Insights from recent episode analysis
Audience Interest
Podcast Focus
Publishing Consistency
Platform Reach
Insights are generated by CastFox AI using publicly available data, episode content, and proprietary models.
Total monthly reach
Estimated from 1 chart position in 1 market.
By chart position
- 🇨🇦CA · Food#9230K to 100K
- Per-Episode Audience
Est. listeners per new episode within ~30 days
21K to 70K🎙 Biweekly cadence·21 episodes·Long inactive - Monthly Reach
Unique listeners across all episodes (30 days)
30K to 100K🇨🇦100% - Active Followers
Loyal subscribers who consistently listen
9K to 30K
Market Insights
Platform Distribution
Reach across major podcast platforms, updated hourly
Total Followers
—
Total Plays
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Total Reviews
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* Data sourced directly from platform APIs and aggregated hourly across all major podcast directories.
On the show
Recent episodes
LIVE: Mom's Banana Bread Pudding w/ Tu David Phu
Aug 15, 2024
Unknown duration
Baby Back Ribs with Deborah VanTrece
May 30, 2024
Unknown duration
Barbacoa with Norma Listman & Saqib Keval
May 10, 2024
Unknown duration
Cottage Pie with Jacqui Sinclair
Apr 23, 2024
Unknown duration
Cream Pie with Telly Justice
Apr 9, 2024
Unknown duration
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| Date | Episode | Description | Length | ||||||
|---|---|---|---|---|---|---|---|---|---|
| 8/15/24 |  LIVE: Mom's Banana Bread Pudding w/ Tu David Phu | Chef Tu David Phu shares his mom's recipe for Banana Bread Pudding made with lady finger bananas and day-old Costco croissants. Through the recipe, he tells stories of his mom, growing up poor in Oakland, and how his mom's resilience and strength inspired him to become a chef. | — | ||||||
| 5/30/24 |  Baby Back Ribs with Deborah VanTrece | Chef Deborah VanTrece shares her recipe for Baby Back Ribs with Sweet Tea BBQ Sauce, her take on a classic Kansas City-style rib. Through the story of her ribs, she discusses how she got into cooking professionally, the meaning of soul food, and the racism and sexism prevalent in the foodservice industry. | — | ||||||
| 5/10/24 |  Barbacoa with Norma Listman & Saqib Keval | Through the story of their barbacoa recipe, Norma Listman and Saqib Keval talk about the philosophy behind their cuisine, how they approach experimenting with traditional recipes, and their responsibility as chefs in society. | — | ||||||
| 4/23/24 |  Cottage Pie with Jacqui Sinclair | In this episode, Preeti engages in a flavorful discussion with British Jamaican chef, food journalist, and friend Jacqui Sinclair about her mom's recipe for cottage pie. | — | ||||||
| 4/9/24 |  Cream Pie with Telly Justice | Telly Justice shares her family recipe for cream pie, the history and traditions surrounding the cream pie, including the competition among family members to make the best version, and how cooking for the queer community and participating in potlucks has shaped her culinary journey. | — | ||||||
| 3/26/24 |  Mac & Cheese with Fernay McPherson | Fernay McPherson shares her mom's recipe for mac & cheese, her personal memories of the dish, building relationships with other women chefs of color, and the importance of opening a new Minnie Bells Soul Food Movement in the Fillmore District of San Francisco. | — | ||||||
| 3/5/24 |  Picadillo with Leah Scurto | Leah Scurto talks about her mom's recipe for picadillo, growing up in the restaurant industry, how she became a pizza master, and the secrets to making a great pizza. | — | ||||||
| 2/15/24 |  Seero with Hetal Vasavada | Hetal Vasavada talks about her family recipe for seero, growing up in a multi-family household learning to garden and cook with her family, and her complicated relationship to the term "chef" after winning the Masterchef reality show. | — | ||||||
| 2/1/24 |  Shrimp & Grits with Rahanna Bisseret Martinez | Chef Rahanna Bisseret Martinez shares her family recipe for Shrimp & Grits while reflecting on her experiences as a young chef and the role of a chef in society. | — | ||||||
