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I thought I would post here rather than the outside Chicago area, since technically Captain Porky's is in Chicagoland.

I got the pork shoulder sandwich and my friend got the jumbo fried shrimp. Good pork, sauce was ok (ketchup based; hot of course), the bun was terrible and the price was right. The shrimp were very, very good.

I think the spreading word about Porky's goat's cheese must have been too much of a burden for the ol' beast to bear as they were out when we went. They had mozzarella, but I decided to clog my arteries another time (10 minutes later with custard across the street) with some more interesting.

Overall, I wish this place was closer. If I was in the area I would eat there a lot, but as is, it is a bit far coming from Chicago. Thanks for the rec!

post an address and neighborhood please. I'm not familiar with the place.

Since June 4, 2010:

Captain Porky's - established 1984
US 41 & Wadsworth Road
38995 Route 41
Wadworth, IL
Phone: 847/360-7460
Fax: 847/360-7461
http://www.CaptainPorky.com

I had been meaning to get to Captain Porky's for a long time, ever since Cathy2 posted about it a long time ago on CH. it's been mentioned here and there on LTH.

So I was in the area this weekend for a soccer game and the shrimp was really very very good (we got the jumbo's) also featured were wild puffball mushrooms, which were good, very mild mushroom flavor almost creamy once fried up.

A surprising hit was the baklava - my wife commented it was the best baklava she's ever had, my daughter said it didn't really taste like baklava at all, and I almost agree with both of them. There was a lot more cinnamon than I expect in baklava, rendering it almost pie like.

almost?

Ha! I made it Captain Porky's yesterday too -have been before a few times
however. Dino wasnt around yesterday (the guy who was said he takes
Mondays off... at least this Monday he has taken off..its subject to change...
and then he invited me to leave a poisoned-pen missive for Dino if I
wished

Had the jumbo shrimp - it was very good as usual (got the dinner, comes
with fine claw and decent fresh fries, thick but not mostly not cripsy, and
a roll). The normal shrimp is already breaded, BTW, the jumbo shrimp is
not - its breaded when you order it and fried up, so there is a little wait
but its completely fresh.

Havent tried the mushroom yet. However, next time youre there, you must
try the fried goat-cheese (I didnt yesterday, if youre getting a dinner its
too much food - its fresh from Dino's own goat). But if you get the goat
cheese, make sure they include the piece of lemon - if you squeeze that
on, it makes it that much better.



Ha again (or, as they would say on Check Please, Double Ha!) Tried the
baklava for the first time yesterday myself - asked the guy behind the
counter if he'd rec the bread pudding or the baklava, and he said both
were good but he was a baklava fan in general. Its home-made
baklava I believe, made by Dino's mother I think. I would usually just go
with bread pudding, but I sort of thought the Baklava would be good -
Dino is very Greek, his mom makes the baklava herself... I dont know,
I just figured itd be good. Wouldnt you?

Captain Porky's is a very cool place in general IMHO - Id go a lot more if
it was closer. Their bbq stuff is supposedly good too, but Ive never
actually tried it much. Always find it hard to get past the seafood.
If youre going to the beach, its a perfect stop-over spot.

c8w

Hi,

Dino also sells from time to time the olive oil from his olive groves in Greece. He has a large garden which he uses to supply Captain Porky's.

Not only does he make goat cheese, he makes parmesan cheese which he promised I could watch him process. I just have to make a point to get up there.

I think this place deserves a Great Neighborhood Restaurant designation the next time it comes round.

Regards,

_________________
Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

HI,

For me, Captain Porky’s is all about the hand breaded jumbo shrimp:



After reading recent posts and realizing it had been months, I visited Dino to chat him up and order a jumbo shrimp dinner:



While I could have had french fries, coleslaw and a fresh baked roll. I opted instead for greens, corn bread and garlic potatoes all made from scratch. I would have had baklava but it was still baking in the oven.

