The Dave Chang Show

Dave recounts his food journey at the Masters Tournament, indulging in everything from pimento cheese to tomato pie. He humorously admits to a fib on TV while discussing the joy of overindulgence. The hosts dive into the pizza debate, sharing quirky takes on homemade versus restaurant pies and why sandwiches may steal the breakfast spotlight. With laughter, they explore unique culinary experiences and the social dynamics of enjoying food, all while engaging with their Discord community.

Rich Butler, owner of Verdant Hills Farm and a Netflix professional, shares his journey into sustainable farming. He discusses the steep learning curve of agriculture and the deep emotional connections that come with raising animals. The conversation takes a humorous turn as they dive into practical DIY gardening tips, all while envisioning their dream restaurant built on self-sufficiency. Butler emphasizes the importance of soil health and reducing waste through humane practices, shedding light on the transformative experience of farming.

Join Norwegian explorer Erling Kagge as he shares his philosophy on embracing discomfort and taking risks. He discusses the value of slow living and how challenging experiences can lead to personal growth. Anecdotes from his polar expeditions highlight the significance of facing fears and pushing limits, while reflecting on creativity in today's digital age. The conversation takes a humorous turn with playful banter about extreme adventures, all while encouraging listeners to rediscover their adventurous spirit and confront life's barriers.

Dominique Ansel, the innovative French pastry chef behind the iconic Cronut, joins the conversation with Dave and Chris. He shares insights into his creative philosophy and the importance of asking questions to drive innovation. The trio explores the exciting culinary evolution in the U.S., highlighting incredible dining beyond major cities. They also discuss the fusion of French and Asian culinary traditions, revealing the creative challenges and joys of integrating diverse techniques in baking. Ansel's personal journey from cooking struggles to pastry passion adds a heartfelt layer to the discussion.

Dr. David Ortega, a food policy expert from Michigan State University, joins the conversation to tackle the economic implications of the avian flu outbreak. He discusses how chicken and egg shortages are influencing consumer behavior and prices across the market. The talk dives into historical patterns of food shortages and innovation, examining how these crises often lead to new food products. Additionally, Ortega highlights the disproportionate effects on low-income households, providing critical insights into future challenges for food supply and accessibility.

Dr. Maurice Pitesky, an Associate Specialist for Poultry Health and Food Safety, dives deep into the avian flu crisis. He discusses the alarming rise of this virus and its potential human health implications, addressing fears stirred by the recent egg shortage. The conversation also explores the cyclical nature of pandemics, media sensationalism, and the significance of understanding disease dynamics for food security. They even throw in some humorous takes on culinary creativity amid ingredient shortages, making for an engaging blend of science and food culture.

Beau Kilmer, co-director of the RAND Drug Policy Research Center and an expert on drug policy, joins the conversation to discuss the future of psychedelics in the U.S. He delves into how societal attitudes toward substances like psilocybin and cannabis have shifted over time, often shaped by misinformation and cultural stigmas. Kilmer highlights the emerging therapeutic applications of psychedelics in mental health, reflecting on the challenges of regulatory hurdles and the importance of scientific research in changing perceptions.

Dave and Chris talk about three keys to success before they are joined by iconic American chef, Nancy Silverton. They discuss with Nancy how to follow your gut (literally and figuratively), make your own path, and work hard. After, Nancy joins for a fun MOIF where we hear some hot takes about desserts and Italian food from a master of both.Hosts: Dave Chang and Chris YingGuest: Nancy SilvertonVideo/Audio Producer: Felipe GuilherminoMajordomo Media Producers: Kelsey Rearden and David MeyerEditor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

Dave and Chris are joined by friends of the show, Kelly Meinhardt and Charlotte Duerden, to talk about friendship itself. This group of pals then participates in a cereal draft that is just grrrrrreat! They finish with a MOIF: Milk Opinion Is Fact.Hosts: Dave Chang and Chris YingGuests: Kelly Meinhardt and Charlotte DuerdenVideo/Audio Producer: Felipe GuilherminoMajordomo Media Producers: Kelsey Rearden and David MeyerEditor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

Dave is recuperating from surgery. Dave and Chris talk about platitudes that they didn't listen to when they were younger, and wish they had now that they are older. They then dive into Dave's kitchen must-haves and ideal equipment for home chefs at any skill level. They end with a MOIF and Ask Dave mailbag! Relisten to the past episode on the science of nonstick cookware with Professor Greg Blonder here:https://open.spotify.com/episode/2gJsAHAFP1MNZX5hZ7lA61?si=TVckKBPUQwOu3bud8uKeUAHosts: Dave Chang and Chris YingVideo/Audio Producer: Felipe GuilherminoMajordomo Media Producers: Kelsey Rearden and David Meyer Learn more about your ad choices. Visit podcastchoices.com/adchoices