Brain fog, burnout, low energy, and constant fatigue are some of the most common health complaints today, and they are often driven by what, when, and how we eat. In this episode of Eat Your Content, neuroscientist Dr. L breaks down how food directly affects brain function, mood, focus, and long-term cognitive health.

We dig into why inflammation plays such a major role in mental clarity, how poor meal timing can sabotage energy levels, and why mixing fats and carbohydrates can create the perfect storm for brain crashes. Dr. L also explains why most diet advice fails, how fad diets confuse people, and what actually matters when it comes to feeding your brain instead of just following trends.

You’ll learn how protein supports brain chemistry, why gut health and brain health are inseparable, and how modern lifestyles keep our nervous systems stuck in overdrive. This conversation is grounded in neuroscience but delivered in a way that makes sense for real life, not a lab or a clinic.

If you’re tired of feeling mentally drained, overwhelmed by nutrition misinformation, or stuck in a cycle of energy crashes, this episode will help you rethink food as fuel for your brain, not just your body.

👉 Follow Eat Your Content, leave a review on your podcast app, and check the show notes for Dr. L’s free guide on removing brain fog.

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Buy Dr L's book here: https://a.co/d/epJBPIb

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AI in food, personalized nutrition, and healthier eating habits are some of the most searched topics in the food and wellness world today, and this episode goes straight into the heart of all three. If you’ve ever wondered how artificial intelligence might shape the future of home cooking, meal prep, and dietary health, this conversation will pull you in right away.

Rich sits down with Jaclynn Morgan, CEO and co-founder of Healthvice, the company behind WellFed, an app that blends nutrition science, cultural food traditions, and AI-powered personalization. WellFed is built for the real world, not for fantasy meal plans, and Jaclynn breaks down exactly how their technology helps regular people eat better without giving up time, taste, or convenience.

Jaclynn shares the story of how her background in rehabilitative therapy opened her eyes to the way nutrition affects healing, inflammation, and long-term health. From helping a friend manage endometriosis pain through diet to developing a platform that reworks recipes based on allergies, preferences, and even GLP-1 needs, she explains why personalized food guidance might be the shift Americans have been waiting for.

You’ll hear us dig into:
 • how AI can rewrite any recipe so it fits your restrictions
 • why ultra processed foods have taken over American kitchens
 • the real reasons most people feel too busy to cook
 • how Instacart integration, meal planning, and prep tools lower the barrier to healthy eating
 • why taste and convenience matter more than willpower
 • the surprising ways food culture shapes our health
 • how WellFed is helping families bring cooking back into the home

This episode explores food, health, technology, and culture all at once, and it’ll leave you thinking differently about how you eat and why.

If you're looking for healthier habits that still fit your life, hit play. And be sure to follow, rate, and share the show so more people can join the conversation around food, culture, and the tech shaping our future.

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Wellfed Website: wellfed.us

Instagram: @w

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Why do food scenes in movies and TV hit us so hard? Why does a simple bowl of pasta in Chef or a chaotic kitchen in The Bear stir up so much emotion?

In this episode of Eat Your Content, host Rich Herrera sits down with Jennifer Teplin, licensed therapist and founder of Manhattan Wellness, to explore the emotional psychology of food in pop culture—and why what we eat on screen (and in real life) often reflects what we’re feeling deep down.

Jennifer and Rich dive into:
🍝 Why food scenes in movies can feel more intimate than love scenes
🧠 The psychology behind comfort food and emotional eating
🔥 How perfectionism and pressure in the restaurant world mirror real-life burnout
❤️ How family recipes, holiday meals, and shared dishes connect to memory and identity
🎥 The hidden therapy behind iconic scenes from The Bear, Chef, and It’s Complicated

Whether you’re a foodie, a film buff, or someone trying to understand why food carries so much emotional weight, this conversation will make you see your favorite shows—and your favorite meals—in a whole new light.

👉 Listen now to learn how food, emotion, and storytelling feed the human experience.
____________
Connect with Manhattan Wellness: gettherapytips.com

____________

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Top Chef winner stories, Michelin star achievements, and the real path to becoming one of New York’s most exciting chefs. In this deep and honest conversation, Chef Buddha Lo pulls back the curtain on everything that happened after his historic back-to-back Top Chef wins and how that momentum fueled his push for a Michelin star.

