Sound Bites

In this week’s Sound Bites, producer Natalie Van Gundy and columnist Chris Herrington talk about some recent Memphis restaurant news: A new Elwood’s Shack looming, the opening of Hive Bagel & Deli, and more. But then they talk fair and fest food. Natalie brings clarity to the Pronto Pup vs. corn dog question. (Or, um, party dogs?) Chris issues a warning on the subject of funnel cakes. And they discuss their wish list for fair and festival foods we wish we saw more of at Memphis events. 

On this week’s Sound Bites, food section contributor Joshua Carlucci and Chris Herrington discussed a couple of exciting new additions to the Memphis food scene that they’ve respectively written about in the past week and have each visited. 

On this week’s Sound Bites, digital director Holly Whitfield and Chris Herrington pour over the week’s food news for items of particular interest, landing on a bevy of coffee-shop happenings, including the University District’s Belltower Coffeehouse taking over the empty snack-shop space at Shelby Farms, and the return of a south-of-Downtown dive bar. 

On this week’s Sound Bites, digital director Holly Whitfield and Chris Herrington talk about some food stories they each recently written and one recent Memphis food event they both missed. 

Sound Bites gets 'vegan crunk' with Bianca Phillips.

Holly Whitfield joins CEO Eric Barnes and video and podcast producer Natalie Van Gundy for a lively discussion on their favorite cafes, where they’d take visiting java snobs and how they each make our coffee at home. (Spoiler alert: the approaches vary wildly!)

Chris Herrington talks with Joshua Carlucci, a former chef and teacher who’s become a regular contributor to the Daily Memphian food section.

If you’ve ever hosted folks visiting Memphis, you know the situation: your family is coming to town for a weekend or some old friends are finally making good on a long-promised visit to Memphis.

Maybe they love the city, maybe they’re not yet sold.

Either way, you want to show them a great time.

From stores to trailers, carts to coolers, Mempops has become an inseparable part of Memphis summers.  

The tomatoes are coming.

With 19 bags of assorted Lay’s potato chip flavors, four of us crinkled bags and crunched chips for a home and away Sound Bites and The Sidebar.

Not feeling the ribs or a barbecue sandwich? It’s OK, we got you. Try some of these non-traditional dishes in barbecue restaurants.

Eli Townsend’s new Dos Hermanos Kitchen inside the Cossitt Library is where he feels he’s meant to be, except in the winters, when he’ll be running another place in Rhode Island.

Eric Barnes joins the Daily Memphian food editor on Sound Bites.

Bog & Barley is all it’s cracked up to be; Jennifer and Chris talk about the new East Memphis restaurant on Sound Bites, and talk of Easter meals leads to talk of cakes, as many roads do.

There was the recipe for the Seessel’s Lemon Butter Pie, of course, but Chris and Jennifer also talked about the history of the beloved hometown grocery, which was started by Henry Seessel, known as the ‘Great Butcher of Memphis.’

Sure, most of us liked brownies when we were kids and plenty of us still do, but what’s keeping it from having its heyday?

Keeping the pantry stocked with spices is key to be able to cook up a good meal; Jennifer Biggs and Chris Herrington discuss the most important ones.

Jennifer Biggs and Chris Herrington just wrote about tamales, and on this week’s Sound Bites, they talk about them too.

We continue talk of cakes not just fit for but named for kings, and talk about the food news of the week on this week’s Sound Bites.

Mardi Gras cometh and with it, king cakes, pancakes and all manner of delicious food. And can broccoli win a cage match with Brussels sprouts?

On this week’s Sound Bites, Jennifer Biggs and Chris Herrington talk about the Porcellino’s biscuit recipe (Chris made ‘em) and plenty of this and that.

Jennifer Biggs and Chris Herrington talk over the details of a newsy week in food.

Jennifer and Chris brainstorm some food they’d like to see Kelly English serve at his series of popups, but they can’t manage to feed themselves breakfast reliably.

You know you have a favorite kind of French fry, whether it’s a shoestring, fast food fries or waffle cut. So do Jennifer and Chris, and we talk about it on Sound Bites.

It was a better year than 2021 and 2020; in fact, 2022 saw a flurry of new restaurants open toward the end of the year and served up some tasty dishes all year long.

The Biggs and Herrington households like a nice breakfast on Christmas Day, and we say hold the fruitcake. But we respect your right to love it if that’s what makes your Yuletide bright.

