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 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

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.

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.

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.

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.

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.

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.