Podcast 30 – The Best And Worst Food Trends Of 2023 - The Sip and Feast Podcast

Episode Transcript
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(00:00):
- Welcome back to the Sip Fes podcast,

(00:02):
episode number 30, the Big three.
Oh. Today we're gonna be talkingabout the best food trends,
more realistically, the worsttrends of 2023. Right, Tara?
- We'll probably erron the side of thinking
that these trends are not good,
but I know there area few that I did like.
- Yeah. And- So best
and worst is a good wayto sum, summarize it.

(00:24):
- It's going to be best and worst.
Hopefully we'll get an even distribution,
but, you know, whether you're a half full,
half empty person, that'll beeither good or bad for you.
But before we get into that,
let's actually talk some good right now.
Mm-Hmm. right tower. Yeah. Okay.
- We're not recordingthis on Christmas morning,
but this podcast will be

(00:45):
uploaded on Christmas morning.
'cause we like to stickto our Monday schedule.
So if you are in factchoosing to listen to us
on the morning of Decemberthe 25th, we thank you
for choosing to spend yourChristmas morning with us.
We hope you're doingsomething fun and cozy

(01:07):
and enjoying time with loved ones.
We wanna say that we'rereally thankful for all of you
for following along withus through the entire sip
and feast journey, butyou know, specifically
the podcast audience. Yeah,
- I, I think so.
Because, you know, you mightbe one of those people that
isn't too interested in the cooking

(01:28):
videos, but you really like the podcast.
So if that's you, thank you
for being here from the beginningor close to the beginning.
It's been, uh, yeah, about,well, it's 30 episodes, so that,
that's a little bit more than half a year.
I actually really likedoing these podcasts.
I, in, in the beginning whenwe started, I thought it was,
you know, a little bit maybe overwhelming.

(01:50):
And as you can see, there's still no
background here, .
But, you know, it looks nice.
I mean, I guess I could put agreen screen there or whatnot.
We've been talking abouta logo for a while,
and we're gonna get this all set up,
make it look real, real professional.
But you know, more ofyou are listening on just
through audio anyway, so
that doesn't really make a difference.
Mm-Hmm. , youknow. That's right. Yeah.
And we wanna just thank youagain for, for being here,

(02:12):
for tuning in each week.
Your time is valuable.
You giving us 30, 40minutes, 50 minutes, some
of these episodes, God,we had a few episodes
that were an hour and 10 minutes.
You devoting that much time to listening
to our podcast is somethingthat we are very grateful for.
- Yeah, I was just thinking that,
I feel like the podcast hasbeen one of the best ways that

(02:37):
we've actually been able
to form relationships with our audience.
I, I know that Patreon is, isone way that you have Yeah.
You have some relationships,
but for me, um, since I'm the one
that's getting all the emailsfor the podcast That's right.
I feel like we have our regularsYep. That send us emails.
And I look forward to them every week

(02:59):
because whether they'refunny or just warm,
or maybe you're sharing alittle bit about your family
with me on a weekly basis.
I love it. Like, I love kindof building these, these more
intimate, personal intimate Yeah.
Intimate more personalrelationships with you
and getting to understand you
and our audience a little bit better.

(03:21):
So thank you.
- Yes, thank you. And Tarasaid it better than I could,
which is normally the case.
Tara continued to say it better than me.
And take us right into thebeginning of this one. We
- Found an article that wethought was, was interesting.
It was actually from tasting table,
and they identified differentfood trends that are

(03:43):
to be left behind, I guess in 2023.
So that prompted us tokind of say, all right,
well let's talk aboutsome of the food trends
that they've identified Yeah.
And other food trends that are also
- Yeah.
We'll add a couple to the list. Yeah.
But we wanna give creditwhere credit is due.
And I will give you a littlesecret on all podcasters.

(04:04):
All podcasters, especially, um,
I guess since I've been doingthis for a while, I understand
how to game is played.
Now they, anybody who doessocial commentary on news,
they are just pulling the newsheadlines from Drudge Report
or CNN Well, the
- AP Newswire or ap I mean,that's where it's originating,
- But it's, it's less from ap.
They're trying to get ones

(04:25):
that are like flamboyant ha headlines
and then they're pontificating on them.
Yeah. And that's just how it's done.
And a lot of times they're nottelling you, oh, I'm pulling,
you know, I'm reacting oneby one to the Drudge Report.
We are reacting to this tasting table
article and we will link it.
Okay. We didn't include,we're not including verbatim,
we're just using their individual topics

(04:46):
and then we'll talk aboutit ourselves. Yeah. And
- Then there's a few that they didn't have
that I've got here.
And we are going to makeour own predictions.
We're gonna take outour crystal balls. Yeah.
I'm gonna make my prediction
for 2024. And you're gonna make yours.
- Yeah. Well, so let'sdo it. Let's get into it.
So these aren't in any particularorder, right, Tara? That's
- Right.

(05:06):
And again, this is from the article
and tasting table that's titledFood Trends to Leave Behind.
Yeah. 2023. Okay.
The first one, and I'm gonnabe honest here, I think a lot
of these trends originate from TikTok,
- Instagram.
- Instagram. Yeah.
Even beyond that, it's,

(05:28):
I'm not the most fluent in ,
the trendy things going on.
I, I'm not either, so I don't, yeah.
I, some of these I didn't know about.
Yeah. So I'm just gonna say it that
- Way.
Well, I question how, how popularthey really are too. Yeah.
That's the thing. You know,one can easily be misled by
the supposed popularity
of a trend when it's trending on TikTok.

(05:51):
Remember things trend on TikTok for
anywhere from a week, a few days.
Mm-Hmm. to an hour or two.
You know, things move quickly. That's
- Right.
Yeah. Okay. First up, eating organ meat,
which was popularized by the liver king.
- Yeah. So the liverking, if you don't know
who this guy is captivatedthe world in, I wouldn't,

(06:11):
I wouldn't say it was just 2023.
Definitely. He was popular in 2022.
And you know, you might notknow who I'm talking about.
If you're not on TikTok, though,
I think he's verypopular on Instagram too.
He's this guy, I don'tknow his name, sorry.
And he has, he's super tan at all times.

