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?

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 Melina 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.

This week, we sit down with certified cheese professional Jon Reese of Black Radish Creamery to explore the fascinating world of artisan cheese.

In this episode of The Off The Menu Podcast, Wal, Joel, and Tom 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.

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.

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 why beef prices are so high.

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.

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.

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.

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.

 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.

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

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.

You’d be a fool to miss this episode! A former paleontologist turned food entrepreneur is bringing one of the most exclusive meats in history to the modern table… Mammoth.

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.

In this episode of The Off The Menu Podcast, Chef Alan Bergo takes us into the 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.

Dan and John Young share how Young's Jersey Dairy grew from a small dairy farm selling milk on the honor system in 1958 into a destination known for ice cream, family traditions, and more than a million visitors each year.

Kayla King shares what it’s really like to live with celiac disease — from food anxiety and cross-contamination to traveling gluten-free. A powerful conversation about resilience, awareness, and rediscovering joy in eating without fear.

For Fusun, Gonca, and Arzu Esendemir, opening a restaurant was a last-ditch solution to tragic circumstances. Their success was borne out of necessity, responsibility, and desperation.

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.