Podcasts about Menus

Was für ein Bücherjahr! "Für Polina", "Königin Esther", "Atmosphere" - diese drei Bücher haben 2025 für lebhafte Diskussionen zwischen den Hosts gesorgt. Aber es gab auch viele Momente, die alle drei in guter Erinnerung haben: Gemeinsam blicken Jan, Daniel und Katharina zurück auf ein Jahr mit ausgefallenen Vorspeisen, tollen Begegnungen und - natürlich - großartigen Büchern. Und sie küren das Lieblingsbuch der eat.READ.sleep.-Community. Alle Infos zum Podcast: https://ndr.de/eatreadsleep Mail gern an: eatreadsleep@ndr.de Alle Lesekreise: https://ndr.de/eatreadsleep-lesekreise Unseren Newsletter gibt es hier: https://ndr.de/eatreadsleep-newsletter Podcast-Tipp Eltern ohne Filter: https://1.ard.de/eatreadsleep-eof Die Bücher der Folge: (00:02:33) Tobias Roth und Moritz Rauchhaus: "Wohl bekam's. In hundert Menus durch die Weltgeschichte." Verlag Das Kulturelle Gedächtnis. (Literarische Vorspeise) (00:25:42) Wolf Haas: "Wackelkontakt" (Hanser) (00:27:23) Liz Moore: "Der Gott des Waldes". Deutsch von Cornelius Hartz (C.H.Beck) (00:29:43) Kristine Bilkau: "Halbinsel" (Luchterhand) Ausgelost für die nächste Bestellerchallenge: Evie Woods: "Der verschwundene Buchladen". Deutsch von Ivonne Senn (Adrian & Wimmelbuch Verlag) Das Rezept für päpstliche geschmorte Äpfel https://www.ndr.de/kultur/buch/eatreadsleep-154-papst-dessert-zum-neuen-buecherjahr,ersfolge-130.html Der Link zum Sockenstrickwettbewerb: https://www.sockenweltrekord.com/weltrekord/ Der Link zum Oktopushäkeln: https://www.oktopusfuerfruehchen.de eat.READ.sleep. ist der Bücherpodcast, der das Lesen feiert. Jan Ehlert, Daniel Kaiser und Katharina Mahrenholtz diskutieren über Bestseller, stellen aktuelle Romane vor und präsentieren die All Time Favorites der Community. Egal ob Krimis, Klassiker, Fantasy, Science Fiction, Kinder- und Jugendbücher, Urlaubsbücher, Gesellschafts- und Familienromane - hier hat jedes Buch seinen Platz. Und auch kulinarisch (literarische Vorspeise!) wird etwas geboten und beim Quiz am Ende können alle ihr Buch-Wissen testen und Fun Facts für den nächsten Smalltalk mitnehmen.

Recorded live from the 100% Pure New Zealand booth at IMEX America, this episode of Eating at a Meeting explores how Aotearoa is redefining event dining through connection, culture, and conscious hospitality. Host Tracy Stuckrath sits down with Lauren Blakey from the New Zealand International Convention Centre and Natalie Fulton, CMP from Tourism New Zealand to uncover how Māori traditions of kai and kōrero (food and conversation) are inspiring authentic event experiences rooted in wellness, sustainability, and inclusion. From carbon net-zero venues and reusable cup programs to zero-proof wines and allergen-aware menus, discover how New Zealand's food and beverage philosophy is creating meaningful change—one meal at a time.

Set deep in the Suffolk countryside, the Greyhound Inn is the kind of place that immediately feels special. Over 400 years old and restored with quiet confidence, it balances the warmth of a proper English pub with the ambition of a serious food destination. The welcome is generous, the bar stacked with thoughtful bottles, and the room hums with the sense that hospitality comes first. This is not a place chasing trends, but one grounded in time, community and craft.At the heart of it all is chef Adam Spicer, whose cooking is rooted in hyper-seasonality, nose-to-tail thinking and an obsessive respect for produce. Menus change weekly, sometimes daily, depending on what local farmers, gamekeepers and fishermen bring to the door. One night might feature wild halibut, venison shot by a family member, or rabbit offal cooked with confidence and restraint. When ingredients are this good, Spicer's philosophy is simple: do as little as possible and do it well.Spicer's journey here has been anything but conventional. Largely self-taught, he honed his fundamentals while cooking at Corpus Christi College in Cambridge, before testing himself on MasterChef: The Professionals in 2019. The experience sharpened his focus rather than defining him. What sets his food apart now is not showmanship but depth, from long-reduced bone sauces to perfectly judged offal dishes that feel both generous and precise.Underpinning it all is a shared belief in hospitality over margin. Wine is priced to be enjoyed, not hoarded, with a list leaning towards small, organic producers. Regulars mix easily with visitors from London, including the occasional appearance from local fan Ed Sheeran. With its roaring fires, serious cooking and unpretentious charm, the Greyhound Inn feels like a pub that knows exactly what it is and why it matters. It is a reminder that some of the most exciting food in Britain is happening far from the capital, quietly and confidently. Hosted on Acast. See acast.com/privacy for more information.

At IMEX, I sat down with Catherine Chaulet, CEO of Global DMC Partners, to explore how food and beverage trends are transforming incentive travel and global meetings. From Paris to Portugal to Maryland crab cakes

Fêtes de fin d'année en prison : effectifs renforcés, concerts et menus spéciaux by TOPFM MAURITIUS

When Lawrence Longo launched the Off the Menu app, he was not envisioning becoming one of the most prolific restaurateurs in Los Angeles. Yet a decade later, that's exactly where we are. Lawrence is responsible for the birth of Prince St. Pizza in Los Angeles, rescuing beloved stalwart Irv's Burgers, launching Tacos 1986 & even pioneering the smashburger craze with Burgers Never Say Die. Truly a fascinating character with a unique & fun origin story.

