Growing up in East Cleveland, I’ve spent most of my life feeling like I was in the wrong room, piecing together my identity from all the places I’ve been and the people who’ve influenced me. I was a kid who didn’t quite fit the mold.

On June 23, 2022, FX on Hulu premiered a new original series titled The Bear, and by the second week of July, it was the second-most watched series across all streaming platforms. The premise was intriguing enough; a hot-shot chef is forced back to his hometown in Chicagoland to run his family’s italian beef shop in the wake of tragedy, and decides to flout all traditions of the current workplace culture, molding the place to be exactly what he wants within 10 minutes of arriving.

Food was never meant to be a symbol of social superiority. It’s survival. It’s creativity. It’s the common thread that connects us all, cutting across every social and cultural boundary, uniting people from all walks of life.

You did it! You opened your restaurant/bar concept, built a stunning social media presence, hired a capable staff, and made it through your first year as a small business owner!! We are so proud of you!

The truth is ugly: the government will never ban the neon-orange, fake-cheese bullshit that we shovel into our faces every day because doing so would decimate the economy faster than a junkie in withdrawal.

Let’s talk about food waste—the dirty little secret that everyone in the hospitality industry knows but rarely wants to admit. We're not just talking about the occasional spoiled lettuce or that half a loaf of stale bread.

Blake Larson, Chef and Co-owner of Flock Dining in West Union Ohio, is a culinary force with a journey as diverse as the dishes served.

Tipping in America’s dining and drinking culture is as American as a greasy diner burger at 3 a.m., but is it a symbol of gratitude or just another cog in the machine of inequality? Let’s tear this open and see what bleeds out.

Scenes from (#001) the Hyde Park Farmers Market in Cincinnati Ohio.

As a child, the idea of serving others can feel more like a burden than a virtue. Often, we grow to resent it, having spent the first 18 years of our lives being told what to do.

Everything started to shift when I began questioning the whole point of living by trends and others' opinions. That soul-searching sparked a pivotal realization: staying true to myself wasn’t just good for my creativity; it was essential for my mental health.

Fatherhood was never part of the plan. At least, not initially. It just sort of happened. At 28, I was still very much ensnared in the grips of alcoholism.

I made this dinner with the help of my 7 year old. Its quick, seasonal and tastes good. That’s the most important thing. Go make something, anything. Bye!

It’s mid March and snowing in Cincinnati, Ohio. Make this and cheer up only slightly. Cheers friends.

Diving into "Buddhism for Beginners" by Thubten Chodron has been like discovering a secret ingredient that I didn't realize my life was missing. The lessons from Buddhism have opened my eyes to the deeper layers of cooking beyond just recipes and techniques. Here's how I see these Buddhist insights blending with the high-energy world of restaurant kitchens, complete with a straightforward Zen checklist for chefs and cooks.

In the world of hospitality, we rarely crack open conversations about mental well-being or the journey to sobriety. It's odd, considering our industry's rich tapestry of diversity, accepting folks from every walk of life.

Make these with your kids, your significant other or just when your real high. Thanks for reading.