Best Podcast Episodes About In Defense of Food
Everything podcasters are saying about In Defense of Food — curated from top podcasts
Updated: Mar 13, 2026 – 38 episodes
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Ridealong has curated the best and most interesting podcasts and clips about In Defense of Food.
Top Podcast Clips About In Defense of Food
“… Oh, it's really good. We went to a, we went to a Japanese barbecue place in Texas once. Yeah. and that seems like where they would have a good one food was good the food was solid walk in all white people yeah we were like this was an interesting thing this doesn't feel right because every person in there was white and they were like speaking speak they were trying to do like traditional like when someone walks in how they like shout something in japanese it's like when they have the um what are those where they cook for you but they do a show hibachi hibachi yeah Don't downplay hibachi. Like, …”
“… I feel like these days you can just say a syllable and it could be a sushi place in the city. Kind of. Yeah. That's pretty much what it was. Because there's a lot of sushi. We went to. Did you watch Zero Dreams of Sushi? No, I heard it's good though. Oh, it's really good. We went to a, we went to a Japanese barbecue place in Texas once. Yeah. and that seems like where they would have a good one food was good the food was solid walk in all white people yeah we were like this was an interesting thing this doesn't feel right because every person in there was white and they were like speaking speak they were trying to do like traditional like when someone walks in how they like shout something in japanese it's like when they have the um what are those where they cook for you but they do a show hibachi hibachi yeah Don't downplay hibachi. Like, you don't think it's co-opted. No, but it's been co-opted. Yeah, no. Oh, yeah. Now it's like, you know, kids named Brett that do it. Yeah, exactly.”
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In this hilarious segment, the hosts dive into the absurdity of dietary advice, with one revealing his deep-seated aversion to mustard stemming from a childhood trauma involving a bologna sandwich. The comedic banter about hot dogs and their questionable health impacts leads to laughter as they explore the irony of old age and unhealthy habits.
“… right? Like kosher means fit and proper, refers to according Jewish dietary laws, which dictate permissible ingredients, preparation, separation of food, like meat and dairy, they cannot touch. Ensuing items are richly pure and fit for consumption, which is fucking crazy because meat and cheese is like my favorite shit on earth. Yeah. At the house, I'll roll up some meat on some cheese, and that's a snack to go. I love that. One of my faves, not kosher. Oh, pig is not kosher, right. What else? Is that a falcon, what is that? All scavenger and predatory birds are not kosher. Oh, like you can't …”
“… It's a bank ice cream store. Handles ice cream, it's kosher, I imagine. What does kosher mean? Huh? What does it mean? Kosher means like the- It's blessed. No, but it also means two things don't touch. Like two meat and cheese. is don't touch, right? Like kosher means fit and proper, refers to according Jewish dietary laws, which dictate permissible ingredients, preparation, separation of food, like meat and dairy, they cannot touch. Ensuing items are richly pure and fit for consumption, which is fucking crazy because meat and cheese is like my favorite shit on earth. Yeah. At the house, I'll roll up some meat on some cheese, and that's a snack to go. I love that. One of my faves, not kosher. Oh, pig is not kosher, right. What else? Is that a falcon, what is that? All scavenger and predatory birds are not kosher. Oh, like you can't have eagle. Shouldn't. Yeah, yeah, yeah. Very good though. It's so good. It's so hard to catch, but you know, you know how hard it is to catch those eagles? Oh my God. Okay, and then if something doesn't have both fins and scales. Oh, so you can't eat that. For example, it would be crustaceans, mollusks, water. What about platypus? There's a lot …”
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Kosher food laws dictate that certain foods cannot touch, like meat and dairy, and restrict the consumption of specific animals. This means beloved snacks like cheeseburgers are off the table for those who observe these rules. Understanding kosher can be surprising, especially when it comes to what you can and can't eat.
