What’s the secret to shedding fat as a foodie who refuses to sacrifice joy or flavor?
This week’s guest changed the way we think about food and mom and pop businesses in America. He’s a legend in journalism and beloved in the food world, saving countless independent restaurants from certain destruction.
As the creator of the beloved TV series Diners, Drive‑Ins and Dives and many others, a producer for Good Morning America and network news, and the author of Food Americana, two‑time Emmy winner David Page has covered serious ground throughout his 55‑year career. You’re going to dig this one.
You’ll discover:
Why “giving a shit” is the secret to success
Why offal and haggis deserve a spot on your menu
How reality TV and the internet destroyed truth (and what to do about it)
And much more…
Check out David Page's work on:
Substack at Culinary Characters Unlocked
Download and listen to the Culinary Characters Unlocked podcast on Spotify, YouTube, Apple or wherever you go for podcasts
Grab Food Americana by David Page on Amazon
Today's Behind-the-Scenes Factoid: The air conditioning went out before we started recording, so you may notice me turn to the reddish hue of a lobster as temperatures climb over 90-degrees in my studio! On the bright side, I can skip the sauna this week.
What did you think of this episode with David Page? Have you tried haggis yet? What are some memorable encounters you've had with other cultures through food? Drop a comment to share your thoughts!
