• 812: Bread with Richard Hart and Our South, Black Food Through My Lens with Ashleigh Shanti

  • Oct 11 2024
  • Length: 50 mins
  • Podcast

812: Bread with Richard Hart and Our South, Black Food Through My Lens with Ashleigh Shanti

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  • Summary

  • This week, we sit down with two chefs at the top of their craft. First, we talk to legendary baker Richard Hart about the inspiration behind his new book, Richard Hart Bread: Intuitive Sourdough Baking. He fills us in on why he thinks that humble bakers are the best bakers, how he really is just a simple “yeast farmer” and he shares his realistic thoughts on how to keep a sourdough starter. Check out his amazing recipe for Rye Wrapped in Fig Leaves. Then, we talk with chef Ashleigh Shanti about her connection to Southern food, from its complex regional histories to the culinary traditions of her beloved Appalachia. She leaves us with her take on a classic green bean recipe, Leather Britches. Ashleigh is the author of Our South: Black Food Through My Lens and owns Asheville’s Good Hot Fish.


    Broadcast dates for this episode:



    • October 11, 2024 (originally aired)






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In the spirit of reconciliation, Audible acknowledges the Traditional Custodians of country throughout Australia and their connections to land, sea and community. We pay our respect to their elders past and present and extend that respect to all Aboriginal and Torres Strait Islander peoples today.