Today we have a special treat for you; an interview with Mauricio Velazquez de Leon, author of An Illustrated Guide To Tacos and Burritos (https://bookshop.org/p/books/an-illustrated-guide-to-tacos-and-burritos-a-comic-book-with-stories-recipes-and-more-liz-saunders/64f66434535ebb42?ean=9781464222429&bkshp-astro=t). Mauricio tells us about his upbringing in Mexico city, his views on taco culture and how tacos have changed over the years. Tacos are food "...from the people, to the people..." as he says. It's a cookbook, it's a comic book, it's about tacos & burritos; what more could you ask for?

We're always looking for guests!

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We're back from our road trip to Cincinnati! Today we're talking road food, bunk hotels and GoettaFest!

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Today we're talking how to leave a job, American road food, Taylor Farms Diarrhea Lettuce, and fancy hamburgers.

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Today we're talking cyclospora, terrible restaurant owners in Illinois, frozen yogurt and physical therapy. Also, where do Hospitality workers go when they leave the industry?

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Early week episode! Today we're talking butter sandwiches, chip recalls, Arby's Simplex Virus-1 and Ben's Big Announcement!

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Today we're talking Warlord's failed expansion, egg price fixing and settlement, restaurants with terrible locations and who out there actually likes their job?

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We're back! Ben's 4,700 days sober and he's got a new mic that makes it sound like he's calling in to his own show from an airport waiting lounge! Today we talk private chef concerns, Pizza Hut's downfall, more cooking robots and old, old sci-fi.

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We're back from Steve's vacation! Today we're talking scallops, screwworms, AI order-takers, Disney waterfights and, of course, more Raw Milk News (it's the same news, it just keeps happening).

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Today we're talking tragic umbrella deaths, the sudden closure of Guzman y Gomez, Canadian Mac & Cheesecake and everybody's favorite: sex chocolate.

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Today we're talking client red flags, school lunchroom pizza and old fad diets! And yes, I know it's Dustin Diamond, not Jared Diamond, but we get caught up in the moment.

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