Podcasts about Menus

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

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

À partir de quel âge un enfant peut-il manger à la table familiale, sans préparation ou menu spécifique ? Quand il y a trois générations à table, quels sont les conseils essentiels pour que tout le monde y trouve son compte ?   Binetou Cheikh SECK, diététicienne - nutritionniste à Dakar au Sénégal   Retrouvez l'émission en entier ici : Questions de femmes : mieux manger en famille

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.

durée : 00:02:27 - Bientôt chez vous - Face à la difficulté à avaler certains aliments trop durs que rencontrent certains seniors, des restaurants japonais innovent en proposant des menus spécialement adaptés. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

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/

Cette semaine : fin de Windows 10, sortie de iOS26, utilisations de ChatGPT, nouvelles lunettes Meta avec écran, Avatars dans Zoom, Republike réseau social éthique, porte-monnaie électronique européen Wero, cybercriminalité et manipulation mentale.

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

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

Almost half of adults say they are ordering kids' meals. Here's what's behind the trend. California's 'Butt Sniffer' Sent Back To Jail Please Subscribe + Rate & Review Philip Teresi on KMJ wherever you listen! --- KMJ’s Philip Teresi is available on the KMJNOW app, Apple Podcasts, Spotify, Amazon Music or wherever else you listen. --- Philip Teresi, Weekdays 2-6 PM Pacific News/Talk 580 & 105.9 KMJ DriveKMJ.com | Podcast | Facebook | X | Instagram --- Everything KMJ: kmjnow.com | Streaming | Podcasts | Facebook | X | Instagram See omnystudio.com/listener for privacy information.

Almost half of adults say they are ordering kids' meals. Here's what's behind the trend. California's 'Butt Sniffer' Sent Back To Jail Please Subscribe + Rate & Review Philip Teresi on KMJ wherever you listen! --- KMJ’s Philip Teresi is available on the KMJNOW app, Apple Podcasts, Spotify, Amazon Music or wherever else you listen. --- Philip Teresi, Weekdays 2-6 PM Pacific News/Talk 580 & 105.9 KMJ DriveKMJ.com | Podcast | Facebook | X | Instagram --- Everything KMJ: kmjnow.com | Streaming | Podcasts | Facebook | X | Instagram See omnystudio.com/listener for privacy information.

durée : 00:10:58 - En 1789, les Etats Généraux ont-ils déclenché la Révolution française ? 3/5 : 5 mai 1789, l'ouverture des Etats Généraux. - par : Stéphanie Duncan - Dans l'épisode précédent, nous avons vu comment les Français, dans les cahiers de doléances, expriment leurs difficultés, mais aussi leurs aspirations à une société nouvelle, plus libre et plus égalitaire. Arrive enfin l'ouverture des Etats Généraux. Il y a foule à Versailles le 5 mai 1789 pour assister sous un soleil radieux à l'ouverture des Etats Généraux. La mise en scène de cette cérémonie très codifiée est grandiose.Un faste qui peut surprendre alors que le peuple a faim, les révoltes grondent et que les caisses de l'Etat sont vides. Les hérauts du roi, accompagnés de trompettes et timbales, qui annoncent l'événement dans toute la ville… L'arrivée de Louis XVI dans un carrosse tiré par huit magnifiques chevaux, suivie de celle de la reine Marie-Antoinette, des princes et des princesses de sang.. Le roi en habit et manteau de drap d'or, porte sur son chapeau Le Régent, le plus gros diamant de l'époque. La reine est vêtue d'une robe d'or et d'argent. La procession des 1177 députés qui, à pied, deux par deux, un cierge doré à la main, se dirigent vers la salle des Menus plaisirs du roi qui a été spécialement aménagée pour accueillir pendant plusieurs semaines les Etats Généraux. A lire : Pierre Serna, Que demande le peuple ? Les cahiers de doléances de 1789, Textuel, 2019 Jean-Clément Martin, La Révolution française, Eyrolles, 2025 Timothy Takett, Par la volonté du peuple. Comment les députés de 1789 sont devenus révolutionnaires, Albin Michel, 1997 - invités : Pierre SERNA - Pierre Serna : Professeur d'histoire de la Révolution française à l'Université Paris 1 Panthéon-Sorbonne - réalisé par : Claire DESTACAMP Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

→ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Join "The Holler⁠⁠⁠⁠" In this episode, Matt dives deep into what it means to cook with purpose, the tangled laws behind serving wild game and fish in restaurants, and how chefs are becoming modern-day cultural leaders. Whether you're a hunter, a foodie, or someone who just wants to reconnect with your food and your land, this episode will challenge what you think you know about eating local. Our Trusted partners for this episode: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Vortex Optics⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - Industry leader in scopes, rangefinders, and binoculars ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Big Pete's Taxidermy⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - High-quality work with quick turnaround ⁠⁠⁠Pack Rat Outdoor Center⁠⁠⁠ - Everything you need to start your next adventure 00:00 Introduction01:26 The evolving role of the chef18:00 The absurdity of food laws26:00 Getting around the rules36:12 Cooking over fire What is The Ozark Podcast? In the Ozarks, people have always lived in rhythm with the natural world. Hunting, fishing, and living off the land, aren't just things we do, it's who we are. And though our lives are inextricably linked to the land we live on, we've never been more disconnected from it. So join us, as we travel across the region to bring you the voices of the Ozarks to deepen your connection with the land, sharpen your skills in the outdoors, and help you learn what it means to be an Ozarker. Our hosts are ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Kyle Veit⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Kyle Plunkett⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - and our producer is ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Daniel Matthews⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Theme music: 'American Millionaire' by ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠JD Clayton⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Catch up with us on Instagram and Facebook ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@theozarkpodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ PLEASE reach out to us with any recommendations or inquiries: theozarkpodcast@gmail.com

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.

André Moraes, Global Digital Marketing lead at PepsiCo, is helping restaurants grow with digital tools and local marketing support. From menu optimization to community programs, Pepsi has become more than a beverage brand. It is a growth partner for restaurants. Listen now to learn how Pepsi supports restaurants with free tools, invests in local businesses, and helps strengthen communities. Sponsored by: • TOAST - All-In-1 Restaurant POS: https://bit.ly/3vpeVsc

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.

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

The Taste Of Universal (Taste of Fear!) Episode 21 MENU Appetizer Housekeeping items, Perfect Day giveaway contest winner announcement Entrée HHN 2025 Menu overviews Dessert Sneak peek of personal HHN Hype Lists!

This week, Gary and Mike break down the menus at the 2025 EPCOT International Food and Wine Festival. Once again, it looks like there are a lot of winners and losers. Thanks for listening, Gary and Mike. 0:00 Introduction 5:25 EPCOT International Food and Wine Festival 34:38 Wrap-Up   Support the Show: Luxury Travel Advisors LLC - Book your next Disney World vacation with Mike....His services are completely free and you will support a small business. (luxurytraveladvisorsllc.com) Magic Candle Company - Bringing the Vacation to you...On your next purchase use discount code (wdwbtg) at check-out to receive 15% off your purchase. (www.magiccandlecompany.com)   Helpful Links: Check out our YouTube Channel (@wdwbtg) Social media (@wdwbtg)

California could become the first state to require restaurants to post common food allergens in each menu item. AP correspondent Donna Warder reports.

On this weeks episode: Disney drops a massive amount of news about upcoming attractions! The Halloween Horror Nights food menus are released, plus Rip Ride Rockit is already on the outs and moreFollow The Show:FacebookInstagramYouTube

This week's BONUS segment is with School House Restaurant & Tavern Executive Chef Ryan Jackson. Chef Ryan takes us through the dynamics of creating a menu. The what and why behind it. He then goes deeper explaining how a menu item comes together and the important components he seeks to include in each dish. The Christopher Gabriel Program ----------------------------------------------------------- Please Like, Comment and Follow 'The Christopher Gabriel Program' on all platforms: The Christopher Gabriel Program is available on the KMJNOW app, Apple Podcasts, Spotify, YouTube or wherever else you listen to podcasts. --- The Christopher Gabriel Program | Website | Facebook | X | Instagram | --- Everything KMJ KMJNOW App | Podcasts | Facebook | X | Instagram See omnystudio.com/listener for privacy information.

