Feb. 25, 2026
Last fall, students from Professor Ron Stodghill’s Journalism Reporting course took an inspiring journey through New Orleans, Memphis, and St. Louis’s The Hill neighborhood. They stepped into the shoes of travel writers, engaging with celebrated chefs and barbecue experts. Their work culminated in a three-part podcast series called “Who Owns the Flavor?”
This series dives into the rich history and culture of food in these vibrant cities, connecting it to bigger issues like gentrification and economic change. Each episode raises important questions about authenticity and the ownership of culinary traditions in these communities.
“Food is fascinating because it mixes identity with capitalism and legal issues,” Stodghill explains. “It’s a dynamic space for journalism, especially since food is a core part of many cities’ identities.”
Drawing from his extensive experience with The New York Times and Time, Stodghill arranged for students to meet industry professionals. He believed that understanding local food cultures required direct interaction, so he took students on a 1,600-mile road trip to engage with the heart of these culinary scenes.
In New Orleans and Memphis, students visited key culinary spots, while in St. Louis, they explored The Hill, an area renowned for its Italian heritage and local legends in professional sports.
The podcast tackles how flavors travel far from their origins. It emphasizes dialogue over division. A standout moment happened during an interview with a prominent food writer and a famous chef, where the conversation turned into an engaging exchange of ideas. “The students asked the right questions, sparking a memorable discussion,” Stodghill recalls. “It felt historic.”
Recent surveys show that over 70% of consumers are interested in understanding the cultural backgrounds of their meals. This growing curiosity underscores the importance of food as a window into history and social change.
In the digital age, food conversations also thrive on social media. Platforms like Instagram and TikTok have supercharged the sharing of culinary experiences, making food culture more accessible than ever. As trends evolve, so does the perception of authenticity in food, making discussions like those in Stodghill’s podcast even more relevant.
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