While watching Dino weigh, bread and fry my shrimp, we caught up with each other. He has acquired a second farm, which allows him to keep more goats. He is now very regularly making feta and Parmesan cheeses. In fact he had just started heating goat milk as I arrived and suggested if I had time to return in a few hours to watch him process it. He explained he makes the feta and Parmesan from the same pot of milk, because the feta is fat free and the Parmesan is from the milk fat. I will make an effort to coordinate a future visit with a batch of cheese. I bought from him feta, aged parmesan and fresh parmesan, which I spread on sour dough toast this evening.

Captain Porky now offers a lobster roll, which he claims is similar to those from the Northeast at a mere $6 as opposed to $18 from The Fish Guy. He also offers Alligator Tail dinner for $6.99.

If I am coming going north on Route 41, I exit going north east on Delany Road. When I come to Wadsworth Road, I turned right (east). When I reach Sheridan Road, I turn left where I immediately see:



Please note the chimney, which is part of the smoker he uses for ribs, rib tips and such. I have had them in the past and thought they were quite good. However, I really love what he does with shrimp and have sort of lingered there.



Since June 4, 2010:

Captain Porky's - established 1984
US 41 & Wadsworth Road
38995 Route 41
Wadworth, IL
Phone: 847/360-7460
Fax: 847/360-7461
http://www.CaptainPorky.com

_________________
Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

Ditto here, BTW - havent ordered anything else there in a while. However,
the last time I was there, I saw a special listed as "coconut shrimp dinner" -
has anyone ever tried that? I almost did, but decided at the last minute to
stick with the jumbo - was curious if the coconut shrimp was also freshly
breaded (or coconut-ed), and if it was any good.




The corn-bread looks interested - was it any good? I'll probably stick with fries
over potatoes, and maybe slaw over greens, but the cornbread for roll looks
like a pretty good exchange.



Dino wasnt there the last time I visited, so I didnt hear anything about this new
stuff on the menu. Is the cheese pretty good, then? Must pick some up the next
time Iam there.



Saw the Alligator Tail dinner on offer, but not the lobster roll! If anyone has tried
this, please send a review - at 6 bucks its shockingly reasonable, I wonder if
the size is much smaller or something.



Hmm. Ive also gone there only when driving up or down 41 - but Ive always only
taken Wadsworth Road directly to Sheridan. Didnt know about Delany - it sounds
like its an angled street. Is this significantly quicker? (Wadsworth is a nice
street, going thru some prettyish residential areas - but at points it drops to
a 30mph limit IIRC).



Ditto. Ive only tried tips on a sample once - when I had the temerity to ask Dino if
they were smoked or baked. He took serious umbrage and offered me a sample
of the tip as proof It was pretty good in the sample, but I get good BBQ on the
southside often enough, and his seafood is so good its hard order anything
else, as you said. Ive often wanted to try his gumbo or clam-chowder too,
he has small portions for about 3 bucks or so - but after a jumbo shrimp dinner
have never actually gotten around to having any of that stuff either.

c8w

Hi,

I haven't tried the coconut shrimp, either. If my shrimp wasn't already cooking, then I would have switched to the lobster sandwich. I did ask if it was served on a hot dog bun and was advised it was on another bun. I will guess it is on one of his made-on-the-premises rolls. I can't wait to try one.

The cornbread was not the super sweet northern kind, though it did have a touch of sweetness. I would say it is more southern pedigree corn bread than northern. Definitely give it a try next time.

Dino is always good on the samples, so try the cheese first, then decide what to buy. I bought a bit of everything which cost me around $20.

I have a friend who lives just beyond Wadsworth Road, which is how I learned of this short cut. If I am coming from Wisconsin, then taking Wadsworth Road is the way to go. You can always take Wadsworth Road home when you are no longer hungry!

Regards,

_________________
Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

Cathy:

I was just wondering if there were a typo in the above sentence. I would expect feta to be from whole milk but Parmesan is traditionally made with a mixture of whole and skim. In addition, what kind of, i.e. from what manner of beast, is the milk? Goat's milk can certainly be used for feta but real Parmesan depends not just on the milk being cows milk but from cows on a very specific (and geographically limited) diet. Obviously, it's not the latter. Anyway, just wondering.

