Podcast appearances and mentions of David Page

This week, host Tom Zalatnai (@tomzalatnai) interviews David Page (@culinary_characters_unlocked), creator of Diners, Drive-Ins & Dives, host of Culinary Characters Unlocked, and author of Food Americana! David tells us the story of his New York upbringing, his whirlwind journalism career, and how he fell in love with food media, creating one of the biggest food shows of all time. He's had to make some significant dietary changes in recent years for health reasons, but still knows how to have a good time. We talk about how fat is what makes food taste delicious, and how it's important to still find ways to find joy through your food, even when your diet is a bit restrictive. Plus, what happens beef brisket, tomatoes, and candy canes make their way into the Random Meal Generator? Listen to Culinary Characters Unlocked! https://culinarycharactersunlocked.com/ Come see The Sound of Music May 28th-June 14th! Tom is in the ROSES cast! https://cur8.com/25798/project/138051 Three of Cups Tea! https://www.etsy.com/shop/threeofcupsteas Support the show on Patreon! patreon.com/nobadfoodpod Contact us and keep up with everything we're doing over on Instagram @nobadfoodpod! Check out The Depot! www.depotmtl.org Want to be on the show? Tell us why! https://forms.gle/w2bfwcKSgDqJ2Dmy6 MERCH! https://podcavern.myspreadshop.ca/ Our logo is by David Flamm! Check out his work (and buy something from his shop!) at http://www.davidflammart.com/ Our theme music is "It Takes A Little Time" by Zack Ingles! You can (and should!) buy his music here: https://zackingles.bandcamp.com/ www.podcavern.com

This week on "Off the Cuff," Melanie is joined by David Page, Blue Icon's senior business development specialist, Renee Armentrout, a Blue Icon consultant, and Rachel Andersen, Cuyamaca College's director of financial aid & scholarships, to discuss how schools are sorting through the latest guidance and condensed implementation timeline for the One Big Beautiful Bill Act (OBBBA). Melanie kicks things off with an update on the Department of Education's (ED) final rule detailing changes to the federal student loan programs, and explains why the July 1 implementation timeline is putting pressure on schools – especially those with summer headers. Rachel then provides perspective from her institution, while David details the logistical and budgetary challenges that schools and vendors face.

It's the story of a guy on a road trip across the country, checking out America's classic greasy spoons. And the adventure is all about finding the restaurant owners and creative cooks serving up the very best of down-home style food. That's the premise of the hit series Diners, Drive-Ins, and Dives starring everyman chef Guy Fieri. Today we're going to talk with the show's creator, two-time Emmy Award winning food journalist and executive producer David Page. Interview Transcript David, I can't wait to talk to you about the show. But before we dive in and talk about the specifics, how long did the show run and how many episodes were done? My impression it's still on and it's always been there. Yes. I created it in 2006, 2007. I did the first 11 seasons and moved on. And funny story, in the first month of the show we had a couple of strong initial outings. And everyone was all excited thinking maybe this will be a hit. A food network executive called me up to tamp down my expectations and said, look, this is all fine and dandy, but this thing isn't gonna go more than a season or two. There's just not that many restaurants. And you know, to quote the great screenwriter William Goldman whose rule of Hollywood is 'no one knows anything.' I did 11 seasons. It's now in season 40 or something, I think. Holy cow. I could just think of enough restaurants around me to do a couple of seasons worth. So, tell us the origin story. How did Diners, Drive-Ins and Dives come about? Well, I had left a career in network news and moved to the Twin Cities because I thought I wanted to be in business for a public corporation. And I took a job as the Senior Vice president at a home shopping channel, and I was all excited, and I hated it. It was just horrible. I did not want to sell second rate gold jewelry to shut ins. So, I quit, and I opened a production company and began to starve because I wasn't selling anything. Then I called Al Roker, who has a production company and who had technically worked for me, although stars don't work for executive producers in the real world. When I was the co-producer of the Weekend Editions of the Today Show. Al was on the weekend show at the time. He hadn't yet moved up to the big show. And I said, hey, Al, I'm starving. You got any work you could throw me? And he said, yeah, I'm doing a lot of stuff for the Food Network. I'll subcontract some of it to you. Which was good for both of us. I got to work, and Al got to take a cut without doing anything. So, that hooked me up with the Food Network. I started working for them and Al and I both knew I wasn't gonna get rich doing a pass-through deal, so I started pitching them directly. And I was getting nowhere. There was this very nice development exec who would talk to me on the phone. And everything I proposed she would shoot down. And one day I'm on the phone with her and we're going through a pitch call and I'm proposing this and proposing that, and she's saying, no, no, no. Finally, the Food Network had asked Al to do a documentary on diners and the history of diners and such. And Al had subcontracted it to me. So, this development exec had a frustration and I think pity for me and finally said to me on this call, don't you have another thing on diners? And I immediately, I said, oh, absolutely. I'm developing a show called Diners, Drive-Ins and Dives. And I told her all about it. And this was like late on a Thursday or Friday afternoon. And she said, 'you know, that sounds good. We have a development meeting Tuesday. Get me a writeup on Monday.' And I got off the phone elated because it was the first time she'd expressed interest in anything. But also, I'd kind of put myself in a jam because I was not developing a show called that. I had literally pulled the title out of thin air. Or a body part, depending upon how scatological you want to get. And that gave me the weekend to try to put a pitch together. So, this was in the old days when you didn't email people, you called them. I did as much research as I could, and I started calling restaurants around the country. And on Monday I sent her a pitch for a one-hour special with, I think, it had seven restaurants in it. And, they had their meeting on Tuesday and here here's, you know, you get lucky. Guy Fieri had just won their second Food Network Star competition. Back then they naively believed that that contest was gonna generate them a new star every year. Someone who would be a big deal for it. In fact, Guy is the only one who ever made it and, when I'm drunk and immodest, I take a lot of credit for having taught him how to make it. But he has immense natural talent. Anyway, they wanted to make Guy a star. And they were trying to get a primetime show for him. And big deal, major league production companies had been asked to come up with proposals, which had not come back yet. They figured, what the hell, let's do a special with Guy just to keep on the air so people wouldn't forget about him. So, they picked up this special from me. It was gonna be a one-shot deal. We did it. I think they were kind of stunned by how well it did. And then something really great happened for me. They looked at the proposals from the big boys and didn't like them. And they were kind of stuck. They were desperate to get Guy on the air in prime time. So, they figured, well, you know, let's pick up a very short season of this thing. And they bought, I don't know if it was eight or 10 episodes, but they committed to that. And very quickly, we became a hit and off we went. It's an amazing story. So many people have seen so many episodes of that show. But nobody would have any idea that's how it got started. It's wonderful to hear about that. Once you got going and got your feet on the ground with this, what were you hoping to accomplish through this show? Well, look, TV's about storytelling. I've been a storyteller, hell, for 50 some odd years now as a mostly broadcast journalist. You learn, if you're any good, that the best stories come from and are about people. I conceive this not as a food show, but as an opportunity for the viewer to meet really cool, passionate people doing something they cared about. You know, independent restaurant owners make a buck 3.80 at best. They're passionate about making good food. If they're any good. They're often trying to keep family legacies alive. And more than anything else to succeed in the food biz you gotta wanna serve people. You gotta wanna make people happy. So, I went out to document the stories of some of the coolest people in America. Now, it was in the food world, which is a world of shared experience. We all eat. Most of us have favorite foods. Most of our favorite foods are the kinds of foods that I featured on Diners. TV is about one thing: hanging out with someone you want to hang out with. That's why Tom Selleck remains a star; whatever crappy TV show you put him in. That's why for your older audience, Tyne Daly kept getting series after series, or James Garner. There are just people you want to hang out with and that's all television is. Guy is someone people want to hang out with. His personality comes through the screen in a particular way. And you know, I said earlier, frankly or implied, that I taught him a lot about how to make TV. I did, but that's because at heart, he is the most naturally talented performer I've ever worked with in 50 years in the business. And was brilliantly able to soak up anything he learned along the way. I mean, it's like a chef. If you're a good chef, a better chef can make you better. But if you're not a good chef, you'll never be a good chef. To be good on TV, you have to have it. I can't define IT, but to quote the Supreme Court justice about pornography, I know it when I see it. And Guy has IT. So basically, this show put together people you wanted to hang out with and brought them into your living room or your bedroom or whatever room you watch in. The show is very compelling and you're right, you get to know the chefs, the restaurant owners in these little places, and there's something wonderfully wholesome about it. It's so good that you came up with this idea. You know, I was reminded as you were talking about a conversation you and I had when we first got to know each other by Zoom a few weeks ago. And I was mentioning I was going to do a self-guided drive called the Blues Triangle Tour. Starting in Memphis going down to Tupelo, over to Mussell Shoals, ending up in Nashville. And immediately you started telling me about places I needed to go. You said, oh, there's this wonderful place in Memphis. It's down an alley and down these stairs. Yeah, the rendezvous. Yes. They have the best Memphis dry rub ribs. I thought, oh my God, I'm, I can't tell you how grateful I am for that recommendation. Well, did you go? I'm going plan my trip around that. And then as I was reading your book, Food Americana, which we've discussed in a separate podcast, you mentioned the hot wings in Nashville. You mentioned former Mayor of Nashville, Bill Purcell, who was an inspiration for the hot wing festival they have there. Well, I happen to know him. And because our professional paths intersected around some health and wellness things, and he's a wonderful guy. So, you inspire me to get back in touch with him. You know, I wrote to him, I said, I'm going to be in Nashville. Let's go out for some hot wings. You know, at the place where they were invented. How wonderful is all this? Well, the story behind them is phenomenal. Apparently, the guy, Prince I guess was his last name... he was not a real faithful husband or boyfriend. I'm not sure if he was married to the woman. But he came in one night after gallivanting around and told his partner, told apparently, didn't ask, to make him some wings. And she was so teed off at him that she made them hotter than hell and he liked them. And you know, an industry is born. Or so the story goes. That's so interesting. Tell us some of your most memorable experiences doing the show. And some of the places you were, the people you met. There must be so many that stand out and you did so many. But give us a few examples. Well, I understand I kind of lost out on part of this after the first season. I, I was back at home base putting the show together. So, okay, my in-person experiences were somewhat limited. Although I made some phenomenal friends in the course of it. Louie Miller's Barbecue in Taylor, Texas. Which, I visited. It's a legacy joint. Opened 80 some odd years at this point in a converted, they always include the word girls, a converted girls basketball gym in this small town in Texas. And when we went to shoot there, Louis Miller had passed away. His son Bobby was running the place. Bobby has now passed away and his son Wayne has the place. But I just fell in love with Bobby, who was, mm-hmm, dry as a bone and hilarious. I mean, Guy says to him, well, what are you gonna cook these over? You know, expecting post oak or mesquite. Bobby looked at 'em and said, wood. I said, oh, so that's how it's gonna go. And, and that's how it went. Now we started at three in the morning. That's when they start the fire. And, you know, we're in the middle of an interview in front of one of the pits, which was at that point, I don't know, maybe 60 years old. And without looking, without checking, Bobby turns around and starts moving briskets from one part of the pit to the other. And either I or Guy said, why are you doing that? How do you know to do that? He said they needed it. It's that kind of innate understanding of his food, his technique, the pit - which had a personality of its own - and he understood it. It was just extraordinary. It's the best barbecue I've ever had. The brisket there is extraordinary. It's unbelievable. They make their own sausage, out of bull meat. You know, again, food of the poor. Barbecue started as a way to salvage tough cuts and meat that was going bad in Czech and German owned butcher shops in central Texas. It was all about making do and the argument has allegedly been that bull meat has a better chew. BS. Once the old Bull was done siren, you had to do something with 'em. Grinding them up into sausage was efficient. And I, I mean, it's fascinating what you learn along the way. Bulls are kinda lean. So, when you make sausage outta bull meat, you actually add fat. That you've taken from other animals to get the right mix. Their sausage is amazing. It's the finest barbecue I've ever had. There's a place in West Lafayette, Indiana, called the Triple XXX Family Restaurant. They added family restaurant to it 'cause when it was just the Triple XXX Drive-In, they used to get phone calls, yeah, from people asking what time the next show was. And the married couple that owns it, they started going there when they were in high school dating. His father owned it at one point. It's basically a burger joint, but much more than that where they make the burgers out of steak. They name the burgers after star athletes from Purdue University right down the street. And they just, their, their love for the business, their love for the community, it's just something really, really special. And, you know, Wayne Miller's become a friend. They've become friends. It, it, it's a delight to see. there's a barbecue joint in Lexington, Kentucky. And I know Lexington because when my daughter was in high school, she was a competitive equestrian. And, Lexington has a pretty big deal horse show every year. And we would go there, and she actually ribboned there. She was damn good at it. But there was a barbecue joint that I found there. I didn't find it on a trip there. I mean, my research department found it. And their specialty was, as is the case in that part of Kentucky, mutton. And we sent a crew down there and Guy and did a segment with them. Like the next year when we were in Lexington, I took the family there and we had dinner. And it turned out I couldn't go there very often because they wouldn't let me pay. And they would just fill the table with all this food because as it turned out, they told me that being on Diners saved them from going bankrupt and shutting down. And I found out that we actually saved a bunch of restaurants, which was not our intent. But I'm damn glad it happened. And by the way, if you've never had mutton barbecue, you gotta go for it. It's fabulous. You know, when you were talking about Texas barbecue, I don't think I've ever come across barbecue I don't like. And, you know, North Carolina has its own distinctive barbecue, and Kansas City and Memphis, you know, all that. But by far my favorite, and I shouldn't say this because I live in North Carolina, but it's Texas barbecue, just like you said. Well, I think we're talking central Texas barbecue because... Yes. In Southern Texas, there's a Mexican style of barbecue, in Southeastern Texas there's the kind of barbecue you're used to because there was an African American migration from the Southeast into that area, so they're making pork. But yes, central Texas barbecue is second to caviar and hallava. Probably the third best substance on earth. Oh my God, I totally agree. I have a good friend in Austin, so I've been down there and I've gone to Lockhart and, you know, Austin and places, and you're right, that Central Texas barbecue is just unbelievable. It, it hijacks every atom in my body. And, and what's incredible about it is in most cases. There's no sauce. No, I was just gonna say... that it's only with salt and pepper. You don't... the meat is so good. Yeah. You don't want to besmirch it with sauce. No, no. At other places you need sauce because the meat's not that good to begin with. Oh, it's just absolute heaven. And again, it was born of a need to do something with bad meat. And, and by the way, interestingly enough, you know, unlike North Carolina barbecue, which was born of whole animals, this kind of barbecue was impossible until the meat cutting industry was born. And pieces of beef were being shipped that were not whole carcasses or half carcasses. This old form of food is actually also a modern form of food that couldn't exist until the industrial age began treating beef differently. You know, I'm dying to make a trip down to Austin, use that as a base and do nothing but barbecue for about three or four days. I don't know if the body can tolerate that, but, oh... Oh sure it can! But I'm going to find out perhaps. Well, you know, there's three Michelin star barbecue joints in Austin now. I interviewed the owner of La Barbecue, which has a Michelin star who was actually married to a woman who is a descendant of Louis Miller's family. And she unfortunately passed away. Her widow runs the place alone now. But they're doing some remarkable stuff. And of course, there's Franklin's, which is famous, which I've never been to. But oh, Obama was the only one allowed to cut the line there. Yeah, I wasn't, I had to stand in line a long time. How good was it? Unbelievably good. I mean, you go up and, you know, Aaron Franklin was there at the counter chopping up the brisket and asked which part you'd like. And you just don't... sauce belongs nowhere near it. The meat is just so tender, so beautiful. But it does raise a definitional issue. He was one of the first to use prime beef. Is that cheating? Barbecue's goal is to make the most out of the least. I don't know. If it's good. It's good. Okay. Cheating or not? It's really good. Okay. Just checking. So, let's get back to food television. Social media has come into the picture, since you began doing the Diners show. How has that changed things? And is TV still the predominant place people are learning about food or is it social? How do the two interact? Where does that work? I think it's mostly social media these days.I mean, look, TV evolved. Food TV evolved into two things. Truly beautiful paeans to food and chefs done generally on streaming channels. And they're fine. They're good. A bit, too dreamy for my taste. They take you out of the real world of your shared experience, but that's okay. I, I like going to museums and looking at pretty pictures. What troubles me is that so much of food TV turned into competition shows and BS reality shows. They glorify, you know, Gordon Ramsey's a great chef. I doubt he runs his real kitchens the way he screams and yells on that show. And given the toxicity in the restaurant kitchen culture, that got a spotlight a few years ago and is still, you know, it hasn't been eradicated. I'm not in love with the glorification of screaming and yelling. But the Bear has the same problem. I mean, this 'yes chef' mentality but it's still the French brigade system and an awful lot of the chefs I enjoy talking to these days will tell you, you don't have to do that. But I think the impetus in food as an audio-visual medium. Or food presented as an audio-visual medium is very much social media [these days. And you know, on the one hand, that's fine. The more interest there is in food. Hopefully the more people may sample my podcast Culinary Characters Unlocked. Look for it wherever you get your podcasts. But look, I confused the folks at the Food Network by insisting that my show be completely factual. You know, if they would ask me to stretch a point or something, I would say no. I held it to the same standards that I held all the reporting to when I was the senior investigative producer at 2020. I believe you should tell the truth. Well, social media doesn't give a damn. Most food shows, frankly, don't give a damn. But you've got influencers who have their own agendas. Who are wheedling free meals out of restaurants. I mean, why the hell glorify to buy chocolate? It's a goddamn chocolate bar, but it's 20 bucks. That's ridiculous. Food has been turned into a designer, accoutrement. It's, you know, it's a YSL designer bag. That doesn't make me happy. But then again as a society it's harder and harder to get people to be interested in actually learning stuff. They wanna be titillated, they wanna be shocked, they wanna be amazed. And look, teaching people stuff or imparting information doesn't have to be broccoli. I believe, frankly, one of the things I'm proudest of is that Diners, while entirely factual, was entertaining as hell. You can do both. But there's no code of honor or honesty or obligation among anybody picking up a camera and going on social media and saying, look at this. Where could it go? How could it be better? Well, don't take money or free meals to go pump places up. Have some expertise in what you're analyzing. I mean, criticism's fine, but if you don't know what you're talking about, the criticism is not valid. And I look to food critics to guide me toward where I want to go and eat and what I should like and help me broaden my palate and my understanding. Is it entertaining? Yeah, fine. It's okay. But again, I'm a grumpy old man telling kids to get off the shed. So David, you know, I'm really grateful you joined us today because the Diners, Drive-Ins and Dives is such an important part of American food television history. And it's amazing to hear how it got started and where it went and your vision of how things could be better. But boy, it's just fun to talk to you about food in general and places to eat and the people. And it is just this wonderful world of connection, isn't it? It, it is. And for example, this conversation, Kelly, I didn't know you till we started talking about doing this podcast, and now you're a new buddy. I love talking food with you. BIO David Page is the President and Executive of Page Productions. He is a two-time Emmy award winning Executive Producer with a focus on culinary projects and a special expertise in creating entertaining and engaging programming that combines the highest production values with the richest storytelling. Page is best known for creating the Food Network hit Diners, Drive-Ins and Dives and executive producing the program for eleven seasons. He is also an author, having written the book Food Americana about the evolution of American cuisine. And he is now producing and hosting the podcast Culinary Characters Unlocked, featuring entertaining but substantive interviews with important people in the world of food. 

