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In this episode of "Armchair Expert," Dax Shepard and Monica Padman welcome acclaimed chef and entrepreneur Roy Choi. They discuss Choi's journey from his childhood in South Korea to becoming a prominent figure in the culinary world, emphasizing the cultural significance of food and its connection to healing and community. Choi shares his experiences growing up in a family that owned various businesses, including a liquor store and a restaurant, and how those experiences shaped his understanding of the restaurant industry. Choi reflects on the challenges faced by immigrant families, particularly the stereotypes and marginalization of Asian communities in America. He highlights the importance of representation in media and the need for more diverse stories about Asian experiences. The conversation touches on the impact of the pandemic on the restaurant industry, with Choi estimating that 30-40% of small businesses closed, revealing the flaws in the traditional restaurant model that often relies on exploitation and low profit margins. They delve into the cultural differences between Korean and Black communities, particularly during the LA riots, and how food serves as a bridge between cultures. Choi discusses his Emmy-winning show "Broken Bread," which explores food's role in social justice and community building. He emphasizes the need for systemic change in the restaurant industry, advocating for fair wages and better working conditions for all employees. The episode also covers Choi's personal struggles with addiction and how he found solace in cooking, likening it to a form of control in his chaotic life. He shares his transformative experience watching Emeril Lagasse on TV, which inspired him to pursue a culinary career. The conversation concludes with a discussion on the evolving food culture in America, the importance of valuing food, and the need for a more equitable system that supports both consumers and restaurant workers.

The episode features Theo Von hosting Young Gravy, focusing on tours, music, live shows, and personal stories. Tour news opens the discussion: “Louisville, Indianapolis (we added a show in Indianapolis), Shreveport, Louisiana, Baton Rouge, Louisiana, Corpus Christi, Houston (we added a show in Houston), added a show in Phoenix, added a show in New York City, and added a show in Austin, Texas.” Tickets are through theovan.com/tour, with a reminder to use those links for accurately priced tickets. Merch is highlighted as well: “lots of new merch up at theovanstore.com. Check out the new Hitter Hunting collection, also the new Gang Gang crew necks in orange and purple and gold fits. We got the new Rat King t-shirt in purple and black.” Theovinstore.com is also mentioned. Theo introduces the guest: “Today's guest is Young Gravy,” described as a rapper and composer on tour with a fresh album Marvelous, and a veteran of the show who is returning. The conversation covers the show’s energy and production: Gravy co-headlines with BBno$, and features Soulja Boy, Freddie Dredd, and Jesse McCartney; they built seven acts to interweave performances. Gravy notes a two hour set with about forty one songs, and daily meet and greets, which he values for fan connections and gifts. He shares a memorable moment about a fan who brought his mother’s urn to a show, and a gold katana given as a gift, fully gold encrusted with purple accents. Gravy discusses the tour’s scale: it is the biggest he has done, with Minneapolis selling 7,800 tickets and Seattle near 8,000; the overall average is around 3,500 to 4,000. He describes the energy as dynamic, with intimate moments and crescendo moments, and confirms meet and greets every day. The interview covers audience participation and charity: bras tossed on stage have become a recurring sight, and Gravy plans to donate all the bras; based on comments, the value per bra is about $50, yielding roughly a thousand dollars for breast cancer. The conversation also touches on general touring life, including security and the occasional wild moments. Music creation and sampling are explained: Gravy prefers sampling older music and then replaying with his own instruments to reduce legal risk. He describes Beethoven-inspired moments and the Marvelous intro, and notes that clearance becomes easier after signing with a label, though he still often recreates samples when possible. He mentions collaborators and potential future projects, including Michael Bublé, Morgan Wallen, Hardy, Ernest, and even older legends like Shania Twain or Whitney Houston, plus a possible collaboration with 50 Cent and T-Pain. He emphasizes the value of staying in touch with artists and keeping doors open. The chat closes with reflections on family, his father’s death at sixteen, Montana and college days, a pizza cart business, and the moment his face was finally revealed after a fan recognized him. Gravy expresses gratitude for the audience and looks forward to future shows and collaborations, ending on a note of mutual respect and excitement.

