Podcasts about diners

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.

Josi und Emilia teilen in dieser Folge ihre besten Tipps aus ihrem Auslandsjahr in den USA. Von Target-Shopping-Marathons über klassische Diners und Football-Games bis hin zu Roadtrips, Nationalparks und echten amerikanischen Feiertagen – sie geben euch ehrliche Tipps, persönliche Stories und eine echte Bucketlist für euer eigenes Abenteuer. Perfekt für alle, die bald in die Staaten gehen oder einfach amerikanisches Vibes-Feeling wollen. Finde jetzt mit dem kostenlosen Vergleichsrechner deine perfekte Organisation:

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.

La Fundació Esclerosi Múltiple impulsa un any més la campanya Mulla't per l'Esclerosi. Hi participen municipis d'arreu de Catalunya i Lloret de Mar sempre n'és un. En concret, la jornada del Mulla't serà dimarts vinent, 21 de juliol, amb una sèrie d'activitats a la piscina municipal, on també es vendrà el marxandatge de la campanya. Abans, però, les voluntàries de la fundació a la vila muntaran una parada a l'Esclat: serà aquest divendres al matí. A Catalunya, prop de 12.000 persones pateixen esclerosi múltiple, un miler de les quals són de les comarques gironines. A més, es calcula que els diagnòstics han crescut més d'un 30% els últims dos anys. La cap de voluntàries de la fundació a Lloret, Maria Galera, és una de les persones afectades des de fa uns 30 anys i remarca que gràcies al Mulla't i altres campanyes solidàries s'ha pogut avançar molt en la investigació. I això ha permès, per exemple, descobrir que les persones que pateixen brots, poden tenir brots silenciosos. «En el meu cas, amb els brots silenciosos, fer més de cent metres seguits em costa molt perquè és com si les cames fossin de formigó, es paren i no volen continuar» Maria Galera L’esclerosi múltiple és una malaltia neurològica crònica del sistema nerviós central. El sistema immunitari ataca per error la mielina, que és la capa protectora que recobreix els nervis, i això provoca curtcircuits en els missatges del cervell i altera funcions com la mobilitat o la vista. El Mulla't per l'Esclerosi a Lloret se celebra, com diem, dimarts vinent, 21 de juliol. L'entrada a la piscina serà de 3 euros, que aniran íntegrament a la fundació. A més, a cadascú que nedi 1.000 metres se li regalarà una invitació per a la piscina o les pistes de pàdel, es farà una masterclass gratuïta i, a les dotze del migdia, es farà el salt conjunt a l'aigua. Tot plegat, es complementarà amb la taula de marxandatge a l'entrada de l'equipament. «Les motxilles i els necessers ens els ha fet la casa Munich i han tingut molt èxit, les tovalloles sempre ens les fa Textura, per això duren tant de temps, i també fem samarretes»Maria Galera Com cada any, les voluntàries de la Fundació fa uns dies van muntar una parada al Water World i a finals d'agost podran posar parada a les festes de Fenals i Santa Clotilde.

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.

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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

Election results, money laundering, tax fraud, scorching temperatures, viral moments, music and much more!Thanks for tuning in!Let us know what you think and what we can improve on by emailing us at info@rorshok.com Like what you hear? Subscribe, share, and tell your buds.“Spain has banned Francoist symbols. So why are there still kitsch cafes glorifying the dictator?” by Abbas Asaria https://www.theguardian.com/commentisfree/2026/may/18/spain-franco-symbols-cafes-dictator “Viral restaurant incident: Diners walk out without paying and leave a note explaining why” by Molly Grace.https://euroweeklynews.com/2026/05/17/viral-restaurant-incident-diners-walk-out-without-paying-and-leave-note-explaining-why/ Check out our new t-shirts: https://rorshok.store/We want to get to know you! Please fill in this mini-survey: https://forms.gle/NV3h5jN13cRDp2r66Wanna avoid ads and help us financially? Follow the link: https://bit.ly/rorshok-donate

(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! 