Antonius

P.S. Thinking for a moment further on Dino's cheese-making... He really should call it not 'Parmesan', a cheese from a specific place made from a very specific formula, but 'grana', which is a type of cheese, of which 'Parmesan' is one representative. (E.g., one may speak of Grana Parmigiano Reggiano or Grana Padana as two cheeses of the "grana" type from specific and different regions.)

Be that as it may, I'm happy to hear about this man's pursuit of cheese-making. How were his aged and young 'parmesans'? Any good? If they're from goat's milk or even whole cow's milk, they must be rather different from real Parmesan, but that obvisouly doesn't mean they can't be tasty in their own right.

_________________
Alle Nerven exzitiert von dem gewürzten Wein -- Anwandlung von Todesahndungen -- Doppeltgänger --
- aus dem Tagebuch E.T.A. Hoffmanns, 6. Januar 1804.
________
Na sir is na seachain an cath.

Antonius,

I hope to get a better read on this the next time I go. As much as Dino was kindly explaining, I think it will make more sense when I see.

He is using pure goats milk from goats on his farm. I am tempted to claim he milked them himself, which wouldn't surprise me, though we have never discussed who does the milking. (Maybe this is my opportunity to learn how to milk a goat!)

When I arrived the goats milk was being gently heating with rennet. In a few hours, there was a two step process: 1) where he got the feta, which he claims is absent of fat, 2) the fat comes from the 2nd half of the process where he obtains the grana or parmesan. I admit I could have this wrong and will get up there soon to learn better what he is doing.

The younger parmesan, or maybe that batch, was like a grainy cream cheese in texture. The older, and I don't know how he ages these, was more like a chunk of parmesan cheese. The younger cheese in the container was still secreting liquid, which I didn't realize until I messed up my clothes.

Regards,

_________________
Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

Thanks for the further info; I'll be interested to hear more as you find it out.

This is certainly one of the more interesting establishments talked about here. I hope to visit it sometime.

Antonius

_________________
Alle Nerven exzitiert von dem gewürzten Wein -- Anwandlung von Todesahndungen -- Doppeltgänger --
- aus dem Tagebuch E.T.A. Hoffmanns, 6. Januar 1804.
________
Na sir is na seachain an cath.

Any chance he meant ricotta? That sounds exactly like the mozzarella/ricotta production process. Cook once to pull the mozzarella curds out (depending on protein types, and fat and salt levels, it could be feta or cheddar-like, I guess), then cook the remaining whey again to make ricotta (literally, recooked, right Antonius?)

_________________
What is patriotism, but the love of good things we ate in our childhood?
-- Lin Yutang

Interesting idea, Joel... Maybe you're right and he's mixing terms up, but I think we need to wait until Cathy2 has a chance to investigate and observe further.

A

(Yes indeed, ricotta, 'recooked', a secondary product to a primary making of cheese.)

_________________
Alle Nerven exzitiert von dem gewürzten Wein -- Anwandlung von Todesahndungen -- Doppeltgänger --
- aus dem Tagebuch E.T.A. Hoffmanns, 6. Januar 1804.
________
Na sir is na seachain an cath.

See now. That's the way that this southern boy who spent his summers casting a throw net and dropping crab pots thinks that a fried shrimp should look. A little flour, a little corn meal, some salt and pepper, some sweet little creek shrimp and some hot peanut oil.

That's all you need. I need to figure out how to get some brown shrimp back here from South Carolina for you good folks.

c8w,

Recently visited with Steve Z after lunch at The Silo and Steve asked that very same question. Answer, no, the coconut shrimp are not hand breaded, they are prebreaded, from the same company, as the smaller size shrimp.


Dino, who is quite the interesting character, had freshly made parmesan, which I found smooth, rich, with a very slight crumble, and a top-note of salt. I quite liked the fresh parmesan, as did Steve. Ellen tried, and liked the fresh parmesan as well, though she commented it tasted more like feta than parmesan.

Dino, who is free with samples, gave Steve and I tastes of both fresh and aged feta. I found the aged feta over the top sour, and very salty, the fresh much less so, but still not to my taste. Steve Z had some comments, positive, he bought all three house-made goat cheeses, but rather than paraphrase, I'll wait for his post.