Buddha walks through the early days cooking alone in a caviar shop, the grind of keeping a dream alive on slow nights, and the moment he realized HŪSO needed to evolve into a full restaurant worthy of global attention. He talks about moving from Australia to New York to chase a rating that didn’t even exist back home, and why Michelin was always the goal long before television came calling.

You’ll hear how he built a dining room experience from scratch, how he balances creativity with exacting standards, and why he believes the real challenge isn’t earning a star, it’s maintaining a mindset that aims far beyond it. He shares candid stories about the mystery of Michelin inspectors, the pressure that comes with sudden demand, and why Top Chef fans played a bigger role in his success than anyone realizes.

This episode is packed with insight, ambition, humility, and the kind of behind-the-scenes details food lovers never get to hear. Buddha’s story is equal parts inspiring and relentless, and he tells it with the same precision and intensity he brings to every plate.

If you love hearing how great chefs are made, press play now and share this episode with someone who’s chasing their own big dream.

____________

Follow Chef Buddha Lo on Instagram: @buddha__lo

Huso Website: https://husony.com/

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There’s a reason so many people dream of opening a restaurant. Food feels personal. Feeding people feels meaningful. And if you’ve ever worked in a great kitchen, you know the rush of it. The energy, the noise, the late nights that turn into early mornings. But there’s another side to the restaurant business that most folks never see, and it’s not as romantic.

In this episode, I talk with Kasey Anton, former restaurateur and author of Profit First for Restaurants. Kasey spent years inside kitchens before realizing the thing that saves restaurants isn’t talent or passion. It’s understanding the numbers.

We talk about:

• Why restaurants with full dining rooms still lose money
• The emotional toll of holding onto a restaurant that can’t support itself
• What The Bear gets right about the stress behind the pass
• How to tell if your dream restaurant idea is actually financially viable
• And how to build a business that supports your life instead of swallowing it

This conversation isn’t about killing the dream. It’s about protecting it. If you love food, restaurants, or The Bear, or if you’ve ever whispered “maybe one day I’ll open a place,” this one is for you.

 If this episode hits home, share it with someone who loves food as much as you do. And follow the show so you never miss the next conversation. 

Follow Kasey Anton and Spark Business Consulting
Website: https://sparkbusinessconsulting.com/
Instagram: @thekaseyanton / @sparkbusinessconsulting 

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What if the menu in front of you automatically adapted to what you can eat? No guessing, no awkward back-and-forth with the server, no anxiety about whether the kitchen really understands your allergy or dietary restriction. Just clarity and confidence.

That’s the vision behind Foodini, and today I’m joined by its founder, Dylan McDonnell, to talk about the future of personalized dining.

Dylan was diagnosed with celiac disease as a kid, and after years of getting sick from restaurant meals that were supposed to be “gluten-free,” he knew there had to be a better way. That journey led him from the world of corporate law to building a platform that breaks restaurant menus down to the ingredient level using a combination of AI and registered dietitians.

We talk about:

• Why menu transparency is still so difficult for restaurants
• How Foodini maps recipes to ingredients to give diners accurate allergy and dietary information
• The emotional side of eating out when you don’t fully trust the menu
• The “veto vote” and how one diner’s allergy influences where an entire group eats
• New legislation that may soon require restaurants to label allergens nationwide
• Why personalization is becoming a defining force in the future of food and hospitality

This episode is for anyone who cares about food safety, restaurant culture, and how AI is changing the way we eat. It’s a thoughtful, practical look at what it means to create dining experiences that include everyone at the table.

Tap play and then share this with someone who has ever had to bring their own snacks, scan a menu nervously, or trust a waiter’s “I think so.”
Let’s help more people enjoy eating out again.

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What happens when the people who feed America start disappearing?

Former Washington State Senator Mona Das joins Eat Your Content for a raw, fast-moving conversation about the reality behind your plate. Immigrant workers are the backbone of the food industry—cooks, farmers, dishwashers, and delivery drivers—but in today’s political climate, many are afraid to show up for work. Fields are empty, restaurants are understaffed, and the system that keeps our kitchens running is starting to crack.

