Podcasts about diners

On episode 360 of Baseball and BBQ, Barbecue Hall of Famer Melissa Cookston joins us to talk about her new cookbook, Fanning the Flames, and reveals the kind and funny woman behind the tough TV-judge persona. Then, Seth S. Tannenbaum, PhD, takes us inside his fascinating new book, Bleacher Seats and Luxury Suites, exploring how America's ballparks have reflected the class, social, and economic divisions of our society. Melissa Cookston is a pitmaster, restaurateur, and television personality.  She is a seven-time World Barbecue Champion and a member of the Barbecue Hall of Fame.  She is the author of three cookbooks, Smokin' in the Boys' Room, Smokin' Hot in the South, and her latest, Fanning the Flames: Recipes and Tall Tales from BBQ Hall of Famer Melissa Cookston. In 2021 Melissa founded the World Junior BBQ League, a nonprofit that uses barbecue competitions to teach kids leadership, teamwork, and strategy.  She also launched The BBQ Allstars retail superstore.  Melissa has appeared on both BBQ Pitmasters and Diners, Drive-Ins and Dives and as a judge on Netflix's Barbecue Showdown. Seth S. Tannenbaum is an assistant professor of sport studies at Manhattanville University where he teaches classes including Baseball and American Society, Spectators and Fans, Urban Sport, and American Sport History.  His work has been published in The Journal of African American History, The Journal of Sport History, Nine: A Journal of Baseball History & Culture, the Washington Post, and the Philadelphia Inquirer.  He joins us to discuss his latest book, Bleacher Seats and Luxury Suites:  Democracy and Division at the Twentieth-Century Ballpark. We tend to think of the baseball stadium as one of America's great democratic spaces—a place where people from different backgrounds come together to cheer for the same team. But Tannenbaum challenges that familiar idea, asking a provocative question: Has the ballpark ever really been as democratic as we like to believe?  In his book, Seth explores how major league ballparks have reflected and reinforced divisions of class, race, wealth, geography, and access. While baseball promoted the idea that the game was available to everyone, the experience inside the ballpark was often far more complicated.  Some of the stadiums discussed include The Polo Grounds, Yankee Stadium, Dodger Stadium, The Houston Astrodome, and Camden Yards. We recommend you go to Rogue Cookers website, https://roguecookers.com/ for award-winning rubs, Chef Ray Sheehan's website, https://www.raysheehan.com/ for award-winning saucess, rubs, and cookbooks, Baseball BBQ, https://baseballbbq.com for special grilling tools and accessories, Magnechef https://magnechef.com/ for excellent and unique barbecue gloves,  Mantis BBQ, https://mantisbbq.com/ to purchase their outstanding sauces with a portion of the proceeds being donated to the Kidney Project, and for exceptional sauces, Elda's Kitchen https://eldaskitchen.com/ To team up against prostate cancer go to https://fansforthecure.org/ for Fans for the Cure, and to subscribe to Bill Chuck's newsletter, Billy-Ball go to  https://billchuck.substack.com/    We conclude the show with the song, Baseball Always Brings You Home from the musician, Dave Dresser and the poet, Shel Krakofsky. If you would like to contact the show, we would love to hear from you. Call the show:  (516) 855-8214 Email:  baseballandbbq@gmail.com Twitter:  @baseballandbbq Instagram:  baseballandbarbecue YouTube:  baseball and bbq Website:  https//baseballandbbq.weebly.com Facebook:  baseball and bbq Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Dr. Fauci was paid a salary higher than the President and qualified for the largest federal retirement pension in US history. Fox News reports Fauci and his wife Dr. Christine Grady “reported a combined $12.6 million net worth in 2021” – up from $7.6 million in 2019, before the pandemic. But after his former top advisor Dr. David Morens pleaded guilty to attempting to conceal COVID documents, Fauci's team has launched the “Anthony S. Fauci M.D. Legal Defense Fund” in preparation for expected the costs of his legal cases. “If Fauci is tried in federal court,” writes John Leake, “the entire rotten edifice of complicit federal agencies would also be exposed, so don't hold your breath for the Justice Department to prosecute him.” Also on today's show: chef Palmer Fortune, who got his sixth DUI in November 2005 with $120 to his name, borrowed $5,000 to get into a North Georgia recovery house, and stayed 19 months. He now owns Palmer's Hot Chicken, Porch, and Palmer's Village Café on St. Simon's Island, Georgia, and hires employees working to get sober. John Leake is the New York Times bestselling author of “Mind Viruses: America's Irrational Obsessions” and writes a daily investigative report for the Focal Points Substack. He coauthored “Vaccines: Mythology, Ideology, and Reality” with Dr. Peter McCullough and he is secretary of the McCullough Foundation. Follow at https://x.com/johnsearsleake Palmer Fortune is the chef & owner of Palmer's Hot Chicken, Porch, and Palmer's Village Café on St. Simon's Island, Georgia. He hires employees who are working to overcome addiction, and he appeared on Guy Fieri's Diners, Drive-Ins, and Dives in February 2024 speaking about his own recovery and how he helps others. Follow at https://instagram.com/palmershotchicken 「 SUPPORT OUR SPONSORS 」 • BIOPRO - BioPro+® is a natural formula of growth factors and peptides that support how you look, feel & perform. Learn more at ⁠⁠⁠⁠https://drdrew.com/biopro⁠⁠⁠⁠ • FATTY15 – The future of essential fatty acids is here! Strengthen your cells against age-related breakdown with Fatty15. Get 15% off a 90-day Starter Kit Subscription at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://drdrew.com/fatty15⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ • PALEOVALLEY - "Paleovalley has a wide variety of extraordinary products that are both healthful and delicious,” says Dr. Drew. "I am a huge fan of this brand and know you'll love it too!” Get 15% off your first order at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://drdrew.com/paleovalley⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ • THE WELLNESS COMPANY - Counteract harmful spike proteins with TWC's Signature Series Spike Support Formula containing nattokinase and selenium. Learn more about TWC's supplements at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://twc.health/drew⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ 「 ABOUT THE SHOW 」 This show is for entertainment and/or informational purposes only, and is not a substitute for medical advice, diagnosis, or treatment. Executive Producers • Kaleb Nation - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://kalebnation.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ • Susan Pinsky - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://x.com/firstladyoflove⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Content Producer • Emily Barsh - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://x.com/emilytvproducer⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

"The Menu: Food Suppliers" The concept of farm-to-table food sounds great, but in some cases, it's not a realistic model for the restaurant industry. Thursday on the "Sound of Ideas," we'll look at the food supply landscape and how chefs and restaurateurs manage to keep their operations running while providing high-quality meals to their customers. Zachary Smith, a reporter at Crain's Cleveland Business, looked at how broadliners, which are national companies that supply restaurants, are competing with local purveyors and the impact that can sometimes have on food quality. Guests: - Zachary Smith, Reporter, Crain's Cleveland Business - Cameron Pishnery, Executive Chef, Edgewater Hospitality Group - Emily Sullivan, Owner, Emily's Cleveland - Jeremy Umansky, Co-Owner, Larder Delicatessen Robin Greenfield's Environmental Activism Then we'll pivot to an environmental activist who is taking the concept of local food to another level. Robin Greenfield has been spreading a message of environmental responsibility through various acts, and his current endeavor is to survive on food he has either harvested or foraged for one full year. He spoke with Ideastream's Drew Maziasz ahead of an event in Northeast Ohio. Guests: - Robin Greenfield, Environmental Activist - Drew Maziasz, Coordinating Producer, Ideastream Public Media