(06:31):
And he eats, supposedlywas eating all liver meats,
organ meats, uh, all raw.
Oh. So he kind of was outed
- Animal livers.
He's not a h not human, he'snot a Hannibal ter .
He wasn't eating with some fava beans
and a nice, so he kind of,
- He was kind of outedin the sense that he

(06:53):
was not just eating that type of food.
He was eating other food.
He supposedly was taking alot of anabolic steroids.
And it was just like, no kidding.
You know, I mean, theguy's like older than me,
and he looks like he's got the body
of a professional bodybuilder.
And people older than meare no longer professional

(07:15):
bodybuilders, because you can't have
that much muscle on your body.
But yeah, he sells all these supplements
and he took over the world and Yeah.
I hope that tasting tableis correct, that the eating
of Roar organ meats.
- Oh, he was eating them raw.
- Yeah, a lot of, I mean, a lot
of the pictures on Instagramwere him taking the raw meat

(07:36):
and like going like this.
Oh yeah. I mean, like, I'll, oh,
- But that can't be that.
- I'm just gonna look, I'm gonna show
you right now. You know, like,
- I didn't realize it was raw.
- Oh yeah. Okay. So Liver King,
2.3 million followers on Instagram.
This guy's an Adonis. He's an Adonis
- . Oh.
- I don't know if he's gonna eat that,
- Or Oh, no.

(07:56):
- Or if he's gonna put it on the grill.
- No, - Please. He's gothis kids in in the videos
- Too.
I, I can't turn it off.
- How old is he? Oh man.He's born in 1976 or 77.
So he is only a year older than us.
He's only one or two yearsolder than, than me. Oh man.
I'm feeling old. But no more time
to be spent on the liver King.
And I, you know, Tara, I'm,

(08:17):
I'm probably not reading the room wrong.
I, I don't think most of ouraudience knows who, who the
- Guy is.
I think I need someanti-nausea medication ,
because seeing that just made me feel ill.
All right. Onto the nextcooking on the counter.
So there's a trend of preparing meals
and like slopping them allon the, on your counter so

(08:39):
that people could eat almost like animals
eating from a trough.
So what do you think of this? 'cause
- It's not just that, wasn'tit more about just like how
tiktoks and influencers prepare
how they cook food for the audience?
- No, my understanding is
that it's a little bit more than that.
- Okay. Explain, explain this one, Tara.
What does this mean? All right.

(08:59):
- I'm just gonna read thisfrom the article. Yeah.
It's basically people preparing meals
directly on their kitchen counters.
They will dump pasta ontothe granite, pour over sauce,
some even light it onfire, toss in an assortment
of cheeses and who knows what else.
We're pretty sure some peoplejust blindly grab at anything
in their cabinets and pourit onto this monstrosity,
then mix it up and serve.

(09:20):
- Yeah. So this is definitely, I So
- It's like not using a plate.
Yeah. Like you have people over your house
for a dinner party Yeah.
And you're just throwinga bunch of crap on your
- Kitchen- Couch.
Or I, I wouldn't wanna eatoff of someone's counter.
- Definitely not a fan of that.
Uh, I think it's, you know, again, I'm,
maybe I'm dating myself with my age here.
Maybe some You're listeningto me and you're 25

(09:42):
and you're like, Jim, Jim, come on.
That's how we do it. Um, no,I think it's just kind of
silly now.
I thought when I wasoriginally looking at that one,
that it was more aboutthe trend of just tiktoks
or YouTube chefs preparing food,looking at the camera, kind
of how I do, you know, I have the little

(10:04):
burner in front of me according
- To the tasting table article.
It, it's not that it's different. Okay.
Well, it's literallypreparing it on your counter.
- Let me go on a little tangent here then.
Now, the, what Tara'sdescribing, I think, I think
that's obviously ridiculous.
And I think most sane people
would, would agree with me there.
I mean, it's just not sanitary.
It's just a simple way to get every germ

(10:24):
that every single other personat your dinner party has.
Mm-Hmm. atone time. I mean, in fact,
it's unavoidable underin those circumstances.
Yeah. So when I make the cooking videos,
when I first started, I usedto kind of, I wanted the camera
to be on the burner.
Like I use a portable burner
and I wanted to be onthe pan, like close up
and the food when I was like cutting it,

(10:45):
and I would like tiltmy head all the way in
and I looked ridiculous.
And a lot of YouTubers still do this
and pretty much every TikTok
or it's an Instagram person,it's like, you have to be a,
you're a card carryingmember of the, I bend down
and look into the camerasociety if you make videos
for those platforms.
But I got away from that

(11:07):
probably two years ago. Tyler.Mm-Hmm. , I
- Would say. Mm-Hmm.. Thank God
- We were getting a lot of complaints
- About it.
You get a lot of people, evenif we share an old video now,
people would be like,why are you bending down?
You, you look ridiculous.
That's not good for yourback or anything like that.
And I agree. I I don't understand. Yeah.
- We still do get thecomplaints from the old videos.
Mm-Hmm. . And Ialways say, oh, I'll, you know,
take my DeLorean back three years ago and,

(11:29):
and tell, tell myself.
Yeah. But no, it looks ridiculous.
And I think as you get moreprofessional, maybe, uh, of the
how you wanna create contentpeople, I, I think though the,
the reason it's popular onInstagram TikTok is it's
very intimate with the audience.
You know, how they, like,they always start the TikTok
or the reel and they'llshove the food in their mouth

(11:50):
and they're like, nostrils and teeth
- Are like into the screen.
Don't, I don't wanna be thatintimate with, with anybody,
maybe except for you.
'cause you're my husband ,
but I don't really wanna see the up close
and personal view ofsomebody's mouth and nose hairs
and them shoving food intotheir mouth. It kind of just,
- Yeah. I'm not a fan of

(12:11):
- It.
I, I don't, I don't like it
- .
I'm not a fan of it. I justthink it looks unprofessional.
And the other thing is, I'mnot a fan of the thumbnails
that have people eating stuff like
shoving food in their mouth.
And Yeah. That is anothervery popular trend
- On you YouTube. It is it popular?
- I, I just, I just can't doit. I, I think it's my age.
- I you're an- Old dull liver king is doing much

(12:31):
sillier stuff than anybody. An and
- He's older than me.
You're an old, you're an old curmudgeon.
- I am. Be old man. I gottatalk to Liver King. Yeah.
How do I get young like you, sir?
Let's move on to the next one.
- Okay. The next one isrestaurant service charges.
So I wanna talk about tipping culture,

(12:52):
but I also wanna say that therestaurant service charges,
they're not just for tips anymore.
You'll be charged a fee, likewhat's called a service fee.
Yeah. If you're late for a reservation,
even just like 15 minutes late. Um, oh
- Yeah, I heard of those.
- Yeah. And the other thing is that you
in most cases would assume that something

(13:12):
that's deemed a servicefee would go to the staff,
but that's not always true.
It, um, in New York State,
the service fee has to go to the staff.
But in other states likeCal, California and Florida
or an example, the charge can go anywhere
and often goes back to the owner
of establishment. Interesting.
- Yeah. I mean, I'm not a fan.
I'm not a fan of the servicecharge culture. Now I get it.