As more people — especially young adults — reduce their alcohol consumption, local bars and restaurants are expanding their low‑ and no‑alcohol drink options or eliminating alcohol altogether.

Elburn Village President Jeff Walter joins Bob Sirott to talk about what brought him and his family to Elburn and the history of their well-known historic architecture. He also shares some of his favorite food spots and what you can look forward to during their Elburn Days fall festival.

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.

Notes Tens un pressupost personal per controlar les teves despeses i planificar l'estalvi? El Joan, que és un apassionat de l'economia, avui ens proposa parlar d'aquests i alguns altres conceptes bàsics d'economia domèstica. Som-hi! Troba el teu professor ideal de català a italki!

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.*

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. 

It's Wellington's Willy Wonka; a local restaurant is offering the daily chance to win a golden ticket to a free lunch to supercharge enthusiasm for eating out. Diners who book lunch at Mr Go's, an Asian inspired restaurant, get to draw an envelope from a pile at the end of the meal. Score the Golden Ticket and the meal's free. Wellington's hospitality industry has taken a hit in the past year with the closure of the Leuven Belgian Beer Cafe after 25 years in business, Chocolate Fish cafe and brewery Fortune Favours. Co-owner of Wellington's Mr Go's, Tom Parsonson spoke to Lisa Owen.

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

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.

Continue the journey down Illinois Route 66 with Darley Newman in Part 2 of this two-part road trip podcast, picking up in Pontiac and heading south toward St. Louis. Along the way, discover colorful murals, preserved service stations, and the passionate locals keeping the spirit of the Mother Road alive. From the Route 66 Hall of Fame and Museum in Pontiac to the beautifully restored Sprague's Super Service Station in Normal, this stretch of the road is packed with stories, small-town charm, and the nostalgic appeal that makes Route 66 one of America's most beloved drives.This episode also serves up some of Illinois' most iconic roadside flavors and attractions, including a stop for a famous Cozy Dog in Springfield, classic Americana at Motorheads with Ron Metzger, the historic Auburn Brick Road, old-fashioned treats at Doc's Just Off 66 with Casey Claypool, and a prime rib meal at the legendary Ariston Cafe. As Darley gets closer to St. Louis, the adventure continues with quirky photo ops like the World's Largest Catsup Bottle, a visit to Cahokia Mounds, and a walk across the Chain of Rocks Bridge. Recorded on location during filming for Travels with Darley, this immersive audio road trip brings the sounds, people, history, and flavor of Route 66 in Illinois to life.

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. On today's episode, why is the middle economy disappearing? And what does it mean for the businesses we love? Do you have a story idea for us? We'd love to hear about it. Give us a call at (206) 221-7158 and leave a voicemail. You can also email us at booming@kuow.org.Thank you to the supporters of KUOW, you help make this show possible! If you want to help out, go to kuow.org/donate/boomingnotes.Booming is a production of KUOW in Seattle, a proud member of the NPR Network. Our editor is Carol Smith. Our producers are Lucy Soucek and Alec Cowan. Our hosts are Joshua McNichols and Monica Nickelsburg.Support the show: https://kuow.org/donateSee omnystudio.com/listener for privacy information.

Are you making a dinner reservation for your vegan bestie's birthday? Maybe your aunt has a seafood allergy but wants to explore Philly restaurants when she visits. Navigating the culinary scene can be daunting when you have special diets to consider. Senior producer Abby Fritz taps City Cast Philly food contributor Alisha Miranda to talk through the best restaurants and practices for dining out with specific dietary requirements.  Find a list of Kosher-certified restaurants here.  Listen to another episode with Alisha about affordable tasting menus and dining experiences here.  Our newsletter has Philly news & events in your inbox every weekday morning. Call or text us: 215-259-8170 Instagram: @citycastphilly Support our show and get great perks as a City Cast Philly Neighbor: membership.citycast.fm Advertise on the podcast or in the newsletter: citycast.fm/advertise Learn more about the sponsors of this episode: Political Gabfest

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