Podcasts about food americana

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

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.

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

0:00 - putting out so much content 5:08 - i'm in an action oscar movie 9:05 - iillusion of having control 14:17 - super bowl 2025 29:07 - magic mind 31:41 - awards season 45:50 - 20 greatest dishes in america 1:10:00 - severance spoilers

My guest today on Specifically for Seniors is Emmy winner, international acclaimed journalist, executive producer, food and travel lover, and creator of the beloved groundbreaking show Diners, Drive-Ins & Dives, David Page takes us deep into the world of chefs, restaurateurs, and everything “foodie” on his new podcast Culinary Characters Unlocked, featuring incisive, entertaining and uninhibited conversations with culinary stars, future stars, as well as chefs and owners who run beloved local classics and mom-n-pop restaurants from coast to coast. The podcast, premiering August 27th on Apple Podcasts, You Tube, and all other all major platforms as well as on culinarycharactersunlocked.com, will drop twice a week, on Tuesdays and Fridays. Among the first guests are: Dan Barber, multi-Michelin-starred chef at the forefront of the local food movement. Nancy Silverton, legendary Los Angeles Michelin-starred chef who has been a pioneer in the California cuisine and artisanal bread movements. Drew Nieporent, called by the New York Times, “the last old school restaurateur standing,” best known for partnering with Robert DeNiro on Nobu and the Tribeca Grill. Adrian Miller, an award-winning culinary scholar who is one of the country's leading authorities on Southern and African American foodways. Christine Nguyen, James Beard award winning chef whose restaurants run the gamut from Vietnamese to South American. Marvin Lender, who along with his brothers introduced non-New York America to bagels after figuring out how to mass produce and freeze them. Page, a two-time Emmy winner, is best known for creating the Food Network hit Diners, Drive-Ins and Dives and executive producing the program for eleven seasons. His other entertainment/reality projects include syndicated and streaming series Beer Geeks, nominated for an Emmy as Outstanding Culinary Program, and multiple Food Network series including Outrageous Food, Tailgate Warriors, Al Roker's Diner Destinations, and Al Roker's Country Fest. His prior television experience includes decades in network news at both ABC and NBC, covering some of the biggest stories on the planet (including walking through the Berlin Wall the night it opened) and control-room producing Good Morning America. Page is also an author, writing the award- winning book Food Americana about the creation of American cuisine from the foods of other countries and cultures.

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

In this episode of "Someone You Should Know," Stuart Sax talks with David Page, the creator of Diners, Drive-Ins and Dives and author of Food Americana. David is now launching a podcast "Culinary Characters Unlocked." Find out more about David's podcast at https://culinarycharactersunlocked.com/ Check out David's book "Food Americana: The Remarkable People and Incredible Stories behind America's Favorite Dishes" on Amazon at https://a.co/d/1glxLG5 . Join us every Wednesday on ⁠⁠Facebook, LinkedIn, or YouTube.⁠⁠⁠ #SomeoneYouShouldKnow⁠⁠⁠ ⁠⁠⁠#StuartSax⁠⁠⁠ ⁠ #someoneyoushouldknow #foodamericana #culinarycharactersunlocked #foodies Each week, Stuart Sax interviews Someone You Should Know. Get to know people who have incredible stories to tell. It's their backstories that make the conversations come to life. From government officials, artists, writers, service providers, creators and dreamers; I share their stories in a casual way. Maybe your story will be the next one we share! Follow Stuart Sax on social media and see more shows at: Website: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.stuartsax.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Facebook: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.facebook.com/StuartSaxTalkShow/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠LinkedIn: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.linkedin.com/in/stuart-sax/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/@stuartsaxtalkshowhost⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Podcast: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://podcasters.spotify.com/pod/show/someone-you-should-know⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Podcast: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://podcasters.spotify.com/pod/show/somethingtotalkabout⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Podcast: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://podcasters.spotify.com/pod/show/stuartsax-trashtalk⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Podcast: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://podcasters.spotify.com/pod/show/opposite-saxes⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ --- Support this podcast: https://podcasters.spotify.com/pod/show/someone-you-should-know/support

Welcome back to The Food For ThoughtCast- today is Episode 71! We've got a return guest today- David Page. David is a two-time Emmy award winning Executive Producer whose credits include: Diners, Drive-Ins, and Dives, Beer Geeks, and Tailgate Warriors. David is also the author of Food Americana and pretty soon, will release his food podcast- Culinary Characters Unlocked. Steve and Melissa had an amazing time talking to David about everything from Dim Sum to Michelin stars to Jewish red sauce. Don't know what that means? Listen to find out! Thanks so much for your support- find us on Apple Podcasts, Spotify, and YouTube!

I continue my conversation with David Page. David Page is a two-time Emmy award winning Executive Producer with a special expertise in creating engaging programming that combines the highest production values with the richest storytelling and award-winning journalism. He has a distinguished history in network news at NBC and ABC, including international reporting, investigative journalism, co-creating the Weekend Today Show, senior (control room) producing ABC's Good Morning America, and serving as Senior Investigative Producer of ABC's 20/20. He covered a wide range of the world's most important events, walking through the Berlin Wall the night it opened, interviewing Moammar Khaddafy in the remains of his bombed-out mansion, and winning an Emmy for leading on-the-ground coverage of the Romanian revolution. As Senior Investigative Producer of 20/20, he won another Emmy for a report on the VA's treatment of veterans. Page has had a major impact on food television as well, having created the groundbreaking Food Network hit Diners, Drive-Ins and Dives and executive producing the program for its first eleven seasons. He then created and executive produced the Emmy-nominated syndicated series Beer Geeks and multiple other programs. He is also an author, having written the award winning book Food Americana on the history of American food. Hey, check out my website: "Coupon Queen Pin " with this link: https://gadgitgyrl001.wixsite.com/couponqueenpin Email: budgetnynja@gmail.com Instagram: @t.h.agodmother Twitter: @couponqueenpin #podcasting #spotify #podcasts #podcastersofinstagram #podcastlife #podcaster #youtube #radio #realitytv #love #life #itunes #podcasters #music #applepodcasts #it #podcastshow #health #goodrx #newpodcast #motivation #spotifypodcast #applepodcast #education #couponqueenpin --- Support this podcast: https://podcasters.spotify.com/pod/show/cqpmoments/support

I sit down with two time Emmy award winner, journalist, television producer, author, foodie and fellow podcaster David Page. David Page is a two-time Emmy award winning Executive Producer with a special expertise in creating engaging programming that combines the highest production values with the richest storytelling and award-winning journalism. He has a distinguished history in network news at NBC and ABC, including international reporting, investigative journalism, co-creating the Weekend Today Show, senior (control room) producing ABC's Good Morning America, and serving as Senior Investigative Producer of ABC's 20/20. He covered a wide range of the world's most important events, walking through the Berlin Wall the night it opened, interviewing Moammar Khaddafy in the remains of his bombed-out mansion, and winning an Emmy for leading on-the-ground coverage of the Romanian revolution. As Senior Investigative Producer of 20/20, he won another Emmy for a report on the VA's treatment of veterans. Page has had a major impact on food television as well, having created the groundbreaking Food Network hit Diners, Drive-Ins and Dives and executive producing the program for its first eleven seasons. He then created and executive produced the Emmy-nominated syndicated series Beer Geeks and multiple other programs. He is also an author, having written the award winning book Food Americana on the history of American food. Hey, check out my website: "Coupon Queen Pin " with this link: https://gadgitgyrl001.wixsite.com/couponqueenpin Email: budgetnynja@gmail.com Instagram: @t.h.agodmother Twitter: @couponqueenpin #podcasting #spotify #podcasts #podcastersofinstagram #podcastlife #podcaster #youtube #radio #realitytv #love #life #itunes #podcasters #music #applepodcasts #it #podcastshow #health #goodrx #newpodcast #motivation #spotifypodcast #applepodcast #education #couponqueenpin --- Support this podcast: https://podcasters.spotify.com/pod/show/cqpmoments/support