In this week's edition of the Flavors of Northwest podcast, we're at the beloved Piehouse Bakery in Bentonville, talking with owner Lisa Sohl and Manager/Pastry Chef Annie Wood, but before we hear from them?!?! FOOD NEWS! If you don't have plans yet for Friday, or even if you do, I've got something you need to get to. It's the Diners, Drive-Ins, and Dives Watch Party at the Botanical at City Pump in Downtown Rogers!! Both Blu Fish House and Toot Beirut will be on Friday night's episode! I'll kick it off at 7 with Toot Beirut and Blu trivia. Then the episode starts at 8. The folks from Toot Beirut will be there with food, so if you haven't had it yet, prime time to try it. And hustle, because it'll run out! Again, Friday night at 7 at the Botanical at City Pump at 623 West Walnut in downtown Rogers. See you there! (*) We talk to Springdale's Carnitas Los Cuatro Hermanos about being in the NY Times Bienvenue is open to the public in Rogers! We'll hear from Owner/Executive Chef Will Mauk! Nosh Nola had a big opening weekend in downtown Springdale! We'll hear from Owner Hayne Begley! Herman's Ribhouse is working to re-open! Fayetteville's Hill City Popcorn is back open with a new owner and new plans! Fresh Monkee announces their soft opening dates in Fayetteville. It's SOON. The popular Dodo Coffee Trailer is closed this week. We'll tell you what they're saying. A new bakery opens in Highfill soon! We'll hear from the owner. Is your burger better than everyone else's? You might be able to make it to the World Championships in Indianapolis. We'll tell you where to sign up. Happy 30th anniversary to Bordinos! You can win Bordinos for a year this week! In this week's Flavors Flashback. Bienvenue Chef Will Mauk tells us his path into cooking. Piehouse Bakery Owner Lisa Sohl was raised on a Nebraska farm with a big family. She learned how to cook and bake out of necessity. While college took her to the corporate world, she always baked for others and became an office favorite. How did she end up in Northwest Arkansas, and how did she decide that it was time to finally start a bakery? Also, her most important early hire almost spooked her. She'll talk about that. Finally, they earned a golden ticket to the World Food Championships for winning a state championship pie competition on the other side of the state. We hear all about it from Lisa and Annie Wood, next here on the flavors of Northwest Arkansas podcast!

On this episode of DIOTALK, we sit down with David Page, an award-winning journalist, television producer, author, and food storyteller whose career has taken him from hard news to the heart of American food culture.David is the creator of the hit television series Diners, Drive-Ins and Dives, host of the podcast Culinary Characters Unlocked, and author of Food Americana: The Remarkable People and Incredible Stories Behind America's Favorite Dishes.Before entering the world of food television, David spent two decades as a journalist with ABC News and NBC News, covering stories both domestically and internationally. He eventually brought his journalistic curiosity and storytelling experience into food television, helping create one of the most recognizable food programs in America.In our conversation, we explore how Diners, Drive-Ins and Dives was created, the rise of celebrity chefs and food influencers, and the fascinating ways food becomes part of American culture and identity.We also dive into America's favorite foods, food history, fast food, pizza, healthier eating, plant-based alternatives, the artisanal and “authenticity” movements, and the future of restaurants and cooking.Guest: David PageCreator — Diners, Drive-Ins and DivesHost — Culinary Characters UnlockedAuthor — Food AmericanaFormer Journalist — ABC News & NBC NewsPrevious Media Appearance:https://www.youtube.com/watch?v=6OORF4OdpjwFood for Thought Podcast:https://www.foodforthoughtcast.com/71-david-page-a-guest-epWebsitehttp://culinarycharactersunlocked.comLinkedIn URLhttps://www.linkedin.com/in/david-page-65b6728Facebook URLhttps://www.facebook.com/CulinarycharactersunlockedYouTube URLhttps://www.youtube.com/@CulinaryCharactersUnlockedInstagramhttps://www.instagram.com/culinary_characters_unlocked

Felipe and Wendy Bravo from Fox Tale Fermentation Project in San Jose join Herlinda Heras on Brew Ha Ha today. This is their first time on the show for them and for their dogs too. Herlinda met them at the Freshtival, when Sayre Pietrowski introduced her. They drove here all the way from San José. They will be at Suds Francisco on August 23, 2026, which the Bay Area Brewers Guild is putting on at Salesforce Park. So if you are still in time, tickets are available online, here.    Wendy and Felipe are married and are also the co-owners of Fox Tale. Wendy is the chef and Felipe is the brewmaster. Felipe remembers starting as a home brewer 15 years ago. Their location has been on the Guy Fieri show Diners, Drive-Ins and Dives on Food Network and also on Check, Please! on KQED.   Felipe explains that Fox Tale is a business based on the exploration of all all things fermented. This includes foods and beverages. Vinegars, syrups and kombucha are just three examples. There are flavors and aromas to be created in foods as well as beverages. A lot of the food they serve is grown locally. Tale in the name represents a story, a narrative of the diverse food culture in the Bay Area.   ******Visit our sponsor Pro Chiller online for all the info about their new CO2-based Pro Green Solutions. ProChiller Green will be performing a Proof of Concept test at Hanabi Lager on August 20, 2026, to demonstrate the ProGreen Chiller in a brewery.****** From Holistic Nutrition to Fox Tale Chef Wendy moved to California from Michigan at 18 and got a job in a vegan and craft beer bar. There, she learned about what made her feel healthy and she continued on the path of plant-based foods. She studied Holistic Nutrition at Bauman College and it was “absolutely life changing.” Then she worked in the kitchen at the book of face. She worked in massive kitchens and considered it R&D. “How do you make super foods for like 300 people, for lunch?” She had to produce a new menu every week, so that required her to come up with lots of ideas.   ++++++Visit Russian River Brewing Co. in Santa Rosa on 4th St. and at their big Windsor location. Check out their website and socials for up-to-date hours, menus, beers and more.++++++   Felipe went to undergraduate and graduate school at Cal Poly San Luis Obispo, where he studied electrical engineering. Firestone Walker brewery was there so he began to like craft beer then. He wanted to make an aut0mated home brewing system for a Master’s thesis. His advisor asked if he had worked in a brewery. He decided to look into brewing to learn about that, and loved it and stayed with it. It was a tough decision but he progressed his career as a brewery. He started at Central Coast Brewery in San Luis Obispo. Later he worked at Devil’s Canyon in San Carlos and then ended up at Fort Point in San Francisco. Experiences and Hospitality at Fox Tale Wendy explains what the “Project” part of the Fox Tale Fermentation Project means to them. They come up with ideas that are sometimes new sometimes familiary. She likes to experiment with fruits, flowers, grains and herbs. They aren’t vegan themselves but they feel really good about serving all plant-based food.   

Big K Hour 04: How in the world are there restaurants popping up in multiple states where diners can come in naked? full 1543 Wed, 12 Aug 2026 14:47:58 +0000 rNQ4olZrjz0YMHMuvzAytTMZNK7jd0pB news The Big K Morning Show news Big K Hour 04: How in the world are there restaurants popping up in multiple states where diners can come in naked? The Big K Morning Show 2024 © 2021 Audacy, Inc. News

Hour 4: Tommy is crushed to learn that diners and clubs now close early. A new top target is emerging for Jaxson Dart.

How did one couple get into a restaurant with the man wearing a sleeveless t-shirt?

