Podcasts about drive ins

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.

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

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

On this episode I welcome back Brandt aka Designated Hitter, a bedroom emo/punk band. We catch up a bit before talking about how he started this project. We then dive into "The Overwhelming Feeling (That Something Is out There)". Before we end we talk about where he plans to take this and the possibility of a live show. Be sure to follow Designated Hitter and check out "The Overwhelming Feeling (That Something Is Out There"!!!This episode features the songs "Demon, Drive-Ins, and Dives" and "It Is Purple" from the album The Overwhelming Feeling (That Something Is Out There).You can find Designated Hitter at the following links:Twitter: https://x.com/dsgntdhttrWIInstagram: https://www.instagram.com/dsgntdhttrwi/Bandcamp: https://dsgntdhttr.bandcamp.com/_______________________________________You can find Beers With Bands here:Twitter: https://twitter.com/BeersWBandsPodInstagram: https://www.instagram.com/beerswithbandspod/Bandcamp: https://beerswithbands.bandcamp.comEverywhere else: https://linktr.ee/BeersWithBands

The "Owners and Operators" series returns, as Virgil and Mark chat with Mindi Jarman, owner of the Cherry Bowl Drive-In in Honor, Michigan, about being new to the Drive-In biz, navigating her first year of ownership, giant chickens, Drive-In speakers, pickle celebrations, and much more.Recorded 3/9/26Visit the Cherry Bowl online at:https://www.cherrybowldrivein.com/https://www.facebook.com/p/Cherry-Bowl-Drive-In-100057087896997/https://www.instagram.com/the_cherrybowldrivein/Check out our map of all of the Drive-Ins that have been featured on the podcast at:https://www.google.com/maps/d/u/0/viewer?mid=1yJn88ZGUVg73Ui-lPCKOK3OzBulcOIg&hl=en&ll=40.32804053761244%2C-100.05065412604952&z=4For exclusive additional podcasts, videos, sneak peeks, and on-site discounts, visit the Mahoning Drive-In Patreon page at:https://www.patreon.com/mahoningdriveinhttps://www.mahoningdit.comhttps://www.facebook.com/mahoningdriveintheaterhttps://www.instagram.com/mahoningdriveintheaterhttps://twitter.com/mahoningditFor Mahoning Drive-In merch online:https://merchbin.net/collections/mahoning-drive-in-theaterhttps://www.crackerjackposters.com/s/shop

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

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

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

Virgil and Mark thread up a chat with longtime 35mm projectionist Mark Pusillo, discussing his 50-year projection journey, from teenage apprentice in the 1970s to union positions, with tales of Jerry Lewis Cinemas, classic New Jersey Theaters, adult cinemas, carbon arc to platters, Drive-Ins to 70mm, Times Square to projecting our Mahoning Drive-In Road Show events at the Union County Performing Arts Center in Rahway, NJ.Recorded 2/24/26For exclusive additional podcasts, videos, sneak peeks, and on-site discounts, visit the Mahoning Drive-In Patreon page at:https://www.patreon.com/mahoningdriveinhttps://www.mahoningdit.comhttps://www.facebook.com/mahoningdriveintheaterhttps://www.instagram.com/mahoningdriveintheaterhttps://twitter.com/mahoningditFor Mahoning Drive-In merch online:https://merchbin.net/collections/mahoning-drive-in-theaterhttps://www.crackerjackposters.com/s/shop

Shownotes - Wuthering Heights This week, we review Wuthering Heights We also discuss Bloody Awesome Ranking in Concessions of a Cinephile, and more! The Bloody Awesome Movie Podcast The Bloody Awesome Movie Podcast delivers a spoiler-free review of a film, usually a new release with some exceptions, every week. Then Matt Hudson (@wiwt_uk) from What I Watched Tonight and Jonathan Berk (@berkreviews) from disappointment media will introduce a variety of movies or pop-culture-related topics in a series of segments. Review of Wuthering Heights Director, writer, and cast: Provided by Letterboxd.com IMDb.com Synopsis: Tragedy strikes when Heathcliff falls in love with Catherine Earnshaw, a woman from a wealthy family in 18th-century England. Ratings: 60% RT critic 80% RT audience 56 Metascore 6.3 IMDb user score 2.9 Letterboxd Box Office: $38,000,000 US; $45,000,000 international; total – $83,000,000 as of 2/17/2026 Concessions of a Cinephile In this segment, we switch to movie-motivated conversations of a large variety that could include headlines, trailers, top five lists, best of, competitions, etc. Topic: Bloody Awesome Margot Robbie Performance Ranking Barbie I, Tonya Babylon Birds of Prey (and the Fantabulous Emancipation of One Harley Quinn) A Big Bold Beautiful Journey Honorable Mentions Once Upon a Time in Hollywood Wolf of Wall Street Media Consumption Movies, TV, Video Games, Music, Podcasts (not ours), etc that we use to pass the time Matt's Consumption Halloween The Autopsy of Jane Doe Dolly Jon's Consumption Wonder Man Diners, Drive-Ins, and Dives Arc Raiders Dead by Daylight