Leave it to Patty to bring yet another big name on the show for a fascinating discussion about one of the most popular Food Network shows of all time. Broadcast news veteran and food journalist David Page shares his career journey from investigating journalism to food journalism. He talks about his experiences developing and producing the show 'Diners, Drive-Ins and Dives' and explains how the show came into existence. It would seem that the recipe included 2 parts Real World Experience and 1 part Fake it 'til You Make It.The conversation also delves into his book 'Food Americana', which traces the history and evolution of various American dishes. David also talks about his next book project which will focus on the food culture that exists away from traditional eating spots, like ballpark food and food trucks.  Facebook:  https://www.facebook.com/search/top/?q=food%20americana IG:  @foodamericana Your Daily Chocolate is in the top 10% of podcasts worldwide, so let's boost it up even higher. Take 10 seconds today and share the show with some friends that you know will love it, and make 2024 an even brighter year for those you care about. Please consider supporting this podcast with a modest contribution here - just hit the "support" button to continue to hear good news from big name inspiring guests - Ad free! Be sure to subscribe to the newsletter at yourdailychocolate.com for extra content and all sorts of good stuff. If you like the show, please rate and review, or share it with anyone you think would like a little good news in their life. You can also subscribe to Your Daily Chocolate on Apple Podcasts, Spotify, Google Podcasts, or your preferred platform. --- Support this podcast: https://podcasters.spotify.com/pod/show/patty-deutsche/support

Tonight we chat wit one of the developers and EP's of one of the biggest shows in the world when it comes to food, Diners Drives in's and Dives, David Pageget his book Food Americana right here! https://www.amazon.com/Food-Americana-Remarkable-Incredible-Americas/dp/B091BFSK2J/ref=sr_1_1?crid=3G1FYRGK419OH&keywords=food+americana&qid=1700246170&sprefix=food+americana%2Caps%2C183&sr=8-1

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

In this episode of "Someone You Should Know," Stuart Sax talks with David Page, a long-time journalist, foreign and domestic. Creator of Diners, Drive-Ins, and Dives and author of Food Americana. You can purchase his book on Amazon at https://a.co/d/510rFou. Join us every Wednesday on ⁠⁠Facebook, LinkedIn, or YouTube. ⁠⁠#SomeoneYouShouldKnow⁠⁠ ⁠⁠#StuartSax⁠⁠ #food #dinersdriveinsanddives #foodamericana Each week, Stuart Sax interviews Someone You Should Know. Get to know people who have incredible stories to tell. It's their backstories that make the conversations come to life. From government officials, artists, writers, service providers, creators and dreamers; I share their stories in a casual way. Maybe your story will be the next one we share! Follow Stuart Sax on social media and see more shows at: Website: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.stuartsax.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Facebook: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.facebook.com/StuartSaxTalkShow/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ LinkedIn: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.linkedin.com/in/stuart-sax/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ YouTube: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/@stuartsaxtalkshowhost⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Podcast: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://podcasters.spotify.com/pod/show/someone-you-should-know⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Podcast: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://podcasters.spotify.com/pod/show/somethingtotalkabout⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠Podcast: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://podcasters.spotify.com/pod/show/stuartsax-trashtalk⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Podcast: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://podcasters.spotify.com/pod/show/opposite-saxes⁠⁠⁠⁠⁠ --- Support this podcast: https://podcasters.spotify.com/pod/show/someone-you-should-know/support

What is the first thing that pops into your mind about American food?  There can be many responses depending on where you originate from. Which means there is no wrong response. If you want to know why, tune in, and let's think about it.  I have a special guest who wrote a book on this topic in today's episode so that the world can honestly think about this topic differently. 

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

David Page is the creator of Diners, Drive-ins, and Dives, author of Food Americana and founder of Page Productions. His new book Food Americana can be found on www.amazon.comThis show was sponsored by:Cesira Olio D'Oliva and Cesira WellnessAward winning Italian EVOO, IGP Balsamic of Modena, and more amazing and nutritional products. www.Cesiraoliodoliva.comand by AG1  Just one scoop a day provides your daily vitamin and mineral needs.www.ag1.com/functionallyautoimmuneGuthealthacademy.teachable.com Athletic greens is a non-negotiable part of my daily routine. With 75 absorbable vitamins and minerals in just one scoop a day, I have increased my energy, improved my immune function and so much more. To get your own AG at 20% off go to www.athleticgreens.com/functionallyautoimmune Order now for a free vitamin D3/K2 supplement and 5 free travel packs!Support the show

Most of us have had déjà vu – that feeling that what you are experiencing now, you have somehow experienced before. This episode begins with some interesting insight into what it is, why it happens and when it is most likely to occur. Source: Marie Jones author of The Déjà Vu Enigma (https://amzn.to/3xB94j3). Humans have the need to own things according to psychologist Bruce Hood, author of the book Possessed: Why We Want More Than We Need (https://amzn.to/3iRBpxv) Even when you were a child, you knew that your teddy bear or blanket belonged to you and only you. You owned it. As adults we not only like to own things, we like to own nice things and the more the better – which can sometimes get us in trouble. Listen as Bruce explains what it means to own something and why it feels good to be an owner. Does America have a cuisine? Sort of but it's really made up of foods from other cultures that we have adapted and incorporated into our culture to suit our tastes according to David Page, author of the book Food Americana (https://amzn.to/3xy0EZO). David, who is an Emmy-award winning producer of food television programs takes us on a journey to explore the origins of some of our most popular American foods including pizza, ice cream, barbecue – and why the reason there is likely a Mexican restaurant not too far from you is all because of Taco Bell. Some days you just know you look fantastic. And have you ever noticed that on those days, life tends to go better for you? Listen as I explain why you do better when you look good. https://www.sciencedirect.com/science/article/abs/pii/S0092656610000279 PLEASE SUPPORT OUR SPONSORS! Keep American farming going by signing up at https://MoinkBox.com/SYSK  RIGHT NOW and listeners of this show get FREE filet mignon for a year! Now your ideas don't have to wait. Dell Technologies and Intel are creating technology that loves ideas, expanding your business & evolving your passions. Find out how to bring your ideas to life at https://Dell.com/welcometonow ! Discover Credit Cards do something pretty awesome. At the end of your first year, they automatically double all the cash back you've earned! See terms and check it out for yourself at https://Discover.com/match Let's find “us” again by putting our phones down for five.  Five days, five hours, even five minutes. Join U.S. Cellular in the Phones Down For Five challenge! Find out more at https://USCellular.com/findus If you own a small business, you know the value of time. Innovation Refunds does too! They've made it easy to apply for the employee retention credit or ERC by going to https://getrefunds.com to see if your business qualifies in less than 8 minutes! Innovation Refunds has helped small businesses collect over $3 billion in payroll tax refunds! Learn more about your ad choices. Visit podcastchoices.com/adchoices

David Page spoke with Todd on so many topics that will satisfy your curiosity, pique your interest, and give you an appreciation for food worldwide. Here are some of their meanderings. It was more than a story about Diners, Drive-Ins, and Dives.-Sharing a meal together is as emotionally satisfying and important an event as you can possibly engage in.-Caviar. Vodka. Cuban cigars.-If you want to eat vegetables, eat vegetables.-One of the great ways to learn about a country's history, culture, and societal emotions was by eating their food, hopefully with locals.-“To dine alone is to dine like a wolf.” -EpicuriousDavid chronicles more of his discoveries in his book, Food Americana: The Remarkable People and Incredible Stories behind America's Favorite Dishes https://www.amazon.com/Food-Americana-Remarkable-Incredible-Entertainment/dp/1642505862Taste and believe! Envy Apples have it all! Taste. Crunch. Aroma. Appearance. They are “The Ultimate Apple Experience.” https://envyapple.com/us/Dive into Todd-versations on your favorite platform at https://linktr.ee/toddversations#organic #agriculture #conversationsforchange #positivecostoffood #organicisnotenough #toddversations #foodsecurity #agtechnology #freshproduce #foodwaste #traceability #sustainability #farmers #consumption #cheaphasahiddencost #foodismedicine #Envyapples #producelove #futureoffood #dinersdriveinsanddives #pageproductions #beergeeks @AlRoker