“… all they eat. Yeah. And there's a lot of like really healthy people that are doing it. I, um, I kind of follow that, but I eat a lot of fermented food on top of that. Well, fermented food is a powerful benefit for the microbiome. There was a study done at Stanford a couple years ago that they showed that people who ate fermented food, it reduced their inflammation significantly. Interestingly enough, it's not the bacteria in the fermented food. It's the metabolites, they're called. the bugs are producing acetic acid and butyrate and other acids and um you know essential acids um and it's the …”
“And, uh, so yeah, I should look at the keto, uh, keto. I'm just in the middle of researching this now. Yeah. The keto is one thing with the carnivore diet. These people are just eating only meat and eggs and that's all they eat. Yeah. And there's a lot of like really healthy people that are doing it. I, um, I kind of follow that, but I eat a lot of fermented food on top of that. Well, fermented food is a powerful benefit for the microbiome. There was a study done at Stanford a couple years ago that they showed that people who ate fermented food, it reduced their inflammation significantly. Interestingly enough, it's not the bacteria in the fermented food. It's the metabolites, they're called. the bugs are producing acetic acid and butyrate and other acids and um you know essential acids um and it's the fact you're getting those seems to be what's having the positive effect but people who eat lots of fermented food benefit enormously and maybe that's taking care of the problem if if people on a carnivore diet are eating a lot of fermented well that's the rfk junior diet yeah Well, I don't know. I mean, I think he does it that way, but I've been …”
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This segment dives into the surprising connection between diet and mood, with a hilarious twist on the carnivore diet. The hosts joke about how your gut bacteria might be manipulating you, making you crave certain foods just to satisfy their needs, leading to a laugh-out-loud moment about being 'hangry' on carbs versus feeling chill on meat.
“… going to see lee bryce i'm good i've seen him before so they get up at the very beginning of dinner and they said you guys can have the rest of our food so we sat there i don't know their names anytime it's more than two people i can't remember the names so i i can't shout out their particular who they were, but they left and we got to eat all their food for the last seven courses of the Omakase. So tell me something good. Thank you to those people. Was it the same couple? No, no, no. It was three couples. They're trying to get it all. Three couples. It's going to be a big room later. Oh my …”
“… were sitting down at the omakase and i would say maybe we're at the third of 10 they all look at each other like we gotta go i was like we gotta go they go we gotta go to the lee bryce show you guys going to the lee bryce show i'm like i'm not going to see lee bryce i'm good i've seen him before so they get up at the very beginning of dinner and they said you guys can have the rest of our food so we sat there i don't know their names anytime it's more than two people i can't remember the names so i i can't shout out their particular who they were, but they left and we got to eat all their food for the last seven courses of the Omakase. So tell me something good. Thank you to those people. Was it the same couple? No, no, no. It was three couples. They're trying to get it all. Three couples. It's going to be a big room later. Oh my gosh that seems like I mean I guess if it small servings and it maybe not as much as I thinking but still like you get a lot of extra food that really expensive Yeah Okay Yes that really expensive And all the drinks too Me admitting that I just have no knowledge in this I obviously did not know what omakase was”
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In this hilarious segment, the host recounts a comical omakase dining experience that took a surprising turn when three couples ditched their meal for a Lee Brice concert. The punchline? The host and their friend got to feast on the abandoned sushi courses, turning an awkward situation into a gourmet win. Who knew leaving a fancy dinner could be so generous?
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In this hilarious segment, the host shares how his childhood was filled with love and endless food from his Italian caretaker, Mary. The funniest part comes when he realizes his cheeks and breasts are getting bigger from all the burgers and desserts, leading to a comical reflection on his upbringing and family dynamics.
