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 Farms. We get into why ingredient sourcing is a non-negotiable and how local partnerships shape great flavor and necessary connection. a Then Ken from Point State Fork names the buffalo chicken fix she takes out-of-towners to every time: Spak Brothers Buffalo Chicken Pizza in Garfield. Finally, Chef Ken of KCZ Cuisine gives us a weeknight-friendly Hainanese chicken rice method that turns one pot into multiple meals, with ginger-scallion broth that becomes a soup you can sip all week. Subscribe for more Pittsburgh food stories, share this with a friend who loves local brands, and leave a review so more listeners can find the show.<a rel="payment" href="https://www.buzzsprout.com/2304813/support">Support the show</a><a href='https://buymeacoffee.com/thepittsburghdish'>Liked the episode? We&apos;d love a coffee!</a>

<description>&lt;p&gt;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.&lt;br/&gt;&lt;br/&gt;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 Farms. We get into why ingredient sourcing is a non-negotiable and how local partnerships shape great flavor and necessary connection. a&lt;br/&gt;&lt;br/&gt;Then Ken from Point State Fork names the buffalo chicken fix she takes out-of-towners to every time: Spak Brothers Buffalo Chicken Pizza in Garfield. &lt;/p&gt;&lt;p&gt;Finally, Chef Ken of KCZ Cuisine gives us a weeknight-friendly Hainanese chicken rice method that turns one pot into multiple meals, with ginger-scallion broth that becomes a soup you can sip all week.&lt;br/&gt;&lt;br/&gt;Subscribe for more Pittsburgh food stories, share this with a friend who loves local brands, and leave a review so more listeners can find the show.&lt;/p&gt;&lt;p&gt;&lt;a rel="payment" href="https://www.buzzsprout.com/2304813/support"&gt;Support the show&lt;/a&gt;&lt;/p&gt;&lt;p&gt;&lt;a href='https://buymeacoffee.com/thepittsburghdish'&gt;Liked the episode? We&amp;apos;d love a coffee!&lt;/a&gt; &lt;br/&gt;&lt;br/&gt;&lt;/p&gt;</description>

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...

095 Sarah Kaminski of Best Ever Granola

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&apos;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-ground chicken thighs, and loaded fries that are fresh-cut. If you care about scratch cooking, comfort food done right, and the best food to pair with a great Pittsburgh beer, this one is for you.  We zoom out to the story behind the truck: a friendship that starts in Boy Scouts, two grandmas who shaped their taste and work ethic, and the leap from corporate food life to mobile food freedom. They share how they landed their truck, what they’re learning about selling out versus over-prepping, and where you can catch them at Pittsburgh breweries like Hitchhiker, Trace, Grist House, and Allegheny City.  If you like the show, subscribe, share it with a friend who loves Pittsburgh food trucks, and leave a review so more people can find us.<a rel="payment" href="https://www.buzzsprout.com/2304813/support">Support the show</a><a href='https://buymeacoffee.com/thepittsburghdish'>Liked the episode? We&apos;d love a coffee!</a>

<description>&lt;p&gt;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&amp;apos;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. &lt;br/&gt;&lt;br/&gt;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-ground chicken thighs, and loaded fries that are fresh-cut. If you care about scratch cooking, comfort food done right, and the best food to pair with a great Pittsburgh beer, this one is for you. &lt;br/&gt;&lt;br/&gt;We zoom out to the story behind the truck: a friendship that starts in Boy Scouts, two grandmas who shaped their taste and work ethic, and the leap from corporate food life to mobile food freedom. They share how they landed their truck, what they’re learning about selling out versus over-prepping, and where you can catch them at Pittsburgh breweries like Hitchhiker, Trace, Grist House, and Allegheny City. &lt;br/&gt;&lt;br/&gt;If you like the show, subscribe, share it with a friend who loves Pittsburgh food trucks, and leave a review so more people can find us.&lt;/p&gt;&lt;p&gt;&lt;a rel="payment" href="https://www.buzzsprout.com/2304813/support"&gt;Support the show&lt;/a&gt;&lt;/p&gt;&lt;p&gt;&lt;a href='https://buymeacoffee.com/thepittsburghdish'&gt;Liked the episode? We&amp;apos;d love a coffee!&lt;/a&gt; &lt;br/&gt;&lt;br/&gt;&lt;/p&gt;</description>

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...

094 Rob and Al of Robal's Food Truck 

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 House hidden inside a Shop ‘n Save in Greensburg. Think high-quality olive oil, house-shredded cheese, and a 72-hour dough ferment that delivers New York-style pies.  Then Chef Joe Peroney teaches homemade ricotta you’ll actually make. He also announces a Mother’s Day–weekend pasta class at Goat Rodeo Farm, complete with baby goats and a professional photo keepsake—because the best food memories are the ones we get to hold. Subscribe, share with a friend who loves local food stories, and leave a review to help more listeners find the show. What dish are you making after you listen?<a rel="payment" href="https://www.buzzsprout.com/2304813/support">Support the show</a><a href='https://buymeacoffee.com/thepittsburghdish'>Liked the episode? We&apos;d love a coffee!</a>

<description>&lt;p&gt;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.&lt;br/&gt;&lt;br/&gt;We widen the lens with Sarah of Sarah Loves Yinz, who spotlights Rocco’s Slice House hidden inside a Shop ‘n Save in Greensburg. Think high-quality olive oil, house-shredded cheese, and a 72-hour dough ferment that delivers New York-style pies.  &lt;/p&gt;&lt;p&gt;Then Chef Joe Peroney teaches homemade ricotta you’ll actually make. He also announces a Mother’s Day–weekend pasta class at Goat Rodeo Farm, complete with baby goats and a professional photo keepsake—because the best food memories are the ones we get to hold.&lt;br/&gt;&lt;br/&gt;Subscribe, share with a friend who loves local food stories, and leave a review to help more listeners find the show. What dish are you making after you listen?&lt;/p&gt;&lt;p&gt;&lt;a rel="payment" href="https://www.buzzsprout.com/2304813/support"&gt;Support the show&lt;/a&gt;&lt;/p&gt;&lt;p&gt;&lt;a href='https://buymeacoffee.com/thepittsburghdish'&gt;Liked the episode? We&amp;apos;d love a coffee!&lt;/a&gt; &lt;br/&gt;&lt;br/&gt;&lt;/p&gt;</description>

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...

