Good farts and Bruce Lee. We speak with Jairo about preparing kimchi from scratch, and his defiant moment of preparing bacon in a new way. His inspirations, culinary upbringing, and his journey with his wife and their catering/food truck operation called A Bite With Mee https://www.abitewithmee.com/

A Bite with Mee specializes in delicious, healthy food with vegan, vegetarian and gluten free options! Our mission is creating educational awareness one bite at a time by providing and encouraging healthy, local, organic, eco-conscious, sustainable practices, as well as building community and connections!

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This episode is supported by Snibbs Footwear and Dubby Energy. Disclosure: This post contains affiliate links and mentions of promotional partners. If you make a purchase through these links, we earn a small commission at no extra cost to you. (Paid Links below).

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What's actually in your McDonald's Big Mac? Spoiler: it's not just seven ingredients. This week, Sean and Steven go down the rabbit hole of fast food ingredients, from petroleum derived additives and soybean oil made with industrial degreaser, to the mystery behind McDonald's "natural beef flavor." They also dig into which fast food chains are doing it better (Culver's, Five Guys, Freddy's) and why Chipotle might actually be the move right now.

The guys also get real about the impossible balance of feeding a family on a budget when McDonald's is sometimes cheaper than a grocery run and why that's a bigger systemic problem than most people want to admit.

Plus: the Drive Away Challenge. Can you skip the drive-through just once before the next episode? Sean and Steven are daring you to try.

A candid, unfiltered conversation about food, the industry behind it, and what we're really putting in our bodies.

🎙️ Hosted by Sean Collins & Steven Berry | We Feed Them — the podcast about the people and stories that shape the food industry.

🎥 watch on YouTube: https://youtube.com/@wefeedthem?si=ip-Oi1CuUigIAFyq

🎧 LISTEN TO THE FULL AUDIO PODCAST:

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Apple Podcasts: https://podcasts.apple.com/us/podcast/we-feed-them/id1859129229

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We Feed Them is a podcast about the people and stories that shape the food industry. Follow us and share with your friends. In this episode we discuss Seans method of grading his food operation . This is a great technique to use for general managers and restaurant owners to determine where they need to tighten up and where they're doing well. Then Steve makes a bold prediction about robotics and fast food while the boys discuss the next 30 years of hospitality.

🎥 watch on YouTube: https://youtube.com/@wefeedthem?si=ip-Oi1CuUigIAFyq

🎧 LISTEN TO THE FULL AUDIO PODCAST:

Spotify: https://open.spotify.com/show/0RKgIORu43VHm5fcdipFT7

Apple Podcasts: https://podcasts.apple.com/us/podcast/we-feed-them/id1859129229

Amazon Music: https://music.amazon.com/podcasts/a4866f0b-d6b5-4d18-a9bc-29b2fc4f8443/we-feed-them

📲 CONNECT WITH US:

Instagram: https://www.instagram.com/wefeedthempod/

Facebook: https://www.facebook.com/profile.php?id=61584447723299

Website: wefeedthem.com

This episode is supported by Snibbs Footwear and Dubby Energy. Disclosure: This post contains affiliate links and mentions of promotional partners. If you make a purchase through these links, we earn a small commission at no extra cost to you. (Paid Links below).

SNIBBS Footwear $20 off: snibbs.co/wefeedthem

DUBBY Energy 10% off: https://www.dubby.gg/?ref=yvdqzuec