© 2023 Utah Public Radio
upr-header-1.jpg
Donate
Play Live Radio
Next Up:
0:00
0:00
Available On Air Stations
It’s the last day of UPR’s spring member drive and we need your help to reach our goal. GIVE NOW to help UPR cross the finish line!
Three books lean against a black pot. Below, an herb and two cloves of garlic sit. Text reads, "Eating the Past."
Eating the Past

Chef Barney and Barrel & Stave

By Tammy Proctor
Published March 8, 2022 at 10:38 AM MST
Funeral Potatoes
Chef Barney
/

On this week's Eating the Past, Host Tammy Proctor interviews Chef Barney and how he created a menu for the new restaurant Barrel and Stave.

Eating the Past
Tammy Proctor
Tammy Proctor is a specialist in European history, gender, war, and youth. Dr. Proctor has written about Scouting, women spies and the way war affects the lives of ordinary people. Currently she is writing a book on American food relief to Europe during and after World War I. She has worked at Utah State University since 2013 and is a native of Kansas City, Missouri.
See stories by Tammy Proctor