Podcasts about diners drive ins

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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. 

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

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

This week, we're joined by Jared Schutz, aka Wisco Dive Bars, and Discover Wisconsin's own Eric Paulsen to talk all things Wisconsin diners, drive-ins, and dive bars. From iconic breakfast joints to hidden tavern gems, we're highlighting must-visit local restaurants across the state and sharing the stories behind them.The Cabin is presented by the Wisconsin Counties Association and this week we're featuring Columbia County; https://www.wicounties.org/counties/columbia-county/The Cabin is also presented to you by:Something Special from Wisconsin; somethingspecialwi.comOak Creek; oakcreekwi.comPraise in the Pines; praiseinthepines.org

This week we talk what position groups the Bears may still address this off-season! And we hope that Ben Johnson “Makes the Bears Gourmet”! Bears in the Neighborhood is a podcast by Samir Patel and Chirag Rathod, giving you your weekly insight into the Chicago Bears in under 30 minutes! “Bears in the Neighborhood” is part of the “Mr. Rathod's Neighborhood” network of podcasts.---Music: “Juicy Booty” by Subpar Snatch – used with permission from the bandVideo: Created using Luma Dream Machine and ClipchampPodcast Art: Created using CanvaOpening Clip: https://www.instagram.com/reel/DJHvwXWtFlL/?igsh=OWdsOHpldTA1cXZ2Closing Clip: https://youtube.com/shorts/VP-6RnJrnbM?si=Kcicf3Ndj37Y2Mll---*Samir Patel*Samir is a contributing author for On Tap Sports Net and a lifelong Chicago Bears fan.Website: https://www.mylifewithme.com/Article: https://ontapsportsnet.com/nfl/four-running-backs-the-chicago-bears-could-target-chubb-harris-dobbins-walkerIG and X @smpatel06 *Chirag Rathod*Chirag is host of the podcast Mr Rathod's Neighborhood, an improvisor and a lifelong Chicago Bears fan.Website: https://www.chiragrathod.com/IG @mrrathodsneighborhood---Check out the podcast Mr Rathod's Neighborhood on all streaming platforms to listen to episodes of “Bears in the Neighborhood”.  Spotify: https://open.spotify.com/show/6CWTRtL5dizA1iyS2O7qeN?si=573ff211b80c4d8aApple Podcasts: https://podcasts.apple.com/us/podcast/mr-rathods-neighborhood/id1445766040Video: Episodes available on YouTube! https://youtu.be/ui2BhTtQl3A ------ChiragRathod.comIG: @mrrathodsneighborhoodYouTube: https://www.youtube.com/@chiragrathod9882

Mulberry Owner Joe Jerge on his restaurant being showcased on "Diners Drive-ins and Dives" Friday night full 153 Thu, 24 Apr 2025 22:44:21 +0000 m5QyseWjZqRyJWbmjeCrFgV0Y8trpDTT news & politics,news WBEN Extras news & politics,news Mulberry Owner Joe Jerge on his restaurant being showcased on "Diners Drive-ins and Dives" Friday night Archive of various reports and news events 2024 © 2021 Audacy, Inc. News & Politics News False

2025 starts with a brand new episode, the announcement of more episodes to come, and a review of a brand new/newly finished anime! Join Wes and Demetrius as they discuss, and really just gush, about their spoiler-filed thoughts on DanDaDan Season 1. Thanks to all of the new and old listeners alike that stuck with us in our hiatus...we will see you all soon! 

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

Park rangers in Arizona recently tried baking banana bread in a car in the 105 degree heat.   