Vegan PBS chef Laura Theodore welcomes bestselling vegan cookbook author, Nava Atlas, who will share how to plan, prepare, and serve delicious, plant-based holiday menus. Nava's many books include 5-Ingredient Vegan, Vegan Holiday Kitchen, Vegan on a Budget, and many more. Nava also creates visual books on women's issues, including The Literary Ladies Guide to the Writing Life, and she runs two websites, The Vegan Atlas and Literary Ladies Guide. All recipes are 100% vegan. Learn more about Laura's television show, get access to over 500 vegan recipes, watch videos, and read her award-winning vegan blog at: JazzyVegetarian.com Learn more about Nava Atlas at: TheVeganAtlas.com Find Laura's vegan recipes at: JazzyVegetarian.com Stream full episodes of the television show online at: YouTube.com/@TheJazzyVegetarian Purchase signed copies of Laura's award-winning vegan cookbooks at: JazzyVegetarian.com/shop Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of the Leading Voices in Food podcast, Norbert Wilson of Duke University's Sanford School of Public Policy speaks with researchers Jean Adams from the University of Cambridge and Mike Essman from Duke's World Food Policy Center. They discuss the mandatory calorie labeling policy introduced in England in April 2022 for large food-away-from-home outlets. The conversation covers the study recently published in the British Medical Journal, exploring its results, strengths, limitations, and implications within the broader context of food labeling and public health policies. Key findings include a slight overall reduction in calorie content offered by food outlets, driven by the removal of higher-calorie items rather than reformulation. The discussion also touches on the potential impacts on different consumer groups, the challenges of policy enforcement, and how such policies could be improved to more effectively support public health goals. Interview Summary Now everyone knows eating out is just part of life. For many, it's a place to make connections, can be a guilty pleasure, and sometimes it's just an outright necessity for busy folks. But it is also linked to poor dietary quality, weight gain, and even obesity. For policymakers, the challenge is identifying what policy changes can help improve population health. Jean, let's begin with you. Can you tell our listeners about the UK's menu labeling intervention and what change did you hope to see? Jean - Yes, so this was a policy that was actually a really long time in coming and came in and out of favor with a number of different governments. So maybe over the last 10 years we've had various different suggestions to have voluntary and/or mandatory calorie labeling in the out-of-home sector. Eventually in April, 2022, we did have new mandatory regulations that came into a force that required large businesses just in England - so not across the whole of the UK, just in England - if they sold food and non-alcoholic drinks and they had to display the calories per portion of every item that they were selling. And then have alongside that somewhere on their menu, a statement that said that adults need around 2000 calories per day. The policy applied just to large businesses, and the definition of that was that those businesses have 250 or more employees, but the employees didn't all have to be involved in serving food and drinks. This might apply also to a large hotel chain who just have some bars or something in their hotels. And the food and drinks covered were things that were available for immediate consumption. Not prepackaged. And then there was also this proviso to allow high-end restaurants to be changing their menus regularly. So, it was only for things that were on the menu for at least 30 days. You mentioned that this policy or a menu labeling might have at least two potential modes of impacts. There's first this idea that providing calories or any sort of labeling on food can somehow provide information for consumers to make what we might hope would be better choices. Might help them choose lower calorie options or healthier options. And then the second potential impact is that businesses might also use the information to change what sort of foods they're serving. It might be that they didn't realize how many calories were in the foods and they're suddenly embarrassed about it. Or as soon as their customers realize, they start to put a little bit of pressure on, you know, we want something a little bit lower calorie. So, there's this potential mechanism that operates at the demand side of how consumers might make choices. And another one at the supply side of what might be available to consumers. And we knew from previous evaluations of these sorts of interventions that there was some evidence that both could occur. Generally, it seems to be that findings from other places and countries are maybe null to small. So, we were thinking that maybe we might see something similar in England. Thank you for sharing that background. I do have a question about the length of time it took to get this menu labeling law in place. Before we get into the results, do you have a sense of why did it take so long? Was it industry pushback? Was it just change of governments? Do you have a sense of that? Jean - Yes, so I think it's probably a bit of both. To begin with, it was first proposed as a voluntary measure actually by industry. So, we had this kind of big public-private partnership. What can industry do to support health? And that was one of the things they proposed. And then they didn't really do it very well. So, there was this idea that everybody would do it. And in fact, we found maybe only about 20% of outlets did it. And then definitely we have had government churn in the UK over the last five years or so. So, every new prime minister really came in and wanted to have their own obesity policy threw out the last one started over. And every policy needs consulted on with the public and then with industry. And that whole process just kind of got derailed over and over again. Thank you. That is really helpful to understand that development of the policy and why it took time. Industry regulated policy can be a tricky one to actually see the results that we would hope. You've already given us a sort of insight into what you thought the results may be from previous studies - null to relatively small. So, Mike, I want to turn to you. Can you tell us what came out of the data? Mike - Thank you, yes. So, we found a small overall drop in average calories offered per item. That amounts to a total of nine calories per item reduction in our post policy period relative to pre policy. And this is about a 2% reduction. It was statistically significant and we do in public health talk about how small effects can still have big impacts. So, I do want to sort of put that out there, but also recognize that it was a small overall drop in calories. And then what we did is we looked at how different food groups changed, and also how calories changed at different types of restaurants, whether it was fast food, restaurants, sit downs that we call pubs, bars, and inns. And then also other different types of takeaways like cafes and things like that where you might get a coffee or a cappuccino or something like that. What we found was driving the overall reduction in calories was a reduction in higher calorie items. So, as Jean mentioned at the outset, one of the things we were trying to identify in this analysis was whether we saw any evidence of reformulation. And we defined reformulation as whether specific products were reduced in their calories so that the same products were lower calories in the post period. We define that as reformulation. And that would be different from, say, a change in menu offering where you might identify a high calorie item and take it off the menu so that then the overall calories offered goes down on average. We found more evidence for the latter. Higher calorie items were removed. We separated into categories of removed items, items that were present in both periods, and new items added in the post period. There were higher calorie items in the removed group. The items that were present in both periods did not change. The new items were lower calorie items. What this says overall is this average reduction is driven by taking off high calorie items, adding some slightly lower calorie items. But we did not find evidence for reformulation, which is a crucial finding as well. We saw that the largest reductions occurred in burgers, beverages and a rather large mixed group called Mains. So, burgers reduced by 103 calories per item. That's pretty substantial. One of the reasons that's so large is that burgers, particularly if they're offered at a pub and might even come with fries or chips, as they say in the UK. And because they have such a high baseline calorie level, there's more opportunity to reduce. So, whether it's making it slightly smaller patty or reducing the cheese or something like that, that's where we saw larger reductions among the burgers. With beverages, typically, this involved the addition of lower calorie options, which is important if it gives an opportunity for lower calorie selections. And that was the main driver of reduction there. And then also we saw in Mains a reduction of 30 calories per item. A couple of the other things we wanted to identify is whether there was a change in the number of items that were considered over England's recommended calories per meal. The recommended calories per meal is 600 calories or less for lunch and dinner. And we saw no statistical change in that group. So overall, we do see a slight reduction in average calories. But this study did not examine changes in consumer behavior. I do want to just briefly touch on that because this was part of a larger evaluation. Another study that was published using customer surveys that was published in Nature Human Behavior found no change in the average calories purchased or consumed after the policy. This evaluation was looking at both the supply and the demand side changes as a result of this policy. Thanks, Mike and I've got lots of questions to follow up, but I'll try to control myself. The first one I'm interested to understand is you talk about the importance of the really calorie-heavy items being removed and the introduction of newer, lower calorie items. And you said that this is not a study of the demand, but I'm interested to know, do you have a sense that the higher calorie items may not have been high or top sellers. It could be easy for a restaurant to get rid of those. Do you have any sense of, you know, the types of items that were removed and of the consumer demand for those items? Mike - Yes. So, as I mentioned, given that the largest changes were occurring among burgers, we're sort of doing this triangulation attempt to examine all of the different potential impacts we can with the study tools we have. We did not see those changes reflected in consumer purchases. So, I think sticking with the evidence, the best thing we could say is that the most frequently purchased items were not the ones that were being pulled off of menus. I think that would be the closest to the evidence. Now, no study is perfect and we did in that customer survey examine the purchases and consumption of about 3000 individuals before and after the policy. It's relatively large, but certainly not fully comprehensive. But based on what we were able to find, it would seem that those reductions in large calorie items, it's probably fair to say, were sort of marginal choices. So, we see some reduction in calories at the margins. That's why the overall is down, but we don't see at the most commonly sold. I should also mention in response to that, a lot of times when we think about eating out of home, we often think about fast food. We did not see reductions in fast food chains at all, essentially. And so really the largest reductions we found were in what would be considered more sit-down dining establishment. For example, sit-down restaurants or even pubs, bars and ends was one of our other categories. We did see average reductions in those chains. The areas you kind of think about for people grabbing food quickly on the go, we did not see reductions there. And we think some of this is a function of the data itself, which is pubs, bars and inns, because they offer larger plates, there's a little bit more space for them to reduce. And so those are where we saw the reductions. But in what we might typically think is sort of the grab and go type of food, we did not see reductions in those items. And so when we did our customer surveys, we saw that those did not lead to reductions in calories consumed. Ahh, I see this and thank you for this. It sounds like the portfolio adjusted: getting rid of those heavy calorie items, adding more of the lower calorie items that may not have actually changed what consumers actually eat. Because the ones that they typically eat didn't change at all. And I would imagine from what you've said that large global brands may not have made many changes, but more local brands have more flexibility is my assumption of that. So that, that's really helpful to see. As you all looked at the literature, you had the knowledge that previous studies have found relatively small changes. Could you tell us about what this work looks like globally? There are other countries that have tried policy similar to this. What did you learn from those other countries about menu labeling? Jean - Well, I mean, I'm tempted to say that we maybe should have learned that this wasn't the sort of policy that we could expect to make a big change. To me one of the really attractive features of a labeling policy is it kind of reflects back those two mechanisms we've talked about - information and reformulation or changing menus. Because we can talk about it in those two different ways of changing the environment and also helping consumers make better choices, then it can be very attractive across the political landscape. And I suspect that that is one of the things that the UK or England learned. And that's reflected in the fact that it took a little while to get it over the line, but that lots of different governments came back to it. That it's attractive to people thinking about food and thinking about how we can support people to eat better in kind of a range of different ways. I think what we learned, like putting the literature all together, is this sort of policy might have some small effects. It's not going to be the thing that kind of changes the dial on diet related diseases. But that it might well be part of an integrated strategy of many different tools together. I think we can also learn from the literature on labeling in the grocery sector where there's been much more exploration of different types of labeling. Whether colors work, whether black stop signs are more effective. And that leads us to conclusions that these more interpretive labels can lead to bigger impacts and consumer choices than just a number, right? A number is quite difficult to make some sense of. And I think that there are some ways that we could think about optimizing the policy in England before kind of writing it off as not effective. Thank you. I think what you're saying is it worked, but it works maybe in the context of other policies, is that a fair assessment? Jean - Well, I mean, the summary of our findings, Mike's touched on quite a lot of it. We found that there was an increase in outlets adhering to the policy. That went from about 20% offered any labeling to about 80%. So, there were still some places that were not doing what they were expected to do. But there was big changes in actual labeling practice. People also told us that they noticed the labels more and they said that they used them much more than they were previously. Like there was some labeling before. We had some big increases in noticing and using. But it's... we found this no change in calories purchased or calories consumed. Which leads to kind of interesting questions. Okay, so what were they doing with it when they were using it? And maybe some people were using it to help them make lower calorie choices, but other people were trying to optimize calories for money spent? We saw these very small changes in the mean calorie of items available that Mike's described in lots of detail. And then we also did some work kind of exploring with restaurants, people who worked in the restaurant chains and also people responsible for enforcement, kind of exploring their experiences with