Last week, the Nourish podcast crew joined Chef Troy Payne out in the desert to enjoy a delicious barbecue. This week, we’re sharing some more snippets about about Troy’s own journey, his love for broccoli, and great tips on doing more with food. You can listen to the full episode where Chef Troy cooks a tomahawk steak, makes fish and chips barbecue-style, sears some broccoli stems, and finishes with some lamb ribs marinated with fig jam and toum, in your podcast app, or on the web here.