What Are We Talking About?
Chef-led stories about cooking, flavor, food culture and the way we actually eat.
Why Is Beef So D#$% Expensive?🤨 Follow the Money From Rancher to Retailer!
Beef prices are climbing, the cattle herd is historically tight, and federal investigators are examining pricing across the supply chain. So who’s really responsible for that $20 ribeye?
Wait… You Can Put Meat in a Jar and Leave It on the Shelf?
Yes, people really do preserve meat in jars without refrigeration. Chef David investigates pressure canning, botulism, raw-packed meat, Instant Pots, and why this is one kitchen technique you absolutely should not freestyle.
When the Recall List Starts Looking Like a Grocery List
Lettuce, eggs, and blueberries have all landed on recent food recall lists. Here is what chefs, restaurants, grocery stores, and home cooks should know—without the panic or the news-report language.
What If Gluten Isn’t the Whole Story?
More people are questioning how their bodies respond to bread, wheat, and gluten. Chef David explores his own experience with non-celiac gluten sensitivity, the questions surrounding modern food production, and why the future of restaurant hospitality begins with listening.
☕️ Sippin’ Tea with Dr. Dee x Forks 24/7: Why You’re Not Finishing Your Plate Anymore… And Why That’s Not a Bad Thing
Sippin’ Tea with Dr. Dee x Forks 24/7: People aren’t finishing their plates like they used to—and it’s not a bad thing. This isn’t about eating less… it’s about eating smarter. Here’s what’s really changing—and why it matters.