This Penguin King's gonna take you to Flavortown! PLAYLIST: 1:03 - GaMetal - Stardust Speedway Bad Future [JP] (Sonic CD [SCD] :: YouTube) 6:40 - Ferdk - You Will Know Our Names (Xenoblade Chronicles [WII] :: YouTube) 10:14 - ToxicxEternity - Volcanic Pursuit (Sea of Stars [MULTI] :: YouTube) 14:50 - jnWake, Ivan Hakštok, Ben Lane - Mind Lost in a Program (Kirby: Planet Robobot [3DS] :: Dwelling of Duels) 19:10 - gabocarina96 - Snakey Chantey (Donkey Kong Country 2: Diddy's Kong Quest [SNES] :: YouTube) 28:11 - Jett Swole, Earth Kid - When the Morning Comes (Fate Stay/Night [PS2] :: Bandcamp) 32:47 - DIFF3R3NT CLOUD - Fairy Fountain (Legend of Zelda: Link to the Past [SNES] :: Deezer) 35:45 - Besso0, GlitchxCity - King Dedede (Dedede's Drum Dash Deluxe [3DS] :: Bandcamp) 38:12 - Coffee Date - Wii Shop (Nintendo Wii [WII] :: GameChops) 43:54 - Mykah - Facility (GoldenEye 007 [N64] :: YouTube Music) 48:17 - Vector U - Theme (Donkey Kong Country [SNES] :: YouTube Music) 51:45 - Bulby - La Danse Macabre 16 Bit SNES [MMX Remix] (Shovel Knight [MULTI] :: YouTube) SOURCE TUNE SPECTRUM: "Coral Crown" from Hades II [MULTI] 1:00:47- Husky by the Geek, Ariah - Coral Crown (Hades II [MULTI] :: YouTube) 1:04:51 - Julia Henderson, Lorenzo de Sequera - Coral Crown (Hades II [MULTI] :: YouTube) 1:08:57 - Little V. - Coral Crown (Hades II [MULTI] :: YouTube) 1:16:56 - DiscoCactus - Cave Rave (Skies of Arcadia [DC] :: Bandcamp) 1:28:48 - Qumu - Athletic Theme (Super Mario Bros. 3 [NES] :: YouTube Music) 1:31:02 - V-Ron Media - Toad's Turnpike (Mario Kart 64 [N64] :: GameGrooves) 1:33:48 - Daan Demmers -Bits and Bytes- - Simple and Clean (Kingdom Hearts [PS2] :: GameGrooves) 1:37:13 - Felix Arifin, Ian Martyn - Diamonds in the Sky (Sonic R [SAT] :: YouTube Music) 1:46:49- Do a Barrel Roll! - Tal Tal Heights (Legend of Zelda: Link's Awakening [GB] :: Bandcamp) 1:49:08 - Felix Arifin - Dairanto Funk (Super Smash Bros. [NES] :: GameGrooves) 1:52:31 - PpMaster, Chuck Ravelo - Hiroshima (Top Gear [SNES] :: Bandcamp) 2:02:40 - GENTLE LOVE - Filmoa (ActRaiser [SNES] :: Scarlet Moon Records)

This Penguin King’s gonna take you to Flavortown! PLAYLIST: 1:03 – GaMetal – Stardust Speedway Bad Future [JP] (Sonic CD [SCD] :: YouTube) 6:40 – Ferdk – You Will Know Our Names (Xenoblade Chronicles [WII] :: YouTube) 10:14 – ToxicxEternity – Volcanic Pursuit (Sea of Stars [MULTI] :: YouTube) 14:50 – jnWake, Ivan Hakštok, Ben ...Continue reading ‘Nitro Game Injection #567: Diners, Drive-ins, and Dedede’ »

Bloodline 2.0, Team Gable, and a LOADED AEW PPV card that I cannot wait to watch.   Follow me on Twitter/X! - @JuicySteen Follow me on IG! - @JuicyWrestlingCloset Subscribe to this podcast on Apple Podcasts! And, if you have the time, swing by iTunes and leave a rating and review. Thank you for your support!  NOW ON SPOTIFY!

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

A woman is going viral for cooking salmon in a dishwasher, with surprising results.

