'll we'll we'll acquire a license for the the northeast to make that happen. But I mean, listen, it's not just the device and the equipment that goes into it. But it's also the time. I mean, this is like you were saying like goat doesn't take a lot of time for me seven hours of making sure an animal is turning and keeping the, you know, the fire going and even like that's very serious commitment. This cow was was what twenty hours twenty hours and somebody's got a twenty plus. I think it was twenty plus hours stuff counting. So that's all nice all day all night thing. And somebody's gotta be there ever watch. Earning forty minutes watching it. It's like having a newborn. The the ticket word for it. But in new that's crazy. So well, how did you do it? You had a team had a teen. But my wife forced me, I should go to sleep to our. Oh, yeah. And I brought my father because Pierce I go to sleep four hours. I wouldn't get upset at my father probably Verno to Cal. I had I had a really good team. But literally I watch for eighteen our eighteen hours hour week. I watch every show we'll Kohl's put on the couch word, I placed it myself or the team placed. So you're kind of like a pit micromanager novel. Now, not a pit micromanager because the cost of that cow so much. Right. I handle practice. Every shovel counts. Is that true? You put one bad shovel in there and things start to go arrive could go around. That's the stain the pressure. All right. So you said you brought that patience to your day job at Stennis space station. What exactly do you do there? What's your involved in rocketry somehow? Right. All right. So currently, I work home facility design and Orlando. Call five engine space shuttle main engine Eighty-one test. And so basically, a working light as to like, make sure valves and different components are in place to make sure we can safely Tissa engine. But sometimes it'd be something as simple as the real that you might need to replace or you might wanna have fuel cell backup maybe involved with that are building another building like a store shit. I mean again you saying that they're they're not very similar. But in my mind, I just can't help. But think it's got to be some some heavy over. Alab? You know, you're talking about having ideas of how to work things together and make sure and like you said, you only have one chance at a cow. So I guess what you have in common with like engineering and cook it a whole cow. Is you have to learn how to distribute lows understand how to handle those and handle forces Loza forces and every material not gonna handle it the same way. So you have to know what materials handle certain temperatures, certainly what is really hot or really cold this very different environment when you have cryogenics versus when you have something come out the engine nozzle this really hot, right? And the you've got to account for the physics involved. And so I mean, it's funny because a lot of I don't know you talked to the molecular gastronomy and things like that that are always kind of bringing in science, you know, in in more of a micro sort of way like these little interactions that they're kind of borrowing from science. But these are these are kind of macro things that you're thinking about like, it's just. Engineering at the end of the day. Does that make for different kind of barbecue experience than you think? Other people can do I mean is it just the ability to cook something or whole or would you would you do a pig differently because of because of your background, and you're kind of specific interests engineer and doing barbecue I see things a lot differently. So head op, Tony what's on cooking demo Colorado. It'd be an engineer I had to think about boiling water in the mountains. Right. You only deal with bullet awarding mountains into south. That is true. Your your highest mounds are not going to be high enough to affect your pasta, cook time, exactly. So therefore, I had to think about like, how do you translate that affect the cooking barbecue to cook? And in Denver, Colorado, whereas altitude difference, and I don't know how many people would take that in consideration. What did you come up with what he do it out to do? Because ultimately, it's like it's kind of liquid dynamics to as fat begins to render and for me about temperature. And well, the, mama. So go on that rule of thumb. Why don't you use it to monitor your man of science is that we're went science and kind of tradition conflict? You just like you have to go on instinct, I think and then I never was taught what it through. So I don't know how to cook. With at the monitor. Then we just kind of set you back or distract some part of your brain that needs to be feeling the animal more than just like kind of scared. Oh, yeah. Kind of scared of the mature. What you frayed you're going to see I made my engineering Miami come on too much. Oh, you got tips. Temperatures saying good to go. So this'll be like the geek version of like hulking out like you would be like this engineer would come out of yourself and be unstoppable. You know, kind of regulating numerically, you might need you might need to readjust a cold over here because thermal couples says you're at one set in five over here you to twenty five over here, you need to do some balance in this is not a right? Keep the doctor bottle. You you have a day job. You are super accomplish in your field barbecuing's like a release from all of that is that is a started out