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Before it was a Fluffernutter, it was just a guy in Somerville selling marshmallow goo door to door.

This week on The ’Sader Digest, Brad digs into the very Massachusetts history of Marshmallow Fluff—from Archibald Query making marshmallow cream in his Somerville kitchen to a $500 recipe deal that helped turn it into a New England icon. Along the way, we get into radio shows, questionable branding decisions, the birth of the Fluffernutter, and why Somerville decided that marshmallow cream deserved an entire festival.

Plus: why Fluff isn't vegan, why you need two knives to make a proper Fluffernutter, and the much bigger question of what actually makes a food “Massachusetts food.”
Grab some white bread, peanut butter, and Fluff. This one is going to get sticky.

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What happens when students don't just talk about dining—but actually have a seat at the table?

In this episode of The 'Sader Digest, Brad sits down with Mia Simpson, a Holy Cross junior and member of the Dining Advisory Board, to talk about what it's really like to have a voice in the campus dining program.

Mia shares why she joined the Dining Advisory Board, what happens during the meetings, and how student feedback can lead to real changes across campus. From her suggestion to bring Poke Bowls to Crossroads to conversations about customization, food quality, local ingredients, and allergy-friendly options, Mia offers a student's perspective on what makes a dining program work.

Brad and Mia also go behind the scenes of the dining operation, discussing how student feedback is combined with data and culinary planning to make decisions. They look at everything from the popularity of Crossroads' new Poke Bowl concept to why some menu items don't perform as expected—and how those numbers can help shape what comes next.

The conversation also explores something many students may not realize: how much of the food served on campus is made in-house, how local Massachusetts products are incorporated into the menu, and the challenges of creating more options for students with food allergies and dietary restrictions.

Most importantly, Mia encourages students to do more than complain about dining. If there's something you love, something you don't like, or something you think could be better, speak up. The Dining Advisory Board is one place where that voice can be heard—and, as this episode shows, sometimes that voice can end up on the menu.

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Sweet. Crispy. Sticky. Completely misunderstood.

This week on The 'Sader Digest, Brad tells the incredible story of General Tso's chicken, a dish that's become synonymous with Chinese takeout despite having a history that's anything but straightforward.

Discover how one chef's journey from China to Taiwan and eventually New York transformed a banquet dish into an American icon. Along the way, Brad explores the myths behind General Tso himself, why the recipe changed so dramatically, and what this famous dish teaches us about immigration, culture, and the ever-changing definition of authenticity.

Because sometimes the best stories aren't hidden in a cookbook...

They're hiding in your takeout container.

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Fortune cookies feel ancient, traditional, and unmistakably Chinese—but their story is far more complicated. 

In this episode of The 'Sader Digest, Brad Shannon cracks open the surprising history of the fortune cookie: from Japanese tea gardens in California to immigration, World War II, internment camps, and the evolution of Chinese-American dining culture. Along the way, we explore lucky numbers, mass cookie production, cultural adaptation, and why food traditions are often built through migration, reinvention, and repetition. Turns out, the little cookie at the end of your meal has a much bigger story inside.

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This week on The Sader Digest, host Bradley Shannon dives into one of the biggest misconceptions in food history: the Caesar salad is not Italian. Created in 1924 in Tijuana, Mexico by Italian immigrant Caesar Cardini, the iconic salad was born out of improvisation during a busy Fourth of July weekend in the middle of Prohibition-era tourism.

Brad explores how a simple combination of romaine, garlic, Parmesan, Worcestershire sauce, and croutons evolved into one of the world’s most recognizable dishes. Along the way, the episode looks at immigration, food evolution, umami, authenticity, and how cuisines constantly adapt across cultures and borders.

From ancient Roman fish sauces to soggy crouton nostalgia and Crossroads’ campus Caesar salads, this episode connects history, flavor, and storytelling in a way only food can.

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This week on The 'Sader Digest, Brad tackles one of life’s most important—and somehow least questioned—foods: the chicken tender.

Crispy, dippable, and universally loved, chicken tenders feel like they’ve been around forever… but plot twist—they were actually invented in the 1970s at the Puritan Backroom. Yes, New Hampshire quietly gave the world one of its greatest culinary achievements, and no one talks about it nearly enough.

Brad breaks down what a chicken tender actually is (hint: it’s a specific muscle, not just “random chicken strip energy”), why it took modern food processing to even make them practical, and how something so simple became a nationwide obsession.

Along the way, he connects the dots between:

•  Why chicken tenders are basically engineered comfort food
•  How they took over kids menus, sports bars, and freezers everywhere 
•  And why they might actually just be a socially acceptable way to consume large amounts of sauce

There’s also a surprisingly passionate dive into dipping sauces (sweet & sour supremacy makes a strong case), the psychological safety of boneless food, and the hard truth that if you’re eating 10 tenders… you’re basically eating five chickens.

The episode wraps with a bigger idea: food doesn’t have to be ancient or fancy to be iconic. Sometimes it just has to be simple, consistent, and ridiculously satisfying.