In this episode of “The Pulse”, Celebrity Restaurateur Guy Fieri joins Bill Anderson to talk about his career, his love of unique foods, Diners-Drive-Ins, and Dives, and a new venture he is launching that has a Philadelphia connection.  Guy also tells Bill what it would take for him to stop doing what he is famous for.  “The Pulse” has welcomed names like Marlon and Tito Jackson, Michael Rapaport, Sarah Silverman, Sheryl Lee Ralph, Lewis Black, Ruben Studdard, Clay Aiken, Jeff Ross, New Edition, Macy Gray, DJ Jazzy Jeff, Donnell Rawlings, Vivica A. Fox, Bill Bellamy, Michael Blackson, Gavin Rossdale, Sheila E., Jay Mohr, Jerry O'Connell, Star Jones, Mo'Nique, Craig Ferguson, Darryl McDaniels, Kenny Lattimore, and more. In addition to the Podcast The Pulse airs on TV in Philadelphia every Monday night at 6:30pm on FOX 29 as well as airing every Monday on FOX Soul.

Step into the bustling atmosphere of Palmer's restaurant as we bring you a special live recording episode of "What In East Dallas Is Going On!?!" recorded during the watch party for his feature on Diners, Drive-Ins and Dives. Amidst the vibrant energy of the event, Palmer joins us for an exclusive interview, sharing the excitement and behind-the-scenes stories of being spotlighted on national television. As plates are passed and glasses clink, Palmer unveils a delectable new menu item, adding to the evening's culinary delight. Join us in the heart of East Dallas as we celebrate food, community, and the thrill of television stardom on this unforgettable episode!Connect with us! Instagram - Facebook www.visiteastdallas.comPartner with us! connect@visiteastdallas.com

Health experts are warning people against the new, strange toothpick eating TikTok trend.   

Welcome to Episode 80! Callahan and Ian of The Mind Sculptors are with us today! (More like the Mine Sculptors amiright?) Welcome back to the mine, Ian! In today's episode, we talk about a player that scooped from their LGS by crewing Mom's Minivan, a salty confessional between friends with a dash of slivers, and whether humor really does help with salt or not. Callahan also treats us to some Flash Hulk history. Also, Stone Cold Jane Austen and all of Mike's islands don't untap.   GO CHECK OUT MORE CONTENT FROM THE MIND SCULPTORS! If you love cEDH, you will love this show! YouTube: https://www.youtube.com/themindsculptors Twitter: https://twitter.com/sculptybois All the Linkies: https://linktr.ee/TheMindSculptors And here is the TMS episode with Sam!    And of course check out Ian's solo content for all your cEDH tournament needs! YouTube: https://www.youtube.com/comedianmtg Twitter: https://twitter.com/comedianmtg   Stay Salty! ____ Find HSM merch on our website and our Bonfire site! Email your salty stories to thehowlingsaltmine@gmail.com! Find links to all our social media pages on our Linktree! Check out our Moxfield! Podcast art by the talented Devin Burnett! @j.d.burnett

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

Guy Fieri says that he won't leave his fortune to his children.

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

Do you like pizza, cheese, a crispy edge, fluffy inside, and want to know how Detroit style pizza dough is made? You're in luck because on this episode you are in the kitchen with myself and Izzy's Pizza Bus owner Brett Geiger as we put together his signature dough. Brett's dough is an open book, literally, his notebook with the recipe was open the whole time and he shared details, ingredients, and technique with me and therefore with you! Step into where the magic starts for this crafted crust featured on Diners Drive-Ins and Dives and now on our podcast.   Hang on to your fork and listen if you're hungry!