“… streaming through your window, exactly as it caught lamplight in ancient kitchens. It coats the vegetables with the same golden sheen that made food look appetising to people whose names nobody remembers. The chemistry of fat interacting with plant cells hasn't changed, meaning the salad tastes similar to versions eaten 2000 years ago. Your bathroom contains olive oil based soaps and cosmetics, products marketed as natural alternatives to synthetic options. Soap itself was invented partly to replace the oil scraping method used in ancient baths, yet now olive oil soap represents a return to …”
“… these bottles to this shelf. At home, you drizzle oil over a salad, the action so casual that you don't pause to think about it. Yet this simple gesture connects you to every cook throughout history who performed the same motion. The oil catches light streaming through your window, exactly as it caught lamplight in ancient kitchens. It coats the vegetables with the same golden sheen that made food look appetising to people whose names nobody remembers. The chemistry of fat interacting with plant cells hasn't changed, meaning the salad tastes similar to versions eaten 2000 years ago. Your bathroom contains olive oil based soaps and cosmetics, products marketed as natural alternatives to synthetic options. Soap itself was invented partly to replace the oil scraping method used in ancient baths, yet now olive oil soap represents a return to more authentic cleansing. The circular motion of hygiene history suggests that human needs remain constant, while technologies cycle between complexity and simplicity. Each generation rediscovering benefits that previous generations took for granted. You light a candle, petroleum wax with a cotton wick, creating a flame without olive oil for the …”
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Drizzling olive oil over food connects us to countless cooks throughout history, making it a ritual as old as civilization itself. This segment explores how olive oil has transitioned from a necessity in ancient kitchens to an optional luxury in modern life, revealing the deep cultural significance behind this simple act. As we navigate the complexities of contemporary cooking, the enduring legacy of olive oil serves as a reminder of our shared human experience.
“… attention you once gave your grandmother, though they're more likely to ask questions than simply observe. They want to know why you don't use a food processor, why you insist on peeling the apples by hand, and why you refuse to substitute ingredients even when the original ones are difficult to find. You try to explain, though you're not sure your explanations capture the real reasons. The first bite always transports backward, your taste memory so powerful that you can almost see your grandmother's kitchen, almost smell the wood smoke from her stove, and almost hear her voice offering …”
“… you serve this cake to your own grandchildren, you're not just feeding them dessert. You're passing on a tridion, a set of values about care and quality, and the importance of taking time to do things properly. Your grandchildren watch you with the same attention you once gave your grandmother, though they're more likely to ask questions than simply observe. They want to know why you don't use a food processor, why you insist on peeling the apples by hand, and why you refuse to substitute ingredients even when the original ones are difficult to find. You try to explain, though you're not sure your explanations capture the real reasons. The first bite always transports backward, your taste memory so powerful that you can almost see your grandmother's kitchen, almost smell the wood smoke from her stove, and almost hear her voice offering gentle corrections as you learn to fold. The batter This is what food does at its best It collapses time creating moments where past and present exist simultaneously where the people we lost somehow feel present again The cake tastes exactly right The apples tender but not mushy, the cinnamon present but not overwhelming, and the texture of the cake …”
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Cooking is more than just following a recipe; it's about connecting with the past. This segment explores how the act of making a cake can evoke memories of loved ones, highlighting the importance of tradition in our culinary practices. The process of baking transcends time, allowing us to honor those who came before us while creating new memories with our own families.
“… this time. You've noticed that the human digestive system doesn't care about the historical significance of your situation. It simply craves food, ideally as soon as possible. This morning's breakfast menu depends entirely on your knowledge of what's edible versus what's decorative versus what's deadly. It's like being a contestant on the world's most dangerous cooking show. Twenty yards from the cave, you spot a cluster of berry bushes that wasn't there yesterday. Actually, they were there yesterday, but your brain is still learning to see food sources instead of just green stuff The …”
“… an impromptu tumbling session. Having experienced this lesson first-hand several times, you now walk with a measured gait, understanding that gravity remains the same in the Stone Age as it does everywhere else. Your stomach rumbles again, more insistently this time. You've noticed that the human digestive system doesn't care about the historical significance of your situation. It simply craves food, ideally as soon as possible. This morning's breakfast menu depends entirely on your knowledge of what's edible versus what's decorative versus what's deadly. It's like being a contestant on the world's most dangerous cooking show. Twenty yards from the cave, you spot a cluster of berry bushes that wasn't there yesterday. Actually, they were there yesterday, but your brain is still learning to see food sources instead of just green stuff The berries are small and dark purple and pass the preliminary tests Birds have been eating them without falling over and they smell right You taste one carefully letting the flavour register fully before committing to a handful They are sweet slightly tart and have a texture that suggests they won cause immediate digestive rebellion Success. Gathering …”
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In the Paleolithic era, breakfast is a survival challenge where foraging for food becomes a daily adventure. This segment vividly describes the experience of gathering berries, roots, and even hunting for rabbits, highlighting the instincts and skills required to thrive in a world without modern conveniences. The satisfaction of a self-gathered meal brings a deeper appreciation for food and effort.
