Podcasts about diners

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

Brint's Diner, featured once on Food Network's Diners, Drive-Ins, and Dives, near Lincoln and Oliver is going up for auction. We get local business news from Wichita Business Journal Editor Kirk Seminoff.

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.

Una sessió de 5 hores que deixà quatre titulars principals. Primer: es va aprovar el plec de condicions per a la licitació de les 33 parades del mercat municipal, no sense un questionament important per part de l'oposició sobre els procediments i els timings en la gestió de l'assumpte, sobretot perquè preocupen les conseqüències legals que pugui tenir que la licitació s'aprovi sense un nou reglament sobre la taula, mentre que el govern defensa que el nou reglament del mercat s'elaborarà amb els paradistes un cop finalitzi el procés. Segon: la sessió va aprovar per unanimitat, a partir d'una moció de Junts a la qual s'hi afegí el govern, destinar els diners de la venda de les instal·lacions del Club Natació -pendent de formalitzar-se a la notaria- a la millora de l'esport local i el suport a les entitats, i, en paral·lel, la creació d'una comissió municipal d'esports i equipaments que prioritzi i calendaritzi les principals necessitats en aquest àmbit. Tercer: el que no va passar el vist-i-plau del plenari foren les primeres modificacions de la relació de llocs de treball de l'Ajuntament i la plantilla municipal. L'oposició retreu al govern que en el ple dels pressupostos s'aprovés la plantilla municipal sense el pressupost -quelcom que consideren irregular- i que hi hagi una tendència a l'externalització dels serveis, mentre que el govern fa valer els objectius d'estabilització i professionalització de la plantilla. I quart: bona part de l'oposició -bé amb el vot favorable o amb l'abstenció- afavorí l'aprovació de les 7 propostes de modificació de crèdit, destinades a finançar serveis, a subvencionar entitats o associacions o a resoldre obligacions legals com l'augment de la nònima als treballadors aprovada per l'estat. L'entrada El ple aprova el plec de condicions de la licitació de les parades del mercat i destinar els diners de la venda del Natació a les entitats esportives, però s’encallen les modificacions de la plantilla municipal ha aparegut primer a Radio Maricel.

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 

Avui ens visita la Carla Clavera, creadora de contingut i escriptora del llibre "Si un dia tu i jo". Parlem amb ella sobre el seu proc

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.

Kick off an all-American road trip along the legendary Route 66 as Darley Newman travels from Chicago toward St. Louis through the heart of Illinois in this two-part series. In Part 1, discover where the historic Mother Road begins in downtown Chicago before hitting the highway to explore nostalgic stops, family-run eateries, and iconic roadside attractions that have defined American road trips for nearly a century. From the famous Route 66 sign near the Art Institute of Chicago to classic breakfast at Lou Mitchell's and the story behind the original Palmer House brownie, this journey blends history, culture, and great food.Along the way, Darley meets locals who are preserving Route 66's legacy and shares tips for travelers planning their own adventure. Stop for legendary fried chicken at Dell Rhea's Chicken Basket or White Fence Farm, explore the hauntingly historic Joliet Prison, snap photos with the Gemini Giant, and cruise past classic diners and vintage service stations that capture the spirit of the open road. Recorded on location during filming for the PBS series Travels with Darley, this immersive audio road trip brings the sights, sounds, and stories of Route 66 to life—perfect inspiration for your own Illinois road trip.

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

Era una de les propostes que Junts per Sitges va exposar durant les converses sobre els pressupostos del 2026, però, segons manifesta Mònica Gallardo, mai no va tenir resposta per part del govern. Ara, el partit es posarà en contacte amb les entitats per a explicar-los que pensa presentar la proposta en un proper ple. Ha estat un dels temes en relació al ple dels pressupostos que hem repassat amb la portaveu de Junts , al costat de la situació del passeig marítim, Kansas, Pic-Nic, Club de Mar, el projecte de Vallcarca, o la situació del mercat entre d'altres. Gallardo s'ha refermat en el posicionament crític de Junts respecte la gestió del govern municipal, del qual lamenta la inacció en temes troncals pel municipi. L'entrada Junts demana que els diners de la venda del Club Natació es dediquin a les necessitats de les entitats esportives de Sitges ha aparegut primer a Radio Maricel.

