Rooted in Foods

Rooted in Foods At Rooted in Foods, we believe food is more than what’s on the table. In 2022, our focus has shifted just a bit to American cuisine.

We tell stories through food, highlight local producers, and embrace flavors that connect past and present. Rooted in Foods is a combination of my passion for food and cooking and my love of heritage and tracing my family history. We travel - virtually - each Monday night to a different state and prepare traditional food. We're not focused on restaurants, rather food that you'd find served in some

one's home - food that is inherently part of the culture of each state. Join us for our culinary road trips!

Had a little work to do downtown this afternoon, so took the Kid to lunch at Branch Cafe & Market because they have Fran...
09/09/2026

Had a little work to do downtown this afternoon, so took the Kid to lunch at Branch Cafe & Market because they have Frankenstein Matcha with ube! I had iced, kid had warm and both were delicious. So was my tuna melt. ☺️.

Oh. It was worth the wait! I reduced the ham drippings then added Fired Up Jellies and Jams, Dijon mustard, and a little...
09/07/2026

Oh. It was worth the wait! I reduced the ham drippings then added Fired Up Jellies and Jams, Dijon mustard, and a little Pink Tiger Farm habanero maple syrup to make the sauce.

Good morning fellow foodies! The ham looks delicious, but has a long way to go. It’s sitting in a shallow pool of pineap...
09/07/2026

Good morning fellow foodies! The ham looks delicious, but has a long way to go. It’s sitting in a shallow pool of pineapple juice and all bundled up in foil for the second part of its cook. Current internal temp is 150°F and the smoker temp is set at 275°F. When it hits around 204°F, it will pull!

Let the overnight cook commence! This will become a double smoked pulled ham seasoned with The JAY Effect Original Seaso...
09/07/2026

Let the overnight cook commence! This will become a double smoked pulled ham seasoned with The JAY Effect Original Seasoning tomorrow. It’s running at 190°F until morning. Once pulled for sandwiches, it will get sauced with Fired Up Jellies and Jams.

We’ve been playing with our Anova sous vide cooker. We seasoned an eye of round with a salt, pepper, and garlic steak ru...
09/06/2026

We’ve been playing with our Anova sous vide cooker. We seasoned an eye of round with a salt, pepper, and garlic steak rub and cooked it at 130° for 24 hours. It’s a tougher cut, so needs time to become tender. Seared it, sliced it and had incredible roast beef sandwiches and quesadillas.

Today’s adventure took us to Pink Tiger Farm with WSIU Public Television to film another episode of Our Local Table, pre...
09/04/2026

Today’s adventure took us to Pink Tiger Farm with WSIU Public Television to film another episode of Our Local Table, premiering this October! It’s was hot, and not because of the peppers! Even so, we had a blast with Brian and Kyle. 🌶️

We spent the evening at the Farm to Table dinner in DuQuoin hosted by the Illinois Pork Producers Association, Illinois ...
09/04/2026

We spent the evening at the Farm to Table dinner in DuQuoin hosted by the Illinois Pork Producers Association, Illinois Beef Association, and Illinois Specialty Growers Association. It was fun to reconnect with friends and make new ones! Food from 17th Street Barbecue, w**e from Kite Hill Vineyards and Wichmann Vineyard, and b**r from St. Nicholas Brewing Company.

09/02/2026

I’m not usually this way until
October 1, but I’m ready! We’re in for another 🥵 hot week in Southern Illinois, but jeans and flannel shirts … apple crisp … are in my future!

WSIU Public Television and I spent some time with Lisa at Mileur Orchard yesterday getting ready for another episode of ...
09/01/2026

WSIU Public Television and I spent some time with Lisa at Mileur Orchard yesterday getting ready for another episode of Our Local Table. I love being able to tell stories about the food I grew up eating and so happy Lisa is a part of the adventure! The show premieres on October 15!

Friends of WSIU

08/31/2026

The Davises Eat is a weekly live cooking show where we make approachable meals using ingredients from Southern Illinois. We keep the pace easy, so you feel like you’re in the kitchen with us. We focus on slow food whenever possible and on spending time with our live viewers.

This week, we make a classic Italian-American Chicken Marsala. We opt for the more diner-centric version served with mashed potatoes, which provide a vehicle for the savory Marsala sauce.

� Cocktail of the Week

Chili mixes a wh***ey sour with Old Forrester Barrel Strength bourbon. It's a doozy!

� About The Davises Eat

We broadcast live on the Rooted in Foods channel every week to show you how to cook dinner in about an hour. We use our home kitchen and cook our own dinner while sharing time with our live audience.

Southern Illinois and other regional ingredients are frequently highlighted, and we hope you find ways to support your local food industry wherever you are.

� Watch Live
Catch all our live streams: https://www.youtube.com//streams

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Carbondale, IL

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