In this episode of Dial It In, Trygve Olsen and Dave Meyer have a conversation with Lisa Futterman, a Chicago-based freelance food, travel, and beverage writer. They discuss the history, preparation, and intricacies of creating a turducken for Thanksgiving. The episode delves into Trygve's personal tradition of ordering and smoking a 20-pound turducken, touching on its New Orleans roots and the challenges of cooking it properly. Lisa shares insights into food history, the culinary concept of 'in castration,' and offers tips for making Thanksgiving meals unique and memorable. They also highlight the importance of respecting family traditions while being open to culinary adventures, and share humorous anecdotes about deep-frying turkeys and the mythical origins of popular dishes.

Connect with Lisa:

Instagram

…

Dial It In Podcast is where we gather our favorite people together to share their advice on how to drive revenue, through storytelling and without the boring sales jargon. Our primary focus is marketing and sales for manufacturing and B2B service businesses, but we’ll cover topics across the entire spectrum of business. This isn’t a deep, naval-gazing show… we like to have lively chats that are fun, and full of useful insights. Brought to you by BizzyWeb.

Links:
Website: dialitinpodcast.com
BizzyWeb site: bizzyweb.com
Connect with Dave Meyer
Connect with Trygve Olsen