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

Chef Sungchul Shim's dream was to have a restaurant in Times Square, and he realized that dream just about a year ago when he opened Gui Steakhouse. The Culinary Institute of America graduate set out to make his steakhouse unique by infusing Korean flavors and techniques into the menu.Steaks are dry-aged and cooked over live fire fueled by a combination of wood and Korean charcoal. Along with classic steakhouse sauces, Chef Shim offers a house-made steak sauce that's an umami-rich blend of Korean soy sauce, seaweed and herbs. His Caesar salad also has Korean accents—the dressing includes fermented plum. Diners can choose from an array of starters and sides, but there's also a menu section of shared noodle and rice dishes—a traditional way for Koreans to end a restaurant meal. But a martini cart with tableside service is an all-American specialty of the bar.A more recent addition is Hwaro, a 22-seat circular chef's counter within Gui that offers a Korean fine dining experience through a multi-course tasting menu. It's named after the traditional Korean brazier, a symbol of community. For a more wallet-friendly option, there's a prix-fixe three-course dinner that's well-suited for pre-theater guests.  Listen as Chef Shim talks about the culinary journey that brought him from Korea to New York and how is wowing guests at Gui Steakhouse with its inventive menu in a striking setting right in Times Square. Request one free case of the right mayonnaise for your MayoNeeds™: http://venturafoods.com/mayoneeds

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, Harley Davidsons und Vorstadt-Idylle: Die Ausstellung „Wettstreit mit der Wirklichkeit“ zeigt Werke aus 60 Jahren Fotorealismus – und wie er das Bild der USA prägte.

There is nothing  that hits quite like a good diner. Unlimited coffee, comforting, no-frills food that's just the right amount of greasy. But in a city like DC, where everything seems bespoke and overpriced, do we even have any good ones left? That's what writer Warren Rojas set out to answer and his list of DC's best diners in the Washington Post got people talking. He's here to defend his picks. Want some more DC news? Then make sure to sign up for our morning newsletter Hey DC. You can text us or leave a voicemail at: (202) 642-2654. You can also become a member, with ad-free listening, for as little as $10 a month. Learn more about the sponsors of this February 25th episode: Nace Law Group Johns Hopkins University Interested in advertising with City Cast? Find more info HERE.

Rasmus Munk is the chef and co-owner of Alchemist in Copenhagen, Denmark — a restaurant that has redefined what a dining experience can be. Ranked among the world's best restaurants, Alchemist serves a 50-course "holistic dining" experience across five hours, where every dish is designed to provoke thought, spark conversation, and challenge the boundaries between food, art, and social commentary.You'll hear about his philosophy of leading with concept over ingredient and why that sets Alchemist apart from every other restaurant in the world, his work beyond the kitchen, and the simple childhood memory of picking strawberries with his grandmother that quietly shaped one of the most complex culinary minds on the planet.Resources and links:Rasmus on InstagramAlchemist on InstagramAlchemist websiteConnect:Future Fork podcast websitePaul Newnham on InstagramPaul Newnham on XPaul Newnham on LinkedInDisruptive Consulting Solutions websiteSDG2 Advocacy Hub websiteSDG2 Advocacy Hub on XSDG2 Advocacy Hub on FacebookSDG2 Advocacy Hub on LinkedIn

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

AP correspondent Julie Walker reports that with caviar McNuggets and heart-shaped pizza, fast food chains hope to win Valentine's diners.