the policy. And one of the big conclusions from that was that local government were tasked with enforcement, but they weren't provided with any additional resources to make that happen. And for various reasons, it essentially didn't happen. And we've seen that with a number of different policies in the food space in the UK. That there's this kind of presumption of compliance. Most people are doing it all right. We're not doing it a hundred percent and that's probably because it's not being checked and there's no sanction for not following the letter of the law. One of the reasons that local authorities are not doing enforcement, apart from that they don't have resources or additional resources for it, is that they have lots of other things to do in the food space, and they see those things as like higher risk. And so more important to do. One of those things is inspecting for hygiene, making sure that the going out is not poisonous or adulterated or anything like that. And you can absolutely understand that. These things that might cause acute sickness, or even death in the case of allergies, are much more important for them to be keeping an eye on than labeling. One of the other things that emerged through the process of implementation, and during our evaluation, was a big concern from communities with experience of eating disorders around kind of a greater focus on calorie counting. And lots of people recounting their experience that they just find that very difficult to be facing in a space where they're maybe not trying to think about their eating disorder or health. And then they're suddenly confronted with it. And when we've gone back and looked at the literature, there's just not very much literature on the impact of calorie labeling on people with eating disorders. And so we're a little bit uncertain still about whether that is a problem, but it's certainly perceived to be a problem. And lots of people find the policy difficult for that reason because they know someone in their family or one of their friends with an eating disorder. And they're very alert to that potential harm. I think this is a really important point to raise that the law, the menu labeling, could have differential effects on different consumers. I'm not versed in this literature on the triggering effects of seeing menu labeling for people with disordered eating. But then I'm also thinking about a different group of consumers. Consumers who are already struggling with obesity, and whether or not this policy is more effective for those individuals versus folks who are not. In the work that you all did, did you have any sense of are there heterogeneous effects of the labeling? Did different consumers respond differentially to seeing the menu label? Not just, for example, individuals maybe with disordered eating? Mike - In this work, we mostly focused on compliance, customer responses in terms of consumption and purchases, changes in menus, and customers reporting whether or not they increase noticing and using. When we looked at the heterogeneous effects, some of these questions are what led us to propose a new project where we interviewed people and tried to understand their responses to calorie labeling. And there we get a lot of heterogenous groups. In those studies, and this work has not actually been published, but should be in the new year, we found that there's a wide range of different types of responses to the policy. For example, there may be some people who recently started going to the gym and maybe they're trying to actually bulk up. And so, they'll actually choose higher calorie items. Conversely, there may be people who have a fitness routine or a dieting lifestyle that involves calorie tracking. And they might be using an app in order to enter the calories into that. And those people who are interested in calorie counting, they really loved the policy. They really wanted the policy. And it gave them a sense of control over their diet. And they felt comfortable and were really worried that if there was evidence that it wouldn't work, that would be taken away. Then you have a whole different group of people who are living with eating disorders who don't want to interact with those numbers when they are eating out of home. They would rather eat socially and not have to think about those challenges. There's really vast diversity in terms of the responses to the policy. And that does present a challenge. And I think what it also does is cause us just to question what is the intended mechanism of action of this policy? Because when the policy was implemented, there's an idea of a relatively narrow set of effects. If customers don't understand the number of calories that are in their items, you just provide them with the calories that are in those items, they will then make better choices as rational actors. But we know that eating out of home is far more complex. It's social. There are issues related to value for money. So maybe people want to make sure they're purchasing food that hasn't been so reduced in portions that now they don't get the value for money when they eat out. There are all sorts of body image related challenges when people may eat out. We didn't find a lot of evidence of this in our particular sample, but also in some of our consultation with the public in developing the interview, there's concern about judgment from peers when eating out. So, it's a very sensitive topic. Some of the implications of that are we do probably need more communication strategies that can come alongside these policies and sort of explain the intended mechanism impact to the public. We can't expect to simply add numbers to items and then expect that people are going to make the exact choices that are sort of in the best interest of public health. And that sort of brings us on to some potential alternative mechanisms of impact and other modes of labeling, and those sorts of things. Mike, this has been really helpful because you've also hinted at some of the ways that this policy as implemented, could have been improved. And I wonder, do you have any other thoughts to add to how to make a policy like this have a bigger impact. Mike - Absolutely. One of the things that was really helpful when Jean laid out her framing of the policy was there's multiple potential mechanisms of action. One of those is the potential reformulation in menu change. We talked about those results. Another intended mechanism of action is through consumer choice. So, if items have fewer calories on average, then that could reduce ultimately calories consumed. Or if people make choices of lower calorie items, that could also be a way to reduce the overall calories consumed. And I would say this calorie labeling policy, it is a step because the calories were not previously available. People did not know what they were eating. And if you provide that, that fulfills the duty of transparency by businesses. When we spoke to people who worked in enforcement, they did support the policy simply on the basis of transparency because it's important for people to understand what they're consuming. And so that's sort of a generally acceptable principle. However, if we want to actually have stronger population health impact, then we do need to have stronger mechanisms of action. One of the ways that can reduce calories consumed by the consumers, so the sort of demand side, would be some of the interpretive labels. Jean mentioned them earlier. There's now a growing body of evidence of across, particularly in Latin America. I would say some of the strongest evidence began in Chile, but also in Mexico and in other Latin American countries where they've put warning labels on items in order to reduce their consumption. These are typically related to packaged foods is where most of the work has been done. But in order to reduce consumer demand, what it does is rather than expecting people to be sort of doing math problems on the fly, as they go around and make their choices, you're actually just letting them know, well, by the way, this is an item that's very high in calories or saturated fat, or sodium or sugars. Or some combination of those. What that does is you've already helped make that decision for the consumers. You've at least let them know this item has a high level of nutrients of concern. And you can take that away. Conversely, if you have an item that's 487 calories, do you really know what you're going to do with that information? So that's one way to have stronger impact. The other way that that type of policy can have stronger impact is it sets clear thresholds for those warnings. And so, when you have clear thresholds for warnings, you can have a stronger mechanism for reformulation. And what companies may want to do is they may not want to display those warning labels, maybe because it's embarrassing. It makes their candy or whatever the unhealthy food look bad. Sort of an eyesore, which is the point. And what they'll do is they can reformulate those nutrients to lower levels so that they no longer qualify for that regulation. And so there are ways to essentially strengthen both of those mechanisms of action. Whereas when it's simply on the basis of transparency, then what that does is leave all of the decision making and work on the consumer. Mike, this is great because I've worked with colleagues like Gabby Fretes and Sean Cash and others on some menu labeling out of Chile. And we're currently doing some work within the center on food nutrition labels to see how different consumers are responding. There's a lot more work to be done in this space. And, of course, our colleagues at UNC (University of North Carolina-Chapel Hill) have also been doing this work. So, this work is really important because it tells us how it can help consumers make different choices, and how it can affect how companies behave. My final question to the two of you is simply, what would you like policymakers to learn from this study? Or maybe not just this study alone, but this body of work. What should they take away? Jean - Well, I think there's lots of information out there on how to do food labeling well, and we can certainly learn from that. And Mike talks about the work from South America particularly where they're helping people identify the least healthy products. And they're also providing messaging around what you should do with that - like choose a product with fewer of these black symbols. But I think even if labeling is optimized, it's not really going to solve our problem of dietary related diseases. And I think I always want policymakers to know, and I think many of them do understand this, that there is no one magic solution and we need to be thinking about labeling as part of a strategy that addresses marketing in its entirety, right? Companies are using all sorts of strategies to encourage us to buy products. We need to be thinking of all sorts of strategies to support people to buy different products and to eat better. And I think that focuses on things like rebalancing price, supporting people to afford healthier food, focusing advertising and price promotions on healthier products. And I also think we need to be looking even further upstream though, right? That we need to be thinking about the incentives that are driving companies to make and sell less healthy products. Because I don't think that they particularly want to be selling less healthy products or causing lots of illness. It's those products are helping them achieve their aims of creating profit and growth for their shareholders. And I think we need to find creative ways to support companies to experiment with healthier products that either help them simultaneously achieve those demands of profit or growth. Or somehow allow them to step away from those demands either for a short period or for a longer period. I think that that requires us to kind of relook at how we do business in economics in our countries. Mike? Yes, I think that was a really thorough answer by Jean. So, I'll just add a couple points. I think most fundamentally what we need to think about when we're doing policy making to improve diet is we need to always think about are we helping to make the healthier choice the easier choice? And what that means is we're not implementing policies that merely provide information that then require individuals to do the rest of the work. We need to have a food environment that includes healthier options that are easily accessible, but also affordable. That's one thing that's come through in quite a lot of the work we've done. There are a lot of concerns about the high cost of food. If people feel like the healthier choices are also affordable choices, that's one of many ways to support the easier choice. And I really just want to reiterate what Jean said in terms of the economics of unhealthy food. In many ways, these large multinational corporations are from their perspective, doing right by their shareholders by producing a profitable product. Now there are debates on whether or not that's a good thing, of course. There's quite a lot of evidence for the negative health impacts of ultra-processed (UPF) products, and those are getting a lot more attention these days and that's a good thing. What we do need to think about is why is it that UPFs are so widely consumed. In many ways they are optimized to be over consumed. They're optimized to be highly profitable. Because the ingredients that are involved in their production means that they can add a lot of salt, sugar, and fat. And what that does is lead to overconsumption. We need to think about that there's something fundamentally broken about this incentive structure. That is incentivizing businesses to sell unhealthy food products with these food additives that lead to over consumption, obesity, and the associated comorbidities. And if we can start to make a little progress and think creatively about how could we incentivize a different incentive structure. One where actually it would be in a food business's best interest to be much more innovative and bolder and produce healthier products for everyone. That's something that I think we will have to contend with because if we are thinking that we are only going to be able to restrict our way out of this, then that's very difficult. Because people still need to have healthy alternatives, and so we can't merely think about restricting. We also have to think about how do we promote access to healthier foods. This is great insight. I appreciate the phrasing of making the healthy choice the easy choice, and I also heard a version of this making the healthy choice the affordable choice. But it also seems like we need to find ways to make the healthy choice the profitable choice as well. Bios: Jean Adams is a Professor of Dietary Public Health and leads the Population Health Interventions Programme at the University of Cambridge MRC Epidemiology Unit. Adams trained in medicine before completing a PhD on socio-economic inequalities in health. This was followed by an MRC Health of the Population fellowship and an NIHR Career Development Fellowship both exploring influences on health behaviours and socio-economic inequalities in these. During these fellowships Jean was appointed Lecturer, then Senior Lecturer, in Public Health at Newcastle University. Jean moved to Cambridge University to join the MRC Epidemiology Unit and CEDAR in 2014 where she helped establish the Dietary Public Health group. She became Programme Leader in the newly formed Population Health Interventions programme in 2020, and was appointed Professor of Dietary Public Health in 2022. Mike Essman is a Research Scientist at Duke University's World Food Policy Center. His background is in evaluating nutrition and food policies aimed at improving diets and preventing cardiometabolic diseases. His work employs both quantitative and qualitative methods to explore drivers of dietary behavior, particularly ultra-processed food consumption, across diverse environments and countries. Mike earned his PhD in Nutrition Epidemiology from the University of North Carolina at Chapel Hill, where his research focused on evaluating the impacts of a sugary beverage tax in South Africa. He completed MSc degrees in Medical Anthropology and Global Health Science at the University of Oxford through a fellowship. Prior to joining Duke, he conducted research at the MRC Epidemiology Unit at the University of Cambridge, where he evaluated the impacts of calorie labeling policies in England and led a study examining public perceptions of ultra-processed foods.  