If someone asked you about French, Korean, or Thai food, you could probably name some signature flavors and dishes. I certainly can. Well, what about American food? What stands out for you there and what IS it, really? Today we're going to dig into the roots of American cuisine with food journalist David Page, who initially was an investigative journalist but turned his attention to food. And he's author of a book called Food Americana: The Remarkable People and Incredible Stories Behind America's Favorite Dishes. But you might also know David's work from television. He was executive producer on the hit series Diners, Drive-Ins, and Dives for 11 years. He has two Emmy awards and has his own podcast series, which is excellent, called Culinary Characters Unlocked. Interview Transcript So, here's the book: Food Americana. It's really a wonderful read and, you know, every case study you go through in the book, like pizza, Chinese food, Mexican food, every one is completely fascinating. I'd love to dive in and hear more about your thoughts about how all this unfolded. So, is there such a thing as American cuisine and how did you come to write this book, Food Americana? Well, the short answer is yes, there's American Cuisine. I came to write it out of personal experience. I became really deeply interested in food when I was posted overseas for NBC News as a producer and traveling from country to country, pre-Internet. And not ever having expected to leave America. I mean, they called me up one day and said, Hey, you wanna move to England? And from there I moved to Germany and then Budapest, Hungary. I was remarkably unprepared for all of the places I was being sent. And I kind of had a study pretty quickly. And I found that one of the best ways to understand a country or culture was through its food. You know, why do they eat so much wild boar in Tuscany? Well, because it was historically a poor region. And if you wanted to eat, you had to kill something. And what you were most likely to find that you could kill was a wild boar. When you go to Strasburg in France, why are you eating Germanic choucroute, which is, you know, pork on top of sauerkraut. Well, that reveals to you that that area went back and forth in terms of which country owned it forever. And that really awakened in me a deep interest in food. When I got back to the States, I eventually ended up creating Diners, Drive-Ins and Dives. And that got me deep into American food, if you will. And, more and more over time, I stockpiled stories and interests and decided as all TV producers do eventually, whether they actually act on it or not. Everyone thinks it's easy to write TV and it's hard to write a book. Those of us who are TV producers carry a chip on our shoulder because frankly, it's harder to write for television. You can't just sit down and type out whatever you want to type out. You've got to figure out the words that integrate with the pictures and that can move the pictures forward. But, you know, we all think we have a book in us, and I said, what interests me? And it was this. And I dived in; thoroughly enjoyed the process. To answer the other half of the question, I came to the conclusion looking at everything that I had put on Diners, looking at every place that I liked eating in various towns, there was a cuisine. It was something we constructed, much like we constructed American democracy out of other countries and cultures. And you know, when you go to a Chinese restaurant in America, all of us have gone with that real bore who looks up and says, this isn't authentic Chinese food. Well, no, it's not authentic Chinese food. It is authentic Chinese American food. Just as, with the exception of something called polpette, which are very small round meatballs, there are no meatballs as we know them in Italy. When the poorest of the poor left Southern Italy to come to the United States in the 1800s, to their shock when they got here, they found out that being poor here was different than being poor there, where even pasta was considered a luxury item and only enjoyed on a Sunday, if ever. Here, poor people could afford meat. And that is what created Italian American cuisine, which is to a great extent based on abbondanza, you know, a whole lot of everything. I live in New Jersey where red sauce cooking means open your belt and, you know, strap in for a few hours of absolute gluttony. And we've done that with bagels from Poland. In Poland, they weren't quite what they are here. But they were similar, and they were sold by Jewish peddlers in the streets on long sticks. Because they had holes in the middle, you could, you could stack 'em on the sticks and young kids would walk around the town square shouting in polish. I don't know the actual words but shouting something that translated as bagels and lemonade. When Jewish immigrants arrived in the United States, packed into the Lower East side into tenements, they did what they knew how to do. And bakers started making bagels which then became far more than a Jewish food. They became a New York food. And then in horribly awful incarnations, they became an American food. I would argue it's still hard to get a decent bagel outside of New York for any number of reasons, but bagels are American cuisine now. They're not the bagels per se that were eaten in Poland. But there's something from another country that we took and made into our own. And by the way, the cuisine continues to evolve. It now includes Vietnamese banh mi. As more and more cuisines are sampled here, they're modified by the lack of availability of original ingredients for the immigrants who are here who have to look for alternatives. And they're modified to suit broader tastes. You know, the original spices of much of Mexican cuisine... and when I say Mexican cuisine, it was basically the food of the Nortenos, Northern Mexico, because as with all countries, Mexico is a combination of cuisines based on regionality. But, when Americans started sampling, quote, Mexican cuisine, unquote, much of it was too hot for us. For the most part, those people who had lived in what was Mexico who were now living in America after the Mexican American war, when America seized half of Mexico. Those who opened restaurants realize that, you know, if you want a broader clientele, you better tone things down. That's the Americanization of another culture's food, and that is American cuisine. I'm hoping you wouldn't mind taking a little detour and talk about how magical it is to connect with a culture through food and through the people you meet in that context. You and I were talking before we started recording and you mentioned a trip you made to Spain and how wonderful this particular connection was. And I was thinking about some things I've done recently that have connected me with people and their history through their food. And there's something very magical about that. But tell us about your trip to Spain because I thought it was very interesting. My wife and I went to Spain a few years ago, and I had worked in Spain a fair amount when I was overseas as a journalist. But I'd never really had the opportunity to do much vacation in Spain. And I can't remember if it was Madrid or Valencia, it may have been Valencia. But we signed up for a half day cooking course. And we showed up and it was taught by somebody's grandmother. I made the mistake of trying to be polite and use my leftover high school Spanish, and I was the only one who in the class who did. So, she decided I was fluent, which I'm not. But she and I had a lengthy conversation during the class, which consisted of her saying things I did not understand in me nodding my head and saying, si. But it was just a remarkably wonderful experience to have my hands on and in and be learning about another culture. You know, one of the things I realized when I first started traveling much of the world for NBC and again, I had never expected to be sent overseas, was that there are a million ways to do things. You know, this is going to sound kind of gross, but until you go overseas and you realize there are different shapes to toilets, you know, people look at the same problem and figure it out in slightly different ways. You learn that there are multiple ways to approach things, to address things, to do things. And first of all, the cooking in Spain is extraordinary. And it's an underappreciated cuisine here in the United States. But, you know, we're in cooking class making a Spanish tortilla, which is not a Mexican tortilla. Mexican tortilla obviously is a disc of dough, either corn or wheat, depending upon the region. A tortilla in Spain is an omelet, but more than an omelet, it's kinda like a frittata. It's a very thick, almost spongy, egg-based product with potatoes in it. And making that and learning how to make that and the way that this teacher had clearly been making it, that she had learned from her mother, who had learned from her mother. You know, you turn it upside down to get it out of the dish. It was just a wonderful experience. And look, I've been fortunate enough to have that experience in any number of countries. This one, wasn't terribly culinary, but I was in Moscow in a bar frequented by locals. And this was under the Soviet Union; it was a long time ago. But they had the bars for Westerners where they took dollars and served the good vodka, which Russians could not get by the way. I mean, there was no Stoli for Russians. But we were in this real low rent bar and a guy sat down next to me with Asian features. And through, kind of, hand signals and some assistance from I guess one of the NBC translators or something, we exchanged life stories. It turned out he was visiting from Siberia to do some kind of business. Had never been to the big city. And he had... everything in the Soviet Union was crappy. I mean, it was made of plastic. He had a plastic briefcase. But he was here on business apparently. And as we got drunker and friendlier and you know, arms around each other and hail fellow well met, he opened his briefcase to reveal that it was filled with salted fish. He had brought his own delicacy from home because you never know what you're going to find in the big, bad city. And sitting at that bar, I had me some Siberian salted fish and it was damn fine. What a neat experience. Oh, it was fantastic. Just fantastic. You've reminded me, and I was mentioning this to you as well, but I love barbecue of all kinds from all places. And the North Carolina form of barbecue is typically pulled pork. And the Eastern part of the state is famous for cooking whole hogs, the Western part for cooking just the pork shoulder. But in the Eastern part they say they talk about cooking everything but the squeal. And there's a local restaurant in Raleigh, which is about a half hour for me and where I live in Durham. And there's a well-known barbecue icon in North Carolina named Sam Jones, who's the third generation of his family to run a restaurant in a little town called Aiden, North Carolina, which is frequently considered the best barbecue place in the state. Sam, at his restaurant in Raleigh, was running a half a day intensive workshop for those of us out there in the world who want to learn more about it. I took that workshop and it was a wonderful experience just like you're talking about. Because not only did I learn about the techniques of cooking the food and I was in their smokehouse, and it was just a great experience. But this fellow, Sam himself, was a really interesting character. And to hear about his family history and what the food means to them and how they learned the traditions and stuff was just absolutely fascinating. And I'm reaching for, I got a copy of a book he wrote on whole hog barbecue. There's Sam himself and with... Daniel Vaughn the writer. Yes, that's exactly right. What a great experience. I feel as you do that connecting with cultures through their food and meeting the people is just an incredible experience. Let's get back to your book now, Food Americana. So, you gave us the example of bagels, you talked a little bit about Chinese food, but give us some more richness to how these foods might have begun and what kind of forms they took in America. And I know you talked about pizza as one example. I thought the pizza one was especially interesting. Part of it is because I spent many years of my career at Yale University and was surrounded by New Haven Pizza, which was unbelievable. Which is called what? Apizza? Apizza. Yes. Well, that's coal-fired thin crust, right? Coal-fired. You know, I could go in one of those restaurants and just order crust and be happy. It was that good. What I found interesting in researching one of the New Haven pizzas that's legendary is clam pizza. And what I learned was that the clams weren't from Connecticut. That they were brought in from someplace else. I just assumed, because, you know, you got the water there that that was a local thing. And apparently it was not, which surprised the hell outta me. I mean, I live on the coast of New Jersey and there's a place down here that does its version of clam pizza and it is local clams. Oh, that's interesting. Pizza was the food of the poor in the South of Italy. Pizza was basically dough with a little bit of tomato. And if you had a couple of bucks that day, that week, maybe you put a piece of lard on top. I mean that, that was it. And when the immigrants began arriving in the United States and found that good food was easier to obtain, that's when pizza started to morph into what we know it as today. Now the wheat in Italy was different than the wheat here. The form of a fire being used was different. I'm trying to remember, I guess it was coal in New York at the time, and wood in Italy. So, you ended up with a different kind of crust in terms of airiness and crispness. But what you also ended up with is a perfect example of the development of American cuisine. Which is every place that pizza went, it was different. It evolved based on what was available in a particular region. You've got pizza in, I think it's St. Louis, maybe Kansas City, where they use kind of a processed provel cheese. I guess it's St. Louis. Because that's what they had. That's nothing. It's not mozzarella. It's not Parmesan. It's the local cheese. Or you have pizza in Old Forge, Pennsylvania, that was created for the miners by a bar owner using what is rumored to have been government cheese. These were poor people. So that's how that developed. You've got Detroit Pizza, which is having a renaissance moment now, but it has its square shape because it was initially baked in these blue steel automotive pans. They may have been oil pans that were liberated either from an auto factory or a parts supplier. You know, Chicago Pizza certainly developed in a unique way, although there are two kinds of Chicago pizza. There's the deep dish that, it's really a frigging casserole. And then there's cracker thin pizza that, that's delightful. But you see pizza developing according to what's around it. I mean, it's the perfect example of local, regional, seasonal. And then as pizza became a self-perpetuating thing, it then became a kind of a palette for creative American chefs to go nuts. The iconic decision being Wolfgang Puck at Spago in Beverly Hills. Putting what would be politely called smoked salmon, what else? New York Jews would call lox on a pizza with creme fresh and, you know, reinventing the world. In fact, the real reinvention of pizza in that way occurred at California Pizza Kitchen in California, where barbecue chicken pizza became a big deal. And pizza continues to evolve. I mean, I had a debate the other day with the owner and chef at an Italian restaurant about whether or not pineapple goes on pizza. And I obviously, I think that Hawaiian pizza with pineapple and ham is a war crime. He argues that doing what he does, which is a not canned pineapple but fresh pineapple that is macerated, chopped, and served with, I think, pork cheek as opposed to ham. Some more subtle, substantial use of pork that is in fact a terrific combination of flavors. And I'm not going to argue with him because that actually sounded pretty damn good. It does sound good. You know, pizza continues to evolve. What's interesting with pizza is, and I have this complaint with so much of how Americans consume food, is that given the choice between a great local pizzeria and BS factory like Dominoes, so much of America picks Dominoes. I mean, at the time I wrote the book a few years ago, 60% of pizza was sold at chains; 40% was sold at independents. But why, why would you possibly pick this cookie cutter piece of crap when somebody down the street from you is doing it right? You just remind me of so much, and when you mentioned Old Forge, Pennsylvania, when I read that in your book, I have a good friend who lives in Philadelphia. And I got in touch with him. I said, oh, I need to come up to Philadelphia, and we need to make a road trip to the Martin Guitar Factory in Nazareth, Pennsylvania. And then go down to Old Forge and try this pizza David Page was writing about and stuff. And it's just fun to do this. And I did this recently. I told you earlier, I'd made a road trip and driven part of Route 66 through Oklahoma. And stopped in this little town El Reno and had the famous Oklahoma onion burger at Johnny's and sat at the counter and talked to the cook. And I enjoyed that as much as any four-star, high end, hundreds of dollars meal. It just, it's fun. Well, but there is a misunderstanding of what good food is. I liked, well, many things about what Pete Wells did when he was a New York Times food critic. But one of the things I really liked was the fact that he evaluated restaurants based on their intent. You could be a three-star taco stand. If the promise you are making to someone is, I'm gonna make you the best goddamn taco you ever had. You have to evaluate that based on that. Not, is it La Verna dining? And frankly, our hangup with and fascination on high end haute cuisine, $350 a plate, little, tiny morsels of shit. I much prefer real food. And, you know, the foodie culture goes nuts for stuff that is fru fru, and they did this, and they did that. Making the perfect hamburger in El Reno, Oklahoma, and you know, I talked about how in Tuscany boar was the food of poverty. Onion burgers, which are considered by some purest to be the finest form of hamburger came out of, I think it was the Depression. It was certainly a time of poverty. Where you stretched a burger by adding onions to the meat. And that's a wonderful, wonderful thing. Now, I don't think it was... is El Reno outside Oklahoma City? Yes. It's within an hour drive. Yeah. It's near Tinker Airbase. El Reno is where, I included this in the book, there is a fabulous sushi restaurant in a gas station. Now the local clientele heavily Air Force people who have been in Asia, but apparently, it's phenomenal sushi. And interestingly enough, I just interviewed the chef owner of three restaurants in Oklahoma. He has a restaurant called Gray Sweater, which is highly upscale, and he has a couple of others. He was telling me that the food scene in Oklahoma has been really, really booming under the radar. And I went to school in Oklahoma. I was thrown out of both major state universities. And you know, back when I went, it was great chicken fried steak. There was some barbecue that was basically Texas barbecue that had migrated North. But I didn't see Oklahoma as culinary heaven. And apparently, it's quite the place to eat these days. I would agree with that. I went to some really fine restaurants when I was there. Plus the people are just lovely. Oh, yeah. And by the way, you talk about American cuisine. And I'm not sure if there was a direct evolution, but clearly it's an Americanized form of schnitzel. It's hard to, if you live in the East coast and you haven't had a chicken fried steak...you have no idea what you're missing. But again, food of poverty. You take a bad cut of meat, you tenderize it by beating the hell out of it with a mallet, then you dip it in egg and flour and you deep fry it. I mean that's... Oh, and the right gravy on that. Oh yeah. The cream gravy. Yeah. And, you know, don't mention it to your cardiologist, but I fell in love with that and as a college student with pure grain alcohol when I was in Oklahoma. So, it did have a couple of things I liked. I might have recorded 300 podcasts or something like that, but none has made me as hungry. This is good, right? Oh, it's great. So, let me end with a final question. And I think I can guess how you're going to answer this, but if you look at American cuisine compared to the things that it descended from, like foods from Italy and Mexico, and China and things. Is it just different? Is it authentic in its own right? Is it better worse? How do you think about that? It is wonderfully different. It has an antecedent. It's like looking at a German Shepherd and also being aware it was once a wolf. They're two completely different species. And some of the traits of one are reflected in the other, but they're different cuisines. I mean, I've spent a lot of time in Italy, thank God. And second to Spanish food, it's probably my number two all-time favorite. But, when you look at American cuisine, red sauce Italian is among my favorites. They're totally different cuisines. Chinese food, the same. You know, there's a great book and documentary In Search Of General Tso, in which the writer, Jennifer A. Lee. went looking for the guy who invented General Tso's chicken in Taiwan. And she found him and showed him what his invention had become in America. They bear no resemblance to each other. He was shocked. But I love general. Now, I can't eat it much because had a diabetes scare and had to lose a bunch of weight. But it's a wonderful dish. It is about as Chinese as Matzo. You know, it's an American invention, but remember, American Chinese food began in California after the Gold Rush when a whole bunch of Cantonese people came over to search for gold and they set up restaurants. Some came to set up restaurants for them, and they realized that Americans didn't eat offal, and much of Chinese cuisine is, you know, a nose to tail. So, they either invented or reinvented chopped suey with Americanized proteins and that's what kicked off the Chinese food boom. And there's this mall in Flushing New York that serves the food the way it's served in China. This stuff, it'll blow your mind. It's extraordinary. But that doesn't make the food that you get at a good Chinese American restaurant invalid. It's just wonderfully different. BIO David Page is the President and Executive of Page Productions. He is a two-time Emmy award winning Executive Producer with a focus on culinary projects and a special expertise in creating entertaining and engaging programming that combines the highest production values with the richest storytelling. Page is best known for creating the Food Network hit Diners, Drive-Ins and Dives and executive producing the program for eleven seasons. He is also an author, having written the book Food Americana about the evolution of American cuisine. And he is now producing and hosting the podcast Culinary Characters Unlocked, featuring entertaining but substantive interviews with important people in the world of food.