The podcast explores the homogenization of restaurant food across America, suggesting that many establishments serve the same mediocre fare due to a handful of dominant food distributors, particularly Cisco. The host begins by testing the hypothesis that identical dishes can be found at different restaurants, questioning whether consumers are trapped in a cycle of eating the same mass-produced food nationwide. The podcast features an interview with Ellen Walsh Roseman, a restaurant owner who prioritizes sourcing local ingredients and making food from scratch, contrasting this approach with the practices of large distributors. Austin Feric, author of "Barons," explains how Cisco became a national powerhouse by acquiring numerous companies and offering restaurants a one-stop shop for all their needs. This consolidation has led to a decline in regional variety and a reliance on mass-produced, often frozen, foods. Cisco's business model involves sourcing ingredients from large-scale producers, sometimes with exploitative labor practices, and lobbying to deregulate the trucking industry, further squeezing workers. The podcast highlights concerns about the quality of ingredients, the use of fillers like soy protein, and the lack of transparency in the food supply chain. The hosts discuss the challenges faced by restaurant owners and local distributors in competing with Cisco, which has the power to raise prices and dictate terms. They suggest consumers demand higher-quality, locally sourced food by visiting butchers, bakeries, farmers markets, and fruit stands. The podcast concludes with a test of the initial hypothesis, with the hosts ordering jalapeno poppers, fried pickles, and funnel cake fries from different states and finding that many of the dishes tasted remarkably similar, reinforcing the idea that regional variety is disappearing and that consumers are increasingly eating the same mass-produced food.

The podcast begins with a giveaway of a dynamometer for grip strength testing, encouraging listeners to comment within the first 24 hours. The hosts also promote a sale on fitness products, including MAPS Anabolic and the Shredded Summer Bundle, both at 50% off. The conversation shifts to light-hearted banter about haircuts and personal grooming, with humorous anecdotes about shirtless moments and the challenges of getting haircuts. They discuss a recent comic book featuring Red Skull, a character with parallels to Jordan Peterson's philosophies, leading to a debate about potential political propaganda in media. Justin shares his weekend experiences fly fishing with his sons and observing social interactions among adults, highlighting the differences in how men and women communicate. The hosts reflect on modern dating dynamics and the impact of social media on relationships. The discussion transitions to food delivery services and the rise of brands like Burger Den, which operate under different names while using the same kitchen facilities. They explore the implications of this business model and how it affects consumer perceptions. As spring approaches, the hosts discuss their meat consumption habits, particularly with Butcher Box, and the shift in their cooking and eating patterns. They share personal stories about family life, including parenting challenges and the humorous moments that arise during child-rearing. The podcast touches on economic predictions regarding a potential market crash, with references to historical financial crises and differing opinions on the timing and nature of the next downturn. They discuss the implications of government spending and monetary policy on the economy. The hosts also address the alarming decline in men's testosterone levels over the past two decades, attributing it to environmental factors and chemicals. They emphasize the importance of muscle mass for health and longevity, sharing insights from personal experiences and studies. Finally, they answer listener questions about bulking without gaining fat, meal frequency for weight loss, and the effectiveness of training styles like F45 and Orange Theory. They conclude by stressing the importance of personal preference in diet and exercise, advocating for a balanced approach to fitness and health.

Dax Shepard welcomes Andrew Zimmern, expressing his admiration for the Twin Cities and their friendly residents. Zimmern shares his experiences, including a humorous story about an expensive fragrance he bought while shopping in Europe. He recounts a unique cultural experience in Madagascar involving a traditional circumcision ceremony, where he was unexpectedly offered to eat the foreskin, leading to a chaotic family dispute. The conversation shifts to their personal backgrounds, with Zimmern discussing his childhood in New York, his parents' professions, and the impact of his mother's tragic accident on his life. He reflects on his struggles with addiction, detailing his journey from drug use to sobriety, which began in Minnesota. Zimmern emphasizes the importance of emotional responsibility in the hospitality industry and the need for kindness and understanding in service. As they discuss their careers, Zimmern highlights his passion for cooking and storytelling through food, which led to the creation of his show "Bizarre Foods." He explains how he aimed to promote understanding and tolerance through culinary experiences. The conversation touches on the challenges of maintaining sobriety while navigating the entertainment industry and the importance of humility. They also discuss the cultural ethos of the Midwest, emphasizing kindness and community support, particularly in times of need. Zimmern shares his commitment to addressing food insecurity for children during the summer months through partnerships with organizations like the YMCA. The episode concludes with lighthearted banter about personal anecdotes, family dynamics, and the quirks of their lives, reinforcing the theme of connection and shared experiences.

