The Off The Menu Podcast

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 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.

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.

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

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.

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.

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 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.

In this episode of Off The Menu, we sit down with Sadaya “Daisy” Lewis, chef and owner of Modern Southern Table, to explore how soul food is more than just a hearty dish—it’s a rich narrative of Black culture, family traditions, and Southern heritage.

From the outside, owning a restaurant looks like a dream. From the inside, it’s one of the toughest businesses in America. In this episode of The Off The Menu Podcast, we sit down with John Barker, President and CEO of the Ohio Restaurant & Hospitality Alliance, for an honest look at what it really takes to run a restaurant today. John breaks down the rising costs, labor challenges, regulatory pressure, and day-to-day decisions that most diners never see—but that determine whether a restaurant survives or shuts its doors. Whether you’re in the industry or just love eating out, this episode pulls back the curtain on the business realities shaping where—and how—we dine.

This week on Off The Menu, we leave the kitchen and step into the garden with Roy Adams — the Deathwish Beekeeper, a fearless local legend who proves that real community isn’t just built at the table — it starts in the fields, the flowers, and the hive. We explore how beekeeping reflects the power of small connections: between people, nature, and the food we share. From the hive to the jar, honey is a living reminder that our best things come from working together. Roy shares how caring for bees builds patience, trust, and stewardship — and how local food traditions keep communities thriving. Grab a cup of tea (with a little honey, of course) and join us for a conversation that’s as sweet as it is thought-provoking.

Check out this teaser clip! In our first episode of The Off The Menu, we sit down with Colin Gawel, owner of Colin’s Coffee, to talk about how a simple shop can become the heartbeat of a community.