Scott Parton and I sit down at Flyway Brewing Company to discuss the new radio show Tap Talk, airing its debut episode on 103.7 The Buzz. Scott and I talk about the show and what listeners can expect from the one-hour program. We also discuss Little Rock's beer scene, how the city fits in with the national craft beer movement and our picks for the best beers released in 2015.

Little Rock Foodcast

Scott Parton (TAP TIME)

Three Fold owner and head chef Lisa Zhang talks with the Foodcast about her authentic Chinese restaurant, including stories behind the menu and how she came to start a restaurant in the first place. We discuss the differences between Chinese and American cultures, how to improve the food we eat, and the single most important ingredients that go into the best cuisines.

Lisa Zhang (THREE FOLD NOODLES & DUMPLING CO.)

The Foodcast crosses state lines for the first time to talk with Jeff Schrag, owner of Mother's Brewing Company in Springfield, Missouri. We talk about making craft beer in a state dominated by Budweiser, how Mother's fits in to the national craft beer scene and go over in detail a few of the beers Mother's offers. Plus, Schrag talks about Little Rock's impact on his brewery and how Mother's has inspired and challenged Arkansas brewmakers to put out a quality product.

Jeff Schrag (MOTHER'S BREWING COMPANY)

I sit down in the dining room of the famed Capital Bar and Grill to talk with chef de cuisine Arturo Solis. We discuss his early life in Miami and how that's affected his cooking style, how he blends French and Southern techniques, and what his plans are for future menus at the storied restaurant at The Capital Hotel.

Arturo Solis (CAPITAL BAR AND GRILL)

The Little Rock Foodcast returns from its hiatus with Anthony Valinoti, chef and owner of Deluca's in Hot Springs. We talk about what makes his critically acclaimed pizza so special, including the importance of trial and error and sourcing his ingredients. We also discuss why he moved to Hot Springs, Arkansas, in the first place; his passion for his customers; and why he considers it so important to have a life outside of the restaurant.

Anthony Valinoti (DELUCA'S PIZZERIA NAPOLETANA)

Back from Japan to visit his home state, Ben Bell stops to chat with the Foodcast about training to brew sake. We discuss how Bell left the United States to seek the best training and his plans for bringing a sake brewery to Hot Springs. We also talk about how sake is made, its social importance to Japan and what to look for when you're buying a bottle of sake at the liquor store.

Ben Bell

In a special episode of the Foodcast, I head to Leslie, Arkansas, to chat with Cody Hopkins, general manager of Falling Sky Farm. We sit on his front porch and talk about raising pigs, chickens and cows; what a day in the life of a farmer is like; the challenges facing modern farmers in Arkansas; and how the farming community has banded together to help one another succeed.

Cody Hopkins (FALLING SKY FARM)

Chef Shuttle owner and founder Ryan Herget stops by to chat about his hugely popular restaurant delivery business. Herget discusses how restaurants sign up, how Chef Shuttle helps bring them new customers and how his business model actually works. We also talk about his expansion into Northwest Arkansas and Tennessee, and why restaurant delivery isn't all Herget has his eye on.

Ryan Herget (CHEF SHUTTLE)

Ryan Merritt-McGehee discusses The Clean Eatery at Stratton's, the food truck concept that is now in a permanent kitchen at Stratton's Market next to Dugan's Pub in downtown Little Rock. We talk about healthy eating, making meal plans for hundreds of people, growing a business from truck to restaurant in just a few months, and how he got started in the world of food by first losing more than 100 pounds.

Ryan Merritt-McGehee (THE CLEAN EATERY)

Christina Basham, owner of Boulevard Bread Company, joins the Foodcast to discuss the history of Boulevard and why she decided to open a bakery and sandwich shop back in 2000. We also discuss the new Boulevard Bistro and such dishes as the Baked Pimento Cheese and the Bialy Breakfast Sandwich, and we take a look at what the future holds for Boulevard.

Christina Basham (BOULEVARD BREAD CO.)

Recorded live at The Root Café, the Foodcast talks with Food Network judge and author Simon Majumdar about his third book, FED, WHITE, AND BLUE. Majumdar explains how he explored becoming a U.S. citizen through the country's various culinary cultures and how immigration plays such a large role in the food we eat. We also discuss his appearances on popular Food Network shows, including Cutthroat Kitchen and Iron Chef America, and what he thinks of the state of American food.

Simon Majumdar (FED, WHITE, AND BLUE)

Ahead of his appearance at the Arkansas Literary Festival, acclaimed author and critic Morgan Murphy talks with the Foodcast about his travels around the South searching for unique and memorable restaurants. We discuss his stops in Arkansas, including Charlotte's Eats and Sweets, Rhoda's Famous Hot Tamales, and The Main Cheese. We also discuss Arkansas' contribution to America's bacon obsession and why bourbon reigns as king of Southern spirits. Murphy's new book "Off the Eaten Path: On the Road Again" hits bookshelves on May 5.

Morgan Murphy (OFF THE EATEN PATH: ON THE ROAD AGAIN)

In a special podcast, 10 Little Rock chefs, bakers and caterers talk with about their opposition to HB 1228, also known as the "Conscience Protection Act." 

Chefs against HB 1228

Ahead of the 2015 Food & Foam Fest beer festival, John the Beer Snob talks about how to survive the festival and the beers he's most looking forward to trying. We also discuss the Little Rock beer scene, the role of nanobreweries, how Lost Forty is creating new beer lovers and the three new breweries coming to Little Rock in the next few months.

John Wells (JOHN THE BEER SNOB)

Izard Chocolate owner Nathaniel Izard talks with the Foodcast about his dark chocolate business, including how a trip to Italy influenced his business, a look at the chocolate-making process, and how only two ingredients are used to create Izard Chocolate bars.

Nathaniel Izard (IZARD CHOCOLATE)

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