The podcast features Kevin Yen, who leads product for merchant experiences at Stripe. He discusses the importance of product management (PM) roles and shares insights on how to be a successful PM. Kevin emphasizes that PMs should not only influence stakeholders but also be able to sell and support their products. He advocates for keeping a decision log to document decisions, their rationale, and outcomes, which helps PMs improve their decision-making skills. Kevin introduces the concept of an "unsell email" during the hiring process, where he candidly shares potential downsides of the role with candidates. This approach helps ensure that only those truly excited about the position accept offers, leading to better long-term fits. He also advises aspiring PMs to start in roles such as engineering, design, or sales to gain foundational insights before transitioning into product management. He stresses the significance of writing skills for PMs, as clear communication is essential for creating alignment within teams and articulating product vision. Kevin shares that great writing leads to clarity at scale, which is crucial for effective PM work. On the topic of hiring, he highlights the importance of being invested in candidates and understanding their concerns. He also discusses automating user research, suggesting tools like userinterviews.com and Gong to streamline the process of gathering customer insights. Kevin reflects on a personal failure when he was laid off during a difficult time, emphasizing the importance of separating personal worth from job performance. He encourages listeners to focus on what they can control and to find environments where they can thrive. In the lightning round, he recommends autobiographies and the book "The Courage to Be Disliked," shares his enjoyment of the show "The Bear," and discusses his experience with competitive eating challenges. He concludes with a call for kindness in everyday interactions, advocating for a more compassionate world.

Philip Frankland Lee, head chef of Sushi Bar ATX, discusses various culinary topics, including his journey to becoming a chef and the nuances of food preferences. He reflects on his children's differing tastes in spicy food and his own aversion to coffee, emphasizing how individual palates vary. He shares a humorous anecdote about the appeal of fast food, specifically McDonald's Filet-O-Fish sandwiches, despite their unhealthy reputation. Lee recounts his emotional experience of receiving Michelin stars for his restaurants, revealing how he was surprised during a Zoom call with the Michelin team. He explains the history of the Michelin star system, originally designed to encourage travel and dining, and contrasts it with the current perception of fine dining. The conversation shifts to the art of cooking, where Lee expresses his belief that cooking is a craft that requires skill and practice. He admires the beauty of food preparation and the psychological appeal of watching cooking shows. Lee emphasizes the importance of teamwork in a kitchen, distinguishing between cooks and chefs, and highlights the rigorous work ethic required in the restaurant industry. Lee shares his culinary education, noting that he dropped out of culinary school after realizing he wanted practical experience rather than classroom instruction. He discusses the challenges of culinary schools and the importance of on-the-job training, comparing it to the apprenticeship model in tattooing. The discussion transitions to Lee's cooking style, particularly his preference for wood-fired cooking and the unique flavors it imparts. He explains the significance of using specific types of flour in pasta-making and the differences in wheat that affect digestion and flavor. Lee emphasizes the importance of using high-quality ingredients and the meticulous process of creating dishes from scratch. Lee also talks about his plans for new restaurant concepts, including a sushi restaurant and a pasta bar, both focusing on tasting menus. He describes the communal experience of dining at his sushi bar, where guests enjoy the same dishes simultaneously, enhancing the overall experience. As the conversation wraps up, Lee expresses excitement about his upcoming projects and the culinary community in Austin, highlighting the city's vibrant food scene. He invites listeners to follow his culinary journey on social media and stay updated on his restaurant openings.

Tim Ferriss interviews Danny Meyer, founder of Union Square Hospitality Group (USHG) and author of *Setting the Table*. Meyer discusses his journey into the restaurant business, starting from a pivotal experience as a tour guide in Rome, where he developed a passion for food and hospitality. He shares the story behind the name of his restaurant Maialino, which means "little pig," a nickname he received during his time in Italy. Meyer reflects on his early career choices, including a conversation with his uncle that shifted his focus from law to hospitality. He emphasizes the importance of understanding people and social cues, skills he honed through various life experiences. He also discusses the significance of "sliding door moments" that shaped his career. The conversation delves into Meyer's philosophy on hospitality, which prioritizes the well-being of employees, guests, and the community. He outlines the five stakeholders in his business: employees, guests, community, suppliers, and investors, emphasizing that happy employees lead to happy customers. Meyer shares insights on hiring, looking for qualities like kindness, curiosity, work ethic, empathy, self-awareness, and integrity. Meyer recounts the challenges of transitioning to a no-tipping model at USHG, driven by a desire to provide fair wages to cooks and improve the overall dining experience. He reflects on the lessons learned from this experiment, particularly during the COVID-19 pandemic, when tipping resumed due to the gratitude expressed by guests. Throughout the interview, Meyer highlights the importance of community and connection fostered by restaurants, urging listeners to support local establishments. He concludes with a call to action, emphasizing the vital role restaurants play in the emotional and social fabric of communities.