It's a Food Network staple -Diners, Drive-Ins and Dives.. But how did it start, and what does it have to do with our experiences with food in senior living? Get ready for a captivating season premiere episode of Tips From Trestle where Aaron sits down with two-time Emmy winner David Page, the mastermind behind the hit food show, Diners, Drive-Ins and Dives. He shares his journey, secrets behind his book "Food Americana", shares the common thread he has discovered when people dine, and future trends in food industry. David shares his predictions on the hottest trends that operators will embrace, including the increased focus on sustainability and the use of technology in the restaurant industry. He also shares his personal food experiences with his mother-in-law in assisted living, and the challenges of providing delicious and nutritious food for older adults. Join us for an engaging conversation with David Page and gain access to his wealth of knowledge on American food culture and the world of food television. David Page changed the world of food television by creating, developing, and executive-producing the groundbreaking show Diners, Drive-Ins and Dives. Before that, as a network news producer based in London, Frankfurt, and Budapest, he traveled Europe, Africa, and the Middle East doing two things―covering some of the biggest stories in the world, and developing a passion for some of the world's most incredible food. Once back in the states, Page pursued his passion both personally and professionally. Show-producing Good Morning America, his substantial food coverage included cooking segments by Emeril Lagasse. Creating Diners, Drive-Ins and Dives and hands-on producing its first eleven seasons took him deep into the world of American food―its vast variations, its history, its evolution, and especially the dedicated cooks and chefs keeping it vibrant. His next series, the syndicated Beer Geeks, dove deep into the intersection of great beer and great food. It is those experiences—that education, the discovery of little-known stories and facts—that led Page to dig even deeper and tie the strands together in his new book, Food Americana. Tips From Trestle is a podcast focused on discussion about senior living food & hospitality. Hosted by Trestle Hospitality Concepts Founder & CEO Aaron Fish, he shares his thoughts, musings and discussions about the food & hospitality operations, trends and happenings in the senior living industry. TFT is sponsored by: The Boelter Companies Navigator Group Purchasing eMenuChoice POS Additional Links: Aaron Fish: www.linkedin.com/in/aaronfish Trestle Hospitality Concepts: www.trestlehospitalityconcepts.com David Page's Food Americana: Amazon: https://amzn.to/3WkOfnU Instagram: https://www.instagram.com/foodamericana/ Facebook: https://www.facebook.com/FoodAmericana --- Support this podcast: https://podcasters.spotify.com/pod/show/tips-from-trestle/support

David Page brings quite a background in F&B to the conversation, with interludes into Check-Point Charlie, Microwaves and haggis!

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

Ron talks with David Page creator of the television series "Diners, Drive Ins and Dives". David is a long time journalist network news producer with two decades of foreign and domestic service with ABC  and NBC News who transitioned to food television  and then authoring a book titled Food Americana. David has gone all over the United States capturing the stories behind the people and places in the foods we consume and compiled all that into the book. Sponsor:    Paul Rushworth-Brown Author of  Red  Winter Journey and Skullduggery                   available on Amazon, Barnes & Noble,,  and wherever books are sold.                   www.paulrushworthbrownskullduggerywinterofred.com Links:         Amazon-Food Americana                   https://itsawrapwithrap.com                   #HC Universal Network                                     

Ron talks with David Page creator of the television series "Diners, Drive Ins and Dives". David is a long time journalist network news producer with two decades of foreign and domestic service with ABC  and NBC News who transitioned to food television  and then authoring a book titled Food Americana. David has gone all over the United States capturing the stories behind the people and places in the foods we consume and compiled all that into the book. Sponsor:    Paul Rushworth-Brown Author of  Red  Winter Journey and Skullduggery                   available on Amazon, Barnes & Noble,,  and wherever books are sold.                   www.paulrushworthbrownskullduggerywinterofred.com Links:         Amazon-Food Americana                   https://itsawrapwithrap.com                   #HC Universal Network                                     

Ron talks with David Page creator of the television series "Diners, Drive Ins and Dives". David is a long time journalist network news producer with two decades of foreign and domestic service with ABC  and NBC News who transitioned to food television  and then authoring a book titled Food Americana. David has gone all over the United States capturing the stories behind the people and places in the foods we consume and compiled all that into the book. Sponsor:    Paul Rushworth-Brown Author of  Red  Winter Journey and Skullduggery                   available on Amazon, Barnes & Noble,,  and wherever books are sold.                   www.paulrushworthbrownskullduggerywinterofred.com Links:         Amazon-Food Americana                   https://itsawrapwithrap.com                   #HC Universal Network                                     

Thank you for checking out this week's episode of the Baseball Together Podcast, baseball family! Brig and Brad speak with special guest David Page, who is the creator of the popular Food Network show “Diners, Drive-ins, and Dives” and author of the book “Food Americana.” Like every guest, David gets a rundown, then he and the guys talk about stadium food. Enjoy! Buy “Food Americana” on Amazon: https://amzn.to/3pWTAEt (affiliate) Use code "BTPOD" at check out for 10% off Chinook Seedery: https://bit.ly/3Act6Fg (affiliate) Thanks for listening! If you enjoy the podcast, please leave us a rating and a review. Be sure to subscribe so you don't miss an episode! Check out the links below for our Link Tree that includes links for the shop where you can get the gear Brig and Brad wear every episode, follow us on social media, submit to the mailbag, leave a voicemail, and support the show with our affiliates. Submit questions through the mailbag or leave a voicemail for the show and the guys will give you a shoutout! Baseball Together only partners with companies we believe in. https://linktr.ee/baseballtogether --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/baseball-together/message

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

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

Bio Podcast Transcription We talk to David about his meetings with Mu'ammar Al-Qadhdhāfī, Yasser Arafat and walking through the Berlin Wall when it opened. We discuss thoughts on food and culture, Diners Drive-Ins and Dives, and his new book Food Americana.

In this episode we cover: That we are addicted to Salt, Sugar, and FatHe feels like the plant trend is here to stay A story with Doctor Andrew WeilThink's gluten-free trend is going  to go away at some pointWhat are the next trends with food?Amanda's Facebook Group -https://bit.ly/3y67nebAmanda Elise LoveCooking with love with Amanda Love Facebook Group -https://bit.ly/3y67nebFacebook personal page- https://bit.ly/2Wlwc4aDAVID PAGE FOOD AMERICANA BIOTwo-time Emmy winner David Page changed the world of food television by creating, developing, and executive-producing the groundbreaking show Diners, Drive-Ins and Dives. Before that, as a network news producer based in London, Frankfurt, and Budapest, he traveled Europe, Africa, and the Middle East doing two things: covering some of the biggest stories in the world and developing a passion for some of the world's most incredible food.  Page walked through Checkpoint Charlie into East Berlin the night the Berlin wall opened, but his favorite memory of the eastern side before reunification remains the weisswurst sold under the S-Bahn elevated train. He was first served couscous by Moammar Khaddafy's kitchen staff while waiting in a tent to interview the dictator in Libya. Blood oranges at a three o'clock breakfast with Yasser Arafat. Wild boar prosciutto in Rome. Bouillabaisse in Marseille. Cheese pies in Tbilisi. Venison in Salzburg. Nonstop caviar in Moscow. He even managed to slip a few food features in between the headline stories, such as a profile of Germany's leading food critic, which turned out not to be the oxymoron one might assume. Once back in the states, Page has pursued his passion both personally and professionally. Show-producing Good Morning America, he was involved in a substantial amount of food coverage, including cooking segments by Emeril Lagasse. Creating Diners, Drive-Ins, and Dives and hands-on producing its first eleven seasons took him deep into the world of American food—its vast variations, its history, its evolution, and especially the dedicated cooks and chefs keeping it vibrant. His next series, the syndicated Beer Geeks, dove deep into the intersection of great beer and great food. It is those experiences, that education, and the discovery of little-known stories and facts that led Page to dig even deeper and tie the strands together in Food Americana. SOCIAL MEDIA LINKSMy Food Americana Facebook is  https://www.facebook.com/FoodAmericana  And Instagram is https://www.instagram.com/foodamericana/

