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This week on The Leftovers, never-before-heard audio from comedian and actor John Early! John grew up eating Southern staples like pimento cheese sandwiches and cheesy grits, but since making his home in Los Angeles, his cooking style is drastically different. He tells host Rachel Belle about his most cliche and stereotypical LA eats.
When John was a kid, he was such a big fan of the Australian actor Toni Collette, he ran a fan appreciation website! He tells Rachel what he would cook if Ms. Collette was coming to dinner.
Listen to last week's episode of Your Last Meal with John Early!
Subscribe to Your Last Meal on Apple Podcasts or Spotify.
Watch Rachelâs Cascade PBS TV show The Nosh with Rachel Belle!
Follow along on Instagram!
Pre-order Rachelâs cookbook Open Sesame, out November 12, 2024!
Support the show: http://rachelbelle.substack.com
See omnystudio.com/listener for privacy information.
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Growing up in Nashville with two ministers for parents, John Earlyâs (Search Party, John Early: Now More Than Ever) formative food memories are linked with church, where the sermons were boring but the donuts were plentiful. Plenty of people go out for breakfast after church on Sundays, but not many know that one of Americaâs most beloved brunch foods descended from the wafers placed on tongues in the Catholic church in medieval Europe.
John and host Rachel Belle discuss when itâs OK and when itâs not OK to send a dish back in a restaurant. Then etiquette expert Lizzie Post chimes in with her professional opinion on that and other modern dining dilemmas.
John Early is on tour now with his all-new comedy show â click here to get tickets. And here to read his Grub Street Diet, discussed in the episode!
Subscribe to Your Last Meal on Apple Podcasts or Spotify.
Watch Rachel's Cascade PBS TV show The Nosh with Rachel Belle!
Follow along on Instagram!
Pre-order Rachel's cookbook Open Sesame, out November 12th, 2024!
Support the show: http://rachelbelle.substack.com
See omnystudio.com/listener for privacy information.
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Your Last Meal is celebrating 200 episodes (er, belatedly â this is technically episode 203!) with a replay of the podcastâs 100th episode â a very special show where host Rachel Belle interviewed three spectacular 100-year-old Seattle women about their careers, favorite food memories and, of course, their fantasy last meals.
Many of the last meals shared on the podcast are rooted in nostalgia â a dish someone loved as a child, a celebration meal shared with family, a memorable dinner shared with a partner on vacation. And this episode is no different!
Inspired by one of the womenâs love for the Swedish meatballs her mother-in-law taught her to cook, Rachel gets in touch with the worldâs most famous Swedish meatball makers: IKEA! Weâll learn why a furniture store started slinging meatballs, and where the name IKEA comes from.
Subscribe to Your Last Meal on Apple Podcasts or Spotify.
Watch Rachel's Cascade PBS TV show The Nosh with Rachel Belle!
Follow along on Instagram!
Get tickets to Rachel's Open Sesame cookbook launch in Seattle!
Support the show: http://rachelbelle.substack.com
See omnystudio.com/listener for privacy information.
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This week on The Leftovers, never-before-heard audio from Tamron Hall & Lish Steiling, authors of the new cookbook, A Confident Cook. These buddies met on the set of The Today Show, where Tamron was in front of the camera, and Lish worked behind the scenes as a food stylist for the cooking segments.
Close friends, Lish and Tamron have shared many meals and holidays together with their friends, family and chosen family, so host Rachel Belle put together a little quiz to see just how well they know each other!
If you missed last weekâs Your Last Meal episode with Tamron & Lish, give it a listen!
Subscribe to Your Last Meal on Apple Podcasts or Spotify.
Watch Rachel's Cascade PBS TV show The Nosh with Rachel Belle!
Follow along on Instagram!
Get tickets to Rachel's Open Sesame cookbook launch in Seattle!
Support the show: http://rachelbelle.substack.com
See omnystudio.com/listener for privacy information.
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When Emmy Award-winning journalist and talk show host, Tamron Hall, and James Beard Award and Emmy Awardâwinning culinary producer, Lish Steiling, became fast friends working at The Today Show, they never would have predicted they'd write a cookbook together.
But they just released A Confident Cook, a collection of recipes inspired by Tamronâs and Lishâs backgrounds, plus lots of basic techniques for newbies, like how to properly fry and scramble an egg.
Tamronâs dad was the cook in the family, and when he passed, she wanted to learn how to gather friends and family for tasty meals just like he had. With Lish's guidance, she slowly became a confident cook.
In this episode, we talk food, friendship, tattoos and noisy parrots!
Follow along on Instagram!
Watch Rachel's Cascade PBS TV show The Nosh with Rachel Belle!
Pre-order Rachel's cookbook Open Sesame!