Zesty replaces static menus with dynamic feeds. AI adapts continuously. We discuss innovation.Get the top 40+ AI Models for $20 at AI Box: ⁠⁠https://aibox.aiAI Chat YouTube Channel: https://www.youtube.com/@JaedenSchaferJoin my AI Hustle Community: https://www.skool.com/aihustleSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Send a Text Message. Please include your name and email so we can answer you! Please note, this does not subscribe you to our email list, it's just to answer if you have a questions for us. Tired of staring into the fridge exhausted, hungry, and out of ideas?Enter Brooke Simonson, a nutrition and mindset coach who specialises in helping busy women eat well without the all-or-nothing approach. She supports my clinic every month through group calls and my 30/30 Program, so she sees firsthand what people are up against (and what actually works in the thick of real life).We cover simple, practical tools you can use straight away, including her weekly high-protein lunch rotation, the “home menu” strategy to reduce decision fatigue, fibre go-tos that actually help, and a quick label-check hack for choosing higher-protein, higher-fibre foods at the grocery store. Hit play to simplify meal prep and feel confident you're eating well, even on the most chaotic days!ReferencesConnect with Brooke:WebsiteInstagram TikTokThe 30/30 ProgramAudio Stamps01:04 - Meet Brooke Simonson, nutrition coach and mindset expert who helps clients break the crash diet cycle.04:36 - The genius high-protein lunch rotation that eliminates decision fatigue on busy days.11:24 - Why creating a personal menu solves the "I don't know what to eat" panic.14:25 - Brooke's go-to foods for hitting protein and fiber goals effortlessly.21:20 - How to make one meal work for the whole family without becoming a short-order cook.23:10 - How to eat well during your busiest seasons without relying on takeout or processed foods.32:06 - Simple tricks for identifying the most nutrient-dense foods at the grocery store.All of the information on this podcast is for general informational purposes only. Please talk to your physician and medical team about what is right for you. No medical advice is being on this podcast. If you live in Indiana or Illinois and want to work with doctor Matthea Rentea, you can find out more on www.RenteaClinic.com Not Sure Where to Start With the Podcast? I've Got You.Get my free Podcast Roadmap—a simple guide to help you find the episodes that matter most to your journey. Whether you're on GLP-1s, navigating plateaus, or just starting out, there's something here for you.Support the show

Elise and Savanna discuss their dream vegan menus as we make the case for vegan eating as celebration rather than deprivation. Savanna is now a part of the Freedom of Species team, so keep your eye out for her shows in 2026!  Links: This episode is based on the format of the foodie podcast Off Menu with Ed Gamble and James Acaster, but with a vegan twist. For those wanting to check out that show, an episode we particularly recommend features the dream menu of vegan comedian Simon Amstell (episode 112): https://shows.acast.com/offmenu/episodes/ep112-simonamstell You can also hear our previous shows in this format – Nick's menu: https://www.3cr.org.au/freedomofspecies/episode/mock-meat-and-potatoes-nick%E2%80%99s-dream-vegan-menu Hayden and Lottie's menus: https://www.3cr.org.au/freedomofspecies/episode/what%E2%80%99s-menu-our-dream-vegan-communist-utopia Hayden's vegan breakfasts from around the world: https://www.reddit.com/r/ShittyVeganFoodPorn/comments/1o09bpa/my_partner_and_i_are_making_a_veganised_breakfast/  Music: Animal Liberation by Los Fastidios: https://www.losfastidios.net/ Foie Gras by Ceschi and Factor Chandelier: https://fakefour.bandcamp.com/track/foie-gras-produced-by-factor-chandelier Coyotes by Modest Mouse: https://modestmouse.bandcamp.com/track/coyotes The Funeral by Local Resident Failure: https://peerecords.bandcamp.com/track/the-funeral

