Small Bites Food Podcast
One of the best food podcasts serving up bite-sized food for thought.
Podcast hosts Sonja and Alex Overhiser pair small bites of food with short form interviews in their inspirational food podcast Small Bites. The married duo behind the acclaimed website A Couple Cooks has teamed up to create one of the best food podcasts exploring the stories, ideas, and people behind what we eat.
“I love that Small Bites goes beyond food, to things like togetherness, community, and taking a political stand for the food we eat. So conversational and so inspiring!” -Rachel
“More people need to know about real, good food and I continue to be equipped with ways to learn and teach from your Small Bites food podcast!” -Brittany
Season 1 Episodes
“It’s one thing to be influenced and inspired by a food tradition, but it’s another thing to believe that’s the only way to do it. When I was in Italy I loved so many things about it, but I knew the most Italian thing I could do was to use things in my backyard.” That’s Chris Bianco, award-winning chef and grandfather of artisan pizza in America. He joins us to chat about his new book, Bianco, and how he went from making pizza in the back of a Phoenix grocery store in the 1980’s to one of the top pizza chefs in the country. Along the way, he shares how to be inspired as a home cook, cook for your eaters, and craft something truly simple. Hear us chat with one of the greats in American pizza-making.
Feeding yourself is one thing, but feeding other people with various diets and food preferences? It can feel terribly overwhelming. Author and blogger Catherine McCord of Weelicious joins us for this episode to talk about her journey from modeling to culinary school to starting a blog focused on feeding families. We chat about the moment she redefined her career around food, how her son’s health issues disappeared after eating a smoothie per day, and how to adjust to picky eating “seasons”. And, we add few strategies of our own for cooking meals for eaters of all kinds.
Food is the great connector—nothing transcends our differences like sharing food around the table. And no one knows that more than Daniel Klein, producer of The Perennial Plate, a James Beard award-winning online documentary series. Daniel has traveled the globe with his filmmaker wife Mirra making short films about sustainable food and the people who make it. He shares his journey from chef to shooting the first season in Minnesota to traveling the word. Along the way, we touch on some big questions: What’s sustainable food, anyway? Should we buy organic? In the current political climate, how do we embrace people different from us and transcend differences? Daniel shares about his latest project telling positive immigrant stories, and we add a story of our own about how sharing food unites us all. All that, and a few new recipes to inspire your kitchen journey.
Twenty-one-year old British cooking phenom Izy Hossack started in food at the tender age of 15 with her food blog, Top with Cinnamon. Now an author of two cookbooks with a large Instagram following, she’s a college student who proclaims a message of sensible, balanced eating—which isn’t such a sexy message, she admits. Her latest book, The Savvy Cook, is all about everyday cooking with real, whole foods that even works on a college student’s time table and budget. A student of nutrition science, she’s also passionate about the spread of misinformation and health fads. As she cautions, “Don’t believe anything you read on the internet!” All that, plus her recipe for spaghetti and vegetarian meatballs, and a few cooling summer treats.
“Slow it down and enjoy the journey” is author Nicole Gulotta’s motto. She wrote an entire cookbook in the spare time in between her day job and raising her young son. This episode slows it down and explores Nicole’s story, including her journey into the kitchen first for survival and later as a meditative practice. Learn how she made time for things that made her feel alive, like cooking and poetry, and how this evolved into the website and cookbook, Eat This Poem. Plus, a simple and satisfying simple weeknight meal inspired by a poem.
This episode’s guest had an office job for 15 years before landing on her dream cooking competition show, Master Chef! It’s Tanorria Askew, quarterfinalist of Season 7 of the show. She shares about how she went from office job to personal chef, what it’s like to be “famous”, and how staring into Gordon Ramsey’s baby blues makes her weak in the knees. She also shares about her passion for diversity and inclusion, and how eating around the table together brings unity even during difficult discussions. Plus, Alex surprises Sonja with her own mystery box challenge right in the A Couple Cooks studio.
You’ve heard of four seasons, but six? This episode stars Joshua McFadden, chef/owner of the acclaimed Ava Gene’s in Portland. Joshua shares about his massive cookbook project, Six Seasons, intended to teach everyone from first time cooks to foodies how to make seasonal vegetables taste incredible. He also chats about his journey from film school to chef of one of the premier restaurants in the country. Plus, we share how to make raw falafel, and tips for shopping affordably at your local farmer’s market.
Think the Midwest is all cornfields and cow tipping? Shelly Westerhausen, author of the cookbook Vegetarian Heartland, joins us for this episode about adventurous eating in the Midwest. Shelly shares about her story growing up in the Midwest as a vegetarian, and how this overlooked region is full of culture, vibrant food, waterfalls, caves, and forests. We chat recipe ideas galore, and her favorite delicious restaurants in the heartland of America. (Giveaway included!)
Do you find yourself turning to food in times of stress or anxiety? If you’ve ever stress-eaten a pint of ice cream, this episode is for you. We go deep with Kathryne Taylor of Cookie and Kate about emotionally healthy eating and her new cookbook, Love Real Food. We also share a new tacos recipe that’s simple and filling, and a life hack: how to manage your email inbox.
This episode is all about our favorite sugary syrup: maple! Our quest to learn more takes us to a maple farm in upstate New York, where we learn everything from how it’s made to the confusing grading system (Grade A, Grade B?). Plus a few of our favorite recipes on how to use it, including our most popular one: bliss bites.
A bite sized food podcast
Do you listen to cooking podcasts? Small Bites is a food podcast that looks at the stories, ideas, and people behind the food. Because what we eat is so much bigger than just recipes!
Our food podcast format is “bite sized”: each episode is less than 20 minutes. In that time, we pair a small bite of food with an inspirational short form interview. It’s a busy world and we know it’s hard to find time to listen to podcasts. We hope our food podcast can fit into your daily commute or while you’re cooking or folding laundry.
Why a food podcast?
Why did we start a food podcast? Well, we’ve found the best way to learn about food is to surround yourself with people who love to food and cooking. When we started learning to cook, we made dinner with friends, watched Julia Child and Jamie Oliver on cooking shows, and used social media to connect with people who loved food. Our idea for a food podcast was to “meet” listeners in an authentic way and start a larger conversation with people who love food and cooking.
In 2016 we started the A Couple Cooks food podcast. Since then, we’ve had the honor of chatting with some of the best and brightest leaders in food, from cookbook authors like Mark Bittman and the Pollan family, entrepreneurs like Ellen Bennett of Hedley & Bennett, and celebrity chefs like Carla Hall and Graham Elliott. We’ve covered big ideas like food as community and identity, and specific things like how to taste olive oil and salt your food.
Best food podcasts
Some of our favorite podcasts are food & cooking podcasts. We hope Small Bites hits your list of best food podcasts! Here are a few of our personal favorites in terms of best food podcasts: