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This is an experiment using Google’s NotebookLM platform to generate a podcast based on the sources I provided to it. In this experimental episode, I provided it with videos and articles from food historian Robert Moss, an article by Dr. Howard Conyers, articles by former Post and Courier food editor Hanna Raskin, and articles that I published on this website.
Let me know what you think in the comments below. Is this something I should continue? Hate the idea that this is AI-generated? All opinions welcome.
Thanks for listening!
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Randy Till
Wednesday 29th of January 2025
Where can we get the podcast. Spotify ??
James Roller
Monday 3rd of February 2025
@Randy Till, it is on Spotify, but to call it a podcast is a bit misleading. This episode is merely an experiment to gauge interest in the concept. I'm not ever going behind a mic and recording and editing and doing all the legwork involved in creating a quality podcast, but I am willing to leverage AI tools to provide an educational experience in an interesting format. That's all this amounts to...at this point.
James Tant
Monday 27th of January 2025
Interesting podcast on a great subject! As we all know hash is in the taste buds of the beholder. I was born in Orangeburg in 1952 and ate Dukes BBQ every week for many years. I eventually moved to Georgia. I have always considered Dukes as my standard but have tried hash from all over the state. I have attempted to duplicate it for about 50 years and finally have gotten very close and a lot of thanks goes to James Roller for his dedication and research. I have family all over the low country and won't miss an opportunity to get by Dukes and eat the original hash when in Orangeburg.
James Roller
Monday 27th of January 2025
@James Tant, Thanks for sharing. You're right about hash. It is all about what you grew up with and what hash means to you. Liver, beef, pork, mustard, tomato, so many variations.