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Foodbeast Katchup

Author: Foodbeast

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With no-holds-barred conversations of all things food, The Foodbeast Katchup aims to find the backstories to your favorite restaurants, food brands, and chefs.
108 Episodes
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The plant-based revolution is starting to make its way to the drive-thru, and Plant Power is one of the leaders in that movement. The San Diego-based restaurant already has two drive-thrus operating, with more on the way.Co-founder Jeffrey Harris joined the Foodbeast Katchup podcast and talked about the next step in plant-based restaurants, which is affordable fast food alternatives that can provide the same experience you get from more traditional quick service restaurants. From trying to make vegan drive-thrus the norm, and striving to be the first 100-store plant-based restaurant, Plant Power could be the blueprint for the future of plant-based fast food. ---Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the Spotify, Apple Podcasts, Anchor and anywhere else your beautiful ears are listening from.----Your Hosts:Elie Ayrouth (@bookofelie)Geoffrey Kutnick (@geoffreykutnick)Your Guest:Jeffrey Harris (@plantpowerfastfood)Produced by:Isai Rocha (@isairocha)----Follow us!Instagram:instagram.com/foodbeastkatchupinstagram.com/foodbeastFacebook:www.facebook.com/foodbeastTwitchhttps://www.twitch.tv/foodbeast
Salt & Straw Ice Cream co-owner and flavor master, Tyler Malek, joins the Foodbeast Katchup podcast to tell the iconic ice cream shop's origin story.Malek takes us through an 8 year journey of what it took to make Salt & Straw what it is today. We also dig into his creative mind to get a glimpse of how he comes up with such wild flavors, including their current Thanksgiving feast-themed ice cream.From starting as a humble push cart with co-founder and cousin Kim Malek, to just opening its 20th location in Pasadena, California, we take a look at Salt & Straw's odyssey, which is just as unique as its flavors.---Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the Spotify, Apple Podcasts, Anchor and anywhere else your beautiful ears are listening from.----Your Hosts:Elie Ayrouth (@bookofelie)Geoffrey Kutnick (@geoffreykutnick)Your Guest:Tyler Malek (@tylerjamesmalek, @saltandstraw)Produced by:Isai Rocha (@isairocha)----Follow us!Instagram:instagram.com/foodbeastkatchupinstagram.com/foodbeastFacebook:www.facebook.com/foodbeastTwitchhttps://www.twitch.tv/foodbeast
We've all had dreams of becoming a professional wrestler at some point in our lives, and Austin Watson, AKA Austin Creed, AKA Xavier Woods, is actually living out that wild dream.Austin joined The Foodbeast Katchup to talk how food has shaped his on-screen persona. From he and his tag-team partners, "The New Day," launching an official cereal called "Booty O's," to throwing pancakes at audience members, nighty, food has become an integral part of his identity.Austin also discussed his personal diet, his road back from an Achilles injury, and growing up as video game, cosplay and music nerd, all which helped shape not only his WWE character, but his wildly popular UpUpDownDown gaming culture YouTube channel.----Your Hosts:Elie Ayrouth (@bookofelie)Geoffrey Kutnick (@geoffreykutnick)Your Guest:Austin Creed (@xavierwoodsphd)Produced by:Isai Rocha (@isairocha)----Follow us!Instagram:instagram.com/foodbeastkatchupinstagram.com/foodbeastFacebook:www.facebook.com/foodbeastTwitchhttps://www.twitch.tv/foodbeast
Popeyes chicken sandwich fever hit yet again, and it was just as insane this time around. People have been shot at, gotten in fights, waited in long lines and created absolute madness for this little fast food sandwich.Just as crazy were the reactions to a Turkish restaurant’s viral video of a whole camel being smoked. The outrage over that video sparked not only a conversation over the lack of knowledge over other cultures' foods, but also questions over people being OK with one meat, but upset over another.Uproxx Life editor, Steve Bramucci, joins The Foodbeast Katchup podcast to help us break down the madness over these two phenomena. The crew addresses if there is a hypocrisy from people being OK with chickens being killed, but being disgusted over camel meat, which is very common in other countries.---Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the Spotify, Apple Podcasts, Anchor and anywhere else your beautiful ears are listening from.----Your Hosts:Elie Ayrouth (@bookofelie)Geoffrey Kutnick (@geoffreykutnick)Your Guest:Steve Bramucci (@stevebram)Produced by:Isai Rocha (@isairocha)----Follow us!Instagram:instagram.com/foodbeastkatchupinstagram.com/foodbeastFacebook:www.facebook.com/foodbeastTwitchhttps://www.twitch.tv/foodbeast