(13:34):
Things are expensive and they'regetting worse day by day.
Mm-Hmm. , you know,
maybe you follow financial news
and you say, Jim, you're wrong.
The CPIs trending down.Look at it year over year.
Or even look at it, zoomout to a couple year period,
you know, you might have ebbs and flows,
but the overall trendof this stuff is just,
it's getting worse.
And I think a, a big way tolike recoup some of your costs

(13:58):
by whether you're abusiness restaurant, is
to add those surcharges on Mm-Hmm.
. And, youknow, they just nail you.
We were ordering foodthe other night, heroes,
and we were gonna do awhole episode on this,
but I'll just, I know I'm kindof veering here a little bit.
It's DoorDash or Postmatesor one of those companies.
They're all the same.They're all the same.

(14:20):
They bring no differentiation
or intellectual property to the table.
It's all the same technology
and it's just, there's like 10
of them competing rightnow for your business.
But you can say, have a sandwichor whatever, that's $16.
You go on their site and itwill automatically become $19.
Yeah. The same sandwich.Mm-Hmm. .
Then on top of that,

(14:41):
there's also a delivery feeon top Mm-Hmm.
- On top of it.
And then you're, you'resupposed to tip also, and
- Then you're supposed totip when you get down to it,
$60 worth of food by ordering it
through them will turn into 90.
Yeah. And I heard
that the owners are not reallymaking out in this. It's
- Just Yeah. I believe
- The delivery companies,- They're Yeah.
The delivery, once you startusing a delivery company like

(15:02):
an Uber Eats, I believe theyhave a say in what you charge
for items on your menu. Yeah.
- They're like the mafia. Yeah.
They like, they come in and they never,
never let go of your business.
- Yeah. But I agree.
I think, you know, the service fees
and even, you know, what you, I guess
what people are calling tippingculture is kind of getting
a little out of hand.
The one thing that I willsay that I do always tip

(15:26):
for is a barista
and obviously for servers in a restaurant
when somebody is serving you. No, I,
- We, I consider myself a great tipper.
Mm-Hmm. I will often tip up
to 40%, sometimes 50%.
Mm-Hmm. . Okay.We'll go to a place over here.
Uh, it's like a local bar
and it will be, we'llget burgers or whatever.

(15:47):
We will end up giving,like, leaving like a 30
or $40 tip on like a $50 bill.
And it's just, I oftendo this, like, it's fine,
you know, the person's spendingthe same amount of time.
My problem was always with the,
and maybe you have a problemwith me tipping that much.
That's fine. You know,we can agree to disagree.
My problem was always with the going

(16:08):
to get food as a pickup order. Right.
- And then that, and thenyou're being asked to tip that
- Screen, they turn towards you
and they're like, oh, 15%, 20%, 30%.
I'm like, I'm just getting takeout here.
You're picking the wholereason I drove to you.
- Well, so that you didn't have to tip,
- So I didn't have to tip.
Yeah. You know, like, yeah. SoI didn't have to get the fee.
It's just, you know, thatperson behind the counter,

(16:30):
the worker there is being paid.
Not a waiter wage.
A waiter, bartender'swages by law are allowed
to be less than the minimum wage.
Mm-Hmm. not,not the other person though.
Mm-Hmm. . That's right.
You know, maybe you're saying,Jim, Jim, you're being cheap.
I don't know. Or maybe you're saying,
Jim, you're being too generous.
- All right, next one. Iam not familiar with this.

(16:52):
It's a trend of puttingcaviar on everything
and it's being likened to the tr the trend
of putting avocado on,on everything. Well,
- Avocado is one of the worst travesties
to ever be put on the food community.
And it hasn't let go.
- I love avocado.- It's, it's like, you know, holding on
by, you know, grim death,holding on, but it is weakening.

(17:15):
You can actually lookat the overall avocado
shipment supply on the planet.
It's declining, but it's heldmuch firmer than other food
trends like quinoa and never like a berry.
Those places were open up. That's right.
But no avocado Yeah. Was a bad one.
I don't think that caviaris anywhere near that.

(17:36):
I've never heard this, heardthis. The fancy restaurants,
I would say, and I haven'treally had any Yeah.
Experience with overloads of caviar,
who's maybe we're goingto the wrong places. Who
- Can afford to put caviar on everything.
Caviar is expensive.
- We did have it at the sushi,local sushi place. That's,
- That's- Different.
He put it on a couple piecesof sushi that's different.
And I thought that was areally nice, nice touch. It
- Was.

(17:56):
But that, I, I think they'reputting caviar on everything.
Like, like avocado toast. They're putting
- Caviar on, you know what,it's one must not misconstrue
or over generalize whatis happening in the city
with what's happening inthe rest of the country.
That's true. This article'sprobably written by a little,
uh, city, city person probably under 30.

(18:18):
And is probably has theperspective of that.
Everything is like, howit is where they are and,
or maybe they're, maybe they'refrom Brooklyn, you know,
but Brooklyn is probably more accurate.
Um, I don't know. Maybethe writer is like 60 years
- Old.
Okay. The next one is restaurant QR menu.