Die aktuellen Automobilkurznachrichten mit Michael Weyland  Thema heute:  Diner an der Route 66 in Arizona, die Geschichten erzählen    Cruisers Cafe - photo credit Experience Williams  Wer die legendäre Route 66 erkundet, die in diesem Jahr 100 wird, geht dabei oft auch auf eine kleine Zeitreise – zum Beispiel in einen Diner. Diner erzählen Geschichte und halten den Geist des amerikanischen Südwestens lebendig. In Dinern entlang der Route 66 wird jede Mahlzeit zum Roadtrip-Erlebnis. Williams - Cruisers Cafe - photo credit Xanterra Travel Collection thetrain.com Cruiser's Route 66 Cafe – Williams, AZ Ein Besuch im Cruiser's Route 66 Cafe in Williams, Arizona, ist wie eine kleine Reise in die 50er-Jahre. Alte Zapfsäulen, Neonlichter und nostalgische Memorabilia schmücken das Café,  die Speisekarte bietet amerikanische Klassiker: Saftige Cheeseburger, zartes Brisket-Sandwich und perfekt gegrillte Bourbon-Steaks laden dazu ein, den Geschmack Arizonas zu entdecken. Dazu erklingt Live-Musik, die den Highway-Soundtrack vergangener Jahrzehnte heraufbeschwört. John & Adam Tasting  Foto © Discover Flagstaff Salsa Brava Mayan Tacos Foto © Discover Flagstaff  Salsa Brava – Flagstaff, AZ Salsa Brava in Flagstaff bringt die Vielfalt und Würze des Südwestens auf den Teller. Bereits mehrfach von „Diners, Drive-Ins and Dives“ gefeatured, begeistert das Diner mit einer Mischung aus mexikanischen, Navajo- und Tex-Mex-Gerichten. Von klassischen Carnitas und Fajitas über würzige Enchiladas bis hin zu gefüllten Sopapillas – hier zeichnet sich jede Mahlzeit durch Kreativität aus. Delgadillo's Snow Cap Drive-In – Seligman, AZ Delgadillo's Snow Cap, Seligman_ credit An Pham Seligman nennt sich die „Wiege der historischen Route  66“ und kein Ort verkörpert das besser als Delgadillo's Snow Cap. 1953 eröffnete Juan Delgadillo das Drive-in aus Schrottholz der nahegelegenen Eisenbahn – ein Bau voller Skurrilität, Kreativität und Humor. Von den legendären Schildern wie „Cheeseburger with Cheese“ bis zu der augenzwinkernden „Sorry, We're Open“-Tafel: Hier ist jedes Detail ein Hingucker. Das Diner ist nicht nur ein Ort zum Essen, sondern ein lebendiges Stück Route-66-Geschichte. Foto: Visit ArizonaOatman Hotel Restaurant & Saloon – Oatman, AZNoch einen Schritt weiter zurück in die Vergangenheit geht es im Oatman Hotel, einem Relikt aus den Goldgräberzeiten. Die berühmte Dollar Bill Bar lässt Gäste Teil einer mehr als hundertjährigen Tradition werden: Wer möchte, heftet seinen eigenen Dollar an die Wand, und wird so ein kleiner Teil der Geschichte, die vom Goldrausch und von Abenteuern entlang der Route  66 erzählt.  Zwischen urigen Saloon-Holzbalken, rauchigen Steak-Düften und kleinen Geistergeschichten entfaltet sich hier der Wilde Westen in seiner reinsten Form.   Alle Fotos: Siehe Bildtexte

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

#podcast #veterans #meme The DD214 Network Podcast features engaging discussions among the hosts about various topics, including personal anecdotes, comics, American history, and sports. The conversation flows naturally from light-hearted banter about the weather to deeper reflections on graphic novels like 'Undiscovered Country,' which explores themes of isolation and societal issues. The hosts also share their thoughts on the current state of streaming services, nostalgia for drive-in theaters, and insights into the NFL, emphasizing the importance of community and shared experiences throughout the podcast. In this conversation, the speakers delve into various topics ranging from NFL game postponements due to weather, personal experiences in empty stadiums, and the implications of controversial military operations. They discuss the importance of discipline in the military, the emotional challenges faced during the New Year, and the significance of support systems in overcoming personal loss.Chapters00:00 Introduction to DD214 Network Podcast06:24 Weekly Updates and Personal Anecdotes06:42 Creative Pursuits and Digital Art08:06 Comic Book Discussions: Utopias and Dystopias15:10 Exploring 'Undiscovered Country' Comic Series23:21 Future Adaptations and Closing Thoughts25:32 Nostalgia and the Power Rangers27:00 DC's Boldness in Storytelling28:33 The Impact of Dark on Television30:11 The Evolution of Streaming Services32:35 Drive-In Theaters: A Nostalgic Experience34:23 The Future of Drive-Ins and Community36:48 Reflections on the Week and Current Events45:01 Weather and Postponements in Sports48:44 Experiences in Empty Stadiums52:14 Reflections on Recent Events and Operations59:01 Military Operations and Their Implications01:08:51 The Importance of Energy Drinks in Military Life01:13:20 Caffeine Culture and Its Impact01:17:43 Reflections on Health and Lifestyle Choices01:22:01 Emotional Challenges During the Holidays01:25:22 Support and Resources for Mental HealthDD214 Network PodcastDirected & Produced by Jonathan ‘Clean' SanchezHosted by Joe Squillini & Jay CampbellEdited by Clean Sanchez Media, LLCMusic by Shrieks666 ("Shadow Surfing," "Voices Getting Louder") – Check them out on Bandcamp!Website: CleanSanchezMedia.comAffiliate LinksGovee - https://govee.sjv.io/CLEANStreamLabs - https://streamlabs.pxf.io/CleanHemper -https://www.hemper.co/DD214Disclaimer: This Podcast contains adult language. Adult Supervision is advised.Fair Use Disclaimer:The content provided on this podcast may include material subject to copyright protection. In accordance with the principles of "fair use" as defined in Section 107 of the Copyright Act of 1976, the use of copyrighted material on this podcast is for purposes such as criticism, comment, news reporting, teaching, scholarship, or research.The determination of whether the use of copyrighted material constitutes fair use is made on a case-by-case basis, taking into account various factors outlined in Section 107. The inclusion of such material is not an endorsement by the DD214 Network Podcast or Clean Sanchez Media, LLC, but is meant to enrich and contribute to discussions within the specified purposes of fair use. All copyrights and trademarks are the property of their respective owners.Shop official merch for DD214 Network: http://www.CleanSanchezMedia.com

This week on The Atrium Podcast, Judah is back. . . again! We start things off by talking about Hope-A-Ween plans, Judah's Guy Fieri costume, and the television phenomenon Diners, Drive--Ins, and Dives. From there, we react to a clip of a spiritual daughter bowing to Kathryn Krick during her birthday celebration. Finally, we get to Judah's question about the divine council mentioned in Psalm 82, Genesis, Job, etc. and if there are other gods. Don't forget to share and tell your friends about another sensational episode of The Atrium Podcast!

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

SPONSORS: - Download Cash App Today: https://capl.onelink.me/vFut/6fv5azex #CashAppPod As a Cash App partner, I may earn a commission when you sign up for a Cash App account. Cash App is a financial services platform, not a bank. Banking services provided by Cash App's bank partner(s). Prepaid debit cards issued by Sutton Bank, Member FDIC. Visit cash.app/legal/podcast for full disclosures. - Sign up for a $1 per month trial period at https://shopify.com/nottoday, all lowercase This week on Not Today Pal, Jamie-Lynn Sigler and Robert Iler are joined by comedians Jaime Garcia and Ralph Barbosa for an episode packed with laughs, chaos, and road stories you won't believe. The conversation kicks off with champagne requests, mushroom trip confessions, and childhood memories that shaped their lives. Ralph opens up about big realizations, his family's ties to The Sopranos, and why stand-up nerves still hit him before every set. Jaime dives into road life with Ralph — from late-night White Castle disasters to accidentally ending up at a gay diner in Minnesota. The group gets into food debates (ketchup on popcorn??), toxic road friendships, and the art of ordering for an entire crew without losing your mind. Plus, Ralph shares his infamous “toxic tips” for Instagram, Jaime reveals how tennis rackets turned into a conversation starter, and things spiral into stories about Vegas birthdays, road rage, and matcha latte mind games. It's unfiltered, hilarious, and full of the kind of friendship chaos that makes Not Today Pal a must-listen. Have a question for Rob and Jamie? Reach out at nottodaypalpodcast@gmail.com Not Today, Pal Ep. 112 https://www.instagram.com/jamielynnsigler https://www.instagram.com/nottodaypalshow https://store.ymhstudios.com Chapters 00:00:00 - Intro 00:02:15 - Mushrooms & Sopranos 00:09:36 - Stand-Up Nerves 00:16:49 - Touch Of The 'Tism 00:25:25 - Food 00:33:09 - Gay Diners, Drive-Ins, & Dives 00:39:47 - Comic Advice & Toxic Tips 00:45:27 - Piss Me Off 00:53:50 - Wasting My Money 00:58:50 - Wrap Up + Tour Dates Learn more about your ad choices. Visit megaphone.fm/adchoices

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

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

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

What's illegal in the US to use in food? Whats banned, for medical reasons, and for... other reasons.. Do you miss cottage cheese and apple butter being at the buffet? Idk i'm too young for that shit. What food places have been on Diners, Drive-Ins, & Dives apparently quite a bit in the 757 and others in Virginia!

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

The Best Things to Do in -1. St. Louis, MO:St. Louis is often called the “Gateway to the West,” but it's also a gateway to a memorable, well-rounded travel experience. From world-class art and live entertainment to major league baseball and local culinary treasures, this Midwestern gem packs a punch. Whether you're here for a weekend or a longer stay, here are some of the top things to do in St. Louis that highlight the city's diverse appeal.