The Katchup Crew invades Vegas, and with a handful of new edibles, courtesy of Blum Dispensary, they embarked on a magic-filled adventure. Trying to get that full Vegas experience, Elie, Geoff and Izzy made their way to see the great David Copperfield live. Once the edibles kicked in, it was a whole other experience for the guys, and they documented it all from the good, bad and ugly. The night was filled with magic, a weird Uber ride, and was capped off with a glorious taco experience.If you've ever wondered what a David Copperfield show is like, we've got you covered. ---Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the Spotify, Apple Podcasts, Anchor and anywhere else your beautiful ears are listening from.----Your Hosts:Elie Ayrouth (@bookofelie)Geoffrey Kutnick (@geoffreykutnick)Produced by:Isai Rocha (@isairocha)----Follow us!Instagram:instagram.com/foodbeastkatchupinstagram.com/foodbeastFacebook:www.facebook.com/foodbeastTwitchhttps://www.twitch.tv/foodbeast
PART 2: It's been a wild 2019, and the innovation coming out of fast food has been game changing. The Foodbeast editorial team came together to discuss the most shocking moves that the likes of Starbucks, Carl's Jr. and even Pieology have made this year.Joined by Foodbeast's resident food scientist, Costa Spyrou, the Katchup crew unfurls these innovations in a two-part episode. Part 2 will consist of our arguments for No. 5 through 1, and if you haven't already, check out Part 1 of the podcast where the guys argue over Panda Express, Starbucks and Subway's placements on this list. Every single restaurant on this list could be moved up or down, but we argue and feature what we feel will be changing the world for years to come.#5: 2:23- Del Taco lets you put Beyond Meat on every single menu item.#4: 13:51- KFC shocks world with plant-based fried chicken.#3: 29:41- Krispy Kreme uses magic to stuff donut rings with cream.#2: 35:10- Popeyes unites the country with a chicken sandwich.#1: 50:44- Carl's Jr./Hardees had a surprisingly innovative 2019, making plant-based burgers accessible nationwide, and even creating a CBD-based burger. We've made it to episode 100! Thank you to every single listener who has enjoyed our conversations over the last couple years, your support means the world to us.---Guys, all the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the Spotify, Apple Podcasts, Anchor and anywhere else your beautiful ears are listening from.----Your Hosts:Elie Ayrouth (@bookofelie)Geoffrey Kutnick (@geoffreykutnick)Your Guest:Costa Spyrou (@outhereflourishing)Produced by:Isai Rocha (@isairocha)----Follow us!Instagram:instagram.com/foodbeastkatchupinstagram.com/foodbeastFacebook:www.facebook.com/foodbeastTwitchhttps://www.twitch.tv/foodbeast
It's been a wild 2019, and the innovation coming out of fast food has been game changing. The Foodbeast editorial team came together to discuss the most shocking moves that the likes of Starbucks, Carl's Jr. and even Pieology have made this year. Joined by Foodbeast's resident food scientist, Costa Spyrou, the Katchup crew unfurls these innovations in a two-part episode. Part 1 will consist of our arguments for No. 10 through 6, while Part Two will consist of the top 5. Every single restaurant on this list could be moved up or down, but we argue and feature what we feel will be changing the world for years to come. #10: 5:24- Pieology's game changing pizza crusts and ingredients.#9: 22:15- Starbucks makes moves with app technology and sustainability.#8: 33:52- Subway's healthy collabs for milkshakes and plant-based meats.