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EATYALL: Chefs Go Behind the Scenes at Farms, hosted by Andy Chapman

Apr 24, 2019

In this round robin lightning round of interviews live from Eat Y’all Chef Camp at Two Brooks Farm in Sumner, MS in the heart of the Mississippi Delta, Chef Milton Joachim from Charred: a steak & oyster bar in Ocean Springs, MS chats about his adventures into the Mississippi Delta and the true adventure of getting to...


Apr 24, 2019

Mike Wagner began his dream of owning a rice farm 35 years ago during a college class. Over time, as a 10th generation American farmer, he bought his own plot of land in the Mississippi Delta, graded and cared for it so that he could grow health-conscious varieties of rice in a way that not only benefits the consumer...


Apr 21, 2019

Ever wonder what it's like to operate a restaurant in a college town? We've got chefs from two different major university towns on this episode to share their experiences. 

Jay Ducote will have you laughing and your stomach growling as he describes raising - and eating - a goat, his amazing menu at Gov’t Taco in Baton...


Apr 21, 2019

Live from the front porch of the Two Brooks Rice farm lodge with the crickets chirping, Chef Josh Quick discusses his experience at Eat Y’all Chef Camp, the role of high-end ingredients at his restaurant and dove shooting fun.

Dominique Patton, another first-timer to Eat Y’all Chef Camp, showcases her skills...