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Audience Interest
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Insights are generated by CastFox AI using publicly available data, episode content, and proprietary models.
Est. Listeners
Based on iTunes & Spotify (publisher stats).
- Per-Episode Audience
Est. listeners per new episode within ~30 days
10,001 - 25,000 - Monthly Reach
Unique listeners across all episodes (30 days)
25,001 - 75,000 - Active Followers
Loyal subscribers who consistently listen
5,001 - 15,000
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* Data sourced directly from platform APIs and aggregated hourly across all major podcast directories.
On the show
Recent episodes
099 Pittsburgh Food Cravings with Caleb
May 3, 2026
31m 53s
098 Inside Out Cookie
Apr 26, 2026
38m 39s
097 Trevor and Jess of Community Cultures
Apr 19, 2026
45m 59s
096 Taste Of The Draft, Hometown Coffee, and Curry That Smokes
Apr 12, 2026
25m 17s
095 Sarah Kaminski of Best Ever Granola
Mar 22, 2026
37m 58s
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| Date | Episode | Description | Length | ||||||
|---|---|---|---|---|---|---|---|---|---|
| 5/3/26 |  099 Pittsburgh Food Cravings with Caleb | We meet up with Caleb of @cravingswithcaleb to talk about how food and coffee content works, why some recommendations instantly feel trustworthy, and what it’s like building a community around everyday spots you can actually visit. We get into his “coffee since childhood” backstory, his current daily documenting, and why consistency matters more than chasing the perfect viral moment. Then we swap notes on where to eat and drink right now, from daytime sandwich runs to date-night cocktails. C... | 31m 53s | ||||||
| 4/26/26 | 098 Inside Out Cookie | We sit down with Nick, founder and head baker of Inside Out Cookie, to unpack the double meaning behind the name, what makes these big filled cookies different from anything you grab at the grocery store, and why in-person events and festivals became a turning point. Nick walks us through flavor development and the realities of small-batch baking at scale, including why Dubai Chocolate became the breakout best seller, and how he keeps costs and quality in check by making pistachio cream from... | 38m 39s | ||||||
| 4/19/26 | 097 Trevor and Jess of Community Cultures | Fermentation is happening all around you, and once you understand it, your kitchen gets bigger. We sit down with Trevor Ring and Jess Canose of Community Cultures to unpack what fermentation actually is and why it matters beyond trendy jars on a countertop. We also get specific about what Community Cultures makes and teaches. Trevor shares how live cultured sodas built on water kefir (tibicos) become a way to spotlight local and seasonal ingredients, including foraged fruit that captur... | 45m 59s | ||||||
| 4/12/26 | 096 Taste Of The Draft, Hometown Coffee, and Curry That Smokes | Food can be fun, but it can also be a funding engine, and Pittsburgh’s NFL Draft week is about to prove it. We sit down with Ann Marie Krautheim, CEO of GENYOUth, to unpack how Taste Of The Draft turns a night of great bites, Steelers pride, and live entertainment into real support for kids who need breakfast to start the school day ready to learn. If you care about Pittsburgh, school meals, or smarter ways to fight food insecurity, this conversation hits home fast. Caleb from Cravings... | 25m 17s | ||||||
| 3/22/26 | 095 Sarah Kaminski of Best Ever Granola | What do you do when the thing you built suddenly stops working and you still need to pay the bills? We talk with Sarah Kaminsky, founder of Best Ever Granola, about turning a pandemic pivot into a fast-growing food brand that’s now stocked by more than 100 retailers across 10 states. Sarah breaks down what makes her small batch granola different in a crowded aisle: gluten-free and vegan recipes with intentionally low sugar, sweetened only with pure Pennsylvania maple syrup from Paul Family F... | 37m 58s | ||||||
| 3/15/26 | 094 Rob and Al of Robal's Food Truck | A food truck can look like the dream until you’re double-frying fries in a tiny kitchen, guessing crowds at breweries, and trying to pay every bill on time. Rob and Al of Robal's Food Truck walk me through what it really takes to turn a long-running idea into a local success story, and why “working for ourselves” is the point even when it gets stressful. We get into the food first because their menu is the hook: the Double Yoi double smash burger, the CBR chicken bacon ranch with house... | 36m 28s | ||||||
| 3/8/26 | 093 Ken of Point State Fork | We sit down with Ken of Point State Fork to trace the roots of a lovingly curated feed that blends Pittsburgh eats, travel snapshots, and bakes that carry a personal legacy. From a dried sourdough starter gifted by Third Space Bakery to Earl Grey scones with rose glaze, Ken shows how documenting meals can honor a partner’s creative spirit while lifting up local businesses that make a neighborhood feel like home. We widen the lens with Sarah of Sarah Loves Yinz, who spotlights Rocco’s Slice H... | 30m 32s | ||||||