What happens when a middle child with chronic pain creates a feminist retail empire? You get Woman-Owned Wallet – a movement that's part store, part media company, and full-on economic revolution. Welcome to the season six finale where founder Amanda Dare takes the mic solo to reveal major transformations ahead. After closing WOW Factor Collective and weathering ongoing construction challenges at the storefront, Amanda shares her vision for WOW's future: a YouTube series spotlighting woman-owned businesses across America. Think of it as the feminist answer to Diners, Drive-Ins and Dives – a travel show mapping the incredible entrepreneurs who deserve your dollars.But this evolution isn't just about business. Amanda bravely recounts her decades-long health battle that culminated in recent surgery for endometriosis, a condition affecting one in ten women yet chronically underdiagnosed and understudied. Through tearful reflection, she connects her personal healing journey with WOW's mission of creating safe, feminine spaces where women's experiences are validated rather than dismissed. The serendipitous moment when a gynecologist shopping in her store finally pointed her toward diagnosis perfectly illustrates why community matters – we solve problems together that we can't solve alone.The episode also includes a bittersweet announcement about COO Adrienne's departure after nearly seven years of partnership, plus Amanda's reading of her recent Force Magazine article outlining how WOW is building economic power for women through "funny financial feminism." From guided tours and podcasts to an upcoming children's book starring Penny the piggy bank, Amanda reveals how putting money in women's wallets creates ripple effects throughout communities.Ready to join a sisterhood of moneymakers who believe spending can be activism? Subscribe now for season seven and remember – when it comes to building the village we all need, sometimes you have to be the villager first.Send us a textSupport the showSend us a text Gusto - All Your HR and Payroll NeedsShop The Woman-Owned Wallet WebsiteWoman-Owned Brands all on WOW Directory!Find Grants Fast with SKIPFaire - List Your Business for WholesaleCreative Cash Flow StudioDisclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.

David Vargas was a f**k-up.As a teenager in Santa Ana, Calif., the devil tapped him on the shoulder every day. Without a clear direction in life, he started smoking marijuana, which quickly turned into doing all the drugs: Cocaine, ecstacy, ketamine, and more. Drugs were the only thing David believed he was good at.Until, one day, he prepared a fried bologna sandwich for his friends while they were high. David realized then that maybe cooking was something he could pursue professionally. Food is life in his Mexican culture, and what better way to honor that than by bringing people together through delicious food?From Noble High School in North Berwick, M.E., Chef Vargas of Vida Cantina and Ore Nell's Barbecue sits down with host Troy Farkas to discuss his rampant teenage drug use in southern California, getting kicked out of high school after threatening his teacher's life, bone-chilling experiences with racism, attending culinary school in Minnesota, his near-death experience in The Virgin Islands, the $35,000 mistake food truck mistake, supporting a family of four on $12 per hour, the Food Network appearance that changed the trajectory of Vida Cantina, his new career, and SO much more.To support Chef Vargas, you can attend and/or become a sponsor of the New England B.I.P.O.C. Fest on 8/17 in Portsmouth! CHAPTERS:Seacoast Stories Dinner Club details! (00:00)How drug addiction derailed David's early years (01:35)How Chef turned his life around (11:15)Attending culinary school in Minneapolis (15:40)SPONSORS: JOBTALK LLC and Samonas Realty (27:00)Working as a private chef on St. Croix (29:55)Moving to Maine and living on welfare (35:40)Chef's failed food truck experiment (49:35)How Vida Cantina BLEW UP after "Diners, Drive-Ins, & Dives" (51:25)Co-owning Ore Nell's Barbecue (59:07)Why he started New England B.I.P.O.C. Fest (01:03:00)Chef's new job (01:10:50)How do you want to be remembered? (01:19:02)To secure your seat at the "Seacoast Stories Dinner Club" this Wednesday, 7/16, at 7 p.m. in downtown Portsmouth, ⁠take the personality quiz here⁠.THANKS TO OUR SPONSORS:Visit ⁠⁠⁠SamonasGroup.com⁠⁠⁠ or stop by Samonas Realty in downtown Portsmouth to learn more about how you can find the Seacoast home of your DREAMS!⁠JOBTALK LLC⁠⁠⁠⁠⁠: Get 50% off ⁠⁠⁠⁠⁠JOBTALK Academy⁠⁠⁠⁠⁠ courses with the code "SEACOASTSTORIES50" for the rest of 2025!Investment and insurance products are:• Not Insured by the FDIC or Any Federal Government Agency• Not a Deposit or Other Obligation of, or Guaranteed by, the Bank or Any Bank Affiliate• Subject to Investment Risks, Including Possible Loss of the Principal Amount InvestedInvestment products and services are offered through Wells Fargo Clearing Services (WFCS), LLC, Member SIPC, a registered broker-dealer and non-bank affiliate of Wells Fargo & Company. WFCS uses the trade name Wells Fargo Advisors. 1 North Jefferson, St. Louis, MO 63103.

Diners, Drive Ins and Dives? Nope a different tripple-D, here!See omnystudio.com/listener for privacy information.

In this episode, Tarik and Ann are buzzing over a new Italian spot from the James Beard Award-winning owners of Lupi & Iris, as well as an upscale Mediterranean eatery coming to the ground floor of the new Ascent MKE building near Cathedral Square.Our duo also dishes on beloved Jamaican restaurant Uppa Yard as it expands with a second downtown location on Water Street, promising classic dishes like jerk chicken and oxtail, plus new additions like live music. It isn't all good news, though, as burger lovers took a hit with the recent announcement that Dairyland will leave (or, rather, was asked to leave) the Third Street Market Hall.We return to sunnier topics as Ann takes us on a nostalgic road trip through Wisconsin's historic drive-ins, sharing favorite spots like Ardy & Ed's in Oshkosh and Big Star in Kenoha, as well as the unique experience of car hops and frosted root beer mugs. Finally, we wrap things up with details about Purslane, chef-owner Mary Kastman's newly opened restaurant that took over the former Ardent space.