This week, hosts Tom Zalatnai (@tomzalatnai) and Greg Schulz (@giantwerewolf4) bring you the next round of matchups for Munch Madness 2026! Corn vs. Cake! Pickles vs. Potatoes! With special guest judges, The Jersey Daves: Left Trigger Right Trigger's David Flamm (@atiredskeleton) and Emmy Award-winning Executive Producer & creator of Diners, Drive-Ins & Dives, David Page (@culinary_characters_unlocked)! Left Trigger Right Trigger! www.lefttriggerrighttrigger.com Night Parade! www.nightparade.store Culinary Characters Unlocked! www.culinarycharactersunlocked.com Get access to the Patreon-Exclusive fifth bracket here: www.patreon.com/nobadfoodpod Three of Cups Tea! https://www.etsy.com/shop/threeofcupsteas Subscribe to Teffer's Substack! https://substack.com/@tefferadjemian Support the show on Patreon! patreon.com/nobadfoodpod Contact us and keep up with everything we're doing over on Instagram @nobadfoodpod! Check out The Depot! www.depotmtl.org Want to be on the show? Tell us why! https://forms.gle/w2bfwcKSgDqJ2Dmy6 MERCH! www.podcavern.myspreadshop.ca Our logo is by David Flamm! Check out his work (and buy something from his shop!) at http://www.davidflammart.com/ Our theme music is "It Takes A Little Time" by Zack Ingles! You can (and should!) buy his music here: https://zackingles.bandcamp.com/ www.podcavern.com