Devendra Banhart is a musician from Los Angeles. His new record, Flying Wig, is out soon. We chat about fashion week coming to a close, Bill Mahxr coming out of Club Random, Forrest Lawn Cemetary, breaking a 15-year vegetarian streak with mutton, too many books, Mr Chow sounds fabulous, Coldplay's Old Testament, Smash Mouth and Alien Ant Farm, there are 45 seasons of Diners Drive-Ins and Dives, the Barbie movie was Bansky, we DJ'd a party together a long time ago, people do not like it when he DJs, fancy ghee, and our Amoeba what's in your bag appearances. devendrabanhart.com twitter.com/donetodeath twitter.com/themjeans  Learn more about your ad choices. Visit megaphone.fm/adchoices

We're on Threads! @cantletitgo.gay Find AC @acfacci on twitter and @ac_facci on threads Find Matt at MattHorton.LIVE Art by Scout (https://ko-fi.com/humblegoat) Music by Ethan Geller (@pragmatism on Twitter) Alex Goldman's Substack story about the Trump animatronic https://cooldudezone.substack.com/p/my-favorite-conspiracy-theory-confirmed 00:00:00 - AC's moment alone 00:03:43 - That Trump kinda looks like Hillary 00:10:59 - Walt Disney World 00:14:17 - Living With the Land 00:18:15 - Liking Disney despite… 00:19:52 - Corporate sponsorship at Disney 00:23:08 - Oof moments 00:29:02 - Epcot 00:34:03 - A GREAT story about Matt's husband 00:35:30 - Epcot's for adults 00:36:49 - Plussing 00:43:28 - Epcot and cultural exchange 00:46:31 - The Voices of Liberty 00:51:00 - Labor at Disney 00:52:49 - Star Wars: Galactic Starcruiser 00:57:05 - Dolores from HR 00:57:42 - The cost of the Star Wars hotel 00:59:08 - Oh yeah. That one thing that happened to all of us 01:02:30 - Galaxy's Edge 01:06:37 - Genie+ and the death of FastPass 01:20:07 - Splash Mountain 01:26:52 - Plussing Splash Mountain now 01:32:02 - No caveats Find out more at http://cantletitgo.gay

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

This episode Zac and Big Al recount their road trip adventure to the East Coast.  Real time road trip audio is bolstered by commentary and The Guys try to make sense of their world wind voyage through multiple states, multiple Diners Drive Ins and Dives, and multiple bowel upsets.  Pennsylvania, Delaware, New Jersey, New York, Rhode Island, Connecticut, New Hampshire, Vermont…plus MUCH MORE!  THIS is MISINFORMATION! Also Available on iTunes and wherever you get your pods casted.

Did you ever think you'd see the day they go after Guy Fieri? The Mayor of Flavortown was photographed with Donald Trump at a UFC fight over the weekend, so now, it's death to his reputation! Howie talks the cancellation of the man once believed to be untouchable and, later, the COVID hearings on Fauci and the Wuhan Lab Leak Theory.

Published 28h of May 2023 Special Shout Out to our Executive Producer! KatettheKonz! #Yeah Join our Patreon!! https://www.patreon.com/PokemonProfessor Go check out Chris' articles https://pokemongohub.net/post/author/glawhantojar/ ✅ Latest Wayfarer News ✅ Abuse AGAIN? ✅ Restaurants ✅ Chris goes on a RANT! ✅ Wayspot of the Week ✅ Coal of the week Sit back and enjoy the show and don't forget to reach out @wayspotters on Twitter! Visit out Instagram also @wayspotterspodcast Our Twitter: https://twitter.com/wayspotters/ Niantic Wayfarer Twitter: https://twitter.com/NianticWayfarer TikTok Tiktok.com/imakewayspots YouTube https://www.youtube.com/@WayspottersPodcast Our Website: http://wayspotters.com/ Support Us: https://www.patreon.com/PokemonProfessor Wayfarer Discord: https://discord.gg/niawayfarer Twitch: https://www.twitch.tv/pokemonprofessornetwork Coal of the Week Arrangement: Chris Bell Intro Music - Game Over - Danijel Zambo - Music Vine Break Music -  Hard Trap Samples, Heavy Trap Drum Loops ... - Loopmasters Outro Music - Itty Bitty 8 Bit - song by Kevin MacLeod - Spotify – Web Player Spanish Hard Trap - By Steve Oxen Vocal recording  Copyright of Pokémon Professor 2022. Pokémon And All Respective Names are Trademark and © of Nintendo 1996-2022 Pokémon GO is Trademark and © of Niantic, Inc. Wayspotters is not affiliated with Niantic Inc. or The Pokémon Company --- Send in a voice message: https://podcasters.spotify.com/pod/show/wayspotters/message

