Jhonny and Robby talk about sexual harassment in the work place from a male point of view. Next week they'll be welcoming a couple of females into the studio to discuss they're side of the topic

Jhonny and Robby talk about sexual harassment in the work place from a male point of view. Next week they'll be welcoming a couple of females into the studio to discuss they're side of the topic

Episode 59 is packed with shit talking and beef within the Seattle food scene. Jhonny goes off on a previous guest comments online. Robby goes in heavy on a Yelp reviewer. They discuss the USA winning the 2017 Bocuse d'or competition. plus Ingredient Of the Week is Daikon Raddish.

Episode 59 is packed with shit talking and beef within the Seattle food scene. Jhonny goes off on a previous guest comments online. Robby goes in heavy on a Yelp reviewer. They discuss the USA winning the 2017 Bocuse d'or competition. plus Ingredient Of the Week is Daikon Raddish.

Robby and Jhonny welcome Collin and Shandy Greenleaf of Healthy Bonez to talk startups, juicing, and their goal of dominating their small corner of the food world.

Robby and Jhonny welcome Collin and Shandy Greenleaf of Healthy Bonez to talk startups, juicing, and their goal of dominating their small corner of the food world.

We tracked down a guy our producer had a Facebook dustup with to talk life in the kitchen, revenge techniques of the modern cook, intellectual property and worker's rights, and the best things to do with a sunchoke.

We tracked down a guy our producer had a Facebook dustup with to talk life in the kitchen, revenge techniques of the modern cook, intellectual property and worker's rights, and the best things to do with a sunchoke.

Robby and Jhonny welcome back Art of the Table's Rick Pettigrew for a long talk about the sustainability of this thing we call cheflife. It's a litte more in-depth than a lot of our shows, but it's one of those issues that deserves our time.

Robby and Jhonny welcome back Art of the Table's Rick Pettigrew for a long talk about the sustainability of this thing we call cheflife. It's a litte more in-depth than a lot of our shows, but it's one of those issues that deserves our time.