With an actual Friday the 13th just around the corner, this week we cover a recently released movie inspired by the Friday the 13th films and rom-coms: HEART EYES (2025). But is it all hearts and flowers or is this box office darling a big time let down? Listen to this week's episode to find out!Next time we'll be covering the Wachowski-helmed thriller BOUND (1996).Thanks for listening and stay spoopy ya'll!THE GGP CREWTimestamps:00:00:25 Intro00:01:27 Start00:03:50 HEART EYES Begins00:04:51 Friday the 13th Inspiration00:16: Rom-Com Inspirations00:22:00 Cast and Crew Continued00:34:17 RunDown00:37:00 SPOILERS!!!!01:05:04 HEART EYES Wrap-Up01:07:35 Ratings01:10:26 Next Time- BOUND (Paramount+)01:15:08 Pride Stuff and Soapboxings01:20:02 End of Rant01:21:08 Jonathan Joss01:19:34 GoodbyesThe Grindhouse Girls Podcast is created by Katie Dale and Brit Ray. This week's episode is edited by Katie Dale.Part of the Redacted Entertainment Network.Royalty free music used: Ready Set Go and Outro White SmokeCopyright 2020 Grindhouse Girls PodcastThis podcast uses the following third-party services for analysis: Podcorn - https://podcorn.com/privacy

Nick kicks things off with Mike Kerz of Flashback Weekend and The Midway Drive-In to mark National Drive-In Day and explore the surprising opportunity for regular folks to own a piece of cinematic Americana. From midnight horror screenings to real estate with a screen, it's a nostalgic look at the past—and maybe your future. Later, Erik Childress and Steve Prokopy drop by for another spirited round of movie reviews, this time clashing over Wes Anderson's The Phoenician Scheme, the John Wick spinoff Ballerina, and the latest Stephen King adaptation, The Life of Chuck. Spoiler: things get heated. Wrapping things up, Esmeralda Leon joins Nick to dissect oddball cable networks and Hollywood's most confusing lookalikes. Jessica Chastain or Bryce Dallas Howard? Even they're not sure some days. [EP 356]

Dive into a nostalgia-laden Friday as Jim and John reminisce about the joys of Donut Day, the quirks of Mr. Donut's 1973 jingle, and the cultural impact of drive-in movies. They navigate through amusing coffee mishaps and the art of carrying an overflowing cup without spilling. The hosts also explore the bustling scene in Oshkosh, highlighting local events, and dissect the long-awaited relocation of Green Bay's coal piles. As a poignant tribute, they honor the 81st anniversary of D-Day with vivid veteran accounts, reminding listeners of the bravery and sacrifice that shaped history. NEWisco Weekend host Lisa Hale joins to give a preview of the great stories that will be featured this weekend! Maino and the Mayor is a part of the Civic Media radio network and airs Monday through Friday from 6-9 am on WGBW in Green Bay and on WISS in Appleton/Oshkosh. Subscribe to the podcast to be sure not to miss out on a single episode! To learn more about the show and all of the programming across the Civic Media network, head over to https://civicmedia.us/shows to see the entire broadcast lineup. Follow the show on Facebook and X to keep up with Maino and the Mayor! Guest: Lisa Hale

Dive into a nostalgia-laden Friday as Jim and John reminisce about the joys of Donut Day, the quirks of Mr. Donut's 1973 jingle, and the cultural impact of drive-in movies. They navigate through amusing coffee mishaps and the art of carrying an overflowing cup without spilling. The hosts also explore the bustling scene in Oshkosh, highlighting local events, and dissect the long-awaited relocation of Green Bay's coal piles. As a poignant tribute, they honor the 81st anniversary of D-Day with vivid veteran accounts, reminding listeners of the bravery and sacrifice that shaped history. NEWisco Weekend host Lisa Hale joins to give a preview of the great stories that will be featured this weekend! Maino and the Mayor is a part of the Civic Media radio network and airs Monday through Friday from 6-9 am on WGBW in Green Bay and on WISS in Appleton/Oshkosh. Subscribe to the podcast to be sure not to miss out on a single episode! To learn more about the show and all of the programming across the Civic Media network, head over to https://civicmedia.us/shows to see the entire broadcast lineup. Follow the show on Facebook and X to keep up with Maino and the Mayor! Guest: Lisa Hale

Step into the glow of the silver screen under the stars as we take a nostalgic journey through the era of drive-in movies. In this episode, we unpack their cultural significance and how movie-watching habits have transformed over time. From the decline of drive-in theaters to the lasting impact of COVID-19 on filmgoers, we explore creative ways to revive the outdoor cinema experience. We also dive into family-friendly entertainment possibilities, real estate hurdles, and what the future holds for traditional movie theaters in a rapidly evolving entertainment landscape.