Greg and Sother sit down with David Page, creator of Diners, Drive-Ins and Dives to talk about his new podcast “Culinary Characters Unlocked.” The conversation goes out of our usual wheelhouse and all over the place as they discuss obscure regional dishes, the flattening of American culture, and how cooking is surprisingly like television… in that everyone kind of thinks they can do it.Plus, Espresso Martini Week is upon us! Does this mean the wave has finally crested? Tune in to find out where Greg and Sother stand.Follow the podcast on Instagram at @culinary_characters_unlockedLINKSBecome a Regular: patreon.com/SpeakeasyRegularsCheck out the craft beer episode of Back Bar: heritageradionetwork.org/episode/microbrew-killed-the-macrobrew-star/For resources on dealing with ICE agents in your community visit nouswithoutyou.la/ and @thenycallianceThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.Don't forget to click SUBSCRIBE and RATE the show if you can.

What's the secret to shedding fat as a foodie who refuses to sacrifice joy or flavor? This week's guest changed the way we think about food and mom and pop businesses in America. He's a legend in journalism and beloved in the food world, saving countless independent restaurants from certain destruction. As the creator of the beloved TV series Diners, Drive‑Ins and Dives and many others, a producer for Good Morning America and network news, and the author of Food Americana, two‑time Emmy winner David Page has covered serious ground throughout his 55‑year career. You're going to dig this one. You'll discover:Why “giving a shit” is the secret to success Why offal and haggis deserve a spot on your menuHow reality TV and the internet destroyed truth (and what to do about it)And much more…Check out David Page's work on: Substack at Culinary Characters UnlockedDownload and listen to the Culinary Characters Unlocked podcast on Spotify, YouTube, Apple or wherever you go for podcastsGrab Food Americana by David Page on AmazonToday's Behind-the-Scenes Factoid: The air conditioning went out before we started recording, so you may notice me turn to the reddish hue of a lobster as temperatures climb over 90-degrees in my studio! On the bright side, I can skip the sauna this week. Please take a quick second to make sure you're subscribed to the Abel James Show wherever you listen to podcasts, and to stay up-to-date you can sign up for my newsletter at AbelJames.com.You can also join Substack as a free or paid member for ad-free episodes of this show, to comment on each episode, and to hit me up in the DMs. Join in the fun at abeljames.substack.com. And if you're feeling generous, write a quick review for the Abel James Show on Apple or Spotify. You rock.This episode is brought to you by:Peluva - Visit Peluva.com and use the code WILD for 15% off your first pairTroscriptions - Go to troscriptions.com/WILD or enter WILD at checkout for 10% off your first orderManukora Honey - Go to MANUKORA.com/WILD to save 31% plus $25 worth of free gifts

What's the secret to shedding fat as a foodie who refuses to sacrifice joy or flavor? This week's guest changed the way we think about food and mom and pop businesses in America. He's a legend in journalism and beloved in the food world, saving countless independent restaurants from certain destruction. As the creator of the beloved TV series Diners, Drive‑Ins and Dives and many others, a producer for Good Morning America and network news, and the author of Food Americana, two‑time Emmy winner David Page has covered serious ground throughout his 55‑year career. You're going to dig this one. You'll discover:Why “giving a shit” is the secret to success Why offal and haggis deserve a spot on your menuHow reality TV and the internet destroyed truth (and what to do about it)And much more…Check out David Page's work on: Substack at Culinary Characters UnlockedDownload and listen to the Culinary Characters Unlocked podcast on Spotify, YouTube, Apple or wherever you go for podcastsGrab Food Americana by David Page on AmazonToday's Behind-the-Scenes Factoid: The air conditioning went out before we started recording, so you may notice me turn to the reddish hue of a lobster as temperatures climb over 90-degrees in my studio! On the bright side, I can skip the sauna this week. Please take a quick second to make sure you're subscribed to the Abel James Show wherever you listen to podcasts, and to stay up-to-date you can sign up for my newsletter at AbelJames.com.You can also join Substack as a free or paid member for ad-free episodes of this show, to comment on each episode, and to hit me up in the DMs. Join in the fun at abeljames.substack.com. And if you're feeling generous, write a quick review for the Abel James Show on Apple or Spotify. You rock.This episode is brought to you by:Peluva - Visit Peluva.com and use the code WILD for 15% off your first pairTroscriptions - Go to troscriptions.com/WILD or enter WILD at checkout for 10% off your first orderManukora Honey - Go to MANUKORA.com/WILD to save 31% plus $25 worth of free gifts

