In this episode, we travel to Pittsburgh, Pennsylvania, where industrial heritage, immigrant traditions, and a strong sense of community have shaped a distinctive and evolving food culture. Joined by Elaine Zedack, Project Manager at Visit Pittsburgh, we explore how the city’s culinary identity has been forged by generations of workers, farmers, and newcomers, from iconic pierogies and Primanti-style sandwiches to emerging global flavors brought by new immigrant communities.
As Pittsburgh prepares to join the Michelin Guide for the first time, we discuss how chefs, farmers, and food entrepreneurs are helping transform the city into one of the most exciting food destinations in the United States. From neighborhood food traditions and Appalachian influences to local farms, seasonal ingredients, and festivals like Picklesburgh, Pittsburgh’s food scene reflects both its rich history and its innovative spirit.
We also discover how the city is building international connections through the Food Capitals Network, sharing ideas and learning from food cities around the world. Pittsburgh’s story demonstrates how food can preserve heritage, strengthen communities, foster sustainability, and drive a city’s global recognition.
Subscribe on your favourite podcast platform and leave us a review to let us know what you think of Cities at the Table 🎧
About the Food Capitals by Délice Network
The Food Capitals is the international network of cities committed to using food and gastronomy as powerful tools for economic and sustainable urban development, cultural identity, urban well-being, and city attractiveness.
Founded by Lyon in 2007, this non-profit organisation gathers cities, working together on food culture, food sector, food policies, and food scene development. Through annual gatherings, study tours, collaborative projects and year-round dialogue, the network fosters a global community dedicated to learning, sharing, and connecting through food.
Hosted on Ausha. See ausha.co/privacy-policy for more information.
In this episode, we travel to Pittsburgh, Pennsylvania, where industrial heritage, immigrant traditions, and a strong sense of community have shaped a distinctive and evolving food culture. Joined by Elaine Zedack, Project Manager at Visit Pittsburgh, we explore how the city’s culinary identity has been forged by generations of workers, farmers, and newcomers, from iconic pierogies and Primanti-style sandwiches to emerging global flavors brought by new immigrant communities.
As Pittsburgh prepares to join the Michelin Guide for the first time, we discuss how chefs, farmers, and food entrepreneurs are helping transform the city into one of the most exciting food destinations in the United States. From neighborhood food traditions and Appalachian influences to local farms, seasonal ingredients, and festivals like Picklesburgh, Pittsburgh’s food scene reflects both its rich history and its innovative spirit.
We also discover how the city is building international connections through the Food Capitals Network, sharing ideas and learning from food cities around the world. Pittsburgh’s story demonstrates how food can preserve heritage, strengthen communities, foster sustainability, and drive a city’s global recognition.
Subscribe on your favourite podcast platform and leave us a review to let us know what you think of Cities at the Table 🎧
About the Food Capitals by Délice Network
The Food Capitals is the international network of cities committed to using food and gastronomy as powerful tools for economic and sustainable urban development, cultural identity, urban well-being, and city attractiveness.
Founded by Lyon in 2007, this non-profit organisation gathers cities, working together on food culture, food sector, food policies, and food scene development. Through annual gatherings, study tours, collaborative projects and year-round dialogue, the network fosters a global community dedicated to learning, sharing, and connecting through food.
Hosted on Ausha. See ausha.co/privacy-policy for more information.