Sign up for Rachel's newsletter!Support the show: http://rachelbelle.substack.com
See omnystudio.com/listener for privacy information.
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This week on The Leftovers, never-before-heard audio from musicians Aly and AJ, who landed their first record deal as teenagers in 2005, and are still singing for their suppers!
Aly and AJ are bandmates and sisters who give off big BFF energy, and when it comes to food and fashion, they have a lot in common. So host Rachel Belle quizzes them to see just how much they know about each otherâs culinary tastes.
If you missed last weekâs Your Last Meal episode with Aly & AJ, give it a listen.
Follow along on Instagram!
Watch Rachel's Cascade PBS TV show The Nosh with Rachel Belle!
Pre-order Rachel's cookbook Open Sesame!
Sign up for Rachel's newsletter!
Support the show: http://rachelbelle.substack.com
See omnystudio.com/listener for privacy information.
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Aly and AJ signed their first record deal when they were just 13 and 15 years old, and nearly 20 years later theyâre still singing for their supper. Literally! The sisters love to eat and keep a running list of their favorite restaurants at tour destinations around the world.
One of their favorite spots in the U.S. is Marfa Burritos, a hole-in-the-wall, family-run Texas burrito joint with a cult following. Columnist and author Gustavo Arellano joins the show to talk about what makes the long, skinny bordertown burritos so special.
How many times have you dribbled spaghetti sauce down the front of your previously clean white shirt? Aly, AJ and host Rachel Belle wonder why adults donât wear bibs! So British food historian Pen Vogler tells us how people used to protect their clothes from stains.
Follow along on Instagram!
Watch Rachel's Cascade PBS TV show The Nosh with Rachel Belle!
Pre-order Rachel's cookbook Open Sesame!
Sign up for Rachel's newsletter!
Support the show: http://rachelbelle.substack.com
See omnystudio.com/listener for privacy information.
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This week on The Leftovers, never-before-heard audio from actor Thomas Doherty, who stars in Disneyâs Descendants movies, the reboot of Gossip Girl and the new indie romance film Dandelion.
Thomas is from Scotland, but moved to the U.S. to pursue acting. When he goes back home to the U.K., his dad always cooks up a big batch of his favorite comfort food: haggis served with neeps and tatties (you can learn all about these dishes on last weekâs episode of Your Last Meal!).
Eager to learn about other traditional Scottish dishes, host Rachel Belle asks Thomas about classics like cullen skink and cock-a-leekie soup, but ...Thomas is just as stumped as she is! Listen to the hijinks and learn a bit about Scottish cuisine along the way!
Follow along on Instagram!
Watch Rachel's Cascade PBS TV show The Nosh with Rachel Belle!
Pre-order Rachel's cookbook Open Sesame!
Support the show: http://rachelbelle.substack.com
See omnystudio.com/listener for privacy information.
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Scottish actor Thomas Doherty (Gossip Girl, Descendants, Dandelion) isnât hungry in America. But the Brooklyn-based film and TV star says heâs famished in Scotland, where artificial dyes and chemicals are banned from food products.
Doherty went to a 900-year-old high school in Scotland, so he loves the fresh energy that a young country like the United States offers. But heâs not a fan of American food, and misses the strict UK food regulations, saying he pretty much lost his appetite since moving to the States.
What he does love is haggis. But Scotlandâs national dish is outlawed in the U.S.! Scottish food historian Paul Gilchrist joins the show to talk about the ban and tells you everything youâd ever want to know about haggis.
Follow along on Instagram!
Watch Rachel's Cascade PBS TV show The Nosh with Rachel Belle!
Pre-order Rachel's cookbook Open Sesame!
Support the show: http://rachelbelle.substack.com
See omnystudio.com/listener for privacy information.
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Every Labor Day weekend since 1990, tens of thousands of people descend upon a Nevada desert to build an elaborate, eccentric, temporary town called Black Rock City. This is the famed Burning Man festival, and once youâre inside the gate, nothing (but ice) is for sale and bartering and trading are forbidden.
So how do 70,000 people feed themselves at the Black Rock Desert festival without electricity or running water?
Burning Man runs on a gifting economy, and food is a major currency. On this Very Special Episode of Your Last Meal, weâll explore Burning Manâs culinary camps, where festival attendees set up makeshift restaurants and feed thousands of Burners for free. Youâll meet the creator of Cheese & Advice Palace, who says waiting in line for a grilled cheese sandwich is part of the experience, and the chef behind Domakase, a desert sushi bar.
Follow along on Instagram!
Watch Rachel's Cascade PBS TV show The Nosh with Rachel Belle!
Sign up for the free newsletter!
Pre-order Rachel Belle's new cookbook, Open Sesame: 45 Sweet & Savory Recipes for Tahini & All Things Sesame!