On this episode of the Flex Diet Podcast, I'm joined by award-winning journalist and food nerd David Page, the guy who created Diners, Drive-Ins and Dives. We get into the wild evolution of American cuisine, the social role of food, and how to balance eating what you love with not tanking your health.David also shares his personal story with diabetes and weight loss, plus some practical cooking tips you can actually use. It's part history lesson, part food therapy, and a whole lot of fun. Don't forget to check out the sponsors and subscribe to my free daily newsletter for nerdy nuggets on nutrition, training, and metabolism—plus a free gift just for signing up.Sponsors:Beyond Power Voltra 1: https://www.beyond-power.com/michael13PNOE - tell them Dr Mike T sent ya: https://pnoe.comKillswitch for sleep: https://www.switchsupplements.com/DRMIKE use code DRMIKE to save $$Available now:Grab a copy of the Triphasic Training II book I co-wrote with Cal Deitz here.Episode Chapters:04:34 The Evolution of Chinese and Italian Cuisine in America08:50 The Impact of Post-WWII Era on American Food Culture15:19 Cooking Tips and Healthy Eating Strategies24:08 Balancing Indulgence and Healthy Eating25:16 A Personal Journey to Weight Loss26:05 The Role of Medical Professionals in Managing Diabetes27:14 Effective Diet Plans and Medications28:21 Maintaining Weight Loss and Counting Calories30:08 Exercise and Personal Fitness Routines33:52 The Story Behind Diners, Drive-Ins, and Dives36:33 The Challenges and Rewards of the Restaurant Industry39:37 Exploring Regional Barbecue Styles41:51 Launching a Culinary Podcast46:26 Closing Remarks and Podcast InformationConnect with David: Culinary Characters Unlocked: https://culinarycharactersunlocked.com/Get In Touch with Dr Mike:Instagram: DrmiketnelsonYouTube: @flexdietcertEmail: Miketnelson.com/contact-us

This week, Gravy is excited to share a special episode from a show we think you'll love: Culinary Characters Unlocked. Hosted by David Page, the creator of Diners, Drive-Ins and Dives, the show highlights bold food makers whose stories might surprise you.  In this episode, we meet chef Marisa Baggett, a Black, Jewish, female sushi chef whose journey began in a Mississippi café where she'd never even seen sushi before. One question from a customer launched her into a new world, eventually leading her to train at the California Sushi Academy and write two cookbooks that make sushi more accessible to home cooks everywhere. Marisa's story is one of passion, persistence, and breaking expectations—both cultural and culinary. We think you'll be as fascinated by Marisa's story as we are.  If you like what you hear, tune in every Tuesday for new episodes of Culinary Characters Unlocked. Learn more about your ad choices. Visit megaphone.fm/adchoices

This is a Vintage Selection from 2007The ConversationThe Restaurant Guys share this conversation Francis had with chef and winemaker David Page at the opening weekend of his new bed & breakfast on Shinn Estate Vineyards. He talks about growing and sourcing food on Long Island, ovens that cook for days and the differences between hosting a guest for a couple of hours or a couple of days.The Inside TrackThe Guys knew David from The Red Meat Club (a monthly gathering of NYC restaurateurs) and his restaurant Home which he ran with wife Barbara Shinn. The couple bought a vineyard and taught themselves how to grow grapes and make wine. He talks about immersing themselves in their lives as farmers, winemakers and proprietors of a bed & breakfast. “We love our lifestyle. We really, truly, truly do. It doesn't mean that every second of every day we're in ecstasy, but we love our lifestyle. And when you find something that you love, it's worth doing. So yes, we do wake up very early and we do spend the entirety of our day immersed in this lifestyle, and there's not anything else that we can think that we really want to do other than have a nice glass of wine at the end of the day and have  a good dinner.And we retire and we start all over the next day,” David Page on The Restaurant Guys 2007 David Page no longer owns Shinn Estate Vineyards.See The Restaurant Guys LIVE with Chef Alex Guarnaschelli at the New Brunswick Performing Arts Center on Monday, May 12! VIP tickets include an After-Party with Alex! Become a Restaurant Guys Regulars for a discount https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/rglivealexguarnaschelliOur Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

This is a Vintage Selection from 2007The ConversationThe Restaurant Guy, Francis, visits viticulturist Barbara Shinn at her vineyard in Long Island, NY. As they walk the fields, they discuss how she became a biodynamic farmer and how that is expressed in the wine. She uses a variety of methods from fish guts to laser planters with sublime results. The Inside TrackThe Guys knew Barbara from The Red Meat Club (a monthly gathering of NYC restaurateurs) and her restaurant Home which she ran with husband David Page. The couple bought a vineyard and taught themselves how to grow grapes and make wine. Barbara talks about forging her own path to create a sustainable vineyard with excellent wines. “ My philosophy before we planted the vines was to make very, very high quality wine and to be as organic as possible. Our best winemaker friends and our best manager friends and even the viticultural section of Cornell University flat out said to us, ‘You cannot do both things at once. Here on the East Coast, we have too much disease pressure. It's too humid. You cannot be organic in this environment. So if you wanna make high quality wines, do that. You'll be lucky if two to 3% of the materials that you use in your vineyard are organic.'And this year, well, I proved them wrong,” Barbara Shinn on The Restaurant Guys Podcast 2007InfoBarbara no longer owns Shinn Estate VineyardsSee The Restaurant Guys LIVE with Chef Alex Guarnaschelli at the New Brunswick Performing Arts Center on Monday, May 12! VIP tickets include an After-Party with Alex! Become a Restaurant Guys Regulars for a discount https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/rglivealexguarnaschelli Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

Reach Community Church

Reach Community Church

David Page returns to the podcast to talk about his latest venture, Stepnguard, manufacturer of quality mud flaps with integrated step. Holman shares his latest exploits and a listener provides a You Review. The Truck Show Podcast is proudly presented by Nissan in association with AMSOIL, Kershaw Knives, and OVR Mag.

Hey there food fans! Welcome back to The Food For ThoughtCast, it's time for the Season 2 finale of this podcast, can you believe we have been podcasting for two years?! Thank you so much for listening and watching every week. It means so much to us. During these last two years we have talked to all sort of guests: chefs, home cooks, professionals, bakers, fans, other podcasters, and then there's this guy- David Page! Incredible journalist, producer, and now friend of the show and fellow podcaster. We were so honored to have been on David's podcast, Culinary Characters Unlocked, late last year. We would like to share it with you now, and we hope you love it as much as we loved talking to David. Don't forget to rate, review, and subscribe and we'll see you in Season 3!

In this episode of Your World of Creativity, Mark Stinson welcomes back David Page, the creator of *Diners, Drive-Ins, and Dives*, to discuss his new podcast *Culinary Characters Unlocked*. DAVID's Facebook page David shares his passion for storytelling in the food world and how he's using this platform to highlight the diverse personalities behind the culinary industry. The conversation dives into the art of podcasting, the beauty of open-ended conversations, and why passion matters in any creative venture.- David's new podcast features open-ended, deep conversations with chefs and food innovators.- He reveals fascinating backstories of culinary legends like Nancy Silverton and emerging talents like Christina Nguyen.- Passionate local chefs are equally important as Michelin-starred legends in keeping great cooking alive.- David shares insights into how food culture in America is constantly evolving and why authenticity doesn't mean rigid tradition.- The beauty of long-form storytelling: letting characters express themselves fully beyond a 30-second soundbite.Pull-out Quote from David Page:"Anybody who cares deeply about doing something better than good enough—that is a personality that explains to me who you are."Special thanks to our sponsor, White Cloud Coffee Roasters.

Ep 100: When we think about the world of food, it's not just the ingredients or the dishes that make it special; it's the people behind them—the chefs, restaurateurs, and innovators who bring culinary art to life. In retirement, we often have the time and freedom to explore new passions, and what better passion than discovering the stories and talents of the legends and future legends of the culinary world? Today, we're diving into how retirees can enrich their lives by seeking out these remarkable individuals, learning from their experiences, and planning trips that revolve around the incredible food they create. Chapters: Welcome back, David Page! [1:58] How does someone start their journey to uncover hidden gems and rising stars in the food scene? [7:23] Where can people go to experience specific food festivals or events? [20:43] In the world of food, what makes the best the best? How can we find these people and follow their careers? [34:28] How can people bring the taste of a world-class culinary experience to their homes? [39:50] How can we use food to create connections with people? [48:15] What's next for David Page? [54:46] Episode conclusion. [1:01:45]

Patty is kicking off a month of highlighting other podcasts that are bringing inspiration, good news and that just make you feel good. Today Patty welcomes David Page and shines a light on his new podcast 'Culinary Characters Unlocked,' which features engaging conversations with culinary stars and food industry icons. Premiering on August 27th, the podcast will release episodes twice a week and dive into origin stories and behind-the-scenes insights from notable chefs and restaurateurs. Patty and David discuss how he is bringing fascinating food trends, personal stories, and his passion for storytelling in the culinary world to podcast listeners.  Web: Culinary Characters Unlocked website The Culinary Characters Unlocked podcast is available wherever you get your podcasts. Your Daily Chocolate is in the top 10% of podcasts worldwide, so let's boost it up even higher. Take 10 seconds today and share the show with some friends that you know will love it, and make 2024 an even brighter year for those you care about. Please consider supporting this podcast with a modest contribution here - just hit the "support" button to continue to hear good news from big name inspiring guests - Ad free! Be sure to subscribe to the newsletter at yourdailychocolate.com for extra content and all sorts of good stuff. If you like the show, please rate and review, or share it with anyone you think would like a little good news in their life. You can also subscribe to Your Daily Chocolate on Apple Podcasts, Spotify, Google Podcasts, or your preferred platform. --- Support this podcast: https://podcasters.spotify.com/pod/show/patty-deutsche/support

My guest today on Specifically for Seniors is Emmy winner, international acclaimed journalist, executive producer, food and travel lover, and creator of the beloved groundbreaking show Diners, Drive-Ins & Dives, David Page takes us deep into the world of chefs, restaurateurs, and everything “foodie” on his new podcast Culinary Characters Unlocked, featuring incisive, entertaining and uninhibited conversations with culinary stars, future stars, as well as chefs and owners who run beloved local classics and mom-n-pop restaurants from coast to coast. The podcast, premiering August 27th on Apple Podcasts, You Tube, and all other all major platforms as well as on culinarycharactersunlocked.com, will drop twice a week, on Tuesdays and Fridays. Among the first guests are: Dan Barber, multi-Michelin-starred chef at the forefront of the local food movement. Nancy Silverton, legendary Los Angeles Michelin-starred chef who has been a pioneer in the California cuisine and artisanal bread movements. Drew Nieporent, called by the New York Times, “the last old school restaurateur standing,” best known for partnering with Robert DeNiro on Nobu and the Tribeca Grill. Adrian Miller, an award-winning culinary scholar who is one of the country's leading authorities on Southern and African American foodways. Christine Nguyen, James Beard award winning chef whose restaurants run the gamut from Vietnamese to South American. Marvin Lender, who along with his brothers introduced non-New York America to bagels after figuring out how to mass produce and freeze them. Page, a two-time Emmy winner, is best known for creating the Food Network hit Diners, Drive-Ins and Dives and executive producing the program for eleven seasons. His other entertainment/reality projects include syndicated and streaming series Beer Geeks, nominated for an Emmy as Outstanding Culinary Program, and multiple Food Network series including Outrageous Food, Tailgate Warriors, Al Roker's Diner Destinations, and Al Roker's Country Fest. His prior television experience includes decades in network news at both ABC and NBC, covering some of the biggest stories on the planet (including walking through the Berlin Wall the night it opened) and control-room producing Good Morning America. Page is also an author, writing the award- winning book Food Americana about the creation of American cuisine from the foods of other countries and cultures.