Sabrina Nanji of the Queens Park Observer joins Jerry at the party table. They talk about today's top stories including, one of tonight’s debaters will be the next Ontario Liberal leader. Have you ever fallen asleep at work? If you have, Jerry wants to take your call on the subject as a Memphis News Anchor fell ASLEEP while on air! What's your sleep schedule looking like? Jerry takes up an article stating what doctors want you to know about catching up on sleep. To wrap up the show, Jerry chats with his son Tanner about diners going out less to restaurants and what restaurants are doing to meet expectations

What started with a Craigslist ad and a love of food turned into one of Arizona's most recognizable independent burger spots.In Episode 224 of On The Delo, Delo sits down with Bret Shapiro, Chef/Owner of Paradise Valley Burger Company, to talk about 15+ years of PV Burger, the realities of restaurant ownership, and why Bret has never been interested in following the traditional growth playbook.Bret shares the story behind taking over the original restaurant, building a loyal crew and customer base, and eventually moving PV Burger from its longtime 40th Street and Bell Road location to Scottsdale. They get into staying independent, using his own capital to grow, keeping restaurant footprints small, navigating rising costs, and the advice Bret has followed from the beginning: if something has to change, raise the price before you lower the quality.Of course, they talk burgers too—from the story behind the Burger Brulee and Paradise Burger to the TV appearances that put PV Burger in front of a national audience, including Diners, Drive-Ins and Dives, Man v. Food, Guy's Grocery Games, and Check, Please! Bret also shares what's next, his early-morning routine, and why after 15 years in business, consistency still matters more than hype.Chapter Guide (Timestamps)(0:00 - 3:24) Welcome, Meeting Bret Shapiro, and the PV Burger Office Story(3:24 - 7:23) Origin Story: From Music to Food and a Craigslist Ad That Changed Everything(7:23 - 11:10) Losing the Lease at 40th and Bell and the Overnight Move to Scottsdale(11:10 - 14:21) Taking Care of the Crew and Whether Chefs Make Good Business Owners(14:21 - 18:03) Staying Independent, Lease Advice, and Reading Today's Arizona Market(18:03 - 20:39) Footprint, Dine-In vs. Takeout Shift, and Learning From Deluxe Burger(20:39 - 25:06) Fries, Jalapeno Ranch, and the Stories Behind the Burger Brulee and Paradise Burger(25:06 - 28:02) Life on TV: Diners Drive-Ins and Dives, Man v. Food, and Guy's Grocery Games(28:02 - 30:19) The Hardest Part of 15 Years and Why You Never Step Down on Quality(30:19 - 34:25) Morning Routine, Walking With Dad, and Changing His Relationship With Alcohol(34:25 - 35:22) What's Next: A New Sandwich Shop and Reviving Paradise Valley Pizza(35:22 - 38:23) Rapid Fire: Trucks, Scuba, Sushi, and a Month of Travel(38:23 - 39:39) Social Handles, Closing Thoughts, and Supporting Local Restaurants

WELCOME TO EPISODE 150 of the Flavors of Northwest Arkansas podcast!!! We're spending it at the legendary Bordinos in Fayetteville talking with co-owner Molly Allison and they're celebrating Bordinos 30th anniversary, but before we get into that?!?! FOOD NEWS!! We're hosting a Diners, Drive-Ins and Dives watch party on Friday at 7! Both Mezzaluna and Saiwok will be in this episode! Come watch with us! Chef Mauk announces the grand opening date for Bienvenue on today's podcast! Speaking of Bienvenue, Nosh Nola is about to open in their old spot in Downtown Springdale! Arkansas Trails Brewing Company opened over the weekend in a VERY significant building. Owners Audrey & Adam Jones will explain. It's Tontitown Grape Festival Week! Bloom Cheese Collective officially opened their front room remodel and opened a wheel of cheese the next day! This is the final week for Los Compas Margaritatown's physical location, and they're partying! In this week's Flavors Flashback, we go back to Chef Will Mauk from Bienvenue who tells us where he worked when he came to NWA. Jeff and Molly Allison had the opportunity to buy Bordinos in 2020 when Joe Fennell decided to sell and retire. Molly will tell you that story. Also, 30 years!!! Molly will tell you how they plan to celebrate and it happens soon! Finally, something that they didn't see coming... Covid. They hadn't owned Bordinos for even two months when that started. Molly tells us what they did to survive, and that's in this edition of the Flavors of Northwest Arkansas podcast!

The Millers take a moment to explore a local diner and get a bit of small-town gossip before finding their way to their lodgings for the night. And Janet learns to beware the "woosha-shoosh"

In this week's edition of the Flavors of Northwest Arkansas Podcast, we're in Bentonville at Turnbuckle Farm with the dynamic duo of Melissa & Adam Milsap, who have a great story to tell, but before thy do?!?! FOOD NEWS! Gaskins Trattoria officially opens TODAY! We'll hear from owners Lisa Provencio-Jones and Bert Jones. 4 Benton County restaurants will be on Guy Fieri's Diners, Drive-Ins and Dives next month! La Cabanita will soon open in downtown Springdale. We'll hear from one of the owners. KAI will take Wasabi's former spot on Dickson Street in Fayetteville. The new La Familia Taco drive-thru in Farmington is CRUSHING. Siloam Springs is getting Indian Food! Made Market in Rogers made an announcement over the weekend. We'll tell you what it is! A local restaurant group has diversified their portfolio in a big way. We'll tell you about Red Light Retreat and who owns it! A Woodstone Craft Pizza Chef can win a BIG contest with your vote. Happy 5 years to Rendezvous Junction Brewing Company, as they turned 5 this weekend! Speaking of Rendezvous, in this week's Flavors Flashback, we go back to last year's podcast with them and hear about Owner Mike Peerson health problems before they opened. They were worse than you could imagine. Adam and Melissa Milsap grew up in Springfield, Missouri, got married there and started urban farming there in what wasn't a good place. In fact, it was the 2nd worst area in Springfield, and at times could be dangerous. You'll hear the story about how the community and the city gathered and rallied for them to be able to change the area into a farm! And how did they end up in Northwest Arkansas? It's hard to leave a place you love, especially one that's been home for your whole life. They'll tell the story. They'll talk about how they found their land in Bentonville-or Bentonvista as they call it. And on the food side? We'll hear what they're growing, and also? They have a Chef-driven food truck on-site, and it's popular. I think I know why, as I had an all-local egg and chorizo biscuit from there and it was an absolute flavor-bomb. Chef Simon talks about that in the food segment, as well as chef dinners there. In the creek. True story, and you'll hear all about it from them next here on the Flavors of Northwest Arkansas podcast.  

