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About this Episode
The salient point of this podcast episode centers on the evolution and legacy of 17th Street Barbecue, as articulated by Amy Mills, who represents a significant continuation of her father's culinary legacy. In this engaging discussion, we delve into the substantial transformations that have transpired within the establishment since its inception. Mills elucidates the challenges and triumphs faced during the development of their new coffee and specialty grocery venture, aptly named Fay, which pays homage to her grandmother. Furthermore, we explore the nuanced dynamics of menu evolution in response to customer preferences and the impact of barbecue culture on community identity. Through this narrative, we gain insight into the intricate tapestry of family, tradition, and gastronomic innovation that defines the essence of 17th Street Barbecue.
Links referenced in this episode:
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Oregon Dungeness Crab Commission
- 17th Street Barbecue
- Heritage Steel
- Hammerstahl
Mentioned in this episode:
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This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
Hosts & Guests
No transcript available for this episode.