New restaurants have just opened or are within days or weeks of opening their doors: Which ones excite you?

A $10 Deal inspires Jennifer and Chris to take a virtual trip around town, talking about favorite Asian restaurants from Chinese to Vietnamese and more.

A chocolate layer cake, a fancy Russian honey cake (oh my) or a dense and delicious carrot cake: They all have a place in our hearts and on our plates.

Chris Herrington’s three-part Memphis Coffee Shop Guide concluded last week and he and Jennifer Biggs talk about on Sound Bites.

Thanksgiving is a time to put your favorite folks — your family — around a table of your favorite foods and appreciate the good things in your life.

Jennifer Biggs and Chris Herrington discuss some of their favorite $10 Deals over the past few years.

On this week’s Sound Bites, Jennifer Biggs and Chris Herrington were joined by Daniel Lynn, an organizer of the now-annual Grind City Coffee Xpo.

Last year we ate odd Kit Kat flavors; this year, it was a contest to pick our favorite everyday candy for Halloween.

Jennifer Biggs and Chris Herrington show up in the studio with Makeda’s cookies and Blanchard’s pastries, and the conversation turns to those two.

The Memphis Food and Wine Festival is back at Radians Amphitheatre at the Memphis Botanic Garden on Oct. 15, and chef co-chairs Jose Gutierrez and Wally Joe stop by Sound Bites to talk good things.

One episode of ‘The Bear’ is only 20 minutes long, but painful to watch for anyone who’s ever worked in a restaurant; Jennifer and Chris talk over food on television and in the cinema.

Chloe Sexton and Tamra Patterson have followed their dreams despite hard times, and both are seeing their success grow; Jennifer & Chris go to Steve & Todd’s.

On this week’s Sound Bites, Chris Herrington and Jennifer Biggs talk about the format of Every Single Thing, the exhaustive new review system we’ll use from time to time.

Jennifer and Chris talk about sandwiches, the kind you make at home and the kind you order out, and it turns out that someone doesn’t like a muffuletta.

On Sound Bites, Jennifer Biggs and Chris Herrington talk with Daily Memphian columnist Dan Conaway about his upcoming Tasteful List 2022.

To celebrate the arrival of Whataburger to the metro area, Jennifer Biggs, Chris Herrington and Eric Barnes rank fast-food burgers from worst to best.

It’s Elvis Week, so Jennifer Biggs and Chris Herrington talk about what was in the 12,000 calories Elvis reportedly consumed daily.

On this week’s Sound Bites, Jennifer Biggs and Chris Herrington talk about the return of official dining reviews to The Daily Memphis.

On Sound Bites, Jennifer and Chris gab about the food news and features of the last week, including Karen Carrier’s influence on the restaurant scene over the years.

Chris Herrington is joined by Black Sheep Catering’s Meredith Clinton to talk about the plans for her new South Main speakeasy Lucky Cowboy and about her journey from Hayti, Missouri, gas stations to the Memphis food scene. 

Jennifer Biggs talks to Eric Barnes about what he eats for breakfast, his go-to snack, the Skittles controversy and her belief that, apparently, all change is for the better.

Jennifer and Chris talk about the Summer Avenue series, and each name their five most notable places in the tour.

Jennifer and Chris talk about Summer Avenue, part three.

The second installment of our Summer Avenue tour takes us to diverse places such as Nagasaki, Willie Mae’s, and two favorite Mexican restaurants.

On this week’s Sound Bites, Jennifer and Chris talk about the first leg of their Summer Avenue tour, from East Parkway to Highland.

Chris and Jennifer talk about food they’ve recently eaten and the talk turns to the creative street food dishes that they both like so much.

It’s like an underfunded ‘Seinfeld’ on a podcast: We’ll call this one the pod about nothing with Eric and Jennifer.

Jennifer and Chris share their holiday menus, talk over recent food news, and dive deeper in farmers markets and homemade ice cream.

Memorial Day is the de facto start of summer, so it’s time to talk summer foods on this week’s Sound Bites.

Jennifer Biggs and Chris Herrington talk it over: Memphis in May is headed back to Tom Lee Park, but some people like Liberty Park better.

We believe recipes are meant to be shared, and so do some generous local chefs and loyal readers.