Recorded live at the House of Suze during Tales of the Cocktail in New Orleans 2026.Why This Episode MattersDiscover how the American beefsteak became a tool for political organizing in New York and New Jersey.Learn the feast's essential rules: endless meat, bread as a plate and no concern for remaining clean.Hear how Prohibition and women's suffrage changed public drinking—and the beefsteak itself.Find out how New Jersey preserved the tradition after it faded elsewhere.The ConversationMark Pascal, Francis Schott and Sother Teague take the stage together to explore one of America's messiest, and most political, dining traditions.The American beefsteak began as a nineteenth-century feast where politicians served voters and ward leaders all the steak and beer they could handle. Matching aprons erased the appearance of social rank, and the room became a place to reward loyalty, recruit supporters and build political alliances.The panel lays out the beefsteak's non-negotiables: slices of beef served continuously on pieces of bread, no forks, no knives and traditionally no napkins. Diners eat the meat, stack the bread and use their aprons to wipe their hands. As Sother puts it, the guiding principle was “opulence over elegance.”They trace the tradition through Tammany Hall, organized labor and the East Side–West Side beefsteak rivalry. They also examine how Prohibition and women's suffrage helped transform the formerly all-male event into a more social and mixed-gender gathering.When beefsteaks began disappearing after World War II, New Jersey butcher Garrett “Hap” Nightingale revived them as fundraisers for fire departments, churches, and community organizations. The conversation also compares the beefsteak with Southern pig pickin's, crab boils, clambakes and pancake breakfasts.Along the way, Sother recounts the six-plane journey that brought him to Tales, while Mark and Francis explain how they transported steaks, produce and Himalayan salt bricks from New Jersey to New Orleans.The evening's menu includes brisket, roast beef, Wagyu, house-made mozzarella and steaks finished on 500-degree salt bricks. Steak sauce is permitted, although putting it on the Wagyu may cause Francis emotional distress.Guest BioSother Teague is a bartender, hospitality professional and drinks historian best known for Amor y Amargo and Overthrow Hospitality. He is also a co-host of The Speakeasy and Sauced podcasts.Timestamps00:00 Live from the House of Suze at Tales of the Cocktail02:15 What is an American beefsteak?05:00 Tammany Hall, political organizing and “opulence over elegance”10:00 Six planes, ten cooler bags and salt bricks on an airplane13:00 Excess, Prohibition and the end of the all-male beefsteak21:00 How New Jersey revived the tradition23:00 Pig pickings and other regional communal feasts25:00 Wagyu, salt bricks and the steak-sauce debateInfoSother Teague https://www.overthrowhospitality.com/teamPodcasts: The Speakeasy, SaucedRecorded AtHouse of SuzeTales of the CocktailNew Orleans, LouisianaFeatured PartnersSuze and BCIOld ForesterSerene Craft Beer DistributorsSubscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.com

Chef Marie Yniguez has become one of New Mexico's most recognizable chefs, earning national attention through appearances on Chopped, Diners, Drive-Ins and Dives, and recognition as a James Beard Award semifinalist. But behind the success is a reality local restaurant owners know all too well. Chef Marie joins Chris and Gabby for a heart-to-heart about her decision to close her downtown Albuquerque restaurant, My Moms, on July 31st. She shares the challenges of running a small business amid rising food costs, increasing expenses, and a changing restaurant industry. A New Mexico native, Chef Marie also reflects on how she fell in love with cooking in her mom's kitchen, the inspiration behind her authentic New Mexican comfort food, and what makes our state's cuisine so special. She also explains why this chapter isn't the end of her story. It's a candid conversation about passion, perseverance, community, and what's next for one of New Mexico's most celebrated chefs. After July 31, you can catch Chef Marie running her SRB Sangwich food truck at Marble Brewery in Albuquerque.  Thanks for listening. If you've got an idea, send it to us at chris.mckee@krqe.com or gabrielle.burkhart@krqe.com. Give us a follow on social media at @ChrisMcKeeTV and @gburkNM. Watch or listen to our prior podcasts online at KRQE.com/insiders and on our KRQE YouTube channel, or on broadcast TV every Wednesday at 10:35 p.m. MST on Fox New Mexico. 

Pesa una tona i mitja, i portar-la als jardins no ha estat una tasca fàcil. Al Retiro ha arribat la maquinària de la climatització del saló-teatre, que quedarà situada a la part dreta del mur on hi havia l'antic escenari. A partir d'aquí, cal assumir un altre repte econòmic molt important, perquè la instal·lació de tot el sistema, i la seva insonorització, té un cost gairebé idèntic al de la maquinària i, en conseqüència, l'entitat no ho podrà assumir fins que no arribin els diners d'una nova subvenció. Mentrestant, continuen enllestint-se treball a l'interior del saló-teatre. De tot plegat n'hem parlat amb Franchu Núñez. L'entrada Ha arribat la màquina del clima al Retiro, però no encara els diners per instal·lar-la. En parlem amb Franchu Núñez ha aparegut primer a Radio Maricel.

Jim McTague reports from Lancaster County, Pennsylvania, where Costco gas prices have reached $4.09, causing "mind-numbing" costs for residents. While some business slowdowns are noted, local diners remain full, supported by a robust retiree demographic with "deep pockets." The real estate market is exceptionally tight, with only 200 homes available as New Yorkers continue to bid up prices for high-quality housing. McTague concludes with observations on local tourism and his upcoming road trip to Kentucky. (5)

In episode 2097, Jack and Miles are joined by super producer, Anna Hossnieh, to discuss… Zuck - What If We Tried NOT Freaking People The F**k Out About Sh*tty AI? Zoran Speech Is Very Popular? Republicans Are Using Olive Garden To Justify Vote-Stealing, Are Society’s “Eyes Adjusting” To CGI? And more! I’m a Mom of Two, and Olive Garden’s Returning $100 Pasta Pass Is My Ultimate Dinner Hack Olive Garden: "The Never-Ending Pasta Pass is only for use by the Passholder whose name is printed on the Pass." How the G.O.P. Turned Olive Garden Into a Voter ID Talking Point Olive Garden becomes unlikely face of voter ID fight after restaurant's policy goes viral FOXX on Voter ID: Heck, you even need to present a photo ID to utilize the Olive Garden’s never ending pasta pass. White House spokesperson Abigail Jackson: "...that's weird, Olive Garden takes pasta pass security more seriously than Democrats take election security." Top Republican rages at needing a photo ID for Olive Garden pasta but not on voting day Scalise: "Anybody that gets on an airplane has to show a picture ID to vote. Nowadays, if you want to go to Olive Garden and get unlimited pasta, you gotta show a picture ID. This isn't complicated stuff." The SAVE Act: An attempt to restrict voting rights What Does Olive Garden’s Never-Ending Pasta Have to Do With Voting Rights? Diners furious at Olive Garden after ‘Never-Ending Pasta Pass’ sale went off the rails Secrets That Olive Garden Doesn't Want You To Know Olive Garden’s ‘pasta passes’ for sale on eBay for as much as $4,500 Olive Garden says no way to $500 unlimited pasta passes on EBay LISTEN: Cafe by TusabeSee omnystudio.com/listener for privacy information.

A culinary controversy in Georgia. Rick Jackson – the Republican nominee for governor – stopped by a black-owned restaurant. And now the owner of Toast on Lenox is facing a boycott. Tamara Young is the owner of Toast on Lenox. She has since deleted a photo she posted when Jackson dropped by for a visit. Former Atlanta Mayor Keisha Lance Bottoms poured gasoline on the fire by saying anyone who welcomes her opponent has made a calculated decision and should understand the risks. Bottoms is the Democrat nominee for governor. During the China Virus Pandemic – the policies enacted by Mayor Bottoms led to the closing of more than 100 small businesses. And now she wants to shut down any business that serves a Republican. Mr. Jackson issued a statement saying he’s going to fight for all Georgians – no matter their zip code or party affiliation. I’m predicting Ms. Bottom’s chances of becoming governor are toast.See omnystudio.com/listener for privacy information.

