The Leftovers with Alton Brown
Your Last Meal with Rachel Belle
Rachel Belle
4.4 • 709 Ratings
🗓️ 13 February 2025
⏱️ 29 minutes
🧾️ Download transcript
Summary
This week on The Leftovers, never-before-heard audio from TV host, chef and author Alton Brown.
Alton famously loathes single-use gadgets, but the one he despises most still has a home in his kitchen drawer. He tells us why. And he shares how he developed a deep love for Jewish deli food as a kid growing up in 1970s Georgia.
Seattle chef and restaurateur Tom Douglas joins the show to talk about his special relationship with his late mother's 70 year old stove. And Allen Salkin, author of The Uncensored History of the Food Network tells a juicy behind-the-scenes story about Ina Garten and Martha Stewart.
Listen to last week's episode of Alton on Your Last Meal.
Follow along on Instagram!
Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle!
Order Rachel’s new cookbook Open Sesame.
Support the show: http://rachelbelle.substack.com/
See omnystudio.com/listener for privacy information.
Transcript
Click on a timestamp to play from that location
| 0:00.0 | Alaska Airlines has teamed up with Hawaiian Airlines to create new nonstop international flights. |
| 0:05.8 | Go to Alaskaair.com or Hawaiian Airlines.com and I'll tell you more details later in the show. |
| 0:19.7 | Welcome to The Leftovers. I'm Rachel Bell. The Leftovers is audio left on the cutting room floor from last week's Your Last Meal interview. And today, you'll hear never before heard cuts from Food Network star and New York Times bestselling author, Alton Brown. If you missed last week's full episode of your last meal |
| 0:39.3 | with Alton, I recommend listening to that first. But if you're all caught up, here is The Leftovers |
| 0:45.8 | with Alton Brown. Alton just released his 10th book, but this is his first book of essays, his first memoir-style book |
| 1:00.3 | where he says he dug deep and got personal. The writing is so good. The essays are thoughtful, |
| 1:06.6 | often funny, and they tell a lifetime worth of food stories. Just to give context to this first |
| 1:12.4 | cut, I received a galley of the book only several hours before my interview with Alton. |
| 1:18.6 | You took a DNA test like so many people have, and you were like so many people. I did. |
| 1:23.3 | You just got it. I know. I skimmed. I heavily skimmed. |
| 1:31.5 | And you were disappointed. |
| 1:36.4 | Like I hear so many people disappointed by this to discover that you're 83% British. |
| 1:40.5 | So many people disappointed to find out they're just, you know, white European. |
| 1:43.6 | I'm just a, I'm the whitest of white guy. The best thing is that I don't have |
| 1:46.2 | English teeth. You know, I've got better teeth than that. But yeah, I'm, I'm Midlands, |
| 1:50.8 | England with a little bit of French thrown in when what I really wanted was just a few drops |
| 1:55.5 | of Ashkenazi blood because I adore that cuisine so much. So, yeah, I'm not exotic. |
| 2:01.6 | I'm a piece of melba toast. |
| 2:03.4 | Tell me why you're interested. |
| 2:05.2 | As someone who is Ashkenazi, |
| 2:06.8 | why do you want our cuisine? |
| 2:08.3 | What do you like about it? |
... |
Transcript will be available on the free plan in -43 days. Upgrade to see the full transcript now.
Disclaimer: The podcast and artwork embedded on this page are from Rachel Belle, and are the property of its owner and not affiliated with or endorsed by Tapesearch.
Generated transcripts are the property of Rachel Belle and are distributed freely under the Fair Use doctrine. Transcripts generated by Tapesearch are not guaranteed to be accurate.
Copyright © Tapesearch 2025.