being a release therapeutic for the first four or five years. So moved to New Orleans. Yeah. It was their -peutic head opportunity educate. People now has become like a second job second life. Now, you've got pressure. Everybody wants to know what that Conyers barbecue in house dead or just solstice show with it was still working through. This was going on a future desma something I really enjoy to hosted and co produced in the show. It's been really awesome experience. Yeah. People should definitely check it out. Like, I said, I mean, it's it's certainly the reason why we saw you out to come and talk to you because it has a little bit of all of those things. Right. There's obviously, you know, this is what boarding always told us. Like, don't forget the food porn. You know, like talk about all the things that need to be talked about. But never forget to give him the shot. You know, like, this is what a barbecue pig looks and tastes in, you know, so they can really get it. So there's that in your show, but it is also there's this element of education, which as you know, as we were saying right at the top is strangely necessary that people need to be educated on the African American quality of barbecue in this country. Or like the character care just a food ways behind not just barbecue. There's a lot of different things won't feel understand southern food is built upon African American foods and indigenous. You can't open it those two communities when he's start. So my southern food ways, you know, now has pepper Bowen was pointing out African-Americans farm, maybe one or two percent of the farmable land in this country. It's like being public and out in front about that message seems like it's only going to be more and more important because when you see like Ronald Reagan's morning in America video about the sun rising over Kansas hill, like it's not a black farmer who comes up next. You know, it's like it feels like there is this kind of stereo typical picture that has been put on American people about who farms, and who doesn't and as reality catches up with the whiteness of agriculture the counter programming becomes even more necessary. Bordering says something that really resonated with me when he was in Kenya. While he was the drinking blood of a cow resonated. We saw reason. Yeah. Where he's making come out drink cow's blood come out with not not on board board. Would you have done that? She said, you probably would have done that in a moment. I mean, 'cause I probably like you can't insult these people's pretty grossly champ. But it ended episode board as something to their was appreciate people allow me to tell their stories, but people need to tell their own stories when I heard him say, I said, you know, what I need to take this thing a little more seriously already took it seriously. But I need to really take deep dive deep into that bright. You have the opportunity to be that person was actually working on different projects that were he was just gonna step in the background for people who could tell their own story that were queer women of color, like whatever like, and it's not it's not about a superficial thing about, you know, checking off a box. But it's it's that you actually get different stories you get different access points. You're in different rooms, Tony would never get into the same thing. You know that struck me watching your show on PBS. It's a different show. Right. Yes. There were showing like how? Never wanna be bored. Amy like people that you want to be bored. Eight boarding did a great job. I wanna be Howard conjures. Like, I hope when people nourish they see Howard Conyers grant, I learned some things will deign with like, I won't you know, like how we're. When I give you a story food. I want you to know generally coming from very didn't place. And right. The trick is not to have a series of other other Danes, but create an environment where producers and networks and platforms will encourage and see the value in. Yeah. Well, I think being a doctor and aero elasticity already takes you in a very different place know, so what is next for you in terms of cooking. And what what you think you might be able to do with that so internal cook and slowly trying to get out not necessarily get outta cooking. But I want to spend more time document, I really need to work on this book. That's something. I really need to sit down and focus, right. Looks break him in. What is what is the book? Do you? Have you have a specific book project, you working on and need to really share my knowledge American barbecue from I mean, there's a ton of barbecue books out there. But you're not an African American books out there and unthanked like in these African American voice who actually does it who grew up. In addition. Adrienne Miller is writing a book barbecue coming up this year believe or two years from now. But there's something about when you practice the craft. You have a very different perspective and been in a community where my father learn how to cook into ground people before him cook dinner ground there, the different set of knowledge that comes now with do barbecue tradition. This not in the books is all pass Orleans. I I want to do that. I want to also do a documentary on barbecue like make you really visually appealing. I mean newer shes kind of like a little small documented, but I want to give people kind of comprehensive people don't read just the nature of as a writer. I've noticed that.
"howard conyers" Discussed on The Trip
"Of work. That's a lot of word. We should just break say this. This is a great whiskey as great whiskey for sure. I did have some makers earlier today, which is a workhorse whiskey bourbon. But this is a we're already kind of step in separate way up. So the coming from your father, obviously, mechanically inclined you end up getting a degree in a PHD in mechanical engineering. That's what you have you have other degrees as well. The green by we've arm engineer, which basically by our cultural engineer together. Okay. I have a PHD county near for university. Okay. And air, call your less arrow last city. Yes. Okay. Can you give me a laymen's version of what that is? It means fluid structure interaction. So when you take troops you look inside of aircraft wing that wingels flicks a little bit. Okay. You don't wanna see that wing flicks? Too much though. No, I'm always looking just to make sure you wanna see you want to give a little bit though. Okay. Because if he doesn't then you're in trouble, and you got your buildings it's supposed to sway hit hassle you build this way. So that's ERO. He lasted city. Correct. I mean, how is that related to this kind of the manual nature of? I mean, I don't even know. I guess your day job is still at NASA still at Stennis. Yes. Those center is is solar like barbecue in Dole's. They just to total opposite. Yeah. I mean, I think I think things now from engineer and science and put it into barbecue or sometimes. Yeah. Thanks for barbecue. And put it into engineer world like for instance, patient try to be patient sometimes. But sometimes it demands of the job. So you gotta get it done. Right. But then on the barbecue side. I take some of this engineering knowledge essay, let me see then we take. So no. Let me see don't have a desire review on this particular pit thirty sixty ninety percent design review and see how jobs out do we need to have any changes. I have seen that on your on your PBS show, which again is is one of the things that makes it pretty delightful to watch is just you come at it from from yourself, and like being you are so when you walk up to a full line of pigs kind of rotating slowly against would you're like, hey, what's the gasket like what's the ball bearing that is creating the ability for this thing to rotate, and you can kind of geek out on that where I was I would probably just be knocked unconscious by the, you know, the amazing smell of fat on fire or something. But that's obviously where your mind goes to like how does it work like how did it get put together? Of course, I'm going to taste when I eat it. But I'm want to definitely see all the engineer behind have great appreciation for it. So tell me about the whole cow one of the roads, I remember best, and and it's pretty odd. Daesh is-? I mean, you have you seen many people could Hoke I've never seen it in person. And I've seen a lot of animals at their end. But not that how about looking like butterfly out and butterflied. So you could do that with goats I have seen that. But it's you know, the size the cow kinda like uncle near as I wanted to show African American contributions to barbecue in a lot of historical literature. I read they talk about African-Americans cooking, home CAL's. They taught about cooking cows pigs goats lambs turkeys, chickens, and I said the cow was the only thing I didn't know anything about the cows. The only thing that my father didn't know anything about he never heard anybody barbecuing a whole cow, and so they had to been over one hundred years ago. So it's just been lost kind of in the culture. I think it's been lost the culture partially. I think Lawson the cultural wine to farming families didn't have extra cowed or sacrifice. So you worked with a farmer with the local farmers or local. Farmer. Bamber kidding teary price. It was too. Great black farmers Mississippi. So you worked then to find one that wasn't the largest cow that they had the largest cow part of my process. I wanted to count it was. Are using mater Angus, but
"howard conyers" Discussed on The Trip
"Come to farm to barbecue. So it was totally reverse. When I start seeing claim paint a picture barbecuing in your childhood so barbecue, and my childhood if I painted a picture, we will have barbecue whole hog we have rice, we have barbecue hash. We also have this is something of your breakfast. It's morning, which was rice and barbecue hash right, right? Something breakfast this morning and just people know barbecue hashes they referred to liberated lights hash. So people use all parts of the hall when they was cooking barbecue liver and likes in lights referred to the loans. A wow. So so that's like a real scrapple like a real mix of anything us every part of the hog. Okay. And that particular dish has roots free civil war. Actually, you only see the Carolina. Wow. Okay. Other things have when I played we have Stanford hall. We crack the scale like a crystalline crackle. The other thing we have is some kind of greens. Would this collars musters turnips in the summer? We may have butter beans and okra mixed together or snap peas or feel peas green beans squash. It was always some sort of vegetables there. And this is rural South Carolina rules. You're not a city kid. I'm not sukey at all. So how long you been in New Orleans? I've been in New Orleans since twenty eleven moved to New Orleans in February twenty seven Mardi Gra time. And it was that it was that what did it to, you know, don't end relatives kind of joke. It oh he'd live close to Berea route relate. I hope not. If you like the middle of it, then the year at the year in the middle of it. So you do you leave town. Gotten to that point yet join in echo to the parade. But I really like seeing mardi gras the black mask. Indian culture are really enjoy seeing tradition. That's where all my favorite thing about carnival season. Yeah. I mean, that's an old culture. Right. That's old culture. Seeing people make these beautiful suits every year. That's probably my favorite thing about carbon last year. I went to work on carnival day. But I went early. So I get back into the city. So I could see them walking around the neighborhood. Yeah. That's not. They don't celebrate that as a holiday in Mississippi not that the only here in New Orleans, otherwise you had to go to Trinidad or somewhere in the Caribbean, right or up in our in our neck of the woods. We have enough Turney culture that people are like breaking their parades and stuff, but it's also cold as hell. It's a different vibe for sure part of the reason that you had wanted to come and be here in New Orleans. You work in Mississippi. But you live here was to see the city that had some need after after Katrina kind of cliche. I hate saying that, but I felt like I hopefully, do my life story. My life worked at like a black people they conceded dares opportunity. I don't I won't see two different. Careers are available. Right. And you're not saying that as the only black PHD in town. But I'm not getting another one added. Another one's gonna hurt never gonna hurt. So I think my life story is pretty unique. And also wanna show like you have two different size your life or three different size your life. You don't have to be one dimensional. You can do your culture will also be engineered you could be a lawyer and still hold true to who. You are the person if things that make you special, and so hopefully, my work so far because I want my life work. And yet I still got a lot more to do. I got a lot more. I wanna accomplish. I hope like young people could really see story is to know. Yeah. That is amazing. How you know? I think particularly the sciences have gotten conflicted with a certain kind of majority culture too. And I mean, you know way more about this just watching my wife, who's not white go through and get a degree in medical science and become a doctor's like very often. They were points where she was told like you don't talk like a surgeon. That's the verbatim. What people had told her, you know. And that's just like she knew what they were saying, you know. That's very code in in guess, one of the things that I'd I'd read also that makes perfect sense actually with where you've gone in your life, and the way you're combining your your two loves and disciplines, but your father was a welder's every father was a wilder, and so much of this very muscular intense barbecue that I've seen you do is really. I it starts with an act of welding right in modern day starts back the weld, right? It's like these incredible contraptions that you know, are put together from the one piece of this and different parts of that. And you know to hold animals large enough to make you interested in barbecuing. A lot of ingenuity and a lot of ingenuity and resource in this. So your father did like well together different pits. And I mean, especially when I got into teenage years before we always had like refrigerator that we got it out from refrigerator until how's that work? You take the door off know. No. Just standing you. Turn it on the side instead of frigerator standing vertically. Okay. Turn it on the side. Leo horizontally, but you've got it out relation. God over frigerator were made differently would have one lone door instead of having a top door and a bottom door, right and says no freezer compartment in the whole hog fridge pit. No. All right. So in the fridge after you take the installation out, then you just start. That's where you put your coal coz, you put a little wrecking there. Those are some piece of pipes do their top do I right on top this beautiful. Keep you from digging a hole. But number one goal in life. Just keep from right? That's a lot of
"howard conyers" Discussed on The Trip