Most investors say there are no deals. Dr. Jordan Romano says you are looking in the wrong place. Jordan is a physician in the Boston area who has spent about a decade investing in one small New Hampshire town, the town where he did his medical residency. He is hyperlocal on purpose. He uses his own capital only. And his edge is not a list, a lead source, or a dialer. It is curiosity applied to public records, specifically planning and zoning board minutes that almost nobody reads. That is how the subdivision deal happened. A 0.9-acre parcel had been sitting on Zillow for six months, a block from a hospital, on town water and sewer, with the house pushed to one edge of the lot line. Jordan asked whether the town would allow a split, paid for a survey, presented to the planning board, and walked out with three lots where there had been one. A nurse at that hospital is going to build on one of them. The developer who owns 200 units nearby, and drove past that property roughly a thousand times a year, is buying the other. Jordan is also candid about the loss. He needed a zoning variance on a downtown building that should have been four units. A neighbor organized twenty households, the room was the fullest the board had seen in years, and Jordan walked away from the deal. Then he stayed until 11 PM to talk with everyone who had spoken against him. We also get into his B-class thesis, why he passed on a hundred units and does not regret it as much as you would think, how a busy physician finds deals in what he calls the interstitium, and the rule his grandfather gave him: always know where the exit is. Connect with Dr. Jordan Romano: medicalexpertwitness.com Chapters 00:00 Always know where the exit is 00:45 Welcome to Real Estate Underground 01:00 Meet Dr. Jordan Romano 01:20 A physician, a mother in real estate, and a house bought at the 2006 peak 03:00 Invest in what you know 04:00 Put all your eggs in one basket and watch the basket 05:00 Why hyperlocal beats long distance 06:00 Diners, broker opens, and off-market deal flow 07:30 Curiosity as a sourcing engine: planning and zoning boards 08:30 Reading the signal when a big developer expands 09:00 The 0.9-acre lot nobody else questioned 10:30 You don't find a deal, you make a deal 12:50 Ed's 58-acre farm and the land he almost missed 13:30 Zillow forensics: empty cabinets, oil heat, and a fall price cut 14:40 Finding the time: deals in the interstitium 16:20 Virtuous capitalism and the small-town ripple effect 17:30 Knocking on doors before you need the vote 18:00 The strikeout: a full room, a lost variance, a dead deal 20:00 Staying until 11 PM to talk to everyone who opposed him 23:00 The Final Five 23:20 Purpose: impact you can actually see 26:00 Best advice: his grandfather's rule 27:00 Sam Zell on markets versus deals 28:00 The one he'd take back: a hundred units passed on 29:00 The B-class thesis 30:00 Five brothers, one highway parcel, and a deal that got away 33:20 What's on the nightstand 36:50 Defining success: optionality and flexibility 39:00 Life outside real estate 42:30 Two grandfathers, two swimmers, one T-shirt 43:50 How to reach Jordan This week's book: The Almanac of Naval Ravikant by Eric Jorgenson Get it on Amazon Also mentioned: Thinking in Bets by Annie Duke, and Am I Being Too Subtle? by Sam Zell. Real Estate Underground with Ed Mathews. Find us wherever you get your podcasts, at clarkst.com/podcast or elevista.com/podcast Elevista - Speed as a Service™Elevista Connect is the first AI-powered lead conversion system built for real estate investors.

In this episode, we sit down with Chef Bret Shapiro, founder of Paradise Valley Burger Company, to talk about the journey from washing dishes at 15 years old to building one of Arizona's most beloved burger restaurants. Bret shares how a passion for food, years of grinding in local kitchens, and an unwavering belief in his vision helped turn a tiny burger shop into a Valley favorite that's earned national attention. We also dive into the story behind the iconic Burger Brûlée, what it was really like filming with Guy Fieri on Diners, Drive-Ins and Dives, and why that opportunity completely changed the trajectory of the business. Bret opens up about the highs and lows of restaurant ownership, why perseverance matters more than talent, and how staying true to your own style is often the biggest advantage you can have. The conversation also looks ahead to Bret's next chapter as he shares his plans for Pizzeria Vendetta, his obsession with dough fermentation, and why he's chasing the perfect New Jersey-style pizza. Along the way, we talk burgers, pizza, Arizona's restaurant scene, and what it really takes to build something that lasts. Whether you're a burger lover, an aspiring restaurateur, or someone chasing a dream of your own, Bret's story is filled with grit, creativity, and hard-earned lessons. This conversation is a reminder that great businesses aren't built overnight. They're built through persistence, constant improvement, and a willingness to bet on yourself long before anyone else does. Tune in to hear how one great burger became the foundation for an Arizona success story.  

A cucumber is not an avocado.Watch Jet Fuel Podcast at https://www.youtube.com/@jetskijohnson and subscribe wherever you get your podcasts!Go to quince.com/beachtoosandy for free shipping on your order and 365-day returns.For a limited time, Nutrafol is offering our listeners $10 off your first month's subscription and free shipping when you visit nutrafol.com and enter promo code BEACHTOOSANDY.For a limited time our listeners are getting a FREE full sized Mascara on their first purchase with Jones Road Beauty when they go to jonesroadbeauty.com and use code BEACHTOOSANDY at checkout.For a limited time, Home Chef is offering my listeners 50% off and free shipping for your first box PLUS free dessert for life! Go to homechef.com/beachtoosandy. For a limited time, new Cash App customers who are parents can use our exclusive referral code FAMILY10 to earn $10. Download Cash App, enter the referral code in your profile, send $5 to a friend within 14 days, and you will receive $10. Terms apply.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On the phone-in: Chef Ilona Daniel and social media foodie Alex Kwok are here to guide us through the diners and roadside eateries around the Maritimes. And off the top, we'll hear how "The Pierogi Girls" turned their love for the food and the lack of supply in Cape Breton into a business. And more on pedestrian safety.

Fame comes at a price, but we here at DT!HQ believe that some may not be paying in full. That's why we're putting our heads together to expose the mythical creatures living among us! It's time for the truth to come out. Put on your tin foil hats because today we're going to determine which real world celebrity is actually a cryptid in disguise. Matt ponders the mysteries of undeath. Andrew ponders the mysteries of trickster spirits. Todd ponders the mysteries of dense meat. Recommended reading: Johnny Knoxville fights Butterbean: https://youtu.be/ITR3gzvdhV4?si=D4Xpaz2EeXkw5DM6 Johnny Knoxville bull stunt: https://youtu.be/KSZIurkMNfY?si=25XanOwYM9wpphIP We will be LIVE at the Southern Fried Gaming Expo in Atlanta, Georgia July 31st - August 2nd! We'll have more details about our LIVE SHOW soon, but we hope to see you there! The title of this week's episode was selected by our Patrons in our Discord Community! If you want to help us choose the next one, join our discord, and/or get some bonus content, become part of #ButtThwompNation at patreon.com/debatethiscast! Have you seen our Instagram? instagram.com/debatethiscast Have you seen our YouTube? https://www.youtube.com/@debatethiscast Want to send us an email? debatethiscast@gmail.com MERCH! We have that! Right now you can go on the internet and order things that say Debate This! On them! All you need to do is head to MerchThis.net and give us your money! Ever wanted socks with the DT! logo on them? Well now you can get em! One more time that website is MerchThis.net! Properties we talked about this week: Jackass, Jackass: Best and Last, Diners, Drive-ins and Dives, The Nathan's Hot Dog Eating Contest, Johnny Knoxville, Guy Fieri, Joey Chestnut Music for Debate This! is provided by composer Ozzed under a creative commons license. Check out more of their 8-bit bops at www.ozzed.net!

Podcast #788 is unruly with tracks from Diners, Kacey Musgraves & Miranda Lambert, Margo Price, Daniel Romano, Cat Fight, Crash, Dead Pioneers, & The Chugs.