#7: 44:23- Panda Express brings a unique Chinese flavor experience nationwide with Szechuan. #6: 57:15- Halal Guys brings legitimate Middle Eastern-style lamb to the mainstream, nationwide.We've made it to episode 100! Thank you to every single listener who has enjoyed our conversations over the last couple years, your support means the world to us. ---Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the Spotify, Apple Podcasts, Anchor and anywhere else your beautiful ears are listening from.----Your Hosts:Elie Ayrouth (@bookofelie)Geoffrey Kutnick (@geoffreykutnick)Your Guest:Costa Spyrou (@outhereflourishing)Produced by:Isai Rocha (@isairocha)----Follow us!Instagram:instagram.com/foodbeastkatchupinstagram.com/foodbeastFacebook:www.facebook.com/foodbeastTwitchhttps://www.twitch.tv/foodbeast
It's often hard to pinpoint the origins of common foods around us, but perhaps the strongest case for the chili cheese dog comes from American Coney Island. This week, Chris Sotiropoulos, co-owner of American Coney Island, tells the story of how his grandfather started pouring his Greek-style chili on hot dogs, and started a chili dog wave from small food cart in the heart of Detroit. They've been serving up the classic Coney Island-style dogs for over 100 years, and Chris explains the secret to that longevity, the obstacles of being open 24/7, 365 days a year, and the company's big move to Downtown Las Vegas, where their famous chili is now being poured for west coasters. ---Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the Spotify, Apple Podcasts, Anchor and anywhere else your beautiful ears are listening from.----Your Hosts:Elie Ayrouth (@bookofelie)Geoffrey Kutnick (@geoffreykutnick)Your Guest:Chris Sotiropoulos (@Americanconeyisland)Produced by:Isai Rocha (@isairocha)----Follow us!Instagram:instagram.com/foodbeastkatchupinstagram.com/foodbeastFacebook:www.facebook.com/foodbeastTwitchhttps://www.twitch.tv/foodbeast
Mezcal could very well be the next tequila, and Bricia Lopez is leading the charge in that revolution. The "Oaxacan Princess" joined the Katchup Podcast to talk about Mezcal's growth in Los Angeles, and what it means to have a Mezcal-focused bar opening on the Vegas Strip, as "Mama Rabbit" just opened at Park MGM. Bricia also gets into Oaxacan culture, the intricacies of Oaxacan food, and why the Mexican state needs to be a travel destination.---Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the Spotify, Apple Podcasts, Anchor and anywhere else your beautiful ears are listening from.----Your Hosts:Elie Ayrouth (@bookofelie)Geoffrey Kutnick (@geoffreykutnick)Your Guest:Bricia Lopez (@bricialopez)Produced by:Isai Rocha (@isairocha)----Follow us!Instagram:instagram.com/foodbeastkatchupinstagram.com/foodbeastFacebook:www.facebook.com/foodbeastTwitchhttps://www.twitch.tv/foodbeast
Las Vegas is a wild, fast, and irreverent city. No one embodies all those traits quite like Drew Belcher, founder of UNLOKT Las Vegas, one of the go-to food sources for locals and visitors alike. In this episode, Belcher penetrates through the ins and outs of Vegas food, nightlife, and even what it's like to work at the world famous clubs. A Las Vegas native through and through, Drew has spent the last six years searching for and featuring the best eats in the city, and not just on the strip. The food scene is vibrant away from Las Vegas BLVD, and no one knows the go-to spots quite like him. With unique stories of serving millionaire high rollers, catching Leonardo DiCaprio turning up, and even the audition process to work at Wet Republic day club, Belcher offers a unique perspective to Vegas.This is the ultimate Las Vegas foodie episode and a guide to the city like you've never seen before. ---Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the Spotify, Apple Podcasts, Anchor and anywhere else your beautiful ears are listening from.----Your Hosts:Elie Ayrouth (@bookofelie)Geoffrey Kutnick (@geoffreykutnick)Your Guest:Drew Belcher (@unlokt)Produced by:Isai Rocha (@isairocha)----Follow us!Instagram:instagram.com/foodbeastkatchupinstagram.com/foodbeastFacebook:www.facebook.com/foodbeastTwitchhttps://www.twitch.tv/foodbeast