DAVID PAGE -  FOOD AMERICANA Two-time Emmy winner David Page changed the world of food television by creating, developing, and executive-producing the groundbreaking show Diners, Drive-Ins and Dives. Before that, as a network news producer based in London, Frankfurt, and Budapest, he traveled Europe, Africa, and the Middle East doing two things: covering some of the biggest stories in the world and developing a passion for some of the world's most incredible food.   Listen how he discribes walking through Checkpoint Charlie into East Berlin the night the Berlin wall opened, How he was first served couscous by Moammar Khaddafy's kitchen staff while waiting in a tent to interview the dictator in Libya. Blood oranges at a three o'clock breakfast with Yasser Arafat.​Creating Diners, Drive-Ins and Dives and hands-on producing its first eleven seasons took him deep into the world of American food—His next series, the syndicated Beer Geeks, dove deep into the intersection of great beer and great food. It is those experiences, that education, and the discovery of little- known stories and facts that led Page to dig even deeper and tie the strands together in Food Americana. 

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

David Page and I talk about his work in network journalism, his travels, his growing love of foods from different cultures and his historic opportunities in the news with NBC. We then talk about the origin story of him creating Diners, Drive-ins and Dives, people he has met that amaze him and food talk as we talk about his book "Food Americana" . You can get the book at https://www.amazon.com/Food-Americana-Remarkable-Incredible-Entertainment/dp/1642505862/ref=sr_1_1?crid=VJ6452TZH2AL&keywords=food+americana&qid=1642312386&s=books&sprefix=food+ameri%2Cstripbooks%2C558&sr=1-1 Support the show and get more content. $1.99 a month gets you new episodes on crazy subjects https://anchor.fm/conversations about.../subscribe --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

My guest is the creator of Diners, Drive-Ins and Dives and author of Food Americana, he is a long-time journalist (2 decades, foreign and domestic, with ABC News and NBC News) who transitioned to food television, and then books. He speaks to how "foreign" foods become American (sushi is now a grab and go lunch for high school students). He also speaks to whether Americanized cuisines (Chinese, Italian, Mexican, etc.) valid or should we all look for so called "authentic" dishes? www.facebook.com/david.page.1840 http://www.yourlotandparcel.org

Trish rounds out the year with a fun and interesting interview with David Page - former Executive Producer and creator of hit TV show "Diners, Drive-Ins, and Dives." As a former network news producer, the two talk about the news industry - the good, the bad, and the ugly and what sparked his desire to start a new book. "Food Americana" was published in May, a culmination of his growing interest in food and its history. The book he's working on now isn't necessarily a sequel, but it was the topics he didn't get to cover which led to book number 2. The two also get into food traditions for New Year's Eve and New Year's Day and their favorite things to prepare.

Have you ever wondered where American cuisine traditions came from? How did bagels get so popular? Where did the national fight for the best slice of pizza come from? All the answers are in Food Americana.In it, David Page, former investigative journalist, and Food Network producer goes in-depth about American food, and famous spots around the country that embody our cuisine.David Page changed the world of food television by creating, developing, and executive-producing the groundbreaking show "Diners, Drive-Ins and Dives". Now, the two-time Emmy winner David Page has made his passion project a reality.Food Americana, an entertaining mix of food culture, pop culture, nostalgia, and everything new on the American plate. His book features different Mexican-American foods and their roots, how Southern barbecue came to be, and even recipes of some of his favorite recipes around the country.

Have you ever wondered where American cuisine traditions came from? How did bagels get so popular?Have you ever wondered where American cuisine traditions came from? How did bagels get so popular? Where did the national fight for the best slice of pizza come from? All the answers are in Food Americana.In it, David Page, former investigative journalist, and Food Network producer goes in-depth about American food, and famous spots around the country that embody our cuisine.David Page changed the world of food television by creating, developing, and executive-producing the groundbreaking show "Diners, Drive-Ins and Dives". Now, the two-time Emmy winner David Page has made his passion project a reality.Food Americana, an entertaining mix of food culture, pop culture, nostalgia, and everything new on the American plate. His book features different Mexican-American foods and their roots, how Southern barbecue came to be, and even recipes of some of his favorite recipes around the country.

Have you ever wondered where American cuisine traditions came from? How did bagels get so popular?Have you ever wondered where American cuisine traditions came from? How did bagels get so popular? Where did the national fight for the best slice of pizza come from? All the answers are in Food Americana.In it, David Page, former investigative journalist, and Food Network producer goes in-depth about American food, and famous spots around the country that embody our cuisine.David Page changed the world of food television by creating, developing, and executive-producing the groundbreaking show "Diners, Drive-Ins and Dives". Now, the two-time Emmy winner David Page has made his passion project a reality.Food Americana, an entertaining mix of food culture, pop culture, nostalgia, and everything new on the American plate. His book features different Mexican-American foods and their roots, how Southern barbecue came to be, and even recipes of some of his favorite recipes around the country.

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

On This Episode Of Talking Junk We Sit Down With @foodamericana David Page ... David Is The Creator of Diners, Drive-Ins and Dives and author of Food Americana, He is a long time journalist (2 decades, foreign and domestic, with ABC News and NBC News) who transitioned to food television, and then books. So Tune In To Find Out About How David Created One Of The Best Food Shows To Date & His Foodie Journey As A Whole, Dont Forget You Can Ask Your Questions Live ... As Always You Can Catch These Live Podcasts Every Week, Just Click The Link To Find The Viewing Platform Of Your Choice And Subscribe For Immediate Talking Junk And BreakRoom Updates https://linktr.ee/TalkingJunkNetwork #foodie #food #foodporn #instafood #foodphotography #foodstagram #foodblogger #yummy #foodlover #delicious #foodgasm #homemade #instagood #foodies #foodiesofinstagram #healthyfood #tasty #love #dinner #foodpics #lunch #cooking #dessert #talkingjunknetwork #breakfast #yum #chef #healthy #foodblog #talkingjunkthepodcast --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/talking-junk/message

Two-time Emmy winner David Page changed the world of food television by creating, developing, and executive-producing the groundbreaking show Diners, Drive-Ins and Dives on the Food Network. Before that, as a network news producer based in London, Frankfurt, and Budapest, he traveled Europe, Africa, and the Middle East doing two things: covering some of the biggest stories in the world and developing a passion for some of the world's most incredible food. Page walked through Checkpoint Charlie into East Berlin the night the Berlin wall opened, but his favorite memory of the eastern side before reunification remains the weisswurst sold under the S-Bahn elevated train. He was first served couscous by Moammar Khaddafy's kitchen staff while waiting in a tent to interview the dictator in Libya. Blood oranges at a three o'clock breakfast with Yasser Arafat. Wild boar prosciutto in Rome. Bouillabaisse in Marseille. Cheese pies in Tbilisi. Venison in Salzburg. Nonstop caviar in Moscow. He even managed to slip a few food features in between the headline stories, such as a profile of Germany's leading food critic, which turned out not to be the oxymoron one might assume. Once back in the states, Page has pursued his passion both personally and professionally. Show-producing Good Morning America, he was involved in a substantial amount of food coverage, including cooking segments by Emeril Lagasse. Creating Diners, Drive-Ins and Dives and hands-on producing its first eleven seasons took him deep into the world of American food—its vast variations, its history, its evolution, and especially the dedicated cooks and chefs keeping it vibrant. His next series, the syndicated Beer Geeks, dove deep into the intersection of great beer and great food. It is those experiences, that education, and the discovery of little- known stories and facts that led Page to dig even deeper and tie the strands together in Food Americana. Listen to episode to hear these stories and more! Links from this episode Food Americana: The Remarkable People and Incredible Stories behind America's Favorite Dishes by David Page