Despr

Jim McTague discusses the bustling July 4th tourism in Lancaster County despite a sweltering heat dome. He explores rising inflation at local diners, erratic shopping patterns, and a robust yet nerve-wracking labor market. McTaguehighlights how residents navigate high costs while tourism remains solid and regional vacationers are staying local.1900 WILLIAM PENN HOUSE

Emily Contois is an associate professor of media studies at University of Tulsa. She's the author of two books: Diners, Dudes, and Diets; and Food Instagram: Identity, Influence & Negotiation. She sat down in the AA Cafe studio with Brian to talk about food trends, marketing, and the impact of consumer choices. Join Mark and Brian as they try to make sense of it all from a layperson's point of view.  

What does it take to quit the comfort of Sydney's eastern suburbs, pack a single bag, and talk your way into one of the world's best restaurants, without speaking the language? For Remy Davis, it just takes curiosity, the right contacts, and a willingness to scrub stairs with a metal scourer until you've earned your spot at the fire. In this wide-ranging conversation with Tawnya, Remy traces his journey from shucking oysters at Otto in Woolloomooloo to grilling €600-a-kilo turbot at Elkano in Spain's Basque Country, to cooking for a fully booked Bessie's in Surry Hills, with stints across London, Italy, and a full year in San Sebastián along the way. Three passports. Countless kitchens. Zero recipes (more on that later). He's back in Australia now, buzzing with optimism about Sydney's evolving dining scene, and sitting on something exciting he's just not ready to reveal yet. This is a chef who backs himself and has the passport stamps to prove it. Key Takeaways On backing yourself: "Why not me?" Remy's answer to imposter syndrome is simple: back yourself and take the leap. On Elkano's no-recipe kitchen: Expecting secret formulas, Remy instead found a culture built on intuition, craftsmanship and not a recipe in sight. On produce philosophy: Spain's markets taught him that great produce starts with people who dedicate their lives to mastering a craft. On kitchen culture: Skills can be taught. Curiosity, respect and work ethic matter most. On travel as a career strategy: Passports help, but curiosity is what opens doors. His advice? Get out and cook somewhere new. On Australia's dining scene: Diners are seeking experiences, not just meals. The venues succeeding are delivering genuine value and connection. About Remy Davis Remy Davis is a Sydney-based chef with stints in London, Italy, and Spain's Basque Country under his belt, including a formative year at Elkano, one of the world's most revered fish restaurants. He completed his culinary training at TAFE Ultimo and cut his teeth at Otto on the Woolloomooloo wharf before heading overseas to work in Michelin-calibre kitchens. Back in Australia, he was the chef behind the opening menu at Bessie's in Surry Hills, and most recently cooked at Fire Kitchen as part of Vivid Sydney. He's currently working on an unannounced project in Australia at the intersection of food and art. Watch this space. People & Places Mentioned Christopher Thé - Now at Hearthe (formerly Black Star Pastry); started his career at Claude's John Ralley - The mutual connection who helped Remy land London trials; co-cooked with Remy at Fire Kitchen during Vivid Sydney Alex Herbert - Orchestrated Fire Kitchen at Vivid Sydney; Remy's shoutout: "She did a fantastic job. Like an orchestra." Inés Barajan / Sabor, London - The London restaurant that turned Remy's attention to Spain; Sabor means flavour, and it showed Elkano, San Sebastián - The world-ranked Basque restaurant that gave Remy the best year of his professional life. No recipes. €99/kg turbot. Tennis elbow from flipping fish. Zero regrets. Aitor (Elkano) - The head chef who eats with his team — from family to KP — every service. White tablecloth, no exceptions Nathan Sassi & Morgan Mcglone (Bar Copains / Vincenzo's / Bessie's) - The duo who pulled Remy back to Sydney and into the Bessie's project Bessie's / Alma, Surry Hills - Opened January 2025. Fire-focused, produce-driven, built over a year of trans-continental planning About Straight To The Source Straight To The Source brings you closer to the chefs, producers, growers and makers across the entire food chain, the people shaping where food is headed and why it matters. Hosted by food experts Tawnya Bahr and Lucy Allon. Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia’s food and hospitality industry. You can find us: Straight To The Source Food Podcast: https://lnk.to/jBCTBE Straight To The Source Instagram: https://www.instagram.com/straight_to_the_source/ Straight To The Source Website: http://straighttothesource.com.au Tawnya Bahr LinkedIn: https://www.linkedin.com/in/tawnyabahr/ Instagram: @tawnyabahr Email: tbahr@straighttothesource.com.au Lucy Allon LinkedIn: https://www.linkedin.com/in/lucyallon/ Instagram: @lucy_allon Email: lucy@straighttothesource.com.au Have a story to share or a producer we should visit? Drop us a line — we always love hearing from you. Keywords: Remy Davis chef, Straight To The Source food podcast, Tawnya Bahr, Lucy Allon, Elkano restaurant San Sebastián, Basque Country chef, Australian chef overseas, fire cooking Sydney, Bessie's Surry Hills, Vivid Sydney Fire Kitchen, Sydney chef, hospitality podcast Australia, chef career advice, Otto Woolloomooloo, Bar Copains Sydney, TAFE culinary training, OzHarvest,, chef mentorship Australia, Tasting Success Mentoring Programme, San Sebastián food scene, Michelin kitchen experience.@straighttothesourcepodcast: https://www.youtube.com/See omnystudio.com/listener for privacy information.

Where do queer people gather?In honor of Pride Month, we're looking at those sanctuary spaces where LGBTQ+ people can celebrate, strategize, and simply exist…especially amidst a hostile political climate and lackluster feelings about corporate Pride.Brittany is joined by Erik Piepenburg, author of Dining Out, First Dates, Defiant Nights, and Last Call Disco Fries at America's Gay Restaurants and Diners, and Lucas Hilderbrand, author of The Bars are Ours: Histories and Cultures of Gay Bars in America, 1960 and After to bring us out of the bars and into diners, crafts circles, book clubs, and other third spaces where queer folks are finding community and joy.For more episodes queer life? Check out these episodes:In search for a safe space to cryThe Pride month vibes are off, but there's still hope.Support Public Media. Join NPR Plus.Follow Brittany on Instagram: @bmluseFor handpicked podcast recommendations every week, subscribe to NPR's Pod Club newsletter at npr.org/podclub.See pcm.adswizz.com for information about our collection and use of personal data for sponsorship and to manage your podcast sponsorship preferences.NPR Privacy Policy

HR3 - Austin Riley & Ha-Seong Kim must step up with Braves injuries piling up In hour three Grant McAuley, filling in for Mike Johnson, Ali Mac, and Beau Morgan quickly touch on some of the biggest headlines around the local and national sports scene, recap and react to the New York Knicks' 107-106 win over the San Antonio Spurs in Game 4 of the NBA Finals last night, which featured the Knicks rallying from a 29-point deficit, and a game winning tip-in shot by Knicks forward OG Anunoby in the final seconds of the game. Grant, Ali, and Beau also talk about all the celebrities that were at the Knicks-Spurs game last night, let you hear Atlanta Falcons Defensive Line Coach Nate Ollie talk about Falcons defensive lineman Da'Shawn Hand needing to be the final boss for Atlanta's D-Line, react to what Coach Ollie had to say, explain why think think Coach Ollie's comment about Da'Shawn Hand being Atlanta's “final boss” and “Kingpin” hints at the Falcons changing their run defense, talk about a conspiracy theory involving Guy Fieri and his hit television show Diners, Drive-Ins and Dives, continue to recap and react to the Atlanta Braves losing to the Chicago White Sox 2-1 last night in Chicago in Game two of their three game series, talk about the Braves losing their third series of the season with their loss to the White Sox last night, react to the Braves placing their star right fielder and leadoff hitter Ronald Acuña Jr. on the 10-day injured list with a strained left hamstring, react to the Braves also placing right handed relief pitcher Tyler Kinley on the 15-day injured list, backdated to June 8, with right elbow inflammation, talk about how the Braves offense not giving their ace starting pitcher Chris Sale run support over his last few starts has become an annoying trend, debate about how long the Atlanta Braves should keep their star right fielder and leadoff hitter Ronald Acuña Jr. out of the lineup while he allows his strained left hamstring to heal, and then close out hour three by answering people's questions about anything in the Morning Mailbag!