A Winter Tradition Takes Root Frederick County's beloved Restaurant Week returns for its fifth anniversary, bringing 26 diverse eateries together for a week-long celebration of local flavor. Running from January 26th through February 1st, 2026, FredCo Eats has evolved from a modest 15-restaurant launch into a cornerstone event that strengthens the entire regional food economy. In this episode of The Valley Today, host Janet Michael welcomes Wendy May, Marketing Manager for the Frederick County Economic Development Authority, and Dan Myers, owner of Paladin Bar and Grill, to discuss how this initiative has transformed the local dining landscape. Recording from Paladin's original Stephens City location, the trio explores what makes this year's event particularly special. From COVID Recovery to Community Catalyst The story behind FredCo Eats reveals a strategic response to challenging times. Wendy explains that the Economic Development Authority launched the program five years ago as the region emerged from the pandemic. At that time, the organization recognized a critical gap in their community relationships—they needed stronger connections with local restaurants and agricultural producers. Rather than creating a standalone event, however, the EDA developed FredCo Eats as an umbrella brand. This approach allows the initiative to serve as a messaging hub that elevates existing efforts across the entire food economy, from farm crawls to agricultural conferences. Now, the brand is expanding into a standalone website at fredcoeats.com, which will launch in March as a comprehensive resource for anyone looking to start, scale, or expand a food or beverage business in the region. Diverse Dining Options for Every Palate This year's lineup demonstrates remarkable variety in both cuisine and participation style. Restaurants can choose from three categories: multi-course menus, meal deals, or promotional discounts. This flexibility ensures that food trucks, cafes, and fine dining establishments can all participate in ways that make sense for their operations. Among the multi-course menu participants, diners will find Carrabba's Italian Grill, Clem's Kitchen, Curry Cuisine, P2 at Woolen Mill, Paladin, Sal & Gino's, and Vault and Cellar. Meanwhile, meal deal options include Blue Ridge Baking Company, Daily Buzz Cafe (at both Middletown and Stephens City locations), Donut Dive food truck at Weber's Nursery, and Franklin's Smokin Barnyard, also operating from Weber's parking lot. Additionally, the roster features Jordan Springs Market, Laurel Cafe at Laurel Ridge Community College, Mi Ranchito, Paco's Market and Paco's Mexi Mart, Pan D Endz Jamaican Cuisine, Poblanos, Shaffer's Barbecue and Market, both Shawnee Springs Market locations, and West Oaks Farm Market. Rounding out the list, Bam Bam's Barbecue food truck, Italian Touch, and Touch of Italy offer percentage-off promotions. The Original Gangsters Eight establishments have participated every single year since the program's inception, demonstrating their commitment to the community initiative. Both Paladin locations, Vault and Cellar, Daily Buzz, Jordan Springs Market, Paco's Market, Shaffer's Barbecue, and Bam Bam's Barbecue have been there from day one. Paco's journey particularly exemplifies the growth Restaurant Week has witnessed. Starting as a food truck called Paco's Tacos during the first event, the business has since expanded to include Paco's Market and later Paco's Mexi Mart - a testament to how local food businesses can thrive with community support. Local Sourcing Takes Center Stage Dan shares his enthusiasm about this year's special approach at Paladin. For the fifth anniversary, his team is focusing heavily on local sourcing, partnering with West Oaks Farm Market for beef, Spring Valley Greens, obtaining mushrooms from his cousin Jessica Neff at Apple Hill Farm, and incorporating microgreens from Robbie D's operation. Furthermore, Dan reveals that Paige Cross at Farm to Fork (formerly Flour and Water) in Woodstock supplies all the bread for Paladin's restaurants—a behind-the-scenes collaboration that many diners never realize exists. These partnerships not only enhance menu quality but also circulate dollars throughout the local economy. The Stephens City location will feature meatballs, cast-iron cornbread, and locally sourced ingredients, while P2 in Clearbrook will offer a completely different, yet similar menu, including scotch eggs, bruschetta, mushroom carbonara, and duck—proteins that rarely appear on local menus.  More Than Just a Meal Restaurant Week offers participants the chance to win prizes through a passport program. Diners who collect stamps from three or more participating restaurants can enter drawings for prize packs, with each additional stamp beyond three counting as an extra entry. The more restaurants you visit, the better your chances of winning. Passports are available for download and printing at fredcoeats.com, with limited physical copies available at participating restaurants and the Winchester Frederick County Convention and Visitors Bureau. If diners forget to get a stamp, they can submit a photo or receipt as proof of their visit. Beyond individual participation, the event encourages businesses to support one another. Realty companies and other local businesses often bring lunch back to the office or take their teams out during Restaurant Week, creating a "biz-to-biz" camaraderie that strengthens the entire community. Strategic Timing and Lasting Impact The decision to schedule Restaurant Week during the last week of January proves strategic on multiple levels. This timing addresses the natural lull that restaurants experience after the holiday season but before Valentine's Day, providing a much-needed boost during slower months. Moreover, it gives diners a compelling reason to venture out during cold, dark winter evenings when staying home feels more appealing. For restaurant owners like Dan, the event creates exciting internal dynamics as well. His teams at the Stephens City and Clearbrook locations engage in friendly competition throughout the week, tracking which location sells more of each menu item. This competitive spirit energizes staff and drives creativity in menu development. Wendy notes that over the five years, Restaurant Week has fostered genuine relationships among participating restaurants. What began as simple cross-promotion has evolved into restaurant owners visiting each other's establishments, trying menus, meeting staff, and building lasting professional connections that extend well beyond the event itself. Looking Ahead As FredCo Eats enters its sixth year of planning, the initiative continues expanding its mission. The upcoming fredcoeats.com website will serve as a central hub connecting aspiring food entrepreneurs with resources from the county, state, and federal levels, including financing options, contacts at the Extension office, the Small Business Development Center, and the Virginia Department of Agriculture and Consumer Services. This evolution reflects the program's broader vision: creating a sustainable ecosystem where homesteaders can learn to scale their backyard operations, food trucks can transition to brick-and-mortar locations, and established restaurants can continue growing—all while maintaining the unique character that makes Frederick County's food scene special. Registration for future Restaurant Weeks remains open year-round, with the event consistently scheduled for the last Monday of January. As Wendy emphasizes, the more the community supports local establishments, the more these businesses can thrive and maintain the distinctive flavor that sets Frederick County apart. For complete menus, participating restaurant details, and passport downloads, visit fredcoeats.com and follow the event on Facebook and Instagram using #FredCoEats and #FredCoEatsRW.

