August 2025
From audio producer to quail quap, it's just all in a day's work
Here’s my (try as hard as I can) monthly round-up for those of you who want to learn about or keep up a little more with me and the work that I do. Hope you enjoy.
Back on the mic
It’s happening. The intricate itinerary for recording season 10 of The Southern Fork is underway, which means it’s all about date coordination, hotel stays, and juggling the other work at my desk in the process.
As I mentioned last month, one of those big projects has been producing Place Settings, a podcast from SAVEUR. As someone who relishes the “kitchen chat” as I like to call it, this podcast, with a mix of hosts from around the world, along with Texas guests, has given me the opportunity to hone my remote recording skills.
However, that’s not all.
It’s also allowed me to get back on the mic in my first podcast recording since last August. :) If you’re interested, check out “Inside Panther City BBQ’s Tex-Mex Twist on Barbecue.” I’ve provided the Spotify link here, but of course, you can stream it wherever you get your podcasts.
More is coming soon, of course, as The Southern Fork returns next month. Please take the time to subscribe on your favorite podcast app (or YouTube) so when the first episode drops, you’ll know it. Hope you’re ready to get hungry!
Updates
I was part of a bevy of writers documenting “50 States, 50 Desserts” for Conde Nast Traveler. In South Carolina, we highlighted the benne wafer, which gets a new twist as Charleston’s cuisine continues to evolve.
The Local Palate added my article online (that originally appeared in print) covering Manchester Quail Farm’s innovative work supplying natural fertilizer to fellow farmers. I affectionally refer to this story as my “quail poop story,” but honestly, I’m thrilled that TLP understands and is willing to feature the connection between good food and good growing practices! Manchester is a vital cog in the SC Midlands farming community, and they’re using that influence and community connection to improve soil and farm outcomes for fellow farmers.
And finally, if you have a business that you feel might be a great sponsor for The Southern Fork, we’d love to know! In 2024, the show reached 50K listeners who are interested in cooking, culinary travel, and more, so please reach out to pamela@pls-consultants.com to get the conversation started.
Other published media I like right now: Highlighting two of my favorite novelists this month: first, Barbara Kingsolver had a wonderful, nuanced conversation addressing some of the themes of Demon Copperhead (have you read it yet???) on the Ezra Klein Show. And second, I finished re-reading The Secret Life of Bees by Sue Monk Kidd, something that I first read when it was published in 2001. After crisscrossing South Carolina a lot in my work these past couple of years, the descriptions of the landscape in deep summer resonated anew for me.
On my mind: always a million things, especially at 3 a.m. … this month — self-study. Know me, and you soon learn that self-directed learning is a joy of my life. It’s also allowed me to respond to the rapidly shifting media profession throughout my career, but recently, something has stumped me: learning Spanish. Fellow media folks suggested the Language Transfer app, and so I’m digging in. More to report soon!
Cooking soundtrack album: Cancionera, Natalia Lafourcade
Best thing I cooked this month: This cantaloupe salad was so easy, it really doesn’t need a recipe, but if you’d like to make it like I made it, here’s the link to how. It’s melon season here, so this is a way to take it out of the afternoon snack slot and onto the dinner or brunch table.
Until next time,
Steph