“… are in no rush. If you are travelling with others, you share the work. One person gathers firewood. Another fetches water. Someone else prepares the food. The tasks are divided naturally without formal assignment. Everyone contributes what they can. You might pool resources. One person has dried fish. Another has vegetables. Someone else has oil or fat for cooking. You combine these ingredients into a stew. The pot simmers over the fire. The smell is simple but good. When it is ready, you serve it into bowls or onto flatbread. Everyone eats together. Sharing food is common among travellers. If …”
“… from the pot scooping the porridge with a piece of flatbread or a carved wooden spoon The meal is warm and filling It settles in your stomach and steadies you You eat slowly without urgency The fire crackles The sky above is wide and clear. You are in no rush. If you are travelling with others, you share the work. One person gathers firewood. Another fetches water. Someone else prepares the food. The tasks are divided naturally without formal assignment. Everyone contributes what they can. You might pool resources. One person has dried fish. Another has vegetables. Someone else has oil or fat for cooking. You combine these ingredients into a stew. The pot simmers over the fire. The smell is simple but good. When it is ready, you serve it into bowls or onto flatbread. Everyone eats together. Sharing food is common among travellers. If you have extra, you offer it. If someone else has extra, they offer it to you. No one counts, no one measures. The assumption is that generosity will balance out over time. Today you share your bread. Tomorrow someone shares their dried fruit with you. There are foods that require no cooking at all. You crack open nuts with a stone and eat the …”
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Cooking while traveling is a practice that fosters community and adaptability, as illustrated in this segment. The description of preparing simple meals around a campfire, sharing resources, and the informal exchanges of food highlight how these experiences create bonds among travelers. This segment captures the essence of nourishment, both physical and social, during journeys.
“… take a sip and wow, it's like liquid campfire with hints of regret and a finish that suggests you should probably eat something soon. Speaking of food, let's talk about your dining options. Menu, such as it exists, is posted on a chalkboard behind the bar, written in the same shaky handwriting as the whisky label. Your choices are beef stew, beans and bacon, cornbread and something optimistically labelled fresh fish. Now you're in the middle of the desert, so the fresh fish raises some immediate questions. Fresh from where, exactly? How can the fish be considered fresh when the nearest …”
“… you do as the locals do. The bartender pours you a shot in a glass that's clean enough, assuming you don't look too closely at the rim. The whisky boasts a colour reminiscent of weak tea and an aroma reminiscent of what could once have been corn. You take a sip and wow, it's like liquid campfire with hints of regret and a finish that suggests you should probably eat something soon. Speaking of food, let's talk about your dining options. Menu, such as it exists, is posted on a chalkboard behind the bar, written in the same shaky handwriting as the whisky label. Your choices are beef stew, beans and bacon, cornbread and something optimistically labelled fresh fish. Now you're in the middle of the desert, so the fresh fish raises some immediate questions. Fresh from where, exactly? How can the fish be considered fresh when the nearest substantial body of water is a three-day ride away? The bartender notices your expression and chuckles. don't worry about the fish he says been on the menu for two years nobody's ever ordered it you decide beef stew sounds like the safest bet it's a decision that shows wisdom beyond your years or at least beyond your experience with frontier cuisine the …”
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In a frontier saloon, the only drink option is a questionable whisky that tastes like 'liquid campfire with hints of regret.' As you ponder your limited dining choices, including a suspiciously labeled 'fresh fish,' the scene unfolds with cowboys and poker players indulging in hearty meals, making the best of their rugged surroundings. This vivid depiction captures the essence of survival and adaptability in a desolate setting.
