
The Southern Fork is now available on Substack. What does that mean? Well, it means right in your inbox, you can get a current, up to date resource that documents and celebrates the culinary life of the American South each week. It's kind of like the podcast coming to life on the page. There's inspiration, news-y type info, dishes and drinks to try, and plenty of updates on the more than 380 guests I've had the opportunity to interview right here. Once you sign up, you don't have to do another thing, just look for my emails in your inbox. This is a very vital and important way to support the work of The Southern Fork and not only help me continue to give a space for great Southern culinary people to tell their stories, but having something else fun to share with your friends. And you just might know what wine to order next time you all go to dinner together! Check out all the fun at stephanieburt.substack.com or through the newsletter sign up on thesouthernfork.com. Let's keep the conversation going, shall we?
Podzilla Summary coming soon
Sign up to get notified when the full AI-powered summary is ready.
Free forever for up to 3 podcasts. No credit card required.

Exploring The Southern Bar: What Makes a Bar, Well ... a Bar?

A New Orleans Legacy in Hot Sauce: Pepper Baumer of Baumer Brands and Crystal Hot Sauce (New Orleans, LA)

From Growing Up in a Chinese Restaurant to Opening One of Your Own: Herman Ng on Crafting a Unique Culinary Experience at XO Brasserie (Charleston, SC)

From Puerto Rican Roots to Renowned Pitmaster: Hector Garate's Palmira Barbecue Journeyfrom Pop-ups to a Growing BBQ Empire (Charleston, SC)
Free AI-powered recaps of The Southern Fork and your other favorite podcasts, delivered to your inbox.
Free forever for up to 3 podcasts. No credit card required.