About this episode

Jaime and chef Matthew Welsch discuss various aspects of cooking in Appalachia, highlighting unique dishes and the learning opportunities in dining experiences.

Jaime and Matt connect with chef Matthew Welsch to talk all things Appalachia cooking. From frog legs to vinegar pie, the chefs cover a lot of ground proving that every dining experience is an opportunity to learn and that anyone new is just a friend you haven't met yet!

People in this episode

Host: Jaime

Guest: Matthew Welsch

Topics covered

• Appalachia cooking
• foraging
• hunting
• cooking techniques
• dining experiences

Keywords

• frog legs
• vinegar pie
• Appalachia
• cooking
• foraging
• hunting
• dining

Mentioned in this episode

Places: Appalachia

More episodes of Culinary Now Podcast

• Ancient Grains v. Big Wheat · June 2, 2026 · 45 min
• National Nutrition Month · March 18, 2026 · 32 min
• Happy 100th episode! · February 26, 2026 · 56 min
• The Evolution of Campus Dining · January 9, 2026 · 39 min
• Coming back for seconds with Rick Allaire · December 16, 2025 · 42 min
• Who to cook for: Michelin comes to Boston with Chris Coombs · November 26, 2025 · 35 min

Explore listener stats, chart rankings, contacts and more on the Culinary Now Podcast podcast page.