(18:39):
So where you go to a restaurant
and you have to take out your phone,
scan a QR code in orderto access the menu.
- It's good. When it's done.
Well, most of the time the Impleimplementation is downright
horrible, especially if therestaurant doesn't have good
service, you know?
Yeah. Sometimes you go to a place
and you don't have goodservice. It's just and

(19:01):
- On good service on your phone.
That's what you're talking about.
Yeah. On your phone. Internet
- Service.
Yeah. I mean, it's, it'strying to create a solution
to a problem that never existed.
- I think this came upbecause of covid. Yeah.
It makes sense there. Andnot wanting to share menus,
but I don't know.
I still, I feel like it's even worse.
Like you're scanning it with your phone

(19:21):
and then if you're with a group of people,
and let's say like if wewere to, if we were to go
with our parents, I wouldprobably scan the code for them
and then pass them my phone.
Isn't it more unsanitaryto pass a phone around?
- Because you're saying your parents,
our parents wouldn't beable to figure it out.
Yeah. Yeah. No, that makes sense.
I think really a lot of thesetech solutions, they kind
of fail right around the agewe are, we're at the reason

(19:43):
that we're reasonably, you know, able to
navigate this stuff is because
this is what we do for a living.
Mm-Hmm. , youknow, we, we create content.
We're the cameraman, the videoeditor, the audio editor,
the website developer,the website engineer.
And, uh, even still with allthat, it still is overwhelming.
And yeah, I just don'tthink, I think it's a problem

(20:05):
that doesn't, it didn'tneed solving, you know,
maybe in that short period of time.
But, uh, call me oldfashioned. I like menus. Yeah.
- Also, I notice a lot oftimes if you do get a QR menu,
you don't have access to their specials.
That's just like, that's not included.
- Well, that's, that's theproblem of the management there.
Mm-Hmm. . Theyprobably don't have anybody
again who's keeping that up to date savvy.

(20:27):
Yeah. What I like thebest, the simplest thing,
and a lot of restaurants is one
restaurant that we goto That's really good.
Just do a little paper printout. Mm-Hmm.
throw thepaper out at the end
of the night. You know, itdoesn't need to be fancy,
- Especially- If you're changing your menu often.
- The next one isupcharging for bone broth.
- That's ridiculous. Bonebroth is just stock anyway.
I mean, what are you gonna say?

(20:47):
Oh, no, Jim, it's technicallybone broth when it's been,
you know, uh, cooked forlonger than 10 hours.
When is it become bone brothand stop being stock? Tara,
- Don't the bones for bone broth need
to be roasted and then used?
- That's how stocks are always made.
Should always make a stock that
- Way.
So what, so what's the difference?
- It's when the hipster says so. Oh, okay.

(21:08):
- That's- It. No, I don't know.
I mean, I would saytechnically I would think
I would call it a bone broth,I guess if it's gone 24 hours.
Okay. But, you know, a stockis, you're taking meaty bones
and you're extracting theflavor, you know, the gelatin,
everything from those bones.

(21:28):
And that does not need to,
it doesn't start happeningat, say, the 10 hour mark.
It's already happening. Mm-Hmm.
It's leachingfrom it. It's coming out of it.
Versus when you make a broth,
you're not really gettingtoo much from the bones
because you're doing your brothin about two or three hours.
You know, like when you doa whole chicken. Yeah. Yeah.
You get chicken broth from it,
like when you're making chicken soup.
- All right. The next thing, and this,

(21:50):
I feel like this one is similar to the
preparing your food on a counter,
but these are somethingcalled butter boards.
And I have heard of these.
So it's like similarto a charcuterie board
in the sense that it uses a cutting board,
but what you're doing isyou're taking a cutting board

(22:12):
and you're smearing it withdifferent types of butter.
- Anything else on there?- Maybe like herbs
and like, maybe some like
sliced. So that's the whole something
- That's the whole meal though?
- No, it's like an appetizer. Oh.
So you're smearing the boardwith different types of butter
or even cream cheese or whatever,
and then you're serving it with bread
and your guests are supposedto just take a, like,

(22:36):
rip a piece of bread and smearit into the butter board.
- I guess that couldwork. And then, I mean,
it seems like a solution toa problem that never existed.
If you take a nice warmed up
herb butter, you put it in a bowl.
Mm-Hmm. . Everybodyhas their own spreader.
People can then put it on their bread.

(22:57):
- Yeah. It reminded me of dip almost,
but instead of like a dip, it's butter.
- I, I don't wanna, Imean, I know I'm coming off
as this curmudgeon and Tara'slooking at me the whole time.
Like, she's like, you know, I, I,
I think somebody my age has a tendency to,
and then, you know, olderthan me, has a tendency
to say everything that's beingdeveloped by a millennial

(23:18):
or a Gen Z person is, you know,stupid if it's on TikTok and
- Well, the person thatwrote this article said,
these are the trendsto leave behind. Yeah.
- And okay, so then I,then I agree with her.
And again, but I think itspeaks more to maybe the places
that we go to that we haven'teven encountered aboard.
- I think it's, I don'tknow if it's something
you'd get in a restaurant.

(23:39):
I think it's maybe something you have
when you go to somebody's house. So
- Probably popular onTikTok or Instagram again.
- Probably. - I mean, if mymom tells me she's making a
butter board for, uh,
- Your - Mom for Christmas,I'm gonna be worried. Didn't
- Your mom make the feta cheese tomato
thing that went viral?
- She told me. She'slike, I heard of this.
No, it was like, I think itwas my aunt. She's like this.

(24:00):
I heard of this tomato feta.
- Yeah. She was like,Jimmy, you need to make it
for the, for the website.
- Yeah. She told me I need tomake it. I was like, oh God.
. Oh God.
Hey, I made french onionmeatballs last week.
- Those- Were good. Yeah.
I, I'm never mention, I don'teven ever wanna mention TikTok
in a cooking video again.
No, no. People were justlike, what are you doing, Jim?

(24:21):
And you know what? They were right. You
- Weren't, you didn'tsay like, I love TikTok
and I got this idea.
No, you said it was trend, something
that was trending on TikTok,moving on $20 burgers,
fancy burgers that cost too much.
- First of all, this is probably dated
because $20 Burger, I mean,

(24:42):
pretty much every place outhere, it's anywhere from 16
to $20 for a burger.
Mm-Hmm. , thatbar I was just talking about,
which is kind of a divebar that we, you know,
leave a nice tip.
The burgers, they have aboutfour burgers on the menu,
and they're about 16 to to 20.
Yeah. So, yeah, I
- Think they're also talkingabout like the fancier burgers,
like a virology type place.

(25:04):
- Yeah. I mean, I setit in the Steak O Pvo
video as we were eating it.
I said, I bought four NewYork strips from Costco,
and all four of those strips was $60.
Do you remember how much perpound they were at Costco?
Those prime strips? No,
- I- Don't.

(25:24):
Anyway, they were a good price,
and I made the point thatI could have used all four
of those steaks withcognac making that dinner
and with like a side ofpotatoes or spinach or whatever.
And it would've been less thanpeople drop at McDonald's.
Mm-Hmm. .And that's not hyperbole.
That's a fact. That's a fact. Okay.
And so, you know, a $20 burger at some

(25:47):
of these other places,I mean, you know, look,
it's not cheap at McDonald's.
- You know where the cheapestplace to get a burger is where
it's in Port Jefferson,which is town in Long Island.
Oh, that place? Yeah. Andit's called Terras .
Great name. And it'sjust an Irish dive bar.
- It that now that is a
- Dive bar and it's $2 for a burger.