You never know what someone had to go through to get to where they are, and no story embodies that better than Paul Ryu's AKA @ryusauce. After leaving South Korea on his own at 13, Ryu's life hit a tailspin filled with partying, addiction, run-ins with the law, and almost losing everyone close to him. In an inspiring story of redemption, Ryu has been all over the Las Vegas food scene and even co-founded his own agency that is helping build that scene off the Vegas strip. Listen in to his wild story and how he was able to turn everything around. ---Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the Spotify, Apple Podcasts, Anchor and anywhere else your beautiful ears are listening from.----Your Hosts:Elie Ayrouth (@bookofelie)Geoffrey Kutnick (@geoffreykutnick)Your Guest:Paul Ryu (@Ryusauce)Produced by:Isai Rocha (@isairocha)----Follow us!Instagram:instagram.com/foodbeastkatchupinstagram.com/foodbeastFacebook:www.facebook.com/foodbeastTwitchhttps://www.twitch.tv/foodbeast
Wolfgang Puck is arguably the most recognizable name in the food world, as things we take for granted such as TV cooking demonstrations, open kitchen restaurants, and even California-style fusions, can all be linked back to Puck. He is a household name with over 100 restaurants around the world, and is now a proud graduate of the Foodbeast Katchup podcast. Wolfgang and son Byron Puck joined us, as we took a time machine into Wolfgang's life, learning exactly what he had to fight through to get to where he is, how he became THE most recognizable name in food, how he's grooming his son to follow in his footsteps, and how he has been able to adapt through the decades. ---Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the Spotify, Apple Podcasts, Anchor and anywhere else your beautiful ears are listening from.----Your Hosts:Elie Ayrouth (@bookofelie)Geoffrey Kutnick (@geoffreykutnick)Your Guest:Wolfgang Puck (@chefwolfgangpuck)Byron Puck (@byronpuck)Produced by:Isai Rocha (@isairocha)----Follow us!Instagram:instagram.com/foodbeastkatchupinstagram.com/foodbeastFacebook:www.facebook.com/foodbeastTwitchhttps://www.twitch.tv/foodbeast
"I just want to stop explaining boba to white people." That is the tongue-and-cheek goal of Andrew Chau, co-founder of Boba Guys as they strive to make boba drinks commonplace in the U.S.Chau and his fellow co-founder Bin Chen have been more than just restaurateurs, as they are often looked to for statements on cultural moments, and always looking to bridge cultures. Chau was very open and honest about a lot of cultural subjects in his Katchup appearance and goes even deeper in Pt. 2, as Chau gives no-holds-barred commentary throughout.Make sure to go back and listen to Pt. 1 on this conversation to learn the origins of Boba Guys, and some additional gems.---Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the Apple Podcasts App, and anywhere else your beautiful ears are listening from.----Your Hosts:Elie Ayrouth (@bookofelie)Geoffrey Kutnick (@geoffreykutnick)Your Guest:Andrew Chau (@bobaguys, @chaumeleon)Produced by:Isai Rocha (@isairocha)----Follow us!Twitchhttps://www.twitch.tv/foodbeastInstagram:instagram.com/foodbeastinstagram.com/foodbeastkatchupFacebook:www.facebook.com/foodbeastkatchup/www.facebook.com/foodbeast
Boba Guys is pushing to make bubble tea as common as sushi, and in a very rare podcast appearance, co-founder Andrew Chau joined us to share just how they're going to do that. In "episode one" of a two-part series we learn the origins of the Bay Area-based boba shop, how they started changing the perception of boba in the U.S., and why they pushed so hard for single-use plastic bans in California.Chau and his fellow co-founder Bin Chen have been more than just restaurateurs, as they are often looked to for statements on cultural moments, and always looking to bridge cultures. Chau was very open and honest about a lot of cultural subjects in his Katchup appearance and goes even deeper in Pt. 2, dropping Friday, September 20.  Stay tuned for that one, as Chau gives no-holds-barred commentary throughout. ---Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the Apple Podcasts App, and anywhere else your beautiful ears are listening from.----Your Hosts:Elie Ayrouth (@bookofelie)Geoffrey Kutnick (@geoffreykutnick)Your Guest:Andrew Chau (@bobaguys, @chaumeleon)Produced by:Isai Rocha (@isairocha)----Follow us!Twitchhttps://www.twitch.tv/foodbeastInstagram:instagram.com/foodbeastinstagram.com/foodbeastkatchupFacebook:www.facebook.com/foodbeastkatchup/www.facebook.com/foodbeast