I agree with the rest in the thread, Captain Porky's is a cool place, pretty much everything house-made, Dino was chopping a huge pile of cabbage for slaw when we arrived, and he uses an Aquarium style smoker with natural lump charcoal and wood for his BBQ.

If I had one small comment, that might be construed as negative, it's on the jumbo hand-breaded shrimp. The breading, flaky, crisp, greaseless, was near-perfect, the shrimp were nice size, but I found the shrimp themselves oddly tasteless. Not off-tasting, simply bland, no noticeable flavor, shrimp or otherwise. I found myself wishing they had spent 30-45 minutes in a light brine to perk them up.

Traffic coming back to Chicago at around 4:30 was a nightmare. It took us well over 2-hours to go 32-miles.

Enjoy,
Gary

_________________
Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

Low & Slow

I'll agree with Gary on his obserevations about our visit to Captain Porky's. Like Gary, I found the shrimp surprisingly tasteless, although of good quality. The breading was great and they were perfectly fried, but they didn't taste like much. The cheeses were the most interesting thing about the food there. The fresh parmesan was a cheese I had never encountered before, and I'm still not sure exactly how to use it. It's very mild and quite soft, compared to the normal aged parmesan one usually finds. Its texture is more like a fresh mozzarella and I think I am going to use it the same way. A salad caprese with this chese might be very good (I'll find out today). The aged feta was very strong tasting, briny and sour. This cheese is too assertive for eating on its own, but will benefit from a good rinsing. Once some of the brine is rinsed off (as recommended by Dino), this will make an excellent cooking cheese for such things as spanokopita or even an omelet. I found the fresh feta a little odd, and I didn't buy any. It had a somewhat rubbery, rather than crumbely, texture which I found not really to my liking.

We also sampled the rib tips, which were smoky enough, but lacked any complex flavor. They didn't hold a candle to home smoked or even the tips at Honey 1.

Note to future Capt. Porky's visitors: Do not go on a late Friday afternoon. As Gary pointed out, the ride back to the city took us over 2 hours. Not much fun.

_________________
Steve Z.
Photographer/Pseudojournalist

"The only time to eat diet food is while you’re waiting for the steak to cook." - Julia Child

Have a client meeting at 6pm in Zion, looking forward to trying Capt Porky's.

_________________
I did absolutely nothing and it was everything I thought it could be.

HI,

Sometime ago I was visiting Captain Porky's to learn they had found our posts here. I was informed the parmesan cheese he was making had a specific Greek name: Midzithra.

Regards,

_________________
Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

Mizithra is a hard cheese similar to parmesan, but with a more assertive taste (made from goat's milk?). It is the proper cheese to use for Greek pasta. (Are you listening Lula?)

_________________
Steve Z.
Photographer/Pseudojournalist

"The only time to eat diet food is while you’re waiting for the steak to cook." - Julia Child

Ever grate the hard haloumi over pasta? How does it compare to that?

_________________
http://www.wienerandstillchampion.com/
Twitter: Wasc
Instagram: Wascevanston
How fast can you eat a 3lb burger?

I've never tried that. I've only had haloumi baked or fried. It seems to be a softer cheese than mizithra.

_________________
Steve Z.
Photographer/Pseudojournalist

"The only time to eat diet food is while you’re waiting for the steak to cook." - Julia Child

Fresh Haloumi is very soft but if you take it out of the brine that it is in or maybe its a different variety, it gets very hard much like Parm.

_________________
http://www.wienerandstillchampion.com/
Twitter: Wasc
Instagram: Wascevanston
How fast can you eat a 3lb burger?

I had to stop at the captain's on the way home from Kenosha last night after reading about it in several of Cathy2's posts, honestly is there anywhere you havent been? thanks for great rec. after rec. every time I find a place I think might not be recognized on LTH and do a search for it, theres a post of yours, pictures and all.