David and I discuss his new book Food Americana, creating Diners Dives, and Drive-Ins, his attempt to define American cuisine, choosing the foods and the food outlets to include in this book, the death of regionalism, the renaissance in artisanal bagel making, how COVID revolutionized certain aspects of the restaurant business, and much more. David's recommended reads are: Black Smoke: African Americans and the United States of Barbecue by Adrian Miller I Alone Can Fix It: Donald J. Trump's Catastrophic Last Year by Carol Leonnig and Philip Rucker Deconstructing the Rat Pack: Joey, The Mob, and the Summit by Richard A. Lertzman Bottled and Sold: The Story of Our Obsession with Bottled Water by Peter H. Gleick Support the podcast by becoming a Page Turner on Patreon.  Other ways to support the podcast can be found here.   Thanks to Maggie Garza of HTX Real Estate Group for sponsoring this episode. If you enjoyed this episode and want to listen to more episodes, try Julie Metz, Adam Stern, Ly Tran, Cate Doty, or Joe Berkowitz.  Food Americana can be purchased at the Conversations from a Page Bookshop storefront.       Connect with me on Instagram, Facebook, and Twitter.  Learn more about your ad choices. Visit megaphone.fm/adchoices

David Page who changed the world of food television by creating-developing--executive producing the hit show “Diners-Drive-Ins-Dives. He has also written a book titled “Food Americana.”--- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app--- Send in a voice message: https://anchor.fm/mohanni-love/message

Listen to David Page give his perspective on American cuisine. He is the author of the book Food Americana and was previously a journalist for ABC and NBC. Tune in now to hear the challenge he gives to those looking to try new foods!Podcast Notes:Food Americana: https://www.amazon.com/Food-Americana-Remarkable-Incredible-Entertainment/dp/1642505862

When it comes to food, have you ever wondered "What is American cuisine?" Long Beach Island resident David Page covers that and more in his new book "Food Americana: The Remarkable People and Incredible Stories behind America's Favorite Dishes." Page, a two-time Emmy Award-winning television producer and the creator of "Diners, Drive-Ins and Dives," shares the backstories of many popular dishes. "The idea for the book has been percolating in the back of my mind for quite some time and I finally forced myself to start researching and writing," Page said. "Food has been a passion of mine," he added, " ... starting when I was living in Europe and enjoying the remarkable foods of Europe, Africa and the Middle East." https://www.facebook.com/FoodAmericana https://www.instagram.com/foodamericana/ --- Send in a voice message: https://anchor.fm/richard-lamonica/message Support this podcast: https://anchor.fm/richard-lamonica/support

Creator of Diners, Drive-Ins, and Dives! David Page is a foody of the highest level and now a published author of "Food Americana" . Come learn the origins of our beloved food, and what food may be in our near future!

We have bellied up to the bar with just a amazing guest who has a amazing story multiple Emmy award winner Mr David Page. We discuss the Albany NY hotdog, least food city to last meal city. We may have also birthed a new food road trip show (fingers crossed). Make sure you check out Davids book Food Americana. 

On Episode 129 of the Tailgate Guys BBQ Show Podcast we have a terrific conversation with David Page, author of the new book “Food Americana.” David was a long-time television news producer, covering some huge international stories over the years including the fall of the Berlin Wall. Later, he created the ground-breaking television program “Diners, Drive-ins and Dives” and now takes us inside the love of food - including BBQ - throughout the USA. We also take a trip to southeast Missouri to visit with Travis Bickings, pitmaster of the competition team Shot in the Dark BBQ. Travis tells us about getting into competition BBQ after a 20-year career in the Marines and how his team has taken its game to a new level in 2021 with its first Grand Championship. Co-hosts Lyndal and Steve preview the big Labor Day Weekend, always a prime time to fire up grills and smokers. They even mix a little college football talk in. Thanks to our sponsor/marketing partners who make our show possible: Blues Hog BBQ Sauce, Royal Oak Charcoal, The Butcher Shoppe, Iowa BBQ Store, Affordable Income Tax & Payroll, DDR Fabrication, Arkassippi Smoke Live and The Arkassippi Combo, Vietti Marketing, In the Garden of Eden and The BBQ League. Special thanks to Marty “Sign Man” Prather and Domino's Pizza, an “Official American Royal World Series of BBQ” sponsor of our team. Have a great BBQ Week! #SmokeEmIfYouGotEm

* A Guy Fieri mafia run-in on the show? * The future of restaurants * Most popular style of pizza Author of "Food Americana" (available on Amazon) --- Support this podcast: https://anchor.fm/mrbiz/support

Two-time Emmy winner David Page changed the world of food television by creating, developing, and executive-producing the groundbreaking show Diners, Drive-Ins and Dives. Before that, as a network news producer based in London, Frankfurt, and Budapest, he traveled Europe, Africa, and the Middle East doing two things: covering some of the biggest stories in the world and developing a passion for some of the world's most incredible food. Page walked through Checkpoint Charlie into East Berlin the night the Berlin wall opened, but his favorite memory of the eastern side before reunification remains the weisswurst sold under the S-Bahn elevated train. He was first served couscous by Moammar Khadafy's kitchen staff while waiting in a tent to interview the dictator in Libya. He has blood oranges at a three o'clock breakfast with Yasser Arafat Once back in the states, Page has pursued his passion both personally and professionally. Show-producing Good Morning America, he was involved in a substantial amount of food coverage, including cooking segments by Emeril Lagasse. Creating Diners, Drive-Ins and Dives and hands-on producing its first eleven seasons took him deep into the world of American food—its vast variations, its history, its evolution, and especially the dedicated cooks and chefs keeping it vibrant. His next series, the syndicated Beer Geeks, dove deep into the intersection of great beer and great food. He is the authors of FOOD AMERICANA which is the inside story of how Americans have formed a national cuisine from a world of flavors.   ORDER YOUR ADDITIVE FREE, ORGANIC, KETO FRIENDLY WINES HERE With your Initial Order Get a Bottle For 1 PENNY- www.oldguytalks.com/dryfarms   What is the most important thing you've done today? How did you develop your interest in food? What is the most exotic food you ever ate? Have you ever gotten sick from what you ate? How do you decide when you are in foreign country weather to buy in eat food from a street vendor? You had dinner with Moammar Khadafy and blood oranges at 3:00 o'clock in the morning with Yasser Arafat. What was that like? In the show Diners, Drive-Ins and Dives were there any places that stood out particularly, Good and Bad? you don't have to mention a name just describe it. Switching gears, to your book FOOD AMERICANA, what is American Cuisine? What is the history of pizza?   Find David Page here Facebook  https://www.facebook.com/FoodAmericana  Instagram is https://www.instagram.com/foodamericana/   Find The Old Guy Here   Website: https://www.oldguytalks.com/ Facebook: https://www.facebook.com/orest.kman https://www.facebook.com/oldguytalks Instagram: https://www.instagram.com/oldguytalks/ Twitter: https://twitter.com/oldguytalks Youtube: https://www.youtube.com/results?search_query=orest+k-man LinkedIn:https://www.linkedin.com/in/orestkomarnyckyj?lipi=urn%3Ali%3Apage%3Ad_flagship3_profile_view_base_contact_details%3Baip2cJZmSwC4cjkwclnYGg%3D%3D       #oldschool #guy #men #dude #male #gentleman #masculinity #masculine #manhood #antiaging #gentlemanmodern #gentlemanlife #gentlemanrules #gentlemanguide #podcasterthoughts #podcastersoninstagram #podcasterslife #podcastlife:microphone #relationshippodcast #fitnessworldwide  #podcastersofig #podcastersunite #podcastersofcolor #sexpodcast #babyboomerstyle #fitnesspodcast #agingwell  #podcasthost #podcastlove #podcastshow #sixfigures #sixfigureincome #betterlifestyle   

In this episode, we examine the culture behind American food with David Page. David is the author of Food Americana and has created, developed and was Executive Director for Diners, Drive-In's, and Dives. He also discusses being a network news producer and traveling to different parts of Europe and covering stories in the world. He shares where the passion of food during travels comes into place. David shares his discoveries and work behind American Food and the culture and stories behind it.Light Up Your Life is broadcast live Fridays at 11AM ET.Light Up Your Life TV Show is viewed on Talk 4 TV (www.talk4tv.com).Light Up Your Life is broadcast on W4CS Radio – The Cancer Support Network (www.w4cs.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com).Light Up Your Life Podcast is also available on Talk 4 Podcasting (www.talk4podcasting.com).