“… a paper towel and then I lay the damp paper towel. Like it's not wet. Like you wring it out. Like it's just damp and then lay it on top of the food and that keeps it from drying out. I think I've seen my wife do that. And then also if anything pops, it doesn't get mess all over the microwave. Yeah, I think I've seen that before. I don't know that. Have you ever cleaned the inside of a microwave? I've scrubbed the bottom before. Only though if I've done something stupid. Like it's boiled over or something. Yeah, and I've made the actual big mess. I've never looked at it and there's been …”
“… bring any barbecue sauce. So did you have any left? I have left from what I bought, but I didn't use it because I wanted to try to eat it dry. I want to raw dog it. Raw dog. You know what I do for the microwave to try not to dry the meat out is I dampen a paper towel and then I lay the damp paper towel. Like it's not wet. Like you wring it out. Like it's just damp and then lay it on top of the food and that keeps it from drying out. I think I've seen my wife do that. And then also if anything pops, it doesn't get mess all over the microwave. Yeah, I think I've seen that before. I don't know that. Have you ever cleaned the inside of a microwave? I've scrubbed the bottom before. Only though if I've done something stupid. Like it's boiled over or something. Yeah, and I've made the actual big mess. I've never looked at it and there's been stuff that I've been like, this sure could use a cleaning. I think I'll get right to it. I can't ever get that. You know the little to-go cups of mac and cheese where it's like, fill to this line and you put it in the microwave? Mine always overflows. And I fill to the line. I go exactly to the line. That contest's not relatable to me. Well, okay, so …”
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In this hilarious segment, the hosts dive into the joys and struggles of cooking, with one admitting he prefers brisket when it's cooked by someone else. The comedic highlight comes when they discuss the art of microwaving food without it exploding, leading to a relatable realization about the chaos of cooking with kids and the absurdity of instant mac and cheese.
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Launching her new cookbook 'More Please,' the author shares her journey of writing a mealtime survival guide that caters to busy families. After struggling to promote her first book during the pandemic, she now focuses on practical recipes that utilize pantry staples, making cooking accessible and enjoyable for parents. This cookbook is designed to help families create delicious meals without the stress of traditional cooking methods.
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Chef Jose Andres not only creates amazing meals but also treats his guests to an unforgettable dining experience. After a surprise visit, he generously fed the hosts every dish from two of his restaurants, showcasing his culinary talent and philanthropic spirit. This is why Jose Andres stands out as a chef and a human being.
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When visiting Detroit, don't miss the iconic Lafayette Coney Island for a unique culinary experience. The loose burger, a ground beef delight on a hot dog bun, is a must-try. Plus, hear how one traveler cleverly prepared for potential muggings while revisiting their old neighborhood.
“… my family. Like this is where I'm going to soak it up. Because I don't have the same storyline or situation as this listener. but I do know like food was my dad's love language and I know so many times because I didn't want to eat what he was whipping up because I thought it was too fattening or this or that like I missed out and now that my dad's gone like not to be Debbie Downer but that's one of my things of like I prioritized something over the joy with my dad and my family and I prioritized like okay that one meal wouldn't have hurt me or that one meal once a month with my family …”
“… jump in. No, it doesn't have to be black and white. There can be gray. And look at some of the gray. Don't look at it as even if the word cheat doesn't sit well with you, which some people I get. But look at it as like, okay, this is my joy moment with my family. Like this is where I'm going to soak it up. Because I don't have the same storyline or situation as this listener. but I do know like food was my dad's love language and I know so many times because I didn't want to eat what he was whipping up because I thought it was too fattening or this or that like I missed out and now that my dad's gone like not to be Debbie Downer but that's one of my things of like I prioritized something over the joy with my dad and my family and I prioritized like okay that one meal wouldn't have hurt me or that one meal once a month with my family wouldn't have hurt me at all and I think the joy would have done more for my body than the stress around what I created around those dinners well and food aside if you want to reach a goal you're gonna have to be very disciplined you just have to be more disciplined yeah and your husband's not doing anything wrong he's that's actually pretty awesome yep …”
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In this segment, the host humorously reflects on the importance of enjoying spontaneous family dinners instead of stressing over diet plans. The funniest moment comes when they realize that prioritizing a strict diet over family joy led to missed opportunities, especially with their late father, making for a relatable and heartfelt yet comedic reflection.