Episode 130: Today, we're talking dopamine menus — the quick, everyday hits of joy you can reach for when you need a reset. We're breaking down how to build your own menu and giving you tons of inspiration by sharing what's currently on ours.We chat through our current hyperfixations, the oddly specific things that instantly lift our mood, and the simple habits that help take the edge off on busy days.A concise, cozy episode that will leave you with fresh ideas to add to your own dopamine menu. Tune in and steal whatever sparks joy. ✨Cozy Earth code: YCDB for up to 40% off

Are you trying to decide what to cook for the holidays this year? Whether you're hosting or attending a family or friends gathering, if you're craving a delicious December, this week we're sharing four menus to make your holiday planning and cooking more peaceful and joyful. By the end of this episode, you'll:Discover four menus for Hanukkah, Christmas, and the holiday season that reduce decision fatigue and support celebrating in a way that matches your real life, not a picture-perfect ideal.Find out about festive make-ahead mains, one-pan latkes, and a wide range of easy vegetable sidesLearn our go-to kid-friendly desserts, like our must-make chocolate-covered orangesListen now to take the pressure off your holiday cooking and step into a December that feels calmer, clearer, and deliciously doable!***This episode is sponsored by Mill – the odorless, effortless, automated food recycler.This time of year, we're doing more cooking and hosting, which also means creating more food scraps. We love that with Mill, all those peels, bones, and bits don't go to waste. You just toss them in, and overnight it quietly transforms everything into dry grounds. You can use them in your garden, add to compost, or schedule them to be picked-up and shared with farms. Mill is the easiest way to prevent food waste at home. It's one small action that makes a big difference for your kitchen, your family, and the planet. Add Mill to your wish list or gift one now and get $75 Off with code FRIENDS!You can learn more at mill.com/foodfriends. ***LinksSonya's Hanukkah Party Menu:Sheetpan latke board Adeena SussmanSocca pancakes by David Leibovitz, with romesco sauce from Love & LemonsSpinach, grapefruit, avocado salad with sesame vinaigrette from Food & WineIce cream with olive oil and dates by Ali Slagle for NYT Cooking (unlocked)Sonya's ponchiki (little farmers cheese donuts)Kari's Intimate Hanukkah Dinner Party:Make-ahead latkes, reheat for several serving on several boards with classic toppingsLeafy herby salad by Alison RomanRoasted chicken drumsticks from Healthy Recipes BlogMac will make Sonya's chocolate dipped cara cara's Boozy pear cake based on French apple cake by Jennifer Segal from Once Upon a ChefPurchased black and...

This is a preview of this week's Patreon episode. To listen to the full episode and to enjoy weekly bonus content, videos, BTS bits, extra guest stories, live show discount codes and more, sign up to the Yer Don't Get Owt Fer Nowt! tier on Patreon at patreon.com/northernnews.This week on Patreon, Amy and Ian look back at their Off Menu menus, and decide who made the most delicious choices. Listen to Amy's episode of Off Menu here, and Ian's here. Got a juicy story from t'North? Email it to northernnewspod@gmail.com.And follow Northern News on Instagram @NorthernNewsPodcastRecorded and edited by Aniya Das for Plosive.Artwork by Welcome Studio.Photography by Jonathan Birch. Hosted on Acast. See acast.com/privacy for more information.

The fast-casual category is thriving in one specific area. Brands that have strayed too far from their core menus are returning to their origins. And Razzoo's Cajun Cafe may have a buyer.

https://www.redsinloomis.com/holiday-dining-loomisWhat's shaping holiday dining in 2025? From elevated comfort foods and plant-forward updates to global flavor mash-ups and communal dining trends, chefs are blending nostalgia with fresh ideas to create festive experiences that resonate with today's families. Reds' Bistro City: Loomis Address: 3645 Taylor Rd. Website: https://www.redsinloomis.com/holiday-dining-loomis

See omnystudio.com/listener for privacy information.

In this Extra Scoop we're tackling your brilliant listener questions, from the confusion around food intolerance tests to what to cook for a summer Christmas lunch. We break down why IgG tests aren't reliable, how to get a proper diagnosis and why unnecessary restriction can do more harm than good. Rhi shares her clinical insight into navigating misinformation online, from the rise of the AIP diet to the red flags around unregulated “women's health practitioners.” We also answer your questions on omega-3 supplements, skincare ingredients like BHT and phenoxyethanol, and whether lots of small meals or three bigger ones best support digestion and sleep. Plus, we share your latest dark chocolate recommendations and talk through what a Deliciously Ella–style summer Christmas menu might look like. It's a practical, myth-busting episode designed to bring a bit of clarity, calm and common sense to the world of everyday wellness. Recommendations: The best dark chocolates (so far!): Sainsbury's Taste the Difference Madagascan 80%, M&S 75%, Tesco 85%, Divine 85%, Hu Kitchen, Ombar 80% Ella's book event: https://www.bookbaruk.com/event-details/meet-ella-mills-exclusive-pre-publication-signing-and-meet-greet Learn more about your ad choices. Visit podcastchoices.com/adchoices

During 2020 restaurants started using QR codes and making us look up their menus, hated it! Now website make you start an order to even see their menu and that pisses me off too.

Chef Benjamin Maides joins Chef's PSA for a direct look at ingredient-driven cooking, seasonal discipline, and balancing restaurant life with running a farm. From his time cooking in northern Italy to building Au Courant in Omaha, Maides breaks down technique, menu development, cultural lessons, and the realities of operating multiple roles at once.This episode is for chefs who care about real craft and the work required to build a sustainable culinary career.Links & Resourceshttps://www.instagram.com/swissbenny/Subscribe on Substack → https://chefspsa.substack.com/Shop Chef's PSA Merch → https://shop.chefspsa.com/Visit Chef's PSA Website → https://chefspsa.com/Chef Works (Sponsor) → https://www.chefworks.com/ — Use promo code chefspsa20 for 20% off

When you've lived with food allergies, you see the world differently. Labels become puzzles. Menus become risk assessments. And too often, meals become moments of exclusion. That's the reality Amy Graves captures in her new book, "The Hidden Consumer: Uncovering the Power of Health-Conscious Buyers." It's more than her story—it's a call to businesses, brands, and yes, event planners, to stop overlooking the people whose choices are shaped by health concerns, allergies, and sensitivities. Amy and I first talked last year about her journey and why she founded Hidden Consumers Consulting. Since then, she's taken her advocacy further—bringing data, strategy, and storytelling together in a book that's already creating buzz. Why this matters for event professionals: ▶︎ Hidden consumers aren't niche anymore. They're your attendees, your sponsors, your staff. ▶︎ Inclusion isn't just about space and seating—it's about food, labels, and the confidence to eat safely. ▶︎ Thoughtful F&B isn't just hospitality—it's a business advantage. On the next Eating at a Meeting Podcast LIVE, we'll explore what Amy has learned since we last spoke, what surprised her while writing this book, and how her insights can transform the way we think about menus, catering, and guest experience. Because every time someone skips a meal, sits out at a banquet, or feels invisible at your event, it's a missed opportunity—for connection, trust, and belonging. Are you ready to see the hidden consumer at your table?

On mange assez de protéines… ou pas vraiment ? La newsletter PROTEIN MANIA avec TOUS LES BONUS !Est-ce qu'on doit en mettre à chaque repas ? Est-ce que les végétaux “manquent” vraiment d'acides aminés essentiels ? Pourquoi dit-on que certaines protéines sont “complètes” et d'autres “moins bonnes” ? Et surtout : comment expliquer qu'on parle autant de protéines aujourd'hui, entre influenceurs, sportifs, médecins ?Dans cet épisode spécial, je vous propose un voyage au cœur de ce nutriment qui fascine. On repart de la base - qu'est-ce qu'une protéine, exactement ? - mais on explore aussi tout ce que personne ne prend le temps de vous expliquer : pourquoi notre corps en fabrique des milliers de types différents, pourquoi certaines sont indispensables alors que d'autres peuvent être synthétisées, et comment nos besoins réels se déterminent… Vous vous êtes déjà demandé si vous mangiez “assez” de protéines ? Si le fameux “30 g par repas” s'applique à tout le monde ? Si le shake post-séance est obligatoire ? Ou encore pourquoi la plupart des Français dépassent déjà leurs besoins sans s'en rendre compte ? Vous entendrez peut-être la réponse dans l'épisode, mais pas forcément là où vous l'attendez.Et puis il y a le débat qui divise : protéines animales ou végétales ? Qui gagne vraiment le match ? Que valent les lentilles, pois chiches, céréales complètes, tofu, pistaches ou quinoa… quand on regarde la digestibilité, le profil en acides aminés, la biodisponibilité ? Et si les méthodes de classement qu'on utilise encore aujourd'hui venaient… de tests sur des rats du début du XXᵉ siècle ? Et si le “manque” de certains acides aminés végétaux n'était pas vraiment un problème… dès que l'alimentation est variée ? Autre question : quels sont les choix en protéines qui pèsent le plus sur la planète ? Est-ce que réduire la viande suffit ? Pourquoi certaines sources sont-elles plus sobres que d'autres ? Est-ce qu'un label garantit vraiment une pêche ou un élevage durable ? Et que vaut l'idée “moins mais mieux” quand on regarde les données récentes sur le climat, l'eau, les sols ou la biodiversité ? Là aussi, la réponse est plus nuancée qu'on ne le croit.Enfin, un sujet dont on parle trop peu : comment les besoins évoluent à la périménopause et à la ménopause ? Pourquoi certaines femmes perdent du muscle malgré une alimentation identique ? Pourquoi la fatigue augmente-t-elle ? Pourquoi le corps utilise-t-il moins efficacement les protéines ? Et comment adapter sans excès, sans se restreindre, et sans tomber dans les injonctions ?Si vous vous posez des questions, si vous voulez comprendre sans culpabiliser, si vous cherchez à mieux manger en respectant votre corps, votre rythme et vos valeurs… cet épisode est fait pour vous.⭐ Si cet épisode vous parle, laissez 5 étoiles et un petit mot sur votre plateforme d'écoute - ça m'aide énormément à faire connaître le podcast. Déjà, je lis tous vos petits mots et ça me fait un petit truc chaud dans le coeur. Et d'autres ça aide d'autres personnes à découvrir Dans la poire!. Et voui, vous avez un pouvoir de recommandations, rien qu'en notant le podcast ou en écrivant un petit mot !

In which the crew goes over the menus for the food booths at the Epcot International Festival of the Holidays.

Sho Genge! You are tuned into Venues & Menus With Sis G.U. Welcome to the Venue! This baby is the N Line edition peep the sporty red accents and the paddle shifters. Very on brand for today's guest: bold, driven, and in full control

Listeners who have attended a "Friendsgiving" so far this year call in to share what was on the menu, and where the conversation went - especially if it involved politics. 