Alfred Inc. has become a staple in Los Angeles with Instagram-worthy drinks and a coffee/tea shop experience like no other. Founder Josh Zad jumped on the Foodbeast Katchup podcast, shared how it all came to be, and how he transitioned Alfred's success into a successful international brand, opening Alfred Tea in the heart of Japan. Zad also shared how the success of his shops have opened the door to a new Mexican style called "Calidad," that is already being sold in over 600 U.S. locations.For the first time since the incident, Zad also opened up about the infamous Kawhi Leonard ban and explained the whole situation, trying to finally put the whole thing to rest. ---Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the Apple Podcasts App, and anywhere else your beautiful ears are listening from.----Your Hosts:Elie Ayrouth (@bookofelie)Geoffrey Kutnick (@geoffreykutnick)Your Guest:Josh Zad (@alfred, @alfredtea, @calidad, @joshfromalfred)Produced by:Isai Rocha (@isairocha)----Follow us!Twitchhttps://www.twitch.tv/foodbeastInstagram:instagram.com/foodbeastinstagram.com/foodbeastkatchupFacebook:www.facebook.com/foodbeastkatchup/www.facebook.com/foodbeast
Sushi is a very traditional Japanese dish, and we've all known it to look a certain way, taste a certain way, and feel a certain way.Wave Asian Bistro in Mount Dora, Florida, however, is breaking all the sushi rules, taking the base elements and creating 16-pound sushi doughnuts, sushi pizza, sushi fries, and much more.Under the tutelage of his father, who also ran a Japanese restaurant, Jonathan McKinney opened Wave and in a few short years has made "breaking the internet" a habit.We talked with McKinney and partner Kelly Leech, as they showed us what the process of creating these insane dishes, the reception they've received, and how social media marketing has affected their business.---Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the Apple Podcasts App, and anywhere else your beautiful ears are listening from. ----Your Hosts:Elie Ayrouth (@bookofelie)Geoffrey Kutnick (@geoffreykutnick)Your Guests:Jonathan McKinney (@wavemountdora)Kelly Leech (@wavemountdora)Produced by:Isai Rocha (@isairocha)----Follow us!Twitchhttps://www.twitch.tv/foodbeastInstagram:instagram.com/foodbeastinstagram.com/foodbeastkatchupFacebook:www.facebook.com/foodbeastkatchup/www.facebook.com/foodbeast
If you've ever wondered what it's actually like inside a prison's walls; author, entrepreneur and ex-con Andrew Medal jumped on The Foodbeast Katchup podcast to give us an unflitered look.Fully embracing his checkered past, Medal's new book, "Don't Drop the Soap," details prison culture, slang, and tons of recipes that he had to learn on the fly. From sneaking food into his cell to hand-make alcohol, to using trash bags to make ice cream, Medal had to MacGyver his way to a decent meal. He also compares prison food experiences compared to media interpretations.Medal shared the story of how he ended up in jail, how it affected his businesses, and how he couldn't even get a job at Starbucks after getting out.Medal also shared his current efforts in prison reform, and tech business efforts.  Find his book, "Don't Drop the Soap," out now on Amazon.com. ---Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the Apple Podcasts App, and anywhere else your beautiful ears are listening from. ----Your Hosts:Elie Ayrouth (@bookofelie)Geoffrey Kutnick (@geoffreykutnick)Your Guest:Andrew Medal (@andrewmedal)Produced by:Isai Rocha (@isairocha)----Follow us!Twitchhttps://www.twitch.tv/foodbeastInstagram:instagram.com/foodbeastinstagram.com/foodbeastkatchupFacebook:www.facebook.com/foodbeastkatchup/www.facebook.com/foodbeast