About the Guest:Meet Guy Fieri—chef, TV host, entrepreneur, and champion for communities in need. With his signature style and relentless energy, Guy rose to fame through shows like Diners, Drive-Ins and Dives, but his impact reaches far beyond entertainment. Through the Guy Fieri Foundation, he mobilizes disaster relief efforts across the U.S., bringing resources and volunteers to rebuild communities. Guided by the belief that “As soon as you are not learning, you are dying,”Guy continues to inspire others to lead with heart, humility, and hustle.What You Will Learn:How Dale Carnegie's principles shaped Guy's approach to leadership and lifeThe philosophy behind the Guy Fieri Foundation's disaster relief effortsWhy it's crucial to listen to those who love you—not the noise from strangersTune in for a fresh, powerful follow-up where we explore how Guy built a movement beyond food, why focusing on the right people matters, and why the right mindset changes everything. Whether or not you heard Part 1, you'll walk away inspired. Please rate and review this Episode!We'd love to hear from you! Leaving a review helps us ensure we deliver content that resonates with you. Your feedback can inspire others to join our Take Command: A Dale Carnegie Podcast community & benefit from the leadership insights we share.

In this "For The People" special, Nick kicks things off with Consumerman Herb Weisbaum from Checkbook.org, covering the return of student loan collections, the recent congressional moves on overdraft and credit card late fees, and some fresh credit card perks you might've missed. Herb also shares important health insurance updates and a few eye-opening AAA stories. Then, Car Guy Tom Appel from Consumer Guide Automotive hops on to chat about tariffs (so many tariffs!), Jeff Bezos jumping into the electric vehicle game, and nostalgic memories of Drive-Ins and the notorious film "Ishtar." Plus, they take a fun ride down memory lane with some forgotten car brands, celebrate the unforgettable 1974 Dodge Ramcharger ad campaign, and wrap things up with new rounds of #Starspotter and #MysteryShow. [Ep 347]

Hello and welcome listeners to Episode 285 of Journey with a Cinephile: A Horror Movie Podcast. In this episode, your tour guide, David Garrett Jr., continues his Voyage through the FiVes, Episode #4. This sees Featured Reviews of Borderline (2025) and Phantom Ship (1935). Both of these films deal with mental illness in different ways and how trauma can affect our personalities. I also got to see these films for Mini-Reviews: Trilogy of Terror (1975), Project MKHEXE (2025), a brief recap of Hunting Daze (2024) and Death by Invitation (1971) as well as a documentary of Monster Madness: Mutants, Space Invaders, and Drive-Ins (2014) and the final 2 episodes of Agatha All Along. I hope you enjoy coming on this journey with me!Time Codes:Intro: 0:00 - 3:01Mini-Reviews: 3:22 - 27:56Borderline Trailer: 27:56 - 30:04Borderline Review: 30:04 - 39:40Phantom Ship Trailer: 39:40 - 40:34Phantom Ship Review: 40:34 - 49:02Outro: 50:18 - 53:26Social Media:Email: journeywithacinephile@gmail.comReviews of the Dead Link: https://horrorreview.webnode.com/Facebook: https://www.facebook.com/dgarrettjrTwitter: https://www.twitter.com/buckeyefrommichLetterboxd: https://letterboxd.com/davidosu/Instagram: davidosu87Threads: davidosu87Journey with a Cinephile Instagram: journeywithacinephileThe Night Club Discord: Journey with a Cinephile

Virgil and Mark chat with Greg Mills, co-owner with his partner Sydney of The Hi-Way Drive-In in Coxsackie, NY, nestled at the foot of the Catskills, about being new to the Drive-In ownership world, first year lessons learned, mixing retro and first-run titles, weather woes, bringing fresh ideas to a classic business model, and more.Recorded 10/30/24Visit the Hi-Way online at:https://hiwaydrivein.com/https://www.facebook.com/HiWayDriveInTheatre/https://www.instagram.com/hiwaydriveinnyhttps://www.tiktok.com/@hiwaydriveinCheck out our map of all of the Drive-Ins that have been featured on the podcast at:https://www.google.com/maps/d/u/0/viewer?mid=1yJn88ZGUVg73Ui-lPCKOK3OzBulcOIg&hl=en&ll=40.32804053761244%2C-100.05065412604952&z=4For exclusive additional podcasts, videos, sneak peeks, and on-site discounts, visit the Mahoning Drive-In Patreon page at:https://www.patreon.com/mahoningdriveinhttps://www.mahoningdit.comhttps://www.facebook.com/mahoningdriveintheaterhttps://www.instagram.com/mahoningdriveintheaterhttps://twitter.com/mahoningditFor Mahoning Drive-In merch online:https://merchbin.net/collections/mahoning-drive-in-theaterhttps://www.crackerjackposters.com/s/shop

This week, Robbie and Art discuss a 40-year-old secret that will soon be revealed to the public again. And even though Jay's out there are plenty of Geeks in this episode including A New History of the DC Universe, Jason Mamoa's update on his Lobo suit, Jon Bernthal not only starring in but helping to WRITE the upcoming Punisher movie, Sigil's virtual D and D facing a harsh reality, and the icing on the Diners and Drive-Ins cake, a comic book teaming Superman, Batman, and Guy Fieri! For those that make it through the Geeks of the Week, Robbie and Art discuss the event comic book series, Secret Wars, which will be coming out as 2 movies marking the Russo Brothers return to Marvel. Will they be able to recapture the old magic, or will no one share this Secret?