Creator of Diners, Drive-Ins and Dives and author of Food Americana, David Page is a long-time journalist (2 decades, foreign and domestic, with ABC News and NBC News) who transitioned to food television, and then books. He's gone all around the country capturing the stories behind the people and places in the foods and now, he compiled all that into a book called Food Americana.  The Americanization of the FoodDavid says that since America is a country of immigrants, pretty much everything eaten here has come from someplace else. Even something as supposedly red-blooded American as a hamburger came from Hamburg, Germany. So there is pretty much nothing that just sprang up as American food. Another example could be lobster, which is indigenous to North America, when the explorers and settlers got here, and they first saw lobster that did not look like dinner, they had to learn what to do with lobster from the Native Americans who had been eating it for quite some time along with oysters. What did David learn about food?After having done Diners, David had the fervent belief that there are some remarkable people throughout the country who put their heart and soul into homemaking real food. David says that behind good food is people who really care about making good food. To succeed in the hospitality industry, David says, you have to have been born wanting to please people. Because the chances are they're not gonna get rich.  And the concept of peeling a bushel of potatoes every day to make your fries fresh isn't going to seem like a lot of fun unless you really care that you make good fries, which David added, requires cooking them twice.  About his investigative reporter and journalist backgroundDavid that getting the facts right is the absolute most for his work. “Factual doesn't mean dry,” he says. His biggest standard is to avoid getting the facts wrong and he claims that in food writing that can be very tough because there are legends that are now fact, such as the allegation that a very, very good hamburger restaurant New Haven, Louise lunch made the first hamburger and there's no proof the Louise lunch made the first hamburger. His show pitch When David left the world of network TV and opened his own production company, he started proposing shows for various networks with no success. He started as a subcontractor and found that he had to work his way up to be a contractor himself so he started pitching to the networks himself. He said he was remarkably unsuccessful. Finally, he started pitching to The Food Network, where he talked to an executive. It was a late Thursday or Friday afternoon when after rejecting most of his pitches, the executive asked “Haven you got anything else about diners?” and he said that he was currently developing Diners, Drive-ins, and Dives.  That one caught her attention. She asked him to have something sent to her desk on Monday. The only problem? David had just come up with the name out of nowhere in the phone, he had no show in development! He spent the weekend making phone calls, wrote the pitch for Monday, and was asked to do a one-hour special called Diners, drive-ins, and dives. And this eventually became a series. A rather lucky turn of events for David!  Book vs. Show For David, some of the key differences between a book and a show lie in how the elements for storytelling are presented. For example, in a show, you are creating an experience where the audience feels as if they're hanging with someone they enjoy hanging out with. For his show, his host was a naturally talented TV performed who got into the rhythm of things really fast. Other aspects of audiovisual storytelling include immersing the audience in the experience, making them hear the sizzle as the burger hits the grill. This is all different when you're writing of course, when it comes to nonfictional writing you have to find a way to tell the story from another human being's...

While fans of the Food Network may easily recognize Guy Fieri, they actually have journalist David Page to thank for the iconic show, Diners, Drive-Ins, and Dives. After fighting his way into the world of food journalism — and pitching this show on a whim — David is still eating his way across the country with his new book, Food Americana, a collection of stories about how America's favorite foods came to be.Purchase on Amazon or Bookshop.Amazon: https://amzn.to/3gYy0dyBookshop: https://bit.ly/3vMFoODMoms Don't Have Time to Read Books has teamed up with Katie Couric Media and Random House to give away 100 copies of Sarah Sentilles's book, Stranger Care! Enter the giveaway by clicking here: https://bit.ly/3jdKctA See acast.com/privacy for privacy and opt-out information.

While creating and producing the hit series Diners, Drive-Ins, and Dives, David Page dove deep into the world of American food. His new book, Food Americana, is an exploration and celebration of the foods Americans love and call their own. Page looks at the foods' history, its evolution, and uncovers the people and stories behind the food. Tune in and "learn how Americans have formed a national cuisine from a world of flavors."Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member!A Taste of the Past is Powered by Simplecast.

American-born Alexander Lobrano has spent much of his life in Paris writing about its restaurants for major media outlets. He discusses the Paris dining scene and his memoir, “My Place at the Table: A Recipe for a Delicious Life in Paris.” Emmy Award-winning television producer, David Page originated and produced 11 seasons of the hit series “Diners, Drive-Ins & Dives” (Food Network). He discusses his book, Food Americana, a must -read for anyone fascinated by pop food culture.The Connected Table Live Radio Show is broadcast live at 2pm ET Wednesdays on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com). This podcast is also available on Talk 4 Podcasting (www.talk4podcasting.com).

Trish interviews former news producer and author David Page about his life in news and creating the hit show, "Diners, Drive-Ins, and Dives," on the Food Network. He recently wrote the book, "Food Americana," which is all about the cuisine of America and how it came about. David tells stories from his former news days, the moment he got burned out, and what he decided to do next. After many show ideas to the Food Network that were turned down, the idea of doing a show on diners really hit home with the network's producers, and "Diners, Drive-Ins and Dives" was born. David also talks about his love of cooking, the best way to prepare lobster, the perfect roast chicken, and how he makes the best Jewish Italian red sauce in New Jersey.

Have you ever had déjà vu - that feeling that what you are experiencing now, you have experienced before? Most people have. This episode begins with some interesting insight into what it is, why it occurs and when and where it is most likely to occur. Source: Marie Jones author of The Déjà Vu Enigma (https://amzn.to/3xB94j3). We all have the need to own something according to psychologist Bruce Hood, author of the book Possessed: Why We Want More Than We Need (https://amzn.to/3iRBpxv) From the time you were a child and you knew that your teddy bear or blanket belonged to you and only you, ownership became a part of your life. Today we not only like to own things, we like to own nice things, designer things and we like to own lots and lots of things - which can sometimes get us in trouble. Listen as Bruce explains what it does (and doesn't) mean to own something and why it is so important. What is American cuisine? It's really made up of foods from other cultures that we have adapted and incorporated into our culture to suit our tastes according to David Page, author of the book Food Americana (https://amzn.to/3xy0EZO). David, who is an Emmy-award winning producer of food television programs takes us on a journey to explore the origins of some of our most popular American foods including pizza, ice cream, barbecue - and why the reason there is likely a Mexican restaurant not too far from you is because of Taco Bell. Ever notice that some days you just look better than others? And have you ever noticed that on those days, life seems to go better for you? Listen as I reveal some interesting research that helps explain why when you look good - you do better. https://www.sciencedirect.com/science/article/abs/pii/S0092656610000279 PLEASE SUPPORT OUR SPONSORS! Hims is helping guys be the best version of themselves with licensed medical providers and FDA approved products to help treat hair loss. Go to https://forhims.com/something Save time, money, and stress with Firstleaf – the wine club designed with you in mind! Join today and you'll get 6 bottles of wine for $29.95 and free shipping! Just go to https://tryfirstleaf.com/SOMETHING Learn about investment products and more at https://Investor.gov, your unbiased resource for valuable investment information, tools and tips. Before You Invest, https://Investor.gov. Learn more about your ad choices. Visit megaphone.fm/adchoices

On this edition of ST, we're talking about food, glorious food -- and in particular, American food. What does the phrase "American cuisine" actually refer to? And what do we mean when we say that a certain dish has been "Americanized"? Is there a national menu that we all share in this vast nation? And what will food in the USA be like in the future? Our guest is David Page, whose new book explores all of these questions, and who is best-known for creating the popular TV show, "Diners, Drive-Ins and Dives." As was noted of this book by Michael Stern, a noted expert on food and travel in America: "Page celebrates America's iconic dishes: what they are, where they came from, and where they are going...[and] who loves them and why. It's a gold mine of information, told not just with facts, but with beguiling anecdotes and good humor. This is a book that shows how deeply and brilliantly (and deliciously) what we eat defines who we are."