There’s a new fish restaurant in town, and it comes with a river view. In Crosstown, the new place is all about pinball machines.

Maybe you miss a Chicago style hot dog, maybe a Chicago deep dish pizza, maybe you want restaurants to stay open later or want a local diner. What do you think the Memphis restaurant scene needs?

Meal kits can be a time saver, but having them on hand doesn’t always mean you’re going to be motivated to cook; we dive into the mail bag.

Founder Cynthia Daniels talks about what the week means.

Jennifer Biggs and Chris Herrington talk over Chris’s first Folk’s Folly experience, and talk about Chipotle opening on Summer Avenue.

The fried chicken discussion continues, and Jennifer and Chris also talk about the new Restaurant Iris and Bartlett’s Side Porch Steakhouse on this week’s Sound Bites.

Whether it’s a sit-down meal or a bucket to-go, there’s something about fried chicken that satisfies the Southern in all of us.

National Pizza Day is Feb. 9, so we discuss the best pizzas in Memphis and while our lists match up a little, they also differ.

This week Chris and Jennifer talk a little about recent meals then open for the mail bag. Iris is coming soon, Joes’ is not a lost cause by any stretch, and the P.O. Press carrots--mmm.

Fried chicken or barbecue? Mashed potatoes or sweet potatoes? And why didn’t we even mention squash or coleslaw? Chris and Jennifer talk Southern food on Sound Bites.

Is a trip to Jerry’s Sno Cones REALLY a trip to Jerry’s if you don’t get a Supreme? We talk it over: Ice cream in your snow cone vs. straight up.

Science of Beer returns to the Pink Palace on Friday as MoSH returns to its pre-pandemic event schedule.

Chris Herrington and Jennifer Biggs discuss the end of 2021 and what’s ahead for 2022 in food.

Bert Smythe and John Littlefield talk about the 21 months they spent remodeling McEwen’s, which is reopening Dec. 20.

The Timex watch of the Memphis restaurant scene is back. Mac Edwards brings favorites from The Farmer to Railgarten starting next week. He tells us how he got there from way back when in Gadsden, Alabama.

The Never Have I Ever series will begin soon, COVID permitting, and Chris Herrington and I talk about the things we plan to eat and discuss why some restaurants seem insider-ish.

It’s turkey time, so what else do we want to talk about? Well, pork chops and Popeye’s to start.

Pancho’s is closed and closing, but there’s plenty of Mexican food in Memphis; Jennifer and Chris talk about some places they like and some they remember.

Listen to Kelly English talk about his new restaurant, Pantà, opening Friday, and find out about the Science of Beer at MoSH, coming up next week.

From pudding to pumpkin pie with matcha and mint in between, we eat all the KitKats.

Wally Joe and Jose Gutierrez talk about the upcoming Memphis Food & Wine Festival, back on Saturday after a 2020 COVID hiatus.

Memphis Greek Festival returns this weekend after missing two May festivals because of COVID.

‘The Vous’ is still months away from release, but it was submitted for consideration for the Sundance festival this week; the filmmakers talk about it on Sound Bites.

On this week’s Sound Bites, Williams tells how his road led to the creation of B.R. Distilling, the local producers of Blue Note bourbon. It’s only been four years he’s been at it, but the company has grown and now the products are distributed in 15 states.

Martha Hample and her partners started Hampline Brewing Co. on the eve of COVID and opened during the pandemic, but they’re doing fine, tearing down walls and building patios.

La Baguette is open again — and will soon be for dinner — Bryant’s is humming along, and Ciao Bella prepares for a move in January.

Jennifer, Chris and Eric talk about new masking rules and how the high local numbers are affecting restaurants — and them.

Cristina McCarter is a local food entrepreneur, offering tasting tours, gift boxes, and charcuterie boards in her various business and and organizing events like Memphis Dining Week.

Bari opens Tuesday in its new place at 524 S. Cooper, just a stone’s throw from its old place but with lots more room and its own parking.

Dr. Jeff Warren tested positive for COVID despite being vaccinated and believes it’s time for mandatory masking; Deni Reilly worries restaurants are going to bear the brunt high COVID numbers once again.

It’s the best time of the year to eat local, we talk about tomato pies, quiche, beer — and this: Do grownups eat cereal?

The Daily Memphian is in its new office and we’re back in the studio to record podcasts for the first time since March 2020, which means we had a lot to say this week.