Nothing? Or a little bit of everything. Wooden Sticks meets Diners, Drive-Ins and Dives (Donut Edition) meets Chicago Law to Entertainment Tonight and back to Donuts. Of course,a dose of Kindness along the way. NOTE: Be sure to mark your calendars for the first Kindness Chronicles LIVE Podcast celebrating the Selfless Scholars. Wednesday, May 21st at 5:30 at the Masonic Heritage Center's ives Auditorium. Free Event. Please email John at John.Schwietz@mnmasonic.org to reserve your tickets

Virgil and Mark yock it up with Ian Judge, Creative Director at The Somerville Theater in Somerville, MA, the location of our Saturday, March 1st 2025 "Mahoning Drive-In Road Show" 35mm triple feature of SHOCK WAVES (1977), THE FUNHOUSE (1981) and ALLIGATOR (1980)!The trio talk about running a classic indoor theater, the Boston repertory movie scene, Drive-Ins, CREATURE DOUBLE FEATURE, surprise U2 concerts, and more!Recorded 1/30/25Tickets to our 3/1/25 "Mahoning Drive-In Road Show" at the Somerville available online now!https://www.somervilletheatre.com/movie/its-the-return-of-the-mahoning-road-show/Check out The Somerville Theatre online here:https://www.somervilletheatre.com/https://www.facebook.com/somervilletheatre/https://www.instagram.com/somerville_theatre/For exclusive additional podcasts, videos, sneak peeks, and on-site discounts, visit the Mahoning Drive-In Patreon page at:https://www.patreon.com/mahoningdriveinhttps://www.mahoningdit.comhttps://www.facebook.com/mahoningdriveintheaterhttps://www.instagram.com/mahoningdriveintheaterhttps://twitter.com/mahoningditFor Mahoning Drive-In merch online:https://merchbin.net/collections/mahoning-drive-in-theaterhttps://www.crackerjackposters.com/s/shop

Virgil and Mark welcome Shannon Quinty, Programming Coordinator, and Jesse Crooks, Director of Operations for Renew Theaters, a group which includes The Hiway Theater in Jenkintown, and The Ambler Theater in Ambler, Pennsylvania, two stops on the 2025 Mahoning Drive-In Road Show tour. They discuss running independent community theaters, the fun and challenges of programming, film projection and handling, video stores, Drive-Ins and more. They also discuss the Friday, February 21st Mahoning Road Show at the Hiway, screening Mario Bava's KILL, BABY...KILL! (1966) on 35mm, and the Wednesday, March 5th 35mm "Animals Attack '76" double feature at The Ambler of GRIZZLY and SQUIRM. Recorded 1/31/25 Tickets available for the 2/21/25 Mahoning Drive-In Road Show at The Hiway here: https://hiwaytheater.org/films/kill-baby-kill Tickets available for the 3/5/25 Mahoning Drive-In Road Show at The Ambler here: https://amblertheater.org/films/grizzly-and-squirm For the full list of Mahoning Road Show dates with ticket links: https://www.mahoningdit.com/events-schedules/mahoning-drive-in-road-show Visit The Hiway online at: https://www.hiwaytheater.org/ https://www.facebook.com/HiwayTheater https://www.instagram.com/hiwaytheater/ Visit The Ambler at: https://www.amblertheater.org/ https://www.facebook.com/AmblerTheater https://www.instagram.com/amblertheater/ For more about Renew Theaters, Inc, including the Ambler, Hiway, County, and Princeton Garden theaters: https://www.renewtheaters.org/ For exclusive additional podcasts, videos, sneak peeks, and on-site discounts, visit the Mahoning Drive-In Patreon page at: https://www.patreon.com/mahoningdrivein https://www.mahoningdit.com https://www.facebook.com/mahoningdriveintheater https://www.instagram.com/mahoningdriveintheater https://twitter.com/mahoningdit For Mahoning Drive-In merch online: https://merchbin.net/collections/mahoning-drive-in-theater https://www.crackerjackposters.com/s/shop

Virgil and Mark welcome Trey Shields, Director of Year-Round Programming and Senior Festival Programmer for the Philadelphia Film Society, to talk about the Mahoning Drive-In Road Show's Friday, Februrary 28th event at the Philadelphia Film Society Center (a 35mm double feature of MS. 45 and VICE SQUAD), repertory programming, the history of the PFS, Drive-Ins, and more. Recorded 12/11/24 For tickets to The Mahoning Drive-In Road Show at the Philadelphia Film Society Center: https://filmadelphia.org/movies/mahoning-road-show-ms-45-vice-squad/ For more information about the Philadelphia Film Society and their upcoming programs: https://filmadelphia.org/ https://www.facebook.com/PhillyFilmSoc https://www.instagram.com/phillyfilmsociety/ For links to all 2025 Mahoning Drive-In Road Shows: https://linktr.ee/mahoningdit For exclusive additional podcasts, videos, sneak peeks, and on-site discounts, visit the Mahoning Drive-In Patreon page at: https://www.patreon.com/mahoningdrivein https://www.mahoningdit.com https://www.facebook.com/mahoningdriveintheater https://www.instagram.com/mahoningdriveintheater https://twitter.com/mahoningdit For Mahoning Drive-In merch online: https://merchbin.net/collections/mahoning-drive-in-theater https://www.crackerjackposters.com/s/shop