In this discussion, Max Lugavere emphasizes the importance of planned indulgences in a balanced diet, particularly regarding sweets and desserts. He notes that many common breakfast foods, like cereal and granola, are essentially desserts, leading to excessive sugar consumption. He advocates for consuming concentrated sources of sugar post-workout due to insulin-independent glucose uptake, which allows muscles to absorb glucose more efficiently. Lugavere also discusses the benefits of exercise snacking, such as taking brief walks after meals to lower blood sugar levels. He highlights various sweeteners, including monk fruit and erythritol, noting that erythritol is well-tolerated and does not cause gastrointestinal issues like other sugar alcohols. Lugavere shares his personal experience with dairy, acknowledging its nutritional benefits, particularly whey protein and full-fat dairy, which contains vitamin K2 and supports cardiovascular health. He argues that dairy has been unfairly demonized and emphasizes the importance of individual dietary experimentation. Lugavere also addresses the role of sodium, asserting that most sodium intake comes from processed foods rather than added salt. He believes sodium is essential for health, especially for older adults, and that the focus should be on reducing processed food consumption rather than salt intake. He discusses intermittent fasting, advocating for a mild fasting approach to improve metabolic health and brain function. Lastly, Lugavere shares recipes from his new cookbook, including a plant-based mac and cheese and dark chocolate-covered blueberries, emphasizing the importance of enjoying food while maintaining a healthy diet. The cookbook is available at geniuskitchenbook.com.

In this episode of Armchair Expert, Dax Shepard welcomes Jimmy Kimmel, discussing Kimmel's new podcast, Strike Force Five, which features a collaboration of late-night hosts including Stephen Colbert, Jimmy Fallon, Seth Meyers, and John Oliver. They reflect on the camaraderie among hosts, contrasting it with past rivalries in late-night television. Kimmel shares insights about the podcast's origins during the writers' strike, emphasizing the importance of supporting their staff. The conversation shifts to personal anecdotes, including humorous bathroom stories and the dynamics of relationships, particularly regarding vulnerability and honesty. Kimmel and Shepard discuss their long-term partnerships, with Kimmel humorously noting his wife’s admiration for Shepard, leading to a playful jealousy. They delve into construction woes at Shepard's home, highlighting the ongoing renovations and the chaos that ensues. Kimmel shares his experiences with fishing, explaining its meditative qualities and the joy it brings, while also discussing the complexities of fishing etiquette and the emotional connections it fosters. The dialogue transitions to politics, with Kimmel expressing a desire to interview Donald Trump, contemplating the potential impact of such a conversation. They discuss the challenges of discussing controversial figures and the importance of communication in a polarized society. Kimmel also touches on the JFK assassination, referencing a recent New York Times article about a Secret Service agent's differing account of events, which raises questions about historical narratives and conspiracy theories. They explore the implications of such revelations and the human tendency to seek comfort in complex explanations for tragic events. The episode concludes with light-hearted banter about fast food, particularly the rivalry between Flaky Jake's and Fuddruckers, and the cultural significance of these establishments. Kimmel shares a nostalgic connection to his college days in Arizona, reminiscing about local dining spots and the evolution of fast food culture. Overall, the episode blends humor, personal stories, and thoughtful discussions on relationships, politics, and cultural phenomena, showcasing the rapport between Shepard and Kimmel.

Theo Von announces the final shows for the Rat Tour, listing dates in Philadelphia July 9, Rochester on July 10, and Detroit, followed by Los Angeles, Anaheim, and Oceanside, with tickets at theon.com. Today's guest is Glenny Balls, entertainer and podcaster, half of the Sunday Conversation team with Caleb Presley, and a cheese sommelier. He and Theo spent a weekend in Las Vegas and covered a wide range of topics, from fashion to food to fitness and beyond. They joke about Glenny’s wardrobe, joking that the Native American garb is his mom’s pick and praising comfortable, inexpensive T-shirts over expensive shirts. They discuss shakuderie boards, brie as a key element, and the pleasure of jams with cheese and crackers. They reminisce about food prep, onion cutting, and the fun of presenting dishes well, while noting they’re not great at making their own boards yet. They celebrate the appeal of jams and the Italian crème de creme at a top cheese store in Los Angeles, and joke about cranberry sauces ranging from jelly to real berries, with a digression about holiday food hierarchy. Glenny confesses a long-running love of distinct snacks and flavor pairings, including chocolate with pretzels, and recounts Sunday night indulgences with candy and Nerds ropes, balanced against his weight loss journey. He shares a past peak weight of 355 pounds in 2018 and currently sits around 254-257, with a plan for monthly weigh-ins after a Vegas hotel-scale readout. He jokes about his bed being in the middle of the room in one hotel and about the absurdity of hotel-room security and Door Dash deliveries. They discuss Power Slap, which Theo and Caleb attended, noting the party-like atmosphere, the spectacular slaps, and Terrence Crawford’s presence. They recount meeting celebrities such as Cheryl Hines and a first UFC experience, plus the spontaneous joy of seeing Max Crosby in the crowd. They riff about Crosstown travel, dining with friends, and the fun of live events. The conversation weaves in pop culture, sports, tech, and philosophy—AI as a vague future threat, Wi-Fi motion sensors, and the uneasy reality of surveillance. They close with gratitude for friendship, plans for future projects like an Airbnb venture, and a shared wish for a fun Fourth of July.

