Tyler Frazer knows barbeque. It's one of the reasons his restaurant, Tyler's Barbeque, is so well known and loved in the Texas Panhandle – and beyond. In this interview, Tyler talks about why he loves barbeque, where that passion started, and even where he gets the meat he cooks every day.

Chef Jessica Higgins talks about how life changed for her after having a heart attack right before the opening of Girasol Cafe and Bakery, and how she got started in the food industry.

Chefs Joe Mendez and Steve Bautista discuss how they found their passion for cooking, and some of the unique approaches they take to creating dishes.

Local chefs Laura Yarber, Jessica Higgins, Laura Maner, Rhonda Obenhaus and their mothers talk about family traditions involving food – both preparing it and eating it.

Chef Laura Yarber explains how her upbringing led to her career as a chef, and the inspiration behind her Crave Factory.

Executive Chef Sam Blackburn of Northwest Texas Healthcare System/Sodexo discusses the process behind running a hospital kitchen that serves hundreds of patients, doctors, employees and visitors every day.

Chef and owner/operator of the Drunken Oyster Rory Schepisi talks about her journey to becoming a chef, as well as what brought her to the Texas Panhandle and the things that made her stay. Steve and Ginger Olson of Olson’s Land and Cattle tell the story of how they met, and explain the things they love about farming and ranching.

Executive Chef Rocky Dunnam explains what “farm-to-table” really means, and the importance of that concept in the Texas Panhandle.

Chef Tanner Burnam of Northwest Texas Healthcare System/Sodexo walks us through the process of curing egg yolks.

Tom Wilson of McC Farms discusses some of the details of farm life, and the perks of having an endless supply of farm-fresh eggs.

Adam Lehn, a local beekeeper, discusses the habits of bees, how he got into beekeeping, and ways others can help the bees from home.

Andy Timmons of Texas Wine Company explains some of the processes behind growing grapes, and making and selling wine in Texas.

Alan Birkenfeld of Paidome Meats talks about what brought him back to Nazareth after earning his degree, how he got into raising cattle, and how he raises them differently than a traditional feed lot.

Local farmer Steve Foster describes the path that led him to becoming a farmer, and some of the ups and downs of farming in the Texas Panhandle.

Rich Fleetwood of Reed Beverage explains how to make a “Vod Sod,” a classic vodka soda with a twist, and offers some general cocktail-crafting tips.

Chefs Sam Blackburn, Rory Schepisi and Alberto Vargas explore the history of the dish “spadini,” traditional ingredients, and how they’re going to put their own spin on things.

Learn to make pumpkin mousse cake with chef Tanner Burnham for Savor the Goods at Home for the Holidays.

Learn to make honey soy glazed Brussels sprouts with chef Sam Blackburn for Savor the Goods at Home for the Holidays.

Learn to make mushroom wellington with chef Ruthie Landelius for Savor the Goods at Home for the Holidays.

Learn to make prime rib with chef Rhonda Obenhaus for Savor the Goods at Home for the Holidays.

Learn to make pfeffernusse cheesecake with chef Jessica Higgins for Savor the Goods at Home for the Holidays.

In this episode, Chef Ruthie teaches us how to make Oaxacan beans, a flavorful and versatile dish that fits right in with many popular recipes.

This week, Chef Ruthie shows us how to make vegan crab cakes with remoulade sauce.

In this episode, we learn how to make Chef Ruthie’s bountiful salad along with homemade croutons and a balsamic vinegar and za’atar dressing.

This week, Chef Ruthie teaches us how to make tuna salad minus the tuna. Follow along and learn how to make her chickpea tuna salad, and a special peach relish!

In this episode, Chef Ruthie walks us through a dish that’s a bit more complicated: tofu lasagna rolls.

This week, Chef Ruthie teaches us how to make the perfect warm-weather dish: Vietnamese summer rolls with homemade peanut sauce.