Ive mentioned elsewhere that my forte for food is the roadfood type places, the eating shacks that when you see them you know you have to stop. When I stepped inside the first thing you see is the refrigerated cooler displaying all the day's fresh seafood available for frying, then when you look left, you are greeted by an enormous aquarium style smoker. Combine the wonderful selection of fried seafood with the BBQ and it sure did seem like a cant miss in my book.

I was already stuffed from a day of eating in Kenosha but I had to try some thing's otherwise id be thinking about it all week. Lucky enough I was with a couple of my buddies so we tried an assortment of the seafood. The fresh fried crawfish and fresh hand breaded calamari were the winners for the day. The calamari was some of the best I have had. My pet peeve with calamari at restaurants is when they dont include the tentacles, Porky's was full of rings and crispy tentacles. Crawfish was also really good and fried fresh. Our only mistakes were getting the regular sized shrimp, which were pulled from the freezer and the perch, which was certainly not fresh fried and from a freezer bag. After the order I watched many people come in for pickup orders and saw some smoked ribs being chopped and softshell crab being fried and some fresh frog leg's getting a bath in the batter.

I might start going to the IL state beach park to get a tan this summer just so I can have Capt. porky's in my rotation. Price was right on everything and I think the half pound of 'mari was like $3 and worth triple that, way better than 95% of calamari you get for triple the price at other places. How are the ribs? they looked legit to me and the smell of smoke was in the air. Also, for all you chicken wing fan's, the wings were sitting there in their marinade with the rest of the seafood and ready to be fresh fried and a dinner was only $4.99. This place is already one of my favorites and I only went there once at closing time, I cant imagine it during the day before a day at the beach, what a combo.

Me and a buddy recently set out on a morning drive over to Captain Porky's for some of their amazing grub. Little did we know that this would be our first stop on a food binge that any LTh'er would be proud of. We got into the captains around noon and were greeted by the owner, Dino, who was making up a fresh batch of jambalaya for the day.





To start off the days eating we went with a lg. order of their hand battered jumbo fried shrimp (middle left)...excellent, some of the best I have had. Added to that were a half pound of fresh breaded calimari (far left), half pound of fresh breaded crawfish (far right) and an order of the freshly made jambalaya (middle right). Everything was amazing as always, am I glad I got to try that jumbo shrimp, they are really, really, really good. Its a key to order them jumbo here and not regular.


a seafood spread from porky's (lg. pic available for view in "random food pics")


Porky's way above average calamari, served crispy.

If I had to name a place that I think derserves GNR recognition, Porky's would be it. Dino was very appreciative of our business and driving up from Chicago to enjoy his food. He had mentioned that he has been discussing opening more outlets of Porky's for some time and has four lawyers advising him. However he also said "once you get the lawyers involved, they dont care nothing about the quality that makes us so good" and "I mean im battering your shrimp here with my own duck egg's off my farm, where else you gonna get that?" I couldnt agree more.

I mentioned my food journey above and after our first stop of the day at Porky's we proceeded to Big star drive-in (Kenosha, WI) for a gooey double cheeseburger then proceeded to Kewpee's (Racine, WI) for what I thought to be one of the best double cheeseburgers I have ever had. After that it was onto Milwaukee where we stopped at the mini donut island and for a pie of what I believe to be the best pizza in the world, Zaffiros. On the way back we stopped at Ceasers for a cherry cheesecake custard and then back to Porky's for some real deal BBQ ribs and more jambalaya for the fridge at home. The ribs were better than most here in Chicago, not the best I have had but 100% worth trying some with your shrimp, should you make it out there.

_________________
Smokin' Chokin' and Chowing

Hey, I think you picked up your food just after I came in on Sunday!
I went for a best-of combo of jumbo shrimp and hot links. The links were sadly sitting in liquid, making them a little on the soft side (not much skin crunch), and the shrimp are some of the best fried seafood I've ever had, putting tempura to shame: perfectly cooked shrimp, crisp light batter just barely clinging to the meat, but a browner, toastier flavor than tempura ever gets.

One note: remember to ask for a fork and napkins, or you won't get them! Most of the carry out gets carried home in that neighborhood, and I was forced to eat the cole slaw with a torn-off lid from an old Altoids container. Everything else was finger food, but slaw pushes the envelope a bit.