"This neighborhood is uptown right us town. So what's the word on town? What's the I guess that's a lot of different types of places in one but to the Superdome here. So that thing. Canal street, everything on this outta NASCAR deuce uptown. Okay. And they were doing on the other side of canal street is downtown. And you just driven where you had Stennis today. He I was still city that's kind of a commute. Forty five minutes came out. But you wouldn't live out there. Definitely. No, I never considered living out there. The wanted to do some crewman post post tree like everybody else and say and this New Orleans Fidel we like Mississippi, I didn't understand what did I will be racist south. And like, you know, what I just I take my chances in New Orleans, Louisiana. Mid City New Orleans with Dr Howard Conyers, host of the PBS show, nourish a rocket scientist by day and whole hog barbecue pit master by night and by weekend. Yes. If I have to have only one more episode in this flagrantly fabulous town that I'm glad it's with Dr Conyers he is originally from the deep south the rural south, but he's chosen to make New Orleans his home after Katrina. We talked about that move about how black pitmasters reclaiming barbecue in about exactly what space engineering and fire meets pig. Engineering have in common from luminary media, and roads and kingdoms. This is Nathan Thornburgh. And you're listening to the trip drinking with exceptional people around the world. The end of a working day working day Tuesday afternoon deserves at least a few figures, and listen this bottles not running away from us. So we can keep it there. All right. Well, let's have a sip here jeers. Oh, that's good. That's great Oakland ears newest something to you would said definitely this is what we should drink to the podcast. And I'm glad you did. So tell me what is nearest eighteen fifty six about so Oakland near Jack Daniels. You learn how to make whisky from us lead. And it was named here's nearest green. And it just came out about two years ago this particular story, and so they start making this particular whiskey to honor his contributions to the Jack Daniel's distillery. I think an African American woman named fun Weaver. Correct fon we Elliott believe fon Weaver out of LA who'd heard the story about again, I only know this because you set me on this whole path of finding this bottle and thinking about it. But she had heard the story about on gold nearest which is I guess what they called nearest green who wasn't emancipated slave who taught Jack Daniels like the Jack Daniel. How to make whisky? And I think what she did is. She went to Lynchburg that happy town. They tell you, and they show you in the commercials, and she looked for a sign or some sort of commemoration or anything for this man who had been at the birth of Jack Daniels, whiskey and couldn't find it. And I never met this woman. But I assume she's kind of woman is like well, fuck it. I'm gonna do it myself. I really enjoy hearing story, but it's more than just nearest lot. A lot of black men who would make an whiskey in the American, Sal. They're making corn liquor or moonshine as common people know, our stump hold opinion where region you're from. But I don't know if this was the combination or the chain that you were making your own mind. But to me really reminded me of what I saw in nourish the show that you have with PBS where you're kind of like flipping through a guide to the best American pitmasters and seeing that it's all white men. Basically. I mean, no African Americans, and you had this sort of revelation that same thing, right? It's sort of a lot of it's like African Americans made this in the first place, our they now not in the picture and that way. Yeah. Exactly. A lot of thought I was thinking what chose that particular drink. But I think you can turn any discipline. Any science any any act? That's come out of America at large, and there's always going to be someone. Out of out of that story and very often that someone is African American in even podcasting. So. But tell me about that moment where you having grown up doing very intense, South Carolina barbecue as just as a part of your family that you kind of saw that other people were getting a claim recognition for things that you can do on. Suppose that like when I saw people getting a claim for it didn't anybody look like men, I learned from it. And that was the kind of most disheartening Dame because the stories that share to me was even doing the most recent times in the south that he was common for white people had a black man come
"howard conyers" Discussed on The Trip
