Buck and Bernie

On the latest Thought for Food, Chef Bernard Guillas discusses how his approach to food and dining has necessarily changed during the pandemic. A Maître Cuisiniers de France, Guillas is currently the executive chef of the Marine Room, a fine dining restaurant in San Diego. Although the world of fine dining is upside...

Take a trip through (Moab) time with longtime resident and former mayor Dave Sakrison on the latest Thought for Food. Sakrison and host Tim Buckingham chat about the flavor – both literally and figuratively – of old Moab, from its food to storefronts and personalities. The pair fast-forward to present...

Thought for Food welcomes the show’s first returning guest, Marc Ehrler, Master Chef of France, for a conversation about how the pandemic is changing the restaurant industry as a whole. Host and chef Tim Buckingham interviews Ehrler about reinventing businesses like restaurants and bars, building community around food, and the...

The concept of food as medicine has been around for ages – from medicinal mushrooms, to bitter herbs as digestive aids, to simply adding extra thyme in chicken soup if you’re feeling sick. So how do herbs and supplements fit into our contemporary food cycle? On the latest Thought for...

Grand County Bee Inspector Jerry Shue examines a hive in 2019 The art and science of beekeeping can be called a human tradition, honed over thousands of years across continents and cultures. While many traditional methods remain in place, backyard beekeepers are facing unique modern challenges brought on by industrial...

In early May, local chef Tim Buckingham announced that he would be closing the doors on his latest restaurant venture, the Atomic Grill and Lounge. The economic fallout from COVID-19 took its toll on the independent Moab restaurant. So we’ve turned the tables on our usual Thought For Food host...

On the latest Thought For Food, host Tim Buckingham is joined remotely by Jeremiah Anderson, a former Moab resident and now executive chef at a hospital in St. Petersburg, Florida. He talks about working with food in a hospital, the impact of the pandemic on his community, and the restaurant...

For many in Moab, home gardening is nourishment for the body and soul, a way to connect to the land and to the food cycle. On the latest Thought For Food, host Tim Buckingham interviews longtime local farmer Jon Olschewski about how to raise a successful backyard garden. Get ready...

On the latest Thought For Food, hosts Tim Buckingham and Greg Kennedy talk recipe and menu development. What goes into crafting a menu for the commercial kitchen? Pick up tips and tricks for the motivated home cook too.

“As someone making a drink, look at it like you would with food – what kind of balance would you be looking for? What kind of temperature? What kind of presentation and aromas? Look at all the same things that you would in good food.” That’s advice from Moab local...

Plants and GMOs and insects…oh my! On the first Thought For Food of the new year, co-hosts Tim Buckingham and Greg Kennedy opine on feeding the planet and expanding the range of foods Westerners traditionally eat. It’s a freewheeling conversation that trends personal and social.

Guaranteed to pepper some inspiration into your next winter meal or feast, the latest Thought For Food has cold weather recommendations in mind. Host and chef Tim Buckingham answers the questions this time, posed by sound engineer Greg Kennedy. The duo discuss wintertime staples like dry beans (to soak or...