Harvey Brownstone conducts an in-depth interview with David Page, Author of "Food Americana".  Harvey and David discuss his work as producer on the Food Network's, “Diners, Drive Ins and Dives”, his new book ““Food Americana: The Remarkable People and Incredible Stories Behind America's Favourite Dishes” and many aspects of what food means and how it is viewed in America. For more interviews and podcasts go to: https://www.harveybrownstoneinterviews.com 

Two-time Emmy winner David Page changed the world of food television by creating, developing, and executive-producing the groundbreaking show Diners, Drive-Ins and Dives. Before that, as a network news producer based in London, Frankfurt, and Budapest, he traveled Europe, Africa, and the Middle East doing two things: covering some of the biggest stories in the world and developing a passion for some of the world’s most incredible food. Page walked through Checkpoint Charlie into East Berlin the night the Berlin wall opened, but his favorite memory of the eastern side before reunification remains the weisswurst sold under the S-Bahn elevated train. He was first served couscous by Moammar Khaddafy’s kitchen staff while waiting in a tent to interview the dictator in Libya. Blood oranges at a three o’clock breakfast with Yasser Arafat. Wild boar prosciutto in Rome. Bouillabaisse in Marseille. Cheese pies in Tbilisi. Venison in Salzburg. Nonstop caviar in Moscow. He even managed to slip a few food features in between the headline stories, such as a profile of Germany’s leading food critic, which turned out not to be the oxymoron one might assume. Once back in the states, Page has pursued his passion both personally and professionally. Show-producing Good Morning America, he was involved in a substantial amount of food coverage, including cooking segments by Emeril Lagasse. Creating Diners, Drive-Ins and Dives and hands-on producing its first eleven seasons took him deep into the world of American food—its vast variations, its history, its evolution, and especially the dedicated cooks and chefs keeping it vibrant. His next series, the syndicated Beer Geeks, dove deep into the intersection of great beer and great food. It is those experiences, that education, and the discovery of little- known stories and facts that led Page to dig even deeper and tie the strands together in Food Americana. Music Credit: Monkey Warhol - Lunar Walk

Not only did DAVID PAGE create the hit TV series "Diners Drive-Ins & Dives" but he also produced it for eleven seasons which is a tremendously long time in television parlance. He just released his brand new book entitled "Food Americana" which is available right now on Amazon, Walmart.com, Barnes & Noble, and just about anywhere books are sold. If they do not have it in your local book store order it or purchase it immediately online. It is a wonderful read and its author was certainly a wonderful guest too. Who doesn't enjoy food? We loved having DAVID PAGE on as a guest and wish to publicly thank him and Page Productions for making this appearance a great experience for all! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/rick-flynn/support

My guest today is David Page. Dave is a writer, television producer and creator of "Diners, Drive-ins and Dives" with Guy Fieri. In this episode we discuss his new book Food Americana. Take a listen and hit the Follow button on the way out.

David Page is a two-time Emmy Award winner, executive producer, and the Author of the highly-praised book, Food Americana. He changed the world of food television by creating, developing, and executive producing the groundbreaking show Diners, Drive-Ins and Dives. Before that, he spent time as an NBC News Producer and Senior Producer based out of Chicago, London, Frankfurt, New York, and Budapest. He has traveled to Europe, Africa, and the Middle East doing two things: covering some of the biggest news stories in the world and developing a passion for some of the globe’s most incredible food.  Upon returning to the States, David pursued his passion both personally and professionally with Good Morning America, where he was involved in a substantial amount of food coverage and even cooking segments with Emeril Lagasse. However, it was producing Diners, Drive-Ins and Dives for the first 11 seasons that ignited his love of American food, its vast variations, history, and evolutions. Here’s a glimpse of what you’ll learn:  How the idea and production for the show Diners, Drive-Ins and Dives was developed How the COVID-19 pandemic has affected the comfort food industry David Page talks about the availability of regional food in different states and the growth of ethnic foods How David got to write a book about food Steve and David share their food experiences in America and other countries  Where to get David's book, Food Americana David talks about the history of fried chicken and his thoughts on Franken-meats The evolution of the Food Network and food competitions In this episode… Although the COVID-19 pandemic has had a big impact on the food industry, including with production and delivery, there has been a big evolution in the industry for some time. From TV shows centered on food competitions to increased startups in CPG and the creation of Franken-meats (also known as lab meats), there is more the industry has to offer than ever before.  There have also been great shifts in the availability of regional foods and international cuisines in different parts of the world, making it easier for people to enjoy a wide variety of food without the need to travel. Home deliveries have also made comfort food orders an everyday household occurrence, fueling growth in the food industry. David Page, two-time Emmy Award winner, executive producer, and the Author of Food Americana, is Steve Cleere's guest in this episode of the NexxtLevel Brands Podcast. Together, they talk about the history and future of comfort foods in America. David also talks about producing Diners, Drive-Ins and Dives, writing his latest book, and the evolution of food competitions on television. Subscribe and Listen on: iTunes Spotify Stitcher Google Play Deezer iHeartRadio TuneIn Radio Public Amazon Music Player FM Resources Mentioned in this episode Kitchen2Shelf NexxtLevel Marketing David Page on LinkedIn Food Americana: The Remarkable People and Incredible Stories behind America’s Favorite Dishes by David Page Diners, Drive-Ins and Dives Adventures in the Screen Trade: A Personal View of Hollywood and Screenwriting by William Goldman Crave Delivery Ben & Jerry's Ice Cream Pizza Hut Domino's Prairie Schooner Steak House Wimpy Gotham Bar & Grill Thomas Keller Alinea Restaurant Pizzeria Bianco Eleven Madison Park Food Network Cool News: The NexxtLevel Brands Podcast has just been named as one of the Top 15 CPG-Themed Podcasts on the web!!! We're at Lucky #7 and you can get more information about Feedspot and how you can watch more of your favorite shows here: Top CPG Podcasts – Thanks to Feedspot, Rise25 and our Production Team! Sponsor for this episode... Our podcast today is sponsored by Kitchen2Shelf, the educational arm of NexxtLevel Brands. Kitchen-2-Shelf provides online and in-person courses and workshops for CPG entrepreneurs at any stage of growth.  Whether you're an early-stage startup, a local growing business, or if you want to just expand your distribution to a national level, Kitchen-2-Shelf can help you learn what you need to know to grow. Visit their website to get access to some free tools that can help you understand where your business stands.  Contact them today to find out how they can help you grow your brand and expand your business to reach its full potential.

