We Feed Them

Steve Barry and Sean Collins
  • 5.0 (3)
  • FOOD
  • UPDATED WEEKLY

A weekly deep-dive podcast investigating the restaurant business, the food industry's supply chain, and the innovation shaping the future of eating. Join hosts Steve Barry and Sean Collins as they share the stories of chefs, farmers, and entrepreneurs who built the food world. If you love culinary history, food science, and business insights, this is the show for you.

  1. 6D AGO

    EP 15: Who Wants To Be A Manager: How to get an edge. Or not

    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   In this episode of We Feed Them, Sean and Steven dive into the reality of transitioning from a team member to a manager in the restaurant industry. Drawing from their own experiences moving from the line into leadership, they talk about what actually changes when you step into management—and what nobody really warns you about. They cover the mental shift from focusing on one station to overseeing the entire operation, the pressure of being the person everyone looks to when things go wrong, and why leading by example matters more than barking orders. The conversation also explores topics like earning respect from your staff, learning from every coworker you meet, balancing authority with empathy, and figuring out your own management style. Along the way, they share stories from the kitchen, lessons learned the hard way, and practical advice for anyone thinking about taking the next step in their hospitality career. Whether you're an aspiring manager, a seasoned leader, or just curious about what happens behind the scenes in restaurants, this episode offers honest insight into the challenges, responsibilities, and rewards of leadership in the food industry.   🎥 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

    1h 27m

  2. MAR 9

    EP 14: Canned Road Trip: Gas Station Snacks & Chef Boyardee

    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   In Episode 14 of We Feed Them, Sean and Steve catch up after a chaotic week—including a scary hospital stay, long restaurant hours, and the grind of keeping a podcast schedule alive. They talk about several local restaurant closures and what they say about the current state of the industry, including the end of long-time staples and whether some concepts just don’t fit today’s culture anymore. Then it’s time for the Chopping Block, where they break down the ultimate gas station snack bracket—nuts, beef jerky, donuts, gummy candy, chips, and more. What’s the best road-trip snack when you’re staring down hours on the highway? In They Feed Us, the guys dive into the surprising history of Chef Boyardee—the real person behind the famous cans—and how a small Italian restaurant turned into one of the most recognizable food brands in America. The conversation eventually turns into a deeper look at processed food, convenience culture, and the strange reality of what we actually eat in America. Restaurant stories, food history, and the kind of kitchen conversations that usually happen after close. 🎥 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

    1h 16m

  3. MAR 2

    EP 13: Alternative Pop: Fryer Tragedy & Taste Test

    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 Is the "healthy soda" trend a scam? This week on We Feed Them, Sean and Steven rock out another Chopping Block Live segment, to taste prebiotic sodas like Poppi and Olipop. Beyond the fizz, we’re getting into the grit of kitchen life—from the aftermath of a devastating deep fryer death to the "jokes" that almost lead to a stabbing on the line. Highlights: The Chopping Block Live: We separate the probiotic hype from the actual flavor. Kitchen Disasters: A deep dive into the deep fryer tragedy and the reality of restaurant fires. Close Calls: The crew trades stories of the worst kitchen injuries and why you never "fake stab" a chef. The "Mushroom" Era: Our take on the alternative drink craze taking over grocery shelves. 🎥 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

    58 min

  4. FEB 23

    EP 12: Corporate Crime: Kentucky Fried Shootout & Price Gouging

    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 / In this episode of We Feed Them, Sean and Steven investigate the high-stakes world of corporate manipulation and kitchen survival. We’re breaking down the "Big Soda" conspiracy and a Super Bowl wing crisis that nearly took down the line. Plus, we launch a brand-new segment, Great Food People of History, starting with the chaotic and often misunderstood life of the man behind the white suit: Colonel Sanders. In this "Case File": The Walmart, Pepsi Price Gouging Scheme: We pull back the curtain on the alleged "back door deals" between corporate giants to keep grocery prices high while squashing the competition. Is it business, or is it a crime against the consumer? The 40 Wing Uh OH: Sean recounts a high-pressure Super Bowl Sunday where an online ordering glitch left the kitchen 40 wings short. Hear the "Bear"-style story of the literal sprint to a rival restaurant to save a customer's party. The Legend of the Colonel: Long before he was a mascot, Harland Sanders was a tough-as-nails entrepreneur who once got into a literal shootout over small business competition. We explore the real history of the KFC founder. New Partnerships: We’re officially fueled by Dubby Energy! Check the show notes for our exclusive discount code to get "turned the f*** up" like Sean. Support the Show: If you enjoyed this deep dive, share it with a fellow "food person." Your shares are what keep the algorithm feeding us! Keep feeding 'em. 🎥 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

    1 hr

  5. FEB 16

    EP 11: Romance at Work: A Conversation with Junior Abrajan

    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   Happy Valentine’s Day! In this special holiday episode, hosts Sean Collins and Steven Barry are joined by their long-time friend and "badass" cook, Junior Abrajan, to explore the spicy, messy, and often inappropriate world of restaurant romance. From "sneaky hideaways" in storage closets to the unique bond formed during a high-volume dinner rush, the crew dives deep into what it’s really like to find love (and trouble) in the food industry.   What’s in this episode: The High of the Rush: Junior and the hosts discuss the "adrenaline rush" of a busy kitchen and that rare, almost telepathic "in-sync" feeling when two cooks are working as one mind.   Industry Love Stories: A look at why restaurant workers almost exclusively date each other and the "scandalous" drama that follows when workplace hookups go south.   Tales from the Alley: Sean shares some hilarious—and slightly traumatizing—stories of things he’s seen in the restaurant alley after hours   Cooking for a Date: The guys debate their go-to romantic dishes, ranging from "bougie" fish to the questionable choice of Hamburger Helper.   Content Warning: This episode contains explicit language and discussions of adult themes and workplace "extracurriculars." Listener discretion is advised.   🎥 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