Chicken tenders didn’t just show up—they quietly took over.

And honestly… no one is mad about it.

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This week on The 'Sader Digest, Brad flies solo—but brings in a guest who definitely doesn’t hold back: Patrick, the creator of Honest Kimball Review.

What started as anonymous food posts on the college app Fizz (powered by yellow lemonade and vibes) has turned into one of the most entertaining and brutally honest Instagram accounts on campus. After a chaotic face reveal and a strategic exit from the world of anonymous posting, Patrick moved from Fizz to Instagram, where his reviews now reach everyone from classmates to random parents across the country.

And yes—he is verified.

Brad and Patrick dive into what makes the account work: zero fluff, zero filters, and reactions that are physically impossible to fake (seriously—just watch him eat something mid-review). From calling out dry pancakes to demanding more sauce on boneless wings, Patrick’s content walks the perfect line between hilarious and helpful.

They also get into the important stuff:

•  Why Buffalo wings are his all-time #1 (and why Connecticut wings are… trying their best) 
•  The surprisingly deep philosophy behind rating dining hall food “on a Kimball scale” 
•  His origin story as a fourth-grade taco truck enthusiast turned YouTube creator 
•  And the ongoing debate: is Greek pizza actually… good? 

Along the way, Patrick makes one thing clear, this isn’t about clout. It’s about the love of the game. The followers? Cool. The content? That’s personal.

The episode wraps with a real moment of perspective: Kimball isn’t perfect, but it’s a lot better than people give it credit for, and honest feedback (even the painful kind) can actually make it better.

Also, somewhere in here, peanut butter and jelly wings with fluff are seriously discussed. So there’s that.

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What started as a clever way to sell tires has become one of the most powerful forces in global cuisine.

In this episode of the Sader Digest, Brad dives into the history, influence, and controversy of the Michelin Guide—and what its recent arrival in Boston really means.

From its origins in 1900 France to its evolution into the gold standard of fine dining, the Michelin Guide has shaped how the world defines “great” food. With its coveted star system, it can transform restaurants overnight, elevate careers, and reshape entire city dining scenes.

But that influence comes with trade-offs.

Brad explores:

•  How the Michelin Guide went from selling tires to defining global cuisine 
•  Why earning (or losing) a star can change everything for a restaurant 
•  The intense pressure, sacrifice, and culture inside Michelin-level kitchens 
•  How cities like New York and Chicago benefited—and what Boston has been missing 
•  Why Boston having just one starred restaurant raises bigger questions about its food scene 

Along the way, he reflects on legendary restaurants like The French Laundry, Alinea, and Noma, and what it really means to operate at that level of excellence.

At its core, this episode asks a bigger question:

Who gets to define what “great food” is—and what happens when the whole world follows their lead?

The Michelin Guide isn’t just a rating system.
 It’s a force that shapes chefs, cities, and the future of dining itself.

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What does a jar of bubbling flour and water say about us?

In this episode of the 'Sader Digest, Brad and Alex take a deep (and surprisingly philosophical) dive into the sourdough boom of 2020—when the world shut down, grocery shelves emptied, and suddenly everyone became a bread baker.

But this isn’t just about bread.

From ancient fermentation and Gold Rush “sourdough” survival to Instagram starters like Dough Biden, this episode explores why sourdough became more than a trend. It became a ritual, a coping mechanism, and a way to reclaim control during a time of uncertainty.

Along the way, they unpack:

•  The history of bread—from wild yeast to Wonder Bread
•  Why sourdough feels (ugh)“authentic”… and why that idea is complicated 
•  How modern food systems prioritize speed, consistency, and convenience 
•  The psychology of cooking during crisis—and why it faded just as fast 
•  Whether sourdough was really about independence… or just the illusion of it 

As life sped back up, many starters were abandoned (some still sitting in the fridge ICU), and convenience took over again. But the bigger question remains:

What were we really searching for when we started baking?

This episode is a reminder that food isn’t just fuel—it’s story, identity, and sometimes, a way to slow down when the world won’t.

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In this episode of The 'Sader Digest, Alex  brings along Public Health Nurse Kristin Gauthier to share insight into the evolving role of Health Services at Holy Cross.

Kristin discusses how her work extends beyond traditional clinical care, focusing on outreach, education, and improving access for students. She highlights key initiatives like the Express STI Clinic, which offers quick and confidential testing, and the SHAPE peer educator program that helps connect students with important health resources.

The conversation also explores the growing importance of Narcan training, emphasizing accessibility, safety, and awareness around opioid-related emergencies. In addition, Kristin shares how programs like Sexual Health Respect Week and Wellness Week are helping to reduce stigma, increase engagement, and encourage students to take a more proactive role in their health.

A major takeaway from the discussion is the importance of understanding personal health metrics—“knowing your numbers”—and how early awareness can lead to better long-term outcomes.

Overall, the episode provides a thoughtful look at how Health Services is supporting student well-being in a more modern, approachable, and preventative way.