In this episode of Armchair Expert, hosts Dax Shepard and Monica Padman discuss their favorite past episodes, highlighting Roy Choi, a renowned chef and restaurant entrepreneur known for his show *Broken Bread*. Choi shares his journey as an Asian-American, discussing his family's background, including his mother's affluent North Korean heritage and his father's humble beginnings in South Korea. He reflects on the cultural challenges faced by Asian immigrants in America, emphasizing the importance of food as a means of connection and healing. Choi opens up about his struggles with addiction, particularly gambling, and the metaphor of "getting even" that often accompanies it. He recounts his experiences with addiction, including a brief but intense period of crack use, and how he ultimately found solace in cooking. He describes how food culture in Korea differs from that in the U.S., noting that in Korea, nutritious food is affordable and accessible, contrasting with the processed fast food prevalent in America. The conversation shifts to the restaurant industry, where Choi discusses the flaws in the business model that often leads to high failure rates among small restaurants. He emphasizes the need for systemic change, advocating for fair wages and better working conditions for restaurant staff. Choi critiques the tipping system, suggesting that it perpetuates inequality among workers and that a more equitable pay structure could benefit the entire industry. As the discussion progresses, Choi highlights the impact of the pandemic on restaurants, revealing that many small businesses were unable to survive due to financial instability. He calls for a reevaluation of how food is valued in society, arguing that consumers should be willing to pay more for quality food that supports local businesses. The episode also touches on broader societal issues, including the representation of Asian-Americans in media and the misconceptions surrounding their experiences. Choi points out that while some Asian communities are perceived as successful, many face significant challenges and discrimination. Throughout the conversation, Choi's passion for food and community shines through, as he shares anecdotes about his culinary journey and the importance of fostering connections through shared meals. The episode concludes with a call to action for listeners to support local restaurants and engage with the cultural narratives surrounding food and identity.

In this episode of Armchair Expert, host Dax Shepard interviews renowned chef José Andrés, who is celebrated for his culinary expertise and humanitarian efforts. Andrés is the founder of World Central Kitchen, a nonprofit organization that provides meals in disaster-stricken areas, and he shares insights about his work, particularly in Ukraine, where he mobilized quickly to feed refugees following the Russian invasion. Andrés discusses his new show, "José Andrés and Family in Spain," where he travels with his daughters to explore Spanish cuisine. He emphasizes the importance of enjoying high-quality food and the experiences that come with it, advocating for fresh ingredients over fast food. He describes the joy of cooking and the memories tied to food from his childhood, particularly the resourcefulness of his mother in creating meals from leftovers. The conversation touches on the cultural significance of food, with Andrés arguing that food should be considered a human right. He believes that everyone deserves access to nutritious meals, and he criticizes the bureaucratic inefficiencies of larger organizations in responding to crises. He highlights the resilience of the Ukrainian people and the importance of supporting them during the ongoing conflict. Andrés also reflects on his upbringing in Spain and how it shaped his culinary journey, noting the differences in dining etiquette between American and Spanish cultures. He expresses pride in his daughters, who navigate both American and Spanish identities, and he encourages young people to experience different cultures to broaden their perspectives. Throughout the episode, Andrés shares anecdotes about his culinary adventures, including his experiences with unique ingredients like goose neck barnacles and his approach to making burgers at his restaurant, Mercado Little Spain. He emphasizes the importance of creativity in cooking and the joy of discovering new flavors. The discussion concludes with Andrés discussing the impact of the Courage and Civility Award he received from Jeff Bezos, which includes a $100 million grant for him to distribute to charitable causes. He expresses his commitment to using the funds to address food insecurity and promote sustainable food practices globally.

