Take a bite of some sweets with Phi as she travels to Pie Junkie in Oklahoma City, where she learns how to make an oatmeal chocolate chip pie. Then Phi travels along Route 66 to Bethany, where...
Category: Our Travels
Posts on our travels, including episodes and specials
Time to make the news official: I’m shifting away from Uncovering Oklahoma to produce multiple shows at The Show Starts Now Studios, my new streaming platform. You may have noticed fewer frequent updates here as...
Join me for the world premiere watch party of the first episodes of Take A Bite with Phi and Visiting Haunts.
In this installment of Creative Burgers, we visited BlueJ’s Rockin’ & Rollin’ Grill, Rice N Buns, and Bar Arbolada.
Synesthesia is a new immersive art experience by Factory Obscura, inspired by the color and textural elements of the permanent collection of the Fred Jones Jr Museum of Art.
Back to the Basix at ARTSPACE Untitled encompasses the new works of Jordan Tacker.
We traveled to the three largest farmers’ markets in the Oklahoma City Metro area in this episode of Uncovering Oklahoma. We start with The Norman Farm Market in Downtown Norman at the new The Well...
Take a tour of Zero Tolerance Coffee and Chocolate in Oklahoma City. Owners Maura and Roy Baker share their chocolate-making process from start to finish as well as talk about their coffee shop in the Britton District.
Occupying 484 square feet in Downtown Norman, Shannon Hanchett of Okie Baking Co. specializes in homestyle cookies inspired by the history of various people and places that make our state great.
Painter John Newsom gives a tour of the learning gallery at Oklahoma Contemporary, which pairs with his exhibition, Nature’s Course, in the main gallery.
Sugar High in Enid is an immersive art experience about a dystopian world ruled by sugar. Artists romy and Ben talk about what to expect at this limited exhibition.
The oven at Pryor’s Pizza Kitchen uses anthracite coal, cooking their pizzas at about 1,000 degrees. Owner Brett Adkins explained their pizzas do have a little bit of a charred taste, which he loves, and said it’s an authentic taste you would not find in a normal pizza place.