"Done. I feel like that's the that's the end. That sounds definitely the the closing bell on the stock exchange. The wonder. I wonder what would have happened had we gotten larger. We'd still be going four hours from now. I could do it. I feel like I feel like what I just got was like the course syllabus, you know, like. Outline of all the things that we could talk about. So the the best thing that I could say about that is that you have green pepper podcasts where you are diving deeper in these issues all the time, and I will put it in the show notes and drive people over there. So that they can get a sense of of all the things that you're talking about in greater depth than a fool like me with a giant Dachary could ever get to. Well, thank you for having the appreciate thank you pepper. Boeing. The trip from luminary media and roads and kingdoms is hosted by me Natan Thornburgh taffy. Milken yahtzee is our editor and the Jin floater on the Dachary that is this show. Emily Marinov is our producer music by Dan. The automated episode illustration by daisy de show artwork. By Adele Rodriguez. Executive producers are me and MAC fooling also roads and kingdoms next week will be my last in this ridiculously kind town. I will spend it with the incredible Dr Howard Conyers rocket scientists by day. Whole hog barbecue pit master on nights and weekends. Now for a word about luminary premium our future and fabulous home for this show. It is a platform for diverse in amazing array of podcast that will be yours at free for just seven ninety nine a month. We have a presale offer for listeners to the trip. Sign up to luminary premium before April twenty second through luminary dot link backslash trip, and you'll be enrolled to win experiences from some of luminaries most exciting, creators like dinner with guy Roz or personalized podcast about you from Lena Dunham, or perhaps a Brooklyn day, drinking and or date eating crawl with yours truly Goto luminary dot link backslash trip a sign up today, that's luminary dot link. Backslash trip to sign up before April twenty second terms and conditions apply. As a bonus you'll knock a dollar off your monthly price for the rest of the year by signing up early. No purchase necessary must. Be eighteen years or older and a resident of the continental United States. Sweepstakes ends April twenty second two thousand nineteen. There's still time. Void where prohibited. We could not do this show without luminary. I love them already. And I hope you will too.
"howard conyers" Discussed on FoodStuff
"And these areas were frequently determined by the number of African Americans living in that area. This had an enormous impact on mortgage lending and on the white flight to suburban America, some experts use the term supermarket redlining as opposed to food desert or food swamp. Subaru so Dillon, I recently attended the southern food ways alliance symposium in Birmingham, Alabama. And one of the speakers photographer who I couldn't find her name anywhere. But if anyone knows please let me know because it's so excited about this. She spoke about a project she was doing around redlining in Birmingham. Yeah. So funny. Everyone knows her name. I looked everywhere could not find a please, please. Let us know a story. I read about Atlanta's food deserts found that for people without transportation a trip to the grocery store could take two hours or more walking fifteen minutes to the buses to transfers and you have to be able to carry your purchase by car. This journey would take about twenty minutes. Now, I think about it. The town I grew up in was a food desert. If we hadn't had a car, we would have been in serious trouble, very serious trouble. Like, I think in Dr thirty minutes to get to the nearest grocery market. Atlanta is the third worst urban food desert in the country ahead of us are Chicago and New Orleans food deserts are sometimes called a low supermarket areas or L essays across the country. It's getting better overall. The percentage of people who lived in as decreased from about six point eight percent in two thousand ten to five point six percent. In two thousand sixteen but that still means that seventeen point six million Americans lack access to healthy food and progress has not been consistent throughout America. A Louisiana has one of the highest concentrations of food deserts here's pepper again. If we get to a point where we understood clearly that fit the the definition of food desert is that you simply do not have direct access to fresh fruit produce, right? So whether it's a fruit or a vegetable on a regular basis within a mile from about a mile from where you live or like, a third of your neighborhood is on a consistent basis than if you happen to live in a neighborhood where you have a lovely Boulogne Chevy, a butchery, maybe a butchery, maybe even a wine cellar. The bottom line is you are still in a desert. You're just in a really expensive food desert with a cheese monger next door. So. I think we also spoke with Dr Howard Conyers who's both a barbecue pit master and a rocket scientist like really so good one of the things. He's a proponent of within the food community is the tenants of the slow food movement, which is an organization that pushes for good clean and fair food for everyone. Yeah. This organization started in Italy in the nineteen eighties and spread from there and by good clean and fair. They mean that they value food. That's not just nutritious. But delicious, that's locally and sustainably grown. That's produced by people being treated and paid fairly. And yes that's available to everyone and helps us celebrate our cultures..