Rick Flynn Presents, the international podcast, proudly welcomes back DAVID PAGE to our show in promotion of his new podcast entitled "Culinary Characters Unlocked" which is a bi-weekly podcast that is heard every week with new episodes launching each and every Tuesday and Friday on all major carriers. Two-time Emmy winner David Page changed the world of food television by creating, developing, and executive-producing the groundbreaking show Diners, Drive-Ins and Dives. Before that, as a network news producer based in London, Frankfurt, and Budapest, he travelled Europe, Africa, and the Middle East doing two things―covering some of the biggest stories in the world, and developing a passion for some of the world's most incredible food. Once back in the states, Page pursued his passion both personally and professionally. Show-producing Good Morning America, his substantial food coverage included cooking segments by Emeril Lagasse. Creating Diners, Drive-Ins and Dives and hands-on producing its first eleven seasons took him deep into the world of American food―its vast variations, its history, its evolution, and especially the dedicated cooks and chefs keeping it vibrant. His next series, the syndicated Beer Geeks, dove deep into the intersection of great beer and great food. It is those experiences—that education, the discovery of little-known stories and facts—that led Page to dig even deeper and tie the strands together in Food Americana. You may purchase David's book "Food Americana" wherever books are sold including Amazon. David Page appears on Rick Flynn's podcast courtesy of Page Productions. David's new podcast launch date is August 27, 2024. --- Support this podcast: https://podcasters.spotify.com/pod/show/rick-flynn/support

Aaron sits down with Two-time Emmy winner and author David Page on this week's TFT episode. Their conversation was nothing short of spirited and lively, showcasing David's undeniable passion for food and storytelling. As the creator of "Diners, Drive-Ins, and Dives," Page brings an infectious enthusiasm to his new podcast, "Culinary Characters Unlocked." His excitement is palpable as he dives into the rich narratives of culinary legends and rising stars. He and Aaron dive deep on emphasizing the importance of respecting ingredients and enhancing dining experiences, especially in senior living. Page's insights reveal his belief that food should be flavorful and memorable, reflecting the deep connections we have with our culinary experiences. His engaging storytelling invites listeners to appreciate the art of cooking and the joy it brings to life. Tips from Trestle is sponsored by eMenuChoice & ClarkPro Culinary Characters Unlocked premieres on August 28, 2024. For a sneak peek take a look as this teaser featuring Chef Nancy Silverton: https://bit.ly/CCUT_TFT #TFT330 #FoodieLife #CulinaryInnovation #SeniorLiving #ComfortFood #ChefLife #FoodTrends #HealthyAging #SustainableEating #FoodTech #CulinaryArts #hospitality #GourmetSeniorLiving #SeniorDining #FoodieOver50 --- Support this podcast: https://podcasters.spotify.com/pod/show/tips-from-trestle/support

David Page is my guest today. David brought "Diners, Drive-Ins and Dives" to the food network and is set to launch his new podcast. "Culinary Characters Unlocked" premieres on Tuesday August 27th.

David Page is a veteran broadcast journalist and two-time Emmy award winner who is best known for creating the Food Network mega-hit Diners, Drive-Ins, and Dives and serving as its executive producer for eleven seasons. His newest multimedia project, Culinary Characters Unlocked, is a twice-weekly podcast featuring fascinating stories from some of the food world's most intriguing people. The program will debut on Tuesday, August 27. On its face, Culinary Characters Unlocked is a feast for foodies. However, the kitchen maestros David interviews also demonstrate that for a chef to succeed and a restaurant to thrive, savvy business skills are necessary —  know-how that applies to everyone, regardless of their business or profession. Would you like the recipe for business success and a great Coq au Vin (just kidding)? Place a linen napkin on your lap, grab your fourchette and couteau, and prepare to be dazzled by what David Page serves up this week. Monday Morning Radio is hosted by the father-son duo of Dean and Maxwell Rotbart. Photo: David Page, Culinary Characters UnlockedPosted: August 12, 2024 Monday Morning Run Time: 45:36 Episode: 13.09 Hear the March 25, 2024, episode of Monday Morning Radio featuring David Page and his book, Food Americana: The Remarkable People and Incredible Stories Behind America's Favorite Dishes.

David Page, former Executive Producer and Creator of "Diners, Drive-ins, and Dives" is back on the podcast to tell us all about his new project! Dave and Trish catch up on the latest, get in some good ole news talk, grumble about the latest food trends, and share their love of storytelling. David is launching a new podcast, "Culinary Characters Unlocked," and he talks about why he wanted to start this new project, but more importantly, WHO will be on it.

Welcome back to The Food For ThoughtCast- today is Episode 71! We've got a return guest today- David Page. David is a two-time Emmy award winning Executive Producer whose credits include: Diners, Drive-Ins, and Dives, Beer Geeks, and Tailgate Warriors. David is also the author of Food Americana and pretty soon, will release his food podcast- Culinary Characters Unlocked. Steve and Melissa had an amazing time talking to David about everything from Dim Sum to Michelin stars to Jewish red sauce. Don't know what that means? Listen to find out! Thanks so much for your support- find us on Apple Podcasts, Spotify, and YouTube!

What if you could uncover the secrets behind the careers of top culinary professionals? Join me, Coach Mikki, as I sit down with the remarkable David Page, president and executive producer of Page Productions, to discuss his journey from radio to television and his latest venture into podcasting with "Culinary Characters Unlocked." Discover David's passion for storytelling, particularly through engaging conversations with chefs and restaurateurs, and listen as he shares an enchanting anecdote about his first guest, the legendary Nancy Silverton, a pioneer of California cuisine and artisanal bread in America.Our conversation also navigates the richness of regional cuisines, revealing how modern transportation and technology have made local flavors accessible far beyond their origins. Reflect on the significance of experiencing local foods in their native settings, like the unique taste of Jersey Shore oysters or South Georgia shrimp. Insights from my chat with Adrian Miller, a scholar of Southern and African-American food, provide a deeper understanding of Southern cuisine's diversity, from German-inspired Tennessee barbecue sauces to African-American-developed whole hog barbecue. This episode emphasizes the cultural stories embedded in the foods we cherish.The adventure concludes with a tantalizing journey through the South, exploring the regional differences in beloved dishes like grits and cream of wheat, and a dive into the history of Gullah Geechee cuisine. Alongside fascinating travel stories, including a memorable dining experience in Ethiopia and a quirky tale about NATO's smallest army in Luxembourg, this episode is a testament to the vibrant world of food and culture. Get a sneak peek into David's upcoming podcast and the incredible guests he will feature, and don't forget to check out his website for more details. We look forward to seeing you succeed! - www.KeepOnSharing.com - Code - KOSSupport the Show.www.CoachMikkiandFriends.comJoin my guests on my YouTube Channel

I continue my conversation with David Page. David Page is a two-time Emmy award winning Executive Producer with a special expertise in creating engaging programming that combines the highest production values with the richest storytelling and award-winning journalism. He has a distinguished history in network news at NBC and ABC, including international reporting, investigative journalism, co-creating the Weekend Today Show, senior (control room) producing ABC's Good Morning America, and serving as Senior Investigative Producer of ABC's 20/20. He covered a wide range of the world's most important events, walking through the Berlin Wall the night it opened, interviewing Moammar Khaddafy in the remains of his bombed-out mansion, and winning an Emmy for leading on-the-ground coverage of the Romanian revolution. As Senior Investigative Producer of 20/20, he won another Emmy for a report on the VA's treatment of veterans. Page has had a major impact on food television as well, having created the groundbreaking Food Network hit Diners, Drive-Ins and Dives and executive producing the program for its first eleven seasons. He then created and executive produced the Emmy-nominated syndicated series Beer Geeks and multiple other programs. He is also an author, having written the award winning book Food Americana on the history of American food. Hey, check out my website: "Coupon Queen Pin " with this link: https://gadgitgyrl001.wixsite.com/couponqueenpin Email: budgetnynja@gmail.com Instagram: @t.h.agodmother Twitter: @couponqueenpin #podcasting #spotify #podcasts #podcastersofinstagram #podcastlife #podcaster #youtube #radio #realitytv #love #life #itunes #podcasters #music #applepodcasts #it #podcastshow #health #goodrx #newpodcast #motivation #spotifypodcast #applepodcast #education #couponqueenpin --- Support this podcast: https://podcasters.spotify.com/pod/show/cqpmoments/support

Episode 271 of the Tailgate Guys BBQ Podcast has arrived and it has a variety of guests as we welcome the month of August. At the 7:58 mark, Emmy-award-winning television news producer turned author and now podcast host David Page returns to discuss his latest project. Page's new podcast “Culinary Characters Unlocked” debuts Aug. 27 as he goes in-depth some of the world's top chefs and up-and-coming cooks - including some from the open-fire world. One of the fast-rising pitmasters in competition cooking joins us at the 40:30 mark. Jonathon Indermuehle of Colorado's Heifers, Butts & Clucks has won back-to-back KCBS Grand Championships and has six top-10 finishes in just six 2024 events. Jonathon and his family team is showing that there's no substitute for dedication and determination. On our recurring segments, Charlie Wallace has the latest from Grill Guys of Missouri at 56:07 and Brad Colter of Smoke N Magic has a tasty technique for chicken thighs at the 60:50 mark. Co-hosts Lyndal and Steve start and finish with their weekly cooking recaps and some thoughts on the sports world.  Thanks to all our sponsors and marketing partners for making the show possible:  Blues Hog #blueshognation Royal Oak Charcoal #TeamRoyalOak2024 #charcoalofchampions The Butcher Shoppe #alwayshandpicked  Proud Souls BBQ Kansas City #proudsoulsbbqkc #kingdomofq  The Grill Guys of Missouri Smoke 'n Magic BBQ #SmokenMagic Vietti Marketing Group   Marty "Real Sign Man" Prather #pizza Have a great BBQ week! #SmokeEmIfYouGotEm

I sit down with two time Emmy award winner, journalist, television producer, author, foodie and fellow podcaster David Page. David Page is a two-time Emmy award winning Executive Producer with a special expertise in creating engaging programming that combines the highest production values with the richest storytelling and award-winning journalism. He has a distinguished history in network news at NBC and ABC, including international reporting, investigative journalism, co-creating the Weekend Today Show, senior (control room) producing ABC's Good Morning America, and serving as Senior Investigative Producer of ABC's 20/20. He covered a wide range of the world's most important events, walking through the Berlin Wall the night it opened, interviewing Moammar Khaddafy in the remains of his bombed-out mansion, and winning an Emmy for leading on-the-ground coverage of the Romanian revolution. As Senior Investigative Producer of 20/20, he won another Emmy for a report on the VA's treatment of veterans. Page has had a major impact on food television as well, having created the groundbreaking Food Network hit Diners, Drive-Ins and Dives and executive producing the program for its first eleven seasons. He then created and executive produced the Emmy-nominated syndicated series Beer Geeks and multiple other programs. He is also an author, having written the award winning book Food Americana on the history of American food. Hey, check out my website: "Coupon Queen Pin " with this link: https://gadgitgyrl001.wixsite.com/couponqueenpin Email: budgetnynja@gmail.com Instagram: @t.h.agodmother Twitter: @couponqueenpin #podcasting #spotify #podcasts #podcastersofinstagram #podcastlife #podcaster #youtube #radio #realitytv #love #life #itunes #podcasters #music #applepodcasts #it #podcastshow #health #goodrx #newpodcast #motivation #spotifypodcast #applepodcast #education #couponqueenpin --- Support this podcast: https://podcasters.spotify.com/pod/show/cqpmoments/support

Amelia Thompson is one of two recipients of the 2024 David Page Music Fellowship. This music fellowship, in honour of the late David Page, offers emerging Aboriginal and/or Torres Strait music/sound artists the opportunity to work in a professional, culturally respectful, and collaborative environment, guided by highly experienced mentors. The recipients will be actively contributing to Bangarra's Dance Clan later this year.

