Why do so many eateries end up tasting identical? In this 2-minute distillation of an 18-minute episode, host Philion breaks down how national suppliers and frozen food systems flatten regional flavor. Featuring restaurateur Ellen Walsh Roseman (Milk and Honey) and author Austin Feric (Barons), the episode traces the rise of distributors like Sysco, the spread of mass-produced appetizers, and the market forces that squeeze independent kitchens. You’ll learn how consolidation affects sourcing, menu sameness, and labor practices — and what restaurateurs and consumers can do: buy local, support craft producers, and push for transparency and antitrust action. Listen now to get the key ideas in minutes.
