Two Kitchens, One Conversation.
Welcome to our Kitchens!
A Seasoned Friendship began the way many good friendships do – by talking about food.
Not recipes at first. Not techniques. Just long, easy conversations about what we were cooking, what worked, what didn’t, and why food has a way of anchoring memory, friendship, and daily life. Those conversations became the podcast.
Who we are:
Robert Meyers-Lussier
I’ve taken a winding path through kitchens, classrooms, and careers. I started in catering in Minneapolis, taught cooking classes, hosted a local TV cooking show, and reviewed restaurants for Lavender Magazine. Along the way, I published a cookbook book – “This Is Delicious! What Is It?” – featuring 250+ recipes from my lifelong love affair with international comfort food.
Today I live in Parker, Colorado, where I split my time between legal technology consulting (nearly 30 years now) and two creative passions: award-winning photography and experimental cooking. I’ve exhibited at the Louvre and have upcoming shows at Soho Photo Gallery in New York. I’m also a published poet who created the Psaiku form.
My approach to cooking is relentlessly experimental. I develop almost all my recipes now in collaboration with AI – not as a replacement for intuition, but as a creative partner that lets me push flavor combinations further than I could alone. Every recipe still gets cooked, tested, adjusted, and served. I’m just having a very different kind of conversation in the process.
Lori Bregenzer
I’m a home cook who learned everything that matters in kitchens filled with women who knew their way around a stove. My mother, grandmothers, and aunt taught me the kind of cooking you feel in your hands before you measure anything — recipes passed down through stories, adjusted by instinct, and perfected through repetition.
I spent nearly 30 years in legal technology (which is how Bob and I met), then followed my heart and opened Comfort Cuisine, a takeaway eatery where I got to feed people the way I’d always wanted to. I closed that chapter recently, but my kitchen on the mighty Mississippi river near St. Louis Missouri — with that beloved red stove — is still the center of everything.
My approach to food is straightforward: it’s how I take care of people. I cook with my husband, swap recipes with my mother-in-law, and believe that the best meals are the ones that make you feel at home. I’m not interested in fancy techniques or exotic ingredients. I want food that’s generous, forward, and grounded in the kind of everyday hospitality that brings people back to the table.
How the podcast works
We record from our own kitchens — Bob in Parker, Colorado at high altitude, Lori in the St. Louis/Alton area. We’re not in the same room, and we’re often not even cooking the same dish at the same time.
What we are doing is having delightful conversations about food, cooking techniques, family traditions, and what happens when Bob’s experimental approach (think AI-developed recipes and international flavor profiles) meets Lori’s comfort food philosophy rooted in family recipes and everyday hospitality.
The podcast isn’t scripted or polished. It’s the kind of conversation that happens naturally between friends who genuinely love talking about food — complete with tangents, disagreements, and the occasional “wait, you did WHAT with those meatballs?”
“Friendship changes as life changes –
but the dinner table will always be a place where people meet.”
That’s the heart of A Seasoned Friendship