Two-time Emmy winner David Page joins us to discuss among other things his great new book Food Americana. He changed the world of food television by creating, developing, and executive-producing the groundbreaking show Diners, Drive-Ins and Dives with Guy Fieri Before that, as a network news producer based in London, Frankfurt, and Budapest, he traveled Europe, Africa, and the Middle East doing two things: covering some of the biggest stories in the world and developing a passion for some of the world's most incredible food.Page walked through Checkpoint Charlie into East Berlin the night the Berlin wall opened, but his favorite memory of the easternside before reunification remains the weisswurst sold under the S-Bahn elevated train. He was first served couscous by Moammar Khaddafy's kitchen staff while waiting in a tent to interview the dictator in Libya. Blood oranges at a three o'clock breakfast with Yasser Arafat. Wild boar prosciutto in Rome. Bouillabaisse in Marseille. Cheese pies in Tbilisi. Venison in Salzburg. Nonstop caviar in Moscow. He even managed to slip a few food featuresin between the headline stories, such as a profile of Germany's leading food critic, which turned out not to be the oxymoron one might assume.Once back in the states, Page has pursued his passion both personally and professionally. Show-producing Good Morning America, he was involved in a substantial amount of food coverage, including cooking segments by Emeril Lagasse. Creating Diners, Drive-Ins and Dives and hands-on producing its first eleven seasons took him deep into the world of American food—its vast variations, its history, its evolution, and especially the dedicated cooks andchefs keeping it vibrant. His next series, the syndicated Beer Geeks, dove deep into the intersection of great beer and great food. It is those experiences, that education, and the discovery of little-known stories and facts that led Page to dig even deeper and tie the strands together in Food Americana

Two-time Emmy winner David Page joins us to discuss among other things his great new book Food Americana. He changed the […] The post Food Americana appeared first on TripCast360.

Yen is an engaging and engaged narrator of this tour of American foods. Host Jo Reed and AudioFile’s Alan Minskoff discuss Yen’s evident joy and sense of fun as he narrates David Page’s exploration of comfort food and folkways. Page is the show runner for Dinners, Drive-ins and Dives, and he has a skill with interviewing those who run historic eateries. Yen narrates in a conversational and informative manner, well serving the text. Listen for many profiles and plenty of recipes to try. Read the full review of the audiobook on AudioFile’s website. Published by Tantor Media. Find more audiobook recommendations at audiofilemagazine.com Support for AudioFile's Behind the Mic comes from PENGUIN RANDOM HOUSE AUDIO, dedicated to producing top-quality fiction and nonfiction audiobooks written and read by the best in the business. Visit penguinrandomhouseaudio.com/audiofile now to start listening. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week I speak with, David Page, who created "Diners, Drive-ins, and Dives" which is probably one of the most popular shows on the Food Network. He tells us all about how he got the idea for the show (it will surprise you) and how restaurants were picked and vetted to be featured (this will surprise you too). We then talk about his new book Food Americana and take a deep dive into the food culture in America. It should surprise no one that it is really a melting pot of a lot of cuisines. We talk about why American's are so obsessed with Chinese and Mexican food, how we have changed it to our taste, and what the future of authentic cuisine looks like. This was such an interesting conversation with someone who will forget more about food than most of us will ever know.-----Food Americana on Amazon: https://tinyurl.com/ymsmvdz2

Matt has a frank food discussion with Author, Producer, and Foodie, David Page about the state of the American food industry and his new book, Food Americana. Two-time Emmy winner David Page changed the world of food television by creating, developing, and executive-producing the groundbreaking show Diners, Drive-Ins and Dives. Before that, as a network news producer based in London, Frankfurt, and Budapest, he traveled Europe, Africa, and the Middle East doing two things:― covering some of the biggest stories in the world and developing a passion for some of the world’s most incredible food. Page walked through Checkpoint Charlie into East Berlin the night the Berlin wall opened, but his favorite memory of the eastern side before reunification remains the weisswurst sold under the S-Bahn elevated train. He was first served couscous by Moammar Khaddafy’s kitchen staff while waiting in a tent to interview the dictator in Libya. Blood oranges at a three o’clock breakfast with Yasser Arafat. Wild boar prosciutto in Rome. Bouillabaisse in Marseille. Cheese pies in Tbilisi. Venison in Salzburg. Nonstop caviar in Moscow. He even managed to slip a few food features in between the headline stories, such as a profile of Germany’s leading food critic, which turned out not to be the oxymoron one might assume. Once back in the states, Page has pursued his passion both personally and professionally. Show-producing Good Morning America, he was involved in a substantial amount of food coverage, including cooking segments by Emeril Lagasse. Creating Diners, Drive-Ins and Dives and hands-on producing its first eleven seasons took him deep into the world of American food—its vast variations, its history, its evolution, and especially the dedicated cooks and 212 Food Americana chefs keeping it vibrant. His next series, the syndicated Beer Geeks, dove deep into the intersection of great beer and great food. It is those experiences, that education, and the discovery of little-known stories and facts that led Page to dig even deeper and tie the strands together in Food Americana. Food Americana on Amazon: https://amzn.to/33ceuUF Digital Marketing Masters Podcast: https://hookseo.com/podcast

So, you are a vital cog of ABC's 20/20 in the '80s, you create Diners, Drive-Ins and Dives and pen a fantastic book, Food Americana, documenting the evolution of cuisine in the US. What do you do next, appear on OT of course.  This was too much fun.

Eating habits changed during the pandemic and food prices are rising.  David Page, the Food Network producer of Diners, Drive-Ins, & Dives says minimizing waste is the key to saving money. Page also has a new book called "Food Americana" where he explains how many of our favorite dishes evolved and from where they came. You can follow this show on Instagram and on Facebook. And to see what Heather does when she's not talking money, go to her personal Twitter page. Be sure to email Heather your questions and request topics you'd like her to cover here. See omnystudio.com/listener for privacy information.

Today on the podcast my guest is David Page. He is the creator of the tv show Diners, Drive-ins and Dives. He is also the author of one of the best books about food you will ever pick up. It's called "Food Americana". You'll marvel at this guy's knowledge of food. Enjoy! --- Send in a voice message: https://anchor.fm/darren-minor5/message Support this podcast: https://anchor.fm/darren-minor5/support

Two-time Emmy winner David Page changed the world of food television by creating, developing, and executive-producing the groundbreaking show Diners, Drive-Ins and Dives. Before that, as a network news producer based in London, Frankfurt, and Budapest, he travelled Europe, Africa, and the Middle East doing two things―covering some of the biggest stories in the world, and developing a passion for some of the world’s most incredible food.Page walked through Checkpoint Charlie into East Berlin the night the Berlin wall opened, but his favorite memory of the eastern side before reunification remains the weisswurst sold under the S-Bahn elevated train. He was first served couscous by Moammar Khaddafy’s kitchen staff while waiting in a tent to interview the dictator in Libya. Blood oranges at a three a.m. breakfast with Yasser Arafat. Wild boar prosciutto in Rome. Bouillabaisse in Marseille. Cheese pies in Tbilisi. Venison in Salzburg. Nonstop caviar in Moscow. He even managed to slip a few food features in between the headline stories, such as a profile of Germany’s leading food critic, which turned out not to be the oxymoron one might assume.Once back in the states, Page has pursued his passion both personally and professionally. Show-producing Good Morning America, he was involved in a substantial amount of food coverage, including cooking segments by Emeril Lagasse. Creating Diners, Drive-Ins and Dives and hands-on producing its first eleven seasons took him deep into the world of American food―its vast variations, its history, its evolution, and especially the dedicated cooks and chefs keeping it vibrant. His next series, the syndicated Beer Geeks, dove deep into the intersection of great beer and great food. It is those experiences, that education, the discovery of little-known stories and facts that led Page to dig even deeper and tie the strands together in Food Americana.Learn more about Lyte.

After two decades of foreign and domestic journalism (with ABC News and NBC News), David transitioned to food television and then books. He created and produced Diners, Drive-Ins, and Dives for the Food Network. On this (our 10th!!!) episode, David discusses his new book, Food Americana. We also talk to him about fast food, where to find the best food, pizza, and the way we dine in a COVID world and what lies ahead for the post COVID dining industry. Enjoy!David's Book on Amazon!David's Book on Barnes & NobleDavid's social media links:LinkedIn URLhttps://www.linkedin.com/in/david-page-65b6728/Facebook URLhttps://www.facebook.com/david.page.1840Twitter URLhttps://twitter.com/pageprodInstagramInstagramSupport the show (https://www.salsersmith.com/shop)

My conversation with food journalist David Page about his new book, "Food Americana."