This week's guest, David Page, is a well-known expert on American cuisine, culture, and entrepreneurship. The two-time Emmy-award winner and veteran broadcast journalist is best known for creating the Food Network hit Diners, Drive-Ins and Dives and serving as its executive producer for eleven seasons. David, president and executive producer of Page Productions, understands why some restaurants succeed while many don't. Every owner, executive, and entrepreneur, regardless of their business sector, will take away actionable intelligence from David's insights.   If you've ever dreamed of opening your own restaurant, it's absolutely essential to hear the cautions that David offers. For foodies in the audience, David shares some of his favorite foods and restaurants, and the one dish he has a strong aversion to. David is the author of Food Americana: The Remarkable People and Incredible Stories Behind America's Favorite Dishes. The book is a literary feast of fascinating characters, food culture, pop culture, and nostalgia. And stay tuned for David's new podcast, Culinary Characters Unlocked, which is scheduled to debut in early May and feature inside stories of the food world from its most fascinating people. Monday Morning Radio is hosted by the father-son duo of Dean and Maxwell Rotbart. Photo: David Page, Page ProductionsPosted: March 25, 2024 Monday Morning Run Time: 58:15 Episode: 12.38 SPECIAL NOTE: Founding host Dean Rotbart's most recent book, Dedication and Service: 50 Years on Call with the Volunteers of Colorado's Genesee Fire Rescue has been awarded the prestigious Gold Medal from the national Nonfiction Authors Association. It is Dean's second Gold recognition.

How do we address "The Hypocrite" in all of us? How much do our individual actions actually matter in the face of climate change and systemic environmental issues? Can we drop our judgments of others and of ourselves in order to take positive action and work together for the common good? Will snowmobilers and skiers ever find a way to get along? Amie Engerbretson, snowmobiler, filmmaker and professional skier, sits down with David Page, Winter Wildlands Alliance's  Executive Director, to shed light on the importance of uniting all outdoor enthusiasts—regardless of their recreational choices—in the fight against climate change while giving us a behind-the-scenes look at her latest film, "The Hypocrite." MEET AMIE ENGERBRETSON: Amie is a multifaceted professional skier known for her dynamic presence in the mountains. Beginning her skiing journey at Palisades Tahoe, she has since showcased her skills in renowned productions such as ‘Weak Layers,' ‘Timeless,' and ‘Boots Over Brim.' With a degree in Media Management from Columbia College, Amie transitions often between roles behind and in front of the camera. Her diverse portfolio includes films, print, videos, and her podcast, "Long Underwear." Recognized for her climate advocacy, she was awarded the 2021 Alliance Member of the Year by Protect Our Winters for her impactful contributions to climate action. Follow Amie on Instagram @AmieSki. LINKS: ‘The Hypocrite' ⁠Backcountry Film Festival⁠ ⁠Ski Kind⁠ SPONSORED BY⁠: Mammoth Brewing Company's Ski Kind Mountain Lager  TRANSCRIPT: (⁠⁠⁠available here⁠⁠⁠) CREDITS: Editor and Audio Engineer: Tess Goodwin Host: David Page Producer: Emily Scott Theme music: ⁠Rattlesnake Preachers⁠ feat. Kerry McClay

Leave it to Patty to bring yet another big name on the show for a fascinating discussion about one of the most popular Food Network shows of all time. Broadcast news veteran and food journalist David Page shares his career journey from investigating journalism to food journalism. He talks about his experiences developing and producing the show 'Diners, Drive-Ins and Dives' and explains how the show came into existence. It would seem that the recipe included 2 parts Real World Experience and 1 part Fake it 'til You Make It.The conversation also delves into his book 'Food Americana', which traces the history and evolution of various American dishes. David also talks about his next book project which will focus on the food culture that exists away from traditional eating spots, like ballpark food and food trucks.  Facebook:  https://www.facebook.com/search/top/?q=food%20americana IG:  @foodamericana Your Daily Chocolate is in the top 10% of podcasts worldwide, so let's boost it up even higher. Take 10 seconds today and share the show with some friends that you know will love it, and make 2024 an even brighter year for those you care about. Please consider supporting this podcast with a modest contribution here - just hit the "support" button to continue to hear good news from big name inspiring guests - Ad free! Be sure to subscribe to the newsletter at yourdailychocolate.com for extra content and all sorts of good stuff. If you like the show, please rate and review, or share it with anyone you think would like a little good news in their life. You can also subscribe to Your Daily Chocolate on Apple Podcasts, Spotify, Google Podcasts, or your preferred platform. --- Support this podcast: https://podcasters.spotify.com/pod/show/patty-deutsche/support

On this episode of RSPC, Ryan talks to David Page who created the hit TV show Diners, Drive-Ins and Dives about future food trends in the US. Then the callers prove once again that they are not to be trusted. Not even sure why Carol keeps putting through calls anymore. But she does.

Tonight we chat wit one of the developers and EP's of one of the biggest shows in the world when it comes to food, Diners Drives in's and Dives, David Pageget his book Food Americana right here! https://www.amazon.com/Food-Americana-Remarkable-Incredible-Americas/dp/B091BFSK2J/ref=sr_1_1?crid=3G1FYRGK419OH&keywords=food+americana&qid=1700246170&sprefix=food+americana%2Caps%2C183&sr=8-1

Have you ever thought about where Cars and Culinary delights might collide or maybe how both the Automotive and Food industries have had a direct effect on one another? With the help of tonight's guest, we take a  delectable journey through time and taste and explore how the American automobile industry and the tantalizing world of food have intertwined and evolved over the decades. From drive-in diners serving up burgers and shakes to the rise of food trucks cruising the streets, we'll savor the flavors of innovation and creativity that have emerged from this unique intersection.  Two time Emmy award winner David Page changed the world of food television by creating, developing, and executive-producing the groundbreaking show: Diners, Drive-Ins and Dives. So get ready to indulge your appetite for knowledge as we dish out stories behind iconic cars, the birth of fast-food drive-thrus, and the fusion of culinary culture with car culture, all while exploring how these two American passions have shaped each other in surprising and delicious ways. This episode is part of our ROAD TO SUCCESS SERIES - inspiring stories that help shape the future of the autosphere. ======================================================================== Check out our membership program and go VIP at: https://www.patreon.com/gtmotorsports Other cool stuff: https://linkin.bio/grantouringmotorsports GTM = Years of racing, wrenching and Motorsports experience brings together a top notch collection of knowledge, stories and information. #everyonehasastory #gtmbreakfix - gtmotorsports.org  

David Page is an expert on American food—trends and history. He also created Diners, Drive- Ins and Dives. He is the author of the book "Food Americana" --- Send in a voice message: https://podcasters.spotify.com/pod/show/dawn9792/message

David Page is the creator of Diners, Drive-ins, and Dives, author of Food Americana and founder of Page Productions. His new book Food Americana can be found on www.amazon.comThis show was sponsored by:Cesira Olio D'Oliva and Cesira WellnessAward winning Italian EVOO, IGP Balsamic of Modena, and more amazing and nutritional products. www.Cesiraoliodoliva.comand by AG1  Just one scoop a day provides your daily vitamin and mineral needs.www.ag1.com/functionallyautoimmuneGuthealthacademy.teachable.com Athletic greens is a non-negotiable part of my daily routine. With 75 absorbable vitamins and minerals in just one scoop a day, I have increased my energy, improved my immune function and so much more. To get your own AG at 20% off go to www.athleticgreens.com/functionallyautoimmune Order now for a free vitamin D3/K2 supplement and 5 free travel packs!Support the show

Most of us have had déjà vu – that feeling that what you are experiencing now, you have somehow experienced before. This episode begins with some interesting insight into what it is, why it happens and when it is most likely to occur. Source: Marie Jones author of The Déjà Vu Enigma (https://amzn.to/3xB94j3). Humans have the need to own things according to psychologist Bruce Hood, author of the book Possessed: Why We Want More Than We Need (https://amzn.to/3iRBpxv) Even when you were a child, you knew that your teddy bear or blanket belonged to you and only you. You owned it. As adults we not only like to own things, we like to own nice things and the more the better – which can sometimes get us in trouble. Listen as Bruce explains what it means to own something and why it feels good to be an owner. Does America have a cuisine? Sort of but it's really made up of foods from other cultures that we have adapted and incorporated into our culture to suit our tastes according to David Page, author of the book Food Americana (https://amzn.to/3xy0EZO). David, who is an Emmy-award winning producer of food television programs takes us on a journey to explore the origins of some of our most popular American foods including pizza, ice cream, barbecue – and why the reason there is likely a Mexican restaurant not too far from you is all because of Taco Bell. Some days you just know you look fantastic. And have you ever noticed that on those days, life tends to go better for you? Listen as I explain why you do better when you look good. https://www.sciencedirect.com/science/article/abs/pii/S0092656610000279 PLEASE SUPPORT OUR SPONSORS! Keep American farming going by signing up at https://MoinkBox.com/SYSK  RIGHT NOW and listeners of this show get FREE filet mignon for a year! Now your ideas don't have to wait. Dell Technologies and Intel are creating technology that loves ideas, expanding your business & evolving your passions. Find out how to bring your ideas to life at https://Dell.com/welcometonow ! Discover Credit Cards do something pretty awesome. At the end of your first year, they automatically double all the cash back you've earned! See terms and check it out for yourself at https://Discover.com/match Let's find “us” again by putting our phones down for five.  Five days, five hours, even five minutes. Join U.S. Cellular in the Phones Down For Five challenge! Find out more at https://USCellular.com/findus If you own a small business, you know the value of time. Innovation Refunds does too! They've made it easy to apply for the employee retention credit or ERC by going to https://getrefunds.com to see if your business qualifies in less than 8 minutes! Innovation Refunds has helped small businesses collect over $3 billion in payroll tax refunds! Learn more about your ad choices. Visit podcastchoices.com/adchoices