(26:07):
That's a, and I think if youget cheese on it, it's $4.
- Yeah, that's remindedme the burgers reminded me
of like the high school cafeteria.
- Yeah. But in a good way.Yeah. Not in a bad way.
- Yeah. So if you liveout in the Suffolk area
around Stony Brook,visit Tara in Port Jeff,

(26:28):
and you will get, they havea board put up and Yeah.
They tell you the extra cost
of everything on your burger.Mm-Hmm. .
- Yeah. - But I don't know,you know, look, a burger
being 16, 18, $20, ifyou get fries with it
and you get, you know,you're, you're full.
Mm-Hmm. , uh, Imean, I think there's a lot

(26:48):
of other things to complainabout in the food industry
and what's going on than an $18 burger.
Yeah. Okay. Let's keep going.
- Okay, this one, I don'tthink this one was on,
this wasn't in the article,
but it is a trend, so I wannaget your thoughts on it.
Pasta chips. Yeah.
So you would cook pasta,then you would toss it

(27:08):
with some olive oil,
and then you would put it in the air fryer
and make them crispy and chip.
Like what do you think?
- Yeah, I think it's stupid. I do,
why would I wanna do that?
I'll just eat regular chips.
I think that was popular morethan a year ago on TikTok.
I remember some YouTuberstried to, like, they tried

(27:31):
to capitalize on it andmake their own videos.
I don't really do that. Iknow I did the French onion
meatballs, but thatwasn't really about that.
Yeah. Not a fan. I mean, Idon't, I mean, what do you do?
You dip it in marinara sauce? I guess. I,
- Yeah, like any, anything,- I always am reluctant.
- You could dip it in dip like a feta.
I saw somebody did it withlike a creamy feta dip.

(27:54):
- I, I mean, it's, it's fineto do some of that stuff.
I always like to stick to the classics
and do the things that are tested.
Try, like tried and true tested.
Just read an article the other day, like,
the Instapot is plummetingin sales, like plummeting.
Okay. And because the, the issue
with it from a businessperspective from the company is

(28:15):
people do not buy more than one of 'em.
So it, small appliances likethat is a really tough game
to be in because you sell a product
that you don't wanna engineerto break for the customer.
That's it. They're good, they'regood, they're good forever,
and they can't, what do they do?
What other features do they add in there
to get somebody to upgrade on it?

(28:36):
But it's more that people,the recipe, uh, community
who does recipes Mm-Hmm.
, they don'twant those anymore. Yeah.
The tr Google trends, thewords are plummeting all that.
So, I mean, we still gotone. We u we use it for rice.
But a again, why am I talking about that?
It's talking about this. Yeah.I'm not gonna have a pasta
chip on, on, on our website.

(28:57):
Mm-Hmm. . I'mjust not, I mean, I wanna try
to keep things to kind of those tried
and true classics. Call me old fashioned.
- All right. The next one is the trend
of Expensive everything.
- Expensive everything. Yeah.
I mean, this trendisn't going away at all.
I mean, you know, you
- Groceries now, this is not just food
and restaurants, this isgroceries and, and everything.

(29:20):
- The biggest problem, and again,
this isn't an economics podcast, you know,
but the biggest problem is just,
it's called like theexpectations of employees.
So employers are thelast thing they will do.
They will change thesize of the can. Okay.
What's that call, Tara?
When they change the size of the can and,

(29:41):
and sell it at the same price?
- No, it's not deflation. What is, that's
what an s stagflation.
- Shrink Deflation.- Shrink deflation. So
- You have 16 ounce beans.
Five years ago everything cameout, came in a 16 ounce can.
Mm-Hmm. .Then it went to a 15 ounce,
then it went to like a 14.2.
Now you'll see some cansthat are like a 13.5 mm-Hmm.
, that's aneasy one for them to do.

(30:01):
Dorito bag, same thing.Make it smaller. Mm-Hmm.
. But the onethat they really don't wanna do
is to increase wages.
Because once they do that, you cannot
lower wages for your employees.
Yeah, that's true. It'simpossible to do this. Mm-Hmm.
. It's just really hard
when you're selling product,anything you can just,
you know, supply and demand.

(30:21):
You can just move it. Butwith, with that, you know,
employment, all that,
and, you know, you haveunions that negotiate stuff
for people, but no, this thing isn't,
this thing is not getting better.
And I think it's concerningfor the general population.
I think an $18 burger is theleast of people's worries.

(30:42):
I think the bigger worry isgoing into the supermarket
and just seeing the price of everything.
Mm-Hmm. , youknow, like you could take a cart
10 years ago and put, fillit up with all the stuff
and it would cost, say, $150.
Yeah. Today you do the samething and it costs $550. I
- Feel like there's so manyexpensive trends too that

(31:03):
for younger kids, like, um,
and I'm talking about like high school,
junior high school kidsthat when I think back
to when we were kids, theone expensive trend that was
around was the Zeke Cava Richi trend.
And those were, I think they were like $75
for a pair of pants back then.
Yeah. Which was expensive. Yeah.And still is in my opinion.

(31:23):
But I'm noticing thatthere seems to be more
and more like, I was at
James's basketball game the other day
and the cheer team was there
and they had all their Stanley Tumblr
cups lined up there.
There must have been like 20 of them.
And these Stanley cups are like $45. Yeah.

(31:44):
So it seemed like every girlon the cheer team had one.
But, and it's not just that,
like these cups are, are everywhere.
They're very popular withgirls specifically. Yeah.
Like Sammy's age in high
- School.
Well, that went viral.One of 'em, because it,
like the whole thing burnt on fire a car,
and that thing survived. Oh,
- Really?
Is that what happened? Yeah. Yeah.
So, oh, I didn't know that. Yeah. And
- That like, okay. Gave further. So

(32:04):
- Like, yeah.
I mean, I get that it's a good product,
but you know, when I was that age,
there's no way my parents were
buying anything like that for me.
The other thing is, a lot of girls
that age now have like veryexpensive a hundred dollar
nails that they get done.
Yeah. Every two, three weeks.
Um, the, the makeup
and the skincare productsthat these girls are using,

(32:26):
- I also notice with thesneakers will go in the outlet.
I really have a limit. I willnot spend more than $70 on a
pair of sneakers from theNike outlet no matter what.
I won't, I just won't.Maybe it's been ingrained
to me from when I wasyoung, but often I'll find
a pair for $39.
There's aisles go by price.
So there's a couple aislesin the middle of that outlet
that are, each sneaker is 159 or more.