093 Ken of Point State Fork

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—can reshape palates, cut stigma in the lunch line, and set kids up for long-term health in Pittsburgh Public Schools. Along the way, Missy talks about learning at scale in commercial kitchens, the power of mentors who “pour in,” and the pride of a child unknowingly loving the meals his own mom helped create. Missy is now an ACF member earning a Harvard certification in culinary physics, teaching students at Allegheny County Jail to earn food handler cards, and returning to CKP as an instructor to break barriers for the next cohort. We celebrate one of the city’s favorite Lenten fish fry—hello, haddock and from-scratch tartar sauce—and the adrenaline of guest-chef dinners that raise the bar for technique and plating.  Hungry for hope, grit, and ridiculously good food? Hit play, subscribe for more stories from Pittsburgh’s kitchens, and leave a review to tell us the dish you want to see go scratch next.<a rel="payment" href="https://www.buzzsprout.com/2304813/support">Support the show</a><a href='https://buymeacoffee.com/thepittsburghdish'>Liked the episode? We&apos;d love a coffee!</a>

<description>&lt;p&gt;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.&lt;br/&gt;&lt;br/&gt;Missy shares how real ingredients—think chicken masala with brown rice, bright salads, and fresh berries—can reshape palates, cut stigma in the lunch line, and set kids up for long-term health in Pittsburgh Public Schools. Along the way, Missy talks about learning at scale in commercial kitchens, the power of mentors who “pour in,” and the pride of a child unknowingly loving the meals his own mom helped create.&lt;br/&gt;&lt;br/&gt;Missy is now an ACF member earning a Harvard certification in culinary physics, teaching students at Allegheny County Jail to earn food handler cards, and returning to CKP as an instructor to break barriers for the next cohort. We celebrate one of the city’s favorite Lenten fish fry—hello, haddock and from-scratch tartar sauce—and the adrenaline of guest-chef dinners that raise the bar for technique and plating. &lt;br/&gt;&lt;br/&gt;Hungry for hope, grit, and ridiculously good food? Hit play, subscribe for more stories from Pittsburgh’s kitchens, and leave a review to tell us the dish you want to see go scratch next.&lt;/p&gt;&lt;p&gt;&lt;a rel="payment" href="https://www.buzzsprout.com/2304813/support"&gt;Support the show&lt;/a&gt;&lt;/p&gt;&lt;p&gt;&lt;a href='https://buymeacoffee.com/thepittsburghdish'&gt;Liked the episode? We&amp;apos;d love a coffee!&lt;/a&gt; &lt;br/&gt;&lt;br/&gt;&lt;/p&gt;</description>

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...

092 Chef Missy Terrell - Grit To Gourmet

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 plush rice krispie treats around flavors like vanilla, chocolate, and bright plum at their new Garfield shop—lactose-free, gluten-friendly, and best eaten fresh. Later we close with pure nostalgia as Chris Beers of Grandpa Joe’s shares his grandmother’s meat pies, a steam-and-broth ritual that proves food memories travel far. If this episode sparks your appetite, tap follow, share it with a friend who needs a weeknight win, and leave a quick review—your support helps more Pittsburgh food lovers find the show.<a rel="payment" href="https://www.buzzsprout.com/2304813/support">Support the show</a><a href='https://buymeacoffee.com/thepittsburghdish'>Liked the episode? We&apos;d love a coffee!</a>

<description>&lt;p&gt;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.&lt;/p&gt;&lt;p&gt;Then we head across town for a sweet curveball. Ana Anthony introduces Leona’s “crisp witch,” an ice cream sandwich built with plush rice krispie treats around flavors like vanilla, chocolate, and bright plum at their new Garfield shop—lactose-free, gluten-friendly, and best eaten fresh. &lt;/p&gt;&lt;p&gt;Later we close with pure nostalgia as Chris Beers of Grandpa Joe’s shares his grandmother’s meat pies, a steam-and-broth ritual that proves food memories travel far.&lt;br/&gt;&lt;br/&gt;If this episode sparks your appetite, tap follow, share it with a friend who needs a weeknight win, and leave a quick review—your support helps more Pittsburgh food lovers find the show.&lt;/p&gt;&lt;p&gt;&lt;a rel="payment" href="https://www.buzzsprout.com/2304813/support"&gt;Support the show&lt;/a&gt;&lt;/p&gt;&lt;p&gt;&lt;a href='https://buymeacoffee.com/thepittsburghdish'&gt;Liked the episode? We&amp;apos;d love a coffee!&lt;/a&gt; &lt;br/&gt;&lt;br/&gt;&lt;/p&gt;</description>

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 ...

091 Anar Gourmet Foods 

Do you really know the food scene of Pittsburgh?! The Pittsburgh Dish introduces you to the people, places, and recipes that make our regional cuisine so special. By sharing personal stories, weekly recommendations, and community recipes, we aim to inspire you to connect with local taste makers and experience the unique flavors that shape our city.&nbsp;

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