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Most Americans now have more choices when it comes to food than any other group of people in the history of the world. We are so, so lucky to live in a time and place when we get to choose between feasting on fresh vegetables from the farmer’s market… and ordering a meat lover’s pizza delivered right to our door. With such a ridiculous abundance of options, how do we actually decide what’s for dinner? On Why We Eat What We Eat, host Cathy Erway investigates the unseen forces that shape our e ...
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On the Just a Byte podcast we discussing dining trends, social media and building your brand. Guests include Authors, Speakers and other successful bloggers
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This goes beyond how to pitch, what editors are looking for, etc. We are going to explore in detail at exactly where travel writing (or general freelance writing if you do more things but would like to transition to just travel) income sources are, how you earn it, how to negotiate with editors, and clients you need to work with to hit your big, fa…
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Minority women writers discuss what it means to be a minority in the food writing space. We discuss adversity and why it is important to have a diverse representation in the food writing field. We speculate on why publishers don't want us to "sit at their table."#food #foodwriterتوسط Malika Bowling
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Food trucks are not a new trend. But a Food Truck started by a Prince? That's something new. Check out the Prince the Venice Food Truck.توسط Malika Bowling
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The Boca Bacchanal festival in Florida's Boca Raton neighborhood had a big draw with retirees, but the sponsor wanted to reach a younger audience, millennials. Listen to the unique and out of the box strategies their PR company, Mugsy PR used to reach this new demographic. You might pick up a tip or two on how to reach a new audience of influencers…
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It's Dessert in a Box. This startup, the brainchild of two sisters with no restaurant experience, was built with no investors and is located in NYC.Everything is pre-measured, and all your shopping is done for you. You can order via their website, www.redvelvetnyc.com and choose from 25 baking kits fro easy to advanced. You can order anywhere in th…
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The stats say that mealtimes are becoming a smaller and smaller part of Americans’ lives. The average American eats one out of every five meals in their car. Americans eat alone nearly half the time. And, when we eat alone, we tend to eat less healthy foods. But sometimes we actually pause and take a moment to cook for someone else. Today’s episode…
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There are more Chinese restaurants in the United States than McDonald’s, Burger King, Wendy’s, and Kentucky Fried Chicken. Combined. But the iconic menu items you’ll find in many of them bear almost no resemblance to traditional Chinese food. In today’s episode, we find out how immigration laws contributed to the rise of Chinese restaurants, debate…
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When you think about the climate change, you might think about how it’ll affect where you’ll live, or get around. But one of the most intimate effects of climate change will be on what we eat. Sea level rise, more frequent droughts, extreme weather and more will reshape our diets. On this episode of Why We Eat What We Eat, we develop a diet of the …
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Sometimes we eat what we eat because there’s a shared tradition and history that brings us together, and sometimes we eat what eat because it’s what was brought to the table. That’s the potluck. In this week’s episode, we travel to what is arguably the potluck capital of the world —Minnesota — and trace the origin of the potluck- from the American …
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Macaroni and cheese, chicken nuggets, grilled cheese. American kids are known around the world for their bland, boring palates. But what happens if you never outgrow the kids’ menu? Today on the show, we’re exploring the secret lives of adult picky eaters. Why are some people so finicky about their food? Is it psychological? Physiological? Can we b…
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In our first episode, we take on food trends — specifically, the biggest food trend of the last decade: kale. Kale isn’t an especially flashy vegetable. It’s slightly bitter, hard to digest, and lasts forever in your fridge. Rumor has it that, until 2011, the biggest kale buyer used it to garnish their salad bar. Now, it’s on 1 out of every 5 menus…
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In a new series brought to you by Blue Apron and Gimlet Creative, host Cathy Erway investigates the unseen forces that shape our eating habits. We’ll tackle everything from food conspiracies and picky eaters, to exploring the potluck scene and more. Subscribe to Why We Eat What We Eat now so you don’t miss a single episode. Learn more about your ad…
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