Not Enough Napkins

Exploring the Flavor of Bark Barbecue

Host Kadeem Lundy (@KLunjuly9) chats with Ruben Santana the Owner of the Brooklyn-based Bark Barbecue (Instagram @bark_barbecue). Bark Barbecue serves up what they call Dominican Style-Texas Style Barbecue. At Bark Barbecue which has its first permanent outpost in the TimeOut Market, diners can try smoked brisket, pork ribs, pulled pork sandwiches, and their signature Dominican-style chicharron along with signature sides such as macaroni and cheese, Arroz Congri (Rice &Beans), Dominican-style cornbread and maduros (fried sweet yellow plantains). In this episode, we discuss the essential ingredients that give Bark Barbecue that Dominican cuisine flavor while exploring the challenges of providing barbecue and smoked meat to a vast amount of customers.

The Soul Food Chat with Chef Claude Booker

What is soul food? Host Kadeem Lundy [https://www.instagram.com/klunjuly9/?hl=en] (@KLunjuly9) discusses what soul food is, what is the traditional flavors of soul food cuisine, and is the idea of what soul food is changing and how soul food is consumed in the celebration of Juneteenth. Kadeem interviews Chef Claude Booker, Creator of the brand "Booker's Soul Food Starters" (which is available to purchase at soulfoodstarters.com [http://www.soulfoodstarters.com/]) in this episode. The Soul Food Starters kits include seasonings to make the soul food side dishes macaroni and cheese, collard greens, and candied yams. Booker is a professionally trained chef who has an Associate of Science degree in Culinary Arts, a Bachelor of Science in Food Service Management, and a Master of Science in Managerial Technology. Booker created the brand with his wife Crystal. The episode also includes critiques of popular New York City soul food restaurants Amy Ruth's Harlem and Charles Pan Fried Chicken as well as talking about the new Hulu series "Searching for Soul Food", and Nicole A. Taylor's cookbook "Watermelon and Redbirds". Follow @NotEnoughNapkins on Instagram or @NotEnoughNapkin on Twitter for future updates and more about the podcast.