Afleveringen
-
We're taking a short summer break, but before we hit the road, we're talking about one of our favorite subjects: vacation food. In this special mini-episode, Wal and Joel share their picks for the top food destinations to visit, the dishes that make those places worth the trip, and the meals they're most excited to enjoy on their own upcoming vacations.
From iconic local specialties to can't-miss restaurants and food traditions, it's a lighthearted conversation about the meals that turn a good trip into a great one. Grab a snack, start planning your next getaway, and join us for a quick serving of food-inspired wanderlust.
The Off The Menu Podcast will return soon with new guests and new stories. Until then, happy travels and happy eating!
-
In this episode of The Off The Menu Podcast, Wal, Joel, and Tom sit down with Jim Varney, co-founder of Wavelength Coffee Roasters, to uncover the surprising journey coffee takes from a tropical coffee cherry to your morning cup. Jim explains what coffee actually is, how processing and roasting impact flavor, why coffees from different regions taste so different, and how consumers can make better choices when buying coffee.
The conversation also explores one of the biggest challenges facing the coffee industry today: climate change. Jim shares how rising temperatures are shrinking coffee-growing regions around the world and why sustainable farming practices are becoming increasingly important. Along the way, you'll learn the differences between light, medium, and dark roasts, whether expensive coffee is worth it, and the biggest mistakes coffee drinkers make at home.
If you love coffee—or simply can't start your day without it—this episode will change the way you think about every cup.
-
Zijn er afleveringen die ontbreken?
-
In the first-ever Off The Menu Food Fight, Wal, Joel, and Tom throw out the facts and lean into pure opinion as they tackle some of the most divisive food debates around. Is Skyline Chili a regional treasure or a culinary disaster? Does pineapple belong on pizza? Should fish ever be microwaved at work? And where exactly does ketchup belong?
The debate only gets hotter during a rapid-fire lightning round covering chocolate bars, cilantro, White Castle, blue cheese, veggie burgers, cereal, scrapple, spicy chicken sandwiches, and more.
If you've ever argued with friends or family about food, this episode is for you. Expect strong opinions, questionable logic, plenty of laughs, and absolutely no chance of reaching a consensus. Based on a listener suggestion, this episode proves that food isn't just what we eat—it's something we're willing to fight about.
-
What makes a truly great pasta sauce? Is it the tomatoes, the family recipe, or the way it's preserved?
In this episode of The Off The Menu Podcast, we sit down with Melaina Balbo, founder of BIS Pasta Sauce, to explore Italian food traditions, family recipes, entrepreneurship, and why frozen pasta sauce may deliver a fresher, more authentic flavor than shelf-stable jars.
Melaina shares stories of growing up in a large Italian family in New York, receiving homemade sauce care packages while away at school, learning food traditions in Sicily, and launching a food startup inspired by generations of family cooking. The conversation dives into San Marzano tomatoes, pesto, marinara vs. pomodoro sauce, the infamous "sauce or gravy" debate, and the challenges of building a specialty food brand from scratch.
-
What separates an everyday grocery-store cheese from something truly unforgettable? This week, we sit down with certified cheese professional Jon Reese of Black Radish Creamery to explore the fascinating world of artisan cheese. From the ancient origins of cheesemaking and the science behind curds, cultures, and aging, to building the perfect cheese board and pairing cheese with wine, Jon shares insider knowledge that will change the way you shop, serve, and enjoy cheese. Plus, learn why Swiss cheese has holes, how to store cheese properly, and the surprising cheeses every food lover should try. Whether you're a charcuterie enthusiast or a late-night fridge raider, this episode is packed with delicious insights.
-
Remember mystery meat, cardboard pizza, and fluorescent cafeteria lights? Today's school lunch experience is something entirely different.
This week, we sit down with Jonathan Squibb, Director of Communications for Chartwells K-12, to explore how modern school cafeterias have evolved into restaurant-style dining experiences serving millions of students every day.
From build-your-own burrito bowls and global cuisine to allergy-friendly meals, cultural accommodations, celebrity chef partnerships, and nutrition standards, Jonathan explains how schools are balancing food quality, student preferences, health requirements, and tight budgets.
We also discuss food allergies, celiac disease, free and reduced-price meals, the impact of social media trends on student tastes, and why school lunches may be healthier—and more affordable—than many parents realize.
If you haven't stepped into a school cafeteria in a while, prepare to be surprised.
-
In this episode of The Off The Menu Podcast, Wal, Joel, and Tom sit down with food safety expert and Rutgers University professor Don Schaffner to separate food safety facts from fiction.
From the 5-second rule and cutting board debates to restaurant safety, food recalls, proper cooking temperatures, and the hidden risks lurking in everyday foods, Professor Schaffner explains what really makes food safe—and what doesn't. Along the way, we discuss leftovers, food trucks, grilling season, food poisoning, and the simple habits that can dramatically reduce your risk of getting sick.
If you've ever wondered whether that pizza left on the counter is still safe to eat, how worried you should be about restaurant food, or what food safety experts actually do, this episode is for you.
-
In this episode of The Off The Menu Podcast, Wal, Joel, and Tom sit down with agricultural economist David Anderson from Texas A&M University to unpack the real reasons behind soaring beef prices.
From shrinking cattle herds and rising ranching costs to supply chain bottlenecks, meat processing capacity, consumer demand, and global trade, Professor Anderson breaks down the economics of beef in a way that actually makes sense. Along the way, we explore why chicken and pork remain relatively affordable, whether imported beef could help, and how long Americans may be paying premium prices for burgers and steaks.
If you’ve looked at the meat aisle lately and wondered what happened, this episode is for you.
