The Off The Menu Podcast

NEW EPISODE: The Cheesemonger’s Guide to Better Cheese

What separates an everyday grocery-store cheese from something truly unforgettable? This week, we sit down with certified cheese professional Jon Reese of Black Radish Creamery to explore the fascinating world of artisan cheese. From the ancient origins of cheesemaking and the science behind curds, cultures, and aging, to building the perfect cheese board and pairing cheese with wine, Jon shares insider knowledge that will change the way you shop, serve, and enjoy cheese. Plus, learn why Swiss cheese has holes, how to store cheese properly, and the surprising cheeses every food lover should try. Whether you're a charcuterie enthusiast or a late-night fridge raider, this episode is packed with delicious insights.

https://podcasts.apple.com/us/podcast/the-off-the-menu-podcast/id1868103210?i=1000772944345

Black Radish Creamery

Every podcast needs a home, and The Off The Menu Podcast is grateful to Brainstorm Media Inc.

Recorded in their beautiful downtown Columbus, OH studios, Brainstorm produces media that moves one, or one million. Small screen media that moves your customers, or BIG screen media to move your employees!

Thank you Brainstorm Media Inc!

NEW EPISODE: How School Lunches Changed: Nutrition, Food Allergies, and the Future of School Cafeterias

This week, Wal, Joel, and Tom sit down with Jonathan Squibb, Director of Communications for Chartwells K-12, to explore how modern school cafeterias have evolved into restaurant-style dining experiences serving millions of students every day.

https://podcasts.apple.com/us/podcast/the-off-the-menu-podcast/id1868103210?i=1000771845709

NEW EPISODE: The Hidden Food Safety Mistakes Almost Everyone Makes

In this episode of The Off The Menu Podcast, Wal, Joel, and Tom sit down with food safety expert and Rutgers University professor Don Schaffner to separate food safety facts from fiction.

From the 5-second rule and cutting board debates to restaurant safety, food recalls, proper cooking temperatures, and the hidden risks lurking in everyday foods, Professor Schaffner explains what really makes food safe—and what doesn't. Along the way, we discuss leftovers, food trucks, grilling season, food poisoning, and the simple habits that can dramatically reduce your risk of getting sick.

If you've ever wondered whether that pizza left on the counter is still safe to eat, how worried you should be about restaurant food, or what food safety experts actually do, this episode is for you.

https://podcasts.apple.com/us/podcast/the-off-the-menu-podcast/id1868103210?i=1000770750231

NEW EPISODE: 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.

https://podcasts.apple.com/us/podcast/the-off-the-menu-podcast/id1868103210?i=1000769804939

Texas A&M Department of Agricultural Economics A&G Lifesciences Texas A&M Extension Agricultural Economics Texas A&M AgriLife Extension Service