"howard conyers" Discussed on FoodStuff
"That quote that you heard at the top was from Dr Jessica Harris whose ager analyst podcast her in the author of several books exploring African and Caribbean food ways that quote, the south is north from here fundamentally changed how we thought about New Orleans. She wasn't the only one who said it either. We heard it echoed from Dr Howard Conyers who is both a barbecue pit master and an actual rocket scientist. Also, New Orleans is very much a different city from the rest of the south isn't really a different city from the rest of United States. The international. City. I will say is definitely the northernmost Caribbean city to start thinking about the Haitian revolution into who owned. Territories is certain time before New Orleans became part of the United States in a food experiences up in a part of I don't think today anywhere else. We spoke with might be a little biased. But if you go there, you feel it and everyone talked about it. Here's Katie Cass Burien co owner of our knows a restaurant that celebrated its hundredth birthday last year. People celebrate a Monday, like it's, you know, not happen again the next week. I, and that's what I say that people have joie to be here that's unmatched. And you know, it doesn't have to be anything really crazy going on that people are just out one have a good time into this from the general manager Christopher Horner over at the Bombay club it cocktail bar in the heart of the French quarter. You Orleans is like New Orleans city I've ever been in. As a great feel all the time. It's comfortable if not perfect, and that's that's that's New Orleans. And here's Rebecca shatman, the general manager at broussard's, another one of the city's oldest restaurants. There's no other place. Like, there's nowhere else that you can walk and feel the history, but also feeling gauged with your food and your senses. And this the vibrancy, and there's it's just a feeling, you know, it's the people it's the environment. It's the history. It's the culture it's how we continue to honor the past but really wanna push forward. As author William Faulkner once wrote the past isn't dead in New Orleans that was also echoed by a tourist leader that I my first time in New Orleans, it's a ghost tour. And he said he said it this way, the dead, don't stay dead and. Orleans. We experienced while. We were there the dead people part. But well well coming from Atlanta where things over ten years older torn down. We all felt this history in the air, restaurants or bars made Goldstone above ground. Cemetery is not to mention ghost or upon ghost tour and go story upon ghost story. We missed are scheduled ghost tour, and I'm still so mad about it. But our interviewees made up for it. How anyway. Yeah. Especially doing a show about food. The history of New Orleans is very present. You can tell the whole story of the city through food and drink so a quick history lesson. Brief because Norrland's is as mentioned and intimidating fifty to tackle. Oh, yeah. We've probably left things out. We're sorry. We're trying to not become a like forty hour New Orleans podcast. I wouldn't be opposed per se. No, it would be a shift action. In sixteen eighty to explore Rene Robak heavy so Delasalle claimed the Mississippi and its entire basin for France naming the region for his king Louis the fourth prior to that the Spanish had explored the area a bit, but not really done anything with it other than leave behind a few diseases. That would you know wreak havoc on the indigenous peoples who had been there for at least six thousand years, these were primarily HD macho who foraged cultivated and hunted all sorts of foods pecans Sassafras, which was ground to make a feeling which is a Tickner for soups, stews, they had corns and beans and squash, and tomatoes, crawfish, and oysters and alligator and ducks and deer and bison..
"howard conyers" Discussed on Still Processing
"Authenticity lao people use that word so freely and when i think about barbecue for instance tyson ho he owns arrogant swine he's a new yorker that is so happens to be asian who's doing great carolina style barbecue i think his places authentic i think it's i think it's blazes authentic i think his food is speaks to my soul but also when he talks about his place and he talks about his barbecue you can just feel a he's real about it he's not trying to make a book he's not trying to get an award he's not trying to like get the next big book deal you can feel it and when i look at people like rodney scott who's a pit master who is based in south carolina and howard conyers who is from south carolina whose in new orleans these are folks who are doing barbecue because it's inside of them they don't even have to speak it they don't have to say it they can tasted in their food also like to get a vibe nc while can i really feel this person's passion they have to have passion do you only get the pork dish on them on the barbecue menu eu gourd you try chicken do try brisket deathrow recourse is i think everyone keeps talking about the pork and thumbs i go for the chicken but i'm like i had a rethink my whole prochurch i always acclaimed brisket to a very texas thing owner and i i equate whole hog which means roasting or barbecue the whole.