(32:49):
Like they go Oh yeah. Theygo into the twos, threes
and you know, I, I see kids.
They're all, it's where all the kids
are when we go in there.
Yeah. They're all lookingat those sneakers. Yeah.
- But I mean, aside from that,I mean, it can get, you know,
you can find thousanddollar sneakers on some
of these apps like StockX and Yeah.

(33:10):
- Goat. You do the best youcan with your kids. I just
- Don't remember it being like that.
Or maybe it's where I like it's where
- You grew up.
- I grew up in a more, I wouldsay blue collar Yeah. Area.
- I did too.- And I don't know if it's
just, I, I, I don't know.
Yeah. But I, I think it's like
- All my friends,- Outrageous,
- All my friends' parentseither worked for the county,
like, you know, maybe ateacher, a police officer.

(33:31):
My dad was a police officer.Um, it would be rare
for anybody to be like, yeah,my dad works at Goldman Sachs.
If the dad worked at Goldman Sachs,
they wouldn't be living inthe town that I grew up in.
They'd be living in a different town.
And there were a few,few families like that.
But I think everybodyfor the most part, kind
of had the same amount of income.
Yeah. Now you see biggerdisparities, I guess. Yeah.

(33:53):
- I- Don't know. I, a lot of this is driven
by TikTok and Yeah.
The Kardashians and all thatother stuff. And that's true.
It's really tough. Mm-Hmm.
it's toughfor parents to just, they
who truly don't have the ability
and it's puts them in a really bad
pickle of what they'regonna do. Yeah. It's tough.
- All right. One more trendthat I wanted to mention,
and this is a trendthat I was particularly,

(34:15):
particularly happy about,
is the non-alcoholic beverage trend.
According to Drizzle's 2023,consumer trend report, 50%
of survey takers triednon-alcoholic beer, wine
or spirits to see if they like it.
39% turn to the categorywhen drinking less.

(34:35):
31% turn to it when observinga healthier lifestyle or,
and 35% when they cannot drink alcohol
for a specific reason.
So I have noticed that,
and this is not a knock on o' duals
or some of the, you know,original non-alcoholic beer,
but there are a lot of companies

(34:58):
that traditionally would make regular beer
that you can get non-alcoholic versions.
You can get non-alcoholicGuinness. You can get
- Heineken,- You can get Heineken,
non-alcoholic HeinekenZero, I think it's called.
Even some of the morelike craft type breweries.
Like Lagunitas, theyhave a non-alcoholic IPA.

(35:20):
And then you have companieslike Athletic Brewing Company
where they just make non-alcoholic beer
and their beer is non-Alcoholicbeer is fantastic.
I would highly recommend it.
You have other companies like Gia, GIA,
they make a non-alcoholic app
or aif, they did sponsor twoof our YouTube videos when
- We used to do sponsors.

(35:40):
- When we did sponsors. We- Don't do sponsors anymore.
- Well, not for right now.
Not for that doesn't mean it'snot going to resume. Yeah.
Not for right now at some point,
but we are taking a breakfrom doing sponsors.
But Gia is a product thatI actually have purchased
for myself since, um,
since we did thesponsorship video for them.
And I was really happy to seethat Target now carries, they

(36:02):
- Were on Shark, weren'tthey on Shark Tank as well?
- They were, yeah. They were,they were on Shark Tank.
So, you know, it's, there'smore and more cropping up.
There's more and morenon-alcoholic, um, spirits
that are coming onto the market too.
Like Seedlip Monday. Yeah.
Different companies making these spirits
so you can actually make mocktails
and there's more restaurantsthat are offering Yeah.

(36:24):
I'm not these types of mixed drinks
with non-alcoholic spirits.
- Were they saying this is the worst
or best tr this, Ithink this is good. This
- Is, I I wanted to see if it was a trend.
So I just did some research
and it, it did come upaccording to drizzly.
This wasn't, this wasn't a, this was not
on, this was not on the list.
But I, this is a good trend,but I felt like this was a
trend, so I wanted to learna little bit more about it.
And, and my hypothesis was correct.

(36:46):
- You know what it is, peoplewill part with a lot of money
for alcohol.
So you wonder how much,so like, say you sell,
sell a 12 pack of beer,12 pack of Heineken,
and it costs, I don't know what,
what does a 12 pack of Heineken cost?
I don't even know anymore.What is it? $20? I don't know.
I have no idea. , I have no idea.
I don't, I I do drink an occasional beer,

(37:07):
but I don't buy six or 12 packs of beer.
It's been a long timesince I've done that. I
- Feel like a six pack is like 10 99
or something like that. So that's
- Why I was thinking a 12 packwould be around that much.
Yeah. So I think people aremuch willing, more willing
to part with $20 for say a 12 pack
when they're perceived benefit is
they're gonna get drunk, I guess.

(37:29):
And are they as willingto part with the same $20
for 12 pack of non-alcoholicbeer? I don't know. I don't
- Know.
I don't know. Yeah. I mean, I, I do
- What do you think?
I mean, would you, Idon't think it costs more
for the business to makethe beer with alcohol
versus without Mm-Hmm.
I think it'smostly a labor equation. Yeah.

(37:52):
And the labor's the same,but I might be wrong here.
- I don't know if you havetried any non-alcoholic beer
that, or spirits
that I have not mentioned
and you wanna share? I'm all ears.
- Yeah. Tyra was collectingthem for a long time.
, she was the, notlike the bone collector
for non-alcoholic beers.
You know, there were so many of 'em. Yeah.

(38:12):
I was like, this is takingup way too much room in the
fridge because I hadno interest in drinking
a non-alcoholic beer. I just didn't.
- That's okay. You don'thave to. Yeah, I like them.
Okay, let's move on.
Let's whip out our crystalballs and make predictions.
We each get one prediction.
So Jim, prediction

(38:34):
for 2024 food trend.What is your prediction?
- Okay, so my one predictionis that inflation is going
to get worse regardless ofwhat you hear in the news media
of it going down.
They're gonna say it's going down.
You know, they're gonna say it.
And just, you gotta like zoom out here.
And home prices are at all time high.
Everything is at an all time high.

