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Making pasta's a great way to reduce food waste. Make some tonight!

If you haven’t gotten a chance to check out Food Republic Today, our daily podcast, you’re missing out! This week we spoke to the couple behind State Bird Provisions, Master Sommelier Matt Stamp, urban farmer Tobias Peggs and many others. We also had menus on the mind, from another hilarious installation of “Imaginary Menu” to Brooklyn chef Esther Choi’s family-friendly happy hour. Additionally, we took a look at our pet peeves in diners and learned how to fight food waste with pasta. All that and more on this week’s Hot Topics.

  1. In our latest edition of Imaginary Menu, we revisit the family restaurant in all its glory.
  2. We all know them. We roll our eyes at them. These are the 10 most offensive diners.
  3. It doesn’t have to be Meatless Monday for you to enjoy these stuffed poblano peppers.
  4. We spoke to chef Esther Choi about her idea for a new kind of happy hour menu.
  5. Stuart Brioza and Nicole Krasinski of State Bird Provisions in San Francisco discussed their latest venture with a startup called Render on Monday’s episode of Food Republic Today.
  6. Snapchat introduced a new feature that recognizes when you’ve photographed food and supplies dedicated filters for your shots.
  7. The beauty of pasta it’s delicious, a blank canvas and helps fight food waste!
  8. Learn to pair wine with Thai cuisine with this handy guide.
  9. Master Sommelier Matt Stamp is trying to take the stuffiness out of wine. See how in this episode of our daily podcast.
  10. Michael Solomonov and Steve Cook came in fresh from Philly to appear on Food Republic Today to speak about their new cookbook, Israeli cuisine and more.