Episode 5: To Teach To Learn To Eat

by Tanner Latham

Chef Roscoe Hall

In our food-obsessed culture, we likely never think about what's on the menu at an eating disorder clinic. A couple of chefs bring their inventive cuisine and gregarious personalities to Magnolia Creek, a treatment center in rural Alabama.  

The episode features the song "Pour Traverser" by the Birmingham-based band War Jacket.  

Chef Wil Drake

Roscoe's tattoo pays homage to his grandfather, John "Big Daddy" Bishop, the founder of Dreamland BBQ in Tuscaloosa, AL

Wil's tattoo of a meat mincer pays homage to his grandfather who handmade sausage on his farm in Waynesboro, GA. 

Microwave potato chips

Faux Crab Cakes by Chef Roscoe Hall 


2 spaghetti squash split in half, seeded, and rubbed with 1 TBL grape seed oil, S&P, then wrapped in foil.

2 cups black beans: 1 cup smashed with spoon, other cup left whole

1 cup chopped spinach

3 TBL minced garlic

3 TBLs each of chili powder, cumin, smoked paprika, onion powder, garlic powder, fresh thyme, and oregano

2 TBL honey

2 TBL lime juice & zest of limes used

2 cups Panko bread crumbs: 1 for dusting, other for binding. More if needed.


-Preheat oven at 375.  

-Place foil wrapped Squash onto baking sheet and roast about 20-25 minutes or until sides push in when squeezed.

-When done, unwrap and let cool completely.

-Once cool grab fork and gently fork out strings/flesh of squash from skin and put that into mixing bowl.

-Add all spices, spinach, and beans, and toss until it is mixed. Season with salt and pepper to taste.

-Now add Panko as needed to bind and the mixture forms patties with ease. You're shooting for crab cake feel.

-Once cakes are formed, dust outside of cakes with Panko. Put on tray and let cool in fridge for 30 minutes.

-Once ready to cook, turn a pan on medium heat, give a few swirls of grape seed oil and gently lay down cakes into pan. Sear about 3 minutes on both sides or until golden brown.

-Boom. You're done. Serve with a nice herb salad, rice, or even as a sandwich. 

Microwave Potato Chips by Chef Wil Drake 


-Russet potatoes 

-grape seed oil (or any other neutral oil)

-kosher salt 

-fresh ground pepper 


-Wash potatoes.

-Slice thin on mandolin or with a very sharp knife. You want to just barely see your finger through the slice.  

-Place the slices in a bowl and cover with water. Let them hang out for at least 15-20 mins to expel some of the starch.

-Rinse them, shake off excess water, and lay out on a microwaveable plate lined with paper towels. Brush with oil and sprinkle with salt and pepper.

-Pop them in the microwave at full power for about 4-5 mins. Take them out and flip over. Repeat the oil and salt and pepper process. Reduce your power by about 50% and cook another 3-4 mins. Continue zapping them in 1 min increments until they are brown around the edges and crispy!!

-They will keep in an air tight container for almost a week.