The Hundreds is a pioneer in the Los Angeles streetwear game, and co-founder Ben Shenassafar, AKA Ben Hundreds, joins the Katchup to talk about their new Family Style Food Festival, the stories behind The Hundreds past iconic food collabs, and he also helps us settle the war between Popeyes and Chick-Fil-A’s chicken sandwiches. Ben gets into the nitty gritty of putting together the Hundreds Family Style Festival, getting L.A.’s best restaurants such as Howlin’ Rays, Jon & Vinny’s and Felix Trattoria to mix it up with cultural icons such as Chinatown Market, Mr. Cartoon and Joshua Vides. Ben also goes into storytime mode, reminiscing over The Hundreds food collabs with the likes of Tapatio and Pepsi. The Katchup crew also try the new Popeyes chicken sandwich with Ben, and they all chime in on the current battle going on between the fried chicken icon and Chick-Fil-A. ---Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the Apple Podcasts App, and anywhere else your beautiful ears are listening from. ----Your Hosts:Elie Ayrouth (@bookofelie)Geoffrey Kutnick (@geoffreykutnick)Your Guest:Ben Hundreds (@benhundreds, @familystylefest, @thehundreds)Produced by:Isai Rocha (@isairocha)----Follow us!Twitchhttps://www.twitch.tv/foodbeastInstagram:instagram.com/foodbeastinstagram.com/foodbeastkatchupFacebook:www.facebook.com/foodbeastkatchup/www.facebook.com/foodbeast
When Elie got invited to a secretive event by a friend, he was under the impression that it was going to be a dinner. The closer the day came, he had his suspicions, and eventually realized he had just committed to an underground cannabis swap meet. The guys popped in some edibles, went to check it out, and had quite an eventful experience. Geoff and Elie recap their night and talk about how these type of sesh's are still part of cannabis culture, despite weed being legal in California. Also, if we get 40 reviews on the Podcast app about Elie eating a "cookie crisp bar," by the time Elie gets back from Europe in the next episode, he will eat all 500 milligrams of that cookie edible, at once.---Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the Apple Podcasts App, and anywhere else your beautiful ears are listening from. ----Your Hosts:Elie Ayrouth (@bookofelie)Geoffrey Kutnick (@geoffreykutnick) Produced by:Isai Rocha (@isairocha)----Follow us!Twitchhttps://www.twitch.tv/foodbeastInstagram:instagram.com/foodbeastinstagram.com/foodbeastkatchupFacebook:www.facebook.com/foodbeastkatchup/www.facebook.com/foodbeast
Virali Dave recently discovered that her family's affinity with Taco Bell was shared throughout several pockets of the Indian American community.Dave explains her experience growing up as an American Indian immigrant, and how Taco Bell has evolved into a cultural phenomenon.Several factors come into play, including affordability and Taco Bell's dietary flexibility make it the ideal fast food.The Katchup crew, with Food beast's Reach Guinto filling in for Elie, also talk about Subway's fight for relevance, this time announcing a partnership with Beyond Meat. They also get hit with a bit of nostalgia, trying out the all new Otter Pops, which have removed all artificial ingredients.---Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the Apple Podcasts App, and anywhere else your beautiful ears are listening from. ----Your Hosts:Geoffrey Kutnick (@geoffreykutnick)Reach Guinto (@reachguinto)Your Guest:Virali Dave (@virali)Produced by:Isai Rocha (@isairocha)----Follow us!Twitchhttps://www.twitch.tv/foodbeastInstagram:instagram.com/foodbeastinstagram.com/foodbeastkatchupFacebook:www.facebook.com/foodbeastkatchup/www.facebook.com/foodbeast
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Comments (6)

Guillermo Guerrero

Great episode! I really enjoyed Andrews works view perspective 💯💯💯

Sep 26th
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Guillermo Guerrero

Great episode! loved the break down of influencers working to help businesses. plus fuck that Starbucks garbage drink. that's coming from a former barista @memosmunchies

Jul 18th
Reply (1)

Guillermo Guerrero

great episode! the stinky pizza sounds delicious.

Feb 25th
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Guillermo Guerrero

Great podcast covering a wide variety of topics adding food culture. I really enjoy the different guest they have on as well.

Feb 25th
Reply

Mac Merk

This was a great Podcast. I'm gonna fly to LA soon and get a quesadilla from the king

Jan 21st
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