Master and pupil discuss Diners, Drive Arounds and Drinks.

A two-mile stretch of roadway in North Texas will soon be known as Charlie Kirk Memorial Parkway in honor of the late conservative activist. Commissioners in Hood County issued a proclamation Tuesday to dedicate Williamson Road, just south of Granbury, for Kirk. In other news, It's goodbye to Rye in Dallas, the Greenville Avenue restaurant featured on Diners, Drive-Ins and Dives last year. Rye is expected to close March 7; North Texas drivers can expect closures, detours and heavy traffic delays on Interstate 30 in downtown Dallas this weekend due to planned construction activity by the Texas Department of Transportation. According to TxDOT, all lanes of east- and westbound I-30 will be closed between the I-35E and I-45/U.S. 75 interchanges as part of the ongoing I-30 Canyon corridor improvement project; and a 52-story tower in downtown Dallas called The National is headed to foreclosure. The restaurants within The National will remain open. Learn more about your ad choices. Visit podcastchoices.com/adchoices

The podcast is back in the "World Famous" Palm Street Studio on a Monday night.  The weather and Phil's trip to Minnesota...lots to cover.  We have some Hamm's!  The podcast is not syndicated...why didn't we think of that earlier?  Liquor store fun and following Diners, Drive-ins, and Dives.  The Blade has a bad medical experience.  What are they going to do as far as the hospital with the old gas station?  Returning empties sucks...no wonder no one wants to.  Adam grinds gears and converts.     Featuring The Grumpy Griller, Brian "The Blade", Hall of Famer Junior!, Phil Nichol, and Adam Filkins.  Make good choices!

MS Now's Stephanie Ruhle is back on Independent Americans for the first time since March 2020, joining host Paul Rieckhoff to let it fly. She's candid, uninterrupted and going deep on Trump's unchecked power over the U.S. military, the runaway big business of youth sports, the affordability crisis, and why “kind is the new cool.” Paul opens with a rapid-fire rundown of Trump's Pennsylvania “affordability” speech, looming Fed rate cuts, Venezuela boat strikes and alleged war crimes, the Gang of Eight briefing, Admiral Holsey's sudden retirement, China and Russia's bomber patrols, Afghan allies left behind, and below-the-radar moves in Ukraine, Georgia, and Miami politics. Joining from Times Square, Stephanie is unplugged and talks candidly about news exhaustion, why tuning out is a dangerous privilege, and how independent and social media are reshaping how people—especially kids—stay informed. She shouts out the Pentagon press corps for refusing to sign away their independence and explains why Trump's attacks on journalists and his control of the military might be the most important story in the world. They dig into parenting in the Trump era, raising boys and a middle-school daughter amid misogyny and online cruelty, why empathy is a superpower, and how small acts—and her family tradition—can change someone's day—and your own. On youth sports, Stephanie unloads on the “insane” monetization of travel teams, showcases, and year-round club schedules that shut out working families while Paul describes what he's seeing as a youth coach watching rec sports get cannibalized. On the economy, she breaks down what Fed cuts really mean, why inflation and a K-shaped recovery are fueling anger, and how both parties are failing people at the grocery store, gas pump, and rent check—while calling out tariffs, farm aid politics, and the illusion of Trump as a populist fighter. They also go global on China's trillion-dollar trade surplus, Russia and Putin's “amazing year,” Trump's Ukraine “peace” timeline, and the risks of shifting U.S. focus away from the Pacific, before hitting Taylor and Travis, Diana Ross headlining New Year's Eve in Times Square at 81, and why Stephanie will never stand for hours in a corral without a bathroom. Because every episode of Independent Americans with Paul Rieckhoff breaks down the most important news stories--and offers light to contrast the heat of other politics and news shows. It's independent content for independent Americans. In these trying times especially, Independent Americans is your trusted place for independent news, politics, inspiration and hope. The podcast that helps you stay ahead of the curve--and stay vigilant. -WATCH video of this episode on YouTube now. -WATCH Stephanie and Ali Velshi's “It's Happening” on YouTube. -Learn more about Paul's work to elect a new generation of independent leaders with Independent Veterans of America. -Join the movement. Hook into our exclusive Patreon community of Independent Americans. Get extra content, connect with guests, meet other Independent Americans, attend events, get merch discounts, and support this show that speaks truth to power.  -Check the hashtag #LookForTheHelpers. And share yours.  -Find us on social media or www.IndependentAmericans.us.  -And get cool IA and Righteous hats, t-shirts and other merch now in time for the holidays.  -Check out other Righteous podcasts like The Firefighters Podcast with Rob Serra, Uncle Montel - The OG of Weed and B Dorm.  Independent Americans is powered by veteran-owned and led Righteous Media. Spotify • Apple Podcasts • Amazon Podcasts  Ways to watch: YouTube • Instagram  X/Twitter • BlueSky • Facebook  Ways to listen:Social channels: Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