Burnout is real, and I’m still showing up. I’m the lava lamp of this life, a shape‑shifting mix of honesty and energy, and today I’m letting you in on a wild tour from Philly crowds to a forthcoming Netflix special and a life in progress. I mention August 2025 and the sense that time keeps speeding up, and I own the exhaustion that comes with it while choosing to keep showing up. I talk about dating a woman from Philly who fixates on bottomless everything—from ravioli to eggs to cheesecake—and I joke about preferring a partner who can navigate chaos with me. I’m grateful to audiences who turn up, stay, and make the live show possible, even when the days feel heavy. Then I shift to the Hulk Hogan funeral in Largo, Florida, at Indian Rocks Baptist Church, where legends filled the pews and memory felt cinematic. Nick Hogan spoke, Ric Flair and Hacksaw appeared, Jimmy Hart and Dennis Rodman were there, and Rodman helped steady the moment as Hulk’s life was honored. Seeing it all unfold took me back to childhood nights of Saturday Night Main Event, the Ultimate Warrior, and the sense that heroes could show up when nothing else seemed possible. Wrestling gave me something to believe in when the world felt unsure. Later, I reveal a Netflix special taped in New York and thank the touring audience for riding the wave with me. Beyond touring, the show moves through current events and offbeat stories. Morgan Wallen won’t submit for the 2026 Grammys, a rogue detour that fits his style, while FDA warnings warn fans away from Great Value Walmart shrimp possibly contaminated with seesium 137. There’s even talk of a Chinese pregnancy robot that could replace the womb, a provocative image that sparks jokes about technology and family. Interlaced with news are listener calls about seizures, dating dilemmas, and parenting, and I offer blunt guidance about relationships, addiction, and anger, anchored by recovery work and the truth that nothing changes unless you act. I close with gratitude for siblings, friends, and everyone who shows up to listen.

In this episode of Armchair Anonymous, hosts Dax Shepard and Monica Padman share humorous and shocking cooking stories from various guests. One guest recounts a traumatic experience involving maggots in her kitchen, discovering them in both refrigerated and pantry pasta, leading to a revelation about a filthy vent causing the infestation. Another guest shares a chaotic deep-frying incident where she accidentally set her kitchen on fire while attempting to fry shrimp, resulting in a dramatic scene with her husband needing stitches after trying to extinguish the flames. A third guest tells a tragic tale about her childhood pet bird, Homer, who accidentally flew into a pot of hot oil while her mother was cooking sweet and sour pork. The family had to watch helplessly as Homer perished, leading to a frantic search for a replacement bird to soften the blow for her brothers. The episode highlights the unpredictability of cooking and the sometimes grim realities of kitchen mishaps, all while maintaining a light-hearted tone.

Dax Shepard welcomes Alison Roman, a bestselling author and cook known for her books *Nothing Fancy*, *Dining In*, and her new dessert book *Sweet Enough*. Dax and Lily Padman discuss Alison's famous cookie recipe, which has gained popularity online. Alison shares her experience of feeling a parasocial connection with fans, reflecting on how people often feel they know her despite her being a public figure. Alison talks about her upbringing in Los Angeles, her parents' divorce, and her journey into cooking, including her time working in restaurants and the challenges she faced as a woman in a male-dominated industry. She emphasizes the importance of cooking as a social activity and a way to connect with others while also being a form of self-expression. The conversation shifts to her experience with cancel culture, particularly a controversial comment she made that led to significant backlash. Alison discusses the impact of this experience on her mental health and career, noting how it forced her to create her own work and find her voice again. She expresses gratitude for the support she received from friends and fans during this difficult time. Alison's new book, *Sweet Enough*, is designed for those who may not have the time or skill to bake elaborate desserts. She advocates for using accessible ingredients, including frozen fruits, and encourages readers to embrace the joy of cooking without the pressure of perfection. The discussion touches on the therapeutic aspects of cooking and how it can serve as a coping mechanism for anxiety. Dax and Alison also share humorous anecdotes about their cooking experiences, including mishaps and the joy of hosting gatherings. They conclude with a lighthearted discussion about their favorite restaurants and the unique experiences they offer, highlighting the importance of food as a means of connection and celebration.