TGIF from EIC! Let's just get into it, shall we?The first episode of Real Housewives of London aired this week and so of course, we're discussing it. What do we make of the franchise's latest crop of rich, glamorous and fiery women? Could this series hold a candle to earlier iterations or are British sensibilities too... sensible?Up next, the potential impact of weight loss drugs on restaurants and hospitality. Is fine dining falling victim to shrinking appetites and growing disinterest in food as a result of wider use of GLP-1s? We also discuss the upcoming Mounjoro price hike.Finally, we're risking it all and talking about Taylor Swift. Last week we learnt that the high empress of pop was releasing her 12th album The Life of a Showgirl. While some fans are a little confused/fatigued, we actually might be the most on board we've ever been.Pleeease could you vote for us in the British Podcast Awards Listener's Choice category here? We're in the top 20 and it would make our year if made the shortlist! (and a cheeky review on your podcast player app?)In partnership with Cue Podcasts.-----Beth has been loving Girls by Kirsty Capes, Oenone has been loving Twelfth Night or What You Will, Ruchira has been loving Crashing (although perhaps slightly less after finding out there's only one series). Click here for tickets to Women of Fiction, an in conversation event with Beth McColl x Kirsty Capes & Ella Berman.What is teeth-gate? Real Housewives of London episode one drama explained 'They're just not eating as much': restaurants in the age of weight loss drugs NY Times - Anticipating Taylor Swift's 'The Life of a Showgirl' Hosted on Acast. See acast.com/privacy for more information.

Dave Kunz, ABC7 Car Specialist, Electric cars just got cheaper than ever — some drivers can now lease an EV for under $100 a month! Meanwhile, Volkswagen sparks outrage with a “pay-to-unlock horsepower” subscription model that has buyers fuming. A U.K. restaurant is making waves with a menu that serves water like fine wine, while a pilot was arrested after failing a sobriety test just minutes before takeoff. – David Vassegh, Dodgers Update-- Dodger fans, get ready — insider David Vassegh breaks down the latest team drama and playoff buzz. Bodycam footage shows a Rhode Island prosecutor arrested for trespassing telling officers, “You're gonna regret this.”

Hello everyone and welcome to the WDW Mainstreet podcast. Pull up your stool with John and Doug as they as they discuss all of the latest news from around Walt Disney World and their worlds. The guys kick the showoff talking about potato chips, football and other nonsense. Then they get to the news, more Halloween parties sold out, Frontier Land Construction continues, Test Track sound track available, plus so much more from around the world. So, grab yourself a cold one, sit back, relax and enjoy the show! 

On this weeks episode: A milestone for Epic Universe, new menus released for several Disney restaurants, meet a new dino at Islands of Adventure! Plus Scott has a very important PSA for Disney Springs.Follow The Show:FacebookInstagramYouTube

*5:00am: Is this clever dating or just plain using someone? *6:00am: Would you ever donate a pet to be fed to a lion?, *7:00am: Rockabye Remix *8:00am: Not inviting coworkers to wedding, What's a smell you love that everyone hates? *9:00am: Is it ok to order off the kids menu?

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

It's time for a reading of the special spooky menus coming this Halloween to the Disneyland Resort! 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!

View this video at https://macmost.com/get-the-most-from-the-mac-dock-with-dock-menus.html. The Dock is much more than a way to launch apps. But learning to use Dock Menus you can jump right to a specific window, reopen a recent document, use special commands and much more.

Send us a message!In this episode we will be covering Facebook Live Questions 7/13-7/27/25  from Dana's free Facebook Group Registered Dietitian Exam Study Group with Dana RD!Get the free RD Exam Prep Masterclass here. Looking for additional tutoring service? Visit my website! Shop all recorded courses at https://danajfryernutritiontutoring.teachable.comJoin the RD Exam Prep Mastery Program for access to the Situational Practice Questions,  Key Topics Review, Vocab Classes, Wed 8pest Group tutoring , study guides and a new trouble area video each week!Need a Crash Course before your exam? Check out the 4 part Pre-Exam Crash Course: Key Topics Review.

[Join our community at my Substack where we continue these conversations with deeper dives into the biggest lessons from each episode, plus my regular essays and behind-the-scenes thoughts: https://bogumilbaranowski.substack.com/]Nick Maggiulli is the COO at Ritholtz Wealth Management, a bestselling author of "Just Keep Buying," and creator of the wealth ladder framework, who transformed his blog Of Dollars and Data into one of personal finance's most trusted resources, and joins us to discuss his new book "The Wealth Ladder."EPISODE NOTES3:00 - Nick shares his lower-middle-class upbringing in Southern California, parents' divorce due to bankruptcy, and early money habits like always ordering from McDonald's dollar menu6:00 - Stanford revelation: "My family summers there" - exposure to different socioeconomic backgrounds opened his eyes to other ways of living9:00 - Chess analogy: effort alone isn't enough, you need the right strategy. Working harder at wrong things won't maximize long-term income12:00 - KEY CONCEPT: Spending freedom framework - different wealth levels unlock different spending categories (grocery freedom at level two, restaurant freedom at level three, travel freedom at level four)15:00 - MAJOR INSIGHT: Use net worth, not income, for spending decisions. "0.01% of your net worth" rule for trivial spending amounts18:00 - House rich, cash poor phenomenon - why liquid net worth matters more than total net worth for spending decisions21:00 - TRANSFORMATION POINT: How income sources change as you climb the ladder - from pure labor to investment income dominance24:00 - The moment when your portfolio earns more than your job: "Is your job a side hustle?"27:00 - CRITICAL REALIZATION: At higher wealth levels, traditional saving can't move the needle - need business ownership to reach next level30:00 - Four types of leverage: labor, capital, content, and code - how internet enables mass distribution33:00 - Wealth composition surprise: how little stocks/funds even richest own, mostly business ownership36:00 - Starting over reality check: NVIDIA founder wouldn't restart his company knowing the difficulty39:00 - WARNING: Climbing higher may not be worth it - family dynamics, trust issues, social complications at ultra-high wealth levelsPodcast Program – Disclosure StatementBlue Infinitas Capital, LLC is a registered investment adviser and the opinions expressed by the Firm's employees and podcast guests on this show are their own and do not reflect the opinions of Blue Infinitas Capital, LLC. All statements and opinions expressed are based upon information considered reliable although it should not be relied upon as such. Any statements or opinions are subject to change without notice.Information presented is for educational purposes only and does not intend to make an offer or solicitation for the sale or purchase of any specific securities, investments, or investment strategies. Investments involve risk and unless otherwise stated, are not guaranteed.Information expressed does not take into account your specific situation or objectives, and is not intended as recommendations appropriate for any individual. Listeners are encouraged to seek advice from a qualified tax, legal, or investment adviser to determine whether any information presented may be suitable for their specific situation. Past performance is not indicative of future performance.