Kelly English will soon close Restaurant Iris, open something new in the space, then get work reopening Iris in its big new home in Laurelwood.

Torchy’s Tacos opens the doors to its first ‘craft casual’ restaurant in Tennessee on Thursday.

Chris Herrington visits Sound Bites and he and Jennifer Biggs catch up with the latest food news and talk about — what else? — food.

New East Memphis cheese shop begins a workshop series this week, has added sandwiches for Saturday lunch and will soon have them daily.

Roar and Pour is the first big event at the Memphis Zoo since COVID, and Old Dominick’s master distiller and the founder of B.R. Distilling talk about the event and what’s going on with their companies.

Steph Cook is at Rawk’n Grub Side Stage, back inside a gas station, this one in Olive Branch. 

Two old friends and longtime Memphis in May volunteers take a few minutes to talk about this year’s festival and about some memorable times in the past.

Derk Meitzler talks about Backlot, the new sandwich shop to open in the Paramount building, and what else he has coming up.

Sarah Petschonek joins Eric Barnes on The Sidebar

A new cheese dip has launched in this cheese-dip-lovin’ city. Andrew Arbogast has taken his dad’s recipe and brought us Arbo’s.

Curries can be a simple and tasty weeknight dinner, but you need to know a shortcut or two first.

Deni and Patrick Reilly talk about reopening The Majestic Grille after a year of COVID and Cocozza in the interim.

Jennifer Biggs and Chris Herrington revisit their favorites from Memphis Black Restaurant Week and talk about their favorite Southern dish: Fried catfish

The year since local restaurants were first shut for coronavirus has been hard; Kelly English talks about what it’s been like for him.

Memphis Black Restaurant Week is in its sixth year, adapted for COVID this year, but going on with more participating restaurants than ever.

Jennifer and Chris Herrington talk about nachos, from the ones you make at home to barbecue nachos to dessert nachos, and Chris is so inspired by a curry on Facebook that he makes a comment.

Le Bon Appetit @Home has been postponed a week because of the boil order; Jennifer and Kelly English talk about cream cheese and all the things it makes better.

First comes Michael Donahue's birthday, then baseball spring training, the Calvary Waffle Shop, Easter and finally, spring will have sprung.

Beer for dessert? Maybe. Sisco Larson and Kat Gordon talk with Jennifer Biggs about what to pair with your last course.

Phillip Ashley Rix literally had a dream that he would be a chocolatier, so then he made it happen. More than 10 years later, Oprah gave her seal of approval and sales skyrocketed.

Jennifer and Chris talk about some of the soup they tasted for a tour of some of the best the city has to offer; listen today and read more on Thursday.

Jennifer Biggs and Chris Herrington remember some of their favorite sandwiches from an epic sandwich tour and talk about eating out during COVID.

Chip Dunham opened Magnolia & May just a couple of months into COVID; he talks to Jennifer Biggs about what it’s been like to have a new restaurant in a pandemic.

Chris's daughter Rosie bakes a cake; Chris Herrington and Jennifer Biggs talk about fish; Producer Natalie Van Gundy jumps in to discuss the Pimento’s burger.

Chris Herrington and Jennifer Biggs talk about where they're eating and what they're cooking for the (small) holiday at home.

Normally the busiest time of the year, restaurants are instead open for sparsely populated dining rooms. PPP money would help, two local restaurateurs say. And sharing holiday recipes is good for all of us.

Tawanda Pirtle tells us about the steak sandwich at Jack Pirtle’s Chicken, which Jennifer Biggs ate this week for the first time.

Ed Crenshaw didn’t mean to be a baker, but an accident here and an accident there can turn into a career if you’re not careful.

Come Friday, Alex Grisanti is back in the brick and mortar restaurant business. He talks to Jennifer Biggs about what Elfo Grisanti Northern Italian Cuisine will be like on this week’s edition of Sound Bites.

You expect certain things of Memphians. We eat at the Rendezvous. We love Jack Pirtle’s chicken. We crave Gibson’s doughnuts and we love our Jerry’s Sno Cones and Coletta’s barbecue pizza.

The Daily Memphian president and WYXR host of Sidebar Eric Barnes and Jennifer Biggs are guests on each other’s shows.

Jennifer Biggs talks with Karen Carrier about how she’s gotten through COVID, her winter plans, and how she ended up in the restaurant business.

