Ask “Why?”: Russell Davis (Spike TV’s “Bar Rescue”)

If you don’t ask, you don’t get. This principle is probably the mostĀ basic and straight-forward introduction to philosophy

What You Think You Become: What Chef Brad Mathews Taught Me

If you have friends you text random questions to with absolutely no surrounding context at random hours of the day, use that as your frame of reference when picturing Chef Brad Mathews. I met Brad at a tapas barĀ in Santa Monica, had an awesome time eating his food at Fishing with Dynamite in Manhattan Beach,

Start Saying Hanjuku Tamago

It’s a bird! It’s a plane! It’s a plate photo! Full Disclosure: I can’t think of any other

Be Here Now, Or How Kettle Chips are Super Deep

Someone had scrawled a long paragraph down most of the bottom half of the stall door. Two phrases

Off the Menu Podcast: The One Where Ryan Drinks

    Have you ever consumed a strong vodka cocktail so quickly that you rendered yourself incapable of doing basic math? I have. It was for a special occasion, though. Ryan is drinking again after a 109-day cleanse, and Jake, Junior, and I are eager to celebrate the occasion. You’re going to hear us clink

Off the Menu Podcast: Hola.

    National Tortilla Chip Day was yesterday, and we’re celebrating by having a debate about red vs.

Stirring Up Memories

It’s some point in the mid-90s, and I’m in elementary school. There is a two-tier black footstool in

No Muss, Some Fuss: Cumin and Citrus Roasted Carrots

One of the reasons self-diagnosed lachanophobics still risk the possible horror of eating vegetables is the possible magic of beautiful and delicate flavor. Sometimes it’s best to steer into the curve and forgo meat in favor of vegetable authenticity. Plus it couldn’t hurt to throw the vegan, gluten-free members of my core a bone. Or