{"podcast":{"title":"Say Grace","slug":"say-grace-7195172","podcast_index_feed_id":7195172,"rss_url":"https://feeds.captivate.fm/say-grace/","website_url":"https://say-grace.captivate.fm","image_url":"https://artwork.captivate.fm/ab58adb7-db61-4fce-a7db-98964339442f/say-grace-image.jpg","author":"Steve Palmer","episode_count":49,"summary":"A soulful exploration of the hospitality industry through the eyes of celebrated restaurateur and author Steve Palmer. Combining the richness of grace—a pre-meal tradition in the South, a gift freely given, and a timeless virtue—with the transformative journey of hospitality, this podcast dives deep into the stories behind the industry. With heartfelt conversations, Palmer uncovers personal journeys of resilience, mental health breakthroughs, and sources of inspiration, showcasing how lives are shaped and changed by the world of service. Say Grace is your place to reflect, connect, and savor thoughtful narratives. Pull up a chair, and join the dialogue about food, people, and the grace that sustains them both.","last_synced_at":"2026-07-16T22:20:24.532365+00:00","page_url":"https://stenobird.com/podcast/say-grace-7195172"},"episode":{"title":"EP 3: A Conversation with Chef John Fleer","slug":"ep-3-a-conversation-with-chef-john-fleer","published_at":"2025-10-30T16:00:00+00:00","page_url":"https://stenobird.com/podcast/say-grace-7195172/ep-3-a-conversation-with-chef-john-fleer","show_page_url":"https://stenobird.com/podcast/say-grace-7195172","url":"https://say-grace.captivate.fm","audio_url":"https://episodes.captivate.fm/episode/836436fb-c5c1-4180-b0bc-9c7dfa032006.mp3","summary":"A native of Winston-Salem, NC, Asheville-based Chef John Fleer has earned critical acclaim for the way he transforms local ingredients into world-class dishes. The unique \"foothills cuisine\" he helped establish at Tennessee's Blackberry Farm walked the line between refined and rugged; fancy and familiar. The \"freestyle American\" cuisine he later brought to downtown Asheville at Rhubarb and The Rhu offered a unique perspective on seasonal ingredients and celebrated his local partners. John has been recognized as one of \"Rising Stars of the 21st Century\" by the James Beard Foundation and is a five-time finalist for the organization's \"Best Chef: Southeast.\" In this episode, John joins Steve for a conversation on discovering his culinary influence, the importance of place in dining experiences, and his difficult decision to close Rhubarb after eleven years and the journey that followed. Thank you to The Flat Iron Hotel for allowing us to use their space to film this episode.","meta_description":"A native of Winston-Salem, NC, Asheville-based Chef John Fleer has earned critical acclaim for the way he transforms local ingredients into world-class di…","key_points":[],"chapters":[],"topics":[],"duration_seconds":3616,"processing_state":"not_requested","actions":[{"name":"request_transcript","method":"POST","url":"https://stenobird.com/v1/public/podcasts/say-grace-7195172/episodes/ep-3-a-conversation-with-chef-john-fleer/transcription-requests","description":"Idempotently request low-priority transcript generation for this episode."},{"name":"read_markdown","method":"GET","url":"https://stenobird.com/podcast/say-grace-7195172/ep-3-a-conversation-with-chef-john-fleer.md","description":"Read the agent-friendly Markdown representation of this episode resource."}]}}