Worth the food coma
Tell us about your new podcast “Food Coma.”
Treisha Vanns (TV): “Food Coma” is a love letter to the people who actually feed us! And that covers the whole spectrum—from the chefs, sommeliers, and farmers to purveyors, front of house, and restaurant owners. It was created by food lovers for food lovers with the main goal of giving a voice to the hardworking people in the F&B industry.
If listeners could take away one thing from “Food Coma” what would it be?
TV: I want listeners to look at their next plate of food and realize that hospitality is one of the most powerful love languages there is. People in the F&B industry literally cook, serve, and care for us for a living. While the public might see the polished, surface level version of a restaurant or a farm, we want to showcase the vulnerability, the grit, and the human lessons behind the scenes. Ultimately, I hope our show inspires a deeper curiosity, a greater love, and a profound respect for the incredible humans who pour their hearts into every single meal.
What’s your most controversial hot take?
TV: That fine dining doesn’t necessarily equate to better hospitality. I’ve been to restaurants in rural areas where hospitality is so present from the moment the door swings open. Monoblock chairs—those sorts of eateries can still make you feel deeply cared for.
Read the full interview on lifestyle.inquirer.net
