The Off The Menu Podcast

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...

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...

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. Melina shares stories of g...

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 i...

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...

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 foo...

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...

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 mode...

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 mo...

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 force...

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, an...

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...

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 coul...

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, Flo...

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 shape...

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 ingr...

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, Y...

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...

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, desperation. Their family story is straight out of an epic novel. There is unbearable sadness and loss. But also resourcefulness, grit, determination, and triumph. The Esendemir sisters persevered in the face of hardship, staying tr...

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.

In this episode of The Off The Menu Podcast, we sit down with Chef Matt Harding, the culinary force behind Piada Italian Street Food, a fast-casual Italian concept that’s grown to more than 60 locations across the country.  Chef Matt shares his journey from short-order cook to leading innovation for one of the most successful Italian restaurant groups in the U.S. We dig into what it really takes t...

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...

In this fiery episode of Off The Menu, we sit down with Nicole DiTommaso, the founder and flavor mastermind behind The Sauce Boss Gang — one of Central Ohio’s most beloved and boldest hot sauce brands. Nicole’s journey is anything but mild. From experimenting with peppers in her home kitchen to building a fast-growing, female-led brand with a cult following, she’s proven that heat isn’t just somet...

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...