“… I love a deal, so I've been dying to go to Japan. With the exchange rate, the trip is basically on sale. I mean, you can get Michelin star quality food for the price of a fast food meal. And don't even get me started on the thrift shopping. Japan's secondhand scene is legendary, and your dollar, well, your yen, is going to stretch so much further than you think. I'd love to go in late March or early April to see the cherry blossoms. Yes, that's peak season, but I have a plan for that.”
“You know I love a deal, so I've been dying to go to Japan. With the exchange rate, the trip is basically on sale. I mean, you can get Michelin star quality food for the price of a fast food meal. And don't even get me started on the thrift shopping. Japan's secondhand scene is legendary, and your dollar, well, your yen, is going to stretch so much further than you think. I'd love to go in late March or early April to see the cherry blossoms. Yes, that's peak season, but I have a plan for that.”
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Japan is a travel bargain right now, with Michelin star meals costing less than fast food. The legendary thrift shopping scene means your yen will go much further than expected. Planning a trip in late March or early April? I've got a strategy to enjoy the cherry blossoms during peak season without breaking the bank.
“Now, let's talk about food, gut and how that really impacts our energy. You talk about silent inflammation. How can silent inflammation actually impact our energy, our day to day? What does that look like? So, Hala, when we eat most of the time, we eat a lot of food. of the foods that are the ultra processed foods. So say ultra processed just means that it's made with ingredients that don't exist in nature. So all the preservatives or emulsifiers, etc. So say you get and …”
“Now, let's talk about food, gut and how that really impacts our energy. You talk about silent inflammation. How can silent inflammation actually impact our energy, our day to day? What does that look like? So, Hala, when we eat most of the time, we eat a lot of food. of the foods that are the ultra processed foods. So say ultra processed just means that it's made with ingredients that don't exist in nature. So all the preservatives or emulsifiers, etc. So say you get and I'm picking out Starbucks, but I could pick on anything else. Pick on Starbucks. So you get a Frappuccino and you're getting all these calories in, but you're also getting very little fiber. There's almost no fiber in those frappuccinos, right? So your body is seeing all this artificial ingredients, maybe flavors, stabilizers, and all this stuff …”
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Silent inflammation from ultra processed foods is secretly draining your energy every day. When you consume items like Starbucks Frappuccinos, your gut reacts by calling in the immune system, leading to inflammation that you might not even notice. By changing your diet, you can significantly lower this inflammation and boost your energy levels.
“… But that- There's a few. Not many. But not many. Not many at all. I'm trying to think. I'm trying to think, what other moments? I mean, dude, the food. It was just insane, the fucking food, man. It was so- It was like a- And I mentioned it to them a few times. Like, we would eat so much, but I was like, I don't feel depressed and feel like shit. They were like, yeah, because they don't use the- Even with alcohol. Right. I was like, bro, I'm like, you know, I'm feeling the drinks, but I'm not like, like I feel kind of like ready to go, like kind of keep shit going. Right. The food, like the …”
“… not about this optic shit, but like, what other optic member would handle the cartel and then come back for content? I don't think- And vlog handling it. Yeah, I don't think there's many out there. It's not. Personally. There's not many like me. Yeah. But that- There's a few. Not many. But not many. Not many at all. I'm trying to think. I'm trying to think, what other moments? I mean, dude, the food. It was just insane, the fucking food, man. It was so- It was like a- And I mentioned it to them a few times. Like, we would eat so much, but I was like, I don't feel depressed and feel like shit. They were like, yeah, because they don't use the- Even with alcohol. Right. I was like, bro, I'm like, you know, I'm feeling the drinks, but I'm not like, like I feel kind of like ready to go, like kind of keep shit going. Right. The food, like the food. I ate a lot, but I'm not like tired from the food. They're just like, yeah, man, they, you know, this is like real food. This isn't the American whatever process, oil, additives, and sugar, whatever the hell. Right. This is that real shit. This is that real shit. Just eating the food was just, it just felt, you can just keep going and not feel …”
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In a surprising twist, a traveler realizes they can feel genuinely happy and free from anxiety after indulging in local food and socializing in Mexico. This unexpected joy leads them to question why they don't experience this feeling more often. It’s a revelation about the impact of environment and lifestyle on mental health.