In this episode of Armchair Anonymous, hosts Dax Shepard and Monica discuss childhood lunch experiences, particularly the concept of "Chef's Surprise" in school lunches, which often turned out to be unappetizing meals. They share personal anecdotes about their own lunch preferences and the social dynamics surrounding packed versus hot lunches. The conversation shifts to a guest, Suzanne from Georgia, who shares her journey of trying to conceive with her wife. After two and a half years of unsuccessful attempts, they consider adoption. Suzanne recounts connecting with a woman named Chloe, who claimed to be pregnant and seeking adoptive parents. They built a relationship over months, but as the due date approached, inconsistencies arose, leading them to investigate Chloe's claims. Ultimately, they discovered that Chloe was not pregnant and had fabricated the entire story, which left them heartbroken and angry. The episode continues with Greg from Ohio, who shares a harrowing story about being run over by his wife’s car while trying to save their daughter from danger. Despite the traumatic experience, he survived with injuries that required medical attention. Morgan from Washington shares her mountaineering experience, detailing a near-fatal fall while climbing Mount Hood. She emphasizes the importance of listening to one's instincts in dangerous situations, ultimately deciding to turn back for safety. Lastly, Mary recounts a dramatic incident involving her father and a modified weed whacker that led to a severe injury, highlighting the chaos and humor that can arise from family mishaps. The episode concludes with reflections on the unpredictability of life and the bonds formed through shared experiences.

Mitch Candano, known as Mitch the Carney, comes from a New England carnival family whose roots trace back to 1918 when his grandfather began selling cotton candy after arriving from Italy and Ellis Island. The family still has handmade cotton candy machines his grandfather built; Candy’s Amusements existed before Mitch was born, and his father later worked for Fiesta Shows, the largest New England carnival, until he died. Mitch was born into the life and remembers his mother on the cotton candy stand, with a photo of him as a baby by the machine. His first job was selling cotton candy in the floss stand, alongside snow cones, popcorn, and caramel apples. - What a carney is and the road life: Carney is a carnival worker; the term carries stereotypes, but Mitch explains there are longtime Carneys with families on the road and “40‑milers,” folks just trying to find work and move on. Carnivals hire travelers who travel town to town weekly; the road life is like comedians touring open mics—constant movement, scant time off, constant adaptation. - Family legacy and freaks: Mitch’s father ran food and games for major carnivals, and he references a relative who was among the era’s famous freaks, like Franklin Lentini, the three‑legged man. Freak shows, dime museums, and traveling circuses showcased bearded ladies, Lobster Boy, and others. The discussion places these acts in historical context and notes encounters with some living legends, including munchkins from the Wizard of Oz, who toured with freak shows. - Midway structure and work: The Midway is divided into joins (games), concessions (food), and ride jocks (rides). Mitch did it all: cotton candy, rides, haunted houses, and food stands. The business is family‑driven, with several families joining under larger carnival umbrellas; some still exist, though consolidation has changed the landscape. - Rides, safety, and hazards: Rides mentioned include the Gravitron, Sky Master, Puke Barrel, Sea Dragon, and Freakout. He recalls dangerous moments and the relentless risk culture, but emphasizes weekly state inspections that make carnivals relatively safe compared with fixed parks. Accidents happened, including a rider being knocked from a ride and an electrocution incident after touching metal bars upon exiting. - Games and hustles: The Midway’s games are a core hustle. “Agents” hustle players, while “clerks” collect money. Examples include rigged or semi‑rigged targets like the red spot and bushel basket games. Mitch recounts heartbreak when families lose life savings to games and the emotional sting of watching children’s disappointment. - Partying and life on the road: The carnival world featured heavy partying, alcohol and weed, and lot lizards. Sleeping arrangements ranged from bunks in trailers to tents on site; some nights were spent in generator boxes. Mitch formed friendships on the road, including with partners and family members, and his world remains rooted in carnival life even as his career shifted toward food sales at fairs and festivals. - Present and closing: Mitch no longer performs carnivals but continues in the food business and at fairs, running Mitch’s Munchies with playful menu items like Turtle Dick Sandwiches. He remains connected to the culture and proud of the experiences the road gave him, even as he reflects on its chaos and camaraderie.