Do you wish you could meal plan easily for busy weeks or easy entertaining?This week, we're sharing menus and lessons learned from our private chef days, like: how to plan menus and meal prep, adapting to clients with different tastes and needs, and most importantly, what approaches build more confidence in the kitchen. By the end of this episode, you'll:Learn how to menu plan like a private chef for both weeknight cooking and dinner partiesThe dishes and recipes clients requested over and over again, including a chicken cheddar chowder and a classic Thai curryThe recipes sources we rely on the most for cakes, soups, sides and morePress play now to discover how the best kind of cooking isn't about perfection or posting pics – it's about care, connection, and cooking what's needed in the moment. ***LINKS:Sonya's Mediterranean-Inspired Dinner Party Menu:Roasted cod with tomato olive caper tapenade by Kay Chun for NYT Cooking (unlocked)Spinach and chickpeas by Smitten Kitchen Quinoa with toasted pine nuts by Ellie Krieger for Food Network (swap raisins for currants)Cranberry Vanilla Coffee Cake by Smitten Kitchen, originally from Gourmet MagazineKari's Weeknight Family Dinner Menu:Chicken cheddar chowder from Cooking Light Magazine, served in bread bowls, and a quicker chicken corn chowder without cheese Pink Grapefruit and Watercress Salad by Yotam OttolenghiFarfalle with yogurt and zucchini by George Germon and Johanne Killeen for Food & WineSonya's Thai-inspired Dinner:Thai green curry with shrimp from Thai CalienteEasy eggplant stir fry from Vancouver with LoveThai chicken satay with peanut sauce from Recipe Tin EatsButter lettuce salad with carrot miso dressing by Mark Bittman from NYT Cooking (unlocked)Kari's 7-Hour Lamb Dinner Party:7-hour lamb with loads of garlic from Improvised LifeSide of sauteed Tuscan kale

Many of us would have watched the Presidential Inauguration last week to get a sense of what Catherine Connolly would bring to the role.We expect that her words and her actions will be a fair representation of modern Ireland, but can you get a sense of what the country was like from other aspects of the President's behaviour, like what they choose to eat for example?Dr. Elaine Mahon is a Lecturer in Gastronomy and Food Studies at Technological University Dublin (TUD) and she's been looking at what we can learn from Presidents' inauguration menus through the years. She joins Tom Dunne to discuss.

Rounding out the holiday menus at the resort including DCA, the resorts, and Festival of Holiday foods. What are you most excited to try?We'd love to have you leave a message here with your own favorite Disney story, celebrity encounter at Disney, or anything you want to tell us about! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.speakpipe.com/ropedropparkhop⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Thanks to Mouse World Travel for being the Official Sponsor of our podcast. Visit them at ⁠⁠⁠⁠⁠⁠⁠⁠www.mouseworldtravel.com⁠⁠⁠⁠⁠⁠⁠⁠ for all of your travel needs - Disney or otherwise!If you're not already following us on social media, we're @Ropedrop.Parkhop and we have a fun discussion group on Facebook - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Ropedropping and Parkhopping⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠!And join us on Patreon!

The Disney Destiny is almost here, and we could not be more excited for our upcoming preview sailing on Disney…

How do you make Thanksgiving feel easy, stress-free, and delicious – without spending all week trapped in the kitchen?Whether you're planning your holiday menu or organizing meals for the whole Thanksgiving week, this episode will help you make it all easier (and more enjoyable).We're breaking down how to plan a memorable Thanksgiving with:The essential dishes we always agree on: vibrant sides, seasonal salads, and make-ahead staples.A fully-tested vegetarian menu that satisfies every guest at your table.A meal plan for the days leading up to the holiday, including a quick sheet pan dinner that feeds a crowd and saves your sanity.Listen now for step-by-step Thanksgiving cooking strategies that will help you host confidently and create your most delicious, low-stress holiday yet.***This episode is sponsored by Mill – the odorless, effortless, automated food recycler.This time of year, we're doing more cooking and hosting, which also means creating more food scraps. We love that with Mill, all those peels, bones, and bits don't go to waste. You just toss them in, and overnight, it quietly transforms everything into dry grounds. You can use them in your garden, add to compost, or schedule them to be picked up and shared with farms. Mill is the easiest way to prevent food waste at home. It's one small action that makes a big difference for your kitchen, your family, and the planet. Add Mill to your wish list or gift one now and get $75 off with code FRIENDS!You can learn more at mill.com/foodfriends***Links:Sonya's co-hosting Thanksgiving menu:TurkeyBaked ham from Natasha's KitchenClassic last-minute gravy with turkey stock by Julia Moskin and Kim Severeson for NYT CookingUltra creamy mashed potatoes made with a ricer or food mill by Andy Baraghani for Bon AppetitBaked beans from Rancho Gordo (with vegetarian option)Parsnips with miso and parmesan by Yotam Ottolenghi for NYT CookingRadicchio salad with walnuts and pears or radicchio salad from the Gjelina CookbookBrioche rolls (although typically Amanda's mom uses Julia Child's brioche...

On this week's episode of "Delicious Disney", holiday menus are finally out and we're talking all about the offerings at Disneyland! We'd love to have you leave a message here with your own favorite Disney story, celebrity encounter at Disney, or anything you want to tell us about! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.speakpipe.com/ropedropparkhop⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Thanks to Mouse World Travel for being the Official Sponsor of our podcast. Visit them at ⁠⁠⁠⁠⁠⁠⁠⁠www.mouseworldtravel.com⁠⁠⁠⁠⁠⁠⁠⁠ for all of your travel needs - Disney or otherwise!If you're not already following us on social media, we're @Ropedrop.Parkhop and we have a fun discussion group on Facebook - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Ropedropping and Parkhopping⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠!And join us on Patreon!

I'm Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I've spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.In this episode, I dig into how smart menu design can completely transform your restaurant's performance. I explain how structure, storytelling, and price positioning shape the guest experience and directly impact profitability. You'll learn how to streamline decisions, highlight your most profitable items, and turn your menu into one of your most powerful marketing tools. TakeawaysStructure is key to a profitable menu.Cutting choices, not items, improves decision-making.Menus should guide the guest's journey logically.Price positioning enhances perceived value.Storytelling in menu descriptions increases sales.Emotional language resonates more than technical jargon.Observing guest behavior can identify menu choke points.Clear section headings improve menu navigation.Pricing anchors make items feel more affordable.Redesigning menus can reduce decision time.Chapters00:00 Introduction to Restaurant Marketing Masterclass01:02 Understanding Menu Structure for Profitability03:17 Designing Menus for Decision Efficiency05:12 The Importance of Price Positioning06:11 Crafting Emotional Menu Descriptions07:38 Actionable Steps to Improve Your MenuIf you've got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.

It's the beginning of November 2025 and my opportunity to discuss news and information that has come out in the past month with Ellen Bayens of theceliacscene.com. Ellen keeps us up to date on what's happening regarding celiac disease and gluten free. First, let me urge you to sign the petition Celiac Canada is putting forth to the federal government regarding the cost of gluten free food and how they can assist the celiac population. This is a re-issue of the petition from last year, as unfortunately it died when an election was called. Last time we received more than 26,000 signatures. Let's try for 30,000 this time. Please click the link and send it on to anyone else who you think is interested on our behalf. You can find out more and sign the petition at – https://www.celiac.ca/petition-high-cost-of-gluten-free-food/ Ellen and I spoke at length about some of the information that came from the recent International Celiac Conference in Finland. Melissa Secord from the CCA was part of a Canadian "team" attending who did a great job presenting and interacting with experts from all over the world. We touched on research regarding a promising advancement in testing for celiac disease by a simple blood test. We also speak about research to try and "turn-off" the celiac switch and learn more about that. We learn why some people who think they might be celiac, might instead need to be on a temporary FODMAP diet to reset their digestive system with the help of a dietician. Here are the links to theceliacscene.com that Ellen and I spoke about – Celiac Canada Report | 2025 International Celiac Disease Symposium in Finland New Blood Test for Celiac Disease Could Dispense with Biopsies & the Gluten Challenge Gastroenterologist Develops World-First Diagnostic bBlood Test for Celiac Disease California to Require Food Allergen Labels on Menus by 2026 Think You Are Gluten Intolerant? Study Suggests You're Likely Wrong ... Celiac Teens Pay a Price for Sticking to the Diet Sue's Websites and Social Media – Podcast https://acanadianceliacpodcast.libsyn.com Podcast Blog – https://www.acanadianceliacblog.com Email – acdnceliacpodcast@gmail.com Celiac Kid Stuff – https://www.celiackidstuff.com Baking Website – https://www.suesglutenfreebaking.com Instagram - @suesgfbaking YouTube - https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL Email – sue@suesglutenfreebaking.com

