Hosted by Joel Nepa, Wal Ozello, and Tom Clemens · 🇺🇸 US · EN · 24 episodes
Established thought leaders with verified media credentials.
Food is more than fuel—it’s a bond that holds people together. Food shapes relationships, cultures, and life itself. The main ingredients of this podcast are lively conversation and thought-provoking guests, with a generous sprinkling of humor and a dash of irreverence. Hosts Joel Nepa and Wal Ozello introduce you to food industry experts, entrepreneurs, and everyday people with personal stories and unique insights. This podcast is for everyone–from hardcore foodies to people who just want to lose themselves in a great story. Each episode is like a memorable meal with close friends and fascinating new acquaintances. Pull up a chair and join us at the table!
Joel Nepa, Wal Ozello, and Tom Clemens hosts The Off The Menu Podcast, a arts show with 24 episodes published.
In the first-ever Off The Menu Food Fight, Wal, Joel, and Tom throw out the facts and lean into pure opinion as they tackle some of the most divisive food debates around. Is Skyline Chili a regional treasure or a culinar
What makes a truly great pasta sauce? Is it the tomatoes, the family recipe, or the way it's preserved? In this episode of The Off The Menu Podcast, we sit down with Melina Balbo, founder of BIS Pasta Sauce, to explore I
What separates an everyday grocery-store cheese from something truly unforgettable? This week, we sit down with certified cheese professional Jon Reese of Black Radish Creamery to explore the fascinating world of artisan
Remember mystery meat, cardboard pizza, and fluorescent cafeteria lights? Today's school lunch experience is something entirely different. This week, we sit down with Jonathan Squibb, Director of Communications for Chart
In this episode of The Off The Menu Podcast, Wal, Joel, and Tom sit down with food safety expert and Rutgers University professor Don Schaffner to separate food safety facts from fiction. From the 5-second rule and cutti
In this episode of The Off The Menu Podcast, Wal, Joel, and Tom sit down with agricultural economist David Anderson from Texas A&M University to unpack the real reasons behind soaring beef prices. From shrinking cattle h
Beer has shaped human civilization for thousands of years — from ancient Egypt and medieval taverns to modern sports bars and craft breweries. In this episode, food historian Professor Jeffery Pilcher explains the surpri
In this episode of The Off The Menu Podcast, we talk with bestselling author and retail psychology expert Paco Underhill about the hidden psychology behind grocery stores — and how store layouts, lighting, smells, signag
Chocolate is everywhere—but most people have no idea how it’s actually made. In this episode, we talk with Stephen Durfee of Dandelion Chocolate about the journey from cacao bean to chocolate bar, what “bean-to-bar” real
Why do we crave certain foods… even when we know better? In this episode, neuroscientist Dr. Rachel Herz breaks down the science of food psychology, cravings, and eating habits—and how your brain, emotions, memory, and e
Food trucks look like freedom — great food, cool vibes, and the ability to go wherever the crowd is. But behind the window, it’s a relentless grind. In this episode, we talk with Danielle and Jason Tipton of Hogs N Hunni
Bison ranching isn’t the easy path—so why choose it? We sit down with Carie and Jerrod Star of Cherokee Valley Bison Ranch in Ohio to explore what it really takes to raise bison. From day-to-day operations and land manag
Millions of Americans face hunger — yet billions of pounds of food go to waste every year. In this episode, we talk with Eliza Blank, CEO of The Farmlink Project, about the surprising disconnect between surplus food and
A former paleontologist turned food entrepreneur is bringing one of the most exclusive meats in history to the modern table… Mammoth. In this episode of The Off The Menu Podcast, we sit down with Floyd Polasari, founder
In this special mailbag episode of The Off The Menu Podcast, we hit pause on our usual format and open up the conversation to you. From what makes a restaurant truly great to the foods we can’t stand, we’re answering lis
Chef Alan Bergo, a James Beard Award–winning chef known as The Forager Chef, has spent decades learning how to identify, harvest, and cook incredible foods that grow naturally in forests, fields, and even neighborhood pa
What happens when a simple dairy farm becomes a place families return to for generations? Dan and John Young share the story behind Young’s Jersey Dairy, a farm in Yellow Springs, Ohio that began in 1958 selling milk on
What happens when food makes you sick? Kayla King lives with celiac disease — an autoimmune condition where gluten isn’t just uncomfortable, it’s dangerous. She shares what daily life really looks like: food anxiety, cro
For Fusun, Gonca, and Arzu Esendemir, opening a restaurant was a last-ditch solution to tragic circumstances. Their success was borne out of necessity, responsibility, desperation. Their family story is straight out of a
In this episode of Off The Menu, we sit down with Sadaya “Daisy” Lewis, chef and owner of Modern Southern Table, to explore how soul food is more than just a hearty dish—it’s a rich narrative of Black culture, family tra
David Anderson
Assistant Professor of Management & Operations · McAuliffe Elementary School
1 appearance on this show
Paco Underhill
bestselling author of Why We Buy and Godfather of Retail Behavioral Research · Envirosell
1 appearance on this show
Rachel Herz
neuroscientist
1 appearance on this show
Alan Bergo
The Forager Chef
1 appearance on this show
John Young
District 14- Hammonds Plains - Upper Hammonds Plains - Lucasville - Middle & Upper Sackville · United Grid Leagues Houston Bandits
1 appearance on this show
Dr. Dan Young
Financial Advisor to Brand Amplifier, Educator, Entrepreneur & Investor · Basketball Coaches Association Michigan
1 appearance on this show
Matt Harding
Chief Technology Officer · Piada Italian Street Food
1 appearance on this show
John Barker
virtual CIO advisory services · Ohio Restaurant & Hospitality Alliance
1 appearance on this show
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To pitch The Off The Menu Podcast, visit https://theoffthemenupodcast.podbean.com for contact information, then craft a tight one-paragraph hook that ties your expertise to a gap in their recent arts coverage.
The Off The Menu Podcast is hosted by Joel Nepa, Wal Ozello, and Tom Clemens. The show is categorised under arts (food) and has published 24 episodes.
The Off The Menu Podcast has published 24 episodes.
The Off The Menu Podcast regularly covers arts, food. It sits in the arts category, with a food focus.
The Off The Menu Podcast is accessible for guests with genuine arts expertise. A personalised, episode-aware pitch will still outperform a generic one every time.
The Off The Menu Podcast hasn't explicitly signalled guest openness in recent episodes. That doesn't rule out pitching. your hook just needs to be especially compelling and relevant to their recent content.
Episodes of The Off The Menu Podcast average 50 minutes. a focused format where a clear narrative arc and tight preparation matter most.
Our data rates The Off The Menu Podcast's guest bar at 80/100 (Premium tier). Established thought leaders with verified media credentials. Sign in to PitchCentric to see how your own Pod Score compares against this show.
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