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Just Sat producer Kevin Rinker interviews the show host, Max Hines, about what it’s like working in Atlanta’s food and dining space. Despite how brutal the industry can be, Max stays in it because it continues to push his abilities and because he’s found family there. “It could be tuna helper but i…

ft. Members of Stolen Goods ATL

Southern cooking wouldn’t be what it is today had it not been for Edna Lewis Each year, Stolen Goods ATL gets together to hold a dinner in honor of Edna Lewis, a Black chef and cookbook author credited with popularizing southern cuisine. "Everybody’s always giving Julia Child so much credit, or Ali…

ft. LaTreace Harris AKA The Beery Godmother

Craft beer doesn’t have to be inaccessible LaTreace Harris found community through beer and has been sharing her love for the drink and the people who make it ever since. “Beer, to me, is a uniting type of beverage.” Chef Max sits with LaTreace Harris. Make a wish at beerygodmother.com On draf…

ft. Alexander Sher of Stone Mountain Cattle, Bovino After Dark, and more

Finding passion in creativity and business From farms to sausage making to restaurants, Alexander Sher has a lot on his plate. “As a human being I am an extrovert’s extrovert.” Chef Max sits with entrepreneur Alexander Sher. Try to keep up with Alex at instagram.com/xelanow Farm fresh at wabe.…

ft. Malik Rhasaan and Detric Fox-Quinlan of Che Butter Jonez

Forget the food, customers are the most important ingredient at Che Butter Jonez Malik and Detric drove nine hours to Florida to buy the food truck that would become Che Butter Jonez, the rest is years of hard work. “Things don’t be a thing until someone makes it a thing.” Chef Max sits with Malik…

ft. Arnaldo Castillo of Tio Lucho’s

Bridging people and cultures through cooking Arnaldo Castillo didn’t always realize he wanted to cook Peruvian food, but when he finally started, he was cooking from the heart. “Every day we’re just talking about the food we grew up with.” Chef Max sits with Arnaldo Castillo at Tio Lucho’s Peru…

ft. Journalist and AJC Senior Editor Mike Jordan

From kitchens to news rooms, representation matters Mike Jordan has written about Atlanta since 1997, he’s currently a senior editor at The Atlanta Journal Constitution and leads the Black culture team “I really want to see Black writers get into this field.”   Chef Max sits with Mike Jordan of t…

ft. Demetrius Brown of Bread & Butterfly

Giving shine to the food of the African Diaspora Demetrius Brown’s menus touch on migration, slavery, colonization, and being a Black person on this planet “French food is overrated.”   Chef Max sits with Demetrius Brown at Bread & Butterfly Serving breakfast, lunch, and dinner at bread-and-butt…

ft. Bryan Furman of Bryan Furman BBQ

Be yourself and value relationships Bryan Furman’s been knocked down more than once, but he’s not done yet “Slow money is better than no money.”   Chef Max sits with Bryan Furman at Bryan Furman BBQ Opening soon at bryanfurmanbbq.com A perfect balance of smoke and seasoning at wabe.org/justsat …

ft. Keyatta Mincey Parker

Drinks can tell a story and create room for everyone Keyatta Mincey Parker runs a bartender’s garden and provides cocktail experiences “Everything happens at the bar.”   Chef Max sits with Keyatta Mincey Parker at A Sip of Paradise Garden Visit the garden at asipofparadisegarden.org Shaken, not…