Curtis Duffy, a renowned Michelin-starred chef and restaurateur from Chicago, joins Dax Shepard and Monica Padman to discuss his life and new memoir, "Fireproof: Memoir of a Chef." Duffy's journey begins in a tumultuous family environment, with his parents separating when he was just six months old. His father was intense and violent, while his stepmother, Jan, took on the responsibility of raising him and his brother despite her own struggles. Duffy describes his childhood as chaotic, marked by instability and fear, but also highlights the love and support he received from Jan. As a teenager, Duffy found solace in cooking, starting his first job at a diner at 14, where he earned money and learned the value of hard work. He quickly realized his passion for the culinary arts, leading him to pursue a culinary degree at Ohio State University. Duffy's career took off as he worked in prestigious kitchens, including Charlie Trotter's and Alinea, where he honed his skills and developed a unique culinary style. Duffy reflects on the pressures of maintaining Michelin stars, emphasizing that the accolades are not permanent and require constant dedication and improvement. He shares the challenges of running a restaurant, including the difficulties he faced with business partners and the eventual closure of his acclaimed restaurant, Grace, despite its success. Throughout the conversation, Duffy discusses the importance of mentorship and the relationships he built with his staff, aiming to create a positive and quiet kitchen environment that fosters creativity and attention to detail. He also touches on the impact of his past on his parenting style, expressing a desire to break the cycle of violence and instability he experienced as a child. The episode concludes with Duffy sharing insights from his memoir, which serves as a therapeutic outlet for his experiences and a way to connect with others who may have faced similar struggles. The hosts express admiration for Duffy's resilience and culinary achievements, and the conversation highlights the intersection of personal history and professional success in the world of fine dining.

Theo Von opens with tour updates: Phoenix on April 30 at Arizona Financial Theater; Austin June 10 at Bass Concert Hall; Guilford, New Hampshire July 20 at Bank of New Hampshire Pavilion; Windsor, Ontario August 18 at Caesars Windsor; Niagara Falls, Ontario August 20 at Fallsview Casino. Tickets are available at theovan.com. New merch includes a root beer hoodie and a four‑piece enamel pin set at theovanstore.com. Today's guest is Glenny Balls, a Barstool personality and host of Only Stans, who re‑interviews OnlyFans creators. They discuss his nickname, family, and Italian heritage, and riff about lucky letters like M and T. Glenny describes growing up in an Italian‑American environment: his father is Glenn, he’s a junior, and the family uses G names. He and Theo joke about why letters affect power and status. They recall a Titans game and a LA day that featured a back‑room food‑and‑cheese experience with chefs Aaron May and Dom. In a Goodfellas‑style setting, they sample imported Italian cheeses, buffalo mozzarella, anchovies, sun‑dried tomatoes, peppers, bread, and olive oil, while discussing how a cheese monger works. The talk moves through a stream of food memories: pork chops, fish sticks, clams, and oysters, plus aphrodisiac ideas, horseradish, and condiments. They discuss whether oysters really boost desire, the role of zinc, and the sensory points of tasting. Glenny’s upbringing in Corona, Queens, and Long Island is revisited, including Catholic high school, a canceled prom in 2006, and a boat ride instead. College stories follow: Albany, Baruch, and how he joined Barstool after a pivotal internship, where Caleb Presley gave him the Glennie Balls nickname. On OnlyStands, the focus is interviewing women in the sex industry, maintaining journalistic boundaries, and sharing laughs. They mention guests like Whitney Comics and Angela White, plus moments with Drew Barrymore during a Sunday conversation. The chat touches on sex, science, and culture: early sexual experiences, porn’s influence, and empowerment for content creators. They close with reflections on AI, future guests, and the thrill of collaborations with Caleb and the Sunday conversations.

In this conversation, Rich Roll and Jeff Gordinier discuss Gordinier's experiences as a writer, particularly focusing on his recent book "Hungry," which explores the life and philosophy of renowned chef René Redzepi of Noma. Gordinier shares insights from his teaching stint at Drexel University, emphasizing the challenges of grading numerous papers and the importance of writing by hand for creativity and focus. He describes his writing process, often taking notes in various settings like libraries and bars, and how he captures conversations during his travels, particularly with chefs. Gordinier reflects on the significance of time and distance in writing about experiences, noting that immediate reactions can lack depth. He emphasizes the importance of accuracy in recreating conversations and the value of handwritten notes for continuity. The discussion shifts to Gordinier's past work, including interviews with celebrities like Tom Cruise and Keanu Reeves, highlighting the unique experiences and insights gained from those interactions. The conversation touches on the evolution of food writing and the cultural significance of chefs as modern-day icons, paralleling musicians and artists. Gordinier expresses admiration for the growth of veganism and the importance of writing about it respectfully. He shares his personal journey with food, including a brief vegan experiment, and discusses the changing landscape of culinary experiences, particularly in cities like Detroit and Los Angeles. Gordinier also reflects on the impact of mental health and personal struggles, sharing a poignant story about a friend who passed away. He emphasizes the importance of saying yes to life experiences and the transformative power of food and community. The conversation concludes with a light-hearted discussion about burritos and tacos, showcasing Gordinier's passion for food and the cultural connections it fosters. Throughout, Gordinier's narrative intertwines personal anecdotes with broader reflections on creativity, culture, and the human experience.