“… ever. I have become a caricature of myself, you guys. I am setting alarms like seven times a day to try and get different reservations. I love food. I love going out to eat. And in New York, it has just become hell on earth. This is going to be Leah's entrance into AI agents. She figures out how to deploy Clawed Blast. Just five code an agent. Five code an agent. Already tried. Already tried. Already asked a friend of mine. I'm like, honestly, not even kidding. This is something that I have absolutely looked into. This would solve so many things for me. And I'm devastated because as Zoe in …”
“… like we'll launch into the Lego phase. Unstoppable. Yeah. No, they're great. OK. For anyone that actually knows me, this is a very, very difficult one for me. What is tired is Rezzy and OpenTable and any app I need to use to get a reservation for anything ever. I have become a caricature of myself, you guys. I am setting alarms like seven times a day to try and get different reservations. I love food. I love going out to eat. And in New York, it has just become hell on earth. This is going to be Leah's entrance into AI agents. She figures out how to deploy Clawed Blast. Just five code an agent. Five code an agent. Already tried. Already tried. Already asked a friend of mine. I'm like, honestly, not even kidding. This is something that I have absolutely looked into. This would solve so many things for me. And I'm devastated because as Zoe in particular knows, I love reservations. I actually love having a plan and knowing that I'm going to be able to get in. So when I say that my Wired is walking into a restaurant, that's not actually true because I would have so much anxiety in the two-hour lead up. I'm like, maybe we just won't eat tonight and that's fine. That's fine. I'll be okay …”
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Navigating restaurant reservations has become a chaotic experience for food lovers, with apps like Rezzy and OpenTable making it nearly impossible to secure a spot. One food enthusiast shares their frustrations, revealing that they might prefer a postcard system over the digital madness. This story highlights the irony of technology complicating a simple pleasure: dining out.
“… a fan or something? My extravagance has always been the same. I like clothes and I like travel. I like to travel. I'm obsessive. I'm obsessed with food. I'm obsessed with cuisines from my travels and around the world. Like grapes and stuff like that? Food, just the food. You know what I mean? Yeah. A lot of my downtime when we travel is based around food. So that's a bit bougie. but really all i spend money on truly is uh books and records you know i've been collecting records since i was 12 um and books as well so it's just a giant clusterfuck of you know i moved out of my parents house in …”
“… like a human bone or whatever? I mean, someone gifted me a human skull later. That was through weird Grateful Dead stuff. There was no members of the Grateful Dead. It was like at a parking, like a trade? No, no. Someone gave it to me. And was it of a fan or something? My extravagance has always been the same. I like clothes and I like travel. I like to travel. I'm obsessive. I'm obsessed with food. I'm obsessed with cuisines from my travels and around the world. Like grapes and stuff like that? Food, just the food. You know what I mean? Yeah. A lot of my downtime when we travel is based around food. So that's a bit bougie. but really all i spend money on truly is uh books and records you know i've been collecting records since i was 12 um and books as well so it's just a giant clusterfuck of you know i moved out of my parents house in 1987 with just cases of records and boxes of books and it's still the same thing kind of. Yeah. But yeah, I'm not a car guy. Yeah. I don't have like rare guitars and shit. Yeah. Yeah. I don't really like, I don't really spend money on almost anything. I kind of I care about it but I guess you right Like getting to go places I realizing is a little …”
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In a wild travel tale, the host shares a bizarre gift of a human skull, leading to a hilarious discussion about his obsession with food and records. The segment takes a turn to Jamaica, where he fondly describes his experiences with locals, his love for Jamaican cuisine, and even introduces his adorable Jamaican street dog named Bami.
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