Support the show: http://rachelbelle.substack.com
See omnystudio.com/listener for privacy information.
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This week on The Leftovers, never-before-heard audio from J. Ryan Stradal, the bestselling author of three novels, all set in Minnesota: Kitchens of the Great Midwest, The Lager Queen of Minnesota and Saturday Night at the Lakeside Supper Club.
Through a not-so-rapid-fire speed round, J. Ryan tells host Rachel Belle about his favorite Minnesota State Fair food, what the J. in his name stands for, and why you really need to open that bottle of wine you're forever saving for a special occasion.
And we'll explore the history behind a Midwestern fried-food debate: corn dog vs Pronto Pup! What's the difference? Listen and find out!
Watch Rachel's Cascade PBS TV show The Nosh with Rachel Belle!
Follow along on Instagram!
Pre-order Rachel Belle's new cookbook, Open Sesame: 45 Sweet & Savory Recipes for Tahini & All Things Sesame!
Support the show: http://rachelbelle.substack.com
See omnystudio.com/listener for privacy information.
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The New York Times bestselling novelist J. Ryan Stradel tells host Rachel Belle it was âtotally weird to be a teenage foodie in the 1990s.â
He couldnât wait to get his driverâs license so he could drive into the Twin Cities and eat at restaurants serving mysterious, flavorful, global food â a complete contrast to the bland dishes his parents cooked at home.
Food plays a role in all three of Stradalâs novels, all set in his home state of Minnesota: Kitchens of the Great Midwest, The Lager Queen of Minnesota and Saturday Night at the Lakeside Supper Club â supper clubs being a uniquely Midwestern throwback institution. Rachel chats with the owners of two multigenerational supper clubs, Lehmanâs and Ettlinâs Ranchero, about what sets them apart from other restaurants.
Watch Rachel's Cascade PBS TV show The Nosh with Rachel Belle!
Follow along on Instagram!
Support the show: http://rachelbelle.substack.com
See omnystudio.com/listener for privacy information.
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This week on The Leftovers, never-before-heard audio from G. Love, frontman for G. Love & Special Sauce! The band is celebrating 30 years since releasing their self-titled first album, featuring beloved bangers like Babyâs Got Sauce and Cold Beverage.
G. Love tells host Rachel Belle about his big backyard garden, where he grows both edibles and smokables, and shares how he turned his âspecial sauceâ into a tangible product.
When it comes to sugary kidâs cereals, you most likely know the mascots and slogans even if you've never taken a single bite. We learn the stories behind mascots like Capân Crunch and Tony the Tiger with Tim Hollis, author of âPart of a Complete Breakfast: Cereal Characters of the Baby Boom Era.â
Watch Rachel's Cascade PBS TV show The Nosh with Rachel Belle!
Follow along on Instagram!
Support the show: http://rachelbelle.substack.com
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It has been 30 years (!) since G. Love & Special Sauce put out their first album, and in that time G. Love has written a whole lotta food and drink lyrics. He tells host Rachel Belle the origin stories behind songs like Milk & Cereal, Cold Beverage and his album Lemonade.
Lemonade has special meaning to G. Love, so Rachel chats with Gastro Obscura editor Anne Ewbank about the history of the sweet, puckery drink, the different ways it's prepared around the world and why American children have taken on the responsibility of selling it!
Watch Rachel's Cascade PBS TV show The Nosh with Rachel Belle!
Follow along on Instagram!
Thanks to Visit Kitsap for sponsoring this episode!
Support the show: http://rachelbelle.substack.com
See omnystudio.com/listener for privacy information.
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This week on The Leftovers, never-before-heard audio from Geraldine DeRuiter, author of the new book If You Can't Take the Heat & James Beard Award winning writer.
Geraldine tells host Rachel Belle about her dream Costco sample, shares her perfect birthday cake and, perhaps the most fun part of the episode, the long string of blooper cuts after the credits run!
Watch Rachel's Cascade PBS TV show The Nosh with Rachel Belle!
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Thanks to Visit Kitsap for sponsoring this episode!
Support the show: http://rachelbelle.substack.com
See omnystudio.com/listener for privacy information.
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In her latest book, If You Canât Take the Heat, Geraldine DeRuiter uses food, humor and her own (often ridiculous!) life to explore the topic of feminism.
Geraldine has a way of, as she puts it, âgoing bonkers viral.â Millions of people read her James Beard Award-winning blog post, âI Made the Pizza Cinnamon Rolls from Mario Bataliâs Sexual Misconduct Apology Letter,â and her essay about a bizarre experience at a Michelin-starred restaurant in Italy inspired a front-page New York Times article.