MS Now's Stephanie Ruhle is back on Independent Americans for the first time since March 2020, joining host Paul Rieckhoff to let it fly. She's candid, uninterrupted and going deep on Trump's unchecked power over the U.S. military, the runaway big business of youth sports, the affordability crisis, and why “kind is the new cool.” Paul opens with a rapid-fire rundown of Trump's Pennsylvania “affordability” speech, looming Fed rate cuts, Venezuela boat strikes and alleged war crimes, the Gang of Eight briefing, Admiral Holsey's sudden retirement, China and Russia's bomber patrols, Afghan allies left behind, and below-the-radar moves in Ukraine, Georgia, and Miami politics. Joining from Times Square, Stephanie is unplugged and talks candidly about news exhaustion, why tuning out is a dangerous privilege, and how independent and social media are reshaping how people—especially kids—stay informed. She shouts out the Pentagon press corps for refusing to sign away their independence and explains why Trump's attacks on journalists and his control of the military might be the most important story in the world. They dig into parenting in the Trump era, raising boys and a middle-school daughter amid misogyny and online cruelty, why empathy is a superpower, and how small acts—and her family tradition—can change someone's day—and your own. On youth sports, Stephanie unloads on the “insane” monetization of travel teams, showcases, and year-round club schedules that shut out working families while Paul describes what he's seeing as a youth coach watching rec sports get cannibalized. On the economy, she breaks down what Fed cuts really mean, why inflation and a K-shaped recovery are fueling anger, and how both parties are failing people at the grocery store, gas pump, and rent check—while calling out tariffs, farm aid politics, and the illusion of Trump as a populist fighter. They also go global on China's trillion-dollar trade surplus, Russia and Putin's “amazing year,” Trump's Ukraine “peace” timeline, and the risks of shifting U.S. focus away from the Pacific, before hitting Taylor and Travis, Diana Ross headlining New Year's Eve in Times Square at 81, and why Stephanie will never stand for hours in a corral without a bathroom. Because every episode of Independent Americans with Paul Rieckhoff breaks down the most important news stories--and offers light to contrast the heat of other politics and news shows. It's independent content for independent Americans. In these trying times especially, Independent Americans is your trusted place for independent news, politics, inspiration and hope. The podcast that helps you stay ahead of the curve--and stay vigilant. -WATCH video of this episode on YouTube now. -WATCH Stephanie and Ali Velshi's “It's Happening” on YouTube. -Learn more about Paul's work to elect a new generation of independent leaders with Independent Veterans of America. -Join the movement. Hook into our exclusive Patreon community of Independent Americans. Get extra content, connect with guests, meet other Independent Americans, attend events, get merch discounts, and support this show that speaks truth to power.  -Check the hashtag #LookForTheHelpers. And share yours.  -Find us on social media or www.IndependentAmericans.us.  -And get cool IA and Righteous hats, t-shirts and other merch now in time for the holidays.  -Check out other Righteous podcasts like The Firefighters Podcast with Rob Serra, Uncle Montel - The OG of Weed and B Dorm.  Independent Americans is powered by veteran-owned and led Righteous Media. Spotify • Apple Podcasts • Amazon Podcasts  Ways to watch: YouTube • Instagram  X/Twitter • BlueSky • Facebook  Ways to listen:Social channels: Learn more about your ad choices. Visit megaphone.fm/adchoices