70% of first-time restaurant customers never return. Here's exactly what smart restaurants do to flip that number and turn one-time guests into loyal regulars.In this episode of The Modern Waiter Podcast, we break down the 5-step system restaurants use to increase customer retention, build loyalty, and grow revenue without spending a dollar on ads. We cover the silent signifiers servers use to identify first-timers, the "Inception" farewell technique that plants the seed for a return visit, and the one manager habit that eliminates the need for impersonal surveys.This episode covers real, actionable front-of-house strategy from servers with over 50 years of combined experience.#RestaurantMarketing #CustomerRetention #RestaurantTips #ServerLife #restaurantbusiness Subscribe for weekly restaurant industry insights, server tips, and front-of-house secrets.Follow Me On Social Media:Instagramhttps://www.instagram.com/themodernwaiterpodcast/TikTokSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Beer sales have seen a boost at some Chicago restaurants as customers opt out of more expensive cocktails. Crain's restaurants reporter Ally Marotti talks with host Amy Guth about changes in diner behavior. Plus: For Chicago suburbs, Bears' Indiana play presents a new kind of limbo, Monroe Capital enforces 5% redemption cap on private credit fund, GoHealth files for Chapter 11 bankruptcy reorganization and Chicago investment adviser charged with fraud in alleged Ponzi scheme. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Zane Caplansky opened what's considered Toronto's first pop-up restaurant — a deli inside a dive bar in Little Italy — and turned it into one of the city's most beloved institutions. Along the way he appeared on Dragon's Den three times, got featured on Diners, Drive-Ins and Dives and You Gotta Eat Here, ran a food truck, a catering empire, and a College Street restaurant that had lineups for years. Then his landlord locked him out at midnight — rent paid, no warning — and it cost him $100,000 in legal fees and nearly broke him. But that gut punch turned out to be the pivot that changed everything. Zane joins Phil and Kenny to talk about the full arc: the scrappy pop-up beginnings, the Dragon's Den pitches (including Jim Treliving famously not understanding what a food truck was), the public humiliation of the lockout, closing the deli, moving to Tofino, becoming a dad at 53 — and why reviving the Caplansky's mustard brand as a CPG product might be the smartest thing he's ever done.

#163 Rhode Island Day Trip: Diners, Johnnycakes, Wickford Village & Coastal Charm In this episode of The Everyday Bucket List Podcast, Karen, Rich, and Cedric share a Rhode Island day trip featuring classic diners, local food, waterfront views, and small-town New England charm. From enjoying Rhode Island clam chowder at the Middle of Nowhere Diner to exploring historic Wickford Village and finishing the day with famous johnnycakes at Jigger's, this itinerary is packed with food and travel inspiration. In this episode, we cover: • Middle of Nowhere Diner, Rhode Island clam chowder + diner culture • Wickford Village waterfront walk, historic homes + harbor views • Jigger's, johnnycakes, Del's Lemonade + Rhode Island food favorites We also share day trip planning tips, parking advice, and the best times to visit popular Rhode Island diners. Whether you're looking for Rhode Island travel ideas, New England day trips, coastal villages, classic diners, or unique local foods, this episode will help you plan a fun and memorable day exploring the Ocean State. CLICK THE LINKS BELOW OR CUT AND PASTE THEM INTO YOUR BROWSER: Binge-listen to my Summer Bucket List Ideas Playlist https://spoti.fi/4dHAaKf Binge-listen to my Travel to New England Playlist https://bit.ly/3GEgETO Listen to these episodes next: New York City 1-Day Itnerary: MoMa, Central Park Garden Conservancy & Lexington Candy Shop Spotify or Apple New England Summer Bucket List: Vacations to Plan (Ep 83) Simple, Fun & Affordable Bucket List Ideas to Do in Everyday Life (Ep 89)   RESOURCES: Roadside Emergency Car Kit (mentioned) https://amzn.to/4fTAxpt Other Emergency car kits to check out: https://amzn.to/4uGOKL2 Grab a copy of The Everyday Bucket List Book https://amzn.to/3vwxz2K Support my work: https://buymeacoffee.com/edbl   Connect with me: Website: KarenCordaway.com Twitter (X): @KarenCordaway https://x.com/karencordaway Pinterest: @Everyday_Bucket_List https://www.pinterest.com/EverydayBucketList/ TikTok: @Everyday_Bucket_List https://www.tiktok.com/@everyday_bucket_list   If you're enjoying this podcast, please rate and review it to let me know what content you want more of! Disclaimer: Some outbound links financially benefit the podcast. Using them is a small way to support the show at zero cost to you. I only endorse products I personally use or would recommend to close friends and family. https://karencordaway.com/disclaimer/    

Takeaways 59% of coffee drinkers changed at least one coffee buying behavior. Overall daily coffee consumption remains steady at 66%. Specialty coffee consumption increased from 55% to 58%. Daily use of espresso machines at home increased from 10% to 13%. Convenience often outweighs quality in coffee preparation. 29% reported their financial situation worsened over the last six months. 37% of Americans are dining out less frequently. Diners are looking to spend less money when eating out. Coffee drinkers are reducing purchases from cafes and restaurants. Coffee roasters can adapt to changing consumer preferences.     Part of The Covoya Coffee Podcasting Network TAKE OUR LISTENER SURVEY Visit and Explore Covoya!

Available June 3rd- A deadly outbreak begins at a sushi restaurant in Bozeman, Montana. Diners develop rapid, severe gastrointestinal illness. Some collapse. Two people die. And the only clue pointing investigators toward a cause is also the hardest one to believe: morel mushrooms.A Morel Dilemma is a serialized outbreak investigation from The Poison Lab, following the story in real time as clinicians, toxicologists, public health officials, mycologists, and families try to answer one unsettling question:How could a prized edible mushroom suddenly be linked to death?This is a story about poisoning, public health, uncertainty, and the uncomfortable process of discovering that something we thought we understood may be far more complicated than it seemed.A Morel DilemmaSupport the showReview the show where ever your listeningGet Messages from Toxo (Join the Newsletter!)Join as a supporting memberAd free episodesBonus content and early accessDiscounts and give aways on GOTA PICCEM Mushroom card gameThe GOTTA PICCEM Poisonous Mushroom Game!The Poisonus Fungus Amongus Children's Book!Full book reading (6 minutes!)Tox trinkets (Rep the show at home!)Reach the showEmail: Toxtalk1@gmail.comMore Show ResourcesRyan's Medical Games and ResourcesShow Website

With Ali away, Damien gets In The Conversation about Diners, Drive-Ins and deception. A best friend turned bottom bitch, and what is that??! Twitter.com/dlemoncomedy // Twitter.com/mrmuhammad Keep up with the conversation on Facebook: Facebook.com/InTheConversation Keep up with the conversation on Instagram
www.instagram.com/intheconversation Catch Damien LIVE on tour in a city near you: www.damienlemon.com/shows