Jennifer Biggs and Chris Herrington talk about what they’ve been cooking, how recipes are little more than suggestions, and as it happens, about tacos and Asian food.

Nick Scott talks with Jennifer Biggs on our new Sound Bites podcast/radio show about what it was like to have Alchemy closed for 11 weeks and about his plans for Salt | Soy, opening soon on Broad.

Grisanti talks with Jennifer Biggs about how the business took its toll on him, his recovery, and what he has planned for the new restaurant.

Cocozza and Erling’s are closed after asymptomatic employees at both restaurants tested positive for COVID-19. At Cocozza, the staff is tested every two weeks and the positive test came from that. At Erling’s , the employee took a test on his own and it took 10 days for the results to arrive. They say they need testing for front line workers with a same-day turnaround. The restaurants are not required to close, but Deni Reilly and Erling Jensen say they feel they have no choice, that they are responsible for keeping their employees and guests safe and with quick results, they could reopen faster.

Kelly English and Jennifer talk a bit about what it’s like to be a restaurateur and a diner during COVID.

Charlie Vergos (not that one—his grandson) is a standup comedian who has just released his first album, recorded in November at the Hi-Tone. He was living in New York and moved back to his hometown when COVID started getting bad in March. We talk about what he’s done, what’s coming up for him, and a little bit about his legendary grandfather.

Jennifer Biggs and Chris Herrington catch up after Chris’s family vacation, talking about patios and porches for outdoor dining around town, how the paella turned out for Chris (and how his brother is the current king of cuisine in the family), and talk about a new trend—can it be called that yet?—of feeding a crowd a table full of nachos.

Jennifer Biggs, Ben Smith and Jason Severs talk about what customers can do to help restaurants.

Jennifer Biggs is joined by Chris Herrington to talk about new and old restaurants opening, the all-important ampersand, what bbq they like and where they like it, at-home paella and more.

Jennifer Biggs talks to Kelly English and Ryan Trimm about how they survived the COVID shutdown, what they're doing to keep their take-out, curbside and delivery business going and what's going to happen when they reopen.

Jennifer Biggs and restaurateur Ben Brock stand on the hill called Mask-Up.

Jennifer Biggs, Chris Herrington and Natalie Van Gundy talk takeout and cooking in quarantine.

Jennifer Biggs, Chris Herrington and Natalie Van Gundy talk takeout and what they’re watching on the tube.

Jennifer Biggs, Chris Herrington and Natalie Van Gundy talk about getting creative in the kitchen and eating at home during the pandemic.

Jennifer Biggs and Megan Murphy talk about healthy habits while housebound.

Jennifer Biggs talks with Tim Bednarski about getting nutritious meals to hospital workers during the COVID-19 crisis

Jennifer Biggs talks to Karen Carrier and Ernie Mellor about the catastrophe local restaurants face in the COVID-19 days

Jennifer Biggs & Kelly English talk about how the local restaurant business is faring under fears of coronavirus.

Jennifer Biggs talks with DJ Naylor about the Whiskeys of the World tasting and fun stuff for St. Patrick’s Day

Kat & Jennifer talk about Muddy’s birthday, vision parties and cookie complications.

Jennifer Biggs talks with Kelly English and Penny Henderson about Mardi Gras, here and in their hometowns.

Jennifer Biggs and Chris Herrington talk about soul food places around town, from Daisy’s to Ms. Girlee’s and plenty of others.

Jennifer and Enjoy AM general manager Nick Talarico talk about Bishop, the upcoming masquerade ball, cocktails and more.

Jennifer talks with Jon Hodge about selling Front Street Deli, the Tom Cruise sandwich names, and they pick between sushi and tacos.

Jennifer and Kelly talk about rude diners, reminisce about last year’s funeral for the Saints at The Second Line, go off topic, take in Tabitha’s new look, and Jennifer tells you how to use our podcast hotline. Have a guest you want to hear? Call and tell us.

Domenico Canale’s 177th birthday is a good reason to have a party at Old Dominick, where all the liquor is made in-house.

Jennifer Biggs and registered dietitian Megan Murphy talk about good habits for the new decade.

Jennifer and Fredric Koeppel have a sparkling conversation for the New Year.

Jennifer and Chef Tamra Patterson talk about her new place, vintage candy, her grandmother's legacy, if spaghetti is a side and more.