(38:55):
I know gas prices have come down
once these big companiesstarted making those changes
with the food, they are not gonna start
lowering prices again.
All those changes, all that money now,
even if their input costs go down,
that's all gonna be gravyon their bottom line.
They're not gonna, they're notgonna be like, oh, you know,
now all these inputs cost less.
Let's lower the Doritos again.They're not going to do it.

(39:17):
And I think this is gonna be a problem
for a lot of families in America.
And I think it is a big problem.
So because of thatprojection of mine, I believe
that more inexpensive food is
gonna continue to be on the rise.
We've leaned into that thewhole time since we've been
making our YouTube cooking videos.
We are more so me, I shouldn't say we,

(39:38):
I am very much againstthe Wagyu beef movement,
the Wagyu creators, all this stuff.
Just, just, basicallythey're just like, I,
I I believe that it's not good.
I think that they'rereally making these videos,
these flamboyant videos,making a huge amount
of people feel jealous
that they can't have that type of food.
Basically. It's like, lookat me, my life is great.

(40:00):
I I don't wanna do that type of content.
And you know, I just wannabe honest here, we don't buy
that type of food
for ourselves when we'renot making a video.
We don't, we, we do enjoy a nice steak.
Like we do have gone to Ruth Chris, uh,
two times in the last year.
But no, I I'm,
you're not gonna see thatstuff on our channel.

(40:20):
You're what you are, whatyou are going to see is going
to be more stuff that isaffordable for the family so
that you can make a really good meal at
a less than McDonald's price.
Which isn't too hard to do still.
This, the arbitrage isthere. I can do it. Mm-Hmm.
like I did with the steak.
Oh, PVO. Mm-Hmm. .

(40:42):
- Yeah. And actually, I thinkin our next podcast episode,
we are going to talk alittle bit about some
of the more budget friendly foods,
because we're gonna be talkingabout New Year's resolutions.
And for many folks, one
of their resolutionsis often I'm gonna try
and be a little bit morebudget friendly when it comes
to my diet or when itcomes to this or that.

(41:05):
So we'll talk about thatin the next episode. Okay.
So are you ready for my prediction? I am.
Mine is a little bit more precise. Okay.
Yours is broader. Mine'sa little more narrow.
Okay, let's hear it. My prediction is that
extra virgin olive oil is goingto become a more popular fat

(41:27):
that is used in foods thatare maybe not so expected.
I will give you an example.So I've been buying this ice
cream, it's called Wild Good.
And it's made with extravirgin olive oil instead of,
it's like a plant-based thing.
And it's really good.
Um, I don't know if you knew this,

(41:48):
I just found this out today.
Starbucks just recentlyreleased. It's called Otto.
And it's like, instead ofthem putting like a creamer
or something milk get, they are using,
I think they are using likean oat milk in this one.
It's made with parta olive oil. So
- That's the fact. So it's
- Like, kind of like thebullet coffee, except instead

(42:10):
of butter, they're using olive oil.
That's my understanding. I I've never
tried it. I'm actually, yeah.
- How did Parton a swing? That
- I don't know.
But I am going to actuallytry that the next time I go
to a Starbucks.
So those are two food items I've noticed
that are using extra virginolive oil in a creative way.

(42:30):
I think that that trendcould continue into 2024.
And I, that's gonna be my prediction.
I would love to see that happen.
Extra virgin olive oil isa really good fat for me.
Specifically, I have, you know, reasons
that I, for health reasons,
- Just- Say I love Yeah.
For health reasons. I, Ilove extra virgin olive oil.
It's one of the, the fatsthat are safe for, for me

(42:51):
to use frequently.
I can, there's basicallyuse as much as I want.
- You know, there's anoil free movement, right?
Like I see that. I
- Have heard of that.
- So speaking of trends thatI hope die on Instagram. Yeah.
That will be one of 'em. I, Isee that there are people who,
so they, they're already like vegan
or vegetarian.
Mm-Hmm. .But in addition to that,

(43:12):
they're oil free.
So if you remove all oils,then you have no fats.
The only way to get fats
and at that point is withnuts, I would assume.
And like avocados.
- Yeah. And olives, right?
- Yeah. But they're not usingany oil for their food. So
- They have to just consume what, so like,
- Say like when you roastit in the oven, it's
- Roast what?

(43:34):
- Well, your sweet potatoes orwhatever you're eating. Okay.
Like if you're making like abowl of a bunch of vegetables
and with like brown rice.
Yeah. Whatever you normallyyou would roast your,
you would toss your Yeah.
Vegetables in a fat. Yeah.They're not using it.
It's oil free. Oil free people. So
- They're just roastingyou without anything.
Yeah. And it's not, it's like, okay,
- I guess.

(43:54):
I mean it's definitely, it'sit, I'm not making it up. Okay.
- No, I have heard of it. Sothat's my prediction. Alright,
- So we're gonna go into the question
or questions. What do we got today?
- All right, Jim, I'vegot two questions. Two
- Questions. Okay.
- This first question comes from Brian.
Jim, have you heard GordonRamsey has his own line
of frozen meals.

(44:15):
He's got Wellington Bites, fish
and Chips, Shepherd's PileLasagna, and a few others.
Will you try them
and would you consider doinga rating video on them? I'm
- Not Brian.
I am not going to try 'em.
They're gonna stink and it's,he can do whatever he wants.
He can make his own cat foodand you know, people will buy
- Bobby Floyd makes his own cat food.
- There you go. . There you go.

(44:37):
The two of them, you know,it's not gonna hurt his brand.
Nothing will hurt him. He's invincible.
I mean, not, not that I'm wishing
that anything happens to either.
I'm sure he's a greatguy, you know. So you
- Wouldn't do a tastetesting video of some of
- No, it's, it's justnot my type of content.
Brian. I do think thoughthat there'll be hundreds
of people on TikTok and Instagram

(44:57):
and probably YouTube too,who will do the taste test
of that type of food. So
- I would like to trythe Wellington Bites.
- The Wellington Bites Ithink will be horrible.
I think the Shepherd's Pie will be good.
The Shepherd's Pie can definitely,
Shepherd's Pie is good. When it's frozen,
- Guess what you might begetting for Christmas?
- Get like a, just gottalike load up my stocking

(45:18):
with Gordon Ram Bites.
- I got you a pallet ofGordon Ramsey's frozen
dinner. I'm kidding. Where
- I think the issue is forme, I always say with REOs,
and it's REOs, it's not Ros.
Get that outta yourhead. Never call it Ros.
You sound ridiculous. Okay. REOs .
- Why are you so harsh? Because
- People will say,they'll be like, it's RAs.