| 3/1/26 | 092 Chef Missy Terrell - Grit To Gourmet | We sit down with Chef Missy Terrell to trace her arc from a pandemic-era kitchen table to Community Kitchen Pittsburgh, a training program that unlocked professional technique, industry mentors, and a calling to serve. Her story is raw and generous, from turning “apple butter” into Tug Butter, and transforming that love into a catering brand and a toolkit for her autistic son to thrive. Missy shares how real ingredients—think chicken masala with brown rice, bright salads, and fresh berries—c... | 41m 18s | ||||||
| 2/22/26 | 091 Anar Gourmet Foods | Craving Indian cooking without the sprawling spice cabinet or the burn? We sit down with Priya and Glenn of Anar Gourmet Foods to unpack how they took a grandmother’s eight-hour curry powder and built it into clear, reliable seasoning kits you can cook on a Tuesday night. Think authentic South Indian flavor, simplified steps, and heat you control—not bland shortcuts. Then we head across town for a sweet curveball. Ana Anthony introduces Leona’s “crisp witch,” an ice cream sandwich built with ... | 39m 08s | ||||||
| 2/15/26 | 090 Chef Ken of KCZ Cuisine | What happens when homestyle Chinese comfort meets classical technique and a crash course in high-stakes private dining? We sit down with Chef Ken, owner of KCZ Cuisine to find out how family recipes, a quarter-life pivot, and a relentless focus on hospitality has shaped one of Pittsburgh’s most sought-after private chef services. We dive into the dishes that define Ken's style: tomato and egg stir-fry that never leaves a family table, glossy soy-braised pork belly, and dumplings by the hundre... | 40m 13s | ||||||
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| 2/8/26 | 089 Jennifer Grippo of the Original Oyster House | A 155-year-old bar in Market Square doesn’t survive by chasing trends; it survives by knowing exactly who it is. We sit with owner Jen Grippo of Pittsburgh’s Original Oyster House and dig into the choices that keep a landmark alive: a no-frills tavern seafood identity, house-made sauces with stories, and a jumbo fish sandwich that defines comfort. Market Square’s reconstruction for the 2026 NFL Draft could have been a setback, but Jen treats it like a stage. She walks us through the ex... | 39m 49s | ||||||
| 1/26/26 | 088 Sarah Loves Yinz | Craving a guide that actually helps you eat, drink, and explore without the guesswork? We sit down with Sarah of “Sarah Loves Yinz” to map real-world ways to support small businesses. Sarah shares how her journey from running restaurant socials to curating regional getaways taught her what works online: fewer, smarter posts; clickable locations; clean tags; and a human voice that makes people feel welcome. Then, our wine detour lands at Spill in Bloomfield, a relaxed corner bar pouring... | 34m 10s | ||||||
| 1/18/26 | 087 Grandpa Joe’s Candy Shop | We sit down with Christopher Beers, the founder of Grandpa Joe’s, to learn the journey from one 900-square-foot Strip District shop to 21 locations across five states. Chris pulls back the curtain on how that magic gets made. From sourcing regional candies that never went national, Japanese Kit Kats and UK Cadbury, the network Grandpa Joes has built is just as astounding. We dig into craft soda culture and why pinpoint carbonation from Natrona's Red Ribbon feels different, then explore ... | 38m 04s | ||||||
| 1/11/26 | 086 Two Ugly Mugs Salsa | A backyard garden harvest and a family united on a new journey—this is how Two Ugly Mugs turned a homemade recipe into a national salsa brand. Diane and Matt Perella trace the steps from hot sauce experiments to a salsa lineup with a habanero base softened by carrots, a clean label with low sodium, and a flavor that wins over heat skeptics and spice lovers alike. Their journey is packed with real turning points that led from local stores to a footprint across the United States and beyond. We... | 36m 42s | ||||||
| 1/5/26 | 085 A Full Plate Of Wins, A Low ABV Resolution, And A Weeknight Winner | We're starting the year with a full plate of wins, a smarter way to drink, and a dinner you can make before the water boils. We look back at 2025 with clear eyes and real numbers, from forty new episodes to an 88 percent completion rate that tells us you’re staying to the last bite. From there, we shift to drinking with intention. The low and no alcohol movement is reshaping shelves, but skipping spirits doesn’t mean skipping flavor. We walk through a practical middle path: wine-based ... | 15m 58s | ||||||
| 12/28/25 | 084 The Tavern on the Square | A crumbling 1849 house, abolitionist lore, and a quest to cook for the next hundred years—this is the story of how Maggie and Matt Noble turned The Tavern on the Square into a living landmark. We sit down inside the restored space in New Wilmington, where original beams meet brand-new wiring, and the elevator isn’t a luxury but a promise that everyone belongs at the table. We trace their unlikely route from California kitchens and construction sites to Amish-country sourcing in Western... | 55m 02s | ||||||