-
Beer has shaped human civilization for thousands of years — from ancient Egypt and medieval taverns to modern sports bars and craft breweries. In this episode, food historian Professor Jeffery Pilcher explains the surprising history of beer, how it fueled trade and community, why taverns changed society, how Prohibition transformed drinking culture, and why beer became the social drink of the modern world. A fascinating conversation about beer culture, human connection, and the evolution of one of humanity’s oldest beverages.
-
In this episode of The Off The Menu Podcast, we talk with bestselling author and retail psychology expert Paco Underhill about the hidden psychology behind grocery stores — and how store layouts, lighting, smells, signage, and product placement influence what consumers buy every day.
From impulse buying and consumer behavior to online grocery shopping and the future of retail, Paco explains how modern grocery stores are carefully designed to shape shopping habits without us even realizing it.
If you’ve ever walked into a grocery store for one thing and left with a full cart… this episode will completely change the way you shop.
-
Chocolate is everywhere—but most people have no idea how it’s actually made.
In this episode, we talk with Stephen Durfee of Dandelion Chocolate about the journey from cacao bean to chocolate bar, what “bean-to-bar” really means, and why sourcing and process completely change the flavor.
It’s a look at chocolate as craft—not candy—and why it tastes so good.
-
Why do we crave certain foods… even when we know better?
In this episode, neuroscientist Dr. Rachel Herz breaks down the science of food psychology, cravings, and eating habits—and how your brain, emotions, memory, and environment shape every food decision you make.
From neurogastronomy (how the brain creates flavor) to social influence and comfort food, this conversation explores the hidden forces behind why we eat what we eat.
If you’ve ever wondered how your brain affects food choices, this episode will change the way you think about every bite
-
Food trucks look like freedom — great food, cool vibes, and the ability to go wherever the crowd is. But behind the window, it’s a relentless grind. In this episode, we talk with Danielle and Jason Tipton of Hogs N Hunnies about what it really takes to run a food truck — from overnight prep and nonstop logistics to the pressure of showing up, every single day. A conversation about hustle, risk, and why this path is anything but easy.
-
Bison ranching isn’t the easy path—so why choose it?
We sit down with Carie and Jerrod Star of Cherokee Valley Bison Ranch in Ohio to explore what it really takes to raise bison. From day-to-day operations and land management to the economics behind the business, this episode offers a practical look at a different approach to ranching.
Along the way, we break down how bison compare to traditional cattle—and why some ranchers are choosing a different path.
-
Millions of Americans face hunger — yet billions of pounds of food go to waste every year. In this episode, we talk with Eliza Blank, CEO of The Farmlink Project, about the surprising disconnect between surplus food and food insecurity — and how a group of college students built a nationwide movement to bridge that gap. A conversation about waste, logistics, and how rethinking our food system could help feed millions.
-
A former paleontologist turned food entrepreneur is bringing one of the most exclusive meats in history to the modern table… Mammoth.
In this episode of The Off The Menu Podcast, we sit down with Floyd Polasari, founder of Ancestral Meats, a company sourcing frozen woolly mammoth from melting glaciers and transforming it into a luxury dining experience. From paleo diets to prehistoric protein, Floyd explains how ancient meat is making its way onto high-end restaurant menus—and why it might be coming to a grocery store near you.
We talk about the science, the sourcing, and of course… the taste. Is mammoth meat the next Wagyu? Does it pair with A1? And what happens when fine dining meets the Ice Age?
You’d be a fool to miss this episode.
-
In this special mailbag episode of The Off The Menu Podcast, we hit pause on our usual format and open up the conversation to you. From what makes a restaurant truly great to the foods we can’t stand, we’re answering listener questions and sharing more about who we are and why we started this show in the first place.
Along the way, we talk about how food connects people, the experiences that shaped us, and some of our favorite (and least favorite) moments around the table. Plus, we preview what’s coming next—from food insecurity and the science of smell to wild food, chocolate, and beyond.
A laid-back, behind-the-scenes conversation about food, connection, and the stories that bring us all together.
-
Chef Alan Bergo, a James Beard Award–winning chef known as The Forager Chef, has spent decades learning how to identify, harvest, and cook incredible foods that grow naturally in forests, fields, and even neighborhood parks.
In this episode of The Off The Menu Podcast, Alan takes us into the fascinating world of foraging for wild food — how chefs discover edible plants and mushrooms, why wild ingredients are showing up on restaurant menus, and how reconnecting with nature can completely change the way you think about food.
We also talk about Alan’s journey from restaurant kitchens to becoming one of the leading voices in wild cooking, the surprising ingredients you might find in your own backyard, and how foraging became both a career and a personal therapy.
A conversation about nature, curiosity, and the incredible food hiding in plain sight.
-
What happens when a simple dairy farm becomes a place families return to for generations? Dan and John Young share the story behind Young’s Jersey Dairy, a farm in Yellow Springs, Ohio that began in 1958 selling milk on the honor system and has grown into one of the region’s most beloved destinations. With ice cream, farm animals, mini golf, festivals, and more than a million visitors each year, Young’s is far more than a farm. Dan and John talk about four generations of family leadership, the challenges of growing a business while staying true to its roots, and why places like Young’s become part of people’s memories and traditions. A conversation about family, community, and how a farm became something much bigger than anyone expected.
-
What happens when food makes you sick? Kayla King lives with celiac disease — an autoimmune condition where gluten isn’t just uncomfortable, it’s dangerous. She shares what daily life really looks like: food anxiety, cross-contamination, navigating restaurants, and traveling in a gluten-filled world. Through her social media platform, leading gluten-free trips abroad, and working with restaurants to improve their offerings, Kayla helps others rediscover the joy of eating without fear. A conversation about resilience, awareness, and finding freedom around food again.
- Laat meer zien