Diners Drive-Ins and Dives host Guy Fieri has been giving Boise some major love in his latest Food Network season. But although our empanadas are to die for and our burgers are delish…there's one thing we're missing: late night diners. Recently, I spoke with local reporter and busy grad student Margaret Carmel about why our diner scene leaves her craving more.  What do you think about Boise late night food scene? What do you love, and what do you wish we had? Let us know by sending us a voicemail or text: 208-546-9485. Want some more Boise news? Head over to our Hey Boise newsletter where you'll get a cheatsheet to the city every weekday morning. Can't get enough of us?! We get it. Follow us on Twitter and Instagram.  Interested in advertising with City Cast Boise? Find more info HERE. Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome to BrewsBeats&Eats w/ Oldhead Ed. This week, we're joined by Chef, Diners Drive Ins and Dives alumni, and Burger mad scientist Cheffrey Eats. Tune in while we discuss how he went from pizza kitchen to food truck owner, at what age he stumbled across an unguarded beer cooler, his appreciation for the Encanto soundtrack, and how he got the Mayor of Flavortown to try his hand crafted creations. Peace! Follow Chef Jeffery: https://www.instagram.com/cheffreyeats/ Get your Cheesecake in a jar and other goodies at: https://shop.cheffreyeats.com/ Can't forget the sponsors: https://www.instagram.com/beardbrewsandfood/ https://www.instagram.com/g.joos.remedies/ https://www.instagram.com/mamajuanaking/

This week we're gossin' 'bout the terrors found in MILF Manor, una actualización de HILARIA, more fallout from the Rust shooting, the Poopsie Slime Surprise and Black Eyed Peas feud, and da Oscar noms! And in Celebrity Conspiracy Corner; The Tom Cruise plot THICCENS, DA LIST, AND THE BLIIIIINDZ!! Page 7 and Wizard and the Bruiser are going on TOUR! Dates and links to tickets at lastpodcastnetwork.com Want even more Page 7? Support us on Patreon! Patreon.com/Page7Podcast

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

If Guy Fieri is the ‘Mayor of Flavortown,' our guest today is the Grand Master of Music City. Twilighting as a Chef for Entertainers, Steve Sneed has delighted the pallets of the likes of Lynyrd Skynyrd, Kid Rock, Justin Bieber, AC/DC, and the Beach Boys. Even the King of Pop, Michael Jackson, once made a special entrance to shake our driver's hand after tasting one of his entrees. And being a chef was his second career! While cooking for Rock Stars on the side, Steve Sneed has enjoyed a successful 34-year career in the trucking industry. We're thrilled that he joins us today on the Six-Figure Trucker! Steve has a passion for driveaway and loves to share the wisdom he has gleaned over the road. You don't want to miss a minute of our conversation. But this is a fair warning: this episode of #SixFigureTrucker may make you hungry!Show Notes:Integrity and Honesty are twin keys to Success in this Industry! (1:00)This 34 year Veteran in trucking Pitches Driveaway (5:25)Steve shares some Crazy Stories (23:55)Steve talks about his fierce desire to build and protect the reputation of truckers (30:01)Better Roads and GARDENS! Steve talks about his green thumb (33:50)AC/DC, The Beachboys, Michael Jackson, Kid Rock, the Biebs?! You won't believe who Steve has cooked for (41:00)Steve talks Future plans (54:11)As we wrap up this episode, Steve pitches driveaway to prospective drivers (57:41)Keep Truckin', Steve!The Six Figure Trucker is a weekly conversation that shares the strategies and stories that successful drivers have used to build lucrative careers in the trucking industry. For more information or to subscribe, please visit https://www.six-figuretrucker.com/.