In this episode of the Leading Voices in Food podcast, host Norbert Wilson is joined by food and nutrition policy economists Will Masters and Parke Wilde from Tufts University's Friedman School of Nutrition, Science and Policy. The discussion centers around the concept of the least cost diet, a tool used to determine the minimum cost required to maintain a nutritionally adequate diet. The conversation delves into the global computational methods and policies related to least cost diets, the challenges of making these diets culturally relevant, and the implications for food policy in both the US and internationally. You will also hear about the lived experiences of people affected by these diets and the need for more comprehensive research to better reflect reality. Interview Summary I know you both have been working in this space around least cost diets for a while. So, let's really start off by just asking a question about what brought you into this work as researchers. Why study least cost diets? Will, let's start with you. I'm a very curious person and this was a puzzle. So, you know, people want health. They want healthy food. Of course, we spend a lot on healthcare and health services, but do seek health in our food. As a child growing up, you know, companies were marketing food as a source of health. And people who had more money would spend more for premium items that were seen as healthy. And in the 2010s for the first time, we had these quantified definitions of what a healthy diet was as we went from 'nutrients' to 'food groups,' from the original dietary guidelines pyramid to the MyPlate. And then internationally, the very first quantified definitions of healthful diets that would work anywhere in the world. And I was like, oh, wow. Is it actually expensive to eat a healthy diet? And how much does it cost? How does it differ by place location? How does it differ over time, seasons, and years? And I just thought it was a fascinating question. Great, thank you for that. Parke? There's a lot of policy importance on this, but part of the fun also of this particular topic is more than almost any that we work on, it's connected to things that we have to think about in our daily lives. So, as you're preparing and purchasing food for your family and you want it to be a healthy. And you want it to still be, you know, tasty enough to satisfy the kids. And it can't take too long because it has to fit into a busy life. So, this one does feel like it's got a personal connection. Thank you both for that. One of the things I heard is there was an availability of data. There was an opportunity that seems like it didn't exist before. Can you speak a little bit about that? Especially Will because you mentioned that point. Will: Yes. So, we have had food composition data identifying for typical items. A can of beans, or even a pizza. You know, what is the expected, on average quantity of each nutrient. But only recently have we had those on a very large scale for global items. Hundreds and hundreds of thousands of distinct items. And we had nutrient requirements, but only nutrient by nutrient, and the definition of a food group where you would want not only the nutrients, but also the phytochemicals, the attributes of food from its food matrix that make a vegetable different from just in a vitamin pill. And those came about in, as I mentioned, in the 2010s. And then there's the computational tools and the price observations that get captured. They've been written down on pads of paper, literally, and brought to a headquarters to compute inflation since the 1930s. But access to those in digitized form, only really in the 2000s and only really in the 2010s were we able to have program routines that would download millions and millions of price observations, match them to food composition data, match that food composition information to a healthy diet criterion, and then compute these least cost diets. Now we've computed millions and millions of these thanks to modern computing and all of that data. Great, Will. And you've already started on this, so let's continue on this point. You were talking about some of the computational methods and data that were available globally. Can you give us a good sense of what does a lease cost diet look like from this global perspective because we're going to talk to Parke about whether it is in the US. But let's talk about it in the broad sense globally. In my case the funding opportunity to pay for the graduate students and collaborators internationally came from the Gates Foundation and the UK International Development Agency, initially for a pilot study in Ghana and Tanzania. And then we were able to get more money to scale that up to Africa and South Asia, and then globally through a project called Food Prices for Nutrition. And what we found, first of all, is that to get agreement on what a healthy diet means, we needed to go to something like the least common denominator. The most basic, basic definition from the commonalities among national governments' dietary guidelines. So, in the US, that's MyPlate, or in the UK it's the Eat Well Guide. And each country's dietary guidelines look a little different, but they have these commonalities. So, we distilled that down to six food groups. There's fruits and vegetables, separately. And then there's animal source foods altogether. And in some countries they would separate out milk, like the United States does. And then all starchy staples together. And in some countries, you would separate out whole grains like the US does. And then all edible oils. And those six food groups, in the quantities needed to provide all the nutrients you would need, plus these attributes of food groups beyond just what's in a vitamin pill, turns out to cost about $4 a day. And if you adjust for inflation and differences in the cost of living, the price of housing and so forth around the world, it's very similar. And if you think about seasonal variation in a very remote area, it might rise by 50% in a really bad situation. And if you think about a very remote location where it's difficult to get food to, it might go up to $5.50, but it stays in that range between roughly speaking $2.50 and $5.00. Meanwhile, incomes are varying from around $1.00 a day, and people who cannot possibly afford those more expensive food groups, to $200 a day in which these least expensive items are trivially small in cost compared to the issues that Parke mentioned. We can also talk about what we actually find as the items, and those vary a lot from place to place for some food groups and are very similar to each other in other food groups. So, for example, the least expensive item in an animal source food category is very often dairy in a rich country. But in a really dry, poor country it's dried fish because refrigeration and transport are very expensive. And then to see where there's commonalities in the vegetable category, boy. Onions, tomatoes, carrots are so inexpensive around the world. We've just gotten those supply chains to make the basic ingredients for a vegetable stew really low cost. But then there's all these other different vegetables that are usually more expensive. So, it's very interesting to look at which are the items that would deliver the healthfulness you need and how much they cost. It's surprisingly little from a rich country perspective, and yet still out of reach for so many in low-income countries. Will, thank you for that. And I want to turn now to looking in the US case because I think there's some important commonalities. Parke, can you describe the least cost diet, how it's used here in the US, and its implications for policy? Absolutely. And full disclosure to your audience, this is work on which we've benefited from Norbert's input and wisdom in a way that's been very valuable as a co-author and as an advisor for the quantitative part of what we were doing. For an article in the journal Food Policy, we use the same type of mathematical model that USDA uses when it sets the Thrifty Food Plan, the TFP. A hypothetical diet that's used as the benchmark for the maximum benefit in the Supplemental Nutrition Assistance Program, which is the nation's most important anti-hunger program. And what USDA does with this model diet is it tries to find a hypothetical bundle of foods and beverages that's not too different from what people ordinarily consume. The idea is it should be a familiar diet, it should be one that's reasonably tasty, that people clearly already accept enough. But it can't be exactly that diet. It has to be different enough at least to meet a cost target and to meet a whole long list of nutrition criteria. Including getting enough of the particular nutrients, things like enough calcium or enough protein, and also, matching food group goals reasonably well. Things like having enough fruits, enough vegetables, enough dairy. When, USDA does that, it finds that it's fairly difficult. It's fairly difficult to meet all those goals at once, at a cost and a cost goal all at the same time. And so, it ends up choosing this hypothetical diet that's almost maybe more different than would feel most comfortable from people's typical average consumption. Thank you, Parke. I'm interested to understand the policy implications of this least cost diet. You suggested something about the Thrifty Food Plan and the maximum benefit levels. Can you tell us a little bit more about the policies that are relevant? Yes, so the Thrifty Food Plan update that USDA does every five years has a much bigger policy importance now than it did a few years ago. I used to tell my students that you shouldn't overstate how much policy importance this update has. It might matter a little bit less than you would think. And the reason was because every time they update the Thrifty Food Plan, they use the cost target that is the inflation adjusted or the real cost of the previous edition. It's a little bit as if nobody wanted to open up the whole can of worms about what should the SNAP benefit be in the first place. But everything changed with the update in 2021. In 2021, researchers at the US Department of Agriculture found that it was not possible at the old cost target to find a diet that met all of the nutrition criteria - at all. Even if you were willing to have a diet that was quite different from people's typical consumption. And so, they ended up increasing the cost of the Thrifty Food Plan in small increments until they found a solution to this mathematical model using data on real world prices and on the nutrition characteristics of these foods. And this led to a 21% increase in the permanent value of the maximum SNAP benefit. Many people didn't notice that increase all that much because the increase came into effect at just about the same time that a temporary boost during the COVID era to SNAP benefits was being taken away. So there had been a temporary boost to how much benefits people got as that was taken away at the end of the start of the COVID pandemic then this permanent increase came in and it kind of softened the blow from that change in benefits at that time. But it now ends up meaning that the SNAP benefit is substantially higher than it would've been without this 2021 increase. And there's a lot of policy attention on this in the current Congress and in the current administration. There's perhaps a skeptical eye on whether this increase was good policy. And so, there are proposals to essentially take away the ability to update the Thrifty Food Plan change the maximum SNAP benefit automatically, as it used to. As you know, Norbert, this is part of all sorts of things going on currently. Like we heard in the news, just last week, about plans to end collecting household food security measurement using a major national survey. And so there will be sort of possibly less information about how these programs are doing and whether a certain SNAP benefit is needed in order to protect people from food insecurity and hunger. Parke, this is really important and I'm grateful that we're able to talk about this today in that SNAP benefit levels are still determined by this mathematical program that's supposed to represent a nutritionally adequate diet that also reflects food preferences. And I don't know how many people really understand or appreciate that. I can say I didn't understand or appreciate it until working more in this project. I think it's critical for our listeners to understand just how important this particular mathematical model is, and what it says about what a nutritionally adequate diet looks like in this country. I know the US is one of the countries that uses a model diet like this to help set policy. Will, I'd like to turn to you to see what ways other nations are using this sort of model diet. How have you seen policy receive information from these model diets? It's been a remarkable thing where those initial computational papers that we were able to publish in first in 2018, '19, '20, and governments asking how could we use this in practice. Parke has laid out how it's used in the US with regard to the benefit level of SNAP. The US Thrifty Food Plan has many constraints in addition to the basic ones for the Healthy Diet Basket that I described. Because clearly that Healthy Diet Basket minimum is not something anyone in America would think is acceptable. Just to have milk and frozen vegetables and low-cost bread, that jar peanut butter and that's it. Like that would be clearly not okay. So, internationally what's happened is that first starting in 2020, and then using the current formula in 2022, the United Nations agencies together with the World Bank have done global monitoring of food and nutrition security using this method. So, the least cost items to meet the Healthy Diet Basket in each country provide this global estimate that about a third of the global population have income available for food after taking account of their non-food needs. That is insufficient to buy this healthy diet. What they're actually eating is just starchy staples, oil, some calories from low-cost sugar and that's it. And very small quantities of the fruits and vegetables. And animal source foods are the expensive ones. So, countries have the opportunity to begin calculating this themselves alongside their normal monitoring of inflation with a consumer price index. The first country to do that was Nigeria. And Nigeria began publishing this in January 2024. And it so happened that the country's national minimum wage for civil servants was up for debate at that time. And this was a newly published statistic that turned out to be enormously important for the civil society advocates and the labor unions who were trying to explain why a higher civil service minimum wage was needed. This is for the people who are serving tea or the drivers and the low wage people in these government service agencies. And able to measure how many household members could you feed a healthy diet with a day's worth of the monthly wage. So social protection in the sense of minimum wage and then used in other countries regarding something like our US SNAP program or something like our US WIC program. And trying to define how big should those benefit levels be. That's been the first use. A second use that's emerging is targeting the supply chains for the low-cost vegetables and animal source foods and asking what from experience elsewhere could be an inexpensive animal source food. What could be the most inexpensive fruits. What could be the most inexpensive vegetables? And that is the type of work that we're doing now with governments with continued funding from the Gates Foundation and the UK International Development Agency. Will, it's fascinating to hear this example from Nigeria where all of the work that you all have been doing sort of shows up in this kind of debate. And it really speaks to the power of the research that we all are trying to do as we try to inform policy. Now, as we discussed the least cost diet, there was something that I heard from both of you. Are these diets that people really want? I'm interested to understand a little bit more about that because this is a really critical space.Will, what do we know about the lived experiences of those affected by least cost diet policy implementation. How are real people affected? It's such an important and interesting question, just out of curiosity, but also for just our human understanding of what life is like for people. And then of course the policy actions that could improve. So, to be clear, we've only had these millions of least cost diets, these benchmark 'access to' at a market near you. These are open markets that might be happening twice a week or sometimes all seven days of the week in a small town, in an African country or a urban bodega type market or a supermarket across Asia, Africa. We've only begun to have these benchmarks against which to compare actual food choice, as I mentioned, since 2022. And then really only since 2024 have been able to investigate this question. We're only beginning to match up these benchmark diets to what people actually choose. But the pattern we're seeing is that in low and lower middle-income countries, people definitely spend their money to go towards that healthy diet basket goal. They don't spend all of their additional money on that. But if you improve affordability throughout the range of country incomes - from the lowest income countries in Africa, Mali, Senegal, Burkina Faso, to middle income countries in Africa, like Ghana, Indonesia, an upper middle-income country - people do spend their money to get more animal source foods, more fruits and vegetables, and to reduce the amount of the low cost starchy staples. They do increase the amount of discretionary, sugary meals. And a lot of what they're eating exits the healthy diet basket because there's too much added sodium, too much added sugar. And so, things that would've been healthy become unhealthy because of processing or in a restaurant setting. So, people do spend their money on that. But they are moving towards a healthy diet. That breaks down somewhere in the upper income and high-income countries where additional spending becomes very little correlated with the Healthy Diet Basket. What happens is people way overshoot the Healthy Diet Basket targets for animal source foods and for edible oils because I don't know if you've ever tried it, but one really delicious thing is fried meat. People love it. And even low middle income people overshoot on that. And that displaces the other elements of a healthy diet. And then there's a lot of upgrading, if you will, within the food group. So, people are spending additional money on nicer vegetables. Nicer fruits. Nicer animal source foods without increasing the total amount of them in addition to having overshot the healthy diet levels of many of those food groups. Which of course takes away from the food you would need from the fruits, the vegetables, and the pulses, nuts and seeds, that almost no one gets as much as is considered healthy, of that pulses, nuts and seeds category. Thank you. And I want to shift this to the US example. So, Parke, can you tell us a bit more about the lived experience of those affected by least cost diet policy? How are real people affected? One of the things I've enjoyed about this project that you and I got to work on, Norbert, in cooperation with other colleagues, is that it had both a quantitative and a qualitative part to it. Now, our colleague Sarah Folta led some of the qualitative interviews, sort of real interviews with people in food pantries in four states around the country. And this was published recently in the Journal of Health Education and Behavior. And we asked people about their goals and about what are the different difficulties or constraints that keep them from achieving those goals. And what came out of that was that people often talk about whether their budget constraints and whether their financial difficulties take away their autonomy to sort of be in charge of their own food choices. And this was something that Sarah emphasized as she sort of helped lead us through a process of digesting what was the key findings from these interviews with people. One of the things I liked about doing this study is that because the quantitative and the qualitative part, each had this characteristic of being about what do people want to achieve. This showed up mathematically in the constrained optimization model, but it also showed up in the conversations with people in the food pantry. And what are the constraints that keep people from achieving it. You know, the mathematical model, these are things like all the nutrition constraints and the cost constraints. And then in the real conversations, it's something that people raise in very plain language about what are all the difficulties they have. Either in satisfying their own nutrition aspirations or satisfying some of the requirements for one person or another in the family. Like if people have special diets that are needed or if they have to be gluten free or any number of things. Having the diets be culturally appropriate. And so, I feel like this is one of those classic things where different disciplines have wisdom to bring to bear on what's really very much a shared topic. What I hear from both of you is that these diets, while they are computationally interesting and they reveal some critical realities of how people eat, they can't cover everything. People want to eat certain types of foods. Certain types of foods are more culturally relevant. And that's really clear talking to you, Will, about just sort of the range of foods that end up showing up in these least cost diets and how you were having to make some adjustments there. Parke, as you talked about the work with Sarah Folta thinking through autonomy and sort of a sense of self. This kind of leads us to a question that I want to open up to both of you. What's missing when we talk about these least cost diet modeling exercises and what are the policy implications of that? What are the gaps in our understanding of these model diets and what needs to happen to make them reflect reality better? Parke? Well, you know, there's many things that people in our research community are working on. And it goes quite, quite far afield. But I'm just thinking of two related to our quantitative research using the Thrifty Food Plan type models. We've been working with Yiwen Zhao and Linlin Fan at Penn State University on how these models would work if you relaxed some of the constraints. If people's back in a financial sense weren't back up against the wall, but instead they had just a little more space. We were considering what if they had incentives that gave them a discount on fruits and vegetables, for example, through the SNAP program? Or what if they had a healthy bundle of foods provided through the emergency food system, through food banks or food pantries. What is the effect directly in terms of those foods? But also, what is the effect in terms of just relaxing their budget constraints. They get to have a little more of the foods that they find more preferred or that they had been going without. But then also, in terms of sort of your question about the more personal. You know, what is people's personal relationships with food? How does this play out on the ground? We're working with the graduate student Angelica Valdez Valderrama here at the Friedman School, thinking about what some of the cultural assumptions and of the food group constraints in some of these models are. If you sort of came from a different immigrant tradition or if you came from another community, what things would be different in, for example, decisions about what's called the Mediterranean diet or what's called the healthy US style dietary pattern. How much difference do this sort of breadth, cultural breadth of dietary patterns you could consider, how much difference does that make in terms of what's the outcome of this type of hypothetical diet? Will: And I think, you know, from the global perspective, one really interesting thing is when we do combine data sets and look across these very different cultural settings, dry land, Sahelian Africa versus countries that are coastal versus sort of forest inland countries versus all across Asia, south Asia to East Asia, all across Latin America. We do see the role of these cultural factors. And we see them playing out in very systematic ways that people come to their cultural norms for very good reasons. And then pivot and switch away to new cultural norms. You know, American fast food, for example, switching from beef primarily to chicken primarily. That sort of thing becomes very visible in a matter of years. So, in terms of things that are frontiers for us, remember this is early days. Getting many more nutritionists, people in other fields, looking at first of all, it's just what is really needed for health. Getting those health requirements improved and understood better is a key priority. Our Healthy Diet Basket comes from the work of a nutritionist named Anna Herforth, who has gone around the world studying these dietary guidelines internationally. We're about to get the Eat Lancet dietary recommendations announced, and it'll be very interesting to see how those evolve. Second thing is much better data on prices and computing these diets for more different settings at different times, different locations. Settings that are inner city United States versus very rural. And then this question of comparing to actual diets. And just trying to understand what people are seeking when they choose foods that are clearly not these benchmark least cost items. The purpose is to ask how far away and why and how are they far away? And particularly to understand to what degree are these attributes of the foods themselves: the convenience of the packaging, the preparation of the item, the taste, the flavor, the cultural significance of it. To what degree are we looking at the result of aspirations that are really shaped by marketing. Are really shaped by the fire hose of persuasion that companies are investing in every day. And very strategically and constantly iterating to the best possible spokesperson, the best possible ad campaign. Combining billboards and radio and television such that you're surrounded by this. And when you drive down the street and when you walk into the supermarket, there is no greater effort on the planet than the effort to sell us a particular brand of food. Food companies are basically marketing companies attached to a manufacturing facility, and they are spending much more than the entire combined budget of the NIH and CDC, et cetera, to persuade us to eat what we ultimately choose. And we really don't know to what degree it's the actual factors in the food itself versus the marketing campaigns and the way they've evolved. You know, if you had a choice between taking the food system and regulating it the way we regulate, say housing or vehicles. If we were to say your supermarket should be like an auto dealership, right? So, anything in the auto dealership is very heavily regulated. Everything from the paint to where the gear shift is to how the windows work. Everything is heavily regulated because the auto industry has worked with National Transportation Safety Board and every single crash investigation, et cetera, has led to the standards that we have now. We didn't get taxes on cars without airbags to make us choose cars with airbags. They're just required. And same is true for housing, right? You can't just build, you know, an extension deck behind your house any way you want. A city inspector will force you to tear it out if you haven't built it to code. So, you know, we could regulate the grocery store like we do that. It's not going to happen politically but compare that option to treating groceries the way we used to treat the legal services or pharmaceuticals. Which is you couldn't advertise them. You could sell them, and people would choose based on the actual merit of the lawyer or the pharmaceutical, right? Which would have the bigger impact. Right? If there was zero food advertising, you just walked into the grocery store and chose what you liked. Or you regulate the grocery store the same way we regulate automotive or building trades. Obviously, they both matter. There's, you know, this problem that you can't see, taste or smell the healthiness of food. You're always acting on belief and not a fact when you choose something that you're seeking health. We don't know to what extent choice is distorted away from a low-cost healthy diet by things people genuinely want and need. Such as taste, convenience, culture, and so forth. Versus things that they've been persuaded to want. And there's obviously some of both. All of these things matter. But I'm hopeful that through these least cost diets, we can identify that low-cost options are there. And you could feed your family a very healthy diet at the Thrifty Food Plan level in the United States, or even lower. It would take time, it would take attention, it would be hard. You can take some shortcuts to make that within your time budget, right? And the planning budget. And we can identify what those look like thanks to these model diets. It's a very exciting area of work, but we still have a lot to do to define carefully what are the constraints. What are the real objectives here. And how to go about helping people, acquire these foods that we now know are there within a short commuting distance. You may need to take the bus, you may need carpool. But that's what people actually do to go grocery shopping. And when they get there, we can help people to choose items that would genuinely meet their needs at lower cost. Bios Will Masters is a Professor in the Friedman School of Nutrition, with a secondary appointment in Tufts University's Department of Economics. He is coauthor of the new textbook on Food Economics: Agriculture, Nutrition and Health (Palgrave Macmillan, 2024). Before coming to Tufts in 2010 he was a faculty member in Agricultural Economics at Purdue University (1991-2010), and also at the University of Zimbabwe (1989-90), Harvard's Kennedy School of Government (2000) and Columbia University (2003-04). He is former editor-in-chief of the journal Agricultural Economics (2006-2011), and an elected Fellow of the American Society for Nutrition (FASN) as well as a Fellow of the Agricultural and Applied Economics Association (AAEA). At Tufts his courses on economics of agriculture, food and nutrition were recognized with student-nominated, University-wide teaching awards in 2019 and 2022, and he leads over a million dollars annually in externally funded research including work on the Agriculture, Nutrition and Health Academy (https://www.anh-academy.org), as well as projects supporting government efforts to calculate the cost and affordability of healthy diets worldwide and work with private enterprises on data analytics for food markets in Africa. Parke Wilde (PhD, Cornell) is a food economist and professor at the Friedman School of Nutrition Science and Policy at Tufts University. Previously, he worked for USDA's Economic Research Service. At Tufts, Parke teaches graduate-level courses in statistics, U.S. food policy, and climate change. His research addresses the economics of U.S. food and nutrition policy, including federal nutrition assistance programs. He was Director of Design for the SNAP Healthy Incentives Pilot (HIP) evaluation. He has been a member of the National Academy of Medicine's Food Forum and is on the scientific and technical advisory committee for Menus of Change, an initiative to advance the health and sustainability of the restaurant industry. He directs the USDA-funded Research Innovation and Development Grants in Economics (RIDGE) Partnership. He received the AAEA Distinguished Quality of Communication Award for his textbook, Food Policy in the United States: An Introduction (Routledge/Earthscan), whose third edition was released in April 2025. 