On this week's show we look at what the posters at AVS forum have spent on their home theaters and we look at the Roku Secret Menu options. We also read your emails and take a look at the week's news. News: Belkin plans to power down Wemo support in 2026  Netflix Sees Rapid Q2 Subscriber Gains Broadcast TV hits historical viewership low in June Your Roku has secret menus and settings here's how to access them Roku devices have hidden menus for advanced users, offering diagnostic tools, customization options, and more. Full article at ZD Net - Your Roku has secret menus and settings here's how to access them. Here's how to access them using your Roku remote: 1. Developer Settings How to Access: Home × 3 > Up × 2 > Right > Left > Right > Left > Right What It Does: For developers to test apps on Roku. Enables app installation, sideloading, and Roku account management. 2. Network Menu How to Access: Home × 5 > Right > Left > Right > Left > Right What It Does: View IP/MAC addresses, check internet connection, join networks, and toggle bandwidth-saver mode. 3. Wireless Secret Screen How to Access: Home × 5 > Up > Down > Up > Down > Up What It Does: Displays signal strength, antenna info, and error logs. Run AP speed tests or clear Wi-Fi settings. 4. Reset & Update How to Access: Home × 5 > Fast Forward × 3 > Rewind × 2 What It Does: Factory reset, soft reset, search for updates, and USB port tests. 5. Ads & Screenshots How to Access: Home × 5 > Up > Right > Down > Left > Up What It Does: Control scrollable ads, disable screensaver ads, and adjust screenshot output formats. 6. HDMI Secret Screen How to Access: Home × 5 > Down > Left > Up × 3 What It Does: View supported resolutions, refresh rates, HDR settings, switch inputs, and run input tests. 7. Platform Secret Screen How to Access: Home × 5 > Fast Forward > Play/Pause > Rewind > Play/Pause > Fast Forward What It Does: Displays CPU, memory usage, remote diagnostics, IPv6 settings, and remote logs. 8. Channel Info Menu How to Access: Home × 3 > Up × 2 > Left > Right > Left > Right > Left What It Does: View installed channel versions and build numbers. Uninstall apps directly from this screen. 9. Reboot Shortcut How to Access: Home × 5 > Up > Rewind × 2 > Fast Forward × 2 What It Does: Quick reboot without accessing menus. Roku restarts immediately. Tips and Warnings   Use these menus cautiously; some actions (e.g., factory reset) are irreversible.   Not all menus work on every Roku model (e.g., older devices or specific models like the Roku Smart Soundbar).   To exit, press the Home button.   For additional settings, explore the standard Settings menu or enable developer mode via Roku's website for app sideloading. Note: Always back up important settings before experimenting.

Full show - Wednesday | Wouldn't believe me if I told ya | News or Nope - Pete Davidson, Emma Watson, and Harrison Ford | Secret menus | OPP - How do you ask a woman out? | The Diary - Day 8 | What's the most offensive curse word? | T. Hack gave Slacker beauty advice??? | Jumping off a cliff | T. Hack says people need to start choosing sides | Stupid stories www.instagram.com/theslackershow www.instagram.com/ericasheaaa www.instagram.com/thackiswack www.instagram.com/radioerin

Do you like ordering off secret menus like Slacker? Or are you completely opposed to them like Erica?

Does a dinner party have to be “perfect” to be memorable? And what are the keys to ease and success when hosting? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!We're sharing menus from two separate dinner parties – one that felt easy, and one that was slightly more ambitious. We learned a lot by swapping notes about what worked well and what didn't go quite like we imagined. By the end of this episode, you'll learn how to make your next hosting experience stress-free, and you'll also discover the best recipe for a bubbling pan of cheesy stuffed shells layered with rich tomato sauce. It's a make-ahead friendly dish that's perfect for gathering friends at your kitchen table. You'll also discover our favorite layered salad, a vegetarian update of a Midwestern classic that's ideal for meal prep or can easily stand out at your next potluck.Tune in for a quick dose of home cooking inspiration!LinksIna Garten's stuffed shells recipe – Sonya skips the egg, and adds fresh thyme instead of Italian seasoning + grated parm or pecorino on topSonya's challah recipe can be found in her cookbook: BraidsSonya's fava bean mint dip recipe Butter swim biscuits by Naz Deravian from NYT Cooking Kari's 10-Layer Midwestern-inspired Salad from our Substack (it's free to subscribe!)Buffalo mushrooms by Ali Slagle for NYT Cooking (unlocked), specifically not using portobellosGrilled fruit en papillote from Gourmet Magazine***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 YouTube. We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!Book a farmers' market tour with Sonya in Portland!

Also on YouTube...What's really holding your Shopify store back? After 10,000 UX audits, Oddit co-founder Shaun Brandt has answers, and most stores are making the same 7 mistakes. Menus that bury the merch. Popups that hijack the screen. Product pages with zero context.This episode is a takedown of bad ecommerce decisions, packed with fixes that actually make you more money. Whether you're running a $50k side hustle or an eight-figure brand, the solutions are simple and the impact is real.If your conversion rate's stuck, this is your episode.Sponsors:Zipify – Build high-converting sales funnelsCleverific – Smart order editing for ShopifyLinksOdditShaun Brandt on LinkedInShopify Blog: What Is Conversion Rate Optimization (CRO)?Work With KurtApplyResultsNewsletter