On November 9, Pete's University Park Cafe served up its last heaping plates of chicken fried steak and souvlaki and eggs, marking the end for yet another beloved diner. With its closure, Denver not only lost an affordable eatery, but a gathering place and community space that served the Mile High for 30 years. So, what is Denver without its diners? Last year host Bree Davies sat down with her friend, poet and educator Suzi Q. Smith, to talk about these losses and discuss the deep feelings Suzi explores in her ⁠Denverse Magazine essay “Toast World: Where Have All the Diners Gone?”⁠ Oh, and be sure to grab a ticket to our first-ever The Denver-est Denver Awards, presented by our friends at Denver Health! You're cordially invited to attend a fancy holiday party slash formal awards show celebrating the very best of Denver on Dec. 18 at The Oriental Theater. City Cast Denver Neighbors will have received a discount code in the inbox, but everyone can ⁠buy tickets now!⁠ And we need your help picking the winners, too! ⁠Nominate your faves⁠ in our six big categories! For even more news from around the city, subscribe to our morning newsletter Hey Denver at ⁠denver.citycast.fm⁠. Follow us on Instagram: ⁠@citycastdenver⁠ Chat with other listeners on reddit: ⁠r/CityCastDenver⁠ Support City Cast Denver by becoming a member: ⁠membership.citycast.fm⁠ What do you think? Text or leave us a voicemail with your name and neighborhood, and you might hear it on the show: 720-500-5418 If you enjoyed the interview with Dr. Eric Doringer from Blue Sky CBD, ⁠learn more here.⁠ Use promo code CITYCASTDENVER to receive 30% off. Learn more about the sponsors of this November 13 episode: ⁠Babbel⁠ - Get up to 55% off at Babbel.com/CITYCAST ⁠Denver Botanic Gardens⁠ ⁠Curious Theatre⁠ Looking to advertise on City Cast Denver? Check out our options for podcast and newsletter ads at⁠ citycast.fm/

Paige is feeling nostalgic and Hannah made a mistake on stage.subscribe to our substack order our bookwatch our youtube series Hosted on Acast. See acast.com/privacy for more information.

It's a haphazard way of paying workers, and yet it keeps expanding. With federal tax policy shifting in a pro-tip direction, we revisit an episode from 2019 to find out why. SOURCES:John List, economist at the University of Chicago.Michael Lynn, professor of consumer behavior and marketing at Cornell University's School of Hotel Administration.Uri Gneezy, economist at the University of California, San Diego's Rady School of Management.Danny Meyer, founder of Union Square Hospitality Group, and founder and chairman of the board of Shake Shack. RESOURCES:"How ‘No Tax on Tips' Will Affect Waiters, Drivers and Diners," by Julia Moskin (New York Times, 2025).“The Drivers of Social Preferences: Evidence from a Nationwide Tipping Field Experiment,” by Bharat Chandar, Uri Gneezy, John List, and Ian Muir (The National Bureau of Economic Research, 2019).“Design and Analysis of Cluster-Randomized Field Experiments in Panel Data Settings,” by Bharat Chandar, Ali Hortacsu, John List, Ian Muir, and Jeffrey Wooldridge (The National Bureau of Economic Research, 2019).“The Effects of Tipping on Consumers' Satisfaction with Restaurants,” by Michael Lynn (The Journal of Consumer Affairs, 2018).“The Importance of Being Marginal: Gender Differences in Generosity,” Stefano DellaVigna, John List, Ulrike Malmendier, and Gautam Rao (The American Economic Review,  2013).“Restaurant Tipping and Service Quality: A Tenuous Relationship,” by Michael Lynn (The Cornell Hotel and Restaurant Administration Quarterly, 2001). EXTRAS:“The No-Tipping Point,” by Freakonomics Radio (2016).“Should Tipping Be Banned?” by Freakonomics Radio (2013).