347. Why You Shouldn’t Open a Restaurant

Podcasting started as a niche-nerd pursuit. Now it’s a $9 billion industry. Is that a lot? The strange economics of this thing we do. SOURCES:Jim Bankoff, chairman and C.E.O. of Vox Media.Ben Davis, head of digital at WME.Will Page, former chief economist at Spotify and author of ...  Show more

An economist calls America’s beef industry a “miracle.” An antitrust scholar calls it “broken.” Maybe they’re both right? SOURCES:Austin Frerick, agriculture antitrust expert, fellow at Yale University, author of Barons: Money, Power, and the Corruption of America's Food Industry ...  Show more

It’s a dream shared by many a food lover - a restaurant of their very own. A showcase for their skill and creativity. A passion that also pays the bills.But are aspiring restaurateurs always aware of just how difficult the restaurant trade can be? Is food is the most dangerous pa ...  Show more

What happens when a world-class chef learns that success doesn’t taste like he imagined?David Chang—the culinary force behind Momofuku and author of Eat a Peach—joins Guy Kawasaki to talk about ambition, burnout, scaling the unscalable, and learning to trade Michelin stars for fa ...  Show more

What does food mean to you, your community and our planet? With ​​personal accounts from the kitchen to the operating room, chef and content creator Jon Kung and cardiologist Uma Valeti unpack how food cultivates creativity and offers opportunities to connect with and blend cultu ...  Show more

Why aren't restaurants part of the climate solution? This question inspired chef Anthony Myint to go from opening buzzy pop-ups to pushing for a shift to regenerative farming practices in the food system. He explains how it didn't go the way he expected at first — and how restaur ...  Show more