One of my favorite pasttimes is listening to THE ONE WAY TICKET SHOW, where my brilliant and entertaining friend Steven Shalowitz asks acclaimed guests where they'd go if given a one-way ticket and why (whether in the past, present, future, real, imaginary or state of mind). In the past ten years, he has interviewed Dick Cavett, Charles Osgood, Tim Gunn, Mo Rocca, NY Mayor Eric L. Adams and hundreds more (and even yours truly in his early days of podcasting and my early days as a food/beverage/branding consultant).
 
So imagine my delight when I learned of his latest guest Mitchell Davis. To quote Steven, “If you really know food, you know Mitchell Davis. Because Mitchell Davis really knows food." I thought I knew food, but after listening to their chat, I now know so much more.

Tune into this episode where Mitchell shares his one-way ticket to the famed 3-star Michelin restaurant, La Pyramide in Vienne, France sometime in the late 1940s or early 1950s. He also shares "10 Memorable Meals" from around the globe, including flying to Paris just for lunch for the opening of Alain Ducasse on Rue Poincaré.
For nearly 30 years, Mitchell was at The James Beard Foundation as Chief Strategy Officer, where he helped steer the Foundation to the forefront of food in America. And for more than a decade, he held a chair on the Academy of the London-based The World's 50 Best Restaurants. Mitchell also hosts a new podcast "What's Burning" from The Galilee Culinary Institute which features interviews with top global chefs, restaurateurs and food specialists like Dan Barber, Gaggan Anand, Lilly Jan, Jamila Robinson and others (in fact, Steven Shalowitz is currently producing this show as well).
RALLY CRY FOR FOOD INDUSTRY PROS: On an important note, Mitchell addresses some "moral conundrums" in our industry. While we are living in a moment of a "grand buffet" of food possibilities (tahini from the Middle East available at your local corner store, unimaginable availability and at times, excess) we must be mindful of the consequences to our personal health and the health of the planet. Listen to ways we can bring more consciousness to the food industry here in Mitchell's opening "What's Burning" podcast.
~"25% greenhouse gasses come from the production of food
-1.2B people in world in poverty while nearly a million work in the food industry".
We can make an enormous difference for good. On that note, please click to learn more or donate to my local non-profit WSCAH (NYC). The West Side Campaign Against Hunger. WSCAH believes that all people, regardless of income, should have access to the same quality options available in any supermarket. 

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