| 12/22/25 | 083 Chef Joe Peroney, From Culinary Olympics to Pittsburgh Kitchens | (01:16) A small-town “toast boy” grows into a gold-medal chef, then chooses a new kind of success. We sit down with Chef Joe Peroney to unpack a winding path from The Greenbrier’s relentless kitchens to the world stage at the Culinary Olympics, and how a sudden vision scare and a marathon reset his compass toward time, family, and impact. (15:19) Joe lifts the lid on competition cooking, from training in unfamiliar kitchens to plating East Coast flavors as tiny, elegant starters. He also sha... | 47m 22s | ||||||
| 12/15/25 | 082 Tea and a Sweet Treat | In this mini-episode... we trade the 12:30pm coffee surge for a calmer tea routine. Catherine Montest helps to unpack caffeine timing, yerba mate culture, and simple ways to control the buzz. Then we pivot to a bright cranberry loaf suggestion from Baking Across America that pairs perfectly with any afternoon brew. If you're in the market to grab a cookbook from B. Dylan Hollis as a gift or for yourself, be sure to shop locally at one of our great independent bookstores like White Whale Books... | 10m 47s | ||||||
| 11/16/25 | 081 A Peek Inside Pittsburgh’s Food TV | We pull back the curtain on how Pittsburgh’s local food television gets made, from planning and pacing a five-minute kitchen segment to building community around long-form public media cooking shows. Maria DeBone and Chris Fennimore share the inside scoop. Plus local TV food personality Chef Alekka offers an easy holiday crumble. • Planning, staging, and timing a live kitchen segment • Tips and hacks viewers value on short TV spots • The origin and evolution of QED Cooks and its community fo... | 17m 21s | ||||||
| 11/9/25 | 080 Dr. Lori - Collectible Cookbooks & More | Looking for the sweet spot where tradition meets the table? We bring together a master appraiser, a wine guide, and a hometown foodie to show how old-school cookbooks, a just-released French red, and a one-pan dinner can turn a chilly weeknight into a warm celebration. Dr. Lori kicks things off with a collector’s map to the kitchen shelf: early printings of The Joy of Cooking, The White House Cookbook, and first editions from Julia Child, Ina Garten, and Rachael Ray—and why themed and commun... | 23m 24s | ||||||
| 11/2/25 | 079 Holiday Baking with Chef Alekka Sweeney | Flaky pie crust isn’t magic—it’s method. We sit down with Chef Alekka Sweeney to unpack the science and the small choices that turn holiday baking from stressful to satisfying. We go beyond pies to build a full, flexible holiday playbook. Stock the pantry with non-perishables now, refresh tired baking powder and soda, and freeze multiple dough discs so you can bake on your schedule. Alekka shares her favorites—bourbon chocolate pecan pie, apple filling with real sauce and texture, and ... | 37m 19s | ||||||
| 10/26/25 | 078 Chef Barbara Ann, From Farm Fields To Pittsburgh Plates | A private chef who learned pasta in an Umbrian cellar, sold out DC markets with recipe cards, and now feeds Pittsburgh with allergy-aware comfort food? That’s Barbara Ann of A B Kitchen, and her story is a tour of how real-world cooking can be both nourishing and exciting without getting fussy. We visit the nuts and bolts of Barbara's off-site private chef model: custom meal prep, catering that accommodates varied diets, and partnerships with trusted nutrition pros to align flavor with macro... | 44m 54s | ||||||
| 10/19/25 | 077 Danielle Cain & Rob Hirst of Hey Babe | We pull up a seat with Chef Danielle Cain and front‑of‑house lead and bar creator Rob Hirst of Hey Babe, the new East Liberty lounge inside the Maverick Hotel that’s fast becoming Pittsburgh’s coziest third place. From a crispy eggplant that rules social media to a five‑spice pork belly and salmon tartare, the menu’s range is deliberate. The drink menu including an espresso martini that pours with a creamy cascade like Guinness and a color‑shifting Oaxacan old fashioned, while NA and low‑ABV... | 42m 50s | ||||||
| 10/12/25 | 076 Tess Monks of Botany Hall Kitchen at Phipps Conservatory | (00:55) A state-of-the-art kitchen hidden beside a glasshouse, garden-fresh herbs clipped minutes before class, and a room wired like a studio so every chop and sauté is easy to follow—this week we head inside Phipps’ Botany Hall Teaching Kitchen with Culinary Programs Manager Tess Monks to see how Pittsburghers learn to cook together. (08:24) We dig into the secret sauce: produce from the Phipps gardens, botanical beverages that blend plant science with bar craft, and the bread-art phe... | 38m 11s | ||||||
| 10/5/25 | 075 Angie Carducci, From Veggie Plates to Zero-Proof Pours | Craving a dining scene that welcomes everyone at the table? We dive into the moves Pittsburgh restaurants and bars are making to create truly inclusive menus—thoughtful vegetarian mains, standout zero-proof cocktails, and the kind of service that makes every guest feel seen. (00:36) We kick off with an update from author Maria C. Palmer and the story of her father Joseph Costanzo Jr. and the legendary Primadonna Restaurant. From pre-production to first interviews and a set at Rico’s, it... | 47m 19s | ||||||
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Chart Positions
1 placement across 1 market.
Chart Positions
1 placement across 1 market.