Arkansas Food Media: Three New Series Map the State's Culinary History
Arkansas PBS has released three distinct programs that document the state's diverse food culture, ranging from mid-century dairy bars to regional pie bakeries.
By Aaron Foster ·
Arkansas PBS has released three separate video series that document the state's food culture, covering everything from long-standing local favorites to specific historical dining formats. The new content is available on the network's YouTube channel and offers a structured look at the restaurants and people who define the local food scene.
The first program, Taste Buds, is hosted by actor and comedian Brett Ihler. The series consists of thirty-minute episodes that travel across the state to profile specific establishments and their owners. Ihler and the production crew focus on identifying what makes certain dishes popular within their specific communities. The show features a range of locations, including Dixie Pig in Blytheville, Mud Street Cafe in Eureka Springs, and Star of India in Little Rock.
Other venues featured in Taste Buds include Taylor’s Steakhouse in Dumas, Oark General Store in Oark, and Pops Place in Texarkana. The series emphasizes the personal connections between the staff, customers, and the food being served. It presents these eateries as central hubs for local social interaction and culinary tradition.
A second special, titled Arkansas Dairy Bars: Neat Eats and Cool Treats, examines the resurgence of mid-century dining establishments. Food historian and author Kat Robinson visits these locations, which are characterized by outdoor service through a window. The program documents the specific architectural and service style that made these spots popular in the past and keeps them relevant today.
The dairy bar special includes footage from Feltner’s Whatta-Burger in Russellville and Bailey’s Dairy Treat in Hot Springs. It also covers Dairyette in Mount Ida, Susie Q Malt Shop in Rogers, and Burge’s Hickory Smoked Turkeys & Hams in Lewisville and Little Rock. Other featured spots include Ray’s in Monticello, Salem Dairy Bar in Benton, and Kream Kastle in Blytheville.
The series extends to The Bulldog Restaurant in Bald Knob, Hamburger Station in Paragould, and Troy’s Drive-In in De Witt. It concludes with coverage of The Original ScoopDog in North Little Rock and Daisy Queen in Marshall. Robinson provides historical context for each location, explaining the role these window-service restaurants played in American dining history.
The third program, Make Room for Pie, focuses specifically on the state's pie bakers. Robinson leads a tour of diners and cafes where pies are a primary menu item. The film spans from the Delta region to the Ozark Mountains, highlighting the diversity of baking styles across different parts of Arkansas. The narrative connects the pastries to the specific communities that create them.
Locations featured in the pie series include Charlotte’s Eats & Sweets in Keo and Big John’s/Tacker’s Shake Shack in Marion. It also profiles Lindsey’s Hospitality House in North Little Rock, Honey Pies in Little Rock, and Miss Anna’s on Towson in Fort Smith. The program includes Ed Walker’s Drive-In in Fort Smith, Sweet Treats Sandwich & Pie Shop in Lamar, and Hillbilly Hideout in Ozark. Other bakeries shown are PattiCakes Bakery in Conway and Shangri-La Resort in Mount Ida, with the series ending at Mr. & Mrs. Chef in Hot Springs, The Skillet Restaurant in Mountain View, Batten’s Donuts & Bakery in Paragould, Rhoda’s Famous Hot Tamales & Pies in Lake Village, and The Backyard B-B-Q Co. in Magnolia.