Mona, an immigrant herself, talks with Rich about how fear-based policies and disinformation are driving people out of the workforce and threatening the future of America’s food supply. They dive into how politics, identity, and pop culture collide in the most basic human act—eating—and what happens when we forget who’s behind the meal.

It’s part political reality check, part cultural reckoning, and all heart.

If you care about food, you should care about who makes it. Listen now and join the conversation about what happens when politics meets your plate. 

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Chef Elisa Lyew has one of the coolest jobs you’ve probably never heard of. By day, she’s the founder of Elisa’s Love Bites, a New York City bakery known for its gluten-free, low-sugar desserts that taste just as indulgent as the classics. But behind the scenes, she’s also a culinary prop stylist—the person who makes all the food you see in movies and TV shows look picture-perfect and edible.

In this episode of Eat Your Content, Elisa joins host Rich Herrera to talk about how she went from studying theater and media to becoming one of Hollywood’s go-to pastry chefs. She shares how a one-off gig on Madam Secretary led to years of steady work in TV and film, including projects like Fallout and Apple TV’s The Savant. You’ll hear how she creates everything from futuristic jello cakes to vegan doughnuts that look straight out of Dunkin’—and why it’s so important that her on-screen food is just as real as what she serves in her bakery.

Rich and Elisa dig into:

• How growing up in Panama shaped her love of food and storytelling
• The creative process behind her hit Bangin’ Chocolate Chip Cookie
• What it’s really like feeding actors on restrictive diets
• How she makes “healthy” desserts taste sinful
• The unexpected ways film and food overlap behind the camera

Elisa’s story is about following your instincts, finding your niche, and turning a creative hobby into two thriving careers. Whether you love baking, film, or just a good comeback story, this episode will make you hungry—in more ways than one.

🍪 Listen now and subscribe to Eat Your Content for more conversations where food and pop culture collide.

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What happens when a Brooklyn kid with a knack for fixing cable wires decides to take on Hollywood? You get Larry Namer — the man who co-founded E! Entertainment Television and turned celebrity culture into a global obsession.

In this episode of Eat Your Content, Larry joins Rich to talk about his unlikely rise from the underground cables of Manhattan to the glitz of Los Angeles, where a two-million-dollar gamble turned into an entertainment empire worth billions.

Larry opens up about the early struggles of launching E!, the hustle that fueled its success, and why humor and curiosity were their secret ingredients. He shares hilarious behind-the-scenes stories about Talk Soup, Howard Stern, and sneaking onto the red carpet when the Academy Awards wouldn’t let them in.

Then the conversation shifts to Larry’s new book, Offscript: Recipes for Success — a memoir-meets-cookbook that blends food, family, and lessons from decades in show business. Larry explains how cooking became his personal form of therapy, how a plate of chicken parmesan inspired his approach to media, and why the best recipe for success isn’t about following your passion, but finding what you’re great at and doing it with flavor.

From the early days of cable TV to AI-generated films, Larry’s story is a reminder that innovation comes from going off script — and sometimes, from getting a little sauce on your hands.

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It’s hard to believe, but Waiting... first hit theaters 20 years ago this month! This raunchy, laugh-out-loud comedy gave us an unfiltered look at restaurant life and introduced the world to characters like Monty, Dean, and Naomi, played by a then up-and-coming cast that included Ryan Reynolds, Anna Faris, and Justin Long.

To celebrate the 20th anniversary of this cult classic, we’re bringing back our exclusive interview with the man behind it all: writer and director Rob McKittrick.

Rob takes us behind the scenes of how Waiting... was made, from its indie beginnings to becoming a pop culture staple for anyone who’s ever waited tables or worked in a chaotic kitchen. He shares the real-life stories that inspired the film, what it was like casting a young Ryan Reynolds, and how a low-budget idea went on to capture the service industry experience like no other movie has.

Whether you’ve been quoting Waiting... for years or you’re just discovering it for the first time, this re-release is packed with insider stories, laughs, and reflections you won’t hear anywhere else.

Press play, relive the glory days of 2005, and celebrate 20 years of the comedy that made servers everywhere say, “Don’t mess with people who handle your food.”

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