FULL SHOW EPISODE PODCAST / The Debbie Nigro Show I Love When Someone Risks A New Idea!  I met Jonathan Scott in Las Vegas right before the pandemic. A fellow broadcaster known for reporting on everything going on in Las Vegas for years, and a friend of awesome friends out there, we met socially. I told him he should be on my show and I'd be in touch when I got back home. Then the pandemic hit and everything changed.  Jonathan got an idea right about then to help connect and educate kids virtually with what he could teach. Initially it was broadcasting related, because that's what he knows, but then Jonathan knows a lot of people in Vegas who do different things in entertainment and he got them involved too. Now in it's 3rd year, the series Jonathan produces is called "On Air Education" - Where Entertainment Meets Education. It airs on Saturdays on the CW Network. A very unique way to educate kids about careers that might intrigue them by getting the people who have succeeded to show up and share their stories about what they did to get there. Now that's an education! Jonathan's most recent interview for kids interested in the culinary arts features non other than Guy Fieri of Diners Drive Ins and Dives. Jonathan Scott finally made it on my show live from Las Vegas BTW Everything that happens there ... he knows about. LOL Enjoy our chat.

This week we're rolling out, talking about our favorite Diners, Drive-Ins, & Dives, as well as acting like complete doofuses of course. Hear us talk about BBQ on Hotdogs, why Popeyes fried chicken isn't acceptable to eat in Louisiana, and so much more! --- Support this podcast: https://anchor.fm/micnightofficial/support

It was officially a dong - The Emmy awards were on last night - If we could only watch one tv show until the end of time what would it be - We are looking for the Perfect music to play behind Mitch Trubisky interviews to spice them up this season - Bob is willing to donate a Pec if TJ needs one... He has nice nipples too - We had a naked Devil who was just trying to check something off their bucket list - Someone went to Mickey jail in Florida

This week on The Hot Dish, the ladies recap Tyler's wedding and all the fun things that happened, including a drunk gas station run and Kasey taking them all over town trying to find a place to for breakfast to recover from the night before. In the second segment the gals play “Mansplaining” the card game, it's about as fun as you think it would be... 

We've got an awesome episode jam-packed with fun ways to learn more about the history and heritage found in Elkhart County, Indiana! Did you know that Elkhart County produces over 80% of all RVs built in the U.S. and that more than eight in ten RVs shipped in North America are made right here?! That means we host a lot of RV rallies and the FROG International Rally is one of the largest. On this episode, we learn more about the FROG (Forest River Owners Group) and the rally being held August 14-20 at the Elkhart County 4-H Fairgrounds. Then hear about the all-new passports available for the Quilt Gardens and Epic Art Adventures. The best of all - these passports are free, easy to use and are great for navigating all of the great places to see! We wrap up the episode catching up with Nick at South Side Soda Shop. Since re-opening in 1986, Nick and Charity Boyd have been running the South Side Soda Shop along with their family. The Boyds have created a legacy; the South Side Soda Shop's chili has been voted Michiana's best chili seven times; the Lemon Meringue pie won the Indiana Pie Quest Contest; the South Side Soda Shop has been featured in Gourmet Magazine and numerous regional publications, as well as the film, Lonesome Jim, directed by film star Steve Buscemi. The Soda Shop was featured in the premiere season of Food Network's “Diners, Drive-Ins, and Dives” with host Guy Fieri.

