In this episode of Jenn Seasley's Foodlore, Dr. Jenn Seasly sits down with celebrity chef Dave Martin to talk about the dishes that have stayed with him emotionally over the years.

From an old-school bean and cheese burrito in Southern California to his deep love of pizza, Peking duck, Thai food, and global comfort dishes, Chef Dave shares how flavor, memory, and travel all shape the way we eat. The conversation moves from handmade tortillas and tamales to pizza dough, paella in Madrid, food tours in Buenos Aires, and the simple joy of sharing a table with people you love.

It's a warm, fun, travel-filled episode about nostalgia, good ingredients, and why some of the most meaningful dishes are often the simplest.

Follow Chef Dave Martin: Instagram • YouTube • Facebook

Book: The Tequila Diet: Exploring Mexican Food & Drink with the World's Greatest Spirit

In this episode of Jenn Seasly's Foodlore, we sit down with Tucson's own Rocco DiGrazia—chef, pizzaiolo, and keeper of one unforgettable family recipe.

Rocco takes us back to the South Side of Chicago, where his Slovenian grandmother taught him how to make her legendary stuffed cabbage rolls: tender leaves, bacon-fried onions, caraway, sauerkraut by the handful, and twine-tied bundles simmered low and slow until the whole house smelled like home.

We explore how immigrant food traditions evolve, why cabbage appears twice in this recipe (a true power move), how regional influences—from Austria to Italy—shape Slovenian cooking, and the universal truth that humble dishes often hold our biggest stories.
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This episode feels like a warm bowl of heritage, nostalgia, and a little cabbage wisdom.

And yes—there's even a cameo from the eternal New York-vs-Chicago pizza water debate.