In this episode of Fast Casual Nation, host Paul Barron sits down with Chris Treloar, CEO of PLNT Burger, and Trace Miller, founder of Konala Protein Bowls, to break down what health-forward fast casual actually looks like in 2025 and beyond. From PLNT Burger's high-volume Whole Foods footprint to Konala's drive-thru protein bowl model built for busy families, the conversation covers menu strategy, the rise of nutritional literacy, GLP-1's impact on dining behavior, and why the future of fast food isn't the death of convenience — it's making healthy eating just as convenient as the golden arches. #FastCasualNation #HealthyFastFood #PlantBased Get Your Podcast Now! Are you a hospitality or restaurant industry leader looking to amplify your voice and establish yourself as a thought leader? Look no further than SavorFM, the premier podcast platform designed exclusively for hospitality visionaries like you. Take the next step in your industry leadership journey – visit https://www.savor.fm/ Capital & Advisory: Are you a fast-casual restaurant startup or a technology innovator in the food service industry? Don't miss out on the opportunity to tap into decades of expertise. Reach out to Savor Capital & Advisory now to explore how their seasoned professionals can propel your business forward. Discover if you're eligible to leverage our unparalleled knowledge in food service branding and technology and take your venture to new heights. Don't wait – amplify your voice or supercharge your startup's growth today with Savor's ecosystem of industry-leading platforms and advisory services. Visit https://www.savor.fm/capital-advisory

(00:00 - 4:48) It's Thursday! A dealership has bought the Karen Reed Lexus. The issue with the car is that it has no electronics on the front dash. LBF thinks it's a bad idea to sell it. Bob thinks it's just to get people to come in the dealership. (4:48 - 10:35) Today's DM Disaster is from Preston! He decided to take matters into his own hands with his neighbors. His neighbors have 5 kids, and they are a bit loud when using the pool. Preston had enough so he decided to put some holes in the pool. It popped and when the water was released, it flooded his basement. That's Preston's DM Disaster!(10:35 - 16:07) College move-out season has officially become the Super Bowl for dumpster divers. Students are tossing out shockingly expensive furniture, electronics, clothes, and appliances. Now side hustlers are circling campuses grabbing the loot, cleaning it up, and flipping it for serious cash. (16:07 - 19:37) Today's Supah Smaht player is Kristen from Attleboro. Find out if they were Supah Smaht! (19:37 - 24:08) Bob was told just a couple of years ago that the ladies liked "Dad Bods" and preferred them over the muscular types. Now I hear that what is attractive is highly unattainable to 15 percent body fat. Think of your average pro athlete. (24:08 - 32:31) America has officially snapped over restaurant menu buzzwords. Diners say they're exhausted by menus trying to make basic food sound like it was prepared by monks under a full moon. Plus, Google Translate is at it again this time they're messing up signs in other countries. All this and more on the ROR Morning Show with Bob and LBF Podcast. Find more great podcasts at bPodStudios.com…The Place To Be For Podcast Discovery! Follow us on our socialsInstagram - @bobandlbfFacebook - The ROR Morning ShowSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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

Donny Deutsch breaks down the brands shaping the cultural conversation this week on On Brand with Donny Deutsch. In this fast-moving Brands of the Week episode, Donny unpacks what's hot, what's not, and what's flying under the radar. This week's brand winners & losers include:

Send us Fan MailThis Week We Need 2 Talk Friends and Neighbors, The Met Gala, Survivor, RHOBH Reunion, Million Dollar Secret, Wedding Dresses, The NY Knicks, Kevin Hart, Rooster, Ted Turner, House Tours, Lab Grown vs Real cont'd, Tea by the Sea, Diners, Eating in Bed and SO MUCH. MORE...ALSO LISTEN UNTIL THE END! 

Send us Fan MailThis Week We Need 2 Talk Big Mistakes, Diners, Lab Grown Diamonds, Sullivans Crossing, Beef, Margots Got Money Troubles, Hacks, Survivor, Imperfect Women RHOBH, the NFL Draft, Running Point, Rooster, Madonnas Costume is missing, Vrabel and Russini, and SO MUCH MORE 

Today, we’re bringing you the best from another KUOW podcast, Booming… The middle class economy is quintessentially American. It’s a whole range of businesses that cropped up to serve the growing middle class after World War II. Think coffee and apple pie at your neighborhood diner. Or back-to- school shopping at Sears. But companies that cater to the middle class are cratering under the weight of the affordability crisis. Why is the middle economy disappearing? And what does it mean for the businesses we love? We can only make Seattle Now because listeners support us. Tap here to make a gift and keep Seattle Now in your feed. Got questions about local news or story ideas to share? We want to hear from you! Email us at seattlenow@kuow.org, leave us a voicemail at (206) 616-6746 or leave us feedback online.See omnystudio.com/listener for privacy information.

Two of our earliest guests are back — and 200 episodes later, the conversation is better than ever.Jason sits down with Emily Contois (Associate Professor of Media Studies at the University of Tulsa and author of *Diners, Dudes, and Diets*) and Mark Johnson (Assistant Professor of History at UT Chattanooga and author of the newly released *American Bacon: The History of a Food Phenomenon*) to dig into the 2022 satirical horror film *The Menu* — and end up covering pretty much everything worth knowing about American food culture along the way.What starts as a film discussion quickly becomes a wide-ranging conversation about class anxiety and culinary capital, the rise (and fall) of the celebrity chef, the myth of Southern food exceptionalism, why farm-to-table can only exist after industrialization, and what it really means when you pull out your phone to photograph your dinner. They debate who deserves their fate in the film, why the cheeseburger scene might be the most important moment in the whole movie, and whether food can ever truly be "authentic."Plus: Jose Andres, Anthony Bourdain's complicated legacy, Mario Batali, the bread scene, s'mores as satire, Noma's $1,500 tasting menu, and why gumbo might just be the most American food there is.*Spoilers throughout — watch the film first.*---*Emily Contois is on Instagram and Bluesky. Her book Diners, Dudes, and Diets is available wherever books are sold. Mark Johnson's American Bacon is out now — and he'll be back on the pod soon for a dedicated book episode.*

A brand new edition of Hamburger America: A State-By-State Guide to 200 Great Burger Joints, features 38 new restaurants, spotlighting the nation's best roadside stands, diners, mom-n-pop shops, and college town favorites. George Motz, author, chef and owner of the eatery Hamburger America, discuses the book, and what makes a good quality burger. On Tuesday, Motz will hold a book signing at his restaurant at noon, and at 6pm a “Surprise hamburgers” will be revealed. Cover art courtesy of the publisher

A villain on the run, an arrest is made, and a new witness comes forward. Binge all episodes of Killer Story ad-free today by subscribing to The Binge. Visit The Binge Cases on Apple Podcasts and hit ‘subscribe' or visit GetTheBinge.com to get access. From serial killer nurses to psychic scammers – The Binge is your home for true crime stories that pull you in and never let go. Join our free newsletter at Patreon.com/TheBinge. The Binge – feed your true crime obsession. Killer Story is brought to you by Sony Music Entertainment and Orbit Media. Find out more about The Binge and other podcasts from Sony Music Entertainment at sonymusic.com/podcasts and follow us @sonypodcasts. Learn more about your ad choices. Visit podcastchoices.com/adchoices. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Diners, Prions, and Drive-bys. Subscribe to our Patreon: patreon.com/trillbillyworkersparty