The Oklahoma Today Podcast: September 11, 2023
Published September 2023
By Greg Elwell | 2 min read
Download the latest episode here.
Changing seasons bring changing menus, including the fare at Thirty Nine, the restaurant inside the First Americans Museum in Oklahoma City. Chef, writer, and TV host Loretta Barrett Oden sits down with the editors to discuss the new dishes, a new garden, and how to connect modern foodies with the one cuisine that hasn't found purchase in the U.S.—Native American food.
Check out the new menus at Thirty Nine here and, for more information on Oden and First American cuisine, look for her new book coming in October.
Also on the podcast, the editors grapple with the eternal breakfast quandary: Sweet or Savory? in Question of the Week. Follow Oklahoma Today on Facebook and Instagram to take part in the conversation.
Podvents from this episode come, as always, from TravelOK.com. Here's what the editors discussed:
Guymon Fiesta
Downtown Norman Ghost Tour
Wiley Post Festival in Maysville
Black Buggy Day in Choteau
Garvin County Choral Society & Sinfonietta presents: The Marriage of Figaro on the Ranch in Pauls Valle
The Oklahoma Today Podcast is sponsored by Bravado Wireless.
Catch up with back episodes of the Oklahoma Today Podcast here.
"Strike Experimental Gold as Theatre Crude Fringe Festival Returns"
"Heroes Journey"
You May Like
Oklahoma Today Podcast: November 24, 2024
Douglas Miller joins this week's podcast to talk about his new book on Jesse Ed Davis and all the upcoming ways people can honor the Okla...
Douglas Miller joins this week's podcast to talk about his new book on Jesse Ed Davis and all the upcoming ways people can honor the Oklahoma-born musician's legacy.
Weekly Events Calendar: November 25-December 1, 2024
This week in Oklahoma: A princess ball in Oklahoma City; the power of heart in Purcell; and eggnog for everyone in Tulsa.
This week in Oklahoma: A princess ball in Oklahoma City; the power of heart in Purcell; and eggnog for everyone in Tulsa.
An Oklahoman's Ode to Beet-Based Borscht
Humbly submitted for your soup season consideration: a burgundy bowl of rich, meaty borscht.
Humbly submitted for your soup season consideration: a burgundy bowl of rich, meaty borscht.