The Cabin is presented by the Wisconsin Counties Association and this week we're featuring Kenosha County; https://bit.ly/39PLAxjThe Cabin is presented by Jolly Good Soda! Find them at your local grocery store and follow them on social media @jollygoodsoda; http://bit.ly/DWxJollyGoodCampfire Conversation: Move over Guy Fieri…Eric Paulsen is in town and he's here to give your love for exploring diners and drive-ins a run for your money. Plus, it wouldn't be a Wisconsin-based podcast if we didn't throw in dairy bars! And we are joined by our unofficially official food correspondent, Josh Ostermann, to run through this list of delicious places you can only find in the dairy state!Some of these restaurants include: Hubbard Avenue Diner (Middleton), The Drive-In Restaurant (Grantsburg), Wayne's Drive-In (Cedarburg), Albatross Drive-In (Washington Island), The Pearl Ice Cream Parlor (La Crosse), Ferch's Malt Shoppe and Grille (Greendale), Frank's Diner (Kenosha), Anchor Bar & Grill (Superior), Ardy & Ed's Drive In (Oshkosh), Milty Wilty Drive-In (Wautoma), Judi's Pace (Oostburg), The Mint Café (Wausau), Mickey's Dairy Bar (Madison), and so many more!Shop Discover Wisconsin; Check out the new Cabin swag and use code “CABIN” for a discount at; shop.discoverwisconsin.comSt. Germain; With summer in full swing, make sure to check out our list of must-see and must-experience events in St. Germain; https://bit.ly/3mxb5XFGroup Health Trust; Serving local governments and school districts, the WCA Group Health Trust partners closely with members to fulfill their employee health benefit obligations in a fiscally responsible manner. Learn more at https://bit.ly/3JMizCXMarshfield Clinic; All of Us Research Program; https://bit.ly/3klM56EKnow Your Wisconsin: WaterX; https://bit.ly/3mYRjGY

David Page is a two-time Emmy Winner and the Creator of the Classic Food Network Show Diners, Drive-Ins, and Dives. He also has an extensive resume consisting of co-producing Good Morning America, working as a Producer for NBC and ABC in the field, interviewing Muammar Gaddafi after the US bombed his house, having breakfast with Yasser Arafat, and so on... David is a super interesting guy and recently released a new book titled Food Americana: The Remarkable People and Incredible Stories behind America's Favorite DishesWhere to Find David: LinkedinGet Your Copy of Food Americana: The Remarkable People and Incredible Stories behind America's Favorite DishesAudibleWHAT MORE CAN I SAY...' SHOW INFO:Theme Music by Chantil Dukart - (Day to Day)START YOUR OWN PODCAST AND GET A $20 AMAZON GIFT CARDhttps://www.buzzsprout.com/?referrer_id=1903566Sign up for our email list HERELearn more about Nick PaulySupport the show

Food Americana is a new book that explores the history of American cuisine. Author David Page is also the original executive producer of Diners, Drive-ins and Dives, the TV show where Guy Fieri visits small restaurants in communities all over the U.S. We talk about the beginning of Diners, Drive-ins and Dives, about the way that American cuisine evolved from the menus and recipes of other cultures, and about the changes he's seen in American journalism since his days as a producer with NBC and ABC.David is co-founder of Page Productions, at https://pageprod.com. His book Food Americana is available on Amazon, at Barnes &Noble, and wherever books are sold. The Brainwave Podcast is produced and presented by WindWord Group Publishing and Media. Please visit our website at https://www.windwordgroup.com to sign up for our newsletter and receive regular information about upcoming guests, new releases, and special gifts for regular listeners and readers. Support the show (https://www.patreon.com/brainwavepodcast)