Feeding thousands of kids every day is no easy task—but school nutrition professionals are up for the challenge! In this video, Chef Aaron Smith, Director of Culinary Services for Seattle Public Schools, shares his creative Peanut Butter Toast Bar concept: a fun, customizable option designed to keep students excited about school meals. He's joined by Angela Gomez, RDN, SNS, who specializes in making meals both nutritious and kid-approved. Angela also explains how schools can safely manage meal modifications and communicate clearly about peanut allergies. Together, they build peanut butter toast with a lineup of tasty toppings—bananas, blueberries, chocolate chips, and even bold choices like sriracha and marmalade—for kids who like to spice things up. Learn more and get the recipe at https://www.plantforwardkitchen.org/sweet-and-spicy-pbj

Sho Genge! You are tuned into Venues & Menus With Sis G.U. Welcome to the Venue! This baby is the N Line edition peep the sporty red accents and the paddle shifters. Very on brand for today's guest: bold, driven, and in full control

In this episode of MAFFEO DRINKS, host Chris Maffeo speaks with Hunter Gregory, Bar Manager at Maybe Sammy in Sydney, Australia, about scaling cocktail culture beyond the usual suspects and making premium cocktails accessible to everyday drinkers.The conversation explores Sydney's cocktail scene positioned "10 years behind London" despite having quality bars that rival global standards, but revealing how average consumers struggle with understanding enhanced cocktail experiences just like other cities.Hunter shares the origin story of Maybe Sammy's transformation from a serious hotel-style bar to an energetic showmanship destination when founder Stefano Catino bought a bubble gun from Kmart and decided "f**k it, let's have some fun."We examine the strategic use of mini martinis during happy hour as a trust-building gateway that gradually brings guests on a cocktail journey from classics to experimental drinks like milk-washed Negroni, Americano with Vegemite macadamia milk.The discussion covers how Asian cocktail trends increasingly influence Australian bars as European bartenders migrate eastward, the philosophy of "your guests are not always right, but they're always your guests," and why the shift from serving gin and tonics at 10pm to serving complex cocktails throughout the night represents six years of earned trust.Hunter provides insights on breaking down intimidating cocktail menus, managing consumer expectations around "serious" bar environments, and understanding that people seek experiences that make them feel better rather than just drinks.Timestamps:00:00 Introduction: Scaling Cocktail Culture to Wider Audiences02:15 Sydney Cocktail Scene: 10 Years Behind London06:30 Australian Drinking Culture: Amazing Bars vs Everyday Pubs09:45 The Demographic Challenge: Experience vs Getting Drunk13:20 Asian Influence on Australian Cocktail Trends17:40 Maybe Sammy Origin Story: From Stuffy to Fun21:25 The Bubble Gun Moment: Breaking Hotel Bar Barriers24:50 Show Business Philosophy: Serious About Craft, Not Ourselves28:10 Mini Martini Strategy: Building Trust Through Happy Hour32:15 Guest Journey: From Classics to Experimental Over Six Years35:40 Wrap up: Making Cocktail Culture Accessible and Fun

Mayor Eric Adams, who called Andrew Cuomo a quote "snake and a liar" last month, now says he'll campaign with Cuomo in his bid for mayor. And finally, new sugar warnings are popping up on menus at chain restaurants across the five boroughs.

Digital menus and QR codes are reshaping restaurants. Roger Beaudoin and Ben Claeys share how this tech boosts sales, speeds service, and enhances the guest experience. Thank you to our sponsors:

Sho Genge! You are tuned into Venues & Menus With Sis G.U. Welcome to the Venue! This baby is the N Line edition peep the sporty red accents and the paddle shifters. Very on brand for today's guest: bold, driven, and in full control

Sho Genge! You are tuned into Venues & Menus With Sis G.U. Welcome to the Venue! This baby is the N Line edition peep the sporty red accents and the paddle shifters. Very on brand for today's guest: bold, driven, and in full control

HOUR 4- Klein's Small Menus, Can You Sing Take Me Out to the Ballgame and MORE full 1810 Wed, 15 Oct 2025 15:41:00 +0000 7mTj7P0jPcERi7UpZGi5a3UtPnq5bWxk society & culture Klein/Ally Show: The Podcast society & culture HOUR 4- Klein's Small Menus, Can You Sing Take Me Out to the Ballgame and MORE Klein.Ally.Show on KROQ is more than just a "dynamic, irreverent morning radio show that mixes humor, pop culture, and unpredictable conversation with a heavy dose of realness." (but thanks for that quote anyway). Hosted by Klein, Ally, and a cast of weirdos (both on the team and from their audience), the show is known for its raw, offbeat style, offering a mix of sarcastic banter, candid interviews, and an unfiltered take on everything from culture to the chaos of everyday life. With a loyal, engaged fanbase and an addiction for pushing boundaries, the show delivers the perfect blend of humor and insight, all while keeping things fun, fresh, and sometimes a little bit illegal. 2024 © 2021 Audacy, Inc. Society & Culture False https://player

We talk about some of the best flavors of the fall and making fall menus!

This podcast episode delves into the profound concept of purpose-driven food, as exemplified by our esteemed guests, Chef David Reyes and Jennifer Weinberg. We explore the intricate relationship between culinary artistry and sustainability, highlighting Jennifer's initiative, the Sustainable Supper Club, which aims to combat food waste through innovative dining experiences. Chef Reyes contributes his expertise by crafting two exceptional dishes that not only showcase his culinary creativity but also reflect his commitment to sustainable practices. Additionally, we engage in a discussion regarding the intersection of hospitality and intention, underscoring how food can serve as a catalyst for meaningful change within our communities. Join us as we illuminate the vital narratives that emerge when gastronomy is approached with a conscientious mindset.Takeaways: In this episode, we explored the profound impact of food sustainability and its critical role in combating food waste and supporting local communities. Chef David Reyes elaborated on the significance of seasonality in culinary practices, emphasizing the need for responsible ingredient sourcing and usage. Jennifer Weinberg shared her journey in founding Sustainable Supper Club, highlighting the importance of raising awareness about food waste through unique dining experiences. The discussion underscored the necessity of collaboration between chefs and nonprofits to foster community engagement and promote sustainable practices in the culinary industry. Listeners were encouraged to reflect on their own food consumption habits and the importance of minimizing waste in their kitchens and dining experiences. The episode concluded with a focus on upcoming events that blend culinary artistry with environmental consciousness, inviting listeners to participate in meaningful change. Companies mentioned in this episode: Sustainable Supper Club Neighborhood Farms USA Valdo Tank Brewing Company Sipsafe Solutions Hungry Harvest Rosemary's Miami

In this episode of Small Biz Florida, host Tom Kindred broadcasts from the 2025 Florida Brewers Guild Conference in downtown Tampa, where the spotlight is on innovation and tech solutions in the craft brewing industry. Tom sits down with Frank Pernicano, founder of BeerMS—a customizable menu management and digital display system designed specifically for breweries and bars. Frank shares his journey from web application development to launching BeerMS, a platform that helps brewery owners streamline operations and enhance the customer experience with real-time digital menus. The conversation touches on the importance of brand consistency, flexibility in menu updates, and the value of using technology to create a more engaging taproom experience. Frank also offers advice to fellow entrepreneurs, explaining how he built BeerMS while working a full-time job and how he's positioning the product to expand beyond breweries into bars and other beverage-focused venues. This podcast episode was recorded live at the 2025 Florida Brewers Guild Conference hosted at the Tampa Marriott Water Street. This podcast is made possible by the Florida SBDC Network and sponsored by Florida First Capital. Connect with Our Guest: https://www.beerms.com/

Do you have a friend or family member who struggles with food allergies and restrictions? Do you want to host them for dinner, but have a hard time figuring out what to cook? In this bite-sized episode, we share and answer a listener's question, to inspire each other and you!By the end of this episode, you'll discover four menus that are allergen-friendly, how to modify dishes to meet your guests' needs, and how to plan ahead to simplify hosting. Tune in now for a quick dose of home cooking inspiration!***Links:Kari Menu #1*Beef meatballs with soy scallion garlic by Kay Chun for NYT Cooking. Mix ahead, shape, and cook off fresh*Frizzled green beans with mushrooms by Alison Roman. Can roast alongside the potatoes and be served at room temp.*Baked potatoes and baked sweet potatoes. Bake ahead, and reheat on site. Serve with dairy butter and non-dairy butter options, side of scallions or other toppings as desired.Sonya Menu #1* Shawarma chicken thighs from Edible Communities. Sonya also adds red pepper along with the onion to the sheet pan I cook them on. *Olive oil mashed by Lidia Bastianich, potatoes, or classic smashed potatoes *Easy 10-minute garlic broccolini from The KitchnKari Menu #2*Grilled soy-based chicken thighs with spicy cashews by Sam Sifton for NYT Cooking (unlocked). If you don't have a grill, you can get those char marks by broiling it for a few minutes at the end*Rice of your choice *Roasted broccoliSonya Menu #2*Classic beef pot roast from the Modern Proper, and an even simpler one from All RecipesIna Garten's roasted carrots and parsnipsSauteed Swiss Chard by Ellie Krieger (omit vinegar for low acidity) ***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on

Are you hosting for fall holidays, gatherings, or dinner parties but have no idea what to make? And more importantly, are you wishing it could be easier and smoother? Autumn is packed with reasons to celebrate — holiday feasts, game-day spreads, or casual weeknight dinners — but hosting can feel overwhelming when you're juggling dietary needs, timing, and presentation. This episode is your shortcut to planning beautiful, seasonal menus that impress without keeping you in the kitchen all night. By the end, you'll discover:Four ready-to-roll menus with mains, sides, and desserts that will have guests asking you for the recipeDietary-restriction-friendly swaps to keep your hosting vegetarian-friendly, kosher, or grain-free without sacrificing flavorTips for make-ahead dishes so that hosting can feel calmerPress play now to plan fall gatherings that buzz with energy, taste incredible, and keep you at the heart of the party!***This week's episode is sponsored by La Baleine, makers of ancestral sea salts harvested from France.La Baleine's Kosher Sea Salt is uniquely naturally harvested from the Mediterranean Sea, crystallized by the sun and sea breezes, and responsibly sourced.Additive free and 100% pure, its small, flake-like crystals make it perfect for everyday cooking. It seasons evenly, is easy to pinch, and enhances everything from soups and pastas to vegetables and meat.

Bill rambles about seeing Oasis at the Rose Bowl, potential dystopian futures, and electronic menu ordering. ZipRecruiter: Use ZipRecruiter, and save time hiring. Go to www.ZipRecruiter.com/BURR to try for free. OpenPhone: Go to www.OpenPhone.com/BURR and get 20% off your first six months.

I'm Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I've spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.In this episode, I explore the critical role of signature dishes in restaurant marketing. I share why effective marketing is less about offering a large menu and more about creating standout items that truly resonate with guests. I walk through strategies for identifying, crafting, and promoting a signature dish so it becomes a magnet that draws customers in and keeps them coming back. I also highlight the importance of consistency in execution and show how building a brand story around that dish can strengthen engagement and loyalty. Takeaways:Most restaurant marketing fails because it's built on guesswork.Menus don't go viral. Heroes do.Create the thing the guests dream about.People don't remember lists, they remember legends.Your signature item sets expectations.Rituals turn signatures into traditions.It's a magnet and it functions like one.Give it an iconic name and a one-sentence story.In today's competitive landscape, it just isn't enough.If this conversation made you realize the gourmet you need to magnet.Chapters00:00 Introduction to Full Comp and Restaurant Marketing01:44 The Importance of a Signature Dish05:38 Operationalizing and Ritualizing Your Signature ItemIf you've got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.