Jennifer talks with Kristin & Spencer McMillin about Caritas Community Center & Café.

Jennifer and Kelly talk about changes at Second Line/ Restaurant Iris and their Christmas tradition before they get off track and talk about all the things.

Jennifer and Chris Herrington break down the Thanksgiving feast.

Jennifer talks with the Joplins about dressing and what’s on the menu for Thanksgiving.

Slider Inn owner talks about his journey to Memphis and what’s happened since.

Jennifer Biggs and Downtown Memphis Commission organizers talk about the week’s special meals at Downtown restaurants.

Jennifer Biggs and Chris Herrington dish on seafood boils and talk nachos in prep for National Nachos Day.

Jennifer Biggs and pastry chef Konrad Spitzbart talk sweets, from cakes to candies.

Memphis’ favorite chef has opened a new outdoor spot behind her Cooper-Young restaurants.

Jennifer Biggs and Kelly English talk about Iris’ new Sunday suppers, pet peeves, drag shows and beignets.

Jennifer Biggs talks with Michelle Tribble and Marne Anderson about the upcoming party.

Daily Memphians Peggy Burch and Natalie Van Gundy join Jennifer to talk favorite foods.

Jennifer, Chris and Natalie check their Southern cred.

Jose and Wally talk about next month’s Memphis Food & Wine Festival.

Her first tailgate, his first Bloody Mary bar.

Jennifer Biggs and Chris Herrington talk chicken sandwiches.

Jennifer Biggs and Andreas Kisler talk about former chefs reuniting.

Jennifer Biggs and Chris Herrington catch up on what they’ve been eating this summer.

The new chef at Radical Tacos discusses her ideas with Jennifer Biggs.

Jennifer Biggs and Ryan Hopgood talk about Memphis Sandwich Clique.

Jennifer Biggs talks with Raymond Jackson, the chef at the café at Crosstown Arts.

Jennifer Biggs and Wayne Culbreth talk about his company Fix, a new and local meal-kit service.

Jennifer Biggs and Talbert Fleming talk grandma's cooking and Sunday dinner.

Jennifer Biggs and Kelly English talk about Restaurant Iris, past, present and future.

Jennifer Biggs and Andrew Woods talk about Memphis Negroni Week.

Jennifer Biggs talks with Cristina McCarter about her Craft Food & Wine festival coming up on Sunday.

The restaurateur talks places old and new with Jennifer Biggs.

Jennifer Biggs talks with Phillip Ashley Rix and Brian Harris about who has the best chicken salad.

Jennifer Biggs talks with MIM’s Robert Griffin about the Guinness World Record picnic scheduled at Saturday’s “Celebrate Memphis”.

Jennifer Biggs talks competing and (hog) breeding with Melissa Cookston.

Jennifer Biggs and Memphis in May volunteer John Lawrence talk about barbecue and how volunteers keep the month-long festival working.

Jennifer Biggs and tequila aficionado Steve Lahue talk about the rapid evolution of tequila.

Jeff Hulett talks about the upcoming fundraiser for Room in the Inn and we veer to favorite breakfast-for-dinner meals.

From peaches to pickles, this local company freezes up cold treats every day.

Phillip Ashley Rix talks about his journey to becoming a self-taught chocolatier and his new chocolate cafe.

Chefs Andy Ticer and Michael Hudman separate long enough to talk to Jennifer Biggs alone and come back together for a round of “The Dudelywed Game.”

Fellow Daily Memphians Chris Herrington and Jared Boyd talk chips, dips and a little this and that with Jennifer Biggs.

Jennifer Biggs and Restaurant Iris executive chef Cam Razavi talk about his upcoming Persian New Year dinner and other Persian dishes.

Irish restaurateurs DJ Naylor and Patrick Reilly talk Irish food, whiskey and a bit of history with Jennifer Biggs.

Mac Edwards talks with Jennifer Biggs about his journey from restaurateur to executive director of Caritas Village in Binghampton.

Kelly English and Tim Bednarski join Jennifer Biggs to talk the ins and outs of Louisiana’s iconic dish.

Food and dining editor Jennifer Biggs is joined by Nathan Tipton, a native Louisianan who takes king cake season seriously.

Food and dining editor Jennifer Biggs and Dinstuhl’s president Rebecca Dinstuhl talk about chocolate and the Memphis candy company.