_________________
What is patriotism, but the love of good things we ate in our childhood?
-- Lin Yutang

Made it to Porky's today as I always do when im in that area, Dino was a pleasure to talk with as always too. Today I got a half jumbo scrimp and a half pound of fried crawfish.


fried crawfish


Jumbo Scrimp

They said that they will have fresh fried clams any day now and be available while they last.



Opened June 4, 2010:
Captain Porky's - established 1984
US 41 & Wadsworth Road
38995 Route 41
Wadworth, IL
Phone: 847/360-7460
Fax: 847/360-7461
http://www.CaptainPorky.com

_________________
Smokin' Chokin' and Chowing

I have only recently come across the LTH forum and discovered this post a couple of weeks ago, Although I live relatively close in Antioch, I hadn't made a trip out to Captain Porky's until last night. From the postings, I didn't really know what to expect when I arrived. I really enjoyed seeing the large fridge packed with ice and bowls of all of the fresh seafood waiting to be weighed, drenched in breading, dunked in their liquid and re-drenched in the breading. I ordered way too much food, and was able to successfully reheat most of it for the Bears game today. I went with 1lb each of Jumbo Shrimp, Calamari, & Crawfish. 1/2 lb of Fried Oysters ( I think they mentioned they were Blue Points and they were quite large - too large to eat in one bite), They also had a Fried Green Tomato special $2.99 for a small and $4.99 for a large, we went with the small and there were 4 or 5 slices. 1lb of Cole Slaw and a Medium Garlic Potatoes. Everything was very, very good.

My biggest concern with ordering fried foods to go, is that they almost always end up soggy with condensation dripping into the container by the time they get home. Somehow every item remained warm and crispy when we arrived home. I noticed they let products sit in the frying baskets a bit to cool down and drip out excess oil and then after placing in the styro containers they left them open to cool. They cut a few venting holes in the side of Calamari box. It all worked famously.

I was pretty shocked at how extensive the menu is. 23 seafood items fried by the lb. 30 or more dinner combos a dozen po' boys 15 or so side items.. Next time I'd probably still get 1 lb of JUmbo shrimp ( perhaps the Cajun version which I think get a healthy sprinkling of Cajun seasoning before being breaded). I'd then cut the portion sizes of the other items down to 1/2 lb ( which is still plenty) and perhaps try some of the BBQ pork shoulder.. Thanks to forum members for posting about this place, I would have never known about its existence... I plan to return soon...

Thank you LTH!
Captain Porky is an establishment that I would have never bothered to check out if not for this forum. It's an hour away from chicago, but since I was in the area this afternoon to visit some friends I decided to stop by thanks to this post. I've eaten fried shrimp from many places in chicagoland but this is the best jumbo fried shrimp I've ever had! I ordered a half pound of the "cajun" jumbo fried shrimp and it was very fresh and with some spice, I'm going to get the full pound next time. The breading is crispy and light without being flavorless, much better than the typical deep coating of many chicago establishments that overpower the shrimp. I also had the half pound of fried oysters, as well as calamari, both very good deals and very very good. They didn't have jambalaya today but instead I got a small gumbo, which was very tasty, with huge amounts of chicken and sausage. Another standout was the lobster salad roll, at 6 bucks it's a steal. It's minced bits of lobster and veggies on a nice roll with lettuce and tomato, different than an northeast lobster roll but a great value. And finally, the baklava, is the best baklava I've ever had, and this is saying a lot since I frequent greektown weekly!
Anyhow, if you happen to be in the area, check this place out, everything is fresh and done with care, and the diversity of the offerings, (bbq, seafood, cajun items, homemade cheese) is amazing! I want to nominate this place as a GNR but I'm assuming most of you have not had the opportunity to check this place out as it is north of waukegan in zion, il, closer to WI.

_________________
I'm not picky, I just have more tastebuds than you... ; )

Happily, you will be relieved to know JoelF nominated Captain Porky's as a GNR on Sunday. I couldn't be more thrilled for Dino and friends.

Regards,

_________________
Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast