(Above) Niki Davis (left to right), Stephanie Rhodes and Benjy Jeffords producing an episode of The Recipe Box. (Below) The Recipe Box team includes, left to right, Bridget Lescelius, Niki Davis, Benjy Jeffords, Stephanie Rhodes and Emma Thompson. Photos provided
June 12, 2026
Foodie memories draw viewers to podcast from SIU faculty, students
CARBONDALE, Ill. — Almost every family has special recipes handed down from generation to generation, from Grandma’s Thanksgiving sweet potatoes to Aunt Betty’s Christmas green bean casserole. And sometimes, someone tweaks the recipe – a not-always-welcome modification.
While chatting during a regional radio show about a year ago, a discussion between Southern Illinois University Carbondale faculty Niki Davis, professor of practice, and Stephanie Rhodes, assistant instructor, turned to cooking, recipes and how family heritage and individual preferences and modifications comes into play.
“Let’s say banana pudding is a favorite dish in your family,” said Davis, who along with Rhodes teaches in SIU’s Hospitality, Tourism and Event Management Program. “It has frequently been on the table through the years, prepared by many generations. Everyone has memories of the dish, family and occasions where it has been served. But sometimes people change those recipes up a bit for one reason or another, much to the consternation of others in the family. These recipe tales are all so unique and interesting.”
As they discussed family and community traditions and memories, food heritage and all the accompanying feelings, the idea for a podcast emerged. The Recipe Box, a Podbean podcast, launched a few months ago. A cross-campus, collaborative team of SIU faculty and students are making it happen. The podcast has already garnered a fan following with each episode featuring a special guest discussing a favorite recipe and its origin story.
Exploring the favs
The episode themes run the gamut, much like people’s tastes in food. The kickoff featured Kim Emery and her grandmother Ruth’s very own banana pudding. To use graham crackers, vanilla wafers or Twinkies? Instant pudding or homemade custard? Add whipped cream or not?
Yemisi Anderson, local spice creator and JAY Effect owner, focuses on mac and cheese – that age-old comfort food with seemingly endless preparation varieties. Will and Keesha Lo share insights about noodles – from 4,000-year-old Chinese noodles to the Americanized “Asian spaghetti” and Zha Jian Mian. Goulash – from Hungarian stew to the Midwest variety – are the topic for longtime “foodie” friends Jill Johnson and Jenn Sorrell.
Other episode so far include:
- “Yes, Ricotta is a Cheese! The Great Spanakopita Debacle” featuring April Summers.
- “Strawberry Shortcake Season is Here! How Do You Eat Yours?,” with Austin Flamm of Flamm Orchards.
- “Cornbread Through Generations with Regional Flavors and Family Recipes,” including Zachary Sims.
- “The Legacy of the Buffalo Tro and Its Southern Illinois Roots,” with Brian Croft, director of sustainability and Touch of Nature Outdoor Education Center.
Find all the episodes, premiering every other Thursday and running for about a half-hour each, online.
Learning by experiencing
Davis and Rhodes co-host the program, with Benjy Jeffords, Charlotte Thompson Suhler School of Journalism and Advertising instructor, handling production duties. SIU journalism and advertising students are intrinsic to the program and its success, Davis said.
“Classroom learning is only part of their education,” said Bridget Lescelius, Saluki AdLab adviser and journalism and advertising associate lecturer. “Without practical, real-world experience in their portfolios, they won’t get a job.”
Lescelius’s students have assisted with brand development, including defining the brand in both voice and visual elements, she said. They’ve also created the name, logo and voice on social media and manage and curate the content for the social media channels. They do the work themselves, with her guidance and input.
“I just provide the guard rails to keep the ball in play,” she said.
Emma Thompson, a senior journalism major with advertising specialty from Opdyke, Illinois, who plans to graduate in December, has been working hard on the podcast project. She said she was fortunate to get involved through Saluki AdLab, the student-run advertising agency and registered student organization.
“I was lucky enough to be given the opportunity to work with Niki and Stephanie to bring their logo idea to life -- and I’ve been sitting in on most of the recording sessions and getting content to use for their social media accounts,” Thompson said.
She said the experience she’s gained on this project and during her time at SIU will prove priceless to her in the future as she begins her career.
“It will be beneficial to show that I can work with real clients, maintain professional communication and handle responsibility,” Thompson said. “Overall, my favorite part of being a student at SIU has been the opportunities that AdLab has given me. I got to be part of the NSAC team that won fourth place and presented to the NFL. I even won three gold Addys this year. AdLab has been a great experience that has provided me with so many great opportunities. I encourage everyone to check us out and join the team. I’m especially glad that it connected me with Niki and Stephanie and that I’ve gotten to help with their podcast and upcoming TV show.”
Clare Johnson, a journalism student from Oak Creek, Wisconsin, who will be a sophomore this fall, is handling social media duties this summer. Marisa Nix, a May journalism graduate from O’Fallon, Illinois, has helped as well.
Visit the The Recipe Box website to view episodes or for more information. You can also follow The Recipe Box on Facebook. The podcast also airs bi-weekly on Apple, Spotify, Amazon, iHeartRadio and a few smaller outlets.