David Page spoke with Todd on so many topics that will satisfy your curiosity, pique your interest, and give you an appreciation for food worldwide. Here are some of their meanderings. It was more than a story about Diners, Drive-Ins, and Dives.-Sharing a meal together is as emotionally satisfying and important an event as you can possibly engage in.-Caviar. Vodka. Cuban cigars.-If you want to eat vegetables, eat vegetables.-One of the great ways to learn about a country's history, culture, and societal emotions was by eating their food, hopefully with locals.-“To dine alone is to dine like a wolf.” -EpicuriousDavid chronicles more of his discoveries in his book, Food Americana: The Remarkable People and Incredible Stories behind America's Favorite Dishes https://www.amazon.com/Food-Americana-Remarkable-Incredible-Entertainment/dp/1642505862Taste and believe! Envy Apples have it all! Taste. Crunch. Aroma. Appearance. They are “The Ultimate Apple Experience.” https://envyapple.com/us/Dive into Todd-versations on your favorite platform at https://linktr.ee/toddversations#organic #agriculture #conversationsforchange #positivecostoffood #organicisnotenough #toddversations #foodsecurity #agtechnology #freshproduce #foodwaste #traceability #sustainability #farmers #consumption #cheaphasahiddencost #foodismedicine #Envyapples #producelove #futureoffood #dinersdriveinsanddives #pageproductions #beergeeks @AlRoker

Davis talks about the importance of being present, obeying the Lord, and how God's people, particularly teenagers, encourage you when they may not even know what you're going through. What is God leading you to share with others about how he has worked in your life?

Today we are talking to David Page, the creator of Diners, Drive-Ins, and Dives. He is a two- time Emmy winner, author, radio host, and most importantly: a definite food fan! In a conversation that goes from Philadelphia roast pork to Haggis to crickets and back again, we have an excellent time talking about food as art, how we approach food as a society, and the beauty and wonder of food as story. Don't forget to eat your tendons, and vegetables of course. Enjoy! Podcast logo by: fabstheartist Podcast music by: Nela Ruiz Podcast voiceover by: Nicole Carino

Pastor Dudley fills in for Scott and speaks about the heartbreaking events that unfolded in Monterey Park at a Lunar New Year party, leaving multiple people dead. Later, David Page talks about his ministry for people dealing with grief. The ministry takes in people that are going through the height of their grieving, due to suicides, mass shootings, fatal car accidents, etc.  See omnystudio.com/listener for privacy information.

David Page bought a Bay Area wine business in 2010, against the advice of colleagues. 12 years later, it's 5x larger. Topics in David's interview: Don't avoid "buying a job"... because you ARE buying a job Buying a business before "search" was well known Buying a circus business (almost) Humble, scrappy beginnings after acquiring Buying in cash, no loan Inevitable surprises you find post-acquisition Brutal first 6 months The niche of private wine grape growing Growing 5x since acquisition How to keep employees happy References & how to reach David: FarmersOnly.com Post & Trellis LinkedIn Get complimentary due diligence on your acquisition's insurance & benefits program:Oberle Risk Strategies - Search Fund TeamOverhaul your website with ongoing support & unlimited edits, all for a flat monthly fee:EversiteConnect with Acquiring Minds: See past + future interviews on the YouTube channel Connect with host Will Smith on LinkedIn Follow Will on Twitter

It's incredible to have David Page share his story as a journalist and television show producer and why he wanted to write a book about American food history. Listen to this episode as we chat about his remarkable experiences and how his passion for writing introduced cultures beyond food recipes!Key Takeaways from This EpisodeThe real reason why things fail or succeedWhy everyone should read books about food and cuisineWriting prose vs. writing for televisionHow Food Americana tells intriguing and valuable topicsA creative way of structuring and writing a bookResources Mentioned in This EpisodeAdventures in the Screen Trade by William Goldman | Paperback and KindleAbout David PageTwo-time Emmy winner David Page changed the world of food television by creating, developing, and executive-producing the groundbreaking show Diners, Drive-Ins and Dives. Before that, as a network news producer based in London, Frankfurt, and Budapest, he traveled Europe, Africa, and the Middle East doing two things: covering some of the biggest stories in the world and developing a passion for some of the world's most incredible food.Page walked through Checkpoint Charlie into East Berlin the night the Berlin wall opened, but his favorite memory of the eastern side before reunification remains the weisswurst sold under the S-Bahn elevated train. He was first served couscous by Moammar Khaddafy's kitchen staff while waiting in a tent to interview the dictator in Libya. Blood oranges at a three o'clock breakfast with Yasser Arafat. Wild boar prosciutto in Rome. Bouillabaisse in Marseille. Cheese pies in Tbilisi. Venison in Salzburg. Nonstop caviar in Moscow. He even managed to slip a few food features in between the headline stories, such as a profile of Germany's leading food critic, which turned out not to be the oxymoron one might assume.Once back in the states, Page has pursued his passion both personally and professionally. Show-producing Good Morning America, he was involved in a substantial amount of food coverage, including cooking segments by Emeril Lagasse. Creating Diners, Drive-Ins and Dives and hands-on producing its first eleven seasons took him deep into the world of American food—its vast variations, its history, its evolution, and especially the dedicated cooks and chefs keeping it vibrant. His next series, the syndicated Beer Geeks, dove deep into the intersection of great beer and great food. It is those experiences, that education, and the discovery of little-known stories and facts that led Page to dig even deeper and tie the strands together in his book, Food Americana.Love the show? Subscribe, rate, review, and share! Here's How » Join The Author's Corner Community today: Website: Robin ColucciLinkedIn: R Colucci, LLCFacebook: Robin ColucciTwitter: @Robin_ColucciRobin Colucci's Book: How to Write a Book That Sells You: Increase Your Credibility, Income, and Impact

In this episode, Emmy-winning TV news producer/author/radio host talks with Gail about the origins of his show Martini Music, tells stories about Frank Sinatra, Tony Bennett, and Eartha Kitt, and reminisces about being a disc jockey.The Brainwave Podcast is produced and presented by WindWord Group Publishing and Media. Please visit our website at https://www.windwordgroup.com to sign up for our newsletter and receive regular information about upcoming guests, new releases, and special gifts for regular listeners and readers. Support the showLet's connect! Twitter at https://mobile.twitter.com/brainwavecastInstagram https://www,instagram.com/brainwave_podcastFacebook https://www.facebook/windwordgrouphttps://www.windwordgroup.com

So, you didn't have time to catch the full episode this week? We've got you covered with the highlights from the main segment of this week's episode. Brig and Brad chat with David Page, who is the creator of “Diner, Drive-ins, and Dives.” The conversation is primarily about stadium food and why we love it. Enjoy! Listen to the Full Episode: https://bit.ly/3RCvQ3Y Thanks for listening! If you enjoy the podcast, please leave us a rating and a review. Be sure to subscribe so you don't miss an episode! Check out the links below for our Link Tree that includes links for the shop where you can get the gear Brig and Brad wear every episode, follow us on social media, submit to the mailbag, leave a voicemail, and support the show with our affiliates. Submit questions through the mailbag or leave a voicemail for the show and the guys will give you a shoutout! Baseball Together only partners with companies we believe in. https://linktr.ee/baseballtogether --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/baseball-together/message

Lot's of fun this Friday as we breakdown California's 2035 EV rules, Fed Chair, Jerome Powell's incoming speech from Jackson Hole, WY, as well as the Tesla stock split and Space X's T-Mobile tag team. California's new law will limit supply of passenger vehicles to be exclusively EV's by 2035The original regulations were announced as an executive order from Gavin Newsom in 2020 and met strong opposition from both the federal government and carmakersThe Trump administration sought to make it illegal for any state to set standards more stringent than the fed and was supported by automakers such as GM and ToyotaThis time around, the regulations received near support from some automakers including GM who stated they have a similar vision for an all EV futureThe Biden administration has placed a voluntary goal of 50% EV production by 2030The new California law will require 35% in 2026, 68% by 2030, and 100% by 2035.EV sales still account for only around 6% of U.S. new-vehicle sales, they were 16% in the second quarter in CaliforniaCalifornia remains one of states losing population the fastestTake away: Fed Chair Jerome Powell will deliver a speech at the Federal Reserve's annual Jackson Hole, Wyoming, symposium and is expected to have a stronger tone than in his last in June where he is expected to reiterate the Feds position to keep their inflation-fighting rate-hiking strategy in tact“The challenge for Powell is going to be the tone he adopts. I think he came across as slightly too dovish, not hawkish enough in July,” said David Page, head of macroeconomic research at AXA Investment Managers. “I think he wants to avoid that now, with markets expecting him to be relatively hawkish. ... It's a very difficult game. It's a game of expectations. ... It becomes a fine tune issue.”After the last announcement there was a stock rally and Powell wants to avoid this again since the misinterpretation that inflation is over can actually cause more inflation and impending recessionTesla shares had a 3 for 1 split yesterday, the second since its 5 for 1 split in 2020 A split doesn't change the value of the company but makes it easier for more investors to get in the game $900 to $300 rangeSpace X and T-Mobile are partnering to provide satellite based cell phone coverage to remote areas announced by Elon Musk and T-Mobile CEO Mike Sievertin a press release that the new plan would "provide near complete coverage in most places in the US — even in many of the most remote locations previously unreachable by traditional cell signals."Musk tweeted that the service will eliminate dead zones worldwideThe program will begin with text-only service mid 2023 when T mobile begins using a new mid-band networkTesla vehicles will also be able to connect to the satellite serviceGet the Daily Push Back email at https://www.asotu.com/Rock with us LIVE at ASOTU CON! Tickets: https://www.asotucon.comJOIN the conversation on LinkedIn at: https://www.linkedin.com/company/asotu/Read our most recent email at: https://www.asotu.com/media/push-back-email

DAVID PAGE -  FOOD AMERICANA Two-time Emmy winner David Page changed the world of food television by creating, developing, and executive-producing the groundbreaking show Diners, Drive-Ins and Dives. Before that, as a network news producer based in London, Frankfurt, and Budapest, he traveled Europe, Africa, and the Middle East doing two things: covering some of the biggest stories in the world and developing a passion for some of the world's most incredible food.   Listen how he discribes walking through Checkpoint Charlie into East Berlin the night the Berlin wall opened, How he was first served couscous by Moammar Khaddafy's kitchen staff while waiting in a tent to interview the dictator in Libya. Blood oranges at a three o'clock breakfast with Yasser Arafat.​Creating Diners, Drive-Ins and Dives and hands-on producing its first eleven seasons took him deep into the world of American food—His next series, the syndicated Beer Geeks, dove deep into the intersection of great beer and great food. It is those experiences, that education, and the discovery of little- known stories and facts that led Page to dig even deeper and tie the strands together in Food Americana.