Over the course of two interviews (host Rachel Belle forgot to ask Geraldine a very important question the first time around), Geraldine and Rachel bond over the strange (read: disgusting) things they ate as children and the absolute best way to make and eat popcorn, plus Geraldine shares her last meal, which is almost entirely cooked by her husband.
Romans take their carbonara very seriously and insist it be cooked using âtraditionalâ ingredients. But Rome-based culinary guide and cookbook author Katie Parla says modern-day Italian carbonara is not as authentic as passionate locals think it is.
Watch Rachel's Cascade PBS TV show The Nosh with Rachel Belle!
Follow along on Instagram!
Thanks to Visit Kitsap for sponsoring this episode!
Support the show: http://rachelbelle.substack.com
See omnystudio.com/listener for privacy information.
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This week on The Leftovers, never-before-heard audio from Dan Pashman, host of The Sporkful podcast, inventor of the cascatelli pasta shape, and author of the new cookbook Anythingâs Pastable.
Dan was a guest on Your Last Meal in 2017, so host Rachel Belle checks in to see if his last meal has changed over the past seven years.
Then, a speed round! Dan talks about the biggest challenge of writing a cookbook, his carb-on-carb recipe for pasta pizza, and his dream birthday cake.
Order Rachel's favorite tortillas!
Watch Rachel's Cascade PBS TV show The Nosh with Rachel Belle!
Follow along on Instagram!
Thanks to Visit Kitsap for sponsoring this episode!
Support the show: http://rachelbelle.substack.com
See omnystudio.com/listener for privacy information.
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Award winning The Sporkful podcast host, Dan Pashman, invented a new pasta shape in 2021. Cascatelli was released with great fanfare -- Time magazine declared the pasta one of 2021âs best inventions and it was covered everywhere from The New York Times to Access Hollywood.
But when fans started tagging Dan on Instagram, eager to show off their cascatelli creations, he realized everyone was bathing their pasta in the same three sauces! Eager to move beyond marinara and mac & cheese, Dan wrote his first cookbook, Anythingâs Pastable: 81 Inventive Pasta Recipes for Saucy People.
On his recent book tour, Dan popped by host Rachel Belleâs Seattle home studio to talk about the cookbookâs innovative, international recipes; the best place in the house to eat when you donât want to share food with your children; and why he thinks spaghetti is an inferior pasta shape.
Then host Rachel Belle blindfolded Dan and fed him pasta to see how many shapes he could identify by mouthfeel alone! Watch the video here!
Dan was on YLM to talk about his last meal back in 2017 -- you can listen here!
Watch Rachel's Cascade PBS TV show The Nosh with Rachel Belle!
Follow along on Instagram!
Thanks to Visit Kitsap Peninsula for sponsoring this episode!
Support the show: http://rachelbelle.substack.com
See omnystudio.com/listener for privacy information.
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This week on The Leftovers, never-before-heard audio from Kathleen Hanna, frontwoman for the groundbreaking feminist punk bands Bikini Kill and Le Tigre and author of the new memoir Rebel Girl. Last week, on Your Last Meal, Kathleen talked about meals sheâs eaten that were so good, they made her cry. Like, really cry.
Today she tells us about her major, if accidental, contribution to a Nirvana record, what it means to be punk-rock while living a comfortable adult life and what it was like working at McDonaldâs as a teenager.
Then host Rachel Belle meets the co-founder of Food Not Bombs, a global movement to end hunger.
Watch Rachel's Cascade PBS TV show The Nosh with Rachel Belle!
Follow along on Instagram!Thanks to Visit Kitsap for sponsoring this episode!
Support the show: http://rachelbelle.substack.com
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The legendary riot grrrl and punk rock singer for Bikini Kill and Le Tigre has a reputation for crying over a delicious meal. As far as we know, she's shed tears over sushi, birthday cake, and gelato. Why does food make her so emotional? She breaks it down (but doesnât break down!) for host Rachel Belle.
Kathleen, who got her start in the punk scene in Olympia, WA in the early 90s, is best known for being an outspoken feminist and activist; at her early shows sheâd speak out about domestic violence and sexual violence between songs.
While Kathleen took her rage to the stage, cookbook author and James Beard Award winning journalist Kathy Gunst, released her outrage through flour, sugar, butter, fruit, and chocolate. We talk about her cookbook, Rage Baking: The Transformative Power of Flour, Fury, and Women's Voices.
Pick up Kathleen's new memoir Rebel Girl!
Follow along on Instagram!
Watch Rachel's new Cascade PBS TV show The Nosh with Rachel Belle!
Thanks to Visit Kitsap Peninsula for sponsoring this episode!Support the show: http://rachelbelle.substack.com
See omnystudio.com/listener for privacy information.
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