    1h 29m

  6. FEB 9

    EP 10: Winter Hospitality: Viewer Questions & Picking the Best Soup

    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   From "white-knuckling" through a Northern Indiana blizzard to debating if lasagna is actually a cake, Episode 10 of We Feed Them is a wild ride through the highs and lows of the hospitality industry. Winter Survival & The DoorDash Dilemma: Sean and Steve dive into how the brutal cold and extreme snowfall affect local restaurant business. They discuss the "nightmare" of relying on third-party apps like DoorDash, where profitability is slim and operators are often just "breaking even". Tales from the Delivery Front: One host shares a firsthand account of doing Uber Eats deliveries in 8-degree weather. Hear the "nightmare" story of a 60-minute delivery to a locked-down university campus that resulted in a measly $1 tip. The Great Food Debates: We tackle burning questions from our viewers: Is chili actually a soup? (Or is it a sauce?) Is cereal soup? The ultimate controversy: Is lasagna closer to a cake or a casserole? Chef Secrets & Community: Do chefs really share recipes with their competitors? We discuss the "neighborly" side of the industry, from borrowing sugar to sharing old family pickle recipes. The Chopping Block: Soup Edition: The main event! We run a 14-soup bracket to determine the ultimate comfort food. Watch favorites like Chicken Noodle, French Onion, and Lobster Bisque go head-to-head until a champion is crowned Gumbo Masterclass: A deep dive into the art of the roux—why patience is the key to a perfect dark roux and why you should "smell the popcorn" to know it's ready.   🎥 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

    1h 10m

  7. FEB 2

    EP 9: Deep Toasted Buns: A Conversation with Jason Kuspa

    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   In this episode of We Feed Them, Sean and Steve sit down with a close friend and "competitor," Jason Kuspa, the mastermind behind Smashed Burgers and Fries. Recording from the basement of the legendary Jeanie’s Tavern in South Bend Indiana's west side, the guys discuss the unique "incubator" environment of the Dainty Maid food hall and why Jason started his business in a garage during the COVID-19 lockdown.   Jason shares his uncompromising philosophy on food—from his obsession with "deep toasted" buns to the tiny details that make his BLT burger a local favorite. We also dig into his history in the hospitality industry, including his first bartending gig at Jeanie’s, his past as an artist and musician, and a legendary act of late-night burger hospitality that sparked a friendship.   In this episode, we cover: The Food Hall Dynamic: How QR code ordering and multi-concept kitchens actually work. Hiring Hurdles: The struggle of finding employees who care as much as you do. Passion vs. Systems: The debate between scaling up and maintaining artisan quality. Busking for Insurance: A look back at Jason's early days as a high schooler playing guitar for car insurance money. 🎥 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

    1h 8m

  8. JAN 26

    EP 8: A Great Linecook: Tips of the trade & Toxic Oil Syndrom

    In this episode, Sean and Steve dive deep into the psychology of the kitchen and the physical reality of being a "lifer" in the industry. Fresh off a grueling 9-day stretch and battling the mystery of the "back pop" and sciatic nerve pain, the guys break down what it actually takes to be an elite line cook. In this episode, we discuss: The "Better Burger" Feature: Why we’re pivoting to a healthy turkey burger for the New Year, the struggle of making hummus in-house, and the idea of targeting annual food trends The Zen of the Line: A discussion on reaching the "Flow State." We break down the four pillars of greatness: Speed, Order of Operations, Discipline, and Composure. Industry Realities: Reflecting on the "undiscovered talent" in chain restaurants and stories of the oblivious managers who didn't even know our names. Physical Toll & Recovery: Dealing with 11-hour shifts, the magic of RSO creams, and why propping your legs up might be the only thing keeping you mobile. RPS Championship: We settle the score with a high-stakes game of Rock, Paper, Scissors to open the show. Whether you're a fry cook looking to level up your station management or a server who just wants to hear some relatable kitchen trauma, this episode is for you. Follow us & Share: If you enjoyed the show, copy the link and send it to your group chat, your mother, or that server you haven't talked to in three years. We see the analytics—help us grow the feed! The Best Kitchen Shoes: Snibbs Our favorite shoes for those 12-hour shifts. Use our link to get $20 off your first pair: https://www.snibbs.co/wefeedthem (Disclosure: Using our link helps support the show with a small commission at no extra cost to you.) 🎥 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

    1h 6m
See All (15)

5
out of 5
3 Ratings

About

A weekly deep-dive podcast investigating the restaurant business, the food industry's supply chain, and the innovation shaping the future of eating. Join hosts Steve Barry and Sean Collins as they share the stories of chefs, farmers, and entrepreneurs who built the food world. If you love culinary history, food science, and business insights, this is the show for you.

Information

  • Creator
    Steve Barry and Sean Collins
  • Years Active
    2025 - 2026
  • Episodes
    15
  • Rating
    Explicit
  • Copyright
    © Copyright 2025 All rights reserved.
  • Show Website
    We Feed Them