347. Why You Shouldn’t Open a Restaurant

The world’s great museums are full of art and artifacts that were plundered during an era when plunder was the norm. Now there’s a push to return these works to their rightful owners. Sounds simple, right? It's not. (Part 2 of an updated series originally published in 2023.) SOUR ... Show More

When he joined the Del Fuegos, his big brother’s band, all Warren knew how to play was a record player. Things went great for a while — and then it all fell apart. So how did he wind up writing definitive books on Springsteen and Tom Petty? If you'd like to see the video version ... Show More

How did a freshly looted Egyptian antiquity end up in the Metropolitan Museum of Art? Why did it take Kim Kardashian to crack the case? And how much of what you see in any museum is stolen? (Part 1 of “Stealing Art Is Easy. Giving It Back Is Hard,” first published in 2023.) SOURC ... 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

A chef at a small-town restaurant talks about keeping his business afloat, coming to terms with a new kind of solitude, and how he uses cooking to stay connected to the outside world. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/liste ... Show More

Cocaine in kitchens, the widespread impact of a South Park episode on Yelp and review culture. A chef brings Geth behind the scenes of restaurant kitchens and then gets deep and reflective. This episode is brought to you by Bayer, Brooklinen (www.brooklinen.com code: STORIES), Mo ... Show More

In a new book called The Voltage Effect, the economist John List — who has already revolutionized how his profession does research — is trying to start a scaling revolution. In this installment of the Freakonomics Radio Book Club, List teaches us how to avoid false positives, how ... Show More

<p>Chef Ben Shewry grew up on a farm in New Zealand where his family grew or hunted most of their own food.</p><p>Ben was 10 when he started working in restaurants and his discovery of a second hand Thai cookbook eventually led him to Australia.</p><p>In 2015 Ben become the owner ... Show More