| 1/18/24 |  Sayadiyah with Reem Assil | Chef Reem Assil talks about her family recipe for Sayadiyah, the connection between food and the Israeli occupation of Palestine, challenging the traditional concept of a chef, and challenging the hierarchical structures of the restaurant business. | — | ||||||
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| 1/11/24 | Coming Soon: Season 2! | Loading Dock Talks Season 2 is coming on January 18th! | — | ||||||
| 9/21/21 | Devita Davison on Building a Social Safety Net, Community and the Perfect Bite | Preeti and Devita talk about growing up in an empowering black space, why she founded FoodLab Detroit coming out of the economic crisis of 2008, and the favorite dish that she will never be able to eat again, breakfast at her grandma’s house. | — | ||||||
| 9/7/21 | Vinny Eng on Truly Inclusive Hospitality and Growing up in Echo Park, LA | Preeti’s guest this week is Vinny Eng, celebrated sommelier and community activist. Their conversation revolves around safety; feeling safe as immigrants in the U.S., feeling unsafe as queer folks in college, and creating a truly hospitable restaurant by prioritizing the safety of your staff. | — | ||||||
| 8/24/21 | Mavis-Jay Sanders on Challenging the Rules and Dreaming Big | Preeti and Chef Mavis-Jay talk about discovering their chefiness as kids doctoring up boxed mac and cheese, why they decided to go to culinary school at CIA at Hyde Park, and how they left fine dining restaurants to work in restaurant industry activism. | — | ||||||
| 8/10/21 | Jenny Dorsey on Changing the Restaurant Industry and Questioning the System | Preeti’s guest this week is Chef Jenny Dorsey - chef and founder of the community think tank, Studio ATAO. Jenny talks about growing up questioning bias in the system, creating real change in the restaurant industry, and Preeti & Jenny debate the merits of Morton’s Coarse versus Diamond Crystal kosher salt. | — | ||||||
| 7/13/21 | Brenda Buenviaje on Growing Up in Louisiana and the Complexities of Biracial Identities | Preeti talks with Brenda Buenviaje - chef and owner of Brenda’s French Soul Food and Brenda’s Meat & Three in the Bay Area - about growing up fishing, foraging, and cooking in Louisiana, starting her career in restaurants as a lesbian in the south, and navigating the spotlight as “The Brenda.” | — | ||||||
| 6/29/21 | Ashtin Berry on Chef Heroes and White Saviorism | Preeti talks with Ashtin Berry - bartender, hospitality activist, and equity educator & consultant - about being raised empowered to speak her truth, chef heroes, and white saviorism in the hospitality industry. | — | ||||||
| 4/20/21 | Zoe Adjonyoh on Ancestral Roots and Queer Intelligence | Preeti talks with Zoe Adjonyoh - chef, activist, and author - about connecting to her ancestral Ghanaian roots and building community through food, being a queer black woman in the industry, and about some of her favorite West African spices and ingredients. | — | ||||||
| 4/13/21 | Nick Cho on The Immigrant Experience and Fighting for Justice | Preeti talks with Nick Cho - Tik Tok star Your Korean Dad and co-owner of Wrecking Ball Coffee in San Francisco - about how he approaches tough conversations with sympathy, fighting for justice, and his favorite tacos from Taco Bell. | — | ||||||
| 4/6/21 | Asha Gomez on Immigrating to the US and Finding Her Voice | Preeti talks with Asha Gomez - chef, activist and cookbook author - about her childhood growing up between India and the U.S., finding her voice in activism and policy work, and of course pani puri! | — | ||||||
| 3/26/21 | Introducing Loading Dock Talks with Chef Preeti Mistry | Introducing Loading Dock Talks, a podcast hosted by Chef Preeti Mistry. Each week, Chef Preeti talks to their favorite food folks about their lives, food and social justice, and they do a little shit-talking too. Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews. Loading Dock Talks is produced by Preeti Mistry and Copper & Heat. | — | ||||||
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Chart Positions
1 placement across 1 market.
Chart Positions
1 placement across 1 market.