Ep 059: When working with retirees like as do, we know that one thing our clients generally like to do as a special treat is to go out to eat at restaurants, right? Sometimes we might have a local haunt that we visit routinely, say on a Friday or Saturday night to break up the week. Food is a big deal in our lives, not just from the enjoyment of the food itself, but also a gathering place for families to share stories and their lives. So, we wanted to have a show to not only talk about this big part of our lives that we all enjoy but how can we elevate it? How can we experience food better when dining out? What about doing a better job of finding the best places to eat for us as we vacation? Our next guest is a two-time Emmy winner and changed the world of food television by creating, developing, and executive-producing the groundbreaking show "Diners, Drive-Ins and Dives." Creating Diners, Drive-Ins and Dives and hands-on producing its first eleven seasons took him deep into the world of American food—its vast variations, its history, its evolution, and especially the dedicated cooks and chefs keeping it vibrant. His next series, the syndicated Beer Geeks, dove deep into the intersection of great beer and great food. It is those experiences, that education, and the discovery of little-known stories and facts that led him to dig even deeper and tie the strands together in his new book, "Food Americana." Please welcome David Page to The Retirement Success in Maine Podcast! Chapters: Welcome, David Page! [2:15] How did David come up with the show “Diners, Drive-Ins and Dives”? [11:22] What can the retiree population do better when eating out? [17:41] How can someone find spots to go eat that they may not know about yet? [23:21] How can someone elevate their vacation food experience? [30:49] What are David's top-five places to experience the best food? [38:53] What is David's food experience with the state of Maine? [53:28] How will David find his personal Retirement Success one day? [57:43] Ben and Curtis wrap up the conversation [1:00:27]

In this week's episode of Living in the Sprawl: Southern California's Most Adventurous Podcast, host Jon Steinberg shares his list of top ten Southern Califonria spots features on "Diners, Drive Ins and Dives" that he recommends. His list includes: Pizzeria Luigi in San Deigo, Fab Hot Dogs in Reseda, Polka Polish Restaurant in Glassel Park, Sherman's Deli in Palm Springs, Paul's Coffee Shop in Fountain Valley, Emma Jean's Holland Burger in Victorville, Nighthawk Breakfast Bar in Mar Vista, Norton's Pastrami and Deli in Santa Barbara, Chili John's in Burbank and Patrick's Roadhouse in Santa Monica. Instagram: @livinginthesprawlpodcastEmail: livinginthesprawlpodcast@gmail.comWebsite: www.livinginthesprawlpodcast.comCheck out our favorite CBD gummy company...it helps us get better sleep and stay chill. Use code "SPRAWL" for 20% off.  https://www.justcbdstore.com?aff=645Check out Goldbelly for all your favorite US foods to satisfy those cravings or bring back some nostalgia. Our favorites include Junior's Chessecakes from New York, Lou Malnati's deep dish pizza from Chicago and a philly cheesesteak from Pat's. Use the link https://goldbelly.pxf.io/c/2974077/1032087/13451 to check out all of the options and let them know we sent you.Use code "SPRAWL" for (2) free meals and free delivery on your first Everytable subscription.Support the podcast and future exploration adventures. We are working on unique perks and will give you a shout out on the podcast to thank you for your contribution!Living in the Sprawl: Southern California's Most Adventurous Podcast is on Podfanhttps://www.buymeacoffee.com/sprawl Support the show (https://www.patreon.com/livinginthesprawlpodcast)

David Page changed the world of food television by creating, developing, and executive-producing the groundbreaking show Diners, Drive-Ins and Dives. Now from this two-time Emmy winner comes Food Americana, an entertaining mix of food culture, pop culture, nostalgia, and everything new on the American plate.Get the book: https://www.amazon.com/Food-Americana-Remarkable-Incredible-Entertainment/dp/1642505862Don't forget to subscribe to the podcast on iTunes, Google Podcasts, Spotify, or YouTube: https://podfollow.com/playfulhumans/Theme Music: Chasing the Sunshine by Pink Zebra - Licenced at Envato ElementsSupport the show (https://paypal.me/mikedmontague)

Luke and Andrew spend Memorial Day appreciating one of Tim Conway's most memorable characters. And Luke explains why he didn't invite Andrew to a virtual party.

Our pal Nora McInerny hops on the line to talk about her life as a Reader's Digest celebrity. Plus, Grumpy Andrew picks the wrong restaurant to grump about...since it belongs in Luke's family. ... Today's show is sponsored by Modsy. Visit Modsy.com and use code TBTL to get 20% off.