The Off The Menu Podcast

Why Are Beef Prices So High?

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.

The Surprising History of Beer, Taverns, and Human Connection

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. 
 

The Hidden Psychology of Grocery Shopping | Paco Underhill

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.
 

The Secret Life of Chocolate (From Bean to Bar)

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.

Neurogastronomy: The Science Controlling Your Cravings

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

BBQ on Wheels: What It Really Takes to Run a Food Truck

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.

Why Would Anyone Choose to Raise Bison?

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.
 

America Has Food, So Why Are People Going Hungry?

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.

Mammoth: It’s What’s For Dinner - Featuring Floyd Polasari

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.
 

No Guest. No Script. Just Us. (The Off The Menu Mailbag 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.