An existing program is Whole Home Dallas, which connects residents with resources for essential home improvements, including weatherization, to improve home resiliency and reduce energy costs. Also, Texas Land Commissioner Dawn Buckingham invited President-elect Donald Trump to build an immigrant detention center on a state-owned 1,400-acre ranch less than a 10-minute drive from Rio Grande City, the county seat; a Mesquite officer shot a person multiple times early Monday after police responded to sounds of gunfire and witnessed a vehicle crash, officials said. Shortly before 3 a.m., officers near Interstate 30 and Sorrento Boulevard heard gunfire from near the interstate, according to a news release from the police department; And, seafood restaurant Pesca opened in Trinity Groves, the restaurant park in West Dallas last week. It comes from Jesus Carmona, whose erstwhile restaurant Tacos Mariachi got a high-profile visit from Guy Fieri for an episode of Diners, Drive-Ins and Dives on the Food Network in 2018. Learn more about your ad choices. Visit podcastchoices.com/adchoices

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

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Check out this Indy gem on Guy Fieri's Diners, Drive-Ins, and Dives on Food Network THIS Friday! Home - His Place Eatery See omnystudio.com/listener for privacy information.

In this week's fan-favorite, Guy Fieri, a Food Network star, shares how he almost turned down the opportunity to work with the network. He discusses how his big break led to the hugely successful "Diners, Drive-Ins and Dives," which has been one of the network's top shows for the past 17 years. Fieri also talks about the show's impact on local businesses and reveals the incredible gift he once received.

Graham travels to Sonoma County for an audience with the Mayor of Flavortown, Guy Fieri. Best known for hosting the long-running Food Network show “Diners, Drive-Ins and Dives”, Fieri explains the long-lasting impact the show has on the spots they profile. The California resident takes us back to his childhood growing up in the Golden State, including the trip he took in high school that set him on his culinary course. Fieri also reveals a life-altering car accident in college, the unexpected emotion that came from the passing of his sister and father, and the intricate proposal he planned for his wife Lori.

Welcome back to The Viall Files: Reality Recap! Today is 888, and we're manifesting a fun episode… Join us to talk about the crazy RHONJ Finale, Heather Dubrow's paparazzi photos, Paris Hilton and Nicole Richie at the Sonic Drive-Ins, sending physical love letters, as well as the Olympics.  “I think babies make you appreciate older people.”  Start your 7 Day Free Trial of Viall Files + here: https://viallfiles.supportingcast.fm/  Please make sure to subscribe so you don't miss an episode and as always send in your relationship questions to asknick@theviallfiles.com to be a part of our Monday episodes. Follow us on X/Twitter: https://twitter.com/TheViallFiles Listen To Disrespectfully now! Listen on Apple: https://podcasts.apple.com/us/podcast/disrespectfully/id1516710301 Listen on Spotify: https://open.spotify.com/show/0J6DW1KeDX6SpoVEuQpl7z?si=c35995a56b8d4038 Watch on YouTube: https://www.youtube.com/channel/UCCh8MqSsiGkfJcWhkan0D0w To Order Nick's Book Go To: http://www.viallfiles.com  If you would like to get some texting advice on Office Hours send an email to asknick@theviallfiles.com with “Texting Office Hours” in the subject line! To advertise on the show, contact sales@advertisecast.com or visit https://www.advertisecast.com/TheViallFiles  THANK YOU TO OUR SPONSORS: Quince - Upgrade your wardrobe with pieces made to last with Quince. Go to https://www.Quince.com/viall for free shipping on your order and 365-day returns. Apostrophe - We have a special deal for our audience: Get your first visit for only $5 at https://www.Apostrophe.com/VIALL when you use our code: VIALL. Huggies - Learn More At https://www.Huggies.com  Life360 - Stay connected with those who matter most with Life360. Visit https://www.Life360.com or download the app today and use code VIALL to get one month of the gold package for free, plus 15% off all Tiles. Helix Sleep - Helix is offering up to 20% off all mattress orders AND two free pillows for our listeners! Go to https://www.HelixSleep.com/Viall  Episode Socials: @viallfiles @nickviall @nnataliejjoy @ciaracrobinson @justinkaphillips @dereklanerussell  Timestamps: 00:00 - Intro 14:25 - Makeup 20:27 - Olympics 30:41 - Clocks 36:42 - Simple Life 43:35 - Gen Alpha 49:02 - Love Island 50:05 - Vanderpump 51:31 - Andy Cohen 57:19 - Zara 01:00:23 - Grocery Store 01:02:55 - Teeth Whitening 01:07:37 - RHOC01:21:29 - RHONJ 01:32:53 - Outro

You probably know Guy Fieri from his TV shows: Diners, Drive-Ins and Dives, and Guy's Grocery Games. Or maybe you remember Pete Wells's epically scathing review of Guy's restaurant in New York City. But what you don't know: The real Guy Fieri wants to open an all-organic restaurant. The real Guy Fieri hates that iconic bowling shirt with the flames. The real Guy Fieri feels like he's always trying to keep up — and that it's really hard to do so.This episode originally aired on August 17, 2020, and October 17, 2017. It was produced by Dan Pashman, Anne Saini, and Dan Charles.  The Sporkful team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, and Jared O'Connell.Every other Friday, we reach into our deep freezer and reheat an episode to serve up to you. We're calling these our Reheats. If you have a show you want reheated, send us an email or voice memo at hello@sporkful.com, and include your name, your location, which episode, and why.Transcript available at www.sporkful.com.