(45:39):
They will always say that.
- So that's, it- Doesn't matter.
- How would I know? Doesn't, that's
how the restaurant pronounces it.
Yeah. But other people canpronounce it that way. Yeah. But
- If you, the restaurant, it's the, it's
what the restaurant says is
what goes, it's their restaurant.
Okay. But anyway, people think that
when they buy a jar of REOs sauce,

(46:00):
they think they're steppingfoot into REOs in Harlem
and having sauce with Frank Sinatra
or whoever else, youknow, used to go there.
And it's just not the case.
You're just having jarredsauce that's made in a factory,
by the way, next to allthe other jarred sauces.
They're all made inthe same factory. Okay.
They just get a differentlabel cap on there.

(46:20):
And that's kind of what theGordon Ramsey stuff is gonna be.
You are not going to be at one of his,
- He's not the one making- .
Yeah. He's not slaving over like
his, uh, what are they called? Bites?
- Wellington Bite - Wellington Bites. I love that.
I love the name WellingtonBites. It's very catchy. Maybe
- You should do a video on how

(46:41):
to make Wellington Bites Wellington.
- I- Know. That's actually a good idea. Yeah.
Alright, this question comes from Bob,
also known as Uncle Bob . Oh,
- Okay. Uncle Bob.
- Bob Bob is one of theour regulars. Oh, okay.
Who emails us? So Bob said
you reference Italian grocerystores, delis and pork stores,

(47:02):
and how unique they are to where you live.
Most of the country probably have never
experienced what they are.
Like what about a fieldtrip so people can see
what you are talking about?
- It's a good question, Bob.
I wish I was more outgoing ingeneral public, but I'm not.
I'm not. And it's, you know, doing that,

(47:22):
I gotta set it up probablywith the owners where I'd have
to get there at like 7:00 AM
and they'll probably be grouchy, you know,
then if I tell them, it's like, oh,
I got 800,000 subs on my YouTube.
Then they're gonna be like,it'll, it won't be natural.
Then they're gonna, thenthey're gonna be like, oh yeah,
can you help me out here and all this?
And that's not what I want.
Like, I don't want it to belike a transactional thing. I

(47:45):
- Don't think you needto, I don't think you need
to tee up the fact thatyou're going there.
I think you can just bringyour cell phone in there and,
and take some shots.
- Even when I do that, it's like,
I feel like everybody's looking at me.
- No one's looking at you.- They are, they are. Now.
The other day, Bob, I diduncle uh, at Uncle Giuseppe's.
Tara and I went early, uh, which

(48:07):
Uncle Giuseppe's is this big supermarket?
It's a full-size supermarketthat's for Italian ingredients.
Hence the name Uncle Giuseppe's.
It's, they also have likea sushi chef when you
walk in, which is kind of weird.
, but, but it's LongIsland, you know, that's what,
that's what your typicalItalian food eater wants.
They want to have a littlebit of sushi there too.

(48:29):
And you know, we, we,
I filmed there early in theday, like the cheese section.
I put it on the Instagram story.
And by the way, if you everwanna see stuff like that,
we'll always just be on Instagram.
And if you're not followingInstagram, it's sip and Feast.
Instagram sip and feast. Weshould do it though, Bob.
We really should. Yeah.What do you think, Tara?

(48:49):
- I I told Bob in my response to him
that I've mentionedthis to you a few times
that I think we should do it.
I think it's a good ideato just bring people along,
show them what a pork store is.
I don't think it needsto be mass produced.
I think we can just go in there
with our phone and justshoot around. And then
- I don't think we show Uncle Giuseppe's.
- No, I would show A-S-A-A-S.- So a s Yeah,

(49:12):
- That's a, to me, that'slike a true pork store.
- A and s is a true pork store.
It's a little far from where we are now,
where we, where we currently live.
There are a couple places in,uh, the center, each area too.
- I've not been to any ofthose pork stores though.
- One pork Ellis comes to mind.
- Yeah. A and S is the one I grew up in.
Farmingdale A and s is in Massapequa.
So that's the pork store that I know.

(49:35):
And that's where whenwe lived in Farmingdale,
- We would go there.
Well, yeah, and it was actuallyone in the other direction
too, on, uh, like Huntington,uh, route Route one 10.
- Yeah, I think- You're right. Yeah. So there,
there's more stuff inNassau than, than, uh,
where we are in Suffolk.
But Doug, Bob, we'll,we'll definitely, uh,
we'll definitely think about it.
So that's it for today.Leave your questions at

(49:57):
podcast@sipandfeast.com.
Tara, do you have anythingelse to say before we leave?
- If you could, if you'relistening through Apple or Spotify
and you wanna leave us arating, that would be great.
It really helps us out. Yeah.
- A five star rating, not a, yeah,
- No, don't .
Come on Tara. Yeah.
Don't help us out by giving us a one star
and saying Jim talks too much. Yeah.

(50:19):
- Leave us a rating.- Although I've been
considering doing that myself.
- I don't think it does anything for,
for po like to help a podcast.
I'm not sure if it does.
I think you, apple goes moreoff of, uh, subscribers.
So that's if you get, if youhave subscribers. Mm-Hmm.
. So the moreimportant thing would be if
you're not subscribed yet tothis podcast, to subscribe
to it, turn on notificationsso you will get,

(50:41):
um, notified right when it comes out.
We might be changing the podcast date,
release date to Sunday night.
That's effectively, that'snot gonna change the listening
for, for you because if weput it out at 12 o'clock on,
you know, or 12:00 AM uh,Monday morning, we just want
that notification to be there.
So it'll be on yourphone when you're driving

(51:03):
to work in the morning.
Mm-Hmm. ,you know, getting ready.
So something like that. Yeah.
Effectively though, it'll still be Monday
morning for you. That's
- Right.
Yeah. But thank you.
And if you made it to the end,we wish you a Merry Christmas
and hope you have a wonderful day,
week, et cetera, et cetera. Yeah.
- And we'll see you in the new year.

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Podcast 30 – The Best And Worst Food Trends Of 2023

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.css-14f5ked{margin:0;word-break:break-word;display:-webkit-box;-webkit-box-orient:vertical;box-orient:vertical;-webkit-line-clamp:2;overflow:hidden;}Podcast 30 – The Best And Worst Food Trends Of 2023